3cbread Recipes

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans.
• Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, combine the eggs, milk and oil.
• Stir into dry ingredients just until moistened.
• Fold in the carrots, coconut, cherries, raisins and pecans.
• Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
• Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 4 mini loaves.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

Steps:

• In a large bowl, combine the water, sourdough starter and 4 cups of flour.
• Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
• The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
• Knead till smooth.
• Cover and let rise 2 to 2-1/2 hours.
• Punch down and divide in half.
• Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
• While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
• Heat oven to 400°F.
• Carefully place a small pan of hot water on the bottom rack of the oven.
• Cut two slashes across each other on top of each loaf.
• Bake for 10 minutes.
• Pull out the rack and baste each loaf well with the cornstarch mixture.
• Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
• You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!