CONFETTI MONKEY BREAD
Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat. I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon, purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 1 ring monkey bread
Number Of Ingredients 17
Steps:
- For the dough: Grease a large bowl with butter and set aside.
- Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
- Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
- Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
- Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
- Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
- Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
- For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
- Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
- Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
- Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
- Repeat this process twice more, or until you have used all the dough and butter mixture.
- Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
- For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
- Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
- Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.
BANANA BREAD
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure the bananas are very ripe.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 15 grams, TransFat 0 grams
EMERIL'S BANANA BREAD RECIPE - (4/5)
Provided by DJCurtis83
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. Puree the bananas, sour cream, eggs and vanilla in a food processor. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts if desired. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
CONFETTI BREAD
Like flecks of colorful jewels, vegetables add nutrition and visual impact to this healthful bread. Thyme is the suggested herb, but add your favorite, such as basil or oregano, if you prefer. This recipe was found in BH&G's Complete Guide to Bread Machine Baking.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Add the ingredients to bread machine according to the manufacturer's instructions.
- Select basic white cycle and crust setting.
- NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
- Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
- If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.
CONFETTI BANANA BREAD
Make and share this Confetti Banana Bread recipe from Food.com.
Provided by mandagirl
Categories Quick Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mash bananas in large mixing bowl.
- mix in sugar and butter.
- Mix in egg, extract and milk.
- Put flour, salt, baking powder and baking soda in with wet ingredients and mix well, but don't over mix.
- Stir in sprinkles.
- Pur into greased loaf pan and bake for 50 to 60 minutes at 350 degrees. (check with toothpick for doneness).
Nutrition Facts : Calories 283, Fat 4.5, SaturatedFat 2.5, Cholesterol 36.2, Sodium 365.6, Carbohydrate 56.5, Fiber 1.6, Sugar 28.8, Protein 4.9
CONFETTI CORNBREAD
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
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