IRISH BROWN BREAD
This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!
Provided by Julie Taylor
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a baking sheet.
- Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
- Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
- Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
- Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
- Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
- Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.1 g, Cholesterol 4.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 266.9 mg, Sugar 4.6 g
HEARTY BREAKFAST BAKE
Steps:
- Heat oven to 400F. Spray 13x9-inch baking dish with cooking spray or grease with shortening.
- Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
BROWN BREAD
Provided by Ree Drummond : Food Network
Time 4h
Yield 2 country loaves
Number Of Ingredients 10
Steps:
- Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
- In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
- Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
- Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
HEARTY EGG AND BREAD BAKE
This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 (3 L) baking dish.
- In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
- Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
- Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
- Cover and refrigerate overnight.
- When ready to serve, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 26.8 g, Cholesterol 234 mg, Fat 21.9 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 10.6 g, Sodium 948.8 mg, Sugar 5.5 g
BROWN BREAD
This is my mother-in-laws famous brown bread recipe. We find these rolls at every family gathering! I reach for this recipe over and over again when we are craving bread for it has so few ingredients and so easy to make. My kids make a meal out of it in the mornings especially when they get to slather their own homemade strawberry jam over the top! Makes 3 loaves or 48 rolls
Provided by smoke alarm jr
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yeast, sugar, and 1/4 cup of warm water.
- Let sit for 5 minutes.
- (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
- Stir until salt dissolves.
- Add the yeast mixture and stir well.
- Sift in 6 cups of flour and stir until mixed well.
- Keep adding flour until mixture becomes too hard to stir.
- Flop the dough onto a well floured surface and knead 6-8 minutes.
- Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
- Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
- 48 rolls and place in greased pans.
- Preheat oven to 350.
- Let formed dough rise.
- Cook in preheated oven at 350 for 40-45 minutes.
- Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
- Brush butter over the tops and ENJOY!
HEARTY BROWN QUICK BREAD
"Not only is this bread high in fiber and low in fat, but it's moist, rich, delicious and filling," assures Susan Lane of Waukesha, Wisconsin. Sweet plump raisins and crunchy pecans make this whole wheat loaf an instant favorite.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours, sugars, baking soda and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. , Pour into two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
OLD FASHIONED BROWN BREAD
A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling.
Provided by Grandpa and Grandma
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
- In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.
HEARTY BROWN BREAD
A really good comfort bread. Its not spongy like wonder bread, and goes very well with lentil soup.
Provided by Little Italy
Categories Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Stir yeast and molasses into water.
- Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough.
- Let rise in bowl until size doubles (about 1 hour). And grease a large cookie sheet (or two medium ones).
- Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes.
- Bake 45 minutes or until a skewer comes out clean.
Nutrition Facts : Calories 139.9, Fat 2.7, SaturatedFat 0.3, Sodium 3.8, Carbohydrate 26.6, Fiber 4.8, Sugar 5, Protein 5.2
BARLEY BREAD
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
- Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
HEARTY WHOLE-GRAIN BREAD
Make and share this Hearty Whole-Grain Bread recipe from Food.com.
Provided by Well-Aged Cooky
Categories Yeast Breads
Time 2h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Stir water and yeast together and let set for a minute.
- Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes.
- Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough.
- Turn out and knead for 2 minutes, then cover and let rest for 10 minutes.
- Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled.
- Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans.
- With a very sharp knife, make two slashes about 1/2" deep on each loaf.
- Bake at 375 for 40 - 50 minutes.
Nutrition Facts : Calories 142.4, Fat 3, SaturatedFat 0.6, Cholesterol 1.7, Sodium 205.1, Carbohydrate 25.7, Fiber 1.9, Sugar 6.4, Protein 4.2
HEARTY WHOLE WHEAT BREAD
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too. If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture. The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time.
Provided by Susiecat too
Categories Healthy
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
More about "heartybrownbread recipes"
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
HEALTHY BREAD RECIPES | ALLRECIPES
From allrecipes.com
HEARTY BREAKFAST BREAD - ALIVE MAGAZINE
From alive.com
BREAKFAST BREAD RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
HEARTY SEED BREAD - A HEALTHY RECIPE - THE MESSY BAKER
From themessybaker.com
HEARTY WHOLE GRAINBREAD | THE NUTRITION SOURCE
From hsph.harvard.edu
IRISH BROWN BREAD | CANADIAN LIVING
From canadianliving.com
HEARTY BROWN BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
OUR 18 BEST BARLEY RECIPES | ALLRECIPES
From allrecipes.com
THE BEST BREAKFAST FOODS TO FEED A CROWD - TASTE OF HOME
From tasteofhome.com
HEARTH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
20+ HEART-HEALTHY BREAKFAST RECIPES IN 15 MINUTES - EATINGWELL
From eatingwell.com
HOMEMADE IRISH BROWN BREAD RECIPE - HUNGRY ENOUGH TO EAT SIX
From hungryenoughtoeatsix.com
GLUTEN FREE HEARTY BROWN BREAD - EATING GLUTEN FREE
From eatingglutenfree.com
SUPER EASY IRISH BROWN BREAD - THIS SEASON'S TABLE
From thisseasonstable.com
HEARTY BROWN BREAD - AMY BAKES BREAD
From amybakesbread.com
42 BREAKFAST RECIPES FOR CHAMPIONS | TASTE OF HOME
From tasteofhome.com
HEARTH BREAD – THE FOOD NANNY
From thefoodnanny.com
6 HEALTHY BREADS YOU SHOULD BE EATING, ACCORDING TO A DIETITIAN
From eatingwell.com
HEARTY BROWN BREAD - ODYSSEY BRANDS
From odysseybrands.com
RECIPE INDEX | BAKED GOODS, DINNER DISHES, COCKTAIL RECIPES
From britneybreaksbread.com
52 BREAKFAST BREADS TO MAKE THIS WEEKEND | SOUTHERN LIVING
From southernliving.com
NO-FAIL WHOLEMEAL BROWN BREAD • HAPPY KITCHEN
From happykitchen.rocks
5 HEARTY HASH BROWN RECIPES YOU'LL NEED FOR BRUNCH - FOOD NETWORK
From foodnetwork.com
RICH, HEARTY SANDWICH BREAD - BROWN THUMB MAMA®
From brownthumbmama.com
GLUTEN FREE BROWN BREAD —WHEAT FREE WITH A HEARTY, WHEATY TASTE
From glutenfreeonashoestring.com
HOME - SINCERELY, FOOD
From sincerely-food.com
HEART-HEALTHY BREAKFAST RECIPES | EATINGWELL
From eatingwell.com
41 EASY HOMEMADE BREAD RECIPES - FOOD NETWORK
From foodnetwork.com
45 HEART-HEALTHY BREAKFASTS - TASTE OF HOME
From tasteofhome.com
FRESH, DELICIOUS MEAL PLANS FOR DELIVERY – THE HEARTY GRUB
From theheartygrubph.com
HEARTY MULTIGRAIN BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
HEARTY BROWN BREAD - KLONDIKE CHEESE CO.
From klondikecheese.com
HOME | CANADA BREAD
From canadabread.com
AUTHENTIC NO YEAST IRISH BROWN BREAD RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
26 HEALTHY BREAKFAST IDEAS - THE SPRUCE EATS
From thespruceeats.com
20 HEARTY BREAKFAST RECIPE IDEAS - THE CRAFTY BLOG STALKER
From thecraftyblogstalker.com
You'll also love