Herbquickbread Recipes

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Special equipment: one 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan
• Preheat the oven to 375 degrees F; generously grease the loaf pan with butter.
• Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter.

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

Steps:

• In a large bowl, combine the first seven ingredients.
• In a small bowl, whisk the egg, milk, and oil; stir into dry ingredients just until moistened.
• Transfer to a greased 9x5 pan.
• Bake at 350 for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
• Cool for 10 minutes before removing to a wire rack to cool completely.

Steps:

• Combine dry ingredients.
• Cut in margarine or butter.
• Combine cheese, egg, yogurt and milk, and add to other ingredients.
• Dump into a round or square 9-inch pan, sprinkle with poppy seeds.
• Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.

Steps:

• Slice ciabatta bread into serving sizes and toast on both sides, in the oven or grill. Set aside.
• Pound the peppers, garlic, and walnuts in a mortar. Slowly add olive oil to make an amalgamated paste. Next, add pomegranate molasses. Finally, season with salt and pepper, to taste.
• Put generous spoonfuls of the paste on the toast.

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 6 ingredients. In another bowl, whisk together egg, milk and oil. Stir in cheese and add to flour mixture; stir just until moistened., Spoon batter into a greased 9-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.

Steps:

• Grease 9x13 baking pan.
• Bring water to a boil in a medium saucepan and stir in the rolled oats.
• Remove from heat and stir in 3 tablespoons butter; cool to lukewarm (about 110-120 degrees).
• In a large bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
• Add the rolled oat mixture and beat well till moistened--continue blending for about 3 minutes.
• Add the beaten egg and mix well.
• Then add 1 3/4-2 1/2 cups of flour for form stiff dough.
• On floured surface, knead in 1/2-3/4 cups more flour till dough is smooth and elastic, about 5 minutes.
• Shape into a ball, cover with a large bowl leaving it on the counter and rest about 15 minutes.
• Punch down dough several times to remove any air bubbles.
• Press into the greased pan.
• Using a very sharp knife, cut diagonal lines 1 1/2" apart, cutting completely through the dough; repeat in opposite direction creating a diamond effect.
• Cover with greased plastic wrap and cloth towel and let rise in a warm place for about 45 minutes till double.
• Herb Topping: (optional) Mix the basil, cheese, and garlic powder together and set aside; melt the butter and keep separate.
• Bake at 375 degrees for about 20 minutes.
• Brush top with butter and then the Herb Topping and return to oven for an additional 5-10 minutes or till done.

Steps:

• In a small bowl, combine oil and garlic powder; brush over bread. Sprinkle with the remaining ingredients. Place on a baking sheet. Bake at 425° for 7-9 minutes or until lightly browned. Cut each half into five slices.