Summertime Chicken Sandwich on French Bread With Dill and Garlic

Toasted French bread style rolls spread with a soft cheese, dill weed and garlic spread. Topped with chicken breasts sautéed in oil with dried dill, and minced fresh garlic. Sandwiches are garnished with tomato and flat leaf lettuce. This is a great sandwich for lunch or dinner. Serve with your favorite soup.

Cook's Notes:
The chicken breasts could be grilled instead of pan sautéed. Brush the breasts with oil, coat with dill and minced garlic and grill over direct heat.

Bread Pan

Summertime Chicken Sandwich on French Bread with Dill and Garlic

Ingredients:

Cream Cheese Spread:
1 (4 ounces) package Cream Cheese, softened
2 teaspoons Dried Dill Weed
2 tablespoons Minced Fresh Garlic

Chicken Sandwich:
2 tablespoons Unsalted Butter, softened
2 teaspoons Dried Dill Weed
2 tablespoons Minced Fresh Garlic
1 tablespoon Vegetable Oil
2 Boneless, Skinless Chicken Breast Halves
1 small Plum Tomato, diced
Flat Leaf Lettuce
4 French Bread Style Sandwich Rolls

Cream Cheese Spread:
1. Add cream cheese, dill and minced garlic to medium bowl.

2. Stir to combine. Set aside.

Chicken Sandwich:
1. Add 1-tablespoon butter to large skillet. Heat over medium heat.

2. Season chicken breasts with dill weed and minced garlic.

3. Add 1 tablespoon to a large skillet. Heat over medium heat.

4. Cook 8 minutes per side, or until chicken is firm, browned, and juice run clear.

5. Remove chicken from skillet. Set aside to rest.

6. Spread remaining 1-tablespoon butter on one side of each bread slice.

7. Toast bread, butter side down, in clean skillet or grill pan.

8. Spread cream cheese on bread slices. Place chicken breasts, lettuce, tomato on cheese spread.

9. Top with bread slices.

Summertime Chicken Sandwich on French Bread With Dill and Garlic

A cooking class can teach you how the professionals make amazing sandwiches, or head over right now to http://www.SandwichRecipe.com, the premier location on the web for sandwich making, and choose an amazing taste-tested sandwich recipe.

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Easy to Make Cinnamon Bread Pudding

I recently came across an old recipe box that belonged to my mother. Inside the box were old 3 x 5 index cards mostly written in my mother's tight cursive writing. As I searched through, I was thrilled to find her recipe for bread pudding. My mother made a few things well and bread pudding was at the top of the list.

Bread pudding originated long ago in Europe as a way for poor people to make use of stale bread without using too many other ingredients. This is a stark contrast to today when bread pudding is thought of as a very rich dessert, filled with cream, butter and eggs and topped with rich sauces.

Bread Pan

Bread pudding can be made with nearly any type of bread. White bread, brioche, challah, panettone, and raisin bread are just a few of the types of bread you could choose. You must begin with bread that is either slightly stale or lightly toasted. Do not use fresh soft bread or your pudding will be mush.

To start, grease an 8 inch baking pan with butter and preheat the oven to 325 degrees F. Then very lightly toast 5-6 slices of cinnamon bread. Remember, the bread should be lightly toasted and should be soft on the inside. Spread butter on both sides of each slice and then cut them up into 1 inch cubes. Arrange the bread cubes in the baking dish. You can add a 1/2 cup of raisins or other dried fruit at this time. Sometimes, I like to add chocolate chips instead of the dried fruit.

Now you must prepare the custard. In a bowl, beat 3 eggs with a whisk. Add 1/3 cup of light brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg. Gradually add 2 1/2 cups of warm milk and 1 teaspoon of vanilla extract to the egg mixture, stirring until combined. Pour the mixture over the bread cubes and let it stand for 30 minutes. From time to time press the bread down into the custard so the cubes will absorb the custard. Combine 1 tablespoon of sugar with a small amount of cinnamon and sprinkle the cinnamon sugar over the top.

Now the pudding is ready to bake for 50 to 60 minutes or until a knife inserted in the center of the pan comes out clean. The pudding should be golden in color and puffy.

The bread pudding can be served warm or cold with whipped cream and fresh berries.

Easy to Make Cinnamon Bread Pudding

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Food Processor French Bread With Italian Herbs

A piece of crunchy bread can make the simplest meal - soup, stew, an omelet - into a fancy meal. Many restaurants are serving frozen bread these days. This bread is often under-baked or lacking in flavor. Instead of hearing a crunch when you bite into the bread you hear nothing. Even worse, the bread feels squishy in your mouth.

What a disappointment.

Bread Pan

The way to avoid disappointment is to bake your own bread. Your first reaction, I would wager, is that you don't have time to bake bread. Well, this recipe for French bread hardly takes any time at all and tastes as good as bakery bread. If you have a food processor you can have French bread in a flash.
Serve it straight from the oven and your family will say "Ahhhh."

INGREDIENTS

2 cups bread flour

1/2 cup wheat flour

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 teaspoon active dry yeast

Assemble ingredients in food processor. Pulse. Add 1 cup warm water and process on high for 1 1/2 minutes. Place dough in bowl that has been coated with cooking spray. Cover with a towel and let dough rise until it almost reaches the top of the bowl.

Sprinkle a bread board with cornmeal. Turn dough out onto board and cut in half with a serrated knife. Pull and stretch each half into a long, thin loaf. (You may have to roll the dough a bit.) Slash the tops of the loaves with a sharp knife or scissor. Place loaves in a nonstick baguette pan.

Put the pan on the top rack of a COLD oven. Put a pan of ice cubes on the bottom rack. Set the oven temperature to 450-475 degrees. Bake for 20 minutes until the tops are light brown and the bread sounds hollow. A 1/2 teaspoon of garlic powder may be added to this recipe for even more flavor.

Food Processor French Bread With Italian Herbs

http://www.harriethodgson.com http://www.healthwriter.blogspot.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation website under the "School Corner" heading.

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Living on a Sailboat - Where Do You Eat?

Living on a sailboat in the Caribbean was a way of life for 8 years. Sailing from Trinidad and Venezuela in the south to the Virgin Islands in the north. We had a ball and lived very well.

One common question was where did you eat? Simple answer was 90% of the time we ate on the boat. Hard to believe that a small galley on a 35 foot boat could put out such great food but it did. We had turkey on Thanksgiving and bread made from scratch at any anchorage we chose.

Bread Pan

Now we modified the 90% rule when we docked at Puerto La Cruz in Venezuela or in Trinidad. The restaurant food was so cheap we ate out practically every day for lunch. By cheap I'm talking 2 full meals, some beer and tip for less than . Living on a sailboat is a cheap way to go I tell you.

The street food was especially good in Trinidad, rotis (a doughy burrito with chicken) and doubles (chickpeas and ?) were our favorites. We never once got sick. If you don't take advantage of the local cuisine when traveling, and not just to the Caribbean, you are missing out.

On board the galley contained a three burner gimbaled stove, with an oven big enough for the Thanksgiving bird and the bread pan. The oven ran on propane, we had two 5 gallon tanks on board. A pressure cooker also came in handy at times. We did not miss much in the food department living on a sailboat.

Whenever we cooked out  we used  a very small grill attached to the stern rail, fueled by a small propane container. Some used charcoal but it is not a good idea with the dinghy and its gas tank around.

Our boat, an Island Packet 35, had a very nice feature for dining. When the wind was up we ate below. The table below folded away against the bulkhead. Lots of room during the day. A dropdown table for the evening meal. One Thanksgiving we had 6 hungry people below for a memorable meal.

Most commonly it would be the 2 of us and we ate up top off another teak fold down table in the cockpit.

We had a division of labor on the boat the mate was the cook and the captain was the dishwasher. We used fresh water very sparingly to do the dishes. Fresh water was a valuable commodity on board. We had 90 gallons which lasted us 2 weeks. A daily shower apiece, drinking water and the dishes. The average American family uses 400 gallons a day ...that would keep us going for 9 weeks.

So living on a sailboat was not only a lot of fun, it meant eating well. So if you are contemplating giving this lifestyle a try...bring an appetite. Enjoy. 

Living on a Sailboat - Where Do You Eat?

Gary Pierce is the webmaster of http://www.frugal-retirement-living.com he retired early at 49, still retired at 63. He has experience in lifestyles that are both fulfilling and frugal. It is 2009 and many are wondering if they can ever retire. Don't give up until you check out this website. Enjoy.

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Bread Glorious Bread

I love bread. I'd rank bread right up there with my love of pasta. Good bread is one of those things that is subjective of course. One persons idea of what good bread is probably is entirely different from what my idea of good bread is. Last year I went on a quest to make what I consider to be a good bread. My standard was that the bread had to be crusty, and it had to be chewy. It also had to have a flavor that was pleasing to the palate. OK, that should be easy enough. But it isn't so easy when you come down to it. I looked in some of my books, and was left cold. None of what I saw inspired me at all.

I went to the Tassajara Bread Book which was written by the chief priest of the Zen Center in San Francisco in 1970. Everyone should have this book. It's really pretty good. The bread recipe that I used works well and makes a substantial loaf of bread. The recipe actually makes four full size loaves of bread. I used bread pans and the loaves look like sandwich bread you buy at the store. Only it tastes really good and lasts much longer.

Bread Pan

It was good but not the good I wanted. So then I did a You Tube search for "How to make crusty, chewy bread". And I got all kinds of returns. The one I tried was the one where Mark Bittman the New York Times food writer does a review at the Sullivan Street Bakery, in Hells Kitchen, in Manhattan. The baker is Jim Leahy who is also the owner of the bakery. I tried this recipe so many times and I never got the result they show in the video. If you notice one thing you should notice that the dough when they are dusting it with Bran Flour is not what you get when you use this recipe. There is no way you could handle the dough like that without adding flour and kneading it in.

So I decided to come up with my own recipe. Now I know that there have probably been countless other people that have done this same mixture but for me it's mine. If you decide to use it you can claim it as your own also.

So here it goes:
Three cups of flour. Easy enough but wait! To properly measure flour you need to fluff it up in the bag or bin before you can scoop it out and throw it in the bowl. You have to aerate the flour. Most professional bakers will measure flour by weight so it's not a big deal to them. But if you don't have a scale this is the only way to accurately measure your flour. A cup of flour weighs 4.5 ounces if fluffed up properly. So in a bowl you will want three cups of flour, or 13.5 ounces. Then add 1 teaspoon of yeast, 1 teaspoon of salt, 2 teaspoons of sugar and blend it all together. Simple.

I start by adding 1 1/2 cups of close to hot water and stirring it in with a long metal spoon. It will create a not quite wet dough. It will leave flour in the bottom of the bowl and it will be a little stringy. I then add an additional quarter of a cup of water to this and stir it with the spoon until it has picked up all the flour in the bowl. The dough will be quite sticky to the touch and make a mess if you put your hands in it. I then take a small handful of flour and dust the dough around the edges and top.

Next you will cover the bowl with a towel and let it sit on the counter or wherever until it rises to double or more in volume. I usually wait two to three hours. Then dust the top of the dough and sides again with a fair amount of flour because the flour from before is pretty much gone. Neat huh? With your finger tips push the dough down around the edges. If you don't use enough flour it will stick to your hands and make a mess. Then push it down in the middle a couple of times then dust it with more flour and cover with a towel again and let it rise to double or so in volume. Another two to three hours. Or less if you prefer.

Once the dough doubles in volume, dust with flour, push down around the edge and grab the dough out of the bowl. It is still going to be somewhat sticky but with the flour you just used it shouldn't be too bad. Put it on a floured surface, dust with more flour and shape it into a loaf or whatever turns you on. I like the loaf. Place it on a sheet pan or whatever your going to bake it in or on. Cover with a towel and let it rise to about double in size. When the bread has risen and the oven is hot, take a sharp knife or razor blade and slice the dough about a half inch deep the length of the loaf.

Heat the oven to 450 degrees, and slide the bread in to do it's thing for forty five minutes. When the timer goes off you will have a lovely golden brown loaf of crusty, chewy and very delicious bread. It takes no muscle power, and it is as quick and easy as most of my other recipes. I will often put the bread back in the oven after I have removed it from the sheet pan and as the oven cools down. I feel as though it gives the bread a little extra time to remove some of the moisture inside. Whether it does or not I couldn't tell you. I am not a food chemist. When you remove the bread from the oven you are going to hear the snap, crackle and pop just like rice crispies as the bread cools down. It's neat to hear.

One caution. Once the bread is cooled to room temperature you are going to want to put it in a plastic bag. If you don't the crust will get really hard and somewhat difficult to cut. Which is ok if you like that type of bread, and really that is what this recipe is for. A crusty, chewy bread that is simple, easy and delicious. And you will see that is exactly what you end up with using this recipe. Have fun and Enjoy!

To see the video I created follow this link Crusty-Chewy Bread and you will see this and many other quick and easy recipes that anyone can do.

Paul

Bread Glorious Bread

For the best bread recipe that produces a consistent crusty chewy loaf of bread every single time go to this link.

http://phpalumbo.com/quickest-easiest-bread-recipe/

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Healthy Quick Bread Recipes

Healthy Cinnamon Raisin Bread

1 cup whole wheat flour
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1 egg
1 cup skim milk
1/3 cup canola oil
1/2 cup raisins

Bread Pan

Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, stir together the flours, sugar, salt, baking powder, and cinnamon. Combine this mixture well. In a small bowl, beat the egg. To the egg, add the skim milk and oil. Mix together until well blended. Add the liquid (egg, milk, and oil mixture) to the dry ingredient mixture. Combine just until blended. (The batter will be a little bit lumpy.) Add in the raisins. Put into the prepared loaf pan. Bake for 35 to 40 minutes or until it tests done. Let it cool in the pan for 10 minutes and then remove onto a wire rack to finish cooling. Makes one loaf.

Healthy Date and Nut Bread

1 1/2 cups unbleached white flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup honey
1 cup buttermilk (made from skim or 1% milk)
3 tablespoons canola oil
2 eggs, beaten
1 cup chopped pecans
1/2 cup chopped dates

In a large bowl, combine the flours, baking soda, and salt. Blend together well. In a medium bowl, combine the honey, buttermilk, oil, and eggs. Mix well. Add the liquid mixture (honey, buttermilk, oil, and eggs) to the dry ingredients mixture. Stir just enough to moisten. Gently fold in the pecans and dates. Pour the batter into a well-greased 8 inch loaf pan. Bake in a 325 degree oven for one hour or until it tests done. Allow the bread to cool in the pan for 10 minutes and then remove it onto a wire rack to finish cooling.

Healthy Quick Bread Recipes

Jill Seader shares many more free baking recipes with you on her baking site, YourBakingStory.com. Enjoy the recipes and submit your own baking recipe and story. Happy Baking!

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3 Delicious Pumpkin Bread Recipes

Pumpkin Bread Recipes: The holidays are such a joyous time of year. Many people find themselves spending hours baking. I'd like to share a few of my favorite pumpkin bread recipes with you. These also make great gifts. Just wrap them up in a holiday color plastic wrap, tie a ribbon and bow around the bread for a perfect gift.

Pumpkin Chocolate Chip Bread

Bread Pan

Ingredients:
4 cups of white flour
2 cups of sugar + 2 teaspoons of sugar
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup of softened margarine or butter
1 - 12 ounce can of pumpkin (not pie filling)
1/2 cup of water
4 large eggs
1 cup of chocolate chips

Preparation

Preheat the oven to 350 degrees. In a medium size mixing bowl mix the flour, baking soda and cinnamon; set aside. In a large mixing bowl combine the margarine/butter and the sugar until creamy. Add one egg at a time and mix until it is blended in. Mix in the water and pumpkin beat well. Add the flour mixture from the medium size bowl mix well. Add the chocolate chips and mix until they are evenly spread out throughout the mixture. Spread evenly in two loaf pans. Bake for 60 minutes or until a toothpick comes out clean. Cool for an hour before serving. Makes 2 loafs

Pumpkin Cranberry Bread

Ingredients:
2 cups of white flour
3 teaspoons of baking powder
3/4 cup of white sugar
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 cup of dried cranberries
1 cup of pumpkin (not pie filling)
2 large eggs
1/2 cup of vegetable oil

Preparation

Preheat the oven to 400 degrees. Slightly grease the loaf pan with cooking oil or margarine. In a large mixing bowl combine the flour, baking powder, sugar cinnamon and ginger. Mix well. Stir in the oil, eggs, pumpkin and cranberries. Pour the batter in the loaf pan and shake the pan gently to even out the batter. Bake for 25 minutes or until an interested toothpick comes out clean. Makes 1 loaf. You can also make this loaf of bread with dried cherries, oranges or a combination of all three.

Traditional Pumpkin Bread

Ingredients:
4 cups white flour
16 ounce can of pumpkin mix
3 eggs
1 + 1/2 cup of light brown sugar
1 stick softened butter or margarine
2 tablespoons baking powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees. In a medium size bowl beat the eggs using a wire whisk, add the brown sugar, pumpkin, margarine/butter and mix until creamy. In a large bowl combine all the dry ingredients and mix well. Then add the creamy mixture slowly stirring as you add it. Pour the batter into the bread pan. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

You can add any variety of nuts or fruits such as; pecans, cashews, raisins, or even cranberries, raspberries, and blueberries to the mixture. Just be sure to crush the nuts before you stir them in. There is nothing like the aroma of pumpkin bread waffling throughout the house on a cold winter night to bring out a little holiday spirit in everyone.

3 Delicious Pumpkin Bread Recipes

Tammy Mahan is a published author living in Sunny Los Angeles with her husband and actress daughter. Tammy is an avid cook and baker. For more free recipes visit her at http://mamamahanshomecookingmyblog.wordpress.com/.

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Great Low Carb Bread Recipe Ideas

There's often a wrong misconception that those who are on a low carb diet have about not being able to consume any types of bread. The fact of the matter is, you can actually have bread, as long as it's the right low carb type of bread. There are tons of great low carb bread recipes out there that you can use for your bread feast and snacks, from low carb cheesecake recipe to a low carb apple muffins recipe.

The following low car bread recipes, which will be shared with you, are simply mouth-watering, yet incredibly fast and easy to prepare. The easiest of the bunch is the low carb bread recipe. Ingredients you will need to have include ½ cup of room-temperature water, ½ cup of cream, 1 egg, a tablespoon of oil, ¼ teaspoon of salt, 1 cup of gluten and oat flour, 2 tablespoons of yeast and a tablespoon of sugar.

Bread Pan

For efficiency, this recipe requires you to have a bread machine, where you just simply mix all the ingredients together in the machine based on the order given above. You will want to use the dough setting in the machine for mixing and then take out and bake in a bread pan. However, you can still do it manually with your hands if you don't have a bread machine lying about. Proceed by baking the bread at 375ºF for at least half an hour and voila -- you will have a healthy self-baked bread that contains only 4 carbohydrates per slice.

Another recipe that is more challenging for both your creativity and taste buds is the delectable cheddar cheese bread. Don't be discouraged by the title, as this one can be easily done in 30 minutes. Ingredients you will need include 1/3 cup of soy flour and soy protein, 2 eggs, ½ teaspoon of baking powder, 2 tablespoons of sour cream, 2 tablespoons of olive oil, ½ cup of cheddar cheese - preferably grated - and 2 teaspoons of oregano.

Mix well together the soy flour, soy protein, baking powder, eggs, sour cream and olive oil into a container - then put half of the cheddar cheese in. After, you will want to pour the batter into a greased pan and then put in the other half of the grated cheese on top. Proceed by baking in the oven at 375ºF for about 25 minutes.

There you have it, two easy healthy and tasty recipes that you can try out. You can always browse for more low carb bread recipes online and try the one you feel you will fit your taste buds the most.

Great Low Carb Bread Recipe Ideas

Jessica Tanady loves to write articles since 4 years ago, both offline and online. While she's keen on topics of beauty, fitness and weight loss, she has demonstrated her writing skills on a wide array of topics. Visit her latest articles on http://www.flavoreddecafcoffee.org which reviews and discuss about flavored decaf coffee.

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A Basic Wheat Bread For Bread Machines

Following our theme in the first week of simple breads, here is a simple wheat bread.

3/4 cup of water

Bread Pan

1 Egg

2 cups of bread flour

1 cup whole wheat flour

3 tablespoons of butter or butter substitute

2 tablespoons of sugar

1 teaspoon salt

1 1/2 teaspoon of yeast

Directions:

Measure 3 cups of water into a measurement cup; place the cup at eye level to determine that the water is level with the measurement line. Add the water and the cracked egg into the bread machine pan. Add two cups of bread flour and one cup of whole wheat flour, making sure not to pack flour into your measurement cup--instead, scoop the flour with a spoon loosely into the measurement cup. Drag a knife across the cup to level out the flour and fill in any "gaps".

Carefully add salt to the pan, taking care to pile it in one corner. Never let salt fall into any exposed water at the bottom of the pan--if it does, it can kill your yeast during the knead cycle and your bread won't rise. Add the remaining dry ingredients, except the yeast. Create an even surface by knocking the bread pan twice against the counter, then use your index finger to create a small canyon in the flour. Add the yeast here. Throw the pan in your bread machine and put it on a basic wheat cycle. A few hours later, you'll have a delicious wheat bread. I find that this bread is particularly good warm; I have trouble keeping any for more than a few hours.

A Basic Wheat Bread For Bread Machines

Brian Fain lives in the Pacific Northwest and enjoys making his own meals. Read more of his articles about bread machine recipes at his website.

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Light Wheat Bread, Gluten Free Recipe - Although There's No Wheat In It, You Would Never Know!

The Great thing about this Gluten Free recipe is that even though there's No "Wheat" in it, you would never know! For all those Gluten Free people out there craving that Wheat bread taste again... Here is your chance.

Ingredients:

Bread Pan

2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt

Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments.

Mixing time: 15 minutes
Rising time: 20 minutes
Baking time 45 minutes

Grease an 8 ¼ x 4 ¼ bread pan with lard.

In a large mixing bowl place:

2 eggs
2 Tablespoons canola or olive oil
1 teaspoon apple cider vinegar

Dissolve: 1 ½ tablespoons of honey in 1 ¼ cup very warm water and set aside.

In a bowl stir together:

3 cups Maria's Bread Flour Mix
2 teaspoons yeast
1 teaspoon baking powder
1/8 teaspoon citric acid.

Directions:

Beat the egg mixture at high speed until foamy.

Add the water and honey mixture to the egg mixture and beat until it becomes foamy again.

Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup).

After the flour mix is added turn the mixer to high speed and beat for about 3 minutes.

The texture should be like cake batter.

If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.

Spoon it immediately into the prepared pan and carefully smooth the top.

Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven).

Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes).

Bake for about 45 minutes at 375F.

Now when it comes out of the oven there's one last step people commonly overlook to make sure it stays fresh for days. It's so simple, just brush the top of the bread with a special ingredient EVERYONE has in their pantries!

After brushing with the special ingredient, let it totally cool on the rack.

Light Wheat Bread, Gluten Free Recipe - Although There's No Wheat In It, You Would Never Know!

For the final step and special ingredient to brush on your Finished loaf of Light "Wheat" Bread, Simply follow this link today!

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Homemade Stuffing

Stuffing is traditionally made by combining a dry bread with a liquid and baking, either in whole poultry or separately in the oven or on the stove top. Here are a couple of recipes I think you will enjoy. One is great for chicken or turkey, the other is a favorite with pork chops and pork roasts.

To make a delicious and SIMPLE STUFFING for poultry you will need:

Bread Pan

1 cup finely chopped celery 1/2 cup chopped onion 1/2 cup butter or margarine 1 teaspoon poultry seasoning or sage 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 3/4 to 1 cup chicken broth or water

In a saucepan cook celery and onion in butter until tender, but not brown. Remove from heat and stir in poultry seasoning, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 10-pound turkey or large chicken with additional baked in a small loaf pan along with the chicken. Serve with good gravy.

You can cut this recipe in half for use with a 5 pound roasting chicken or domestic duck. It is also good for use with two 2-3 pound wild geese, or three 2 pound pheasants. You can also use this with Cornish game hens or quail. Bake any remaining stuffing in a casserole or loaf pan at 375 degrees for about 20- 30 minutes.

Try this recipe with your next plate of pork chops. For PORK STUFFING you will need:

1 cup finely chopped celery 1/2 cup chopped onion 1/3 cup chopped carrots 1/2 cup butter or margarine 2 4 ounce cans of sliced mushrooms. (drain and add the liquid to the broth or water to make up to a cup. 1 medium chopped granny smith apple 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 1 - 2 cups chicken broth or water

In a saucepan cook celery, carrots, apple, and onion in butter until tender, but not brown. Add the mushrooms and heat until hot. Remove from heat and stir in garlic powder, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly.

You may also enjoy an oyster stuffing with either poultry or pork. Use the recipe for SIMPLE STUFFING above, except add 1 pint shucked oysters, drained and chopped, or two 8 ounce cans of whole oysters drained and chopped into the liquid when you add the seasonings. You may substitute the drained oyster liquid for some or all of the broth or water.

How about a CHESTNUT STUFFING to make that dinner even more special. You will need the SIMPLE STUFFING recipe above and one pound of fresh chestnuts (about 3 cups). To prepare the chestnuts slash an X in the flat side of each chestnut. Roast on a baking sheet at 400 degrees F for about 15 minutes. Cool. Peel the skin off and coarsely chop for inclusion in the stuffing.

And here is one more that is great with pork. For this CORN BREAD AND BACON STUFFING you will need:

Cornbread (from a box mix, your favorite scratch recipe, or purchased in a bag for stuffing)

6 slices of bacon 6 slices bread 1 cup chopped celery with leaves 1 cup chopped onion 2 beaten eggs 1 tablespoons chicken bouillon granules (I prefer the 0 sodium Herb Ox brand, but any will do. Use the granulated type, not the little cubes) 2 tablespoons snipped parsley 1/4 teaspoon salt 1 cup chicken broth

Coarsely crumble corn bread to make 3 cups. Toast the bread slices and cut into cubes. Set aside.

In a skillet cook bacon until crisp. Cool and crumble. Set aside. Cook celery and onion in the bacon drippings until tender but not brown. In a mixing bowl, combine eggs, bacon, cooked celery and onion, parsley, and bouillon, and salt. Add to the bread, tossing lightly until well mixed. Add enough of the broth to moisten. Toss to mix. Bake uncovered in an ungreased casserole pan at 350 degrees F for about 30 minutes or until the top is lightly browned.

Homemade Stuffing

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects to make your life just a little bit easier.

At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. My Holiday cookbook is still available if you missed it and my newest cookbook, for Diabetics, is ready now,just in time for Thanksgiving. So, head on over and see how I can help YOU today?

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Bread Makers - 2 Secret Ingredients For Best Results

In today's fast paced world, many of us sacrifice quality food for expediency' s sake. When it comes to fresh bread, it doesn't have to be that way. Bread maker machines are one of the greatest inventions sitting on the modern kitchen counter.

I love my breadmaker (a.k.a the bread machine, a.k.a. The Great White Wonder Cube!). It makes great bread, with less than half the work and time of conventional methods. There are a few things they don't tell you in the provided recipe book, though. The moisture content in flour can vary, depending on age and environment, and no matter how rigorously you follow the recipe, sometimes it's not going to work out perfectly. There are a two ingredients we can add, though, that will ensure they turn out wonderfully, every time.

Bread Pan

Vital Wheat Gluten

Gluten is grain protein and not all flours have the same protein content. Bread flour has a higher protein content than all-purpose flour and cake flour has less. Bread flour costs more than all-purpose flour, but it will work just fine for making bread if you supplement the gluten content. Instead of buying several different kinds of flour for every little thing you do, buy all-purpose flour and add wheat gluten when making bread. It's not expensive and you need to use very little, about two teaspoons per loaf, so a single can will last you a long time.

When adding wheat gluten to a breadmaker recipe, you'll get the best results adding it to the pan with the flour. The manufacturer of my bread machine recommends adding the water before the flour, so I add the wheat gluten right after I put in the flour to keep it away from the water.

Dough Conditioner

The second secret ingredient is dough conditioner. Different commercial dough conditioners contain different ingredients -- commonly a combination of wheat gluten, yeast and other chemicals such as ascorbic acid (a form of vitamin C), ammonium chloride, DATEM (an emulsifier), different calcium salts and sometimes soy.

It's a common problem with bread makers that have vertical pans to have a lighter crumb at the top of the bread loaf and a denser crumb at the bottom. Dough conditioners help solve this problem by strengthening the texture and giving a more consistent rise, leading to a more consistent crumb.

As with wheat gluten, you don't need much. Very little in fact. For a 1 1/2 pound loaf, I find that a mere 1/4 teaspoon of dough conditioner is enough to give me excellent results.

Whether it's wheat gluten or dough conditioner, you'll want to check the suggestions on the package for suggested amounts. With the dough conditioner, different brands will give you different results.

Bread Makers - 2 Secret Ingredients For Best Results

John L. Newman - Food Writer

More bread maker recipes and tips at Bread Maker Secrets

Other free recipes from John at Confessions of a Mormon Foodie

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Chocolate Bread Recipes - Chocolate Buns

There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.

Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt 2 Envelopes of instant yeast 1/4 Teaspoonful of extract cinnamon 1/2 Cup of Cocoa 4 Cups of flour 1/3 Cup of sugar 2 Tablespoonfuls of butter 1 Egg 1 Cup of very hot milk 1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily) 1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl Melt the butter. Beat the egg. Mix the butter, egg, milk and water to form a soft dough that can be easily handled. Knead the dough for about 1 minute. Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants. Fold the sides to meet the center and then the bottom and top ends to center. Fold as at first, using another one-half cup currants. Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size. Knock the dough down. Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size. Pre-heat the oven to 350oF Bake fifteen to twenty minutes. As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar. Let them stand five minutes. Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.

Bread Pan

If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.

Chocolate Bread Recipes - Chocolate Buns

Marge has more recipes for you at Chocolate Bread Recipes, and if you are looking for cookies recipes Marge has them for you at Chocolate Cookie Recipes

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6 Key Elements to Making Whole Wheat Challah With A Bread Machine

Making your own Whole Wheat Challah is easy, inexpensive and enables you to know exactly what ingredients are used in it. Buying commercially produced Challah is not difficult; but knowing exactly what ingredients are used to produce it is less clear. I make my own because I want to be sure that all ingredients are healthy for my family to consume. This article teaches you 6 key elements to making Whole Wheat Challah with a Bread Machine.

Equipment needed:

Bread Pan

Bread machine or Food Processor to knead the dough

Flat Baking Pan or Cookie Sheet

Ingredients:

¾ cup of water

1 ½ tablespoon Canola or Safflower oil

1 ½ tablespoon Honey or Date Syrup

1 tablespoon of ground Flax seeds

2 eggs

3 cups of Whole Wheat Flour

4 teaspoons of Gluten

1 teaspoon of Salt

1 ½ teaspoons of Active Dry Yeast

For this recipe, I use a Bread machine for kneading and rising. You can use a Food processor or knead the dough by hand, if you prefer. If using a Bread machine, be sure to read the User Manual to find out in which order you need to add the ingredients for your specific machine.

The 6 Key Elements to Making Whole Wheat Challah are:

1. Add all ingredients to Bread machine and start the kneading/rising process (requires 1 ½ hours for my machine).

2. Remove dough from machine and divide into 3 equal portions. Pull and squeeze each part until it looks like ropes about 12 inches long and 1 ½ inches in diameter.

3. Braid the 3 ropes of dough and pinch the ends together.

4. Put the braided dough on an oiled baking pan or cookie sheet, cover with a damp towel and set it aside in a warm place for 30 minutes to rise.

5. Preheat your oven to 375 degrees F/190 degrees C

6. Bake for 30 to 40 minutes.

Be sure to check it after 20 minutes to make sure that it is not browning too fast. When the Homemade Whole Wheat Challah is ready, it should have a beautiful brown color. Enjoy.

6 Key Elements to Making Whole Wheat Challah With A Bread Machine

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Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

Bread Pan

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe

If you've been yearning for a recipe for old fashioned bread pudding, this is a delicious raisin bread pudding recipe that will bring back warm memories.

6 slices day old bread

Bread Pan

2 tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

Break the bread into small pieces and place into the baking pan. In a saucepan, melt the butter, then drizzle over bread cubes. Sprinkle raisins over bread.

In a medium bowl, combine the eggs, milk, sugar, cinnamon and vanilla. Beat thoroughly. Pour egg mixture over bread. Lightly push bread down with a fork until bread has completely soaked up the egg mixture.

Bake 45 minutes, or until the top springs back when pressed.

=> Best Bread Pudding Recipe: Krispy Kreme Bread Pudding Recipe

Left over doughnuts make a delightfully sweet bread pudding. This recipe has the added pleasure of a butter rum bread pudding sauce recipe.

2 dozen (stale) Krispy Kreme doughnuts or 1 1/2 dozen regular glazed donuts

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

2 (4.5 oz) cans fruit cocktail (do not drain)

2 large eggs, beaten

1 (9 oz.) box golden raisins

Pinch salt

1 or 2 teaspoons ground cinnamon

Butter Rum Sauce

Directions

Preheat oven to 350 degrees.

Grease a 13x9-inch glass baking dish.

Cut doughnuts into small cubes and place into prepared baking dish. In a bowl, combine the milk, fruit cocktail, eggs, raisins, salt and cinnamon. Pour mixture over the doughnuts and let this soak for 30 minutes. You can also cover the dish and refrigerate overnight at this stage.

Bake for 60 minutes, or until the center is firm to the touch. Serve bread pudding warm and drizzle the Butter Rum Sauce over each serving.

Butter Rum Sauce

1/2 cup butter

1 (16 oz.) box powdered sugar

Rum (or rum extract) to taste

In a saucepan, over low heat, melt the butter. Slowly stir in the powdered sugar. Add in the rum; heat until bubbly. Pour over bread pudding.

=> Best Bread Pudding Recipe: Double Chocolate Bread Pudding Recipe

This is a must have for those times when you have some left over bread and want something a little different - destined to be a favorite.

2 cups chocolate milk

1 cup semisweet chocolate chips

2 tablespoons butter

2 egg yolks

1/3 cup sugar

2 egg whites, beaten till stiff peaks form

6 cups day old French bread cubes

Vanilla Sauce

Directions

Preheat oven to 325 degrees.

Grease a 2-quart casserole dish.

In a heat proof bowl, combine the milk, chocolate chips and butter. Microwave on high for 4 to 5 minutes, or until the milk is steaming hot (not boiling). Stir constantly until the chocolate and butter are melted.

Separate egg whites from yolks and beat egg whites until stiff peaks form; set aside.

In another bowl, combine the egg yolks and sugar; beat well. Gradually beat in the milk mixture. Fold in the egg whites. Stir in the bread cubes and let sit for 60 minutes.

Pour mixture into prepared casserole dish. Bake for 60 minutes, or until top springs back when pressed lightly. Top with vanilla sauce.

Vanilla Sauce

1 tablespoon butter

2 tablespoons flour

2 cups boiling water

1/4 cup sugar

1 teaspoon vanilla

In a saucepan, melt the butter over low heat. Add in the flour and stir constantly until the mixture bubbles. Stir in the water and sugar. Boil until mixture is smooth and completely cooked. Remove from heat. Add in the vanilla. Serve over warm bread pudding.

=> Best Bread Pudding Recipe: Apple Bread Pudding Recipe

Like a warm, cozy afternoon, this apple bread pudding is tasty treat that features a lemon bread pudding sauce recipe that gives this dish a wonderful citrusy touch.

1 1/2 cup bread cubes

1 cup milk

2 eggs, separated

1 tablespoon butter, softened

1 teaspoon vanilla

1/2 cup raisins

1/2 cup sugar

1/4 teaspoon cloves

1 teaspoon lemon or orange rind, grated

1 1/2 cup apples, peeled and chopped

Directions

Preheat oven to 350 degrees.

Grease a 2-quart baking dish.

In a large saucepan, add bread cubes to milk and cook over low heat for 2 minutes. Remove from heat and let cool. Separate the egg yolks and whites. To the bread mixture, add in the egg yolks, butter, vanilla, raisins, sugar, cloves, lemon/orange rind and the apples.

Beat egg white until stiff peaks form. Fold into bread mixture. Pour bread mixture into prepared baking dish. Bake for 35 to 45 minutes, or until top springs back when pressed.

Lemon Sauce

1/3 cup lemon juice

2/3 cup water

1/2 cup sugar

3 tablespoons cornstarch

Yellow food coloring (optional)

In a saucepan, combine the lemon juice, water and sugar. Bring to a boil and stir in the cornstarch. Stir until well blended, add more water if needed. Remove from heat and add yellow food coloring if desired. Serve over warm bread pudding.

Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe

Brownies, Cheesecake, Fudge and more . . .

[http://www.best-brownie-recipes.com]

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Simple and Scrumptious Bread Recipes

Homemade bread is one of the most delicious and comforting foods around. Walking into a kitchen teeming with the yeasty smell of warm bread is like receiving a warm hug from a dear friend; unless, of course, your oven is billowing black smoke and smells of charred food. It's true that some types of bread do require a certain culinary finesse, however we've got a few recipes here that are virtually fool-proof;meaning even the most culinary-challenged can pull them off!

This first recipe is for Amish bread, which is essentially a sweet white bread. Slice it up for sandwiches or toast slathered with butter and preserves. YUM!

Bread Pan

Ingredients
6 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tbsp. active dry yeast
2/3 c. white sugar
2 c. warm water
1/4 c. vegetable oil

To make: First, you need to activate the yeast. For this, you'll want to get a large bowl and add the water and sugar. Once the sugar is dissolved, add the yeast. Let this sit until the yeast takes on a foamy look. Next, add the oil and the salt to the yeast. Be careful not to stir too vigorously.

Mix in the flour one cup at a time. Set that aside and sprinkle a handful of flour on the (clean!) counter top. Transfer the dough from the bowl to the counter and begin to knead until the dough is smooth. If your dough is still very sticky, sprinkle flour into it as you knead until it becomes smooth.

Oil a large bowl and roll the dough just enough to give the dough a very light coat of oil. Put a damp tea towel over the bowl so the dough can rise (double in size). This usually takes about an hour.

Take the dough out and knead again for a few minutes. Split the dough into even halves and shape them into loaves. Place each loaf into a well-oiled bread pan and leave it to rise for about 30 minutes, or until the dough has risen about 1 inch above the top of the pan. Place in a preheated oven at 350 degrees F and bake for about 30 minutes.

This next recipe we have is for a Jewish bread called Challah. It's a very simple bread that is rolled into ropes and braided before baked. Challah will impress your friends and family in both the looks and the taste department-resulting in nods of approval and a boost to your pride!

Ingredients
7 1/2 c. bread flour
4 1/2 tsp. active dry yeast
3/4 c. white sugar
1 tsp. salt
1 1/2 c. warm water
1 c. margarine (melted)
3 eggs (beaten) plus 1 egg (beaten)-keep separate

To make: In a bowl, add warm water, melted margarine, the 3 beaten eggs, and sugar. Mix thoroughly. In a separate bowl, mix together the flour, yeast, and salt. Slowly add the liquid ingredients to the dry and mix together.

Sprinkle a handful of flour on a counter-top and knead the dough until smooth. Add a few sprinkles of flour here and there if the dough seems too sticky. Split the dough into equal halves. Take each half and split it into three equal pieces (so you have six smaller mounds of dough). Roll each mound into ropes about 3/4 inches thick (you can do this by rolling them between your hands "prayer" style).

Once all six ropes are equal in size and length, you're going to braid them into two loaves. To do this, take three ropes and pinch them together at the top. Proceed to "braid" them, pinching them together at the bottom. Do the same for the three remaining ropes. If you can't braid, just make two ropes per loaf and twist them together.

Grease a cookie sheet and transfer the loaves onto it. Brush them with the last beaten egg. Put them in a warm place to rise until they have doubled in size (about an hour or so). Bake in a preheated oven at 325 degrees F for 20 - 30 minutes.

If you're looking to fill the chilly autumn or winter mornings nursing a hunk of sweet bread and a steaming cup of coffee or tea, then we have just the recipe for you! Portuguese sweet bread is brilliant on its own or warmed with butter. You can even sprinkle a bit of cinnamon on top for a spicy treat. But best of all: it's easy to make!

Ingredients
6 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar plus 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
1 c. lukewarm milk-scalded, then cooled
3 eggs plus 1 egg
1/2 c. butter-softened

To make: Dissolve the yeast in the warm water. Once it has dissolved, add the milk, 3 eggs, butter, 3 cups of flour, 3/4 cup of sugar, and salt. Mix together, then stir in the remaining flour.

Take a handful of flour and sprinkle on the counter-top. Knead the dough until it is smooth (it should take on an elastic texture). Grease a bowl and place the dough inside, turning it over so the dough takes on a thin coating of grease. Cover with a wet tea towel and set in a warm place until the dough has doubled in size (usually this is about 1 and a half to 2 hours).

Knead the dough for a minute or two, then divide it into equal halves. Shape each half into a loaf and place in a greased bread pan. Cover with a towel and let it rise for another hour. When the loaves have risen, beat the remaining egg and brush it over the loaves. Preheat the oven to 350 degrees F and bake the loaves for about 35 - 40 minutes, or until golden brown.

You should find that these breads are all fairly simple in preparation and will deliver a wonderful result that you can enjoy time and time again. To make things easier, double the recipe and freeze a few loaves for when company comes or to save as a snack when you feel peckish. Give these recipes a try and you never know;you may find that you have knack for bread-making after all!

Simple and Scrumptious Bread Recipes

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The Carrot Bread

Carrots are probably the richest vegetable source of pro-vitamin A carotenes. It is also an excellent source of antioxidant compounds. These antioxidant compounds help protect us from cancer and cardiovascular diseases. Carrots also help promote good vision because of its beta carotene content.

Studies made by epidemiologists in the association of heart disease and diets high in carotenoids revealed that high carotenoid diets help reduce the risk of having heart disease. In the study, 1300 elderly persons participated and those who had at least one serving of carrot each day reduced their risk of heart attack by 60 percent.

Bread Pan

Beta carotene on the other hand helps protect our vision, especially our night vision. It is converted into vitamin A in the liver. Vitamin A then travels to the retina where it is transformed into a purple pigment called rhodopsin which is necessary for night vision. Beta carotene's powerful antioxidant also helps prevent the loss of vision in the center of the visual field, a condition known as macular degeneration. It also protects our eyes from developing senile cataracts, the leading cause of blindness in elderly people.

There are many ways of taking carrots; it can be eaten as a snack, as an ingredient in vegetable dishes, as juice or prepared as bread. Below is a simple recipe for carrot bread that can be baked in a Zojirushi bread machine.

Ingredients:
3 cups of all purpose flour
1 tsp of baking soda
1 tsp of cinnamon, grounded
2 cups of sugar
¾ tsp of salt
1 cup walnuts, chopped
3 large eggs, lightly beaten
2 cups of carrot, grated
1 cup vegetable oil
8 oz of pineapple (1 can), crushed and drained
2 tsp of vanilla extract

Directions:

Oven should be preheated to 350 degrees Fahrenheit. Spread some butter and flour to baking pan and set it aside. Combine the flour, baking soda, cinnamon, sugar, salt and walnuts. Stir well until they are evenly distributed. In a separate container, combine the eggs, carrots, vegetable oil, pineapple and vanilla extract. Add the egg mixture to the flour mixture and mix until all are moistened but do not over mix as this will result to hard and chewy bread. Pour mixture into baking pan and bake for 1 hour or put it inside the Zojirushi bread machine. To be sure that the bread is cooked, stick a toothpick into the bread and if comes out clean, then it is cooked. Let it cool for a while before removing it from the pan. To fully enjoy the taste of freshly baked bread, serve it while still warm. This recipe will make two loaves of bread.

The Carrot Bread

Learn more about bread machines and choose one that is right for you. Choose the best bread machine in the market today. Choose the Zojirushi bread machine!

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Changing a Bread Recipe

When people make homemade bread they are generally looking for qualities different from bread that can be purchased in a store. With bread made at home, the baker can tailor the loaves to match her own tastes and the tastes of family and friends. This is especially true in cases where the baker has some experience and gets to know the precise effects of the ingredients used to make the bread.

Bread machine makers and recipe books strongly discourage varying the ingredients in a recipe. However, trying out different ideas is the best way to discover the optimum flavor and texture of a bread. Adding more sugar, for example, makes a sweeter bread and is recommended especially for making raisin bread or cinnamon rolls. For dinner rolls try using olive oil instead of butter or margarine. The author has found that bread recipes that include milk can most often be made with water as a substitute with no discernible difference in taste.

Bread Pan

Different kinds of flour can also be used. All purpose flour usually works as well as flour manufactured especially for making bread. Bread flour contains more protein/gluten. This helps keep the dough more elastic when rising. But the average consumer or baker will not be able to discern much difference, except in some cases where a more chewy texture is desired. Whole wheat flour or non-gluten flour or other special flours (such as rice or oat flour) will require special handling. In these cases a separate recipe should be the starting point. Whatever is done with the flour, the ratio of wet to dry ingredients should stay at least roughly the same.

The amount of salt should probably not be changed much, although it can generally be reduced from the amount recommended in a recipe. Nevertheless, it is nearly always a mistake to increase the amount of salt in a recipe as it deters the yeast from rising. The baker should not be tempted to change the amount of yeast in a recipe as more might lend a yeasty flavor and less only means a longer period for rising. (Generally, bread should not rise for a specific period of time as much as it should double in size. This is usually dependent on the action of the yeast - more than the recommended amount of yeast wont make the dough rise any faster, while less will mean the yeast will have to spend a little more time multiplying.)

Bread machines make very good bread. Nevertheless, hand-made bread is superior, perhaps because of the method of kneading. However, the baker can have the best of both worlds. It is a simple matter to make dough in a bread machine; then remove it, knead it a few times, and lay it in a bread pan for a final rise and baking.

The final product can also be adjusted. Some people like to lather the baked bread in butter or oil. The bread can be eaten immediately, but this often results in a mashed loaf as the bread is not yet firm enough to stand up to the pressure of even a sharp knife. It is best to let a loaf cool for at least twenty minutes (better even longer). Crust style can also be changed. Many people like to have a soft crust rather than the hard crust that is often associated with homemade bread. This can easily be accomplished by letting the bread cool for several hours, and then placing the bread in an air-tight plastic bag over-night. The next morning the bread can be easily sliced and served up with jam or as toast. Storing in a plastic bag can also make the bread more amenable to sandwiches.

Changing a Bread Recipe

W.J. Rayment is author of the premier Bread Making Information site on the web. He has also created several other cooking websites, and is author of the Real Man's Cookbook

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All-Bran Banana Bread is a Real Homemade Treat

With rich, sugar-consuming desserts off the list for the duration, women are wondering how they are going to give their meals that extra something that satisfies. One answer is with homemade bread and muffins. When golden brown muffins or fragrant, freshly baked bread are served, no other dessert is necessary.

Fortunately, most of today's tastiest breads are quick bread, which means that they can be turned out in an hour or so. Secondly, they can be piled full of nutrition by using bran or whole grain flours; by adding nuts and dried fruits, and by serving with fresh, creamy dairy butter.

Bread Pan

Probably the favorite-of-favorites among homemade bread is All-Bran Banana Nut Bread. Bananas give it a moist sweetness, nuts a crunchiness, and bran a toasted wheaty taste. Sliced and spread with butter, it's delectable.

Whole Wheat Prune Bread is another winner. In this tender textured, deep flavored loaf molasses pinch-hits for sugar, while the prunes do a fine job of flavoring. This, by the way, makes superb cream cheese sandwiches.

Two muffins that deserve attention as dessert substitutes are Apple Corn Muffins and All-Bran Cream Scones. The Corn Muffins, of course, can be baked in a shallow pan, johnnycake fashion, sliced pie-shape and served piping hot with butter. So tasty are the Bran Cream Scones when spread with strawberry preserves or honey, that no one's going to miss those before-the-war pies and cakes.

All-Bran Banana Nut Bread

1/4 cup shortening
1/2 cup sugar
1 egg
1 cup bran cereal
3/2 cups mashed bananas
1 teaspoon vanilla extract
1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each, salt and soda
1/2 cup chopped nut meats

Blend shortening and sugar thoroughly; add egg and beat well. Add bran cereal, bananas and flavoring. Sift flour, baking powder, salt and soda together; add to first mixture with nut meats, stirring only until flour disappears. Bake in greased leaf pan (4.5 by 8.5 inches) with waxed paper in bottom, in moderate oven (350 degrees F.) about 1 hour.

Whole Wheat Prune Bread

1 cup sifted enriched flour
1 teaspoon baking powder
5/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
2 cups whole wheat flour
1 cup chopped cooked prunes
2 cups sour milk or buttermilk
1/2 cup molasses

Mix and sift enriched flour, baking powder, soda, salt and sugar; stir in whole wheat flour and prunes. Combine sour milk and molasses; add to flour mixture, stirring only until well mixed. Turn into greased loaf pan, 9x5x3 inches, and bake in moderate oven (350 degrees F.) about 1 hour.

Apple Corn Muffins

3/4 cup sifted flour
3/4 cup cornmeal
3 teaspoons baking powder
1/8 teaspoon salt
3/2 tablespoons sugar
1 egg, slightly beaten
3/4 cup milk
2 tablespoons shortening, melted
3/4 cup finely diced apple

Mix and sift dry ingredients. Combine egg and milk, and add to flour mixture, stirring only until well mixed; stir in shortening and apple. Turn into greased, shallow pan or muffin pans and bake; in pan in hot oven (400 degrees F.) about 30 minutes; in muffin pans in hot oven (425 degrees F.) about 20 minutes. Makes 8 portions, or 8 medium-sized muffins.

All-Bran Cream Scones

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup bran cereal
1/4 cup butter
2 egg
1/3 cup cream or top milk

Sift flour with baking powder, salt and sugar; add bran cereal. Cut in butter with pastry blender. Reserve small portion of egg white; beat remaining eggs and add to first mixture with cream. Stir until dough is formed. Toss on floured board, knead slightly and roll out to 3/4 inch thickness. Cut in triangle shapes; brush with egg white mixed with 1 teaspoon water, sprinkle with sugar and bake in hot oven (425 degrees F.) about 15 minutes. Makes 12 scones.

All-Bran Banana Bread is a Real Homemade Treat

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Panasonic Bread Machine Review

It's difficult to find a negative comment about Panasonic bread making appliances. The long-established SD253 model is the one which nearly every comparative review named as the best buy for some considerable time.

Panasonic replaced this with the SD255 and for any one searching for a kitchen bread maker, this remains the model to purchase. Aside from that, the 2 are similar, and share similar instruction manual. Expect to pay about the same price for both, and is the reason why just about everybody buys the SD255.

Bread Pan

But making bread with these kind of bread making machines is so absurdly simple the manual's writers manage to outline the entire process in a two-page spread. Put the blade in the pan. Choose the bread type on the front panel. Choose the loaf size, crust color, and start time. Wait 2-5 hours for the bread to cook.

If your domestic agreements are as unruly as ours, a breadmaker may save everyone a bunch of cash too. Numerous times a month, a certain member of our house will glance at the empty bread bin in the morning and declare: we are out of bread - I could pop into the superstore on the way home tonight. By that evening, the bread bin does indeed have fresh content - but alongside are 2 or 3 carrier bags full of the stuff which shops are so intelligent at getting you to buy when you pop in for something completely not related. The machine likely paid for itself within 3 or 4 months.

So, what kind of bread can the Panasonic SD-255 produce? There are 7 main baking modes: basic, unprocessed wheat, rye, French, Italian, sandwich and gluten-free. The user guide gives 7 pages of recipes, from a plain white loaf to pesto and pine nut or tomato focaccia loaves.

Don't forget that breadmakers like this do an excellent job of making dough too - if you master the pizza base recipe, you'll never buy ones from the superstore again. Eventually, there is a bake only mode if you need to use the machine to cook many sorts of cake.

Reading the instructions took five minutes, and preparing the mix took about one minute. We tried out the fast bake mode, so that the loaf was prepared only two hours later. Keeping in mind we used packet mix ingredients, we were really impressed with the results that we saw.

Panasonic Bread Machine Review

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Make Your Own Wine at Home - What You Will Need to Get Started

Do NOT, at the outset, buy a lot of expensive equipment: it is better to start making wine with what you have-you probably have in your kitchen already some of the essentials-and then to acquire the rest by stages as the necessity arises. For a start you will undoubtedly need some kind of boiler, and if you can lay your hands on one that will hold three to five gallons it will prove ideal. Failing that, you can "make do" with a one-gallon or one-and-a-half-gallon saucepan.

Avoid containers and utensils of iron, brass and copper, which may be affected by acid and impart hazes and flavours to your wine; use only boilers of aluminium or sound -unchipped-enamel ware. You will also need a large vessel in which to do your soaking, or mashing, and one of three to five gallons is ideal. The most commonly used nowadays is a plastic dustbin, since it is cheap, easy to clean and store, and light to handle, and when it splits or is useless for start making wine it can start doing duty as a dustbin! Alternatively you can use an earthenware crock of some sort.

Bread Pan

Tall, cylindrical ones are the most convenient, since they are easier to cover and take up less floor space than the "bread-pan" variety. They should be hard salt-glazed, since lead glaze can have poisonous results. True, it is rarely encountered on domestic vessels nowadays but one does occasionally come across it on very old ones, or on those of Middle Eastern origin, so this warning needs to be issued! Salt glaze is hard, but lead glaze is soft, and can be dented with the thumbnail. You probably already have a polythene bucket, and will find this extremely useful for small quantities; polythene vessels are excellent for winemaking.

Also obtain several one-gallon glass jars for fermenting-those with "ear" handles are the most popular-and some rubber bungs and corks to fit. These jars can often be obtained cheaply from grocers, cafes, or hairdressers, for they are used for fruit squash and chemicals in bulk. On no account omit to buy or make as many fermentation traps (see separate chapter) as you are likely to need, for they are indeed the winemaker's best friend.

You will also find it useful to collect half-gallon bottles ( so called Winchesters ) and a supply of white wine bottles-NOT squash or sauce bottles, please!-and corks or stoppers to fit. It is a false economy to use old corks, which may infect your wine; always use NEW CORKs, and soak them in a sterilising solution before insertion. Alternatively, buy some of the new plastic stoppers which can be used over and over again, after sterilising by boiling water.

You will find a funnel, a really large polythene one, most useful, and it is worth obtaining some nylon sieves or material for straining purposes. Do not forget to obtain, too, a supply of Campden tablets (ordinary fruit-preserving tablets) which have many uses in winemaking, and a rubber or polyvinyl tube for siphoning the wine off the yeast deposit. A colander, scales, a wooden spoon, and measuring jugs you will already have in your kitchen.

I hope that this piece of information will help you start making wine and that you will enjoy making and especially drinking your own home made wine.

Make Your Own Wine at Home - What You Will Need to Get Started

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Versatile Pita Bread - 3 Easy Recipes Using Pita Bread

If you are looking for great tasting and easy to prepare meals, pita bread recipes are a fantastic idea. Ready to use straight out of the package, fresh pita are a versatile meal idea you will enjoy again and again. There is no limit to the creative ways you can eat and serve them, and you will enjoy incorporating it into your diet. Pita pockets are available in different varieties. Wheat, plain, and onion pita breads are commonly available and easy to find. Any flavors will work in the following recipes, so try them all and find your favorite flavor combinations. Here are three easy recipes ideas to get you started.

1. Pita Chips

Bread Pan

Pre-heat your oven to 350 degrees. Line a baking sheet with aluminum foil and pre-heat the pan. Cut bread rounds into triangles or strips and coat lightly with olive oil and toss in salt, pepper, and any other seasonings you want to include. Transfer the chips to the pre-heated baking sheet and bake for 10-12 minutes or until golden brown and crispy. Serve with hummus or dip.

2. Pita Sandwiches

Slice pocket rounds in half and fill with your favorite sandwich fillings. Cucumbers, hummus, onions, alfalfa sprouts, tomatoes and falafel are traditional fillings that are delicious, healthy and satisfying. Chicken, egg, or tuna salad with lettuce and tomatoes also make great ideas for sandwiches.

3. Pita breakfast pockets

Make a delicious breakfast you can eat on the run with a breakfast pocket. Slice the pocket round in half and fill with scrambled eggs, bacon, cheese and potatoes for a filling and hearty breakfast. Fill a round with black beans, scrambled tofu and peppers for a delicious vegetarian breakfast that will provide fuel throughout the day.

Use these ideas to get your creative juices flowing and incorporate pocket rounds into your diet. You will enjoy the versatility and ease of cooking with and eating pita bread and you will be surprised at the number of new ways you come up with to incorporate the bread into your meals. Pita pockets are delicious, easy, versatile and inexpensive, try some today.

Versatile Pita Bread - 3 Easy Recipes Using Pita Bread

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Bread Pudding - The Process of Making Bread Pudding

Traditional recipes for bread pudding seem to follow the same format. Soak stale bread, often overnight, in a liquid until it is very soft. Place it in a pan and bake in a slow oven then serve still slightly warm with a sauce. The thing is that you can easily add your own variations by changing the type of bread, the liquids and additional ingredients.

A basic and Traditional Bread Pudding is made using the following basic recipe. You would need:

Bread Pan

2 cups of stale bread cubes 1 quart of milk 1/4 teaspoon salt 1/2 cup of raisins (optional) 2 eggs 1/2 cup sugar 1 teaspoon

To make this pudding you would soak the bread in the milk until it is very soft, then mash it fine and heat until nearly boiling. Beat the eggs until light and add the sugar, salt and vanilla. When well mixed, stir into the bread and milk and pour the whole mixture into a baking-dish placed in a larger pan of water. Bake at about 325 degrees F. for about 45 minutes to an hour until set and a knife inserted in the center comes out clean.

From this basic we get many variations. Every chef has their own favorite recipe and an internet search will provide you with thousands of versions. The basic premise is the same, but my grandmother considered bread pudding to be something totally different from what these recipes produce. Hers was closer to the English version of Plumb Pudding and it was steamed, not baked.

One of the family favorites we loved as a kid was grandmother's steamed brown bread pudding which basically follows the process outlined above. She used bread crumbs instead of cubes, water instead of milk, and molasses. Seasoned the mix with cinnamon, cloves and salt and cooked in a greased tightly sealed copper mold allowing it to steam in a pan of boiling water for about 3 hours.

The steaming of this type of bread pudding creates a denser pudding-cake that holds the shape of the container used to steam it. It is usually turned out and served up-side-down with a pretty garnish on the top. Grandmother seemed partial to almond halves and dried cherries.

To the basic bread pudding recipe above you can add all sorts of additional ingredients to create your own version. My family likes pecans and dried fruit, especially cranberries over the holidays. My husband prefers dried dates and walnuts added to the base and I like it any way I can get it.

Making bread pudding is simple and a good skill for any cook to master. Additionally, you can make Hasty Pudding by using an oatmeal cooked until it forms a thick batter, adding raisins, cinnamon and sugar and a little butter. Pour into a heavily greased pan and bake until set and a knife inserted in the center comes out clean.

No matter what version of the thousands available you choose to make, bread puddings are a favorite dessert to adorn many family tables, especially during the holiday season and special occasions. It is easy and inexpensive to make, travels well to that church social and is usually gobbled up quickly. Serve with a creamy rum or bourbon sauce and you just may find yourself in much higher demand for pot-luck dinners in the future.

Bread Pudding - The Process of Making Bread Pudding

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How to Make Italian Garlic Bread Fast and Easy

First things first... Italian garlic bread does not have to be on Italian bread. You can use french bread, sour dough bread or Italian bread. I like french bread and even baguettes sometimes. The goal here is to make it fast and simple and yet have it look like it took an authentic Italian chef to make it taste so good.

Ingredients you will need: 2 cloves minced garlic, 3- 4 Tablespoons olive oil, 2 Tablespoons butter and a loaf of suitable bread.

Bread Pan

If you have those you are all set and in about 10 minutes it will be ready.

Instructions:

Preheat the oven to 450 degrees F. NOTE: As with most of my recipes, I always promote flexibility. If you are concerned 450 is too high choose a lower temperature such as 375 and simply bake longer. Slice the loaf of bread lengthwise on its side so you have 2 long pieces of bread side by side. Melt the butter and mix with the olive oil and the minced garlic. Use a brush or spoon to spread the mixture over the bread as evenly as possible. Place bread face up on baking pan and place in oven. Some people will wrap the bread in foil leaving the face of the bread exposed. This will take longer, but is a good tip for preventing the bread from becoming too crispy on the sides. Bake about 5 minutes or until it is done to your desire. Keep a close eye on the baking so you do not end up with burnt toast! When finished, remove from the oven and slice into desired thickness. 1 inch thickness is fairly standard.
TIP #1: If the bread is done before you are ready to serve, wrap it in foil to keep warm.

TIP #2: I recommend doing the bread when you do not have a zillion other things going on at once. Simply because it is easy to forget about it until the smoke alarm goes off. Use a timer to remember to check the bread!

Tip #3: If you are trying to reduce the caloric intake, simply use olive oil and leave out the butter.

Enjoy and Mangiamo!

How to Make Italian Garlic Bread Fast and Easy

2009 Copyright. Elizabeth Krause

Elizabeth Krause grew up in an Italian home, however it wasn't until later in her busy life when she began to appreciate the benefits of using simple ingredients to make simple Italian dishes. Take advantage of other simple Italian pasta dishes on her website. Each week she posts a new Italian recipe along with helpful tips in the hopes others will benefit from her learning experiences. Join her Newsletter to receive more Simple Italian Cooking recipes and tips directly to your inbox.

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Classical Christmas Recipe - Roasted Turkey With Bread Sauce and Gravy

Serves 8

1 x 6 kg turkey, plus the neck from the giblets if available
105 ml vegetable oil
Watercress, to garnish

Bread Pan

GRAVY

1 small onion, roughly chopped
1 small carrot, roughly chopped
2 celery sticks, roughly chopped
30 g plain flour
500 ml chicken stock

BREAD SAUCE

600 ml milk
½ onion, studded with 3-4 cloves
1 bouquet garni
2 cloves garlic, peel and lightly bruised
105 g fresh white breadcrumbs
Grated fresh nutmeg
2 ½ tablespoons cream or 45 g unsalted butter optional

1. Clean the turkey inside and out, removing any feathers. With a sharp knife, cut off and reserve the end wing joints. Lift up the flap of skin at the neck and, using a small sharp knife, scrape the meat away from the wishbone and remove the wishbone. Tie the legs together with string. Preheat the oven to moderate 180 degree C.

2. Place a large roasting pan over medium heat and heat the oil. Add the end wing joints and neck and cook until lightly browned, then arrange the turkey on top and bake for 1 ½-2 hours, basting with the juice and oil every 20 minutes. If the turkey is begins to overbrown, cover with foil. The turkey is cooked if the juices run clear when you pierce a leg and thigh with a skewer. If pink, continue roasting until the juices are clear. Transfer the turkey to a large plate and leave in warm place.

3. To make the gravy, tip off the excess fat from the pan, retaining about a tablespoon with all the juices. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, for 3-5 minutes, or until tender. Sprinkle on the flour, then stir in to mix evenly and cook for 1 minute. Add the stock gradually and stir over low heat to produce a smooth texture. Bring to the boil, then reduce the heat and simmer for 10 minutes. Strain, skim off the excess fat and season with some salt and black pepper.

4. To make the bread sauce, pour the milk into a small pan, add the onion, bouquet garni and garlic and bring slowly just to the boil. Remove from the heat and leave to stand for 20-30 minutes. Strain and discard the flavourings, then return the milk to the pan and bring to the boil. Whisk in the breadcrumbs to produce a thick sauce and season with the nutmeg and some salt and black pepper. Stir in the cream or butter. Serve immediately, as the sauce will thicken on standing.

5. To serve the turkey, carving the turkey carefully will allow everyone a good choice of white and dark meat. Serve with the bread sauce, gravy, stuffing and other traditional accompaniments.

Classical Christmas Recipe - Roasted Turkey With Bread Sauce and Gravy

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Bread Baking Tips and Tricks

Man cannot live on bread alone. We have heard it countless of times in many variations depending on the religion in which the speaker is affiliated with. Regardless, it only shows that amongst all of vast variety of foods we have on the table, the bread represents all that is good in life. Or rather, it represents our very survival when our lives are stripped down to the basics.

It is indeed important to bake bread as best as you possibly can. After all, breads can form the basis of the entire meal from the appetizer (dip bread) to the main course (pizza) to desserts (cinnamon rolls). Well, here are tips and tricks to bake the perfect homemade bread.

Bread Pan

Right Temperature

When preheating the oven, you must set the temperature at 50 degrees higher than the recommended baking temperature. As soon as the oven reaches the preheating temperature, place the bread dough inside, perform misting procedures and then lower the heat to the recommended baking temperature.

Keep in mind that breads can be baked anywhere from 350 degrees to 450 degrees. As such, you may also experiment with the heat until you get the desired results in terms of crustiness and tenderness of the bread. Take note that the emphasis is on experimentation when you have already acquired the necessary experience.

Right Shape

The beauty of breads often lies in their different shapes, with texture and taste coming in a very, very close second. Besides, the right shape of the bread dough affects how well it is cooked.

You will need to practice how to shape the bread dough especially as each one requires different techniques imposed either by tradition or by the type of dough. For example, Viennese bread has tapered ends while the French bread known as fougasse is flat and rectangular.

Right Misting

You must introduce humidity to the bread dough at the beginning of its baking cycle. This allows the bread to take on a golden brown, crunchy crust that makes for one of life's pleasures.

To achieve this effect, you should place an empty, clean pan into the shelf below the baking pan as the oven preheats. When you have placed the bread into the oven, pour a half cup of tap water into the preheated pan. This will introduce steam into the whole setup.

You also need to mist the top of the bread dough using a clean spray bottle. Immediately close the oven door after the misting but remember to do it again after 2-3 minutes for two more times. After that, leave the bread to bake to its full cycle.

Bread Baking Tips and Tricks

Doug has been writing online articles about health and family topics for 4 years. Doug specializes in baby and kitchen products. You can read his latest articles KitchenAid Professional 600 Series Mixers and Kitchen Artisan Mixers at KitchenArtisan.Org

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