basic breakfast bread?
I'm looking for a breafast bread recipe that I can mix stuff into without having to tweak too much - my mom had a recipe (lost in a move) growing up that used lemon yogurt and was really moist but better for you than poundcake.
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6 Comments:
Ina Garten has a really lovely recipe for LEMON YOGURT CAKE:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35500,00.html
I have added everything to it from berries (blueberries is my favorite) to nuts. I've also made it orange by using orange juice and rind instead of the lemon, and added Orange craisins and walnuts, and strawberries and sauteed rhubarb.
It also bakes up into very nice individual mini-loaves or muffins. Thin out the batter by replacing the yogurt with buttermilk, and you have pancake batter.
I love the versatility of this recipe!
Brownie at 12:11PM on 07/02/08
This is moist and fairly healthy, maybe a bit spicy for breakfast. No dairy because this was for my lactose intolerant XBF who needed a hearty but not heavy “lunch” while working the night shift.
Mix: 1 cup applesauce (pureed zucchini, pureed carrots or use your imagination)
¾ cup brown sugar
Sift and stir in bit by bit:
1-3/4 cup flour (one half of the flour can be whole wheat)
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. powdered ginger
½ tsp. ground cloves
½ tsp. allspice
½ tsp. nutmeg, preferably fresh grated
¾ cups raisins
Combine ingredients. Bake 40 minutes at 300 degrees in an 8-inch round pan. I have also made it in a loaf pan. This recipe was made up at low altitude but seems to work fairly well at my present 5000 feet.
Blue Iris at 12:13PM on 07/02/08
yum! I think I will have to try both several ways to find a favorite :-)
cowprintrabbit at 12:34PM on 07/02/08
@Blue Iris -- That sounds deeeee-licious!
I can't wait to try it! Does the applesauce work best? -- Or, is your favorite another puree?
Brownie at 2:28PM on 07/02/08
@Brownie: it is good with applesauce. I think I probably started with an applesauce cake recipe. I actually like it better with barely pureed zucchini. The dark pieces of the zucchini skin are interesting visually and it's a little lighter with zucchini than with applesauce, I think.
I had a huge garden then and used to throw in almost any mild vegetable or fruit, even a mix. Squash, pumpkin, pears, green beans are things I remember trying. The spices kind of take over and the puree is mostly to keep it moist. You can also use nuts rather than raisins.
Blue Iris at 3:15PM on 07/02/08
Here's a link to "A to Z bread" which is a basic quick bread and you pick combinations of add-ins based on what you like and what you have on hand.
The recipe makes two loaves, but I don't know why you couldn't halve it and halve the add-ins as well.
http://www.recipesource.com/baked-goods/breads/machine/05/rec0535.html
Certainly, Google A to Z bread for variations.
zucchini at 12:47PM on 07/04/08