Table of Contents

Quick Breads..................................2

Yeast Bread...................................3
 
Cakes.........................................4
   
Citations.....................................5

Quick Breads

Bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture.

Recipes:

1. Apple Strudel Muffins

   1. 2 cups all purpose flour

   2. 1 teaspoon baking powder

   3. 1/2 teaspoon baking soda

   4. 1/2 teaspoon salt

   5. 1/2 cup butter

   6. 1 cup white sugar

   7. 2 eggs

   8. 1 1/4 teaspoon vanilla

   9. 1 1/2 cups chopped apples

   10. 1/3 cup packed brown sugar

   11. 1 tablespoon all-purpose flour

   12. 1/8 teaspoon ground cinnamon

   13. 1 tablespoon butter

2. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

3. In a medium bowl, mix flour, baking powder, baking soda and salt.

4. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

5. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

6. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

1. Strawberry Bread

   1. 2 cups fresh strawberries

   2. 3 1/8 cups all-purpose flour

   3. 2 cups white sugar

   4. 1 tablespoon ground cinnamon

   5. 1 teaspoon salt

   6. 1 teaspoon baking soda

   7. 1 1/4 cups vegetable oil

   8. 4 eggs, beaten

   9. 1 1/4 cups chopped pecans (optional)

2. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loafs pans

3. Slice strawberries and place in medium- sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.

4. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans (optional). Divide batter into pans.

5. Bake in preheated oven until a tester (toothpick) inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow cool before slicing

Yeast Breads

Baker’s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products.

Recipes:

1. Focaccia

   1. 2 3/4 cups all purpose flour

   2. 1 teaspoon salt

   3. 1 teaspoon white sugar

   4. 1 tablespoon active dry yeast

   5. 1 teaspoon garlic powder

   6. 1 teaspoon dried oregano

   7. 1 teaspoon dried thyme

   8. 1/2 teaspoon dried basil

   9. 1 pinch ground black pepper

   10. 1 tablespoon vegetable oil

   11. 1 cup water

   12. 2 tablespoons olive oil

   13. 1 tablespoon grated Parmesan cheese

   14. 1 cup mozzarella

2. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

3. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

4. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

1. Cream Cheese Danish

   1. 2 cups fresh strawberries

   2. 3 1/8 cups all-purpose flour

   3. 2 cups white sugar

   4. 1 tablespoon ground cinnamon

   5. 1 teaspoon salt

   6. 1 teaspoon baking soda

   7. 1 1/4 cups vegetable oil

   8. 4 eggs, beaten

   9. 1 1/4 cups chopped pecans (optional)

2. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loafs pans

3. Slice strawberries and place in medium- sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.

4. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans (optional). Divide batter into pans.

5. Bake in preheated oven until a tester (toothpick) inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow cool before slicing