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1/2 cup butter
3/4 cup plus 2 tablespoons sugar
1 egg
1 cup peeled, chopped tart apples
2-1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
¼ tsp. allspice
1/2 cup buttermilk
1 cup powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl; add egg and beat until blended. Add chopped apples. Add flour, baking soda, salt and spices alternately with the buttermilk to the apple-egg mixture.
Pour the batter into a greased and floured 9x5" pan. Bake for 50-60 minutes or until bread tests done when tested with a toothpick. Cool on wire rack until just a little warm. Mix powdered sugar, vanilla, and milk in a small bowl and drizzle the glaze over bread.
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* 1 cup vegetable oil
* 3/4 cup sugar
* 2 (3 1/2 ounces each) pkg. instant vanilla pudding
* 6 eggs
* 4 1/2 cups flour
* 1/2 Tbsp. baking soda
* 1 1/2 Tbsp. baking powder
* 4 cups frozen strawberries, thawed (reserve juice)
In mixing bowl combine sugar, oil and the instant vanilla pudding mix. Blend on medium speed. Add eggs while beating at low speed, then mix on medium speed until mixture is smooth and creamy.
Combine dry ingredients; and add 1 cup at a time with mixer on low speed, mixing in thoroughly.
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Add strawberries and 3/4 cup of the reserved juice; mix well. Pour into greased and floured loaf pans and bake at 350° for 50-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
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o 2 pkg, active dry yeast
o 3/4 cup warm water (105 to 115 degrees)
o 1 1/4 cups buttermilk
o 4 1/2 to 5 cups Gold Medal Wondra flour
o 1/4 cup shortening
o 2 tbsp. sugar
o 2 tsp. baking powder
o 2 tsp. salt
o Soft butter
Grease an annodized loaf pan, 9x5x3". Dissolve yeast in water in large mixer bowl. Add buttermilk, 2 1/2 cups flour, the shortening, sugar, baking powder and salt. Blend 30 sec. on low speed, scraping sides and bottom of bowl. Beat 2 min. on med. speed. Stir in remaining 2 to 2 1/2 cups flour. (Dough should remain soft and slightly sticky.) Knead 5 min. or about 200 turns on generously floured board.
Roll dough into a rectangle, 18x9". Roll up from short side as for jelly roll. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in pan. Brush loaf lightly with butter. Let rise in warm place (85 degrees) until double, about 1 hour. (Dough in center should come about 2" above pan.) Heat oven to 425 degrees. Oven rack should be in lowest position. Bake loaf 30 to 35 min. Remove from pan and brush with butter; cool on wire rack. Makes 1 loaf. When using self-rising flour, omit baking powder and salt. Two 8 1/2x4x2 1/2" pans can be used. If so, divide dough in half after kneading.
Note: To prepare 2 large loaves, double all ingredients except yeast. Blend 1 min. on low speed, scraping sides and bottom of bowl. Beat 4 min. on med. speed. Stir in remaining flour. Divide dough in half; knead each half 5 min.
For Cinnamon Raisin Bread - follow recipe for C.D.Q. Bread (above) except - stir in 3/4 cup raisins with second addition of flour. After rolling into rectangle, sprinkle with 1 tbsp. water and mixture of 1/4 cup sugar and 2 tsp. cinnamon.
For Cheese Bread - Follow recipe for C.D.Q. Bread (above) except - omit shortening. Stir in 1 cup shredded sharp natural Cheddar cheese with second addition of flour.
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Bread Recipe Index: Quick Breads
http://bread.allrecipes.com/directory/303.asp
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The Quick Bread recipe is one of the quality recipes that comes from the DVO Website, the makers of Cook'n.
Quick Bread
http://www.dvo.com/recipes_archive/quick_bread.html
Hope you enjoyed our quick bread recipe tips.
Tuesday, 07 October 2008
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