|Art of Quick Breads|
|by Beth Hensperger|
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal.
Results 1 - 10 of 214 for bread cereals
In small saucepan combine 7-Grain cereal and 1 cup ... 30-35 minutes. Cool on wire racks. (Optional - add whole wheat flour, wheat germ, sunflower seeds).
Mix flour, baking powder and salt. Add bananas, brown sugar, orange juice, egg and butter. Blend until flour is moist. Stir in oats and nuts. Bake at ...
Mix flour, sugar, ... well. Fold in cereal. Bake at ... 8x4 loaf pan for about 1 hour, or until tester comes out clean. Cool and serve at room temperature.
Add Bran to milk and cool to lukewarm. Add yeast to warm water, dissolve. Mix all ingredients together except flour. Add 3 1/2 cups flour and beat ...
In a medium ... and pour over cereal, sugar and ... size of a bread loaf pan. Slam ... 10.5IU Vitamin D, less than 1g saturated fat, 1.1g polyunsaturated fat.
* Preheat oven ... well) mashed bananas, cereal, milk and ... out clean. Let cool 10 minutes before removing from pan, and cool completely before slicing.
Sift dry ingredients, except cereal. Stir in ... on rack. Store bread overnight wrapped in ... cup chopped dried apricots and increase milk to 1 1/4 cups.
In large bowl, ... well. Add quick bread mix, cereal and walnuts; stir ... comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely.
Mix yeast and ... loaves and rise again. Bake at 375 degrees for 1 hour or so. Bread that is done should make a hollow sound when tapping the top crust.
In a large, ... rye flour, bran cereal, wheat germ, ... all purpose or bread flour. Beat at ... bottom. Remove from pans. Cool on racks. Makes 2 loaves.
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