|Cooking With Artisan Bread|
|by Jean Galton|
With dishes such as Pappa al Pomodoro (bread-thickened tomato soup) and Cappuccino Bread Pudding with Caramel Sauce, the "Artisan Bread Cookbook" ...
Results 1 - 10 of 35 for fresh peach bread
Result Page: 1
Cream: Add: Pour ... 2 greased and floured loaf pans (8 1/2 x 4 1/2). Bake 350 degrees 50-60 minutes. Can use apricot puree instead of peach if desired.
Puree peaches and ... ingredients. Spoon in bread pan. Bake 55 minutes at 325 degrees or until done. Cool 10 minutes, then turn out and cool completely.
Mix all ingredients together, beat well, pour into 2 well greased loaf pans. Bake at 325 degrees for 55-60 minutes.
Mix pineapple wedges ... and butter the bread; cut each ... mixture. Sprinkle top with brown sugar. Bake at 350 degrees for 35-40 minutes. Serve warm with cream
This recipe is ... thing about giving "bread in a jar" ... bread will keep for up to one year. Makes 8 pints. Substitute for pumpkin one of the following:
Preheat oven to ... oil, egg and peach extract and whisk ... 25-30 minutes. Cool pans on rack for 10 minutes then remove bread from pan. Cool bread on racks.
In a bowl, mix together flour, sugars, salt and baking soda. Drain mashed peaches and put in large bowl. Add beaten egg and melted butter. Stir in ...
Mix together eggs, oil, sugar and peaches. Beat well. Add flour, baking soda, cinnamon and nuts. Blend well, pour into 2 loaf pans. TOPPING: Mix ...
Cream sugar and ... mix thoroughly. Add peach puree and dry ... degrees for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.
Cream shortening and ... towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.
Result Page: 1
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