Recipe: Buttermilk Apple Breads

* Exported from MasterCook *

Apple Bread #2

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1/2 c Butter
1 c Sugar
2 Eggs
1 t Baking soda
2 tb Buttermilk
2 c All purpose flour
1 t Vanilla
2 c Peeled, diced,apples
1/2 c Chopped walnuts
1/2 c Raisins
1 tb Butter (melted)
1/4 c Packed brown sugar
1/4 ts Cinnamon

Cream butter, slowly adding sugar, beat until light
and fluffy. Add eggs, one at a time, beating well
after each addition. Dissolve baking soda in
buttermilk, add to batter, mixing well. Stir in flour.
Add vanilla and stir well. Stir in apples, walnuts
and raisins. Spoon into 2 greased and floured loaf
pans. Drizzle melted butter over loaves. Combine brown
sugar and cinnamon, sprinkle over loaves. Bake at 350
for about 40 to 45 min. Cool in pan for 5 minutes and
then cool completely on rack.
Pat Empson 05/20 08:11 pm

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APPLE PIE BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Low-Fat Quick
Breads

Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour -- unbleache
1/2 cup Rolled oats -- old-fashioned
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
1 large Egg
1 large Egg white
1/2 cup Brown sugar -- packed
1/4 cup Honey
1 tablespoon Vegetable oil
1 cup Buttermilk
1 1/4 cups Apples -- unpeeled
chopped -- 1 to 2 app

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350
degrees; coat a 9 x 5-inch loaf pan with nonstick cooking
spray. Whisk the flour with the oats, baking powder,
baking soda, cinnamon and salt; set aside. Beat the egg,
egg white, brown sugar, honey and oil with an electric
mixer on medium speed until smooth. Add the buttermilk and
beat again.
Stir the flour and apples into the batter by hand just
until combined. Scrape the batter into the prepared pan and
bake for 50 to 60 minutes, or until a toothpick inserted in
the center of the loaf comes out clean. The crust may
crack. Cool in the pan on a wire rack for about 10 minutes.
Turn out onto rack and cool completely. Makes 1 loaf.

Penny Halsey (ATBN65B). - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fresh Apple Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tb Honey
1 1/2 c Buttermilk
2 1/2 ts Baking powder
1 c Grated fresh apples
1 Egg
1/2 ts Salt
3/4 c Plus 1 tablespoon wheat germ
1 t Grated lemon peel
3/4 c Whole wheat bread flour
1/2 ts Baking soda
1/4 c Butter
1 c Whole wheat pastry flour
1 t Cinnamon

Recipe by: San Diego Union-Tribune Preheat oven to 375
degrees. Cream honey and butter together with a fork.
Add lemon peel. Beat the egg and buttermilk. Sift
flours, salt, baking powder, cinnamon and soda
together; stir in 3/4 cup wheat germ. Mix the dry
ingredients into the wet ingredients, avoiding both
lumps and overbeating. Add the apples and stir to
combine.

Fill a greased 8- by 4-inch loaf pan and sprinkle top
with 1 tablespoon wheat germ. Bake for about an hour
but check after 40 minutes to see how it is doing.
(From "The Laurel's Kitchen Bread Book," by Laurel
Robertson.). jmerrill@prodigy.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Spice Apple Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour -- or
1 t Salt
1/4 c Whole wheat flour
2 Eggs
3/4 c Chopped pecans
1 t Baking soda
1/4 ts Cloves
-sugar
1/2 c Buttermilk
-sifted
1 t Cinnamon
3/4 c Firmly packed light brown
1 c Grated raw apples
Unbleached white flour
1/2 ts Nutmeg
1/2 c Shortening
1 t Vanilla

Recipe by: New York Times Bread & Soup Cookbook by
makes 1 loaf

Combine the sifted flour, the baking soda, salt,
nutmeg, cinnamon, cloves, and sift together. Add the
whole wheat flour. cream the shortening and brown
sugar, and beat in the eggs. Add the vanilla to the
egg mixture. grate the apples. Add the dry
ingredients, rnels

makes 3 loaves

Have all ingredients at room temperature. Combine the
yeast, honey, and water in a large mixing bowl. Let
rest for 5 minutes. Add the oil, 5 cups of the flour,
and the sea salt, and beat 100 strokes. Do not shirk
on this process, or your bread will not be light and
crunchy. Stir in the remaining 2 1/2 cups of flour or
enough to make a stiff dough. Sprinkle the coconut,
sunflower seeds, and 2 tablespoons of flour on a bread
board or pastry cloty. Turn the dough onto this and
knead 100 times, using more flour if necessary to keep
the dough from sticking. (This is the best exercise
the author can think of to firm the upper arms and
pectoral muscles, so go at it energetically.) Oil a
large bowl and place the dough in it smooth side down.
Turn the greased side up, cover, and place in a warm,
draft-free place. Oet rise 1 hour or until double in
bulk.

When the dough has doubled, punch it down to its
original size, cover, and let it rise again until
double in bulk. Punch it down, divide it into three
equal parts, and shape into loaves. Place in
generously oiled loaf pans. Cover the dough and let
rise once again until it reaches the tops of the pans.
Bake in an oven preheated to 350 degrees F. for 50
minutes, or until golden brown on top. Brush
lightlywith butter, remove from pans, and cool on wire
racks.

Posted to RecipeLu List by gpgb@attica.net (Michael
Bauman) on May 28, 1998.
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