Quick Bread Recipes for Breakfast

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Hot Cross Buns Hot Cross Buns Recipe

For this sweet roll recipe, shape each roll by pulling the edges under and placing the smooth side on baking sheets.

Ice when cooled to room temperature.

Ingredients;

2 packages (1/4 ounce each) active dry yeast

½ cup warm water (110◦ to 115◦)

1 cup warm milk (110◦ to 115◦)

½ cup sugar

¼ cup butter or margarine, softened

1 teaspoon vanilla extract

1 teaspoon salt

½ teaspoon ground nutmeg

6-1/2 to 7 cups all-purpose flour, divided

4 eggs

½ cup dried currants

½ cup raisins

GLAZE AND ICING:

2 tablespoons water

1 egg yolk

1 cup confectioners’ sugar

4 teaspoons milk

¼ teaspoon vanilla extract

Directions;

In a mixing bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.

Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 30 balls.

Place on grease baking sheets. Cut a cross on top of each roll with sharp knife.

Cover and let rise until doubled, about 30 minutes.

Beat water and egg yolk: brush over rolls.

Bake at 375◦ for 12-15 minutes.

Cool on wire racks.

For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

Serving Size 2- ½ dozen

Special Cinnamon Rolls Special Cinnamon Rolls Recipe

This is a perfect recipe for the beginning bread baker to try because the dough doesn’t require kneading.

Ingredients;

2 packages (1/4 ounce each) active dry yeast

½ cup warm water (110◦ to 115◦)

8 cups all-purpose flour

1 package (3.4 ounces) instant vanilla pudding mix

2 cups warm milk (110◦ to 115◦)

2 eggs, lightly beaten

½ cup sugar

½ cup vegetable oil

2 teaspoons salt

¼ cup butter or margarine, melted

FILLING:

1 cup packed brown sugar

2 teaspoons ground cinnamon

1 cup raisins

1 cup chopped walnuts

GLAZE:

1 cup confectioners’ sugar

1 to 2 tablespoons milk

¼ teaspoon vanilla extract

Directions;

In a mixing bowl, dissolve yeast in water. Add the next seven ingredients; mix well (do not knead).

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.

Turn onto a floured surface; divide in half.

Roll each half into a 12-in. x 8-in. rectangle; brush with butter.

Combine filling ingredients; sprinkle over dough.

Roll up from long side; pinch seam to seal.

Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. baking pans.

Cover and let rise until nearly doubled, 45 minutes.

Bake at 350◦ for 25-30 minutes or until golden brown.

Combine glaze ingredients; drizzle over rolls.

Cool in pans on wire racks

Serving Size 2 dozen.

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Quick Bread Recipes for Breakfast


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