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TIPS FOR NUT BREADS |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TIPS FOR NUT BREADS recipe on the web!! For fruit or nut breads, grease only the bottoms of the loaf pans to give the loaves a gently rounded top and avoid ridges at the edges of the loaf. Chop or shred fruits, vegetables or nuts before you start making the batter. If you start the batter and then stop to chop, the batter may get too stiff. Mix quick breads by hand, because it’s easy to mix the batter too much with an electric mixer. It’s okay if the top of the loaf gets a large, lengthwise crack. Cool nut breads completely before slicing so they don’t crumble. Even better, store them tightly covered for 24 hours before cutting. Cut with a sharp, thin-bladed knife, using a light sawing motion. After cooling, wrap loaves tightly and store them in the refrigerator for up to a week or freeze up to three months. Mini Nut Bread Loaves For tasteful gifts or bite-size treats, make mini loaves using miniature loaf pans, muffin pans or small cake molds in special shapes. To determine how much batter a pan will hold, fill it to the top with water, then pour the water into a measuring cup. Let the baked breads cool for a few minutes, then loosen the edges with a table knife or metal spatula and carefully remove them from the pans. Cool completely on a wire rack. Great Nut Bread Has: Golden brown, rounded top Crack (or split) lengthwise along the top Thin, tender crust Moist texture with small even holes Fruits and/or nuts evenly distributed Problem: Possible Cause: Didn’t rise - too much mixing - check expiration date on leavening Tough - too much mixing - not enough fat Tunnels - too much mixing Rims around - sides of pan were greased the edges Compact - too much flour - too little leavening Crumbly - not cooled completely; cut too soon after baking From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
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