Yield: 1 loaf
1 1/4 c sugar
1 c vegetable oil
1/2 c water
1 1/2 tsp vanilla extract
3 c flour
1/2 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 c shredded zucchini
2 bars (8 0z.) milk chocolate baking bar, broken into 1/4″ pieces
1. Preheat oven to 350 degrees F.
2. Grease a 9″x5″ pan.
3. In a large bowl, mix the sugar, oil, water, eggs, and vanilla extract until blended.
4. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet ingredients gradually, stirring until moistened.
6. Stir in the zucchini and chocolate pieces.
7. Spoon the batter into the prepared pan, spreading it evenly.
8. Bake 1 hour 20 minutes or until a tester comes out clean when inserted into the center of the loaf.
9. Cool the bread in pan for 15 minutes, then transfer to wire rack to cool completely.
10. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or freeze.
3 TBS sugar
1 package dry yeast
1 c warm milk (100 – 110 F)
3 c all-purpose flour
3/4 tsp salt
3 TBS butter, softened
1. Dissolve sugar and yeast in warm milk in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour and salt to yeast mixture, stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 TBS at a time, to prevent dough from sticking to hands. Cover dough with plastic wrap, and let rest for 10 minutes.
2. Roll dough into a 12×10 inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. (A) Working with a long side, fold up bottom third of dough. (B) Fold top third of dough over the first fold to form a 12×3-inch rectangle. Cover with plastic wrap place in freezer for 10 minutes.
3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12×10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12×3 inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12×8 inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion, pinch seam to seal (do not seal ends of roll). (C) Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size.
5. Preheat oven to 375 F.
6. Bake dough at 375 F for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
1 dessertspoon baking yeast
2 tsp sugar
1/2 c warm water
3 c plain flour
1 large egg or 2 medium eggs
1 TBS oil
Add the yeast and sugar to the warm water, stir, and leave to rise for about 30 minutes.
Put the flour into a large mixing bowl and make a well in the middle. Add the eggs, the oil, and the yeast mixture. Draw the flour into the middle of the bowl little by little while mixing all the liquid ingredients into it. The dough should be as soft as your earlobe. If too soft, add more flour, if too hard, add a little more warm water. Knead the dough until well mixed, then cover the bowl with a damp tea towel and leave in a warm place, such as the airing cupboard, also that it can rise. The dough is sufficiently risen when it has doubled in volume, developed little holes on the surface and has begun to smell sour.
Roll into small balls, about the size of golf balls. Roll out thinly on a floured board. Mix all the topping ingredients together and spread over each piece of dough.
Heat a cast iron skillet in the oven (at 350 degrees). Place the rolled out dough onto skillet. Baked for approximately 8 minutes.
1 cup all-purpose flour
1/2 c milk
1/2 c water
1/4 tsp salt
2 Tbsp butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c for each crepe. Tilt the pan with a circular motion sot hat the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.