Cinnamon Bread

Cinnamon Bread Recipe

Ingredients

• 2 cups (250 gr) all-purpose flour
• 1 cup (200 gr) white sugar
• 2 teaspoons (9 gr) baking powder
• 1/2 teaspoon (2 gr) baking soda
• 1 1/2 teaspoons (3 gr) ground cinnamon
• 1 teaspoon (6 gr) salt
• 1 cup (235 gr) buttermilk
• 1/4 cup (60 ml) vegetable oil
• 2 eggs
• 2 teaspoons (10 ml) vanilla extract
• 2 tablespoons (25 gr) white sugar
• 1 teaspoon (2 gr) ground cinnamon
• 2 teaspoons (9 gr) margarine

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Recipe sources: cinnamon bread

Baking Recipe

Cake and Cookie Baking Recipe Tips for Beginners

By Virginia Van Vynckt
Are you new to baking recipe of cakes and cookies? All ingredients should be at cool room temperature. Unless the baking recipe states otherwise, use unsalted butter. Unless otherwise stated, eggs used in baking recipe should be the large size.
Use dry measures for dry ingredients and wet measures for liquid ingredients. Measuring cups for dry ingredients come in individual sizes (1/4 cup, 1/3 cup, 1/2 cup, 1 cup). To measure flour, stir up the flour, then swoop the measuring cup into the flour, and level the flour even with the top of the cup using a knife or the side of your hand. To measure sugar or cocoa, spoon it into the cup. For cakes, sift the flour, measure it, then sift it again with the dry ingredients. If a recipe tells you to fold in egg whites or cream, it means to spoon the egg whites or cream over the batter, then move a rubber spatula in a circular motion from the bottom of the bowl to the top of the batter, “folding” in the whites or cream. Use the size of pans indicated in the recipe.
Baking (cookie) sheets come with and without sides. Some recipes refer to a baking sheet with sides as a jelly-roll pan. Cookies bake the most evenly on a cookie sheet without sides, but it’s OK to use one with sides.

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Baking Mix

A baking mix is a mix of ingredients to which liquid, and sometimes oil, eggs or other ingredients are added to produce baked goods like muffins, biscuits, cakes and brownies. The earliest baking mixes were commonly recipes for puddings or gelatin. After that the pancake baking mix, and other mixes would quickly follow in the 20th century. Biscuit and muffin baking mixes were soon offered, and were developed continuously. In addition to saving time, many cooks, primarily women, preferred the predictability of the baking mix. With properly measured ingredients, the likelihood of turning out nice looking baked goods could be a big help. Early baking mixes often asked for the addition of numerous ingredients, but soon, many mixes came with powdered eggs, rendering the separating, cracking or beating of eggs unnecessary. You’ll still find some baking mix varieties that require quite a bit of additional work. In fact, some are only slightly easier than the dry ingredients you’d mix on your own.

Biskuit Baking Mix Recipe

Recipe Source: Cheaper and Better Alternatives by Nancy Birnes
Ingredients:
- 10 cups flour
- 1/3 cup baking powder
- 1 Tablespoon salt
- 2 cups shortening
Preparation:
- Sift flour, baking powder, and salt together in a large bowl. With two knives or a pastry blender, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, start and stop it often during processing and watch carefully.
- Keep mix stored in a labeled, tightly closed container. It will keep on the pantry shelf for 1 to 6 months in dry weather. In hot or humid weather, it is a good idea to keep the mix in the fridge.
- This mix keeps well in the pantry so it makes it easy to make shortcake, biscuits or top off a casserole.
Yield: about 10 cups of mix

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Bread Mix

Make Your Own Quick Bread Mix

By Bonita Anderson

I like to keep a container of quick bread mix on hand for unexpected guests that drop in for coffee. I can have a coffee cake ready in 20-minutes or muffins in a flash. One of my favorites is to make chicken and dumplings from this mix. Pancakes, waffles, banana bread, nut bread or a variety of doughnuts and biscuits can be made from this mix.
To make my favorite mix I measure 10-cups of all-purpose flour into a large bowl. To that I add 1/3-cup of baking powder, 1/4-cup of sugar, and 1-tablespoon of salt. I mix all of those ingredients very well. Next I measure 2-cups of shortening and cut that in until the mixture looks like cornmeal. DO NOT use lard for this because lard requires refrigeration. Use a vegetable shortening. I keep this in a tightly covered container up to 6-weeks at room temperature.
To make a quick banana bread, cream together 8-ounces of cream cheese, 1-cup of sugar. Then add 1-cup of ripe mashed banana and 2-eggs. Next stir in 2-cups of the baking mix until just moistened and add 1/2-cup of nuts. Do not stir too much. Pour the batter into a greased 9×5x3-inch loaf pan and bake 350-degrees for 60-minutes. Cool in pan for 10-minutes before removing from pan.
To make chicken and dumplings, I fry my chicken and while the chicken is frying I mix 2-cups of the baking mix and 2/3-cup of milk together. I bring 2-3-quarts of chicken stock to a boil. Then I drop rounded tablespoons of mixture into the boiling stock. I cook that 10-minutes uncovered and the I turn the heat down and put the cover on the pot and cook for another 10-minutes.
Now I have golden fried chicken, fluffy dumplings and flavorful gravy for dinner. There is no need for potatoes. I add a vegetable dish and condiments and enjoy!

Read also an idea of  Good Recipe’s.

Banana Nut Bread

Banana Bread Recipe

By Mohd Fazlee

Ingredients

- 1 cup sugar

- 1 stick/ 4oz butter

- 2 eggs

- 3 bananas

- 1 tbsp milk

- 1 tsp cinnamon

- 2 cups flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1 tsp salt salt

- 2/3 cup chocolate chips

Method

1. Preheat oven to 325 degree Fahrenheit

2. Mash bananas and milk and cinnamon together with a fork

3. Sieve all dry ingredients and set aside

4. Cream the butter and sugar together in a bowl with an electric whisk until lighter in color

5. Gradually add in the eggs and the banana mixture, followed by the dry ingredients until they are all combined

6. Stir in the chocolate chips

7. Pour into a greased 1lb loaf tin and bake in the oven for 1 hour and 10 minutes or until a skewer comes out clean. Leave to cool in tin for 5 minutes and then turn out to cool on a wire cooling wrack.

Happy Baking!