Tag Archives: bread

Summer Zucchini Bread with Nuts Recipe

It’s smack dab in the middle of summer, which means it’s the time of year when zucchini squash is everywhere. One of our favorite things to make with all this extra zucchini is moist and delicious zucchini bread.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

First, we shred the zucchini in a food processor so it creates about three cups of beautiful, bright green strips. We stir in butter, sugar, brown sugar, eggs and vanilla extract until it’s well-blended, then add flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves to finish the batter. Think about how good your kitchen is going to smell with all those delicious spices baking in the oven.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

Add the zucchini bread batter to a sprayed loaf pan, and then bake it in a regular oven or countertop oven for about an hour. Then, voila! Your house smells like baking spices, and you’ve got a gorgeous loaf of zucchini bread waiting for you once it cools.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

When you slice it open, you’ll be able to see the bright green strips of zucchini dispersed throughout the bread, which gives it a beautiful color. A sugary crust forms on top, and even kids won’t mind diving into this rich vegetable bread.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

For a delicious and visually appealing twist on the original recipe, try adding walnuts (pictured here), pecans, hazelnuts, macadamia nuts or pistachios to the batter before baking. The nuts add a nice crunch to every bite and look gorgeous when you cut into the loaf.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

 


Zucchini Bread
SERVES: 10

Ingredients
3 small zucchini
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
3/4 cup butter, melted
3/4 cup sugar
1/2 cup packed light brown sugar
3 eggs, beaten
1 tablespoon vanilla extract
3/4 cup chopped walnuts, optional
Instructions
Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Using shredded blade, with food processor running, add one zucchini to food chute. Process until shredded. Repeat with remaining zucchini.
In a large bowl, stir zucchini, butter, sugar, brown sugar, eggs and vanilla extract until well blended.
Gradually add, flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves. Stir in walnuts, if desired. Pour mixture into prepared loaf pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes on wire rack. Remove from pan and cool completely on wire rack.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processorWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.htmlSay hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.

 



 

March is National Nutrition Month, and for many people, the best health includes following an eating plan catered to specific dietary needs. For some, this means eating gluten-free. Whether your gluten-free diet is a necessity or a general guideline, you may find baking bread at home to be a better option than the stale, crumbly options available on most grocery store shelves. And with a dedicated gluten-free bread machine, you can hope to avoid cross-contamination. Our gluten-free whole grain bread contains over 50% whole grains and is perfect for sandwiches, toast or bread pudding.

Gluten-free whole-grain bread from @hamiltonbeach


Gluten-Free Whole Grain Bread
SERVES: 12

Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Ingredients
1 1/2 cups hot water (150°F)
3 large eggs, lightly beaten
1 teaspoon cider vinegar
1/4 cup canola oil
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup garbanzo bean flour
1 1/2 teaspoons sea salt
4 1/2 teaspoons xanthan gum
3 Tablespoons sugar
3 Tablespoons nondairy creamer
2 1/4 teaspoons active dry yeast
Instructions
In a bowl, whisk together the hot water, eggs, vinegar and oil. Place the liquid ingredients in the bread pan.
In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer and sugar.
Pour the dry ingredients on top of the liquid.
Make a small well on the top middle of the dry ingredients and add the yeast.
Choose Cycle 3 Gluten-Free, 1.5 pound loaf for size of bread and medium for crust color. Press Start. When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf.
Let cool 10 minutes before slicing with a bread knife.
Notes
This gluten-free recipe is over 50% whole grain using brown rice flour.
Everyday Good Thinking http://everydaygoodthinking.com/

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For more information on bread machines and how they work, read Breadmaker 101: The Basic Guide for Using a Bread Machine.

Breadmaker 101: The Basic Guide for Using a Bread Machine to Make Delicious Bread at Home - with a bonus recipe for White Wheat Bread! From Everyday Good Thinking, the official blog of @hamiltonbeach

Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Bread Machines. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.

 



Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Irish soda bread has been popular in Ireland for hundreds of years. It started with the introduction of baking soda, which allowed people to make quick breads from just flour, baking soda, buttermilk and salt. Over time, additions to soda bread such as raisins, sugar and caraway seeds have made their way into modern American adaptations to classic soda bread traditions.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Baking soda interacts with the acidity of buttermilk to create the leavening agent in soda bread. Normally, you’d use yeast, but this way you don’t have to. Our recipe makes things even easier by eliminating the traditional buttermilk, which is the liquid left over after making butter. So what’s the best substitute for buttermilk? A simple combination of milk and vinegar will still get the reaction you need to make dough rise when baking, but you’re much more likely to have these ingredients on hand, so you can save a trip to the store.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Because soda bread is a quick bread it doesn’t get kneaded like traditional bread. Handle it as little as possible once you completely incorporate the ingredients. You’ll form it into two balls of dough for baking into rounds, lightly dust with flour and score the top into a cross. The scoring shape achieves multiple ends: it allows the heat to reach the thickest part of the bread more easily to facilitate even cooking and allows the crust to expand as the bread rises during the baking process. The scoring of the cross shape is even said to have religious meaning dating back hundreds of years in Irish history; you were “crossing” the bread and giving thanks.

This delicious bread has a long history for good reason: not only did it help Irish farmers sustain their energy in the fields long ago, it tastes great and is quick and easy to make. Prepare it for dinner, a potluck or brunch and be sure to serve it with a side of salted Irish butter. It’s best slathered with a generous portion.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach


Irish Soda Bread
YIELDS: 2 servings

Ingredients
1 cup plus 2 tablespoons milk
1/4 cup butter, melted
2 tablespoons white vinegar
2 large eggs, slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins
Instructions
Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
Notes
Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread.
Everyday Good Thinking http://everydaygoodthinking.com/

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Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

Nothing says it’s the weekend like a big brunch, especially if it’s something sweet you normally don’t (or can’t) eat on a rushed weekday morning. We love all kinds of brunch foods, from eggs benedict to buttermilk pancakes, but sometimes we start craving that delicious, caramelized crunch on the edge of good French toast.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

French toast is tasty enough on its own, but it’s even better when it’s stuffed with fruit and cream cheese to add texture, flavor and a little extra adventure. To “stuff” the toast, we just cut a slit in extra-thick bread slices to create a pocket, then spread the inside with a cream cheese, sugar and cinnamon mixture before adding banana slices.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

To really put this French toast breakfast over the top, we replaced maple syrup with caramel syrup. Beware, this was an addictive transformation of your typical French toast. A little whipped cream and a few more banana slices topped everything off before we dove into this fluffy, caramel-sweetened stack of heaven. You won’t want to let another weekend go by without making these.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach


Banana Stuffed French Toast
SERVES: 4

Ingredients
1/2 cup cream cheese, softened
1 Tablespoon confectioners' sugar
1 teaspoon ground cinnamon, divided
1 cup milk
4 large eggs, slightly beaten
2 teaspoons vanilla extract
1 Tablespoon granulated sugar
1/4 teaspoon salt
8 slices (each 1-inch thick) Italian bread
2 medium bananas, thinly sliced
Caramel syrup, warmed
Whipped cream
Additional banana slices
Instructions
Preheat griddle to 400°F.
In a small bowl, combine cream cheese, confectioners' sugar and 1/2 teaspoon cinnamon until smooth; set aside.
In a large bowl with a wire whisk, blend milk, eggs, vanilla, sugar, remaining cinnamon and salt; set aside.
Cut a slit in each slice of bread to form a pocket. Spread inside of pocket with cream cheese mixture. Add sliced bananas.
Place stuffed bread slices in the milk mixture. Let soak 1 minute on each side. If necessary, soak in batches to fit in bowl.
Carefully transfer to griddle.
Cook 15 to 20 minutes, turning once, until browned and egg mixture is set.
Serve with warmed caramel syrup and extra banana slices if desired. Or, sprinkle with confectioners' sugar.
Everyday Good Thinking http://everydaygoodthinking.com/

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griddle skillet

With a Hamilton Beach® Electric Skillet or Griddle on your countertop, you can create satisfying, one-dish meals that eliminate the need to clean multiple pots and pans. To make cleaning even easier, the nonstick cooking components are either dishwasher safe or are fully immersible with the cord removed.



Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Thanksgiving is a great opportunity to show off your baking skills, and this pumpkin wreath bread is no exception. Golden dough in the shape of a wreath topped with coarse salt and pumpkin seeds makes a lovely centerpiece and delicious addition to the holiday meal.

No baking skills? No problem. The breadmaker does all the work. All you need to do is form the dough into a ring and use your kitchen shears to create the wreath shape.

Use a ruler if you want help guiding you where to cut. We placed ours about every 2 inches.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Kitchen shears make cutting the dough easy.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Baking the bread on parchment paper makes cleanup and removal easy.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Brush the wreath with egg white.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Place pumpkin seeds on top of the wreath. Spread them out nicely and press if they need help sticking well.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Sprinkle with generous amounts of sea salt. If you sprinkle from high up, the salt will spread more evenly than if you hold you your hand close to the wreath.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

Once it’s covered with your toppings, it’s ready for the oven. Keep an eye on it to make sure it doesn’t overcook.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

You can hang your wreath with a wide ribbon.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

When it’s time to serve, place a small bowl of butter in the center.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach

You’ll have a lovely centerpiece for your Thanksgiving table.

Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach Pumpkin Wreath Bread from Everyday Good Thinking, the official blog of @hamiltonbeach


Pumpkin Wreath Bread
YIELDS: 1 serving

Ingredients
3/4 cup pureed pumpkin
1 egg, beaten
1/2 cup milk
1/4 cup warm water (105 to 115F)
1/4 cup sugar
1/4 cup butter, melted
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 cups flour
2 1/4 teaspoons bread machine yeast
1 large egg white
1 teaspoon water
1/4 cup pumpkin seeds
Coarse sea salt
Instructions
In a large bowl, combine pumpkin, egg, milk, water, sugar, butter, salt, cinnamon and nutmeg. Pour into bread pan of breadmaker.
Add flour to pan. Sprinkle yeast over flour.
Process in breadmaker on DOUGH cycle.
Line a baking sheet with parchment paper. Remove dough from breadmaker and place on lined baking sheet.
Using thumbs to make a hole in center of dough, stretch dough to make a 9-inch diameter ring with a center hole of about 5-inches.
Let dough rise until double in size, about 1 hour.
Heat oven to 375°F.
Hold kitchen shears at a 45-degree angle, cut from the top of ring to make 8 even cuts around the ring. Pull the sections away from the center to create the leaf shape.
In a small bowl, beat egg white and water until foamy.
Brush dough wreath with egg white mixture. (It's possible you may not use it all.) Sprinkle with pumpkin seeds and sea salt.
Bake 20 to 25 minutes or until golden. Cool on parchment on wire rack.
Everyday Good Thinking http://everydaygoodthinking.com/

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Breadmaker 101: The Basic Guide for Using a Bread Machine to Make Delicious Bread at Home - with a bonus recipe for White Wheat Bread! From Everyday Good Thinking, the official blog of @hamiltonbeach

Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Bread Machines. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.