View allAll Photos Tagged BreadRecipes
This bread is so good! Soft on the inside and crusty on the outside. A huge bonus is that you can bake a loaf during the week if you manage your time well.
Recipe: photosandfood.ca/2018/11/08/artisan-bread-at-home-no-knead/
Sourdough bread using sourdough starter has been baked for thousands of years. This bread is delicious, healthy and it's easy to digest, even for people with some intolerance to gluten!
Recipe: photosandfood.ca/2018/04/28/sourdough-bread-with-starter-...
Como mi gran pasión es la Cocina y la Repostería, os quiero desear FELIZ NAVIDAD con esta imagen de mis Galletas Navideñas. Si queréis saber cómo se elaboran, os dejo el enlace de mis páginas. Felices Fiestas a mis amigos de Flickr.
As my great passion is the Kitchen and the Confectionery, I want to wish you MERRY CHRISTMAS with this image of my Christmas Cookies. If you want to know how they are made, I leave the link of my pages. Happy Holidays to my friends on Flickr.
Comme ma grande passion est la cuisine et la confiserie, je veux vous souhaiter JOYEUX NOËL avec cette image de mes biscuits de Noël. Si vous voulez savoir comment ils sont faits, je laisse le lien de mes pages. Joyeuses fêtes à mes amis sur Flickr.
www.instagram.com/zari_canonfood/
Membre d'Aran Fòto Club
"""
"Vista en Canon España"
INGREDIENTS:
Bread
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk or whipping cream
DIRECTIONS:
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.
Esta Sopa es una fuente de sabor, salud, longevidad y felicidad. La macrobiótica y la Gastronomía japonesas consideran esta sopa milenaria como un auténtico elixir de beneficios.
El Tofu, según cuenta la leyenda, fue un regalo de los dioses que hicieron a la humanidad muchos siglos atrás. Les entregaron un alimento que les aporta salud, longevidad y felicidad. Cientos de años después, el consumo de Tofu, un producto que se obtiene de la fermentación de la soja, destaca como una excelente fuente de enzimas naturales, probióticas y se ha extendido por todo el mundo. Y si le añadimos pescado blanco, tenemos un plato rico en proteínas y nutrientes sanos y saludables.
Los ingredientes son orientativos, podéis sustituirlos por similares.
¡¡A cocinar!!!
Ingredientes:
Para 4 personas
- 600 grs de Pescado blanco
- 1 Pepino
- 4 Cucharadas de Aceite de Sésamo
- 1 Cebolla
- 4 dientes de Ajo
- 1 litro Caldo de Pescado
- ½ cubito de Caldo concentrado Vegetal
- 3 Cucharadas de Salsa de Soja
- 2 Cucharadas de Licor de Anís
- 2 Cebollinos
- 200 grs de Tofu
- 1 Rama de Apio
Preparación:
1. Pelamos y picamos los Ajos y la Cebolla. Reservamos.
2. Lavamos y picamos los Cebollinos y el Apio. Reservamos.
3. Lavamos, secamos y cortamos el Pescado en dados pequeños. Reservamos.
4. Lavamos, pelamos, quitamos las pepitas y rallamos el Pepino. Reservamos.
5. Cortamos el Tofu en dados. Reservamos.
6. Calentamos el Aceite de Sésamo en un Wok y sofreímos el Pescado con el Pepino durante 3 minutos a fuego medio. Añadimos la Cebolla, los Ajos, Cebollinos y Apio picados. Cocinamos durante 2 minutos más.
7. Añadimos al Wok el ½ cubito concentrado, el Caldo de Pescado, la Salsa de Soja y el Licor de Anís. Una vez empiece a hervir, cocinamos a fuego medio durante 10 minutos.
8. Por último incorporamos a la sopa el Tofu en dados y dejamos hervir 3 minutos más.
9. Pasado el tiempo, retiramos el Wok del fuego y dejamos reposar 5 minutos. Repartimos la Sopa en boles y servimos.
Y ya tenéis este platito sencillo, bajo en calorías, con sabor e ingredientes orientales para degustarlo este invierno en días fríos…
Espero que os haya gustado tanto como a mí... ¡¡Hasta la Próxima!!!
This soup is a source of flavor, health, longevity and happiness. Japanese macrobiotics and Gastronomy consider this millenary soup as an authentic elixir of benefits.
The Tofu, according to legend, was a gift from the gods that made humanity many centuries ago. They were given a food that gives them health, longevity and happiness. Hundreds of years later, the consumption of Tofu, a product obtained from the fermentation of soy, stands out as an excellent source of natural, probiotic enzymes and has spread throughout the world. And if we add white fish, we have a dish rich in healthy and healthy proteins and nutrients.
The ingredients are indicative, you can replace them with similar ones.
Let's cook!!!
Ingredients:
For 4 people
- 600 grs of white fish
- 1 Cucumber
- 4 Tablespoons of Sesame Oil
- 1 onion
- 4 cloves of garlic
- 1 liter Fish Broth
- ½ Cubed Broth Concentrated Vegetable
- 3 Tablespoons of Soy Sauce
- 2 Tablespoons of Anis Liquor
- 2 Chives
- 200 g of Tofu
- 1 Branch of Celery
preparation:
1. Peel and chop Garlic and Onion. We reserve
2. Wash and chop the Chives and Celery. We reserve
3. Wash, dry and cut the fish into small cubes. We reserve
4. Wash, peel, remove the pepitas and grate the Cucumber. We reserve
5. Cut the Tofu into cubes. We reserve
6. Heat the Sesame Oil in a Wok and sauté the Fish with the Cucumber for 3 minutes over medium heat. Add the onion, garlic, chives and celery chopped. We cook for 2 more minutes.
7. Add to the Wok the ½ cubito concentrate, the Fish Broth, the Soy Sauce and the Anise Liquor. Once it begins to boil, cook over medium heat for 10 minutes.
8. Finally, add the diced Tofu to the soup and let it boil for 3 more minutes.
9. After a while, remove the Wok from the heat and let stand 5 minutes. We distribute the soup in bowls and serve.
And you have this simple dish, low in calories, with flavor and oriental ingredients to taste this winter on cold days ...
I hope you liked it as much as I did ... See you next time!!!
Cette soupe est une source de saveur, de santé, de longévité et de bonheur. La macrobiotique japonaise et la gastronomie considèrent cette soupe millénaire comme un authentique élixir de bienfaits.
Le tofu, selon la légende, était un cadeau des dieux qui ont fait l'humanité il y a plusieurs siècles. Ils ont reçu une nourriture qui leur donne la santé, la longévité et le bonheur. Des centaines d'années plus tard, la consommation de Tofu, un produit issu de la fermentation du soja, se distingue comme une excellente source d'enzymes probiotiques naturelles et s'est répandue dans le monde entier. Et si nous ajoutons du poisson blanc, nous avons un plat riche en protéines et en nutriments sains et sains.
Les ingrédients sont indicatifs, vous pouvez les remplacer par des similaires.
A cuisiner!!!
Ingrédients
Pour 4 personnes
- 600 grs de poisson blanc
- 1 concombre
- 4 cuillères à soupe d'huile de sésame
- 1 oignon
- 4 gousses d'ail
- 1 litre de bouillon de poisson
- ½ bouillon de légumes concentré au bouillon cubé
- 3 cuillères à soupe de sauce soja
- 2 cuillères à soupe de liqueur d'anis
- 2 ciboulette
- 200 g de Tofu
- 1 branche de céleri
Préparation:
1. Pelez et hachez l'ail et l'oignon. Nous réservons
2. Lavez et hachez la ciboulette et le céleri. Nous réservons
3. Lavez, séchez et coupez le poisson en petits cubes. Nous réservons
4. Laver, peler, retirer les pepitas et râper le concombre. Nous réservons
5. Couper le tofu en cubes. Nous réservons
6. Chauffer l'huile de sésame dans un wok et faire sauter le poisson avec le concombre pendant 3 minutes à feu moyen. Ajouter l'oignon, l'ail, la ciboulette et le céleri hachés. Nous cuisinons pour 2 minutes de plus.
7. Ajouter au Wok le ½ cubito concentré, le bouillon de poisson, la sauce soja et la liqueur d'anis. Une fois qu'il commence à bouillir, cuire à feu moyen pendant 10 minutes.
8. Enfin, ajoutez le tofu coupé en dés à la soupe et laissez-le bouillir pendant 3 minutes de plus.
9. Au bout d'un moment, retirer le Wok du feu et laisser reposer 5 minutes. Nous distribuons la soupe dans des bols et servez.
Et vous avez ce plat simple, pauvre en calories, avec des saveurs et des ingrédients orientaux à déguster cet hiver par temps froid ...
J'espère que tu l'as aimé autant que moi ... A la prochaine!
INGREDIENTS:
1 box Betty Crocker® Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips (dairy- and nut-free)
DIRECTIONS;
1. Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
2. In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
3. Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.
Cinnamon Swirl Bread makes Classic French Toast, too! Bonus recipe included!
Get a loaf in your oven now!
"Sesame Seeds on Buns" "Bread Recipe for Oven" "Bread Recipe" "Bread Pudding" "Bread Talk" "Fast Food Commissary" "Flour Price Increase" "How to make" "Menu Board" "Oven Fresh" "Sesame Seeds" "Stock of Buns" "Types of Bread" Bakery Beige Blonde Bread Breast Buns Commissary Display Dough eHow Flour Food Fresh History How Oven Pastry Phonenography Menu Presentation Professional RAW Seeds Sesame Skin Beautiful Amateur Babes Babe Belle Baking Cameltoe Cleavage Explore Interesting Flesh Feast Gorgeous Increase Pretty Price rommelbangit Topless Top50 Untitled What When Where Why Who 50+Faves "Rights Managed" "These are" "This is" Enormous Fetish "Bread Minecraft" Yummy "Yummy Bread" "Bread Dough" "Bread of Life" Garnish
"Sesame Seeds on Buns" "Bread Recipe for Oven" "Bread Recipe" "Bread Pudding" "Bread Talk" "Fast Food Commissary" "Flour Price Increase" "How to make" "Menu Board" "Oven Fresh" "Sesame Seeds" "Stock of Buns" "Types of Bread" Bakery Beige Blonde Bread Breast Buns Commissary Display Dough eHow Flour Food Fresh History How Oven Pastry Phonenography Menu Presentation Professional RAW Seeds Sesame Skin Beautiful Amateur Babes Babe Belle Baking Cameltoe Cleavage Explore Interesting Flesh Feast Gorgeous Increase Pretty Price rommelbangit Topless Top50 Untitled What When Where Why Who 50+Faves "Rights Managed" "These are" "This is" Enormous Fetish "Bread Minecraft" Yummy "Yummy Bread" "Bread Dough" "Bread of Life" Garnish
This is an easy to make bread and tastes awesome with a nice cup of tea in the afternoon ... Let me know if you add anything different to it
Ingredients
3 cups sugar
1 cup oil
4 eggs, slightly beaten
1 can pumpkin
1 2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup water
Method
Preheat oven to 350F. In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend well. Then, add flour, spices and water. Mix completely. Pour into two, well greased loaf pans. Bake for 1 1/2 hours
Love
Maryan
If you would like to see full details of this recipe www.rexipe.com/recipes/101-pumpkin_bread or other recipes please go to www.rexipe.com.
This is my homemade whole wheat cinnamon spice swirl bread.
** Pictured is the plain cinnamon bread -- however raisins, walnuts, ginger, nutmeg, cloves, allspice, pumpkin pie spice, orange juice (spritz orange instead of water on the cinnamon) are all excellent variations.
I also add very (very) thinly sliced apples and roll it up in the swirl to make some very good and moist bread.
When I use orange juice instead of water, I also add lemon zest to the actual bread dough, to make a lovely winter bread that friends and family will love. **
To learn how to make this scrumptious bread or to find out more information please visit my blog:
Photographs are © Copyright Galactic Dreams (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from Galactic Dreams.
Herbes de Provence Rustic No Knead Bread
This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.
Ingredients:
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
1 Tbls Herbes de Provence
Cornmeal as needed
Method:
In a large bowl, combine the flour, yeast, salt, Herbes de Provence. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours. (my house is usually in the 67-68°F range so it took the full 18 hours)
Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.
Aunt Susan’s Christmas Bread
18 rolls or I loaf braided bread
In bread-making, the quantity of liquid determines the quantity of bread. For more bread, start with more water. For less bread, start with less water.
Let’s rethink The BIG PICTURE before you start…
What does your yeast need to grow and make your bread rise?
Yeast needs to be alive or active. Check date on the jar or package.
Yeast is a tiny plant and, like a tiny baby, needs to be kept warm but not hot.
It also needs warm milk or water, plus a little sugar and powdered ginger. Yeast bread is made from wheat flour that contains gluten that makes the dough elastic enough to stretch as the yeast rises.
What controls the growth of the yeast so your bread doesn’t over-rise and then fall?
Salt, oil and a hot oven. Heat stops the growth process and sets your bread’s shape.
Bread-making isn’t like cake-baking. You can’t know exactly how much flour and water you will need when you start. You must watch and sense what and when to add more or less of. Bread-making is a creative process! You are its creator. Have fun!
OK, now that you have THE BIG PICTURE, let’s take action…
Optional Ingredients
Raisins, brown sugar, cinnamon, walnuts, icing, candied cherries, sprinkles
What to do step-by-step…
Find a large ceramic bowl. (We used a metal bowl in picture but a thick ceramic bowl will keep the temperature more even for your growing yeast.)
Feed yeast: 2 cups warm milk, 2 eggs, 1 package of yeast or 2 ½ t of powdered jar yeast (active), 2 T sugar, 1 t powered ginger.
Watch for it to start bubbling and growing. If it doesn’t, check yeast’s expiration date. And check to be sure you’ve added all the “yeast feeders.” If your yeast has expired, add a new package of active yeast. If an ingredient has been left out, add it, remix and watch again for the mix to bubble. Being able to notice and correct mistakes is a sign of a good cook!
Once your yeast is bubbling, add 1 c flour, 1/3 c sugar, ½ c olive oil, 1 t salt, 1 t cinnamon. Have more flour nearby for when you need/knead it.
Prepare oil cloth (If you don’t have an oil cloth, knead dough on a clean kitchen towel.): Pour out 1 c flour onto oil cloth or towel. Spread flour into a large circle.
Using a heavy spatula, work in 1 c flour. Stir and check, adding more flour slowly and stirring till dough forms a firm ball. Pull flour in from the bottom and sides. There should be no wet spots left in dough when you‘re finished kneading. This may require another cup or more of flour.
Turn dough out onto flour circle. Flour your floured knuckles and use them to scrape crumbs from sides and bottom of your bowl.
Next begin to knead, pushing your dough ball away and around a quarter turn. Be strong. Push hard. Knead till your dough is smooth and elastic.
Add 1 T olive oil to your bowl. Put in dough and turn to coat it with oil. Put bread bowl in a warm place. Cover with a kitchen towel.
Let dough rise till double, about 1 hour. Clean up oil cloth, wash hands and utensils using cool water. Punch down dough to remove bubbles and place in center of flour circle. Do not add more flour. Shape into large rectangle about 14 by 20 inches. Press down and out gently. Make the rectangle the same thickness. Sprinkle dough rectangle with 1 T olive oil, brown sugar and cinnamon. Dot with washed raisins (remove stems) and crushed walnuts if desired.
Roll rectangle up lengthwise so it is 20” long and about 4” around. Pinch sides and ends to seal. Cut carefully into ¾ inch slices. Use scissors to cut bottom. Place cut dough/rolls on ungreased cookie sheets, preferably lined with parchment paper. Use pastry brush to apply mix of 2 T water and egg yolk. This glaze will make your bread golden and shiny when done.
Let rolls rise till double a second time under a cloth for about 45 minutes. 15 minutes before double, preheat oven to 350 degrees. Once double, slide pan onto oven shelf 2/3 way up. Bake till golden, 15 minutes or longer. Remove and cool. Drizzle with Royal Icing.
Royal Icing: Mix 1 T egg white and enough confectioner’s sugar to make icing thick enough to drizzle SLOWLY but not run. Test first. Decorate rolls with candied cherries or sprinkles. Stick in wet icing to hold them in place. Enjoy your creation with family and friends!
Siendo el 16 de Octubre el día Internacional del Pan, he querido hacer esta receta de Pan de Maíz con Frutos Secos en honor a este alimento imprescindible en nuestros hogares.
Being the International Day of Bread on October 16, I wanted to make this recipe of Cornbread with Dry Fruits in honor of this essential food in our homes.
Etant la Journée internationale du pain du 16 octobre, je voulais faire cette recette de pain de maïs aux fruits secs en l'honneur de cette nourriture essentielle dans nos maisons.
Membre d'Aran Fòto Club
Lachha Paratha is an Indian multi-layered flat bread recipe made of whole wheat flour.
Print this Recipe in Hindi at: Lachha Paratha Recipe in Hindi
Watch This Recipe Video in Hindi at: Lachha Paratha Video in Hindi
Print this Recipe in English at : Lachha Paratha Recipe in English
Join Sonia Goyal at Facebook : www.facebook.com/soniya.goyal.52
Join Sonia Goyal at Google+ : plus.google.com/114852482417066871556/posts
Join Sonia Goyal at Twitter : twitter.com/SoniyaGoyal3
Join Sonia Goyal at Pinterest : Sonia at Pinterest
Herbes de Provence Rustic No Knead Bread
This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.
Ingredients:
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
1 Tbls Herbes de Provence
Cornmeal as needed
Method:
In a large bowl, combine the flour, yeast, salt, Herbes de Provence. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours. (my house is usually in the 67-68°F range so it took the full 18 hours)
Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.
Watch Rice Paratha Recipe video in English by Sonia Goyal.
-----------------------------------------------------------------------
Watch Rice Paratha Recipe video in Hindi by Sonia Goyal.
-----------------------------------------------------------------------
Rice paratha is a whole wheat Indian bread stuffed with rice. The stuffing mixture of this paratha recipe is prepared by boiled rice, some dry and fresh indian spices. However you can use left over rice to make this stuffed paratha.
This is one of the most favorite breakfast paratha option for kids as well as perfect for their lunch boxes.
-----------------------------------------------------------------------
Print Rice Paratha Recipe in English
Print Rice Paratha Recipe in Hindi
-----------------------------------------------------------------------
Join Sonia Goyal at Google+
Join Sonia Goyal at Facebook
Join Sonia Goyal at Twitter
Join Sonia Goyal at Pinterest
mysweetlovelanguage.com Tasty Banana Bread by Nadeane and Loved ones, Banana Bread Made Straightforward!
Contributed by:
Brooke McLay
Whenever I want to bake, I pull out the flour. I grab the sugar. I crack eggs. And I make a mess. Numerous components, a great deal of coordination.
It doesn’t surprise me when I hear men and women say they don’t enjoy baking. It could be a messy, time-consuming endeavor. Nonetheless, nine out of ten individuals who inform you they like to bake may also say they adore banana bread. Of all baked treats, simple brown loaves of banana bread appear to reign as king.
So, I’ve made the method easier and much less messy by taking a fundamental banana bread recipe and giving it a 4-ingredient repair. By using Betty Crocker cake mixes, baking banana bread suddenly becomes fast, simple along with a lot easier to clean up.
Banana Bread by Nadeane and Household
Even better, utilizing cake mix in your batter lends some serious spice.
Tasty Banana Bread by Nadeane and Family, Banana Bread Produced Easy!
Swap Betty Crocker Spice Cake mix having a box of Betty Crocker Chocolate Fudge Cake Mix, and now you’ve got a decadent loaf of Double Chocolate Banana Bread.
Banana Bread by Nadeane and Family
But the enjoyable does not quit there! With a lot more than 10 varieties of Betty Crocker cake mixes available, the possibilities for incredible banana bread flavors are endless. From Strawberry Banana Bread to Tropical White Chocolate and Coconut Banana Bread, I’ve put together eight of my all-time preferred flavor combinations that are sure to make you smile.
No mess involved. Just a lot of taste!
Tags: Tasty Banana Bread, breads, easy recipes, bread recipes
Quick and easy flatbreads seasoned with garlic and cumin. Ready in just 10 minutes!
The recipe is on my Weekend Carnivore food blog at weekendcarnivore.com