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Breads and Muffins - page three
Cherry Zucchini Bread
2 eggs
3/4 cup granulated sugar
1/3 cup vegetable oil
1/3 cup lemon juice
1/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup shredded unpeeled zucchini
2/3 cup dried tart cherries
1 tablespoon grated lemon peel
Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
Grease and flour the bottom only of a 8-1/2 x 4-1/2-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350-degree oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator. Makes 1 loaf, about 16 slices.
Cherry Granola Bread
1-1/4 cups water
2-1/2 teaspoons active dry yeast
2 tablespoons vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
2 cups bread flour, divided
1-1/4 cups whole wheat flour, divided
3 tablespoons nonfat dry milk powder
2/3 cup granola
1/2 cup dried tart cherries
Heat water until warm (105 TO 115 ). Dissolve yeast in warm water in a large mixing bowl. Add oil, honey and salt; mix well. Add 1 cup of the bread flour, 3/4 cup of the whole wheat flour and dry milk powder to warm liquid mixture. Beat on low speed with an electric mixer until moistened; beat 3 minutes at medium speed. Stir in granola, cherries, remaining 1 cup bread flour and remaining 1/2 cup whole wheat flour; mix until dough pulls cleanly away from sides of bowl.
On lightly floured surface, knead dough until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80 to 85 ) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Bake in a preheated 350 oven 35 to 45 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Cool on wire rack. Serve warm or at room temperature. Makes 1 loaf, about 16 slices.
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