hard cider quick bread

 Hard Apple Cider "Beer" Bread with Maple Butter

Servings: 10 slices

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 10 mins

Hard Apple Cider "Beer" Bread with Maple Butter has a tangy apple flavor, the crispest crust ever, and sweet maple butter.  It comes together in minutes with only 5 ingredients!

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Ingredients

? SUBSTITUTE YOGURT FOR BUTTER  sfk

 

For the bread:

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted, and divided
• 12 ounce bottle hard apple cider I used Angry Orchard

For the maple butter:

• 8 tablespoons butter 1 stick, softened
• 3 tablespoons pure maple syrup
• pinch of salt

Equipment

• Loaf Pan

Instructions 

• Preheat the oven to 375 degrees and grease a standard loaf pan with cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt. Add the maple syrup, 3 tablespoons of the melted butter, the hard apple cider, and stir just until combined. Pour the batter into the prepared loaf pan and spread evenly. Drizzle the remaining tablespoon of melted butter over the top, and bake on the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the maple butter:

• Beat the 8 tablespoons softened butter with the maple syrup and pinch of salt until combined and place in a bowl. Allow to solidify at room temperature. Serve softened with the beer bread, and enjoy!

Notes

• The maple syrup may be substituted for honey in the bread and the butter.
• Recipe adapted from King Arthur Flour's Classic Beer Bread.

Nutrition

Serving: 1slice, Calories: 307kcal, Carbohydrates: 41g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Cholesterol: 37mg, Sodium: 554mg, Fiber: 1g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breads

Cuisine: American

Author: Marcie

Keyword: beer bread, beer bread recipe

 HOME MADE MATZAH

INGREDIENTS

• 2 cups flour
• ½ teaspoon salt
• ⅓ cup olive oil
•  Sea salt, optional

Ingredient Substitution Guide

•  

  Nutritional Information

PREPARATION

1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

COOKING NOTES

500

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Richard Scher2 years ago

I baked at 450F. They took an extra couple of minutes, but no need to flip - they crisp and tan nicely. Slightly lower heat more manageable for us older bakers, who are not as quick or agile as we once were. But the key is: roll the dough so thin you can see thru it.

Goat Cheese Spinach Kugel

 

INGREDIENTS

• 1 tbsp extra virgin olive oil, plus more for the pan Pantry
• 1 medium onion, chopped $0.50
• 2 cloves garlic, chopped Pantry
• 2 carrots, grated $0.50
• 4 cups (packed) fresh baby spinach $2
• 1 cup milk (any %) $1.50 for a pint
• 4 eggs $1.50 for 6
• 4 sheets plain matzo, crumbled into 1/2" pieces (or use matzo farfel) $2.50 for a 16-oz. box
• 1 tsp each salt and pepper Pantry
• 1/2 cup crumbled goat cheese $3.50

RECIPE SERVES 6

DIRECTIONS

1. Preheat the oven to 375 degrees F. 
2. Lightly oil a 9"x11" casserole pan and set aside.
3. In a large frying pan, heat the olive oil over medium-low heat. 
4. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.
5. Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. 
6. Remove from heat.
7. In a large mixing bowl, combine the milk and eggs. 
8. Whisk until completely blended.
9. Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
10. Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. 
11. Add the salt and pepper and stir again.
12. Scrape the entire mixture into the prepared casserole pan. 
13. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
14. Bake for 24-28 minutes, or until set and golden-brown on top.
15. Let cool slightly before cutting into squares and serving.

 https://cooking.nytimes.com/recipes/1021974-saffron-fish-with-red-peppers-and-preserved-lemon

Zuchinni bread

 

 PUMPKIN "PIE"

3 tablespoons chia seeds

1 cup unsalted raw cashews

1 15 oz can pumpkin puree(not pumpkin pie filling)

2/3  cup maple syrup(I use the real stuff)

1 T spices (cinnamon, allspice, cloves, nutmeg, whatever you've got)

1 Tsp vanilla extra

I put it all in my VitaMix, just like that. 5 minutes tops.

The recipe assumes a  less powerful machine and says to soak the cashews for 30 minutes in hot water and then drain; also to set the chia seeds aside for 10 minutes in 3 T of water to thicken and put the whole glob in. 

I skip both those steps and it comes out OK.

Bake at 350 for 45 minutes; refrigerate for 3 hours until fully firm and chilled. (we cannot usually wait that long!)

 NGREDIENTS

• 4 tbsp mint leaves
• 4 tbsp parsley leaves
• 4 tbsp coriander leaves
• 1 garlic clove, peeled
• 60ml lemon juice
• 60ml olive oil
• Put all the ingredients except the turkey breast in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours.Make sure the turkey is immersed in the sauce.
• Preheat the oven to 425. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray. 
• Place in the oven and roast for 15 minutes, then reduce the temperature to 390 Continue to cook for 15 minutes, then reduce the temperature again to 350 Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
• To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half.
• Taste and season with some more salt and pepper.
• Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve with the warm sauce.
• To serve cold, leave the meat to cool completely and then slice. Adjust the seasoning of the sauce once it is cold and serve on the side.
• 125ml white wine
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• ½ small organic or free-range turkey breast (about 1kg)