Northwest NEWS

November 9, 1998

Home & Garden



Pumpkin Nut Bread

   4 1/2 to 4 3/4 c. all-purpose flour
   1/3 c. firmly packed brown sugar
   2 packages rapid-rise yeast
   1 1/2 tsp. salt
   1/2 c. evaporated milk
   1 c. canned pumpkin
   2 large eggs
   2/3 c. finely chopped pecans or walnuts, toasted
   1 1/2 tsp. pumpkin pie spice
   1 egg white
   1 Tbsp. water
   1/4 c. butter or margarine
   In large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast and salt.
   Heat milk and butter until very warm (120 degrees); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
   Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough.
   Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest for 10 minutes. Divide dough into halves, roll half into 12 by 7 inch rectangle.
   Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
   Place seam sides down in two greased 8 1/2 by 4 1/2 inch loaf pans.
   Cover, let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 Tbsp. water.
   Bake at 350 degrees for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. Makes 2 loaves.

Cheesy Double-Corn Bread

   1 c. all purpose flour
   1/2 c. yellow cornmeal
   3 Tbsp. sugar
   2 tsp. baking powder
   1/4 tsp. salt
   1 egg
   1/2 c. cream-style corn
   1/4 c. margarine or butter, melted
   1/4 c. milk
   3/4 c. shredded Co-Jack or American cheese, divided
   Stir together flour, cornmeal, sugar, baking powder and salt. Set aside.
   In medium-sized bowl, beat egg slightly. Stir in corn, margarine and milk.
   Add flour mixture, stirring to combine. Stir in 1/2 c. of the cheese. Spread batter evenly in ungreased 8-inch round glass baking dish.
   Microwave at medium for 6 minutes, rotating dish a half turn after 3 minutes.
   Then microwave at high for 3 to 3 1/2 minutes longer or until wooden pick inserted in several places comes out dry. Sprinkle with remaining cheese.
   Let stand at least 10 minutes before cutting into wedges.
   Serves 8.

Classic Walnut Bread

   2 c. all-purpose flour
   2/3 c. sugar
   2 1/4 tsp. baking powder
   3/4 tsp. salt
   1 egg
   1 cup milk
   3 Tbsp. oil
   1 tsp. vanilla
   1 1/3 c. chopped walnuts, divided
   Heat oven to 350 degrees. Generously grease a 9 by 5-inch loaf pan. Combine flour, sugar, baking powder and salt; mix well.
   Combine egg, milk, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened.
   Fold in 1 cup of the walnuts. Spoon into greased pan and top with 1/3 c. walnuts.
   Bake at 350 degrees for 1 hour or until tooth pick inserted in center comes out clean. Cool in pan 10 minutes.
   Remove from pan and cool on wire rack.
   Makes 1 loaf.

Old-Fashioned Pecan Bread

   2 1/2 c. unsifted flour
   1 1/2 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. salt
   1/2 c. margarine or butter, softened
   3/4 c. sugar
   2 eggs
   1 1/2 tsp. vanilla extract
   1 c. milk
   1 (9 oz.) package mincemeat, crumbled
   1 c. chopped pecans, toasted
   Place rack on lowest position in oven; preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt. In large mixer bowl, beat margarine and sugar until fluffy, beat in eggs and vanilla. Add milk and flour mixture; mix well. Stir in mincemeat and pecans. Turn into greased 9 by 5-inch loaf pan. Bake 1 hour and 25 minutes or until wooden pick inserted in center comes out clean (after 1 hour of baking, loosely cover with foil to prevent overbrowning). Cool 10 minutes, remove from pan. Cool. Garnish as desired. Makes 1 loaf.