Thursday, March 31, 2011

Two Delicious Bread Recipes

I am sharing two bread recipes today -- a tasty quick bread and a yummy yeast bread.

This first recipe was requested by one of my readers, who is a friend IRL.  My Mom used to make this tasty bread, because it was the only way my father would eat zucchini!  :)  I'm sure this will become your new favorite way to eat zucchini, too! 

Zucchini Bread

3 eggs, beaten
1 cup white sugar
1 cup brown sugar
2/3 cup oil (I recommend coconut oil)
1/2 cup sour cream
1 tsp vanilla
3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 cups zucchini, grated
1 cup chopped nuts
1 cup raisins
2 cups chocolate chips
1/2 cup shredded coconut

Mix together eggs, sugars, oil, sour cream, and vanilla.  Add dry ingredients and mix well.  Stir in zucchini.  Scrape bowl to be sure batter is thoroughly mixed.  Add nuts, raisins, chocolate chips, and coconut and combine thoroughly.

Pour batter into 2 (9") loaf pans sprayed with Pam or other cooking spray.  Bake in oven pre-heated to 350 degrees F for 1 hour and 20 minutes.

Chill before serving.  Freezes well.


While visiting this fascinating blog this week, I discovered this amazing recipe!  Of course, I couldn't wait to try it!  It turned out beautiful and delicious!

Honey Butter Oat Bread


6 cups warm water
3/4 cup honey
3 TBSP Saf Yeast
3 cups old fashioned oats
1 stick butter, softened
8+ cups whole wheat flour (until you have a very thick batter)

Mix together with dough hook.  Soak this mixture for 20 minutes to allow the flour to hydrate. This will help it knead up quicker and prevent you from adding too much flour.


3 TBSP sea salt
flour as needed  (I added flour until dough cleaned sides of bowl)

Knead mixture until dough is elastic. Allow to rise in a warm location until doubled (about 1 hour). Divide into 5 sections, shape into loaves and then place in greased bread pans.

Allow to rise again until doubled or just cresting over the top of the pan. Place in an oven that has been preheated to 375 degrees and bake for 30 to 35 minutes. Remove loaves from pan as soon as they come out of the oven to cooling rack to prevent soggy loaves.

Have you baked anything yummy lately?


tlmalcolm said...

I can smell the yeast bread! I just went to my favorite bakery today and came home with honey wheat, anadama, and oatmeal bread but this recipe makes me what to smell it baking in my own oven. I emailed you a great chocolate zucchini cake recipe. I've got to try the zucchini bread soon. Thanks for sharing.

Michelle (She Looketh Well) said...

Looks like the whole wheat recipe I use just with the addition of oats, I am going to try that!!! I just made some beautifully soft Kamut whole wheat bread. It is hard to believe, but it is the fluffiest ever! Also, I continue to whip out 8-10 loaves of sourdough artisan bread a week! Love baking!

Love you, dear friend.

Relentlessly Pursuing,


mommyx12 said...

Thanks for these. I'm always on the lookout for new bread recipes. I look forward to trying the wheat bread soon.

busymomof10 said...

Michelle, I've been making yeast bread for the past 18 years at least, and now I really want to learn to master sourdough bread! Would you share your recipe?? Did you make your own starter??

Whiddon Family said...

Thank you so much Mrs. Ours for posting the recipe. I hope to make it today or tomorrow, and will let you know how it goes. Thanks so much!

Rebecca's Refining said...

I remember that great zucchini bread! I make that here from time to time, but we have found a better (though more fattening) alternative..... zucchini cupcakes!!

The oat bread looks good too. I will have to try it, though I always seem to return to the old "tried and true" recipe of mom's! I need to make a batch of bread today. I have been lazy lately about making it as my children prefer "boughten" bread, but I do "enjoy" the good arm workout that kneading provides! LOL

I do love to bake though, and the house smells so delicious and inviting!

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