Best Heavenly Bread Recipes

HEAVENLY WHOLE WHEAT BREAD

Steps:

• Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
• Select Whole Wheat cycle; press Start.
• Remove loaf from pan to a wire rack to cool.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• Set the bread machine on the following settings: "basic" bread; "light" crust;
• "1-1/2 pound" loaf size.
• NOTE: This bread can be made with the "delay" timer setting.

HEAVENLY LEMON BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• 1. Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
• 2. Set the bread machine on the following settings: "basic" bread; "light" crust; "1-1/2 pound" loaf size.
• 3. NOTE: This bread can be made with the "delay" timer setting.

HEAVENLY BANANAS FOSTER BREAD PUDDING

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.

HEAVENLY BANANA BREAD

Steps:

• Mash or purée the bananas and buttermilk until smooth.
• Add the baking soda and mix.
• This activates the baking soda and neutralizes the soda taste.
• Cream the brown sugar and butter together until smooth.
• Beat in the egg.
• Add the banana purée and combine.
• The mixture often appears curdled at this stage.
• Add the baking powder to the flour; add gradually to the banana mixture.
• Stir just enough to combine evenly.
• Flavour with the extract.
• Pour into sprayed or greased pans.
• Fill the pans 2/3 full for even cooking.
• Bake in a preheated 375°F oven until set in the centre.
• A larger loaf pan will take about 45-50 minutes.
• Reduce the cooking time for smaller pans.
• Use a wooden skewer to test the centre.
• Leave in the pans for 10-15 minutes before turning out.
• Do not leave in the pans as the loaves sweat and become soggy.

HEAVENLY WHOLE WHEAT BREAD

Steps:

• Mix all in your bread machine, in order to your machines instructions.
• Press start, for a basic light crusted bread.
• Watch as machine is kneading making any adjustments as needed.
• Flour is tempermental, so it could use a little more water, or a little more flour.
• Should be a ROUND soft sticky ball of dough.
• Remove after baked to cool.

HEAVENLY BREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the mayonnaise, butter, cheese, garlic and hot sauce. Spread over both halves of the bread. Bake in the oven until golden brown and bubbling, about 5 minutes. Slice and serve.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

HEAVENLY BREAD PUDDING

Steps:

• Heat oven up to 350°F.
• Cut slices of bread into cubes.
• In a saucepan, heat the milk, and butter but do not allow to boil.
• Add the vanilla and sugar, when a bit cooled.
• Pour part of the milk mixture into the beaten eggs and whisk until all blended.
• Pour this mixture back into the milk mixture in the saucepan.
• Add the baking powder and blend until smooth.
• Lay the cubes of bread onto a 8x8 baking dish and pour over it the liquid prepared above.
• Wait 5 minutes for the bread to saturate with mixture.
• Sprinkle cinnamon on the top.
• Bake for approximately 30 minutes or until it browns.
• Serve it with a scoop of ice-cream, otherwise, serving with custard sauce is receommended.

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)

Steps:

• Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer. Set the bread machine on the following settings: "basic" bread; "light" crust; "1-1/2 pound" loaf size. NOTE: This bread can be made with the "delay" timer setting.

DECADENT BREAD PUDDING W/ HEAVENLY RUM SAUCE

Steps:

• 1. For bread pudding: Preheat oven to 350 degrees. Chop bread into 1/2 - 1 inch cubes. (I did about half of each to get a mixture of texture in the finished product. Also, I used french bread that was 5 days old, so very stale bread works just as well.) Set aside. In a LARGE mixing bowl, mix all of the pudding ingredients together well. (I let mine sit a little so the sugar began to dissolve, then I gave it another good stir before adding the bread.) Add the bread and toss to coat well. Allow to sit for about 15 minutes, then give it another good toss to evenly coat everything. Allow to sit another 15 minutes and toss again. Pour mixture into a LARGE casserole pan. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Note: I'm thinking I'm going to leave the nuts out next time. I wasn't too hot for them in this.
• 2. For sauce: Add all ingredients to a saucepan and stir frequently until boils. Allow to boil for one minutes while stirring continuously. Remove from heat. Pour over bread pudding and allow to soak in, or serve over individual servings. I poured mine over the top. This makes a lot of sauce, you may not want to use it all if pouring over the top. Note: The baking soda gives the sauce a foamy texture, which I liked, but I found that you could also taste it in the sauce. I don't know if that was because I didn't let it cook long enough (it foamed up and was starting over the edge of my pan just as it began to boil), or if I used too much, so I will most likely leave it out all together next time. I originally used a full teaspoon, so I reduced that amount to half a teaspoon in the recipe. I recommend using the lesser amount if you choose to add it. Also, this sauce would be amazing over ice cream! I'm thinking leave out the baking soda and let it cook down until it thickens a little, for use over either, actually. YUM!!!
• 3. P.S. For some reason it wouldn't let me post the full picture of the finished product, it cut it in half. So, what you see of the pan is only half. It really does make a HUGE pan. Be warned! LOL

HEAVENLY LEMON BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• Butter the bottom only of a 2-quart casserole or soufflé dish.
• Combine bread cubes and lemon zest in large bowl.
• Set aside.
• Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
• Over medium heat, cook until butter melts, stirring occasionally.
• Pour over bread mixture, and toss.
• Allow to cool.
• Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
• Set aside.
• Beat egg whites in large bowl of electric mixer until stiff peaks form.
• Do not overbeat.
• Gently fold egg whites into bread mixture.
• Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
• The top of the pudding should be golden brown.
• Cool on a wire rack for 10 minutes.
• Dust with confectioner's sugar, if desired.
• Serve warm, at room temperature or chilled.
• NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

HEAVENLY BREAD PUDDING

Steps:

• Lightly spray a 9 inch deep dish, and preheat oven to 350.
• Slice cake and lay on cookie sheet, place into oven for 15 minutes.
• In a bowl beat the 2 eggs and egg yolk together.
• In a medium bowl combine the milk and half and half, and the pudding ; stir well.
• Add the eggs to the pudding mixture, add the vanilla.
• In the prepared deep dish add a few slices of cake.(Cake can be cut to fit.)
• Next sprinkle some nuts and chocolate chips, saving some of each for the topping. Repeat layers until cake is gone.
• Top with nuts and chocolate chips. Pour pudding mixture over the top. Press cake down to soak every piece.
• Bake at 350 for 40 minutes, or until set.

HEAVENLY HEALTHY BANANA BREAD FROM KAF

Steps:

• Preheat your oven to 350°F Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.
• In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
• Beat in the honey and eggs.
• Add the flour, then the walnuts, stirring until smooth.
• Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
• Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
• Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
• Tip:.
• For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.

HEAVENLY HEALTHY BANANA BREAD

Steps:

• Preheat your oven to 350F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.2) In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.3) Beat in the honey and eggs.4) Add the flour, then the walnuts, stirring until smooth. 5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes. 6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. 7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely. Yield: 1 loaf, 16 to 18 servings.

HEAVENLY PEACH BREAD

Steps:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
• In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
• Cool on a rack in pan for 10 minutes; remove to cool completely.

HEAVENLY CLOUD BREAD

Steps:

• Heat oven to 350 degrees and line a baking sheet with parchmont paper. Whip egg whites and cream of tartar to stiff peaks
• In separate bowl, hand blend sugar, cream cheese and egg yolks til smooth. Then fold into whipped egg whites.
• Spoon onto baking sheet caredully, mounding into 6 medium or several smaller mounds. Bake immediately. After 10 minutes, watch carefully til surfaces are browned. Be careful not to burn.
• Serve plain, with jam, cheese or any creative way. These are like egg bread with a little sweetness.

HEAVENLY PEACH BREAD

Steps:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
• In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
• Cool on a rack in pan for 10 minutes; remove to cool completely.
• More Quick Breads
• Date-Oat Quick Bread
• Date Nut Bread Recipe
• Butter Pecan Bread
• Zucchini Bread
• Orange Date Bread

HEAVENLY PEACH BREAD WITH CINNAMON AND PEACH SCHNAPPS

Steps:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.Cool on a rack in pan for 10 minutes; remove to cool completely.More Quick BreadsDate-Oat Quick Bread Date Nut Bread Recipe Butter Pecan BreadZucchini BreadOrange Date Bread