Best Big Beautiful White Pan Loaves Recipes

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KIDS CAN BAKE: MINI MORNING GLORY LOAVES



Kids Can Bake: Mini Morning Glory Loaves image

These adorable little loaves have the tenderness and nuttiness of whole wheat and are perfect for breakfast or an after-dinner treat. For both little and big kids: Let them help measure, mix, fill the pan and spread the glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 12 mini loaves

Number Of Ingredients 19

Cooking spray
1/2 cup pecan halves
1/2 cup unsweetened shredded coconut
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
1 cup sour cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
2 cups shredded carrots (about 1/2 pound carrots)
1 1/4 cups confectioners' sugar
1/2 cup whipped cream cheese
1 tablespoon lemon juice
Pinch fine salt

Steps:

  • For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray.
  • Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans.
  • Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
  • Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

Provided by Food Network

Categories     side-dish

Time 5h45m

Yield One plump 9 by 5 inch loaf

Number Of Ingredients 5

Big Beautiful White Pan Loaf dough, 1 batch
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1 1/2 cups, (7.5 ounces) dark raisins,
2 tablespoons unbleached all-purpose flour

Steps:

  • Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
  • Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
  • While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
  • Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
  • Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
  • Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
  • Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
  • Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
  • Meanwhile, preheat the oven to 450 degrees.
  • Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

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