Best Harvest Bread Recipes

GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

Steps:

• In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
• Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
• Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
• Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
• Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
• Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
• Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
• Remove from pans immediately and let cool completely on a cooling rack.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

HARVEST VEGETABLE BREAD

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
• Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
• Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
• Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, cinnamon, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in apples.
• Spoon batter into prepared loaf pans.
• Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
• To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

CINNABURST BREAD-GREAT HARVEST COPYCAT RECIPE - (4.4/5)

Steps:

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. (Note: Don't overmix the cinnamon chips.) Grease a mixing bowl. Let dough rise in bowl until doubled in size. Form into loaf (or whatever shape you want). Let rise until double. Bake at 350 degrees for 30-40 minutes.

GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, and salt; set aside. Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets. Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks. Makes 24 giant cookies Adapted from source: Great Harvest Bread Company

COUNTRY HARVEST BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

NO-KNEAD HARVEST BREAD

Steps:

• In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

LOW FAT, LESS SUGAR HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9X5 inch loaf pans.
• Combine flour, cinnamon, baking soda, and salt in large bowl.
• Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Spoon batter into loaf pans.
• Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
• Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
• Makes about 2 1/2 dozen muffins if done that way.

GOLDEN HARVEST BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
• In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

HARVEST GRAIN BLEND FOR BREAD

Steps:

• Mix all ingredients together. Store in tightly sealed container.
• To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.

CRANBERRY ORANGE WHEAT BREAD (LIKE GREAT HARVEST), BREADMAKER

Steps:

• Add ingredients to breadmaker pan in the order listed. I always mix the flour together with the salt and gluten before adding, and then make a well for the yeast in the center of the flour. My "mix-in" setting doesn't mix very well, so I just dumped the cranberries and orange zest on the top and it mixed in beautifully on the regular setting.
• Bake on the regular setting, light crust.

HARVEST MOON YEAST RISEN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
• Add to the flour mixture; add pumpkin.
• Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in warm place until double (30 to 45 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into a loaf; place in the prepared pan.
• Cover and let rise until double (25 to 30 minutes).
• Brush top with milk.
• Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Remove from pan.
• Cool on a wire rack.

GARDEN HARVEST QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
• Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
• In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
• Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
• Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

HARVEST PUMPKIN APPLE BREAD

Steps:

• Combine 1st 4 ingredients in a large bowl. In another large bowl combine sugar, pumpkin, eggs, vegetable oil and apple juice. Beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in apples. Spoon batter into buttered and floured or sprayed loaf pans. Cool in pans 10 minutes on wire rack. Remove loaves to wire rack to cool completely.

NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
• In large bowl, mix all dry ingredients thoroughly.
• In second large bowl combine all wet ingredients; mix thoroughly.
• Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
• Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
• Let cool in pans for ten minutes then turn out onto racks to finish cooling.
• Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

FLUFFY FALL HARVEST APPLE CINNAMON BUNS USING BREAD MAKER

Steps:

• 1. Add according to manufacturer recommendations, milk, egg, melted butter (4 tbsp), water, pudding mix, bread flour, sugar, salt and yeast. Select Dough Cycle.
• 2. When Dough cycle is done, remove dough onto clean, lightly floured surface and kneed for 3 minutes. Gently but firmly with the palm of your hands work the dough to start a triangle shape(this does not need be perfect). Using a rolling pin, start rolling out from the middle to edges to stretch the dough and smooth it out, keeping the triangle form.
• 3. In a clean container with lid or a large plastic glass, place brown sugar, cinnamon, walnuts and apples and place lid on top. Shake container to coat all the apples and walnuts.
• 4. With a clean hand, smear 1/4 c of softened butter on the dough, making sure all dough has the "smear" of butter, as well as the edges. (Please use some of the remaining 1/4 portion of softened butter if needed for this step). Sprinkle the sugar, apple, cinnamon and walnut mix on top of the butter, and gently press into the dough.
• 5. Starting at the widest end, roll the dough into the shape of a log . Use any excess cinnamon mixture at this time on the outside of the log with remaining butter. Pinch seem together to seal and place seal side down. Slice the log in half with a serrated knife. That half should be cut in half, and those 2 remaining pieces should also be split in half resulting in 4 pieces per side of the log (8 total). Place into a buttered glass baking dish and place a towel over dish, allowing dough to rise for 1 hr. Preheat oven to 350 degrees and bake for 16-18 minutes.
• 6. Meanwhile, with a hand mixer, blend cream cheese, softened butter and sugar together to combine. Add vanilla extract and salt, mix to blend and set aside. Topping can be added while buns are warm or, leave off if freezing.
• 7. Note: If freezing, let buns cool completely. Wrap one or two at a time with plastic wrap and then place into freezer bag. I would not recommend to freeze with topping as it is too messy even frozen with the plastic, although you can try it (I have some lightly frosted now in there).

GOLDEN HARVEST BREAD (BREAD MACHINE)

Steps:

• Place the water and squash into the bread machine bowl following with the rest of the ingredients being sure to keep the salt sugar and yeast in separate corners.
• Set bread machine to dough cycle. Press start. At the dried fruit cycle, the machine will beep you can add optional seeds.
• When cycle is done remove to floured surface punch down and shape into a round mound then gently press the center in . Cover with oiled plastic wrap and let rise 45 minutes. Preheat oven to 350 degrees.
• Mix egg and turmeric together.
• Remove wrap. Slash along sides of bread up and down to form the look of a pumpkin. Brush with glaze. Place in preheat oven for 35-40 minutes.

HARVEST BREAD

Steps:

• This makes an 1 1/2 pound loaf.
• Add the ingredients to the machine according to manufactures directions.
• Select whole grain cycle or basic white bread cycle.