| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Amish Friendship Starter, at room temperature |
| 3 gross | eggs |
| 3/4 Tasse | vegetable oil |
| 1 Teelöffel | vanilla extract |
| 2 Tasse | all-purpose flour |
| 1 Tasse | sugar |
| 5 1/8 x ca. 30 g | Instant vanilla pudding mix (I use Jello, 5.1 oz., 6-serving size) |
| 1 1/4 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | cinnamon ground |
| 4 mittel | Granny Smith apples, peeled, cored and chopped (if the apples are large, use only 2 or 3) |
| 1 Tasse | Chopped nuts, optional |
| 1/2 Tasse | Raisins, seedless |
|
Grease 2 (8-1/2x4-1/2-inch) loaf pans. Preheat oven to 350°F. In a large mixing bowl, beat together starter, eggs, oil and vanilla. In a separate bowl or Ziploc bag, combine flour, sugar, pudding mix, baking powder, baking soda, salt, and cinnamon. Stir into starter mixture. Fold in apples, nuts and raisins. Transfer batter to prepared loaf pans. Bake in preheated oven for 40 to 50 minutes, or until bread tests done. Allow bread to cool in pans 10 minutes. Remove loaves from pans and place on a wire rack to finish cooling. Wrap loaves in plastic wrap to keep bread moist, or freeze individual slices and warm in microwave as needed. This bread tastes best the second day. Makes 2 loaves (16 servings).
muffin tins. Transfer the batter to the muffin tins, filling the cups about 3/4-full. Bake at 350°F for about 23 minutes, or until the muffins test done. Let cool in pans 5 minutes. Remove muffins from pans; place muffins on wire racks to finish cooling. Makes 36 muffins.
|
|
Anmerkungen zum Rezept:
|
