how to make.......?

Question

how do i make sweet bread w/ buttermilk? tnx 4 answers

Answer 1

Hi !!!
Here you go...

Buttermilk Chocolate Bread

12 servings 1 loaf 1¼ hours 10 min prep

1 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts

Heat oven to 350*.
Grease bottom only of 8x4 or 9x5-inch loaf pan.
In a large bowl, combine sugar and margarine; blend well.
Add eggs; blend well.
Stir in buttermilk.
Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened.
Stir in nuts.
Pour into greased pan.
Bake at 350* for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely.
Wrap tightly and store in refrigerator.
Yield: 1 loaf (12 slice).

-----------AND...

Butterscotch Pecan Bread

Makes 1 loaf

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter
1/3 cup packed dark brown sugar
2 eggs
½ cup pure maple syrup
½ cup buttermilk
1/3 cup whisky or dark rum
1 cup coarsely chopped
pecans
½ cup butterscotch chips

Preheat oven to 350 degrees. Grease a nine-inch loaf pan. Sift together the flour, baking powder, soda and salt. In the bowl of an electric mixer, cream the butter with the brown sugar. Add the eggs and syrup, beating at medium speed until light and fluffy. Reduce speed to low and beat in the flour mixture alternately with the buttermilk, beating well after each addition. Add the whisky or rum, beating just until smooth. Stir in the pecans and butterscotch chips.

Turn the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. Cool the bread in the pan for 10 minutes before turning it out on a rack to cool completely. The bread is best served the day after it is made. Store airtight.

----------AND, LASTLY...

Tropical Quick Bread

2 cups sugar
4 eggs
1 cup buttermilk
1 cup pecans
One 20-ounce can pineapple, crushed and drained, reserve juice
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
3 cups flour
1 cup coconut
1 cup golden raisins
1 tablespoon lemon peel, grated
1/2 teaspoon soda
1 teaspoons rum flavoring

Glaze:
1 cup powdered sugar
2 tablespoons reserved pineapple juice, from crushed pineapple
1 teaspoon rum flavoring

Preheat oven to 350F. Grease 2 loaf pans. In large bowl or mixer, cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Mix together flour, baking powder, soda and salt. To egg/butter mixture add flour mixture and buttermilk. Add flavoring and lemon peel. Mix until smooth. Stir in pecans, pineapple, coconut and raisins. Pour into pans. Bake at 350F for 50 or 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Drizzle glaze over top of loaves and decorate as desired.

Serves 10-12.

For Glaze:
Blend all ingredients in small bowl until smooth.

Answer 2

try this,
http://southernfood.about.com/od/breadmachine/r/bl10817g.htm