Apple Sunflower Seed Quick Bread Recipes

SUNFLOWER BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

BREAD MACHINE OATMEAL-SUNFLOWER BREAD

Steps:

• Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

APPLE SUNFLOWER SEED QUICK BREAD

Steps:

• 1. In a small bowl with a tight lid put Put the apple, lemon juice and water shake well, drain, and set aside
• 2. Beat together in a large bowl The Butter or shortening, eggs, sugar, Baking Powder, salt, cinnamon, and sour cream
• 3. Then add and mix well The flour, sunflower seeds, and apple
• 4. Place in a greased 9x5x3 loaf pan and bake for 45 minutes. Cool slightly before cutting

CHEDDAR APPLE NUT BREAD

Steps:

• Preheat oven to 350.
• Grease and flour a 9 x 5-inch loaf pan or spray it with cooking spray.
• In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
• Add beaten eggs, milk and margarine; mix well.
• Stir in cheese, apples and pecans.
• Mixture will be fairly thick; spoon into loaf pan.
• Bake at 350 degrees for 60- 70 minutes or until it tests done with wooden pick inserted in center.
• Remove from oven and let stand for about 5 minutes.
• Invert and remove loaf from pan.

SUNFLOWER CRANBERRY BREAD

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to bread machine directions.

SUNFLOWER SEED AND ORANGE BREAD

Steps:

• In a large mixing bowl combine 1-1/2 cups of the flour and the yeast.
• In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts.
• Add to dry mixture in mixing bowl and add egg and orange juice.
• Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in sunflower seeds, orange peel, and as much of the remaining flour as you can.
• Turn the dough out onto a 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, turning once to grease the surface of dough.
• Cover; let rise in warm place until double in size (1-1/4 to 1-1/2 hours).
• Punch dough down.
• Cover; let rest 10 minutes.
• Meanwhile, grease an 8x4x2-inch or 9x5x2-inch loaf pan.
• Shape dough into loaf; place in prepared pan.
• Cover; let rise in warm place until double in size (30 to 45 minutes).
• If desired, brush top with melted margarine or butter.
• Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped.
• If necessary, cover with foil the last 15 minutes of baking to prevent over.
• browning. Immediately remove from pan.
• Cool on wire rack. If desired, serve with honey. Makes 1 loaf (16 servings).

SPICED APPLE BREAD

Steps:

• Preheat oven to 350°F and lightly grease a 9x5 inch loaf pan. Set pan aside.
• In a large mixing bowl, add butter, sugar, eggs and oil and beat, using a hand mixer, until smooth. Lightly beat in diced apples.
• In a separate mixing bowl, combine dry ingredients (flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt) and stir.
• Add the flour mixture to the bowl with the "wet" ingredients and use a rubber spatula to stir together. Stir until just combined and no flour streaks remain.
• Transfer batter to prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let bread cool in the pan for about 10 minutes, then turn bread out onto a wire cooling rack to finish cooling.
• Slice once cool, and serve.

APPLE AND SUNFLOWER SEED SALAD

Steps:

• In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!

SEEDED SAVORY QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
• In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
• In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
• Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)