Ingredients
2 cups of ice cream
1 1/2 cups of self-rising flour
Any extras you desire!
Steps
Take your ice cream out of the freezer and allow it to thaw until it is smooth and creamy. You can use any flavor of ice cream you’d like!
Preheat the oven to 350F.
Place the thawed ice cream in a bowl and add in the self-rising flour. If you don’t have self-rising flour simply at 1 1/2 teaspoons of baking powder to regular flour.
Mix the ingredients together and pour into a bread tin.
Place in the oven and bake for 40-45 minutes.
You can decorate this bread however you would like, from adding sprinkles, fruit or chocolate drops!
Time
50-55 minutes
YouTube
Ingredients
2 cups whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 to 1/3 cup brown sugar
1/2 cup lukewarm water
2 tsp yeast
1 cup puree mango
5 tbsp melted butter
3/4 cup chocolate chips
confectioner’s sugar for dusting – this is optional!
Steps
Mix the flour, salt, cinnamon and sugar in a mixing bowl.
Make a well in the middle, add the lukewarm water and sprinkle the yeast on top. Stir and leave until the yeast dissolves and bubbles start to appear.
Slowly mix in the pureed mango.
Add the melted butter and knead in for around 2-3 minutes.
Knead in the chocolate chips.
Take the dough out of the bowl, place it in a clean greased bowl, cover and leave at room temperature until doubled in volume. This could take between 1 1/2 hours to 2 1/2 hours.
Shape the dough into a log and place on a baking sheet.
Cover again and leave for 45 minutes to an hour. Preheat the oven to 425F.
Cook for 35-40 minutes.
Enjoy!
Time
1 3/4 hours-2 3/4 hours preparation time
35-45 minutes cooking time
Ingredients
Bread:
1 2/3 cups very warm water
1 packet yeast
1/2 cup sugar
1 12 teaspoon salt
1/2 cup oil
3-4 cups flour
Cinnamon Swirl:
1/4 cup brown sugar
2 tablespoons cinnamon
1 tablespoon butter, melted
1/4 cup golden raisins
Frosting:
4 cups powdered sugar
2 tablespoons melted butter
1/4 cup karo syrup
1/2 teaspoon vanilla
2-3 tablespoons milk
Steps
In a large bowl whisk together the warm water and yeast. Add in the sugar, salt, and oil.
Mix in the flour. Knead the dough for about four minutes, until it becomes elastic. Keep adding in flour if necessary to keep it from becoming too sticky.
Cover with a clean towel and set in a warm place for 1 1/2 hours.
On a lightly floured surface, roll the dough into a large rectangle that is about 5 inches wide, 12 inches long, and 1 1/2 inches thick.
Mix together the brown sugar, cinnamon, and butter in a small, separate bowl. Sprinkle it across the center of your dough, leaving the edges clear.
Sprinkle raisins across the top, and roll the dough tightly, pinching off the edges.
Put the dough into a large bread tin which is sprayed with non-stick cooking spray. Allow the bread to rise for another 45 minutes to 1 hour before baking.
Preheat oven to 350 degrees.
Bake bread in hot oven for 40-45 minutes, or just until the bread turns a deep, golden brown.
Remove from the oven and allow to cool for a few hours.
During this time you can make the frosting. Beat all of the ingredients together until a thick frosting results. Spread onto cooled bread and leave for another hour to set.
Time
4-4 1/2 hours preparation time
40-45 cooking time
Ingredients
Bread:
1 large egg
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil
1/4 cup cup sour cream
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt to taste!
Cream Cheese Filling:
1 large egg
4 ounces softened brick-style cream cheese)
1/4 cup granulated sugar
3 tablespoons all-purpose flour
Steps
Preheat oven to 350F. Spray one bread tin with floured cooking spray.
In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.Add the bananas and stir to incorporate.
Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners.
For the cream cheese filling, add all ingredients and whisk to combine in a large bowl.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula.
Top with remaining batter.
Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Time
10 minutes preparation time
48-50 minutes cooking time
Ingredients
Bread:
1/4 cup warm water
2-1/4 teaspoon active dry yeast
4 tablespoons melted butter
1/3 cup milk
1 teaspoon vanilla extract
2 3/4 cup all-purpose flour (plus 1/4 cup or more, if needed)
1/4 cup sugar
1/2 teaspoon salt
2 eggs
Filling:
3/4 cup brown sugar
2 teaspoons cinnamon
pinch of salt
3 tablespoons butter, melted
3-4 small ripe peaches, finely chopped
Glaze:
2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk
Steps
Combine warm water and yeast.
Melt the butter in a microwave dish. Stir in milk and vanilla.
Add flour, sugar, and salt on top of water/yeast mixture in mixing bowl.
Turn mixer on low, add eggs, then stream in milk, butter and vanilla mixture slowly until dough starts to form.
Add flour by the tablespoon until the dough pulls away from the sides of the bowl and forms a ball. Turn mixer up to medium speed and knead 3 minutes.
Cover and allow to rise for 90 minutes.
Mix together the brown sugar, cinnamon, and salt for the filling in a small bowl.
Prepare the peaches and melt butter, and grease your bread tin.
Turn risen dough out onto a lightly floured surface and roll out into a large rectangle with rather thin dough.
Brush dough with melted butter and sprinkle the entire with your cinnamon sugar mixture.
Using a pizza wheel, cut dough into equal-sized, long strips, about 3-4 inches wide. Sprinkle the first strip with a small amount of the chopped peaches. Lay the next strip on top of the first strip. Continue until all the strips are stacked on top of each other.
Cut the stacked strips into 4-6 equal stacks of squares (about 4-5 inches in size). Stack the squares vertically into prepared loaf pan. Cover and let rise 30-45 minutes. Preheat oven to 350F.
Bake the bread on the middle rack of oven 40-45 minutes or until golden brown and cooked through.
Cool on a wire rack for 10 minutes. Prepare the glaze by adding the butter, brown sugar and milk to a saucepan over medium heat. Bring to a boil and cook for 1 minute.
Turn loaf out onto a rack with parchment paper underneath it. Drizzle the loaf with the warm caramel glaze.
Time
2-2 1/2 hours preparation time
40-45 minutes cooking time
1 and 1/4 cups all-purpose flour
2 large eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 medium bananas
8 Tablespoons butter or margarine
1/3 cup chopped walnuts (optional)
Steps
Mix together cream, sugar and butter.
Mash the bananas and add to the mix.
Beat and add the eggs.
Slowly add the flour, salt, and baking soda. You can also fold in some walnuts at this point.
Pour into a loaf pan.
Bake at 350 degrees F for 40 to 50 minutes.
Time
10-15 minutes preparation time
40-50 minutes cooking time
YouTube
Ingredients
500g strong white bread flour
1 1/2 teaspoon fast-action yeast
1 teaspoon salt
2 tablespoon olive oil
1 tablespoon clear honey
2 crushed garlic cloves
25g soft butter
100g grated mature cheddar
handful thyme leaves
Steps
Measure the flour, yeast and salt into a large bowl.
Mix 300ml of hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 minutes until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Stretch it to fit the Swiss roll tin.
Mix the garlic with the butter, then dot over the dough.
Sprinkle over the cheese and thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 minutes.
Heat oven to 200C. Remove the cling film, then bake the bread for 30 minutes until golden.
Leave the bread to cool for 10 minutes, then cut into pieces and serve.
Time
20 minutes preparation time
30 minutes cooking time
Ingredients
3 cups bread flour
500 gram plain unsweetened Greek yogurt with active cultures
1/2 to 1 cup sour cream
1 teaspoon salt to taste
scant 1 teaspoon instant dry yeast
Steps
Mix flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast on low speed for around 5-7 minutes, or 10 minutes by hand.
Add sour cream until dough is very moist and wet.
Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and lightly cover in oil. Cover bowl and leave for 6-8 hours until it has doubled in size.
Place dough on floured surface and knead lightly for about 2 to 3 minutes.
Place dough back in covered bowl for 1-2 hours.
Preheat oven to 450F and place a heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes.
Once bread is ready, place oven paper on the skillet – be careful, as it will be very hot – and put bread on top. Put on lid and cook for 30 minutes.
After 30 minutes, uncover and allow bread to bake uncovered for 5 to 10 minutes
Remove skillet from oven, and remove bread from skillet. Place it on a wire rack to cool completely before slicing.
Time
10 minutes preparation time, not including rising time
35-40 minutes cooking time
