Use Dough Cycle For Making Fruit Breads

Dear Laura: I’d like a recipe for zucchini bread with pineapple and banana bread that can be made in a bread machine. Thanks. - Judith, Spokane

Dear Judith: Adapted from Jyl Steinback’s “Recipes for Fat-Free Breads for Bread Machines,” these recipes make either a 1-pound or a 1-1/2-pound loaf (amounts for the smaller loaves are in parentheses). After testing these recipes, my husband, our bread machine baker, recommends that fruit and vegetable breads be baked in the conventional oven. Use the machine’s dough cycle, form loaves, let rise, then bake at 350 degrees for 30 to 40 minutes or until done.

Zucchini-Pineapple Bread

1-1/2 (1) teaspoons yeast

1 (3/4) teaspoon salt

2 (1-1/2) teaspoons cinnamon

1-1/2 (1) tablespoons nonfat dry milk powder

1-1/2 (1) tablespoons brown sugar

3 (2) cups bread flour

1-1/2 (1) tablespoons Sunsweet Lighter Bake, pureed baby food prunes or unsweetened applesauce

3/4 (1/2) cup water

1/3 (1/4) cup grated zucchini

1/3 (1/4) cup well-drained crushed pineapple

Add ingredients in the order suggested by the bread machine manufacturer and follow baking instructions provided in the machine’s manual.

Yield: 12 (8) slices.

Nutrition information per slice: 118 calories, 24 grams carbohydrate, 4 grams protein, 185 milligrams sodium, 2 grams dietary fiber, less than 1 milligram cholesterol.

Banana Bread

2 (1) teaspoons yeast

3/4 (1/2) teaspoon salt

2 (1) teaspoon sugar

2 (1) tablespoons nonfat dry milk powder

1 (1/2) teaspoon cinnamon

3-1/3 (2-1/4) cups bread flour

1 (3/4) cup mashed bananas

4 (3) tablespoons unsweetened applesauce

1 (3/4) cup water

Add ingredients in the order suggested by the bread machine manufacturer and follow baking instructions provided in the machine’s manual.

Yield: 12 (8) slices.

Nutrition information per slice: 131 calories, 27 grams carbohydrate, 5 grams protein, 140 milligrams sodium, 2 grams dietary fiber, less than 1 milligram cholesterol.

Dear Laura: We have been trying to find a recipe for Almond Chicken, the kind you get in a Chinese restaurant. We have come close to making the gravy that goes over it, but something is not quite right with our attempts. Please help us if you can. - Confused Rosie, Spokane

Dear Rosie: This recipe, developed by my neighbor Sandi Jones, is similar to the one served in area restaurants. Perhaps it will help solve your mystery.

Almond Chicken

3 pounds chicken breasts

3 cups vegetable oil for deep-frying

Cornstarch

1/2 cup finely chopped toasted almonds, optional

Marinade:

1/2 cup soy sauce

1/2 cup sugar

3 tablespoons dry sherry

1 tablespoon hoisin sauce

1 teaspoon fresh ginger, crushed

1 teaspoon sesame oil

1/8 teaspoon five-spice powder

Sauce:

1/2 cup chicken broth

2 teaspoons cornstarch mixed with 1 tablespoon water

1 teaspoon hoisin sauce

1 teaspoon soy sauce

2 stalks green onion, diced

1/4 cup toasted, silvered almonds

Steam chicken breasts for 30 minutes. Drain. Save juices. Debone, leaving each half of a chicken breast in 1 large piece.

Meanwhile, combine marinade ingredients. Marinate chicken pieces for 30 minutes. Drain and save marinade.

Heat vegetable oil to 375 degrees. Dredge chicken pieces in cornstarch or a mixture of cornstarch and finely chopped almonds. Deep-fry until golden brown. Cut chicken into chunks or strips, if desired.

Heat chicken broth with reserved marinade. Thicken with the cornstarch-water paste. Season with hoisin sauce and soy sauce. When cooked to desired consistency, pour over fried chicken; garnish with minced green onions and toasted slivered almonds. Good served with fried rice noodles.

Yield: 6 servings.

Dear Laura: With fall’s arrival, thoughts of the forthcoming holidays are emerging, and baking preparations will soon begin. I would like to find the recipe for Almond Poppy Seed Pound Cake. Most of the grocery stores sell this cake or muffins. There is also a package mix available. I would like to find a scratch recipe for a more personal touch for gift-giving and enjoyment. Thanks for your help. - Karen, Coeur d’Alene

Dear Karen: Almond Poppy Seed Pound Cake is a variation of this basic pound cake from Lon Walters’ “The Old West Baking Book.”

Almond Poppy Seed Pound Cake

2 cups sugar

2 cups (4 sticks) unsalted butter

10 eggs

4-1/2 cups all-purpose flour

1/4 cup poppy seeds

1-1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon almond extract

Cream sugar and butter. Add 2 eggs at a time and slowly blend.

In a separate bowl, combine flour, poppy seeds, salt and baking powder. Blend well. Add dry mix to egg mixture and beat well. Add almond extract; mix well.

Pour batter into two well-greased and floured 7-inch loaf pans, or fill a 10-inch angel food cake pan to 2/3 full. Bake in a preheated oven at 350 degrees for 1 hour or until done. To test, insert a wooden toothpick or cake tester near center; cake is done when the pick comes out dry. Remove cake from oven; cool slightly then remove from pan. Serve immediately or place on wire rack to cool completely.

Serve plain, topped with fresh fruit or glazed. This cake freezes exceptionally well.

Classic Vanilla Variation: Omit poppy seeds and substitute vanilla extract for almond extract.

Chocolate Variation: Substitute 1/4 cup cocoa for the poppy seeds and vanilla extract for the almond extract.

Citrus Variation: Omit poppy seeds and almond extract; add 1 tablespoon grated orange or lemon rind.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review