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Function of eggs in yeast bread

Dough for dumplings in a bread machine - how to knead the

Eggs Eggs make yeast breads finer and richer, help provide color, volume and also bind the ingredients together. Occasionally only the egg yolk is added to doughs for more tenderness. Eggs can be used as part of the liquid in your recipe Eggs and Structure Eggs have a more complicated effect on bread, because they're a more complicated ingredient. They consist largely of water, so they add to the bread's liquids and provide some of the moisture that helps gluten develop

As the water evaporates off of the eggs it helps to lighten and leaven our baked goods. Whole eggs also add flavor, color, and richness to our baked goods. The higher the ratio of egg in a recipe the more yellow in color and the more eggy it will taste. Whole eggs also add tenderness and moisture to baked goods A whole large egg has about 80 calories. They add structure in the form of protein. As eggs bake in a cake, the proteins denature and coagulate which, along with the starches in flour help form the overall structure of your baked goods. Too much egg not balanced with sugar and fat (which both tenderize) and yield tough, dry or chewy results What is the function of eggs in yeast breads? Changes Texture. What is the function of salt in yeast breads? Regulates yeast growth, and adds flavor. What is the difference between a quick bread and a yeast bread? Quick breads rise and are made quickly. Yeast breads need time to rise Coating meats in a whole egg wash makes it easier for breading or crumbs to stick to the meat throughout baking. This adhesion before cooking comes from the natural stickiness of eggs. After cooking, the proteins from the whites and yolk hold the coating tightly in place function of eggs in yeast bread*** - enrich TASTE, TEXTURE, and COLOR - add STRENGTH to elastic network formed by gluten. function of salt in yeast bread*** - gives FLAVOR - INHIBITS YEAST growth (so that it doesn't grow too much and collapse) FOOD ADDITIVES IN QUICK BREAD --->

Yeast & Baking Lessons - Common Baking Ingredients Eggs

Eggs are a leavening agent that is used in some bread recipes, but not all. When a lot of eggs are used, they contribute to the flavor of the finished product and often create a very rich bread. The egg yolks also add fat for a tender and light texture. Yolks act as an emulsifier for a smooth and even texture in the finished product as well Eggs have several roles in a brioche bread. One of the roles is very similar to that of butter. Egg yolks contain a lot of fat and this has a similar role to that of the fats in the butter. The eggs however contain a lot more water than butter does, so it also contributes significantly to the moisture content Yes, eggs are used in baked goods today to help dough and batter rise. But in bread, we tend to use yeast nowadays since it is much better at giving bread that nice fluffy, light as air rise. What kinds of breads do not contain eggs? Most of the bread you will find at your local grocery store will not contain eggs

What Does Eggs vs. Oil Do for Bread Dough? Our Everyday Lif

Milk in Bread Baking. In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Milk yields dough with a higher pH compared to water dough, and the fermentation will be. Under the right conditions, diastase will break up some starch, liquefy it, and convert it into malt sugar. This provides food for the yeast and sugars that help to brown the loaf later on in baking. It is a very important function in lean dough where little or no sugar has been added

All About Eggs and Their Function in Baking Baker Betti

  1. A Baker needs to understand the purpose of each ingredient and their role in the bread making process Flour. Flour is the structural material of the bread: Salt. Salt is the regulator of the bread: Fats and Oils. Fats and Oils are the conditioner of the bread. Yeast. Yeast is the activator of the bread story. Water
  2. g different functions
  3. Other functions of sugar include greater water retention, it makes bread stays moist, therefore better shelf-life). Sugar provides better eating qualities, but high quantities result in bread flavor loss. Eggs. Eggs can be purchased as follows: Shell Egg; Liquid Egg or Egg Pulp; Frozen Egg. Effects of eggs in the bread making are plenty
  4. or in comparison to gluten) in the structure of the bread. The fat in the eggs will function as other fats in bread by tenderizing the dough and making it easier to slice and work with. The fat in the egg yolks is also obviously yellow which helps add color to the crumb
  5. Yeast is the heart of the bread-making process. It's the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread
  6. Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin

Make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of plain, unsweetened non-dairy milk. (Soy milk tends to curdle like real buttermilk the most.) Mix it up, let it rest for about five minutes, then use it in your recipe to replace the liquid. Voilà, butter (dairy-free)milk! 3 If the gluten is allowed to develop before the butter is added, the texture will be more bread-like. While some fat-laden breads can be dense, a small amount of fat - and particularly a solid fat like butter - slightly improves the volume of the bread. The fat you choose can also affect the color of the bread Another function of eggs is as a thickener. In dishes like bread pudding, custard, and pumpkin pie the eggs determine firmness as well as whether or not the dish holds its shape. The more eggs, the more solid less jiggly it will be. Eggs can be thickeners for almost anything you dream of in both baking and cooking. (Think: hollandaise sauce.) #2

What Eggs Do in Baking The Function of Eggs in Bakin

Eggs are incredibly versatile and multifunctional. The purpose of eggs in baking can vary, depending on what you are trying to achieve for a specific dish. The incredible, edible egg can be used in a variety of different ways but is mostly used for firmness, flavor, binding, and leavening Dissolve yeast in 1 cup warm water and then add 1 cup of evaporated milk. Use 2 cups of liquid whole milk and add the new quick-rising yeast directly to the dry ingredients. Eggs Eggs can be used as another liquid in bread recipes. Eggs add extra protein, color, richness, and structure (just like the gluten in flour) The first objective was to investigate the impact of egg white solids at different levels on the rheological properties of GF bread batters and the quality of resultant breads, and hence to enunciate the function of egg white in the structure of bread. The second objective was to develop a GF bread with better quality. 2. Materials and methods2.1 Yeast, a type of sac fungi and reproduces asexually, forms a swelling on the surface of the bread. A piece of cell nucleus enters the swelling and forms a wall, creating a new cell. This type of reproduction takes around 20 minutes in bread dough. Proteins in flour combine with water to form gluten with an elastic consistency (a) Bread, white bread, and rolls, white rolls, or buns, and white buns are the foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous ingredients listed in paragraph (c)(1) of this section and one or more of the moistening ingredients listed in paragraphs (c) (2), (6), (7), and (8) of this section and one or more of the leavening agents provided for.

Eggs are again rich in protein and hence will tighten the gluten strands, but this effect gets balanced, as the fat in a yolk helps to soften the gluten as well. The use of eggs will yield softer bread. In many types of bread where a hard structure is required like hard rolls, one does not use eggs in the recipe. Ingredient # 8. Oil/Fat Egg whites are a drying agent, and add moisture and stability. Egg yolks contribute to texture and flavour. Flour. Flour holds ingredients together in baking. When flour protein is combined with moisture and heat, it develops into gluten. Different types of flours have different levels of protein, which are suitable for various baked goods Which of the following is/are functions of egg in a quick bread recipe? a. hydrate the starch: b. beaten eggs provides leavening: c. heat coagulates the protein which helps maintain gas or leavening: d. emulsifies by helping to mix fat in liquid mixture . Question

Yeast: leaven the dough and ferments the flour,it breaks down the sugars, thus removing the unpleasant taste of flour and adds a good taste to the dough, for best results ferment from 24 hours up to 3 days. or use a Poolish preferment ahead of time 8-18 hours depending on temperature and yeast added (50% Flour 50% Water 0.1% yeast) Eggs : gives. Salt has four important functions in bread, all the way from kneading to eating. Most crucially, it: Controls the rate of yeast fermentation. Strengthens gluten. Improves crust color. Modifies flavor. Let's dive into each of these factors a bit further to fully understand the importance of salt in baking yeast bread

less protein. In yeast breads, a strong gluten framework is desirable, but in cakes, quick breads and pastries, a high protein flour makes a tough product. Bread flour. is a hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours The function of bread is to provide energy and carbohydrates. As it is a staple food, it is designed to be eaten daily with meals. Examples of staple foods are cereals and rice Eggs and sourdough starters are also considered liquid ingredients. Eggs add color, improve the structure and give the bread a rich flavor. If a bread recipe includes eggs, consider them as part of the liquid content. Tips for using liquid ingredients: Tap water is chemically treated and may slow down the rising Adding the sugar gives an added boost to the yeast as the yeast grows and multiplies. The yeast uses the sugar, forming by-products of carbon dioxide and alcohol, which give the bread its characteristic flavor. The sugar that is not utilized by the yeast tenderizes the bread by preventing the gluten from forming

of how individual ingredients function and how they interact in a dough system is critical. The most basic and ancient bread formulas consist of fl our, water, salt, and yeast. From that basic formula, thousands of varieties have been created. Breads may include ingredients such as milk, eggs, various fats, fruits, nuts, sweeteners, etc Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species (but a different. What Is Yeast? Yeast is an egg-shaped single-cell fungus that is only visible with a microscope. It takes 20,000,000,000 (twenty billion) yeast cells to weigh one gram. To grow, yeast cells digest food and this allows them to obtain energy. When baking yeast-leavened bread, the yeast ferments the sugars in the flour and releases carbon dioxide. Water Binds the other ingredients together, dissolves the salt, and provides the moisture that the yeast needs to exercise its basic biological function like eating and reproducing. It also allows the gluten proteins to stick together and form lon..

Yeast Breads Flashcards Quizle

Bread Flour. A high protein flour that is intended to be used in yeast breads. The high protein content means that the flour has more gluten in it. The increased amount of gluten allows dough made with bread flour to be extremely elastic. That elasticity leads to a lighter and chewier yeast bread This bread and a baker's yeast started bread, containing ca. 2 g of gluten, were used for an in vivo double-blind acute challenge of patients with celiac disease. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread All this while, I have been recommending to use egg whites instead of whole eggs for making keto bread because the protein from egg whites helps to boost the rise of the dough while the fats from the yolks hinders the rise. Additionally, using egg whites will also make the bread look lighter in color and prevent any eggy taste Sweeteners provide food for the yeast and give character to the finished loaf of bread. The amount of sweetening used in a bread will also determine how dark the crust will be. The main types are listed below. Sugar adds flavor and rich brown color to a bread's crust and creates a tender texture Eggs contribute liquid to a recipe and thus serve as a toughener, especially the egg white portion. Egg whites, as mentioned, are often used to produce a light, airy texture, and yolks contribute to the color, flavor, and texture of baked products. But, too many egg whites, such as in a reduced-fat cake recipe make it dry

Most yeast doughs are oven-baked in pans, on sheets, or pushed into the oven on peels. A peel is a wooden board that a baker uses to slide breads onto the oven floor or hearth (=h&rth). Yeast As described in Chapter 26, the three most commonly used yeasts in baking are com-pressed yeast, active dry yeast, and quick-rise dry yeast Salt regulates yeast activity, causing fermentation to progress at a more consistent rate. Salt affects shelf life. Because it attracts water, it can help keep bread from staling too quickly in a dry environment. However, in a humid environment, it can make the crust soggier. All of that said, the primary role of salt in bread remains to. Gluten allows you to replicates the function of eggs in some use cases. Flax and chia eggs as well as Ener-G egg replacer are common vegan replacements to eggs, but as this question is simply about gluten-free baking the answer is to just use an egg; some recipes call for one, some don't How Vegan Eggs of the Future Are Made. Startup Clara Foods has developed vegan eggs that function like chicken eggs through precision fermentation, which is similar to beer-brewing. In the near future, a pastry chef may whip up a batch of macarons, a colorful French confection made from meringue and almond flour, without having to crack an egg

The word yeast comes from Old English gist, gyst, and from the Indo-European root yes-, meaning boil, foam, or bubble. Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries Yeast is a living cell that multiplies rapidly when given the proper food, moisture, and warmth. It must proof, or rise, to allow the production of carbon dioxide that allows the bread to rise during baking. Quick breads use the chemical leavening agents of baking powder and/or baking soda How to make raisin bread Make dough: Make Yeast Mixture - In the bowl of your mixer add the yeast, 4 tsp of sugar, 1 egg, and the warm milk, mix everything well.Let it sit in a warm place for about 10 minutes until it froths up. Prep Raisins - Soak the raisins in rum.You can warm up the rum to make this process happen faster

What Are The Functions Of Eggs? Using Eggs To Bake & Coo

Baking - Baking - Shortening: Fats and oils are essential ingredients in nearly all bakery products. Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours Fail to do this with all purpose flour that calls specifically for bread flour, and the bread will not rise as much as expected and be much crumblier. Alternatively, you can use a bread recipe that calls for all purpose flour and substitute different ratios of eggs, water and yeast to get the right consistency Lean bread contains little to no fat, and any fat present is oftentimes contributed by oil. Think pita, ciabatta, or a nice crusty loaf. Enriched bread, on the other hand, contains a high percentage of fat - most often thanks to eggs, milk, and/or butter - and is also sweeter than its lean counterpart Add the salt, and whisk again to combine. Add the vinegar, eggs, milk, and butter. Place the bowl in the stand mixer and beat on medium-low speed for about 30 seconds. Increase the speed to medium-high, and beat for at least 2 minutes. Scrape down the sides of the bowl, and beat on high speed for another 2 minutes

You can also use the Bake Only function to bake a cake if you use a wooden spoon or a stand mixer to do the mixing yourself. Quick bread, or batter bread, is similar to a cake because the recipe uses baking powder or baking soda instead of active dry yeast. Therefore, you can use the Quick Bread menu setting for making a cake in a bread machine How light the bread is is a function of how much gas is in the dough. It's the carbon dioxide that creates all the little bubbles that make the bread lighter and fluffier. Gas is created with the growth of the yeast. The more the yeast grows, the more gas will be in the dough Functions of ingredients in yeast breads- Fat makes the bread tender, increases volume and adds to the browning of crust. Functions of ingredients in yeast breads- Eggs Salt While salt does not necessarily have a structural function in cakes and cookies (although it is of paramount imporatance in keeping yeast growth in check in bread baking), salt is absolutely necessary for enhancing flavor. I put it in everything. Everything. Eggs As with sugar, eggs bring a lot to the party when it comes to ingredient.

NTDT201 - Yeast Breads (ch 20) Flashcards Quizle

  1. Yeast Bread What are the three classes of yeast breads? a. Rolls b. Loafs c. Doughnuts INGREDIENTS AND FUNCTIONS IN A YEAST BREAD INGREDIEN T FUNCTION FLOUR STRUCTURE, FORMS GLUTEN YEAST LEAVENING AGENT LIQUID MOISTEN SALT FLAVOR SUGAR FOOD FOR THE YEAST FAT TENDERNESS AND RICHNESS EGGS STRUCTURE, FLAVOR, RICHNESS What is the difference between quick and yeast breads
  2. Hi, I am trying egg substitutes, first off I used applesauce in place of 5 eggs, used the required amount(got from internet) the cake was too moist. Second try I used aquafaba and again too moist. The recipe does call for 1/2 cup water so should I try leaving that out
  3. Eggs are very important in baking at sea level and are also a big help in successful high altitude baking. Eggs are known as tougheners because the proteins in the white and yolk provide structure. They're also known as tenderizers because of the lipids and emulsifiers in the yolk. In terms of structure, egg whites have the most.

Basic Yeast Bread Ingredients - The Spruce Eat

Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded. Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well. Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured. In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using. Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. This will be a batter, not a dough Bread Flour (or all-purpose flour) Milk (or water) Sugar; Instant Yeast (you can use regular active dry yeast, see notes at the bottom of the recipe card) Salt; Egg wash; The secret to fast bread is using Instant yeast. I'm using saf-instant yeast. You can usually find instant yeast right next to the regular yeast at the grocery store Sourdough bread gets its distinctive flavor from the sourdough starter that is used in place of a package of active dry yeast. This starter naturally develops yeast over time, with a sharp sour taste. The strong flavor of sourdough bread lends itself well to a savory bread pudding, bread bowl for dips and breakfast sandwiches.Check out our answers to the most common sourdough questions Lean bread contains little to no fat, and any fat present is oftentimes contributed by oil. Think pita, ciabatta, or a nice crusty loaf. Enriched bread, on the other hand, contains a high percentage of fat - most often thanks to eggs, milk, and/or butter - and is also sweeter than its lean counterpart

Video: The Science of Enriched Breads (+ Brioche Recipe) - Food

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Is There Egg In Bread ? There Is No Straight Answer

Mixture should be at room temperature. 2. Make bread: Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl As long as there are eggs and Parmesan in the fridge, bacon or pancetta in the freezer, and pasta in the cupboard, a satisfying meal of pasta carbonara can soon Garlic Bread Two Ways To vary this delicious classic, crisp a whole loaf in a paper bag or toast slices under the broile STEP 1. In a bowl, mix the yeast, lukewarm water and honey together until the yeast has dissolved. Note: If you are using dry yeast, make sure it is still active by letting it sit in the water for 5 minutes once mixed. If the mixture becomes slightly foamy, it's active, otherwise, try another sachet of yeast Active Dry Yeast - Not to be confused with instant yeast, active dry yeast typically comes in small single-serve packets, but can also be bought in larger quantities. Flax Egg - I mentioned this earlier in the post, but to create a flax egg, combine 1 part water with three parts flaxseed meal, mix, and let sit for 10 minutes

What Does Yeast Do In Bread The Online Pastry Schoo

In bread baking the percentage of salt added that is considered normal, ranges from 1.8% to 2.2% of the total amount of flour, depending on the recipe and personal preference. Low salt contents can lead to bland loaves, anything over the 2.2% norm will likely be considered too salty. The UK recently came out with a new standard of 1 gram of. T F 15. Egg whites act as tenderizers in baked goods. T F 16. High-extraction flour is likely to be darker in color than low-extraction flour. T F 17. If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast. T F 18. Baking ammonia is a chemical leavener used in such products as cream puffs

Alpha Amylase is an enzyme present naturally in many things from egg yolk to wheat kernels to the saliva in your mouth [1]. It breaks long starch molecules into sugars (small dextrins, glucose and maltose) that can be absorbed easily into the body, or eaten by yeast. This break-down process is called hydrolysis. 7. Yeast. Bread isn't bread without yeast, which contributes to the bread's taste, aroma, and texture. The three kinds of yeasts commonly used in baking are active dry, instant, and rapid-rise yeast. Rapid-rise yeast, as the name suggests, is intended for rapid cycles on bread machines which bakes bread in a shorter amount of time Bread is a baked food that can be prepared from different types of dough. The dough is normally made of flour and water. Bread is baked in hundreds of shapes, sizes, types, and textures. Proportions and types of flour and other ingredients vary, as do methods of preparation

When used in substitution, 1 oz. of fresh yeast is equivalent to 0.4 oz. of active dry yeast or 0.33 oz. of instant yeast. To substitute for a ¼-oz. packet of active dry yeast, use about ⅔ oz. In my early years I did make bread without oil or fat, there was no difference to the risen quality of the dough but the baked bread was definitely less moist. If I was to use your water recommendation I would need 945 ml for 1.5 kg of strong flour, (2 parts wholemeal, 1 part white. The structure of gluten protein in those products is very strong, and substitutes such as egg whites, baking powder, or baking soda are not powerful enough to stretch that protein network. Yeast performs another function in bread doughs; it kneads the dough at a microscopic level as it grows, improving the texture of the bread Preheat oven to 375F. Whisk one whole egg with a teaspoon of cold water or milk until well blended. Brush the tops of the dough balls with a light, even coat of egg wash. Place the pan in the oven and bake for 25-27 minutes until golden brown. Serve and enjoy The one shown in the photo is two years past the 'best before' and fizzing away just fine. Step 1 - Gather your ingredients. Heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6. Put a baking sheet or stone in the oven to heat. Step 2 - Mix the dry ingredients (flour, salt and baking powder) in a large bowl

How to make. Mix bread flour and sugar and add yeast. Add water little by little while mixing so that the yeast is covered with warm water. Add olive oil. It has a lot of water and oil, so when it is no longer powdery, leave it in the bowl and ferment it for 30 minutes. At that time, cover it with a wet towel that has been wrung out tightly to. Traditional bread uses yeast to activate the rising of the bread before baking therefore giving you more control over the finished product. However, the downside to this is that it requires time. Baking Powder helps us to reduce our preparation time while still giving the bread a rise. 1 teaspoon of baking soda contains 1.3 grams of carbs hence. Instant yeast. There is no substitute for yeast in a yeast bread recipe. If you can't have yeast, please use the search function on the blog and type in yeast free and you'll find other options. You can use active dry yeast in place of instant yeast by multiplying the weight of the instant yeast by 125%

The Function of Ingredients in Baking - The Windup Spac

Stir in the vinegar. Pour the batter into the prepared loaf pan. Top the batter with the oats and turbinado sugar. Bake the banana bread, rotating halfway through, until a tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let the banana bread cool in pan 5 minutes Scrape the batter into the pan and smooth the top. With a sharp knife, make 3 diagonal slices across the top. Place the pan in a warm place, free from drafts to rise for 1 hour. A toaster oven or unwarmed oven works great. The dough should rise to just to the top of the pan. Preheat oven to 375 F Bread machine yeast and rapid-rise yeast are specially formulated for the bread machine. Scrambled eggs. Yoghurt. (when electricity is cheaper too) so you can wake up to a freshly baked loaf in the morning. The bread maker's kneading function can also be put to good use for making pasta dough, dough for rolls and pastries

Yeast & Baking Lessons Common Baking Ingredients Liquids

  1. What Is Nutritional Yeast? A Supplement and a Seasoning. Not to be confused with baker's yeast (such as active dry yeast), brewer's yeast, or yeast extract, nutritional yeast is a member of the fungi family that is grown on sugarcane or beet molasses and then deactivated. Since nutritional yeast is an inactive yeast, it doesn't grow, froth, or leaven like baker's yeast
  2. : Sweet Braided Bread Recipe: Step 2. Yeast will rise and form leaven
  3. Microwave 20 seconds to make the bread softer. Toast to get a little crispy. Since the bread is very soft and airy, do need to cover the bread to avoid turning dry and dense. Tips for Soft and Fluffy Yogurt Bread. Bread flour is better than all-purpose flour for the taste; Don't use yogurt that is too thick or dense
  4. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly flour. In a bowl, mix together all-purpose flour, pastry flour, buckwheat flour, baking soda, and salt. In a second bowl, whisk together buttermilk, egg, and honey
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