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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, mixing well after each addition. Sift together flour, baking soda, and salt in a medium bowl. Add to shortening mixture and beat until combined.
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Pour the premixed batter into the bread pan. Put the bread pan back into the bread machine, close the bread machine lid and then plug in the bread machine. Enter the correct bread machine settings ( Cake/Quick Bread, Light Color, 2 lb.) and press the start button.
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Instructions. Preheat oven to 350 degrees F. Grease a 9×13" pan with cooking spray. In a large mixing bowl, cream together sugar and butter until smooth and light. Add the egg and molasses then mix well. In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt.
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Instructions. Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking. In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, maple syrup, vanilla and almond extract.
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In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt. Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside. In a separate bowl whisk together the eggs, milk, oil and vanilla until well mixed.
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Take a bread slice in a plate. Spread cream. . Place another slice of bread and brush sugar syrup on it. . Repeat this all over the bread. . Spread cream all over the bread and chill the cake for 2 hours. .
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3. Tear 5 slices of bread into small pieces, use a food processor to blend them into bread crumbs. (Depending on the size of your food processor, you may need to blend the breads in several batches.) 4. Pour the bread crumbs into a large mixing bowl, add sugar , cocoa powder, and milk to the bowl.
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Step 1 Preheat the oven to 350°F. Step 2 For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda. Step 3 In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and whisk just until no dry streaks are.
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Preheat the oven to 350°F. Grease and flour a 9" square pan. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
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Cut the butter into small cubes and add it to the milk. Heat the milk on HIGH in the microwave for 1 minute and 30 seconds. Pour the warmed milk into the bread pan. Add the warm water and vanilla extract to the pan. Crack your egg into the still-warm measuring cup. Check for shells.
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Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter. In a bowl whisk the brown sugar with the cinnamon together until combined. Combine the flour, baking powder, baking soda and salt together in a bowl. Set aside.
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In a large bowl with a hand mixer, or use a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy. The mixture will look crumbled but beat it for a couple minuntes and it will start to look fluffy. Add eggs, sour cream, and vanilla. Blend together until combined and creamy.
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Step 2) - When the bread has absorbed all the milk, add 2 eggs, then 120 g (~½ cup) of granulated sugar and finally 3 tablespoons of unsweetened cocoa powder. Stir everything very well, combining the ingredients. Step 3) - Pour the mixture of bread and chocolate in a baking dish (about 22 cm/9 inch in diameter) covered with baking paper.
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Add the Vanilla Extract. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
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Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined.
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Repeat with the remaining piece of dough. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust. Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes.