Creditable quick bread recipes for the child care food program

              . 3
Food and
Nutrition
Service
Mid-Atlantic
Region
Special Nutrition
Programs
Child Care Food
Program
Creditable Quick Bread
Recipes for the Child Care
Food Program
QUICK 'BREAU RECIPES
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THE U NI \'ERSITY OF N ORT II C AROLINA AT GREf.NSBORO
HOME ECONOMICS PAMPHLETS COLLECTION
QmDITABLE OOICK BRFAD RECIPES
CHILD CARE FaD PROGRAM
Mid-Atlantic Region
Food and Nutrition Service, USDA
Child care Food Program Unit
Special Nutrition Programs
February 1988
All meals served to children under the Child care Food Program are served
at no separate charge regardless of race, color, sex, age, handicap or
national origin. There is no discrimination in admissions policy, meal
service or the use of facilities. Any complaints of discrimination should
be submitted in writing to the Secretary of Agriculture, Washington, D.C.
20250.
Acknowledgements
This publication was prepared by Bernard Brachfeld, Ph.D., and Lucy Mao,
R.D.
The Zucchini. Bread and Pumpkin· Bread Recipes were adapted and modified from
recipes that were originally developed by Lois Landvoigt and Peggy Crebs,
Howard County Department of Social services, Howard County, Maryland and
were provided to us by H. Susie Coddington, Ph.D., CCFP Coordinator for the
Maryland Department of Education.
The recipes utilizing "biscuit mix" were taken from
Making Food Dollars Count. Nutritious Meals at Low Cost, Human Nutrition
Information service, Us:lA, Home and Garden Bulletin Nl.mlber 240.
These quick bread recipes were tested with the assistance of the following
volunteer bakers from the MARO staff family: Isabel Berchtold, Bernard
·Brachfeld, Shirley Brown, Cynthia Bumber, Linda Feldman, Grant Hicks,
Margarita Maisterrena, Barbara Martin, Jospeh Mulcat¥, Fran Potkay, JC7fce
Rouba, Lawrence Shulan, and Marian Wig.
The recipes were evaluated by the MARO staff family, and the children of
the MARO staff family.
This publication was typed by Patrice Thomas. The cover for this
publication was designed by Marian Wig.
INrRODUCI'ION
This publication includes several creditable quick bread recipes: Banana
Bread, Ginger Bread, zucchini or carrot or Lemon Bread, and two versions
of Pumpkin or Applesauce or Strawberry or Sweet Potato Bread. The second
version of the Pumpkin Bread recipes is for those who prefer to use
"biscuit mix." The biscuit mix can also be used for pancakes, biscuits and
muffins (recipes also included).
These quick bread recipes have been modified to comply with the CCFP
standards as creditable bread alternates to respond to many of your
requests and inquiries. They are different from many other recipes because
the enriched flour is the primary ingredient by weight. You must use
enriched all-purpose or whole-grain flour, or a combination of the two.
To make these recipes easy to use, do not sift flour to measure. To
measure flour, biscuit mix or granulated sugar, dip a measuring cup or
spoon into the ingredient, fill and level with a straight-edged spatula or
knife. Please do not use self-rising flour in any of these recipes.
Each slice of these breads equals "1 serving of bread." For the "1/2
slice" requirement for children under six years of age, we serve one-half
of a bread slice per serving.
One of the goals of the Child Care Food Program is to improve children's
health and nutrition while promoting their development of good eating
habits. Therefore, because these quick breads have a sugar content which
is much higher than most ordinary bread and bread alternates, they may not
be served more than twice a week and they must be used only for the
supplenental meal.
To ensure your menus meet CCFP requirements and to avoid the possibility of
an overclaim, we suggest that you do not use any other quick bread recipes
unless they have been evaluated by USDA.
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Ingredients 132 Servings
_________ I (1/2 slice)
Flour, all-purpose,
enriched
SUgar, granulated
Molasses, dark
Water, hot
Shortening
Eggs
Baking Soda
Ginger, ground
Cinnamon, ground
Salt
2 1/4 cups
1/3 cup
3/4 cup
1/2 cup
3/4 cup
2
1 tsp
1 tsp
1 tsp
3/4 tsp
Gir.x;ER BREAD
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lI Fo_r__ ____S _e_rv_i_ng_s_ _ !l D_ir_e_c_ti_o_n_s __________________ _
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I I 1. Heat oven to 350°.
2. Grease & flour 9x5x3-loaf pan.
3. Measure all ingredients into
a large mixer bowl.
4. Blend 1/2 minute on low speed,
scraping bowl constantly.
5. Beat 3 minutes medium speed,
scraping bowl occasionally.
6. Pour into pan.
7. Bake 50-60 minutes or until
wood pick inserted in center
comes out clean.
8. Remove from pan; cool
thoroughly before slicing.
9. Makes 16 (1/2-inch) slices for
32 half-slice servings.
SERVING: 1/2 slice provides the equivalent of 1/2 slice of bread
Ingredients
Flour, all-purpose,
enriched
SUgar, granulated
SUgar, br<Mn
Baking Powder
Salt
Vegetable Oil
Eggs
Milk
Banana, ~ mashed
Vanilla extract
BANANA BREAD
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32 Servings IFor _ Servings Directions
(1/2 slice)_! ______ --------------
2 1/2 cups
1/2 cup
1/2 cup
3 1/2 tsp
1 tsp
3 'lbsp
2
3/4 cup
1 cup
(2-3 bananas)
1 tsp
1. Heat oven to 350°
2. Grease and flour
9x5x3-inch loaf pan.
3. ~asure all ingredients into
a large mixer bowl.
4. Blend 1/2 minute on low s:t:eed
scraping side and bottom of
bowl constantly.
5. Beat 3 minutes at medium
SJ:eed, scraping bowl occasion­ally.
6. Pour into pan.
7. Bake 55 to 65 minutes or until
wooden pick inserted in center
comes out clean.
8. Remove from pan;cool thorough­ly
before slicing.
9. Makes 16 (1/2-inch) slices for
32 half-slice servings.
Serving: 1/2 slice provides the equivalent of 1/2 slice of bread
Ingredients
Flour, all puqx>se,
enriched
Sugar, granulated
Cinnamon, ground
Baking powder
Salt
Milk, nonfat dry,
instant
Eggs
Vegetable Oil
Vanilla
zucchini, grated
(not packed)
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32 Servings
(1/2 Slice)
2 cups
1 cup
2tsp
1 'Ibsp
1/4 tsp
3 tsp
2
1/2 cup
2 tsp
1 1/2 cup
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ZUCOUNI BREAD
For _ Servings Directions
1. Heat oven to 350°
2. Thoroughly canbine dry
ingredients.
3. Blend 1 iquids together, mix
well.
4. Add liquids to dry ingredi­ents.
Stir well. Mixture
will be stiff.
5. Stir in zucchini. Spoon into
greased and floured 9x5x3-inch
loaf pan. Bake at 350 degrees
50-60 minutes or until ~n
pick inserted in center comes
out clean.
6. Let cool 10 minutes. 'furn out
of pan onto wire racks to cool
before slicing.
7. Makes 16 (1/2 inch) slices for
32 half-slice servings.
SERVING: 1/2 slice provides the equivalent of 1/2 slice of bread
Lemon Variation: Replace the cinnamon with a tsp grated lemon rind.
carrot variation: Replace the zucchinni with 2 cups grated carrot (not packed).
Ingredients
Flour, enriched,
all purpose
Baking Powder
Salt
Nutmeg, ground
Sugar, granulated
~tilk, nonfat dry,
instant
*Pumpkin, canned
Eggs
Vegetable Oil
Raisins
PUMPKIN BREAD
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32 servings IFor _ Servings Directions
(1/2 Slice) _I _______ --------------
2 1/4 cups
1 'lbsp
1/4 tsp
ltsp
lcup
3 'lbsp
1 cup
4
1/2 cup
1 cup
1. Heat oven to 350°.
2. TOOroughly canbine dry
ingredients.
3. Mix 1 iquids and pt.m!pkin
together, and blend canpletely.
4. Add liquid mixture to dry
ingredients. stir well.
Mixture will be stiff.
5. Add raisins, mix.
6. Spoon into greased 9x5x3-inch
loaf pan.
7. Bake at 350 degrees for 40-50
minutes or until wooden pick
inserted in center comes out
clean.
B. Let cool 10 minutes in pan.
Turn out onto wire rack to cool
before slicing.
9. Makes 16 (1/2 inch) slices for
32 half-slice servings.
SERVING: 1/2 slice provides the equivalent of 1/2 slice of bread.
VARIATIONS: Instead of pumpkin use cooked sweet potato, thick applesauce or
pureed strawberries.
*Do not use Pumpkin Pie filling.
BIOCUIT MIX
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Ingredients 113 2/3 cups For _ servings !Directions
-------------------~MI=X=--------- ! ______________________ _
Flour, all purpose
enriched or whole
grain
Instant nonfat dry
milk
Baking pcMder
Salt
Shortening
10 cups
1 2/3 cups
1/3 cup
2 tsp
1 2/3 cups
1. Mix dry ingredients
thoroughly in a large
container (6 to 8 qt.)
2. cut in shortening with
pastry blender or mixer
until fine crumbs are
obtained & shortening
is evenly dispersed.
3. Store, tightly covered,
in refrigerator. Use
within 3 months.
4. Use also for pancakes,
biscuits, muffins.
Ingredients
Vegetable oil
*Pumpkin, canned
Eggs
Biscuit mix (see
recipe)
Flour, enriched
all purpose
Sugar, granulated
Cinnamon, ground
Raisins
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32 Servings
(1/2 slice)
1/3 cup
1 cup
3
2 1/3 cups
2 'lbsp
3/4 cup
2tsp
1/2 cup
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PUMPKIN BREAD (using biscuit Mix)
For _ Servings
I
Directions
1. Heat oven to 350°.
2. Grease 9x5x3-inch loaf pan.
3. Stir all ingredients except
raisins in bowl with fork until
moistened; beat vigorously 1
minute. If too dry, add 1-2
'lbsp water.
4. stir in raisins.
5. Bake 45 to 55 minutes or until
wooden pick inserted in center
comes out clean.
6. Cool thoroughly before slicing.
7. Make 16 (1/2 inch) slices for
---- ------------ 32 half-slice services
SERVING: 1/2 slice provides the equivalent of 1/2 slice of bread.
*Do not use pumpkin pie filling.
Ingredients
Biscuit mix (see recipe)
water
BISCUITS (using biscuit mix)
36 Servings Directions
(1/2 biscuit)
3 cups 1. Preheat oven to 425° F (hot).
2/3 cup
2. Stir most of the water together with
the mix. Add more \\ater as needed to
make a dough that is soft but not too
sticky to knead.
3. Knead dough 15 minutes on a lightly
floured surface.
4. Pat or roll dough into a square about
8x8 inches; cut into 18 pieces and
place on ungreased baking sheet.
5. Bake until lightly br<Mled, about 12
minutes.
6. Make 18 biscuits, 36 half-biscuit
----------~~--------~~~----~----~--~=se=rv~i=n~g=s~·--------------
SERVIliG: 1/2 biscuit provides the equivalent of 1/2 slice of bread
Ingredients
Biscuit mix (see recipe)
Sugar, granulated
Egg, slightly beaten
water
PANCAKES (using biscuit mix)
24 servings
2 cups
1 'Ibsp
1
1 cup
Directions
1. Stir mix and sugar together.
2. Mix egg and \tater thoroughly. l\dd to
mix and sugar. stir until dry
ingredients are barely moistened.
Batter will be lurnl?.f.
3. For each pancake, pour batter
onto hot griddle or frypan, using
about 1 1/2 tablespoons batter.
Cook until top is bubbly and
edges begin to dry.
4. Turn and brown other side.
5. Make 24 pancakes for 24 servings.
SERVIt-X;: 1 pancake provides the equivalent of 1/2 slice of bread.
Ingredients
Biscuit mix (see recipe)
Sugar, granulated
Egg
water
MUFFINS (using biscuit mix)
34 Servings Directions
(1/2 muffin)
4. Mix water and egg thoroughly: add to
mix and sugar. Stir until dry
ingredients are barely moistened.
Batter will be lumP.{.
5. Fill muff in tins 1/2 full.
6. Bake until lightly browned, about
20 minutes.
7. Make 17 muffins for 34 half-slice
muffin servings.
SERVING: 1/2 muffin provides the equivalent of 1/2 slice of bread.
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