Breads

[New Recipe]

John S

Testing Bread recipe

BISCUITS

2 cups unsifted flour
3 T sugar
4 t baking powder
1 t salt
3 T oil
1 1/4 cup milk

Mix. Dough will be too soft to handle. Put 1/2 cup flour on pastry sheet. Knead on pastry sheet until just firm enough to handle. Put 1/4 cup oil in 9x13 inch pan. Cut dough with cheese glass. Turn biscuits in oil so that tops and bottoms are coated. Bake at 450 degrees. Makes 16 - 17 biscuits.

MEXICAN CORN BREAD JAN TELESCZCAK

3 eggs                                     1 cup sour cream
1/2 cup oil                                 6 to 8 hot peppers
1 cup cornmeal, self rising            1 can creamy corn

Mix eggs and sour cream until smooth. Add corn and oil. Cut up peppers and add them; add cornmeal last.

Pour 1/2 of mixture into a baking dish. Add thick layer of shredded cheese. Pour the rest on top. Bake at 450- degrees until golden brown, about 20 minutes.

BANANA BREAD

1 3/4 cup flour                    2 t baking powder
1/4 t soda                           1/2 t salt
1/3 cup shortening                2/3 cup sugar
3 eggs                                  1 cup + mashed bananas
1/2 cup nuts

Cream shortening, add sugar and eggs. Add flour mixture alternately with bananas. Add nuts. Bake in loaf pan for 1 hour at 350 degrees. 2719 calories per loaf. Loaf weighs 31 oz.

CRANBERRY BREAD

         1 lb. cranberries                2 med. oranges
         2 cups sugar                     4 cups sifted flour
         2 t baking powder            1 cup chopped walnuts
         2 t soda                            1/2 t salt
         2 T melted butter              2 eggs beaten
         2 t vanilla

Coarsely grind cranberries and oranges ( including peels); add sugar and let set for 2 hours. Grease loaf pan and line with waxed paper. Sift dry ingredients and add to fruit. Mix remaining ingredients and add, stirring until just moistened. Bake at 350 degrees.

DATE LOAF

1 lb. walnuts
1/2 cup pecans
1 lb. dates, cut up
1 cup sugar poured over dates and nuts
4 egg yolks poured over mixture
1 cup flour, 2 t baking powder, sift together and add to mixture
2 t vanilla
4 egg whites stiffly beaten and folded into mixture.

Bake in slow oven (250 degrees) until straw comes out clean - 2 to 3 hours in wax paper lined loaf pan.
N.B. 2 jars candied cherries may be added for color.

ENGLISH MUFFINS IN A LOAF

makes 2 loaves

5 1/2 - 6 cups flour                  1/4 t baking soda
2 pkg. active dry yeast              2 cups milk
1 T sugar                                  1/2 cup water
2 t salt                                     cornmeal

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm, 120 - 130 degree F. Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 - 8 1/2 x 4 1/2 inch pans that have been greased and sprinkled with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

MICROWAVE OVEN DIRECTIONS: Reduce flour by 1 cup. Mix and let rise as above. Microwave each loaf at high power for 6 1/2 minutes ( no longer). Surface of loaf will be moist, flat and pale. Allow to rest for 5 minutes before removing from the pans. To raise in microwave, cover, heat at 50 % power 1 minute. Rest 10 minutes. Repeat until loaf is double in size; then proceed.

TO SERVE: Slice and toast. Makes 16 slices per loaf.

GARLIC CHEESE BREAD

             French Bread                Garlic Powder
            Mozzarella Cheese shredded or sliced
            Butter or margarine

Cut french bread open lengthwise. Spread thin layer of margarine on bread and sprinkle garlic powder to taste. Place mozzarella cheese on top and sprinkle lightly with garlic powder. Place under broiler and watch carefully until cheese is melted. (enjoy!!!)

PUMPKIN PECAN BREAD

(makes two 8X4 - inch loaves)

2¾ cop all purpose flour                    2 teaspoons baking powder
1 teaspoon baking soda                        ½ teaspoon salt
1 tablespoon pumpkin pie spice            1 cup pecans finely chopped
1 cup butter or margarine softened        1 cup granulated sugar
1 cup packed brown sugar                    4 eggs
1 cup Libby’s solid packed pumpkin

In small bowl combine flour, baking powder, baking soda, salt, pumpkin pie spice and pecans. Set aside. In large mixing bowl, cream margarine and sugars until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients, mix until just moistened. Turn into two greased and floured 8X4 - inch loaf pans. Bake in preheated 350 degree oven for 1 hour and 10 minutes, or until toothpick comes out clean. Cool 10 minutes. Remove from pans and cool on wire rack.

PUMPKIN NUT BREAD KATHY MOHR

1 cup butter or margarine                     3 cups sugar
3 eggs                                                   1 t vanilla1 can solid pack pumpkin - 16 oz.
3 cups sifted flour                                  1 1/2 t salt
1 t soda                                                 1 t baking powder
1 1/2 t cinnamon                                    1 t cloves
1/2 t nutmeg                                          1 cup chopped walnuts
1 cup dark or golden raisins

Preheat oven to 350 degrees.

Cream butter; add sugar gradually. Beat in eggs and vanilla. Add pumpkin, mixing to combine. Sift together the flour, salt, soda, baking powder and spices. Blend with pumpkin mixture. Add nuts and raisins. Place batter in two 9x5x3 inch loaf pans. Bake for approximately 60 to 65 minutes or until bread tests done with a wooden pick. Let stand 10 minutes; remove from pans. Wrap and store overnight before slicing. Makes two loaves.

ZUCCHINI BREAD

3 eggs                                                                    1 cup oil
2 cups sugar                                                            2 t vanilla
2 cups shredded unpeeled zucchini                           3 cups flour
1 can, 8 1/2 oz, crushed pineapple well drained         2 t baking soda
1 1/2 t cinnamon                                                      1 t salt
3/4 t nutmeg                                                            1/4 t baking powder
1 cup each chopped dates and chopped pecans

Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Pour into 2 greased 9 x 5 inch loaf pans. Bake at 350 degrees for about 1 hour, or until a wooden pick inserted in the center come out clean.

QUICK N' STICKY APPLE BUNS KATHY MOHR

1 cup firmly packed brown sugar            2 T sugar
1 t cinnamon                                            3/4 cup butter or margarine
1 T light corn syrup                                   1 T water
1/2 cup chopped nuts                                1 pkg. Pillsbury Hot Roll Mix
3/4 cup very warm water                           1/4 cup sugar
1 egg                                                        1 1/2 cup chopped unpeeled apples

Grease a 13x9 inch pan. In small sauce pan combine first 6 ingredients. Stir over low heat just until butter melts; stir in nuts. Pour mixture into greased pan.

In large bowl, dissolve yeast from hot roll mix in warm water. Stir in sugar and egg. Add apples and flour mixture; blend well. Drop dough by heaping tablespoonfuls on top of sugar mixture, forming 15 rolls. Cover and let rise in warm place until light and double in size, 45 to 60 minutes. Preheat oven to 375 degrees. Bake 20 minutes until golden brown. Cool 1 minute. Turn onto serving platter or aluminum foil. Makes 15 rolls.

BLUEBERRY MUFFINS

2/3 cup sugar                                        1/2 t salt
1/3 cup shortening                                 2/3 cup milk
2 beaten eggs                                          1 pkg. 12 oz frozen
2 cups sifted flour                                blueberries, thawed and well drained
4 t baking powder

Cream sugar and shortening until light and fluffy. Add eggs one at a time and beat well. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture. Blend in blueberries. Fill greased muffin pan half full. Bake at 400 degrees for 15 to 20 minutes. Makes 18.

OLD FASHIONED BRAN MUFFINS

1 cup all bran, 3/4 cup milk. Combine and let stand.
1 egg, 1/4 cup soft shortening. Add and beat well.
1 cup sifted flour
2 1/2 t baking powder
1/2 t salt
1/4 cup sugar

Sift together and add stirring only until combined. Bake at 400 degrees for 30 minutes. Makes 9 muffins 2 1/2 inches in diameter.

REFRIGERATOR ROLLS

Requires no kneading. But, I do a little anyway.

2 cups warm water                              1 egg
2 pkg. dried yeast                                 6 1/2 to 7 cups all-purpose
1/2 cup sugar                                        flour or 6 to 6 1/2 cups bread flour
2 t salt
1/4 cup soft margarine

Measure the water into a mixing bowl. Add yeast, sugar and salt, stirring to dissolve. Stir in margarine and egg. Add flour mixing it with your hands until the dough is easy to handle. If using a dough hook, still mix with your hands a little bit. Dough can be used immediately or stored in the refrigerator for up to 5 days. Use for Swedish Tea Rings, pecan rolls, cinnamon rolls or dinner rolls as follows.

N.B. I use a lot more cinnamon, sugar, raisons, butter and nuts than each variation calls for.

VARIATIONS OF REFRIGERATOR ROLLS

SWEDISH TEA RING

If bread flour was used use1/3 of the dough; if all purpose flour was used use 1/2 of the dough. Roll into a 9 x 15 oblong.

2 T soft butter 2 t cinnamon
1/2 cup granulated sugar 1/2 cup raisins

Spread dough with soft butter; sprinkle with sugar and cinnamon. Sprinkle raisins over top. Roll up tightly from the wide side; seal tightly by pinching edges of roll together. Form into a ring on a greased pizza pan, sealed side down. With scissors make cuts 2/3 way through the ring at 1 inch intervals. Turn each section on its side. Let rise 35 to 40 minutes. Bake at 375 degrees 25 to 30 minutes. Frost while warm with the following icing:

1 cup confectioners sugar 2 to 3 T half and half 1/3 t almond extract

Combine ingredients using just enough milk to make icing of spreading consistency.

PECAN ROLLS

Proceed as above, rolling dough into a 9 x 15 oblong.

2 T soft butter                           1/2 cup brown sugar
1/2 cup granulated sugar           1 T corn syrup
2 t cinnamon                               1/2 cup pecan or walnut halves
1/3 cup butter melted

Spread dough oblong with soft butter. Sprinkle with granulated sugar and butter. Roll up tightly from the wide side, sealing tightly. Cut into 1 inch slices.

Melt the 1/3 cup butter in a 9 x 15 pan. Add brown sugar, corn syrup and nuts. Place slices in pan a little apart. Let rise 35 to 40 minutes. Bake at 375 degrees for 25 to 30 minutes. Immediately invert on a cookie sheet. Let pan stay over rolls for 1 minute. Remove and let rolls cool on cookie sheet.

CINNAMON ROLLS

Make the same way as pecan rolls without nuts and syrup in the pan, placing in a 9 x 13 inch pan. After baking frost with a confectioners icing.

DINNER ROLLS

Shape for Parker House or Cloverleaf rolls. Bake at 375 degrees for 15 minutes.

PECAN CRESCENTS

5 tsp. Powdered sugar            ½ lb. Butter
2 cups flour                             1 cup pecans chopped
2 tsp. Vanilla                           2 tbsp. Water

Cream butter, add sugar, flour, vanilla, nuts and water. Add water only if the dough seems too dry. Use dough about the size of a date. Mold into shape of a half moon. Bake at 270 - 300 degrees until light brown, about 15 - 20 minutes. When slightly cool roll in powdered sugar.