Recipe Index


All Easy to Prepare Bread Recipes collected over the years from boxtops, newspapers, magazines and friends.


The history of Bread dates back to 10,000 years BC when the first simple bread was made with water and flour. In 3,000 BC the Egyptians were the first to bake leavened or raised bread. We each eat an average of 150 lbs. of wheat flour a year. Wheat is primarily made up of complex carbohydrates which provide a source of time-released energy. Since 1990, the U.S. Dietary Guidelines have recommended that Americans eat 6 to 11 servings of bread and other grain foods every day.

All Easy to Prepare Bread Recipes collected over the years from boxtops, newspapers, magazines and friends.
Banana Nut Bread
1 c. sugar
1/2 c. shortening
3 bananas, sliced
2 eggs
3 tbsp. Milk
1/4 tsp. Salt
1 tsp. soda in flour
2 c. flour
1/2 c. chopped nuts

Cream sugar, shortening, bananas and eggs together. Add milk, salt, soda and flour. Bake at 350 degrees for 45 minutes to 1 hour. This makes 1 large loaf or 2 small loaves. Grease and flour pans.

Spoon Bread
3/4 c. sifted meal
1 c. sweet milk
1 c. boiling water
2 eggs
2 tsp. baking powder
1 tbsp. shortening

Mix salt, shortening and meal. Pour boiling water over this. Add milk and eggs. Cook in slow oven for 35 or 40 minutes.

Old Fashioned Salt Rising Bread
Pioneer recipe - was used by early pioneers who had no yeast. Pare and slice 2 large potatoes. Add: 3 tbsp. cornmeal 1 tsp. salt 4 c. boiling water Place in warm, heavy bowl. Cover and let stand in warm place all night. In the morning remove the potatoes. To the "starter" add: 1 c. lukewarm water 1/8 tsp. baking soda 2 tbsp. melted shortening 1/8 tsp. salt Add sufficient flour to make dough just right to knead. Knead about 15 minutes. Form into 3 loaves, place in well greased pans. Cover and let rise until double in bulk. Bake in moderate oven about 45 minutes.

Bacon Pepper Bread
7-1/4 c. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1 1/2 c. milk
3/4 c. water
1/2 lb. bacon, crisp cooked and crumbled
1/3 c. reserved bacon fat
1 egg (room temperature)

Mix 2 1/2 cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8-1/2 by 4-1/2 by 2-1/2 inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks.

Poppy Seed Bread
1 pkg. Pillsbury Plus Lemon Cake Mix
2 tbsp. poppy seed
1 c. orange juice
1/2 c. oil
1 tsp. lemon juice
4 eggs

Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 9"x5" loaf pan. In large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. Yield: 1 loaf.

Apple Nut Bread
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts

Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.

Pineapple Pecan Bread
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites

Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.

Monkey Bread
3 cans buttermilk biscuits
1 c. white sugar
1 tbsp. cinnamon
Chopped nuts
1 stick margarine
1 c. brown sugar

3 cans buttermilk biscuits cut in 1/4. 1 cup white sugar mixed with 1 tablespoon cinnamon. Coat pieces of biscuit with sugar-cinnamon mixture. Grease and flour tube pan and put in 1/2 of biscuit pieces. Sprinkle with chopped nuts, then add remaining biscuit pieces and more nuts. Melt 1 stick of margarine and 1 cup brown sugar together. Bring to a boil and pour over biscuits in pan. Bake 35 minutes at 325 degrees. Leave in pan 10 minutes before turning out on plate.

Sweet Potato Bread
3-1/2 c. flour
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. salt
2 c. sweet potatoes, mashed
4 eggs
1 c. oil, vegetable
2 tsp. baking soda
1/2 tsp. Cloves
1/2 tsp. all spice
3 c. sugar
2/3 c. water
1 c. nuts or raisins

Preheat oven to 350 degrees. Combine all dry ingredients. Mix all liquid ingredients. Combine together just until moist. Bake bread about 1 hour, muffins 20 to 30 minutes.

Brown Bread
1-1/2 c. raisins
2 tbsp. Shortening, melted
1 c. sugar
2 1/2 c. flour
2 c. water
1 egg
2 tsp. Soda

Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.

Pear Bread
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. Vanilla

Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.

Irish Soda Bread
1 tbsp. butter or margarine
4 c. white flour
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk

Rub the butter into the flour. Add salt and soda. Mix all together well by running dry ingredients through your fingers. Add the milk and stir until a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inch thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30-35 minutes.

Orange Nut Bread
2 c. all purpose flour
1 tsp. baking powder
2 tbsp. grated orange rind (rind of 1 orange)
2 tbsp. butter or margarine
2 tsp. vanilla
1/2 c. coarsely chopped walnuts
1 tsp. baking soda
1/2 tsp. salt
1/3 c. orange juice (about 1 orange)
1/2 c. boiling water
1 c. sugar
1 egg, slightly beaten
6 walnut halves

Grease loaf pan 8 1/2 x 4 1/2 x 2 1/2 inches). Measure flour, baking soda, baking powder and salt into sifter. Melt butter or margarine in boiling water in medium size bowl. Blend in orange rind and juice, sugar, vanilla and slightly beaten egg. Sift dry ingredients over orange mixture, add nuts, stir just until all flour is dampened. Batter will be lumpy. Pour batter into greased pan, place walnut halves on top. Bake in moderate oven 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Remove loaf from pan. Cool on wire rack. Wrap in waxed paper, store in breadbox. Bread keeps well and it slices better the day after baking.

Flat Bread
2-1/2 c. white flour
1/2 c. wheat germ
1/4 c. yellow cornmeal
1-1/4 c. quick oatmeal
3/4 c. butter
1/4 c. sugar
1 tsp. salt
1-1/2 c. buttermilk
1 tsp. soda, mix in buttermilk

Mix together dry ingredients. Work butter in like pie crust. Mix in buttermilk. Let stand overnight. Roll out in whole wheat flour. Bake in 350 oven until light brown.

zUcchini Bread
Beat 3 eggs and 2 cups sugar.

Add: 1 tsp. soda 1/4 tsp. baking powder 1 c. oil 1 tsp. salt 3 tsp. cinnamon

Stir in 2 cups zucchini (shredded) and 3 teaspoons vanilla. Bake at 325 degrees until done.

Blueberry Bread
5 c. all-purpose flour
1-1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter (1 1/2 stick)
1-1/2 c. chopped walnuts
4 lg. eggs
2 c. milk
2 tsp. vanilla
2 c. fresh or frozen blueberries (do not thaw frozen berries)

Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan. Mix flour, sugar, baking powder, and salt with pastry blender. Cut butter until resembles fine crumbs. Stir in chopped nuts. In small bowl, beat eggs. Add milk and vanilla. Stir into flour mixture just until flour is moistened. Gently stir in blueberries. Spoon batter into bundt pan. Bake 1 hour 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Applesauce Bread
Sift together: 1/2 tsp. salt 1 tsp. soda 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg Cream together: 1 c. white sugar 2 eggs, beaten Add: 3/4 c. raisins or dates 1/2 c. nutmeats Flour mixture Bake at 350 degrees 50 minutes in 13x9 pan. Or 350 degrees, 60 minutes in 2 (3x7) loaf pans.

Russian Black Bread
4 c. unsifted rye flour
3 c. unsifted white flour
1 tsp. sugar
2 tsp. salt
2 c. whole bran cereal
2 tbsp. caraway seeds, crushed
2 tsp. instant coffee
2 tsp. onion powder
1/2 tsp. fennel seed, crushed
2 pkgs. active dry yeast
2-1/2 c. water
1/4 c. vinegar
1/4 c. dark molasses
1 (1 oz.) sq. unsweetened chocolate
1/4 c. margarine
1 tsp. cornstarch
1/2 c. cold water

Combine rye and white flour. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seeds, instant coffee, onion powder, fennel seeds, and undissolved active dry yeast. Combine 2 1/2 cups water, vinegar, molasses, chocolate, and margarine in a saucepan. Heat over low heat until liquids are warm (margarine and chocolate need not melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough flour to make soft dough. Turn out to lightly floured board. Cover dough and let rise for 15 minutes. Then knead dough until elastic, about 15 minutes. Dough may be sticky. Place in greased bowl, turning to grease top. Cover and let rise about 1 hour until doubles in bulk. Punch dough down; turn out on lightly floured board. Divide dough in half. Shape each half into a ball. Place each bowl in center of greased 8 inch round cake pan. Cover and let rise for 1 hour. Bake in 350 degree oven for 45 to 50 minutes or until done. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat until mixture boils. Continue to cook, stirring, for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven for 3 minutes until glaze sets. Remove from pans and cool on wire rack.

Other Bread Recipes on this Site
Almond Muffins with Lemon Butter
Almond Scones
Amish Corn Bread
Amish Friendship Bread
Amish Muffins
Amish Poppyseed Bread
Amish Pumpkin Bread
Amish Sourdough Starter
Amish Yeast Rolls
Apple Bran Muffins
Apple Cinnamon Muffins
Apple Cinnamon Pancake Mix
Apple Crescent Rolls
Apple Dumplings
Apple Fritters
Apple Scones
Apple Turnovers
Applesauce Bread
Applesauce Banana Bread  
Applesauce Honey Nut Bread
Applesauce Muffins
Applesauce Raisin Bread
Applesauce Walnut Muffins
Apricot Nut Bread
Bacon Cornbread
Baked Pineapple with Bread
Banana Bran Muffins
Banana Bread
Banana Apricot Nut Bread
Basic Muffins
Blackberry Cornbread
Blackberry Muffins
Blackberry Coconut Muffins
Blueberry Bread
Blueberry Muffins
Bran Muffins
Bread Sticks
Breadmaker Bagels
Buttermilk Rolls
Buttermilk Scones
Candy Cane Loaf Bread
Caramel Pecan Sticky Rolls (5 WW Points)
Cheese Bread
Cheese Scones
Cheesy Beer Bread
Cherry Cream Scones
Chocolate Zucchini Bread
Chocolate Peanut Butter Scones
Chocolate Scones
Chocolate Swirl Coffee Cake
Christmas Tree Bread
Cider Bread
Cinnamon Rolls
Cinnamon and Jelly Muffins
Cinnamon and Raisin Bread
Cinnamon Scones
Coffee Cake
Cornbread Muffins
Cornbread Muffin Mix
Cornbread Pie
Corn Fritters
Cottage Cheese and Dill Bread
Country Harvest Bread
Cranberry Bread
Cranberry Apricot Scones
Cranberry Lemon Scones
Cranberry Scones
Cream Cheese Bread
Date Nut Muffins
Date Scones
Dill Bread
Dinner Rolls
English Muffin Bread
Enriched White Bread
Finnish Coffee Cake
French Cocktail Bread
Great Pumpkin Bread
Grits Spoonbread
Hawaiian Bread
Hearth Bread
Hidden Jam Muffins
Holiday Gingerbread Mix (Breadmaker)
Holiday Pumpkin Bread
Honey Oat Bread (Breadmaker)
Indian Fry Bread
Irrestible Banana Bread- 2 WW Points
Jelly Filled Muffins
Lemon Scones
Lime Nut Bread
Low Fat Honey Granola Bread
Maple Bacon Oven Pancake
Maple Pecan Scones
Molasses Muffins
Monkey Bread
Oatmeal and Fruit Scones
Oatmeal Raisin Muffins
Old Fashioned Orange Scones
Olive Oil Garlic Bread
Onion Cheese Bread
Orange Cream Cheese Biscuits
Orange Date Muffins
Orange Marmalade Bread
Peanut Butter and Jelly Muffins
Pecan Scones
Pita Bread
Pizza Crust
Poppy Seed Cheese Bread
Poppy Seed Scones
Potato Bread Dumplings
Potato Puff Rolls
Pumpkin Bread
Pumpkin Chocolate Chip Muffins
Pumpkin Muffins
Pumpkin Nut Bread
Pumpkin Roll
Pumpkin Scones
Quick White Bread
Raisin Bread Muffins
Raisin Bread
Refrigerator Bran Muffins
Refrigerator Muffin Mix
Sausage Bread
Sausage Cheese Braid Bread
Scottish Oat Scones
Sesame Bread
Sheepherder Bread
Shortin' Bread
Souper Cornbread
Sour Cream Oven Donuts
Sour Cream Twists
Sourdough Cinnamon Rolls
Sourdough Dinner Biscuits
Sourdough English Muffins
Sourdough Pancakes
Sourdough Starter
Southern Cornbread
Southern Cornbread Dressing
Southern Spoon Rolls
Spiced Pumpkin Bread
Spiced Pumpkin Nut Bread
Sticky Buns
Strawberry Cream Biscuits
Strawberry Shortcake
Strawberry Sour Cream Bread
Sugarless Blueberry Muffins
Sunflower Bread
Sunflower Bread Machine Bread
Texas Onion Bread
Tiny Cinnamon Rolls
White Bread
Whole Grain Blackberry Muffins
Whole Wheat Bread
Whole Wheat Molasses Bread
Yeast Corn Bread
Zucchini Basil Muffins
Zucchini Bread