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. |
