???OUR DAILY BREAD??? THEME RECIPES
COUNTRY OATMEAL BREAD
~Sent in by Larry Holmes, Ontario, Canada
?? cup boiling water
?? cup uncooked rolled oats or
quick rolled oats
3 tablespoons shortening
?? cup light molasses
2 teaspoons salt
1 package active dry yeast
?? cup warm water (105?° to 115?°)
1 egg
2 ?? cups all-purpose flour
1 egg white, slightly beaten
?? cup uncooked rolled oats or
quick rolled oats
?? teaspoon salt
Combine boiling water, ?? cup oats, shortening, molasses and 2 teaspoons salt in a large mixer bowl. Cool mixture to lukewarm.
Dissolve yeast in warm water. Add yeast, egg and 1 ?? cups of the flour to the oats mixture. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in remaining flour until smooth.
Turn batter into greased 2-pound coffee can; smooth and pat top. Brush top with beaten egg white. Crush ?? cup oats with ?? teaspoon salt; sprinkle over top. Cover; let rise in warm place until double, about 1 ?? hours.
Heat oven to 375?°. Bake until loaf is brown and sounds hollow when tapped, 50 to 55 minutes. (If loaf is browning too rapidly, cover with foil for the last 15 minutes of baking.) Remove from pan; cool on wire rack.
Variations:
Anadama Country Bread: Substitute ?? cup yellow cornmeal for the ?? cup oats; omit beaten egg white, ?? teaspoon rolled oats and ?? teaspoon salt. Smooth and pat batter in greased 8- or 9-inch pie pan, mounding center higher than edge. Let rise and bake as directed.
Breakfast Loaf: Substitute ?? cup light corn syrup for the ?? cup light molasses. Turn batter into greased loaf pan, 9x5x3 inches. Brush top with beaten egg white; sprinkle with mixture of ?? cup oats, crushed, and 2 tablespoons brown sugar.
GARLIC CHEESE BREAD (UNLEAVENED)
~Sent in by: Rita, London, England
2 cups unbleached flour
1 c. whole wheat flour
1/2 c. oatmeal
1/2 c. bran
1 tsp. salt
2 tbsps. of garlic powder
1/2 c. grated cheddar cheese (old)
1 c. water
1 c. of yogurt or sourdough starter
(just let a cup of milk sit for two days at room temperature)
1 tbsp. of olive oil
1 tbsp. of demerra sugar
Mix above in bread machine (it is easier).
When it has risen twice and is ready to bake, then take it out and roll into:
pita bread
rolls or buns
scone shaped buns
tortillas
(Remember never to grease the pan for pita or tortillas, as it has to
rise and bubble, pan must be fairly hot)
Or you can leave in bread machine until it is baked and then thinly
slice and serve...it is really nice toasted. No leaven for us yeast
intolerant folk, you can also add 1 egg if you like it lighter.
BISQUICK CHEDDAR BISCUITS
~Sent in by: Ingrid, Coos Bay, OR
These biscuits are a terrific addition to a spicy bowl of chili! Easy too.
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar
2 tbsp. melted butter
1/8 tsp. garlic powder
Preheat oven to 450. Mix first three ingredients to form soft dough. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Mix butter and garlic powder; brush over warm biscuits.
BREAKFAST ROLLS
~Sent in by: Bev, FL
2 cups flour
4 heaping Tbsps. mayonnaise
1 cup milk
Mix all together and pour into lightly greased muffin pans. (3/4 full) Bake at 375 for 10 mins. until browned.
POPPY SEED BREAD
~Sent in by: Joyce, IL
1 1/2 cups sugar
1 cup butter or margarine
3 eggs
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
3 cups flour
1 1/2 cups milk
1 tablespoon poppy seeds
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Preheat 350 degree oven. Combine sugar, butter, eggs, and extracts. Mix on medium speed, scrape bowl often until light and fluffy, 2-3 minutes. Add remaining ingredients. Beat 1-2 minutes more until mixed. Pour into bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes. Sprinkle with powdered sugar. Slice into medium thin pieces and place on serving plate for guests.
PINEAPPLE BREAD
~Sent in by: Jessica (Corfu) Greece
2 c. all-purpose flour
1 c. sugar
1 c. chopped walnuts
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground mace
1 lg. egg
1 (8 1/2 oz.) can crushed pineapple in juice
1/2 c. milk
1/2 stick butter or margarine, melted
1. Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan.
2. In a large bowl mix well flour, sugar, walnuts, baking powder, salt, baking soda and ground mace. In a small bowl beat egg, crushed pineapple with juice, milk and butter or margarine.
3. Stir egg mixture into flour mix, just until moistened. Pour batter into greased pan.
4. Bake 50 minutes or until done. Cool in pan for 10 minutes.
TOMATO BREAD
~Sent in by: Kat, Spain
Try this savoury bread toasted in the oven with pepperoni, mozzarella cheese, and green olives.
Makes 2 loaves (24 slices total).
2 cup tomato juice
1/2 cup tomato sauce
2 Tbs. butter
6 to 6 1/2 cup all-purpose flour
2 pkg. (2 Tbs.) dry yeast
3 Tbs. granulated sugar
1 tsp. salt
1/2 tsp. dried basil
3/4 tsp. dried oregano
1/4 tsp. ground rosemary
1/4 tsp. ground fennel
1 garlic clove, crushed
Heat tomato juice, sauce and butter to 120??F.
In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic. Mix with dough hook (or by hand) 3 minutes or 300 strokes, scraping bowl frequently. Add 3 to 3 1/2 cups additional flour, until firm enough to handle; turn out onto floured board. Add enough flour that dough is not sticky; knead until smooth and elastic. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch down; let rest 15 minutes.
Shape into two loaves; place in greased 9-inch bread pans.
Cover loosely; let rise until nearly doubled, about 45 minutes. Bake at 375??F for 10 minutes; reduce heat to 350??F and bake 30 minutes longer, until loaves sound hollow when tapped. Remove from pans; cool on a rack.
HERBED TWISTED ROLLS
~Sent in by: Jane, Australia
315g (10oz) plain (baker's/ all purpose) flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1 egg, lightly beaten
1 Tsp milk
250mL (8 fl oz) buttermilk
75g (2 and 1/2 oz) butter, melted and cooled
1 Tsp sesame seeds
1/2 Tsp dry oregano
Preheat oven to 230 C (450 F) and lightly brush a heavy-duty baking tray with oil.
Put four, baking powder, bicarbonate of soda and salt into a bowl and mix well. Pour in 3/4 of the egg. To the remaining 1/4 whisk in 1 Tsp milk and reserve for glazing. Add buttermilk and butter to flour and stir until the mixture clumps around the spoon. Continue mixing by hand until a dough forms, then knead on a floured surface until smooth, 20-30 seconds.
Roll dough into a rope of approximately 5cn (2in) diameter. Slice this into 16 equal segments, then roll each of these into a rope 20cm (8in) long with tapering ends. Working one at a time, fold each rope in half so that the 2 sides are touching side by side. Keeping the folded end in position, twist the length twice and press tapered ends together neatly. Arrange twists untouching on the prepared tray. Brush surfaces with the reserved egg/milk, sprinkle some sesame seeds and oregano on the top and rest for 10 mins before transferring to the oven.
Bake until golden, about 15 mins.
Makes 16 rolls.
PIONEER BREAD
~Sent in by Larry Holmes, Ontario, Canada
1 package active dry yeast
?? cup warm water (105?° to 115?°)
3 tablespoons sugar
2 teaspoons salt
1 egg
3 tablespoons shortening
1/3 cup yellow cornmeal
2 to 2 ?? cups all-purpose flour
butter, softened
cornmeal
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup of the flour. Blend ?? minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 ?? hours.
Punch down dough. Flatten dough with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaf seam side down in greased loaf pan, 9x5x3 or 8 ?? x 4 ?? x 2 ?? inches. Brush lightly with butter; sprinkle with cornmeal. Let rise until double, 50 to 60 minutes.
Heat oven to 400?°. Bake until loaf sounds hollow when tapped, 25 to 30 minutes. Remove from pan; cool on wire rack.
BLUEBERRY BANANA BREAD
~Sent in by: Ingrid, Coos Bay, OR
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup sugar
1 egg, beaten
1/2 cup vegetable oil
1 tsp vanilla extract
2/3 cup mashed bananas
1 cup fresh blueberries
1/2 cup chopped nuts
In a large bowl, combine flour, salt, baking soda and sugar.
In a separate bowl, combine egg, oil, and vanilla extract and mix.
Add to dry ingredients. Fold in bananas and blueberries and mix well. Add nuts and mix.
Pour into a greased loaf pan and cook at 350F degrees about 1 hour. Allow bread to cool before slicing.
HUSH PUPPIES
~Sent in by: Bev, FL
2 cups corn meal
1/4 cup flour
1 egg (beaten)
2 cups buttermilk
1/2 cup onion (chopped fine)
1 tsp. baking soda
1 Tbsp. baking powder
1 Tbsp. salt
Mix, shape, and then fry in deep fat until they float and are golden brown. For lighter puppies, add 1/2 cup more milk and 1 more egg then drop by Tbsps. into fat.
MILK AND HONEY BREAD
~Sent in by: Joyce, IL
1/2 cup honey
1 cup milk
3 tablespoons melted butter
1 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup chopped pecans
1 egg, beaten
Preheat oven to 350 degrees. Butter loaf pan. In medium saucepan, combine 1/2 cup honey and milk, Stir over medium heat until honey dissolves. Stir in melted butter. Set aside to cool. Sift flour, sugar, baking powder and salt into large mixer bowl. Add pecans and toss to coat. Set aside. Whisk egg into cooled milk mixture. Add to flour
mixture. Beat at medium speed just until blended. Pour into pan and smooth top. Bake for 65-75 minutes until toothpick comes clean from center. Cool on rack 10 minutes, Remove and cool again on rack.
ACCORDIAN RYE ROLLS
Yield: 2 dozen
~Sent in by: Pat, Auburn, WA
The dough can be made 4-24 hours in advance.
Ingredients
2 pkgs. (1/4 oz. each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1-1/2 cups warm milk (110 to 115 degrees)
1/4 cup molasses
4 Tbsp. butter or margarine, softened, divided
1 Tbsp. sugar
1 Tbsp. plus 1/2 tsp. salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 tsp. caraway seeds
Directions
In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tbsp. butter, sugar and 1 Tbsp. salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Let stand for 20 minutes.
Divide dough into four portions. On a lightly floured surface, roll each portion into a 14- x 6-inch rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-inch intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-inch pieces.
Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt.
Bake at 375F for 20-25 minutes or until lightly browned.
SWEET POTATO & GRAIN LOAF
~Sent in by: Vicki, South Australia
?? pint tepid water
1 egg
1 tablespoons butter
1?? tablespoons brown sugar
?? cup cooked mashed sweet potato**See tip below
1 cup Grain Bread Mix
1 teaspoon ground ginger
2 teaspoons instant dry yeast
Place ingredients into the bread pan, in order listed, insert into the bread-maker and close the lid.
Program: Basic
Size: Medium
Crust: Medium
**Tip: Use the water from the boiled sweet potato to make the bread.
SALAMI & CHEESE LOAF
~Sent in by: Karen, Arizona
1?? cups water
?? teaspoon dried oregano
1?? ounces salami, coarsely chopped ** See Tip below
1?? ounces sharp cheddar cheese, grated
17 ounces white bread mix
2 teaspoons instant dry yeast
Place the ingredients into the bread pan in order listed, insert into the break-maker and close the lid.
Program: Basic
Size: Medium
Crust: Medium
Tip: Kneading process of the bread-maker breaks up the salami, and it is not so definable in the bread, so coarsely chop salami into large chunks and you will get a good fleck. For an interesting topping, 20 minutes before completion of the baking cycle, sprinkle top with extra grated cheddar cheese.
FRENCH BREAKFAST PUFFS
~Sent in by: Ingrid, Coos Bay, OR
1/2 C. sugar
1/3 C. shortening
1 egg
1 1/2 C. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 C. milk
1/2 C. sugar
1 tsp. ground cinnamon
6 Tbs. butter or margarine, melted
Cream together the first 1/2 C sugar, the shortening and the egg. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture, alternately with the milk, beating well after each addition.
Fill 12 greased muffin cups 2/3 full. Bake at 350 degrees for 20-25 min. Combine the second 1/2 C. sugar and the cinnamon. Remove puffs from the oven and immediately dip each puff in the melted butter and then the cinnamon/sugar mixture until well-coated. Serve warm. Makes 12 puffs.
HEARTY OATMEAL DINNER ROLLS
~Sent in by: Ingrid, Coos Bay, OR
INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
DIRECTIONS:
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans. Cover
and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden brown.
SWEDISH LIMPA
~Sent in by Larry Holmes, Ontario, Canada
2 packages active dry yeast
1 ?? cups warm water (105?° to 115?°)
?? cup molasses
1/3 cup sugar
1 tablespoon salt
2 tablespoons shortening
grated peel of 1 or 2 oranges
2 ?? cups rye flour
2 ?? to 2 ?? cups all-purpose flour
cornmeal
Dissolve yeast in warm water in large mixing bowl. Stir in molasses, sugar, salt, shortening, orange peel and rye flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. (Dough will be sticky.)
Turn dough onto lightly floured surface. Cover; let rest 10 to 15 minutes. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch dough down; round up and let rise until double, about 40 minutes.
Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place in opposite corners of baking sheet. Let rise 1 hour.
Heat oven to 375?°. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire rack.
LEMON BREAD
~Sent in by: Jessica (Corfu) Greece
1 c. butter or oleo, softened
2 c. sugar
4 eggs
3 c. flour
1 c. buttermilk (or sour cream)
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
Rind of 1 lemon, grated
Cream butter and sugar together. Add eggs. Sift flour, soda and salt together. Add chopped nuts and lemon rind to flour mixture. Add flour mixture alternately with buttermilk (or sour cream) to egg mixture. Blend well. Bake in 2 well greased bread pans at 350 degrees for 1 hour and 10 minutes or until done. Topping: Mix 1 cup sugar with juice of 3 lemons. Make holes in top of bread with toothpick and baste juice on until all is used up.
RICE BUNS
~Sent in by: Jane, Australia
In these buns egg whites are used as well as baking powder to leaven the dough.
2 eggs, separated
185g (6 oz) cooked rice (220g/7oz raw)
2 Tsp finely chopped parsley
1 Tsp chopped chives
185g (6 oz) plain (baker's/all purpose) flour
2 tsp baking powder
1 tsp caster sugar
1 tsp salt
250mL (8 fl oz) milk
Preheat oven to 200 C (400 F) and grease 12 moulds or muffin tins.
Beat yolks in a bowl and then stir in rice, parsley and chives.
Combine flour, baking powder, sugar and salt into a large bowl and mix well. Stir through egg/rice mixture and then gradually stir in the milk until just combined. In another bowl beat egg whites with a pinch of salt until they hold stiff peaks. Lightly fold one third of whites through rice mixture, followed by remaining the 2/3. Stop folding as soon as mixture is evenly mixed.
Distribute between prepared tins and transfer to oven. Bake until puffed and golden, about 20 mins.
HOT CROSS BUNS
~Sent in by: Ingrid, Coos Bay, OR
INGREDIENTS:
2 packages active dry yeast (1/4 ounce, each)
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins
----------
2 Tablespoons water
1 egg yolk
----------
1 recipe Icing (below)
DIRECTIONS:
Have the water and milk at 110-115 degrees. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk
sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the
mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured
surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the
top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the
dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of
each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over
the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll
following the lines of the cut cross.
ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk
or cream, a dash of salt, and 1/4 teaspoon vanilla extract.
Stir until smooth. Adjust sugar and milk to make a mixture
which flows easily.
Yield: 30 buns
POTATO FOCACCIA
~Sent in by: Jane, Australia
Here is a Focaccia with a difference: no flour and no leavening agent, To us, it is a potato pie, but to its devotes in Apulia in southern Italy, definitely a Focaccia.
500g (16 oz) potatoes
3 eggs
3 Tsp dry white wine
90g (3 oz) good quality parmesan cheese, grated
freshly ground black pepper
100g (3 and 1/2 oz) bacon or ham, cut into small pieces
1 Tsp chopped parsley
Preheat oven to 180 C (350F) and grease a round cake tin of 25 cm (10 in) diameter and a 2.5cm (1 in) depth.
Peel then grate potatoes into a bowl of cold water to prevent discolouration.
Beat eggs, wine and parmesan together in a large bowl and season to taste with black pepper.
Wring potatoes dry in a tea towel or muslin and add to egg mixture along with bacon and parsley; stir evenly to distribute. Transfer to prepared tin and bake until potatoes are cooked and crust is golden, about 45-55 mins. If the edges appear to be browning prematurely, reduce the temperature to 160 C (320 F). Serve cut into wedges straight out of the oven, or bring to room temperature and cut into smaller slices to use as you would more traditional bread.
Makes 1 loaf of 25 cm (10 in) diameter.
FRUITY TEA BREAD
Serves 12
~Sent in by: Ingrid, Coos Bay, OR
- 2 eggs, at room temperature
- 1/4 cup sugar
- 2-1/4 cups cake flour
- 1-1/2 tablespoons butter
- 1/2 cup candied orange and lemon peel
- 1/4 cup currants
- 1/3 cup chopped raisins
- 1/4 teaspoon nutmeg
- 2 teaspoons baking powder
- Milk
Topping:
- 1/2 cup powdered sugar
- 2/3 cup candied orange and lemon peel
- 1/2 cup chopped walnuts
Preheat oven to 325 degrees. Butter and flour a deep 8-inch cake pan and line the bottom with parchment paper or waxed paper.
Beat together eggs and sugar until light and fluffy. Sift flour into a large mixing bowl; cut in butter with a pastry blender or fork until the mixture resembles breadcrumbs.
Add egg mixture, fruit peel, currants, raisins, nutmeg, and baking powder; stir well. Add just enough milk to form a stiff dough.
Place mixture in prepared pan; bake 1 hour. Remove from pan; sprinkle with topping ingredients.
Per serving: 240 calories, 6 grams fat, 40 milligrams cholesterol, 45 grams carbohydrates, 2 grams fiber, 4 grams protein, 104 milligrams sodium.
BRUNCH BREAD
~Sent in by Larry Holmes, Ontario, Canada
?? pound bacon, cut into 1-inch
pieces
salad oil
1 package active dry yeast
?? cup warm water (105 to 115?°)
?? cup lukewarm milk
1 ?? teaspoon sugar
1 teaspoon salt
3 eggs
2 ?? cups all-purpose flour
?? cup diced Swiss cheese or
natural American cheese
Fry bacon until crisp. Drain, reserving bacon fat. Add enough salad oil to fat to measure ?? cup. Set bacon and fat-oil mixture aside.
Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, reserved fat-oil mixture, the eggs and 1 ?? cups flour. Beat 10 minutes on medium speed. Stir in remaining flour with spoon until smooth. Cover; let rise in warm place until double, about 1 hour.
Punch down batter; gently work in cheese and reserved fried bacon until well distributed. Shape into ball; place in greased 8- or 9-inch pie pan. Let rise until double, about 1 hour.
Heat oven to 375?° F. Bake 30 minutes. Remove from pan; cool on wire rack.
MAPLE OATMEAL BREAD
(Makes two loaves)
~Sent in by: Rita, London, England
1 3/4 cup boiling water
1 cup rolled oats
1/3 cup shortening
1/2 cup pure maple syrup
6 cups bread flour approximately
1/3 cup sugar
2 teaspoons salt
2 packages dry yeast
1/4 cup lukewarm water
2 eggs
Preheat oven to 350?°F. Combine boiling water, rolled oats, shortening, maple and sugar and salt. Let this mixture cool.
Dissolve yeast in the lukewarm water and add to the first mixture. Blend in the eggs, then add flour gradually until a
stiff dough forms. Place in a greased bowl and let rise until size doubles. Punch down; knead for two minutes, shape
into loaves ad place in two well greased bread pans. Let rise again. Bake for one hour.
BANANA NUT BREAD
~Sent in by: Bev, FL
1/2 cup butter (softened)
2 large bananas (mashed)
2 cups flour
1 cup sugar
3 eggs
1 tsp. soda
1 cup pecans (chopped)
Cream the butter, sugar, and eggs then add the bananas. Sift together the flour and soda, then slowly add to the creamed mixture. Fold in the nuts, gently. Put into a greased and floured loaf pan and bake at 350 for 45 mins.
PISTACHIO BREAD
~Sent in by: Joyce, IL
1 yellow cake mix
1 box instant pistachio pudding
1/4 cup oil
1/2 pint sour cream
4 eggs
1/4 cup water
Mix all ingredients with a mixer until blended.
In another bowl mix these ingredients:
1 cup brown sugar
1 cup crushed walnuts or pecans
1 tsp. cinnamon
This makes two loaves. Preheat oven to 350 degrees. Butter pans. Start with a layer of the bread mixture, then sprinkle on the nut mixture, another layer of bread mixture, and at the end sprinkle the top with the nut mixture and marble it all with a knife through the batter. This does not have to be exact as far as the layers as long as you distribute it in both loaves and then marble. Bake for one hour; or when toothpick comes clean.
ZUCCHINI BREAD
~Sent in by: Bev, FL
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1/4 tsp. nutmeg
3 eggs
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
1 c. chopped nuts
Sift dry ingredients together; set aside. Mix all other ingredients except nuts. Add dry mixture to the egg and sugar mixture. Stir in the nuts. Put in 2 greased 9-by-5-by-3-inch loaf pans and bake at 325 degrees for 65 minutes.
Makes 2 loaves.
APPLESAUCE (OR PINEAPPLE) CARROT BREAD
~Sent in by: Jessica (Corfu) Greece
2 c. carrots, shredded
2 c. applesauce or 2 c. pineapple
1 c. oil
2 tsp. vanilla
4 eggs, beaten
1 1/2 c. sugar
1 qt. (4 c.) flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1. Combine carrots, applesauce, oil and vanilla in bowl. Add eggs and sugar, mixing all ingredients
together.
2. Mix dry ingredients together. Stir into applesauce mixture. Mix only until all ingredients are moist.
3. Pour into greased loaf pan (two or four). Spread batter evenly. Bake at 325 degrees for 1 hour, or
until a wooden toothpick comes out clean when inserted in the middle. Bread should have crack down center.
Remove from pan and cool on rack.
4. Muffins: Fill muffin tins 1/2 full. Use a 1/4 cup measuring cup to fill. Bake at 400 degrees for 20 to 25
minutes. Variation: You can use pineapple instead of applesauce.
SHIRLEY'S PANCAKES
~Sent in by: Shirley, WA State
2 c. buttermilk pancake mix
1 can of crushed pineapple in its own juice
1 or 2 ripe bananas sliced
Mix up the batter with the pineapple adding water to make it pancake
consistency.
Ladle on to hot griddle and immediately place slice bananas on it. Fry
to gold brown. Turn and brown other sides. Serve with lots of real
butter and either coconut syrup or make orange syrup by putting orange
marmalade into a sauce pan with a couple of spoonfuls of orange juice
to thin and heat till melted.
Note: These are served at the Tip Top Cafe' and Bakery in Kauai, Hawaii.
With sausage or crisp bacon you have a winner.
JALAPENO CORNBREAD
~Sent in by: Ingrid, Coos Bay, OR
This cornbread is moist, rather than crumbly--and you can spice it up
to whatever degree you like by adding more or fewer jalapenos. Serves
12. Per serving: 221 calories, 15 grams fat, 13 milligrams
cholesterol, 19 grams carbohydrates, 2 grams fiber, 4 grams protein,
284 milligrams sodium.
1-1/2 cups self-rising cornmeal
2 tablespoons sugar
1/2 cup vegetable oil
2 eggs, at room temperature
8 ounces sour cream, at room temperature
8-ounce can creamed corn
1 large onion, chopped
1/2 cup chopped green pepper
2 or 3 jalapeno peppers, chopped fine
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.
Combine cornmeal, sugar, oil, eggs, and sour cream; stir until all dry
is moistened. Stir in remaining ingredients; mix well. Pour into
prepared pan. Bake 30 minutes.
SPICY SWEET POTATO BREAD
~Sent in by Larry Holmes, Ontario, Canada
?? cup old-fashioned oats, uncooked
2 tablespoons packed brown sugar
1 teaspoons butter, softened
1 package (about 15 ounces)
nut bread mix
?? cup cooked, mashed sweet potato
?? cup water
?? cup dark seedless raisins
?? cup vegetable oil
1 egg
1 teaspoon ground cinnamon
?? teaspoon ground nutmeg
Preheat oven to 350?° F. Grease 8 1/2x4 ?? -inch load pan; set aside.
Combine oats, brown sugar and butter until crumbly; set aside. In large bowl, combine bread mix, sweet potato, water, raisins, oil, egg, cinnamon and nutmeg. With wooden spoon, stir until dry ingredients are moistened. Pour batter into prepared pan; sprinkle reserved oat mixture evenly over batter. Bake 50 to 55 minutes, or until wooden toothpick inserted in center comes out clean.
Cool bread in pan on wire rack 15 minutes; remove from pan and cool completely on wire rack.
About 10 servings.
BUTTERMILK HONEY BREAD
~Sent in by: Rita, London, England
1-1/2 pkgs active dry yeast
1 tsp. sugar
3/4 cup warm water (105-115 degrees F.)
1-1/2 cups buttermilk (warm just to take chill off)
2 Tb. unsalted butter, melted
3 Tb. honey
1 Tb. salt
6 to 6-1/2 cups unbleached all-purpose flour
Sprinkle yeast & sugar over warm water in a small bowl. Stir to
combine, let stand to proof until foamy; about 10 minutes.
Combine buttermilk, butter, honey, & yeast mixture in a large bowl.
Add salt & 2 cups flour. Whisk hard to combine. Add remaining
flour, 1/2 cup at a time. Beat with a wooden spoon after each
addition, until a shaggy dough is formed.
Turn out onto a lightly floured board; knead about 5 minutes,
adding flour 1 Tb. at a time as necessary, until dough is smooth
and satiny.
Place in a greased bowl, turn to grease top, cover with plastic
wrap. Let rise until doubled in bulk; about 1 to 1-1/4 hours; in a
warm area.
Gently deflate dough, turn out onto a floured board, divide into 2
equal portions. Form into round or standard loaves -- place on
greased or parchment-lined baking sheet, or in greased loaf pans.
Cover, let rise until doubled in bulk; about 30 to 45 minutes.
Bake in preheated 375 degree F. oven about 30 minutes, until
browned and pulls away from sides of the pans slightly. Remove
from pans and cool on racks.
VARIATIONS:
SEED BREAD: add 2 Tb. each flax, millet, & sesame seeds (or
seeds of your choice) to bread with first 2 cups of flour.
WHEAT BREAD: substitute 2 cups whole-wheat flour for the first
2 cups of regular flour. Add 5 to 6 Tb. of sesame seeds for
SESAME-WHEAT BREAD.
MAYONNAISE BISCUITS
~Sent in by: Bev, FL
2 cups self-rising flour (sifted)
1 cup milk
2 Tbsps. mayonnaise
Grease a 12 muffin pan. Mix ingredients well and spoon evenly into the muffin
tins. Bake at 425 for 18 to 20 mins. until done. (Note) Biscuits do NOT taste like
mayonnaise!!
CHEESE AND CHIVE BREAD
Makes 1-1/2 pound loaf
No name/location of sender
2/3 cup (5-1/2 ounces) water
2 tablespoons oil
1 tablespoon honey
1 cup (4 ounces) shredded cheddar cheese
2 large eggs
3 1/2 cups bread flour
1/4 cup powdered milk
2 tablespoons dried chives or 1/4 cup fresh snipped
1/2 teaspoons salt
2-1/2 teaspoons active dry yeast
Put all the ingredients in the inner pan in the order your machine calls for. Select 1 1/2 pound setting.
JULEKAGE
(Norwegian Christmas Bread)
~Sent in by Larry Holmes, Ontario, Canada
2 packages active dry yeast
?? cup lukewarm water
3 cups hot milk
?? cup butter
?? cup sugar
10 to 12 cups flour
2 tablespoons salt
2 eggs
?? cup raisins
egg whites, lightly beaten
sugar and cinnamon to taste
Dissolve yeast in ?? cup warm water. Pour milk over butter. When cooled to lukewarm, add yeast, sugar, half of flour and salt. Beat well for 10 minutes. Add eggs, one at a time, beating thoroughly after each addition. Add fruit and remaining flour. Knead and place in greased bowl to rise. When dough has risen to double in bulk, knead again. Let rise until light, shape into loaves and place in greased pans. Brush tops of loaves with beaten egg whites. When double in bulk, bake in moderate oven, 350?° F, 35 to 40 minutes. After removing from oven, brush crust with melted butter, sprinkle with sugar and cinnamon.
LEMON BREAD
~Sent in by: Ingrid, Coos Bay, OR
If you prefer, you can make lime bread by substituting lime juice and
lime rind for the lemon. You may also want to add 1/2 cup chopped
nuts. You can use three small loaf pans; if you do, bake 30 to 40
minutes. Serves 12. Per serving: 225 calories, 7 grams fat, 52
milligrams cholesterol, 38.3 grams carbohydrates, .5 grams fiber, 3.1
grams protein, 149 milligrams sodium.
6 tablespoons butter, at room temperature
1 cup sugar
2 eggs, at room temperature
Grated rind of 1 lemon
1 tablespoon lemon juice
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, at room temperature
Glaze:
1/2 cup sugar
1/3 cup lemon juice
Preheat oven to 350 degrees. Grease and flour a 9-inch loaf pan.
Cream butter and sugar. Add eggs; beat well. Add lemon rind and juice.
Sift together dry ingredients. Add to butter mixture alternating with
milk, beginning and ending with dry ingredients. Pour into pan. Bake
50 to 60 minutes until a tester comes out clean.
Meanwhile, prepare glaze: Dissolve sugar in lemon juice. As soon as
bread is done baking, spoon glaze over hot loaf. Cool 10 minutes.
Remove from pan.
