Breads & Rolls

Simple Crusty Bread

Summary

Yield
4 loaves
SourceJudy Herbst, Main Library (2008)
Prep time
45 minutes
Cooking time
50 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 T
yeast
1 1⁄2 T
kosher salt
6 1⁄2 c
unbleached, all-purpose flour (more for dusting dough)
 
Cornmeal

Instructions

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel or cookie sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. 

French Herb Bread

Summary

Yield
2 Loaves
SourceMary Ault (1990)
Prep time
1 hour, 15 minutes
Cooking time
30 minutes
Total time
1 hour, 45 minutes

Ingredients

5 c
flour, all-purpose (up to 6 cups)
2 pk
instant blend dry yeast
1 pk
Hidden Valley original dressing mix
1 1⁄2 c
buttermilk
1⁄2 c
water
1⁄4 c
shortening
1
egg
1 T
butter (melted)

Instructions

In a large mixing bowl, combine 2 cups flour, yeast, 3 tablespoons salad dressing mix (reserve 1 teaspoon); mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg. Blend until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover. Let rise in warm oven for 20 minutes, or until doubled. Punch down dough. Divide into 2 parts. On lightly floured surface, roll to pat each half into a 12 x 7-inch rectangle. Starting with longer side, roll up tightly. Place, seam side down, on greased sheet. Make diagonal slashes 2 inches apart in top of loaves. Cover. Let rise 30 minutes. Bake 25 to 30 minutes at 375°. Brush tops with 1 tablespoon melted butter and reserved dressing mix. 

Notes

Can be frozen. Recipe taken from the book, America Discovers Columbus presented by the Junior League of Columbus (1984). A copy is located in the Ohio Room at the Tremont Branch Library.

Cinnamon Butter Puffs

Summary

Yield
12 Servings
SourceFlorence Grummer (1996)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1⁄3 c
vegetable shortening (such as Crisco)
1⁄2 c
granulated sugar
1
egg, large (room temp.)
1 1⁄2 c
flour
1⁄2 t
baking powder
1⁄2 t
salt
1⁄4 t
nutmeg
1⁄2 c
milk
1⁄2 c
unsalted butter (1 stick)
1 t
cinnamon
1⁄2 c
sugar

Instructions

Cream together shortening and 1/2 cup sugar; add egg. Sift or stir together flour, baking powder, salt and nutmeg. Beat together the creamed mixture and egg until well combined. Add dry ingredients to the shortening mixture along with milk, alternating, until the batter is smooth. Divide the batter among 12 buttered 1/3-cup muffin tins or 36 small gem pans and bake in a 350° oven for 20 to 25 minutes for large or 8 to 10 minutes for small ones. Bake until puffs are light golden and tester comes out clean. While puffs are baking, melt unsalted butter and pour into shallow bowl; keep warm. In another bowl, stir together 1/2 cup sugar and 1 teaspoon cinnamon. When the puffs come out of oven, dip them into butter, one at a time, then roll in the cinnamon/sugar mix. Place on a plate to cool. A lemon juice/ powdered sugar syrup may be drizzled over the tops to help keep the muffins moist. 

Notes

 Great with hot tea and a salad. They freeze well!

Cherry Pecan Bread

Summary

Yield
1 Loaf
SourceHeather Phalen (1973)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

3⁄4 c
sugar
1⁄2 c
butter
2
eggs
2 c
flour, all purpose (sifted)
1 t
baking powder
1⁄2 t
salt
1 c
buttermilk
1 c
pecans (chopped)
1 cn
maraschino cherries (10 oz. jar)
1 t
vanilla

Instructions

In large mixer bowl, cream together sugar, butter and eggs until light and fluffy. Sift together flour, soda and salt. Add to creamed mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour batter into 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. 

Bran Muffins

Summary

Yield
15 Muffins
SourceDaisy Harvey (1984)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
sweet bran, unprocessed (divided)
1⁄2 c
boiling water
1
egg (beaten)
1⁄4 c
vegetable oil
2 T
dark molasses
2 T
honey
1 c
buttermilk
1⁄2 c
raisins (picked over for stems)
1 1⁄4 c
whole-wheat flour
1 t
cinnamon
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt

Instructions

In a medium bowl, combine 1/2 cup bran with boiling water. Let stand 5 minutes. In a large bowl, combine egg, oil, molasses and honey; mix until blended. Add buttermilk; mix well. Add 1 cup bran, the bran water mixture and raisins. Stir together flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to the bran mixture; stir just until blended. Spoon batter into greased muffin tins, filling them 3/4 full. Bake at 375° for 18 to 20 minutes.

Jean's Sour Cream Coffee Cake

Summary

Yield
24 Servings
Source Kay Jones (1993)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1⁄2 lb
butter or margarine
1 1⁄2 c
granulated sugar (divided)
3
eggs
1 c
sour cream
2 1⁄2 c
all-purpose flour (sifted)
2 t
baking powder
1 t
soda
  pn
salt
1 t
vanilla extract (or 1 tsp. lemon extract)
1 c
ground nuts (pecans)
1 t
cinnamon

Instructions

Streusel Recipe: Cream 1 cup sugar and butter thoroughly. Add one egg at a time and beat well after each addition. Add sour cream gradually. Sift flour with baking powder, soda and salt. Add extract flavoring. Using 2 (8-inch) cake pans or 1 (13 x 10 x 2-inch) greased pan, spread batter to 1 inch thick on bottom (not too much). Sprinkle liberally with 1/2 streusel topping. Put rest of batter over top of streusel. Dab rest of batter over top of streusel layer. Use back of spoon. Sprinkle rest of streusel. Bake at 375° for 30 minutes. Watch. May bake at 350° for 40 minutes.

Streusel Topping: Mix together ground nuts, 1/2 cup sugar and cinnamon.

Cranberry-Pumpkin Bread

Summary

Yield
2 Loaves
SourceTrade Steele (1995)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
sugar (divided)
3 c
cranberries (fresh or frozen)
3 1⁄2 c
flour
2 t
baking powder
2 t
soda
1 t
salt
1⁄2 t
cinnamon
2 c
pumkin, pureed (or 1 can)
1 c
fruit juice
3⁄4 c
buttermilk
1 t
vanilla extract
2
egg whites

Instructions

Preheat oven to 325°. Grease and flour 2 (9 x 5 x 2 3/4-inch) loaf pans. Stir together 1/2 cup of the sugar and the cranberries; set aside. Stir together flour, rest of sugar, baking soda, baking powder, salt and spice and set aside. Beat together pumpkin, oil, buttermilk and vanilla until combined. Beat in eggs. Stir in flour mixture, then cranberries and sugar. Spoon into prepared pans and bake 1 hour, or until wooden toothpick inserted in center comes out clean. Turn on wire rack to cool. 

Buns

Summary

Yield
24 Buns
SourcePeg Craighead (1973)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

8 c
flour, plain (2 lbs.)
1⁄3 c
sugar (3 oz.)
  pn
salt
3⁄4 c
fat or margarine (6 oz.)
2
eggs
2 oz
yeast (3 cakes)
1 pt
water, room temperature (up to 1 1/4 pint)

Instructions

For basic bun dough, sift the flour with sugar and salt into a bowl. Add the fat into this and then add the eggs. Meanwhile, dissolve the yeast in the water at room temperature and add this to the other ingredients, working in the water to obtain a fairly soft dough.  

Notes

This is a basic bun dough and is the base for doughnuts, cream and currant buns, hot cross buns and all similar foods.

Irish Soda Bread

Summary

Yield
1 loaf
SourceSally Joyce, Main Library (2008)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1 t
salt
1 t
sugar
1 t
cream of tartar
1 t
baking soda
2 c
all-purpose flour
4 c
whole wheat flour
2 c
sour milk (or fresh milk mixed with 1 T. plain yogurt)

Instructions

Preheat oven to 400º. Add salt, sugar, cream of tartar and baking soda to the all-purpose flour. Sift into a large mixing bowl. Add whole wheat flour and mix thoroughly with a round-ended knife, using a lifting motion to aerate the mixture. Make a well in the center and add sour milk, mixing until the dough leaves the sides of the bowl clean.

Knead into a ball, flatten slightly and place on a greased cookie tray. Cut a cross into the top of the loaf. Brush the top with a little milk and bake for 40 minutes. Remove from the oven, turn loaf upside down and return to oven for an additional 5 minutes. The loaf is done when it sounds hollow when tapped on the base.

Wrap the bread in a slightly dampened cloth and stand on its side to cool. Cut into quarters, slice and butter generously. 

Sesame French Bread

Summary

Yield
2 Loaves
SourceMary Szymkowiak (1996)
Prep time
1 hour, 50 minutes
Cooking time
25 minutes
Total time
2 hours, 15 minutes

Ingredients

2 pk
active dry yeast (1/4 oz.)
2 1⁄2 c
water (warm, 110°-115°)
2 T
sugar
2 T
vegetable oil
2 t
salt
6 c
flour (up to 6 1/2 cups)
 
Cornmeal
1
egg white
1 T
water
2 T
sesame seed

Instructions

In large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down, then divide in half. Roll each half into a 15 x 10-inch rectangle. Roll up from long side and seal well. Place with seam side down on a greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seed. Cover with plastic wrap sprayed with nonstick cooking spray. Let rise 30 minutes. With a knife, make 4 diagonal slits across top of each loaf. Bake at 400° for 25 minutes. 

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