Breads & Rolls

Wheat Germ Panettone

Summary

Yield
2 Loaves
SourceRalene Walker (1986)
Prep time3 hours, 40 minutes
Cooking time30 minutes
Total time4 hours, 10 minutes

Ingredients

1 c
milk
1⁄2 c
butter
2
active dry yeast (envelopes)
1⁄4 c
sugar (granulated)
2
eggs
2 t
lemon peel (grated)
1 t
anise seed (crushed)
3⁄4 c
wheat germ (regular or sugar and honey)
3⁄4 c
raisins
1⁄2 c
dried apricots (diced)
3 c
flour, all purpose (up to 3 1/2 cups)
 
Egg wash (See instructions below)
 
Apricot Glaze (See instructions below)

Instructions

Heat milk and butter until warm to touch. Stir until butter melts. Add yeast, stirring until dissolved. Beat in sugar, salt, eggs, lemon peel, anise seed and wheat germ with wooden spoon. Mix in raisins and apricots. Gradually stir in just enough flour to make a soft dough. Turn out onto floured surface and knead 5 to 10 minutes, or until dough is elastic. Place in greased bowl, turning to coat. Cover and let rise in warm place, about 1 1/2 hours or until doubled. Divide dough in half. Divide each portion into 2 unequal pieces, 2/3 and 1/3 of dough. Shape each large piece into 3 ropes about 12 inches long and braid together. Seal ends and tuck under. Repeat with small pieces, making ropes 10 inches long. Place small braids on top of large ones. Fasten together with wooden toothpicks. Place loaves on greased baking sheet. Brush with Egg Wash. Let rise, uncovered, in warm place about 1 1/2 hours or until nearly doubled. Bake in 375° oven for 25 to 30 minutes, or until golden brown. Cool on racks. Spoon Apricot Glaze over braids.

Egg Wash: Beat 1 egg with 1 tablespoon water.

Apricot Glaze: Heat 1/2 cup apricot nectar and 1/4 cup sugar to boiling. Boil gently, uncovered, 10 minutes or until syrupy. 

Fantastic Foccacia Bread

Summary

Yield
8 Servings
SourceBetty Sheridan (2001)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

1 pk
refrigerated pizza crust (10 oz.)
2 clv
garlic (pressed)
2 c
mozzarella cheese (shredded and divided)
2⁄3 c
Romano cheese (grated and divided)
2 t
oregano leaves, dried (divided)
2
plum tomatoes, firm (thinly sliced)

Instructions

Roll pizza crust into 12-inch circle. Spread garlic over crust. Sprinkle half of Romano cheese, 1 cup mozzarella cheese and 1 teaspoon oregano over crust. Layer slices of tomato. Top with remaining mozzarella cheese, Romano cheese and oregano. Bake 20 to 25 minutes, or until golden brown and bubbly. Cut into squares and serve hot. 

Notes

From the Pampered Chef Season’s Best Spring! Summer 1998. 

Family Coffee Cake

Summary

Yield
24 Servings
SourceAnita Ward (1979)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1⁄2 c
Crisco
1⁄2 t
salt
1⁄2 c
sugar
1
egg
1 c
sour milk or buttermilk
1 t
baking soda
2 1⁄2 c
flour
3 t
baking powder
2 T
melted butter or oleo (I used at least 2 1/2 to 3 tablespoons)
2 T
flour
5 T
brown sugar (heaping)
1⁄2 t
cinnamon
 
nuts (optional)
 
cinnamon/sugar mixture (optional)

Instructions

Make topping first. Cream together Crisco, salt and sugar in a bowl. Beat egg lightly and add to first mixture. Add sour milk or buttermilk in which baking soda has been dissolved. Add flour which has baking powder added to the last of the flour. Mix thoroughly. Bake in 2 (8- or 9-inch) square pans which have been greased well at 400° for 20 minutes after topping with the following mixture: Mix well butter or oleo, flour, brown sugar and cinnamon. Nuts may be sprinkled over top, as may some cinnamon/sugar mixture. 

Orange Honey Bread

Summary

Yield
1 Loaf
SourceKaren Fox (1991)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

2 1⁄2 c
unbleached flour
2 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
3⁄4 c
pecans or hazelnuts (chopped)
2 T
butter (softened)
3⁄4 c
honey
1
egg (beaten)
3⁄4 c
orange juice
1 1⁄2 T
orange rind (grated)

Instructions

Mix together first five ingredients in a large mixing bowl. Combine all other ingredients in a separate bowl. Stir liquid ingredients into dry. Pour into greased loaf pan. Bake at 325° for 1 hour. Cool in pan 10 minutes, then remove.

Strawberry Streusel Muffins

Summary

Yield
12 Muffins
SourceCarol Anne Van Swearingen (1988)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1⁄3 c
flour
1⁄4 c
finely chopped pecans
1⁄4 c
sugar
3 T
butter or margarine (room temp.)
1⁄2 t
ground cinnamon
2 c
flour
1 T
baking powder
1⁄2 t
salt
1 c
strawberries, fresh or frozen (10 to 12 berries, thawed if frozen)
1⁄3 c
sugar
1⁄2 c
whipping cream
1
egg (slightly beaten)
1⁄2 t
vanilla
1⁄3 c
butter or margarine (melted)

Instructions

Streusel Topping: Combine first four ingredients (1/3 cup flour, pecans, 1/3 cup sugar, room temp. butter and cinnamon) in a medium bowl until mixture comes together in large crumbs.

Muffins: Combine flour, baking powder and salt in a large bowl. In another bowl, combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour mixture along with melted butter. Stir just until blended. Preheat oven to 400°. Pour batter into 10 to 12 greased muffin cups. Sprinkle with topping mixture. Bake 12 to 15 minutes, or until wooden pick inserted in center comes out clean. Makes 10 to 12 muffins. 

Mom's Apple Pancakes

Summary

Yield
8 Servings
SourceJacqueline Pasternack (1992)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2 c
unbleached flour
1 t
salt
1 T
sugar
2 t
baking soda
2
eggs
1 1⁄2 c
milk
2 T
vegetable oil
1⁄4 t
nutmeg
1⁄4 t
cinnamon
1 t
lemon peel
1
cooking apple
2 T
oil (for frying)

Instructions

Mix dry and liquid ingredients separately and then combine. Peel the apple and slice thin. Fold apple slices into pancake batter and fry in an oiled, heated pan. Turn when small bubbles appear and fry on the other side until done. 

Banana Bread

Summary

Yield
12 Servings
SourceSherry Peterson, Main Library (2006)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

2
ripe large bananas (or 3 small)
1 t
water
1 c
sugar
2 c
flour
1 t
baking powder
1 t
baking soda
1⁄2 c
shortening
2
eggs

Instructions

Mash bananas; add water and sugar and let sit for 15 minutes. Preheat oven to 350 degrees. Sift dry ingredients; add eggs and shortening. Mix in banana mixture. Pour into 2 loaf pans and bake 45-60 minutes.

Holiday Cardamom Bread

Summary

Yield
12 Servings
SourceSharon Hammond (1993)
Prep time2 hours, 30 minutes
Cooking time30 minutes
Total time3 hours

Ingredients

4 1⁄3 c
flour (About that much, divided)
1⁄3 c
sugar (plus 2 T., divided)
1 t
salt
1 t
cardamom, ground
2 pk
active dry yeast
1⁄2 c
butter or margarine
1⁄2 c
water and milk (each)
1⁄2 c
raisins
2
eggs (slightly beaten, divided)
2 T
almonds, chopped

Instructions

In large bowl, combine 1 cup flour, 1/3 cup sugar, salt, cardamom and yeast. In small saucepan melt butter. Add water, milk and raisins; heat to 120°. Add to flour mixture. Beat with mixer on medium speed 2 minutes. Remove 2 tablespoons beaten eggs; reserve for later. Add remaining eggs and 1 cup flour to above mixture; beat on high speed 2 minutes. Stir in enough flour to make a soft dough. Turn out on floured surface and knead 8 to 10 minutes, or until smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 1 hour or until doubled.

Punch down; turn out on lightly floured surface. Using more flour if necessary, knead until smooth and elastic. Cut dough into 3 equal pieces. Shape each to a 30-inch long rope. Braid ropes loosely; transfer braid to lightly greased baking sheet and shape in wreath, pinching ends firmly together. Place a 6-ounce custard cup, greased on outside, upside down in hole in center to retain shape. Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.

Brush with reserved egg; sprinkle with mixture of remaining sugar and almonds. Bake in preheated 375° oven for 25 to 30 minutes, or until golden and done. Remove to rack to cool. Serve or wrap airtight. Best eaten within 1 week.

Tea Scones

Summary

Yield
2 Scones
SourceChristina Brawner (1985)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2 c
flour
2 T
sugar
1 T
baking powder
1 t
salt
1⁄4 c
oil
1⁄2 c
sour cream
3 T
milk
1
egg, beaten

Instructions

Mix all ingredients. Knead on a floured surface 12 to 15 times. Divide into 2 balls. Roll each ball into 6-inch circles. Brush on milk and cut 4 slits on the top. Bake at 375° for 15 minutes. Serve with butter and jam. 

Winter Fruit Bread

Summary

Yield
1 Loaf
SourceLinda Stoops (1996)
Prep time55 minutes
Cooking time55 minutes
Total time1 hour, 50 minutes

Ingredients

1 1⁄2 c
flour, all purpose
3⁄4 c
sugar
3 t
baking powder
1⁄2 t
salt
2
eggs, large (beaten)
1⁄4 c
butter, softened (1/2 stick)
1⁄2 t
nutmeg
3⁄4 t
cinnamon
1 c
chopped nuts
1 c
banana, mashed (or applesauce)
1⁄2 c
chopped nuts
1 c
rehydrated dried, mixed tropical fruit (See instructions)

Instructions

Blend sugar, eggs and butter. Add banana or applesauce. Mix with other blended dry ingredients and add nuts and fruit. Pour into greased and floured (or sprayed with cooking spray) loaf pan. Let sit for 20 minutes. Bake at 350° for 45 to 55 minutes. *

To rehydrate dried tropical fruit, soak in 2 cups boiled water in bowl for 15 to 20 minutes. Drain; add to batter. 

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