Breads & Rolls

Oatmeal Bread

Summary

Yield
1 Servings
SourceAnn Moore (1984)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1 c
oatmeal
1 c
milk
1 c
sugar
1
egg (beaten)
2⁄3 c
vegetable oil
1 c
flour
1⁄2 t
salt
1 t
baking powder

Instructions

Soak oatmeal in milk. Add remaining ingredients. Pour into greased loaf pan. Bake at 350° for 45 minutes, or until done. 

Coffee Cake II

Summary

Yield
24 Servings
SourceLeslie Massey (1984)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1
yellow cake mix box
1 cn
fruit pie filling (up to 2 cans, for example, Cherry)
1 pk
dry yeast
1 c
flour
2
eggs
4 t
butter or margarine
 
confectioners' sugar
 
water

Instructions

Mix 1 1/2 cups of cake mix, flour, yeast and 2/3 cup warm water (mix yeast and water, then add cake mix, flour and eggs). Beat 2 minutes at medium speed. Pour into a greased 9 x 13-inch cake pan/pie tin. Spoon on pie filling (fruit of your choice). Mix margarine with rest of cake mix. Pour cake and margarine over top of cake and pie filling. Bake for 30 minutes at 375°. Glaze with water and confectioners’ sugar. If the cake proves too rich, decrease margarine or butter to 2 teaspoons. 

Mom's Blueberry Bread

Summary

Yield
1 Loaf
SourceAl Bishop (1992)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

1⁄4 c
butter (half stick)
1 c
granulated sugar
1
egg
1 1⁄2 c
flour (sifted)
3⁄4 t
salt
3 t
baking powder
1 c
blueberries
3⁄4 c
milk

Instructions

Mix first 3 ingredients, then add flour, salt and baking powder together. Add blueberries, dredged in flour, and milk. Don’t stir too much! Pour into greased baking pan lined with waxed paper. Bake at 375° for about 50 minutes, or until done. You may use fresh or frozen berries.

Carrot Raisin Muffins

Summary

Yield
12 Muffins
SourceLeslie Jordan (1997)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 3⁄4 c
whole-wheat flour
1⁄2 c
granulated sugar
3 T
brown sugar
1 1⁄2 t
baking powder
3⁄4 t
baking soda
1 t
ground cinnamon
1⁄4 t
ground nutmeg
1 cn
Dole crushed pineapple, undrained (8 oz.)
3
egg whites
3⁄4 c
vegetable oil (plus 1 T.)
1 c
carrots, shredded
3⁄4 c
raisins

Instructions

Preheat oven to 350°. Place 12 cupcake liners in muffin pan. Spray with cooking spray. In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In separate bowl, combine remaining ingredients. Stir pineapple mixture into dry ingredients until just moist. Spoon batter into prepared muffin cups. Bake 20 minutes. 

Fresh Apple Coffee Cake

Summary

Yield
8 Servings
SourceTerri McKeown (1993)
Prep time45 minutes
Cooking time40 minutes
Total time1 hour, 25 minutes

Ingredients

2 3⁄4 c
all-purpose flour
1 pk
quick-rise yeast
1⁄3 c
brown sugar (packed)
1 t
salt
1⁄2 t
cinnamon
1⁄2 c
chopped walnuts
1 c
water
2 T
shortening
1
egg
1 c
shredded peeled apple
1⁄3 c
packed brown sugar
1⁄3 c
all-purpose flour
1 t
cinnamon
1⁄4 t
nutmeg
1⁄4 c
butter or margarine, softened (softened)

Instructions

For the cake, using the first 10 ingredients listed: In large mixing bowl, combine 1 1/2 cups flour, yeast, 1/3 cup brown sugar, salt and 1/2 teaspoon cinnamon; mix well. In saucepan, heat water and shortening until warm, 120° to 130°; shortening does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, gradually stir in apples, walnuts and 1 1/4 cup flour to make a soft batter. Spread batter in greased 9-inch square cake pan.

For the topping, using the last 5 ingredients listed: Combine 1/3 cup brown sugar, 1/3 cup flour and 1 teaspoon cinnamon  and nutmeg. Mix butter in until mixture is crumbly. Sprinkle topping over dough. Cover; let rise in warm place about 30 minutes. Bake at 375° for 35 to 40 minutes, until golden brown.

Garlic Cheese Monkey Bread

Summary

Yield
20 Servings
SourceLinda Stoops, Lane Road Library (2006)
Prep time3 hours, 50 minutes
Cooking time20 minutes
Total time4 hours, 10 minutes

Ingredients

20
frozen dinner rolls (or up to 24)
1
stick butter (melted)
1 1⁄2 t
garlic (chopped or garlic powder - NOT garlic salt!)
1 1⁄2 c
Parmesan cheese (shredded)

Instructions

Preheat oven to 350 degrees.

Set out rolls on cookie sheet and cover with plastic wrap to keep from drying out. Allow to thaw and partially rise for about 3-4 hours. With small knife or kitchen shears, cut each roll in half and dip in butter-garlic mixture, then roll in the cheese. Place coated rolls in ungreased tube pan, covering bottom and establishing somewhat even layers. If desired, sprinkle extra cheese on top. Allow bread to rise again for about 30 minutes.

Bake for 20 minutes.

Helen's Sherry Bread

Summary

Yield
3 Loaves
SourceMillie Swain (2001)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

1 pk
butter pecan or butterscotch cake mix
1 pk
vanilla pudding, instant
4
eggs (slightly beaten)
3⁄4 c
oil
3⁄4 c
sherry (cream)
 
powdered sugar
 
chopped nuts

Instructions

Beat all ingredients at medium speed for 10 minutes. Pour into 3 loaf pans that have been sprayed with cooking spray and the bottoms lined with waxed paper. Bake at 350° for 35 minutes. Glaze with sherry mixed with powdered sugar. Sprinkle with chopped nuts. 

Quick Cottage Oat Biscuits

Summary

Yield
18 Biscuits
SourceBeth Caputo (1987)
Prep time25 minutes
Cooking time12 minutes
Total time37 minutes

Ingredients

2 c
unbleached white flour
1 c
oat flour (you may grind rolled oats in a blender or food processor)
2 t
sugar
1 t
salt
4 t
baking powder
1 t
baking soda
1⁄2 t
cream of tartar
1⁄4 c
butter or margarine
2
eggs (beaten well)
1 1⁄2 c
low-fat cottage cheese
 
Cornmeal (for sprinkling pans)

Instructions

In a large bowl, combine white flour, oat flour, sugar, salt, baking powder, baking soda and cream of tartar. With a pastry blender or fork, work the butter or margarine into the flour mixture. Combine the beaten eggs and cottage cheese and add this to the flour mixture. Use your hands to blend the ingredients well. Turn the dough onto a slightly floured board and knead the dough 1 to 2 minutes, or until it is smooth. Roll the dough out on a lightly floured board to the thickness of about 1/2 inch and cut with a cookie cutter. Sprinkle 2 cookie sheets with the corn meal and place cut dough on them, allowing space between the biscuits for the dough to rise. Bake the biscuits in a preheated 425° oven for 10 to 12 minutes. 

Notes

From Jane Brody’s Good Food Book

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. 

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