Breads & Rolls

Orange Bran Muffins

Summary

Yield
6 Muffins
SourcePhyllis Shaup (1980)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1 c
flour
3⁄4 c
bran
3⁄4 t
baking soda
1⁄8 t
salt
2 T
sugar (white or brown)
1 c
orange juice
1⁄4 c
molasses (light or dark)
1
egg
1 T
oleo, melted
 
raisins or unsalted chopped nuts (optional)

Instructions

Preheat oven to 350°. Sift together flour, bran, baking soda, salt and sugar.

Mix together in a separate bowl orange juice, molasses, egg, and melted oleo.

Combine liquid and dry ingredients until mixture is moist; do not beat. Optional at this point, you may add raisins or any type of chopped, unsalted nuts. Fill cupcake tins 2/3 full. Makes about 6 medium-size muffins. Bake at 350° for 15 minutes. 

Honey Glazed Bran Muffins

Summary

Yield
12 Muffins
SourceTerri Williams (1992)
Prep time
5 hours, 20 minutes
Cooking time
30 minutes
Total time
5 hours, 50 minutes

Ingredients

1 c
bran
1 c
buttermilk
1 c
all-purpose flour
1 t
cinnamon
1 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
1⁄3 c
butter (room temp.)
1⁄2 c
brown sugar.
1
egg, large
1⁄4 c
molasses
1⁄3 c
raisins and dates
3⁄4 c
honey
1⁄3 c
corn syrup
1 T
butter

Instructions

Preheat oven to 400°. Line muffin pan with 12 paper cups. Combine bran and buttermilk. Mix together flour, cinnamon, baking soda, salt and baking powder. Add all at once to bran mixture, stirring just to mix. Cream butter, brown sugar, egg and molasses thoroughly. Blend into bran mixture. Stir in raisins and dates. Fill muffin cups 3/4 full. Bake 20 to 25 minutes. Cool slightly. Remove paper cups from muffins.

In a small saucepan, combine honey, corn syrup and butter. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Place muffins, one at a time, in glaze. Use spoon to coat thoroughly. Place on cookie sheet until glaze is set, about 3 to 5 hours. 

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.

6-Week Muffins

Summary

Yield
1 Servings
SourcePat Langley (1984)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1
Raisin Bran (10 oz. box)
3 c
sugar
5 c
flour
5 t
baking soda
2 t
salt
4
eggs (beaten)
1 c
Crisco (melted)
1 q
buttermilk

Instructions

Mix Raisin Bran, sugar, flour, baking soda and salt. Add beaten eggs, melted Crisco and buttermilk. (Use very large mixing bowl and mix thoroughly.) Grease muffin tins and fill 2/3 with batter. Bake at 400° for 15 minutes for miniatures, 20 minutes for regular. Makes 12 dozen miniatures or 6 dozen regular.  

Notes

This batter can be stored in refrigerator for 6 weeks (must be covered).

Wheat Germ Muffins

Summary

Yield
10 Muffins
SourceMarie Chapman (1979)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1
egg (well beaten)
1⁄3 c
brown sugar
1 1⁄4 c
milk
1⁄3 c
butter (melted)
1 c
unbleached flour
1⁄2 t
salt
4 t
baking powder
1 c
wheat germ

Instructions

Beat together the egg, sugar, milk and butter. Sift together the flour, salt and baking powder and mix into egg mixture. Stir in the wheat germ lightly. Fill muffin cups about 2/3 cup full and bake at 425° for 20 minutes, or until done. 

Cheez Bread

Summary

Yield
1 Loaf
SourceHelen Mercer (1974)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

 
French bread
1⁄4 lb
margarine
1⁄4 lb
butter
3 T
prepared mustard
1
onion, medium (chopped)
 
Kraft cheddar cheese

Instructions

Slash loaf into slices (not all the way through). Melt margarine, butter and mustard. Add onion and stir. Cut cheese package in half and halves into triangles. Insert 2 triangles into bread slices. Place bread on foil (large enough to completely cover). Spoon mixture over cheese bread and wrap in foil. Freeze or refrigerate. Refrigerated: 300°, 15 minutes, covered, and 15 minutes, uncovered. Frozen: 400°, same. 

Cheese Swirls

Summary

Yield
18 Servings
SourceMrs. Huddy (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
American cheddar cheese (grated)
1 c
flour (sifted)
1 1⁄2 t
baking powder
1⁄2 t
salt
1⁄4 c
shortening
1⁄3 c
milk (approx.; a little less may be used)
1⁄3 c
India relish, drained (NOT sweet relish)

Instructions

Mix sifted flour, salt, baking powder, then shortening until it resembles coarse meal. Add milk to mixture only until flour is dampened. Knead gently on floured board, roll into 5 x 12-inch rectangles 1/4 inch thick. Spread cheese to within 1/4 inch of edge. Over that, spoon relish. Roll into cylinder and seal edges with water. Cut into 1/2-inch slices. Roll edges around in a little flour and pat edges firmly. Bake 12 to 15 minutes at 425°. 

Notes

Serve with salads. 

Fantastic Foccacia Bread

Summary

Yield
8 Servings
SourceBetty Sheridan (2001)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 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. 

Oatmeal Bread

Summary

Yield
1 Servings
SourceAnn Moore (1984)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 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. 

Pioneer Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1981)
Prep time
2 hours, 55 minutes
Cooking time
30 minutes
Total time
3 hours, 25 minutes

Ingredients

1 pk
dry yeast
3⁄4 c
warm water
3 T
sugar
2 t
salt
1
egg
3 T
shortening
1⁄3 c
yellow cornmeal
2 c
all-purpose flour (up to 2 1/2 cups)

Instructions

Dissolve yeast in warm water in large bowl. Add sugar, salt, egg, shortening, 1/4 cup cornmeal and 1 cup of flour. Blend 1 to 2 minutes 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 1/2 hours). Punch down dough. Flatten dough with hands or rolling pin into 18 x 9-inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough down tightly toward you, beginning at one of the open ends. Press with thumbs to seal. Pinch edges firmly to seal and fold ends under. Place in greased loaf pan. Brush lightly with butter and sprinkle with cornmeal. Let rise until double, 50 to 60 minutes. Bake at 400° for 25 to 30 minutes. Remove from pan. Cool on wire rack. 

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