Breads & Rolls

Dark Date Nut Bread

Summary

Yield
1 Loaf
SourceMarie Chapman (1981)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1⁄2 c
boiling water
1⁄2 c
raisins
1⁄2 c
dates (chopped)
1 1⁄2 T
butter
3⁄4 t
baking soda
3⁄4 c
flour (and 2 Tbsps.)
1⁄2 c
sugar
1⁄4 t
salt
1
egg
1⁄2 t
vanilla
1⁄4 c
chopped nuts

Instructions

Pour boiling water over raisins, dates, butter and soda. Let stand. Mix dry ingredients together. Add fruit mixture, egg, vanilla and nuts; stir well. Bake at 350° in a small loaf pan, checking with a toothpick after 1/2 hour. 

Pioneer Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1981)
Prep time2 hours, 55 minutes
Cooking time30 minutes
Total time3 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. 

Coffee Cake I

Summary

Yield
24 Servings
SourceJo Huddy (1973)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

2
eggs
1 t
soda
1 c
butter or oleo
4 c
flour
2 c
buttermilk
2 1⁄2 c
sugar (divided)
4 t
baking powder
1 t
salt
3 T
cinnamon (mixed with 1 cup of the sugar for topping)

Instructions

Cream butter, sugar and eggs. Sift flour and measure. Add baking powder and alternate with soda and buttermilk. Add salt. Butter 2 (8-inch) square tins and sprinkle mix with topping. Bake 40 minutes at 375°.

Blueberry Casserole Bread

Summary

Yield
4 Servings
SourceMary Ann Gilbride (1982)
Prep time15 minutes
Cooking time55 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
all-purpose flour (sifted)
1 c
sugar
1 1⁄2 t
baking powder
1 t
salt
1 T
orange rind (grated)
1 c
grated sharp cheddar cheese
1 c
blueberries (fresh or frozen dry pack)
3⁄4 c
orange juice
2 T
shortening
1
egg

Instructions

Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese and blueberries. Add orange juice, shortening and egg. Beat until smooth. Pour into well-greased 1 1/2-quart casserole. Bake in preheated oven at 350° for 55 to 65 minutes, or until bread feels firm to the touch, or pour into muffin tins and bake accordingly.

Whole Wheat Muffins

Summary

Yield
12 Muffins
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1⁄2 c
Splenda
1 2⁄3 c
whole-wheat flour
1⁄3 c
ground flax meal
3 t
baking powder
1 t
cinnamon
1
egg (beaten)
2 T
applesauce, unsweetened
2 c
skim milk
1 t
vanilla
 
blueberries (or fruit of choice)

Instructions

Preheat oven to 400°. Mix Splenda, flour, flax meal, baking powder and cinnamon in bowl. Add egg, applesauce, milk and vanilla. If desired, add blueberries or fruit of your choice. Bake 15 minutes. Remove from pan and cool on a rack. 

Cranberry Coffee Cake

Summary

Yield
8 Servings
SourceNancy Alonzo (1982)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

3 T
melted butter
1 1⁄2 c
fresh cranberries
1 c
sugar (divided)
1 1⁄2 c
flour
2 t
baking powder
1⁄2 t
salt
1
egg
1⁄2 c
milk
3 T
shortening

Instructions

Mix together melted butter, cranberries and 1/2 cup sugar and put into an 8-inch square pan. 

Over this mixture, pour batter made as follows: Sift flour, 1/2 cup sugar, baking powder and salt together. Beat egg. Add milk and shortening. Stir into dry ingredients, only enough to moisten them. Distribute evenly in pan over cranberry mixture. Bake 25 minutes at 400°. 

Zucchini Nut Bread

Summary

Yield
2 Loaves
SourceJanet Shaw, Lane Road Branch Library (2005)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes

Ingredients

4
eggs
2 c
sugar
1 c
vegetable oil
3 1⁄2 c
unsifted flour
1 t
salt
1 1⁄2 t
baking soda
1 t
cinnamon
3⁄4 t
baking powder
1 c
walnuts, chopped
1 c
golden raisins
1 T
baking powder
1 1⁄2 t
vanilla
2 c
zucchini, grated

Instructions

Preheat oven to 350 degrees.

In large bowl, beat eggs and gradually add sugar until well mixed. Add oil and beat. Mix together flour, salt, soda, cinnamon and baking powder. Add to egg-sugar-oil mixture alternately with zucchini. Add walnuts, raisins and vanilla. Place in 2 greased loaf pans. Bake for 55-90 minutes. Cool 10 minutes before turning out. If wrapped tightly, bread freezes up to 6 months.

Chocolate Loaf

Summary

Yield
1 Loaf
SourceMary Ann Duffy (1993)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1 3⁄4 c
flour
1⁄2 c
cocoa powder, unsweetened
1⁄2 t
salt
1 T
instant espresso powder
1
egg (slightly beaten)
1⁄4 c
butter, unsalted (melted)
1 c
buttermilk
1 c
sugar
2 t
vanilla
1⁄2 c
pecans (chopped)

Instructions

Mix ingredients together and bake in a small greased loaf pan or cupcake pan. Bake at 350° for 45 minutes. 

"The Best" Buttermilk Biscuits

Summary

Yield
12 Biscuits
SourceKay Jones (1986)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

4 c
flour
2 T
baking powder
1 t
soda
1⁄2 t
salt
1 T
sugar
2⁄3 c
margarine
1 1⁄2 c
buttermilk
1⁄4 c
margarine, melted (to brush on before baking)

Instructions

Combine dry ingredients and cut in margarine. Moisten with buttermilk. Knead lightly and cut 3/4 inch thick. Place on lightly greased cookie sheet. Bake at 450° for 15 minutes. 

Christmas Bread

Summary

Yield
2 Loaves
SourceMrs. Adkins (1970)
Prep time2 hours, 55 minutes
Cooking time40 minutes
Total time3 hours, 35 minutes

Ingredients

1 pk
active dry yeast
1⁄4 c
water
2 c
scalded milk
2 T
sugar
2 t
salt
1 T
shortening
6 c
all-purpose flour (sifted, up to 6 1/4 c)
2
eggs
1⁄4 lb
butter
1 pk
Christmas fruit
1 pk
red candied cherries
1⁄2 c
almonds (sliced)

Instructions

Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast, fruit, cherries and almonds. Mix. Add enough of remaining flour to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth and satiny, 8 to 10 minutes. Shape into ball. Place in lightly greased bowl, turning once to grease surface. Cover: let rise in a warm place until double, about 1 1/2 hours. Punch down. Let rise again until double, about 45 minutes. Cut dough into 2 portions. Shape each in smooth ball; cover and let rise 10 minutes., Shape loaves; place in 2 greased 8 1/2 x 4 1/2 x2 1/2-inch loaf pans. Cover and let rise until double, about 1 hour. Bake in hot oven at 375 for 40 minutes. After cooled, ice with powdered sugar icing and decorate with cherry halves and almonds in flowers.

Pages

Subscribe to Breads & Rolls