Breads & Rolls

Spicy Southern Cornbread

Summary

Yield
10 Servings
SourceBonnie Dunkel (1977)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

3 c
self-rising corn meal
1⁄2 c
salad oil
1
onion, large (chopped)
3 T
sugar
1⁄2 c
jalapeno peppers (cooked and chopped; less if desired; they're hot)
1 1⁄2 c
mellow, yellow cheese (grated)
2 1⁄2 c
milk
3
eggs (beaten)
1⁄4 t
garlic powder (or to taste)
1 c
cream-style corn

Instructions

Combine all ingredients. Bake in well-greased 9 x 13-inch pan at 450° for 25 to 30 minutes. May add crisp bacon, chopped sweet pepper, stuffed and ripe olives, or bits of cooked meats and poultry. 

Vegetable Stuffed Bread

Summary

Yield
1 Loaf
SourceElizabeth Brzoska (1994)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1 bn
broccoli (chopped)
1 c
mushrooms (sliced, up to 2 cups)
1
tomatoes (sliced, up to 2 tomatoes)
1 pk
alfalfa sprouts
1
onion (chopped)
1 lf
French bread, soft
1
mozzarella cheese block (sliced)
1
butter pats (up to 2)
1 clv
garlic (minced)

Instructions

Sauté onion, mushrooms and garlic in butter until soft. Hollow out French bread (like a pumpkin), saving top for lid. Line the inside of bread with cheese, then fill with alternating layers of cheese and vegetables. Replace lid and cover the loaf with foil. Bake at 375° for approximately 45 minutes, until cheese is melted. 

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. 

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.

Friends Herb Bread

Summary

Yield
1 Loaf
SourceSheila Bettendorf (1978)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1⁄2 c
oleo
1⁄2 c
Parmesan cheese
3 T
parsley, minced (fresh or dried)
1⁄4 t
oregano
1⁄4 t
garlic, minced (fresh or dried)

Instructions

Spread mixture between a loaf of French bread. Save a little for spreading across the loaf along with a little more Parmesan cheese. Wrap in foil and bake at 350° for 20 minutes.   

Notes

This bread can be prepared ahead of time and frozen. Defrost before baking.

Onion Shortcake

Summary

Yield
8 Servings
SourceCarol Kirsch (1978)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1
Spanish onion, sweet
1⁄4 c
butter
1 1⁄3 c
corn muffin mix (I use 1 box Jiffy mix)
1
egg (beaten)
1⁄3 c
milk
1 c
cream-style corn
2 dr
Tabasco sauce
1 c
dairy sour cream
1⁄4 t
salt
1⁄4 t
dill weed
1 c
sharp cheddar cheese (grated)

Instructions

Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.  

Notes

Nice With Salads.

Nisu Bread

Summary

Yield
8 Small Loaves
SourceDot Schweikart (1979)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 1⁄2 q
milk (scalded)
1⁄2 lb
oleo
2 T
salt
1 3⁄4 c
sugar
2 T
dry yeast (dissolved in 1/2 c. warm water and pinch of sugar)
3 T
cardamon (or 30 seeds, ground)
4
eggs
5 lb
flour

Instructions

Mix milk, oleo, salt and sugar. Cool to lukewarm. Add eggs, yeast and cardamon. Add flour and knead until dough comes away from bowl. Let rise until double in bulk, knead down. Break off small pieces, roll into long strips. Braid 3 together for loaf. Let rise in pans. Brush with egg. Bake at 350° about 35 to 40 minutes. 

Holiday Cardamom Bread

Summary

Yield
12 Servings
SourceSharon Hammond (1993)
Prep time
2 hours, 30 minutes
Cooking time
30 minutes
Total time
3 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.

Helen's Sherry Bread

Summary

Yield
3 Loaves
SourceMillie Swain (2001)
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 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. 

Chocolate Loaf

Summary

Yield
1 Loaf
SourceMary Ann Duffy (1993)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 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. 

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