Breads & Rolls

Blueberry Casserole Bread

Summary

Yield
4 Servings
SourceMary Ann Gilbride (1982)
Prep time
15 minutes
Cooking time
55 minutes
Total time
1 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.

Strawberry-Oatmeal Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1989)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

3⁄4 c
sugar
1⁄3 c
butter
2
eggs (beaten)
1⁄4 c
milk
1 c
strawberries (mashed and drained)
1 T
lemon juice
1 t
lemon rind (grated)
2 c
whole-wheat flour (sifted)
3 t
baking powder
1⁄2 t
salt
1 c
quick rolled oats
1⁄2 c
nuts (chopped)
1⁄4 c
raisins

Instructions

Cream sugar and butter. Stir in eggs, milk, strawberries, lemon juice and rind. In separate bowl, sift together flour, baking powder and salt. Stir in oats. Add flour-oats mixture to milk-strawberry mixture gradually, stirring well after each addition. When thoroughly mixed, fold in nuts and raisins. Pour into greased and floured loaf pan and bake in 350 degree oven for 40 to 50 minutes. Delicious toasted! 

Strawberry Bread

Summary

Yield
2 Loaves
SourceJane Joyce (1988)
Prep time
15 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 25 minutes

Ingredients

1 1⁄2 c
oil
1 1⁄2 c
sugar
3
eggs
3 c
flour
1 t
soda
1 t
cinnamon
3⁄4 t
salt
1 pk
frozen strawberries (box)
1 c
nuts (chopped)

Instructions

Thaw strawberries. Mix all by hand or beater. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour and 10 minutes.

Strawberry Brunch Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1979)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

2 c
all-purpose flour
1 T
baking powder
1 t
salt
2 t
lemon peel (grated)
1⁄2 t
nutmeg
2
eggs (beaten)
1⁄2 c
honey
1⁄4 c
oil
1 1⁄2 c
coarsely chopped strawberries (fresh or unsweetened, frozen)
1⁄2 c
slivered almonds (opt.)

Instructions

Stir together dry ingredients. Combine eggs, honey and oil. Stir in strawberries and almonds. Add liquid all at once to flour mixture, stirring only until flour is moistened. Pour into greased 81/2 x 4 1/2-inch loaf pan. Bake in preheated 350 degree oven for 50 to 55 minutes. Cool 15 minutes before removing from pan. Cool completely before slicing.

Cherry Pecan Bread

Summary

Yield
1 Loaf
SourceHeather Phalen (1973)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

3⁄4 c
sugar
1⁄2 c
butter
2
eggs
2 c
flour, all purpose (sifted)
1 t
baking powder
1⁄2 t
salt
1 c
buttermilk
1 c
pecans (chopped)
1 cn
maraschino cherries (10 oz. jar)
1 t
vanilla

Instructions

In large mixer bowl, cream together sugar, butter and eggs until light and fluffy. Sift together flour, soda and salt. Add to creamed mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour batter into 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. 

Banana Bread

Summary

Yield
1 Loaf
SourceLeslie Jordan (1998)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 c
sugar
1⁄2 c
butter (softened)
2
eggs
1 1⁄2 c
bananas
1⁄3 c
water
1 2⁄3 c
flour
1 t
baking soda
1⁄2 t
salt
1⁄4 t
baking powder

Instructions

Mix sugar and margarine. Stir in eggs, bananas and rest of ingredients. Bake in a greased loaf pan at 350°. Cool 5 minutes before lifting. 

Whole Wheat Banana Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1984)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

2 c
flour, whole-wheat
1⁄4 c
wheat germ
1 t
baking soda
1⁄2 t
salt
1 1⁄2 c
mashed ripe banana (up to 1 3/4 cups)
1⁄4 c
vegetable oil
1⁄4 c
honey
2
eggs
1 t
vanilla extract

Instructions

Combine flour, wheat germ, baking soda and salt in large bowl. Make a well in center of mixture. Combine banana, oil, honey, eggs and vanilla; add to dry ingredients, stirring just until moist. Add nuts, if desired. Coat loaf pan with vegetable cooking spray. Spoon batter into pan. Bake at 350° for 1 hour. 

Lemon Poppy Seed Bread

Summary

Yield
1 Loaf
SourceLindy Dyke (1979)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

1 T
poppy seed
1⁄2 c
milk
2 c
flour, all-purpose (sifted)
1 T
baking powder
1 t
salt
1 c
shortening (or margarine)
3⁄4 c
sugar
2
eggs
1 t
lemon rind (grated)

Instructions

Combine poppy seed and milk; set aside. Sift dry ingredients. Cream shortening and gradually add sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until done. Remove from pan and cool on wire rack. 

Winter Fruit Bread

Summary

Yield
1 Loaf
SourceLinda Stoops (1996)
Prep time
55 minutes
Cooking time
55 minutes
Total time
1 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. 

Wheat Germ Panettone

Summary

Yield
2 Loaves
SourceRalene Walker (1986)
Prep time
3 hours, 40 minutes
Cooking time
30 minutes
Total time
4 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. 

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