Breads & Rolls

Christmas Bread

Summary

Yield
2 Loaves
SourceMrs. Adkins (1970)
Prep time
2 hours, 55 minutes
Cooking time
40 minutes
Total time
3 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.

Dark Date Nut Bread

Summary

Yield
1 Loaf
SourceMarie Chapman (1981)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 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. 

Whole Wheat Pancakes

Summary

Yield
8 Servings
SourceStefanie Cofer, Main Library (2008)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

2 c
whole wheat pastry flour (white whole wheat is fine)
1 T
baking powder (use non-aluminum kind)
1 t
salt
1 T
honey or brown sugar ((honey is best))
3
eggs
2 c
milk (ok to use rice or soy)
1⁄2 c
vegetable oil (any kind except olive)

Instructions

Sift flour with baking powder, salt and brown sugar (if using). In another bowl mix honey (if using), eggs, milk and oil. Whisk until smooth. Combine the wet ingredients with the dry until just blended. Do not over stir.

Cook on greased griddle or frying pan over medium heat.

Great additions to the batter: shredded coconut, blueberries, chocolate chips, or chopped nuts. 

Blueberry Muffins

Summary

Yield
12 muffins
SourceAnn Moore, Main Library
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 c
shortening
2 c
flour
3⁄4 t
salt
1 T
baking powder
2 T
sugar
1
egg, well-beaten
1 c
milk
1 c
blueberries

Instructions

Preheat oven to 425º. Cut shortening into sifted dry ingredients with pastry blender. Spoon a well into the center of the dry ingredients.

Combine egg, milk and blueberries. Mix these into dry ingredients just until dry ingredients are moistened. Batter will be lumpy.

Dip batter into greased muffin pans and bake for 20-25 minutes. Makes 12. 

Irish Soda Bread

Summary

Yield
1 loaf
SourceSally Joyce, Main Library (2008)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1 t
salt
1 t
sugar
1 t
cream of tartar
1 t
baking soda
2 c
all-purpose flour
4 c
whole wheat flour
2 c
sour milk (or fresh milk mixed with 1 T. plain yogurt)

Instructions

Preheat oven to 400º. Add salt, sugar, cream of tartar and baking soda to the all-purpose flour. Sift into a large mixing bowl. Add whole wheat flour and mix thoroughly with a round-ended knife, using a lifting motion to aerate the mixture. Make a well in the center and add sour milk, mixing until the dough leaves the sides of the bowl clean.

Knead into a ball, flatten slightly and place on a greased cookie tray. Cut a cross into the top of the loaf. Brush the top with a little milk and bake for 40 minutes. Remove from the oven, turn loaf upside down and return to oven for an additional 5 minutes. The loaf is done when it sounds hollow when tapped on the base.

Wrap the bread in a slightly dampened cloth and stand on its side to cool. Cut into quarters, slice and butter generously. 

Simple Crusty Bread

Summary

Yield
4 loaves
SourceJudy Herbst, Main Library (2008)
Prep time
45 minutes
Cooking time
50 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 T
yeast
1 1⁄2 T
kosher salt
6 1⁄2 c
unbleached, all-purpose flour (more for dusting dough)
 
Cornmeal

Instructions

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel or cookie sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. 

Quick and Easy Caramel Rolls

Summary

Yield
12 rolls
Source Karyl Hanhilammi, Main Library (2007)
Prep time
8 hours
Cooking time
25 minutes
Total time
8 hours, 25 minutes

Ingredients

1⁄2 c
nuts, chopped
1 pk
frozen dinner rolls
1⁄2
box 4-serving size butterscotch pudding mix (not instant)
1⁄2 c
firmly packed brown sugar
2 T
sugar
1 t
cinnamon
1⁄4 c
margarine, melted

Instructions

Grease and lightly flour a 9 x 13 inch pan. Sprinkle nuts on the bottom of the pan. Arrange frozen rolls on top of nuts. Mix together dry pudding mix, sugars, and cinnamon. Sprinkle over rolls. Drizzle on melted butter. Let sit overnight, uncovered, on kitchen counter. Bake at 325° for 25 minutes, then invert.

Hay Day’s Honey Apple Bran Muffins

Summary

Yield
20 muffins
SourcePam Cole, Lane Road Library (2007)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
safflower oil
1 t
pure vanilla extract
2
eggs
1 c
bran
1 1⁄2 c
whole wheat flour
2 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
1 3⁄4 c
apple, finely chopped (preferably Cortland or Northern Spy)
1⁄2 c
raisins
1⁄2 c
currants

Instructions

Preheat oven to 375°. In a bowl, beat honey and oil together. Add vanilla and eggs. Beat well. Put bran in separate bowl. Sift flour, baking powder, baking soda and salt into bowl with bran. Add to the oil mixture in thirds with the buttermilk. Do not overmix. Fold in the apples, raisins and currants. Fill muffin tins three-quarters full. Bake for 20-25 minutes. Let cool in muffin tins for 10 minutes before removing. Serve warm with butter. 

Delicious Pumpkin Bread

Summary

Yield
2 loaves
SourceMolly Hood, Friends of the UAPL (2007)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1 1⁄2 c
sugar
1 c
pumpkin
1⁄2 c
vegetable oil
1⁄2 c
water
2
eggs
1 2⁄3 c
flour
1⁄2 t
baking powder
1 t
baking soda
1 t
cinnamon
1⁄4 t
ground cloves
1⁄2 t
nutmeg
3⁄4 t
salt
1⁄2 c
walnuts
1⁄2 c
candied fruit, raisins or dates

Instructions

Preheat oven to 350°. In a bowl, combine sugar, pumpkin, oil, water and eggs; beat well. In separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Gradually add to pumpkin mixture and mix well. Stir in nuts and fruit. Pour into 2 greased loaf pans. Bake for 50-60 minutes or until a toothpick inserted into loaves comes out clean. Cool 10 minutes in pans before removing loaf to wire rack. 

Banana Bread

Summary

Yield
12 Servings
SourceSherry Peterson, Main Library (2006)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

2
ripe large bananas (or 3 small)
1 t
water
1 c
sugar
2 c
flour
1 t
baking powder
1 t
baking soda
1⁄2 c
shortening
2
eggs

Instructions

Mash bananas; add water and sugar and let sit for 15 minutes. Preheat oven to 350 degrees. Sift dry ingredients; add eggs and shortening. Mix in banana mixture. Pour into 2 loaf pans and bake 45-60 minutes.

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