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Homemaking - Recipes

Breads

Be sure to read the Bread Making Tips page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.

Eggnog Bread

Posted By: Michelle R.

This is from Better Homes and Gardens Christmas Cooking From the Heart. I love to triple the recipe and bring it to Christmas gatherings or wrap it in foil, add a bow and a tag and give it as a gift.

2 Cups all-purpose flour
1 Cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 beaten egg
1 cup dairy or canned eggnog
1/2 Cup butter, melted and cooled slightly
1 tsp. vanilla
1/2 tsp. rum flavoring

Grease the bottom and 1/2 inch up the sides of a 9X5X3 inch loaf pan;set aside. In a large bowl, stir together the flour, sugar, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the egg, eggnog, butter, vanilla, and rum flavoring. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Evenly spoon batter into prepared pan. Bake in a 350 oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Raisin Bran Muffins

Posted By: Tracie in SC

15 oz box raisin bran (8 cups)
1 qt buttermilk
1 c oil
2 1/2 c sugar
4 lightly beaten eggs
5 c flour
5 tsp baking soda
2 tsp salt
2 tsp vanilla

Mix in order in a large bowl. Let sit over night. (will keep in fridge 6 weeks) Fill paper lined muffin cups 3/4 full. Bake 400 12-15 mins until center is done.

Quick Rolls

Posted By: Laurajean

I got a couple of cans of pizza dough (you know, where the canned biscuits can be found in the grocery store). I am going to unroll the pizza dough, flatten it slightly. Then brush it with some olive oil and sprinkle it with some garlic salt and crushed rosemary. (And you could do this with any favorite herbs/seasonings) Then I will roll it up, jellyroll-style, and slice it (like cinnamon rolls). I will probably give it another brush of olive oil and may sprinkle it with some Parmesan cheese. If they turn out crummy, then I will just pop in those brown-n-serve lifesavers!

Pineapple-Zucchini Bread

Posted By: Jenileigh

3 eggs
2 c. flour
1 c. oil
2 t. baking soda
2 c. sugar
1 t. salt
2 t. vanilla
1/4 t. baking powder
2 c. shredded zucchini
1 1/2 t. cinnamon
1 (8.5 oz.) can crushed pineapple, well-drained
1 c. raisins or currants
3/4 t. nutmeg
1 c. chopped walnuts

Preheat oven to 350.
Beat together eggs, oil, sugar and vanilla until thick.
Stir in remaining ingredients.
Pour into 2 greased 5x9 loaf pans OR 3 smaller greased foil pans.
Bake for 1 hr. or until cake tester shows to be 'clean'.

Pumpkin Rolls

Posted By: StacyinTN

3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3/4 c. all-purpose flour

Combine all ingredients and mix well. On 17 1/2 X 11 1/2 cookie sheet that has been greased and floured, spread dough. Bake @ 375 for 10-12 min. Cover a dish towel with powdered sugar and flip pastry on top of towel. Roll up like a jelly roll and refrigerate for 1 hr.

Filling: 1 (8oz.) cream cheese
1 tbsp. butter
1 tsp. vanilla
1 c. powdered sugar
3/4 chopped walnuts (opt.)
1 c. cool whip (opt.)

Mix well, until creamy. Unroll pumpkin roll and spread filling. Reroll and cut.

Florentine Crescent Rolls

Posted By: Bobbi

1 10 oz pkg chopped spinach, thawed and drained
1 1/2 cups shredded cheddar cheese
2 tablespoons bread crumbs
3 crispy slices of bacon
2 8 oz cans Crescent Dinner rolls
Preheat oven to 375*F.

Mix together spinach, cheese, crumbs, and bacon in saucepan over low heat until cheese is melted. Or can microwave 2 1/2-4 1/2 minutes in microwave safe bowl. Unroll dough; separate into siteen triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with rounded teaspoons of spinach mixture. Roll up, starting with wide end. Place on greased cookie sheet. Brush dough with beaten egg. Bake 11-13 minutes or until golden brown.

FESTIVE FLORENTINE CRESCENTS

1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 lb. Velveeta cheese, cubed
1/4 c. dry bread crumbs
3 crisply cooked bacon slices, crumbled
2 (8 oz.) cans refrigerated crescent rolls

Combine spinach, Velveeta cubes, bread crumbs and bacon in 1/2 quart saucepan. Cook over low heat, stirring occasionally, until cheese is melted. Unroll dough, separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with approximately 1 teaspoon of cheese-spinach mixture. Roll up starting at wide end. Place on greased cookie sheet. Bake at 375 degrees for 11-15 minutes or until golden brown. You can make this ahead of time. When ready to serve, put in the oven to get crisp again.

Easy Pumpkin Muffins

Posted By: Linda1952

1 box Spice cake mix
4 egg whites
1 can pumpkin 14oz

Preheat oven to 350 degrees, bake 25-30 min. Spray muffin pans, regular ones or mini ones. Mix all together thoroughly. put in muffin pans and bake 25-30 min, or test to doneness by touching the top. Take out of oven and let cool 5-10 min remove from pans finish cooling. and enjoy.

Zucchini Bread

1/2 c. olive oil(can use light, might taste better)
1/2 c. applesauce
1 c. honey(can use 1/2 white grape juice conc.)
2 eggs(can use 2 whites to replace 1 egg)
2 c. grated zucchini
3 tsp. vanilla
3 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 c. whole wheat flour(can sub. 1/4 c. with flaxmeal or wheat bran)
1/2 c. chopped nuts

Mix in order in large bowl, stir till just moistened. bake in two loaf pans for one hour @ 350*(or 20-25 min. in muffin tins.

Whole Wheat Raisin Molasses Bread

Posted By: MicheleB

3/4 cup water
1 tablespoon vegetable oil
2 tablespoons Blackstrap Molasses
1 3/4 cups bread flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
2/3 cup Sun-Maid Raisins

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack. Makes one 1-pound loaf.

Rolls

Posted By: Jules in SD

1 cup warm water
2 T. butter
1 egg
2 T. sugar
1 T. powdered milk
1/2 T. salt
3 1/4 cups flour
2 1/2 t. yeast

Place ingred. in bread machine in the order listed. Run on dough program. Form into buns (I put 15 in a 9 x 13...or you can do 12, but they will be big) Grease the pan. Let rise for 40 minutes. Bake at 375 for 18-20 minutes. Butter the tops when you take them from the oven.

Cranberry Bread

From Cranberry Thanksgiving by Wende and Harry Devlin
Posted By: Pam McL

2 cups sifter all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

Dry Bread Crumbs

Posted By: C. Jane

This is from PBS's "Breaking Bread" with Father Dominic. To make bread crumbs, remove the crusts from stale (but not moldy) bread. Place crusts on an ungreased baking sheet. Bake in a preheated 300-degree oven 10 to 15 minutes; about halfway through, turn them over so they dry evenly. Remove from oven and let cool. Grind dried bread in an electric blender or food processor. If you only have a small amount of bread to crumble, place the dried bread in a plastic bag and crush it with a rolling pin until the crumbs are the desired texture. Dry bread crumbs stored in an airtight container will keep indefinitely.

Orange Pumpkin Loaf

Posted By: Pam-CO

1/3 cup butter or margarine
1-1/3 cups white sugar (I use Sucanet)
2 eggs
1 cup canned pumpkin (I sometimes use fresh)
1/3 cup water
1 orange
2 cups Spelt flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup chopped walnuts (I leave these out, at kids' request
1/2 cup chopped raisins or dates (I leave these out, too)

Preheat oven to 350. Grease one 9x5x3 inch loaf pan. Cream butter and sugar together well. Add eggs. Beat lightly. Add pumpkin and water. Stir. Cut and remove seeds from orange. Put in blender or grinder and grind complete orange including peel. Stir into batter. In a separate bowl, combine flour, soda, baking powder, salt, cinnamon, cloves, nuts, and raisins or dates, mixing well. Stir into batter. Spoon into greased 9x5x3 inch loaf pan. Bake in 350 degree oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

Oatmeal Pancakes

Posted By: Pam-CO

1-1/4 cup boiling water
1-1/4 cup raw milk or milk substitute (I use Soy milk)
2 cups rolled oats
2 tablespoons honey
2 tablespoons oil
2 eggs, beaten, or egg substitute
1 cup barley or spelt flour (I use Spelt)
2 teaspoons baking powder
1/2 teaspoon salt

Combine water, milk, oats and honey in bowl. Cover and let set 30-45 minutes. Stir dry ingredients together. Combine eggs and oil and add to oat mixture. Stir in dry ingredients just until moistened. Let set an additional 20 minutes. (I make this the night before and put it in the frig until morning).

Dumplings

Posted By: Wendy

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon shortening
3/4 cup milk

Mix flour, baking pwd, and salt together. Cut in flour with fork or pastry cutter, add milk. Drop by tablespoons into boiling broth. Coever closely and steam about 15 mintues. Makes 12 medium sized dumplings. I have 6 to feed. Four of us are 10 and under so usually one batch will work. These are light and fluffy.

Bread "By Hand" Recipes

Posted By: JanB

Here are three of my most used recipes.

Easy Yeast Rolls

1 C Warm Water
1 TBSP Sugar
1 egg
1 Pkg Yeast (approx 2 tsp)
3 TBSP butter
3 C flour (not self-rising)
1 tsp Salt

Dissolve yeast in warm water, let sit for 5 min. Mix all ingredients together till a soft dough forms. Knead until smooth (about 10 minutes, but usually less) Let stand in warm draught free place for one hour. Knead, shape, and let rise for one hour. Bake at 350 until golden brown.

White Bread

1 1/4 C lukewarm milk
3 C flour
1 TBSP + 1 1/2 tsp sugar
1 1/2 tsp salt
2 TBSP butter
2 tsp yeast

Mix all ingredients till a dough forms. Knead for about 10 minutes until dough is smooth and pliable. Let stand in warm draught free place for 1 hour. Knead, shap and allow to rest for at least 20 minutes before baking. Bake at 350 until brown.

French Bread

1 1/2 C warm water (110*) 1 TBSP yeast
2 TBSP sugar
2 TBSP vegetable oil
1 tsp salt
4 cups flour

Dissolve yeast and sugar in warm water and let stand for about 10 min. until creamy. Mix all ingredients together until a dough forms, turn out on floured surface and knead for about 8 minutes. (Until smooth and elastic). place in warm draught free place for about 1 hour (doubles in size). Knead, shape and let rest until doubled again, about 40 minutes. Bake at 400 for about 18 minutes.

TIPS: Just remember when kneading, to flour your surface and your hands. When letting dough rise, place in a lightly oiled bowl. I put mine in the oven with just the light on, and the bowl covered with cling film.

Pizza Loaf and Taco Puffs

Posted By: Pam McL

1 loaf frozen bread, thawed
1 pound ground beef
1/2 cup onion, minced
4oz can of mushrooms, drained
1 teas. salt
1/4 teas. pepper
8oz can tomato sauce
1 teas. paprika
1/2 teas. oregano
1/2 teas. garlic salt
1 cup cheddar cheese, shredded
3/4 cup mozz. cheese, shredded
2 Tbls. melted butter

Cook ground beef and onion; drain. Stir in mushrooms, salt, pepper, tomato sauce, paprika, oregano, and garlic salt. Simmer 30 minutes; cool. Punch down dough. Roll to 15" x 12". Lift to greased cookie sheet. Spoon meat down center third. Sprinkle with cheeses. Cut diagonally 1 1/2 inches apart on either sides of the filling. Criss-cross over filling. Brush with melted butter.

Bake 350 for 30 minutes. (I usually cut the dough with a pizza cutter before putting it on the cookie sheet. I don't cut it diagonally. Then I fold it onto itself and put it on the cookie sheet, then unfold.)

Taco Puffs

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (17.3 oz. each) large refrigerated biscuits
2 cups (8 oz.) shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. Flatten half of the biscuits into 4" circles; place on greased cookie sheets. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400 for 15 minutes or until golden brown. Yield: 5 servings.

Cranberry-Orange Muffins

Posted By: Pam McL

2 cups sifted all-purpose flour -- sifted
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
3 tablespoons melted shortening or salad oil
3/4 cup raw cranberries, chopped
2 tablespoons grated orange rind
2 tablespoons chopped nuts

Sift dry ingredients together into bowl. Measure remaining ingredients into a "hollow" in the dry ingredients. Stir only until all flour is moistened. Fill 12 greased muffin cups 2/3 full. Bake at 450 degrees F for 18 to 20 minutes. Makes 1 dozen muffins. If using self-rising flour, omit the baking powder and salt.

Cranberry Orange Loaf

Posted By: Pam McL

2 cups sifter all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

Cranberry Orange Bread #1

Posted By: Janet in WA

2c flour
1c sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 c butter or margarine
1 egg, beaten
1 tsp. grated orange peel
3/4 c orange juice
1 1/2 c fresh or frozen cranberries, chopped

Sift first 5 ingredients into a large bowl. Cut in butter until mixture is crumbly. Add the egg, orange peel, and orange juice; stir just until mixture is evenly moist. Fold in cranberries. Spoon into 9x5x3" loaf pan. Bake at 350 for 1hr. and 10min, or until it tests done with a toothpick. Cool before removing from pan.

Cranberry Orange Bread #2

Posted By: Janet in WA

(This one calls for nuts, and no orange peel, but you could omit the nuts and add orange peel if you'd like)

1c sugar
1 egg
1c fresh or frozen cranberries cut in half
2 Tblsp. oil
1/2c orange juice
2c flour
1tsp baking powder
1/2tsp salt
1/2tsp soda
1/2c chopped nuts

Stir ingredients together enough to moisten. Batter will be thick. Bake in greased loaf pan at 325 deg. for 1 hour. Best if baked a day before eating

Cinnamon Sticks

Posted By: Martha B

I took a package of breadsticks (from Pillsbury) and brushed on a layer of melted butter across the top. Then I dipped them in a mixture of cinnamon and sugar, laid them on the baking sheet and baked them at 350 for about 10 to 12 minutes. After they came out and slightly cooled, I dipped them in a little icing. It was so good and so easy. My family loved it!

Monkey Bread (Adaption)

Posted By: Martha B

I have a recipe for monkey bread in a cookbook. I did it a little different. I took a package of biscuits and cut each biscuit into 4 pieces. I dipped each in a cinnamon and sugar mixture and laid them around the bottom of a bundt pan. Once all the pieces were in the pan, I poured a little melted butter over the pan and baked it at 350 for 25 minutes. After cooling for about 10 minutes, I turned the bundt pan over and put the rolls on a plate. I drizzled icing over the top. You just pull the pieces off and it was so good.

*I used one can of biscuits for our family of 4 and had some left over. The Monkey Bread recipe calls for 2 packages of biscuits and instead of pouring icing on the rolls, they pour a minture of brown sugar and butter on the pan before baking. I felt that made it too much like caramel rolls, with the hard crust, but you may like that too.

EASY and FAST Cuban Bread

Posted By: Mary Leggewie

5-6 cups flour
2 Tablespoons dry yeast
2 Tablespoons sugar
1 Tablespoon salt
2 cups warm water (120-130 degrees-I just nuke 1 minute)

Mix the dough with most of the flour, and add the rest as needed. Knead until it's a just a little sticky and looks well blended and elastic (about 7-8 minutes) Place in a greased bowl, cover with a damp towel and let sit in a warm place for 15 minutes. Divide into 2 pieces. My mom makes 2 round loaves, but I prefer to roll it out until I have 2 bagettes (long skinny loaves like French bread in the store). Put slice marks on the top of it to help it when it expands as it bakes. I put non-stick spray on a cookie sheet and put the two loaves side by side lengthwise. Put it on an upper shelf in a COLD oven, and put a pan of HOT water on the lowest shelf. The steam from that pan is what gives the bread a crispy crust. Turn oven on to 400 degrees. I live a high altitude (5600ft) and it takes 30 minutes from the time I turn on the oven to the end of baking, but my mom says it takes her 40-50 minutes. Let it sit for 15-20 minutes before cutting or it will crush it as you cut it.

Spicy Pumpkin Bread

Posted By: Laura in TX

3/4 cup butter
2 1/2 cups sugar
4 eggs
16-oz can pumpkin
2/3 cup water
3 1/2 cups unbleached flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped nuts

In large bowl, cream together butter, sugar and 2 eggs. Add remaining eggs, one at a time, beating thoroughly. Stir in pumpkin and water. In separate bowl combine all remaining ingredients except nuts and mix well. Add to pumpkin mixture, and stir until batter is thoroughly blended. Fold in nuts. Spoon batter into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.

Pumpkin Bread

Posted By: Vickie L in La

1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 cup carsely chopped walnuts or pecans
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches. Mix sugar, pumpkin,oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.

Pecan Pumpkin Bread

Posted By: Vickie L in La

2 1/2 cups all purpose flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup oil
2/3 cup water
4 eggs
1 (16 oz.) can pumpkin (2 cups)
1 cup chopped pecans

Heat oven to 350 degrees. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans. Bake at 350 degrees for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Apple Dinner Rolls

Posted By: Cathe

1 1/4 cup apple juice concentrate
2 Tablespoons shortening
1 t. salt
3 1/2 cup white flour
1/2 cup mixed grain (7-grain hot cereal mix)
3 t. yeast

I dumped it in the bread machine on the "dough" setting, but I let it sit in there for an hour or so after the timer went off. I punched it down and let it rise until I had time to take care of it. Then I shaped it into balls and let them rise for a little while before baking at 350 degrees until they looked done.

EASY Potato Bread

Posted By: Mary Leggewie

5 tsp yeast
6 cups bread flour
2 Tbsp Sugar
3 tsp salt
1/4 cup butter, softened
1/8 cup oil
1 cup of the warm potato water
1 1/2 cups warm milk
1 mashed small potato

Peel and chop the potato and boil it in about 1 1/2 cups water. I mixed 8 minutes in a Kitchen Aid with dough hook, and then finished it by hand because my wrist is bothering me. It took about a total of 6 1/2 cups of flour, including dusting the board. Let rise in a warm place with a damp towel cover for about 45 minutes, or until doubled in size. Then divide into 2 loaves and let rise for another 30-35 minutes. Bake at 350 for 30-35 minutes. My mom said it was too much yeast and salt for her, so adjust if needed. I live at high altitude, so your quantities could vary slightly. If you want to use a bread machine, divide quantities in half and be sure it doesn't go over the pan in rising!

Grams' Zucchini Muffins

Posted By: Jeannie in Maine

4-6 C shredded zucchini
2 C carrots
2tsp vanilla
4 eggs(lg)
2 C brown sugar
1 C of vegetable oil
4 C flour(white)*
1T nutmeg
1tsp salt
1tsp baking soda
1tsp baking powder
2 C walnuts
2C raisins

*I have made this with whole wheat and it work..just heavier.. and with rice flour..very moist! Beat the oil,egg,sugar and vanilla together. Fold in the zucchini, carrots,raisons and nuts. Sift dry ingredients in seperate bowl(though I never do :o) ) and add to the wet mixture. Fold and mix gently..DO NOT OVER MIX!!! (Will be thick and almost pastey) Spoon in to paper lined tins or greased(yes do grease them or they stick!) muffin tins. Bake for 20-25 min. You can fillthem 3/4 to all the way full as they puff only slightly. Bake @ 375 degrees. Makes 36-40 muffins. Use toothpick to test for doneness as will appear moist on top.

Biscuits

Posted By: Cathe

First, my sauces. I am embarassed to say that my sweet and sour sauce consists of cider vinegar and sugar. I dump some vinegar and some sugar (instead of sugar, I will sometimes use pineapple juice) in the pan with the chicken or pork or whatever, then I stir in the thickening agent (I prefer a tablespoon or so of corn starch dissolved in cold water. Mix it in a cup before adding). Sometimes I add some soy sauce to that. I like Bragg's Liquid Aminos (a non-salted soy sauce) but usually we end up with the cheap stuff. Teriyaki sauce is usually soy sauce and some ginger. Add the thickener as above. Sorry I don't have real recipes. I do for biscuits, though. Biscuits are easy - I often have the boys make them. We like to use cookie cutters in the shape of stars, hearts, etc. to cut them instead of boring round ones!!!

Heat the oven to 400 degrees

1 C. white flour
1 C. whole wheat flour (or white)
3 t. baking powder
1/2 t. baking soda

Blend throughly with a fork the dry mixture above and 1/3 C. shortening

Pour in and stir only as long as necessary:
3/4 C. buttermillk or sour milk (I almost never have sour milk, so I add 1 t. of lemon juice or vinegar to the milk)

Dump the dough onto a well-floured table or counter and knead about 5 times - no more! Pat the dough flat with your hands. A rolling pin is usually not necessary. Cut out the biscuits and bake for about 10 minutes at 400 degrees. Watch them. I use my Pampered Chef baking stone. It is a good hot bread in less than 20 minutes from start to finish, and the last 10 minutes are in the oven so you have time to get the rest of dinner finished!

BANANA OAT MUFFINS

Posted By: Michelle R.

1 1/2 C. all-purpose flour
1 C. rolled oats (oatmeal)
1/2 C. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
3/4 C. milk
1/3 C. vegetable oil
1/2 t. vanilla extract
1 C. mashed bananas (2 large or 3 medium)

Combine flour, oats, sugar, baking powder, soda and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana and combine thoroughly. Stir the flour mixture into the banana mixture and stir until just combined. Line a 12 cup muffin tin with paper cups and divide batter among them. Bake at 400 for 18 to 20 minutes.

4 Grain and Seed Bread

Posted By: Karla B

1 tbl unbleached flour
1 tbl whole wheat flour
1 tbl sesame seeds
1 tbl conmeal
1/2 tsp baking powder
2 eggs, separated
1 pkt sugar substitute
1/8 tsp seasoned salt
2 tbl ricotta cheese, whole milk
2 tbl butter
1/8 tsp cream of tartar
1 tbl pumpkin seeds

Preheat oven to 350. Mix flour, seeds, cornmeal, baking powder. Beat in egg yolks, Sprinkle with sugar substitute and seasoned salt. Mix cheese with butter. Add dry ingredients to cheese mixture and blend well. Beat egg whites with cream of tartar until stiff. Fold into cheese mixture. Spoon into a small, oiled loaf pan. Sprinkle with pumpkin seeds and bake for 50 minutes. Cool on wire rack.

Mama D's Italian Bread

Posted By: Holly

3 cups warm water
1 tbsp. yeast
1/2 tsp. sugar
1 tbsp. salt
6-8 cups unbleached flour

Dissolve the sugar in the water, then sprinkle in the yeast to proof. Once proofed, add the salt and 4 cups of flour and beat until smooth - and beyond (I find that the more I beat the dough at this point, the lighter the bread is). Add in enough flour to make a good stiff dough, then knead until smooth and soft as a bambino's behind. Grease a good sized bowl and turn the bread over in it, lightly greasing all sides. I usually sprinkle the top with a bit of flour, then cover with plastic wrap. Leave to rise until doubled in a warm place. When doubled, punch down and divide into three parts. Briefly knead each, return to bowl, cover again and let rise. When doubled, pre-heat oven to 450 degrees. (I have a baking tile which I use for this bread, but good, heavy pans work well too). Knead gently and shape the dough into three "footballs". Place on a large, lightly greased baking sheet which has been sprinkled with corn meal (or two smaller ones). Cover with a cloth and let rise until doubled. Just before popping in the oven, score the bread with a sharp knife very lightly down the middle and mist bread with water. Turn the bread and mist every 5 min. (approximately 3 times) until the bread is golden brown and sounds hollow when tapped on the bottom.

Banana Bread

Posted By: Sheril

Heat oven to 350 deg. Grease loaf pan.
Mix sugar 1 cup, shortening 2 tbsp., and 1 egg. Stir in milk 1 cup.
Blend dry ingredients; then stir in. Dry ingredients are: 3 cups flour, 3 1/2 tsp. baking powder, 1 tsp salt (optional).
Mash 1 1/2 ripe banana. Blend in.
Blend in nuts (optional) 3/4 cup
Pour into pan and bake 60 minutes or until toothpick comes out clean from center.

Sourdough Bread

Posted By: JanB

heat 1 and 1/4 cup Buttermilk to 110 degrees Add 2 tsp yeast, and 1TBLSP + 1 1/2 tsp sugar. Set aside while you gather the other ingredients. In a bowl (or bread machine) put 3 cups flour (all purpose or bread) 1 1/2 tsp salt and 2 TBSP butter.

When yeast mixture has become foamy (about 5 minutes) pour over flour mixture and knead for 10 minutes or let machine take over. If not using a machine, let rise for about an hour (until doubled in size) punch down and divide, place into bread pans and bake at 400 degrees for about 20-25 minutes, or until nicely browned. Yields 2 small loaves

Plain old white bread uses same amount of regular milk instead of Buttermilk. If you prefer wheat bread, I would suggest no more than 2 cups of wheat flour to 1 cup of white. The texture comes out better.

Variation: Decrease your buttermilk by one or 2 tablesspoons and add 1 or 2 TBS of white vinegar to give it a more "sour" taste."

RESURRECTION ROLLS ~ HE HAS RISEN!!

Crescent rolls
Melted butter
Large marshmallows
Cinnamon
Sugar
Preheat oven to 35

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in. Give each child a marshmallow, this represents Jesus. Have him dip the marshmallows in melted butter, which represents the oil of embalming. Then, dip the buttered marshmallow in the cinnamon and sugar, which represents the spices used to anoint the body. Then, wrap the coated marshmallow tightly in the crescent roll (not like the typical crescent roll up...but, bring the sides up and seal the marshmallow inside) this represents the wrapping of Jesus' body after death. Place in 350 oven for 10-12 minutes. The oven represents the tomb and reminds them of the three days. When the rolls have cooled slightly, the children can open their roll (cloth) and discover that Jesus is no longer there, He IS RISEN! The marshmallow melts and the crescent roll is puffed up, but empty. Then, the children can eat them!

Pumpkin Bread

Posted By: Debbie E.

3 cups of sugar (I have cut down the amount and my family still liked it)
4 eggs
1 cup of oil
2/3 cups of water
2 cups of cooked pumpkin
1 1/2 cups of chopped pecans
3 1/2 cups of flour
1 1/2 tsp. of salt
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

1. Beat sugar and eggs together; add oil, water, pumpkin and pecans and mix well.
2. Combine remaining ingredients and stir into pumpking mixture, mixing thoroughly.
3. Bake in two large greased loaf pans, filling pans half full, at 350 degrees for one hour or until golden brown.

Red Lobster's Cheddar Bay Biscuits

Posted By: Michele B

2 cups Bisquick baking mix
1 3/4 c. shredded cheddar cheese
2/3 c. milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 tsp. parsley flakes

Preheat oven to 450 degrees. Combine bisquick, 1 cup of the cheddar cheese, milk, and 1 Tbsp. of the melted butter in a medium bowl. Mix by hand until well-combined. Pat out the dough. Cut biscuits to your liking. Sprinkle the parsley over the top of the biscuits, then top with remaining cheese. Bake for about 10 minutes or until the cheese on top begins to slightly brown. Combine the remaining butter with the garlic powder and brush it over the tops.

Cheddar and Chive Bread

Posted By: Michele B

1 loaf baguette or French bread, split lengthwise, then cut in 1/2 2 cups shredded sharp cheddar cheese 10 blades fresh chives, chopped

Heat broiler. Lightly toast bread under hot broiler. Remove bread from broiler and cover with shredded cheddar cheese. Sprinkle cheese liberally with chopped chives and set aside. When you are ready to serve your meal, return bread to broiler to melt cheese. When cheese is bubbly and lightly browned, remove bread from broiler and cut into 2-inch slices.

Stuffed Garlic Bread

Posted By: Michele B

loaf French or Italian bread, about 22-inches in length
12 tablespoons unsalted butter, softened
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
1 1/2 teaspoons seasoning salt
2 teaspoons minced garlic
1 tablespoon finely chopped parsley
1/4 teaspoon salt
1 tablespoon olive or vegetable oil
3/4 pound fresh mild or spicy Italian sausage, removed from the casing
1 cup thinly sliced yellow onion
1/2 cup thinly sliced green bell pepper
Pinch crushed red pepper
1 tablespoon chopped garlic

Preheat the oven to 375 degrees F and line a large baking sheet with aluminum foil. Using a serrated bread knife, cut the bread in half lengthwise. Lay the two halves of bread cut-side up on the lined baking sheet. In a small mixing bowl combine the butter, olive oil, grated Parmesan, seasoning salt, garlic, parsley, and salt and mix well with a rubber spatula or fork. Spread the butter mixture evenly onto the two halves of bread. Place on the baking sheet and bake until just starting to get bubbly but not brown, about 10 minutes. Remove from the oven. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring and breaking up with a large wooden spoon, until cooked through and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the onions, peppers, and red pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat, add the sausage back to the pan, and stir well. Spread the sausage mixture evenly over the bottom half of the French bread and cover with the top half. Wrap in aluminum foil and return to the oven to warm through and for the flavors to blend, 5 to 6 minutes. Remove bread from the oven, slice and serve immediately.

Crusty Garlic and Herb Bread

Posted By: Michele B

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread

Preheat oven to 450 degrees F. Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined. Slice the bread into 1-inch thick slices. You will need 12 to 16 slices. Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

Bruschetta

Posted By: Dadia

12 pcs. crusty Italian Bread, 1" thick
1/3 to 1/2 c. olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 T. chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled and cut in half lengthwise
salt and pepper

Toast bread over a grill or a very hot oven of 425 deg. Brown on both sides, remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place garlic cloves in separate bowl. Serve bread warm and rub garlic clove on bread, top with mixture and sprinkle with salt and pepper. I also like to sprinkle w/grated parmesan cheese and put under the broiler for just a minute to heat through.

Presto Focaccia

Posted By: Dadia

One 1-lb. frozen bread dough or pizza dough, thawed
2 T. extra-virgin olive oil
1 T. chopped fresh rosemary

Knead 1 T. of oil and the rosemary into the dough. Place on a floured surface and roll out into an approximately 8"-by-12" rectangle. Place on an ungreased baking sheet and let rise in a warm, draft-free area for about 45 minutes. Make indentations in the dough with your fingers and brush with the remaining olive oil. Bake @ 400 deg. 10 to 12 minutes, or until golden. Serve warm. Serves 6 to 8.

Cheddar Bay Biscuits

Posted By: Dadia

2 C. Bisquick
1/2 C. water
3/4 C. grated sharp Cheddar cheese
1/4 C. butter
1 t. parsley flakes
1/2 t. garlic powder
1/2 t. Italian seasoning

Preheat oven to 450 degrees. Mix Bisquick, water and cheese in a bowl. Roll out dough on floured surface to 1" thick. Cut biscuits with cutter and place on ungreased baking dish. Melt butter and seasonings together. Brush this on the biscuits and bake 8 to 10 minutes until golden brown.

Zucchini Brown Sugar Bread

Posted By: Michele B

2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs 3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not over mix. Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Variation: Brown-Sugar Carrot Bread. Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

The Fastest Cinnamon Rolls

Posted By: Michele B

Dough: 3/4 cup cottage cheese
1/3 cup sugar
1/3 cup cultured buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons for brushing
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling: 2/3 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground allspice (optional)
1/4 teaspoon ground cloves (optional)
Vanilla Icing: 2/3 cup confectioners' sugar, sifted
3 to 4 teaspoons cold cultured buttermilk
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees. Grease a 9-inch square or round baking pan. Set aside.

Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder, baking soda, and salt to the work bowl and pulse until the dough clumps like a biscuit dough, 8 to 10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth. Do not overwork the dough. Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle. Brush the entire surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges.

To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough. Pat to press the sugar into the surface. Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal, leaving the ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the rolls cut side up, showing the spiral design, in the baking pan.

Place immediately on the center rack of the oven and bake for 25 to 30 minutes, or until golden brown and firm to the touch. Remove the pan from the oven and run a metal spatula around the edges of the rolls. Lift the rolls out of the pan one at a time, and place them right side up on a wire rack positioned over a plate or a piece of waxed paper. To glaze, place the ingredients for the icing in a small bowl or 2-cup liquid measuring cup (the spout makes pouring easy). Using a small wire whisk, beat until smooth and thick, pourable consistency. Adjust the consistency with additional drops of buttermilk. Drizzle the icing in a zigzag pattern over each roll. Let the rolls stand for at least 15 minutes before serving

Banana Pecan bread for 1.5 lb loaf (Machine recipe)

Posted By: FLDonna

2/3 c water
3/4 cup mashed ripe banana (very ripe)
2 T butter of margarine, softened
1 large egg, lightly beaten
3 1/4 c. bread flour
3 T sugar
1 1/4 t. salt
2 1/2 t. bread machine yeast
1/2 c. chopped pecans

Attach kneading blade if not in already.
Place ingredients in this order...
water, banana, butter, egg, flour, sugar, salt.
With finger, make a small indentation on one side of the flour. Add yeast to indentation, making sure it does not come in contact with the liquid ingredients (this is especially important if the machine is on timer)
Sprinkle nuts onto flour
Place pan in machine, close lid.
Press menu button for sweet bread (or whatever your machine says)
Press color button for desired crust color
Press loaf size to 1.5 lb
Start.

Hobo Bread #1

1 1/2 cups of hot water
3 3/4 cups of raisins
4 teaspoons of baking soda
1/4 cup of margarine
1 1/4 cup of brown sugar
1 1/4 cup of granulated sugar
2 teaspoons of vanilla extract
3/4 teaspoon of salt
4 cups of flour
2 eggs, large

Preheat your oven to 350F. Take 7 - 14 ounce tin cans and grease thoroughly (or use loaf pans). In a large bowl, pour hot water over raisins. Stir in baking soda and mix well. Add margarine. Mix while still hot. Now add the balance of ingredients. Fill the cans about half full and bake 50 to 60 minutes. Cool in the cans. Freezes well

Hobo Bread #2

1 cup of chopped dried apples, packed
1/2 teaspoon of baking soda
2 cups of boiling water
1 stick of butter, melted
1/2 cup of brown sugar, packed
1 egg, beaten
1/2 cup of milk
2 cups of self rising flour

Place the apples and baking soda in a bowl. Pour the boiling water over them, and cover. Let it cool, for 20 to 30 minutes. Stir in the butter, eggs, and sugar, mix well. Stir in the milk and then flour, mix well. The mixture should be soft and moist like biscuit dough, if not, add a bit more milk. Put it in an 8 x 8x inch pan and bake at 350F. for 35 to 40 minutes.

HOBO BREAD #3

1 1/2 cups of raisin
2 teaspoons of baking soda
1 cup of boiling water
1 cup of sugar
1 egg, beaten
2 cups of flour
3 tablespoons of shortening
1 teaspoon of salt

Soak the raisins with the baking soda in the boiling water. Mix and let it stand until cool. Add the rest of the ingredients. Pour into a greased bread pan. Bake at 350F. until toothpick inserted into the center comes out clean.

WHITE BREAD: (Basic Recipe)

Posted By: Michele B

2 1/2 cups all purpose flour
2 pkgs dry yeast (1 Tbsp = 1 Pkg)
1/4 cup sugar
1 Tbsp salt
Lightly spoon flour into measuring cup, level off.
Combine all above in a large mixer bowl; blend.
1 cup water
1 cup milk
1/4 cup cooking oil
Heat in a saucepan until very warm (120 to 130F)
2 eggs, beaten
Add eggs and liquid to flour mixture.

Mixing - Blend at low speed until moistened; beat 3 minutes at medium speed. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes). Rising - place dough in a greased bowl; cover with a cloth or loose fit lid. Let rise in a warm place until light and double in size, about 45 minutes. Shaping and Baking - Punch down dough to remove air bubbles; divide dough into two parts. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows). Cover, let rise in a warm place until light and doubled in size, about 30 minutes. Bake at 375=B0F according to shape until loaf sounds hollow when lightly tapped. Immediately remove from pans; cool. (If loaf becomes too brown, cover with tin foil during last 10 minutes of baking.)

WHOLE WHEAT BREAD - (Basic Recipe) Follow white bread recipe. After beating with mixer, stir in 3 cups of Whole Wheat flour in stead of white, knead in 3/4 to 1-1/4 cups white flour.

MEDIUM RYE BREAD - (Basic Recipe) Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.

NOTES: At high altitudes (5000 feet plus) - after first rising, punch down dough and then allow to rise a second time in the bowl. Decrease the first (and second) rising periods by 15 minutes each.

INGREDIENT VARIATIONS (may be used in any of the above basic bread recipes) Ingredients stirred in are added with the flour as it is stirred in.

SPECIALTY WHITE BREAD VARIATIONS - use Basic White Bread Recipe

FRENCH BREAD
Reduce sugar to 1 Tbsp
Omit milk and eggs
Use 2 cups water
Reduce stirred in flour to 1-1/2 to 2 cups.
Knead in 1/2 to 1 cup flour.
Increase first rise to 1 hour.
Shape and bake according to Shaping and Baking directions for a French Loaf or Rolls.
Brush with beaten egg just before baking.

RICH EGG BREAD - use Basic White Bread Recipe
Increase sugar to 1/3 cup
Decrease water to 3/4 cup
Use 3 eggs

SOUTH OF THE BORDER LOAF - use Basic White Bread Recipe
Decrease sugar to 1 Tbsp
Decrease milk to 1/2 cup
Increase stirred in flour to 3-1/2 to 4 cups. With this flour, stir in the following:
1/2 cup sour cream
1/2 cup chopped olives
1/2 cup chopped onion
1 cup shredded Cheddar or Monterey Jack cheese
1/4 tsp garlic powder
1 to 4 TBSP minced green chilies (optional)
Shape and bake according to directions for regular or round loaves, or rolls.

SWEET DOUGH - use Basic White Bread Recipe
Increase sugar to 1/2 cup
Eliminate water
Use 2 cups milk
Substitute butter or margarine for oil

CINNAMON SWIRL - use Sweet Dough Recipe. Pat each half of dough into a 7x14-inch rectangle; spread with 1 Tbsp butter or margarine. Combine 1/2 cup sugar and 2 Tbsp cinnamon; sprinkle half of mixture over each rectangle. Starting with the 7-inch side, roll jelly-roll style. Seal all edges tightly. Shape and bake according to instructions for a regular loaf.

SPECIALTY DARK BREAD VARIATIONS - follow Whole Wheat or Medium Rye Basic Recipes

DELICATESSEN RYE BREAD - use Basic Med-Rye Recipe. Omit sugar, water and 1 egg. For warm liquid, heat 1-3/4 cups milk, 1/4 cup molasses, 1/4 cup cooking oil and 1 square unsweetened chocolate (chocolate does not need to melt). Along with stirred in flour at 1 Tbsp Caraway Seed (optional) Stir in 1/4 to 1 cup white flour with the rye flour. Do let the dough to rise until double. Increase first rise to about 1 hour and the second to about 40 minutes. Increase the baking temperature to 400 degrees. Bake loaves 30-40 minutes.

HEARTY WHOLE WHEAT LOAVES - use Basic Whole Wheat Recipe. Substitute 1/4 cup brown sugar for the white sugar. Along with the stirred in flour add 1/2 cup each Wheat Germ and Rolled Oats and 2 Tbsp Sesame Seeds. Decrease kneaded in white flour to 1/4 to 3/4 cup. Increase first rise to about 1 hour.

LIGHT PUMPERNICKEL BREAD - use Basic Med-Rye Recipe. Eliminate sugar Decrease water to 3/4 cup. Heat 1/4 cup molasses with other liquids. Along with stirred in flour add 2 Tbsp caraway seeds.

100% WHOLE WHEAT BREAD - use Basic Whole Wheat Recipe. Eliminate white flour. Stir in 3 to 3-1/2 cups whole wheat flour; knead in a further 1/2 to 1-1/2 cups whole wheat flour.

SHAPING AND BAKING INSTRUCTIONS

Use half of dough to make each shape. Using solid shortening, generously grease pans. If desired, just before baking, slash top of loaf in any design using a sharp knife.
BAKE BREADS at 375 degrees F:
All Loaves - 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
All Rolls - 10 to 20 minutes.
Regular Loaf: Use a 9x5 or 8x4-inch loaf pan. Press dough into pan; insert fingers between pan and dough to round edges.
Round Loaf: Use an 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Form dough into round ball; flatten slightly.
French and Oblong Loaf: (Use a large cookie sheet)
FRENCH: form dough into 14-inch loaf; taper ends.
OBLONG: form dough into 8 to 10-inch oblong loaf; round ends.
ROPE SHAPED LOAVES
Shape half of dough into a 26-inch rope; form into any desired shape described below.
COIL: Use 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Beginning at center of loaf, roll rope into snail shape; tuck tail under.
TWIST: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Cut rope in half to form two 13-inch ropes. Twist together; seal ends.
FIGURE EIGHT: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Form rope into figure-eight; seal ends.
DOUGHNUT: Use cookie sheet. Form circle by bringing ends of rope together; seal. Flatten circle to 1-1/2 inch thickness.
ROLLS - (use large cookie sheets)
ROUND: Form dough into 12 2-inch balls.
VIENNA: From dough into eight 6-inch oval rolls; flatten slightly.
BREADSTICKS: Cut dough into walnut size pieces. Roll with hands into 5-inch sticks.
BREAD GLAZES - use any of the following glazes to create different crusts.
Soft Buttery Crusts: Brush loaves with softened or melted butter or margarine AFTER BAKING.
Crisp Shiny Crust: Brush loaves with a mixture of 1 egg and 1 Tbsp water
JUST BEFORE BAKING. May be sprinkled with poppy or sesame seed.
Delicatessen Crust: Remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp cornstarch and 1/4 cup water that has been heated to boiling. Return to oven to finish baking.
Cinnamon/Sugar Crust: Brush loaves with 2 Tbsp melted butter or margarine; sprinkle with mixture of 2 Tbsp sugar and 1/2 tsp cinnamon
AFTER BAKING. Slightly Crisp, Shiny Sweet Crust: Brush loaves with a mixture of 1 Tbsp each of sugar and water AFTER BAKING.

Crockpot Banana Nut Bread

Posted By: Michele B

1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking

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