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----- Recipe via Meal-Master (tm) v8.00
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 10 servings
 
    3/4 c  Flour, whole wheat
    3/4 c  Flour, all purpose
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Sesame seeds
      2 ts Poppy seeds
    3/4 c  Orange juice
    1/4 c  Honey
      2    Eggs
    1/4 c  Oil, vegatable
    1/2 c  Cereal, bran
 
  Stir together flour, baking powder, salt and seeds.  In large bowl,
  beat together orange juice, honey, eggs and cereal.  Let stand 2
  minutes.  Add flour mixture, stirring only until well combined.
  Spread evenly in greased 8.5" x 4.5" x 2" loaf pan.  Bake at 350F
  about 40 minutes.  Let cool 10 minutes and remove from pan.  Cool
  completely before slicing.
  
  
  
  
     Title: Whole Wheat Bread (Machine)
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 ts Yeast, dry
  2 1/4 c  Flour, bread
    3/4 c  Flour, whole wheat
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Milk, dry skim
  4 1/2 ts Shortening or sweet butter
  1 1/4 c  Plus 1 T lukewarm water
 
  Put dry yeast in inner pot. Add all remaining ingredients except
  water. Carefully pour in lukewarm water. Press the Select button for
  white bread. Press the Start button. (When using the preset timer,
  refer to the instruction manual.) After taking out the baked bread
  from the auto bakery, slice it as desired.





      Title: Refrigerator Rise White Bread
 Categories: Breads
      Yield: 4 servings
 
  6 1/2 c  Unbleached Flour *
      2 T  Sugar
  2 1/4 c  Hot Water (130 degrees F.)
      2 pk Active Dry Yeast
      1 T  Salt
    1/4 c  Butter or Margarine **
 
  *     Use up to this much flour.  Use only enough flour to make a soft dough
  and to keep from sticking when kneading. ** Butter or margarine must be
  at room temperature or use the same amount of vegetable oil.
  In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt.
  Stir in the hot water and when mixed, beat with an electric mixer at
  medium medium speed  or with a wooden spoon for 2 minutes, scraping
  sides of bowl occasionally.
  Add butter and 1 cup more of the flour; when mixed, beat at medium
  speed or by hand for 2 minutes, scraping bowl occasionally.  With
  wooden spoon, gradually stir in enough of the remaining flour to make
  a soft dough.
  Turn dough out on lightly floured surface (use some of the remaining
  flour) and knead for 8 to 10 minutes until dough is smooth and
  elastic, adding only enough flour to keep dough from sticking.
  Cover dough with bowl and let stand 20 minutes.
  In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a
  large baking sheet.
  Uncover dough and knead briefly; divide in half and place in pans or
  on baking sheet.  Brush 2 sheets of plastic wrap with oil and cover
  loaves loosely.
  Refrigerate for 2 to 24 hours.
  When ready to bake, remove from refrigerator, uncover and puncture any
  surface bubbles with a skewer or wooden toothpick.  Place in an
  unheated oven; turn on oven to 350 degrees F.   Bake 40 to 60 minutes
  or until done.
  Cool loaves on wire rack.    Makes 2 loaves
  
  
  
  
  
     Title: BROWN BREAD
 Categories: Breads
      Yield: 16 servings
 
      1 c  Yellow cornmeal
      1 c  Rye flour
      1 c  Whole wheat flour
      2 t  Baking soda
      1 t  Salt
      1 c  Black raisins or currants
      2 c  Buttermilk
    3/4 c  Dark unsulfured molasses
 
  Mix cornmeal and flours in a large bowl with the baking soda,  salt,
  and raisins.  Beat together liquids in a separate bowl.   Vigorously
  blend liquids into dry ingredients with a wooden spoon,  then  pour
  into two well-greased or buttered one-pound coffee cans.  Butter two
  6" squares of foil and tie around the tops of the coffee cans  with
  string. Place on a rack in a closely covered pot, pour 2" of water
  into the pot, and weight down the cover for a tight seal and steam
  for three hours. Do not open the pot until at least two hours have
  passed. Let cool 20 minutes before unmolding.
  
  
  
  
  
    Title: Basic White Bread
 Categories: Breads
      Yield: 2 servings
 
      2 c  Warm milk (110-120 F.),
      2 tb Sugar,
      1 pk Active dry yeast,
    1/4 c  Melted unsalted butter,
      2 tb Salt,
      6 c  White flour,
    1/3 c  Rye flour (optional), and
      1 c  Wheat bran (optional).
 
                                 INSTRUCTIONS Mix: 2 cups warm milk
  (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast.
  Stir well until the yeast is completely dissolved, and allow the
  yeast to proof.  If you wish, you may use water instead of milk, and
  then add 2/3 cup of powdered milk to the first solid ingredients used
  below. Once the yeast has proofed, transfer the yeasty liquid to your
  main mixing bowl and mix in:
         1/4 cup melted unsalted butter, and
         2 TBSP salt.
  
  If you used water to proof your yeast in, remember to add the 2/3 cup
  of powdered milk at this point.
  
  You may add 1/3 cup of rye flour at this point.  It will greatly
  enhance the texture of the bread. You may also add 1 cup of wheat
  bran at this time. While this will darken the bread quite a bit, and,
  of course, add some bran to it, it will not change the taste of the
  bread very much. Some people prefer the taste of the bran'ned bread,
  others can't tell the difference blindfolded. If you use either of
  these additions, the amount of total white flour will need to be
  adjusted.
  
  Now add:
        4 to 5 cups of white flour one cup at a time, stirring
  constantly, until the dough is rather stiff.
  
  Knead the dough in a mixer, or on a floured board or marble slab.
  Add more white flour as needed as the dough gets sticky, up to 1 or 2
  more cups. The limit is about 6 cups of total flour.  Continue
  kneading until the bread is supple, satiny, and no longer sticky.
  
  Butter or oil a bowl and place the dough in it, rolling the dough, so
  as to cover the entire surface with butter or oil.  Cover and allow
  to rise until doubled in size, about 1 1/2 to 2 hours.
  
  Punch down the dough, knead the dough for another 4 to 5 minutes.
  Divide into two equal parts, shape into loaves. Place loaves into
  well-buttered 9" x 5" x 3" bread pans, cover, and let rise until
  again doubled in size. Slash the loaves with a sharp knife or a
  single-edged razor blade.  You may brush the loaves with lightly
  beaten egg whites, or water.  Bake in a pre-heated 400 F oven for 40
  to 45 minutes, or until the bread sounds hollow when tapped with the
  knuckles.
  
  Remove the loaves from their pans, and put them back into the oven
  for a few minutes longer to become crisped. Note - don't leave them
  in the oven too long for crisping, for crisping can quickly turn into
  burning!





    Title: Irish Soda Bread
 Categories: Breads
      Yield: 1 servings
 
      4 c  All purpose flour
      4 ts Baking powder
      1 ts Baking soda
    3/4 c  Sugar
    1/4 ts Salt
      1 pk Big box of raisins
      3 tb Caraway seeds
      1 c  Milk
    1/2 pt Sour cream
      2 ea Eggs
 
  take all the dry ingredients, raisins and caraway seeds and mix
  together with fingers. Add milk, sour cream & eggs. Mix with spoon,
  batter will be sticky. Grease & dust with flour a 9" round cake pan.
  Even batter out in pan. With a sharp knife make an X across the
  center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown.



 
 
      Title: Peanut Butter Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour
    3/4 c  Sugar
      1 tb Baking powder
      1 ts Salt
    3/4 c  Peanut butter
    1/4 c  Melted butter
      1 c  Milk
      1 ea Egg, slightly beaten
 
  Preheat oven to 350 degrees.  Grease and flour a loaf pan.
  Combine flour, sugar, baking powder, and salt.  Cut in peanut butter
  to resemble coarse meal.  Add butter, milk and egg.
  
  Bake 50-55 minutes.  Cool completely before slicing.
  
  
  
  
  
      Title: Farm Journal's Sourdough White Bread
 Categories: Breads
      Yield: 3 servings
      1 c  Sourdough starter
      2 c  Warm water (105 - 115 F)
  2 1/2 c  Sifted flour
      1 pk Active dry yeast
    1/4 c  Warm water (105 - 115 F)
      1 c  Milk
      3 tb Sugar
      2 ts Salt
      3 tb Butter or margarine
      9 c  Sifted flour
      1 tb Butter or margarine, melted
  Makes 3 loaves.
  In a large glass, stoneware or plastic bowl, using a wooden spoon,
  stir together starter, 2 c warm water and 2 1/2 c flour until well
  blended. Cover loosely with plastic wrap.  Let stand in a warm place
  (85 F) at least 12 hours.
  In a small bowl, sprinkle yeast over 1/4 c warm water; stir until
  dissolved.
  In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T
  butter until warm (105 - 115 F).  Remove from heat, stir in yeast
  mixture.
  Stir yeast mixture into starter mixture.  Stir in 2 1/2 c flour until
  well blended.  Cover loosly with plastic wrap.  Let rise in a warm
  place until almost doubled, about 45 minutes to one hour.
  Stir down batter, Gradually stir in enough additional flour to make a
  soft dough,  Turn out dough onto lightly floured surface, knead until
  smooth and elastic, about 5 to 7 minutes.
  Divide dough into thirds, cover and let rest 10 minutes.
  Shape each third into a loaf.  Place each into a greased 8 1/2 x 4
  1/2 x 2 1/2 loaf pan.  Cover and let rise until doubled, about 45
  minutes to one hour.
  Bake in 375 F oven 40 minutes, or until loaves are golden brown and
  sound hollow when tapped.  Immediately remove from pans.  Brush tops
  of hot loaves with melted butter.  Cool on racks.
  
  
  
  
  
     Title: Spoon Bread
 Categories: Breads
      Yield: 6 servings
 
      2 c  Milk
      1 ts Salt
    1/2 c  Corn meal
      3 ea Eggs separated
      2 tb Butter
    1/2 ts Baking powder
 
  Preheat oven to 350 degrees.  Grease a 1 qt. casserole.
  
  Bring milk to a boil.  Add salt to cornmeal.  Add to milk. With wooden
  spatula, stir until thick, about 5 minutes.
  
  Beat in yolks, butter and baking powder.  Let rest a few minutes. Beat
  whites until stiff. Fold in. Place in casserole.
  
  Bake 40 minutes, until puffed.
  Serves 6
  
 



      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads
      Yield: 1 servings
 
      1    10-oz. package frozen
           - strawberries, in syrup,
           - thawed, undrained
      2    Eggs
    3/4 c  Oil
  1 1/2 c  All-purpose flour
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Baking soda
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in
  small bowl and wisk thoroughly.  Sift remaining ingredients into
  large bowl. Make well in center.  Pour in eggs and puree and blend
  well using wooden spoon. Pour into 9x5-inch loaf pan.  Bake until
  tester inserted in center comes out clean.  About 1 hour and 10
  minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
  
  
 
 
 
      Title: Pumpkin Bread
 Categories: Breads, Cakes, Desserts
      Yield: 3 servings
 
  2 1/2 c  Unsifted all purpose flour
  1 1/2 ts Baking soda
      2 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      2 c  Sugar
    1/2 c  Butter, softened
  1 1/2 c  Canned solid pack pumpkin
    1/2 c  Water
      3    Eggs
      1 c  Chopped walnuts
    1/2 c  Raisins
 
  Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside.
  combine flour, baking soda, cinnamon, baking powder, salt, ginger and
  cloves;set aside.In a large bowl cream sugar and butter until light
  and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour
  mixture until well blended. Fold in nuts and raisins. Pour equal
  amounts into prepared pans. Bake until a cake tester inserted in the
  center comes out clean, 35-40 minutes. cool in pans for 10 minutes.
  Loosen with a metal spatula; turn out onto wire racks to cool.
  
  Posted on Prodigy by: Sandy Van Bibber (XWCG89A)





    Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
  2 1/2 c  White flour
    1/2 t  Salt
      1 T  Cinnamon
      1 ea Egg
      2 t  Baking powder
    1/2 c  Sugar
      8 oz Applesauce
      1 c  Skim milk
 
  Mix the dry ingredients together and add the applesauce, then the egg
  and milk.  Pour into nonstick loaf pan and bake at 350F for 50 min.
  Remove and cool.  Cal: 77 (slice); Fat: 1/10g.





      Title: Banana Coconut Bread
 Categories: Desserts, Breads
      Yield: 8 servings
 
      1 c  Currants
      3 c  Flour
      1 t  Baking soda
      2 t  Cinnamon
    2/3 c  Sweetened coconut
      1 c  Packed brown sugar
    1/3 c  Buttermilk
    1/2 c  Dark rum
      1 t  Salt
      1 t  Baking powder
    1/2 t  Grated nutmeg
    1/2 c  Vegetable shortening
      2 ea Eggs beaten lightly
      1 c  Mashed ripe banana
 
  Heat rum and place in bowl with currants 1 hour.  In separate bowl,
  sift together flour, sal, baking soda, baking powder, cinnamon,
  nutmeg, and 1/2 cup of the coconut.  In a large bowl, cream vegetable
  shortening and brown sugar till combined.  Add eggs and beat well.
  Stir in buttermilk, banana and currant mixture.  Combine well.  Add
  flour mixture and stir till just combined.  Spoon batter into greased
  loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in
  preheated 350 F degree oven 60 to 70 minutes or till don .  Makes 1
  loaf.





     Title: Brown Seed Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour, all purpose
      1 c  Natural bran
      2 T  Sesame seeds
      1 T  Baking powder
      1 t  Salt
      2 c  Plain yogurt
      1 c  Whole wheat flour
      1 c  Quick cooking rolled oats
      2 T  Poppy seeds
  1 1/2 t  Baking soda
    1/4 c  Liquid honey
 
  In large bowl, combine all-purpose and whole wheat flours, natural
  bran, rolled oats, sesame and poppy seeds, baking powder, baking soda
  and salt; stir in honey. Add enough of the yogurt to make sticky
  dough. Knead lightly in bowl until dough is well blended. Fit dough
  into one greased 9x5 in. (2L) loaf pan.  Bake in 375F oven for 40
  min., or until tester comes out clean.


 
 
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese, Fruits
      Yield: 4 servings
 
      8 oz Dates; finely chopped
    3/4 c  Water; boiling
    1/4 t  Salt
    1/2 c  Sugar; granulated
      4 oz Cheddar md, shredded
      2 t  Butter
  1 3/4 c  Unbleached flour; sifted
      1 t  Baking soda
      1 ea Egg; lg, well beaten
      1 c  Walnuts; chopped
 
  Preheat the oven to 325 degrees F.  Place the dates and butter in a
  small bowl and pour the boiling water over them.  Let stand for 5
  minutes. Stir the dry ingredients together in a large bowl.  Add the
  date mixture, egg, cheddar and nuts.  Mix until just blended and
  spoon the mixture into a well greased 9 X 5-inch loaf pan.  Let stand
  for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or
  until a wooden pick inserted in the center of the loaf comes out
  clean.  Turn out onto a rack and cool before slicing. NOTE:  The
  flavor improves is the bread stands overnight before serving.


 
 
 
    Title: Chedder Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings
 
      1 t  Sugar
      1 pk Dry yeast
      2 T  Butter
      4 c  Flour
      1 T  Salt
      1 c  Warm water
      1 c  Warm milk
      1 ea Egg beaten
      2 c  Shredded sharp chedder
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.
  Let stand 10 minutes, then stir well.  Stir in warm milk, butter and
  beaten egg.  Combine 2 cups flour, cheese and salt.  Stir well to
  blend. Add flour cheese mixture and beat with electric mixer on
  medium speed for 5 minutes. Add remaining flour, beating well with
  wooden spoon. Cover and let rise in warm place until doubled (about
  45 minutes). Stir down and turn into two well greased 1 quart
  casseroles. Let rise until doubled (about 30 minutes). Bake at 375
  degrees for 30-40 minutes. Remove from casseroles immediately and
  cool on wire racks. Makes 2 round loaves.
  
  
  
  
  
     Title: Cheesy Corn Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      1 c  Unbleached flour
      2 t  Sugar
      1 t  Salt
      2 c  Cheddar; sharp, shredded
      1 c  Milk
      1 c  Corn meal; white or yellow
      1 t  Baking powder
    1/4 t  Mustard; dry
      1 ea Egg; lg, slightly beaten
    1/4 c  Vegetable oil
 
  Combine the dry ingredients, then stir in the cheddar cheese.
  Combine the egg with the milk and oil.  Stir into the cheddar
  mixture, mixing until just moistened.  Pour the mixture into a
  greased 9-inch square baking pan. Bake at 425 degrees F. for 20
  minutes.  Cool slightly and cut into squares, then serve warm.


 
 
 
     Title: Crusty Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
      1 pk Active dry yeast; or
    1/4 c  Water; warm, 110-115 deg. f.
      1 t  Sugar
      1 ea Egg; lg.
      1 t  Butter; room temperature
      1 t  Active dry yeast; bulk
      1 c  Cottage cheese; *
  1 1/4 t  Salt
  2 1/4 c  Unbleached flour; unsifted,*
      1 c  Cheddar; sharp, grated
 
  *  The cottage cheese should be the small curd kind at room
  temperature. ** You can use up to an extra 1/4 cup of flour in this
  recipe depending on the weather.
 
+++++++++++++++++++++++++++++++++++++++++++++++++++++
 Sprinkle the yeast over the warm water and let stand 5 minutes.
  Gently stir to completely dissolve.  With an electric mixer, blend
  the softened yeast into the cottage cheese, sugar, salt and egg.  Add
  the flour in 1/2 cup portions to form a stiff but light dough and let
  rise in a warm place until doubled in bulk.  Butter a 1 1/2 quart
  casserole dish and stir the dough down, then add 1 cup of the grated
  cheddar cheese. Turn into the buttered dish.  Let rise 30 to 40
  minutes longer or until almost doubled in size. Preheat the oven to
  350 degrees F. and bake for 40 to 50 minutes or until golden brown.
  Brush the top with butter.
  
  
  
  
  
     Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; active dry
      1 c  Cottage cheese; creamed *
      1 T  Onion; minced
      1 ea Egg; large
      2 t  Dillseed
    1/4 c  ;warm water(110-120 degrees)
      2 T  Sugar
      1 T  Butter; melted
      1 t  Salt
  2 1/4 c  Flour; unbleached or bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
 
+++++++++++++++++++++++++++++++++++++++++++++++++++
 Dissolve yeast in warm water.  Combine all ingredients in a
  mixing bowl, except add the flour a little at a time (it may take up
  to 2 1/2 cups of flour).  Beat until well mixed and mixture is stiff
  but not heavy. (Standard bread dough feeling).  Cover and let rise in
  a warm place until doubled.  Punch down and put dough in a bread pan,
  or arrange in a round shape on a greased cookie sheet.  Let rise
  again. Bake for 30 to 45 minutes at 350 degrees F.  While warm, bursh
  loaf with soft butter, sprinkle well with salt. Makes 1 loaf.





     Title: Golden Cheddar Corn Bread
 Categories: Breads
      Yield: 6 servings
 
      1 c  Corn meal; white if poss.
      1 t  Baking powder
     10 oz Cheddar; sharp, shredded
    1/4 c  Butter, melted
      1 c  Unbleached flour
  1 1/2 t  Salt
      1 c  Milk
      1 ea Egg; lg, beaten
 
  Combine the dry ingredients and then stir in the cheddar cheese.
  Combine the milk, butter and egg then add them to the dry
  ingredients, mixing until just moistened.  Pour into a greased 8-inch
  square baking pan and bake at 425 degrees F for 35 minutes.  Serve
  hot.
  
  
  
  
  
      Title: Golden Spoon Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
     10 oz Cheddar; sharp, grated
      4 ea Egg yolks; lg
    1/4 c  Butter
    1/2 t  Salt
      2 c  Milk
      1 c  Corn meal; yellow
      1 t  Sugar
      4 ea Egg whites; lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in
  a small bowl and set aside.  Scald the milk in the top of a double
  boiler. Meanwhile beat the egg yolks until thick and lemon-colored
  then set them aside.  When the milk is scalded, add the corn meal
  very gradually, stirring constantly.  Stir until the mixture thickens
  and becomes smooth. Remove the top of the double boiler from the
  simmering water and gradually add the beaten egg yolks, stirring
  constantly. Mix in the grated cheese, butter, sugar and salt.  Beat
  the egg whites, in a small bowl, until round peaks are formed.
  Gently spread the beaten egg whites over the corn meal mixture then
  carefully fold together until just blended. Turn the mixture into the
  greased casserole dish.
   Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick
  or cake tester comes out clean when inserted in the center of the
  dish. Serve piping hot with butter and maple syrup or honey.
  
  
  
  
  
      Title: Hearthside Cheddar Bread
 Categories: Breads, Cheese, Fruits
      Yield: 4 servings
 
  2 1/2 c  Unbleached flour
      2 t  Baking powder
    1/2 t  Cinnamon; ground
    1/4 c  Vegetable oil
  1 1/2 c  Apples; cooking, *
    3/4 c  Walnuts or pecans; chopped
    1/2 c  Sugar
      1 t  Salt
    3/4 c  Milk
      2 ea Eggs; lg
      2 c  Cheddar; sharp, shredded
 
  *    Apples should be the cooking type (sour not sweet eating apples).
 
+++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour a 9 X
  5-inch loaf pan.  In a large bowl, combine the flour, sugar, baking
  powder, salt and cinnamon.  Make a well in the center of the dry
  ingredients and add the milk, oil, and eggs.  Stir until thoroughly
  combined. Gently stir in the chopped apples, cheddar cheese, and
  nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf
  is browned and sounds hollow when tapped on the bottom.  Cool in the
  pan on a rack for 5 minutes. Remove from the pan and cool to room
  temperature, on a wire rack, before slicing.

 
  


      Title: Onion-Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Unbleached all-purpose flour
      1 pk Active dry yeast
    1/2 c  Orange juice
      2 T  Butter or margarine *
      1 T  Sugar
      5 oz Shredded cheddar cheese
      1 c  Whole wheat flour
    1/3 c  Warm water (110-115 degrees)
    1/2 c  Water
      1 ea Env. onion soup mix
      1 t  Salt
      1 x  Melted butter or margarine
 
  *   Butter or margarine should be cut into small pieces.
  ~---------------------------------------------------------------------
  ~---- In medium bowl, combine flours and set aside. In large bowl,
  dissolve yeast in warm water.  Add orange juice, water, butter, onion
  recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until
  smooth. Stir in enough of the remaining flour mixture until soft
  dough is formed and it pulls away from the sides of the bowl. Turn
  dough onto lightly floured board, then knead until smooth and
  elastic, about 10 minutes. Cover and let rise in warm place until
  doubled, about 1 hour. (Dough is ready if indentation remains when
  touched) Preheat oven to 375 degrees F. Punch down dough, then turn
  onto lightly
    floured board.  Press into 10 x 8-inch rectangle; top with 1 cup
  cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends
  to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down.  Brush
  with melted butter, then top with remaining cheese.  Bake 45 minutes
  or until bread sound hollow when tapped.  Remove to wire rack and
  cool completely before slicing. Makes 1 loaf.
  
  
  
  
  
      Title: Panhandle Cornbread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      1 c  Corn meal; yellow
      1 c  Cheddar; sharp, shredded
    1/2 c  Vegetable oil
      8 oz Corn; cream style, 1 cn
      1 t  Baking powder
      2 ea Eggs; lg, beaten
      1 c  Dairy sour cream
      4 oz Green chile peppers; chopped
 
  Preheat the oven to 400 degrees F. and generously grease a 12 cup
  bundt or 9-inch tube pan; set aside.  In a large bowl, combine the
  cornmeal and baking powder.  Stir in the cheddar.  In a medium bowl,
  beat the eggs, oil, sour cream, corn and chiles together.  Add to the
  cornmeal mixture. Stir until just moistened and then spoon the batter
  into the prepared pan. Bake for 40 to 50 minutes in the preheated
  oven until a wooden pick inserted in the center comes out clean.
  Cool on a rack for 10 minutes then invert over a serving plate.





     Title: Polka Dot Quick Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      2 c  Cranberries; fresh or frozen
      1 ea Egg; lg, slightly beaten
      1 t  Orange peel; grated
      1 c  Sugar
    1/2 t  Salt
    1/2 c  Walnuts; coarsely chopped
      1 c  Milk
    1/4 c  Butter; melted
      2 c  Unbleached flour
      1 t  Baking powder
  1 1/2 c  Cheddar; md, shredded
 
  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan;
  set aside.  Cut the cranberries in half and set aside in a small bowl.
   In a medium bowl, combine the milk, egg, butter, and orange peel and
  set aside. Sift the flour, sugar, baking powder, and salt into a
  large bowl. Add the halved cranberries, cheese and nuts.  Toss with a
  fork to distribute.  Add the milk mixture all at once and stir the
  flour mixture until just moistened.  Turn into the prepared loaf pan
  and bake for 1 hour and 15 minutes in the preheated oven or until a
  wooden pick inserted in the center comes out clean.  Cool in the pan
  on a rack for 10 minutes, then remove from the pan.  Cool to room
  temperature on the wire rack before slicing.
  
  
  
  
  
      Title: Poppy Seed Oatmeal Bread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Flour, all purpose
  1 1/4 c  Oatmeal, quick-cooking
    1/4 t  Salt
  1 1/2 c  Buttermilk
      1 ea Egg
      1 c  Flour, whole wheat
      1 T  Baking powder
      2 t  Poppy seeds
    1/4 c  Honey, liquid
      1 t  Butter, melted
 
  In large bowl, combine all-purpose and whole wheat flours, oatmeal,
  baking powder, salt and poppy seeds.  In separate bowl, whisk
  together buttermilk, honey and egg.  Add all at once to dry
  ingredients; mix quickly, just until combined.  Spoon batter into
  greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter.  Bake
  in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in
  centre of loaf comes out clean. Let cool 5 minutes in pan.  Turn out
  onto wire rack.





      Title: Quick Cheddar Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
  3 3/4 c  Unbleached flour
    1/2 t  Salt
  2 1/2 c  Cheddar; sharp
      2 ea Eggs; lg, slightly beaten
      5 t  Baking powder
    1/3 c  Butter
  1 1/2 c  Milk
 
  Combine the dry ingredients, then cut the butter into the flour until
  the mixture resembles coarse crumbs, then add the cheddar cheese.
  Combine the milk and eggs then add the mixture to the cheddar mixture.
   Stir until just moistened, then spoon into a greased 9 X 5-inch loaf
  pan. Bake at 375 degrees F.   hour.  Remove from the pan immediately
  and let cool on a wire rack.

 



     Title: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
      1 x  Garlic puree(2 roasted head)
      2 T  (2 pk) dry yeast
  2 1/2 c  Warm water
  3 1/4 c  Whole wheat flour
      1 x  Cornmeal
    1/4 lb Unsalted butter, softened
    1/2 c  Warm water (115-120 degrees)
      2 T  Kosher salt
  3 1/4 c  Unbleached all purpose flour
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using).
  Combine the yeast with 1/2 cup warm water in large bowl.  Stir with a
  fork or small whisk.  Add an additional 2 1/2 cups water.  Add salt.
  Stir in the flour, 1 c at a time, beginning with the whole wheat.
  Use a whisk until the dough becomes stiff, then switch to a wooden
  spoon. Turn the dough onto a well floured work surface.  Knead
  rhythmically for 10 to 15 minutes, until the dough is smooth,
  springy, nonsticky, and elastic. Add more flour as you knead if
  necessary.  The dough is ready if you can poke to fingers into it and
  the resulting indentations spring back. Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl.
  Knead the dough a few more turns, then form it into a ball and place
  it in the bowl. Turn it to coat with butter.  Cover the bowl and put
  it in a warm, draft-free place until the dough has doubled in bulk,
  about 1 1/2 hours. It has risen sufficiently when you can gently poke
  a finger into the dough and the hole reamins.  (Don't poke too
  enthusiastically or the dough will collapse.)  When doubled, flour
  your fist and punch the dough down. Knead it a few times and then let
  it rest. Sprinkle 1 large or 2 small baking sheets with a liberal
  amount of cornmeal. Divide the dough into 3 equal parts.  While you
  work with 1 piece, keep the other 2 covered. Flour your work surface.
  With a rolling pin, roll each piece of dough into a rectangle
  approximately 14-inches long X 7-inches wide. Spread it with softened
  garlic butter.  Roll the long edge toward the opposite long edge, as
  if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves
  lightly at 2-inch intervals. Cover with a cloth and place in a warm
  draft-free place to rise until doubled, about 1/2 hour. Meanwhile
  preheat oven to 400 degrees F.  Bake for 35 to 40 minutes with a pan
  of boiling water on the oven floor.  Spray loaves with water several
  times during the baking process.  (This helps the bread form a thick
  crusty shell.)  To test for doneness, rap the loaf with your
  knuckles.  The loaf should sound hollow. Cool on wire racks, but the
  loaves are delicious eaten warm right out of the oven.
  
  
  
  
  
      Title: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 1 servings
 
      3 c  Flour, whole wheat
      1 t  Baking soda
    1/2 t  Nutmeg, grated
      1 t  Orange rind, grated
      1 c  Flour, all purpose
    1/2 t  Salt
      2 c  Buttermilk
 
  In large bowl, stir together whole wheat and all-purpose flours,
  baking soda, salt and nutmeg.  Make a well in centre; add buttermilk
  and orange rind.  Mix just until dough is soft but not sticky.  Turn
  dough out onto lightly floured surface.  Knead 10 times.  Put dough
  into greased 8 x 4 in (1.5 L) loaf pan.  Bake in 350F (180C) oven 20
  minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes
  longer or until a cake tester inserted in centre of loaf comes out
  clean. Turn out onto wire rack.
 




      Title: Whole Wheat Batter Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      8 c  Whole wheat flour
      3 T  Wheat germ
      3 T  Soya flour
      3 pk Yeast
      4 T  Honey-molasses
  3 1/2 c  Very warm water
      3 c  Corn oil
      2 T  Salt
 
  This recipe is for 2 loaves of bread. If one loaf is desired, use 2
  packages yeast instead of 3 and cut all other ingredients in half.
  Wheat germ and soya flour may be omitted. Put flour in oven to warm,
  at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of
  very warm water. Add honey to yeast. Coat loaf pans well with
  margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
  yeast. Add about 4c flour mixture and beat at medium speed for 2
  minutes. Gradually add more flour, beating well. Dough should be
  sticky - if runny, add more flour. Put in pans, smoothing top and
  making sure dough is pushed into corners. Cover with hot, wet towel
  and let rise in warm place. Check bread in about 20 minutes and keep
  checking to be sure dough doesn't rise over lip of pan. When dough
  has risen ALMOST to lip of pan, bake at 450 degrees for about 40
  mins. Remove from pan immediately and cool on rack. Mrs. William W.
  LaViolette





      Title: Old Time Cornbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 ea Eggs
      1 t  Salt
  1 1/2 c  Cornmeal
      1 c  Flour
  1 1/2 c  Buttermilk
    3/4 t  Soda
      3 T  Lard, melted
 
  Beat eggs, milk, and lard together. Add remaining ingredients and mix
  well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven
  about 30 minutes.
 




      Title: Irish Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter
    1/2 c  Sugar
      2 ea Eggs
  2 1/2 c  Flour
  2 1/2 t  Baking powder
    1/4 t  Salt
      1 c  Milk
      1 c  Raisins
 
  Cream butter and sugar. Mix flour, salt, baking powder, and add to
  butter mixture alternately with milk. Add raisins. Pour into 8" X 8"
  pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon


 


      Title: Bran Date Bread
 Categories: Breads
      Yield: 12 servings
 
  1 1/4 c  Unbleached flour, sifted
      1 t  Salt
    3/4 c  Buttermilk or sour milk
      1 c  All bran
      2 ea Large eggs, beaten
    3/4 c  Firmly packed. brown sugar
  1 1/2 t  Baking powder
    1/2 c  Active sourdough starter
      1 c  Finely chopped pitted dates
      1 t  Grated lemon peel (zestonly)
    1/4 c  Vegetable oil
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture,
  then add to the bowl.  Then add the brown sugar, all bran, and grated
  lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup
  vegetable oil.
   Add all once to flour mixture with the sourdough starter, stirring
  until well moistened. Pour into greased or waxpaper lined loaf pan
  about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10
  minutes in pan and then remove from pan and cool until cold.  Wrap in
  plastic wrap or foil and place in Refrigerator. Use cream cheese or
  home made butter on this bread for an out of this world taste.





      Title: Mexican Cornbread
 Categories: Meats, Breads
      Yield: 4 servings
 
      1 lb Ground meat
      1 c  Chopped onion
      3 ea Jalapeno peppers finely chop
      3 ea Large eggs
      3 T  Bacon drippings
      1 t  Salt
      1 x  Salt & pepper to taste
    1/2 lb Grated american cheese
      1 c  Cornmeal
    1/2 t  Soda
      1 c  Sweet milk
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings,
  milk, and salt. Mix well. Brown meat and drain off grease.  Grease a
  9 x 13-inch baking pan.  Add 1/2 batter then sprinkle on the meat,
  onions, peppers, and last add cheese. Cover with remaining batter.
  Cook at 350 degrees F. for about 45 minutes. Serve hot.





      Title: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
  1 1/2 c  Active sourdough starter
      2 T  Sugar
      1 t  Salt
      4 c  Unbleached flour
      2 T  Shortening, melted
    1/4 t  Baking soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the
  center of the sourdough starter.  Blend the dry mix into the starter
  from the edges with enough flour to knead until smooth and shiny.
  Place in greased bowl and let rise until almost double.  Shape into 2
  loaves and place in greased bread pans.  Bake at 375 degrees F until
  done.
  
  
  
  
  
      Title: CLASSIC CHALLA
 Categories: Breads, Jewish
      Yield: 1 servings
 
           -ELAINE RADIS BGMB90B
      2 pk Dry yeast
  1 3/4 c  -Warm water
    1/8 c  Sugar
    3/4 T  Salt
      7 c  Flour
      3 ea Eggs
    1/2 c  Oil
           Poppy seeds; or
           -Sesame Seeds
 
  Disolve Yeast in warm water in large bowl.When dissolved,add
  sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly
  stir in most of remaining flour.Dough will be quite heavy,add a
  little water and beat until dough starts to pull away from sides of
  bowl.Turn out onto well floured surface and knead for about 10
  min.Add only enough flour to keep dough manageable,knead until dough
  is smooth and elastic.Place dough in large oiled bowl,turn so top
  gets oiled also.Cover with damp towel and let rise in warm place for
  abt. 2 hours,punching down every 20 minutes.Divide dough into three
  parts,shape into loaves(or twist),place in well greased loaf pans or
  baking sheets.Let rise until double in bulk.Preheat oven to 375
  degr.F.Brush tops of loaves with beaten Egg and sprinkle with
  seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and
  cool on rack.
  
  
  
  
  
      Title: Gumdrop Bread
 Categories: Breads, Desserts, Breakfast
      Yield: 12 servings
 
  2 1/2 c  Flour
  1 1/4 c  Buttermilk
    1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Shortening
      2    Eggs
      3 ts Baking powder
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking soda
      1 c  Small gumdrops cut into 1/2
    1/2 c  Chopped nuts
 
  Beat all ingredients except gumdrops and nut in a large mixer bowl on
  low speed for 15 seconds. Beat on medium speed, scraping bowl
  constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5
  inch loaf pan that has been greased on the bottom only. Bake at 350F
  for 60 to 65 minutes, or until a wooden pick inserted in the center
  comes out clean. Loosen sides of loaf from the pan. Remove bread from
  the pan and cool completely on wire rack. For best results, wrap and
  refrigerate at least 24 hours before slicing. Refrigerate no longer
  than 1 week.
  
  
  
  
  
      Title: Lisa's Corny Bread
 Categories: Breads, B/m
      Yield: 10 servings
 
-------------------LISA CRAWLEY  TSPN00B------------------------
      3 c  Flour
      1 tb Sugar
      1 ts Salt
    1/2 c  Yellow Cornmeal
  1 1/2 ts Dry Yeast
    7/8 c  Milk; warmed
    1/4 c  Water; plus enough for dough
  1 1/2 tb Butter
 
  Add all ingred. into Bread machine in order per your manufacturer.
  NOTE: Very nice texture and flavor.  A definite DO AGAIN!

 
 


      Title: Navajo Fry Bread
 Categories: Breads, Mexican
      Yield: 1 servings
 
           Oil
      2 c  Flour; unsifted
      4 ts Baking powder
      1 ts Salt
    2/3 c  Water;warm (maybe more)
           Cornmeal
 
     Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine
  flour, baking powder, and salt.  Add 1/2 cup warm water and continue
  adding water to reach the consistancy of bread dough.  Tear off balls
  of dough. Roll out balls on a board lightly dusted with cornmeal to
  1/4 inch thick. Punch a holl in the center of each piece.  Fry bread
  one at a time, turning as soon as it becomes golden.  Drain on
  absorbent paper and serve hot with honey or powderedsugar.  These are
  also good plain or with salsa on top.
  
  
  
  
  
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
      Yield: 6 servings
 
      1 lg Green chili, chopped
      1 lb Chorizo, coarsely chopped
           (or other spicy sausage)
      1 lg Onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack, grated
      3    Ears of fresh cooked corn
           Kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10
  minutes; set aside.  Chop chili into small pieces.  In a separate
  bowl, beat eggs and sour cream until smooth; stir in chili, sausage,
  and onion.  In another bowl, combine cornmeal, flour, baking soda,
  and baking powder.  Stir in sausage mix, soy sauce, and maple syrup,
  stirring just until blended.  Add in milk, cheese and corn kernels.
  Pour into lightly oiled 9" square baking dish.  Bake at 350 degrees
  until top is browned and splitting, usually 30 to 45 minutes.






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