Bread Recipes

Bread Recipes

THE BEST BANANA BREAD YOU'LL EVER EAT
Contributor: Lora
The white raisins are what just makes this bread extra special, I think.

1 stick butter or margarine
2 cups sugar
4 eggs
˝ cup oil
1 ˝ tsp. vanilla
3 cups flour
2 tsp. baking soda
6 mashed bananas (I always put my bananas in the freezer when they get too ripe to eat, then when you get ready to make banana bread, all you have to do is take them out of the freezer, let them thaw, cut off the stem end, and starting at the other end, squeeze out the soft, mushy banana. Works great!)
1 ˝ cups white raisins
1 ˝ cups pecan halves

Cream the butter and sugar. Beat in the eggs, then add oil and vanilla. Stir well. Add the two dry ingredients, and mix it up really good. Finally, mix in the bananas, raisins, and pecans. Pour it into two loaf pans that you've greased (and floured?--I don't really know 'cause I always just spray them with Pam). Bake at 350 degrees for about 1 hour and 15 minutes. Be sure to bake them for the full amount of time, they really do take that long. Enjoy!

Pineapple Zucchini Bread
Contributor: Elizabeth
Serving Size: 12 Preparation Time: 1:30

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini; coarsely shredded
8 ounces crushed pineapple (one can) drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in zucchini and pineapple.
In a separate bowl sift together flour, baking soda, salt , baking powder, and cinnamon.
Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for one hour or until a toothpick comes out clean.

LIPTON TOASTY ONION STICKS
Contributor: Liza

1/2 cup Lipton onion butter*
12 slices white bread

Preheat oven to 350 degrees. Trim crusts from bread. Spread Lipton onion butter* on bread slices and cut each slice into 5 strips. Place strips on ungreased baking sheet. Bake 10 minutes or until golden brown. Makes about 5 dozen.

*LIPTON ONION BUTTER

Blend 1 envelope soup mix with
1/2 lb. softened butter or margarine

Makes about 1 1/2 cups. Refrigerate remainder. Can also be used on baked potatoes or over vegtables. A nice simple snack even the kids can make.

SOURDOUGH STARTER
Contributor: Cindy

6 cups flour
1 TBS. sugar
1 package yeast
1/4 cup warm water

Soften yeast in warm water for 5-10 minutes. Add flour, sugar and enough water to make a thick batter. Cover and stand in a warm place for 2 days. Refrigerate until use.

To Maintain starter:
Use every 4-6 weeks at least or expand as follows:
Night before you plan to bake,

add 3 cups flour
1 TBS. sugar and
enough water to return starter to original thickness.
Let stand in warm place overnight before using, or returning to fridge.

*Warning!!
Do not keep this in an airtight container!! Works best in a ceramic dish, or a glass pitcher. Just lightly cover it with plastic wrap.

SOURDOUGH BREAD
Contributor: Cindy

1 pack yeast
1/4 cup warm water
1 1/2 cups sourdough starter
1/4 cup sugar
1 TBS. salt
1 1/2 cups water
4-5 cups flour

In a large bowl *proof yeast with 1/4 cup water. Add sourdough starter, sugar, salt and water. Add 2 cups flour and stir well. Add remaining flour 1 cup at a time until dough is very stiff. Turn onto well floured board, and knead in flour until dough is smooth and satiny. Place dough in a large bowl, cover and let rise until double. Grease two bread pans, divide dough in half and shape into loaves. Place in pans and let rise until 3/4" over top of pan. Bake at 350 for 35-40 minutes or until golden and done.

SOURDOUGH PANCAKES
Contributor: Cindy

2 Cups proofed* sourdough batter
1 1/2 cups flour
1 TBS. sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 TBS. baking powder
1 cup milk
3 eggs, beaten
1/4 cup melted butter

Mix dry ingredients together, add the mild and eggs to the sourdough batter, mix with the dry ingredients and allow to sit for 15 minutes. Gently stir in melted butter. Prepare as regular pancakes.

Note:
THIS BATTER CANNOT BE SAVED AND USED ANOTHER TIME. IT WILL GO FLAT!

*Proofing means to put the yeast, water and usually sugar in a bowl by itself for about 10-15 minutes and allowing the yeast to start to work. If the yeast is good then the mixture will get a lot of foam on it.

MONKEY BREAD
Contributor: Lori Goodgion

4 cans biscuits (cut each biscuit into quarters)
1/2 cut sugar
4 tsp. cinnamon
1 stick of butter
1 cup brown sugar

Roll biscuit quarters in granulated sugar and 2 tsp. cinnamon, or shake them a few at a time in a baggy with sugar and cinnamon, mixture until lightly coated. Grease bundt or tube pan with butter. Drop biscuits into pan. Melt butter, brown sugar and 2 tsp. cinnamon for glaze. Pour over biscuits, lifting layers so it seeps in between. Bake at 350 for 30-40 minutes depending on your oven.
You can also add nuts of your choice to butter and brown sugar mixture. This is lots of fun for adults and kids alike. Just pull balls apart when done and eat up! You will look like a bunch of monkeys sitting around eating it!

SOURDOUGH BREAD AND STARTER
Contributor: Connie
I find if you start the whole process of making the bread in the morning, you will have fresh baked bread the next morning.

Sourdough bread starter

1 pkg. dry yeast (dissolved in 1/2 cup warm water)
1 cup warm water
3/4 cup sugar
3 tbs. instant potato flakes

Combine ingredients and let stand out all day. Refrigerate that night. After 3 days, take out and feed again.

Sourdough Bread Starter should be kept in refrigerator 3-5 days. Take out and feed:

3/4 cup sugar
3 tbs. instant potato flakes
1 cup water

Add to starter and stir. Let stand (not in refrigerator) 8-12 hours. (This does not rise, only bubbles.) Pour out 1 cup starter to make bread and return remaining starter to refrigerator for another 3-5 days. Repeat process. If not making bread, either give 1 cup starter to a friend or throw out 1 cup. It must be fed after 5 days!

For Bread:

6 cups bread flour
1/2 cup Mazola corn oil
1/2 cup sugar
1 1/2 cups warm water
1 tsp. salt
1 cup starter

Mix all ingredients in large bowl. Grease another large bowl. Put dough in bowl and turn dough over once to grease all sides. Cover lightly with Saran Wrap and let stand 8-12 hours. Punch down. Divide into 3 loaves. Knead each part separately on floured board 8-10 times. Put in greased loaf pans. Brush with margarine. Cover lightly with Saran Wrap. Let rise out or draft 8-12 hours. Bake at 350 degrees for 30 minutes or until nicely browned. Brush with margarine. Store in refrigerator or freezer.

COAST GUARD ROLLS
Contributor: Cyndi
Recipe from an old cookbook

2 pkg. dry yeast
1 1/2 cup warm water
1/2 cup shortening
3/4 sugar
2 tsp. salt
1 cup boiling water
1 cup cold water
4 eggs, beaten
7 1/2 cups flour (bread flour is best)

Dissolve yeast in warm water. In a large bowl cream together shortening, sugar and salt. Add boiling water with shortening mixture and mix. Add yeast and mix. Add cold water and mix. Add eggs and mix. Add flour and mix thoroughly. (May have to add additional flour if mixture is too wet.) Cover and refrigerate 3 hours before making out. Roll on floured board and cut with biscuit cutter. Spread melted butter or margarine on each side and fold to 1/2 circle. Cover and place in greased pan in warm place for 2 1/2 hours (more if needed to rise). Bake at 400 degrees for 15 minutes. Half of recipe makes quite a lot of rolls. Dough may be kept in refrigerator before making out for as long as 7 days. The older the dough, the longer it will take to rise before baking.

SQUAW BREAD
Contributor of all the following SQUAW BREAD recipes for a Bread Machine: Melody

3/8 C. milk
3/8 C. water ( for Welbilt/Dak machines add 1 T. more water)
1 1/2 T. oil
1 T. honey
1 1/2 T. raisins
1 1/2 T. brown sugar
1 C. bread flour
3/4 C. whole wheat flour
1/2 C. rye flour
1 t. salt
2 t. active dry yeast for ALL types of machines.

1 1/2-POUND LOAF:

5/8 C. milk
5/8 C. water (for Welbilt/Dak machines add 2T. more water )
2 T. oil
1 1/2 T. honey
2 T. raisins
2 T. brown sugar
1 1/2 C. bread flour
1 1/4 C. whole wheat flour
3/4 C. rye flour
1 t. salt
2 t. active dry yeast for all machines, except 1 1/2-pound Panasonic/National machines. For these, use 4 1/2 t. yeast.

Whether using 1 or 1 1/2-POUND LOAF recipe, follow directions as follows:
In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with the rest of the ingredients in a bread pan, select Light Crust setting, and press start. After baking cycle ends, remove bread from pan, place on cake rack to cool efficiently. Cool 1 hour before slicing.
CRUST: LIGHT
MENU SELECTION: BAKE ( LIGHT )
SQUAW BREAD
A nice, sweet bread. Usually, the first five ingredients are liquefied in a blender before adding them to the bread machine pan, however, if you prefer, they may be added all at once to the bread machine pan. The machine will mash the raisins, but maybe not as thoroughly as the blender would. For variation, a few tablespoons of sunflower seeds may be added, either with the raisins, or at the beep.

SMALL LOAF

2/3 C. Water
1 1/3 T. vegetable oil
1 T. honey
1 T. brown/maple sugar
1 T. raisins
1/2 to 2/3 t. salt
1/2 C. rye flour
1/2 C. whole wheat flour
1 C. bread flour
1 1/2 t. yeast

flour equivalents: 2 Cups

MEDIUM LOAF:

1 1/8 C. water
2 T. vegetable oil
1 1/2 T. honey
1 1/2 T. brown/maple sugar
1 1/2 T. raisins
2/3 to 1 t. salt
3/4 C. rye flour
3/4 C. whole wheat flour
1 1/2 C. bread flour
2 t. yeast

flour equivalents: 3 Cups

LARGE LOAF:

1 1/3 C. water
2 2/3 T. vegetable oil
2 T. honey
2 T. brown/maple sugar
2 T. raisins
1 to 1 1/2 t. salt
1 C. rye flour
1 C. whole wheat flour
2 C. bread flour
2 1/2 t. yeast

flour equivalents: 4 Cups
For all above loaf sizes, the directions are as follows:
Either blend first five ingredients together in a blender before adding them to the bread machine pan, or place the ingredients, in the order given, in the bread machine pan. This recipe may be prepared using the timer delay ( check the individual manual for specific instruction ). Set the crust selection to light to medium. Set the cycle to white, or sweet, and press start ( or prepare for timer ).
CYCLE: WHITE, SWEET; TIMER
SETTING: LIGHT TO MEDIUM
SQUAW BREAD

SMALL LOAF:

3/4 C. water
1 egg 1 T. fruit juice concentrate
1 T. honey
1 T. brown /maple sugar
1 T. raisins
1/2 t. salt
1 to 2 T. vital gluten, ( optional )
1/2 C. rye flour
2 C. whole wheat flour
1 1/2 t. yeast
1/4 C. sunflower seeds

flour equivalents: 2 1/2 Cups

MEDIUM LOAF:

1 1/8 C. water
1 1/2 eggs
1 1/2 T. fruit juice concentrate
1 1/2 T. honey
1 1/2 T. brown/maple sugar
1 1/2 T. raisins
2/3 t. salt
1 1/2 to 3 T. vital gluten, ( optional )
3/4 C. rye flour
3 C. whole wheat flour
2 t. yeast
1/3 C. Sunflower seeds

flour equivalents: 3 3/4 C.

LARGE LOAF:

1 1/2 C. water
2 eggs
2 T. fruit juice concentrate
2 T. honey
2 T. brown/maple sugar
2 T. raisins
1 t. salt
2 to 4 T. vital gluten, ( optional )
1 C. rye flour
4 C. whole wheat flour
2 1/2 t. yeast
1/2 C. sunflower seeds

flour equivalents: 5 cups
The following are mixing and baking instructions for ALL the above size loaves:
In the order given, and being sure to use exact measurements, place all the ingredients, except the sunflower seeds into the bread machine pan. Set the crust setting to medium. Set the cycle for whole wheat or sweet bread. Press start. At the beep, add the sunflower seeds. When the baking cycle has ended, remove bread from pan, and allow to cool on a cake rack for better air circulation and faster cooling. Allow to cool for one hour before slicing.
CRUST SELECTION: MEDIUM
MENU SELECTION: WHOLE WHEAT , SWEET

SQUAW BREAD
Contributor: Bob (who got it from "First Nations Web Site") Source: Pauline Seneca, Cayuga, Iroquois Cookbook Shared by: Jim Bodle 10/92, 6/93

2 c Flour
3 t Baking powder
1/4 t Salt
1 c Lukewarm water
2 T Sugar

Let the dough rise about 15 minutes after kneading it. Shape it like biscuit dough. Pierce each piece with a knife and fry until done in deep fat.

CRANBERRY NUT BREAD
Contributor: Cherie

Cream:

1/4 cup shortening
2 cups sugar

Add:

2 eggs

Mix dry ingredients together:

4 cups flour (I like to use 1/2 white & 1/2 wheat)
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Add sifted, dry ingredients alternately, beginning and ending with:

1 1/2 cups orange juice
Grated zest from 2 oranges

(Goes like...1 cup flour, 1/2 cup OJ, 1 cup flour, 1/2 cup OJ, 1 cup flour, 1/2 cup OJ, 1 cup flour)
Fold in:

2 cups raw cranberries (I take the package out of the freezer and rinse quickly with water)
2 cups walnuts or pecans (optional)

Pour into two greased 9x5 inch loaf pans. Bake in preheated 350-degree oven about one hour. Or until pick stuck in center comes out clean. Makes 2 loaves. Freezes very well.

JALAPENO CHEESE BREAD
Contributor: Leah

1 cup milk
2 Tbl margarine
2 jalapenos diced
2/3 cup grated jalapeno cheese
˝ tsp salt
3 tsp. sugar
3 cups bread flour
2˝ tsp yeast

Put flour, yeast, sugar, salt, cheese, diced jalapenos, margarine, then milk. Select and start.

SWEET IRISH SODA BREAD
Contributor: Cherie

Here's one of our favorite morning or coffee break treats. Of course, it's a fun bread to make for teachers on St. Patrick's Day. It's VERY EASY.

2 cups flour
3 tablespoons cold butter
3 tablespoons white sugar
1 egg (reserve part of white)
1˝ teaspoons baking powder
ž cup buttermilk
˝ teaspoon baking soda
1 cup raisins
˝ teaspoon salt
sugar for sprinkling top

In large bowl, stir together dry ingredients; cut in butter (with pastry cutter or a fork). Reserve part of egg white in small container, beat remaining egg into buttermilk. Stir in buttermilk mixture into dry ingredients. Stir in raisins.
Turn onto lightly floured board (or kitchen counter) and turn over few times, kneading just until dough holds together (generally about 6 times). Pat into 7-inch circle and cut an "X" in top. Place on a lightly greased baking sheet. Bake in 375° oven for 20 minutes. Reduce oven to 350 degrees. Brush top of loaf with reserved white beaten with a few drops of water, and sprinkle with white sugar, if desired.
Bake an additional 10-15 minutes, until light brown on top. Makes 8-10 servings. Best taste if eaten within 36 hours.

BROCCOLI CORNBREAD
Contributor: Melinda Smith

1 (10-ounce) package frozen chopped broccoli, thawed
1 (8 1/2-ounce) package cornbread mix
3 eggs, beaten
1 medium onion, chopped
1 c (4 ounces) shredded Cheddar cheese
1/2 c butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper

Press broccoli between paper towels to remove excess moisture. Combine cornbread, eggs, chopped onion, cheese, butter, and seasonings; stir well. Stir in broccoli batter will be thick). Pour mixture into a greased 8 inch square pan. Bake at 375 degrees for 25 to 30 minutes or until golden. Cool slightly, and cut into squares.
YIELD: 9 servings

This is so good that I could make a meal out of this, but I usually fix it with Red Beans and Rice.

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