Country White Bread Dissolve yeast in water, add next 4 ingredients & 3 c. flour; beat until smooth. Stir in remaining flour. knead 6-8 minutes. Let raise in greased bowl until double. Divide into 3 loaves; let raise again. Bake 375'F for 25-30 minutes.
Dissolve yeast in water with a pinch of sugar. Mix in with other ingredients. Knead 10 minutes. Let rise until doubled in bulk (about 45 minutes). Punch down & let rise again. Punch down & form into bun shapes (hamburger or hot dog). Let rise until double. Bake at 375 degrees for 20 minutes. Let cool until just warm to the touch; place in a sealed bag to soften crust. Makes 16-20 hamburger rolls. NOTE: I usually cut this in half. Double wrap & freeze any remaining ones.
Dissolve yeast in water. (You can add a pinch of sugar if you want to!) Stir in salt, oil & half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth & elastic. Place in greased bowl & let rise until double (1/2-1 hour) Punch down & let rise again until double. Punch down & divide into 1-4 pieces. Roll into an oblong shape & then roll up & pinch to seal to form long thin loaves. Place on greased cookie sheet. Slash top of dough with knife 3-5 times diagonally down each loaf. Brush with water & let raise till double again (about 1 hour) Bake at 375'F for 30 minutes. Use within one day or double wrap & freeze.
Sprinkle yeast in 1/4 c. warm water with a pinch of sugar. Let rest 5 minutes. Mix in remaining ingredients & 1/2 the flour. Beat well with wooden spoon, slowly stir in remaining flour. Knead 8 minutes & add more flour if sticky. Let rise until double in bulk (about 1 hour). Punch down. Let rest 5 minutes. Shape into loaves or rolls. & place in greased pans. Let raise until double in bulk (about 1 hour). Bake at 350'F 35 for rolls or 45-50 minutes for bread. Brush crust with butter while still warm.
1 Tbls. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbls. shortening, melted
3 Tbls. sugar
2 1/2-3 cup flour
3 tsp. baking powder
1 tsp. salt
Vegetable oil
2 1/2 cup sifted powder sugar
1/4 cup milk
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well. Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk. Heat 2-3 inches of oil to 375'F. Drop in 4 or 5 doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels.
Combine powdered sugar with milk, stir until smooth. Dip each doughnut in glaze while still warm; allow excess glaze to drip off. Cool on wire rack or serve warm.
Yields about 14 doughnuts.
In large mixing bowl beat eggs, sugar, pumpkin & oil until smooth. Mix dry ingredients together & mix into pumpkin mixture. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes. Yields about 24 muffins.
Cream first 3 ingredients. Combine dry ingredients & add to creamed mixture alternately with milk; mix well. Fill greased muffin pans 2/3 full. Bake at 325'F for 20-25 minutes or until golden. Let cool 3-4 minutes. Meanwhile combine sugar & cinnamon. Roll muffins in melted butter & then in cinnamon-sugar mixture. Makes 8-10 muffins.
Dissolve yeast in water, set aside. Mix dry ingredients in order given; cut in shortening until the size of small lima beans. Stir in buttermilk & yeast mixture. Cover bowl with towel & let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky. Scrape out onto well floured board. Flip over & knead lightly (4-6 times). Roll out & cut with biscuit cutter. Place on greased pan & let raise slightly (10-30 minutes). Bake at 400'F until light brown, 10-12 minutes.
Combine all ingredients in a large bowl; beat 2 minutes at medium speed. Spoon batter into 2 greased & floured loaf pans. Bake at 350' F for 1 hour or until test done with toothpick. Cool in pans for 10 minutes, remove from pans & cool completely.
Combine flour, baking powder & salt; cut in shortening. Add milk; stir with fork just until dough leaves sides of bowl. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle. Brush top with butter. Combine cinnamon & sugar; sprinkle evenly over dough. Roll up, starting on long side. Cut into 1/2 inch thick rounds. Place rounds, with sides just touching, in greased 9" round pan. Bake at 425'F for 18-20 minutes or until golden brown. Remove from oven & drizzle with glaze, serve warm.
Combine all ingredients & beat until smooth. .
- 1 cup oil
- 3 eggs
- 2 cups sugar
- 1 tsp. vanilla
- 3 cups diced apples
- 3 cups flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chopped nuts (optional)
Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees. Cool 10 minutes in the pan. Sprinkle with sugar, if desired. Note: I bake it at 325 degrees for about 70 minutes, but check it at 55 minutes.
My family prefers this very tasty low fat version:
Substitute 1 cup of unsweetened apple sauce for the oil. Use 1 1/2 cups sugar.
- 1 1/2 cups flour
2 1/4 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
3 Tbls. sugar
1 1/2 Tbls. mayonnaiseCombine all ingredients. Fill greased muffin tins half full. Bake at 375 F for 18-20 minutes or until lightly browned.
1 1/4 cup flour
2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
3 Tbls. butter, melted
2 tsp. sesame seeds, toastedCombine dry ingredients. Gradually add milk and stir to form a soft dough. Turn onto floured surface, knead gently 3-4 times. Roll into a 10x5x1/2 inch rectangle. Cut into 12 breadsticks. Place butter in 13x9 inch pan. Place breadsticks in butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 F for 14-18 minutes or gold brown. Serve warm.
2-1/4 cups flour
3/4 cups sugar
2/3 cup butter, softened
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup evaporated milk
1 Tbls. lemon juice
1 egg
1 tsp. almond extract
19 oz. cherry pie filling
1/3 cup sliced almondsCombine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to the remaining flour mixture.
Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened. Add egg and extract; beat well. Add to dry ingredients; stir just until moistened.
Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake.
Bake in 350°F oven 50 to 55 minutes.
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
1 egg
8 oz. cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almondsPreheat oven to 350F. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter lined pan. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam. Bake for 45 to 55 minutes.
1 8-ounce package cream cheese, softened
1/2 cup margarine or butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves
Powdered sugarGrease a 1 3x9x 2-inch baking pan; set aside. In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
Add about half of the flour to the cream cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla. Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium speed for 2 minutes. Then beat in remaining flour on low speed just till combined.
Spread batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect. Bake in a 350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Sift powdered sugar over the top. Cut into squares and serve warm or cooled. Makes 12 servings.
Cream Cheese and Raspberry Ring: Prepare Cream Cheese and Raspberry Coffee Cake as directed above, except spread half of the batter in a greased and floured 6-cup fluted tube pan. Dollop with half of the preserves. Repeat with remaining batter and preserves. Swirl as directed. Bake in a 350 F oven about 50 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Loosen and invert the coffee cake onto the wire rack; cool completely. Sift powdered sugar over the top. Serve warm or cooled. Makes 12 servings.
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I recommend you visit The Village Bakery to find information about & recipes for baking various kinds of bread.
