MUFFIN MIX - ASSORTED MUFFINS
2/3 CUP SUGAR
1/3 CUP BAKING POWDER
1 TBSP. SALT
1 CUT VEGETABLE SHORTENING
PROCEDURE
IN A LARGE BOWL COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT. MIX WELL
WITH A PASTRY BLENDER, CUT SHORTENING INTO DRY INGREDIENTS UNTIL EVENLY
DISTRIBUTED. PUT IN A LARGE, AIRTIGHT CONTAINER, LABEL, STORE IN A COOL, DRY PLACE.
USE WITHIN 10 TO 12 WEEKS. MAKES ABOUT 10 CUPS OF MUFFIN MIX.
MELT IN YOUR MOUTH MUFFINS
2 1/3 CUPS MUFFIN MIX ( 2 1/2 IS A BIT BOTHERSOME BUT WORTH IT)
1 EGG BEATEN
1 CUP OF MILK
PREHEAT TO 400 DEGREES
BUTTER MUFFIN PANS (CRISCO OK)
COMBINE MILK AND EGG IN SMALL BOWL
ADD ALL AT ONCE TO MUFFIN MIX. STIR UNTIL MIX IS JUST MOISTENED; BATTER SHOULD BE
LUMPY, FILL PREPARED MUFFIN PANS TWO-THIRDS FULL. BAKE 15 TO 20 MINUTES, UNTIL GOLDEN
BROWN. MAKES 12 LARGE MUFFINS.
BLUEBERRY MUFFINS. ADD 1 CUP WELL DRAINED BLUEBERRIES TO LIQUID INGREDIENTS BEFORE
ADDING LIQUID TO MUFFIN MIX. TOSS THEM A LITTLE IN FLOUR OR CORNSTARCH SO THEY WON'T
SINK TO THE BOTTOM.
APPLE MUFFINS. USE ABOVE RECIPE AND ADD THINLY SLICED APPLE WITH CINNAMON, SUGAR AND
POSSIBLY SOME CORN STARCH.
WHITE BREAD
3/4 CUP WARM WATER ( 105-115)
2 2/3 CUPS WARM WATER
1/4 CUP SUGAR
1 TBSP. SALT
3 TBSP SHORTENING
9-10 CUPS ALL-PURPOSE FLOUR
SOFT BUTTER OR MARGARINE
DISSOLVE YEAST IN 3/4 CUP WARM WATER
STIR IN 2 2/3 CUPS WARM WATER, SUGAR, SALT, SHORTENING AND 5 CUPS FLOUR
BEAT UNTIL SMOOTH
MIX IN ENOUGH REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE
TURN DOUGH ONTO LIGHTLY FLOURED BOARD; KNEAD UNTIL SMOOTH AND ELASTIC ( C. 10 MIN.)
PLACE IN GREASED BOWL; TURN GREASED SIDE UP, COVER; LET RISE IN WARM PLACE
UNTIL DOUBLE - ABOUT ONE HOUR
DOUGH IS READY IF IMPRESSION REMAINS.
PUNCH DOWN DOUGH; DIVIDE IN HALF. ROLL EACH HALF INTO RECTANGLE 18 X 19 INCHES.
ROLL UP BEGINNING AT SHORT SIDE, WITH SIDE OF HAND, PRESS EACH END TO SEAL,
FOLD ENDS UNDER LOAF
PLACE SEAM SIDE DOWN IN GREASED LOAF PAN, 9X5X3. BRUSH LOAVES LIGHTLY WITH BUTTER.
LET RISE UNTIL
DOUBLE. ABOUT ONE HOUR.
HEAT OVEN TO 425. PLACE LOAVES ON RACK SO TOPS OF PANS IN CENTER OVEN ARE NOT TOUCHING.
BAKE 30-35 MIN. BRUSH WITH SOFT BUTTER.
CRANBERRY BREAD
2 CUPS WHITE FLOUR
1 TBSP. BAKING POWDER
1 TSP. BAKING SODA
1 TSP. SALT
1/2 TSP CINNAMON
1/4 TSP NUTMEG
1 CUP WHITE SUGAR 1/2 CUP BUTTER
1 TBSP. GRATED ORANGE RIND
1 1/2 CUPS ORANGE JUICE
2 EGGS
2 CUPS FRESH CRANBERRIES COURSLY CHOPPED
1 CUP CHOPPED NUTS
2/3 CUP RAISINS
SIFT DRY INGREDIENTS TOGETHER. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL.
MIX ORANGE JUICE, RIND, EGGS
COMBINE WET AND DRY INGREDIENTS MIXING JUST ENOUGH TO MOISTEN. DO NOT OVERMIX
FOLD IN BERRIES, NUTS, RAISINS
TURN INTO 2 GREASED AND FLOURED 9X5 LOAF PANS
BAKE IN 350 OVEN FOR 55-60 MIN.
COOL. MAKE TWO LOAVES. SLICES BETTER THE NEXT
BAKE 30-35 MIN. BRUSH WITH SOFT BUTTER.
PUMPKIN BREAD
2 TSP. SODA
2 TSP. POWDER
1 1/2 TSP SALT
1 TSP. CINNAMON
1 TSP. NUTMEG
3 CUPS SUGAR
1 CUP VEGETABLE OIL
4 EGGS
2/3 CUP WATER
2 CUPS PUMPKIN
GREASE AND FLOUR PANS
COMBINE DRY INGREDIENTS
BLEND OIL, EGGS, WATER AND PUMPKIN
SPRINKLE WITH SUGAR AND CINNAMON OR ALL SPICE BEFORE BAKING IF DESIRED
BISCUITS
1/2 TSP SALT
4 TSP BAKING POWDER
1/3 CUP SHORTENING
3/4 CUP MILK
SIFT FLOUR WITH SALT AND BAKING POWDER
CUT IN SHORTENING WITH PASTRY BLENDER OR TWO KNIVES UNTIL MIXTURE
RESEMBLES COARSE MEAL.
MAKE A WELL IN CENTER AND ADD MILK
MIX WITH FORK UNTIL DOUGH LEAVES SIDES OF BOWL (DO NOT OVERMIX)
KNEAD LIGHTLY FOR 18 COUNTS AND DON'T WORRY ABOUT LUMPS
PAT OUT ONE TO ONE HALF INCH THICK AND CUT WITH BISCUIT CUTTER.
ALTERNATE RECIPE (MAKES SEVERAL MORE)
SUNNY PINES IRISH SODA BREAD
1 CUP SUGAR
2 TABLESPOONS BAKING POWDER
2 TSPS. BAKING SODA
2 TSP. SALT
4 EGGS
4 CUPS BUTTERMILK (ONE CARTON AS YOU BUY IT)
4 TABLESPOONS MELTED BUTTER
2 CUPS RAISINS OR 1 CUP RAISINS AND 1 CUP CURRANTS
2 TABLESPOONS CARAWAY SEED
,MIX TOGETHER VERY WELL THE FLOUR, SUGAR, BAKING POWDER, SODA, SALT ,
EGGS, BUTTERMILK, AND BUTTER.
NOTE: MIXING WELL TAKES THE PLACE OF KNEADING.
ADD THE RAISINS AND CURRANTS IF USED, AND CARAWAY SEEDS.
DIVIDE AMONG FOUR LARGE LOAF PANS. (ALUMINUM CHEEPIES DO WELL AND MAY BE REUSED
BAKE IN A 350 OVEN FOR 45 MINUTES OR UNTIL H0LLOW WHEN TAPPED
AND A TESTER COMES OUT CLEAN
MAKES 4 LARGE OR 8 SMALL LOAVES.
CHALLAH (LARGE RECIPE)
4 CUPS WATER
4 OUNCES FRESH YEAST (6 SQUARES OF .06 NT. WT.
14 CUPS UNBLEACHED FLOUR
2/3 CUP SUGAR
1 HEAPING TSP. SALT
4 OUNCES SWEET BUTTER, ROOM TEMP.
6 WHOLE EGGS PLUS 1 EGG FOR GLAZE
4 TBS. POPPY OR SESAME SEEDS
PROCEDURE:
IN LARGE BOWL, PUT THE WARM WATER, YEAST AND 1/3 CUP SUGAR
STIR AND SET ASIDE. IN A MIXER BOWL PLACE THE FLOUR, REMAINING SUGAR AND SALT.
ADD THE BUTTER AND 6 EGGS AND MIX. ADD THE YEAST MIXTURE AND BEAT ON LOW SPEED
UNTIL BLENDED. PLACE THE DOUGH ON A FLOURED BOARD AND START KNEADING.
ADDITIONAL FLOUR WILL BE NEEDED AS YOU KNEAD THE DOUGH. DON'T PUT A LOT OF FLOUR
DOWN AT ONE TIME; JUST PUT A LITTLE AS NEEDED TO KEEP THE DOUGH FROM BEING STICKY.
THE MORE YOU KNEAD, THE FINER THE TEXTURE OF THE FINISHED PRODUCT.
WHEN THE DOUGH NO LONGER STICKS, COVER WITH A TOWEL AND LET RISE AT ROOM TEMPERATURE.
AFTER AN HOUR, PUNCH DOUGH DOWN, KNEAD AGAIN AND THEN LET RISE, COVERED FOR
ANOTHER HOUR.
PREHEAT OVEN TO 4500. ROLL A PIECE ABOUT ONE FOURTH OF YOUR DOUGH INTO LONG
LOG 2 INCHES IN DIAMETER. CUT INTO ONE INCH PIECES. YOU SHOULD GET ABUT 24 ROLLS
. PLACE ROLLS ON A GREASED COOKIE SHEET. BRUSH WITH BEATEN EGG AND LET RISE
FOR ALMOST 30 MIN.
SPRINKLE WITH SESAME SEEDS IF DESIRED
BAKE FOR ABOUT 25 MINUTES.
YOU CAN USE THIS DOUGH TO MAKE THE TRADITIONAL CHALLAH OR A SIMPLE LOAF TOO.
FOR CHALLAH USE STRIPS AND BRAID.
ONE LOAF CHALLAH
1 1/4 CUPS WARM WATER
1 TSP. SALT
1/4 CUP EACH SUGAR AND SALAD OIL
2 EGGS, SLIGHTLY BEATEN
2 OR 3 DROPS OF YELLOW FOOD COLORING OR PINCH OF SAFFRON
5 TO 5 1/2 CUPS ALL PURPOSE FLOUR, UNSIFTED
1 EGG YOLK BEATEN WITH 1 TBSP. WATER
1 TBSP. POPPY OR SESAME SEED
IN A LARGE BOWL, DISSOLVE YEAST IN WATER, STIR IN SALT, SUGAR, OIL, EGGS AND
FOOD COLORING. GRADUALLY BEAT IN ABOUT 4 1/2 CUPS FLOUR TO MADE STIFF DOUGH.
TURN DOUGH OUT ONTO FLOURED BOARD AND KNEAD UNTIL SMOOTH AND SATINY ( 5 TO 20 MIN )
ADDING FLOUR AS NEEDED TO PREVENT STICKING.
TURN DOUGH OVER IN GREASED BOWL; COVER AND LET RISE IN A WARM PLACE
UNTIL DOUBLE 1 1/2 HOURS. PUNCH DOUGH DOWN; KNEAD BRIEFLY ON LIGHTLY FLOURED BOARD
TO RELEASE AIR.
DIVIDE DOUGH INTO 3 PORTIONS; ROLL ABOUT 15 TO 20 INCHES.
BRAID LOOSELY AND PINCH ENDS.
PLACE ON GREASED BAKING SHEET.
COVER AND LET RISE ONE HOUR IN WARM PLACE.
USING BRUSH SPREAD EGG YOLK MIXTURE; SPRINKLE WITH POPPY SEED.
BAKE 30 MIN. AT 350
NEW ENGLAND RAISIN BREAD
2 TBSP. WARM WATER
2-3 CUPS FLOUR
1/2 CUP WARM MILK
2 TBSP. SUGAR
1/2 TSP SALT
1 EGG
3 TABLESPOONS UNSALTED BUTTER, SOFTENED
1/2 CUP DARK RAISINS
1/2 TSP GRATED LEMON PEEL, MELTED BUTTER, SUGAR FOR TOPPING
PROCEDURE
DISSOLVE YEAST IN WARM WATER. SET ASIDE FOR 5 MIN.
COMBINE 1 1/2 CUPS FLOUR, WARM MILK, SUGAR, SALT, EGG, BUTTER, RAISINS,
GRATED LEMON PEEL AND YEAST MIXTURE. MIX THOROUGHLY.
ADD ENOUGH REMAINING FLOUR TO MADE A SOFT DOUGH.
KNEAD ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH (ABOUT 10 MIN.)
PLACE IN GREASED BOWL, TURNING TO COAT TOP
COVER; LET RISE IN WARM PLACE FOR ONE HOUR
PUNCH DOWN DOUGH. SHAPE INTO LOAF; PLACE IN GREASED 9 X 5 BREAD PAN
COVER, PUT IN WARM PLACE AND LET RISE ABOUT 30 MIN.
BRUSH LOAF WITH MELTED BUTTER, THAN SPRINKLE WITH SUGAR
BAKE IN PREHEATED 350 OVEN 30 TO 40 MIN OR UNTIL DONE. COOL ON RACK.
WHOLE WHEAT BREAD
3 CUPS WARM WATER
3/4 CUP HONEY
2-3 TBSP. OR PACKAGES OF YEAST
ALLOW YEAST TO SOFTEN 5 MIN. OR LONGER
ADD 1/4 CUP OIL, BUTTER OR MARGARINE (OPTIONAL)
5 CUPS OF UNSIFTED WHOLE WHEAT FLOUR
1 SCANT TBSP. SALT
BEAT BY HAND 100 OR MORE STROKES OR 7 MIN. WITH ELECTRIC MIXER AT LOW SPEED
IF DOUGH NOT BEATEN SUFFICIENTLY, BREAD WILL BE HEAVY.
ADD AND STIR WELL:
2-3 CUPS MORE WHOLE WHEAT FLOUR OR ENOUGH TO MAKE STIFF DOUGH
SPRINKLE APPROX. 1 CUP OF FLOUR ON BREAD BOARD OR PASTRY CLOTH AND TURN DOUGH ONTO IT
KNEAD DOUGH UNTIL SMOOTH AND ELASTIC; USE MORE FLOUR IF STICKY.
PUT INTO OILED BOWL, SMOOTH SIDE DOWN, THEN TURN GREASED SIDE UP; COVER AND
RISE IN WARM PLACE
UNTIL DOUBLE IN BULK, ABOUT 1 HOUR
WHEN DOUBLE, KNEAD OR PUNCH TO ORIGINAL SIZE, COVER AND LET RISE AGAIN UNTIL DOUBLE.
KNEAD TO ORIGINAL
SIZE. IT 1 LB. LOAD PAN IS USED - DIVIDE DOUGH INTO THIRDS.
IF 1 1/2 LB SIZE USED, DIVIDE IN TWO. SHAPE INTO LOAVES. PLACE IN LOAF PANS, GREASED.
LET RISE UNTIL DOUGH REACHES TOP OF PAN. BAKE IN PREHEATED 350 OVEN FOR 50 MIN FOR
1 LB. LOAVES OR 70 MIN FOR 1 1/2 LB LOAVES OR UNTIL WELL-BROWNED. TURN ONTO RACK
TO COOL. IF CRISPNESS DESIRED, BRUSH CRUST WITH CREAM, BUTTER OR MARGARINE
WHILE BREAD IS STILL HOT
WHEAT VARIATIONS:
IF CHEWY BREAD DESIRED, OMIT FAT.
BRUSH LOAVES WITH EGG WHITE AND ROLL IN SESAME OR POPPY SEEDS BEFORE BAKING
3 C. WARM MILK INSTEAD OF WATER
IF CRUNCHY BREAD DESIRED, KNEAD INTO DOUGH 3/4 CUP STEAMED CRACKED WHEAT
BEFORE FORMING INTO LOAVES
DARK PUMPERNICKEL BREAD
1 1/2 CUPS WARM WATER
1/2 CUP DARK MOLASSES
1 TBSP. PLUS 1 TSP. SALT
2 TBSP. CARAWAY SEED
TBSP. SHORTENING
2 2/3 CUPS RYE FLOUR
CUP COCOA
2 1/2 TO 3 CUPS ALL-PURPOSE FLOUR
FOR LIGHT PUMPERNICKEL SUBSTITUTE LIGHT MOLASSES, OMIT COCOA AND INCREASE
ALL-PURPOSE FLOUR TO 2 22/3 TO 3 1/4 CUPS
DISSOLVE YEAST IN WATER . STIR IN MOLASSES, SALT, CARAWAY SEED, SHORTENING,
RYE FLOUR AND COCOA. BEAT UNTIL SMOOTH. STIR IN ENOUGH ALL PURPOSE FLOUR
TO MAKE DOUGH EASY TO HANDLE
TURN DOUGH INTO FLOURED SURFACE. COVE. LET REST 10 TO 15 MIN. KNEAD UNTIL
SMOOTH 5 TO 10 MIN. PLACE IN GREASED BOWL ETC. ONE HOUR.
PUNCH DOWN. ROUND UP AND LET RISE UNTIL DOUBLE...ABOUT 40 MIN.
GREASE BAKING SHEET. SPRINKLE WITH CORNMEAL. PUNCH DOWN DOUGH. DIVIDE IN HALF.
SHAPE EACH HALF INTO ROUND LIGHTLY FLAT LOAF. PLACE IT OPPOSITE CORNERS
OF BAKING SHEET. LET RISE ONE HOUR.
BAKE 375 FOR 30 TO 35 MIN.
ZUCCHINI RAISIN BREAD
3/4 CUP SUGAR
1/2 CUP WHEAT GERM
4 TEASPOONS BAKING POWDER
1 TEASPOON CINNAMON
1 CUP SHREDDED ZUCCHINI (1 MEDIUM )
2/3 CUP WATER
1/4 CUP VEGETABLE OIL
2 EGG WHITES SLIGHTLY BEATEN
3/4 CUP RAISINS
HEAT OVEN TO 350. GREASE BOTTOM ONLY OF 8 X 4 LOAF PAN.
COMBINE DRY INGREDIENTS
STIR IN ZUCCHINI. COMBINE WATER, OIL AND EGG WHITES.
ADD TO FLOUR MIXTURE, MIXING JUST UNTIL DRY INGREDIENTS ARE MOISTENED.
STIR IN REMAINING INGREDIENTS. SPOOR INTO PREPARED PAN. BAKE 50 TO 55 MIN.
OR UNTIL GOLDEN BROWN. COOL 10 MINUTES AND REMOVE FROM PAN.
COOL COMPLETELY ON WIRE RACK.
SMALL LOAF PUMPKIN BREAD
1 3/4 CUPS SUGAR
1 1/2 TSPS. BAKING SODA
1 1/2 TEASPOONS SALT
1 TSP. GROUND CINNAMON
1 TSP. GROUND CLOVES
1/4 TEASPOON BAKING POWDER
1 16-OZ. CAN PUMPKIN
1 CUP VEGETABLE OIL
4 LARGE EGGS, LIGHTLY BEATEN
2/3 CUP CHOPPED NUTS
2/3 CUP RAISINS
HEAT OVEN TO 35O. GREASE AND FLOUR FOUR 6 X 3 X 2 INCH BAKING PANS
MIX FLOUR, SUGAR, BAKING SODA, SALT, CINNAMON, NUTMEG, CLOVES AND BAKING POWDER.
ADD PUMPKIN, OIL,
EGGS, NUTS, AND RAISINS. STIR UNTIL DRY INGREDIENTS
ARE MOISTENED AND MIXTURE IS SMOOTH. POUR INTO PREPARED PANS
BAKE 60 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.
REMOVE FROM PANS AND COOL ON WIRE RACKS.
WRAP IN PLASTIC WRAP, THEN ALUMINUM FOIL, AND STORE OVERNIGHT FOR BETTER SLICING IF DESIRED.
TO MAKE LARGER LOAVES, INCREASE FLOUR TO 3 1/3 CUPS AND SUGAR TO 2 CUPS
BAKE IN TO 9X5X3 INCH PANS 60 TO 70 MINUTES.
EASY FRENCH BREAD
2 CUPS WATER
4 1/2 CUPS WHITE FLOUR
1 TABLESPOON SUGAR
2 TEASPOONS SALT
DISSOLVE YEAST IN 1 CUP LUDOUGH KEWARM WATER. SIFT FLOUR WITH SUGAR AND SALT
INTO LARGE BOWL. STIR IN DISSOLVED YEAST. ADD JUST ENOUGH OF SECOND
CUP OF WATER TO HOLD TOGETHER. MIX UNTIL YOU HAVE A STICK DOUGH.
COVER WITH A CLOTH. SET IN WARM SPOT TO RISE UNTIL DOUBLE IN BULK (ABOUT 45 MIN.
DIVIDE DOUGH INTO TWO PARTS, PLACE EACH HALF IN A WELL-GREASED, SIX INCH,
ROUND BAKING DISH (GLASS CASSEROLES ARE PERFECT, BUT YOU CAN JUST PLOP
THIS DOUGH DOWN ON A COOKIE SHEET OR PIZZA PAN. COVER AND LET RISE ANOTHER
HALF HOUR. BAKE IN PREHEATED 400 DEGREE OVEN FOR ONE HOUR.
BANANA DATE BREAD
1 1/2 CUPS BROWN SUGAR
4 EGGS ( ONE AT A TIME
1 1/4 CUP MASHED BANANAS
VANILLA
2 CUPS FLOUR
1 1/2 TSP. BAKING SODA
1 CUP CHOPPED DATES
1 CUP CHOPPED PECANS
CUP QUICK OATS
350 FOR ONE HOUR?
MAKES TWO LOAVES