Hello and welcome to my Bread Recipes, Remember nothing says lovin' like warm bread right out of the oven.
ENGLISH GINGER BREAD 1 12/ stick margarine***2 1/2 cups flour 4 tablespoons dark molasses***1 1/4 cups brown sugar 4 tablespoons dark corn syrup***1 tablespoon cinnamon 2 eggs***1 teaspoon baking soda 1 tablespoon soften butter***1/4 teaspoon salt Heat molasses, syrup and butter. Add to dry ingredients then add eggs. Pour into greased 8 inch square pan and bake at 350° oven for approximately 25 minutes.
GERMAN BRAIDED BREAD 4 cups flour***2 eggs at room temperature 1 tablespoon yeast***1 cup milk, lukewarm 6 tablespoons warm water***1 teaspoon salt 1 teaspoon sugar***grated peelings of 1/2 lemon 3 tablespoons softened margarine***raisins according to taste, optional 3 tablespoons sugar***1 egg, scrambled up Dissolve yeast in lukewarm water; add 1 teaspoon sugar. Pour flour into large bowl; make well in center and add dissolved yeast. Mix part of surrounding flour with yeast mixture to make a very soft dough. Cover bowl and let stand in warm place for 20 minutes. Add rest of ingredients, except for the egg. Knead for 10 minutes. Cover and let rise in warm place for 1 hour. Divide dough into 2 equal parts on floured board. Shape each part into 3 equal strands and braid them, making 2 loaves of braided bread. Place them on a greased cookie sheet. Brush tops with the scrambled up egg. Let them rise in warm place for 30 minutes and bake them at 350° for 30 minutes or until tops are lightly browned.
CORN BREAD 1 cup yellow cornmeal***1 teaspoon salt 1 cup flour***1/3 cup soft shortening 2 tablespoons sugar***1 egg 1 tablespoon baking powder***1 cup milk Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Mix with dry ingredients until just blended. Pour into a well buttered 8 inch square pan. Bake in hot oven, 400°, for 25 minutes or until done. You might like to try something different by adding 1/2 can of creamed corn and cut down on the milk so that it won't be too runny! A wonderful taste with the creamed corn in it.
PUMPKIN NUT BREAD 2 cups flour***1 cup sugar 2 teaspoon baking powder***1/2 cup milk 1/2 teaspoon baking soda***2 eggs 1 teaspoon salt***1/4 cup softened butter 1/2 teaspoon nutmeg***1 cup chopped nuts 1 cup pumpkin Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well greased loaf pan 9 x 5 x 3. Bake in 350° oven for 45 to 55 minutes or until toothpick inserted in center comes out clean.
WENDY'S FLOUR TORTILLAS 3 cups flour***2 tablespoons baking powder 1 teaspoon salt***3 tablespoons Crisco or lard Mix flour, salt and baking powder together, then the shortening. Mix well. Put a little bit of hot water in flour mixture to make a firm dough. If not enough water, add a tad more. Roll them on a floured board, real thin and then cook on a very hot ungreased iron griddle. You might want to try your hand at making them without the rolling pin, just grab a hunk of dough and use your hands to pat them out into a thin circle.
All photos, backgrounds , are COPYRIGHTED, and owned by: Patty Bancroft Roberts @1999....... Not to be used, copied or sold without permission.
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