BREADS, ROLLS & BREAD MACHINE
JALEPENO BREAD ~ Sharon
1 cup warm water
1 tsp salt
2 tsp sugar
1/2 cup cheese
6 T hot pepper
3 cups bread flour
1/2 yeast
mix according to bread machine directions or as you would make regular bread
if baking in regular oven
bake at 350º for 35-45 min.
TIN CAN BREAD
1 T margarine
2 - 2½ cups raisins, dates and nuts mixture
1 tsp baking soda
1 cup boiling water
2 eggs
1 cup sugar
1 tsp lemon or orange extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Clean 4 16-oz. cans thoroughly and remove the paper labels. Dry, grease and flour lightly. Combine margarine, raisin mixture and baking soda. Add boiling water and let cool to room temperature. Beat eggs until light. Gradually add sugar and extract, add dry ingredients Stir in cooled raisin mixture. Spoon into 4 tin cans. Bake at 325° for 55 minutes. Remove by turning cans upside down so loaves will fall out. Cool on wire rack. Serve with cream cheese or butter.
PUMPKIN - DATE BREAD - Claudine
2 1/3 c flour
2 tsp baking soda
1/2 tsp salt salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
2/3 c margarine
2 c sugar
3 eggs
1 1/2 cup canned pumpkin
1/2 c water
2/3 c chopped Dates
2/3 c chopped walnuts
Mix together, pour in 2 greased bread loaf pans. Bake at 325° for 1 hr. Cool and remove from pan.
HUGS & KISSES BUBBLE BREAD - Irene
kids love these, even the adult kids!!
2 Loaves Frozen Bread dough
1/2 c margerine, melted
1 c sugar
1/3 tsp cinnamon
12-20 chocolate kisses unwrapped
12-20 white chocolate hugs, unwraped
spray an angel food or bundt pan, pull apart 1" balls, flatten into circles with bottom of glass, place 1 kiss OR hugs in center, pinch dough together. Dip balls in melted butter, then roll in sugar/cinnamon, place in layers in pan, making sure the balls overlap. Let rise, bake 375º for 20 minutes or until golden browned, let cool 1 min, then remove from pan by tipping upside down over a plate, Serve by by pulling off a ball
BUBBLE BREAD - Irene
2 Loaves Frozen Bread dough
3/4 c margerine, melted
1 1/4 c sugar
3 3/4 tsp cinnamon
1/4 cup crushed walnuts
spray an angel food or bundt pan
Sprinkle a layer of walnuts on bottom of pan, thaw dough enough to pull apart and make balls the size of a walnut, Dip balls in melted butter, then roll in sugar/cinnamon, place in layers in pan, Sprinkle walnuts and sugar/cinnamon mixture on each layer, Let rise, covered for 1 1/2 to 2 hours, Bake 325º for 40 minutes or until browned. Remove from pan immediately by tipping upside down over a plate. Serve by by pulling off a ball
HUSH PUPPIES Nanci
3/4 c corn meal
3/4 c self-rising flour
1/3 c sugar
1/3 c milk
1 tsp. salt
1 tsp. baking soda
1 egg
1 small chopped onion
Mix cornmeal, flour, sugar, salt, and soda, beaten egg, then add milk, add to dry mixture, stir in onion. Batter will be stiff, if too dry, add milk or if too liquid, add flour. Drop teaspoonfuls into deep hot oil (370º-380º) Dip spoon in oil to ease dropping, makes about 30
GOLDEN CHEESIES - Nanci
2 1/2 cups flour
1 cup oleo, soft
1 cup sour cream room temp
seasoned salt
pepper
3 cups shredded cheddar cheese
paprika
mix well flour, butter, and sour cream. Divide into four sections, wrap in waxed paper or plastic wrap; chill until firm. Preheat oven to 350º. Roll out dough a quarter at a time on a well-floured surface into a 12-inch by 6-inch rectangle. Sprinkle with seasoned salt and pepper, then 3/4 cup cheese. Starting with 12-inch side, roll up like a jelly roll. Press together edges and seams to seal. Place seam side down on ungreased cookie sheet. Cut rolls halfway through at 1-inch intervals. Sprinkle with paprika. Bake 30 to 35 minutes, until golden brown
EASTER EGG RING
1/2 cup Milk
1/4 cup sugar
1/4 cup margarine
1 tsp Salt
1 tsp sugar
1/2 cup Warm water
1 Pkg active dry yeast (1 tbsp)
12 Eggs, beaten
23 1/2 cups flour
1 T Grated orange rind
4 tsp Crushed aniseed
1/4 cup Raisins
1/2 cup Chopped candied fruit
1/4 cup Chopped almonds
6 Whole UNcooked eggs
EGG GLAZE:
1 Egg yolk
12 T Milk
In small saucepan, heat together milk, 1/4 cup sugar, butter and salt until butter has melted. Let cool to lukewarm.
Dissolve 1 tsp sugar in warm water, sprinkle in yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture, milk mixture and eggs. Stir orange rind and aniseed into flour. Using electric mixer, gradually beat in 1-1/2 cups of the flour mixture into the yeast mixture, beat until smooth, about 2 minutes. With spoon, gradually stir in enough of the remaining flour mixture to make soft, slightly sticky dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place in lightly greased bowl, grease all over. Cover with plastic wrap, let rise for 1 to 1-1/2 hours or until doubled in bulk. Punch down dough; knead in raisins, candied fruit and almonds. Divide dough in half. Roll each piece into 26-inch long rope and twist together. Transfer to greased baking sheet. Bring ends together, form into ring, pinching ends to seal. pull twisted ropes apart and tuck 6 whole UNcooked eggs into openings, placing eggs evenly around ring. Eggs will become hard-cooked during baking. Cover and let rise for about 1 hour or until doubled in bulk.
EGG GLAZE:
Stir egg yolk with milk;
brush over ring.
Bake 375º for 35 to 40 minutes or until crust is golden brown
Remove from pan and let cool on rack.
Makes 1 ring
COCONUT BREAD - Janice J
3 cups flour
2 tsps.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup oil
4 eggs (lightly beaten)
2 tsps. coconut extract
1 cup buttermilk
1 cup shredded coconut
1 cup chopped walnuts
Combine flour, baking powder, baking soda, and salt; set aside. In a bowl, combine sugar,oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk, stir until just moistened. Fold in coconut and nuts. Pour into two greased and floured loaf pans. Bake at 325º for 60 to 65 minutes. Cool 10 minutes in pans before removing to a wire rack to cool completely. 2 loaves
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