WEEK OF AUGUST 8TH
I MYSELF LOVE TO MAKE HOMEMADE BREADS. THE SMELL THAT FILLS UP THE HOUSE AS IT IS BAKEING. WETHER ITS IN THE OVER, OR FROM A BREAD MACHINE. IS IT PASSED ON FROM GENERATIONS AGO, OR IS IT NEW AND CHIC. SHARE YOUR FAVORITE RECIPES.
Oh yes I agree, A typical fall/winter saturday we start making bread and a pot of soup or stew.
Oatmeal, Soy, Flax Seed Bread
This recipe is for a 1 1/2 - 2 lb. bread machine. 
3 1/2 Cups bread flour
2/3 Cup soy flour
3 Tbs sugar
1 1/2 tsp. salt
1 1/2 Tbs. margarine
1/3 Cup oatmeal
3/4 Cup soymilk (vanilla or plain)
3/4 Cup water
2 tsp. bread machine yeast
Add the all of the above ingredients to bread machine according to manufactor’s instructions.
*My bread machine has an “Add Indicator” Beep. When it reaches this point in the bread making process, I add 4 Tbs. Flax Seeds. or you can omit.
Sweet Breads and Rolls
A sweet dough is no more difficult to make than any plain bread. With one recipe, Sweet Dough (below), many different breads and buns can be made by adding in a few other ingredients - fruit, nuts and spices - and varying the shapes. Also included are other interesting breads, some with icing. Wait until sweet breads have cooked at least slightly before adding icing or the icing will melt and flow off. Store them as ordinary bread.
Sweet Dough
1 cup sugar
1 tsp salt
3 pkgs active dry yeast
8 to 9 cups all-purpose flour
2 cups milk
1 cup butter or margarine
2 eggs
In large bowl, combine sugar, salt, yeast and 2 cups flour. In 2-quart saucepan over low heat, slowly heat milk and butter until very warm (120 to 130 degrees F) (Butter does not need to meld.)
With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more, occasionally scraping bowl with rubber spatula.
Beat in eggs and 2 cups flour; continue beating 2 minutes, occasionally scraping bowl.
With spoon, stir in enough additional flour (about 4-1/4 cups) to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.
Turn over in greased large bowl and grease top. Cover; let rise in warm place until dough is doubled, about 1 hour.
Punch down dough. On lightly floured surface, divide into pieces as recipes direct. Cover; let rest 15 minutes.
Raisin Bread
1/3 Sweet Dough
3/4 cup raisins
Prepare Sweet Dough. Grease 9x5-inch loaf pan. Roll dough piece into 12x9-inch rectangle. Sprinkle raisins on dough.
From 9-inch end, roll dough jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under; place seam side down in pan.
Cover; let rise until doubled, about 1-1/2 hours. Preheat oven to 350F. Bake 35 minutes or until loaf sounds hollow when tapped. let cool on rack.
Hot Cross Buns
1/2 Sweet Dough
1/2 cup dark seedless raisins
1/3 cup chopped candied orange peel
1 egg yolk
1 tsp water
Sugar Icing: 3/4 cup confectioners’ sugar, 1 tbsp milk, 1 tbsp soft butter, 1/3 tsp lemon juice. Beat all ingredients together until smooth.
Grease a 13x9-inch baking pan. Into dough knead raisins and peel. Divide dough into 12 pieces; shape into balls; place evenly in pan. Cover with towel; let rise in warm place, away from draft, until doubled, about 1 hour. Preheat oven to 350F.
Combine egg yolk with water; brush buns with this. Bake buns 30 minutes or until brown and glazed.
Make icing cross on buns. Serve warm.
Leftover Sweet Dough?
Then make individual Kolacky.
Cut Sweet Dough into pieces; shape into balls. Place balls on greased cookie sheet, 3 inches apart. Cover; let rise about 1-1/2 hours. Meanwhile, prepare Kolacky (below). Pat balls to make 4-inch circles with 1/4-inch rim around edges; fill each with 1 tbsp topping. Bake 375F for 15 minutes.
Toppings:
Blueberry: Stir 1/3 cup canned blueberry-pie filling and 1/4 tsp grated lemon peel until mixed. (Use leftover filling on ice cream.)
Cherry: Stir 1/2 cup canned cherry-pie filling and 1 tbsp shredded coconut until mixed.
Cream Cheese: Stir one 3-ounce pkg cream cheese, softened, 1 tbsp sugar, 1 tbsp milk and 1/8 tsp ground cinnamon until mixture is smooth.
Lemon: Prepare one 3-1/4 to 3-5/8 ounce pkg lemon pudding mix as label directs. Set aside 1/3 cup lemon-pudding mixture for Kolacky. Pour remaining mixture into dessert dishes and refrigerate to serve another day.
Orange: Use 1/4 cup orange marmalade.
Pineapple: Stir 1/4 cup pinapple preserves, 1 tbsp chopped walnuts and 1/8 tsp salt until mixed.
** You can make a big Kolacky instead of individual ones by rolling dough into bigger circle. Lightly mark pressed dough into wedge-shaped sections and spoon one topping in each section. Bake 20 to 25 minutes for a 12-inch circle.
Cinnamon Pumpkin Bread
2/3 cup mashed pumpkin
3/4 cup flour
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3 eggs
Preheat oven to 350 degrees. Mix pumpkin, flour, sugar, cinnamon, baking soda and eggs together. Pour on a cookie sheet covered with wax paper and bake at 350 degrees for 15 minutes. Cool completely.
Fillings:
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon butter
Mix all of the above ingredients thoroughly with mixer and set aside.
2 cups finely chopped pecans
1/2 cup sugar
2 tablespoons water
2 tablespoons melted butter
1/2 teaspoon vanilla
Mix the above ingredients by hand and set aside.
Spread cream cheese mixture evenly over pumpkin bread. Spread lightly the pecan mixture over the cream cheese. Pull wax paper from cake and begin slowly rolling. When completely rolled and wax paper is removed, wrap in foil and place in the refrigerator until firm. Remove foil and slice or garnish and leave in a roll until ready to eat.
Garnish: Chocolate leaves – Select unblemished rose leaves, wash and dry thoroughly. Using melted chocolate and a paint brush, carefully coat the underside of each leaf evenly with chocolate, taking care not to get any chocolate on the tops of the leaves. When set, add a second coat. Place on non-stick parchment (baking paper), chocolate facing upwards, and put in the refrigerator or in a cool place until set. Place along the sides or top of the bread with star tip cream cheese filling to garnish.
Cinnamon Sunrise Bread
3/4 cup water
2 1/4 cups bread flour
1 Tablespoon dry milk
2 1/2 Tablespoons brown sugar
3/4 teaspoon salt
2 Tablespoons butter or margarine
1 1/2 teaspoons cinnamon
1/3 cup pecans - chopped
1 1/4 teaspoons active dry yeast
Layer in order listed in your breadmaker. Set on normal cycle.
Steamed Brown Bread
1 C Corn Meal
1 C Graham Flour
1 C White Flour
1 ½ C buttermilk
1 T molasses
1 ½ t. soda
1 egg
Salt
Combine all ingredients and steam 1 hour
Source: The Tilligum Club Cookbook 1951
Banana Bread
½ C Oil
2 C Sugar
2 Eggs, beaten
3 ripe bananas, mashed
2 C flour
1 t. baking soda
½ t. baking powder
½ t. Salt
3 T milk
½ t. vanilla
½ C chopped nuts
Beat oil and sugar together. Add eggs and bananas. Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pans and bake @ 350 for about 1 hour. Cool. Store overnight before serving.
DILLY BREAD
2 pkgs Dry Yeast
½ C Water
2 C Warm Cottage Cheese
4 T sugar
2 T onion flakes
2 T soft Butter
4 t. dill seed
2 t. salt
½ t. baking soda
2 eggs
4 ½ - 5 C flour
Soften yeast in water. Combine all other ingredients except flour. Add yeast mixture to cottage cheese mixture. Add flour to form stiff dough,. Form two round loaves and bake of greased cookie sheet @ 3500 for 35 minutes.
Herb Pull Apart Bread
20-24 frozen rolls
1/3 cup melted butter
1 tablespoon herb blend seasoning
1/4 cup grated Parmesan cheese
Combine butter, herb seasoning and Parmesan cheese.
Place half of the rolls in a Bundt pan that has been sprayed with vegetable spray. Drizzle with half the butter mixture, then repeat the layer. Cover with plastic wrap and let rise about 6-8 hours.
Remove plastic wrap and bake at 350 degrees F for 20-25 minutes. Remove from pan immediately and serve.
Pepperoni-Cheese Monkey Bread
2 loaves frozen bread
1/2 pound pepperoni
1/3 cup margarine, melted
1 pound mozzarella cheese, cubed
Defrost bread (not necessary to let bread rise, but it doesn’t matter if you let it).
Cut each loaf into 60 pieces. Cut cheese and pepperoni into 120 pieces each. Spread out dough with your fingers and place 1 piece of cheese and 1 piece of pepperoni inside. Close dough tightly so cheese will not melt out. Dip in bowl of melted margarine and drop into a Bundt or angel food pan. Bake at 350 degrees F for 35 to 45 minutes or until dough looks golden brown.
Parker House Rolls
3 tablespoons water (105 to 110 degrees F)
3 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast (1 package)
1/2 cup unsalted butter
1 cup milk
2 cups bread flour
1 1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
2 tablespoons butter
In bowl of heavy-duty mixer combine warm water, sugar and yeast. Let it sit for about 5 minutes until foamy.
Melt butter in glass bowl in microwave. Add milk and heat to lukewarm (no hotter than 110 degrees F). Add milk mixture to yeast mixture. Put on dough hook. Add bread flour and salt and combine well. Add all-purpose flour slowly until dough forms a slightly sticky ball. Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
Place ball in a greased or buttered bowl. Turn to coat with butter. Cover with plastic wrap and let rise for about an hour or until doubled. Butter a 13- x 9-inch baking pan. Divide dough into about 20 pieces. Form into smooth balls and place in 5 rows in pan. Cover loosely and let rise until doubled again (about 45 minutes).
Make a deep crease down center of each roll using a spatula. Let rise, covered, another 15 minutes.
Preheat oven to 375 degrees F.
Melt 2 tablespoons butter. Brush tops of rolls. Bake in center of oven for 20 to 25 minutes until golden.
Pull-Apart Sticky Bread
Dough
1 envelope active dry yeast
½ cup very warm water
3 tbsp. warm milk
¼ cup sugar
½ tsp salt
3 tbsp butter, melted and warm
1 egg
2-¼ cups flour
Glaze
¾ cup dark brown sugar
2 tbsp whipping (35%) cream
1 tbsp maple syrup
2-¼ tbsp. butter
Assembly
½ cup butter, melted
¼ cup sugar
½ cup chopped pecans
Directions:
Dough
In large bowl, dissolve yeast in warm water. Add warm milk, sugar, salt, melted butter and egg. Stir in flour. Turn dough out onto a floured board and knead for 6 to 8 minutes, adding more flour if necessary, until dough is smooth and elastic. Put dough in large oiled bowl and cover it with plastic. Let dough rise in warm place for about 1 hour or until doubled in size.
Glaze
Over medium-high heat, simmer in medium saucepan the dark brown sugar, cream, maple syrup and butter until sugar dissolves. Set aside to cool slightly.
Assembly
Preheat oven to 350 degrees F. and grease a 10-inch tube pan.
Punch down dough and turn it out onto floured surface. Tear off pieces of dough and form into ¾ - to 1-¼ -inch balls. Roll them around in your hands until smooth. You should have approximately 25 balls in total. Put melted butter and sugar in 2 small bowls. Roll dough balls first in butter and then sugar.
Pour a third of glaze in bottom of tube pan. Sprinkle with a third of nuts. Put a layer of dough balls in bottom, nestled close together. Pour a third of glaze and a third of nuts on top. Nestle another layer of dough balls on top. Pour remaining glaze and nuts on top. Cover pan with clean kitchen towel and set aside in warm place to rise for about 1/2 hour or until balls have risen to top of pan.
Bake loaf for about 40 to 50 minutes or until top is caramel-coloured. Let rest 10 minutes before inverting out onto a rack. Serve warm.
Apple Spice Bread
2-2/3 cups flour
1-1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
2 cups sugar
1 cup oil
4 eggs, beaten
2 tsp vanilla
4 cups coarsely chopped apples (1 cup chopped apricots may be substituted for 1 cup apples)
1 cup raisins
1 cup chopped pecans
1 tsp sugar
Pecan halves
Preheat oven to 325 degrees.
Mix first 5 ingredients together.
Mix sugar and oil in a large bowl. Add eggs and vanilla, then stir in apples, raisins and pecans. Add flour mixture and mix well.
Grease pans and line bottom with waxed paper. Pour batter into pan and smooth top.
Bake for 50 to 60 minutes. After 20 minutes, pull out rack and sprinkle tops with 1 teaspoon sugar and press in nut halves. Return and finish baking.
Cool 10 minutes before turning out on rack. Freezes well.
Banana Chocolate Chip Nut Bread
1-1/2 cups sugar
1/2 cup butter
2 large eggs, lightly beaten
2-1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups mashed banana
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray a large loaf pan with nonstick cooking spray. Beat sugar and butter at medium speed with an electric mixer until well blended. Add eggs one at a time, beating well. Combine flour and next three ingredients in a separate bowl. Add to butter mixture, beating well. Combine banana and next four ingredients. Add to flour mixture, beating well. Pour batter into loaf pan and smooth out top.
Bake 1 hour and 15 minutes or until tester comes out clean
Dill Bread
1 package active dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
2 tablespoons honey
1 tablespoon chopped onion
1 tablespoon butter
3 tablespoons dried dillweed, dill seed, or a combination of both
1 teaspoon baking soda
1 egg, slightly beaten
2-1/2 cups all-purpose white flour
Melted butter to glaze
Combine the yeast with the warm water. Set aside.
In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes.
Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F.
Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.
Cranberry Bread
2 cups flour
1 cup sugar
1 1/2 tsp. Baking powder
1 tsp. salt
1/2 tsp. Baking soda
1/4 cup unsalted butter
1 egg (beaten)
3/4 cup orange juice
1 tsp. Orange peel (optional)
1 1/2 cup fresh or frozen cranberries (chopped)
1 1/2 cup raisins
Pre-heat oven ti 350 degrees.
Sift flour, sugar, baking powder, salt and soda in large bowl. Cut in butter until crumbly. Add egg, orange peel and juice. Stir until mixture is evenly moist. Fold in raisins and cranberries. Spoon into greased 9x5x3 loaf pans. (It’s best to divide between two pans because the bread rises and will spill over the edges). Bake at 350 degrees for 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a cake tester inserted in the middle of the loaf comes out clean.
Jalepeno Cornbread
1 cup stoneground cornmeal
1 cup unbleached flour
2 ears fresh corn (cut off cob )
1 finely chopped fresh jalepeno pepper
(you may add habanero pepper as well, but watch out for the extra HEAT)
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
2 eggs
1 cup milk
1 stick butter
Mix all dry ingredients in bowl. Add beaten eggs, melted butter and milk. Finally add fresh corn and peppers. Be careful not to overmix ingredients. Pour batter into well oiled cast iron skillet or muffin pans. Any baking pan that is approx. 8x10 will do, but cast iron is best. Bake at 400 for approx. 20 min. Enjoy!!!
Lost Bread (Old South recipe)
Whole loaf of wheat bread
1/2 cup sugar
1 TBSP vanilla
12 fresh eggs
2 cups milk
1 tesp cinnamon
1/2 cup sliced almonds
1 sliced fresh apple
1/2 cup raisins and or dried cherries
1/4 cup maple sugar
Tear up bread, mix all other ingredients together then mix in bread pieces (best if let to set for 2-4 hours or overnight). Put in 1 1/2 inch deep pan (don’t want a deep pan, something like a pie pan depth) Small pieces of butter on top - cover with aluminum foil (try not to let the foil touch the top so it won’t stick). Put in 350 degree f oven. Cook for 30 miutes covered, then uncover and cook for another about 15 minutes (watch so not to over cook)
Varients - blueberries instead of apples and other fruit
Serve with peccans instead of almonds
Garlic Herb Focaccia
SERVES
Makes 2 loaves
INGREDIENTS
1 package dry yeast
2 cups warm water
5 cups all-purpose flour
1 tsp. Salt
12 garlic cloves(chopped)
2 tsp. Each chopped fresh oregano, rosemary, and italian parsley
Olive Oil
Coarse Salt
DESCRIPTION
In Large Bowl, dissolve yeast in 1/4 cup warm water. Let stand 5 minutes. Add remaining water. Beat in Flour and salt. Turn out on floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to Oiled Bowl, cover and rise again until doubled. Preheat oven to 400 deg.F. Divide dough in half. On floured surface, roll each half into 9 x 12 inch rectangle. Place on oiled baking sheets. Scatter garlic, oregano, rosemary, and parsley over surface of each and press lightly. Drizzle each with 2 tablespoons olive oil. Sprinkle with salt to taste. Bake about 20 minutes or until golden brown. Serve warm, cut into strips.
Strawberry Bread #1
Preheat oven to 350 degrees.
3 eggs, beaten
2/3 cup butter (unsalted, softened)
2 cups of sugar
2 teaspoons of baking soda
2 1/4 cups Strawberries (washed, dried and chopped fine, do it by hand)
3 1/3 cups flour
2 teaspoons vanilla
6 oz. chocolate chips
Cream eggs, sugar and butter together
Add baking soda to strawberries
Add flour until strawberries mix with the egg mixture
Mix in vanilla
Place in 2 greased loaf pans for 50 to 55 minutes
Strawberry Bread #2
Two 10-ounce bags frozen or fresh strawberries
4 eggs
1-1/4 cups oil
3 cups flour
1-3/4 cups sugar
3 Tbsps cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (walnuts)
Mix strawberries, eggs, and oil in bowl. Add all dry ingredients. Blend, pour in 2 bread pans (9-1/2 x 11 inches). Bake at 350 degrees for 1 hour.
Hint: All breads should be taken from the pans while hot and cooled on racks or towels. While still hot, brush tops lightly with butter to keep the crust from cracking
Strawberry Nut Bread # 3
(this is when you dont have fresh strawberries or frozen ones near by)
Preheat Oven to 350 Degrees
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
4 eggs
In mixing bowl cream butter, sugar, vanilla and lemon extract until light and fluffy. Add eggs one at a time beating well after each addition.
3 cups sifted plain flour
1 teaspoon salt
1 teaspoon cream of tarter
1/2 teaspoon baking soda
Sift together all of the above dry ingredients.
1 cup strawberry jam
1/2 cup sour cream
3/4 cup chopped pecans
Mix jam and sour cream and fold in nuts.
Add jam mixture to creamed sugar and egg mixture then add a little at a time to dry ingredients. Make sure all dry ingredients are well moistened, but do not over mix.
Bake in two greased and floured loaf pans at 350 for 50 to 60 minutes. Cool 10 minutes in pan then remove and cool completely.
ABSOLUTELY DELICIOUS!!