Tag Archives: Bread

Zucchini Bread

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups raw zucchini, shredded
  • 1 3/4 cups sugar
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup nuts, chopped
  • 2 cups flour

Directions

Put zucchini in strainer and press or squeeze with hands to get excess liquid out.

Beat eggs, sugar, and oil together.

Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.

Mix together by hand.

Add zucchini (minus liquid).

Beat mixture.

Pour into 2 greased and floured loaf pans.

Bake 45 minutes at 350°F

White Bread

Ingredients:

  • 2 1/2 cups water, at a temperature between 105 and 115 F
  • 2 (1/4 ounce) packages yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 6 1/2 cups flour

Directions
Mix the water, yeast, and sugar together in a small bowl.
Add the salt to 5 1/2 cups of the flour in a large bowl.
Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
Keep adding more flour and keep kneading.
Push forward, fold over, push forward, fold over.
Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
The bread is done when an instant read thermometer reads 190 (f* 2 1/2 cups water, at a temperature between 105 and 115 F

Pumpkin Bread

Ingredients:

  • 1 cup butter
  • 3 cups sugar
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin
  • 1 cup nuts (optional)
  • 3 1/3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 teaspoons ginger
  • 1/2 teaspoon cloves

1. Cream together margarine, sugar and eggs.

Add pumpkin and water. Mix well.

2. In a large bowl combine all the dry ingredients – flour,

baking soda, baking powder, salt, cinnamon, nutmeg,

ginger, cloves.

3. Mix wet and dry ingredients together a little at a time with a large spoon. Add the nuts in last. Beat well.

4. Pour pumpkin mixture into 2 well greased loaf pans.

5. Bake the pumpkin bread at 350 degrees for 55-60 minutes. To test if the loaves are done, a toothpick comes out clean.

Makes 2 – 3 Pumpkin Bread loaves depending on size

of loaf pans.

Peanut Butter Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1/3-cup sugar
  • 1-teaspoon salt
  • 4-teaspoon baking powder
  • 1-1/2 cups milk
  • 1/2-cup peanut butter

Preheat oven to 375 degrees F.

Combine dry ingredients. Add milk and peanut butter.

Pour into greased 8 by 4 by 3 inch loaf pan. Bake for approximately 50 minutes.

Serve with your favorite jam or jelly.

Fall Apple Bread

Ingredients:

  • 1/4 cup butter
  • 2/3 cup sugar
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla
  • 2 cups flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups peeled, grated apples
  • 1 Tablespoon grated lemon rind (zest)*
  • 2/3 cup walnuts, chopped

1. Cream together butter, sugar, vanilla and beaten eggs.

2. In a large bowl combine all the dry ingredients – flour,

baking powder, soda, salt and cinnamon. Sift.

3. Add a little at a time with a large spoon – egg mixture

and grated apples to flour mixture. Stir in lemon rind and

nuts. Mix well.

4. Pour apple bread mixture into 2 greased and floured loaf pans.

5. Bake the apple bread at 350 degrees for 55-60 minutes. To test if the loaves are done, a toothpick comes out clean.

Makes 2 Apple Bread loaves depending on size of loaf pans.

Let the loaves cool before slicing – then spread with butter and enjoy!

* how to zest a lemon – use the part of your grater that

has the tiny holes close together.

Take your lemon and grate, just grating off the very top,

yellow part of the lemon rind.

Buttermilk Cornbread

Ingredients:

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup egg, beaten slightly

Mix all ingredients, mix with stern large spoon till thick and lumpy.

Heat lightly greased 10” cast iron skillet. (Iron is best) Poor batter into skillet.

Bake about 20  min. 450 degrees oven till golden brown.

Cornbread

Buttermilk Cornbread_ Copyright©2009_ Rocki Haire
Buttermilk Cornbread_ Copyright©2009_ Rocki Haire

Ingredients:

  • 2 tsp. bacon drippings
  • 1 c. yellow corn meal
  • 1 c. flour
  • 1 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 large egg
  • 1 c. Buttermilk
  • 1/4 c. vegetable shortening

Preparation:

Preheat oven to 425 degrees.

Grease an 8- or 9-inch iron skillet

or a heavy 8-inch square baking pan with the

bacon drippings.

Place in oven to heat while mixing batter.

Combine dry ingredients; sift together

into a large mixing bowl.

Add the egg, milk, and 1/4 cup shortening;

beat with a wooden spoon until smooth, about 1 minute.

Carefully pour batter into the hot pan;

bake for 25 to 30 minutes, until light golden brown on top.

Cut cornbread into wedges to serve.