Breads

NANETTE’S A-Z BREAD
2 cups sugar (brown/white) 3 eggs
2 cups A-Z* 3 tsp. vanilla
1 cup oil (can use ½ applesauce) 3 tsp. cinnamon
3 cups flour (can use part wheat) 1 tsp. salt
1 tsp. baking soda ½ tsp. baking powder
1 cup chopped nuts (optional)

Cream together oil, sugar, eggs, A-Z, vanilla, and cinnamon. Then add dry ingredients. Pour into two greased loaf pans. Bake 325 for 1 hour.

*Use 2 cups of any of the following A-Z ingredients - diced, grated, mashed - Have fun and experiment!
Apples Coconut Peaches Strawberries
Apricots Dates Pears Sweet Potato
Bananas Figs Pumpkin Yams
Carrots Oranges Raspberries Zucchini

ALOHA TEA BREAD
1 cup butter, softened 2 cups sugar
4 eggs 1 cup mashed bananas
4 cups flour 2 tsp. baking powder
1 tsp. baking soda ¾ tsp. salt
1 cup coconut 8 oz. crushed pineapple (undrained)

Cream together butter, sugar, eggs, & bananas. Add dry ingredients then coconut & pineapple. Pour into two greased loaf pans. Bake at 350 for about one hour.

BRAN MUFFINS
2 cups All Bran 1¼ cup milk
1 egg ¼ cup oil
1¼ cup flour ½ cup sugar
1 Tbsp. baking powder ¼ tsp. salt

Mix All Bran and milk together let stand for 5 minutes. Add egg and oil. Beat well. Add dry ingredients. Put in greased muffin pan and bake at 400 for 20 minutes.
EVAN AND TRACY’S BREAD STICKS
1 Tbsp. yeast 1½ cups warm water
2 Tbsp. sugar ½ tsp. salt
3 cups flour (maybe more) 6 Tbsp. butter

Fill a glass with warm water. Add yeast and sugar. Wait until it gets foamy, then transfer to a larger bowl. Add salt and flour. Knead 3 minutes. Let stand for 10 minutes.
Melt the butter. Roll out dough into a long rectangle. Cut the bread sticks. Dip them in the butter. Bake at 375 for 20 25 minutes.

NANETTE’S BREAD STICKS
1 pkg. dry yeast (2 1/4 tsp.) 1½ cups warm water
1 Tbsp. malted milk powder, opt 1 Tbsp. honey
4 - 4½ cups flour 1 tsp. salt
Butter toppings

Dissolve yeast in warm water, stir in malted milk powder, honey and salt. Add flour gradually until dough forms a ball. Turn onto floured board and knead lightly. Divide dough into 24 small pieces. Shape each into a long rope about 12" long. Arrange sticks on a large greased baking sheet, brush top with melted butter and sprinkle with desired topping (coarse salt, seasoning salt, parmesan cheese, sesame seeds, herb mixture, etc.) Let rise about 30 minutes. Bake at 400 for about 15 minutes.


CINNAMON ROLLS Jane Davis
1 ½ cup Warm Water 2 eggs
3/4 cup Sugar 6-8 cups flour
2 T Yeast in Summer, 3 in Winter
1 Tab. Salt
1 1/4 C. Buttermilk, heated to warm
2 tsp. Instant potatoes
1 cube butter, softened

In mixing bowl, place warm water, sugar. Stir with a wooden
spoon to dissolve. Add yeast and stir. Add salt, buttermilk, potatoes, softened butter and eggs. Add flour. Beat with a dough hook for 10-12 minutes at medium speed. Dough should be moist. If wet, add more flour.

Let dough rest for 5 minutes. Turn onto a floured board. Knead by hand another 3-5 minutes. Let rest for 10-15 min.

Combine filling ingredients. 1 cube butter (softened not melted)
2 cups brown sugar, 1 Tab. Cinnamon, ½ C. raisins (opt.)
½ c. pecans (opt.)

Halve the dough. Roll each half into an 18 by 12 inch wide piece.
Spread each piece of dough with half of the filling ingredients.

Roll each piece into an 18 inch log. Cut log into 12-15 cinnamon rolls. Cut with dental floss. Repeat for other half. Place each roll on a cookie sheet coated with vegetable spray. Cover rolls with a dish towel, and let rise for one hour.

Bake at 350 degrees for 15 minutes, or until light brown. Meanwhile, beat all icing ingredients at medium high speed until fluffy, 2-3 minutes. Remove rolls from oven and spread with butter icing.

Butter icing in back of Larson cookbook

CINNAMON PULL APART BREAD Kaylin
4 cylinders (10 each) Pillsbury Buttermilk Biscuits (regular size, not extra large)

In a baggie shake: ½ cup sugar + 2 tsp. Cinnamon - mix and then take 5 biscuits at a time and shake in the bag. Shake till evenly coated.

Place all 40 in a 12" bundt pan sideways.

Sauce
1 cube butter 1 cup sugar
3 tsp. water 2 ½ tsp. Cinnamon

Melt butter. Add sugar, cinnamon & water. Mix well. Pour over biscuits. Can pour a little over the first layer of biscuits as you are putting them in the pan. Cover loosely with foil as they will rise while baking. Bake at 350 for 35-45 minutes. May want to cook on a cookie sheet as it tends to boil over.
Let cool a minute or so in the pan and then invert onto a plate and serve warm

SHELLY CRAIG’S DINNER ROLLS
Place in a bowl and microwave for 3 minutes on high (stir to help melt butter)
2 sticks of butter
1 cup sugar
1 tsp salt
2 cups milk

Place in small bowl and set aside:
1 cup warm water
2 Tbsp. Active dry yeast
1 tsp. Sugar

Crack 4 eggs in a large bowl. Add the milk mixture to the eggs. Add 1-2 cups flour, beat well. Add the yeast mixture. Mix well. Continue adding flour a cup at a time, seeking smooth, satiny dough. Turn dough out onto a floured surface and knead about 8-10 minutes. Knead until the dough is smooth and elastic. Place in a greased bowl and cover lightly with lightly oiled plastic wrap. Place in warm place and let rise until double in bulk. Punch down and form rolls. Place the rolls on pan, 2 dozen per pan. Cover lightly with plastic wrap and let rise until double. If you desire you can brush the rolls with butter before baking. Bake at 350 degrees 14-17 minutes or until golden brown. Makes 4 dozen rolls.


NO KNEAD FRENCH BREAD Katherine White
Combine in bowl and cool to lukewarm:
¼ cup Honey
2 cups Hot Water
2 tsp. Salt
c cup Oil
Dissolve:
2 pkg. Yeast
½ cup Warm Water
1 tsp. Sugar
Add yeast to first mixture. Add 6 1/4 c. flour. Stir well, oil top, cover and let rise for 1 to 2 hours. Push down occasionally. Divide dough into 2 large or 3 small loaves. Pat or roll to 1 inch thick sheet. Roll up like jelly roll. Place on greased baking sheet and let rise until double in bulk. Bake at 350 for 40 minutes or until golden brown.

Katherine brought this to me one cold winter day. It became so easy to make, and my family loved it.

LAURIE’S BEST HOT ROLLS
1 pkg. Active Dry Yeast
1/4 cup Warm Water
1 cup Milk, Scalded
3½ cup Sifted Flour
1/4 cup Sugar
1 Egg
¼ cup Shortening
1 tsp. Salt
Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 ½ c. flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double, 1 ½ to 2 hours. Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise until double, 30-45 minutes. Bake on greased baking sheet or in greased muffin pans in hot oven, 400 for 12-15 minutes. Makes 2 dozen cloverleaf, butter fans, or bowknots, or 3 dozen parker house.
These are so good. Laurie dips them in butter as she is molding them and puts them on the pan to rise.


MAPLE NUT COFFEE TWIST Jane Davis

Add 1 Tbsp maple flavoring to Jane’s Sweet Dough.
Filling:
1 cup sugar
½ cup chopped nuts
1 tsp. Maple flavoring
Glaze:
¼ cup butter
2 cups powdered sugar
4-5 Tbsp. Milk
1 tsp. Maple flavoring

Divide dough equally into 3 balls. On lightly floured surface, roll out one ball of dough to 12 inch circle. Fit onto bottom of greased 12 inch pizza pan. Brush dough with 2 Tbsp. Melted butter and sprinkle with about a of the filling. Continue in same manner, forming 2 more layers and ending with filling. Use a glass to mark a 2 inch circle in center of dough (do not cut through dough). Cut from outside edge just to circle forming 16 pie shaped wedges. Twist each of the 3 layered wedges 5 times. Let rise in warm place until light and doubled in size 30 to 45 minutes. Bake at 350 for 20 to 30 min. Until golden brown. Drizzle while warm with glaze. Serve warm or cold.

MOSES BREAD Tracy
Time: About 1 ½ hours plus 14 to 20 hours rising

3 cups all purpose or bread flour, more for dusting
½ teaspoon instant yeast (this is sometimes called rapid rise east for bread machines)
1 1/4 tsp. Salt
1 5/8 cups of water

Cornmeal or wheat bran as needed

1. The night before you want the bread, combine in a large bowl flour, yeast and salt. Whisk. Add 1 5/8 cups water, and stir with a wooden spoon until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. I start this step 3 hours before I want to eat the bread. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton flour sack towel (not Terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton flour sack towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on rack 5 min. before slicing.

ORANGE BOWKNOTS OR BREAD STICKS

Dissolve 1 yeast cake or 1 pkg. Dry yeast in
1/4 cup luke warm water

Scald 1 cup milk and add ½ cup shortening, 1/3/cup sugar, 1 tsp. Salt.

5 to 5 ½ cups sifted flour
1/4 cup orange juice
2 tab. Grated orange peel

Beat 2 eggs well and add to cooled milk mixture. Stir in softened yeast and 2 cups flour. Stir well. Add orange juice and rind and remaining flour to make a soft dough. Cover and let rest 10 minutes then knead for 5 - 6 minutes. Place in greased bowl. Cover and let rise until double in bowl. About 2 hours.

Roll dough in rectangles ½ inch think. Cut into 10 inch strips and tie loosely into bowknots or divide dough into 8 greased bread stick pans. Cover and let rise until double and bake at 375 degrees for 12 minutes. Cool on rack and frost with orange frosting: blend 1 tsp. Grated rind, 2 tab. Orange juice and 1 cup powdered sugar. Makes 24 bowknots


ORANGE GLAZED COFFEE CAKE
1 package active dry Yeast
¼ cup warm Water
½ cup warm Milk
½ cup fresh Orange Juice
½ cup granulated Sugar
½ cup Ricotta Cheese
1 Tbsp. grated Orange zest
½ tsp. Salt
1 large Egg, lightly beaten
3½ - 4 cups all-purpose Flour
Glaze: 1 large Egg, lightly beaten
Icing: 1 cup powdered sugar
1½ - 2 Tbsp. Orange JuiceIn large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast. Using heavy duty mixer beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, ½ cup at a time, until a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise about 1½ hrs. Grease a 10 inch spring from pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25-30 minutes. Turn the cake out onto a wire rack to cool slightly. Spread icing over while warm.



ORANGE REFRIGERATOR ROLLS Mom/Me

Soften 2 Tbsp. yeast in ½ cup water with a pinch of sugar. Let rise in glass.
In mixer put:
1 cup Shortening
¾ cup Sugar
2 tsp. Salt
Pour 1 cup boiling water over mixture. Then add to mixer:
1 cup cold water
1 cup flour
4 eggs slightly beaten
Add yeast mixture and 6 ½ cups unsifted flour

Mix and store in greased bowl in refrigerator overnight. Mold 3 hours before baking.

Orange paste
Grated rind of one orange, creamed with 6 Tbsp. butter and ½ cup sugar. Spread evenly over dough and roll up as for jelly roll. Cut into slices 2" thick. In greased muffin tins, set rolls coiled side up and let rise until light. Bake 400-10 min.

While hot drizzle with glaze made from orange juice and powdered sugar.


ORANGE ROLLS Helen King
¾ cup Sugar
¼ lb. Butter, melted
1 Orange rind, grated
2 tubes Hungry Jack Biscuits
Grease bunt pan, then place biscuits on edge around pan. Pour topping over biscuits and bake. 400 for 20 minutes. Turn out on round tray and serve. Each biscuit breaks off easily.


PORTUGUESE SWEET BREADJanet Nyholm
Mix:
¼ cup instant mashed potatoes
b cup boiling water
b cup sugar
Add to above:
1 cup instant non-fat dry milk
½ cup butter or margarine
Dissolve first, then add to reset:
2 pkgs active dry yeast
a cup warm water
4 ½ - 5 cups flour
3 eggs
1 tsp salt
½ tsp vanilla
1/4 tsp. lemon flavoring

In small pan add potatoes to boiling water. Add sugar, butter, milk. Cool to 110 degrees. Dissolve yeast in water in mixer bowl, then add cooled potato mixture. Add 2 cups flour and beat to blend. Stir in eggs, salt, vanilla and lemon. Add another 1 ½ cups flour, then another. Raise about 1 hour, punch down. Rest 10 min. Shape. Divide dough into 6 equal pieces. Make them into ropes about 15" long. Take 3 and braid to make one loaf. Then repeat with last 3.

Raise again (about 40 min) before baking. Brush beaten egg over bread. Optional: sprinkle with granulated sugar.


POTATO ROLLS Jane Davis
1-1/2 cup hot water 1 Tbsp. Emulsifier
1 cup hot milk 3 Tbsp. Yeast
3 Tbsp. Instant potatoes 1 cup butter
2/3 cup sugar 2 eggs
1 Tbsp. Salt 6-7 cups sifted flour

Mix ingredients together and knead until smooth. Let rest in bowl 15 minutes. Roll out and let rise one hour. Bake at 350 until light brown.

PUMPKIN BREAD
3 cups Sugar
2 tsp. Salt
1 cup Oil
2 tsp. Baking Soda
4 Eggs
1 tsp. Cinnamon
2 cups Pumpkin
1 tsp. Nutmeg
3½ cups Flour
½ tsp. Cloves
1 tsp. Baking Powder
¾ cup water
1 cup nutmeats

Grease loaf pans and preheat oven to 350. Combine all ingredients and mix until smooth. Bake 1 hour or until done. Makes 3 loaves
A good idea if you let batter set in pans 10-20 minutes, before baking.


BUTTERMILK SCONES
2 tbsp yeast (or 2 pkgs.)
1 tbsp sugar
½ cup hot water
Combine ingredients in a bowl and let rise for 10 minutes

In the mean time combine
1 qt. buttermilk (fat free taste just as good)
2 beaten eggs
2 tbsp sugar
1 tsp. Baking soda
3 tbsp baking powder
2 tbsp oil
2 tbsp salt

Add yeast mixture and flour mixture and mix well.
Add 4 more cups of flour and knead (a kitchen aid or bread mixer work perfect for this)

Roll out on a floured surface and cut into squares (any size)
Fry in hot oil until golden brown on each side.

Makes about 50-60 scones. Eat with honey butter, syrup, jam, whip cream, powdered sugar, peant butter, or even make a deli sandwich


BASIC SWEET DOUGH RECIPE

In a small bowl measure 1 cup warm water and 1 tsp. Dough Conditioner, stir in 2 tsp. Yeast and set aside to rise:
1 - 13 oz. Can evaporated milk
1 cube margarine
½ cup Sugar
3 tsp. Salt
3 eggs
1½ cups very warm water
6 - 8 cups flour
In a large bowl or mixer, place the evaporated milk, water, salt, sugar, and eggs. To this add about 4 cups of flour and mix, add the risen yeast and stir. Gradually add a little more flour until you have a nice soft ball. Turn this onto a lightly floured board and knead until it is smooth and satiny. Return to bowl and cover with a towel and let rise for 1 hour or until double in bulk.

When making cinnamon rolls, pinch off about 1/3 of the dough and roll out into a rectangle of about 18 x 6 and spread melted margarine over the dough, sprinkle sugared cinnamon and sprinkle with raisins or chopped nuts or both. Roll long side, like a jelly roll and then cut into about 3/4" slices and place on a greased cookie sheet. Cover and let rise till double about 30-45 minutes. Bake in a 350 oven for about 20 minutes, and ice with a buttercream icing.

WHITE BREAD My Favorite Mom/Me
1 cup Milk
6 Tbsp. Sugar
4 tsp. Salt
6 Tbsp. Margarine or shortening
3 cups Warm Water
2 pkg. Dry Yeast
11 cups Unsifted Flour (about)

Scald milk; stir in sugar, salt and margarine. (I use shortening) Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and 6 cups of flour; beat until smooth. Add yeast and remaining flour. Mix 10 minutes. Let rise 2 hours. Punch down and mold into loaves..

Bake 350 30-35 minutes.


WHEAT MUFFINS Mom/Me
½ cup Butter
¼ tsp. Vanilla
1 cup Brown Sugar
1 cup Milk
1 Egg
1 cup Nuts
2 cups whole wheat flour
1 tsp. Soda
Cream butter, sugar, egg. Add milk, and flour alternately. Put in muffin tins. Bake at 425 for 12 - 15 minutes.


GRANDMA ALLEN’S WHEAT QUICK

8 cups un-sifted whole wheat Flour
¼ cup Baking Powder plus 2 tsp.
¼ cup granulated Sugar
4 tsp salt
2 cups Dry Skim Milk
2 cups shortening

Sift dry ingredients together twice. Cut in shortening and place in covered jar.
For biscuits - add a to ½ cup milk to 1 cup of this mixture. Bake 12 to 15 minutes at 375.
For hot cakes - 1 Egg, 1 Tbsp. Sugar, ½ - 1 cup milk to 1a cup of this mixture.

ZUCCHINI BREAD Mom/Me
3 cups Flour
1 tsp. Salt
2 cups Sugar (½ white & ½ raw)
1 tsp. Cinnamon
1 tsp. Soda
1 tsp. Baking powder
Sift above ingredients together, then mix the following with dry ingredients.
3 eggs
1 cup cooking oil
1 tsp. Vanilla
2 cup peeled & grated zucchini
Bake 350 for 60 - 70 minutes