Breads

Applesauce Muffins by coxmama

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1/2c shortening 1/4tsp salt
1 1/2c white sugar 1 tsp baking powder
2 beaten eggs 1/2tsp baking soda
1c. unsweetened applesauce 1 tsp cinnamon
2c flour 1/2tsp ground cloves

Mix altogether and add nuts or raisins if desired. Fill tins 3/4 full and bake at 350 for 15-20min or until done.

Sheri

Banana Muffins by coxmama

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1/4c margarine
1c white sugar
1 egg

Cream together.

Add 1c mashed bananas.

Mix 1 1/2c flour. 1/4tsp salt. 1tsp Soda. and 1c chocolate chips.
Add to creamed mixture.
Put in muffin tins with paper baking cups.
Bake at 400 for 15-20min.


I have been known to cut the amount of choc. chips to 1/4c to reduce the amount of candy my boys get.

Sheri

Blueberry Struessel Bread by Burpin

1 cup Old Fashioned Oats(not quick!)
1 cup milk
1 stick of REAL butter(room temperature)
1/2 cup brown sugar(firmly packed)
1 egg(at room temperature...take out with butter)
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of salt
1 and 1/2 cups blueberries(fresh or frozen)

Topping
1/2 cup sugar
1/3 cup flour
1/2 stick cold butter in pieces

1. In a large bowl, combine the oats and milk and let soak for 1 hour.

2. Grease a 9 inch square baking dish.

3. Preheat oven to 350.

4. In another bowl cream softened butter and brown sugar until light and fluffy. Add the egg, beat to combine, then pour in the oat and milk mixture and mix completely.

5. Sift in all at once the flour, baking powder, baking soda and salt.

6. Very gently combine the dry ingredients until just moistened. Don't over mix!

7. Add the blueberries and gently fold in.

8. Pour into baking dish and make the topping.

9. In a bowl combine the white sugar, flour and cold butter and using a cutter make coarse crumbs(the kind of untensil you use to make pie dough). Pour crumbs on top of mix and spread out evenly, but leave it chunky...don't press it in...leave it loose.

10. Bake at 350 for one hour. Let stand for at least 20 minutes.

Slice and serve with scrambled eggs, bacon and hot chocolate!!!

Biscotti by MorgNMacy

4 C flour
4 eggs
2 sticks of butter melted & cooled
8 T Honey
1/2 t. salt
2 t. Anise
2 pinch of Cardamom
2 t. orange flower extract
2 t. of lemon zest
1/2 C water if needed

Heat oven to 35 degrees

Mix flour with anise, cardamom, salt, lemon zest & orange flower extract then add honey.
Add the eggs 1 by 1, then cooled melted butter.
Add water if needed.
Knead & shape into a loaf

Bake about 35 minutes, on ungreased cookie sheet
(check witha toothpick if the center is dry)
Let cool, then slice loaf diagonally into 1/2 inch wide slices.
Bake the slices for about 15 minutes.



That's the only one I have - my mom says that it's really good but, it sounds like a lot of work to me!

Steamed Brown Bread by Linderlou

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Julie, this is more like I remember. You can probably substitute same amount of honey for the molasses. The brown bread Mom served was always steamed in vegetable cans. There are instructions here for baking it, too.

STEAMED BROWN BREAD

2 c. buttermilk
1 c. Gold Medal all-purpose flour
1 c. corn meal
1 c. Gold Medal whole wheat flour
1 c. raisins, if desired
3/4 c. light or dark molasses
2 tsp. baking soda
1 tsp. salt

Grease 4 (16 ounce) vegetable cans (4 1/4 x 3 inches) or 7-inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat in medium speed, scraping bowl constantly, 30 seconds. Fill cans about 2/3 full. Cover tightly with aluminum foil.
Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary.) Immediately unmold bread. 4 loaves.

If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.

Baked Brown Bread: Heat oven to 325 degrees. Pour batter into greased 2-quart round casserole. Bake about 1 hour.

Tupperware Yeast Rolls (and bread) by Darbyd

(from the 1983 Show-Me 4 Seasons Cookbook)

9 cups of bread flour 2 Teaspoons salt
1 1/2 c. milk 4 eggs, well beaten
1 1/2 c. water 2 pkgs. dry yeast (4 1/2 tsp)
3/4 c. sugar 1 c. oil (I use canola)

Put flour in a large tupperware bowl, make a well in the center of flour. Scald milk, remove from heat and add water, sugar and salt. When slightly cooled, add beaten eggs and yeast. Pour liquid into well of flour. DO NOT STIR. Cover with lid, seal and burp, wait until seal pops( I wait about an hour). Add oil to mixture, mix all ingredients well. Turn dough out on a floured surface, knead until smooth and elastic. Wash and grease bowl and place the dough back in the bowl. Cover with the lid(grease it too), seal and burp. Let stand til seal pops(and it will!). Turn out onto a floured surface; knead lightly. Shape into rolls and place in a lightly greased baking pan( I also make loaves). Cover, let rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees until browned.

Soooo good and you can do other things in between steps is why I like it!! I have made cinnamon rolls with this recipe also!!!

Edited to say it doesn't have to be a "tupperware" bowl. But it needs to be as big as that extra large bowl by tupperware.



Miscellaneous notes:
I think that the freshest ingredients

make the best bread. I have used milk from the farm, fresh eggs from a neighbor, the fresh farm eggs makes the color of the bread so pretty. I also used Enova oil today. I bought it because I had a coupon, that stuff is high, but I had a 1.00 off so we tried it. I usually use canola oil, because it is better for you. My mom has said you can't over knead the dough. I have never had trouble with this recipe. Julie, I took the time to read labels at the grocery the other day and yes, my bread had hfcs in it. I decided to not buy it. It's very easy to make my own.




Some Answers....
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Scald---almost to a boil, not quite.

To burp----let the air out of your bowl and put the lid back down.

I don't have a big mixer either, I use a wooden spoon to mix all the ingredients and it's not hard. Just get them mixed good and turn out the dough on the floured surface to finish mixing it.

Kneading the dough---remember when the nurse pushed on your tummy after baby H was born? That is kneading; push, flip, use the heel of your hand, over and over. Can someone else help me explain this? I sure hope this makes sense.

I got 2 8 1/2 x 2 1/2 x 4 1/2 loaves and 2 dozen baseball sized rolls.

I hope this helps. If I could come to your house and show ya, it would be easier!!

The biggest bowl you can find, like at K-Mart or Wal-Mart.

Editing again to tell you to make sure your liquids are lukewarm, as to not kill the yeast. Too hot of milk or water will kill the yeast and your bread won't rise.

Anyone want to add,,,, please?



Some more tips
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Why you scald...milk has an enzyme in it that if you don't scald will hamper the yeast growth or kill it all together. Just bring it up to a steamy simmer...doesn't need to boil. Can do either on stove top or in microwave.

Kneeding...well Darby did a great job explaining this. Push with the heal of your hand in the middle of the blob away from you, now the part that you just 'stretched', fold it back to where your hand was. Turn the blob 1/4 of a turn. Do it again, turn 1/4 of a turn. Again...that's kneeding dough.

You cannot over kneed bread dough. Actually, you want to kneed it until you don't want to do it anymore, the dough is nice and smooth, and is very stretchy. Then do it 10 more times.

One note...if you want really good turn out of your bread...go and buy some wheat glutten. Can get it at bulk stores (like the places that sell spices in bulk, etc or in organic sections of grocery stores) and add 1 teaspoon for every cup of flour that you use. Add it in when you add the flour...doesn't have to be mixed in before..just add it with the dry ingredients. Makes for great bread and the texture is oh so nice.

Also, the more you kneed the better texture the bread will have. Fresh ingredients make the BEST bread. I've done mine by hand for years...and to be honest, it's the best thing to do when your angry at someone...kneed bread, kneed bread, kneed bread.

HTH




I realize I'm late on this, but the best way I've found to raise my bread is in the oven (preheat for about 5 mins then turn off!) with a bowl of water (boil it before puttingit in the oven) underneath. Preheating just gets a bit more warmth for the dough and the water adds moisture that, I suppose, helps it raise nicely.