BREADS
BREADS
30 MINUTE ROLLS
2 packages yeast
1 ¼ cups warm water
¼ cup sugar
1 ¼ teaspoons salt
1 egg
3 cups flour sifted
2 tablespoons melted shortening
Dissolve yeast in water in large bowl. Add sugar and salt and unbeaten egg.
Add flour gradually. Beat well. Add shortening. Beat until mixed. Spoon dough in pan 1/3 full (cupcake pans). Let rise in warm place 90° to 95°F until Dough has risen level with top of pan. Bake at 375°-400° for 25 to 30 minutes.
Makes 18 to 24 rolls.Mom Hartman
ALMOND HORNS
1/3 recipe Sweet-Roll Dough
2 tablespoons sweet butter or margarine, melted
3 tablespoon raspberry or strawberry preserves
1 egg yolk
¼ cup toasted sliced almonds or chopped peanuts
Lightly grease a large cookie sheet. On lightly floured pastry cloth or surface, shape dough into a round. Roll out dough to a 12-inch circle. Brush with melted butter; then spread with the preserves to within ½ inch of the edge. With sharp knife, cut into 8 equal pie-shape wedges. Beginning at narrow end, roll up each wedge to within 1 ½ inches from edge. Make three or four 1-inch cuts at wide end of each one. Bring up strips over filling. Pinch edges, to seal. Place horns on cookie sheet; cover loosely with sheet of waxed paper. Let rise in warm place (85°), free from drafts, until double in bulk--about 45 minutes. Meanwhile, preheat oven to 350°. With fork, beat egg yolk slightly with 1 tablespoon water. Use to brush tops of rolls. Sprinkle with almonds or peanuts. Bake 15 minutes, or until golden-brown. Let cool on wire rack. Makes 8
BANANA NUT BREAD
1 cup sugar
½ cup butter
2 eggs unbeaten
1 ½ cup banana smashed (3 or 4)
1 tablespoon lemon juice
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup nuts
Combine all ingredients except nuts in mixing bowl and mix WELL.
Stir in nuts. Pour in greased and floured 9x3 loaf pan.
Bake 1 hour at 350° Cool on rack.Mom
BEAR CLAWS CINNAMON
1/3 recipe Sweet-Roll Dough
3 tablespoons sweet butter or margarine, melted
½ teaspoon cinnamon mixed with
2 tablespoons sugar
½ cup chopped walnuts or pecans
¼ cup chopped raisins
1 teaspoon grated lemon peel
SUGAR GLAZE
½ cup unsifted confectioners' sugar
¼ teaspoon vanilla extract
2 teaspoons milk
Lightly grease a large cookie sheet. On lightly floured pastry cloth shape dough into a round. Roll dough to an 18x9 inch rectangle. Brush with half of butter; then sprinkle generously with cinnamon-sugar mixture, leaving a ¼ inch edge all around. Combine walnuts, raisins and lemon peel. Sprinkle evenly over sugared surface. From longer side, fold 1/3 of the dough over. Then bring opposite side over this, to make a 3-layer strip, 18x3 inches. Pinch together to seal. With sharp knife, cut strip crosswise into six sections. On folded side of each, make three 1-inch cuts, evenly spaced. Arrange on prepared cookie sheet. Separate "claws" slightly. Brush tops with rest of butter. Cover loosely with a sheet of waxed paper.
Let rise in warm place (85°) free from drafts, until double in bulk about 45 minutes. Meanwhile, preheat oven to 350°. Bake 15 to 20 minutes, or until golden-brown. Let cool slightly on wire rack. Meanwhile, make sugar glaze:
In small bowl, combine confectioners sugar, vanilla extract and milk; mix well Drizzle over warm rolls to glaze thinly. Makes 6
BEER BREAD
3 cups self-rising flour
3 tablespoons sugar
1 can beer (12 oz. warm)
Mix all together and put into greased loaf pan and bake at 350° for about 45 minutes. Until top is a golden brown. Immediately remove from pan and butter all sides. (makes crust soft)
Sandra Locke, El Cajon, CA
BISCUITS (BUTTERMILK)
2 cups flour
½ teaspoon salt
4 teaspoons baking powder
½ teaspoon baking soda
5 tablespoons shortening
1 cup buttermilk
Sift flour, salt, baking powder, and baking soda.
Cut in shortening until mixture resembles coarse crumbs.
Add buttermilk, all at once. Stir until dough follows fork around bowl.
Turn out and knead ½ minute. Roll 3/8 inch thick.
Brush with melted fat or salad oil.
Fold over and cut double biscuits with biscuit cutter.
Bake on ungreased cookie sheet at 450° 12-15 minutes.Mother
BISCUITS (CRISCO)
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Crisco shortening
3/4 cup milk
Mix together and knead with hands.
Roll ½ inch thick. Cut with floured biscuit cutter.
Place on ungreased cookie sheet.
Bake at 425° for 12-15 minutes.
BRAZIL AND CHERRY LOAF
3 cups (2 lbs.) Brazil nuts
1 lb. pitted dates whole
1 (12oz.) bottle drained Maraschino cherries
or (6oz.) red and (6 oz.) green
3/4 cups sifted flour
3/4 cups sugar
½ teaspoon baking powder
½ teaspoon salt
3 eggs (beat eggs until foamy)
1 teaspoon vanilla
Mix all ingredients together with hands until well coated.
Put into 2 greased loaf pans.
Bake at 300° for 1 hour 30 minutes.Diane Watts, Imperial Beach, CA
BUTTERMILK-CINNAMON ROLLS
2 pkg. dry yeast
2 ¼ c. lukewarm water
5 c. flour
2 tsp. baking soda
6 tbsp. powdered buttermilk
½ c. white sugar
6 tbsp. melted butter
Cream
¼ c. brown sugar
1 tsp. cinnamon
Chopped nuts
Dissolve yeast in lukewarm water. Sift together flour, salt, soda, powdered buttermilk and white sugar. Add half the flour mixture to water and yeast mixture; beat well. Beat in melted butter; add remaining flour mixture. Mix lightly; turn upside down on floured board with bowl on top. Let rise for 10 minutes. Remove bowl and knead until smooth. Put bowl on top of dough again for 20 minutes. Roll out dough; spread with cream. Sprinkle with brown sugar, cinnamon and nuts. Roll up and slice; let rise. Bake at 425° for 7 to 10 minutes. Frost with powdered sugar icing.
BUTTER HORNS
1 c. shortening or butter
Sugar
¼ tsp. salt
2 eggs, well beaten
1 yeast cake
¼ c. warm water
2 c. sifted flour
Grated lemon rind
3/4 c. chopped nuts
1 tbsp. cream
Cream butter and 1 tbsp. sugar. Add salt to eggs; beat well. Add to butter and sugar mixture. Add yeast dissolved in water and 1 teaspoon sugar. Add flour and a little lemon rind; mix well. Divide dough in 3 equal parts. Roll out like pie crust in circles. Spread with mixture of chopped nuts, ½ cup sugar and enough cream to make a soft paste. Cut each circle into 7 pieces, like pie; roll each piece, beginning at wide end. Place on greased pan; let rise 20 to 30 minutes. Bake 15 to 20 minutes in 350° oven. Ice while hot with powdered sugar and milk icing. Yield: 21 servings
CORN BREAD
1 cup corn meal 1 cup flour
¼ cup sugar 1 tablespoon baking powder
1 teaspoon salt 1/3 cup oil
1 egg 1 cup milk
Mix together and pour into 8" square pan.
If recipe is doubled pour into 9x13x2" pan.
Bake at 400° for 25 minutes.Mother
DANISH NUT HORNS
¼ c. plus 1 tbsp. sugar
4 c. flour
¼ tsp. salt
1 lb. Crisco
4 eggs, beaten
1 cake yeast
½ c. evaporated milk
2 tbsp. honey
Put 1 tbsp. sugar, flour and salt in large bowl; blend in Crisco as for pie crust. Add eggs. Dissolve yeast in ¼ c. milk and add. Blend well. Cover with waxed paper; refrigerate overnight. Divide dough in 4 parts; roll out on board sprinkled with sugar. Cut in triangles. Combine walnuts, honey, remaining milk and remaining sugar; place filling in center of each triangle of dough. Roll up each triangle; place on cookie sheet. Bake at 350° for 20 minutes. If desired, strawberry or apricot preserves or peanut butter may be substituted for filling.
FAVORITE DOUGHNUTS
Beat thoroughly 4 egg yolks (or 2 whole eggs)
Beat in 1 C. Sugar
2 tbsp. soft shortening
Stir in 3/4 C. thick buttermilk or sour milk
Sift together and stir in 3 ½ C. Gold Medal Flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
¼ tsp. cinnamon
Turn onto generously floured board. Roll out 1/3" thick.
Let rest 20 minutes.
Cut with doughnut cutter.
Fry in hot fat 370° to 380° until brown.
Drain on absorbent paper.
Serve plain, sugared, glazed or coated.To Sugar Doughnuts:
Just before serving, shake doughnuts one at a time in
a paper bag with a little confectioners' or granulated sugar.
To Glaze Doughnuts:
Add 1/3 C. boiling water gradually to 1 C. confectioners' sugar.
Mix well. Dip warm doughnuts into the warm glaze.
To Coat With Nuts and Sugar:
Dip warm doughnuts into warm glaze then into mixture of
½ C. finely chopped nuts
½ C. sugar
1 tsp. cinnamon.FRENCH BREAD
2 ½ cups warm water (105°-115°F)
2 packages of active dry yeast or 2 cakes of yeast
1 tablespoon salt
1 tablespoon margarine
7 cups flour
cornmeal to cover bottom of pan
1 egg white with 1 tablespoon cold water (mix until foamy)
Mix and place in greased bowl, turning to grease top. Cover and let raise for 1 hour. Turn dough onto lightly floured board. Divide into 2 parts. Roll 15x10 Beginning at wide side roll up tight. Place on greased baking sheet sprinkled with cornmeal. Cover, let rise 1 hour. With razor make 4 diagonal cuts on top.
Bake at 450° for 25 minutes.
Remove from oven and brush with whites and water.
Return to oven, Bake 5 minutes longer.
Diane Watts, Imperial Beach, CA
FRITTERS
Prepare Fritter Batter (to bind together fruit or vegetables)
Beat 2 eggs
Stir in ½ C. milk
Sift together and beat in
1 C. Gold Medal Flour
1 tsp. baking powder
1 tsp. salt
Beat in 1 tsp. melted fat or cooking (salad) oil
Cut up fruit or vegetables. Add to Fritter Batter.
Drop into hot deep fat 375° and fry until brown.
Drain and serve hot with syrup.VARIATIONS:
Apples, bananas, onions, or cornHUSH PUPPIES
2 cups corn meal
1 cup chopped onion (or ¼ cup instant minced onion and ½ cup water)
1 cup milk (or ½ cup evaporated milk and ½ cup water)
4 tablespoons bacon fat (or other shortening)
¼ teaspoon salt
2 eggs, well beaten
Mix until smooth. Drop by spoonful into bacon fat at least 1 inch deep or
deep fat fryer at 370° until golden brown. Serve piping hot.Mother
JEW BREAD (POOR MANS BROWNIES)
MIX TOGETHER:
2 cups self rising flour
1 or 2 cups pecans (chopped)
Set aside.
In sauce pan add:
1 box brown sugar
4 eggs
Cook until foamy or eggs are done.
Mix all ingredients together.
Pour into greased 9x13 pan
Bake 350° for 20 minutes.
Jean Harrison, Ocean Springs, MS
MISSISSIPPI WHITE BREAD
5 ½ or 6 cups plain flour
2 pkgs. dry yeast
3 T. sugar
1 T. salt
2 cups warm water
¼ cup oil
Measure 2 cups flour in mixing bowl, sugar, yeast and salt. Mix well, add warm water and oil. Mix. Add 1 cup flour, mix well. Add more flour, make a soft dough. Turn onto floured board and knead until smooth and elastic. Place in greased bowl turning to grease top. Cover and place in a warm place until double. About 1 hour. Punch down and divide in half. Let stand 10 minutes. Shape into 2 loafs. Place into 2 loaf pans and let rise 1 hour. Bake at 400° for 30 to 35 minutes. Until golden brown. Makes 2 loafs.
Elsie Weems, Oceans Springs, MS
ORANGE ROLLS
1 c. milk, scalded
½ c. shortening
½ c. sugar
1 tsp. salt
1 cake or 1 pkg. yeast
3 beaten eggs
4 ½ c. flour
Orange Filling
Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast and stir well. Add eggs, then flour; mix to smooth soft dough. Place dough in greased bowl; cover and let rise until doubled in bulk. Divide dough in half; roll ¼ inch thick and spread with Orange Filling. Roll as jelly roll. Cut 1-inch slices. Place cut-side down in greased, shallow pan. Cover and let rise until double in bulk. Bake for 20 minutes in 375° oven.ORANGE FILLING:
1/2 c. sugar
¼ c. butter, (melted)
1 orange peel grated
Mix ingredients together and spread on dough. Yield: 2 dozen
RUSSIAN BLACK BREAD
Generously grease two 8 or 9 inch round cake pans.
2 ½ cups unbleached or all purpose flour
4 cups medium rye flour
2 cups whole bran cereal shredded form
2 pkgs. active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon instant Coffee Powder
2 teaspoons Onion Powder
1 teaspoon crushed Fennel Seed if desired
2 ½ cups water
½ cup molasses
¼ cup cooking oil
1 square unsweetened chocolate
Lightly spoon flour into measuring cup, level off. Combine dry ingredients in large mixer bowl. Heat in pan over low heat until very warm, water, molasses, cooking oil and 1 square unsweetened chocolate. add warm liquid to flour mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, stir in medium rye flour. Knead on floured surface adding ½ to 1 ½ cups white flour until dough is smooth and pliable dough will be slightly sticky. Place dough in greased bowl, cover let rise in warm place until not quite double about 45 min. Punch down dough. For loaves divide in half and shape each into a ball. Place in greased pans, cover let rise in warm place until not quite double, about 30 min. Brush loaves with egg white and water. Bake at 375° for 50 to 60 minutes. until loaf sounds hollow when lightly tapped. Crust should be very dark. Immediately remove from pans. Cool.
SWEET ROLL DOUGH
Measure into mixing bowl ½ cup warm water (not hot-110° to 115°)
Add, stirring to dissolve 2 packages active dry yeast
Stir in 1 ½ cups lukewarm milk
½ cup sugar
2 teaspoons salt
2 eggs
½ cup soft shortening
half of 7 to 7 ½ cups flour
Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.) Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85°) until double (about 1 ½ hours.). Punch down; let rise again until almost double (about 30 min.). Divide dough for desired rolls and coffee cakes. Shape, let rise, bake according to what you are making. Makes enough for 1 large coffee cake and 1 ½ to 2 doz. rolls.
Richer Sweet Dough:
Follow recipe above except use only:
½ cup milk
1 tsp. salt
4 ½ to 5 cups flour
Roll or All Shapes
Let rise until light 15 to 20 min. Bake on lightly greased pan.
Bake at 400° 12 to 15 minutes.
Cinnamon Rolls
Use ½ Sweet Roll Dough. Roll dough into oblong, 15x9". Spread with 2 tbsp. softened butter and sprinkle with ½ cup sugar and 2 tsp. cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even. Cover and let rise until double in bulk (35 to 40 min.). Bake until golden brown. Bake at 375° for 25 to 30 minutes Makes 1 ½ doz. rolls. While slightly warm, frost with Quick Icing.
QUICK WHITE ICING
Sift a little confectioners' sugar into bowl...moisten with cream or milk to spreading consistency. Add flavoring.WALNUT CRESCENTS
1/3 cup light-brown sugar, packed
1/3 cup finely chopped walnuts
3/4 teaspoon cinnamon
1/3 recipe Sweet-Roll Dough
2 tablespoon sweet butter or margarine, softened
1 egg yolk
¼ teaspoon cinnamon mixed with 1 tablespoon sugarLightly grease a large cookie sheet. In small bowl, toss the brown sugar, chopped walnuts and 3/4 teaspoon cinnamon, mixing well. On lightly floured pastry cloth, flatten dough into a round. Roll out dough to a 12-inch circle; brush with butter. Sprinkle with brown-sugar mixture to within ½ inch of edge. Cut into 8 equal pie-shape wedges. Starting from wide end, roll up each wedge toward point. Place, with center point down, 2 inches apart, on prepared cookie sheet. Curve ends to form crescents. Cover loosely with sheet of waxed paper. Set in warm place (85°) free from drafts, until double in bulk, about 45 minutes. Meanwhile, preheat oven to 350°. With fork, beat egg yolk with 1 tablespoon water. Use to brush tops of rolls. Sprinkle lightly with cinnamon-sugar mixture. Bake 15 minutes, or until golden-brown. Let cool slightly on wire rack. Makes 8.
Sue Birmingham, Chula Vista, CA
WHITE BREAD
warm mixing bowl with hot water in cold weather
Measure into mixing bowl ½ cup warm water (not hot-110 to 115°)
To use compressed yeast: use ½ cup lukewarm water (80 to 85°)
Add, stirring to dissolve 2 packages active dry yeast
Stir in 1 3/4 cups lukewarm liquid (water, or potato water, or scalded milk)
half of 7 to 7 ¼ cups flour
3 tablespoon sugar
1 tablespoon salt
2 tablespoon soft shortening
Beat with spoon until smooth and batter falls from spoon in (sheets).
Using your hand, mix in enough remaining flour until dough cleans bowl.
Turn onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth and blistered (about 10 minutes). Round up in greased bowl; bring greased side up. Cover with cloth. Let rise in warm place (85°) until double (about 1 hour). Press 2 fingers into dough. It will leave indention when dough is doubled. Punch down. Let rise again until almost doubled. (about 30 minutes). Divide into 2 parts. Round up cover; let rest 10 min. Shape into loves, let rise, and bake 425° (hot oven) for 25 to 30 minutes. Makes 2 loaves.
VARIATION:
Raisin, date, or nut bread
Knead into the dough 1 cup raisins or coarsely cut up dates or nuts.
Mom
WHOLE WHEAT BREAD
1 cake fresh or 1 pkg. granular yeast.
2 cups lukewarm water
2 tablespoon sugar
2 teaspoons salt
3 cups white flour
½ cup hot water
½ cup brown sugar
3 tablespoons shortening
3 cups whole wheat flour
Soften yeast in lukewarm water; add granulated sugar, salt, white flour. Beat smooth, set in warm place (82°) until light and bubbly. Combine hot water with brown sugar and shortening; cool to lukewarm. Add to sponge; add whole-wheat flour; mix smooth. Knead and let rise. Place in greased loaf pans; Let rise until doubled. Bake at 375° for 50 minutes
Makes 2 one pound loaves.
