Breads
Breads made at home make it possible to control what is in the finished product. It gives you the opportunity to add whole grains that often are not in commercial breads.
When you make your own bread, the advantage is you know just what it contains.
Home made bread smells wonderful and hot bread fresh from the oven is an experience you want to repeat over and over.
This section includes breads using yeast to make them rise, quick breads which use baking soda, baking powder and sometimes no levening agent (ingredient that makes it rise), and bread-like items like pastry for pie crust and noodles.
Quick Breads
Soda Pop Pancakes
Ingredients:
2 eggs
2 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 cup milk
1/3 cup butter, melted
1/2 cup lemon soda or ginger ale
Directions:
Beat eggs.
Sift dry ingredients together.
Alternately add dry and wet ingredients to the egg mixture a little at a time, mixing to moisten well after each addition.
Pour with dipper or large spoon onto a hot skillet. Cook the first side until bubbles that appear begin to pop. Flip pancake to the other side to cook. When golden on the second side remove to plate.
Serve with butter and/or syrym, honey, applesauce, or jam.
Corn Bread Bake
A little rich in calories, but really yummy. This is my daughter, Kandelyn's favorite way to fix cornbread.
Ingredients:
1 Stick Margarine or 1/2 cup Butter
1 can Whole Corn
1 can Cream Corn
1 Large Egg
1 Small Box Sour Cream or 8 oz container sour cream
1 Small Box Jiffy Cornmuffin mix (We use Martha White brand corn muffin mix because Jiffy contains Lard)
1/2 cup shredded Cheese
Directions:
Preheat oven at 350°. Melt margarine then mix corns, egg, and margarine together in a medium bowl. Add sour cream and cornbread mix to wet mixture. Blend all ingredients with a hand mixer on medium speed for 30 sec. It is better to stir but if you are lazy use the mixer. Pour into a greased casserole dish. Sprinkle cheese evenly over the top. Put into the oven and bake for 55 min. or until edges pull away from the casserole dish. Test if done in middle by sticking in a toothpick and pulling it out. It will be clean if the cornbread is done.
Zucchini Bread
Makes 2 loaves
Ingredients:
3 cups sugar
3 cups flour
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon soda
3 cups shredded zucchini
1 1/2 cup vegetable oil
1 cup nuts
4 eggs
Directions:
Mix together zucchini, oil, nuts and eggs. Add the remaining ingredients.
Pour into 2 greased bread pans. Bake at 300° F for about 1 1/2 hours or until a knife inserted in the center of the bread comes out clean.
Baking Powder Biscuits
Makes 10 two-inch biscuits
Ingredients:
1 cup whole wheat flour
1 cup white flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
4 teaspoons baking powder
1/3 cup vegetable shortening
2/3 cup milk
Directions:
Stir together flour, salt, sugar and baking powder. Cut in shortening, using a pastry blender or a fork.
Add milk and stir until mixture forms a ball.
Turn ot on a lightly floured surface and knead gently about ten times.
Roll out to 1/2-inch thick with a rolling pin. Using a biscuit cutter or the rim of a glass, cut rounds from the dough.
Place on a baking sheet either touching each other or spaced out, and bake at 450 for 10 to 15 minutes. buisuits will be golden brown and lightly browned on the bottoms.
Yeast Breads
Cake Mix Cinnamon Rolls
Makes 24 rolls
Ingredients:
2 envelopes active dry yeast
2 1/2 cups lukewarm water
1 package (2 layer) yellow or white cake mix (the type without pudding in the mix)
4 1/2 cups flour
1 cup sugar
2 Tablespoons cinnamon
1 cup raisins (optional)
1 cup nuts (optional)
Icing:
1 cup confectioner's sugar
2 Tablespoons milk
1 teaspoon vanilla
Directions:
Dissolve yeast in water. Stir in cake mix and flour. Knead until dough is no longer sticky, adding flour as needed.
Cover and let rise until dough is doubled. Punch down.
On lightly floured surface, roll dough into rectangle about 1/4-inch thick. Mix together the cinnamon and sugar and sprinkle over the dough. If desired, top with raisins and nuts or both.
Roll up from one end. Slice the roll into 24 equal pieces. Arrange in 2 greased 9 x 13 baking pans. Cover and let rise in warm place until doubled in size.
Bake at 350° F for 15-20 minutes or until golden brown.
Icing
If desired, spread lightly with confectioners sugar icing made by mixing all the icing ingredients together.
These rolls freeze well.
Golden Potato Rolls
Makes 3 dozen rolls
These make a really nice dinner roll.
Ingredients:
1 pkg. Active dry yeast
1/2 cup warm water
1 cup milk
3/4 cup shortening or margarine
1 1/4 cup leftover mashed potatoes
1/2 cup sugar
2 teaspoons salt
8-8 1/2 cups all purpose flour
2 eggs, beaten
Directions:
Dissolve yeast in water, set aside.
In a saucepan, combine milk, shortening and potatoes. Cook and stir over low heat, just until the shortening is melted. Remove from heat and pour into a large bowl.
Add sugar, salt, 2 cups flour and the yeast mixture.
Add eggs, mix well.
Cover loosely with a towel and allow to stand for 2 hours. (The dough will be like a sponge) Stir in enough of the remaining flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes.
Place in a greased bowl, turning once to grease all sides of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch down, divide into thirds.
On a floured surface, roll each third into a 12-inch circle. Cut each circle into 12 wedge-shaped pieces. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets.
Cover and let rise 30 minutes or until nearly doubled.
Bake at 400° F for 15 minutes or until golden.
Other
Never Fail Pie Crust
Makes 2 double crust pies
Ingredients:
3 cups flour
1 1/4 cups shortening
1 teaspoon salt
1 egg, well beaten
5 Tablespoons cold water
1 Tablespoon cider vinegar
This is a very good crust.
Directions:
Cut chortening into flour and salt with a fork or pastry blender.
Combine beaten egg, water and vinegar. Pour into flour mixture all at once and stir until moistened.
Divide into 4 parts and press each into a ball. Do not over knead as this makes the crust tough.
With a rolling pin, roll out on a lightly floured surface into a circle.
Line the pie pan with the crust. Fill with pie filling.
If making a two crust pie, roll out a second circle and cover the filling. Cut off any extra crust aroung the outside of the pie plate. With a fork press all around the top of the pie plate and seal the two layers of crust together. A second method of sealing the two crusts together is to use the thumb and forefingers of both hands and press together little rigdes all around the top of the pie pan.
Bake at 400 degrees F. for 40 - 50 minutes.
Egg Noodles
Full recipe makes enough to serve about 8
Ingredients:
2 eggs
1 egg
1 cup whole wheat flour
1/2 teaspoon salt
2 to 3 Tablespoons cold water
Recipes Using Egg Noodles
Directions:
In mixing bowel, beat egg.
Add flour and salt and mix well with the egg until the mixture looks like crumbles.
Slowly add cold water, 1 Tablespoon at a time until a soft, but not too sticky, ball forms.
Cover with a towel. Let the dough stand for about five minutes.
On a floured surface, roll dough out as thin as it will go without breaking. Begin at the center and roll outward. Flip the dough to reverse side periodically so it does not stick to the surface. Dust the surface of the dough very lightly if it is still too sticky.
When dough is rolled out as far as it will go, let it rest for a few minutes to dryout the sruface a little.
Roll the dough into a log, and put onto a cutting board. With a sharp knife, cut slices as wide as the noodles you wnt to make. Unroll them and allow to dry or they can be cooked right away.
To cook noodles: Bring a saucepan of water to boil. Drop noodles one at a time into the boiling water. Turn down heat to medium and cook for about five minutes. Noodles will swell and be tender when done.
