Carrot-Pineapple Bread by Debbie Tanner
3 eggs, beaten
2 cup sugar
1 cup oil
2 cup shredded carrots
1-20 oz. can crushed pineapple
3 cup flour
1 tsp. each cinnamon, soda, salt
2 tsp. vanilla
3/4 cup chopped nuts
Mix all ingredients together. Divide into 2 loaf pans. Bake at 325 degrees for 1 hour 15 minutes. Cool.
CHEESY GARLIC BREAD By Lisa Blau
1 loaf French bread
Spread:
1/2 cube butter
4 oz shredded mozzarella cheese
1/3 cup shredded parmesan cheese
1 clove minced garlic
Mix above and spread on bread. Toast in oven on low broil for 5-10
minutes.
DANISH POTATO BREAD by Lynda Campbell
2 cups warm milk
1 cup mashed potatoes
1/2 cup sugar (or less)
1/2 cup shortening
2 eggs
Salt
2 yeast cakes
8 cups flour (approx)
Cream sugar and shortening together. Add well beaten eggs, milk, and mashed potatoes. Dissolve yeast in 1/2 cup warm water and add to sugar mixture. Add enough flour to form soft dough and mix well. Let rise overnight. (or make early in the morning and bake in the late afternoon or evening). Bake in moderate oven (375-400).
4-H BREAD by Fern Nelson
2 Tbsp yeast dissolved in ½ cup lukewarm water
Warm 1 quart milk (not hot)
Add: ¼ cup sugar
4 tsp salt
2 Tbsp shortening
Mix all together and add flour (8- 12 cups). Bake at 350 for 45 minutes.
FRY BREAD by Sue Allen
4 cups sifted flour
6 tsp. Baking Powder
1 tsp. Salt
4 tsp. Sugar
1 3/4 cup Water
Mix dry ingredients well. Add water all at once. Dough should be somewhat sticky. Flatten into disk-like shape. Deep fry at 350°F until golden brown or each side or heat about 1” of oil until a small amount of dough rises to top of oil as soon as you put it in. Makes 16 pieces.
Parmesan Breadsticks by Cara Sullenger
Frozen dinner rolls
¼ cup butter, melted
½ cup grated Parmesan cheese
Thaw rolls and let rise (usually takes 2-3 hours). After they’ve risen, stretch or roll pieces into about 5 inches. Dip in butter then parmesan. Bake at 400 for 12 minutes or until lightly browned. Can add garlic salt for added taste. Make how many you want.
POTATO BREAD by Vicki Allan
4 cups milk (I use 4 cups water and 3/4 cup of dry milk)
1 cup mashed potato (I use 1 cup potato pearls and 1 cup hot water)
2/3 cup vegetable oil
1/2 cup sugar
5 teaspoons salt
4 tablespoons yeast
2 cup flour
1 egg
6 cup whole wheat flour (adding more as needed)
Heat milk in the microwave until very hot to touch (2-3 minutes). Add to this: potatoes, salt, sugar, oil and enough white flour to make a thick soup. When it has cooled off (so it is not hot to the touch), add egg. Add the yeast and mix (while still warm for yeast to dissolve). Let rest for 15 minutes. Add the rest of the flours and mix well. Dough should pull away from sides of pan, leaving them clean. Knead for 5 minutes in Bosch or KitchenAid. Cover and let rise until doubled (about 45 minutes). Make into four loaves. Melt 1/4 cup margarine. Place margarine in bottom of loaf pans. Place top side of loaf into pan to coat topside with butter, then place in loaf pan (right side up). Cover and let rise again (about 45 minutes). Bake at 350 oven for 35 minutes. You can split the dough for one loaf into thirds and bake in small loaf pans. Reduce baking time for small loafs by five minutes. Sometimes I make with 4 cups white and 4 cups whole wheat flour.
SHORTBREAD by Lynda Campbell
1 lb Butter
1 cup shortening
2 cups Sugar
6 cups flour
Mix and put into ungreased 8”x 9” baking pans. Poke with a fork. Bake at 350 for 25-30 minutes. Bake until edges are slightly brown. Cut while bread is still warm.
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