BREADS

Breads, Coffee Cakes,  Doughnuts, and Quick Breads

Index to Breads & Rolls Amish Friendship Bread, Basic Bread with bread machine Basic Sweet Roll Dough Brown Sugar Coffee Cake Caramel Pecan Rolls Cinnamon Swirl Bread Cornbread Gingerbread Ice Box Rolls No Fry donuts Nutmeg Braids Oatmeal Cinnamon Bread Easy Coffee Cake German Coffee Cake Kolaches Pineapple Bread Pumpkin Bread Quick Pan Rolls Zucchini Bread

Abreviations t. or tsp.  =  teaspoon T. or tbsp. = tablespoon c. = cup oz. = ounce lb. = pound pkg. = package sq. = square Hot Oven = 425o(degrees) Medium Oven = 350o (degrees)

Amish Friendship Bread

DO NOT USE METAL SPOON

DO NOT REFRIGERATE

Day 1 - the day you receive starter do nothing
Day 2,3,4 - stir with wooden spoon
Day 5 - Add 1 cup each, flour, sugar, milk
Day 6, 7, 8, 9 - stir with wooden spoon
Day 10 - add 1 cup each, flour, sugar, milk, stir, pour into 3 containers, 1 cup each, give to 3 friends with instructions.

To remaining batch, add 2/3 cup oil, 3 3ggs, 1 t. vanilla, 2 cups flour, 1 cup sugar, 1 t. cinnamon. 1 1/4 t. baking powder, 1/2 t. baking soda, & 1/2 t. salt
You may add candied fruit or nuts or 2 diced apples & sprinkle slivered almonds on top of batter.

Pour into 2 well greased & sugared bread pans. Bake 50-60 minutes at 350^o.  Cool 10 minutes before removing from pan.

Bread Machine - Basic White Bread (Vicki's)

1/2 cup water
3/4 c. milk
1 1/2 Tbsp. butter
2 Tbsp. sugar
3 c. flour
1 tsp. salt
2 tsp. yeast

Put liquids and butter in the bottom of the pan and then add sugar, salt  and flour. Make a well in the middle and put the yeast in the well. You want to keep the salt and yeast separated as long as you can.  Set your bread machine for "Basic White"

Basic Sweet Roll Dough

1 pkg. yeast
1/2 c. lukewarm water
1/2 c. scalded milk
3 Tbsp. shortening, (1/2 butter, 1/2 lard)
3/8 c. sugar
3/4 tsp. salt
1 egg
1 1/2 c. flour (first addition)
2 c. flour (second addition)

Beat egg, add sugar and salt and pour scalded milk over and stir.  Set aside to cool to lukewarm. Dissolve yeast in the 1/2 c. lukewarm water. Add to milk mixture (when cooled.) Add flour (first addition) then the melted shortening. Then the last addition of flour. Knead (5-10 min.)  Let rise till double in bulk. Punch down and let rise again until double in bulk. Form into desired rolls. Bake in hot oven (425 degrees).
 
 

Brown Sugar Coffee Ring

Sweet Roll Dough (above) or your own favorite
1/2 c. melted butter
1 c. brown sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts
1/2 c. raisins

Make sweet roll dough. After 1st or 2nd rising (depending on recipe used) cut the dough into pieces the size of walnuts. Form into balls & roll each ball in butter, then roll in brown sugar & cinnamon & nuts that have been thoroughly  mixed.  Place a layer of balls so they barely touch in a well greased 9 or 10 inch tube pan. Sprinkle with raisins and continue until all dough is used or pan is about half full. Let rise about 45 minutes.  Bake in a moderate oven, 375^oabout 1 hr. Loosen from pan and remove letting the butter and sugar mixture run down over the loaf. Tie sides with string if it tends to break.

Cinnamon Spiral Bread

1/2 c. warm water
1/4 c. brown sugar
1 pkg. dry yeast
2 Tbsp. soft shortening
2 c. lukewarm milk
1 tsp. salt
2 c. quick cooking oatmeal
1 c. raisins
5 1/2 - 6 c. sifted flour

1/2 cup sugar
2 tsp. cinnamon
corn syrup for top

Dissolve yeast in water in mixing bowl.  Stir in milk, oatmeal, brown sugar, shortening, salt, raisins and half of the flour.  Mix with spoon until smooth.  Add rest of flour.  Knead until smooth like. Let rise until double then divide dough in half.  Roll oblong.  Then sprinkle with mixture of 1/2 c sugar and 2 tsp. cinnamon. Divide this between two loaves and save 2 tbsp. to sprinkle on top after done.  Roll up like jelly roll.  Place in two greased loaf pans 9 x 5 x 2 1/2.  Let rise double and bake.  When done brush top of hot bread with corn syrup and sprinkle remaining sugar mixture on top.

Oven temp. 400^o oven for 35 to 40 min.  Don't overbrown. Watch closely  last few minutes.

Cornbread

1 c. cornmeal
1/2 c. flour
3 tsp. Baking powder
1 Tbsp. sugar
1/2 tsp. salt
3/4 c. milk
1 Tbsp. melted fat
1 egg

Mix together and pour into 9" square pan and bake at 425 degrees.

Corn Meal Rolls

1 pkg. compressed or fast granular yeast
1/4 c. lukewarm water
1 c. yellow corn meal
2 c. milk
1/2 c. shortening
1/2 c. sugar 1 5sp. salt
2 eggs, beaten
5 c. sifted flour

Method:
1. Soften yeast in water. \
2.Place cornmeal, shortening, sugar and salt in the top of your duble boiler. Bring to a boil over direct heat, stirring constantly.
3. Remove from heat and cool to lukewarm (80 degrees F.)
4. Stir in beaten eggs and half the flour. Mix well.
5. Stir in softened yeast. Add flour enough to make a soft dough. (The last has to be worked in with your finger tips.)
6. Turn out on a lightly floured board and knead until dough is smooth and elastic.
7. Round dough up into a ball. Place in lightly greased mixing bowl.  Cover bowl with cloth. Let rise in a warm place until doubled in bulk.
8. Punch fist in center of dough. Turn dough over and let rest for 10 minutes.
9. Have a small pan  of melted butter ready. SAhape dough in to small balls and dip each one in the melted butter. Place 3 balls into a cup in well greased muffin tins. Let rise until doubled in bulk.
10. Bake in a pre-heated hot oven, 400 degrees F., for 20 to 25 minutes. Tip rolls in pan to prevent bottoms from becoming soggy.

Dough won't be smooth like other rolls and is a little sticky to start with because of the cornmeal.
 

Ice Box Rolls (old)

2 cakes Fleischmann's yeast (or 2 pkgs of granulated yeast )
3/4 cup lard
1/3 cup sugar
2 cups boiling water
1 tsp. salt
2 well beaten eggs
1/3 cup cold water
8-10 cups of flour.

Pour boiling water over the lard, sugar and salt.  Then add beaten eggs.  Add dissolved yeast in cold water.  (Don't add yeast to hot water without the cold water as it will kill the yeast.) Mix in flour. Knead until it doesn't stick to board.  Put in crock and rub top with lard to prevent a hard crust from forming.  When dough has raised, make into kolaches or rolls as desired.
 
 

Nutmeg Braids

1 pkg. yeast dissolved in 1/4 c. lukewarm water
1 c. milk
1/2 c. sugar
1/2 tsp. salt

Quick 'N' Easy Roll Dough

BScald 3/4 c. milk
Add & stir in 1/4 c. sugar, 2 1/4 t. salt, 4 1/2 Tbsp. shortening. Cool to lukewarm.

Measure into a bowl 3/4 c. lukewarm water. Crumble and stir in 2 cakes Fleischmann's yeast.  Add lukewarm milk mixture.  Add & stir in 2 1/4 c. sifted all purpose flouir. Beat until smooth. Add an additional 2 1/4 c. approx. and stir.  Turn out on floured board and knead.  Place into greased bowl and brush top lightly with melted butter.  Cover with clean towel and let rise in warm place free from draft until doubled in bulk. About 50 minutes.  Shape into rolls and let rise until again doubled (about 50 min.)  Bake at 425 degrees until brown (approx. 20 min. depending on size of rolls)

No Knead Rolls

1 cake yeast (or 1 pkg. dry fast yeast)
1/2 c. sugar
3/4 tsp. salt
1/4 c. lukewarm water
2 eggs, beaten
4 1/2 c. sifted flouir
3/4 c. lukewarm milk
1/2 c. melted butter or other shortening

Crumble yeast in bowl. Pouir water over it; add 1 Tsp. sugar. Allow ot stand 10 min. Stir in remainder of sugar. Add beaten eggs to it.  Mix. Add half the flour and beat well. Add shortening & remainder of flour. Sitrring with a spoon. Let rise to double in bulk & punch down and let rise again. Bake in hot oven 425 degrees, 12-15 minutes. Makes 2 1/2 dozen medium sized rolls.

Quick Pan Rolls

2 cakes of compressed yeast (or 2 pkgs of granular yeast)
1 Tbsp. sugar
1 c. lukewarm water
2 tsp. salt
1/2 Tbsp. melted butter or margarine
1/3 c. melted shortening
1 egg, well-beaten
3 1/2 c. sifted flour

Scald: 1 c. water; add 1/3 c. shortening, salt, and sugar.  Cool to lukewarm; then add cake yeast broken up in small pieces or granular yeast. Beat egg well and add to mixture.  Sift flour; measure 3 1/2 c. and gradually mix dough until well blended and soft.  Turn on to floured board & roll to 1/2 inch thickness. cut dough across in 1" strips.  Place in a greased pan 12 x 8 in and then cut through to the center.  Brush the cut strips with melted butter. cover with clean tea towel and let rise in a warm place (80-85 degrees) for 30 min. Bake in a hot oven (425^o) for 20 minutes.

Caramel Pecan Rolls

Melt in saucepan 1/4 c. (1/2 stick) margarine. Stir in 1/2 c. brown sugar, 1 tsps light corn syrup. Bring to a rolling boil.  Remove from heat.  Spoon immediately into 12 greased muffin cups.  Sprinkle in 1/2 c. Pecan pieces.

Measure into bowl, 1/4 c. warm, not hot water. Sprinkle in 2 pkgs. dry yeast. Stir until dissolved. Add 3/4 c. lukewarm milik, 3 Tblsp. soft shortening, 2 beaten eggs, 3 c. flour. Beat vigorously for a minute.  Spoon into prepared muffin cups.  Allow to rise in warm place, free from drafts until light. (about 45 min.)

Easy Coffee Cake

1 c. sugar
4 eggs
1 c. cooking oil
2 c. sifted flour
1 tsp. baking powder

Mix all together.  Spread half in bottom of 9x13 pan.  Spread one can of apricot pie filling over batter. (can use other fruit filling).  Put remainder of batter over filling.  Sprinkle with sugar and cinnamon.  Bake at 350^o oven for 30 minutes.  Drizzle with powdered sugar frosting over top.
 
 

Gingerbread
 (Grandma Bender)

1 c. boiling water
1 1/2 c. brown sugar
1 c. shortening
3 well beaten eggs
1 c. molasses

Pour the boiling water over the above ingredients.

1 tsp. baking powder
1 1/2 t. cinnamon
1 tsp. soda
1 tsp. ginger
1 tsp. salt
3 c. flour

Sift dry ingredients together and mix with the first mixture.  Bake in 350^o oven for 35-40 minutes in a 9x13 greased and floured pan.
 
 

Kolaches

1 pkg. Vanilla Pudding Mix
1 1/2 c. milk
1/2 c. butter (oleo or crisco)
2 pkg. yeast
1 c. warm water
2 eggs
1 tsp. salt
5-5 1/2 c. flour

Make pudding as directed on pkg. using the 1 1/2 c. milk.  Remove from fire and stir in the butter. Cool to lukewarm.  Dissolve yeast in 1/2 c. warm water and stir into the pudding. Beat in the eggs & salt and add flour to make a soft dough.  Turn out on a board and knead 10 minutes. Then place in greased bowl and set in a warm place.  Let dough double in size. Then make ball size of egg egg & place on cooky sheet about 1 1/2 inch apart.  Take spoon and punch down in center & put in filling.  Let rise again until double.  Bake 375 degrees for 15 min. Cool on rack and sprinkle with powdered sugar.

No Fry Donuts

2 pkgs. active dry yeast
1/4 c. warm water
1 1/2 c. lukewarm milk (scalded then cooled)
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 c. shortening,
4 1/2 c. flour
1/4 c. melted butter

In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening & 2 c. of the flour.  Blend 1/2 min on low speed, scraping bowl constantly. Beat 2 min. Medium speed, scraping occasionally.  Stir in remaining flour until smooth. Cover and let rise in warm place until double (50-60 minutes.) Gently turn onto floured board and coat with flour.  Roll dough about 1/2 " thick. Cut with doughnut cutter. Lift carefully with spatula and place on greased cooky sheet. Brush with melted butter. Cover and let rise again until double (20 min.) Heat oven to 425 degrees. Bake 8-10 min.  Immediately brush with melted butter and tsp. cinnamon sugar. (1/2 c. sugar, 1/2 tsp. cinnamon)

Glaze:  1/3 c. butter melted, 2 c. powdered sugar, 1 tsp. vanilla, 4-6 Tbsp. water added 1 at a time.

Chocolate Glaze:  melt 4 0z. semi-sweet chocalate and 1/3 c. butter. Over low heat. Remove from heat.  Stir in 2 c. powdered sugar and 1 1/2 tsp. vanilla.  Mix in 4-6 Tbsp. hot water one at a time.

Both glazes about a dozen each of doughnuts.

Oatmeal Cinnamon Bread

1 pkg. dry yeast
5-5 1/2 c. flour
1/3 c. warm water
2 eggs beaten
1 1/2 c. milk, scalded
1 1/2 c. rolled oats
1/2 c. granulated sugar
1/3 c. soft shortening
2 tsp. salt

2 tsp. cinnamon
plus 1/3 c. sugar
3 Tbsp. melted butter or oleo
 

1. Sprinkle yeast over warm water to soften.  In large bowl, pour scalded milk over 1/2 c. sugar, salt, and shortening.  Stir until shortening melts.  Cool to lukewarm.
2. Add to milk mixture 1 c. flour and beaten eggs, then yeast and rolled oats.  Mix until blended. Next stir in enough more flour to make a soft dough.
3. Turn dough out onto floured cloth covered board.  Knead 10 min. Let rise (80-85^oF) until doubles.
4. Punch down, turn out onto board, let rest 10 min.  Combine 1/3 c. sugar and cinnamon.
5. Divide dough in half.  Roll in oblong.  Brush with butter, sprinkle with cinnamon mixture and roll up jelly roll fashion.
6. Cover bread, let rise until doubled.  Bake at 375^oF for 30 to 35 min. or until it gives a hollow sound when tapped with fingers.
7. Brush tops with butter. Cool 15 min. on side in pan and then remove to rack and finish cooling on side.

May be frozen.  To serve, thaw, still foil wrapped at room temperature for about 3 hours.
 
 

Pumpkin Bread

3 1/2 c. flour
2 c. pumpkin
2 t. soda
2/3 c. water
1 1/2 t. salt
3 c. sugar
1 t. cinnamon
1 1/2 t. vanilla
1 t. nutmeg
3/4 c. currants or raisins
1 c. Mazola oil
4 eggs beaten
Nuts (optional)

Sift dry ingredients.  Add liquids and bake at 350^o for one hour.  Makes two large or three small loaves.
 
 

German Coffee Cake

Soft butter or oleo, size of an egg (1/4 c.)
1/2 c. sugar
1 c. sweet milk

Cream sugar and oleo.  Add milk and the following dry ingredients, sifted together.

1 Tbsp. cornstarch
1/2 tsp. salt
3 tsp. baking powder
approx. 2 c. flour

Approx. 2 c. flour, means enough flour to make batter the consistency of cake batter.

Mix 1/3 c. sugar with 2 tsp. cinnamon and sprinkle over top.  Spread thinly in large pan; it has more crust.  9x9 pan.  Bake 350^o.
 
 

Pineapple Nut Bread
 (My First 4H fair entry-Rhua Davison gave me the recipe.)

2 1/2 c. sifted flour
3/4 c. sugar
1 1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. soda
1 egg
1 c. prepared bran cereal
3/4 c. chopped nuts
1 1/2 c. crushed pineapple (undrained)
3 Tbsp. shortening (melted)

Sift flour, sugar, salt, baking powder and soda together.  Combine remaining ingredients and stir into dry ingredients.  Bake in greased loaf pan.  Bake at 350^oF for about 1 hr.  Should crack on top

 

Zucchini Bread

3 eggs, beaten
3/4 cup vegetable oil
2 cups sugar or
2 cups zucchini, grated
1 cup white sugar
2 teaspoons vanilla
+ 2/3 cup brown sugar
1/2 teaspoons baking soda
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1-3 teaspoons cinnamon

Optional Additions:  1/2 - 1 cup raisins,  1/2 cup chocolate morsels, or  1/2 - 1 cup chopped nuts.  Blend first 5 ingredients; sift together dry ingredients & add to first mixture. Fold in Optional additions as desired. Pour into greased loaf pans or 1 bundt pan. Bake at 325 - 350^o degrees for 55-60 minutes. Remove from pan & cool on rack. Freezes well.