EASY BREADS PER REQUEST....HOPE YOU ALL ENJOY....

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Homemade Bread

Can be used for rolls, loaves, cinnamon rolls, pull-a-parts--anything made with

a yeast dough. You can add eggs if you like)

Soften: 2 TB yeast with 1/2 cup warm water

Heat to boiling: 4 cups water, 1/3 cup oil, 1/2 cup sugar, 1 1/2 TB salt

Add 3/4 cup powdered milk, 1/2 cup instant potatoes. Let cool.

Add softened yeast to cooled liquid.

Mix in about 4 1/2 cups of flour. Let this set for 10 minutes.

After 10 minutes add 5 more cups of flour. Mix well. (just enough to make a

nice soft dough

Let dough rise until double. Punch down. (do this 3 times).

Make rolls or loaves of bread. Let rise for 20-30 minutes more.

Bake 350 degees for about 30 minutes. Tops should be a nice golden brown.

Take out of oven. Dump out of pans. Brush tops of loaves with melted butter.

Don't cut until cool, because it squishes the loaves down.

Makes about 5 or 6 loaves.

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Swedish Rye Bread

Soften: 2 TB yeast, 1 tsp sugar, 1/2 cup warm water

Mix together:

2 cups rye flour

2 cups boiling water

1/3 cup shortening

1/4 cup sugar

2 tsp salt

1 TB carroway seeds

2 TB anise seed

3/4 cup molasses

Add 4-4 1/2 cups of flour.

Mix well.

Let rise 3 times. Knead between risings.

Shape into round loaves.

Bake 350 for 30 minutes.

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FRENCH BREAD

A no-fail winner

2 1 / 2 cups warm water

2 Tbs. sugar

2 Tbs. dry yeast

2 Tbs. oil

1 Tbs. salt

6 cups flour

1 egg, beaten

sesame seeds or poppy seeds

In a large bowl, stir sugar, yeast, and water.

Let this stand until bubbles.

Stir in salt, oil and half of the flour.

Stir vigorously.

Add remaining flour and mix well.

Let stand 10 minutes. Stir down.

Repeat this process 5 times, which will take one hour.

Place dough onto a floured board.

Knead only enough to coat dough with flour so it can be handled.

Divide in half. Roll into two rectangles about 9 x 12 inches.

Roll up into a jellyroll, rolling from long side.

Moisten seam with small amount of water and pinch to seal.

Arrange both loaves lengthwise on a large well-greased cookie sheet.

Place seam side down.

Cover with plastic wrap and let rise 30-45 minutes.

Glaze with beaten egg (brush on very gently) and sprinkle with sesame seeds or

poppy seeds.

Gently make 3 diagonal gashes in the top of each loaf.

Bake at 375 degrees for 25-30 minutes.

Remove to cooling racks and cover with a towel (this keeps the crust soft).

Serve warm.

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BREAD STICKS

Try this alternative

Use the French Bread recipe shown above.

Instead of shaping into loaves, divide dough into half and roll 1 / 2 " thick.

Cut into strips 1 / 2 " x 6 " .

Makes about 40.

Melt 1 square butter (1 / 2 square for each pan).

Spread with pastry brush over surface of two jellyroll pans.

Lay each breadstick on jellyroll pan (20 per pan).

Roll over to coat with butter.

Sprinkle top with Parmesan cheese and garlic salt as desired.

Bake at 400 degrees for 15 minutes.

Variations with the same dough

Soup Cups

Novelty Alligator or Turtle

Hoagie Buns

Mini French Rolls

Extra long French Bread

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BOSTON BROWN BREAD

A welcome change....Dark, moist with nutty flavor

1 cup all bran cereal

1 / 3 cup sugar

1 cup milk

1 Tbs. lemon juice

2 Tbs. molasses

1 cup flour, white or whole wheat

1 tsp. baking soda

1 / 4 tsp. salt

Mix cereal and sugar together.

In another bowl combine molasses, milk, and lemon juice.

Add to bran mixture. Let stand 10 minutes.

Combine flour, baking soda, and salt.

Stir into first mixture.

Fill a well-greased 26-oz. can (large soup size) or similar tin container half

full.

Cover can with tight foil.

Place in a large stockpot and fill water half way up side of can.

Bring water to a boil.

Reduce heat to medium low.

Put on lid and simmer for about 1 1 / 2 hours.

Check several times for temperature adjustment or addition of water.

Remove can from pot.

Loosen edges of bread.

Slide out onto serving piece.

Serve immediately or cool and freeze for later rewarming.

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Quick Buttermilk bread

2packages active dry yeast

3/4 cup warm water

1 1/2 cups buttermilk (can use dried buttermilk)

4 1/2 to 5 cups of all purpose four

1/4 cup shortening

2 tablespoons of sugar

2 tablespoons of baking powder

2teaspoons of salt

soft butter or margarine

Grease a loaf pan. In bowl dissolve yeast in warm water. Can use instant yeast

and mix it into flour. Do not add water to the yeast.

Add buttermilk, 2 1/2 cups of flour reserving the remainder, shortning, sugar,

baking powder and salt.

Blend one minute, beat two minutes more at a higher speed.

Stir in remaining four(Dough should remain soft and slighlty sticky).

Turn on to well foured board. Knead 5 min or about 200 turns, roll

dough into a retangle roll up beginning at short side where the seam part lays

down(suggestion: tuck it under).

Brush with butter and let rise until doubled (this bread is a rise once bread).

Bake at 425 30 to 35 mins or until deep golden brown.

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Soft and Delicious Two-Hour Whole Wheat Bread

Makes 4 loaves

2 tbsp. yeast

5 cups warm water

1/3 cup honey

1/3 cup oil

2 eggs

1/3 cup potato flakes

6 cups whole wheat flour

1 tbsp. salt

4 to 5 cups unbleached flour

Dissolve yeast as package suggests.

Mix all ingredients together except unbleached flour.

Use bread mixer or hand-held electric beaters to bring the dough to a

sponge-like consistency.

Let rest about 10 minutes.

Add remaining flour gradually as needed to make a soft dough.

Knead on floured board; cover with plastic wrap and let rise until double in

size.

Punch down; shape into four loaves; place in greased bread pans.

Cover and let rise again until double in size.

Bake at 350° for 30 to 40 minutes.

For a soft crust, put hot bread on a towel to cool.

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Overnight Bubble Bread

One of the easiest and best tasting recipes for breakfast!

Remember, when planning to make these, they must rise overnight!

1/2 cup pecan halves

18 frozen dinner rolls (rhodes)

1 (3.5 ounce) package instant butterscotch pudding mix

1/2 cup butter

1/2 cup brown sugar

Generously butter a 9x13 inch baking pan.

Sprinkle pecans in bottom of pan.

Place frozen dinner rolls in a single layer on top of pecans.

Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan.

Heat until boiling then pour over rolls.

Cover with plastic wrap or wax paper and allow to stand overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C).

Bake for 20 to 30 minutes, until golden brown.

6 servings

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Creamed Corn Bread

1 cup self-rising corn meal

1/2 teaspoon salt

2 eggs

1/2 cup vegetable oil

1 (8-ounce) carton sour cream

1 (8-1/2 ounce) can cream-style corn

Preheat oven to 400 degrees.

Grease an 8-inch heavy iron skillet, and heat in oven until piping hot.

Combine all ingredients, mixing well.

Pour batter into hot skillet and bake 25 to 30 minutes.

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Crazy Monkey Bread

1 cup sugar

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 egg, slightly beaten

1/4 cup melted butter or margarine

1 medium banana, mashed

1-1/2 cups chopped peeled fresh fruit

1 cup chopped pecans

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.

Add the egg and butter, stirring just until moistened.

Fold in the banana, fresh fruit and pecans.

Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray.

Bake at 350 degrees for 50 minutes or until the loaves test done.

Cool in the pans for 15 minutes.

Remove to a wire rack to cool completely.

NOTE: Any combination of ripe, non-citrus fresh fruit may be used.

Try one of these combinations: 1 Granny apple and 2 pears; 1 banana and 2

to 3 plums; 1 peach, 1 apple and 1 pear.

Extremely juicy fruit should be drained.

SERVES 24

This is the actual recipe: (easy)

2 loaves white bread, uncooked (freezer secion of grocery store)

1 stick melted butter (add more if needed)

2 cups sugar (white granulated sugar)

2 tablespoons cinnamon (mix with above mentioned sugar)

Thaw bread overnight in refrigerator.

When soft, use kitchen scissors to cut it up into one inch pieces. (can use

rhodes rolls cut

into fourths)

Dip dough into melted butter, then toll around in sugar/cinnamon until covered.

Line bottom of a bundt pan and then start to layer evenly. Cook at temperature

recommended on dough packaging for about one hour until golden brown and hard on

the top. Remove from oven and flip over on to larger platter. Let sit with pan

on top for a few minutes while

the sweet mixture runs down the bread.

Garnish with holly, marichiano cherries, candied nuts, icing or decoration of

your choice,

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Double Apricot Bread

1 (16 ounce) can apricot halves, drained

1 3/4 c all purpose flour

3/4 c whole wheat flour

1 1/4 c sugar

3 1/2 tsp baking powder

1 tsp salt

1/2 tsp pumpkin pie spice

2 beaten eggs

3 Tablespoon oil

1 c snipped dried apricots

In a blender, process canned apricots until smooth.

Set aside. In large bowl.

Combine flours, sugar, baking powder, salt, and pumpkin pie spice.

In another bowl, combine eggs, apricot puree, milk and oil.

Add to flour mixture, combine completely.

Stir in dried apricots.

Pour into 2 greased/floured 8 x 4 inch loaf pans.

Bake in degree oven 45 to 50 minutes.

Cool in pan 10 minutes.

Remove from pans.

Cool completely.

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EASY BEER BREAD

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3 cups self-rising flour

3 tablespoons sugar

1 12-ounce can of beer (or soda)

Preheat oven to 375 degrees.

Lightly grease a 9x5x3-inch loaf pan with butter.

Combine all ingredients, mixing well.

Pour into prepared loaf pan and bake for 1 hour.

Makes 1 loaf.

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2 tbsp. yeast

5 cups warm water

1/3 cup honey

1/3 cup oil

2 eggs

1/3 cup potato flakes

6 cups whole wheat flour

1 tbsp. salt

4 to 5 cups unbleached flour

Dissolve yeast as package suggests.

Mix all ingredients together except unbleached flour.

Use bread mixer or hand-held electric beaters to bring the dough to a

sponge-like consistency.

Let rest about 10 minutes.

Add remaining flour gradually as needed to make a soft dough. Knead on floured

board; cover with plastic wrap and let rise until double in size. Punch down;

shape into four loaves; place in greased bread pans.

Cover and let rise again until double in size.

Bake at 350° for 30 to 40 minutes. For a soft crust, put hot bread on a towel to

cool.

Makes 4 loaves @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

All Whole Wheat Bread

1 3/4 cup milk scald and cool slightly

2 tsp. salt

1/3 cup oil

1/2 cup warm water

1/3 cup honey

2 eggs, beaten

2 pkg. yeast. or 2 tbs. yeast.

6 cups whole wheat flour plus flour needed for handling

Dissolve yeast in warm water.

Add to scalded milk, salt, oil, honey and eggs. Stir in 4 cups flour and let

stand 15 minutes. If you wish you may stir it down and let it bubble up again

but watch that the dough does not come over the top of the bowl. This step may

be repeated until you are ready to knead. The add remaining flour and knead 10

to 20 minutes Place in greased bowl, turn to grease all sides, cover with

damp cloth and allow to stand in warm place until doubled. The kneading and

rising step may be repeated if you find you have plenty of time but one

kneading is all that is necessary. Punch dough down, divide in to 2 parts and

knead to remove all air bubbles but do not over knead at this point 2 or 3

minutes for each loaf is enough. Shape and place in greased pans. Let rise until

double in size and top looks smooth. Place in cold oven, turn on oven and set

temperature for 350 degrees. Bake 1 hour or until bread will shake in pan.

Remove from pan to cool and spread butter or margarine over top

for a soft crust.

This recipe came out of Honey God's Gift for Health and Beauty

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~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "