BREAD AND ROLLS
BREAD
APPLE BREAD
Ingredients:
2 c.sugar
2/3 c. margarine
2 eggs
1 c. cold coffee
2 c. apples, diced
1 c. dates, chopped
1 c. raisins
1 c. nuts
3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
Mix all ingredients, stirring after each addition. Pour
into greased and floured bundt pan. Bake at 375° for 60-75
minutes or until done. Cover with foil for last 10 minutes if
browning too quickly. Cool in pan for 20 minutes and
remove.
Ann O'Leary
APRICOT NUT BREAD
Ingredients:
1 sm. pkg. Dromedary pitted whole dates
1 (1 Ib.) pkg. apricots
2 c. whole nuts
3 eggs, beaten until firm
3/4 c. brown sugar
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
Beat eggs and add vanilla. Add nuts, dates, apricots,
and flour to egg mixture. Then add baking soda, baking
powder, salt, and brown sugar. Bake at 325° for 1 hour.
Anne McDonald Kelly
BANANA BREAD
Ingredients:
1- 1 1/2 c. sugar (depending on taste)
1/2 c. butter or margarine
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
5 tsp. sour milk (or add 1/2 tsp. vinegar to sour milk)
2 eggs
2 c. flour
3 or 4 ripe bananas, mashed
1/2 c. chopped walnuts
Cream sugar and butter together. Add soda, salt,
vanilla, and eggs to sour milk and mix into butter and sugar
until creamy. Stir in flour. Add bananas and nuts last. Bake
in greased loaf pan (or 2 small loaf pans) for 50 minutes at
35o degrees or until toothpick comes out clean. If you use 4
bananas it will be heavier and take longer to bake (up to 1
1/4 hrs).
Laurie McCrohon
(from grandmother's 1940 church cookbook)
BISHOP'S BREAD
Ingredients:
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. nuts, chopped
1 c. pitted dates, chopped
1 c. sugar
4 Ig. eggs, beaten
1 c. semi-sweet chocolate bits
1 c. maraschino cherries, sliced
Mix flour, baking powder, and salt. Add nuts, fruit, and
chocolate mixing lightly. Beat eggs and sugar together and
stir into mixture. Line a 9 x 5 x 3-inch loaf pan
with buttered brown paper. (Bundt pan may also be used.)
Pour in mixture and bake at 325° for 1 1/4 hours. Turn out
on rack and cool. Well wrapped bread stored one day is
best before slicing.
Mary O'Connell
BLUEBERRY BREAD
Ingredients:
1 stick margarine, softened
1 c. sugar
2 eggs
2 c. flour
pinch salt
2 tsp. baking powder
1/2 c. milk
1 tsp. vanilla
1-2 c. blueberries
Mix all ingredients, except blueberries, with electric
mixer on low speed until moistened. Fold in blueberries.
Pour into greased and floured loaf pan, sprinkle with
small amount sugar, and bake at 350° for 45-50 minutes or
until tester comes out clean. (May also be baked in muffin
tins for 30 minutes.)
Kathleen Murray
CRANBERRY APPLE BREAD
Ingredients:
1 1/2 c. flour
1 1/2 tsp. baking powder
2 T. margarine, melted
1 tsp. cinnamon
1/4 c. Egg Beaters
3/4 c. sugar
1/2 tsp. baking soda
1 c. fresh cranberries
2 c. golden delicious apples, peeled and chopped
1 c. walnuts, chopped
Mix flour, baking powder, cinnamon, and baking soda and
set aside. Mix apples, sugar, and margarine in a bowl. Stir
in Egg Beaters. Add flour mixture and stir just until
moistened. Batter will be thick. Stir in whole cranberries
and nuts. Spread batter into greased loaf pan. Bake at 350°
for 1 hour or until done. Let stand in pan for 10 minutes.
Remove from pan and cool on wire rack.
Sister Marie Dugas
DATE NUT BREAD
Ingredients:
10-oz. dates, quartered
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 c. boiling water
1 tsp. baking powder
1 c. sugar
1/2 c. nuts
1 egg, well beaten
Combine dates and boiling water. Cool. Add rest of
ingredients and stir well. Pour into ungreased loaf pan.
Bake at 325° for 45 minutes.
Betty Wasgatt
IRISH SODA BREAD
Ingredients:
3 c. flour
2 T. shortening, melted
1 tsp. baking soda (or 3 tsp. baking soda)
2 T. caraway seeds
1/2 tsp. salt (or 1 tsp. salt)
1 T. baking powder
2/3 c. sugar
1 3/4 c. buttermilk (or 2 c. buttermilk)
1 c. raisins (or 1 1/2 c. raisins)
2 eggs, beaten
2 T. cold butter or margarine
Sift together flour, sugar, baking soda, baking powder,
and salt together. Stir in raisins and caraway seeds. Mix
eggs, buttermilk, and shortening. Add to dry ingredients.
Mix only until moistened and pour into greased 10-inch pie
plate (or large greased and floured oven proof frying pan).
Bake at 350° for 45-60 minutes. Cover with foil last 10
minutes if browning too quickly. Turn out of pan as soon
as cooked. Cool on rack. If desired, 2 tablespoons of cold
butter may be rubbed on cooked bread until a glaze forms.
Ann O'Leary;
Variation by Lucille Kelly
LEMON BREAD
Ingredients:
1 c. sugar
5 T. butter
2 eggs
1/2 c. milk
1/2 tsp. salt
rind of 1 lemon, grated
1 1/2 c. flour
1 tsp. baking powder
opt: 1/2 c. nuts, finely chopped
Glaze:
1/2 c. sugar
juice of 1 lemon
Blend butter and sugar until creamy. Beat in eggs. Add
milk and mix well. Sift flour and baking powder together
and add to batter. Beat until smooth. Add lemon rind and
nuts. Place in greased loaf pan and bake at 350° for 1 hour.
Mix lemon juice and sugar for glaze until sugar has
dissolved. Spoon glaze over hot bread before removing
from the pan. Continue adding glaze until it is all absorbed
into loaf. Good served with fruit salad.
Mary Sullivan
MONKEY BREAD
Ingredients:
3 pkgs. Pillsbury buttermilk biscuits
2 tsp. cinnamon
1 stick margarine, melted
1/4 c. sugar
1/2 c. brown sugar
Cut biscuit dough into quarters. Combine sugar and
cinnamon. Roll biscuits in mixture. Place in greased angel
food cake pan. Add brown sugar to margarine and boil for 1
minute. Pour over rolls. Bake at 350° for 25-30 minutes.
Beverly Gallagher
PUMPKIN BREAD
Ingredients:
4 eggs
2 T. baking soda
3 c. sugar
1/2 tsp. baking powder
2 c. pumpkin
1/2 tsp. salt
1 c. salad oil
1/2 tsp. allspice
1/2 c. raisins
1 tsp. cinnamon
1/2 c. nuts
1 tsp. ground cloves
3 1/2 c. flour
1/2 tsp. ginger
2/3 c. orange juice
Grease and flour two loaf pans. Mix all ingredients in
order listed. Bake at 350° for 1 1/2 hours. Let cool on rack
and remove from pans.
Donna Connor
SAUSAGE BREAD
Ingredients:
1 Ib. bread dough
1 Ib. sausage
1 egg
1 sm. jar Progresso fried peppers and onions
grated Italian cheese
opt.: 1 sm. can mushrooms
Grease a 11 x 16-inch pizza pan. Stretch out dough to
cover it. Remove sausage from casing and fry, cutting into
small pieces. Add Progresso fried peppers and onions and
mushrooms. Remove and drain. Brush top of dough with
half of beaten egg and sprinkle with grated cheese. Add
sausage mix and spread to cover. Roll lengthwise like jelly
roll. Brush top with remaining egg. Let rest 10 minutes and
bake at 375° for 25 minutes.
Sophie Groccia
STRAWBERRY NUT BREAD
Ingredients:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. softened butter
2 eggs
2 tsp. almond extract
1 c. plain (or vanilla) yogurt
1 c. chopped almonds
2 c. sliced strawberries
Preheat oven to 350 degrees. Grease and flour 2 loaf
pans. In a small bowl stir in flour, baking soda, and salt. Set
aside. In a large bowl cream butter and sugar. Add eggs
and almond extract and beat until fluffy. Add flour mixture
and yogurt alternately to creamed mixture, beating until
well blended after each addition. Fold in chopped nuts and
then strawberries. Pour batter into pans and bake until a
toothpick comes out clean - 45 minutes to an hour.
While bread is warm, glaze with almond glaze. Combine
1 c. powdered sugar, 1 tsp. almond extract, and 2-3 T. milk.
Drizzle over bread. Cool in loaf pan and refrigerate when
cool. Make be frozen, but develops sticky texture.)
Laurie McCrohon
(from Tougas Family Farm Recipe Sourcebook)
SWEDISH ALMOND BREAD
Ingredients:
1 1/4 c. sugar
1 stick margarine, melted
1 egg
1 1/4 c. flour
2/3 c. milk
1/2 tsp. baking powder
1 1/2 tsp. almond extract
confectioners' sugar
Combine sugar and egg. Add flour, baking powder
alternating with milk. Beat well and add margarine. Mix.
Spray 11 x 5-inch pan with cooking oil. Bake at 350° for
30-35 minutes. Cool and remove from pan. Sprinkle with
confectioners' sugar.
Virginia Latino
TRUE IRISH BREAD
Ingredients:
1 1/2 c. bread flour
1 1/2 tsp. baking powder
pinch of salt
1/2 c. sugar
1/2 c. raisins
1 egg, beaten
1/4 c. milk or enough for thick, soft dough
1 tsp. caraway seed
butter, approx. size of an egg
Sift together flour, baking powder, and salt. Add sugar
and raisins. Combine in rest of ingredients to form thick,
soft dough and bake in a round pan at 350° for 60 minutes.
When baked, wrap in a damp cloth. A real Irish loaf would
use a recipe tripled in size for a large round loaf. Serves 8
to 10.
Dick Burke
ZOPFE
(Swiss bread)
Ingredients:
2 cubes yeast
2 T. sugar
1 tsp. honey
8 heaping c. flour
dash salt
4 1/2 T. butter, melted
1 3/4 c. milk
2 eggs
Combine yeast, sugar, and honey in a glass jar with
enough warm water to cover the yeast cubes. Add milk to
melted butter and warm mixture. Add eggs to flour and salt
and gradually add milk mixture. Add softened yeast and
more flour if needed. Knead for about 10 minutes. Place
dough in large greased bowl. Cover and let rise in warm
soot for 1 1/2 hours. Cut dough in quarters. Roll out and
make an x with two pieces; then braid them together (over,
under, and across). Make certain the knot is in the middle.
Let braids rise for 25 minutes. Brush the top with egg.
Preheat oven to 450°, then lower to 375° when putting
bread in oven. Bake 25 minutes or until done.
Danielle Morgan
ZUCCHINI BREAD
Ingredients:
1 1/2 c. zucchini, grated
3/4 tsp. cinnamon
1 1/2 c. sugar
2 eggs
1 1/2 c. flour
1/4 c. corn oil
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. of baking soda
opt.: 1/2 c. walnuts, chopped
Grease and flour loaf pan. Mix zucchini, sugar, oil, and
eggs. Sift together dry ingredients and add to zucchini
mixture. Pour into loaf pan and bake at 350° for 1 hour.
Mary Ann Franco
ROLLS
ANDREW'S PUMPKIN MUFFINS
Ingredients:
3 c. flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
2 c. sugar
1 can pumpkin pie filling
1 1/4 c. cooking oil
4 eggs
Mix flour, salt, cinnamon, sugar, baking powder, and
baking soda together. Then add rest of ingredients and mix
until smooth. Put into lined muffin tins. Bake at 350° for 20
minutes or until a toothpick comes out clean. Make
approximately 20 muffins.
Staruk Family
CRESCENT ROLLS
Ingredients:
1 pkg. dry yeast
9-oz. yellow or white cake mix
1 1/2 c. warm water
1/2 tsp. salt
3 1/4 c. flour
Dissolve yeast in water in large bowl. Beat in flour and
cake mix. Let rise in greased bowl about 1 hour. Divide
dough in half. Roll out in 12-inch circles and cut 12
wedges. Roll up beginning at wide end. Place point down
on greased cookie sheet. Brush with butter and let rise for
25 minutes. Bake at 350° for 12-15 minutes.
Carol Groccia
SAINT PATRICK'S DAY SCONES
Ingredients:
4 c. flour
1/2 tsp. salt
1 c. dark raisins
2 eggs
1 c. sugar
4 tsp. baking powder
1 c. margarine, cut into sm. cubes
1 c. milk
egg wash (one egg beaten with 1 T. milk)
Whisk together flour, sugar, salt, baking powder.
Gradually add raisins. Add margarine and mix well with
fingers or pastry blender until evenly blended. Whisk
together eggs and milk, gradually stirring in flour mixture to
form dough. Do not over mix. Drop by 1/2 cup amounts
onto two ungreased cookie sheets. Brush each scone
with egg wash. Bake at 350° for 20-30 minutes until lightly
golden.
Rita Herbst