Breads, Part 2Breads, Part 2
37. Whole Wheat Bread
2 pkg. dry yeast
1/2 cup very warm water
2 cups milk
4 tbsp. butter
1/4 cup honey, molasses, brown sugar, or combination
1 tbsp sea salt
2 to 3 cups flour
3 cups whole wheat flour
1/2 cup ground wheat germ
In a large bowl, dissolve yeast in very warm water. Warm half of the milk and stir in the butter, honey, and salt. Add the
remaining milk and when cool to the touch, combine with the dissolved yeast. Add 2 cups of the flour, the whole wheat
flour, and the wheat germ; blend thoroughly. Turn out on a floured surface, let rest while you clean and grease the bowl.
Knead the dough about 10 minutes adding as much flour as necessary to keep dough from sticking. When it is smooth and
elastic, return the dough to greased bowl. Let rise in a draft-free place, covered with plastic wrap, until doubled in
size - about 1-1/2 hours. Punch dough down, knead 1 minute, then shape into 2 loaves and put in greased 8" bread pans. Cover
with a towel and let rise about 45 minutes, until dough just swells over tops of pans. Bake in a preheated hot oven (425
degrees) for 10 minutes; turn heat to moderate (350 degrees) and bake 25 minutes longer, until loaf sounds hollow when tapped
on bottom. Cool on racks. Makes 2 (8") loaves.
38. Dinner Rolls
3/4 cup milk
2 tbsp. butter
1 tbsp. sugar
1 tsp. sea salt
1 pkg dry yeast
1/4 cup very warm water
2-1/2 to 3 cups flour
Glaze: melted butter or milk, OR: 1 egg beaten with 1 tbsp water
Heat the milk to the boiling point, add the butter, sugar, and salt; stir to dissolve and then let cool. In a medium-sized
bowl, dissolve the yeast in the warm water, then add the luke-warm milk mixture. Stir in about 2-1/2 cups of the flour
until the dough resists stirring and starts to leave the sides of the bowl. Turn out on a floured working surface and knead,
adding more flour as necessary for 8-10 minutes until smooth and springy. Clean out bowl, butter it, and return the dough to
it. Let rise, covered with plastic wrap, until doubled in size, about 1-1/2 hours. Turn the dough out and form into any of
the following shapes:
Parkerhouse Rolls: Pull off pieces of dough long enough to make balls of about 2-1/2" in diameter. Flatten these and
then make a crease down the middle with a floured spatula. Butter one half and fold the other half over, pressing the
edges together securely. Set on greased baking sheets 1" or more apart. Brush with butter.
Cloverleaf Rolls: Make very small balls, 1/3 the size of a golf ball, and place three together in the greased cup of a
muffin pan. Continue until all the dough is used up; this will probably make almost 2 dozen rolls so if you don't have
enough muffin pans, stagger the procedure and do it in two or three batches. You can also use custard cups. Brush the
tops with butter.
Bow Knots or Twists: Pull off pieces of dough and roll out into ropes about 1/2" in diameter. To make bow knots cut off
6" pieces and tie into bows. For twists, take two ropes 4" long and twist them, pinching ends together. Place on greased
baking sheets 1" apart. Brush with milk. Second rising: Allow the formed rolls to rise, lightly covered with waxed paper,
in a warm place for 45 minutes. Paint lightly again with the prescribed glazes.
Baking: Bake in a moderate, oven (375 degrees), for about 25 minutes or until golden. Remove from pans and serve warm.
Makes 24-30 rolls.
39. Bubble, Monkey, or Pull-Apart Bread
2 pkg. dry yeast
1-1/3 cups very warm water
1/3 cup nonfat dry milk
1/2 cup sugar
1 tsp. salt
4 tbsp butter, melted
2 eggs
4-1/2 to 5 cups flour
1 cup currants
3/4 cups chopped pecans
Glaze: 1-1/2 cups dark brown sugar, 1/3 cup evaporated milk, 2 tbsp corn or maple syrup, 5 tbsp butter.
In a large bowl, dissolve the yeast in 1/3 cup of the very warm water.
Mix the remaining water with the nonfat milk, sugar, and salt. Pour over the dissolved yeast. Stir in the melted butter
(be sure it is only lukewarm). Beat in the 2 eggs, then stir in about 4-1/2 cups of the flour, until mixture gets hard to stir.
Turn the dough out onto a floured working surface and let rise while you clean the bowl. Scrape up the dough and knead for
6-8 minutes, adding more flour as necessary, until it is smooth and bouncy.
Grease the bowl and return the dough to it. Cover with plastic wrap and let rise in a warm place until doubled in
size, about 1 hour.
A few minutes before the final rising is done, prepare the glaze. Put the brown sugar, evaporated milk, syrup, and
butter into a saucepan and heat until sugar and butter are dissolved, stirring now and then. Set aside to cool.
Punch the dough down and turn out onto a floured surface. Tear off pieces of the dough the size of golf balls and roll
them in your lightly floured hands to form round bubbles.
After you have formed about 10 balls, grease thoroughly a 10" tube cake pan (be sure it does not have a removable bottom or
the glaze will leak out) or a Bundt pan. Spread about 1/4 of the currants and nuts in bottom of pan. Now place the first
layer of bubbles in pan, nestled close together, making more as needed.
Drizzle on the top another 1/4 of the glaze, currants, and nuts and then repeat with another layer of bubbles. Repeat
until all is used up, finishing up with a layer of glaze on the top.
Cover the pan with waxed paper and let rise in a
warm place until the bubbles have risen to the top of the pan, about 1/2 hour.
Bake in a preheated moderate oven (350 degrees) for 45 minutes until top of crown is caramel-colored. Check bread after
about 20 minutes to make sure the top isn't turning too dark; if so, cover with a tent of aluminum foil.
Makes one 10" loaf.
40. Sausage-Cornbread Skillet
8 oz. bulk sausage meat
1 medium onion, chopped
1/2 cup each flour & cornmeal
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp each: salt & thyme
2 eggs, slightly beaten
1 cup milk
1/2 cup water
Maple syrup
In an 8" cast-iron skillet, cook sausage and onion until sausage is browned. In bowl, mix well flour, cornmeal,
sugar, baking powder, salt, and thyme. Stir in eggs, milk, and water until well mixed. Stir into undrained browned
sausage mixture. Bake in preheated (425 degree) oven for 20-25 minutes or until golden brown. Serve in wedges with maple
syrup. Makes 4 servings.
41. 90-Minute Dinner Rolls
2 to 2-1/2 cups flour
2 tbsp. sugar
1/2 tsp. salt
1 pkg. dry yeast
1/2 cup milk
1/4 cup water
2 tbsp butter
Mix 3/4 cup flour, sugar, salt, and undissolved yeast. Heat milk, water, and butter to 120-130 degrees. Gradually add
to dry ingredients and beat 2 minutes at medium speed. Add 1/4 cup flour. Beat at high speed 2 minutes. Divide dough into
12 equal pieces. Shape into balls. Place in greased 8" round pan.
Pour a 1" depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close
oven door; let rise 30 minutes. Uncover rolls; remove pan of water. Turn oven to 375 degrees. Bake 20-25 minutes or
until done. Remove from pan to cool. Serve warm. Makes 1 dozen rolls.
42. Cheese Twists
Prepare biscuit dough from mix or favorite recipe. Roll or pat 3/8" thick; cut in 1" strips. Brush with melted butter;
roll in shredded Cheddar cheese mixed with a small amount of paprika and a dash of cayenne. Now twist ends of strips in
opposite directions to form a spiral. Place twists slightly apart on greased foil-lined baking sheets. Bake in preheated
400 degree oven for 8-10 minutes or until golden. Serve as appetizers or with soups.
43. Cinnamon-Nut Twists
Sprinkle buttered biscuit strips with mixture of sugar, cinnamon, and finely chopped nuts. Twist and bake as for the
above recipe. Serve with dessert or as a snack.
44. Seeded Biscuits
Cut baked biscuits in quarters. Dip in beaten egg; roll in sesame or poppy seeds. Deep-fry in oil until golden. Serve
as appetizers with soups or salads.
45. Nutted Biscuits
Add finely chopped nuts to softened butter. Spread on split, hot biscuits. Serve with soups or salads.
46. Strawberry Biscuits
Split hot biscuits; spread bottom halves with butter and strawberry jam. Cover with top halves. Spread tops with
cream cheese thinned with milk to consistency of whipped cream.
47. Old Fashioned Cornbread
2 cups cornmeal
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 cups buttermilk
1/4 cup bacon drippings
Combine cornmeal, soda, and salt; stir in eggs and buttermilk. Heat bacon drippings in an 8" cast-iron skillet until very
hot. Add drippings to batter and mix well.
Pour batter into hot skillet, and bake at 450 degrees about 25 minutes or until bread is golden brown. Makes 8-10 servings.
48. Cheesy Beef Cornbread
1 tbsp. yellow cornmeal
1/2 lb. ground beef
1 cup yellow cornmeal
3/4 tsp. salt
1/2 tsp. soda
1 cup milk
1 can (17 oz) cream style corn
2 eggs, well beaten
1/4 cup vegetable oil
2 cups (8 oz) shredded Cheddar cheese
1 large onion, chopped
2 to 4 Jalapeno peppers, chopped
Sprinkle 1 tbsp. cornmeal in the bottom of a well-greased 10" cast-iron skillet. Cook over medium heat until cornmeal is
lightly browned; then set skillet aside.
Cook ground beef until browned, stirring to crumble; drain well, and set aside.
Combine 1 cup cornmeal, salt, and soda; mix well. Add milk, corn, eggs, and oil; mix well. Pour half of the batter into
prepared skillet; sprinkle with cheese, onions, peppers, and ground beef. Top with remaining batter. Bake at 350 degrees
for 50-55 minutes. Makes 6 servings.
49. Quick Mexican Cornbread
1 cup self-rising flour
1/4 tsp. salt
1/4 tsp. red pepper
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Cheddar cheese
1/4 cup vegetable oil
1 cup milk
2 eggs, beaten
1 can (8.75 oz) cream style corn
Combine first 3 ingredients; add remaining ingredients, mixing well. Spoon into a greased baking pan. Bake at 450 degrees
for 20-25 minutes or until golden. Makes 6 servings.
50. Crackling Corn Sticks
10 slices bacon, chopped (1/2 lb.)
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp salt
1/2 tsp baking soda
2 cups buttermilk
2 large eggs, beaten
Preheat oven to 400 degrees. Cook bacon in an 8"-9" skillet over medium heat, about 5-7 minutes, or until crisp. Drain
on paper towels. Reserve 4 tbsp. bacon fat. Brush 18 compartments of 3 corn stick pans liberally with bacon fat.
Heat pans in oven 10 minutes. Meanwhile, mix cornmeal, flour, baking powder, salt, and baking soda until well blended. Add
the buttermilk, eggs, bacon, and remaining 3 tbsp. bacon fat. Stir until just blended. Remove pans from oven and while hot,
fill 3/4 full. Bake 25 minutes until golden brown. Unmold immediately and serve. Makes 18 corn sticks.
51. New England Corn Bread
Sift together 1-1/3 cups flour and 2/3 cup fine cornmeal, 4 tsps. baking powder, and 1/2 tsp. salt. Add 2/3 cup milk,
1/3 cup maple syrup, 1/4 cup melted butter, and 2 beaten eggs. Mix just until smooth. Pour into a greased 9" square pan,
and bake 25-30 minutes in a moderately hot oven (375 degrees). Cut in squares. Serve hot with plenty of butter.
52. Mexican Cornbread
1-1/2 cups cornmeal
1 cup cream style corn
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, beaten
1 tbsp. baking powder
1 tsp salt
1 tsp sugar
2 Jalapeno peppers, minced
1/4 cup chopped onion
2 tbsp green pepper, minced
Combine all ingredients except cheese in a large bowl; stir well. Pour half of mixture into a greased 10" cast-iron
skillet; top with cheese. Add remaining cornmeal mixture. Bake in 450 degree oven about 30 minutes, or until done. Makes
10-12 servings.
53. Golden Sweet Corn Muffins
1 cup flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 tbsp. baking powder
1 cup whole kernel corn
2 eggs
1/2 cup milk
1/2 cup butter, melted
In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Add corn; toss to coat. In small bowl, beat eggs
with fork; beat in milk and butter. Add to corn mixture; stir just until blended. Fill greased pans 2/3 full. Bake in
preheated 400 degree oven until pick inserted in center comes out clean (15-25 minutes for muffins, 30-35 minutes for 9" square
cornbread). Makes 36 miniature; 12 regular-size; 3-8 mammoth, jumbo, or big muffins; or 1 pan of cornbread.
54. Black Cherry Almond Muffins
2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg, or to taste
1 cup (canned) black cherries, drained
2 eggs
1/2 cup milk
1/2 cup butter, melted
1/2 cup slivered almonds, for garnish
1/2 cup sugar, for garnish
In a large bowl, mix flour, sugar, baking powder, salt, and nutmeg. Add cherries; toss to coat. In small bowl, beat
eggs with fork; add milk and butter; stir just until blended. Add egg mixture to flour mixture; stir until blended. Fill
greased muffin pan cups 2/3 full. Sprinkle tops with almonds and sugar. Bake in preheated 400 degree oven until pick inserted
in center comes out clean (20 to 25 minutes for muffins, 30 to 35 minutes for 9" square coffee cake). Makes 12 regular muffins
or 1 cake.
55. Bacon and Corn Muffins
1-1/2 cups flour
1/2 cups yellow cornmeal
1 tbsp baking powder
1/2 tsp salt 2 eggs
1/2 cup milk
1/2 cup honey
1/2 cup butter, melted
8 oz bacon (cooked crisp, drained, & crumbled)
1/2 cup whole kernel corn
In large bowl mix flour, cornmeal, baking powder, and salt. In small bowl beat eggs with fork; beat in milk, honey, and
butter. Add to flour mixture; stir just until blended. (Batter will be slightly thinner than other muffin mixtures.) Fold
in bacon and corn. Fill greased pans 2/3 full. Bake in preheated 400 degree oven until pick inserted in center comes
out clean - 15 to 25 minutes for muffins, 30 to 35 minutes for cornbread. Makes 12 muffins or 1 pan cornbread.
56. Banana-Nut Muffins
2 cups flour
1/2 cup sugar
1/2 cup chopped walnuts
1 tbsp. baking powder
1/2 tsp.each: nutmeg & salt
1 large banana, diced
2 eggs
1/2 cup milk
1/2 cup butter, melted
Wheat germ, for garnish
In large bowl, mix flour, sugar, walnuts, baking powder, nutmeg, and salt. Add banana; toss to coat. In small bowl,
beat eggs with fork; beat in milk and butter. Add to flour mixture; stir just until blended. Fill greased pans 2/3
full. Sprinkle tops with wheat germ. Bake in preheated 400 degree oven until pick inserted in center comes out clean,
15-35 minutes for muffins; 30-35 minutes for a 9" square coffee cake. Makes 12 muffins or 1 coffee cake.
57. Nutty Fruit-Filled Muffins
Streusel Topping (recipe follows)
2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. each: cinnamon & salt
2 eggs
1/2 cup milk
1/2 cup butter, melted
1/3 cup jam
Prepare Streusel Topping; set aside. In large bowl, mix flour, sugar, baking powder, cinnamon, and salt. In small bowl,
beat eggs with fork; beat in milk and butter. Add to flour mixture; stir just until blended. For muffins, fill greased
cups 1/3 full; top with 1 tsp. jam. Add more batter to fill cups 2/3 full. For coffee cake, spoon 1/2 the batter into a
greased 9" square pan, drop teaspoonfuls of jam evenly spaced on the batter. Top with remaining batter. Sprinkle with
Streusel Topping. Bake in preheated 400 degree oven until
pick inserted in center comes out clean, 15-25 minutes, for
muffins; 30-35 minutes for coffee cake. Makes 12 muffins or 1 coffee cake.
Streusel Topping:
1/4 cup chopped walnuts
3 tbsp. each flour & sugar
3 tbsp butter, softened
1/4 tsp nutmeg
Mix all ingredients until crumbly.
58. Grandma's Apple Muffins
Streusel Topping (recipe follows)
1-1/2 cups flour
1 cup sugar
2 tsp. each: baking powder & cinnamon
1 tsp. baking soda
1/2 tsp. cloves
1 cup chopped apple
1/2 cup chopped walnuts
2 eggs
1/2 cup buttermilk
1/2 cup butter, melted
Prepare Streusel Topping; set aside. In large bowl, mix flour, sugar, baking powder, cinnamon, soda, and cloves.
Add apple and walnuts; toss to coat. In small bowl, beat eggs with fork; beat in buttermilk and butter. Add to flour
mixture; stir just until blended. Fill greased pans 2/3 full. Sprinkle with Streusel Topping. Bake in preheated 400 degree
oven until pick inserted in center comes out clean, 15-25 minutes for muffins; 30-35 minutes for coffee cake. Makes 12 muffins
or 1 coffee cake.
Streusel Topping:
In small bowl, mix 1/2 cup flour, 1/3 cup packed brown sugar, 1 tsp. cinnamon, and 1/4 cup melted butter until crumbly.
59. High-Top Muffins
1-3/4 cups flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. each: baking soda & salt
3/4 cup buttermilk
1/3 cup oil
1 egg, slightly beaten
In large bowl, mix well, flour, sugar, baking powder, baking soda, and salt. Make a well in center; pour in buttermilk,
oil, and egg. Immediately stir with fork, just until dry ingredients are moistened (batter will be lumpy). Spoon into
greased 3"x1-1/4" foil muffin cups, filling full. Bake on lowest rack in preheated 425 degree oven for 20-25 minutes or until
pick inserted in center comes out clean. Makes 6 large muffins.
60. Honey-Wheat Muffins
3/4 cup flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1/2 cup honey
1/4 cup butter, melted
In large bowl, mix flours, baking powder, and salt. In small bowl, beat egg with fork; beat in milk, honey, and butter.
Add to flour mixture; stir just until blended. Fill greased pans 2/3 full. Bake in preheated 400 degree oven until pick
inserted in center comes out clean, 15-35 minutes for muffins. Makes 12 muffins.