Archive for the 'Breads' Category

Ingredients:
2 C. boiling water
1 C. rolled oats
1/2 C. honey
2 T. butter
2 t. salt
2 (.25 oz.) packages active dry yeast
1/2 C. warm water
5 C. bread flour
2 T. honey
2 T. rolled oats

1. In a lg. mixing bowl, combine boiling water, oats, 1/2 C. honey, butter & salt.  Let stand 1 hour.
2. 2 In a sm. bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 min.
3. Pour yeast mixture into oat mixture.  Add 2 C. flour; mix very well.  Stir in remaining flour, 1/2 C. at a time, beating well after each addition.  When dough is pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 20 min.  Lightly oil a lg. bowl, place dough in bowl & turn to coat w/ oil.  Cover w/ a damp cloth & let rise until double in size about 1 hour.

Ingredients:
1 loaf frozen bread dough, thawed
1 box butterscotch pudding
1 stick (1/2 C.) margarine
1/4 C. brown sugar

Grease one loaf pan. Cut dough into pieces, and place in pan. Sprinkle with pudding. Melt margarine and add brown sugar. Drizzle over bread; let rise 1 1/2 hours. Bake at 350 degrees for 20 minutes.

Ingredients:
2 T. white sugar
1/2 t. cinnamon (these two will make up the mix for dusting the pan and topping the loaf)

1/4 C. and 2 T. butter
(or 1/4 C. applesauce and 2 T. butter)
1/2 C. white sugar
2 eggs
3 very ripe bananas, mashed
(8 oz.) of sour cream
1 t. vanilla extract
1 t. cinnamon
1/4 t. salt
1 1/2 t. baking soda
2 1/4 C. all-purpose flour
1/2 C. chopped walnuts, optional

1. Preheat oven to 350 degrees.  Grease loaf pan and dust lightly with cinnamon & sugar mix
2. In a large bowl, cream butter & sugar.  Mix in eggs, mashed bananas, sour cream, Vanilla and cinnamon.  Mix in salt, baking soda, and flour.  Stir in cinnamon.  Mix in salt, baking soda, and flour.  Stir in nuts.  Pour into pan.  Top with more cinnamon & sugar.
3. Bake 1 hour and check, it may need to cook longer (1 hr. 15 min. or so).  Check with toothpick.

Ingredients:
2 C. warm water
2 packets (4 1/2 t.) active dry yeast
1/2 C. sugar
1 egg lightly beaten
6 1/2 C. bread flour
1/2 stick (1/4 C.) butter, melted
1 1/2 t. salt

1. Stir water, yeast, sugar, egg, & half of the flour together in a mixing bowl.  Let sit 5-10 min. until it looks swampy.  Add remaining flour, salt, & melted butter.  Stir until you have shaggy dough, adjusting amount of flour as needed.
2. Place dough on counter & knead until springy & smooth (7-10 min.)  Rinse mixing bowl clean w/ hot water, dry it & put dough in.  Cover dough w/ a clean kitchen towel & let it rise until doubled, about 1 hour.
3. Punch down dough.  Form dough into rounds a little larger than a walnut.  Place the rolls two inches apart on a greased baking sheet.  Cover w/ kitchen towel, & let rise until doubled, about 45 min.

Bake at 350 degrees for 18-22 min.