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Povatica Bread

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1 c Very warm water (105 F to

-115F) 2 pk Active dry yeast

1/2 c Granulated sugar

1/3 c Instant nonfat dry milk (in

-dry form) 1 t Salt

1/4 c Lightly salted butter or

-margarine, at room Temperature 3 1/2 c All-purpose flour (up to 4

-cups) WALNUT FILLING 2 tb Butter or margarine

1 c Firmly packed light brown

-sugar 4 c Walnut meats, ground (1

-pound) 2 lg Eggs

2 ts Ground cardamom seed or

-cinnamon 1 tb Vanilla extract

Combine the water,yeast, and sugar in a large bowl. Let stand for 2 minutes. Add the dry milk, salt, butter, and 2 cups of the flour. Mix until smooth and beat for 2 minutes. Let rise, uncovered for 30 to 45 minutes until bubbly. Stir in 1 cup of the remaining flour. Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 4 to 5 minutes, until smooth and elastic, adding only as much flour as necessary to prevent the dough from sticking. The dough should be soft. Place the dough in a buttered bowl, turning once to bring the buttered side up. Let rise in a warm place until double in volume, about 1 1/2 hours. Grease two 9 x 5 x 3-inch loaf pans.

Punch down the dough turn out onto a lightly floured surface and cut in half. Cover and let stand for 5 minutes. Roll out 1 piece of the dough to a rectangle 11 x 16 inches, stretching the dough and letting it

stick to the surface as necessary. Spread half of the Walnut Filling evenly over the dough to within 1 inch of the edges. Roll up the dough like a jelly roll, starting from a narrow side. Turn the edges under slightly and place the roll, seam down, in a prepared pan. Repeat with the remaining half of the dough. Cover and let rise for 1 hour or up to 1 1/2 hours. The dough may not swell to double in volume. Place the pans on a shelf near the top of an unheated oven and turn on the oven to 325F. Bake for 40 to 50 minutes, or until done. Place the pans on a wire rack to cool for 10 minutes. Remove the loaves from the pans and let them cool completely. Makes two loaves. WALNUT FILLING: In a medium-sized saucepan, cook the butter and sugar over moderately-high heat. When the butter and sugar have melted and the mixture is bubbly, remove the pan from the heat. Stir in the ground walnuts, eggs, cardamom, and vanilla. Cool the filling before using. Makes about 3 cups of filling. [ The Redbook Breadbook ] Posted by Fred Peters.

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Apple-Molasses Bread

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1/2 c Butter

1 c Sugar

3 Eggs

2 c Flour, all-purpose

1 t Baking powder

1/2 t Salt

1/2 t Cinnamon, ground

1/4 t Nutmeg, ground

1 c Applesauce

1/4 c Dark molasses (treacle)

1 c Raisins

1/2 c Nuts, chopped

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Copyright (C) 1986 USENET Community Trust

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Golden Gingham Sourdough Bread

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Golden Gingham Sourdough Bread

1 package dry yeast
1 1/4 cups warm water
1/4 cup brown sugar
2 teaspoons salt
4 to 4 1/2 cups flour
1 1/2 cups sourdough starter
3 1/2 cups oatmeal, uncooked
1/3 cup butter or margarine

Soften yeast in 1/4 cup warm water pour remaining 1 cup water over sugar, salt and butter. Stir in 2 cups flour, starter, oats and softened yeast. Stir in enough additional flour to make stiff dough. Knead on floured board until smooth. Make dough into ball. Place in greased bowl, lightly grease surface of dough by turning it over in bowl, cover and let rise in warm place until nearly double in size.

Punch dough down. Shape into 2 large loaves. Place on greased cookie sheets let rise in warm place until double in size.

Slash tops with sharp knife or kitchen shears. Bake in preheated 400 degree F oven for 35 to 40 minutes. Cool on wire racks.

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Cocoa Bread

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5 1/2 c Flour 1/2 c Cocoa

1 Cake compressed yeast 1/4 c Shortening

OR 1 cake dry yeast 2 Eggs, well beaten 2 c Milk, scalded and cooled 1/2 c Sugar

1/2 ts Salt

Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or enough to make a soft dough. Knead lightly and place in well-oiled bowl. Cover and set in a warm place until double in bulk – about 2 hours. Form into loaves. Place in well-oiled bread pans, filling them 1/2 full. Cover and let rise again until double in bulk. Bake in hot oven (425? F) 40- 50 minutes. 2 loaves. The Household Searchlight – 1941 —–

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Mom’s Tuna Noodle Casserole Bread

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-Barb Day GWHP32A 1 pk Yeast

1/4 ts Sugar

2 3/4 c Better for Bread flour

1 tb Gluten

1/2 ts Salt

6 1/2 oz White tuna water pack

Well drained 1/2 c Celerychopped

2 tb Minced oniondried

1 c Chow Mein noodles

1 Egg

10 1/2 oz Cream of Mushroom soup,

-heated 1 tb Oil

1 tb Water

Add all the ingredients in the order listed, set darkness control at 12 o’clock. Select white bread and push “Start.” This bread should be

stored in the refrigerator or freezer. The aroma and taste of this bread is just like our mom’s favorite Sunday night supper. The kids make a meal of it. Shared by Barb Day

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Quick Banana Bread

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1 3/4 cups sifted all-purpose flour

2 1/4 teaspoons double-acting baking powder

1/2 teaspoon salt

1/3 cup shortening

2/3 cup sugar

3/4 teaspoon grated lemon rind

1 beaten egg — * see note

1 cup ripe banana pulp — * see note

1/2 cup broken nutmeats

1/4 cup finely chopped dried apricots

Preheat oven to 350. Sift together flour, baking powder and salt. Blend shortening, sugar and lemon rind until creamy. Beat in eggs and banana. Add the sifted ingredients in about 3 parts to the sugar mixture. Beat the batter after each addition until smooth. Fold in nuts and apricots. Place the batter in a greased 8 1/2 x 4 1/2 loaf pan. Bake the bread about 1 hour or until done. Cool before slicing.

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Cinnamon Bread Or Rolls

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—–BREAD OR ROLLS—– 2 c Whole milk

1/2 c Butter

1/3 c Honey

1 t Salt

3 Eggs

2 pk Yeast

6 c Flour

—–FILLING—– 3 c Sugar

6 tb Cinnamon

6 tb Milk

For the dough, Heat milk, margarine, honey, and salt in microwave for about two minutes. Set aside to cool. Beat two eggs in a large bowl. Add lukewarm milk to eggs. Mix yeast with 3 cups flour. Stir into milk mixture. Gradually add flour to make a soft dough. Grease a large bowl and place dough in bowl turning to coat well. Place bowl in warm place and let dough rise until doubled in size. divide dough into three equal parts and place on greased cookie sheet. Cover and let rise for 20 minutes. Roll or stretch each piece into a rectangle. Brush each rectangle with 2 tbsp. milk, then sprinkle with mix of cinnamon and sugar. Roll up dough snugly, jelly roll style. Coil each roll into an ‘S’ shape in a greased bread pan. Cover and let rise for about 1 hour. Bake at 350 deg f for 35 minutes. Remove from pan a soon as baking is complete. Cool on wire rack. This dough makes excellant dinner rolls if done without the filling. It also makes a good tea ring.

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Maple Sugar Bread

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————————–BEV CHRISTENSEN CPVM71A————————– 6 md Tart cooking apples peeled

-core1/2″lengthhwise slices 1/2 c -water

1 c Hazelnuts (filberts)

2 1/2 c Flour

1 ts Baking soda

1 ts Ground cinnamon

1/2 ts Fresly grated nutmeg

1/2 ts Salt

1 c Seedless raisinscoarse chop

1 ts Butter softened

1/2 c Butter softened

3/4 lb Maple sugar

3 Eggs

Combine apples &amp water in a 2 or 3 quart enameled saucepan, bring to a boil over high heat. Reduce heat to low &amp simmer partially covered for about 20 minutes, or until the apples are soft &amp a slice can be mashed easily against the side of the pan with the back of a spoon. Puree apples through a food mill or rub them through a fine sieve into a bowl. Measure &amp reserve 1 1/2 cups of the puree save any extra puree for another use. Meanwhile,

preheat the oven to 350. Drop the hazelnuts into enough boiling water to immerse them completely &amp cook briskly, uncovered, for 2 min. Drain nuts in a sieve &amp, with a small, sharp knife, peel them while they are still hot. Spread nuts in a baking dish &amp toast them in the middle of the oven for about 10 min. stirring them from time to time so they color delicately on all sides. Chop hazelnuts coarsely &amp set them aside. (do not turn off the oven) Combine flour, baking soda, cinnamon, nutmeg, salt &amp sift them onto a plate or a sheet of wax paper. Place the raisins in a bowl, add about 1/4 cup of the flour mixture &amp toss gently but thoroughly togeher. Use teaspoon of butter to coat bottom &amp sides of a 9x5x3 loaf pan. If maple sugar is moist, grate it on the finest side of a stand-up hand grater. If it is dry, grate it with a nut grinder. (about 1 1/2 cups of grated maple sugar.) In a deep bowl, cream 1/2 cup of softened butter &amp maple sugar together, beating &amp mashing them against the sides of the bowl with a large spoon until they are light &amp fluffy. (or use an electric mixer) Add eggs, one at a time, beating well after each addition. Then beat in about 2/3 cup of the flour mixture &amp, when it is completely incorporated, about 1/2 cup of the apple puree. Repeat two more times until all of flour mixture and apple puree have been added, then stir in the hazelnuts and raisins. Pour the batter into buttered pan, spreading it &amp smoothing the top with a spatula, &amp bake in the middle of the oven for 1 1/2 hours, or until the top is golden brown &amp a toothpick or cake tester inserted in —–

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Card Gingerbread

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1/3 c Butter

1/2 c Dark molasses

1/2 ts Soda

1/4 ts Cinnamon

1/3 c Brown sugar

2 1/2 c Flour (sifted)

1/2 tb Ginger (scant)

1/4 ts Salt

1 Egg (slightly beaten)

Cream butter and sugar. Mix in egg stir in molasses. Sift flour with dry ingredients and add to butter. Turn to floured board and roll 1/4″ thick cut in oblong 3″X4″. Score cards with knife in 1/2″ parallel lines. Place on greased cookie sheet. Bake in slow (325 F) Florence Reeves Sykes, my mother’s paternal grandmother) SOURCE: Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman —–

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Vanilla Sour Cream Bread

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Vanilla Sour Cream Bread

1/2 cup water
1 tablespoon vanilla extract
1/3 cup sour cream
1 egg
1 tablespoon butter, softened
3 cups Gold Medal Better for Bread Bread Flour
3 tablespoons granulated sugar
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.