Posted on

Hominy Bread


Hominy Bread

Posted by bettyboop50 at 6/19/01 6:17:13 am

Source: Laura

1 cup boiled hominy
1 1/2 cups milk
1 cup cornmeal
1 cup white flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 tablespoon shortening
3/4 cup molasses

Put hominy in a bowl and beat with a fork. Pour milk and molasses over the hominy and continue beating. Mix in cornmeal, flour, baking powder, salt and baking soda. Add mixture slowly to the hominy. Add beaten egg and melted shortening. Place in greased baking pan. Bake in moderate oven 350 degrees F for about 35 minutes.

Posted on

Frances Cook’s Bread &Amp Rolls


3/4 c Milk 1 ts Salt

1 ea Fresh cake yeast 1 ea Egg

1/4 c Sugar 3 1/2 c Flour

3 tb Shortening 1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, &amp salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn’t spill out of the bowl. If it starts to spill before you’re ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners’ sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook —–

Posted on

Honey Wheat Bread Crockpot


2cupdry milk, reconstituted, warm
2tablespoonvegetable oil
1eachactive dry yeast package
3cupwhole wheat flour


Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes. Combine warm, not hot, milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour mix well. Place dough in well greased Bread ‘n Cake pancover. Let stand for 5 minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours. Remove pan and uncover. Let stand five minutes. Unmold and serve warm.

Note: Fresh milk may be used if scalded.

Posted on

Seven Grain Bread- Pan-1


-Don Fifield xkgr41a 2 1/4 c Whole wheat flour

1/4 c 7-grain cereal

1 tb Dry milk

1 t Salt

1 tb Butter

1 tb Molasses

1 c Water

1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

Posted on

Italian Cheese Bread


Italian Cheese Bread

1/2 cup margarine, softened
1/2 cup mayonnaise
6 scallions and tops, finely chopped
1 (4 ounce) can chopped ripe olives
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 loaf French bread, sliced lengthwise

In a medium mixing bowl, blend margarine with mayonnaise. Add onions, olives, garlic powder and cheese. Mix well. Spread 1/2 mixture on each slice of bread. Bake at 350 degrees F for 15 to 20 minutes on a cookie sheet or until cheese melts.

Cool slightly slice and serve.

Posted on

Currant-Nut Coffee Bread


1 1/2 pound loaf

1 1/2 ts Instant coffee crystals

1 c Water

1 Egg

1 tb Applesauce

3 c Bread flour

3 tb Brown sugar

3/4 ts Salt

1 ts Yeast

1/2 c Currants or dried cherries

1/3 c Toasted chopped almonds or

Pecans dissolve coffee in water. add all ingredients to machine. use light setting. 101 cal/oz

Posted on

Italian Cracked Wheat And Pepper Bread


1 1/2 lb. loaf: (1 lb

-loaf:) 2 1/4 ts Active dry yeast (1 1/2 t)

2 1/2 c Bread flour (1 2/3 c)

3/4 c Cracked wheat (1/2 c)

1 1/2 tb Sugar (1 t)

3 tb Wheat germ t)

3/4 ts Black pepper coarsely

-cracked, — (1/2 t) 1 1/2 ts Salt (1 t)

1 1/2 tb Olive oil (1 t)

1 1/2 c Water (3/4 c + 2 t)

Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg Minestrone and vegetable soup taste even better with this spicy, crunchy bread,and it can make a fried egg sandwich a whole new experience. Toast slices and use as a base for eggs Benedict or rub with olive oil, cut into fingers, toast, and you will have a rustic, portable hors d’oeuvre. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool before slicing. Entered into MasterCook II by Reggie Dwork —–

Posted on

Fresh Apple BreadBobbie Cohen

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup butter — or shortening

1 1/4 cups sugar

2 eggs

1 1/2 cups peeled apples — finely grated

1/2 cup chopped walnuts or pecans

Preheat over to 350 deg F.

Sift together first 5 ingredients and set aside. Cream butter and sugar together until light and fluffy. Beat in eggs 1 at a time, beating well after each. Stir in dry ingredients, 1/2 at a time, beating well after each addition. Stir in apple. Fold in nuts. Pour into well greased and floured 9 x 5 x 3-inch loag pan. Bake in preheated oven for 1 hour or until done. Cool in pan for 10 minutes and turn out onto wire rack. Cool completely before slicing.

Notes: One of my co-workers a few years ago, owned “Just Desserts” a wonderful place in Hyde Park, NY. This bread was very popular.

Posted on

Pumpkin Banana Nut Bread

4 cups all purpose flour

4 teaspoons baking powder

4 teaspoons ground cinnamon

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon salt

4 eggs

1 can (15-16 oz) solid pack pumpkin

1 cup granulated sugar

1 cup packed brown sugar

1 cup mashed very ripe bananas

3/4 cup vegetable oil

1 cup chopped walnuts

Combine flour, baking powder, cinnamon, baking soda, ginger and salt in medium bowl. In large bowl, beat eggs, pumpkin, granulated sugar, brown sugar, bananas and oil mix well. Beat flour mixture into pumpkin mixture stir in nuts.

Spoon into 2 greased and floured 9×5 inch loaf pans. Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in centers comes out clean. Cool for 10 minutes. Remove to wire racks to cool completely. Makes 2 loaves.

Posted on

Quick Bran Bread

Quick Bran Bread

1 1/2 cups all-purpose flour
1 1/2 cups bran cereal
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 tablespoons oil
1 egg

Mix dry ingredients. Beat remaining ingredients together. Pour over the dry ingredients stir to moisten. Put into a greased loaf pan. Bake at 350 degrees F for 45 to 50 minutes.

Cool for 10 minutes. Cut into thin slices.