Back to MainPage Breads Dinner Rolls Stollen Banana Bread Biscuits Blueberry Muffins Butter-Pecan Bread Crisp Dinner Rolls Muffins White Bread (6 loaves) Whole Wheat Bread Whole Wheat Bread (whole milk) Whole Wheat Muffins

Dinner Rolls 5 1/2 to 6 1/2 cups unsifted flour 1/2 cup sugar 1 tsasooon salt 2 packages dry yeast 10 tablespoons softened butter 1 1/3 cup very hot tap water 2 eggs (at room temerature Melted butter In a large bowl thoroughly mix 1 1/2 cup flour, sugar, salt and , undissolved yeast. Ad softened butter. Gradually add very hot tap water to dry ingrediants and beat two minutes at medium speed, scraping bowl occasionally. Add eggs and 1 cup flour, or enough flour to make a thick batter. Beat at high speed two minutes, scraping bowl occasionally. stir in enou˙h additional flour to make a soft dough. Turn out onto lightly floured Board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bo, turning to grease top. Cover; let rise in a warrn place, until doubled in bulk, about one hour. Punch dough down; turn out onto lightly floured board. Shape into rolls. Place on lightly greased cookie sheets, cover, let rise in warm place, until doubled in bulk, about one hour. Carefully brush rolls with melted butter. Bake in hot oven (400 deg.) about 10 tn 15 minutes until done. Remov from sheets and cool on racks. Stollen 1/4. cup warm water - not hot 1 pkg. dry yeast 3/4 cup lukewarm milk, which has been scalded 1/4 cup sugar 1 tsp. salt 1 egg 1/4 cup soft butter 3 1/2 cups sifted flour In mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening and half of flour. Also the following 1/2.cup chopped blanched almonds 1/4 cup each cut up citrons and candied cherries 1 cup raisins 1 tbsp. grated lemon rind Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic, Round up in greased bowl, bring greased side up. Cover with damp cloth. Let rise in warm place until double. Punch down and let rise again until almost double. Roll or pat out into either one or two ovals. Spread with soft butter. Fold in two the long way. Form into a crescent. Press folded edge firmly so it won't spring open. Place on greased baking sheet. Brush top with butter. Let rise until double. Bake 30 to 35 min in 375 deg. oven, or until golden brown. Frost while warm with icing below. Decorate.with blanched almond halves, pieces of citron and halves of candied cherries to simulate poinsettias. Or dust top with confectioners" sugar. Icing: Sift a little confeetioners" sugar into bowl ... moisten with cream or milk to spreading consistency. Add flavoring. Spread over slightly warm stollen. Banana Bread 3 1/2 cups sifted flour 3 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 2 cups mashed, ripe bananas (4 to 6) 2 tblsp. lemon juice 3/4 cup butter 1 1/2 cup sugar 3 eggs 3/4 cup milk 1/2 cup chopped pecans or walnuts Sift together flour, baking powder, salt and baking soda. Mash bananas with rotary beater or fork. Add lemon juice and mix. Cream shortening and sugar with electric mixer at medium speed, or with spoon. Add eggs and beat thoroughly until very light and fluffy (4 minutes beating in all). Add sifted dry ingredients alternately with milk; fold in bananas and nuts. Beat after each addition. Pour into two greased 8 1/2 x 4 1/2 x 2 1/2" loaf pans. Bake in moderate oven (350 deg) one hour, or until toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Remove from pans and cool on wire rack. Wrap in foil or Plastic wrap and let stand in cool place overnight before slicing, or freeze. Biscuits 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup butter 3/4 cup milk Heat oven to 450 deg. Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly, until·mixture looks like meal. Stir in almost all of the milk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry). Round up dough on lightly floured board Knead lightly 10 to to 15 times, about 1/2 min. Roll or pat 1/2 inch thick. Cut with floured cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Blueberry Muffins 2 cups flour 1/2 cup sugar 1/2 tsp. salt 4 tsp. baking powder 1 egg 4 tbsp shortening (or butter) 3/4 cup milk 1 cup blueberries (or any desired fresh fruit) Cream shortening and sugar: Add egg and beat well. Use 1/4 cup of the two cups of flour to dredge the berries. Sift remaining flour and dry ingredients together. Add the dry ingredients, alternately with the milk, to the creamed sugar and shortening. Stir only sufficiently to blend. Fold the floured berries into batter. Pour into greased muffin tins and bake 400 deg. for 25 min. Makes about 18 muffins. Butter-Pecan Bread 2 1/4 cups sifted flour 2 tsp. baking powder 1/2 tsp. each soda and salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 cup brown sugar 1 cup chopped pecans 1 slightly-beaten egg 1 cup buttermilk 2 tablespoons butter, melted Sift together first six ingredients; stir in sugar and nuts. Combine remaining in gredients; add to flour mixture, stirring just till moistened. Bake in greased 9 1/2 x5x3" loaf pan at 350 deg. for 45 min. or till done. Cool slightly before removing from pan. Crisp Dinner Rolls 2 1/2 cups warm water (105 to 115 deg.) 2 pkgs. yeast 1 tablespoon sugar 1 tablespoon salt 2 tablespoons butter, softened 6 1/2 to 7 1/2˙2 cups unsifted flour 1 egg beaten 1 tablespoon milk Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter and 3 cups flour; beat until smooth, Add enough additional flour to make a stiff dough. Turn out onto lightly floured board· knead until smooth and elastic, about 8 to 10 min. Place in greased bowl, turning to grease top. Cover; let rise in warm place, until doubled in bulk, about 1 hour. Punch down; divide into four pieces. Divide each piece in 9 equal pieces. Shape rolls, Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm place until doubled in bulk, about 1 hour. Combine egg and milk; brush mixture gently on rolls, If desired, sprinkle with poppy, caraway or toasted sesame seed. Bake at 400 deg. about 15 minutes, or until done. Remove from baking sheets and cool. Muffins 1 egg 1 cup milk 1/4 cup melted butter 2 cups flour 1/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt Heat oven to 400 deg. Grease bottoms of 12 medium muffin cups. Beat egg; stir in milk and butter. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 min. or until golden brown. Makes 12 muffins. Dried fruit may be folded into the above muffin batter. White Bread (6 loaves) 17 3/4 cups Unbleached flour 7 cups scalded milk 2 packages dry yeast 6 tablespoons sugar (or honey) 2 tablespoons salt 3 tablespoons butter In a large bowl add sugar (or honey), salt and butter to scalded milk, Let cool to lukewarm. Stir together six cups of the flour and two packages of dry yeast, and beat into the lukewarm milk mixture. Add enough,additional flour to make stiff batter and until batter takes up the flour. Turn dough out onto lightly floured board, and knead 8 to 10 minutes until satiny and elastic. Place in lightly greased large bowl, turn to grease top, cover, let rise in warm place until double in bulk. Punch down and let rise again, until almost double in bulk. Punch down again, divide into six equal-sized balls, and shape into loaves, placing each loaf into lightly qreased pan. Brush lightly with malted butter. Let rise in warm place until double in blulk, approximatly one hour. Bake in 400 deg. oven for about 30 minutes, or until done. Remove from pans and place on racks to cool. Whole Wheat Bread (four loaves) Ingredients, Part I: 6 cups lukewarm water (85 to 105 deg.) 2 pkgs. yeast 3/4 cup honey 2 cups dry milk 9 cups whole wheat flour Ingredients, Part II: 2 tablespoons salt 1/2 cup butter 6-8 cups additional whole wheat flour Additional flour for kneeding. Dissolve yeast in water. Stir in sweeting and dry milk in whole wheat flour until trick batter is formed. Beat well with spoon (100 stokes) Let rise 60 min. Fold in salt and butter. Fold In additional flour until dough comes away from sides of bowl. Knead on floured board, using more flour as needed to keep dough from sticking to board, about 10-15 min until dough is smooth. Let rise 50 minutes or as long as necessary to double. Punch down and let rise again until almnst double. Shape int;o loaves and let rise. Brush with egg wash (one egg beaten with a little water} and cut gashes in the tops of loaves. Bake in 350 deg. oven for one hour. Remove from pans and let cool. Whole Wheat Bread (using whole milk) Ingredients, Part I: 2 tablespoons yeast (two pacuages) 1/2 cups scaled milk (cool to 100 deg.) 3/4 cup honey 1/2 cup butter 7-8 cups whole wheat flour Ingredients, Part II: 1 tablespoon salt 7-8 cups whole wheat flour Scald milk by heating to just below boiling point. Set in cold water for quick cooling. Add honey and butter to cooling milk. When cooled to l00 deg. mix in whole wheat flour whjcs˙ has been combined with yeast until thick, pasty batter is formed. Beat well with spoon (100 times), cover andlet rise in warm place 50 tn 60 min. Fold in salt and remaining flour and continue as in Whole Wheat Bread recipe made with water. Whole Wheat Muffins 1 cup sifted white flour 1/4 cup sugar 1 teaspoon salt 4 teaspoons baking powder 1 cup stirred whole wheat flour 1 well-beaten egg 1 cup milk 3 tablespoons butter, melted Sift together white flour, sugar, salt and baking powder; stir in whole wheat flour. Combine egg, milk and butter. Make a well in dry ingredients and add liquid ingredients all at once. Stir just till flour mixture is moistened. Fill greased muffin pans 2/3 full. Bake in 425 deg. oven for about 15 to 18 min or till done. Make about 10 muffins