Recipe from Amy Bartley
3 eggs
1 C oil
2 C sugar
2 tsp vanilla
2 C zucchini, shredded
8 ½ oz crushed pineapple
½ C nuts
3 C flour
2 tsp baking soda
2 ½ tsp cinnamon
1 tsp salt
¾ tsp nutmeg
¼ tsp baking powder
Mix all ingredients together. Pour into greased bread pans. Bake at 350F about 1 hour or until done.
Makes 2 loaves
Friday, April 17, 2015
Yeast Bread
Recipe from Jonna Veach
½ C warm water
3 pkg active dry yeast
1 ½ C soft shortening (vegetable oil)
1 C sugar
2 tsp salt
7 to 7 ½ C flour
3 eggs
In bowl, dissolve yeast in water. Put sugar in bowl with yeast and water. Let this sit a few minutes.
Separately, in a sauce pan, put milk and shortening (oil). Warm on medium heat until you can put your finger in the pot and can’t keep it long, but it’s not too hot that you can’t keep your finger in. Add milk and shortening to yeast, sugar and water. Immediately add eggs. Add salt. Add flour according to feel – add about 1/2 cup at a time and stir until well mixed. When it gets so thick that you can’t sir the mixture with a fork or spoon anymore, dump the dough onto a floured hard surface like a table or counter. Make sure you generously flour the surface and your hands. Then add more flour and kneed the flour in.
When the dough is about the consistency of Play Doh, form the dough into one large ball and place in a lightly greased and floured large bowl. Cover with a clean towel and leave in a warm room. Let the dough rise for 1 1/2 hour. Punch the dough, turn it over, and then re-cover and let the dough rise for at least another hour.
Take about 1/3 of the dough with floured hands and put on a clean, floured counter/table. Roll the dough out and shape as desired (this bread works very well in smaller rolls rather than loaves). Bake until golden brown at 350ºF (about 20 minutes).
½ C warm water
3 pkg active dry yeast
1 ½ C soft shortening (vegetable oil)
1 C sugar
2 tsp salt
7 to 7 ½ C flour
3 eggs
In bowl, dissolve yeast in water. Put sugar in bowl with yeast and water. Let this sit a few minutes.
Separately, in a sauce pan, put milk and shortening (oil). Warm on medium heat until you can put your finger in the pot and can’t keep it long, but it’s not too hot that you can’t keep your finger in. Add milk and shortening to yeast, sugar and water. Immediately add eggs. Add salt. Add flour according to feel – add about 1/2 cup at a time and stir until well mixed. When it gets so thick that you can’t sir the mixture with a fork or spoon anymore, dump the dough onto a floured hard surface like a table or counter. Make sure you generously flour the surface and your hands. Then add more flour and kneed the flour in.
When the dough is about the consistency of Play Doh, form the dough into one large ball and place in a lightly greased and floured large bowl. Cover with a clean towel and leave in a warm room. Let the dough rise for 1 1/2 hour. Punch the dough, turn it over, and then re-cover and let the dough rise for at least another hour.
Take about 1/3 of the dough with floured hands and put on a clean, floured counter/table. Roll the dough out and shape as desired (this bread works very well in smaller rolls rather than loaves). Bake until golden brown at 350ºF (about 20 minutes).
Trisha's Soft Pretzels
Recipe from Trisha Headman
1 Tbsp Yeast
1 1/2 C Warm water
1/4 C Brown sugar
1 1/8 tsp Salt
4 C Flour
2 Tbsp Baking soda
Dissolve sugar, salt, & yeast in water. Mix in flour & knead for around 8 min. until smooth and elastic. Rise until double. Dissolve baking soda in 1 cup water.
Shape pretzels and place on greased cookie sheet. Bake @ 450 for 8-10 min. Brush with melted butter & salt with sea salt.
1 Tbsp Yeast
1 1/2 C Warm water
1/4 C Brown sugar
1 1/8 tsp Salt
4 C Flour
2 Tbsp Baking soda
Dissolve sugar, salt, & yeast in water. Mix in flour & knead for around 8 min. until smooth and elastic. Rise until double. Dissolve baking soda in 1 cup water.
Shape pretzels and place on greased cookie sheet. Bake @ 450 for 8-10 min. Brush with melted butter & salt with sea salt.
Rolls
Recipe from Lorilyn Glenn
5 C flour
2 pkgs. yeast
1 C milk
¾ C water
½ C vegetable oil
¼ C white sugar
1 tsp salt
Mix 2 cups flour and yeast. In a separate bowl heat milk, water, vegetable oil, sugar and salt.to lukewarm in microwave. Add all at once to flour mixture and beat until smooth. Mix in enough flour to make a soft dough (2-3 cups).Mix well, then turn onto floured surface and let rest under a bowl for 10 minutes. Shape dough into 12 slightly flat balls and place on greased baking sheet. Allow rolls to rise until doubled in size. Bake in preheated 400 F oven for 12-15 minutes.
5 C flour
2 pkgs. yeast
1 C milk
¾ C water
½ C vegetable oil
¼ C white sugar
1 tsp salt
Mix 2 cups flour and yeast. In a separate bowl heat milk, water, vegetable oil, sugar and salt.to lukewarm in microwave. Add all at once to flour mixture and beat until smooth. Mix in enough flour to make a soft dough (2-3 cups).Mix well, then turn onto floured surface and let rest under a bowl for 10 minutes. Shape dough into 12 slightly flat balls and place on greased baking sheet. Allow rolls to rise until doubled in size. Bake in preheated 400 F oven for 12-15 minutes.
Pumpkin Bread
Recipe from Stacey Billingsley
3 C flour
1 C sugar
1 tsp baking soda
1 tsp salt
½ C walnuts (optional)
1 Tbsp cinnamon
1 small can pumpkin (plain is fine but pumpkin pie filling can has great flavor)
6 egg whites
1 C applesauce
Combine all wet ingredients (including pumpkin) and sugar. Mix with electric beater. Add dry ingredients and mix again. Bake at 350 degrees for 45 minutes. Makes 2 loaves.
3 C flour
1 C sugar
1 tsp baking soda
1 tsp salt
½ C walnuts (optional)
1 Tbsp cinnamon
1 small can pumpkin (plain is fine but pumpkin pie filling can has great flavor)
6 egg whites
1 C applesauce
Combine all wet ingredients (including pumpkin) and sugar. Mix with electric beater. Add dry ingredients and mix again. Bake at 350 degrees for 45 minutes. Makes 2 loaves.
Pulla (Finnish sweetbread)
Recipe from Denean Vreeland
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
Pretzelmaker Pretzel
Recipe from Melinda Noakes
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
1 Tbsp yeast (1 pkg)
1 ½ C warm water
½ C brown sugar
4 ½ C flour, white or wheat
Baking Soda Mixture:
1 C water
2 Tbsp baking soda
Dissolve the sugar into the water, then add the yeast. Mix in the flour. Rise until double (15 minutes or so.) Then break off pieces and roll out into foot long snakes. Then twist into pretzel shape. Once at a desirable shape dip into baking soda mixture so the dough will brown. Place on a greased cookie sheet. Sprinkle the pretzels with salt. Bake at 425 degree oven for 10-12 minutes.
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