BREAD RECIPES WE USED OFTEN


HoneyWholeWheat1

OLD FASHIONED HONEY WHEAT BREAD
(from a Pillsbury Whole Wheat Flour Sack — 1980)
Makes 2 loaves

1-1/2 cups water            1 cup whole wheat flour
1 cup (8 oz.) cream style cottage cheese
1/2 cup honey                    2 tablespoons sugar
1/4 cup butter or margarine    3 tsp. salt
5-1/2 – 6 cups all purpose or unbleached flour
2 pkgs. active dry yeast
1 egg

HEAT first 4 ingredients, in medium saucepan, until
very warm (120  to 130 ).

LIGHTLY SPOON flour into measuring cup; level off.

COMBINE warm liquid, 2 cups all-purpose flour and
remaining ingredients in large bowl; beat 2 minutes
at medium speed.  By hand stir in remaining flour to
make a stiff dough.

KNEAD dough on well-floured surface, until smooth
and elastic, about 2 minutes.  Place in greased bowl.
Cover; let rise in warm place until light and doubled
in size, 45 to 60 minutes.

GREASE (not oil) two 9×5 or 8×4-inch loaf pans.
Punch down dough; divide and shape into 2 loaves.
Place in greased pans.  Cover; let ruse in warm
place until light and doubled in size, 45 to 60
minutes.

HEAT oven to 350 . Bake 40 to 50 minutes until
deep golden brown and loaves sound hollow when
lightly tapped.  Immediately remove from pans.
If desired, brush warm loaves with butter.

HIGH ALTITUDE – 3500 feet: Bake at 375  for
40 to 50 minutes.

=====================

Banana Bread 1

BEST EVER BANANA BREAD RECIPE (from Taste of Home)

Ingredients:

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups pure cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup vegetable oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans

Directions:

  • In a large bowl, stir together flour, sugar, baking soda and salt.
  • In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined.
  • Fold in nuts.
  • Pour into a greased 9-in. x 5-in. loaf pan.
  • Bake at 325°F. for 1 hour 20 minutes or until a toothpick comes out clean.
  • Cool on wire rack.

Yield: 1 loaf.

THIS ONE WAS FOR COMPANY DINNERS:

Banana Nut Bread Recipe from Taste of Home

Ingredients:

  • 3/4 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups Sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 4 medium)
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped pecans, divided
  • ORANGE GLAZE:
  • 1 cup powdered sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel

Directions:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

2 thoughts on “BREAD RECIPES WE USED OFTEN

  1. And it is the best ever banana bread. You sent me that recipe some time ago. It’s the only one I use now. Made some a few weeks ago.

    Sent from my iPad B Galloway http:quiltinggrannie.blogspot.com

    >

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