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  BREAD RECIPES

There are many types of breads and recipes from different cultures, including pizza, tortillas, baguettes, buns, cornbread, brioche, roti, pitas, biscuits, pretzels, naan, bagels, puris, and many others.

Cheese Garlic Biscuits

2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Cheddar cheese, shredded
1 Tablespoon Chives, dried
1/4 Cup Butter, melted
Crushed garlic

Preheat oven to 450F. Melt butter with garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven. Immediately, brush garlic butter mixture over warm biscuits before removing from baking sheet.

Apple Crunch Muffins

1-1/2 c. flour
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. dry milk
1/4 c. oil
1 c. coarsely shredded unpeeled apple 1/3 c. packed brown sugar
1/2 c. chopped walnuts

Mix flour, sugar (granulated) with 1/2 t. cinnamon and salt. Stir in egg, milk, oil, and apple until just moistened. Bake at 400 degrees for 25 minutes or test with pick. Makes 12 muffins per recipe.

Per muffin: 190 calories, 3 g. protein, 29 g. carbohydrates, 7 g. fat, 21 mg. cholesterol.

Blueberry Bread

5 c. all-purpose flour
1-1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter (1 1/2 stick)
1-1/2 c. chopped walnuts
4 lg. eggs
2 c. milk
2 tsp. vanilla
2 c. fresh or frozen blueberries (do not thaw frozen berries)

Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan. Mix flour, sugar, baking powder, and salt with pastry blender. Cut butter until resembles fine crumbs. Stir in chopped nuts. In small bowl, beat eggs. Add milk and vanilla. Stir into flour mixture just until flour is moistened. Gently stir in blueberries. Spoon batter into bundt pan. Bake 1 hour 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Cranberry Nut Bread

2 Cups All-Purpose Flour
3/4 Cup Granulated Sugar
1/2 Tsp. Salt
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Cup or more Fresh Cranberries, chopped
1/2 Cup Pecans or Walnuts, chopped
1 Egg
2 Tab. Canola or vegetable oil
3/4 Cup Freshly squeezed Orange Juice
1 Tab. Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

Grapenuts Bread

1 c. grapenut (cereal) (soak for 20 minutes)
2 c. buttermilk

Add
1 c. sugar
1 egg - beaten

Then add the following:
4 c. flour
1 t. soda
1 t. salt
5 t. baking powder

Put in 2 greased loaf pans. Let rise 20 minutes. Bake 350357 degrees for 45 minutes.

Bran Muffins

1 egg beaten
1-1/2 c. milk
3 T. oil
3 t. baking powder
3 t. soda
2 t. molasses
1 c. raisins
1 1/2 c. bran
1 c. whole wheat flour
1 t. salt
1/2 c. brown sugar
1/4 c. honey

Mix egg, milk, oil and molasses. Add bran and let set 5 minutes. Sift rest of ingredients into first mixture and add raisins. Fill paper lined muffin cups 1/2 full. Bake at 375 degrees for 20 minutes.

Makes 12 muffins.

Germ Muffins

1 1/2 c. flour, sifted
1/4 c. sugar
2 t. baking powder
1 t. salt
1 c. wheat germ
3/4 c. milk
1/4 c. margarine, melted
1/4 c. molasses

Mix flour, sugar, baking powder and salt in bowl. Stir in wheat germ. Combine egg, milk, margarine and molasses. Add all at once to flour mixture. Stir until liquid is absorbed. Spoon in 12 greased or paper lined muffin cups. Bake at 400 degrees for 20 minutes.

Refrigerator Bran Muffins

1 1/2 cups packaged biscuit mix
1 c. whole bran cereal
1 t. ground cinnamon
2 beaten eggs
1 c. milk
1/3 c. packed brown sugar
2 T. shortening
1 c. raisins

In a bowl combine biscuit mix, cereal, and cinnamon. Make a well in center. In another bowl combine egg, milk and brown sugar. Add egg mixture all at once to cereal mixture. Stir just till moistened (batter will be lumpy). Fold in raisins. To store, chill in a covered container up to 7 days.

Gently stir batter. Grease muffin cups; 2/3 full. Bake in a 400 degree over for 15 to 20 minutes or till golden. Remove from pans. Makes 12.

Silver Dollar Pancakes

Sourdough Starter
Feed about once a week
Stir in 2/4 c. flour, 1 c. warm water and 2 t. sugar. Let stand overnight.
Keep refrigerated.

1/2 c. starter
1 c. flour -
1 c. milk
1/2 t. salt

Mix the above ingredients in glass or plastic bowl and cover with towel.. Let stand overnight.

In morning add and beat:
2 t. soda
2 eggs
3 T. oil
2 t. sugar
Cook on hot griddle.

Oatmeal Bread

3/4 c. boiling water
1/2 c. old fashioned rolled oats
3 T. margarine
1/4 c. honey
1 t. salt
1 envelope active dry yeast
1/4 c. very warm water
1/2 t. sugar
1 egg
2 c. flour
3/4 c. oat bran

Stir together boiling water, rolled oats, honey and salt. Let cool till warm. Sprinkle yeast over the very warm water in 1 cup container. Add the sugar. Stir and let stand about 10 minutes or until bubbly.

Add yeast mixture, egg, 1 1/2 c. of the flour and oat bran to oatmeal mixture. Beat at low speed 2 minutes while gradually adding the rest of the flour.

Put dough into loaf pan sprayed with Baker's Joy. Cover with wax paper and towel and let rise in warm place till it doubles in bulk (about 45 minutes).

Bake at 375 degrees for 1 hour.

Corn Sticks

1 egg
1 1/2 c. buttermilk
1/2 t. soda
1/2 c. flour
1 1/2 c. corn meal
1 t. sugar
3 t. baking powder
1 t. salt
1/4 c. soft shortening

Heat oven to 450 degrees. Butter 12 muffin cups or corn stick pans.

Beat eggs. Beat in rest of ingredients just until smooth. Pour into hot pans until almost full. Bake 10-15 minutes.

Italian Bread

1 package yeast
1 1/2 c. warm water
1 T. shortening, melted or oil
1 T. sugar
1 1/2 t. salt
4 c. flour

Sprinkle yeast on water in large bowl. Stir to dissolve. Add sugar, salt, and half of flour. Stir. Then add melted shortening and rest of flour. Mix well. Place in warm place and cover with towel. Work through dough with spoon well 5 times at 10 minute intervals. Then divide in half and shape in loaves (roll up and pinch very tightly. Place on greased sheet, slice top with white sharp knife and bake at 350 degrees for 30 to 35 minutes. Can be brushed with butter afterwards or brushed with egg white before and sprinkle with sesame or poppy seeds.

Ice Box Bran Muffins

Blend
1-2/3 c. sugar
1 c. shortening.
Add 4 eggs, 1 at at time.
Mix in separate bowl 5 c. flour, 1 T. salt, 3 c. All Bran, and 2 c. bran flakes.

Mix 1 quart buttermilk, 5 t. soda (dissolved in butter milk).

Add dry ingredients alternately with buttermilk to sugar and shortening mixture.

Bake at 400 degrees for 15 to 20 minutes.

Three Flour Bread

Combine 2 packages dry yeast, 1 c. sifted all purpose flour, 1 1/2 c. whole wheat flour, and 1/2 c. rye flour. Heat together 2 c. milk, 1/2 c. brown sugar, 3 T. shortening, 2 T. granulated sugar and 1 T. salt, stirring until just warm, add to dry mixture. Beat at low speed 1/2 minute scraping bowl often. Beat 3 minutes at high speed. Stir in 2 1/4 to 2 1/2 c. all purpose flour (enough to make moderately stiff dough. Turn onto floured surface and knead 8-10 minutes. Place in freezer bowls turning once. Cover. Let rise until it doubles. (1 1/2 hours). Punch down, let rest 10 minutes. Place in 2 greased 8 1/4 X 4 1/2 X 2 5/8 inch loaf pans. Let rise 4560 minutes. Bake at 375 degrees for 40 minutes.

APPLE RAISIN BREAD

2 eggs
1/2 c. vegetable oil
1 1/2 c. flour
3/4 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1 c. chopped walnuts
1 c. raisins
1 c. shredded apples (2 med.)

Combine eggs, oil, flour, sugar, cinnamon, baking soda, vanilla, salt and baking powder in large mixing bowl. Stir until well blended. Stir in nuts, raisins, and apples until stiff batter is formed. Pour into greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 375 degrees for 1 hour. Makes 1 loaf.

BANANA BREAD

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3-4 ripe bananas, mashed
2 tbsp. milk
1/2 c. oil
1 c. sugar
1 egg

Grease loaf pan. Mix all together and bake at 350 degrees for 50 minutes.

BEER BREAD

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

CINNAMON BREAD

1 cup milk
3/4 cup water
1/3 cup butter or margarine
6 1/2 - 7 1/2 cups flour
6 tablespoons sugar
1 tablespoon salt
1 package yeast
3 eggs at room temperature
1/2 cup sugar
2 teaspoons cinnamon
2 tablespoons butter or margarine melted
1 egg white

Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. butter does not need to melt.

Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.

Place in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size.

Punch dough down and divide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaces well with shortening or cooking oil.

DILL BREAD

2 c. Bisquick baking mix
1 carton (8 oz.) unflavored yogurt or sour cream
2 tbsp. instant minced onion
1 tbsp. dill weed

Heat oven to 400 degrees. Grease 9 inch pie plate or square 8x8x2 inches. Mix all ingredients until soft dough forms. Spread in plate. Sprinkle with snipped parsley if desired. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool 10 minutes. Cut into wedges or squares. 8 or 9 servings.

GARLIC BREAD FANTASTIQUE

1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste.

1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.

MEXICAN CORNBREAD

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

PITA BREAD - Makes 6 rounds

3/4 cup milk
1 tablespoon olive oil
2 cups bread flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
Add milk, olive oil, flour, sugar, salt, and yeast to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.

Divide dough into six portions; shape each portion into a smooth ball. Cover with a damp cloth and let rest for 10 minutes.

Flatten balls with your fingers. Roll each ball on a lightly floured surface into a 6-inch circle, turning dough over once while rolling. Roll dough from center to edge. Do not stretch, puncture, or crease dough. Arrange two or three dough rounds on a greased cookie sheet.
Bake in a 450 degree F. oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Cool on a wire rack. Repeat with remaining dough.

TEXAS FRENCH TOAST

3 large eggs
6 Tbsp (90mL) low fat (1%) milk
1 vanilla bean, pulp removed
1 tsp (2g) ground cinnamon
Nonstick cooking spray
4 slices white bread, thick cut

In a large bowl, whisk together the eggs, milk, vanilla bean, and cinnamon. Spray a nonstick pan with cooking spray, and heat it over the stove on medium. Dip the bread slices into the egg batter and place them in the pan. Cook one side until golden brown, then turn the slices over and cook the remaining side until golden brown.

TOASTED GARLIC BREAD

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly a
nd broil 5 minutes, or until slightly brown. Check frequently so they do not burn. 5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

YOGURT QUICK BREAD

4 tbsp. butter, melted
6 tbsp. honey
1 cup plain yogurt
1 egg, room temperature
1/4 cup lemon juice
2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 375F. Lightly grease loaf pan. Combine butter and honey and whisk in yogurt, egg, and lemon juice. Add dry ingredients, stirring just enough to blend. Pour batter into loaf pan. Bake until top of loaf springs back when touched and toothpick in center comes out clean (30-40 minutes). If it starts getting dark on top, but isn't done baking, place some foil on top.

ZUCCHINI BREAD

3 eggs
1 c. oil
2 c. sugar
3 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
3 c. flour-unsifted
1 c. chopped nuts (optional)
1 8 oz. can crushed pineapple-drained
1/2 c. raisins
2 c. grated zucchini

Preheat oven to 325 degrees

Beat eggs until fluffy. Add oil, sugar, vanilla, and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple, and nuts and mix well. Bake in bundt pan for about 1 hour and 20 minutes or bake in two large bread pans for about 1 hour.

** Bread will be very moist**

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