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.

Bread Recipes are provided by Annie's Simple & Easy Recipes

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.

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.

Courtesy of Alicia's Country Recipe Kitchen

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.

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.

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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