RECIPES - BREAD
RECIPES - BREAD
APPLESAUCE BRAN MUFFINS Ella Sullivan
I 1/2 c. sifted flour 1 c.
bran
3 tsp. baking powder 1 beaten egg
Sift together the flour, baking powder, salt and sugar. Mix in bran. Combine egg, milk, applesauce and fat. Add to dry ingredients all at once. Stir only enough to moisten. Fill greased muffin pans two-thirds full. Bake in hot oven 4000 about 20 minutes. This recipe is also base for wholewheat muffins, substituting 1 c. wholewheat flour for bran and using 1 c. applesauce. Wholewheat flour should not be sifted.
CINNAMON ROLLS Sue McCamey
No. 1 No. 2
1/2 c. Karo syrup 2 tbs. melted butter
2 tbs. melted butter or margarine 2 tbs.
white sugar
1/4
c. brown sugar firmly packed 2 tbs. brown sugar
1 pkg. hot yeast roll mix 2 tbs. cinnamon
Combine No. 1 mixture in large pan. Prepare Hot roll Mix according to package directions. When dough has risen, roll into rectangle 1/8" thick. Spread with No. 2 mixture of sugar, butter and cinnamon. Roll as for jelly roll, cut Into slices. Place cut side up on top of syrup mixture. Cover; let rise until double in bulk. Bake at 3750 35 to 40 minutes. Invert pan immediately. Serve hot.
SOUTHERN CORN BREAD
Ruby Frederick
1/2 c. flour
1/2 tsp. salt
1 c. milk
1 tsp. shortening
1 c. meal
1 well beaten egg
2 tsp. baking powder
1 tsp. sugar
Beat all ingredients thoroughly, turn into greased pan and
bake in hot oven about twenty minutes.
HOT ROLLS
Mrs. J. R. Featherston
1 qt. sweet milk
3/4 c. shortening
I c. sugar
Put above ingredients in a saucepan. Heat until milk is scalded and the sugar is dissolved. Set aside to cool until lukewarm.
Dissolve:
1 cake yeast in small amount of warm milk mixture. When dissolved add to rest of milk mixture.
Add:
4 cups flour. Let rise in warm place for 2 hrs. This will be a batter.
Sift together and add:
1 tbsp. salt
1/2 tsp. soda
1 heaping tsp. baking powder
5 1/2 c. flour
Knead lightly and shape into rolls. Let rise until double in bulk. These are
good either fresh or frozen.
HUSH PUPPIES
Mrs. E. H. Hook
Sift together:
2 c. corn meal
1 c. flour
4 tap. baking powder
1 1/2 tsp. salt
To dry Ingredients add-
1 1/2 c. Sweet milk 1 well beaten egg.
Drop by spoon full into deep fat, 375
and fry until golden brown.
BUCKWHEAT CAKES
Geraldine Wilhelm
1 pt. sour or buttermilk
1/2 package dry or compressed yeast
1 c. pure buckwheat flour
Dissolve yeast in 1/2 c. lukewarm water. Add sour milk and stir in 1 c.
buckwheat flour. Let rise overnight. In morning save 1 c. sponge for starter,
and add to remainder
1 c. sweet milk
l tsp soda
1/4 c. buckwheat flour
1 tsp. cream of tarter
1/4 c. white flour
1/2 tsp. baking powder
2 tbsp. brown sugar
1/2 tsp. salt
1 well-beaten egg
Stir well and bake on lightly greased iron griddle. (These cakes stick
to aluminum griddles).
In evening add 1 c. sweet milk and 1/2 c buckwheat flour to starter and let set
overnight. In morning proceed as above.
PANCAKE MIXTURE
Cornelia Dobbs
Into mixing bowl sift
2 c. all purpose flour
4 tsp . baking powder
1 1/2 tsp. salt
Stir into mixture gradually
2 well-beaten eggs
I c. cream or Pet milk
1 c. water
Add three tablespoons melted butter or oleomargarine. This can be mixed night
before and kept in refrigerator.
PRUNE BREAD
Bess Mitchell
1/4 c. shortening
2 c. sifted flour
1/4 c. and 2 tsp. brown sugar
2 tsp baking powder
1 egg well beaten
3/4 tsp. soda
1 c. rolled oats
1 1/4 c. buttermilk
Cream shortening, add sugar and beat. Stir in egg and oats. Add dry
ingredients alternately with buttermilk. Drop a layer into loaf pan and sprinkle
with chopped cooked prunes and nuts. Repeat until you use all the batter. Use
about 3/4 cups prunes and 1/2 cup nuts.
RAW APPLE BREAD
Kathryn Weaver Boice
1 c. shortening
4 eggs
1 1/2 c. sugar
2 c. grated apples
Apples mashed in cup until juice covers pulp --(apples are unpeeled)-- To the
above mixture add 1 tsp. soda, 2 tsp. lemon juice, four cups sifted flour, 6
tsp. baking powder, 1 tsp. salt and 1 cup nut meats, chopped. Mix in this
order as you would cake. Bake in 2 loaf pans. This cake slices better the second
day, and is good with cream cheese filling.
NEVER FAIL ROLLS
Lillie McNeely
To 1 quart scalded milk add
2 cups sugar
2 tbsp. salt
1 qt. cold water
2 eggs.
Soften 2 cakes yeast in small amount warm water, and add to above mixture. Next add 6 lbs. flour and mix well. Let rise to double in bulk; make into rolls. This makes 100 rolls.
WALNUT RAISIN BREAD Robbie Porter
2 c. sifted all purpose flour
1 c. seedless raisins
1/2 tsp. salt
1/4 c. white sugar
3 tsp. baking powder sugar
1/2 c. chopped walnut meats
1 egg, beaten
1 c. milk
2 tbsp. melted shortening
Sift together flour, salt and baking powder. Add walnut meats
and raisins. Combine the egg, sugar, milk and shortening; add to the flour
mixture and mix well. Bake in greased loaf pan 10"x5"x3 1/2" in moderate oven
(375°) for 45 minutes. Cool before slicing.
WHITE ROLLS
Margaret Rankin
2 c. milk
1/2 c. sugar
1/2 c. butter
1/2 tsp. salt
Bring these ingredients to boiling point, then cool to lukewarm.
Add
1 package yeast
1/2 tsp. soda
1 tsp. baking powder, and flour
to make medium dough.
Let stand until double in bulk and make into rolls. Let
rise, and bake in hot oven.
GOOD CORN BREAD Emily Morgan
1 c. sweet milk
3 tbsp. flour
2 tsp. baking powder
1 egg
1/2 tsp. salt
3/4 c. meal
Mix ingredients into thin batter and bake in hot oven until brown
WHITE BREAD
Ann Smith
This makes two loaves or three dozen buns.
1 pkg. yeast
3 tbsp. shortening
I/ 2 c. lukewarm water
1 1/2 c. scalding water
2 tsp. salt
3 tbsp. sugar
6 c. flour
Soften yeast in lukewarm water. In large mixing bowl put salt, sugar and
shortening. Add scalding water and stir until shortening is melted. Cool
to lukewarm. Add yeast mixture and gradually add flour until stiff dough. Pour
on lightly floured board and knead until smooth. Place in covered, greased bowl.
and let rise until double. Punch down and let rise thirty minutes. Knead again
and make into buns or loaves. Put in warm place and let rise. Bake for 20
minutes at 375 to 400°. Grease top when done. These rolls may be made
into "Brown and Serve Rolls".