View Full Version : Breads

02-06-2007, 01:16 PM
Beer Biscuits
These are divine with a pat of butter!

3 cups of Bisquick (or other baking mix)
2 tablespoons of sugar
8 oz. beer

Mix ingredients. Spoon into a greased, pre-heated 12 cup muffin tin and bake at 350 degrees for about 10 minutes until golden.

Chaffin Bozeman
with Ruger & Lily in
Raymond, Mississippi

04-08-2007, 07:17 PM
Easter Egg Bread

2 cups plus 2 teaspoons water -- divided
4 teaspoons white vinegar
4 eggs -- (see Note)
4 different food colors
1 pound frozen bread dough -- thawed
1/3 cup confectioners' sugar

In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup. Place 1 egg in each cup and allow to sit until the desired color is attained, turning the eggs occasionally with a spoon . Remove to paper towels to drain and dry completely.

Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid the strips together then place on a baking sheet and form into a ring, pinching the ends together to seal. Tuck the colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size.

Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or until golden brown. Allow to cool slightly. In a small bowl, combine the confectioners' sugar and the remaining 2 teaspoons water, stirring until thoroughly blended. Brush the warm bread with the sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.

NOTE: Feel free to decorate the eggs any way you like, but remember
they need to be raw when you start (so they don't overcook).

04-22-2007, 09:37 PM
Crusty French Onion Bread

1 loaf French bread
1/4 pound softened butter or margarine
2 to 4 tablespoons dry onion soup mix
1/4 cup snipped parsley

Diagonally cut bread into thick slices. Combine remaining ingredients and spread on sliced bread. Reassemble bread, wrap in foil and bake in a preheated 400 degree oven for 15 minutes.

04-23-2007, 09:39 AM
I love using this one for Hot Dog & Hamburger Buns, it worked great for Pigs in a Blanket too:

White Bread
1/2 cup milk
3 tablesp. Sugar
2 teasp. Salt
3 tablesp. margarine or butter
1 1/2 cups warm water
1 pkg. active dry or cake, yeast
About 6 1/2 cups sifted all-purpose flour

Scald milk, stir in sugar, salt, and margarine. Cool to lukewarm. Measure warm water into large bowl; sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Form into smooth ball. Place in greased bowl, turning to grease top. Cover; let rise in warm place (80 - 85 degrees F), free from draft, until doubled in bulk, about 1 hour.
Punch down dough. Let rest 15 min. Then divided dough into buns, rolls, sticks, loaves. Place buns, rolls or sticks touching each other on a greased cookie sheet or each loaf in a greased 9" x 5" x 3" bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr.
Then bake at 400 F about 30 min., or until done. Makes 2 loaves, yield for buns, rolls and sticks vary by size.

Alden, IA

06-21-2007, 11:05 AM
"Red Lobster" Cheese Biscuits

2 cups Bisquick
1/2 Cup cold water
3/4 cup grated sharp cheese

Mix together. Drop by tablespoonfuls onto cookie sheet. Bake at 450 degrees for 8 to 10 minutes, then brush with:

1/4 cup butter, melted
1/2 tsp garlic powder
1 tsp parsley flakes
1/2 tsp Italian seasoning

Pink, OK

06-23-2007, 02:42 PM
Zucchini Bread or Muffins

Cut and grate 3 cups of fresh zucchini

Mix together in a large bowl,

3 cups flour
3 teaspoons cinnamon
3 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup raisins
1 cup chopped pecans

Then add
2 cups sugar
3 eggs
1 cup oil
3 cups grated zucchini

When blended, bake at 350 for 1 hour for loaf or
20-22 minutes for muffins.

06-23-2007, 02:46 PM
Lemon-Dill Drop Biscuits
From Cooking Pleasures magazine
Makes 12 biscuits.

1 cup all-purpose flour
1 tsp baking powder
? tsp salt
2 Tbsp finely chopped fresh dill
1 ? Tbsp grated lemon peel
3 Tbsp butter, chilled, cut up
? cup milk
1 Tbsp lemon juice

Heat oven to 425 degrees. In medium bowl, stir together flour, baking powder, salt, dill, and lemon peel. With pastry blender or 2 knives, cut butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in milk and lemon juice until dough forms (dough will be sticky). Line baking sheet with parchment paper. Spoon heaping tablespoons of batter onto baking sheet, spacing 1 ? inches apart. Bake 10 to 12 minutes or until bottoms and edges are light golden brown.

06-23-2007, 03:08 PM
Chestnut Apple Stuffing
by Penny Porter
Makes 10 cups.

6 Tbsp unsalted butter
? lb chestnuts (peeled and chopped) or 1 c. chopped pecans
1 c. chopped onion
1 c. chopped celery
? lb. sliced white bread, diced (5 cups)
? lb. sliced wheat bread, diced (4 1/2 cups)
2 (8 oz) apples, peeled, cored and chopped (3 cups)
1 ? tsp poultry seasoning
? tsp salt
? tsp dried thyme
? tsp black pepper
? tsp white pepper
1/3 c. milk

Preheat oven to 475. In medium skillet, melt butter over medium heat. Add pecans; saut? until toasted 3 to 5 minutes. Add onion and celery. Saute until tender. In large bowl combine bread cubes, saut?ed vegetables with butter, apples, poultry seasoning, salt, thyme, black and white peppers. Toss until blended. Drizzle milk over stuffing. Mix well. Spread stuffing evenly in a buttered 13 x 9 x 2 baking pan. Cover with foil. Bake at 475 degrees for 20 minutes. Uncover and bake 10 minutes until bread is toasted on top.

06-23-2007, 03:13 PM
Honey Cream Filled Crescents
Serves 8.

4 oz. cream cheese, softened
3 Tbsp honey (divided)
? c. sliced almonds
1 package (8 oz) refrigerated crescent dinner rolls
dash cinnamon

Preheat oven to 375 degrees. Mix cream cheese and 2 Tbsp honey. Stir in almonds. Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet, curve each into crescent shape. Sprinkle with cinnamon. Bake 12-14 minutes or until golden brown. Serve rolls warm, drizzle with remaining honey.

06-23-2007, 03:17 PM
Mushroom Bread
12-16 servings

1 package (8 oz) refrigerated crescent roll dough
2 c. sliced fresh mushrooms
1 Tbsp butter, melted
? c. grated Parmesan cheese
? tsp fine herbs or Italian seasoning

Preheat oven to 375 degrees. Separate dough into triangles. Place on a round pizza pan. Spread and roll out dough to cover pan using lightly floured roller. Toss sliced mushrooms into melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into wedges or squares and serve warm.

06-24-2007, 02:04 PM
You do not have to be a "baker" to make this fabulous bread.

- 2 cups lukewarm water
- 1 package dry yeast
- I tablespoon sugar
- 2 teaspoons salt
- 4 cups bread flour (but all-purpose will do)
1 tablespoon cornmeal
- Melted butter

In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved. Stir in bread flour. Turn the dough out onto a floured plate.

Clean the bowl and grease with butter. Return the dough to the bowl and cover with a damp towel. Let rise in a warm place for 45 minutes or until double in bulk.

Grease a baking sheet and sprinkle it with 1 tablespoon of cornmeal. Flour your hands and divide the dough into 2 parts, shaping each into an oblong loaf but do not knead.

Place both loaves on the prepared baking sheet. Let the loaves rise another 45 minutes until almost doubled.

Preheat oven to 425?.

Brush the tops of the loaves with melted butter and bake 10 minutes. Reduce the temperature to 375? and bake 20 minutes more.

While the loaves are still hot, brush with more butter and serve. You will love the feeling of triumph!

Serves 6 to 8
Yield: Two loaves
Preparation 15 minutes
Rising 1 1/2 hours
Baking30 minutes

07-13-2007, 06:58 PM
Refrigerator Rolls

? cup hot water
? cup warm water (115? - 120?)
3 cups all-purpose flour or bread flour
1 package yeast
? cup lard
? cup sugar
1 egg
1 teaspoon salt

To test yeast: take 1 teaspoon sugar from ? cup, add ? cup WARM water not over 120? or it will kill yeast. Sprinkle yeast on top and stir. Set timer for 10 minutes. If it rises, proceed.

Put ? cup HOT water on lard to soften. Let cool to warm. Add sugar, egg (beaten) and salt. Mix. Add flour. Mix until all flour is mixed in. Put in covered bowl in refrigerator at least overnight. Form dough into rolls or roll and cut-out.. Let rise 1 hour. Bake at 425? until brown.