Bread Recipes

Berry Cheesecake Muffins

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk

Cream Cheese Filling
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Streusel Topping
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full.

For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)

Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 21 muffins.

Berry Mini Breads

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries.

Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 4 loaves.

Brown Rolls

2 cups boiling water
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water
2 eggs, beaten
1/2 cup molasses
1/2 cup vegetable oil
1/3 cup sugar
1/2 teaspoon salt
5-3/4 to 6-1/4 cups all-purpose flour
Melted butter or margarine

In a large mixing bowl, combine boiling water and oats; cool to lukewarm. Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes. Brush with butter. Cool on wire racks. Makes 3 dozen.

Blueberry Tea Bread

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated orange peel
2 eggs
1 cup milk
3 tablespoons vegetable oil
Whipped cream cheese, optional

In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in.x 5-in. x 3-in. loaf pan.

Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired. Makes 1 loaf.

Herb Rolls

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water, divided
1/3 cup vegetable oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.

Bake at 375 degrees for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Makes 4 dozen.

Bread Bowls

1 loaf (1 pound) frozen bread dough, thawed
1 egg, beaten

Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with nonstick cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350 degrees for 25 minutes or until golden brown. Cool.

Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Makes 3 medium bowls.

Buttermilk Biscuits

2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/4 cup cold shortening
3/4 cup buttermilk

Sift together dry ingredients; place in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.

Turn onto a lightly floured surface; knead gently, about 10-12 strokes. Roll to 1/2-in. thickness; cut with a 2-in. round biscuit cutter. Place on a greased baking sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned. Makes about 1-1/2 dozen.

Orange Muffins

1 cup butter-flavored shortening
1 cup sugar
4 eggs, separated
1/2 cup orange juice
2 tablespoons grated orange peel
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream shortening and sugar. Beat in egg yolks. Combine the orange juice, peel and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture. In a mixing bowl, beat egg whites until stiff peaks form; fold in to creamed mixture.

Fill paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Cherry Danish

2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter or margarine, melted
1 tablespoon sugar
1 cup cherry pie filling
1 cup confectioners' sugar
1-1/2 teaspoons water

Separate breadsticks into 12 sections but leave coiled. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush generously with butter and sprinkle with sugar. Make an indentation in the top of each; fill with about 1 tablespoon of pie filling.

Bake at 400 degrees for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls. Makes 1 dozen.

Cherry Pecan Bread

1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan.

Bake at 350 degrees for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Chocolate Tea Bread

1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1-1/4 cup sugar
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1/3 cup chopped walnuts

Glaze
1/2 cup confectioners' sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract

Pinch salt

In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally.

Fold in the chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Makes 1 loaf.

Cinnamon Loaf

2 cups all-purpose flour
1-1/4 cups sugar, divided
3 teaspoons baking powder
3-1/2 teaspoons ground cinnamon, divided
1-1/4 teaspoons salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
3 tablespoons butter or margarine, melted

In a bowl, combine the flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt. In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth. Pour half of the batter into a greased 9-in. x 5-in. x 3-in. loaf pan.

In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Cinnamon Muffins

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Topping
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter or margarine, melted

In a bowl, cream shortening and sugar. Add egg; beat well. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin cups half full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.

In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm. Makes 1 dozen.

Apple Bread

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples, peeled, cored, coarsely chopped
1 cup broken walnuts

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix.

Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan. Makes 2 loaves.

Walnut-Raisin Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup orange juice
1 can (8 ounces) crushed pineapple, undrained
1 cup raisins
1 cup chopped walnuts

In a mixing bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth.

Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Makes 1 loaf.

Hazelnut-Raisin Corn Bread

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely crushed hazelnuts

Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs.

Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Apple Pumpkin Muffins

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup cooked or canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples

In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Makes 1-1/2 dozen.

Apple Orange Bread

2 large unpeeled baking apples, cored and quartered
1 large unpeeled orange, quartered
1-1/2 cups raisins
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts

In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy.

Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. Makes 3 loaves.

Berry Mini Breads

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries.

Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 4 loaves.

Pumpkin Spice Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Makes 2 loaves.

Sweet Potato Biscuits

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100° to 110°)
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Melted butter

Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes. Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.

Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.

Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.

Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk. Bake at 400° for 12 minutes or until golden. Makes 34 biscuits

Apple-Topped Biscuits

3 cups sliced peeled tart apples
1/3 cup sugar
1 tablespoon quick-cooking tapioca
1-1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tube (16.3 ounces) large refrigerated buttermilk biscuits

In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.

Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate. Makes 8 servings.

Apple Cranberry Bread

2 eggs
3/4 cup sugar
2 tablespoons canola or vegetable oil
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped peeled tart apples
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts

In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.

Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Makes 1 loaf (16 slices).

Aniseed Braids

7 to 7-1/2 cups all-purpose flour
6 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 tablespoons aniseed
1 teaspoon salt
2 cups milk
1/2 cup butter, cubed
1/4 cup water
2 eggs
2 tablespoons sesame seeds

In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a baking sheet coated with nonstick cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves (20 slices each).

Apple Bread

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples, peeled, cored, coarsely chopped
1 cup broken walnuts

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture.

Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350° for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan. Makes 2 loaves.