Bread Recipes

Whole Wheat Dinner Rolls

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm water (110° to 115°)
1/2 cup plus 1 tablespoon sugar
1/4 cup shortening
2 teaspoons salt
2 eggs
3 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour
1/4 cup butter, melted

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose 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. Turn onto a lightly floured surface; divide into four pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.

Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm. Makes 4 dozen.

Zippy French Bread

2 packages (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
2 tablespoons minced chives
2 to 4 teaspoons prepared horseradish
1 loaf (1 pound) French bread

In a small mixing bowl, beat the cream cheese, butter, chives and horseradish until combined. Cut the bread into 1-in. slices to within 1/2 in. of bottom. Spread cream cheese mixture between slices.

Wrap the loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.). Bake at 400° for 14-17 minutes or until heated through. Makes 10 servings.

Wholesome Wheat Bread

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1/3 cup butter, softened
1/3 cup honey
1/2 cup nonfat dry milk powder
1 tablespoon salt
4-1/2 cups whole wheat flour
2-3/4 to 3-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 10 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 down. Shape dough into traditional loaves or divide into fourths and roll each portion into a 15-in. rope. Twist two ropes together. Place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 25-30 minutes. Remove from pans to cool on wire racks. Makes 2 loaves (32 slices).

Spoon Bread

3 cups milk
1 cup yellow cornmeal
1 tablespoon butter or margarine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 egg, separated

In a saucepan, scald the milk, heat to 180°; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well.

In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until well puffed. Use a spoon to serve. Makes 6 servings.

Spring Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb

Topping
6 small fresh strawberries, halved
2 teaspoons sugar

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.

Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. Bake at 375° for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen

Potato Rolls

1 medium potato, peeled and diced
2 cups water
1 package (1/4 ounce) active dry yeast
1/4 cup honey
1 tablespoon vegetable oil
1-1/2 teaspoons salt
1 egg, lightly beaten
6 to 6-1/2 cups all-purpose flour

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110°-115°. Mash potato (don't add milk or butter); set aside.

In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7-8 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 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Makes 3 dozen.

Jiffy Cinnamon Rolls

4 to 5 cups all-purpose flour, divided
1 box (9 ounces) one-layer white cake mix
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
2 cups warm water (120° to 130°)
2 tablespoons butter or margarine
1/2 cup sugar
1 tablespoon cinnamon

In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt and warm water; mix until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth, about 6-8 minutes. Roll dough into a 9-in. x 18-in. rectangle. Spread with butter and sprinkle with sugar and cinnamon.

Roll dough jelly-roll style, starting with the long end. Slice the roll into 1-in. circles; place on greased baking sheets. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 350° for 15-18 minutes. Frost, if desired. Makes 18 rolls.

Sweet Potato Biscuits

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk

In a bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs. In another bowl, combine sweet potatoes and milk; stir into crumb mixture just until combined.

Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 1-1/2 dozen.

Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Bacon Buns

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.

Prepare hot roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with nonstick cooking spray. Let rise in a warm place for 20-30 minutes.

Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 1-1/2 dozen.

Honey Bubble Ring

1/2 cup honey
1/3 cup sugar
1/4 cup chopped pecans
1 tablespoon orange juice
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
3 tubes (12 ounces each) refrigerated buttermilk biscuits

In a bowl, combine the first six ingredients. Cut each biscuit into four pieces; dip each piece halfway into honey mixture. Layer in a greased 10-in. tube pan.

Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes; invert pan onto a serving platter. Makes 12-15 servings.

Butterhorns

Dough
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold margarine
1/3 cup cold butter
1 egg yolk, lightly beaten
3/4 cup sour cream

Filling
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon

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

In a large bowl, combine flour and salt. Cut in margarine and butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients.

Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. Bake at 350° for 15-18 minutes or until lightly browned. Make glaze if desired. Combine all ingredients and spread on warm rolls. Makes 3 dozen.

Swirled Spice Loaves

2 cups all-purpose flour
1-1/3 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
1-1/4 cups whipping cream
2 tablespoons molasses
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice

In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs and cream; stir into dry ingredients just until combined. Remove 1-1/2 cups batter to another bowl; stir in the molasses, vanilla and pumpkin pie spice until blended.

Spoon a fourth of the molasses batter into each of two greased 8-in. x 4-in. x 2-in. loaf pans. Top each with a fourth of the plain batter. Repeat layers; cut through batter with a knife to swirl.

Bake at 350° for 45-50 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.

Swedish Rye Bread

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose 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 1-1/2 hours. Punch dough down.

Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Makes 4 loaves.

Banana Surprise Muffins

1 package (14 ounces) banana quick bread and muffin mix
1 cup milk
1/2 cup vegetable oil
2 eggs
12 miniature peanut butter cups

Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top.

Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Pumpkin Spiced Bread

3/4 cup butter or margarine, softened
2 cups sugar
4 eggs
2 cups cooked or canned pumpkin
2/3 cup orange juice
2 tablespoons molasses
1-1/2 teaspoons vanilla extract
3-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground cloves
1 cup raisins
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended.

Stir in remaining ingredients. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove form the pans to wire racks. Makes 2 loaves.

Soft Breadsticks

1-1/4 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds

In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks.

Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450° for 14-18 minutes or until golden brown. Serve warm. Makes 1 dozen.

Round Cheese Bread

1-1/2 cups biscuit/baking mix
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted
Additional Parmesan cheese

In a bowl, combine the first six ingredients (batter will be thick). Spoon into a greased 8-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm. Makes 6-8 servings.

Rhubarb Bread

1-1/3 cups brown sugar
2/3 cup vegetable oil
1 beaten egg
1 teaspoon vanilla
1 cup buttermilk or soured milk
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
1/2 cup nuts, chopped

Mix together sugar and oil; blend in egg, vanilla and milk. In separate bowl, combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts.

Divide batter between two well-greased 8-in. x 4-in. loaf pans. Bake at 350° for about 45 minutes or until bread tests done with wooden pick. Turn out onto rack to cool. Makes 2 loaves.

Sally Lunn Batter Bread

1 package (1/4 ounce) active dry mast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 eggs
5-1/2 to 6 cups all-purpose flour

Honey Butter
1/2 cup butter, softened
1/2 cup honey

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.

Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the honey butter ingredients until smooth. Serve with bread. Makes 12-16 servings.

Sesame French Bread

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups water (110° to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal
1 egg white
1 tablespoon water
2 tablespoons sesame seeds

In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining 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 in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with nonstick cooking spray; let rise until nearly doubled, about 30 minutes.

With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400° for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Makes 2 loaves.

Ribbon Pumpkin Bread

6 ounces cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Makes 2 loaves (14 slices each).

Raspberry Lemon Loaf

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon peel
1 cup fresh raspberries

In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients just until moistened. Fold in the raspberries.

Transfer to an 8-in. x 4-in. x 3-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 (12 slices).

Raisin Molasses Yeast Bread

3/4 cup boiling water
1/2 cup quick-cooking oats
1/4 cup molasses
1/2 teaspoon butter or margarine, softened
3/4 teaspoon salt
1-1/8 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1/2 cup raisins
1/4 cup chopped walnuts

In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture.

Stir in enough flour to form a soft dough. Stir in raisins and nuts. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool. Makes 2 loaves.

Raspberry Streusel Muffins

1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

Streusel
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
Confectioners' sugar

In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.

Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar. Makes 1-1/2 dozen.

Raisin Banana Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrot
1/2 cup mashed ripe banana
1/2 cup raisins
1/2 cup chopped walnuts

In a mixing bowl, combine the first seven ingredients. Add eggs, oil and vanilla; mix well. Stir in zucchini, carrot, banana, raisins and nuts.

Pour into four greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Makes 4 loaves.