Bread Recipes from Carole
STEAK
& STEIN
GARLIC CHEESE BREAD
(1981-M.Douglas)
1 oz. Romano cheese, grated
2/3 lb margarine, softened
1/4 tsp garlic powder (I use fresh always)
1/4 tsp paprika
1 drop Tabasco
1 TBSP Worcestershire sauce
1 loaf French bread, sliced
Combine everything, spread a thick layer on bread and place in broiler until slightly brown. Serves 12
3 TBSP sugar
1 12 oz. can of beer
Mix dry ingredients. Pour in beer and mix well. Put in well greased loaf pan. Lightly butter top
Bake 1 hour at 350°.
This bread does not slice well, but is pulled apart and is really good with lots of butter.
ROSEMARY
FOCACCIA BREAD
(1999 -- Kathy Burinskas -- Sunrise)
2 TBSP warm water
1 pinch sugar
1 cup boiling water
2 TBSP olive oil
1 1/2 tsp. salt
1/2 tsp thyme
1/2 tsp rosemary (fresh if possible, chopped)
3 cups flour
2 tsp rosemary (fresh chopped)
6 TBSP olive oil
6 cloves garlic, finely chopped
2 TBSP grated fresh parmesan cheese
3 TBSP corn meal (used to dust bottom of cooking sheet)
Dissolve yeast in the lukewarm water with the pinch of sugar in a large bowl. Add oil and salt to boiling water and let rest till mixture is lukewarm; then add to dissolved yeast. Add thyme and rosemary to yeast mixture, gradually add flour. Mix well dough will be sticky and form into a ball it will not cling to sides of bowl. Rub dough with olive oil to prevent cracking, place in an oiled bowl and cover bowl with damp cloth. Place dough in warm area to rise till double its size (about 1 hour). While dough is rising, finely chop garlic then add to olive oil, set aside.
After dough has risen sprinkle corn meal onto baking sheet. Pat dough out onto pan dough will be about ½" thick. Brush with one half olive oil and garlic mixture, sprinkle with rosemary flakes and parmesan cheese. (I let rise for another 30 minutes before baking.)
Bake in 400° preheated oven for 20 to 25 minutes or till golden brown. Serve with "garlic" olive oil drizzled over top. Best when served warm. Good reheated and made into sandwiches.
MANGO
BREAD
(1975 -- Aunty Pauline Molale -- Hawaii)
2
c. flour
1 and ½ c. sugar
2 tsp. Cinnamon
2 tsp. Baking soda
½ tsp. Salt
3 well beaten eggs (use blender)
¾ c. salad oil
2 cups diced ripe mangos
½ c. chopped nuts and/or raisins
1 tsp. lemon juice
Sift and form a well in dry ingredients. Mix in rest of ingredients, mangoes, raisins, & nuts. Pour in greased loaf pans. Bake at 325° for 50 minutes. YIELD: 2 loaves
For Banana Bread: Substitute mashed bananas for mangoes and ½ tsp. vanilla + ½ tsp. almond flavoring for lemon juice. I dont use raisins. Tutu adds coconut.
ZUCCHINI
NUT BREAD
(1999 -- Mother)
3 eggs
2 cups sugar
1 cup oil
1 TBSP vanilla
2 cups zucchini, grated and drained
3 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 cup walnuts, chopped (especially good toasted)
Beat eggs until frothy. Beat in sugar, oil and vanilla until thick and lemon colored. Stir in zucchini. Add flour, cinnamon, soda, salt and baking powder. Blend well. Fold in nuts. Pour batter into 2 greased and floured bread pans. Bake at 350° for one hour or until toothpick inserted in the middle comes out clean.
CHOCOLATE
ZUCCHINI
NUT BREAD
(1999 -- Mother)
¾ cups sugar
½ cup vegetable oil
1 ½ teaspoons vanilla
2 small eggs
1 1/3 cups flour
2 TBSP cocoa
¼ teaspoon salt
½ teaspoon soda
1 teaspoon cinnamon
1/8 teaspoon baking powder
1 ½ cups shredded zucchini
½ cup chopped nuts
REFRIGERATOR
ROLLS
(Grandmother Mason)
3 TBSP Crisco
3 TBSP sugar
1 tsp salt
3 Cups flour
1 cup hot water
1 package of yeast
Dissolve yeast in 1/4 cup lukewarm water. Mix Crisco, Sugar, and salt in cup of hot water. Let cool to room temperature. Add egg, yeast, and flour. Mix well, grease top of dough. Cover in greased bowl and store in refrigerator. AT least one hour before making rolls remove from refrigerator and make into rolls. Let rise. Bake 25 to 30 minutes at 350º. Will keep in refrigerator a week.
BREAD
STUFFING
(Magnolia HS Chef Class --
1981)
3 cups butter
7 quarts bread cubes or (3 pkg. Orowheat)
4 cups chopped celery -- include leaves
1 TBSP salt
1 TBSP poultry seasoning
2 TBSP thyme
1 TBSP crushed rosemary
1 tsp. pepper
3-14 oz. cans chicken broth or turkey broth
Cook and stir onion in butter until tender. Place bread cubes in a large container, sprinkle and stir combined seasonings over bread cubes - stirring and mixing as you pour. Pour butter-onion mixture, stirring and mixing as you pour. Add chicken or turkey broth to moisten. Bake 350º 30 to 40 minutes.
(2 pkg. Orowheat fills 9 x 13 pan -- adjust ingredients)
FRENCH
TOAST
(1980's)
1 cup whipping cream
1 TBSP sugar
1 tsp. vanilla, nutmeg, and cinnamon
1 loaf sesame French bread in one inch slices
Dip bread in batter. Soak overnight and cook in hot oil.
MONKEY
BREAD
(1980's)
Combine: 3/4 cup sugar and 2 tsp. cinnamon in plastic bag.
Put biscuits in mixture and shake well
Add 1/2 cup chopped walnuts
1 peeled, finely chopped apple
Put in a well greased bundt or tube pan.
Combine in a saucepan and bring to
boil:
3/4 cup butter
1 cup sugar
2 tsp. cinnamon
Pour over biscuit mixture - Bake at
350º for 40 minutes.
Invert and remove
NUTMEG
MUFFINS
(Ruth Wilson - Walker JHS
- 1978)
1-1/2 cups brown sugar
3/4 cup margarine
1 cup flour
2 tsp. baking powder
2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
2 eggs, slightly beaten
Mix 2 cups flour and brown sugar. Cut in butter until mixture resembles coarse cornmeal. Reserve 3/4 cup of the mixture for topping.
Add 1 cup flour, the baking powder, nutmeg, soda and salt to remaining mixture. Add buttermilk and eggs, stirring until just mixed. Spoon batter into well-greased muffin cups about half full. Sprinkle each muffin with 1-1/2 tsp of topping. Bake 350º until wooden pick inserted in center comes out clean - about 15 minutes. Makes 2 dozen.