Pioneer Bread

We had this bread tonight with minestrone soup.  It was delicious.  We all loved the texture of this bread and the molasses made the kitchen smell like gingerbread.

Pioneer Bread

Ingredients

• 1 .25 oz. package yeast
• 2 tablespoons sugar
• 1/2 cup warm water
• 1 cup hot milk (not boiling)
• 2 teaspoons salt
• 1/2 cup dark molasses
• 1/2 cup butter
• 1 cup cold milk
• 1 egg, beaten
• 5 1/2 cups whole wheat flour (we used unbleached flour because we didn’t have wheat flour)

Directions

In a small bowl, mix together yeast, sugar and warm water and let rise until foamy.  In a large bowl combine hot milk, salt, molasses, and butter until dissolved.  Add the cold milk, beaten egg, and yeast mixture.  Stir.  Add flour and stir until well blended.  put into two well-greased loaf pans.  Let rise about one hour.  Bake at 350 degrees F . for about 35 minutes.  Best when served warm.

30 Minute Rolls

30 Minute Rolls

I haven’t made this recipe yet but wanted to save it.

• 1 cup plus 2 Tbsp warm water
• ⅓ cup oil
• 2 Tbsp yeast
• ¼ cup sugar
• ½ tsp salt
• 1 egg
• 3½ cups flour

1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
3. With a dough hook, mix in salt and egg and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
4. Shape dough into 12 balls and let rest for 10 minutes.
5. Place rolls in a greased 9×13 pan. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.

For 3 dozen rolls use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour

Rhodes Quick and Easy Orange Rolls

Quick and Easy Orange Rolls

Ingredients:

Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

Brooklynn’s Easter Rolls

This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

• Rhodes frozen rolls
• butter
• garlic powder
• salad supreme seasoning
• Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Cover them with plastic wrap and let them rise for 2-3 hours.

Bake at 350 degrees for 12-15 minutes (or until done).  They were delicious.

 

 

 

 

 

 

 

 

 

 

Downeast Maine Pumpkin Bread

This recipe for pumpkin bread tastes better the next day and seems to get even better the day after that.  It’s a nice neighbor gift during the holidays.  This recipe is all over the internet so I don’t know where it originated from, but I found it on Allrecipes: https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/

 

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree,  eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves

and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Pour

into the prepared pans.  Bake about 50 minutes in the preheated oven. Loaves are done when

toothpick inserted in center comes out clean.

Sara’s Stolen Roll Recipe

This recipe comes from one of Sara’s roommates.   It was a closely guarded secret but Sara managed to obtain it.

Ingredients:

• 1/2 to 3/4 cups margarine (I used 3/4 cups butter)
• 1 cup boiling water
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 pkgs dry yeast
• 2 well beaten eggs
• 6-7 cups flour

Melt ½ to ¾ cup margarine in 1 cup boiling water (I used 3/4 cup of butter)

When margarine mixture is melted, pour it over ½ cup sugar and 1 ½ teaspoons salt.  Set aside to cool.

Dissolve 2 pkgs dry yeast in 1 cup warm water.

Add two well-beaten eggs to water/margarine mixture.  Add yeast water.  Add 6-7 cups flour.  Knead.  Let rise.  Punch down and roll out and cut (or pinch off pieces and dip in melted margarine).

Note: I rolled the dough out and cut it with the top of a Pam spray lid.  Spray bottom of a baking dish lightly with Pam spray (I used a glass casserole pan–actually two large pans).  Place the rolls next to each other so that they are touching.  Brush the tops well with melted butter.  Cover with saran wrap and let them double in size.

Bake at 325 for about 20 minutes.  (I had to bake them for 25 minutes before they tops started to brown).  Don’t bake them at higher heat or they won’t be as soft.

This recipe made about 50 small cut out rolls.

Addictive Ranch Bread

Ingredients:

1 loaf of Italian Bread
1/2 cup butter
Ranch Dressing Dry Seasoning Packet

Directions:

1. Pre-heat your oven to 350.
2. Slice the loaf of bread in half the long way.
3. Spread bread with butter.
4. Sprinkle ranch dressing powder over the bread.
5. Put into oven on the top rack, close to the boiler.
6. Bake at 350 until the butter melts, about 3 minutes.
7. Turn the broiler on and watch carefully until browned, about another 2 minutes.
8. You can also sprinkle with Parmesan cheese just before you turn the broiler on.

Recipe from Dairy Keen in Heber City, Utah

French Bread Rolls

Ingredients:

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).  Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Jordan Marsh’s Blueberry Muffins

Jim Wilson/The New York Times

This recipe came to The Times in a 1987 article by Marian Burros, “The Battle of the Blueberry Muffins.” Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist’s, once one of city’s best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Featured in: De Gustibus; The Battle Over Blueberry Muffins.

Ingredients:

•  1/2 cup butter
• 2 cups unsifted flour
• 1 cup sugar (Reviewers all say to use only 1/2 cup sugar)
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2-1/2 cups large fresh blueberries
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Great Harvest Pumpkin Chocolate Chip Bread

Ingredients:

• 2 1/2 cups white flour
• 1 cup whole wheat flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 16 oz cooked or canned pumpkin puree (not pie filling)
• 1 cup oil
• 4 eggs, beaten lightly
• 2/3 cup water
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans. Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside. Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans. Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean. –Great Harvest Bread Co.