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Bread Recipes
| 2 cups Bisquick baking mix |
| 2/3 cup milk |
| 1/2 cup shredded cheddar cheese (2oz) |
| 1/4 cup margarine or butter, melted |
| 1/4 tsp garlic powder |
Mix baking mix, milk and cheese until soft dough forms; Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min at 450° or until golden brown. Mix margarine and garlic powder; Brush over warm biscuits, before removing from cookie sheet. Serve warm. Makes 10-12 biscuits. Thanks to Bisquick.
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| 2 tbsp plus 3 cups All Purpose Flour |
| 1 tbsp Baking Powder |
| 1 tsp Baking Soda |
| 1 tsp Salt |
| 1 1/4 cup Buttermilk |
Preheat oven to 400°. Sprinkle heavy large baking sheet with 2 tbsp flour. Sift 3 cups flour into bowl of heavy duty mixer fitted with a paddle attachment (or do it by hand). Add 1 tbsp baking powder, 1 tsp salt and mix until combined. Gradually beat in enough buttermilk to form slightly moist dough. Turn out dough onto lightly floured work surface and knead until dough is smooth, about 1 min. (do not overwork or dough will be tough). Form dough into ball and transfer to prepared baking sheet. Flatten dough into 7 inch diameter round. Using a small sharp knife, cut 1/4 inch deep crisscross lines into top of dough round. Bake until bread turns brown and sounds hollow when tapped on bottom, about 40 min. Wrap warm bread in clean kitchen towel and cool completely. Slice bread and serve.
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| 3 cups unbleached flour, plus more for rolling |
| 4 tsp Baking Powder |
| 1/2 tsp Baking Soda |
| 1 tsp coarse Salt |
| 10 tbsp (1 1/4 sticks) unsalted Butter, chilled and into pieces |
| plus 8 tbsp Butter (1 stick), melted |
| 1 cup plus 2 tbsp Buttermilk |
Preheat oven to 425°. line two baking sheets with silpats (French nonstick baking mats). In large bowl, sift together the flour, baking powder, baking soda and salt. Using a pastry cutter, two knives, or your fingertips, blend in the chilled butter until the mixture resembles coarse meal. Stir in the buttermilk, and mix until the dough holds together. Turn the dough out onto a lightly floured surface, and knead it briefly until it is smooth. Roll out the dough to 1/2 inch thick, and cut it into rounds using a 2 inch biscuit cutter. Place the biscuits on the prepared baking sheets. Prick the tops with a fork and brush them with the melted butter. Bake until they are just lightly golden. 12-15 min. Transfer to a wire rack to cool. Makes about 3 dozen.
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| 4 cups flour |
| 3 tsp baking powder |
| 1 tsp salt |
| 1 tsp sugar |
| 3/4 cup shortening |
| 1 3/4 cup milk |
Sift flour and dry ingredients in mixing bowl, add shortening and milk and work with hands on lightly floured board. Roll out and cut with biscuit cutter. Bake at 400° for 10-12 min. or until brown. Makes 20 large Biscuits. Thanks to Melinda Sharrit.
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| 1/2 cup (1 stick) butter or margarine, softened |
| 1 cup sugar |
| 2 large eggs |
| 2 large ripe bananas, mashed |
| 2 cups all purpose flour |
| 1 tsp salt |
| 1 tsp baking powder |
| 1/2 tsp baking soda |
| 1 cup buttermilk |
| 1/2 cup chopped pecans |
| 1 tsp vanilla extract |
Preheat oven to 400°, grease 12 standard size muffin pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beatng well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15-18 min. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
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| 2 cups Bisquick baking mix |
| 1 cup dairy sour cream or 3/4 cup plain yogurt |
| 1 tbsp dried snipped chives |
Heat oven to 450°. Mix all ingredients until dough form, beat 30 sec. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 thick. Cut with 2" cutter dipped in baking mix. Bake on ungreased cookie sheet until golden brown, 8-10 min. Makes 12 Biscuits. Sour Cream-n-Chives Drop Biscuits. After beating, drop dough by spoonfuls onto lightly greased cookie sheet. Bake until golden brown. 10-12 min.
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| 1 3/4 cup flour |
| 2 tsp baking powder |
| 1/4 tsp baking soda |
| 1/2 tsp salt |
| 1/3 cup shortening |
| 2/3 cup sugar |
| 2 eggs, well beaten |
| 1 1/2 cups well mashed, overripe banana (2 or 3 bananas) |
| 1/2 cup coarsely chopped walnuts (optional) |
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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| 2 cups sugar |
| 1 tsp. salt |
| 1/2 cup oil |
| 3 cups flour |
| 2 tsp. baking soda |
| 2 tsp. baking soda |
| 1 sm. can pineapple tidbits, with juice |
| 1 1/2 tsp. cinnamon |
| 3 cups zucchini |
| 1/4 cup chopped nuts (almonds are best) |
| 3 eggs |
| 2 tsp. vanilla |
| 1/2 tsp. baking powder |
| 3/4 tsp. nutmeg |
| 2 tbsp maple syrup |
Grease bread pans. Mix all ingredients. Bake at 350° for 45 minutes or until top springs back. Makes 2 loaves. Thanks to Angela Ross and Josephine Beaudin.
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| 2 eggs |
| 1 cup milk |
| 1 cup sifted flour |
| 1/2 tsp. salt |
Break eggs into bowl; add milk, flour and salt. Mix with spoon, just until eggs are well blended. Disregard lumps. Fill 6 muffin tins (well greased) 1/2 to 3/4 full. Place in cold oven. Set at 450°. Do not open for 1/2 hour. Popovers should be tall and brown.
Thanks to Angela Ross and Jessie Shover.
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| 3/4 cup sugar |
| 1/2 cup margarine , softened |
| 2 eggs (1/2 cup egg substitute) |
| 3 medium bananas, very ripe, mashed |
| 2 cups flour |
| 1 tsp baking powder |
| 1/8 tsp salt |
| 1 tsp baking soda |
| 1/2 cup chopped fine walnuts, butternuts or pecans (optional) |
Cream margarine, add sugar gradually, then beaten eggs & last the bananas. In separate bowl, combine dry ingredients & mix well. Add to 1st mixture a little at a time till thoroughly mixed in. Divide between 2 greased & floured bread pans. Bake at 300° for 45 minutes or until toothpick comes out clean. Cool 3-4 minutes in pans on racks, then empty pans & cool loaves thoroughly on racks. Freezes well. I've tried a lot of banana bread recipes, I always come back to Mom's. It's the best one.
Thanks to Angela Ross and Kathy Hart.
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| 2 pkg. yeast |
| 1/2 cup warm water |
| 1 3/4 cups scalded milk |
| 1/2 cup sugar |
| 1 tbsp salt |
| 3 tbsp shortening |
| 4 cups whole wheat flour |
| 3 cups plain flour, sifted |
| 2 eggs, beaten |
Soften yeast in warm water and set aside. Combine scalded milk, sugar, salt, and shortening. Cool to barely warm. Add 1 cup wheat flour and 1 cup white flour, mix well. Add yeast mixture and eggs. Add remaining flour (or enough to make a soft dough). Place in a greased bowl, cover with plastic wrap. Place in refrigerator. About 2 hours before time to serve, remove from refrigerator. Knead on a floured pastry sheet. Form into rolls, let rise to double size. Bake at 400° for about 30 minutes or until browned.
Thanks to Mary R.
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| 1 pkg. active dry yeast |
| 1 c. warm water |
| 2 Tbsp sugar |
| 2 Tbsp shortening |
| 1 tsp salt |
| 1 egg |
| 2 1/4 cup flour |
Dissolve yeast in water. Add sugar, shortening and salt. Add half of flour and egg. Stir. Add rest of flour and stir well. Let rise for 30 minutes. Stir down and spoon into greased muffin cups. Let rise in warm place for 15 minutes. Bake at 350 degrees for 15 minutes or until golden brown. Makes 12 delicious dinner rolls. Thanks to Susan.
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| 3/4 cup (1 1/2 sticks) butter or margarine softened |
| 1/3 cup grated parmesan cheese |
| 1/2 cup (2 ounces) coarsely chopped prosciutto |
| 1 teaspoon fresh pepper |
| 1/4 cup chopped fresh basil or 1/4 cup chopped fresh parsley |
| 1 tablespoon dried basil |
| 1 - 1 pound loaf Italian bread or French bread |
Combine all ingredients (but bread) in a small bowl. With serrated knife, slice bread diagonally almost all the way trough 12 times, at 1 1/2 inch intervals; spread 1 rounded tablespoonful prosciutto butter between sections, using half of butter mixture. Turn loaf around so that ends are reversed; slice loaf diagonally almost all the way through 12 times, making diamond patterns of 1 1/2 inch sections of bread. Spread with remaining prosciutto butter.
Preheat oven to 450ºF. Tear off a sheet of heavy-duty aluminum foil 5 inches longer the the bread. Center bread on foil. Fold over long sides of foil to come halfway up sides of loaf and fold or crimp short ends of foil to secure. Heat 10 minutes or until crust is crisp and loaf is heated through. Makes 12 servings. To Heat On Grill: Bring long sides of foil together over top of bread; fold together 1 inch of foil. Crease and continue folding foil until it fits loosely over bread. Repeat folding technique at short ends of foil. Place loaf, right side up, 5-6 inches from heat. Heat 8 minutes or until loaf is heated thought. Thanks to Bessie Nidell.
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| 1 Package (Dry yeast 1/4 oz) |
| 1 tsp Sugar |
| 1 cup warm water |
| 2 tsp olive oil |
| 1 tsp salt |
| 2 1/2 cups All purpose flour |
Pizza DoughAdd sugar, yeast and warm water until yeast dissolves. Add oil, salt and flour. Knead 8-10 min. Cover and let raise 20-30 min (not more). Get creative and add toppings. Bake 350 degrees 20-30 minutes or until edges of crust are brown.
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| 1 Tbsp unsalted butter |
| 1 Tbsp extra-virginolive oil, plus more for drizzling |
| 1 garlic clove, minced |
| 1 tsp coarse salt, plus more for seasoning |
| Cornmeal, for sprinkling |
| 1 lbs premade pizza dough, room temperature |
| 1/2 tsp finely chopped fresh rosemary, plus a handful of small sprigs for topping |
1. Preheat oven to 425 degrees. In small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
2. Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into 4 equal pieces. Roll out each piece into a 1/4 inch thick round. Arrange 2 rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small spigs on top of each.
3. Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.
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