Grandma Linda is a collector of vintage recipes. She enjoys sharing her collection on her blog at http://grandmasvintagerecipes.blogspot.com For diabetic recipes she suggests diabeticenjoyingfood.squarespace.com
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Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!
HOMEMADE BREAD BATTER
White Bread Batter:
1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour
Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.
Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.
Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.
Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.
Enjoy!
Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
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I am a baker and I love the process of making yeast breads, but frankly, my schedule does not always allow me the luxury of time that is required to make yeast breads from scratch. I recently discovered, however, that I can turn frozen white bread dough into delicious varieties of semi-homemade breads with just a little effort, a fraction of the time, and a few additional ingredients. Here are some tips you can use right away to serve up some delicious, homemade breads and rolls.
To make these recipes you will want to first purchase a package (or more- these are really good) of frozen white bread dough from the freezer section of your market. They usually come in a clear plastic wrapper and contain 4 loaf shaped portions of dough. These are intended to be thawed and popped into the oven to produce a white bread loaf but you can use them for other breads and rolls. Here is how.
You may use salted or unsalted butter or margarine in any of these recipes.
For CINNAMON AND RAISIN LOAF you will need:
1 loaf frozen white bread dough - thawed but not yet risen
1/2 cup melted butter
1 cups seedless or golden raisins or dried cranberries
1 cup finely chopped nuts (optional but pecans are great in this)
1 tablespoon cinnamon
1 cup sugar
Melted butter
Confectioners' sugar
Place the thawed loaf on a lightly flowered surface and pat or roll out into a rectangle. Brush with the 1/2 cup of melted butter and sprinkle with the 1 cup of sugar mixed with the cinnamon. Sprinkle the raisins and nuts evenly over the dough. You will want to leave about 1/4 inch of each long side free of the cinnamon and sugar mixture, raisins and nuts as this is where you will seal the loaf but cover to the very ends at the short sides.
Fold in about 1/2 inch of each short end of the loaf, folding over the filling ingredients. Starting at the long side nearest you, roll up the dough being sure to keep the filling evenly distributed on the dough as you roll. Pinch the seam and place seam side down in a greased loaf pan or on a greased cookie sheet. Brush lightly with a little melted butter. I like to sprinkle about a teaspoon of cinnamon and sugar mixture over the top and will sometimes also sprinkle a few of the raisins and nuts over to form an attractive crust.
Set aside, covered with a clean cloth, for about 45 minutes or until the dough has risen to almost double in size.
Bake according to package directions or at 350 degrees F. for about 30 to 35 minutes. While the loaf is baking you can mix about 1/4 cup of melted butter with 1/2 to 1 cup confectioners' sugar to make a glaze. Pour this over the slightly cooled (15 minutes) loaf after removing from pans to cool. If using a loaf pan, let the loaf rest about 5 minutes before removing to a rack to cool. You may need to run a butter knife around the sides before turning the loaf pan up-side-down to release the loaf.
Optional: You can slice the roll of dough into individual rolls and bake about 15 to 20 minutes or until lightly browned. Slice BEFORE letting the dough rise. This will produce nice, large rolls. Sprinkle the tops of the rolls with chopped nuts and a little additional melted butter and cinnamon sugar mixture before baking.
GARLIC CHEESE BREAD
You will need:
2 cups grated sharp cheddar cheese
1 teaspoon garlic powder
1/2 cup melted butter
1/4 teaspoon salt
1/2 teaspoon (freshly ground if possible) pepper
Follow the process for rolling out the dough into a rectangle. Brush the rectangle with the melted butter but instead of the sweet ingredients, sprinkle the loaf lightly with the garlic powder. Mix the salt and pepper into the cheese and spread evenly over the rectangle. Roll as instructed above. Let rise. Bake. Again, you can also cut these into individual rolls. You may wish to sprinkle a little cheese over the top to form a cheesy crust.
COCONUT PECAN COFFEE RING
You will need:
1/2 cup melted butter
1 cup sweetened shredded or chopped coconut
1/2 cup chopped pecans
For the crumb topping you will need:
1/2 cup melted butter
1/4 cup coconut, shredded or chopped
2 tablespoons all-purpose flour
1/4 cup quick cooking oats
Roll out the dough as in the basic recipe and spread with the butter, coconut and chopped pecans. Roll and cut into 1/2 inch slices. Place the slices into a greased or parchment lined cake pan in a circle with a couple of slices in the center. You want to fill the pan so the slices should be touching. They will form a single loaf as they rise. This takes about 30 to 45 minutes. Cover the cake pan with a clean cloth and place in a warm place free from draft.
Meanwhile, mix the topping ingredients together until the mixture is crumble. You may add a little extra melted butter if the mix seems too dry. When the bread has risen and is almost double in size sprinkle the crumb mixture over the top. Bake about 20 to 25 minutes or until the top is slightly golden brown and the bread is firm.
Using frozen dough you can create some delicious variations of home-baked breads for your family. Don't be afraid to experiment. You can also knead ingredients into the thawed bread rather than just rolling it out. Before long your will find that this is a new staple in your house and you will be baking bread several times a week. Enjoy.
I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects to make your life just a little bit easier.
At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. My 55 page Holiday cookbook is still available and full of tips that are especially good for a newer cook, and my newest cookbook, for Diabetics, is ready now, just in time for Thanksgiving with over 80 pages, full color photos and packed full of delicious recipes. So, head on over and see how I can help YOU today?
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A bread machine is a great little appliance that makes a nice addition to any kitchen. It's amazing that someone figured out how to use the same pan for mixing the ingredients, kneading the dough, providing a warm place to rise the dough, squeezing out the gas in between dough risings, and finally baking the bread. The process is totally automated and for many recipes can be put on a time delay so that bread comes out of the hot oven when you are ready to eat it.
Bread produced by a bread machine is a little different from the store-bought sliced bread. The main difference is the texture. Bread produced by a bread machine has a coarser texture when compared to a slice of bread produced commercially. The crust may be firmer or darker depending on the bread cycle used and the amount of certain ingredients used in the bread.
Sugar as an ingredient in bread gives browning to the crust and color to the loaf and it improves the taste. Try substituting honey or molasses for the sugar in your recipe for a more natural bread. Use equal amounts, so if your recipe calls for 1 tablespoon of sugar use 1 tablespoon of honey or molasses instead.
The kinds of bread that a bread machine can make are as varied as your imagination. The basic white bread is a standard on which variations can be built. Many bread makers will sound out an audible alarm to alert you that now is the time to add your special ingredients so they can be incorporated into the dough before the last rise and bake.
Add any kind of "trail mix" ingredient that you like a couple minutes before the kneading cycle is complete. Raisins, sesame seeds, millet, crushed walnuts, pecan bits, chopped dried apricots, sunflower seeds, or any other favorite ingredient can be added to the bread dough. Try at first a quarter cup of your special ingredient for a regular-sized loaf or half a cup for a large loaf.
Another easy substitution to make is one egg for 1/8 cup of the liquid called for in your recipe. Eggs add softness to the bread and give it a wonderful aroma and flavor.
Recipes may call for applesauce, peanut butter, cottage cheese, or canned pumpkin for a totally different taste. Flavored breads make for wonderful toast, especially with a dollop of jam or cheese.
Experiment With Your Bread Machine to Make Variety Breads
Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://carouselspicerack.com/ and http://sunbeambreadmachine.com/.
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Walking into the house to the smell of fresh baked bread always brings to mind memories of grandma's house or coming home hungry after school and knowing mom had been spending time in the kitchen. Following are a couple of old recipes retrieved from my mother's old tin recipe box that I got when she passed away. Walnut date loaf and orange walnut bread can both be made with pecans, if you don't like walnuts. However, walnuts have known health benefits and we could all stand to eat more of them. Also, both of these breads make good gift breads. Give as hostess gifts, take to the office, wrap in plastic wrap, tie with a pretty bow and give for Christmas gifts, etc.
ORANGE-WALNUT BREAD
3 cups all-purpose flour
1 1/2 cups coarsely chopped walnuts
1 1/4 cups sugar
1 1/2 tsp salt
shredded peel of 1 orange
5 tsp double-acting baking powder
3 eggs
1 1/2 cups milk
1/3 cup salad oil
Preheat oven to 350 degrees.
In a large bowl, with fork, mix flour and walnuts, sugar, salt, orange peel, and baking powder. In a small bowl, with fork, beat eggs slightly; stir in milk and salad oil. Stir into flour mixture just until flour is moistened. Pour batter into a 9x5" loaf pan. Bake one hour and twenty minutes or until bread pulls away from sides of pan. Cool in pan on wire rack for ten minutes; remove from pan and cool completely on rack. Makes one loaf of bread. NOTE: Diabetics can enjoy this bread by replacing 1 cup of the sugar with Splenda granular.
WALNUT-DATE LOAF BREAD
1 cup chopped dates
1 cup boiling water
1 tbsp vegetable oil
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts
In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack.
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
One of the great things about grandma's house was always the selection of delicious treats to be found in her kitchen. Whether it was meal time or we just wanted a snack, there was always something delicious available. And one of those "always available" items was bread. Grandma cooked on an old cast iron wood stove that had a warmer section. There were always biscuits and breads in the warmer section. Here are a couple of sweet breads from my vintage recipe collection that remind me of grandma. Banana Walnut and Rhubarb breads are both tasty treats you should share with your family and friends. They will love you for it and both breads are really easy to make.
VINTAGE BANANA WALNUT BREAD
1 cup sugar
1/2 cup shortening
2 tbsp milk
1 tbsp vinegar
1 cup chopped walnuts
3 very ripe crushed bananas
1/4 tsp salt
1 tsp soda
2 cups flour
Preheat oven to 350 degrees.
Combine all ingredients and bake in greased loaf pan for 50 to 60 minutes.
RHUBARB BREAD
3/4 cup white sugar
3/4 cup brown sugar
2/3 cup salad oil
1 egg
1 cup sour milk*
1 tsp salt
1 tsp soda
1 tsp vanilla
2 1/2 cups flour
1 1/2 cup diced rhubarb
1/2 cup chopped nuts
Preheat oven to 325 degrees.
Mix ingredients in the order listed above. Mix well and pour into two greased loaf pans and sprinkle over batter a mixture of 1/2 cup sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon. Bake at 325 degrees for 60 minutes. Freezes well. Makes 2 loaves.
*Sour milk is buttermilk. If you do not have buttermilk on hand, you can substitute 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar mixed in.
Enjoy!
Visit Linda's blog at http://grandmasvintagerecipes.blogspot.com for more of her old-fashion recipes. For more of Linda's recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com
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Pan Fino - This is soft, sugary and delicate bread and one of the most popular types of bread from Mexican bakery. The Pan Fino is well known for its unmistakable cinnamon flavor. Although, Pan Fino is made by hand, and its shape is also given by hand, but it comes in several shapes, sizes and flavors. You can find several variants of Pan Fino with different fruit fillings and decorated by frosting.
Danes - Also known as Wienerbrod (Viena'a bread) is well known throughout the world. This bread is originated in Australia but popular all around the world due to its sweetness and mild taste. The base ingredients are sweet dough and butter. Butter is used for lamination of bread. You can find several varieties of Danes differing in taste, shape and fillings making it a versatile product.
Feite - A traditional sugary bread of French origin made of alternating layers of dough and butter. When baked, vapor trapped in between the layers of butter produces a physical separation from the dough, fluffing the product and offering an exquisite buttery and delicate flavor. A great variety of fillings, glazes and/or decorations add to the character of this product.
Polvorones - Differing from the products with yeast, the Polvoron does not raise itself before baking that takes place during baking, expanding and taking the shape and size in accordance to the weight of the portion. The flavors and colors of the Polvoron are diverse among the favorites are pink, chocolate, white, and the Trebol (clover) which combines all colors in one product.
Pan de Huevo - This bread is made with a base of egg and yeast producing homogeneous and spongy dough covered with a Raspberry topping. It is then rolled taking the form of a "wrapped child" and then covered with a raspberry topping and powdered with coconut. It is very popular for its soft texture and sweetness.
Puerquitos - This piglet shaped bread is funny and traditional product of Mexican bakery. This bread is made with help of a special cookie-cutter in piglet shape. During the cutting process a layer of dough is made with combination of refined wheat flour with large amounts of milk, sugar, and molasses. These ingredients provide the shape and color to this soft and tasty bread.
Artimex Artisan Mexican Bakery offers a wide-array of delicious, freshly baked Mexican breads and authentic Spanish bakery recipes like Conchas, Bolillo, Rosca de Reyes, Pan de Muerto, Empanadas, Polvorones and Puerquitos for any meal, occasion, or special celebration. For more information please visit:- http://www.artimexbakery.com/
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One of the great things her grandmother has always been the choice of specialty is in the kitchen. Whether it's dinner time, or just wanted a snack, there was always something tasty available. And one of those "always available" items was the bread. Granny on a wood stove cast iron old man who had cooked a warming of this article. There were always biscuits and sandwiches in the area warmer. Here are a couple of sweet breads from my vintage recipe collection that remind usmy grandmother. Banana Walnut Bread and Rhubarb are both addresses, you need to share with family and friends. Will love for her and the two breads are really easy to do.
VINTAGE Banana Nut Bread
1 cup sugar
02:01 Cup shortening
2 tablespoons milk
1 tablespoon vinegar
1 cup chopped walnuts
3 ripe bananas, mashed
4.1 V. teaspoon salt
1 teaspoon baking soda
2 cups flour
Preheat oven to 350 degrees.
Mix all ingredients and bakegreased bread for 50-60 minutes to cook.
Rhubarb BREAD
04:03 cup white sugar
04:03 cup brown sugar
03:02 cup salad oil
1 egg
1 cup sour milk *
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon teaspoon vanilla
2 1 / 2 cups flour
1 1 / 2 cup diced rhubarb
Cup chopped walnuts 02:01
Preheat oven to 325 degrees.
Mix ingredients in order listed above. Mix well and pour into buttered bread dough and two molds, sprinkle with a mixture of 1 / 2 cupSugar, 1 teaspoon butter and 1 / 2 teaspoon cinnamon. Bake at 325 degrees for 60 minutes. Freezes well. For 2 loaves.
* The milk is acidified buttermilk. If you do not have buttermilk on hand, you can mix 1 cup milk 1 tablespoon lemon juice or vinegar to regularly pay
Enjoy!
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