WHITE BREAD
4 1/2 HOURS
1/4
1
2
2 3/4
8 1/2
CUP
TBS.
PACKAGES
CUPS
SUGAR
SALT
DRY YEAST
MILK
BUTTER
ALL PURPOSE FLOUR
COMBINE SUGAR, SALT, YEAST AND 3 CUPS FLOUR IN BOWL. IN 2 QT. SAUCEPAN HEAT MILK AND 4 TBS. BUTTER.
AT LOW SPEED WITH MIXER, BEAT LIQUID INTO DRY INGREDIENTS. BEAT 2 MINUTES MORE AT MEDIUM SPEED. BEAT IN 1 1/4 CUPS FLOUR FOR 2 MINUTES.
STIR IN 4 CUPS FLOUR. KNEED DOUGH 10 MINUTES ON LIGHTLY FLOURED SURFACE. SHAPE INTO BALL AND PLACE IN LARGE GREASED BOWL.
COVER AND LET RISE FOR 1 HOUR. PUNCH DOWN AND CUT IN HALF. COVER FOR 15 MINUTES. GREASE TWO 9X5 LOAF PANS.
SHAPE EACH DOUGH HALF INTO LOAVE AND PLACE IN PANS. COVER AND LET RISE FOR 1 HOUR.
PRHEAT OVEN TO 400F. BRUSH LOAVES WITH 2 TBS. BUTTER AND BAKE 30-35 MINUTES. REMOVE FROM PANS AND COOL ON WIRE RACK.
ITALIAN BREAD
5
TSP.
ALL-PURPOSE FLOUR
EGG WHITE
WATER
OLIVE OIL
COMBINE SUGAR, SALT, YEAST AND 2 CUPS FLOUR IN BOWL. HEAT BUTTER AND 1 3/4 CUPS WATER IN SAUCEPAN UNTIL VERY WARM.
BEAT LIQUID AND DRY INGREDIENTS TOGETHER WITH MIXER UNTIL BLENDED THEN BEAT AT MEDIUM SPEED FOR 2 MINUTES.
BEAT IN 1/2 CUP FLOUR FOR 2 MINUTES. STIR IN 1 3/4 CUPS FLOUR MAKING A SOFT DOUGH. PLACE DOUGH ONTO LIGHTLY FLOURED SURFACE.
KNEED DOUGH FOR 10 MINUTES WORKING IN 3/4 CUP FLOUR. CUT DOUGH IN HALF, COVER FOR 20 MINUTES. GREASE COOKIE SHEET AND SPRINKLE WITH OATMEAL.
ROLL ONE DOUGH HALF INTO 15X10 RECTANGLE. TIGHTLY ROLL AND PINCH SEAM TO SEAL. REPEAT WITH OTHER HALF. PLACE LOAVES ON SHEET SEAM SIDE DOWN.
BRUSH WITH OIL, COVER WITH PLASTIC AND LET STAND FOR UP TO 24 HOURS. PREHEAT OVEN TO 425F. BAKE LOAVES FOR 20 MINUTES.
BEAT EGG WHITE AND 1 TBS. WATER. BRUSH MIXTURE ON LOAVES AND BAKE 5 MINUTES LONGER. COOL ON WIRE RACKS.
OATMEAL BREAD
2 1/4
1/2
COOKING OATS
MOLASSES
COMBINE SALT, YEAST, 2 CUPS WHOLE WHEAT FLOWER AND 1 CUP ALL-PURPOSE FLOUR INTO LARGE BOWL.
HEAT WATER, BUTTER AND HONEY IN 2 QT. SAUCEPAN. BEAT MIXTURE UNTIL BLENDED. BEAT 2 MORE MINUTES AT MEDIUM SPEED.
BEAT IN EGG AND 1 CUP WHOLE WHEAT FLOUR FOR 2 MORE MINUTES. STIR IN OATS, 1 CUP WHOLE WHEAT FLOUR AND 1 CUP ALL-PURPOSE FLOUR.
SPRINKLE WORK SURFACE WITH FLOUR AND KNEED DOUGH FOR 10 MINUTES, WORKING IN 3/4 CUP ALL-PURPOSE FLOUR. SHAPE INTO BALL.
PLACE IN GREASED BOWL, COVER AND LET STAND FOR 1 HOUR. PUNCH DOWN DOUGH, TURN AND CUT IN HALF. COVER FOR 15 MINUTES. GREASE COOKIE SHEET.
SHAPE EACH HALF IN 7X4 OVAL, TAPER ENDS AND PLACE ON COOKIE SHEET. LET STAND FOR 1 HOUR. PREHEAT OVEN TO 350F. CUT 5 SLASHES ON TOP OF LOAVES.
DUST TOPS WITH ALL-PURPOSE FLOUR AND BAKE 35-40 MINUTES. REMOVE LOAVES AND COOL ON WIRE RACKS.
ORIGINAL BISCUITS
45 MINUTES
3/4
BAKING POWDER
SHORTENING
PREHEAT OVEN TO 475F. MIX FLOUR, BAKING POWDER AND SALT IN BOWL. CUT UNTIL MIXTURE RESEMBLES CRUMBS. STIR IN MILK AND MIX QUICKLY.
KNEED DOUGH ON LIGHTLY FLOURED SURFACE 8 TIMES. ROLL DOUGH WITH PIN UNTIL 1/2 INCH THICK.
CUT DOUGH WITH FLOURED 2 INCH BISQUIT CUTTER. PLACE BISQUITS ON UNGREASED COOKIE SHEET ABOUT 1 INCH APART.
BAKE 12-15 MINUTES.
ELEGANT DINNER ROLLS
30 MINUTES
3
8 OZ. PKGS.
PARMESAN CHEESE
THYME LEAVES
REFRIGERATED CRESCENT DINNER ROLLS
EGG WHITE, BEATEN
PREHEAT OVEN TO 375F. IN SMALL BOWL MIX PARMESAN CHEESE AND THYME.
SEPERATE CRESCENT ROLL DOUGH INTO 8 RECTANGLES. BRUSH RECTANGLES WITH EGG WHITE.
SPRINKLE CHEESE MIXTURE OVER 6 RECTANGLES. STACK 3 CHEESE TOPPED RECTANGLES, THEN TOP WITH PLAIN RECTANGLE. REPEAT WITH REMAINING 4.
CUT EACH RECTANGLE LENGHTWISE IN HALF, THEN CUT EACH CROSSWISE IN HALF. CUT EACH QUARTER INTO 2 TRIANGLES.
BAKE ROLLS ON COOKIE SHEET 10-15 MINUTES OR UNTIL GOLDEN.
JONE'S POPOVERS
1 1/2 HOURS
6
EGG
MELT BUTTER IN SAUCEPAN. GREASE EIGHT 7 OZ. POTTERY CUPS. SET CUPS IN JELLY ROLL PAN.
PREHEAT OVEN TO 375F. IN LARGE BOWL AT LOW SPEED, BEAT EGGS UNTI FROTHY. BEAT IN MILK AND BUTTER UNTIL BLENDED.
BEAT IN FLOUR AND SALT UNTIL MIXTURE IS SMOOTH.
FILL EACH CUP 3/4 FULL WITH BATTER. BAKE 1 HOUR. MAKE SMALL SLIT ON TOP OF EACH POPOVER AND LET STEAM RUN OUT.
BAKE 10 MINUTES LONGER. SERVE HOT.
BUFFET BUBBLE LOAF
3 DAYS
2/3
4 3/4
SOFTENED BUTTER
HONEY
EGGS
NON-FAT DRY MILK
ACTIVE DRY YEAST
WARM WATER
FLOUR
MELTED BUTTER
CREAM BUTTER, HONEY AND SALT IN LARGE BOWL. BEAT IN EGGS AND DRY MILK.
DISSOLVE YEAST IN WARM WATER - ADD TO MIXTURE. BLEND IN HALF OF THE FLOUR. BEAT AT HIGH SPEED FOR 2 MINUTES. STIR IN REMAINING FLOUR.
COVER TIGHTLY AND REFRIGERATE OVERNIGHT OR UP TO 3 DAYS.
GREASE 10 INCH TUBE PAN. STIR DOUGH DOWN. DIVIDE INTO 32 SMALL BALLS ON LIGHTLY FLOURED SURFACE. DIPS TOPS OF BALLS INTO MELTED BUTTER.
ARRANGE BALLS IN PAN IN 2 LAYERS. COVER AND LET RISE FOR 2 HOURS. PLACE RACK IN OVEN AT LOWEST POSITION AND PREHEAT TO 375F.
BAKE 30 MINUTES OR UNTIL GOLDEN BROWN. COOL 5 MINUTES AND TURN ONTO WIRE RACK. BRUSH WITH MELTED BUTTER.
BANANA WHEAT BREAD
1 1/4 HOURS
1 1/4
1 1/2
WHITE FLOUR
WHOLE WHEAT FLOUR
BAKING SOAD
MASHED BANANAS
ORANGE JUICE
LEMON JUICE
PREHEAT OVEN TO 325F. GREASE AND FLOUR 9X5 BAKING PAN. BLEND ALL INGREDIENTS FOR 3 MINUTES IN BOWL AT MEDIUM SPEED.
POUR BATTER INTO PAN AND BAKE 60-70 MINUTES OR UNTIL DONE.
EASY CINNAMON TWISTS
3 3/4
PACKAGE
YEAST
BUTTER, SOFTENED
BUTTER, MELTED
CINNAMON MIX, ALREADY PREPARED
SET ASIDE 1 CUP FLOUR. MIX REMAINING FLOUR, SUGAR, SALT AND YEAST. STIR IN WATER AND SOFTENED BUTTER.
MIX IN EGGS AND ENOUGH FLOUR FOR SOFT DOUGH. KNEAD 3 MINUTES. DIVIDE DOUGH IN HALF. ROLL INTO TWO 12 INCH SQUARES. SPRINKLE WITH CINNAMON.
FOLD 1/3 OF DOUGH OVER CENTER. BRUSH WITH MELTED BUTTER, SPRINKLE WITH REMAINING CINNAMON. FOLD OVER REMAINING 1/3 OF DOUGH.
CUT INTO TWELVE 1 INCH WIDE STRIPS AND TWIST. PLACE ON GREASED COOKIE SHEET. PLACE BOILING WATER IN LARGE SHALLOW PAN ON COUNTER.
PLACE SHEET OVER PAN AND LET DOUGH RISE 15 MINUTES. BAKE AT 400F FOR 12 MINUTES. REMOVE AND COOL ON RACK.
WHOLE WHEAT BANANA BREAD
1 HOUR
BAKING SODA
VEGATABLE OIL
VANILLA EXTRACT
COMBINE FIRST 4 INGREDIENTS IN SMALL BOWL, MIX WELL AND SET ASIDE. COMBINE SUGAR AND OIL IN MEDIUM BOWL.
BEAT AT MEDIUM SPEED FOR 2 MINUTES. ADD EGG AND BEAT UNTIL LEMON COLORED.
WITH MIXER AT LOW SPEED, ADD FLOUR MIXTURE, ALTERNATING WITH BANANA, BEGINNING AND ENDING WITH FLOUR. STIR IN VANILLA.
POUR BATTER INTO 8X4X2 LOAF PAN COATED WITH COOKING SPRAY. BAKE AT 350F FOR 45 MINUTES. COOL 15 MINUTES ON WIRE RACK.
REMOVE FROM PAN AND LET COOL COMPLETELY.
WHITE'S OATMEAL BREAD
4 HOURS
1/3
6 1/4
BOILING WATER
QUICK COOKING OATS
EGGS, BEATEN
SOFTEN YEAST IN 1/2 CUP WARM WATER. COMBINE 1 1/2 CUPS BOILING WATER, ROLLED OATS, MOLASSES, SHORTENING AND SALT IN BOWL.
COOL TO LUKEWARM AND STIR IN 2 CUPS FLOUR. ADD EGGS AND BEAT WELL. STIR IN SOFTENED YEAST, BEAT WELL.
ADD REMAINING FLOUR, 2 CUPS AT A TIME AND MIX WELL. MIX ALL VIGOROUSLY FOR 10 MINUTES.
GREASE TOP LIGHTLY. COVER TIGHTLY, PLACE IN REFRIGERTER AT LEAST 2 HOURS. TURN OUT ON WELL FLOURED SURFACE AND SHAPE INTO 2 LOAVES.
PLACE IN 2 GREASED LOAF PANS. COVER AND LET RISE 40 MINUTES. BAKE AT 375F ABOUT 40 MINUTES.
ONION SKILLET BISQUITS
20 MINUTES
4
LARGE
10 OZ. PKGS.
GREEN ONION, MINCED
REFRIGERATED BUTTERMILK BISQUITS
IN 10 INCH SKILLET ON LOW HEAT, MELT 2 TBS. BUTTER AND REMOVE FROM HEAT.
SPRINKLE SUGAR AND HALF ON ONIONS INTO BUTTER. PAT BISQUITS INTO SKILLET AND SPRINKLE WITH REMAINING ONIONS.
COVER SKILLET AND COOK BISQUITS FOR 5 MINUTES. TURN WITH SPATULA AND ADD REMAINING BUTTER. COVER AND COOK 5 MINUTES. SERVE WHEN WARM.
CORN STICKS
8 OZ. CAN
YELLOW CORNMEAL
CREAM-STYLE CORN
PREHEAT OVEN TO 425F AND GREASE 14 CORN-STICK MOLDS.
COMBINE FIRST 5 INGREDIENTS IN LARGE BOWL. BEAT TOGETHER CORN, MILK, OLIVE OIL AND EGG IN SMALL BOWL.
STIR CORN MIXTURE INTO DRY INGREDIENTS UNTIL JUST BLENDED.
SPOON BATTER INTO MOLDS, 3/4 FULL. BAKE 12-15 MINUTES. COOL ON WIRE RACK FOR 10 MINUTES.