October 2018 – Bread

English Muffin Loaves

Judy Kauffman, Ephrata
“If you like English Muffins you’ll like this bread. It has lots of nooks and crannies. Toast it before eating.”

• 5½ cups flour
• 2 packages yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• ¼ teaspoon baking soda
• 2 cups milk
• ½ cup water
• cornmeal

Combine 3 cups flour, yeast, sugar, salt and baking soda.  Heat liquids until very warm (120-130°F). Add to dry mixture. Beat well. Stir in enough flour to make a stiff batter (up to 2½ cups). Spoon into two loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in a warm place for 45 minutes. Bake at 400°F for 25 minutes. Remove from pans immediately and cool.

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Dilly Casserole Bread

Judy Kauffman, Ephrata
“This bread is very good. It’s especially good toasted.”

• 1 package yeast
• ¼ cup warm water
• 1 cup cream style cottage cheese
• 2 tablespoons sugar
• 1 tablespoon instant onion
• 1 tablespoon softened butter
• 2 teaspoons dill seed
• 1 teaspoon salt
• ¼ teaspoon soda
• 1 egg
• 2¼ to 2½ cups flour

Soften yeast in 1/4 cup warm water (105-115°F). Stir to dissolve. Heat cottage cheese to lukewarm.

In a large bowl, combine with all remaining ingredients except flour.

Add flour and let rise until doubled (about 1 hour or more). Stir down. Place in well greased casserole (1 1/2 to 2 quart size). Butter top. Let rise again, covering with a piece of greased waxed paper (30-40 minutes or more). Remove waxed paper carefully before baking.

Bake at 350°F, about 35 minutes. Bake near lower shelf of oven.

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Bread

Alisha Martin, Denver

• 5 to 6 cups flour (for wheat, add 1 cup wheat flour)
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons yeast
• 2 cups water
• ¹/₃ cup oil

In a large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well.

Heat water and oil until very warm. Add to flour mixture. Mix with spoon for 3 minutes. Stir in 3 cups flour. Knead 10 minutes. Grease lump of dough and let rise until double. Punch down and shape into two loaves. Let rise 1 hour or until 1” above pan.

Bake at 325°F for 20 minutes, then cover with foil and bake 15 minutes more.

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Dinner Rolls

Alisha Martin, Denver
“These were served at our wedding.”

• ¾ cup sugar
• ½ cup oil
• 2 eggs, beaten
• 1 cup milk
• 1 teaspoon salt
• 1 cup water, lukewarm
• 2 tablespoons yeast
• 6 cups flour, occident mixed with high gluten*

Scald milk; let cool. Dissolve yeast in warm water.

Mix sugar, oil, eggs and salt. Add cooled milk, then 1 cup flour mix and yeast/water. Add remaining flour 2 cups at a time. Dough should be soft, not sticky.

Divide into small amounts. Let rise until size you want. Bake at 325°F for 13 to 15 minutes.

*Mix 3 parts occident flour to 1 part high gluten. High gluten flour makes them lighter, but you can also just use occident bread flour.

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Yum Yum Bread

Mary Ann Good, Terre Hill

• 2 cups water
• 2 cups raisins
• 2 tablespoons pumpkin pie spice
• 2 tablespoons shortening
• 3 cups flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda

In a saucepan, combine water, raisins, pumpkin pie spice and shortening. Bring to a boil; set aside to cool completely. Add flour, salt, baking powder and baking soda.

Grease small loaf pans. Fill pans 3/4 full with batter. Bake at 350°F till done – about 1/2 hour. Check for doneness.

Makes 5 or 6 small loaves.

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Chocolate Zucchini Bread

Mary Ann Good, Terre Hill

• 3 eggs
• 2 cups granulated sugar
• 2 cups shredded zucchini (do not peel)
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 2½ cups flour
• ½ cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 package miniature chocolate chips

Mix first five ingredients in mixing bowl. Add dry ingredients, then chocolate chips. Mix well.

Grease small bread loaf pans. Fill pans 3/4 full. Bake at 350°F, about 45 to 50 minutes. Check for doneness.

Makes 6 or 7 small loaves.

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Apple Pinwheels

Gloria Dougherty, Akron

• ¹/₃ cup water
• ¹/₃ cup butter
• 1¹/₃ cups sugar, divided
• (2) 8 oz. tubes refrigerated crescent rolls
• 3 cups finely chopped peeled tart apples
• 1 teaspoon apple pie spice

In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until the butter is melted and the sugar is dissolved. Set aside.

Unroll crescent roll dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1” of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1” rolls; place in a greased 15”x10”x1” baking pan. Pour reserved syrup over rolls.

Bake at 350°F for 40 to 45 minutes or until golden brown. Serve warm.

Yield: 2 dozen

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Apricot Cranberry Bread

Gloria Dougherty, Akron

• 2 cups all-purpose flour
• 1 cup sugar
• 1 to 2 teaspoons grated orange peel
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ¾ cup water
• ¼ cup vegetable oil
• 1 cup fresh or frozen halved cranberries
• ¼ cup apricot preserves

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt.

In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9”x5”x3” loaf pan.

Cut apricots in the preserves into small pieces; spoon preserves into batter. Cut through batter with a knife to swirl.

Bake at 350°F for 65 to 70 minutes or until done when toothpick inserted in middle comes out clean. Cool for 10 minutes. Remove from pan to a wire rack.

Yield: 1 loaf

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Chocolate Stuffed Sticky Bundt (Monkey Bread)

Janice Martin, East Earl
“For chocolate lovers ONLY! Very good served warm.”

• 24 Rhodes^™ Dinner Rolls, thawed but still cold
• 1½ cups milk chocolate chips
• ½ cup granulated sugar
• 1 tablespoon cocoa
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans or toffee bits
• ½ cup butter or margarine, melted
• ½ cup packed brown sugar

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose.

In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well-coated. Place in a large Bundt pan sprayed with non-stick cooking spray. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls.

Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan.

Bake at 350°F for 35 minutes. Cover with foil for the last 10 minutes of baking. Invert immediately onto serving platter.

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Homemade Brown Bread

Cindy Laughman, Ephrata

• 1½ cups boiling water
• 1 cup old-fashioned oats
• 2 tablespoons shortening
• 2 teaspoons salt
• 1 package yeast
• ¾ cup warm water
• ¼ cup brown sugar
• ¼ cup molasses
• 4¾ to 5¼ cups bread flour

Combine first four ingredients; let cool. Dissolve yeast in warm water. When dissolved, add to oat mixture along with brown sugar and molasses.

Add 3 cups flour; mix well. Add enough remaining flour to form soft dough.

Turn onto floured surface and knead until smooth (can knead in a stand mixer), about 6 minutes.

Place in a greased bowl, cover and let rise until double, about 1 hour. Punch down dough. Divide in half, shape into two loaves and place in bread pans. Cover and let rise about 30 to 45 minutes.

Bake at 350°F for about 30 minutes (cover lightly with foil after about 10 minutes or it gets too dark on top). Remove from pans. Brush with butter while warm to keep tops soft.

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Peanut Butter ‘n’ Banana Bread

Pat Roth, Ephrata

• 2½ cups flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 ripe large bananas, mashed (about 1 cup)
• 1 cup milk
• ¾ cup chunky peanut butter
• 3 tablespoons cooking oil
• 1 teaspoon vanilla
• 1 egg, slightly beaten
• 6 oz. package milk chocolate pieces

In a large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon. In another bowl, combine mashed banana, milk, peanut butter, oil, vanilla and egg. Add to the flour mixture, stirring just till combined. Stir in chocolate pieces.

Pour into two greased 8”x4”x2” loaf pans. Bake at 350°F for 50 to 55 minutes. Cool for 10 minutes. Remove from pans to cool completely.

Frosting:

• 3 tablespoons chunky peanut butter
• 2 tablespoons butter
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla
• 1 tablespoon milk

In a small pan, melt peanut butter and butter. Remove from heat. Stir in powdered sugar, vanilla and milk, adding more milk if needed. Frost bread.

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Apple Nut Bread

Pat Roth, Ephrata

• ½ cup butter or margarine, softened
• 1 cup plus 2 tablspoons sugar, divided
• 2 eggs
• 1 cup grated peeled apple
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons buttermilk
• ½ teaspoon vanilla
• 1 cup chopped nuts
• ¾ teaspoon cinnamon

In a mixing bowl, cream the butter and 1 cup of sugar. Add the eggs, one at a time, beating well after each one. Stir in the apple. Combine the flour, baking soda and salt, and add to the creamed mixture alternately with the buttermilk. Stir in vanilla and nuts.

Pour in a greased and floured 9”x5”x3” loaf pan. Combine cinnamon and remaining sugar. Sprinkle over the batter.

Bake at 350°F for 60 to 65 minutes. Cool for 10 minutes, then remove from pan to wire rack to cool completely.

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Cranberry Orange Nut Bread

Pat Roth, Ephrata

• 1½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup orange juice
• 1 teaspoon grated orange peel
• ½ cup fresh of frozen cranberries, chopped
• ½ cup walnuts, chopped

Heat the oven to 350°F. Grease and flour a 8½”x4½”x2¾” loaf pan.

In a small bowl, stir flour, baking powder and salt. Mix well and set aside. In a large bowl with mixer at medium speed, beat the butter and sugar until light and fluffy. Beat eggs, orange juice and orange peel in thoroughly. Reduce speed to low and beat in flour mixture until blended. Fold in cranberries and walnuts.

Spoon batter into pan and bake 30 to 40 minutes, until pick in the center comes out clean. Cool on rack.

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Cinnamon Swirl Bread

Barb Parmer, Lititz

• 1 package (1 tablespoon) active dry yeast
• 2 cups warm water (110 to 115°F)
• 1 cup sugar, divided
• ½ cup (1 stick) butter, melted
• 1½ teaspoon salt
• 2 eggs, beaten
• 7 to 8 cups flour
• raisins, cran-raisins or orange zest, optional
• 1 heaping tablespoon cinnamon

Dissolve yeast in warm water. In a mixer bowl, combine 4 cups flour, 1/2 cup sugar, salt, melted butter and eggs. Add the yeast mixture and mix with electric mixer until combined. Add optional items and change to dough hook on mixer. Beat on medium speed for 3 minutes. Start adding flour (usually about 3 cups).

Transfer to floured pastry mat and knead for 6 to 8 minutes, adding any remaining flour as needed. Cover with tea towel and let rest for 5 minutes. Transfer to a greased bowl. Cover and let rise in a warm area for 1 hour, then punch down.

Let rise again in bowl for 1 hour.

Divide dough into three pieces. Hand roll out. Sprinkle with water. Sprinkle a mixture of 1/2 sugar and 1 heaping tablespoon cinnamon between the 3 loaves. Roll up and place into greased loaf pans.

Cover and let rise 1 hour. Bake at 350°F for 25 to 30 minutes or until golden brown and tapping on top sounds hollow.

Finish by brushing with softened butter. Let cool in loaf pans.

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Tomato Herb Bread

Rachel Hoover, Ephrata

• ¼ cup butter
• ½ cup oil
• ½ cup sugar
• 3 tablespoons minced garlic or powder
• 2 tablespoons minced onion
• 1 tablespoon parsley
• 1 tablespoon salt
• 1½ teaspoons oregano
• 1½ teaspoons basil
• 2½ cups boil water
• 2 cups tomato juice
• 10 to 12 cups bread flour
• 2 tablespoons yeast

Combine butter, oil, sugar and spices in a bowl. Pour boil water over mixture and stir to dissolve. Add tomato juice, flour and yeast.

Knead; let rise 15 minutes. Put in oiled bowl and let rise till double. Shape into five loaves. Let rise in pan.

Bake at 350°F for 30 minutes. Brush tops with butter.