BEST BREAD RECIPES

Spatzle (Spaetzle Noodles)

2009-04-11T22:40:00.001-07:00

Spatzle (Spaetzle Noodles)

Servings: 4

3 c Flour; unbleached 1 ts Salt
1/4 ts Nutmeg 4 Eggs; large, beaten
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add enough
water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the noodles
into a large pot full of boiling salted water. Cook noodles in the water
about 5 minutes or until they rise to the surface. Lift noodles out and
drain on paper towels. Brown noodles in melted butter over low heat.
no need to thanks

Sourdough Pancakes

2009-04-11T22:40:00.000-07:00

Sourdough Pancakes

Servings: 4
1/2 c Active starter
1/2 c Pancake mix
1 Large egg 1 tb Cooking oil
1/2 c Milk
1/2 ts Soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.

Quick Sticky Buns

2009-04-11T22:38:00.000-07:00

Quick Sticky Buns

Servings: 24
------------buns------------ 1 1/4 c Milk
1/4 c Butter 3 1/4 c Flour
1/4 c Sugar 1 ts Salt
2 pk Yeast 1 Egg
----------topping----------- 1 c Brown sugar
1 1/2 ts Cinnamon 3/4 c Butter
2 tb Corn syrup 1 c Walnuts
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise
until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins
on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.

Onion-Cheddar Bread

2009-04-11T22:37:00.000-07:00

Onion-Cheddar Bread

Servings: 4
2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour
1 pk Active dry yeast 1/3 c Warm water (110-115 degrees)
1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup mix
1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine
* Butter or margarine should be cut into small pieces
In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and let
rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375 degrees F. Punch down
dough, then turn onto lightly floured board. Press into 10 x 8-inch
rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll
style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side
down. Brush with melted butter, then top with remaining cheese. Bake 45
minutes or until bread sound hollow when tapped. Remove to wire rack and
cool completely before slicing. Makes 1 loaf.

Sourdough Banana Bread

2009-04-11T22:36:00.000-07:00

Sourdough Banana Bread

Servings: 12

1/2 c Shortening 1 c Sugar
1 Large egg 1 c Mashed bananas
1 c Active sourdough starter
2 c Unbleached flour
1 ts Salt 1 ts Baking powder
1/2 ts Baking soda
3/4 c Chopped walnuts
1 ts Vanilla or 1 ts Grated orange peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended. Pour
into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or
until toothpick comes out clean. Cool to cold before slicing.

Corn Meal Muffins

2009-04-11T22:35:00.000-07:00

Corn Meal Muffins

Mexican Cornbread

2009-04-11T22:34:00.001-07:00

Mexican Cornbread

Servings: 4
1 lb Ground meat Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 Jalapeno peppers finely chop 1 c Cornmeal
3 Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch
baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and
last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
about 45 minutes. Serve hot.

Beer Biscuits

2009-04-11T22:34:00.000-07:00

Beer Biscuits

Servings: 4
2 c Unbleached flour
3 ts Baking powder
1 ts Salt
1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden
brown. Makes 12 to 15 biscuits.

Sheepherder Bread

2009-04-11T22:33:00.000-07:00

Sheepherder Bread

Servings: 18
1 1/2 c Active Sourdough Starter
4 c Unbleached Flour
2 tb Sugar
2 tb Shortening, Melted
1 ts Salt
1/4 ts Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.

Honeymoon Sourdoughs

2009-04-11T22:32:00.000-07:00

Honeymoon Sourdoughs

Servings: 4

1 c Active Starter
1 1/4 c Prepared Biscuit Mix
1/2 ts Baking Powder
1 tb Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly with
melted butter or margarine. Place of greased cookie sheet and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.

Sourdough Starter

2009-04-11T22:31:00.002-07:00

Sourdough Starter

Servings: 1
Unbleached Flour Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.

Sunrise Popovers

2009-04-11T22:31:00.001-07:00

Sunrise Popovers

Servings: 8
4 tb Vegetable Shortening
1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
then gradually stir in the milk and water until well blended. Beat in the
eggs, 1 at a time, beating until smooth after each addition. Fold in the
cheddar cheese. Place the baking sheet with the custard cups in the
preheated oven for 3 to 5 minutes until the shortening melts and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the
batter. Bake for 45 minutes in the preheated oven, without opening the
oven door until the popovers rise and turn golden brown. If not golden
brown after 45 minutes, bake for an additional 5 minutes. Serve piping
hot.

Quick Cheddar Bread

2009-04-11T22:31:00.000-07:00

Quick Cheddar Bread

Servings: 4
3 3/4 c Unbleached Flour
5 ts Baking Powder
1/2 ts Salt
1/3 c Butter
2 1/2 c Cheddar; Sharp
1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the flour until the
mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375
degrees F. hour. Remove from the pan immediately and let cool on a wire
rack.

Apple-Cheddar Muffins

2009-04-11T22:30:00.000-07:00

Apple-Cheddar Muffins

Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.

Cheddar Biscuits

2009-04-11T22:29:00.000-07:00

Cheddar Biscuits

Servings: 8
2 c Unbleached Flour;
Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2
/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

Baked Cheddar Toast

2009-04-11T22:07:00.000-07:00

Baked Cheddar Toast

Servings: 6
1 c Heavy Or Whipping Cream

1 c Cheddar Cheese; Md, Shredded

1/2 ts Nutmeg
1/4 ts White Pepper
4 Eggs; Lg, Well Beaten
12 Bread Slices; White
In the top of a double boiler,
combine the cream, cheddar,
white pepper,
and nutmeg.
Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
hot.

2008-07-15T02:50:00.000-07:00

Baked Cheddar Toast

Servings: 6

1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg 1/4 ts White Pepper
4 Eggs; Lg, Well Beaten 12 Bread Slices; White
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
hot.

Cheddar Biscuits

Servings: 8
2 c Unbleached Flour; Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

Apple-Cheddar Muffins

Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.

Quick Cheddar Bread

Servings: 4
3 3/4 c Unbleached Flour 5 ts Baking Powder
1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the flour until the
mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375
degrees F. hour. Remove from the pan immediately and let cool on a wire
rack.

Sunrise Popovers

Servings: 8
4 tb Vegetable Shortening 1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
then gradually stir in the milk and water until well blended. Beat in the
eggs, 1 at a time, beating until smooth after each addition. Fold in the
cheddar cheese. Place the baking sheet with the custard cups in the
preheated oven for 3 to 5 minutes until the shortening melts and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the
batter. Bake for 45 minutes in the preheated oven, without opening the
oven door until the popovers rise and turn golden brown. If not golden
brown after 45 minutes, bake for an additional 5 minutes. Serve piping
hot.

Sourdough Starter

Servings: 1
Unbleached Flour Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.

Honeymoon Sourdoughs

Servings: 4

1 c Active Starter 1 1/4 c Prepared Biscuit Mix
1/2 ts Baking Powder 1 tb Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly with
melted butter or margarine. Place of greased cookie sheet and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.

Sheepherder Bread

Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 tb Sugar 2 tb Shortening, Melted
1 ts Salt 1/4 ts Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.

Beer Biscuits

Servings: 4
2 c Unbleached flour 3 ts Baking powder
1 ts Salt 1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden
brown. Makes 12 to 15 biscuits.

Corn Meal Muffins

Servings: 4
1 c Unbleached all-purpose flour 4 ts Baking powder
2 tb Granuleated sugar 1 ts Salt
1 c Yellow cornmeal 2 Large eggs
1/4 c Vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour,
baking powder, sugar and salt into medium-sized bowl. Add cornmeal and
stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add
all at once to dry ingredients. Stir mixture only until dry ingredients are
mositened. Batter will be lumpy. Drop batter from a tablespoon into the
prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20
minutes, or until golden brown. Remove and serve hot with butter, bacon
and eggs.

Mexican Cornbread

Servings: 4
1 lb Ground meat Salt & pepper to taste
1 c Chopped onion 1/2 lb Grated american cheese
3 Jalapeno peppers finely chop 1 c Cornmeal
3 Large eggs 1/2 ts Soda
3 tb Bacon drippings 1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch
baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and
last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
about 45 minutes. Serve hot.

Onion-Cheddar Bread

Servings: 4
2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour
1 pk Active dry yeast 1/3 c Warm water (110-115 degrees)
1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup mix
1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine
* Butter or margarine should be cut into small pieces
In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and let
rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375 degrees F. Punch down
dough, then turn onto lightly floured board. Press into 10 x 8-inch
rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll
style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side
down. Brush with melted butter, then top with remaining cheese. Bake 45
minutes or until bread sound hollow when tapped. Remove to wire rack and
cool completely before slicing. Makes 1 loaf.

Quick Sticky Buns

Servings: 24
------------buns------------ 1 1/4 c Milk
1/4 c Butter 3 1/4 c Flour
1/4 c Sugar 1 ts Salt
2 pk Yeast 1 Egg
----------topping----------- 1 c Brown sugar
1 1/2 ts Cinnamon 3/4 c Butter
2 tb Corn syrup 1 c Walnuts
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise
until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins
on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.

Sourdough Banana Bread

Servings: 12
1/2 c Shortening 1 c Sugar
1 Large egg 1 c Mashed bananas
1 c Active sourdough starter 2 c Unbleached flour
1 ts Salt 1 ts Baking powder
1/2 ts Baking soda 3/4 c Chopped walnuts
1 ts Vanilla or 1 ts Grated orange peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended. Pour
into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or
until toothpick comes out clean. Cool to cold before slicing.

Sourdough Pancakes

Servings: 4
1/2 c Active starter 1/2 c Pancake mix
1 Large egg 1 tb Cooking oil
1/2 c Milk 1/2 ts Soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.

Spatzle (Spaetzle Noodles)

Servings: 4