OLD FASHIONED FAMILY RECIPES by Marilynn Mansfield

Author:Marilynn Mansfield [Mansfield, Marilynn]
Language: eng
Format: mobi
Tags: Cooking
Publisher: DiskUs Publishing
Published: 2007-07-11T16:00:00+00:00

BREAD, ROLLS, PIES & PASTRY

NUT BREAD

3 cups flour

3 tsp. baking powder

1 tsp. salt

2/3 cup sugar

1 cup chopped nuts

2 eggs (well beaten)

1 cup milk

4 Tbsp. melted butter or margarine

Sift flour, baking powder, salt and sugar together, then add nuts. Mix the eggs, milk and shortening together and add to flour mixture, then blend all ingredients. Bake in greased loaf pan at 350 degrees for 1 hour, or until done.

GRANDMA'S DELICIOUS OLD FASHIONED WHOLE-WHEAT BREAD (makes 3 loaves)

3 cups lukewarm water

2 packages active dry yeast

4 Tbsp. barley malt

7-8 cups whole wheat flour

4 Tbsp. vegetable oil

Put warm water in large bowl and stir in yeast until it dissolves. Add the barley malt. Add 3 cups of whole-wheat flour and beat 100 times by hand or for 2 1/2 minutes with an electric beater. Cover with a towel. Let rise for 20 minutes. Add the oil and flour. The mixture when it is stirred should come away from the sides of the bowl. Turn the mixture onto a lightly floured surface and knead vigorously for 5 to 10 minutes, adding more flour as needed till the dough is smooth, shiny and elastic. In a fresh bowl lightly grease the inside with oil and put in the ball of dough and turn it around so that the surface is coated. Cover and let rise for 1 hour or until it has doubled in size. Oil 3 loaf pans. Punch down the risen dough and divide it into 3 equal parts. Shape into loaves and place in the loaf pans. Cover and let rise for 30 minutes. Preheat oven to 350 degrees. Bake 50 minutes. Turn the loafs immediately and cool on a wire rack.

MELINDA'S BUTTERMILK RAISIN BREAD

3 cups unbleached white flour

2 cups whole wheat flour

2 packages active dry yeast

2 1/2 tsp. ground cinnamon

3/4 cups water

1/3 cup margarine

1/4 cup plus 3 Tbsp. buttermilk

2 eggs (at room temperature)

3 Tbsp. apple juice concentrate (undiluted)

1 1/2 cups golden raisins

Sift together white and wheat flours. In a large mixing bowl put 1 3/4 cups of the flour mixture. Add the yeast and cinnamon, then stir until well blended. In a saucepan, heat the water and margarine to 120 - 130 degrees. remove from heat and stir in the buttermilk. Add the combined liquids to the flour mixture and beat two minutes at medium speed with an electric mixer. Add the eggs and apple juice concentrate and beat two minutes longer. Stir in the raisins, then add enough additional flour to make the dough stiff. Let the dough stand 5 minutes. Then on a floured board knead the dough 5 yo 8 minutes. Cover the dough and let rise for 30 minutes. (use the mixing bowl to cover the dough). Divide the dough into halves and shape each into a loaf. Place on baking sheet and brush tops with oil. Let rise for 30 minutes. Preheat oven to 375 degrees. Bake loaves for 15 minutes. Let cool after removing from oven.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.