Favorite bread recipes

Banana bread……..Shawnna Oblander

2 1/2 c. flour    2 eggs

1 1/2 t. baking soda   4 large bananas (mashed)

1/2 t. salt    1 t. vanilla

3/4 c. melted butter   1 1/2 c. brown sugar

Combine all ingredients and pour into 2 greased loaf pans and bake at 325 for 60 minutes.

Over night Sticky buns…..Shawnna Oblander

18-20 rhodes frozen rolls   1 box butterscotch cook and serve pudding

3/4 c. brown sugar    1/4 c. white sugar

1/2 c. melted butter

Put rolls in a greased bundt pan. Mix sugars and pudding mix together. sprinkle sugar mixture over rolls. Pour melted butter over rolls. Set rolls in a warm place over night to rise. In the morning preheat overn to 350 and bake for 25 min. immidiatetly remove from pan.

Corn dog muffins…Shawnna Oblander

1 box jiffy corn bread    1 egg

1/3 c. milk     3 hot dogs (diced)

Mix jiffy mix milk and egg just until moistened, add hot dogs. place in greased or lined muffin tins 2/3 full. bake at 350 for 15-20 min.

(Ranae Porter) Amish Friendship Bread Starter

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110°F)

1 cup all-purpose flour

1 cup white sugar
1 cup warm milk (110°F)

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

The Amish Friendship Bread Recipe (Ranae Porter)

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers, nothing metal.

Required Main Ingredient

1 cup live yeast starter (from above recipe or from a starter that someone gives you)

Day 1:             Do nothing with the starter.

Days 2-5:         Mush the bag well and release the excess air.

Day 6:             Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush the bag well and release the excess air.

Days 7-9:         Mush the bag well and release the excess air

Day 10:           Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding ( or to add variety, use a different flavor)
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Sprinkle a little sugar on the top of the loaf as well.  Bake at 325 degrees for 45 minutes to 1 hour.  Cool 10 minutes and remove from pan.

Raison Bran Muffins   Wendy V.

1 (15 oz) box of raison bran cereal

1 cup oil

3 cups sugar

4 eggs (scramble first)

1 quart buttermilk

5 cups flour

5 tsp baking soda

2 tsp salt

Combine all dry ingredients together. Then add buttermilk, eggs and oil.  Mix well.  Bake at 350 for 15 to 20 mins.

Mom's Cinnamon Rolls – Shawna O
1/4 cup sugar
1/4 tsp salt
1/4 c. butter~melted
2 T. yeast~I used instant if you do you mix the yeast with the flour before mixing with rest of ingredients
1 1/2 tsp vanilla
2 cups warm water

If using regular yeaast mix the above ingredients and let set until bubbly(about 10 minutes) If using instant yeast~mix the yeast with 1 cup flour and set aside. Place the above ingredients in your mixer and mix well. Add:
1/2 cup sugar
1 cup flour with yeast in it
Plus 5 cups more flour
Mix until well combined and mixture is a soft dough. Place dough in a lightly oiled bowl, cover and let raise 1 hour or until double in size. While dough is raising, melt 1 stick of butter in a saucepan then add 2 cups brown sugar to the butter and cook a couple of minutes until mixture is thick. Punch down and roll out into a rectangle. Spread the butter sugar mixture over the rolled out dough and spread evenly. Sprinkle with Cinnamon. Roll up the dough. Cut in even 1-2 inch rounds. Place in a greased pan~cookie sheet or 9x13 pan~so they are fairly close to each other. Cover and let raise until double in size~about 30 minutes. Bake in a 350 degree oven for 20 minutes or until golden brown

Frost them with cream cheese frosting:

2-8 oz each of cream cheese, softened

1 stick butter

2-4 cups powdered sugar

1 tsp vanilla or lemon extract(my mom likes the lemon but I like vanilla)

Cream the butter and cream cheese together until well combined. Add the sugar~I usually use 2-3 cups sugar because I like strong cream cheese flavor but if you don't then use the 4 cups of sugar. Add the vanilla. and frost your cinnamon rolls

30-Minute Rolls….Shawnna Oblander

1 1/8 cups plus 2 tsp. warm water

1/3 cup oil

2 Tb yeast

1/4 cup sugar or honey

½ tsp. Salt

1 egg

3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

Apple strudel muffins---Shawna Oblander

Ingredients

·         2 cups all-purpose flour

·         1 cup sugar

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         2 eggs

·         1/2 cup butter, melted

·         1-1/4 teaspoons vanilla extract

·         1-1/2 cups chopped peeled tart apples

·        
STREUSEL TOPPING:

·         1/3 cup packed brown sugar

·         1 tablespoon all-purpose flour

·         1/8 teaspoon ground cinnamon

·         1 tablespoon cold butter

·        
GLAZE:

·         1-1/2 cups confectioners' sugar

·         1 to 2 tablespoons milk

·         1 teaspoon butter, melted

·         1/4 teaspoon vanilla extract

·         1/8 teaspoon salt

Directions

·         In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.

·         Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.

·         Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Soft Pretzels

Shawnna Oblander

1 1/2 cup warm water

1 pkg yeast (or 1 Tb)

1 Tb sugar

1 tsp salt

4 cups flour

Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned

 Italian Bread Bowls

Shawnna Oblander

*Makes 6-8 bread bowls

1 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)

2 1/2 cups warm water

2 teaspoons salt

2 tablespoons vegetable oil

7 cups all-purpose flour

1 tablespoon cornmeal

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can omit this step if using instant yeast.)

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through 

Starbucks Style Pumpkin Bread

by Shawnna Oblander

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda 

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.

Grease and flour three small loaf pans (I use 8x4 in). Pour batter into the prepared pans.

Bake for 55-60 minutes at 350F or until a toothpick inserted comes out clean.
 

German Pancakes 

by Shawnna Oblander

INGREDIENTS

* 6 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons butter or margarine

DIRECTIONS

1. Place the eggs, milk, flour and salt in a blender. Melt butter into an ungreased 13 x 9 baking dish, by placing butter in the pan and put into the pre-heating oven while mixing other ingredients. Pull it out when butter has melted and swish around a little; add the batter. Bake, uncovered, at 425 degrees for 15 minutes.The batter will start to get puffy and bubbly looking. Then sprinkle confectioners sugar on top and bake for 5 more minutes.
2. Take them out of the oven and serve with syrup and whip cream. 

Magleby's Rolls

by Shawnna Oblander

Frozen dinner rolls (as many as you want to use)

Mayonnaise (amount depends on number of rolls you are making)

Melted Butter

Freshly shredded Parmesan Cheese

Garlic Powder

Dried Parsley

Place mayo, melted butter and parmesan each in a seperate bowl.

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to directions on the package. 

Cheddar and Bacon Egg Muffin Pull-A-Parts

By Shawnna Oblander

6 Pillsbury Buttermilk biscuits (from can, 8 count)
Pinches of kosher salt and fresh cracked black pepper
1/2 Cup cooked and crumbled bacon

4 eggs
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You'll have 2 extra biscuits left over (OR use a pie tin and all 8 buscuits for easier clean up). Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.

2. Sprinkle bacon crumbles evenly over each biscuit filled muffin cup.

3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup.

Bacon & Cheese Muffins

By Shawnna Oblander

2 - cups all purpose flour 2 - teaspoons baking powder 1/4 - teaspoon salt 1/4 - teaspoon black pepper 1 1/4 - cup.milk 1/4 - cup butter or margarine, melted and cooled 1 - egg 1/2 lb - bacon, diced, cooked and degreased ( or about 1 c. pre-cooked and crumbled bacon) 3/4 - cup shredded cheddar cheese In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 18-23 minutes, until lightly golden brown.

 

Mashed Potato Biscuits

By Shawnna Oblander

(Great way to use up leftover mashed potatoes)

·     2 1/2 cups all-purpose flour

·     2 tablespoons baking powder

·     1 teaspoon salt

·     1/4 cup sugar

·     1/4 cup butter or margarine

·     1 1/2 cups leftover mashed potatoes

·     1 egg, beaten

·     1/3 cup cold water

·     1/3 cup milk

·     extra milk for brushing the tops

Directions

Preheat the oven to 450 degrees F (230 degrees C).

In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.

Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.

Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.  

Quick Potato Rolls …..Shawnna Oblander
Makes 12 Rolls

3-1/2 to 4 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN'S RapidRise Yeast (I used SAF yeast)
3/4 teaspoon salt
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup instant potato flakes or buds* (I used the instant flakes)
2 eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.Divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Coil each rope to make "snail" shape. Arrange rolls in a circle on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375oF for 25 minutes or until done. Remove from sheet; let cool on wire rack.

*To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg. 

Lion house rolls.

Kaycee Mckee

2C water

2T yeast

1/3C oil

1/3cup honey or sugar

2/3C dry milk pdr
2 1/2 t salt

1 egg

5-6 cups flour.

Roll out and cut like pizza and roll twards the middle. Bake on greased pan at 400 till golden. Usually 15-20 min but watch. Makes about 2 dozen. Mom makes these all the time and always a big hit 

Butter Waffles

2 ½ cup flour

4 t baking powder

¾ t salt

2 eggs beaten

2 ¼ cup milk

¾ cups melted butter

DIRECTIONS

Sift dry ingredients. Beat eggs in bowl and combine milk and melted butter. Add liquid ingredients to dry and beat until smooth. Bake in waffle iron.

Frontier Pies Cornbread (Mary Savage)

(mix together in a separate bowl)

2 ½ cup all purpose flour

1 cup corn meal

8 t baking powder

½ to 1 t salt

Blend together till creamy:

2/3 cup butter or margarine

1 ½ cup sugar

Add:

2 eggs and mix until well incorporated

2 cup milk

DIRECTIONS

Slowly add the flour mixture to butter, mix just until blended. Place in a 9 by 13 greased pan. Bake at 400F for 25 minutes. Let cool 10 minutes before cutting serve with honey butter.

Cinnamon Rolls (Mary Savage)

2 cups lukewarm water

2 T yeast

¾ cup sugar

6 beaten eggs

8 cups flour (approximately)

2 t salt

¾ cup melted shortening

DIRECTIONS
Mix water, yeast, and sugar. Let stand until yeast begins to work. Add the eggs, flour and salt. Fold in melted shortening to make a soft dough. Let rise 1 hour. Roll out into rectangle and spread with melted butter. Sprinkle with cinnamon and brown sugar. Roll up like a jelly roll and cut into 1 inch slices. Let rise till doubles in bulk in a greased pan. Bake at 350F for about 30 minutes. Frost with powder sugar icing when cool.  Half a batch will fill 1 – 9x13 pan.