Garlic Herb Cheese Bread

Ingrients & Directions

1 1/2 LB
5/8 c Milk
2 Eggs
2 1/2 tb Butter or margarine
1 c Grated cheese; packed
– lightly
1 ts Salt
2 ts Sugar
1 1/2 Garlic clove; minced
1/8 ts Cayenne pepper
1/4 ts Oregano; dried
1/2 ts Basil; dried
2 ts Caraway seed
3 c Bread flour
1 1/2 ts Active dry yeast

1 3/4 LB
3/4 c Milk
3 Eggs
3 tb Butter or margarine
1 c Grated cheese; packed
– lightly
1 ts Salt
2 1/2 ts Sugar
1 1/2 Garlic clove; minced
1/4 ts Cayenne pepper
1/3 ts Oregano; dried
1/2 ts Basil; dried
2 1/2 ts Caraway seed
3 1/2 c Bread flour
2 ts Active dry yeast

1 servings

Polka Dot Quick Bread

Ingrients & Directions

2 c Cranberries; Fresh Or Frozen 1 c Sugar
1 c Milk 1 tb Baking Powder
1 ea Egg; Lg, Slightly Beaten 1/2 ts Salt
1/4 c Butter; Melted 1 1/2 c Cheddar; Md, Shredded
1 tb Orange Peel; Grated 1/2 c Walnuts; Coarsely Chopped
2 c Unbleached Flour

Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
aside. Cut the cranberries in half and set aside in a small bowl. In a
medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl. Add the
halved cranberries, cheese and nuts. Toss with a fork to distribute. Add
the milk mixture all at once and stir the flour mixture until just
moistened. Turn into the prepared loaf pan and bake for 1 hour and 15
minutes in the preheated oven or until a wooden pick inserted in the
center comes out clean. Cool in the pan on a rack for 10 minutes, then
remove from the pan. Cool to room temperature on the wire rack before

4 servings

Cocklecakes With Laverbread

Ingrients & Directions

8 oz Flour
1 Egg
1 tb Vegetable oil
8 oz Cockles or clams (shelled)
2 tb (heaped) chopped parsley
Oil for frying
8 oz Prepared laverbread; -OR-
1/2 oz -Dried nori, reconstituted
1/2 Lemon (juice only)

Sieve the flour. Separate the egg. Work the yolk and oil into the
flour and beat in the water gradually until you have a thick batter.
Whisk and leave aside for 30 minutes. Whisk the egg-white until
stiff and stir into the batter. Add thc cockles, then salt, parsley
and herbs as necessary. Heat two fingers of oil in a heavy pan.
Deep-fry the batter in spoonfuls until the cakes are golden and
crisp. Heat up the laverbread with the lemon juice. Serve piping
hot, with wedges of lemon.

4 servings

Karen’s Egg Bread

Ingrients & Directions

2 pk Yeast
1 ts Sugar
1/2 c Water; warm
3 tb Oil
3/4 c Sugar
1 tb Salt
3 Eggs
10 c Flour; or as little as 8 c
1 Egg White
Sesame Seeds

Add yeast mixture to above. Add 3 cups water. Add flour. Knead, let rise
twice, ro.l out into four loaves. Brush with egg white. Sprinkle with
sesame seeds. Let rise.

Bake 30 minutes at 350 degrees or until golden.

40 Servings

Plain And Simple Corn Bread (gluten-free)

Ingrients & Directions

2 c Cornmeal
1 c Brown rice flour
2 1/2 c Hot water
1/4 c Soy flour; defatted or
-garbanzo flour (see note)

Date: Mon, 19 Feb 1996 07:43:23 -0800

From: Gerald Edgerton

Mix flours in a large bowl. Add hot water, a little at a time, and mix
thoroughly. Place batter in a lightly oiled or non-stick round or square
cake pan. Bake at 375 degrees for 50–60 minutes. NOTES
: Garbanzo flour is not on mastercook database. It is an optional
ingredient in this recipe.



From the

6 Servings

Dilly Bread (rachor)

Ingrients & Directions

2 c Chopped onions
1/2 c Water
3 c Warm water
1/4 c Sweetener
2 tb Yeast
1 tb Salt
3 tb Oil
1/3 c Nutritional yeast
3 tb Dry dill weed
3 c White flour
7 c Wholewheat flour

Cook onions in 1/2 c water. Combine sweetener, yeast & warm water &
let stand till it foams. Add 4 c flour to the yeast mixture. Stir
vigorously for 1 minute. Stir in all remaining ingredients except the
flour. After this is well mixed, beat in the rest of the flour a
little at a time until you have the correct consistency. Cover & let
rise till doubled.

Punch down dough, knead & form into loaves. Place into 3 oiled loaf
pans. Let rise again till almost doubled. Bake at 350F for 35 to 40

JoAnn Rachor, „Of these Ye May Freely Eat”

3 Loaves

Sun Dried Berry Zucchini Nut Bread

Ingrients & Directions

3 Eggs
1 c Canola oil
2 c Sugar
1 ts Vanilla
2 c Zucchini — grated
2/3 c Carrots — grated
3 c Flour
1 ts Salt
2 ts Cinnamon
1/4 ts Baking powder
1 ts Baking soda
1/2 c Walnuts
3 oz Sun dried cranberries,
Cherries or — blueberries

Preheat oven to 325 F. Grease and flour two 9×4″ bread pans. Beat the eggs
slightly and add the oil, sugar and vanilla. Mix well. Add the grated
zucchini and carrots and mix well. Stir the flour, salt, cinnamon, baking
powder and soda together. Add to the egg mixture and blend until all
ingredients are well combined. Add the nuts and berries. Stir to distribute
evenly. Pour this mixture into the floured bread pans. and bake for 65-75
minutes until a toothpick inserted into the center comes out clean. Allow
loaf to cool for about 5 minutes in pans on cooling rack. Remove from pans
to rack to complete cooling. Once cool, wrap in plastic wrap and chill.

20 Servings

Quick Anadama Bread

Ingrients & Directions

1 1/4 c All purpose flour
1 1/4 c Whole wheat flour
1/2 c Yellow cornmeal
2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1 1/3 c Buttermilk
1/3 c Dark molasses
1/4 c Butter; melted (1/2 stick)
1 Egg
Poppy seeds

Preheat oven to 350F. Grease 9×5-inch glass loaf pan. Mix all purpose
flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking
soda in large bowl. Combine buttermilk, dark molasses, butter and egg in
another bowl and mix to blend. Add to dry ingredients and stir until just
blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake
until loaf is springy to touch, about 1 hour. Cool in pan on rack 10
minutes. Turn out onto rack. Cool bread to room temperature. Cut into
slices and serve.

Makes 1 loaf.

1 servings

Sweet Corn Bread

Ingrients & Directions

1/2 c Sugar
1/2 c Salad oil
2 Eggs
1 c Whole wheat flour
1/2 c White flour
1 1/2 c Yellow corn meal
ds Salt
1 c Milk

Blend sugar and oil, add eggs, beat thoroughly. Mix dry ingredients.
Blend wet and dry ingredients, add milk and mix thoroughly. Bake in
greased 9 inch square pan at 400 degrees for 35 minutes. When knife
inserted comes out clean, the bread is done.

8 Servings

San Francisco Sour Dough Bread

Ingrients & Directions

1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)

1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flour

STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours,
stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast
in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups
warm water into mixing bowl. Stir in the yeast mix and starter. Stir
in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into
greased bowl. Cover. Let rise in warm place until doubled. Mix baking
soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaining flour little by little until smooth
and satiny. Divide dough in half. Shape into 2 loaves on a greased
and cornmeal dusted baking sheet. Cover. Let rise until doubled.
Brush loaves with water. Slash diagonally with sharp knife. Place a
shallow pan of hot water in bottom of oven. Bake loaves at 400~ for
about 45 minutes or until crust is golden. For a crisper crust,
remove loaves from oven after 35 minutes. Brush with salted water.
Bake for another 10 minutes.

TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.

2 servings