Amish White Bread

Amish White Bread

1 cup warm water
3 tablespoons sugar
2 1/4 teaspoon yeast ( or 1 packet )
3/4 teaspoon salt
2 tablespoons oil ( Crisco )
3 cups bread flour

Directions:

In a glass measuring cup, dissolve the sugar in the warm water, then stir in yeast. Let the mixture sit for 5 minutes to proof until it gets foamy.
Sift flour in mixing bowl, add salt. Pour yeast mixture in bowl and mix until combined with a paddle on your mixer. In the meantime rub oil in a dry metal bowl. After you finish mixing dough put in new bowl and roll the dough to coat with the oil. Cover with a warm damp rag to rise 30 minutes. pour out on a floured surface and punch down. Form dough into a loaf and put in a greased 9x5 loaf pan. Allow to rise 30 more minutes ( dough should be 1 inch above the pan ) Bake 350 degrees for 30 min. Let cool before slicing

Carrot Apple Zucchini Pumpkin Bread

Ingredients

½ cup shredded carrot ½ cup shredded zucchini ½ cup diced apple 2 eggs 4 tablespoons unsalted butter, melted ½ cup warm water 1 box Wildtree Pumpkin Quick Bread Method of Preparation Preheat the oven to 375°F and grease a 8x4 inch loaf pan. In a mixing bowl, mix together the carrot, zucchini, apple, eggs, butter, and water. Add in the Pumpkin Quick Bread and mix until just incorporated. Do not over mix. Pour the batter into the greased pan and bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Best Banana Nut Bread

Baking bread is perhaps the best smell ever! Banana bread is simple enough for a novice baker, and it's also a perfect way to use up bananas that are perhaps a little more ripe than you'd prefer. It's best served warm, and a slice is perfect topped with a spread like apple butter.  

Banana Nut Bread

(makes one loaf)

Ingredients

• 7 very ripe bananas mashed with a fork
• 1 cup butter, melted
• 2 teaspoons vanilla
• 2 cups sugar
• 4 eggs
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 4 cups flour
• 1 cup chopped walnuts

Directions

1. Prehead the oven to 325F
2. Using a hand mixer or wooden spoon, cream together butter and bananas in a large mixing bowl.
3. Add eggs one at a time, beating them in before adding the next.
4. Stir in the vanilla, then the sugar
5. Sift in the dry ingredients (flour, salt, baking soda) to the mixture, then stir in the chopped pecans.
6. Pour the batter into two well-greased loaf pans and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool on a rack.
8. Enjoy!

Recipe from Simply Recipes

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Zucchini Bread

Zucchini is a staple in my home. I always keep it on hand as there are so many ways to enjoy zucchini-- and adding it to bread happens to be our favorite! It was also how I started sneaking it in to the kids when they were young and said they hated everything. I love a buttered slice of moist zucchini bread as a yummy breakfast treat, afternoon snack or dessert. Honestly, it doesn't get much more simple than this recipe. Read on for this scrumptious recipe...

Zucchini Bread

(makes two loaves)

Ingredients:

2 1/4 cups sugar
3 eggs
3 cups flour
3 teaspoons vanilla
1 cup vegetable oil
2 1/4 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together sugar, salt, baking soda, baking powder and cinnamon. 

3. Beat in three eggs. Add vanilla, vegetable oil and grated zucchini. If desired, add nuts of your choice-- we recommend walnuts.

4. Pour batter into two greased loaf pans.

5. Bake for one hour. 

6. Allow loaves to cool. Serve warm or room temperature. Enjoy! 

Recipe from Food.com 

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Grandma's Buttermilk Cornbread

Ingredients

Makes (1) 9-inch cast iron skillet 
or 8-12 muffins

1 1/2 cups stone-ground yellow cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
9 Tablespoons (1 stick,+ 1 tablespoon) of butter, melted
1 cup + 2 Tablespoons buttermilk
2 eggs

Directions

Preheat the oven to 375ºF.

Grease a 9-inch cast iron skillet with butter.

Stir the cornmeal, flour, sugar, baking powder and salt together in a large mixing bowl.

Melt the butter in a small saucepan over low heat. Shut off.

Stir the buttermilk and eggs together in a small bowl.

Stir in the melted butter.

Next, stir the wet ingredients into the cornmeal mixture and let the batter stand for 30 minutes.

Transfer the batter to the prepared pan and place into the preheated oven.

Bake for 40 minutes.

* Note: If cooking in a muffin tin, reduce the time to about 25-30 minutes.

Cornbread is ready when a toothpick inserted in the center comes out clean.

Remove and place onto a cooling rack.

Allow the cornbread to cool before slicing.

Hasselback Garlic Cheesy Bread

Believe it or not, this is super simple to make! I think its safe to say we all have the ingredients for bread in our pantries. Butter-most likely and cheese-uh, yeah! I seem to have these ingredients on hand all.the.time. 

So, that’s all the info you need to know, m’kay? Let’s make some bread, yo.

Get the recipe

BREAD IN A CROCK POT

BREAD IN A CROCK POT

1 batch bread dough (enough to make 1 one-pound loaf), any variety, prepared to the point of shaping and baking

Directions

1. Shape your loaf of bread: Shape your loaf into a round or a loaf depending on the size of your slow cooker and/or what kind of loaf you'd like to make. Set the shaped dough on a square of parchment paper. (If you're baking the bread in a pan, there's no need to use parchment.)
2. Lift it into the slow cooker: Lift the loaf by the parchment and set it in the middle of the slow cooker. Try to arrange flatten the parchment as much as possible against the sides of the slow cooker to prevent it from getting caught in the bread as it rises. Cover the slow cooker with its lid. → Pre-Baking Rise?You do not need to let your bread rise before baking. However, if your bread dough has been in the refrigerator, letting it warm a bit on the counter can reduce the overall cooking time.
3. Set the slow cooker to HIGH: Turn on your slow cooker to the highest heat setting (or quickest time setting).
4. Bake for 1 to 2 1/2 hours: Baking time will vary depending on your slow cooker. If this is your first time baking bread in your slow cooker, begin checking the loaf after 1 hour, then every 30 minutes, and then more frequently as it nears finishing. Record this baking time for future reference.
5. Bread is done with an internal temperature of 190°F to 200°F: Checking the internal temperature of the loaf is the best way to tell when it is done baking; a finished loaf will have an internal temperature of 190°F to 200°F. The top will also feel soft but no longer spongy, and the bottom will be hard and slightly golden.
6. Brown the loaf under the broiler: If a darker-colored, crustier loaf is desired, set the loaf on a rack positioned in the middle of the oven and turn on the broiler for 3 to 5 minutes. Check frequently to avoid burning the loaf.
7. Cool and slice: Let the loaf cool completely on a wire rack before slicing.