A few delicious and easy bread recipes
Just Plain Bread recipes
12 servings
3 cups self-rising flour
3 tablespoons sugar
1 12-ounce can beerPreheat oven to 350 degrees. Mix all
ingredients in bowl. Pour into greased 5-by9-inch loaf pan.
Bake for 30 minutes. Serve bread warm.
Vegetable-Cheese Bread recipes
8 servings of cheese bread
1 cup shredded mozzarella cheese
1/2 cup grated carrot
1/2 teaspoon dried Italian herb seasoning
2 green onions, sliced
1/4 cup mayonnaise
8 3/4-inch slices French Bread
Preheat oven to 350 degrees. Combine
first 5 ingredients in bowl; mix well. Place bread on baking
pan. Brown lightly on 1 side. Turn bread; spread with cheese
mixture. Bake for 15 minutes or until cheese is melted.
Italian French Bread recipes
10 to 15 servings of French bread
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 medium onion, finely chopped.
1 teaspoon Worcestershire sauce
1 loaf French breadCombine first 4 ingredients in bowl; mix
well. Cut French bread into halves lengthwise. Spread
mixture on bread. Place on rack in broiler pan. Cook under hot
broiler until light brown.
Zesty Breadsticks
10 to 15
servings
1 8-count can crescent rolls
2 eggs
2 tablespoons melted butter
1 teaspoon all-purpose flour
1/4 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
2 3-ozcans French-fried onions,
crushed.Preheat oven to 350 degrees. Combine
first 5 ingredients in bowl; mix well. Place bread on baking
pan. Brown lightly on 1 side. Turn bread; spread with cheese
mixture. Bake for 15 minutes or until cheese is melted
Raisin bread
20 Servings
3 1/3 c Whole wheat flour
1 1/2 tb Dry milk powder
1 1/2 ts Salt
1 1/2 tb Butter (or canola oil)
1 1/2 tb Molasses
1 1/3 c Water
1 1/2 ts Dry yeast
1/3 c Raisins Directions: Put ingredients into kettle in the order recommended by your Breadmaking Machine. For Panasonic, drop raisins in after first kneading while dough is resting. May be baked Timed or Rapid Bake.
Banana bread
6 Servings
1 3/4 c -all-purpose flour; sifted
2 ts -baking powder
1/4 ts -baking soda
1/2 ts -salt
1/3 c -shortening
2/3 c -granulated sugar
2 Eggs; well beaten
2 tb -dark corn syrup
1 1/2 c Ripe bananas; well mashed,
-(2 or 3 bananas)
1/2 c Walnut meats; (optional)
Banana Bread 2 to 3 hours
Banana Bread leftovers keep well in the refrigerator and can be sliced and toasted before serving again. Banana Bread also freezes well. Use overripe bananas for this - often they're on sale for very little.
To Cook. Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy. Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate. Place the mold on a rack or a trivet in the cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.
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