Strawberry Bread
"This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!"
Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Procedures:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside
while preparing batter.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and
eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients
are just moistened. Stir in pecans. Divide batter into pans.
Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes
(test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans,
and allow to cool before slicing.
NAAN BREAD
Ingredients:
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nigella seeds (kalonji) (optional)
Procedures:
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10
minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking
powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour,
using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the
sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to
coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until
doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the
lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also
preheat the broiler.
BURGER OR HOT DOG BUNS
Ingredients:
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Procedures::
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour
mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after
each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and
knead until smooth and elastic, about 8 minutes.
Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet.
Flatten slightly. Cover, and let rise for 30 to 35 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll
up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above.
These buns are pretty big. I usually make 16 instead of 12.
BANANA BANANA BREAD
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Procedures::
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter
and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into
flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf
comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
DOWNEAST MAINE PUMPKIN BREAD
Ingredients::
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
Procedures:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
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. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in
center comes out clean.
QUICK YEAST ROLLS
Ingredients
: 2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour
Procedures:
In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix
in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled
in size.
Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again
until doubled in size.
Preheat oven to 425 degrees F (220 degrees C).
Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin
comes out clean.
