Breads

Jesus said to them, "I am the bread of life; he who
comes to Me will not hunger, and he who 
believes in Me will never thirst."
John 6:35

Oat Dinner Rolls
Patricia R.
Borrowed from the 1999 February/March issue of "Taste of Home"

                      2 1/3 cups water, divided         1 cup quick cooking oats
              2/3 cup packed brown sugar       3 tbsp. butter or margarine
              1 1/2 tsp. salt                     2 pkg. (1/4 oz. each) active dry
              5 to 5 3/4 cups all purpose flour    yeast

In a saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat.
Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt
and remaining water. Transfer to a mixing bowl; let stand until mixture
reaches 110 - 115 degrees. Stir in yeast. Add 3 cups of flour;
beat well. Add enough remaining flour to form a soft dough. Turn
onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl; turn once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down;
shape into 24 rolls. Place on greased baking sheets. Cover and let rise
until doubled, about 30 minutes. Bake at 350 degrees for
20 - 25 minutes or until golden brown. Remove from pans and cool
on rack. Makes 2 dozen.

Easy 2 Hour Rolls

                       3 cups all purpose flour       1 cup warm water
                       3 Tbsp. sugar                 1 pkg. yeast
                       1 tsp. shortening              1 egg
                       1 tsp. salt

Mix flour, salt, and sugar; blend in shortening and egg. Dissolve yeast
in warm water; work into flour mixture. Cover and let rise in warm place,
without a draft, for about an hour, until doubled in size. Knead
down with hands and pinch off small balls about 1 1/2 inches round.
Put in greased pan. Let rise about 1/2 hour. Bake at 375 degrees for about
25 minutes.

Banana Bread

                        1 cup sugar                1/4 tsp. baking powder
                        1/3 cup margarine         1/2 tsp. salt (optional)
                        2 eggs                      1/2 tsp. nutmeg
                        3 or 4 bananas, mashed   1 tsp. cinnamon
                        1/3 cup water              1/4 tsp. cloves
                        1 2/3 cup flour            1/2 cup pecans, chopped
                        1 tsp. baking flour

Preheat oven to 350 degrees. In 2 1/2 quart bowl, mix sugar and margarine.
Add eggs. Stir in bananas and water; beat 30 seconds. Sift together
dry ingredients and stir in. Finally stir in nuts. Grease bottom of either
an 8 1/2 x 4 1/2 x 2 inch (*) or 9 x 5 x 3 inch (**) loaf pan and pour
in batter. Dust top with a bit more cinnamon. Bake (*) 1 1/4 hours or (**) for
55 - 60 minutes (depending on pan size). Cool 5 minutes and loosen
sides from pan. Remove loaf and cool completely.

"Give us this day, our daily bread."
Matthew 6:11

Carrot Muffins

                       3 cups all purpose flour       1 1/3 cup oil
                       1 tsp. baking powder          2 cups sugar
                       2 tsp. cinnamon                4 eggs
                       2 tsp. nutmeg                  2 cups carrot, grated
                       1 tsp. salt                      1 1/2 cups pecans, chopped
                       1 tsp. baking soda             1 cup raisins

Cream oil, sugar and eggs. Sift together dry ingredients and add to moist
mixture. Grease cupcake tins and fill 3/4 full. Bake at 350 degrees
for 20 minutes. Yields 2 dozen muffins.

Pumpkin Chocolate Muffins

                    1/2 cup almonds, slivered       1/4 tsp. salt
                    1 2/3 cup all purpose flour     2 large eggs
                    1 cup granulated sugar          1 cup plain pumpkin
                    1 Tbsp. pumpkin pie spice       1/2 cup butter, melted
                    1 tsp. baking soda               1 cup (6 oz.) chocolate chips
                    1/4 tsp. baking powder

Heat oven to 350 degrees. Toast almonds in pie pan for 5 minutes, 
till lightly brown; cool and set aside. Grease or line muffin tin. 
Thoroughly mix flour, sugar, spice baking soda, baking powder and salt. 
In separate bowl, beat 2 eggs; add pumpkin and butter. 
Whisk till well blended. Stir in chocolate and nuts. Pour over dry 
ingredients and fold with rubber spatula just till dry ingredients are moist. 
Spoon evenly in muffin cups. Bake 20-25 minutes or until springy to 
touch in center. Cool. Wrap in plastic bag overnight. 
Reheat before serving. Great with a glass of milk for kids
or expresso for big kids!

Easy Homemade Bread

2 cups warm water
1 1/2 tsp. salt
1/2 cup sugar
2 pkgs. yeast
1 egg
1/2 cup Crisco
6 cups flour

Put 2 cups very warm in large bowl. Add 1 1/2 teaspoon salt, 1/2 cup sugar
and 2 packages of yeast. Stir with wooden spoon until completely
dissolved. Add 1 egg (slightly beaten), 1/4 cup melted Crisco and 6 cups
unsifted flour. Stir well until all flour is worked in. Turn out on
floured board and knead 10 strokes. Divide into 2 loaves. Put into greased
bread pans. Turn over so tops are greased. Let rise 2 hours. Bake at
375 degrees for 45 minutes.
 


 

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