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Butterflake Herb Bread

Soften. . . 2 pkgs (2 Tablespoons) yeast in 1/4 cup warm water

Combine. . . in mixing bowl

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 1 cup hot scalded milk. Cooled

Blend in. . . 2 unbeaten eggs and the softened yeast

Gradually add. . . 4 1/2 to 5 cups flour to form a stiff dough.

Knead. . . on floured surface until smooth and satiny 2-3 minutes (or in knead in Kitchen Aid mixer). Place in greased bowl. Cover.

Let rise. . . in warm place until light and doubled in size. About 1 1/2 hours. Prepare herb butter.

Roll out. . . half of dough on lightly floured surface. Cut into 5 inch rounds with coffee can cover. (I never have anything that big. I have used the tomato soup cans I save for English Muffin Bread. If you need just do a biscuit cutter (That’s how I usually do it). If you do that place in glass baking sheet instead and do multiple rows. You will need a couple pans.) Spread each round with Herb Butter; fold in half. Continue making and folding rounds. Place in front of preceding round. This will make a rectangular loaf. Place in bread pan or another high sided pan. Leave a little space at the end of each row to allow for rising when rising and cooking or they will spread and make a wiggly row which is fine too.

Let rise. . . in warm place until light, 30-45 minutes.

Bake. . . at 350 for 20 to 25 minutes. Best served warm.

Herb Butter

Combine 1/2 cup butter, 1/2 teaspoon caraway seed, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper, and 1 clove garlic, minced. Mix thoroughly.

I never add the caraway seeds because dad doesn’t like them

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Egg Bread

Combine in large bowl:

  • 2 pkgs yeast (2 Tablespoons)
  • 2 Tablespoons sugar
  • 1/2 cup flour
  • 1 cup warm water
  • 1/2 teaspoon salt

Beat until smooth and let stand 10 minutes in a warm place.

Add:

  • 1 cup warm milk
  • 2 Tablespoons sugar
  • 2 eggs
  • 2 teaspoons salt
  • 2 cups flour
  • 3 Tablespoons shortening

Beat 2 minutes with mixer. Gradually stir in about 3 1/2 cups flour to make a very stiff dough. Kneed about 5 minutes, cover, let rise until doubled, about 30 minutes.

Divide into 3 parts. Roll each part into a rope about 14 inches long. Braid. Tuck ends in. Brush with melted margarine (I don’t like to do this part), sprinkle with sesame seeds if desired. Place on greased baking sheet. Let rise about 1/2 hour. Bake for 25 minutes at 350.

This is the bread we use to make for Primary teachers. So you can divide to make smaller loaves and still braid it. You can the place smaller loaves on greased baking sheet or mini loaf pans.

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Sopapillas (Mexican Fried Bread)

  • 1/4 cup lukewarm water
  • 1 egg
  • 1/3 cup melted margarine
  • 1 Tablespoon cornmeal
  • 1 Tablespoon yeast
  • 1 cup warm water
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 5 cups flour (less)
  • cooking oil

Mix 1/4 cup water and yeast. Blend in all the rest of the ingredients, except the oil and only use 2 cups of flour.

Add rest of flour slowly. Knead into a soft dough.

Cover and let rise until doubled.

Punch down and store in a plastic bag in regrigerator.

Roll out to 1/8 inch thick. Cut into 4 inch triangles or rectangles. Heat oil in deep pan to 365 degrees. It is hot enough when the dough sinks then rises immediately. Place dough into oil and spoon hot oil onto top of sopapilla to get it to puff up.

Fry just until puffy and golden brown. Turn quickly to lightly brown on both sides.

Serve with honey butter. Yields about 36.

Honey Butter

Mix marshmallow fluff, butter (softened), and honey together.

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Basic White Bread

  • 2 teaspoons salt
  • 1 package yeast (1 Tablespoon)
  • 5-6 Cups flour
  • 3 Tablespoons sugar
  • 3 Tablespoons butter or margarine
  • 2 Cups warm water

Put warm water in bowl, add yeast and sugar, stir. Add 2 cups flour. Add margarine, salt, and rest of flour 1/2 cup at a time and let work in Kitchen Aid until dough clings to hook and cleans sided of bowl (Or stir and knead by hand). Knead on speed 2 for 7-10 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (Of course you can knead by hand)

Place in greased bowl, turning to grease top. Cover, let rise in warm place, free of draft, until doubled in bulk, about 1/2 hour. (Grandma Morgenegg lets rise twice on advice from Great Grandma Morgenegg).

Punch down. Let rest 15 minutes. Divide in half. Shape each half into a loaf. Place each loaf in greased bread pan. Cover, let rise in warm place until doubled in bulk, abut 30-40 minutes.

Bake at 375 degrees for 30 minutes or until done. Remove from pans and cool on wire racks.

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Pear Bread

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/4 cup buttermilk
  • 1 cup pears, chopped
  • 1 teaspoon vanilla

Cream butter and beat in sugar and eggs.

Combine dry ingredients.

Add to egg mixture alternately with buttermilk.

Stir in pears and vanilla.

Pour into greased loaf pan.

Bake 350 degrees for 1 hour.

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Banana Bread (Great Grandma Kaye Mendenhall)

Cream:

  • 1/2 Cup margarine
  • 1 1/2 Cup sugar

Beat in:

  • 2 eggs

Add:

  • 1 Cup mashed bananas (about 2 large)
  • 1 teaspoon vanilla

Add:

  • 2 Cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Alternately add 1/2 cup milk with above dry ingredients.

Optional – add 1/2 cup chopped nuts and/or chocolate chips.

Grease and flour 2 bread pans. Pour half of batter into each pan.

Bake at 350 degrees for 40 to 50 minutes.

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Baking Powder Biscuits

Sift: (But I never sift)

  • 2 Cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder

Add: 1/2 Cup shortening

With a knife or pastry cutter cut the shortening into the flour. Keep cutting in until shortening is in pieces the size of large peas.

Add: 1 Cup milk (Start with less maybe about 3/4 cup. It sometimes doesn’t take that much. I think it depends on the humidity in the air, but I don’t know.)

Stir just until mixed. Roll out about 1- 1 1/2 inch thick and cut with round cookie cutter. Place close together on pan. Bake 400 degrees for 12-15 minutes.

The secret to good biscuits is handling them as little as possible.

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Potato Rolls Great Grandma Morgenegg (Lillie Ruth Vowles Morgenegg)

  • 1 Cup potato water
  • 1 Cup mashed potatoes
  • 1 Cup milk
  • 2/3 Cup shortening
  • 1 Tablespoon yeast
  • 2 1/2 teaspoons salt
  • 1/4 Cup sugar
  • 2 eggs
  • 6 Cups sifted flour

Boil 1 medium potato in water with 1/2 teaspoon salt, when tender, drain, SAVE WATER.

Mash potato. Measure 1 cup potato water in pan add potato water, mashed potatoes, shortening. Warm till shortening melts. Add milk.

Pour warm liquids over salt and sugar in mixing bowl. When lukewarm add yeast, mix well. Add beaten eggs. Then gradually add flour. Mix and knead smooth, soft dough.

Put in greased bowl, grease top. Let rise till double in bulk. Roll out on floured board about 1/2 inch thick, cut with 3″ round cutter. Brush with melted margarine, fold in half, butter tops. Place close in greased pan. Let rise until doubled.

Bake at 400 degrees for 12-20 minutes. I usually cook at 350 instead so they don’t get so brown on the bottom and are still done in the middle

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Brioche (Great Grandma Morgenegg’s Sweet Dough)

  • 3/4 Cup milk
  • 1/4 Cup warm water
  • 2 Tablespoons yeast
  • 1/2 Cup sugar
  • 1 Tablespoon vanilla
  • 4-4 1/2 Cups flour
  • 2/3 Cup margarine
  • 4 eggs
  • 1 teaspoon salt

Melt margarine in 1/4 cup milk then add remaining milk to cool. When cool dissolve yeast in 1/4 cup warm water adding 1 teaspoon sugar. Let rise to top of cup. Milk may have to be reheated just slightly if too cool.

Put sugar and salt into mixing bowl, add warm milk and margarine, then the dissolved yeast. Mix a little, add vanilla and part of flour. Mix in mixer until smooth, then add beaten eggs, mix and add more flour. Continue adding flour. Dough will be very sticky. If you think it is too sticky add just 2 Tablespoons more flour.

Place in greased bowl, brush top of dough with salad oil. Cover with grease lid, let rise about double, punch down with spoon, refrigerate overnight about 12 hours. It may have to be punched down again.

Make into desired cinnamon rolls, buns, donuts or coffee cake.

Bake 12 minutes at 375 degrees.

For cinnamon rolls roll out 1/2 of dough into a rectangle about 1/4 inch thick. Top with melted butter, cinnamon and sugar mixture, nuts. You could also do butter, brown sugar and cinnamon, or raspberry sauce. Roll from the long end. Cut into rolls with unflavored waxed dental floss. Place on greased baking sheets. Let rise until doubled. Bake in 375 degree about about 12 minutes.

For donuts roll out dough about 1/4 inch thick. Cut into doughnut shape. Place on greased baking sheet and let rise till double. Fry in oil. Drain on brown paper bag or paper towels. Frost with melted chocolate, glaze, or frosting when cooled.

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Corn Bread

  • 1 cup yellow corn meal
  • 1 cup flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cups milk
  • 4 Tablespoons vegetable oil

Mix cornmeal, flour, baking powder, sugar, and salt. Add beaten egg, milk, and oil. Mix.

Pour into greased 8X8 inch baking dish. Batter is thin. Bake at 425 degrees about 25 minutes.

Serve for breakfast with syrup.