Tag Archives: Bread

Irish soda bread

Soda bread
Ingredient list

4 c. all-purpose flour
3 T. subar
1 T. baking powder
1 tsp. salt
6 T. margarine or butter
1 1/2 c. golden raisins
2 large eggs
1 1/2 c. buttermilk
Instructions

Preheat oven to 350º. Grease 2-quart, round casserole dish. In large bowl, mix first 5 ingredients. With pastry blender or two knives used scissor-fashion, cut into margarine or butter until mixture resembles coarse crumbs; stir in raisins. In cup, beat eggs slightly; remove one T. beaten egg and reserve. Stir in buttermilk and remaining beaten eggs into flour mixture just until flour is moistened (dough will be sticky). Turn dough onto well-floured surface. With well-floured hands, knead 8-10 strokes to mix thoroughly. Shape dough into ball; place in casserole. In center of ball, cut a 4-inch cross about 1/4 inch deep. Brush dough with reserved egg. Bake bread 1 hr. 20 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole dish and finish cooling on wire rack. Makes 16 servings.

Hot cross buns

Nothing says Easter like hot cross buns, especially when they’re home made. This recipe comes from Jennifer L.’s book, in North Branch , MN, although I’ve made a few tiny tweaks.

Hot cross buns

Ingredients

4-4 1/2 c. all purpose flour
1 pkg active dry yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
2 eggs plus 1 yolk
3/4 c. milk
1/2 c. butter
1/3 c. granulated sugar

3/4 cup currents
(1/4 cup candied orange zest and 1/4 cup candied ginger, cut into small cubes)
1 egg white
1/2 cup icing sugar
1 tsp milk (or more if needed)

Preparation instructions

1. In a large mixing bowl combine 2 c. flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 tsp salt until warm (120°-130°) and butter almost melts.
Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 20 sec. scraping bowl. Beat on high 3 minutes. Stir in currants and orange peel and ginger (if desired), and as much remaining flour as you can.
2. Turn onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1 1/2 hrs).
3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portiions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise till nearly double. (45-60 minutes)
4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tbsp water. Brush mixture of egg white and water over rolls. Bake in a 375° oven for 12-15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is of drizzling consistecy. Drizzle icing into slashes atop each bun. Serve warm.

Submitted by: Jennifer L

Grandma’s oatmeal bread

from Jennifer L.’s book, North Branch , MN

Ingredients

2 pkgs or cakes Fleischmann’s Yeast, active dry or compressed
1/2 c. warm water (105°-115° F.)
1 1/4 c. boiling water
1 c. rolled oats
1/2 c. molasses

Preparation instructions

Dissolve the yeast i warm water. Combine boiling water and rolled oats. Add molasses, shortening and salt to the oat mixture. Cool to lukewarm. Add 1/3 of the flour. Beat. Add the eggs and yeast. Beat again. Add enough of the remaining flour to make a soft dough. Let the dough rest for about 10 minutes. Knead on a floured board approx. 20 minutes. Let it rise until double in bulk. Shape into two loaves. Place inn lightly greased loaf pans sprinkled with rolled oats. With a pastry brush, brush o a mixture of egg white, water and rolled oats on each loaf. Let the loaves rise until double in bulk, about 45 minutes. Bake in 375° oven for 35-40 minutes. If the tops of the loaves are getting too brown after the first 10 minutes of baking, cover the tops with aluminum foil.

Submitted by: Jennifer L

Swedish limpa

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour

Preparation instructions

In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.

Submitted by: Jennifer L

St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G