Monte Carlo Bread

Author: 
Beth Chase Cunningham
Parent ID: 
Fare Thee Well II

1 pkg. dry granulated yeast
1/4 c. lukewarm water
2/3 c. milk, scalded
1/2 tsp. salt
1/3 c. sugar
1/3 c. margarine or butter
3 c. flour
2 eggs, slightly beaten
1 c. mixed fruit (whatever you have: candied pineapple, cherries, citron, white raisins, currants, etc.)

Soften yeast in lukewarm water. Add milk to salt, sugar and butter; stir until butter is melted. When lukewarm, add yeast. Add half the flour and beat well with wooden spoon. Let rise until very light. Add eggs, fruit and remaining flour. Knead lightly, let rise until light. Punch down, make into loaf and put in greased 9x5x3 inch loaf pan. Let rise and when light, bake in 400 degree oven for 10 minutes. Reduce to 375 degrees and bake 35-40 minutes longer. Done when bottom sounds hollow when tapped. Cool on rack on side. Makes 1 large loaf (I usually triple recipe).

Monte Carlo Bread

Refrigerator White Bread

Author: 
Betty Osgood Woodburne
Parent ID: 
Fare Thee Well II

6-7 c. white flour
2 pkgs. dry yeast
2 T. sugar
1/4 c. shortening
1 T. salt
2 1/4 c. very warm water

Blend 2 cups flour, sugar, salt, and yeast in a large bowl. Add shortening and water. Beat 2 minutes at medium speed. Add 1 cup flour and beat 1 minute at high speed. Stir in additional flour until dough can be handled. Knead 8-10 minutes. Cover and let rest 20 minutes. Punch down and shape into two loaves. Place in greased pans. Brush tops of loaves with salad oil. Cover with plastic, leaving room for loaves to rise. Refrigerate for 2-24 hours. Remove from refrigerator. Preheat oven to 400 degrees. With a toothpick prick any bubbles that have formed in the dough. When oven is heated, bake about 35 minutes, until loaf sounds hollow when tapped on the bottom. Makes two loaves.

Refrigerator White Bread
Refrigerator White Bread

Monkey Bread

Author: 
Agnes Pearson Reading
Parent ID: 
Fare Thee Well II

1 c. milk, scalded
1 pkg. dry yeast
1 c. potatoes, cooked and mashed
1/2 c. lukewarm water
2 eggs, well beaten
2/3 c. shortening
5-6 c. flour
1 tsp. salt
3/4 lb. melted butter
2/3 c. sugar

Combine first five ingredients in large bowl; let stand until lukewarm. Dissolve yeast in water; add to cooled potato mixture. Stir in eggs. Add 1 1/2 c. flour; beat well. Continue to add flour until dough is stiff. Turn onto floured board and knead until smooth and elastic. place in greased bowl, cover, and let rise two hours. Put into refrigerator to chill thoroughly. About 1 1/2 hours before serving time, roll out dough about 1/2 inch thick. Cut into 1 1/2 inch diamonds. Pull diamonds at opposite ends to elongate; dip into melted butter; arrange in layers in greased bread pans (ring molds are pretty and festive); then add second or third layers, staggering diamonds, until all is used. Fill pans no more than half full. Let rise until double, approximately I to 1 1/2 hours. Bake at 400 degrees for 20-25 minutes. Makes three generous loaves. Very rich, and wonderful for eliminating buttering at the table.

Monkey Bread

Onion Dill Bread

Author: 
Elspeth Cahill Swope
Parent ID: 
Fare Thee Well II

3 c. all purpose flour
2 tsp. dried dill seed (if you use dill-weed, make it 4 tsp.)
1 pkg. dry yeast
1 1/4 c. milk
2 tsp. instant minced onion
2 T. sugar
1 egg
2 T. butter
1 tsp. salt

Put 1 1/2 cups flour and the yeast in large mixer bowl. Heat together milk, sugar, butter, dill seed and minced onion in small pan, until the butter melts. (Don't scald of simmer!) Add the warmed-up liquid to dry ingredients. Break in egg. Blend. Then beat 3 minutes on high, scraping bowl. Remove beaters when mixer is off. Blend in remaining 1 1/2 cups flour with spatula or spoon. Round dough over in bowl cover with clean cloth and let rise 'till double in bulk. Place in bread pan,(9x5x3 inches) which has been greased. Again, cover and let double in size. Preheat oven to 350 degrees. Bake for 25 minutes, test for doneness. Cool. Wrap in foil and refrigerate. This is so easy, it is foolproof. Can make into 6 onion rolls, if you'd rather. Super-tasting for reubens!

Another recipe from the herb lady, Mary Gerathy...

Onion Dill Bread

Oatmeal Bread - II

Author: 
Jane Lockwood Barney
Parent ID: 
Fare Thee Well II

3 c. oatmeal, quick or regular
2 pkgs. dry yeast
5 1/2 c. boiling water
1/2 c. lukewarm water
1 c. dark brown sugar
Pinch of sugar
6 tsp. salt
16 1/2 c. flour, approximately
3/4 c. vegetable oil
2 T. molasses, optional

Place oatmeal, brown sugar, salt, oil, and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve yeast and sugar in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with a cloth and let rise until double in size. Bake in 325-350 degree oven for about 40 minutes. Turn out on cake rack and let cool. Makes 4 two-pound loaves and small round loaf or few rolls.

Oatmeal Bread - II

Oatmeal Bread - I

Author: 
Jane Lockwood Barney
Parent ID: 
Fare Thee Well II

2 c. oatmeal, quick or regular
2. pkgs, dry yeast
3 1/2 c. boiling water
1/2 c. lukewarm water
2/3 c. brown sugar
Pinch sugar
4 tsp. salt
11 c. flour
1/2 c. oil
1 T. molasses, optional

Place oatmeal, brown sugar, salt, oil and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve sugar and yeast in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with cloth and let rise until double in size. Bake in 325-352° oven for about 40 minutes. Turn out on cake rack and let cool. Makes 3 loaves, under 2 pounds each.

Oatmeal Bread - I

English Herb Bread

Author: 
Beth Chase Cunningham
Parent ID: 
Fare Thee Well II

1 pkg. (1 T.) granulated yeast
2 eggs, well beaten
1 tsp. nutmeg
2 c. milk
2 tsp. crumbled sage
1/4 c. sugar
4 tsp. caraway seeds
1 T. salt
1 tsp. celery seed
1/4 c. butter or margarine
6 c. (approximately) flour

Scald milk. Add butter, sugar and salt. Stir until butter is melted. Let cool until lukewarm. Add yeast. Stir in eggs and spices. With wooden spoon, mix in 3 cups flour and beat until smooth. Blend in rest of flour gradually, kneading it by hand until smooth and elastic. Place in greased bowl, turning dough over once to grease surface. Cover with damp cloth. Keep dough at 80 degrees to 85 degrees until double in bulk (about 2 hours). Punch down, divide into two equal parts. Let rest a few minutes. Make into two loaves. Place in 9x5x3 inch loaf pans.

Let rise in warm place until double. Bake 10 minutes at 425 degrees, then about 30 minutes at 375 degrees. To test doneness, turn loaf out of pan and thump bottom with knuckles; loaf will sound hollow when done. Cool thoroughly on rack (turn loaf on side) before wrapping. Can also be baked in miniature loaf pans (made of heavy aluminum foil and available at hardware stores). These are nice for a cocktail party. Excellent with cheese, turkey or roast beef.

This recipe was given to me by a wonderful lady, Bea Watson.

English Herb Bread

No-Wait Healthy Bread

Author: 
Betty Osgood Woodburne
Parent ID: 
Fare Thee Well II

1 1/2 c. oatmeal, not instant
1 T. salt
2-3 pkgs. dry yeast
1/4 c. salad oil
1-4 c. warm water
1/4 c. wheat germ
2 T. honey
1 c. soy grits
1/8 c. honey
6 c. whole wheat flour
1/8 c. molasses
3 c. white flour, approximately

Warm oatmeal in 275 degree oven. Put water and 2 tablespoons honey in large bowl, add yeast, and let stand 10 minutes in a warm place, until foamy. Add rest of honey, molasses, salt, oil and oatmeal. Let stand a few minutes. Add wheat germ, soy grits, and whole wheat flour. Add enough white flour so you can handle dough. Knead 8-10 minutes. Shape into two loaves. Place in greased loaf pans. Bake 15 minutes at 275 degrees. Increase heat to 350 degrees and bake 30-40 minutes longer until loaf sounds hollow when tapped on bottom.

No-Wait Healthy Bread

Easy Cheese Bread

Author: 
Betty Osgood Woodburne
Parent ID: 
Fare Thee Well II

1/2 c. warm water
2 tsp. salt
1 T. sugar
1/4 c. oil
1 pkg. dry yeast
1 T. honey
1 c. powdered milk
2 c. shredded cheese
1 1/2 c. hot water
6-7 c. white flour

Mix well in a small bowl warm water, sugar, and yeast. Mix well in a large bowl powdered milk, hot water, salt, oil, and honey. Stir in yeast mixture and cheese. Add 2 cups flour and beat well with electric beater. Add up to 5 cups flour to make dough. Knead 8-10 minutes. Let rise, covered, until doubled in bulk, about one hour. Make into two loaves. Let rise 30 minutes. Bake at 375 degrees for 30 minutes.

Gossip is the art of saying nothing in a way that leaves nothing unsaid.

Easy Cheese Bread

Cheddar Cheese Bread

Author: 
Elspeth Cahill Swope
Parent ID: 
Fare Thee Well II

1 pkg. dry yeast
2 tsp. salt
1 3/4 c. milk
2 T. butter
1 c. warm water, 105-115 degrees
5 c. sharp Cheddar cheese, shredded
1/4 c. sugar
5 1/2 c. flour

Sprinkle yeast over warm water in small bowl and stir to dissolve. set aside. Heat milk to scalding. Stir in sugar, salt, butter, and 3 1/2 cups cheese. Stir until butter and cheese are melted; set aside to cool until lukewarm. In mixing bowl, combine 2 1/2 cups flour, the cheese mixture, yeast, and the other 1 1/2 cups cheese. With electric mixer beat for 2 minutes until smooth. Add additional flour, 1 cup at a time, stirring with wooden spoon, then kneading until dough is rough-formed and leaves sides of bowl. If it is wet or slack, use additional 1/2 cup flour. Knead 10 minutes. Place in greased bowl, turn to coat, cover tightly. Place in warm place to rise until doubled, approximately 1 1/2 hours. Punch down, divide in half, let rest 10 minutes. Shape into loaves, cover, let rise until doubles. Bake at 375 degrees for 40 minutes. Check after 15 minutes of baking and cover with foil or brown paper if it is getting too brown. Let cool on wire rack. This is fabulous toasted but be careful it does not burn.

Cheddar Cheese Bread
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