Bread Recipes

Quick and Easy White Bread
1 1/4 C. very warm (but not boiling) water
2 tsp. Crisco
2 tsp. salt
1 pkg. (or a scant Tbsp.) yeast
2 Tbsp. sugar
3 C flour
In a large bowl, dissolve yeast in warm water.  Let stand 5 minutes.  Add sugar, Crisco and salt.  Add 2 C. flour.  Mix together until well combined.  Add final cup of flour and knead by hand for 1 minute. (More if you are feeling a little stressed.)  When you can knead the bread without it sticking to your hands and it forms a smooth but elastic ball you've added enough flour.  Form a smooth round with the dough.
Pour about a Tbsp of oil in a large bowl.   Place your dough (top side down) in the bowl to oil the top and sides.  Turn dough (top side up)  Cover loosely with suran or wax paper.  Place in a warm, draft free area to rise.  Let rise until double the original size. (This usually takes about an hour.)
Punch dough down.  Knead about 5 minutes.  Form a loaf shape and place in a greased 8X5 loaf pan.  Let rise again until double in size. (About 45 mins.)  Preheat oven to 350.  When bread has risen place in oven and bake for  25-30 minutes or until a "hollow" sound when you rap on it (the top)with your knuckle.  Bread should be a nice med golden color.  Remove from pan to cooling rack and butter the top crust.  Let cool for about 10 minutes before cutting. (If you can!)

This recipe is extremely versatile.  You can use it for so many things!  Cinnamon Rolls, Cinnamon Raisin Bread, Pizza Dough, Rosemary Herb Bread (Like Macaroni Grill makes) Hot Pockets. See the notes below for how to do this.

Cinnamon Rolls:  After first rise  Roll dough into a rectangle about 1/2" thick.  Spread real butter over dough evenly (to edges)  Sprinkle brown sugar and cinnamon over butter.  (You can add raisins if you like.)  Roll dough (like a jelly roll) tightly.  Now here's a trick I learned to keep from squishing the rolls when you cut them.  Slip a strand of unflavored dental floss under the roll.  Draw up the sides and criss-cross pulling the floss through the dough.  This will make a nice clean cut.  You can then carefully transfer your roll to a greased cookie sheet.

Cinnamon Raisin Bread:  Soak 1 C raisins in warm water while you make the dough. Drain off water and  add to the bread dough kneading them into the dough until evenly distributed. Let dough rise until doubled in size.  After first rise roll out dough into a 1/2" rectangle.  Butter the dough.  Sprinkle Cinnamon, Sugar on to butter.  Roll dough into a log.  Place in a greased loaf pan and bake as usual.

Pizza Dough:  Divide dough into two equal rounds.  Roll out for pizza crust.  Top with favorite toppings.   The rounds may be frozen if desired after the first rise.  Wrap tightly and freeze.  When ready to use remove from freezer about 2 hours before desired time to use.  When completely thawed sprinkle with flour and roll out for pizza.
Rosemary Herb Bread:  Make bread as directed however, add 4-6 Tbsp. freshly chopped Rosemary.  (be sure to finely chop!) You can add fresh minced garlic (about 2 cloves) sliced black olives (1/2-3/4 C) sun dried tomatoes ( 1/2 C soaked for 10 minutes in boiling water and then chopped)  When done baking brush with a good olive oil and sprinkle with sea salt.
 Hot Pockets: While dough is rising the first time gather whatever ingredients you wish to fill the pockets with.  (Chopped ham, chicken, hotdogs, pepperoni, cheese, broccoli, (be sure your broccoli is cooked) etc.  Once dough has risen once. divide evenly into 12 portions.  Roll out each portion to a 1/2" thickness.  Place desired ingredients in center of dough.  Pull dough over the ingredients and pinch ends together. Place on a greased cookie sheet and let rise 30 minutes.  Bake at 350 for 20 minutes.  Cool well before eating.  Contents will be very hot!

                                                             Orange Cranberry Bread
This is a very pretty bread to serve at a tea or for the upcoming holidays. It tastes as good as it looks.
3 medium oranges
1 beaten egg
2 Tablespoons oil
2 cups flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup coarsely chopped fresh or frozen cranberries (I use frozen)
1/2 cup chopped walnuts
1 cup sifted powdered sugar
Preheat oven to 350 degrees. Finely shred peel of 1 orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup of the juice; reserve remaining juice. In a mixing bowl, combine the 3/4 cup orange juice, 1 teaspoon of the orange peel, egg and oil. In another bowl stir together flour, sugar, baking powder, salt and soda. Add orange juice mixture to dry ingredients; stir just until moistened. Fold in chopped cranberries and walnuts.
Turn batter into one greased 8X4X2 inch loaf pan or 3 mini loaf pans (6X3X2inch). Bake for 50 to 60 minutes for large loaf or 30 to 40 minutes for small loaves. Cool bread for 10 minutes in pan; remove from pan to cool completely on wire rack.
For glaze, blend 1 Tablespoon of the reserved orange juice with powdered sugar. Add more juice to make a drizzling consistency. Drizzle glaze atop cooled loaves; garnish with shredded orange peel. Yields 1 large or 3 small loaves.

                                                          Pumpkin Coconut Loaves

5 eggs
2 C. canned pumpkin
2 C. sugar
1-1/4 C. veg. or canola oil
3 C. flour
2 pkg. (3.4 oz each) instant coconut pudding mix
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground nutmeg
3/4 C chopped pecans (optional)
In a large mixing bowl, beat the eggs and pumpkin until smooth.  Add sugar and oil; mix well  Combine the flour, pudding mix, cinnamon, baking soda and nutmeg: add to the pumpkin mixture. Stir in nuts.
Transfer to three greased and floured 8X4X2 in. loaf pans.  Bake at 350 for 60-65 mins. or until a toothpick inserted in the center comes out clean.  Cool 10 minutes before transferring to a wire rack to cool completely.

These loaves can be wrapped well in Suran and frozen for up to 6 months.  They usually don't last that long tho! :)

Easy Cinnamon Rolls
  • 5 to 6 cups all-purpose flour
  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2-1/2 cups warm water (120° to 130°)
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons milk


  • In a bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
  • Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.

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