Bread Recipes

Recipes — Breads (Regular, Sweet and Holiday)

Best Ever Muffins Grace White’s Irish Soda Bread
Best Italian Bread Heirloom Boston Brown Bread
Buttermilk Bread Holiday Walnut Bread
Buttermilk Cheese Bread Irish Seedy Bread
Butterscotch Pinwheels Maple Sugar Buns
Caramel Pecan Rolls Mince Meat Swirly Buns
Cheese Batter Bread Mrs. Ripley’s Spoon Bread
Cheese Biscuits Oatmeal Batter Bread
Cheese Bisques Olive Nut French bread
Cheese Bread Perfect Croutons
Christmas Swirls Poppyseed Loaf
Crisco Biscuits Potato Cinnamon Bread
Date Bread Sally Lunn
French Bread Whole Wheat Drop Muffins
Golden Cake Bread  

Best Ever Muffins

Ingredients:

1 ½ cups flour

½ teaspoon salt

4 teaspoons baking powder

1 tablespoon sugar

¾ cups milk

2 eggs, well beaten

¼ cup melted shortening

Sift dry ingredients, combine liquids and add all at once. Stir just until dry ingredients are moistened but not smooth. Batter will be lumpy. Fill greased muffin pans two thirds full. Bake at 425° for 25 minutes. Makes 12.

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Best Italian Bread

Ingredients:

1 package dry yeast

1 ¾ cup lukewarm water

4 cups flour

2 teaspoons salt

1 tablespoon sugar

Dissolve yeast in water. Sift flour into large bowl with salt and sugar. Add yeast mixture all at once and mix. Leave in the same bowl to rise until double in bulk. Cover with waxed paper and a towel and set it in a warm place.When doubled, turn into a floured board and pound with fist or rolling pin until smooth and elastic. Let dough rest for a few minutes, then shape into round or long loaves. (This amount will make 2 small loaves or shape into one large one and use remainder for pizza dough.)Place on cookie sheets which have been sprinkled with corn meal and when double in size, bake at 375° for 45 minutes. Butter tops of the loaves when you take from the oven.

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Buttermilk Bread

Ingredients:

1 cup buttermilk

3 tablespoons sugar

1½ teaspoons salt

6 tablespoons shortening

1 cup warm water for active dry yeast; lukewarm for compressed yeast

1 package cake yeast

½ teaspoon baking soda

6 cups sifted flour

Heat buttermilk, stir in sugar, sold and shortening. Cool to lukewarm. Measure water into large mixing bowl. Add yeast and stir until dissolved. Add milk mixture. Sift together baking soda and 3 cups flour; add to yeast mixture and beat until smooth and elastic on lightly floured board. Cover and let rise until double in bulk. Divide dough, shape into 2 loaves; place in greased pans (9 x 5 x 3”). Brush with shortening, cover and let rise until center of loaf is slightly higher than edge of pan. Bake at 400° for 50 minutes.

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Buttermilk Cheese Bread

Ingredients:

1 cup buttermilk

2 tablespoons sugar

½ teaspoons salt

1 tablespoon shortening

1 envelope active dry yeast or 1 cake compressed yeast

1 cup very warm water

½teaspoon baking soda

6 cups sifted flour

1 ½ cups freshly grated cheddar cheese

Scald buttermilk with sugar, salt and shortening. Cool to lukewarm.Sprinkle or crumble yeast into water in large bowl. Stir until yeast dissolves, then stir in cooled buttermilk mixture. Stir soda into two cops of flour. Beat into yeast buttermilk mixture to form smooth, soft dough. Beat in cheese.Gradually add enough of the remaining four cups of flour to make stiff dough. Turn onto lightly floured pastry cloth or board; knead until smooth and elastic, adding only enough flour to keep dough from sticking. Return to bowl.Brush top with soft shortening. Cover. Let rise in warm place away from draft, about 1 hour or until double in bulk. Punch dough down. Divide in half. Knead each a few times. Let stand 10 minutes, then shape into loaves. Place in greased 9 x 5 x 3 inch pans; brush tops with soft shortening. Cover.

Let rise again in warm place, away from draft, about one hour until double in bulk. Bake in moderate (350°) oven one hour, or until bread gives off hollow sound when tapped. Remove loaves from pans. Cool completed on SIDES on wire racks.

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Butterscotch Pinwheels

Baking Powder Biscuit Dough:

Ingredients:

2 cups un-sifted regular flour

3 teaspoons baking powder

½teaspoons salt

1-3 cup butter or margarine

¾ cup milk (about)

In a mixing bowl, thoroughly stir together the flour, baking powder and salt. With a pastry blender, cut in the butter until the particles are fine. With a fork, gradually stir in enough milk to for soft dough. Use as directed in butterscotch pinwheels recipe.

Ingredients:

2 tablespoons butter or margarine

2 tablespoons water

1 package (6 oz) butterscotch flavored morsels (1 cup)

¼cup coarsely chopped walnuts

With a prepared pastry cloth and stockinet covered rolling pin, roll out baking powder biscuit dough to form a 12 inch square. Cut in half to form two rectangles each 12 x 6 inches.Into a small saucepan turn the butter and water; bring just to a boil; remove from heat; add butterscotch morsels and stir until smooth; cool for 5 minutes. Spread mixture over biscuit rectangles to within 1 inch of edges. Sprinkle with walnuts.Roll up each rectangle from long side in jelly-roll fashion. Cut both rolls into 1 inch slices. In well buttered baking pan (8 x 8 x2 inches) place all the slices cut side down.Bake in a very hot (450°) oven for 15 minutes. Invert pan on serving plate; remove pan; with a small spatula scrape out any of the butterscotch mixture remaining in pan and spread it over pinwheels. Serve warm or reheat. Makes 2 dozen.

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Caramel Pecan Rolls

Ingredients:

1 package Fleischmann’s Active Dry Yeast

1 cup warm water

¼ granulated sugar

1 teaspoon salt

2 tablespoons Fleischmann’s Margarine, softened (or butter)

1 egg

3 ¼ to 3 ½; cups Gold Medal Flour

1/3 cup Fleischmann’s Margarine, melted (or butter)

1 tablespoon corn syrup

2/3 cup pecan halves

½ cup granulated sugar

2 teaspoon cinnamon

In mixing bowl, dissolve yeast in warm water. Stir in ¼ cup sugar, salt 2 tablespoons margarine, egg and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle. Place greased side up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong pan, 13 x 9 ½ x 2”. Combine ½ cup sugar and cinnamon. On floured board, roll dough into 15 x 9” oblong. Spread with melted margarine and sprinkle with sugar cinnamon mixture. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1” slices and place in prepared pan. Cover; let rise in warm place until doubled in size, about 1 ½ hours.Heat oven to 375°. Bake 25 to 30 minutes. Makes 15 rolls.

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Cheese Batter Bread

Ingredients:

1 package active dry yeast

¾cup warm water

1 tablespoon sugar

1 teaspoon salt

½teaspoon paprika

3 ½ cups sifted all purpose flour

1 cup grated sharp cheddar cheese

Evaporated Milk

Soft Shortening

Dissolve yeast in water, in mixing bowl. Stir in evaporated milk, sugar, salt, paprika and about half the sifted flour. Beat 2 minutes with electric mixer at medium speed or 300 vigorous strokes by hand. Stir in grated cheese and remaining flour. Scrape batter from sides of bowl; cover. Let rise in warm place until double in size about 30 minutes. Stir hard ½ minute. Spread batter evenly in greased loaf pan 9 x 5 x 3”. Let rise in warm place until center of batter reaches top of pan, about 30 minutes. Bake in preheated moderate oven (375°) for 50 minutes. Remove from pan; brush top with soft shortening;
cool on rack.

 

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Cheese Biscuits

Ingredients:

1 cup flour

2 teaspoons baking powder

1 tablespoon butter or oleo

½cup milk

¼teaspoon salt

½ cup grated cheese

Sift flour, measure and sift with baking powder and salt. Work in butter or oleo and cheese with two spatulas or finger tips, add milk. Mix lightly and quickly. Drop by teaspoons on well oiled baking sheet. Bake in hot over at 450° for 12 minutes. Serves 8.

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Cheese Bisques

Ingredients:

1 clove garlic, minced

4 tbls. finely chopped parsley

½cup butter, melted

2 packages refrigerated biscuits

¼cup shredded parmesan or swiss cheese

Mix garlic, parsley and melted butter, dip each biscuit in mixture. Arrange biscuits in two lines of 10 each, letting one overlap slightly with the next. Dribble remaining butter evenly over top; sprinkle evenly with cheese. Bake in 425° oven for 15 to 20 minutes. Serve like little “loaves” letting each person break off what he/she wants- and make allowance for plenty! Can be tripled or quadrupled in quantity, keep the loaves to 10 biscuits each.

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Cheese Bread

Ingredients:

½cup milk

1 tablespoon sugar

1 teaspoon salt

¾cup warm water

1 envelope active dry yeast

2 ½ cups sifted flour

1 cup grated (medium fine) sharp cheddar cheese

Scald milk; stir in sugar and salt until dissolved; cool to lukewarm milk mixture. Add 1 ½  cups of the flour; beat until smooth. Stir in cheese and the remaining flour; dough should be easy to handle; if not, ¼ cup or so more of flour. Turn out on lightly floured board or prepared pastry cloth. Knead 5 to 8 minutes. Place in greased bowl; turn over to grease top. Cover with towel; let rise in warm (80°) place until double. Punch down. Shape into loaf. Place in a greased loaf pan (8 x 4 ½ x 2 ½ inches). Let rise until double. Bake in a moderate (375°) oven for 35 minutes or until loaf feels hallow when removed from pan and tapped. If bread begins to get very brown after first 15 minutes cover with brown paper. Cool on wire rack. Wonderful served fresh and worm or toasted after storage.

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Christmas Swirls

Ingredients:

1 package cake, compressed or dry yeast

¼ cup lukewarm water

¾cup scalded milk

¼cup shortening

¼cup sugar

1 teaspoon salt

1 teaspoon vanilla

2 ¼ – 2 ½ cups rolled oats (quick or old fashioned, uncooked)

1 egg

Lemon Glaze:

1 tablespoon lemon juice

½ cup confectioners’ sugar

Currant Jelly Glaze

For dough, soften yeast in lukewarm water. Pour scalded milk over shortening, sugar and salt; stir occasionally until shortening melts. Cool to lukewarm, stir in vanilla, 1 cup flour, oats, egg and softened yeast. Beat until egg is well blended. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or canvas; knead until satiny. About 10 minutes. Round dough into ball; place in greaded bowl, brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; turn out onto lightly floured board or canvas. Roll out to form 10 x 20 inch rectangle; spread with ¼ cup softened butter. Fold dough, buttered sides together. Roll again to from rectangle; spread with another ¼ cup softened butter. Fold dough, buttered sides together. Roll again to from 10 x 20 inch rectangle; cut in ¾ inch strips. With hands, shape strips into rope like pieces. With one end of rope as center, coil on greased cookie sheet to form circle. Cover and let rise until almost double in size, about 45 minutes. Bake in hot oven (400°) 10 to 15 minutes. Brush while hot with lemon or currant glaze (below).For lemon glaze, combine juice and confectioners’ sugar. For currant jelly glaze, break jelly up with a fork then brush on rolls.

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Crisco Biscuits

Ingredients:

2 cups sifted regular flour

3 teaspoons double acting baking powder

1 teaspoon salt

1/3 cup Crisco

¾ cup milk

In a bowl mix flour, baking powder and salt. With a pastry blender, two knives or a fork cut in Crisco until mixture looks like coarse meal. Add milk and stir just enough to hold dough together. Place on a lightly floured surface and knead lightly; roll ½ inch thick. Cut with floured biscuit cutter and place on ungreased cookie sheet. Bake at 425° for 12 – 15 minutes, until desired brownness.

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Date Bread

Ingredients:

1 ¾ cups sifted all-purpose flour

2 teaspoons baking powder

1 ¼ teaspoons salt

½ teaspoon baking soda

1 cup finely cut pitted dates

¾ cup firmly packed brown sugar

¾ cup rolled oats (quick or old-fashioned, uncooked)

1 teaspoon grated lemon peel

¼ cups buttermilk

2 eggs, beaten

¼ cup vegetable oil

Mix and sift flour, baking powder, salt and baking soda. Coat dates with 2 tablespoons of flour mixture. Add dates, brown sugar, oats, and lemon peel to remaining flour mixture. Combine buttermilk, eggs and oil. Add all at once to flour mixture. Stir just until dry ingredients are thoroughly moistened. Pour batter into greased loaf pan 8 ½ x 4 ½ x 2 ½ inches. Bake at 375° for 55 to 60 minutes. Let stand 10 minutes before removing from pan; cool. Wrap cooled bread in foil or transparent plastic wrap and store one
day before slicing.

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French Bread

Ingredients:

½ cup soft butter

½ teaspoon garlic salt

¼ teaspoon paprika

¼ teaspoon dried savory or 2 teaspoon chopped parsley

½ teaspoon dried thyme

Few grains of red pepper

13-16oz loaf of french bread

Partly cut the loaf in thick slices. Mix butter, garlic salt, paprika, savory (or parsley) thyme and red pepper. Butter the thick slices. Wrap in aluminum foil. Freeze. Bake in 350° oven for 15 minutes.

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Golden Cake Bread

Ingredients:

1 package active dry yeast

¼ cup warm water

1 cup hot scalded milk

½ cup butter or margarine

½ cup sugar

2 slightly beaten eggs

2 teaspoons vanilla

1 teaspoon salt

4 to 4 ½ cups all purpose flour

Soften yeast in warm water. Combine milk, butter or margarine, and sugar in large mixing bowl. Cool to lukewarm. Stir in eggs (except for 1 tablespoon), vanilla, salt and softened yeast. Gradually add flour to form a stiff batter, beating well after each addition. Cover. Let rise in warm place until light and double in size, about 1 hour. Beat down and let rise again until double in size, about 45 minutes. Turn into well greased 9 x 5 x 3 or 10 x 3 ½ x 2 ½ inch pans. Let rise in warm place until light, about 45 minutes. Brush with reserved egg. Bake in moderate oven (350°) 25 to 30 minutes until golden brown. To store or freeze, wrap in aluminum wrap. Self rising flour can be used if salt is omitted.

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Grace White’s Irish Soda Bread

Ingredients:

3 cups sifted flour

3 tablespoons sugar(for dough)

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup currants

1 and 1/3 cups buttermilk

2 tablespoons sugar (for glaze)

2 tablespoons hot water

Sift flour, 3 tablespoons sugar, baking powder, soda, and salt into medium sized bowl; stir in currants, then buttermilk until blended. (Dough will be sticky.) Turn out onto lightly floured pastry cloth or board; knead about 10 times. Shape into an 8-inch round loaf; place on an ungreased cookie sheet. Cut a cross on top of dough with a sharp knife. Bake in moderate (375°) oven for 45 minutes. Remove from oven.Dissolve 2 tablespoons sugar in hot water in a cup; brush generously over hot loaf. Bake 10 minutes longer, or until richly golden. Serve warm.

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Heirloom Boston Brown Bread

Ingredients:

2 cups graham or whole wheat flour

½ cup all purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups buttermilk

½ cup molasses

1 cup seedless raisins

Combine all ingredients; mix well. Spoon into three well greased #303 (1-lb.) tin cans. Let stand 30 minutes. Bake at 350° for 45 to 50 minutes or until cake tester comes out clean.

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Holiday Walnut Bread

Ingredients:

½ cup sugar

1¼ cups milk

1 ½ cups chopped diamond walnuts

1 egg

3 cups Bisquick

Heat oven to 350°. Mix sugar, milk, egg, and bisquick. Beat hard 30 seconds. Stir in walnuts. Pour into well greased loaf pan 9 x 5 x 3”. Bake 45 to 50 minutes until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing. To store, wrap in foil.

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Irish Seedy Bread

Ingredients:

4 cups sifted all purpose flour

2 teaspoons salt

2 tablespoons sugar

2 teaspoons baking soda

¼ cup butter or margarine

1 ¾ cups buttermilk

1 ½ tablespoons caraway seeds

Sift flour, salt, sugar, and baking soda together four times. Cut in butter or margarine until mixture resembles coarse meal. Add buttermilk and caraway seeds, mixing quickly with a fork. Turn dough out onto floured board or cloth and skneed lightly for 3 minutes. Place in a greased 9 x 5 x 3 inch loaf pan and bake in a hot oven (425°) 55 to 60 minutes or until very well browned.

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Maple Sugar Buns

Ingredients:

¾ cup milk

¼ cup sugar

1 teaspoon salt

¼ cup butter or margarine

½ cup warm water

2 packages cake, active dry or compressed yeast

1 egg

3 cups un-sifted flour

¾ cup firmly packed light brown sugar

½ cup maple syrup

2 tablespoons butter or margarine

½ cup chopped English walnuts

Scald milk; stir in sugar, salt and ¼ cup butter or margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, egg and 2 cups flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.Meanwhile, prepare topping. Combine brown sugar, maple syrup, and remaining 2 tablespoons of butter or margarine. Bring mixture to a boil over medium heat. Stir in English walnuts. Spoon immediately into greased muffin cups.Beat batter down and spoon into prepared pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.Bake in hot oven (400°) 15 to 20 minutes, or until done. Remove from pans immediately.

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Mince Meat Swirly Buns

Ingredients:

¾ cup milk

½ cup sugar

2 teaspoons salt

½ cup butter or margarine

2 packages Fleischmann’s Active Dry Yeast

½ cup warm water

1 egg

4 cups un-sifted flour

1 jar (28 oz.) None Such Mince Meat*

Confectioners’ sugar icing

Scald milk: stir in sugar, salt and butter or margarine. Cool to lukewarm. Dissolve Fleischmann’s Yeast in warm water in a large bowl. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in rest of flour to make stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours (or up to 3 days). Divide dough in half. On floured board roll one half into 18 x 9” rectangle. Spread with half the Mince Meat filling. From 18” side, roll up as for jelly roll. Seal edges. Cut into 1½” slices. Place in creased muffin cups, cut side up. Repeat with the remaining dough and filling. Cover : let rise in warm draft-free place until doubled, about 1 hour. Bake at 350° F 20 to 25 minutes, or until done. Frost with confectioners’ sugar icing while warm. Makes 24.

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Mrs. Ripley’s Spoon Bread

Ingredients:

2 cups milk

½ cup uncooked hominy grits

¾ teaspoon salt

2 eggs

1 teaspoon baking powder

5 tablespoons butter

Heat milk almost to scalding in doubler boiler. Remove from fire and add hominy grits gradually stirring constantly. Add salt and return to over boiling water. Cook 20 minutes. Stir occasionally – cool slightly. Beat yolks and baking powder together. Add to mixture then add butter, Fold in beaten whites. Bake 350° for 30 minutes in greased baking dish.

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Oatmeal Batter Bread

Ingredients:

1 package active dry yeast

1 ¼ cups warm water

3 tablespoons sugar

1  ½ teaspoons salt

2 tablespoons soft shortening

2  ½ cups sifted enriched flour

1 cup rolled oats (quick or old fashioned, uncooked)

½ cup golden seedless raisins

Dissolve yeast in water, in mixing bowl. Add sugar, salt, and shortening; stir. Add 1 cup flour and oats. Beat 2 minutes with electric mixer or 300 vigorous strokes by hand. Stir in remaining flour and raisins. Cover and let rise in warm place until double in size. Stir hard about ½ minute. Spread batter in greased loaf pan 9 x 5 x 3”. Cover. Let rise until batter is 1 inch from top of pan. Bake in moderate oven (375°). Remove. Brush with shortening.

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Olive Nut French Bread

Ingredients:

2 packages active dry yeast

1 ¼ cup warm water

3 tablespoons shortening

2 tablespoons sugar

1 ½ teaspoons salt

1 cup chopped, stuffed olives

¾ cup coarsely chopped walnuts

3 ½ cups (about) all purpose flour

Dissolve yeast in warm water. Stir in shortening, sugar, salt, olives and walnuts. Mix in enough flour to make dough that is easy to handle. Turn onto lightly floured board; knead until smooth. Round up, place in greased bowl; cover with cloth. Let rise in warm place, until double, 1 ½ to 2 hours. Punch down; let rise again until double, 45 minutes. Punch down; cover, let rest 15 minutes. Divide dough in half. Shape each half into a long loaf with tapered ends. Place on lightly greased baking sheet. Make slashes 2 inches apart on top. Let rise uncovered about 1 hour. Heat oven to 375°. Put pan of water in over on top shelf 30 minutes before baking; leave during baking. Brush bread with cold water. Bake 20 minutes. Brush with mixture of 1 egg white and 2 tablespoons water. Return to oven and bake 25 minutes longer. Makes 2 loaves.

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Perfect Croutons

Ingredients:

Crust Trimmings off stale bread

Olive Oil

2 Garlic cloves (for Caesar salad croutons)

Brush olive oil onto bread trimmings. Cut bread into cubes. Toast in skillet over moderate heat or bake spread out on a baking sheet at 350° for 10 to 15 minutes.For Caesar salad add garlic to ¼ cup olive oil, heat until garlic browns, remove garlic. Add bread cubes and sauté over moderate heat until evenly golden brown.

 

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Poppyseed Loaf

Ingredients:

1 Small loaf unsliced white bread

1 cup melted butter

1 cup poppyseed

Cut small loaf of unsliced bread in half lengthwise, almost through to the bottom, then crosswise in eighths. Place on a double thickness of heavy-duty aluminum foil. Brush all cut surfaces and the outside of the loaf with melted butter. Sprinkle poppyseeds. Wrap securely in foil, and place on grill for 10 to 12 minutes.

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Potato Cinnamon Bread

Ingredients:

Dough:

2 packages active dry yeast

1 tablespoon honey

1/3 cup butter or margarine

1 cup warm water

½ cup sugar

1 teaspoon salt

1 cup scalded milk

1 cup mashed potatoes (made from packaged instant potatoes)

3 eggs, slightly beaten

8 cups sifted all purpose flour (about)

Filling:

1/3 cup butter or margarine, melted

1 ½ cups firmly packed brown sugar

1 teaspoon cinnamon

1 cup golden seedless raisins

Combine yeast, honey, and warm water; stir until yeast dissolves. Add butter or margarine, sugar and salt to scaled milk; stir until melted; cool to lukewarm. Add potatoes, yeast mixture and eggs to milk mixture; beat until smooth. Stir in enough flour to make soft dough. Turn dough on to lightly floured board. Knead until smooth and elastic. Place in large greased bowl ; cover with damp cloth; let rise until doubled. Turn out onto lightly floured board. Divide dough into three equal portions. Roll each piece into rectangle 12 x 8¼ inches. Brush each oblong with 1/3 of the melted butter, brown sugar, cinnamon and raisins. Roll up lengthwise; cut crosswise into 2 inch slices. Flatten each slice to 1 inch thickness; stand slices from each oblong upright in greased loaf pan 9 x 5 x 3 inches. Cover; let rise until double in size. Bake in moderate oven (350°) 40-50 minutes, or until done and golden brown.

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Sally Lunn

Ingredients:

2 cups lukewarm milk

2 tablespoons sugar

1 ½ teaspoons salt

2 cakes compressed yeast

2 eggs

4 tablespoons soft shortening

5 ½ cups all purpose flour

Mix milk, sugar and salt in a large bowl. Crumble yeast into mixture. Stir until dissolved. Add eggs, shortening and flour. Beat until smooth, about 100 strokes. Cover and let rise until very light, about one hour. Beat down and pour into 10 inch square tube pan. Let rise until about one inch from top of pan (about 45 minutes). Bake until golden brown and crusty in 350° oven. Serve hot. Bread keeps well and is good toasted when a day old.

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Whole Wheat Drop Muffins

Ingredients:

1 cup sifted flour

2 ½ teaspoons baking powder

½ teaspoon salt

¼ cup sugar

½ cup seedless raisins

1 egg, beaten

½ cup milk

¼ cup melted shortening

1 ½ cups whole wheat flakes

Combine flour, baking powder, salt and sugar; sift into mixing bowl. Stir in raisins. Combine egg, milk, and shortening; add to dry ingredients and stir just until dry ingredients are moistened. Fold in cereal flakes. Spoon heaping tablespoonfuls of mixture onto a well greased cookie sheet, 3 inches apart. Bake in moderate oven (375° F) until done and lightly browned. About 15 minutes. Yield: 12 large drop muffins.

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