Donna's Favorite Bread Recipes
Donna's Favorite Bread Recipes
Designed by Donna Godfrey
All Rights Reserved
We couldn't feature breads at Seeds of Knowledge without
including Donna's favorite recipes. She is our resident
old fashioned cook with her no fail recipes!
HERB-ONION BATTER BREAD3 1/4 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. ground sage
1/2 tsp. crushed rosemary leaves
1/4 tsp. ground thyme
1/4 c. butter or margarine
1 c. finely chopped onion
1 1/4 c. warm water
Oven at 375 degrees. Yield: 1 loaf. In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.
Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.
Cornmeal Cheese Muffins1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 Tblsp baking powder
3/4 tsp salt
1/2 cup small curd cottage cheese
3/4 cup milk
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
1/2 tsp dried thyme
In a mixing bowl, combine flour, cornmeal,sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper lined muffin cups three-fourths full. Bake at 400*F for 20-25 mins. before removing to a wire rack. Yield: 1 dozen
Grandma's Potato Refrigerator Rolls2/3 cup shortening
1 cup mashed potatoes
1/2 cup sugar
1 cup scalded milk
1 pkg dry yeast
1/2 cup lukewarm water
6 to 8 cups flour
1 tsp salt
1 cup brown sugar
Soak yeast in water. Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour. Cover dough and let rise until double. Roll out 1/2 of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and some cinnamon. Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.
Bake at 325* until lightly browned. Ice while still warm. Rest of dough can be stored in refrigerator.
I used this recipe when i catered "Garden Parties" and it was always a favorite.
BASIL TOMATO BREAD WITH CHIVE CREAM CHEESE SPREAD2 c. flour
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 sm. piece ginger
1/2 c. fresh basil leaves or 1/4 c. dried basil
1 scallion, cut into 1-inch pieces
3 tomatoes, seeded and quartered
1 tbsp. tomato paste
1 1/4 c. sugar
3 lg. eggs
1 stick (1/2 c.) butter, at room temperature and quartered
Chive Cream Cheese Spread (recipe below)
Put flour, baking soda, baking powder and salt into a food processor and process for 2 seconds. Remove and reserve mixture. Process ginger root, basil and scallion for 2 seconds. Add tomato and tomato paste and process for 10 seconds until pureed. Add the sugar and process for 30 seconds. Add eggs and process for 1 minute. Add the butter and process until fluffy. Add the reserved flour and turn machine on and off 5 or 6 times until the flour has disappeared. Spread dough in a greased loaf pan and bake in a 350 degree oven for 40 minutes.
WHIPPED CHIVE (SCALLION) CREAM CHEESE SPREAD:1 (8 oz.) pkg. cream cheese, at room temperature, cut into 4 pieces
1 lg. scallion, cut into 1-inch pieces or a bunch of chives
1/8 tsp. Tabasco sauce
Process all ingredients until well mixed.
PEACH BREAD1 can (29-oz.) cling peach slices
3 cups flour
1 Tbsp baking powder
3/4 cup sugar
1/4 tsp salt
1/2 tsp allspice
1/4 cup melted butter
1/4 cup sour cream
1/4 cup finely chopped nuts
1/4 cup brown sugar
Preheat oven to 350Â°. Drain peaches; save 5 peaches for topping and puree remainder. Into deep bowl mix flour, baking powder, sugar, salt and allspice. Mix together pureed peaches, butter, egg and sour cream. Pour peach mixture into dry ingredients, mixing just until moistened. Pour into greased loaf pan. Mix nuts and brown sugar together; sprinkle over top of dough. Arrange peach slices on top of sugar mixture. Bake at 350Â° for 50 minutes or until tests done.
My Grandma's ROLL RECIPEContributed By: Rudy2
This makes light, puffy, high rolls and can be used for cloverleaf rolls, a loaf or two of bread or for the little roll ups described in the recipe.
Amish Secret Roll Recipe
1 cup scalded milk, cooled to lukewarm
Combine milk, sugar, and yeast and mix well; let stand for half an hour. Add eggs, salt, butter and then the cups of flour one at a time, mixing with a wooden spoon (you don't even have to put your hands in the dough); mix well and cover.
When dough has doubled or risen sufficiently, cut dough into quarters. Take out 1/4 at a time and prepare each quarter as indicated below.
Roll on floured board to about the size of a 9" pie pan; cut in 8 pieces like a pie. Roll from widest edge up toward point, placing point on bottom. Arrange on greased baking sheet and let rise again, then bake at 350* for 12 mins.
NOTE: If desire, the rolls can be filled before rolling them up. Combine 1/2 cup nuts, 1 stick melted butter and 1 1/2 cups brown sugar; divide mixture over tops of rolls, then roll up. Allow to rise again, then bake as directed.