How to Make Easy Breads
Rolls and Popover Recipes
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Recipe Book >> Bakery >> Easy
Breads
Here's some recipes for making quick breads and rolls for dinner and even breakfast. Also see Easy Banana Bread and Bread in a Jar for gift giving
Coolrise Bread
-Dissolve
2 pkg. yeast in 1/2 cup warm water in a large bowl.
-Add 1 3/4 cups warm milk,
2 tablesp. sugar, 1 tablesp salt, and 3 tbsp. oleo
-Stir in 2 cups flour. Beat
1 minute.
-Add 1 cup flour and beat vigorously 150 strokes.
-Gradually stir
in more flour, about 2 1/2 to 3 cups to make a soft dough.
-Turn out on a floured
board and knead until smooth and elastic.
-Cover and let rest 20 minutes. Makes
2 loaves.
-Place in loaf pans greased well. Cover lightly and place in refrigerator
2 to 4 hrs. -When ready to bake remove from refrigerator and leave set at room
temperature for at least 10 minutes. Then bake at 400 for 30 to 40 minutes.
History: This is a recipe taken from a Fleischmann's package and my mother would make up these and roll them out and make cinnamon rolls out of this. We would have these hot for breakfast.
Bread
3/4 c. sugar
5 1/5 c. water
3
T. Red Star yeast
3/4 c. oil
4 tsp. salt
Approx. 16 c. flour
Mix
warm water, yeast and sugar, then let set until yeast is dissolved. Add salt and
oil. Work in flour 2 cups at a time. Knead until it isn't sticky anymore. Cover,
let rise 1/2 hour. Bake at 350 for 30 to 45 min.
Amish Church Recipebook
Beer Bread
3
cups self rising flour
12oz beer
3 Tbsp. sugar (or 1 Tbsp. honey)
2
Tbsp. butter, melted
Mix flour, sugar, and beer. Bake at 350 for 40 to 45 minutes. Immediately pour butter over top
Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
Batter Bread
1 1/4 c. warm water
1 pkg.
yeast
2 tsp. salt
2 Tbsp. sugar
3 c. flour
Dissolve yeast, then stir in all ingredients, except half of the flour; beat 2 minutes. Then stir in rest of flour with a spoon. Let rise 30 minutes. Punch down and put in pans. Let rise and put in oven at 375 degrees for 40 to 50 minutes.
White Honey Bread
Dissolve yeast:
in 1/4 cup warm water
1/2 tsp honey
2
tsp yeast
Mix well:
1 cup warm milk
1 1/2 tbsp melted shortening
1
1/2 tbsp honey
1 1/2 tsp salt
1 cup flour
Add yeast to milk mixture. Add enough flour (1 cup at a time) to make soft dough. Turn onto lightly floured surface and knead until smooth and elastic (about 10-12 minutes). Place in lightly greased cookie sheet and cover. Allow to double in size. (Can use a proofing oven. Place a shallow pan with about 1/2 inch of water into the oven. Preheat to 200. Turn it off and put dough into the oven. Will double in about ten minutes.)
Punch down and knead five minutes. Shape into loaf. Cover and let rise until double. Bake for 30-35 minutes in a 350 degree oven.
Sourdough Bread Starter Recipe
1
package active dry yeast
2 1/4 cups lukewarm water
2 cups all-purpose flour
Mix the yeast and 1/4 cup of the water. Add the rest of the water and flour, stirring with a fork just until blended. Cover the container loosely with a clean cloth, so that the mixture can interact with the yeast that floats in the air. Set the container in a warm spot (70 to 80 degrees) for 24 hours. The mixture will bubble and have a sour, yeasty smell to it. If it turns orange at any time, discard it.
Breadsticks
1
tbsp. dry yeast
1 tsp salt
1 tbsp. milk powder
1 ½ cups warm
water
1 tbsp. honey
4 cups flour
In mixing bowl or Kitchen Aid mixer, dissolve yeast in warm water. Stir in milk powder, honey and salt. Add flour gradually, mixing until dough forms a ball. Should be soft dough. Don't add too much flour. With floured hands, divide dough into golf ball sized pieces and roll into 6 inch ropes. Spray Pam onto cookie sheet and brush ropes with melted butter. Sprinkle with canned Parmesan cheese and Salad Supreme. Allow to rise 15-30 minutes. Bake at 400 for 10-12 minutes.
Parmesan Breadsticks
Frozen
dinner rolls
1/4 cup butter, melted
1/2 cup grated Parmesan cheese
Thaw rolls and let rise (usually takes 2-3 hours). After they’ve risen, stretch or roll pieces into about 5 inches. Dip in butter then parmesan. Bake at 400 for 12 minutes or until lightly browned. Can add garlic salt for added taste.
Potato Bread
2 cups warm milk
1 cup mashed potatoes
1/2 cup sugar
(or less)
1/2 cup shortening
2 eggs
Salt
2 yeast cakes
8 cups
flour (approx)
Cream sugar and shortening together. Add well beaten eggs, milk, and mashed potatoes. Dissolve yeast in 1/2 cup warm water and add to sugar mixture. Add enough flour to form soft dough and mix well. Let rise overnight. (or make early in the morning and bake in the late afternoon or evening). Bake in moderate oven (375-400).
Focaccia
1 c. water
1/2 tsp salt
1
tsp. olive oil
Garlic salt
1/4 tsp. sugar
2 tsp. yeast
2 1/2 c. flour
Mix
sugar, salt, yeast, and flour. Make well in bowl, drizzle in 1/2 cup water, drizzle
in olive oil, and drizzle in rest of water or until dough forms a ball. Knead;
add flour or water to get the correct consistency. Let dough rise until doubled.
Smash down to an approximate 12 inch round loaf on a lightly greased pizza pan;
brush top lightly with olive oil and sprinkle with garlic salt or other seasoning.
Bake at 400 for 30 minutes.
This recipe for Bobka sounds great!
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Here's recipes for breads that bake in a can. Like Boston Brown Bread. The problem is I can't find one pound coffee cans anymore!
HOBO Bread
2 c. raisins
2 c. boiling
water
4 tsp. soda
1/2 c. salad oil
1 1/2 c. sugar
pinch salt
2
eggs
4 c. flour
1 c. black walnuts
Soak raisins in water and soda
overnight. Mix all other ingredients the next day into it. Pour into a well greased
3 - 1lb coffee cans, dividing batter into equal parts. Bake at 350 for 1 hour
Recipe from 1968 church cookbook
Also see Round Raisin Nut Bread, it bakes in cans too.
Here's a simple easy recipe for Boston Brown Bread It says you can use three mini pans too.
Here's another recipe for Boston Brown Bread.
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Oatmeal Bread
1 c. oatmeal
2
c. boiling water
3 T. shortening
2/3 c. brown sugar
1 T. white sugar
1
1/2 tsp. salt
2 T. yeast
1/3 c. warm water
5 c. flour
Cook
oatmeal, water and shortening, add sugar and salt. Cool, then add yeast that is
dissolved in warm water. Add flour and knead well. Let rise. Form into loaves
or dinner rolls. Let rise again, then bake at 350.
Amish Church Recipebook
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Recipes for Popovers!
Pop-overs
1
cup flour
7/8 cup milk
1/4 teaspoon salt
2 eggs
1/2 teaspoon melted
butter
Mix salt and flour; add milk gradually, in order to obtain a
smooth batter. Add egg, beaten until light, and butter; beat two minutes, using
egg-beater, then turn into hissing hot buttered iron gem pans, and bake thirty
to thirty-five minutes in hot oven. They may be baked in buttered earthen cups,
when the bottom will have a glazed appearance. Small round iron gem pans are best
for Pop-overs.
Recipe from a Fanny Farmer 1893 Cookbook
Graham Pop-overs
2/3 cup wheat flour
7/8 cup milk
1/3 cup flour
1
egg
1/4 teaspoon salt
1/2 teaspoon melted butter
Mix salt and
flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten
until light, and butter; beat two minutes, using egg-beater, then turn into hissing
hot buttered iron gem pans, and bake thirty to thirty-five minutes in hot oven.
They may be baked in buttered earthen cups, when the bottom will have a glazed
appearance. Small round iron gem pans are best for Pop-overs.
Recipe from
a Fanny Farmer 1893 Cookbook
Blender Popovers
1 cup milk
3
eggs
2 1/2 teaspoons butter
1/2 teaspoon salt
1 cup flour, sifted
Put
all ingredients into blender. Cover. Press button 6 for 25 seconds. Stop motor
to push down with a spatula if necessary. Pour into greased muffin pans. Bake
in a preheated 400 oven for 40 minutes and another 5 minutes if needed. Serve
hot.
Recipe from a 1970 Cookbook
Breakfast Puffs
1
cup flour
1/2 cup milk
1/2 cup water
Mix milk and water; add
gradually to flour, and beat with egg-beater until very light, then turn into
hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in
hot oven.
Recipe from a Fanny Farmer 1893 Cookbook
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Here's some recipes for Dinner Rolls.
Refrigerator Rolls stay in the refrigerator overnight.
Quick Dinner Rolls recipe - Roll out and cut into any shape!
Also see Sweet Refrigerator Rolls and No Knead Ice Box Rolls
Never Fail Rolls
2 pkg dry yeast
4 cups flour
1/3 cup oil
1 1/2 tsp salt
1
1/2 cups very warm water
1/4 cup sugar
1 egg
Dissolve yeast in
warm water and let stand for 10 minutes before stirring. Add 2 cups flour and
other ingredients. With mixer blend at low speed, then beat 2 minutes. Beat in
other 2 cups flour by hand. Cover and let rise until doubled (30 to 40) minutes).
Stir down batter to deflate. Spoon into greased muffin tins and let rise again.
Bake at 425 10 minutes or till done.
Recipe from a 1968 Cookbook
Quick Dinner Rolls
1 pkg dry yeast
1 c. warm water
1/4 c. melted oleo
1/4
c. sugar
1 egg
1 tsp salt
2 1/2 tsp. baking powder
3 1/2 c. flour
Make
a stiff dough. Roll out and cut into any shape. Place on a well greased baking
sheet. Let rise 1 hr. Bake at 375 degrees for 20 to 25 minutes.
Recipe from
a 1968 church cookbook
Mayonnaise Rolls
1 c. self rising
flour
1/2 c. buttermilk
2 Tbsp. mayonnaise
Combine all ingredients,
blending well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 425
for 10 to 12 minutes. Makes 8 to 10 rolls.
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Other Bread Pages
Christmas
Breads
Easy Banana Bread
Pumpkin
Bread
Zucchini Bread
Hush
Puppies and Cornbread
Fried Bread Dough
Bread
in a Jar for giftgiving
Also see
Easy
Muffins
How to make Bagels and Doughnuts
How
to make Tortillas
Things to Make with
Refrigerator Biscuits
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