Bread

AUNT DELL'S ROLLS
1 cake yeast dissolved in 1/4 cup sweet milk.
1 pint milk, 2 T. lard
Heat milk just enough to melt lard and cool.
1 tsp. (1 1/2) salt
4 T. sugar
2 egg whites, well beaten
5 1/2 cups flour, mix, let rise, punch down and keep in refrigerator.

BANANA BREAD
Flour 1 3/4 cup
B. Powder 1 1/4 tsp.
B. Soda	1/2 tsp.
Salt 3/4 tsp. (1/2 tsp. lite)

Shortening or Oleo 1/3 cup
Sugar 2/3 cup
Eggs slightly beaten 2
Banana, mashed, 1 cup (2 or 3 bananas)

Sift flour, measure, add b.p., soda and salt, sift again

Cream shortening, add sugar gradually, continue beating until light and fluffy.
Add eggs and mix until smooth.
Add dry ingredients alternately with the mashed bananas, stirring just enough 
to combine thoroughly. Do not beat.

Greased loaf pan (about 9 1/2 by 5 1/2 in.)
Bake in moderate oven, 350° about 1 hour.

BISCUITS (6-8)
Add 1/4 c. milk to 1 c. hot bread mix. See Hot Bread Biscuit Mix below
Blend well. Place dough on floured board,
knead lightly several times.
Roll dough about 1/2 inch thick.
Cut with biscuit cutter 1 1/2 inches in diameter.
Bake on ungreased baking sheet at 425° about 15 min.


CHEESE BISCUITS
Oven 450°
2 1/4 cups Bisquick baking mix
2/3 cup milk
1 cup shredded cheddar, Swiss or monterey jack cheese

Mix all ingredients until dough forms; beat 30 sec.
If dough is too sticky, gradually stir in enough baking mix (up to 1/4 cup) 
to make dough easy to handle.
Turn dough onto surface well dusted with baking mix; gently roll in mix to coat.
Shape into ball; knead 10 times. Roll 1/2 in. thick, cut with 2 in. cutter dipped in mix.
Bake on greased cookie sheet until golden brown, 8 to 10 min. Carefully loosen from sheet.
About 14 biscuits.

For drop cheese biscuits.
After beating 10 to 12 min, drop dough by rounded spoonfuls onto greased cookie sheet.
Bake at 450°  until golden brown 8 to 10 min.
Carefully loosen from sheet.

CHEESE TOAST STICKS
1 loaf very thinly sliced bread
1 cup mayonnaise
1 small onion, minced fine
1/2 cup sharp cheese, grated fine
6 slices bacon. cooked very crisp
1  3 1/2 oz. pkg slivered almonds
1/2 t. worcestershire sauce
1/2 t. minced garlic
Trim crusts from bread.
Crumble bacon, chop almonds, mince onion, grate cheese and mix
with mayonnaise, sauce and garlic.
Spread about 2 t. on each slice. Cut 1 in. strips from slices.
Freeze before baking on cookie sheet.
Bake at 400° for 6 to 10 min.

CINNAMON ROLLS
These rolls require the dough from Virginia Neas' Rolls.
Divide dough in half. Roll out to rectangle 1/2 in. thick. Spread with margarine,
1/2 C. brown sugar, 1 1/2 t. cinnamon (optional raisins)
Roll from long edge as a jelly roll.
Cut into 1/2 in. slices, place flat side on greased pan, let rise.
Bake 15 min. or so in 375° oven
Remove from oven and frost with glaze.
Glaze:
1 c. confectioner's sugar
1 T. or 1 1/2 T. hot water or milk
1/2 t. vanilla

CORNBREAD
1 C. Flour 
3 1/2 tsp Baking Powder
1 t Salt (1/2 tsp reg)
3 T Sugar
1 C. cornmeal
1 Egg, slightly beaten
1 C. milk
1/4 C. Shortening, melted or use oil or butter
Sift flour, measure, add baking powder, salt, and sugar and sift again and add cornmeal. 
Mix thoroughly.
Combine egg, milk, and shortening (slightly cooled), pour into flour mixture and stir 
just enough to moisten dry ingredients. Do not beat.
Turn into greased pan (8x8x2) and bake at 425° about 40 min.
  Half Recipe
1/2 C. Flour 
1 3/4 tsp Baking Powder
1/2 tsp Salt
1 1/2 T Sugar
1/2 C. cornmeal
1/2 Egg, slightly beaten
1/2 C. milk
2 T. Shortening, melted or use oil or butter
1/2 recipe bake about 20 min.

DUMPLINGS
1 1/2 C. flour
2 tsp. Baking Powder
1/2 tsp. salt (regular)
1 T. shortening
3/4 C. milk, add 1 beaten egg to make the 3/4 cup.
Sift flour, measure, add baking powder and salt, sift again. Blend in shortening 
with fork or pastry blender; add milk.
Drop by tablespoon into gently boiling stew or into chicken broth.
Cover closely and steam about 15 min.
Makes 12 medium sized dumplings.

Cheese Dumplings
add 1/4 C. grated cheese to flour mixture before adding milk.
Cooked cranberries, chopped raisins, coarsely chopped nuts or fried bread crumbs 
may be used in the same way.

ENGLISH MUFFINS IN A LOAF
2 Loaves
5 3/4 cup flour *
2 packages dry yeast
1 T. sugar
2 t. salt (1 lite, 1 regular)
1/4 tsp. baking soda
2 cups milk
1/2 cup water
cornmeal

* Measure flour by spooning lightly into cup.
Combine 3 cups flour, yeast, sugar, salt, salt and soda. 
Heat milk and water to 120° F - 130° F. 
Add to dry mixture; beat well.
Stir in enough more flour to make a very stiff batter.
Spoon into 2  8 1/2" x 4 1/2" x 1 1/2" loaf pans that are greased and sprinkled with cornmeal. 
Sprinkle tops with cornmeal. Cover, let rise in a warm place 45 min.
Bake at 400° for 25 min. (Bake 15 min longer.)
Remove from pans immediately and cool.
About 16 slices per loaf.

GRANOLA YEAST BREAD
3 to 3 1/4 cups flour
1 pkg. instant dry yeast
1 cup granola, crushed
1/4 cup firmly packed brown sugar
1 1/2 tsp. salt
1 cup water
2 T. vegetable oil
1 egg
Vegetable oil  Butter or oleo (softened) for brushing
375° 1 loaf

In large mixer bowl, combine 1 1/2 cup flour, yeast, granola, brown sugar and salt. Mix well.
Add warm water (120° - 130°), 2 Tbs. oil, and egg. Blend at low speed until moistened, beat 3 min. at medium speed. 
By hand gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Punch down dough on lightly floured surface, roll or pat to 15 x 9 in. rectangle.
Starting with the shorter side, roll up tightly, press ends with side of hand to seal. Fold ends,
under loaf. Place seam side down in greased loaf pan, 9 x 5 x 3. Brush loaf with oil. Cover, 
let rise until light and doubled. 50 to 60 min. 
Bake 375° 30 to 35 min. or until golden brown and loaf sounds hollow when tapped.
Remove from pan, brush loaf with butter.

HAWAIIAN FRENCH TOAST
4 eggs
1/2 cup sugar
1/2 t. vanilla
1/8 t. cinnamon
1/8 t. nutmeg
1/8 t. baking soda
1/2 cup evaporated milk (diluted)
1 T. vegetable oil

Slice Hawaiian bread and set aside.
Allow slices to dry.
Blend all ingredients well. Before dipping each slice rapidly on both sides, stir ingredients to keep mixture blended. 
DO NOT SOAK. Place dipped bread into heated skillet, turn when golden brown.
To serve:
Sprinkle with powdered sugar and dash of cinnamon.
For special treat, add grated orange rind to ingredients before blending.

     
HOT BREAD BISCUIT MIX
6 C. sifted flour
3 T. Baking Power
1 T. Salt
1 C. Crisco
For richer mix use 1 1/2 C. Crisco.
Mix dry ingredients in mixing bowl, cut Crisco in to look like coarse cornmeal.
Store in covered container.

Icebox Rolls
1/2 cake yeast
2 tsp. sugar
1 cup luke warm water
Mix and let stand 30 min.

Add 2 cups warm water
3/4 cup sugar
1/2 cup shortening
2 tsp. salt

Add: 
Flour, enough for stiff dough. Let rise and punch down.
Keep cold.

SPIRAL CINNAMON RAISIN BREAD

      
            1 1/2 cup milk
            1/2 cup butter or Oleo
      
      
            2 tsp. salt
            1/2 cup warm water (105° to 115°)
      
      
            1 1/2 cup raisins 
            3 eggs
      
      
            2 pkg. yeast  
            
      
      
            7 1/2 cups unsifted flour
            2 tsp. cinnamon
      
      
            1/4 cup sugar
            1/2 cup sugar
      
      
            1/4 cup butter or Oleo
            
      

Heat milk until bubbles form around edge of pan.  Remove from heat.
Add 1/4 c sugar, salt,1/2 c butter, and raisins. Stir til butter melts. 
Cool to luke-warm.
Sprinkle yeast over warmed water in large bowl, stirring til dissolved.
Stir in milk mixture.  Add eggs and 4 cups flour. 
Beat with wooden spoon for 2 min.
Gradually add remaining flour.  Mix by hand til dough is stiff 
enough to leave sides of bowl.
Turn out dough onto floured surface.  Knead about 10 min.
Place in greased bowl, turn dough over to bring greased side up.
Cover and leave in warm place about 1 1/2 hours.

In small bowl mix cinnamon and 1/2 cup sugar.

Turn dough out. Divide into 3 balls.  Roll 1 ball out to 16" x 8" rectangle.
Sprinkle with 3 T cinnamon sugar mixture. Roll in jelly-roll fashion.
Pinch edges together to seal.  Place seam down in in 9"x5"x3" loaf pan.
Brush with melted butter or oleo. Cover with towel. Repeat with other 2 balls.
Let rise in warm place about an hour.

Brush each loaf with remaining melted butter or Oleo and sprinkle with 
remaining sugar mixture.

Bake
Preheat oven to 375°. Bake 35 to 40 min.
Remove from pan immediately. Cool slighty on rack.

VIRGINIA NEAS' ROLLS (Lois' and Grandmother McHurin's favorite)
Dissolve 1 package yeast in 3 T. warm water.
Pour 1/2 c. boiling water over 3/8 c. lard (can use crisco), let stand until lard melts and cools.
Beat 1 egg well and gradually add 3/8 c. (1/4 + 2 T.) sugar, 1 t. salt, 1/2 c. cold water.
Combine and mix well. Add 3 to 4 c. well rounded flour and work a bit in bowl.
Cover, let stand in refrigerator 4 hours or overnight.
For rolls: shape and dip in melted shortening.
(Don't roll too thick)
Let rise 2 or 3 hours.
Bake 400° 10 to 15 min.

Document

1 1/2 cup milk	1/2 cup butter or Oleo
2 tsp. salt	1/2 cup warm water (105° to 115°)
1 1/2 cup raisins	3 eggs
2 pkg. yeast
7 1/2 cups unsifted flour	2 tsp. cinnamon
1/4 cup sugar	1/2 cup sugar
1/4 cup butter or Oleo