Best-Ever
Breads and Rolls
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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CHEESE BREAD
From Veronica Terry of Moneta
Ingredients:
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2 cups flour |
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1⁄2 t salt |
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4 t baking powder |
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2 cups milk |
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2 eggs |
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3 t sugar |
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8 oz. cream cheese |
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1⁄2 cup butter |
Directions:
Heat oven to 350˚. Sift flour, salt and baking powder in a bowl; add
eggs and butter; mix and set aside. Blend the milk with the sugar and the
cheese; add to the flour mixture and mix well. Pour in a loaf bread pan
and bake for 50-60 minutes or until wooden pick inserted comes out clean.
Let it cool in the pan for 10 minutes; remove and serve.
BEST-EVER
BISCUITS
From Joann Frazier Hensley of McGaheysville
Ingredients:
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2 cups self-rising flour |
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1⁄2 cup canola oil |
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1 cup buttermilk |
Directions: Heat oven to 425˚. Mix together
flour, canola oil and buttermilk until ingredients are blended. Drop from
spoon on greased baking sheet. Bake 15 to 20 minutes. Makes 12.
EASILY MADE GOLDEN LOAF BREAD
From Edna Patterson of Maurertown
Ingredients:
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Place in a large mixing bowl: |
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11⁄4 cups warm water |
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1 pkg. dry yeast |
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Add: |
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2 T soft shortening |
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2 T sugar |
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2 t salt |
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11⁄2 cups sifted flour |
Beat for 2 minutes at medium speed with an electric
mixer. Scrape sides and bottom of bowl frequently.
Add: 11⁄2 cups sifted flour
Blend in until batter is smooth. Scrape batter from
sides of bowl. Cover with a towel.
Directions: Let batter rise in warm place for about
30 minutes, or until batter is double in bulk. Beat batter down, using
about 25 strokes. Turn into a greased loaf pan. Smooth top, and put into
shape with floured hand. Let rise again in warm place for about 40
minutes, or until batter reaches 1⁄4'' from top of pan. Bake in a
moderately hot oven (375˚) for 45-50 minutes or until golden brown.
Remove from pan; cool on rack. Brush with melted butter or shortening.
Cool before cutting.
SQUASH CORN BREAD
From Velma McGregor of Gretna
Ingredients:
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4 whole eggs |
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2 pkgs. Jiffy corn muffin mix |
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12 oz. cottage cheese |
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1 t salt |
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2 cups diced or chopped squash |
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1 stick margarine (melted) |
Directions: Mix eggs, salt, cottage cheese, corn
muffin mix and diced squash. Pour into 9x13x2'' oiled pan. Melt margarine
and pour over top of bread in pan. Bake at 375˚ until brown and test
done. Makes 8-10 servings.
PEANUT
BUTTER BREAD
From Jean Shahan of Powhatan
Ingredients:
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2 cups flour |
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1 cup sugar |
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1 t salt |
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2 t baking powder |
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1 cup crunchy peanut butter |
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1 egg |
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1 cup milk |
Directions: Mix flour, sugar, salt and baking powder.
Add peanut butter and work into dry ingredients. Add egg, beaten with
milk. Mix gently, do not beat. Bake at 350˚ for 1 hour in greased
loaf pan. Use straw to test for doneness. Top will crack.
WINNER BREAD
From Alene Carroll of Bracey
Ingredients:
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2 cups milk |
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2 T (level) shortening |
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2 T (level) granulated sugar |
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1 1⁄2 t salt |
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1 1⁄2 pkg. quick yeast |
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1⁄4 cup lukewarm water |
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6 cups (level) sifted flour (save 1 cup of this
for board) |
Directions: Scald milk in pan; pour into mixing bowl;
add shortening, sugar, salt and mix. While this is cooling, add yeast to
lukewarm water; let the yeast soak 10 minutes. When milk mixture is
lukewarm, add yeast mixture and stir well. Add 2 cups of flour and beat
with electric beater. Add 1 more cup flour, beat until smooth. Add 2 more
cups flour and beat. (Save 1 cup flour for the board.) Knead about 15
minutes; let rise twice, doubling in bulk each time; shape into loaves;
put in greased loaf pans. Let rise a third time until double in bulk. Bake
about 45 to 50 minutes at 350˚. Makes 2 loaves.
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