CREIGHTON UNIVERSITY
CROCHET AND KNIT GROUP
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CREIGHTON UNIVERSITY
CROCHET AND KNIT GROUP |
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BREADS (COFFEE CAKE, QUICK BREADS, ROLLS ETC.)
IN THIS SECTION:
Beer Bread (and numerous variations) Best Ever Banana Bread Chocolate Chip Muffins Coconut Banana Nut Bread Cranberry Banana Bread Crumb-topped Banana Bread Fruity Banana Bread Lemon Poppy Seed Bread Lithuanian Bacon Buns Onion Zucchini Bread Pumpkin Cranberry Bread Strawberry Banana Bread Thick and Chewy Pizza Crust (a family favorite) Winter Squash Rolls Lemon Poppy Seed Bread
Another simple recipe that tastes
great! Bread has a great yellow color and lemon flavor. People
always ask for the recipe when they go back to get that second (or
third) slice!
1 box lemon cake mix
1 pkg. lemon instant pudding
1/2 c. salad oil
4 eggs
1 c. water
2 tsp poppy seeds (you can use as much
as 1/4 c. of poppy seeds if you like)
Mix ingredients together blending well.
Put into two well greased bread pans in a preheated 350 degree oven
for 35-40 minutes. After bread cools, you may wish to put on a thin
coat of lemon glaze.
Pumpkin Cranberry Bread
I made this
bread the other day in-between events and activities. I had canned
pumpkin purchased (on special) around Thanksgiving and I had frozen
cranberries I wanted to use up (I used more than the 1 c. specified in
the recipe). This is a delightful bread, really moist, and tasty with a
bit of a tang. I think you will like it too. The recipe makes two
loaves --- one to eat right away and one to give away or share with
others!
Try this
festive recipe for a delicious holiday treat!
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans. 2 Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. 3 Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Ok, maybe you are like my twin sister and have a ton of winter squash at home from your garden. She has frozen over 35# of the stuff and made all kinds of soup, breads, and anything else you can think of. Here is her recipe for some great rolls that have a pretty color.
Prep time 30 min. Cook time: 45 min Ready in
2 hours 24 minutes. Makes 12 rolls.
1 l/2 C cubed winter squash
1 C scalded milk
2 pkgs. active dry yeast
1/2 C warm water (110 degrees)
6 C all-purpose flour
1/2 c white sugar
2 t salt
1/2 C shortening
Directions
1. In a small saucepan, cover squash cubes with
water. Bring to a boil and cook until tender, about 15 minutes. Drain,
cool and mash.
2. In a small bowl, dissolve yeast in warm
water. In a large bowl, combine 5 cups flour, sugar and salt together.
Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in
remaining flour; 1/2 c at a time, beating well after each addition. When
the dough has pulled together, turn it out onto a lightly floured surface
and knead until smooth and supple, about 8 minutes. Lightly oil a large
bowl, place the dough in the bowl and turn to coat with oil. Cover with a
damp cloth and let rise in a warm place until doubled in volume, about 1
hour.
3. Divide the dough into twelve equal pieces
and form into rounds. Place the rounds in a lightly greased 13 X 9 inch
baking pan. Cover with a damp cloth and let rise again until doubled in
volume, about 30 minutes. Preheat oven to 400 degrees.
4. Bake at 400 degrees for 10-15 minutes or
until golden brown.
Note:
If you have a cool kitchen try using a heating pad set on low, place dough bowl on top and cover with towel. This works really great especially if you are using your oven to bake something else like I always seem to be doing. Also, when I made this recipe the first time I got double the amount of rolls they said. They are a wonderful golden color and taste light and fluffy. They are great right out of the oven and people won't believe the secret ingredient. LITHUANIAN BACON BUNS BEER BREAD 3 cups of self-rising flour (by the specialty flour) Mix together in bowl, put into a greased bread pan. Bake in a preheated 350 degree oven for 1 hour and 10 minutes. This bread has a wonderful uneven crunchy crust and is just right for soups or anytime (per my taste testers!).
ONION ZUCCHINI BREAD
3 c. flour In bowl combine flour, onion and 2 tbl. of
parmesan cheese, baking powder, salt and baking soda. Mix in buttermilk, oil,
eggs, and zucchini. Stir until just blended. Spoon into a 9 inch round
baking pan coated with non-stick cooking spray (I used my Pampered chef
round stone). Sprinkle with remaining parmesan cheese and bake at 350
degrees for 40 minutes (check NOTE: I think this would be good with the edition of dill weed into the mix. Also, I cut my pieces smaller and got 12 good sized servings. Calories (at 8 servings) using egg substitute and skim buttermilk): 281 calories, sodium 448 mg., cholesterol 4 mg., carbohydrate 40 gm, protein 8 gm, fat 9 gm, fiber 2 gm. FRUITY BANANA BREAD
(Here is a different version of banana bread.)
Mash bananas in bowl. Add melted oleo, sugar,
soda, vanilla and milk. Add in eggs. Stir in flour, baking powder, and
baking soda. Stir in fruit and nuts. Bake in a greased loaf pan at 350 degrees
for 50 minutes or until a I did not have any dried cherries, so I left them out along with leaving out the nuts. This is a very moist and delicious bread with the addition of the fruits. The bread was well received by my taste testers. CRANBERRY BANANA BREAD 3/4 c. fresh or frozen cranberries, chopped 3/4 c. (or about 3 small) bananas, mashed 1/3 c. oil 1/2 c. chopped walnuts (opt.) Combine chopped cranberries with 1/2 c. of the sugar and orange rind; set aside. In another bowl, mash bananas, add in eggs, and oil. Stir in flour, remaining 1/2 c. sugar, baking powder, baking soda and salt. Mix together. Stir in the cranberry mixture and walnuts. Pour into a greased 9 X 5 X 3 inch loaf pan. Bake for 1 hour at 350 degrees or until golden brown. NOTE: I increased the cranberries to 1 cup.THICK AND CHEWY PIZZA DOUGH 1 1/4 c. warm water 1 pkg. yeast 1 1/2 tsp salt 1 Tbl. oil 1 Tbl. sugar 3 1/2 c. flour Dissolve yeast in warm water. Add other ingredients and 1/2 of the There is NO NEED TO ALLOW DOUGH TO RISE. You can just spread it out into a greased jelly roll pan (I like to sprinkle the bottom of the pan with some corn meal, like the do in San Francisco.) I also use the hand held dough roller from Pampered Chef to roll out the dough in the pan, but fingers and hands work just as well. :-) You can place the dough on one of those baking stones as well, if you do this, do not grease the already seasoned stone. Cover with pizza ingredients of your choice and bake for 20-25 minutes at 350 degrees. (If you pizza is loaded with stuff, it may take a few minutes more of baking time.) You can allow this dough to raise and then you will get a thicker crust. I have done it both ways and usually I just mix it up, spread it out, put on the topping and bake and eat it (as my people are always starving!) Chocolate Chip Muffins Beat together sugar, brown sugar, and the egg. Mix in butter, milk, and yogurt. Add flour, baking powder, and salt. Stir in chocolate chips. Spoon into 12 muffin baking cups. Bake in preheated oven 350 for 15-18 minutes. These are best warm. They can easily be heated in the microwave for 15 seconds! Enjoy! Crumb-topped banana bread crumb topping Stir together first 5 ingredients in large mixing bowl. Add eggs, oil and bananas. Mix well until blended. our into 9 X 5 loaf pan that has been sprayed with nonstick cooking spray. For crumb topping, mix dry ingredients first. Cut in margarine with fork or pastry blender until crumbly. Sprinkle over bread batter in loaf pan. Bake 350 degrees for 50-60 min or until toothpick tests clean. Let stand 15 minutes before removing from pan (yah right!) Wrap in foil. May be stored in refrigerator for up to one week. Makes one loaf.
1/2 c. butter or margarine 1 c. mashed bananas (about 3 bananas) 1 tsp. baking powder 2 c. flour Cream butter and sugar; add beaten egg. In separate bowl, mix milk, gelatin, and soda. Use high bowl (as this mixture will fizz). Add bananas. Mix together with butter mixture. Sift together dry ingredients and add to the mixture. Pour into a greased loaf pan. Bake at 350 degrees for 40 minutes or until done.BEST EVER BANANA BREAD (makes 4 loaves) The title says it all -- it is the best. Freeze your extra loaves for holidays, gift giving, breakfast menus, etc. 1 c. butter or oleo Cream together butter, sugar and eggs. Mix sour cream and soda together in a separate bowl, and let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 4 greased and floured (I just used Pam) 9 X 5 inch bread pans and bake for 50 minutes at 350 degree or until toothpick come out clean.This bread almost tastes like a pound cake, but not as heavy. It is light and airy, with the slight taste of the bananas. I think that you could fill the bread pans up more and just make 3 loaves instead of 4. I really liked this recipe.COCONUT BANANA NUT BREAD 2 c. flour Preheat oven to 350 degrees. In a large bowl mix the first 8 ingredients. Beat at low speed until well mixed (2-3 min.). Add mashed bananas and orange juice. Mix another minute or so. Add coconut and nuts by hand (if you have a heavy duty mixer it will handle it). Batter will be thick. Grease one 5 X 9 inch loaf pan. Bake 60-65 minutes.
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