Breads

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Permalink Reply by Rev. Sherry Cooper on September 23, 2009 at 8:28am

BARLEY BREAD CAKES RECIPE
6 Tablespoons Sesame Oil

2 Tablespoons Water

1 Cup Barley Flour

Salt



Mix sesame oil, water and salt with barley flour until dough is pliable though still somewhat oily. Roll out dough and cut circular disc shapes with a glass and place on a greased cookie sheet. Bake in an oven preheated to 400 degrees F until browned lightly.

Permalink Reply by Rev. Sherry Cooper on September 23, 2009 at 8:29am

PUMPKIN BREAD
Makes one loaf

What you'll need:

-1 3/4 cups all-purpose flour
-1 1/2 cups sugar
-3/4 teaspoon salt
-1 teaspoon baking soda
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1 cup canned pumpkin
-1/3 cup water
-2 large eggs
-1 teaspoon vanilla
-1/2 cup vegetable oil
-1/2 cup chopped walnuts
-Powdered sugar

What to do:
Put dry ingredients in a large bowl (except powdered sugar) and mix them together. In another bowl mix the canned pumpkin, water, large eggs, vanilla and vegetable oil. Add the dry ingredient mix to the wet ingredient mix and beat until smooth. Pour the mixture into a greased loaf pan. Bake at 350 degrees farenhiet for 75-80 minutes. Cool for 15 minutes in the pan. Sprinkle with the powdered sugar.

Permalink Reply by Katt on March 4, 2010 at 11:51pm

Going to try both of these I think!

Permalink Reply by Nick Foos on July 8, 2010 at 9:25am

Here are some of my favorites:

Peanut Butter Graham Crackers (actually a flat bread!)

Challah

Mango Bread (really more of a pound cake [i.e. similar to banana bread])

Whole Wheat Irish Soda Bread (When you make this, stir in about a cup of dried fruit. Raisins are traditional, but I like cranberries, cherries, and blackberries!)

Permalink Reply by Kaliopy on October 23, 2010 at 6:38pm

I'm a HUGE fan of quick breads! Here is a good pumpkin one, just in time for Samhain!

PUMPKIN QUICK BREAD
Ingredients:
1 2/3 cups sifted all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup shortening
1 1/3 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup canned mashed pumpkin
1/3 cup juice or water
1/2 cup chopped pecans or walnuts
Preparation:
Grease and flour a 9x5x3-inch loaf pan. Into a bowl or onto wax paper, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a mixing bowl cream shortening and sugar; beat in vanilla and eggs, one at a time. Beat well after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternating with the juice or water. Do not over beat. Fold in chopped walnuts. Turn into prepared loaf pan. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool on a wire rack.

Permalink Reply by Esmiria on November 13, 2010 at 4:06pm

Here is a great recipe for Dinner Rolls that need no kneading. They are quick and easy to make. This dough can be made up to 4 days ahead. Just take it out of the refrigerator and let it rise.

Ingredients:

1 cup warm water (105*f to 115*F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-41/2 cups unbleached all-purpose flour

Additional melted butter (optional)
Makes 2 dozen rolls

Directions:

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in the butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until the dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 13-x 9-inch baking pan. turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough rise until doubled in volume, about 1 hour.
Preheat oven to 375*F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Helpful Hints

In this recipe don't use quick-rising dry yeast, since it is designed to raise brads quickly. before adding yeast mixture, use an instant-read thermometer to check temperature of the water.

I hope that you enjoy!

Blessed Be,
Esmiria