Breads - Quick and Yeast

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Whole Wheat Nut Bread


1 cup sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. allspice
1/2 cup whole wheat flour
1/4 cup butter or margarine
3/4 cup sugar
2 eggs
2/3 cup milk
1/2 tsp. vanilla
1/2 cup chopped walnuts

Sift together first 6 ingredients. Stir
in whole wheat flour. Cream together
butter and sugar. Add eggs, one at a
time, beating well after each addition.
Add dry ingredients alternately with milk
and vanilla to creamed mixture; beat
smooth after each addition. Stir in nuts.
Turn into greased 8 1/2 x 4 1/2 x 2 1/2-inch
loaf pan. Bake at 350 degrees for 55 minutes
or till done. Cool 10 minutes.
Remove from pan.


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This recipe was given to me years ago by my sweet
mother-in-law. It is my favorite banana bread recipe.

Banana Nut Bread


3 bananas, very ripe
2 eggs, beaten
1 teaspoon soda
2 cups flour
1 cup brown sugar
1 cup chopped walnuts
1 cube butter

Mix all ingredients together until the consistency of
pancake batter. Pour into loaf pan and bake at 350
degrees for approximately 1 hour or until toothpick
inserted near the middle of the loaf comes out clean.
Put on wire rack to cool.


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No-Knead Oatmeal Bread


2 packages active dry yeast
1/2 cup warm water
1-1/2 cups boiling water
1 cup quick-cooking rolled oats
1/2 cup light molasses
1/3 cup shortening
1 tablespoon salt
6-1/4 cups sifted unbleached flour
2 slightly beaten eggs

Soften active dry yeast in 1/2 cup warm water. In large
bowl, combine 1-1/2 cups boiling water, rolled oats,
molasses, shortening, and salt. Cool to lukewarm. Stir
in 2 cups of the flour; add eggs, beat well. Stir in
softened yeast; beat well. Add remaining flour about 2
cups at a time, mixing vigorously after each addition, to
make moderately stiff dough. Mix vigorously till smooth,
about 10 minutes. Grease top lightly. Cover tightly; place
in refrigerator at least 2 hours or overnight. Turn out on
well-floured surface; shape in 2 loaves. Place in greased
8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Cover; let double in
warm place (about 2 hours). Bake in moderate oven
(375 degrees) about 40 minutes. Makes 2 loaves.


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Perfect White Bread


3 cups warm water
2 packages active dry yeast
2 teaspoons salt
1/3 cup canola oil
1/3 cup honey
8 - 9 cups unbleached flour

Soften yeast in warm water; dissolve salt, and add honey
and oil. Add 4 cups of the flour and mix well. Cover and
let dough rest for 15 minutes. Add remaining flour and mix
well. Turn out on floured board and knead dough for 10
minutes. (Do *not* skimp on the kneading...this is the step
that gives a fine texture to your bread). Place bread dough
in large well-oiled mixing bowl and cover till double in a
warm place. Turn out on floured board and divide dough in half.
Form each half into a load and place each in a loaf pan. Cover
and again let raise till double. Bake in a 350 degree oven for
about 30 minutes or till golden brown. Turn out on racks to cool.

NOTE: This recipe is excellent for using a variety of flours. My
favorite is using half the white flour called for, and adding
various other flours like wholewheat, oats, barley, and corn to
round out the flours needed. Rice flour would be another good
flour to try. Flax meal, oat bran and wheat germ may also be added.


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Questions about any of these recipes? Some you would like to
see on this page? Send me an email and I'll do my best to answer
your question(s) or find recipes in your favorite categories.

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Graphics by Peg