Reader Recipes

Best-Ever Breads and Rolls

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

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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