Homemade Bread Recipes

February 19th, 2009 by admin

These deliciously warm homemade bread recipes–Whole Wheat Rolls, Bran Muffins & Empire State Muffins–are from the Eat, Drink and Be Chinaberry cookbook (sorry, out-of-print).

“Great with soup, or shaped into a burger bun, these are wonderful with anything you want to sandwich in between two halves.”
- Ann Ruethling (from Chinaberry); San Diego, California

2 T dry yeast
1 cup lukewarm water
1 cup hot water
1/4-1/2 cup honey
3/4 cup vegetable oil
2 tsp salt
2 eggs (slightly beaten)
6 cups whole wheat flour

Dissolve yeast in the lukewarm water and let sit until foamy (about 5 minutes).
Combine the hot water, honey, oil and salt, mixing until the honey is dissolved.
Add eggs and stir well.
Add yeast mixture. (But make sure the hot water has cooled enough so that it doesn’t kill the yeast. Also there is no need to knead!)
Add flour and mix well.
(If you plan to use the dough immediately, add 1/2 cup more flour. Otherwise, refrigerate for 1-3 hours or so, at which point it will be firmer and easier to handle.)
Shape the dough into rolls, slash tops.
Allow to rise. (They will rise very quickly - the warmer your kitchen, the quicker.
Bake at 425° for 10-20 minutes.

3-1/2 dozen. Recipe from Marie Joseph, Minnesota

1-1/4 cups milk
1-1/2 cups bran
1 egg
1/2 cup sugar
1/2 tsp salt
1/4 cup molasses
1-1/2 cups all-purpose flour
4 tsp baking powder
1/4 cup butter, melted

Preheat the oven to 400° and grease muffin tins.
Combine the milk and bran and let stand for 15 minutes.
Beat the egg, sugar, and salt until light and fluffy.
Add the molasses.
Add the bran mixture.
Sift the flour and baking powder together.
Add the dry ingredients, mixing just until blended. Do NOT overmix.
Add the melted butter.
Spoon batter into the prepared muffin tins, filling each tin 3/4 full.
Bake for 20 minutes.

“These are the most requested muffins I make - and the first to go when served. A must for any brunch.”
-Jonnie Walker-Rohs, Westford, Massachusetts

2 cups shredded apples
1-1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped walnuts (optional)
2-1/2 cups flour (white or wheat)
1 T baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs slightly beaten
1/2 cup vegetable oil (or 1/2 cup applesauce for low fat muffins)

In a large bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts.
Combine dry ingredients. Add to mixing bowl with sugar, carrots and fruit. Mix well to moisten dry ingredients. Combine eggs and oil (or applesauce for low fat muffins). Stir into apple mixture. Be sure you hand mix these muffins. Fill greased muffin tins or muffin papers 2/3 full.
Bake at 375° for 20 to 25 minutes. Cool for 5 minutes before
removing from tins.

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