favorite family foods - title

BREADS


NAVAJO FRY BREAD (Dani, school)

2 1/2 cups flour

2 tsp. baking powder

1 tsp salt

1 cup almost hot water

Mix together, make into balls, pat out and fry in hot oil.

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FLOUR TORTILLAS (Shirley Brown)

3 cups flour

1/3 cup shortening

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 + cup water

Combine dry ingredients in a bowl. Cut in shortening until the size of small peas. Add warm water a little at a time to make a workable dough. Cover with plastic and let sit for 20 minutes. Form into 5 or 6 balls then roll out. Cook about 60 seconds on each side on a medium hot griddle (400 degrees). Cook on one side until you see golden brown speckles on it then turn over.

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ICE BOX BRAN MUFFINS Rosalie Sorenson

2 C. boiling water

2 C. Nabisco 100% Bran

1 C. shortening

2 1/2 C. white sugar

4 eggs, beaten

1 qt. buttermilk

5 C. flour

5 tsp. soda

1 tsp. salt

4 C. Kelloggs All Bran

Pour boiling water over 100% Bran and cool. Cream shortening and sugar. Add eggs, buttermilk and soaked bran. Add sifted flour, soda, and salt and All Bran. Fold until well-moistened. Store in (4) qt. jars in refrigerator. Will keep 6 weeks. Bake about 20 minutes in 400 degree oven in well-greased muffin tins. Makes 7 dozen. You can also add dates, nuts, and/or raisins if desired.

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CORN BREAD ( Ada Alldredge)

2 cups yellow cornmeal

2 cups flour

4 Tb. sugar

2 Tb. baking powder

2 tsp. salt

2/3 cup vegetable oil

2 eggs

2 cups milk

Combine dry ingredients, add milk, oil, and eggs. Bake at 400 for 25 minutes in 9 X 13 pan.

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OUR CORNY CORNBREAD

1 pkg Jiffy corn muffin mix

1 egg

1/3 cup milk

1 can creamed corn

Prepare muffin mix as directed; fold in creamed corn. Bake in greased 9x9 pan at 350 for 20 minutes or until done.

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MARIE CALLENDAR'S CORN BREAD (our favorite)

1 cup corn meal

2 cups flour

1 Tb baking powder

1/2 Tb salt

3/4 cup butter, melted

1 cup sugar

1 cup milk

4 eggs, separated

1 tsp vanilla

Mix first four dry ingredients together. Mix melted butter, sugar, milk, egg yolks, and vanilla together then add to dry ingredients. Beat egg whites until stiff then fold into mixture. Pour into a greased 9x13 pan. Bake at 350 degrees for 30 minutes.

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DINNER OR CINNAMON ROLLS - ( Ada Alldredge)

7 cups wheat flour

7 cups white flour

1 cup powdered milk

2 Tb salt or less

1 cup sugar

1 cup oil

4 eggs, slightly beaten

4 Tb yeast

5 1/2 cups water

Mix together and knead. Let raise until double in bulk. Cut dinner rolls with tuna fish can. Brush with oil, fold over.

Cinnamon Strudel: cinnamon, 1/2 cup flour, 1 cup brown sugar, 1/4 cup soft butter or margarine. Pat rolled out dough with milk. Put on strudel-cinnamon-raisins-etc. Bake 20 minutes at 375 degrees.

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OUR FAVORITE BASIC ROLL DOUGH  ( Jeri Dell Sandberg )

2 cups milk

1 cup sugar

2 cubes butter

6 eggs (room temperature) beaten

1 cup lukewarm water

3 Tb yeast

1 tsp sugar

1 tsp salt

5 cups flour

5-8 cups flour

Scald milk and add sugar and butter; let melt together and cool slightly. Dissolve yeast and 1 tsp. sugar in water. Add eggs and yeast to milk mixture. Add salt and 5 cups flour. Beat together with mixer. Add slowly another 5-8 cups flour. Cover and let raise 1 hour. Punch down and roll out. Melt 3/4 cube butter, spread on dough, then sugar and cinnamon. Roll and cut with string. Bake at 350 F. till they start to brown. Can ice with maple icing or use orange sugar or brown sugar as filling. This is the recipe I use the most for cinnamon rolls and dinner rolls.

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FAKE CINNABON ROLLS

1/2 cup warm water

2 pkgs. dry yeast

2 T. sugar

1 (3 1/2 oz) pkg. instant vanilla pudding + 2 cups milk

1/2 cup butter, melted

2 eggs, beaten

1 tsp. salt

8 cups flour

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl and prepare pudding mix according to pkg. directions. Add butter, eggs and salt. Mix well. Then add the yeast mixture. Blend; gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise till doubled. Punch down and let rise again. Then roll out on lightly floured surface to 34 x 21" size. Take 1 cup melted butter and spread over surface.

In small bowl, mix together:

2 cups brown sugar and

6 Tb. cinnamon.

Sprinkle all over top of dough. Roll up very tightly. With a knife, put a notch every 2 inches. Use a string or a thread and place under roll by each notch and criss-cross over to cut roll. (This makes nice clean cuts!) Place on greased baking pan, 2" apart. Take hand and lightly press down roll to help hold it together. Cover and let rise till doubled again. Bake at 350 degrees for 15 to 20 min. Take them out when they start to turn golden brown. Do not over bake! Frost warm rolls with the following:

CREAM CHEESE FROSTING

8 oz. softened cream cheese

1/2 cup butter, softened

1 t. vanilla

3 cups powdered sugar

About 1 T. milk, just enough to fluff

Combine all ingredients and mix till smooth. Spread on very warm rolls.
Note: You can make these the night before. Mix up the recipe and let it rise once. Punch down and cover for the second rising, putting in the refrigerator overnight to slowly rise. In the morning, let it complete rising (this may take as long as two hours), roll it out and finish it up. The cooked rolls also freeze well and can be warmed up in the microwave nicely! These are rich and good.

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TWISTER ROLLS (Mom)
These are the sour cream sweet rolls that my mother and grandmother always make

1 cup sour cream (real cream that is soured, you can add a tsp of vinegar to cream to sour it)

6 Tb. sugar

1 beaten egg

1 Tb. yeast (dissolve in water)

2 Tb. shortening

1/8 tsp soda

1 tsp salt

Bring sour cream to a boil. Remove from heat and add shortening, sugar, soda, and salt. Cool to lukewarm, add yeast and flour. Knead, cover with damp cloth and let stand 30 minutes. Roll to 1/4 inch. Spread with brown sugar, nuts, cinnamon, etc.

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QUICK SWEET ROLLS (Janean Blake, 1977)

2 Tb. yeast (dissolved in 1/4 cup warm water)

2 cup milk or buttermilk

1/2 cup shortening

Heat milk and shortening together until melted.

2 eggs

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

5 or 6 cups flour

Mix together and let rise 10 minutes. Roll out oblong, brush with melted margarine, sprinkle brown sugar, cinnamon, nuts, raisins. Roll up and cut with string. Let rise 1 hour. Bake 13 minutes at 350. Frost when done.
Use this recipe when you are in a hurry.

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ADA'S WHEAT BREAD

12 cups wheat flour (freshly ground wheat)

6 cups white flour (use more or less flour to make nice dough)

7 1/2 cups water

1/2 cup sugar or honey

2 yeast cakes or 2 Tb

2/3 cup Wesson oil

1 1/2 Tb salt

1-2 Tb dough enhancer

25-30 minutes at 350 degrees. Let raise in pans.

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WHEAT-OAT BREAD ( Ada )

9 cups whole wheat flour

2 cups Mother’s oats

white flour to make 15 cups all together

6 cups water

1/2 cup sugar or honey

2/3 cup oil

1 Tb salt

2 Tb yeast

1 cup powdered milk powder

2 Tb dough enhancer, optional

Mix together sugar, oil, yeast, water, and half of flour. Beat three minutes. Add salt and dough enhancer to 1 cup flour, add to mixer; add rest of flour. Beat three more minutes. Beat three more minutes. Bake at 350 degrees for 35 minutes. (It can be made without oats and use white flour instead. Need to have 15 cups in combination of all flours/grains)

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MOM'S WHITE BREAD

for each loaf of bread:

1 cup lukewarm water

1 Tb. shortening or oil

1 Tb. sugar

1 Tb. yeast

1 tsp. salt

3 cups flour (approximately)

Dissolve yeast in water add sugar, shortening, salt and half of flour. Beat together to form gluten. Let rest 5 to 10 minutes. add rest of flour 1 cup at a time. Knead well, leaving dough a little sticky. Cover and let raise, punch down, let raise again. Punch down make into loaves, making sure to get out all bubbles. Put in greased pans, let raise. Bake at 350-375 for 40-45 minutes. Grease top and sides of loaf with Crisco when you take out of pans.

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MANTI TEMPLE WHOLE WHEAT BREAD

Step 1: Place in large container

2 quarts whole wheat flour (do not sift)

1 quart white flour

3/4 cup powdered milk

1 Tb salt

Step 2: Place in pint bottle

1 cup warm water

1 Tb sugar

3 pkg dry yeast (3 Tb)

Step 3: Mix together:

1 quart plus 1/2 cup warm water

1 cup shortening

3 Tb honey

Add flour and liquid. Mix with a spoon, then with hands. Knead ten minutes or more, until dough is soft. Let raise twice. Put in five loaf pans. Let raise. Bake 45 minutes at 350 degrees.

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CRACKED WHEAT BREAD

1 1/2 cups cracked wheat

3 cups milk

3 Tb shortening

3/4 cup molasses (or dark Karo, brown sugar, or honey)

4 1/2 Tb yeast

1 1/2 cups warm water

3 cups cold water

18 to 20 cups white flour

1 Tb salt

Heat milk to almost boiling (scald). Pour hot milk over cracked wheat and stir until smooth. Add shortening, salt, and molasses. Cover and let stand for ten minutes. Add yeast to lukewarm water. Add cold water to wheat mixture. Stir in yeast/warm water mixture. Add half of flour and stir for two minutes. Let set for five minutes to rest then slowly add as much remaining flour as needed to make a stiff dough. Knead. Cut into six pieces, form into loaves, put in greased bread pans. Let raise until double in bulk (about 1 1/2 hours.) Bake 55-60 minutes at 375 degrees. To make in Kitchenaid-type mixer cut recipe to make 2 loaves (1/3 of original) or to one-loaf size (1/6 of original) for bread machine. You can crack whole wheat kernels in the blender or use cracked wheat cereal.
I made this a lot when I was first married. We didn’t have a wheat grinder and I could grind the wheat in the blender for this recipe. I got the recipe from a booklet that Verl and Ada gave us on earthquake preparedness prepared by a California ward.

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HONEY WHOLE WHEAT BREAD FOR BREAD MACHINE (Travas Walker’s mother)

1 1/8 cups plus 1 Tb water

3 cups whole wheat flour

3/8 cup gluten flour

1/4 cup honey

1 1/4 tsp salt

1 1/2 Tb butter

1 3/4 tsp active dry yeast

Add ingredients in machine in order given...follow machine directions to bake. Makes small (1 lb) loaf.

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WHEATQUIK (Whole Wheat Biscuit Mix)

8 cups unsifted whole wheat flour

1/4 cup plus 2 tsp baking powder

4 tsp salt

2 cups shortening

1/4 cup sugar

Stir or sift dry ingredients together until thoroughly blended. Cut in shortening. Store mix in refrigerator in covered container. Will keep up to two months .

Use in place of packaged biscuit mix or:

Pancakes: 2 cups wheatquik, 1 egg, 1 2/3 cups milk, (add 2 Tb oil for waffles.)

Muffins: 2 Tb. Brown sugar, 1 egg, 3/4 cup milk, 2 cups wheatquik, 2 Tb oil. Mix wet and dry ingredients separately, Stir quickly together, bake 15 min. at 400 degrees.

Coffee Cake: topping: 2 Tb cinnamon, 1/4 cup sugar, 2 Tb. Wheatquik, 2 Tb soft butter. Spread muffin batter in greased 9" layer pan. Blend topping ingredients with fork and sprinkle over batter. Bake 20-25 minutes at 400 degrees.

Biscuits: 2 cups wheatquik, 2/3 cup milk. Mix together, knead, roll, cut into biscuits. Bake on ungreased baking sheet for 10-15 minutes.

Nut Breads: 1/2 cup sugar, 1 1/4 cups milk, 3 cups wheatquik, 1 cup nuts (or reduce nuts to 3/4 cup and add 1 cup mashed banana) Bake in loaf pan for 45 minutes at 350 degrees.

Pizza Dough: Dissolve 1 pkg yeast in 1 1/2 cups warm water, add 4-5 cups wheatquik. Roll or pat into baking sheet and prebake for 10 minutes at 400 degrees. Remove from oven and add sauce and pizza toppings. Return to oven for 20 minutes


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