Recipes
 Breads
New England Brown Bread

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup dark seedless raisins
1/4 cup sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk or plain low-fat yogurt
3/4 cup light molasses
1 large egg

1. Preheat oven to 350 degrees F. & Grease a 9" by 5" metal loaf pan.
2. In large bowl, combine flours, raisins, sugar, baking soda, and salt. Stir in buttermilk, molasses, and egg
until batter is just mixed (batter will be very wet).
3. Pour batter into loaf pan. Bake bread 55 to 60 minutes until toothpick inserted in center of bread comes out clean.
4. With spatula, loosen bread from sides of pan. Remove bread from pan; cool slightly on wire rack to serve warm. Or, cool completely to serve later.
5.Shaped into a ring, then slash and fan to reveal spirals of Olive Pesto.

This wreathlike loaf makes an impressive contribution at Yule! If you prefer to make a sweet bread, a
cinnamon, raisin, and walnut mixture can be substituted for the olive filling. 



Indian Hominy Bread

From the book "Buckland's Complete Book of Witchcraft"
By: Raymond Buckland
Ingredients:
2 cups cooked grits
2 beaten eggs
2 tbs. melted butter
2 tsp. salt
1/2 cup milk

Add milk, butter, and eggs to warm grits. Pour in greased pan. Bake at 375 degrees for thirty minutes. Serve hot. (Note: thin cakes of this mixture may also be fried on a hot griddle).



PUMPKIN BREAD IN A JAR

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or 1 of variation items)
2/3 c water
3 1/3 c flour
1/2 t baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 1/2 tsp salt
2/3 c nuts

Variations:
2 c shredded apples
2 c shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c mashed bananas
2 c fresh peaches
1 3/4c applesauce (+ 1/4c pineapple)
2 c shredded zucchini1
3/4 c applesauce (plus 1/4 c raisins)

1. Cream shortening and sugar.
2. Beat eggs, pumpkin, and water.
3. Sift together flour, baking powder, soda, salt, and spices.
4. Add to pumpkin mixture.
5. Stir in nuts.
6. Pour mixture into well greased wide mouth pint jars ,filling 1/2 full.  Bake at 325 degrees F for 45 minutes.
When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly.  The heat will vacuum seal the jar and the bread will keep for up to one year. Makes a nice gift with a ribbon of the appropriate color for the season, tied just under the lid. adding a small charm or little broom ( available at craft stores)add a nice extra touch!
Makes 8 pints 



Indian Pumpkin Bread

From the book "Buckland's Complete Book of Witchcraft"
By: Raymond Buckland
Ingredients:
1 cup cornmeal
1/2 cup pumpkin (cooked)
water enough to moisten mixture

Mix the ingredients and work until the dough is easy to handle. Form into flat cakes. Cakes may be baked
in a greased pan (as biscuits) or fried quickly over an open fire.



APPLE CHEESE QUICK BREAD

1 stick (1/2) unsalted butter, softened
1/3 cup sugar
1/3 cup honey
2 large eggs
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated Granny Smith apples (about 2)
1/2 cup grated Swiss cheese
1/2 cup chopped walnuts
cream cheese as an accompaniment

1. In a large bowl cream together the butter and the sugar and beat in the honey and the eggs.
2. Into the butter mixture sift together the flours, the baking powder, the baking soda, and the salt, stir the
mixture until it is combined well
3. Stir in the apples, the cheese, and the walnuts.
4. Spoon the batter into a buttered loaf pan, 9 by 5 by 3 inches, and bake it in the middle of a preheated
3500F. oven for 50 to 60 minutes, or until a tester comes out clean. Turn the bread out onto a rack, and let it cool completely. serve it sliced with the cream cheese. 



Cornbread

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup oil
1 1/2 cups buttermilk
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs

Preheat oven to 450 degrees. Mix all ingredients together in a bowl. Pour into a greased pan (9"x9" or
comparable size) and bake for 30 minutes. 



60-Minute Honey-Nut Ladder Loaf

3 3/4 cups flour, all-purpose
1 tbsp sugar
1 tsp salt
1 package yeast, rapid-rise
1 cup hot water (125-130)
1 tbsp margarine, softened
nut filling
1/2cup almonds, sliced
1/2cup raisins
1/2cup coconut, flaked
2 tbsp honey
2 tbsp margarine, melted
1/2 teasp cinnamon

1.Set aside 1 cup flour
2.Mix remaining flour, sugar, salt, and yeast in mixer bowl.
3. Stir in hot water and margarine.
4. Add enough reserved flour to make soft dough. Knead 4 minutes.
5. Roll dough to 14 x 8" rectangle. Place on greased baking sheet.
6. Spread filling down center third. Cut 1" wide strips from sides of filling to dough edges.
7.Alternately fold strips over filling. Cover.
8.Place boiling water in large shallow pan on counter. Place baking sheet over pan and let dough rise for 15 min.
9.Bake 20 min at 375 or until done. Remove from sheet and cool on wire rack. You Can drizzle with a
confectioner's sugar glaze, if desired.

Notes: on a hot, humid day, I didn't need the extra cup of flour. I used a 12 oz can
of solo almond filling instead of the one listed here. I didn't have any 10x sugar,
but a glaze would have been nice. Otherwise, I'll use a butter or egg wash to
'pretty' it up. You could try other types of fillings. 



Rye Bread

1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour

Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well.
Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours.
Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees. 



Cranberry Bread

3 cups cranberries
1 2/3 cups sugar
2/3 cups oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons orange zest
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup nuts, coarsely chopped

Preheat oven to 350 degrees. Mix cranberries, sugar, oil, milk, vanilla, orange zest, and eggs in a bowl. Stir in remaining ingredients. Pour into 2 greased loaf pans, and bake 50 to 60 minutes. Cool completely before slicing.


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