Easter Kulich This is a traditional Russian Easter bread. It’s really not that hard to make and is very good. Easter Kulich Recipe Type: Bread Cuisine: Russian Author: Marsha Powell Prep time: 2 hours 20 mins Cook time: 40 mins Total time: 3 hours Serves: […]
Irish Potato Bread This is one I haven’t tried yet, but I think I will before St. Patrick’s Day. It sure looks good! Irish Potato Bread Recipe Type: Bread Cuisine: Irish Author: Marsha Powell Prep time: 40 mins Cook time: 20 mins Total time: 1 […]
Cork Country Irish Bread
I love it when St. Patrick’s Day rolls around. There’s so many great recipes. Of course, you don’t have to wait for St. Patrick’s Day. This is another recipe for Irish Soda Bread.
- 3 cups flour
- 2⁄3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup raisins
- 2 eggs
- 1 1⁄4 cups buttermilk (or thick sour milk)
- 2 tablespoons butter, melted
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix well and add raisins.
- Beat eggs in a smaller bowl.
- Add buttermilk to eggs and beat until combined.
- Add egg mixture to butter and dry ingredients.
- Stir until moistened.
- Pour into greased layer cake pan or pie pan. (Dough will be very thick and dense).
- Bake at 350 degrees F. for 1 hour.
Honey Beer Bread You’re going to love this. It comes out so nice and soft. It’s great toasted with lots of butter and jam. Honey Beer Bread Recipe Type: Bread Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 50 mins Total time: […]
ABM Hawaiian Rolls (Bread) I just love that Hawaiian bread, but sometimes it can be a bit expensive. I made this recipe a long time ago and it was great. I usually let mine bake up into a loaf. It’s easy enough to use the […]
One Hour Homemade Bread
I love homemade bread with lots of real butter while it’s still warm. This is an easy recipe that comes out great every time. It’s another one of those depression era recipes.
- 5 1/4 cups white bread flour
- 2 – 4 Tbsp. sugar
- 1 1/2 tsp. salt
- 1 1/2 Tbsp. (rounded) saf-instant yeast
- 1 1/2 Tbsp. oil
- 2 cups warm water (somewhere between 100 and 115 degrees Fahrenheit)
- Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.
- Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)
- Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
- Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.
- While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.
Celebration Braid When I was first married, our landlady was a lovely Jewish lady. She lived in the apartment just below us. The aromas that would come into our apartment was heavenly. So, I asked her for her recipes. She wrote them all down for […]
Bread Stuffing I love Thanksgiving and all the food and fun connected with it. So, for me, this is a staple on my table. This is the type I grew up with and will always be my favorite. Bread Stuffing Recipe Type: Side Dish Cuisine: […]
ABM Onion Bread
This comes out really good. I don’t have a bread machine so I made it as you would any bread.
It goes great with just about anything. I find that it’s best when warmed.
- 1 1/4 cups warm water
- 1 packet onion soup mix
- 3 cups bread flour
- 3 tsp. yeast
- Put all ingredients into bread machine according to the directions.
- Yield: 1 1/2 lb. loaf
Sheepherder’s Bread I’m sure many of you have made this type of bread. You bake it in a Dutch oven. For me, this makes the best PB&J. Sheepherder’s Bread Recipe Type: Bread Cuisine: American Author: Marsha Powell Prep time: 2 hours 20 mins Cook time: […]
Cheesy Beer Bread I always use Guinness Stout in my recipes that call for beer. To me, it gives a better flavor and a much better rise. Cheesy Beer Bread Recipe Type: Bread Cuisine: American Author: Marsha Powell Prep time: 3 hours 20 mins Cook […]
Vermont Whole Wheat Honey Bread
Adapted from recipe found on the King Arthur Flour website. Add an extra 2 to 3 Tbsp. warm water if the dough seems too dry.
By: Marsha Powell
- 2 c. boiling water
- 1 c. rolled oats
- 1/2 c. brown sugar
- 1 Tbsp. honey
- 1/4 c. butter
- 2 1/2 tsp. salt or 1 Tbsp. Kosher salt
- 1 tsp. cinnamon
- 1 Tbsp. yeast
- 2 1/2 c. whole wheat flour
- 3 c. bread flour
- Step 1 Combine water, oats, brown sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
- Step 2 Add yeast, whole wheat flour and bread flour. Stir until incorporated. Knead on a lightly floured board for 5 to 7 minutes or until dough is shiny and smooth.
- Step 3 Transfer to a greased bowl
- Step 4 cover with plastic
- Step 5 rise for 1 hour.
- Step 6 Divide dough in half. Shaped into loaves and place in 2 greased 8 1/2 x 4 1/2″ pans.
- Step 7 Cover with greased plastic wrap and let rise for 60 to 90 minutes or until it rises 1″ over the top of the pans.
- Step 8 Bake in preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes. Remove when golden brown OR inner temperature reaches 190 degrees.
- Step 9 Turn onto rack to cool completely.