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A soft, moist wholegrain bread.
Maple Oatmeal Bread
  • 3 cups lukewarm water (110-115)
  • 1 Tablespoons dry yeast
  • cup maple syrup (B grade gives the most maple flavor)*
  • 3 Tablespoons butter
  • 1 Tablespoons salt
  • 1 cups oatmeal
  • 8 - 9 cups unbleached flour

Dissolve yeast in the warm water. Add remaining ingredients. Mix well. Knead on a floured board for 8-10 min. or with an electric mixer and dough hook for 4-5 min. Place in a greased bowl, cover with lightly greased plastic wrap and allow to rise 45 min. If time allows, punch down and let rise again for 30-45 min. Form into 3 loaves. Place in lightly greased 8 1/2" x 4 1/2" loaf pans. Cover the pans loosely with lightly greased plastic wrap. Let rise about 45 min.- 1 hr. or until the loaves crown 1-1" above the rim of the pan. Bake the bread in a preheated 350F oven for about 35 minutes. Makes 3 loaves.

*Honey or brown sugar may be substituted for the maple syrup.




Wonderfully sweet and tender dinner rolls that are always fresh and hot from the oven.
Dinner Rolls
  • 5 to 6-1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons yeast
  • 1 cup milk
  • 2/3 cup water
  • 1/4 cup (1/2 stick) butter
  • 2 eggs, at room temperature

In a large mixing bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm (120 to 130F.). Butter does not need to melt. Gradually add to dry ingredients and mix two minutes at medium speed of electric mixer (use paddle), scraping bowl occasionally. Add eggs and 3/4 cup of flour. Mix at high speed 2 minutes, scraping bowl occasionally. Stir in the remaining flour to make a stiff dough (now use dough hook, knead about 5 min.). (OR Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes.) Place on floured surface. Cover with plastic wrap, then a towel. Let rest for 20 minutes.

Punch dough down; divide into three equal pieces. Divide each piece of dough into 9 equal pieces. Place 9 in greased 9"x 9" pan and 18 in 9"x 13" pan. OR Divide each roll piece into 3 balls; place in greased muffin tins. Brush rolls with oil or butter. Cover and refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand 10 minutes. Bake in a preheated 375F oven 15 to 20 minutes, or until done. Remove from baking sheets and cool on wire racks. If desired, brush with melted butter or margarine. Serve warm.




A favorite Sunday treat, especially slathered with butter.
Popovers
  • 2 cups milk
  • 6 eggs
  • 4 teaspoons butter
  • 2 cups flour

Preheat oven to 450. Grease muffin pan(s). Mix all ingredients until thoroughly combined. Fill preheated muffin cups full. Bake at 450 for 10 min.; reduce temperature to 350 and bake 35-40 min. longer. Serve immediately. Makes 16 popovers. This recipe may be halved.




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