published Wednesday, November 18th, 2009

Holiday Cooking: Breads

Christmas Cranberry Bran Muffins

1 (14-ounce) box bran cereal (may use raisin bran)

5 cups all purpose flour

3 cups sugar

5 teaspoons baking soda

2 teaspoons salt

4 cups buttermilk (may use powdered buttermilk)

1 cup vegetable oil

4 eggs

1 1/2 cups dried cranberries or Craisins

Combine cereal, flour, sugar, baking soda and salt in large bowl. Mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture, stir until just blended and fold in cranberries.

After using what you need to bake, place batter in tightly covered container. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins. Just dip out into muffin tin.

Preheat over to 400 F. Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes or until a wooden toothpick in the center comes out almost clean. Cool in muffin tin 5 to 10 minutes. Makes 4 dozen.

Note: This recipe is easily halved, and the muffins freeze well. In addition to the raisins, you may also add or substitute prunes, dates, pecans or walnuts. Flavorings and spices such as vanilla and cinnamon may also be added.

— Pat Daugherty

Homemade Bread or Rolls

2 cups of flour

2 cups of warm water

1 teaspoon of salt

1 package of dry yeast

1/2 cup of sugar

1/2 cup of oil

More flour

The night before you will use the rolls (Christmas Eve for me), mix 2 cups of the flour, the warm water, salt and yeast. Cover with foil and let sit overnight in the refrigerator. The next morning add the sugar, oil and enough flour to handle. Turn out on a floured board. Knead for about 10 minutes or so. You may then put the dough into two loaves or roll out to a roll consistency and shape into rolls (I use a round cutter and then fold them over). Let the rolls or bread rise until about double in size. Then bake at 350 F for 40 minutes for the loaves and a little less for the rolls (until they are lightly browned on top).

— Jan Hubbuch

Banana Nut Bread

1 cup cooking oil

4 eggs

2 1/2 cups sugar

4 cups all-purpose flour, unsifted

1/2 teaspoon salt

1/2 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup buttermilk

1 tablespoon soda

6-7 medium ripe bananas, mashed

2 cups chopped pecans

Cream together oil, eggs and sugar. In separate bowl, combine flour, salt, allspice, cinnamon and nutmeg. In another large bowl, combine buttermilk and soda, then add to dry ingredients alternately with oil-sugar mixture and bananas. Add nuts last, stirring gently to combine. Spray 2 loaf pans with cooking spray and add equal amounts of batter to each. Bake in preheated 350 F oven for 1 hour or until loaves test done. Makes 2 loaves.

— Peggy Gaber

Bishop’s Bread

2 cups nuts

1 cup dates, chopped

1 cup maraschino cherries, chopped

1 1/2 cups flour

1/4 cup salt

1 1/2 cups baking powder

3 eggs

1 cup sugar

Preheat oven to 325 F. Grease and flour a loaf pan. In medium bowl, mix nuts, dates, cherries, flour, salt and baking powder. In a large bowl, beat eggs with sugar; fold in flour mixture. Pour mixture into loaf pan. The dough will be very stiff. Bake 1 hour or until the bread tests done (center isn’t sticky).

— Marietta Hamby

Break Away Bread

2 packages dry yeast

1 cup lukewarm water

1 cup boiling water

1 cup shortening

3/4 cup sugar

1 1/2 teaspoons salt

2 beaten eggs

6 cups all purpose flour

1 stick margarine

Dissolve yeast in lukewarm water. In large bowl pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and dissolved yeast. Mix together well in a large bowl and shape into ball. Cover and refrigerate overnight.

Roll out dough to about 1/4-inch thick. Cut with biscuit cutter, dipping each biscuit into melted margarine and stack biscuits on their sides (not too tight) into greased Bundt pan with grooves. Let rise 3 hours. Bake at 350 F for 20 to 30 minutes. When serving, just pull apart.

Note: This recipe will make two pans of bread. Use 1/2 of recipe for one pan of bread.

— Aurelia Brewer

Nutty Pear Drop Biscuits

1 3/4 cups all-purpose flour

1/3 cup packed brown sugar

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons cold butter

1 egg

1/2 cup half-and-half cream

1 cup chopped peeled ripe pears

1/4 cup chopped pecans

In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 400 F for 15-18 minutes or until golden brown. Serve warm. Makes 10 biscuits.

— Candyce Rector

Mexican Cornbread

1 1/2 cups cornmeal

2 jalapeno peppers, seeded and chopped

1/4 cup creamstyle corn

1/4 cup flour

1 cup grated cheddar cheese

1/4 cup oil

Preheat oven to 400 F. Combine all ingredients and pour into a hot, oiled skillet. Bake 20-30 minutes or until golden brown.

— Glenda Ashley

Deliciously Simple Cornbread

2 cups Martha White or White Lily self-rising cornmeal

1/3 cup canola oil

1 1/2 to 2 cups buttermilk

Combine all ingredients, mixing well. Coat a cold cast-iron skillet generously with nonstick cooking spray. Pour mixture into skillet. Place in preheated 400 F oven and bake 40-45 minutes or until done.

— Lynette Iles

Pizza Batter Bread

3 cups all-purpose flour, divided

1 package dry yeast

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1 1/4 cups water

2 tablespoons butter or margarine

1 tablespoon sugar

1 teaspoon salt

1/4 finely chopped pepperoni

Grated Parmesan cheese (optional)

Combine 1 1/2 cups flour, yeast, oregano and garlic powder in a large mixing bowl. Combine water, butter, sugar and salt in a small saucepan; place over low heat until very warm (120 F to 130 F), stirring to melt butter. Gradually add water mixture to dry ingredients, mixing at low speed of an electric mixer. Beat 3 minutes at high speed of mixer. Stir in pepperoni and enough remaining flour to make a soft dough. Cover and let rise in warm place (85 F), free from drafts, for 45 minutes or until doubled in bulk. Stir dough and spread evenly in a well-greased 9- by 5- by 3-inch loaf pan. Cover and let rise in warm place for 30 minutes or until doubled in bulk. Sprinkle Parmesan cheese over top of bread, if desired. Bake at 375 F for 35-40 minutes or until loaf sounds hollow when tapped. Cool loaf in pan 10 minutes, the remove to wire rack and cool completely. Makes 1 loaf.

— Willie Mae Plumlee

Orange Pecan Coffeecake Ring

3/4 cup sugar

1/2 cup chopped pecans

2 teaspoons grated orange rind

1/2 (8-ounce) package cream cheese

2 (11-ounce.) cans refrigerated buttermilk biscuits

1/2 cup melted butter or margarine

1 cup sifted powdered sugar

2 tablespoons orange juice

Combine sugar, pecans and grated orange rind in a bowl; set aside. Spoon 3/4 teaspoon of cream cheese in the middle of each biscuit, then fold biscuit in half over cheese, pressing edges to seal. Dip biscuits in melted butter, then dredge in sugar mixture. Place biscuits with curved side down on a lightly greased Bundt pan. Space biscuits evenly and do not stack them in pan. Place any extra biscuits around the center tube of the pan and fill in any empty spaces. Drizzle with remaining butter, then sprinkle with any remaining sugar mixture.

Bake at 350 F 35-40 minutes or until done. Invert pan immediately onto a serving platter. Combine powdered sugar and orange juice until stirred well. Drizzle over hot coffee cake. Serve immediately. Makes 8-10 servings.

— Stephanie Ramsey

Pumpkin Bread

3 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon baking soda

4 cups sugar

1 1/2 cups water

1 cup cooking oil

4 eggs, lightly beaten

1 can or 2 cups fresh pumpkin

1 or 2 cups nuts

1 cup raisins

Mix dry ingredients in large bowl. Make a well and add water, oil, eggs, pumpkin, nuts and raisins. Mix until smooth. Grease and flour 3 loaf pans. Bake at 350 F for 1 hour. Cool in pan before cutting.

— Carolyn K. Childs

Comments do not represent the opinions of the Chattanooga Times Free Press, nor does it review every comment. Profanities, slurs and libelous remarks are prohibited. For more information you can view our Terms & Conditions and/or Ethics policy.
please login to post a comment

videos »         

photos »         

e-edition »

advertisement
advertisement

Find a Business

400 East 11th St., Chattanooga, TN 37403
General Information (423) 756-6900
Copyright, Permissions, Terms & Conditions, Privacy Policy, Ethics policy - Copyright ©2014, Chattanooga Publishing Company, Inc. All rights reserved.
This document may not be reprinted without the express written permission of Chattanooga Publishing Company, Inc.