Onion-Cheddar Bread

2 1/2 c Unbleached all-purpose flour
1 c Whole wheat flour
1 pk Active dry yeast
1/3 c Warm water (110-115 degrees)
1/2 c Orange juice
1/2 c Water
2 tb Butter or margarine
1 Env. onion soup mix
1 tb Sugar
1 ts Salt
5 oz Shredded cheddar cheese
Melted butter or margarine

NOTE: Butter or margarine should be cut into small pieces.

In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water.
Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth.
Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes.
Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F.
Punch down dough, then turn onto lightly floured board.
Press into 10 x 8-inch rectangle and top with 1 cup cheese.
Roll, starting at 8-inch side, jelly-roll style.
Pinch ends to seal.
Place in 9 x 5 x 3-inch loaf pan, seam side down.
Brush with melted butter, then top with remaining cheese.
Bake 45 minutes or until bread sound hollow when tapped.

Remove to wire rack and cool completely before slicing. Makes 1 loaf.

Mexican Cornbread

1 lb Ground meat
Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 Jalapeno peppers finely chop
1 c Cornmeal
3 Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
Mix well.
Brown meat and drain off grease.
Grease a 9 x 13-inch baking pan.
Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes.

Serve hot.

Grand Champion Pumpkin Bread

3 1/3 c Unbleached flour; sifted
4 ts Pumpkin pie spice
2 ts Baking soda
1 ts Baking powder
1 1/2 ts Salt
2 2/3 c Sugar
2/3 c Cooking oil
4 Eggs; lg
2 c Pumpkin; mashed, canned, 1cn
2/3 c Water
2/3 c Chopped dates

Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside.
Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.
Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin.
Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.
Stir in the dates and pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.

Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

Dillbrot (Dill Bread)

1 pk Yeast; active dry
1 c Cottage cheese; creamed
2 tb Sugar
1 tb Onion; minced
1 tb Butter; melted
1 Egg; large
1 ts Salt
2 ts Dillseed
2 1/4 c Flour; unbleached or bread

NOTE: Creamed Cottage Cheese should be heated to lukewarm.

Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
Let rise again.
Bake for 30 to 45 minutes at 350 degrees F.

While warm, bursh loaf with soft butter, sprinkle well with salt.

Cinnamon-Raisin Bread

5 1/2 c Unbleached or bread flour
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1 c Milk
3/4 c Water
1/4 c Sugar
1/4 c Vegetable oil
2 ts Salt
1 Egg; lg
1 c Raisins
1 c Sugar
1 ts Cinnamon; ground,or to taste
2 ts Butter or margarine; melted

Stir 2 cups of flour and the yeast together in a large mixing bowl.
Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.)
Ad the liquid mixture to the flour-yeast mixture.
Beat, with an electric mixer at medium speed, until smooth, about 3 minutes.
Blend in the egg and then stir in the raisins.
Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight).
Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes.
Cover the dough with the bowl and let rest for 20 minutes.
Combine the 1 cup of sugar and the cinnamon, then set aside.
Punch the dough down and divide in half.
Roll out one half, on the floured surface, to a 14 x 7-inch rectangle.
Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture.
Beginning at the narrow end, roll up tightly like a jelly roll.
Press the edges to seal and fold the ends under.
Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Repeat for the second half.
Brush the tops of the loaves with the remaining butter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped.

Remove from the pans immediately and cool on wire racks.

Carrot-Walnut Bread

1 1/2 c Unbleached flour; sifted
1 ts Baking soda
1/2 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Salt
1 c Sugar
3/4 c Cooking oil
2 Eggs; lg
1 1/2 c Carrots; pared, shredded
1/2 c Walnuts; chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside.
Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes.
Add the dry ingredients, stirring just until moistened.
Stir in the carrots and walnuts.
Pour the batter into a greased 9 x 5 -inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.

Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

Candied Orange Rind Bread

4 Oranges; md
1 c Water
1 c Sugar
4 c Unbleached flour
6 ts Baking powder
1/2 ts Salt
1/4 c Butter or regular margarine
1/2 c Sugar
2 Eggs; lg
2 c Milk

Thinly peel the oranges, using a vegetable peeler.
Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.)
Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutesor until the rind is tender.
Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes.
Cool to room temperature.
Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.
Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium.
Add the eggs and blend well.
Blend in the cooled orange rind mixture.
Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
Pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans for 10 minutes before removing to wire racks to finish cooling.
Wrap in aluminum foil and let stand overnight before slicing.

This bread slices better when it has cooled for 24 hours.

Bran Date Bread

1 1/4 c Unbleached flour, sifted
1 1/2 ts Baking powder
1 ts Salt
1/2 c Active sourdough starter
3/4 c Buttermilk or sour milk
1 c Finely chopped pitted dates
1 c All bran
1 ts Grated lemon peel (zestonly)
2 Large eggs, beaten
1/4 c Vegetable oil
3/4 c Firmly packed brown sugar

Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl.
Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
Add all once to flour mixture with the sourdough starter, stirring until well moistened.
Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour.
Allow to stand 10 minutes in pan and then remove from pan and cool until cold.
Wrap in plastic wrap or foil and place in Refrigerator.

Use cream cheese or home made butter on this bread for an out of this world taste.

Raisin Bread

1 Med Potato
1 qt Water
1 c Yeast
1 c Water, lukewarm
2 ts Cinnamon
1/2 ts Cloves
1 c Sugar
1 lb Raisins
1 tb Butter
Flour

Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter.
Dissolve the yeast in 1 cup of lukewarm water and combine with the batter.
Cover and set in a warm place and let rise for 4 hours.
Add the rest of the ingredients and knead, adding flour as needed.
Be careful not to get dough too stiff.
Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light.
Bake at 400-F for 30 to 40 minutes.

Corn Bread

1 c Cornmeal, yellow or 1 c Cornmeal, white
4 tb Sugar
1 ts Salt
1 Egg, well beaten
1 c Milk, skim
1 c Flour
4 ts Baking powder
2 tb Butter, melted

Add the sugar and salt to the cornmeal.
Beat the egg well and pour into the milk.
Stir this mixture into the meal, beating thoroughly.
Sift the flour and baking powder into the meal, add the melted butter and beat hard.
Pour the mixture into a greased pan and bake at 400-F until brown.
To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly.
For a soft loaf, spread batter thickly.

100% Whole Wheat Bread

2/3 c Water
3 pk Yeast
1 tb Sugar
8 c Scalded milk
2/3 c Shortening
1 c Sugar
1/2 c Molasses
2 tb Salt
12 c Whole wheat flour

Dissolve yeast in 2/3 c water while your milk is cooling.
Dissolve 1 cup sugar in the hot milk.
Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.
Knead about 5 minutes.
Let rise until doubled in bulk, about 1 1/2 to 2 hours.
Knead down and shape into 6 loaves, let rise until doubled in pans.
Bake at 375 degrees F. for 40 minutes.

Turn out on wire rack and let cool to cold before slicing, if you can.

NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

Crusty Cheddar Bread

1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F.
1 c Cottage Cheese
1 tb Sugar
1 1/4 ts Salt
1 Egg; Lg.
2 1/4 c Unbleached Flour; Unsifted
1 tb Butter; Room Temperature
1 c Cheddar; Sharp, Grated

NOTE: The cottage cheese should be the small curd kind at room temperature. Also you can use up to an extra 1/4 cup of flour in this recipe depending on the weather.

Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve.
With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
Turn into the buttered dish.
Let rise 30 to 40 minutes longer or until almost doubled in size.
Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.

Brush the top with butter.

Polka Dot Quick Bread

2 c Cranberries; Fresh Or Frozen
1 c Milk
1 Egg; Lg, Slightly Beaten
1/4 c Butter; Melted
1 tb Orange Peel; Grated
2 c Unbleached Flour
1 c Sugar
1 tb Baking Powder
1/2 ts Salt
1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped

Preheat the oven to 350 degrees F. then grease a 9 x 5-inch loaf pan.
Set aside.
Cut the cranberries in half and set aside in a small bowl.
In a medium bowl, combine the milk, egg, butter, and orange peel and set aside.
Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the halved cranberries, cheese and nuts.
Toss with a fork to distribute.
Add the milk mixture all at once and stir the flour mixture until just moistened.
Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes, then remove from the pan.

Cool to room temperature on the wire rack before slicing.

Hearthside Cheddar Bread

2 1/2 c Unbleached Flour
1/2 c Sugar
2 ts Baking Powder
1 ts Salt
1/2 ts Cinnamon; Ground
3/4 c Milk
1/4 c Vegetable Oil
2 Eggs; Lg
1 1/2 c Apples; Cooking
2 c Cheddar; Sharp, Shredded
3/4 c Walnuts Or Pecans; Chopped

NOTE: Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped.

Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
Make a well in the center of the dry ingredients and add the milk, oil, and eggs.
Stir until thoroughly combined.
Gently stir in the chopped apples, cheddar cheese, and nuts.
Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom.
Cool in the pan on a rack for 5 minutes.

Remove from the pan and cool to room temperature, on a wire rack, before slicing.

Panhandle Cornbread

1 c Corn Meal; Yellow
1 tb Baking Powder
1 c Cheddar; Sharp, Shredded
2 Eggs; Lg, Beaten
1/2 c Vegetable Oil
1 c Dairy Sour Cream
8 oz Corn; Cream Style, 1 Cn
4 oz Green Chile Peppers; Chopped

Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan.
Set aside.
In a large bowl, combine the cornmeal and baking powder.
Stir in the cheddar.
In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together.
Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared pan.
Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.

Cool on a rack for 10 minutes then invert over a serving plate.

Golden Spoon Bread

10 oz Cheddar; Sharp, Grated
2 c Milk
4 Egg Yolks; Lg
1 c Corn Meal; Yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 Egg Whites; Lg

Thoroughly grease a 1 1/2-quart casserole dish.
Place the cheddar in a small bowl and set aside.
Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them aside.
When the milk is scalded, add the corn meal very gradually, stirring constantly.
Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly.
Mix in the grated cheese, butter, sugar and salt.
Beat the egg whites, in a small bowl, until round peaks are formed.
Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended.
Turn the mixture into the greased casserole dish.
Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish.

Serve piping hot with butter and maple syrup or honey.

Cheddar Bread Ring

2 3/4 c Bread Flour
2 tb Sugar; Granulated
1 pk Active Dry Yeast OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt
1 c Milk
2 tb Butter
1 1/2 c Cheddar; Sharp, Shredded

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.

Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.
Heat the milk and butter together until very warm (115-125 degrees F).
Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
Add 1/2 cup of the flour and the cheese.
Beat for 2 minutes on high speed on the mixer, scraping the bowl occasionally.
Stir in enough additional flour to make a stiff but light dough.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.
Let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.
Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.
Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
Remove from the ring mold.

NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not.

Quick Cheddar Bread

3 3/4 c Unbleached Flour
5 ts Baking Powder
1/2 ts Salt
1/3 c Butter
2 1/2 c Cheddar; Sharp
1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten

Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese.
Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just
moistened, then spoon into a greased 9 x 5-inch loaf pan. Bake at 375 degrees F for 1 hour.
Remove from the pan immediately and let cool on a wire
rack.

Back on topic...

I personaly have a collection of few hundred bred recipes that I'm willing to share with you.

So, let's start wih recipe #1...

OK, straight to the point...

This blog have only one topic - bread recipe.
If you are interesting in history or other aspects of bread, you can try Wikipedia or Bakers Federation

You have been warned ;)