A Touch of Hands Cookbook: Breads

BANANA NUT BREAD

2 C. flour, sifted
1 tsp. baking soda
1/4 - 1/2 tsp. salt
1/2 C. margarine
1 C. sugar
2 eggs
1 tsp. vanilla
2 - 3 large bananas, mashed
1 C. nuts, chopped

Sift together flour, baking soda and salt. Cream margarine and sugar. Add eggs and vanilla to the margarine mixture and stir until thoroughly mixed. Stir in mashed bananas. Fold in flour mixture and place in well greased and floured loaf pan (9"x5"x3") or 2 small pans. Bake 55 - 60 minutes at 325 degrees.

BEER BREAD

3 C. flour
2 tbsp. sugar
2 tsp. baking powder
1 12 oz. can beer
1 stick margarine

Mix dry ingredients. Add beer and mix well. Dough will be sticky. Melt a stick of margarine. Grease loaf pan with part of the margarine. Place dough in loaf pan; pour rest of margarine over it. Let sit for 15 minutes. Bake at 350 degrees for 50 minutes. Yummy when served warm.

CORN BREAD

1 egg
3/4 C. sour milk
1 1/2 tbsp. margarine
3/4 tsp. salt
1/4 C. sugar
3/4 C. corn meal
3/4 C. flour
1/3 tsp. baking soda
2 tsp. baking powder

Sift flour; add baking powder, salt, baking soda and corn meal. Beat egg; add milk to it, then add sugar. Melt margarine and add to egg mixture. Sift dry ingredients into egg mixture. Stir until all ingredients are well mixed. Bake at 350 degrees until lightly browned (approximately 30 minutes).

CRANBERRY NUT BREAD

2 C. flour
1/2 C. brown sugar
1/2 C. white sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 C. shortening
3/4 C. orange juice
1 tbsp. orange rind
1 egg, beaten well
1/2 C. nuts, chopped
1 C. cranberries, chopped

Sift together baking powder, baking soda and salt. Add other dry ingredients. Combine egg with orange juice. Pour all at once into dry ingredients. Mix just enough to dampen. Bake 1 hour at 350 degrees.

PEPPERONI BREAD

1 loaf frozen bread dough, thawed
1/4 tsp. oregano
1/4 tsp. seasoned salt
1/2 tsp. parsley flakes
1/4 tsp. garlic powder
3 tbsp. butter or margarine, melted
1 pkg. (3 1/2 oz.) thin sliced pepperoni, quartered
1 C. grated provolone, parmesan or mozzarella cheese

Roll dough out to a 9"x12" rectangle. Combine oregano, seasoned salt, parsley flakes and garlic powder with melted margarine. Brush lightly on dough, saving some for top of bread. Arrange pepperoni on dough and cover with cheese. Roll like a jelly roll very tightly to look like a loaf of French bread. Brush with remaining butter seasoning mixture. Bake at 350 degrees for 30 minutes on a cookie sheet. Cool 15 minutes before cutting. Slice in widths of 2 inches.

POPPY SEED BREAD

3 eggs
2 C. sugar
1 1/2 C. milk
3/4 C. oil
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tbsp. poppy seed
Glaze (see recipe below)

Mix eggs and sugar. Mix milk and oil. Mix dry ingredients together and add to egg mixture alternately with milk mixture. Beat well for 2 minutes. Put in 2 greased loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes then remove from pans.

Glaze

Glaze poppy seed bread when completely cooled.

QUICK MONKEY BREAD

1/2 C. chopped nuts
1/2 C. sugar
1 tsp. cinnamon
3 cans refrigerated biscuits
1 C. brown sugar

Sprinkle nuts in bottom of well-greased Bundt pan. Combine sugar and cinnamon in a large ziplock bag. Cut biscuits into quarters and shake in bag to coat with sugar and cinnamon, then layer in Bundt pan. Mix brown sugar and melted butter; pour over biscuits. Bake at 375 degrees for 40 minutes. Cook for 10 minutes and serve warm. Serves 8.

ZUCCHINI BREAD

3 eggs
1 C. oil
2 C. sugar
1 tsp. vanilla
3 C. flour
1 C. raisins (optional)
1/2 C. chopped nuts
1 can crushed pineapple, drained (optional)
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. baking powder
2 C. grated zucchini

Beat eggs. Add sugar, oil, zucchini, pineapple, raisins and nuts. Mix together dry ingredients and add to mixture. Pour into two greased bread tins. Bake at 350 degrees for 45 - 60 minutes. Cool 10 minutes before removing from pan.