English Muffin Bread

Makes 2 loaves

2 packages active dry yeast
6 cups unsifted flour
1 tablespoon sugar
2 teaspoon salt
2 cups milk
1/4 teaspoon baking soda
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2″-4 1/2″ pans that have been greased and sprinkle with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool. To serve: slice and toast. Makes 16 slices per loaf.

~Unknown Author

Grape Nut Bread

1 cup sour milk

In it soak for a few minutes:
3/4 cup grape nuts

Then add:

1/2 cup sugar
1 egg
Level teaspoon soda
2 scant cup flour
2 tablespoon melted shortening (butter or margarine)
Handful of raisins

1. Stir throughly and put in bread tin

2. Let stand 15 minutes to raise

3. Bake slowly for 40 minutes at 350 degrees

~Jennie Kelly

Blueberry Muffins

1/2 cups softened butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon nutmeg

Preheat 375 degrees, grease muffin pan. Blend butter and sugar till fluffy, add eggs one at a time. Add vanilla, baking powder, and salt. Put in 1/2 flour, 1/2 milk- rest of flour and milk. Fold in blueberries. Fill cups 2/3 full- sprinkle sugar and nutmeg.

Bake 25-30 minutes. (Makes about 12-14 muffins).

Zucchini Bread

3 eggs
2 cups sugar
3 teaspoon vanilla
1 cup oil
2 cups perfect and chopped zucchini
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3 teaspoon cinnamon
1 cup nuts or raisins

Beat eggs, add sugar, vanilla or oil. Stir in zucchini, stir in dry ingredients. Add nuts. Pour into greased and floured pans. Bake 350 degrees for one hour or until done.


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