Paul and Penny

Fruit Ladder Loaves

I took a bread machine class back in the 90’s at the ladies home extension office in Norman and the book that the class followed was Fleishmann’s Bread Machine Favorites. This is my tweaked recipe of one of the first things we learned to make in the class and it is truely delicious.  This is for the bread machine, but if you want to make it by hand, just following one of your favorite manual recipes for order of ingredients and process using the following ingredients.

-Penny 

1-POUND RECIPE INGREDIENTS

2/3 cup milk

1 large egg

1 tablespoon butter or margarine

1/2 teaspoon salt

2 cups bread flour

4 teaspoons sugar

1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Filling:

 2 Rome apples

2 fistfulls fresh cranberries

about 7 large dates

about 2 T water

1 cup packed brown sugar

1 t cinnamon

1/2 c chopped nuts

Directions

Nutrition Information

I have been making this since I was a very young woman, it’s easy and delicious. -Penny

Sprinkle 1 packet yeast over 1/4 c warm water. (MUST BE 105-115) and set aside.

scald 1 cup milk

Combine milk, sugar, shortening (or use scant less and use oil) and salt and let cool to luke warm. Add 1 1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually add remaining flour to form a soft dough, beating well. Place in greased bowl, turning to grease both sides, Cover and chill in refrigerator at least 2 hours and up to 4 or 5 days.  (this allows you to make fresh bread all week). Two hours before serving, shape rolls and let rise 1 1/4 hours til double and bake 400 12-15 minutes.  This recipe makes a total of 2 dozen rolls. I usually roll 3 small balls and drop into a well greased muffin pan, let rise and bake. These turn out a “cloverleaf” shaped roll. You can also just do 2 larger balls for a pretty roll.

If you do not want to refrigerate then place in greased bowl, cover and let rise for 1 1/2 hours to 2 hours until double in size. Then shape in pan and let rise another 30minutes to an hour and bake.

1/4 cup sugar

3 Sizes for the bread machine:

2 pound Loaf

1 2/3 c water

2 T butter softened (or olive oil)

1/3 c honey (or brown sugar)

4 2/3 cups Arrowhead Stone Ground Whole Wheat flour

3 teaspoons yeast

*For white bread use (2 c white and 2 2/3 ww)

Place in bread machine in order given, heating water in microwave til luke warm and melting butter.

1 Pound Loaf

Almost 1 cup of warm water

1 T oil or melted butter

1/6 c honey or brown sugar

1 t salt

2 1/3 c flour

1 1/2 t yeast

follow directions above.

1 1/2 pound loaf

1 and about 1/9 cup water

1 1/3 T butter

scant 1/3 cup honey or brown sugar

1 1/3 t salt

3 and about 1/9 c flour

2 t yeast

Follow directions above.

I love this one, but it does require a huge bowl like the one Tupperware sells (The largest Thats-a-bowl). You can use any extra large bowl you have and cover with Saran Wrap, I did that before I got the Tupperware bowl. I used to make this all the time and it’s nice because you can keep 2 loaves and give one away. Remember homemade bread is really only good about 1 to 2 days making “give us this day our daily bread” in the Bible having even more meaning than before! After 24 hours store in refrigerator or it will mold. Once it is day-old you can slice for excellent toast and butter or toast and peanut butter or use for bread pudding or homemade dressing. I personally love a fresh piece of homemade bread topped with peanut butter and marshmallow cream. -Penny

Combine 3 3/4 warm water (MUST BE 110 to 115 degree)

3 packets of yeast or 3 T total

6 T sugar (or up to 1 cup, I usually use 1/2 cup)

and set aside.

Melt 6 T butter or oil and beat in 2 eggs and 1 1/2 to 2 t salt

Mix all together and add 10 to 11 cups of flour, mis well. Seal with lid or wrap and let rise in a warm spot for 30 minutes. Glop dough (it’s real loose) into 3 loaf pans sprayed with Pam and let rise another 30 minutes and then bake about 30 minutes in Preheated oven 350. Butter top when  you remove from oven if desired.

This is a favorite of the family when I was raising my children.

1 1/4 c milk

2 T butter

1/4 c honey, sugar or maple syrup

1 t salt

1 1/2 whole wheat flour Plus 2 cups all purpose white flour (or just 3 1/2 cups white)

2 t or 1 packet of yeast

Put in bread machine in order given ( I microwave milk and pour in and then micro butter til melted and pour it in and then add the rest in order given).

I used the “basic setting” instead of whole wheat setting and “Light crust” setting.

FOR RAISIN BREAD:

add 1/8 c extra sugar when placing ingredients into machine cutting back on liquid by about 1/8 cup

and add cinnamon and raisins when alarm sounds for adding additional ingredients.

A Hawaiian style banana bread with pineapple. This is very, very good.

Ingredients:

• 3 cups plain flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup chopped nuts (walnuts, pecans or macadamia)
• 2 tsp. vanilla
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 2 cups mashed bananas
• 1 (8 oz.) can of crushed pineapple (well drained)

Preparation:

In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.

Combine remaining ingredients in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour 30 minutes. Check center of loaf with toothpick (I use an uncooked spaghetti strand) and if it comes out clean, its done. Cool 10 minutes before removing from the pan.

Nana who lived in Oklahoma and my kids were raised around was a very good cook. She made this one day in 1998 and I loved it so, I asked her how to do it and she didn’t have a recipe but she told me how she did it and I will tell it the best I can here.

1 can Coco Lopez cream of coconut

add enough milk to cream of coconut to make a total of 3 cups

Heat it up a little and pour it over 3 cups old bread crumbled into large bowl. Then beat 2 eggs and add that, then add 1 t vanilla, 1 t cinnamon, 1/2 salt and some raisins.

Spray an 8 x 9 glass pan with Pam and sprinkle with nutmeg, pour mixture in pan and bake 375 for almost an hour or when fork comes out clean.

Amish Friendship Bread Starter and Bread Recipe

(This was told to me by Lydia Webb a senior lady from the homemakers OSU EXTENSIVE group.)

The Starter is basically 1 c milk, 1 cup unbleached all purpose flour, 1 package of yeast.

(You can double this for more starters).

Mix and allow to sit out 48 hours covered on kitchen counter. DO NOT refrigerate.

NEVER USE METAL BOWL OR METAL SPOON. DO NOT USE ELECTRIC MIXER OR FOIL TO COVER.

Day 1: In a glass bowl mix starter ingredients and set on counter. (uncovered or cover with cheese cloth only)

Day 2, 3 and 4: Stir well with wooden spoon one time each day.

Day 5: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar. This is called “feeding the starter”.

Days 6, 7, and 8: Stir with wooden spoon, one time each day.

Day 9: Stir and add another 1 cup of milk, 1 cup of flour, and 1 cup sugar.

Days 10 & 11: Stir well, one time each day.

Day 12: Ladle 1 cup of starter into 4 containers and refrigerate.

Use one cup to make a bread recipe, keep one for your use another time and give 2 to friends. Now you are ready to bake! If you don’t use the batter on this day, add 1 teaspoon of sugar and refrigerate the mixture. The sugar will feed the mixture and keep it alive.

Date the jars and every 10 days remove the starter from the fridge and, transfer to a bowl and feed it the usual combination of 1 cup EACH milk, flour and sugar. Leave it outside the fridge uncovered for 2 days, (or only use cheese cloth to cover) then either bake with it or divide it among friends, always save some for yourself.

Don’t use the starter on the day you feed it and don’t refrigerate the mixture until 12 day 12.  The starter really multiples after the fifth day so be sure the container is big enough, a gallon container should do. It’s helpful to keep paper and pencil next to the bowl to keep track of the steps.

FRIENDSHIP BREAD/MUFFIN RECIPE (Norman transcript 1995)

1 cup starter, at room temp.

3 eggs

2/3 cup vegetable oil

3 tsp vanilla extract

2 cups unbleached all-purpose flour

1 cup sugar

2 tsp baking powder

1 ½ tsp cinnamon

1 tsp baking soda

1 tsp salt

1 cup chopped walnuts or pecans

2 medium apples, peeled and finely chopped

(Aunt Fern’s variations of the Norman Transcript Version, use 1/2 cup grated carrot, ½ cup chopped apple, or ½  cup drained crushed pineapple

Preheat the oven to 350. Grease 2 9×5 inch loaf pans.

In a large mixing bowl, beat together the starter, eggs, vegetable oil, and vanilla. Add the dry ingredients and blend. Fold in nuts and apples and transfer the batter to the prepared loaf pans. Bake for 50 minutes and remove from oven. Allow bread to cool for 10 minutes, and then tip out onto rack to finish cooling.

DELRENE’S FRIENDSHIP BREAD/MUFFIN RECIPE (1987)

1 cup starter

¾ cup oil

3 eggs

1 cup sugar

2 cups flour

½ tsp salt

½ t soda

½ t baking powder

1 ½ t cinnamon

1 cup chopped pecans

And your choice of one cup of the following:

Raisins, blueberries, chopped apples, pineapple or chocolate chips.

Grease muffin pans or use muffin liners.

Bake 375 for 15-20 minutes.

Makes 24-30 muffins

Marie from First Baptist Church, Noble, Oklahoma used to make this for us and we loved it. She was kind enough to share her recipe.

1/4 c crisco oil

5 eggs

2 c pumpkin

2 1/2 c flour

2 c sugar

1 t baking soda

1 t salt

1 t cinnamon

1 c chopped nuts (opt.)

2 (3oz each) boxes of Jello coconut pudding and pie filling (not instant)

Mix oil, eggs, and pumpkin together, add rest and mix well. Bake in 2 greased loaf pans at 325 for 45 minutes to 1 hour.

Hannah made these for Thanksgiving 2008 and took it to Leon’s and the Carter family get-togethers and it was a big hit! She made one batch and it was the perfect amount for her 6 mini-bundt stoneware pan. Noah and Neriah liked it too. (Hannah has a picture of it that I will try to post at a later date).

Pumpkin Bars (Bread)

4 eggs

1 2/3  sugar

1 c oil

2 cups pumpkin

2 c flour

2 t baking powder

2 t cinnamon

1 t salt

1 t soda

Beat together wet ingredients in lg bowl and dry in seperate bowl, pour wet ingredients over dry and mix til moistened. Spread in a 15 x 10 x 1 jelly roll pan OR in a mini-bundt or even a 9×13 (just cook longer) and bake at 350 for 25 minutes.