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Late Night Bread Sticks
Strawberry Bread
Dilled Biscuit Ring
Poppy Seed Bread
Chocolate Chip Banana Bread
Banana Bread
Orange Rhubarb Breakfast Bread
Cinnamon Swirl Bread
Bread Recipes Late Night Bread Sticks
1⁄2 cup Parmesan cheese, grated
1⁄2 cup cheddar cheese, shredded
1⁄2 tsp. Italian seasoning
1⁄2 tsp. garlic powder
1⁄8 tsp. onion powder
1⁄2 cup butter or 1 stick
margarine, melted
1 loaf frozen white bread dough, thawed
In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 16 pieces. Roll each into a 6-inch rope. Dip ropes in butter and then roll in cheese mixture. Place 2 inches apart on a greased baking sheet. Let rest for 10 minutes. Bake at 400_ for 10 to 12 minutes. Yields 16 bread sticks. Martha Miller, Clark, Mo.
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Strawberry Bread
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
2 (10 oz.) pkgs. frozen sliced strawberries (do not drain)
4 eggs
11⁄2 cups cooking oil
11⁄2 cups pecans, chopped
Mix dry ingredients together. Stir remaining ingredients and add to dry ingredients. Mix well. Turn batter into two 9-inch loaf pans. Bake at 350_ for 1 hour. Cool in pans for 10 minutes; turn out onto cooling racks. Yields 2 large loaves or 3 small loaves. Cheryl Sestak, Jefferson City, Mo.
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Dilled Biscuit Ring
2 tubes (12 oz. each) refriger- ated buttermilk biscuits
1⁄2 cup butter or margarine, melted
1⁄2 cup grated Parmesan cheese
1 tsp. dill weed
1⁄2 tsp. garlic powder
Separate each tube of biscuits into 10 biscuits. Cut each biscuit in half; set aside. In a small bowl, combine the remaining ingredients; drizzle half into a greased 10-inch fluted tube pan. Place half of the biscuits in pan; drizzle with the remaining butter mixture. Top with remaining biscuits. Bake at 350_ for 30 to 35 minutes or until golden brown. Cool for at least 5 minutes before removing from pan. Serve warm. Yields 10 to 12 servings. June Dicke, Marceline, Mo.
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Poppy Seed Bread
3 eggs, beaten
11⁄2 cups milk
3 cups flour
11⁄2 tbls. poppy seed
11⁄2 tsp. almond extract
11⁄2 tsp. salt
21⁄2 cups sugar
11⁄8 cups oil
11⁄2 tsp. baking powder
11⁄2 tsp. vanilla
11⁄2 tsp. butter flavor
Glaze:
1⁄2 tsp. butter flavoring
1⁄2 tsp. almond flavoring
1⁄2 tsp. vanilla
1⁄2 cup orange juice
11⁄2 cups powdered sugar
Combine bread ingredients and mix for 2 minutes. Pour into two regular bread pans, greased and floured. Bake for one hour at 350_. Combine glaze ingredients, and mix well. Prick holes in the top of the bread with a fork. Pour glaze over bread. Glaze can be halved, if desired. Yields 2 loaves. Kelsey Crabtree, Hermann, Mo.
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Chocolate Chip Banana Bread
2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. salt
1 cup mashed bananas (about 3)
2 eggs
1⁄2 cup shortening
1 cup mini semisweet chocolate chips
1⁄2 cup chopped walnuts
Preheat oven to 350_. Grease (bottom only) of a 9x5-inch loaf pan. In large mixer bowl, combine all ingredients, except small chocolate chips and walnuts; blend well on medium speed of electric mixer. Stir in chips and walnuts. Pour batter into prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Yields 1 loaf. Josephine Steinman, Argyle, Mo.
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Banana Bread
1⁄2 cup butter, melted
1 cup sugar
2 eggs
2 bananas
1⁄2 cup nut meats
2 cups flour
1 tsp. soda
1 tsp. salt
Cream butter and sugar; add eggs, bananas and nut meats. Sift flour and mix with salt and soda. Add to creamed ingredients and mix well. Place in a loaf pan. Bake at 350_ for 50 to 60 minutes. Yields 10 servings. Rachel Petersheim, Clark, Mo.
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Orange Rhubarb Breakfast Bread
1⁄3 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
11⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄2 tsp. ground ginger
1⁄2 tsp. ground nutmeg
1⁄2 cup orange juice
1 cup rhubarb, fresh or frozen, chopped
1⁄2 cup slivered almonds
2 tsp. grated orange peel
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb, almonds and orange peel. Transfer to a greased 9x5x3-inch loaf pan. Bake at 350_ for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Yields 1 loaf. Ada Borntrager, Clark, Mo.
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Cinnamon Swirl Bread
1⁄2 cup granulated sugar
1 pkg. active dry yeast
1⁄2 tsp. salt
31⁄2 cups all-purpose flour
1⁄2 cup milk
1⁄2 cup water
1⁄2 cup butter or margarine
1 egg
1 tbls. butter, melted
2 tbls. sugar
1⁄2 tsp. cinnamon
Grease a 9x5x3-inch loaf pan. In a large bowl, mix 1⁄4 cup sugar, yeast, salt and 1 cup of flour. Heat milk, water and 1⁄4 cup butter until lukewarm (110_). Butter will not be melted. Add 1 cup additional flour and egg to flour mixture; beat 2 minutes with a spoon. Stir in another 1 to 11⁄2 cups flour until dough is smooth and elastic. Cover with waxed paper and towel; let rest 20 minutes. Punch dough down and roll into an 8x16-inch rectangle. Brush with melted butter. Sprinkle with 2 tablespoons sugar and 1⁄2 tsp. cinnamon. Starting with narrow end, roll up jelly-roll fashion. Seal ends and place seam side down in loaf pan. Cover pan with plastic wrap; refrigerate 2 to 4 hours. Before baking, remove wrap and pierce any air bubbles in dough with oiled toothpick. Let dough stand at room temperature 20 minutes while oven preheats to 350_. Bake 40 to 45 minutes or until bread sounds hollow when tapped. Turn out onto rack to cool. Yields 1 loaf. Mattie Borntrager, Clark, Mo.
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