Bread Recipes

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Wheat-Free Potato Bread

Set the oven to 220C (430F).
Beat together ...
3 oz mashed potato or instant mash and the appropriate quantity of boiling water. (That's 3oz of mixed instant mash - NOT 3oz of dried mash!)
1 egg
1/4 pint milk (or dried milk and water)
1 fluid oz olive oil (or your favorite)
1/2 tsp of salt
1 teaspoon of sugar (optional)

Then add in ...
6oz (175g) of wheat-free flour Don't overbeat but scrape down the bowl to make sure everything is mixed.
Line the bottom of a rectangular 2 lb. loaf tin with baking parchment. Pour the mix in, sprinkle with sesame seeds, sunflour, poppy or whatever, and put it in the oven.
Cook for 35 to 40 minutes. It should be moist when tested with a skewer or knife but not raw! Tip out onto a wire rack and allow it to cool.
This makes one loaf. The bread doesn't keep too well but it doesn't matter in our house because it's all gone the day it's made!

Wheat-Free Potato Bread Buns
To save time and make smaller quantities: If you have a 12 bun baking tin you can oil this and spoon in the mix. This mix will make 12 nice size buns. Cook time only 15 minutes.
Serve with cheese, tomato, peanut butter, jam, fruit spread, etc.
Zuchinni Muffins

3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 eggs
1 1/2 cup sugar
2 teaspoon vanilla
1 cup oil
3 cup zucchini -- grated
1 cup crushed pineapple -- drained
1 cup walnuts -- chopped

Preheat oven to 350°F. Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean.

Zuchinni Bread

1 cup oil
3 eggs
1 tablespoon baking soda
1 teaspoon salt
2 cup grated raw zucchini
2 teaspoon vanilla
1 1/2 cup honey
3 1/4 cup flour
1/4 teaspoon baking powder
2 teaspoon cinnamon
1 cup chopped nuts

Combine & mix together all ingredients except nuts & zucchini. Last, fold in nuts & zucchini. Grease 2 small or 1 large loaf pan or a 10-inch tube pan. Bake at 350°F for 1 hour until done.

Apricot-Banana Nut Bread

2/3 cup butter
2/3 cup brown sugar
1 teaspoon lemon zest
1 egg
1 cup very ripe banana pulp
1/2 cup apricot butter (or jam)
1 3/4 cup white flour
2 1/4 teaspoon baking powder
1/2 cup chopped walnuts

Best to have all ingredients at room temperature. Cream butter and sugar. Add egg, lemon zest, banana and apricot butter. Sift flour and baking powder together. Fold flour mixture gradually into the wet ingredients. Mix in walnuts. Pour batter into a bread pan, and bake for about 1 hour at 350°F
Recipe by Emily Hirsch

Pear Bread

1 cup sugar
1/2 cup oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped dates
1 cup fresh pears; peeled & chopped

Blend sugar and oil; add eggs one at a time, blending well. Stir in sour cream; add vanilla. Mix well. Sift flour, soda, salt and spices. Add to the creamed mixture; add chopped nuts and pears. Bake in greased loaf pan at 350°F for 1 hour. Let rest 10 minutes before removing from pan. Makes 1 large loaf.
Recipe from High Cotton Cookin', Marvell Academy Mothers Assn, Marvell, AR 72366

Mushroom Bread

1 can (8 oz) crescent rolls
2 cup fresh mushrooms; sliced
3 tablespoon butter or margarine; melted
1/4 cup grated parmesan cheese
1/4 teaspoon italian seasoning

Preheat oven to 375°F. Roll dough with pizza roller onto baking stone. Toss sliced mushrooms with melted butter. Spread on crust. Sprinkle with cheese and seasoning. Bake for 20-25 min.

Multi-Grain Soybean Bread

1 1/2 tablespoon soy oil
1 1/2 tablespoon honey
2 cup warm water (105° f to 115° f)
1 pkg (1/4 ounce) dry yeast
1 cup water
2 cup bread flour
1 cup whole wheat flour
1/2 cup soy flour
1 1/2 tablespoon nonfat powdered milk
2 teaspoon salt
1 1/2 teaspoon cornmeal
1/2 cup bran flakes
1 teaspoon flax seeds
1 teaspoon whole millet

Combine warm water, soybean oil, honey, and dry yeast into measuring cup. Allow to stand 5 minutes.
Measure flours and other ingredients into mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed for two minutes, occasionally scraping the sides of the bowl. The dough will be stiff.
Turn out onto a lightly floured board and knead mixture until it becomes smooth and elastic, and dough does not stick to the board. Place dough in bowl that has been rubbed down with soy oil, and allow to double in volume. Punch down. Knead lightly and shape into loaf. Place in greased 9" x 4 1/2" loaf pan and let rise to double volume, approximately 30 minutes.
Bake in 350° F oven for 35 to 40 minutes. Allow to cool on rack.
Yield: one loaf of delicious and nutritious bread.
Recipe from the Indiana Soybean Development Council

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