Bread Recipes

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Pumpkin Bread

2/3 c. oleo
2 2/3 c. sugar
4 eggs
1 (1 lb.) can pumpkin
2/3 c. water (can use 1/3 orange juice & 1/3 water)
3 1/2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 c. raisins
1/2 c. walnuts

Sift dry ingredients together. Cream oleo and sugar. Beat in eggs, one at a time. Stir in pumpkin. Fold in dry ingredients alternately with water. Grease and flour two 9 x 5 x 2 inch loaf pans or 3 small pans. Bake at 350 degrees for 45-50 minutes. Small pans less time. Insert pick. When it comes out clean the bread is done. (Mix raisins and nuts with dry ingredients.)

Lemon Poppyseed Bread

1/2 c. butter
1 c. sugar
2 eggs
Grated rind of 1 lemon
2 tbsp. poppy seeds
1 1/2 c. flour
1 tbsp. baking powder
1/2 tbsp. salt
1/2 c. milk

--Lemon Glaze--

Juice of a lemon
1/2 c. sugar

Preheat oven to 350 degrees. Grease to 7 1/2 x 3 1/2 inch loaf pans. Cream the butter and the sugar until fluffy. Add the eggs and beat well. Stir in the grated lemon rind and poppy seeds. Sift together the dry ingredients and add them to the batter, alternately with the milk. Pour the batter into the prepared pan. Bake in the oven 45-50 minutes. Remove the breads to a rack and while they are still hot, poke holes into the bread with toothpick and pour the lemon glaze over the tops.

Raisin Wheat-Honey Bread
1/4 c. or 4 pkgs. yeast
1 tbs sugar
2 c. warm water
3 c. white flour
1 c.raisins
1 c. water
1/2 c. honey
1/2 c. lard or shortening or oil
2 eggs
1 tbs salt
8 c. whole wheat flour
1/4 c. wheat germ (optional)
dissolve yeast and sugar in warm water. add white flour. let rise for 20-30 minutes. blenderize water and raisins. add yeast mixture together with raisin,honey,lard or shortening,eggs,salt,and 2 c.whole wheat flour. mix well with hand put in the restr of the whole wheat flour.knead well. let rise twice. shape and put into greased pans. let rise and bake 350 20-25 min.
** for 4 batches,put in 3 times everything except yeast. use 1/2 c. or 8 pkgs yeast for 4 batches.

Provided by Shelley Quinn

Whole Wheat Freezer Bread
3 c. warm water
3 pkgs yeast
1/4 c honey
1/4 c molasses
1/2 c butter melted
1/3 c powdered milk
7 to 8 c whole wheat flour
dissolve yeast in warm water.add honey molasses and butter. add powdered milk and flour, a few cups at a time, until you get a stiff dough. knead about 10 min. cover and let dough rest about 15 min. divide dough into 3 pieces, form into loaves, put in pans and brush with butter. let it rise until double and bake 350 for 35 min. to freeze the dough don't wait for it to rise. cover each pan with plastic wrap and put in freezer.the pans can be removed when the loaves are frozen. rewrap loaves and freeze for up to 1 month. to use, put loaf into pan, cover and let thaw at room temperature for 4 to 5 hrs. do not let rise higher then a normal loaf or it may collapes in the oven bake 350 for 35 min. 9x5" pans

Provided by Shelley Quinn

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