3 bananas, mashed
1/4 c. margerine, melted
1 egg
1 c. sugar
2 c. flour
1/2 t. almond extract
1 t. baking soda
1 t. baking powder
1/2 t. salt
Mix everything together thoroughly. Bake in loaf pan in slow (325 degree) oven.
Joan Jackson
Variation
about 8 bananas (2 c. mashed)
1/2 c. oil
2 eggs
1.5 c. sugar
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
Mix everything together thoroughly. Bake in loaf pan in slow (325 degree) oven.
Makes 2 loaves-if you can't use the extra freeze it or give it away!
Ginnie Reinhold
Saturday, September 12, 2009
PUMPKIN BREAD (with squash)
4 eggs
1 3/4 c. pumpkin/squash
2/3 c. melted shortening
2/3 c. water
3 c. sugar
1/2 t. salt
1/2 t. baking powder
2 t. baking soda
1/2 t. ground cloves
1 t. cinnamon
3 1/3 c. flour
(1/2 c. walnuts)
Combine eggs, pumpkin, shortening and water. Beat well by hand and set aside. Combine all dry ingredients. (Add nuts.) Mix dry and moist ingredients by hand. Pour into 2 greased pans. Bake at 350 degrees for 35-45 minuts.
Marjorie Neuenschwander
1 3/4 c. pumpkin/squash
2/3 c. melted shortening
2/3 c. water
3 c. sugar
1/2 t. salt
1/2 t. baking powder
2 t. baking soda
1/2 t. ground cloves
1 t. cinnamon
3 1/3 c. flour
(1/2 c. walnuts)
Combine eggs, pumpkin, shortening and water. Beat well by hand and set aside. Combine all dry ingredients. (Add nuts.) Mix dry and moist ingredients by hand. Pour into 2 greased pans. Bake at 350 degrees for 35-45 minuts.
Marjorie Neuenschwander
PUMPKIN (OR DIOSHE) NUT BREAD
2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 c. pumpkin/dioshe
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. soft margerine
1 c. shopped pecans or peanuts
Sift dry ingredients. Combine mashed pumpkin, sugar, milk, and eggs in mixing bowl. Add dry ingredients and margerine. Mix well. Add nuts. Place in a greased loaf pan. Bake in a mod. (350 degree) oven for 45-55 min.
Louise Fleming
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 c. pumpkin/dioshe
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. soft margerine
1 c. shopped pecans or peanuts
Sift dry ingredients. Combine mashed pumpkin, sugar, milk, and eggs in mixing bowl. Add dry ingredients and margerine. Mix well. Add nuts. Place in a greased loaf pan. Bake in a mod. (350 degree) oven for 45-55 min.
Louise Fleming
BEAN BREAD
2 c. scalded milk
2 T. yeast
2 c. cooked, mashed unseasoned beans
2 T. sugar
2 t. salt
2 T. shortening
5-6 c. flour
Disolve yeast in lukewarm scalded milk. Add other ingredients and enough flour to handle easily. Knead until smooth and elastic. Place in greased bowl, let rise till double. Punch down adn let rise again. Divide into two parts and shape into loaves. Let rise again in 2 greased loaf pans. Bake in mod (350 degree) oven for about 50 min.
Cindy Boyle
2 T. yeast
2 c. cooked, mashed unseasoned beans
2 T. sugar
2 t. salt
2 T. shortening
5-6 c. flour
Disolve yeast in lukewarm scalded milk. Add other ingredients and enough flour to handle easily. Knead until smooth and elastic. Place in greased bowl, let rise till double. Punch down adn let rise again. Divide into two parts and shape into loaves. Let rise again in 2 greased loaf pans. Bake in mod (350 degree) oven for about 50 min.
Cindy Boyle
CORNMEAL YEAST BREAD
2 T. yeast
1/2 c. lukewarm water
1/2 c. sugar
1.5 t. salt
1/3 c. margerine
3/4 c. scalded milk
1 egg
4-4.5 c. flour
3/4 c. cornmeal
Disolve yeast in water. Pour scalded milk over sugar, salt and margerine. Cool to lukewarm. Stir in egg, 1 c. flour and the cornmeal and yeast mixture. Stir in additional flour to make soft dough. Knead about 10 min. Let rise in greased bowl. Punch down, divide and place in 2 greased loaf pans. Let rise until nearly double. Bake in mod. (350 degrees) oven for 30-40 min. until golden brown.
Cindy Boyle
1/2 c. lukewarm water
1/2 c. sugar
1.5 t. salt
1/3 c. margerine
3/4 c. scalded milk
1 egg
4-4.5 c. flour
3/4 c. cornmeal
Disolve yeast in water. Pour scalded milk over sugar, salt and margerine. Cool to lukewarm. Stir in egg, 1 c. flour and the cornmeal and yeast mixture. Stir in additional flour to make soft dough. Knead about 10 min. Let rise in greased bowl. Punch down, divide and place in 2 greased loaf pans. Let rise until nearly double. Bake in mod. (350 degrees) oven for 30-40 min. until golden brown.
Cindy Boyle
OATMEAL BREAD
1 c. quick oats
1/2 c whole wheat flour
1/2 c. brown sugar
1 T. salt
2 T. margerine
Combine and pour over mixture 2 c. boiling water. Cool flour mixture to lukewarm. And add:
1 T. yeast disolved in 1/2 c. lukewarm water
Stir in 5 c. white flour. Knead 5-10 minutes. Place in greased bowl. Let rise until double. Punch down. Let rise again. Shape into 2 loaves. Let rise. Bake in mod. oven 350 degrees for 30-40 minutes.
Robin Branch
1/2 c whole wheat flour
1/2 c. brown sugar
1 T. salt
2 T. margerine
Combine and pour over mixture 2 c. boiling water. Cool flour mixture to lukewarm. And add:
1 T. yeast disolved in 1/2 c. lukewarm water
Stir in 5 c. white flour. Knead 5-10 minutes. Place in greased bowl. Let rise until double. Punch down. Let rise again. Shape into 2 loaves. Let rise. Bake in mod. oven 350 degrees for 30-40 minutes.
Robin Branch
FRENCH BREAD
1 c. lukewarm water
1 T. yeast
1.5 t. salt
1 T soft shortening
3.5-3.75 c. flour
Disolve yeast in water. Combine with other ingredients, kneading in the flour. Form into french loaves. Let rise and bake in moderate (375 degree) oven.
Wilma Cameron
1 T. yeast
1.5 t. salt
1 T soft shortening
3.5-3.75 c. flour
Disolve yeast in water. Combine with other ingredients, kneading in the flour. Form into french loaves. Let rise and bake in moderate (375 degree) oven.
Wilma Cameron
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