|Amish Friendship Bread
1 cup Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Preheat oven to 325 degrees F (165 degrees C).
Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together Amish
Friendship Starter, oil,
applesauce, sugar, vanilla, eggs and milk. Combine
the four, baking powder,
baking soda, salt and cinnamon, stir into the
starter mixture. Fold in the
chopped nuts, raisins and dates. Pour the batter
evenly into the prepared
pans. Bake for 60 minutes in the preheated oven,
until a knife inserted
comes out clean. Cool for 10 minutes in pans
before removing to a wire rack to cool completely.
1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
2 tablespoons water
1. Warm the milk in a small saucepan until it bubbles, then remove from
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat
smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and
in warm water. Pour into cooled milk and beat well. Let rise in a warm
2. Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast
mixture. Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface
and knead until smooth, about 10 minutes. Gently knead in raisins.
3. Lightly oil a large bowl, place the dough in the bowl and turn to
oil. Cover with a damp cloth and let rise in a warm place until doubled
volume, about 45 minutes. Deflate the dough and let rise again until
in volume, about 30 minutes.
4. Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves. Place
the loaves into well buttered tall, round baking pans. Do not fill the
pans more than 1/3 full. Cover the loaves with a damp cloth and let rise
until tripled in volume, about 40 minutes. Menawhile, preheat oven to 375
5. In a small bowl, beat egg with 2 tablespoons water. Lightly brush
this mixture onto the risen loaves. Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees F and bake for 30 minutes
more. Reduce oven temperature to 275 degrees F and bake for another 15
to 20 minutes, until golden brown.
6. Let loaves stand 5 to 10 minutes before removing from pans. Transfer
loaves very gently onto a cloth covered pillow (never a hard surface as
this may cause the babka to settle or fall). Change position of loaves
during cooling period.
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
After you brush with butter try sprinkling with coarse salt. Or for
Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a
shallow bowl ( big enough to fit the entire pretzel) and in another bowl,
make a mixture of cinnamon and sugar. dip the pretzel into the butter,
coating both sides generously. then dip again into the cinnamon mixture.
Broccoli Cheese Cornbread
1 (10 ounce) package chopped frozen
broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7
inch baking pan. In a large mixing bowl, combine cornmeal mix and salt.
separate bowl, mix together eggs, cottage cheese, onion and butter.
egg and cheese mixture into the flour mixture. Fold in the broccoli.
batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted
into the center of the pan comes out clean.
2 1/2 cups warm water (105-115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 - 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured
knead until smooth and elastic, about 10 to 12 minutes. Place dough
that has been lightly coated with nonstick spray, turning to grease
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10-ounce custard cups or oven proof bowls of
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls,
side up, on baking sheet that has been coated with nonstick spray.
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake
minutes. Makes 12 servings.
For larger bowls, use oven proof bowls that are approximately 6 inches
diameter. Divide dough into 6 portions. Frozen bread dough also can
be used. A 1-pound loaf will make 2 large or 4 small bowls.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110F)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
1/2 cup white sugar
1 cup margarine, softened
1/4 teaspoon salt
1/4 teaspoon lemon zest
12 cups all-purpose flour
1 tablespoon water
2 tablespoons butter, melted
1. Proof the yeast in 1/2 cup warm water in a large bowl until frothy.
2. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to
lukewarm. Once cooled, add the milk mixture to the yeast mixture along
four cups of flour. Mix well with a wooden spoon. Cover and put in
warm place until the mixture is bubbly and doubled in size, about 2
3. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon
Stir well to blend. Begin adding the remaining flour a cup at a time
a very soft dough.
4. Knead the dough on a floured board until soft and elastic, about
10 minutes. Place the dough in a greased bowl, turning to coat both sides.
Allow to rise in a warm place until doubled, about 2 hours. Punch dough
down, and allow to rise again for 30 minutes.
5. Divide dough into three parts. Shape into slightly rounded loaves,
and place on greased baking sheets. Let rise until doubled, about 45 minutes
to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
6. Bake at 350 degrees F for 45 to 50 minutes, or until done. Once
they are done, brush the tops with melted butter for a soft crust.
Rum Raisin Bread
2 tablespoons rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum flavored extract
1 teaspoon olive oil
1-1/2 teaspoons active dry yeast
In a small bowl, pour rum over raisins. Let stand for 30 minutes
drain. Place ingredients in pan in the order recommended by the
manufacturer. Use the regular setting for a 1 pound loaf. If your machine
has a Fruit setting, add the raisins at the signal, or about 5 minutes
before the kneading cycle has finished.
Sweet Potato Rolls
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1-1/2 cups canned sweet potato puree
1/2 cup warm water (110 degrees F/45
3 tablespoons margarine, softened
1 teaspoon salt
3 cups all-purpose flour
1. Dissolve yeast, warm sweet potato water, and 1 tablespoon sugar in
mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and
slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out
on a lightly floured surface. Knead 2 to 3 minutes, adding just enough
of remaining flour to prevent sticking. Do not knead too heavily; when
smooth, shape into a ball. Place in an oiled bowl, and turn to coat the
surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16
balls, and place on a greased cookie sheet or in a 9 X 13 inch pan.
rise until doubled. Bake at 375 degrees F for 12 to 20 minutes. Serve
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
Preheat oven to 400 degrees F. Grease a baking sheet. Combine flour,
baking powder, and salt. Cut shortening in until mixture has a fine crumb
texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times,
and then roll out to a thickness of at least 1/2 inch. Cut into rounds
with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest
for a few minutes. Bake for 12 to 15 minutes. Serve warm.
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine, melted
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir
until dissolved. Set aside.
In large bowl, take pudding mix and prepare according
directions. Add margarine, eggs and salt. Mix
well. Then add yeast
mixture. Blend. Gradually add flour; knead until
smooth. Place in a greased
bowl. Cover and let rise until doubled. Punch
down dough and let rise again.
Then roll out on floured board to 34 x 21" size.
Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown
sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With
knife, put a notch every 2". Cut with thread or knife. Place on lightly
greased cookie sheet 2" apart. Take hand and lightly press down on each
roll. Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when
they start to turn golden.
DON'T OVER BAKE. Frost warm rolls with Cream