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The Best Breads


Potato Flatbread

2 cups mashed potatoes prepared with potato flakes
1 tsp salt
1 large egg
1 cup barley flour
cup self-rising flour

Preheat oven to 475. Prepare the mashed potatoes according to package directions. Remove from heat; add salt and egg; gradually mix in flours. Form dough into thin, round patties (about 6-inch diameter) and transfer to an ungreased cookie sheet. Bake immediately in center of oven for about 20 minutes or until golden. Best when served warm with butter.

Rose's Banana Bread

1/3 cup shortening
cup sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
tsp salt
tsp baking soda
1 cup mashed bananas
1 cup chopped walnuts (optional)
3 tbsp milk

Cream milk, shortening and sugar in bowl; add eggs and beat. Sift flour, baking powder, salt, and baking soda; add to creamed mixture, stir. Stir in bananas (and nuts), blend well. Pour into a greased 953 pan, bake for 50 minutes at 350 or until done. Remove from pan; cool on rack. Wrap and store overnight.

Sunny Sweet Corn Bread (muffins)

1 cup all- purpose flour
1 cup cornmeal
2 tsp baking powder
tsp baking soda
cup brown sugar
cup milk ( cup for muffins)
cup plain yogurt
1 egg, lightly beaten
cup butter, melted

Preheat oven to 425 and grease an 8-inch square baking (or muffin) pan. In a large bowl, mix the flour, cornmeal, baking powder and soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15-20 minutes. Serves 6-8.

Sweet Zucchini Bread

2 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
1 tbsp baking powder
tsp baking soda
tsp salt
4 eggs, beaten
1 cup vegetable oil
3 cups grated zucchini, washed but unpeeled

Preheat the oven to 375. Butter 2 8 -inch loaf pans and dust with flour or wheat germ. Mix the flours, sugar, baking powder and soda, and salt in a large bowl. With an electric mixer or wire whisk, beat the eggs, then blend in the oil. Use a spatula to mix the dry ingredients into the egg mixture in several additions, then fold in the zucchini. Divide the batter evenly between the two pans and bake for 50 minutes, or until the top springs back when pressed lightly pressed with a finger. The bread may cool in the pans for 5-15 minutes before being turned out onto a rack or plate. Makes 2 loaves.


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