The Best Breads
Potato Flatbread
2 cups mashed potatoes prepared with potato flakes
1 tsp salt
1 large egg
1 cup barley flour
¾ 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
¾ cup sugar
2 eggs
1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
1 ½ 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 9´5´3 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
½ tsp baking soda
¼ cup brown sugar
½ cup milk (¾ cup for muffins)
½ cup plain yogurt
1 egg, lightly beaten
¼ 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
½ tsp baking soda
¼ tsp salt
4 eggs, beaten
1 cup vegetable
oil
3 cups grated zucchini, washed but unpeeled
Preheat
the oven to 375°. Butter 2 8½ -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.