Breads

There are so many different types of breads in this world. Here are a few we have tried. Most of the time I make two loaves which allows me to pack some in the children's lunch.

Friendship Bread

Ingredients:

½ cup buttermilk

½ cup milk

1 ½ cups sugar

2 ½ cups flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp cinnamon

3 eggs

1 lb box vanilla pudding

1 cup oil

Cinnamon & sugar mixture to coat pans

Directions:

Grease and coat 2 loaf pans with cinnamon & sugar. Mix all ingredients (no special order). Pour into pans and sprinkle top with more cinnamon/sugar mixture. Bake 1 hour at 325⁰. DO NOT take loaves out before 1 hour. They may look done, but they will not be cooked.

Italian Pepperoni Bread

Ingredients:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp garlic powder

½ tsp kosher salt

1 cup shredded mozzarella cheese

1 cup pepperoni slices, cut into ½-inch strips

1 tsp dried oregano

1 jalapeño pepper, seeded and minced

1 ½ cups buttermilk

1 lg egg

2 tbsp olive oil

Directions:

Preheat oven to 350⁰. Spritz a standard loaf pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, garlic powder, and salt together in a large bowl. Gently stir in mozzarella, pepperoni, oregano, and jalapeño. Whisk together buttermilk, egg, and olive oil in a separate bowl. Gently stir wet ingredients into dry ingredients. Pour batter into prepared pan. Bake until bread is golden brown and a toothpick inserted into center comes out clean, 45-60 minutes. Cool 10 minutes before removing from pan.

Aunt Martha’s Buttermilk Cornbread

Ingredients:

3 tbsp all-purpose flour

1 ¼ cups cornmeal

1 tsp salt

¾ tsp baking powder

1 cup buttermilk

2 small eggs, beaten

2 tbsp shortening

½ tsp baking soda

Directions:

Mix flour, cornmeal, salt, and baking powder. Add buttermilk to beaten eggs. Melt shortening. Cut both mixtures into dry ingredients. Add baking soda that has been dissolved in a little water (2 tbsp). Pour into hot greased skillet or pan, and bake at 425⁰ until done (about 25 minutes). Yields 6 servings.

Zucchini Bread

Ingredients:

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.