San Diego Sunshine Bread

INGREDIENTS:

3/4 cup warm water
1 tablespoon honey
1 1/3 cups bread flour
2 tablespoons cracked wheat
2/3 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter
2 tablespoon brown sugar or molasses
grated zest of one orange
2 teaspoons active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and light crust color, then press start.

Best Ever Bread Pudding

INGREDIENTS:

1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner’s sugar
grated nutmeg (optional)
10″ x 13″ meat tin

DIRECTIONS:

Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.
Grease a 10″ X 13″ meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.

Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner’s sugar.

Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh.

Hamburger Stuffed French Bread

INGREDIENTS:

1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)

DIRECTIONS:

In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.
Preheat oven to 350°F.

Carve top in a circle (leaving a “cap” that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.

To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.

Mix ingredients well and restuff this mixture back into French bread shell.

Top with cheese and replace the top (hopefully you saved it).

Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

Caribbean Bread Pudding

INGREDIENTS:

16 slices week-old bread
1/4 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup rum (to soak raisins)
4 large eggs
2 cups evaporated canned milk
1/2 cup water
1/2 cup coconut milk
pinch allspice (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup gold rum (divided into 2)
1/8 cup water
1 teaspoon cinnamon

DIRECTIONS:

Soak raisin with 1/8 gold rum prior for 2 hours, or until hydrated. In large bowl tear sliced bread, in separate bowl mix milk, 1/2 cup of water, brown, granulated sugar, eggs, cinnamon, all spice, nutmeg, salt, and coconut milk. blend with mixer or blender until smooth. Combine with bread add raisin and butter.
Place in greased Pyrex dish and into a pan of water.

Bake at 350°F for 50 minutes until golden brown.

While still warm, add remaining rum and 1/8 water on top.

Serve hot or cold.

Great with vanilla ice cream!!!

Bread Machine Cinnamon Buns

INGREDIENTS:

Filling:

1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:

1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring

DIRECTIONS:

Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.

Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.

Roll the dough into a log. Cut into 12 equal pieces.

Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.

When done, remove from oven and place on wire rack to cool.

Mix frosting ingredients as listed in a small bowl. Spread over warm buns.

These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!

Deluxe Bread Pudding

INGREDIENTS:

6 slices bread
3 tbsp. butter
1/2 c. brown sugar
3/4 tsp. cinnamon
1/2 c. raisins
4 eggs, beaten
1/2 c. white sugar
1 1/2 tsp. vanilla
3 1/2 c. scalded milk
Dash of salt

DIRECTIONS:

Butter 1 1/2 quart casserole dish. Toast bread lightly. Spread with butter; sprinkle with brown sugar and cinnamon. Put 2 slices together, making a sandwich. Remove crusts. Cut each sandwich into 4th’s. Arrange in casserole dish. Sprinkle with raisins.

Blend eggs, white sugar, vanilla, and salt. Gradually stir in scalded milk, pour over toast. Place in a pan of very hot water, 1 inch deep. Bake 45 minutes at 350 degrees or until a knife inserted in center comes out clean. Remove casserole from water. Serve warm or cool with whipped cream.

French Bread Bread Pudding

INGREDIENTS:

4 eggs
1 loaf French bread
1 med. box raisins
2 sm. cans crushed pineapple
1 tsp. coconut extract
1 tsp. vanilla extract
1 tsp. cinnamon
1 block melted butter
4 c. milk

DIRECTIONS:

Slice French bread. Toast in oven. Beat eggs. Add milk. Put toast in. Mix all other ingredients; mix well. Put in oven at 350 degrees for 30 minutes. Serves 8.

Grandma’s Bread Pudding

INGREDIENTS:

12 homemade biscuits, crumbled or broken up in pieces
4 slices bread (any kind you like)
2 c. milk (whole or skim)
1 c. sugar (less if you like)
3 eggs, well beaten
1/4 c. butter, softened
1 tbsp. vanilla (optional)
1 tsp. either cinnamon, nutmeg, or allspice
Raisins (optional)

DIRECTIONS:

You can put 1 teaspoon of all three in if you like the taste.

In a large bowl, put milk and tear up the bread in small pieces, mixing well. (I sometimes just squash it up in the milk by hand.) Then add sugar, eggs, vanilla, butter, seasonings; mix well. Finally add the biscuits. The mixture will be kind of thick and you may need to mix by hand. Add raisins; mix well. Cook in round or square well-greased iron skillet at 350 degrees for approximately 45 minutes.

Honey Bread Pudding

INGREDIENTS:

4 c. milk
2/3 c. mild flavored honey
4 c. (about 10 slices) 1/2 inch size dry bread cubes
6 eggs
1/2 tsp. salt
1 tsp. vanilla
Nutmeg (optional)

DIRECTIONS:

Warm milk and honey together. Prepare bread cubes, removing crust. Place in 2 quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees (slow). Bake 50 or 60 minutes or until custard tests done near center. Maybe served warm or cold. Makes 8 servings. HINT: Cut recipe in half. Reduces baking time 15 minutes.

Lemon Bread Pudding

INGREDIENTS:

8 slices bread, crust removed
3 tbsp. lemon juice
Grated rind of 1 lemon
1/4 c. butter
1 c. sugar
3 eggs, slightly beaten

CUSTARD:

2 eggs, slightly beaten
1 c. milk
3 tbsp. sugar
1/8 tsp. salt
Grated rind of 1 lemon

DIRECTIONS:

1. Mix lemon juice, grated rind and butter, in a saucepan. Cook for two minutes. Add sugar and eggs and cook, stirring constantly, over a low heat until thick. Cool.

2. Spread bread slices with the lemon mixture and place in a buttered baking dish.

3. Mix together the 2 eggs, milk, sugar, salt and lemon rind. Pour over the bread and allow to soak for 15 minutes. Cover and bake in a 350 degree oven for about 1 hour. Serves 6.

Jalapeno Cheese Bread

INGREDIENTS:

2 1/2 teaspoons yeast
3 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
1 cup milk
1 cup grated Monterey Jack, Cheddar, or Parmesan
1 tablespoon fresh chopped or dry minced onion
2 tablespoons jalapeno pepper, seeded and finely chopped

DIRECTIONS:

Process in bread machine on dough cycle. When dough cycle completes, remove dough from machine and roll out thinly on a lightly floured surface to make a rectangle.

Sprinkle with grated cheese, onion, and jalapeno pepper. Roll up jelly-roll style, place in a greased and floured loaf pan and bake at 350F degrees, about 45 minutes or until crust is golden and bottom of loaf sounds hollow when tapped.

Olive Oil Bread

INGREDIENTS:

Biga Starter:

3/4 cup water
1 1/2 cups bread flour
1/2 tsp SAF yeast or bread machine yeast

Dough:

1/4 cup water
3 tbsp olive oil
1 1/2 tsp salt
2 tsp sugar
1 1/2 cups bread flour
1 tsp vital wheat gluten (optional)
1 1/4 tsp SAF yeast or 1 3/4 tsp bread machine yeast

DIRECTIONS:

1. Place Biga Starter ingredients into the bread pan. Put on DOUGH cycle for 10 minutes only. Stop and unplug the machine. Let biga starter sit in the machine for 12 to 18 hours.

2. After 12-18 hours, break up the dough in the machine into 6 or 8 pieces. It will be very sticky so do the best you can.

3. Place all the dough ingredients in the pan and set the program for DARK CRUST, 1 1/2 POUND LOAF on FRENCH BREAD cycle and start.

4. When the baking cycle is complete, immediately remove the bread from the pan and place on a rack. Let cool before slicing.

Grandma Meyer’s White Bread

INGREDIENTS:

1 cup warm milk
1/2 teaspoon salt
1 tablespoon butter
3 cups bread flour
3 tablespoon sugar
1 1/2 teaspoons yeast

DIRECTIONS:

Put ingreadients in 1 lb. bread machine in the exact order given.

Start the bread machine. I use the light setting in my bread machine.

You may also use the rapid cycle on your machine. Because of the milk and butter it’s not recommended to use the delay cycle.

I’ve named this after my grandma because this is the home made bread taste I remember from my childhood.

Bread Machine Stuffing

INGREDIENTS:

3 - 3/4 (or up to 4) cups all-purpose flour
1/2 cup water
1/2 cup milk
1/3 cup butter
3/4 cup onions, finely chopped
1/2 teaspoon salt
2 tablespoons sugar
2 rounded teaspoons instant dry yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 cup fresh parsley, chopped
1/2 teaspoon paprika
1 tbsp. Bell’s seasoning
1/2 teaspoon of powdered chicken bouillon

DIRECTIONS:

Dissolve chicken bouillon in the 1/2 cup water. Mix with milk.

Place ingredients into bread machine following manufacturer’s instructions for making a bread loaf. This makes approximately a 1 1/2 to 2 lb. loaf for larger capacity machines.

Select the light crust setting for baking. Cool bread when done, and let sit out for several hours, without covering.

Slice into 3/4 - 1 inch cubes.

Spray with olive oil spray. If you have garlic juice spray, which is optional, spray lightly over the cubes - otherwise, sprinkle with additional garlic powder, onion powder, and paprika.

Place on a buttered cookie sheet in 350 degree oven, turning cubes several times until cubes are a light golden brown. Use in any stuffing or dressing recipe.

Variation: These also make excellent croutons. When preparing this recipe for anything other than chicken soup, you may want to substitute dry onion soup mix for the powdered chicken bouillon.

Best Bread Machine Sourdough

INGREDIENTS:

1/2 cup water, warm
1 cup sourdough starter
2 1/4 cup bread flour
1 tablespoon sugar
1 tablespoon oil
1 teaspoon salt
3/4 tablespoon yeast

DIRECTIONS:

Place ingredients in order into machine or follow manufacturer’s directions.

Banana Nut Bread

INGREDIENTS:

1 1/2 c. butter
3 c. ripe bananas
2 tsp. vanilla
1 c. buttermilk
3 c. sugar
4 eggs, beaten
4 c. sifted flour
1 1/2 tsp. salt
2 tsp. baking soda
1 1/2 c. nuts

DIRECTIONS:

Cream butter and sugar. Blend in eggs, bananas, and vanilla. Sift flour, baking soda, and salt together. Add to banana mixture, alternating with buttermilk. Add nuts; mix well. Pour into 5 (2 x 4 x 8 inch) greased and floured loaf pans. Bake at 325 degrees for 1 1/4 hours or until done. Remove from oven; let stand for 5 minutes. Turn onto foil.

Banana Nut Bread

INGREDIENTS:

1 1/4 c. flour
1/2 c. shortening
1 c. sugar
3 ripe bananas
2 eggs
1 tsp. soda
1/2 c. chopped nuts
Vanilla

DIRECTIONS:

Cream flour, shortening and sugar together. Add eggs along with beaten and mashed bananas. Stir in vanilla and soda. Add nuts. Bake at 350 degrees for 1 hour.

Banana Nut Bread

INGREDIENTS:

1 3/4 c. whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. walnuts, chopped
1/3 c. oil
2 eggs
3 med. bananas, mashed (about 1 c.)

DIRECTIONS:

Preheat oven to 350 degrees. Grease 9 x 5 x 3 inch loaf pan. Mix flour, baking powder, salt and nuts thoroughly. Mix oil and eggs together. Mix in bananas. Add dry ingredients to banana mixture. Stir until just smooth. Pour into loaf pan. Bake 45 minutes or until firmly set when lightly touched in center. Cool on rack. Remove from pan after 10 minutes.

Banana Nut Bread

INGREDIENTS:

1 c. butter
2 c. white sugar
4 X-lg. eggs
2 tsp. vanilla
7 lg. ripe bananas, mashed (about 3-3 1/2 c. mashed bananas)
3 c. unsifted flour
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
2 c. lg. walnut pieces

DIRECTIONS:

Grease and flour two 5 x 9 inch loaf pans. Preheat oven to 375 degrees. With mixer, beat butter. Add sugar and beat. Add eggs and beat well after each addition. Add vanilla.

Mash bananas. Add 1/3 of flour mixture, add 1/2 of bananas, add 1/3 of flour, add 1/2 of bananas, add remaining flour. Stir in nuts.

Divide into 2 loaf pans. Bake at 375 degrees about 60-65 minutes. (Test with toothpick. Remove from oven when toothpick comes out clean.) Cool for 10 minutes, then remove from pan. While loaves are still warm, wrap and freeze to seal in moisture.

Banana Nut Bread

INGREDIENTS:

1 c. sugar
1/2 c. butter
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/2 c. walnuts (optional)

DIRECTIONS:

Blend butter, sugar and eggs in bowl; mix well. Add flour, baking soda and salt; mix together with butter, sugar and eggs. Add bananas and nuts. Bake in loaf or tube pan at 375 degrees for 50-60 minutes.