Onelite Free Recipes Blog

Ingredients

1 Cup Flour1/2 Cup Quick Oats1/2 Cup Yellow Corn Meal1/2 Cup Non Fat Dry Milk1/2 Cup Sugar3 Tsp. Baking Powder1 Tsp. Salt (optional)2/3 Cup Creamy Peanut Butter1 Egg1/2 Cup Milk (or water)

Method

Combine flour, oats, cornmeal, dry milk, sugar, baking powder & salt. Cut in peanut butter until mixture consists of small particles. Beat egg & milk together and pour into flour mixture. Stir well and pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 325° for 1 hour & 10 min. or until done. Remove from pan after 10 minutes.

Ingredients

1 Egg 1 cup Brown Sugar 1-1/2 Tbsp Butter, melted 2 cups Flour, sifted 3/4 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Salt 1 cup Buttermilk 1/2 cup Nuts, chopped

Method

Beat egg. Add sugar gradually, continuing to beat. Add butter and blend. Add sifted dry ingredients alternately with milk. Blend until well mixed. Add nuts. Pour into greased 8-1/2 x 2-3/4 loaf pan. Bake at 350° for 1 hour

Ingredients

2 packages dry yeast 1 cup warm water ¼ cup dark molasses ½ teaspoon salt ½ cup flour 1 ¼ cups scalded milk, cooled to lukewarm ¼ cup honey or molasses 1 egg 2 teaspoons salt 2 cups flour 2 tablespoons soft shortening 1 cup quick rolled oats 3 ½ cups flour

Method

Makes 2 or 3 Loaves.

In a large bowl combine yeast, warm water, dark molasses, salt and ½ cup flour. Beat until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 ½ cups more flour. Form into smooth ball, cover bowl and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard loaf pans or 3 – 8″ x 4″ pans. Cover and let rise in a warm place 45 to 60 minutes, or until doubled in bulk. Bake at 375º for 35-40 minutes.

Ingredients

1 cup quick oatmeal 2 cups boiling water 1 teaspoon salt ½ cup molasses 1/3 cup shortening 2 eggs 2 packages dry yeast ½ cup warm water 5½ – 6 cups flour

Method

Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and  hortening. (Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved in ½ cup warm water. Add 5½ – 6 cups flour. Dough will be soft. Let rise once, then form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350º.

Use my Oster bread hooks for these. Grease the top of the hooks so dough won’t climb them. Easy & fast.

Ingredients

1 pkg active dry yeast 2 cup flour, sifted 2 teaspoons anise seeds 1/2 cup milk 1/3 cup butter or margarine 1/3 cup sugar 1/2 teaspoon salt 1/2 egg, slightly beaten 1 teaspoon shredded lemon peel 2 tablespoons lemon juice 3/4 cup confectioners sugar 1 tablespoon cream 1/4 teaspoon vanilla dash salt

Method

In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8?10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn

Ingredients

2 teaspoons dry yeast 1 1/2 tablespoons sugar about 3/4 cup warm water (or more) 3 1/3 cups flour 1 1/2 teaspoons salt 1 egg 2 tablespoons peanut or sunflower oil, plus more to grease the dough 2 tablespoons anise seed 1 egg yolk to glaze bread

Method

Dissolve the yeast and 1/2 teaspoon of the sugar inn 1/2 cup of warm water. Add about a cup of the flour and stir vigorously til smooth. Leave this sponge?batter for 30 minutes until doubled in bulk.

Put the remaining flour in a large bowl, add the rest of the ingredients except the one egg yolk, and mix will. Add the risen sponge. Work it with your hands and add enough warm water to make a soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour 1/2 tablespoon of oil in the bowl and roll the dough around to grease it all over. Cover the bowl with plastic wrap and leave in a warm place for 1 1/2 hours or until doubled in bulk.

Punch down the dough, divide into 6 balls, and place at a distance form each other on a baking sheet, on parchment paper. Leave covered with a cloth for 30 minutes to allow the dough to rise again. Brush the tops with egg yolk mixed with 1 teaspoon of water and bake in a preheated 400 F oven for 30 ? 40 minutes until browned on top. Tap the bottom of a roll. If it sounds hollow, it’s done. Cool on rack.

Ingredients

1/3 c. cornmeal 1 tsp. salt 1 pkg active dry yeast 3 c. all?purpose flour 1/4 c. light molasses 3 T. margarine or butter 1 large egg

Method

In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1?quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2?quart souffle dish or casserole.

With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a soft dough.

Place dough in souffle dish. Cover and let rise in warm place (80?85 degrees F) until doubled, about 1 hour. Preheat oven to 375 degrees F. Bake bread 30?35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack.

Makes 1 round loaf, about 10 servings.

Here is a easy recipe for monkey bread

Ingredients

2 loaves white bread, uncooked (freezer section of grocery store) 1 stick melted butter (add more if needed) 2 cups sugar 2 tablespoons cinnamon

Method

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered. Line bottom of a bread pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top.

Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread. Garnish with holly, marichiano cherries, candied nuts, icing, or decoration of your choice. To eat, pick apart ? like monkeys.

If you never heard of monkey bread before try this recipe and you will never forget it.