Mom's White Bread Recipe

I use this recipe when I make white bread.  Mom's recipe makes 6 loaves but I never need that much at one time and my bread maker won't hold that much flour so I make a fourth of her recipe.  It makes about 2 small loaves of bread or one loaf of bread and then I use the rest for rolls or scones.  I don't have a mixer but I bought a bread maker at a garage sale so I generally make my dough in the bread maker and then take it out and let it rise on it's own and cook it in the oven.

1/2 c. milk
3 T sugar
2 tsp salt
3 T margarine
1 1/2 c. warm water
1 pkg yeast
6 c. flour

Scald milk; stir in sugar, salt, and margarine.  Cool to lukewarm.  Measure warm water into a large (warm) bowl.  Sprinkle in yeast; stir until dissolved.  Add lukewarm milk mixture and 6 cups flour; beat until smooth. Beat until smooth and elastic, about 10 to 12 minutes.  Place in a greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk.  Punch dough down.  Cover; let rise 15 minutes.  Divide dough into 2 equal parts.  Shape into loaves.  Place in greased loaf pans.  Cover; let rise in warm place, free from draft, until doubled in bulk.  Bake at 400 degrees about 30 minutes or until done.  Brush with shortening or margarine for a softer crust.  Remove from pans and cool on wire rack.

**My mom's recipe says to store them in a plastic bag once cooled.  I like to put them directly in a plastic bag from the oven.

Savory Bubble Bread

Savory Bubble Bread
from Allrecipes

**If I'm in a hurry I don't make the bread, I just use frozen rolls and let them thaw

Ingredients 

Original recipe makes 1 - 1 pound loaf

• 1 egg, beaten
• 2 tablespoons butter, softened
• 1/2 cup water
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon white sugar
• 2 1/2 cups bread flour
• 1 (.25 ounce) package active dry yeast

• 1/4 cup butter, melted
• 1 teaspoon paprika
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried minced onion
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried tarragon

1. Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough.
2. Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled.
3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.

Another awesome French Toast recipe

I made this for dinner and it was delicious. I'm not sure that it was worth the pain my hand went through and I'm hoping it won't scar. My finger is also burnt (not in the picture). Anyway, be smarter than me and DO NOT touch the caramel.

Overnight Apple French Toast
from The Sister's Cafe
1 cup brown sugar
½ cup butter
2 Tb white corn syrup
3 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
1 tsp vanilla
1 loaf of French bread, sliced thick (you definitely won't need all of it)
cinnamon

To make the caramel, melt butter in saucepan and then add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk and vanilla. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°, and cook for 45 minutes.

Best Ever Banana Bread

We haven't had a lot of luck with fresh fruit lately so we've had lots of yucky bananas. I tried a recipe last week with some good reviews and it was ok. This week we tried another one and it was awesome! The title was the Best Ever Banana Bread and I totally agree. I got it off of Allrecipes.com. I read the reviews and made some changes as suggested and we love it.

2 eggs, beaten
1/3 c. buttermilk
1/2 c. vegetable oil
1 c. mashed bananas (I used 4 bananas)
1/2 c. white sugar
1/2 c. brown sugar
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped pecans (I left this out)
1/2 c. chopped walnuts

Preheat oven to 325 degrees F. Spray one 9x5 inch loaf pan (I used two small ones) with non-stick cooking spray. Blend together the eggs, buttermilk, oil, vanilla, and bananas. Stir the sugars, flour, baking soda, and salt. Add to banana mixture and stir in pecans. Mix well. Make a mixture of sugar, brown sugar, nutmeg, an cinnamon. Sprinkle a little on the bottom of the pan. Pour bread mixture into loaf pan. Sprinkle the remaining sugar mixture and some chopped walnuts on top. Bake 1 hour 20 minutes or until cake tester inserted in center comes out clean. After it cooled enough to touch and not burn us (but still a little hot) we took them out and put them in a zip lock bag, stuck it in the fridge, and waited until it was cool. It was so moist!