Breads
Anadama Bread
Supposedly the name comes from an old Colonial tale about a man with a lazy wife. One day he got really angry, threw some flour, yeast, cornmeal, and molasses into a bowl and baked his own bread, mumbling, “Anna, damn her.”
Makes 2 loaves
1 cup water
at 110 degrees
2 tablespoons yeast
1 tablespoon sugar
1 cup cold water
1/2 cup corn meal, plus 1 teaspoon
4 tablespoons butter
2 teaspoons salt
1 cup molasses
6 cups flour
1 egg
beaten with 2 tablespoons water
Mix the warm water, yeast, and sugar together in a large bowl. Cover and let rest for about 10 minutes.
In the mean time, place the cold water and 1/2 cup of the corn meal into a small pan over medium heat, stirring continuously until the mixture becomes thick. Remove from the heat and add the butter, salt, and molasses. Mix and let set until the yeast mixture is ready.
Once the yeast is foamy and bubbly, add the flour and the corn meal mixture. Stir well, then turn it out on a floured board and knead for about 10 minutes.
When the dough is nice and smooth, place it in a greased bowl, cover it, and let it sit for about one hour.
When the dough has risen nicely, divide it in half, shape each half into a loaf, and place into 5 x 7 inch greased bread pans. Cover and let the dough rise again for another hour.
Preheat the oven to 350 degrees.
When the bread is ready to go into the oven, paint the tops of the loaves with the egg mixture. Once the loaves are painted, sprinkle the tops with a teaspoon or so of cornmeal.
Bake for 30 minutes.
Burger Buns
Want to really wow your guests at your next cookout? Try these. They are easy to make and taste wonderful!
Makes 16 to 18 buns
1 1/2 cups goat milk
1 stick butter
at room temperature
2 eggs
beaten
1/2 cup sugar
1 teaspoon salt
4 1/2 cups flour
1 1/2 tablespoons yeast
Heat the milk for 2 minutes in the microwave.
Mix the milk, butter, eggs, sugar, salt, flour, and yeast together well, then knead for about 10 minutes. Place in a large bowl and cover lightly. Let the dough rise for at least 1 hour.
Punch the dough down and divide it into 16 to 18 segments. Shape each segment into a nice round ball and place on a greased cookie sheet about 2 inches apart. Cover again and let rise about 30 minutes.
Preheat the oven to 350 degrees.
Just before the rolls go into the oven, brush the tops with a little bit of milk. At this point you can sprinkle a few sesame seeds, poppy seeds, or dried onion flakes on them, or just leave them plain.
Bake for 18 to 20 minutes. If you had to use 2 baking sheets, you might want to rotate the sheets after the first 10 minutes.
Buttermilk and Dill Bread
This bread makes the most amazing sandwiches! Just lightly toast it and it’s great with tuna, any sandwich meat, egg, or anything else!
Makes 2 loaves
1/2 cup water
at 110 degrees
2 teaspoons sugar
2 tablespoons yeast
2 cups goat buttermilk
1/4 cup olive oil
1/4 cup dried onion
(you can also use fresh diced onion)
2 teaspoons salt
2 eggs
lightly beaten
3 tablespoons dill weed
(I use dried, but fresh will work also.)
6 cups flour
1 egg white
beaten with 1 tablespoon water
1/2 teaspoon dill seeds
optional
Mix the water, sugar, and yeast together in a large bowl. Cover and let set for about 10 minutes or until foamy and bubbly.
When the yeast mixture is ready, add the buttermilk, olive oil, onion, salt, eggs, dill weed, and flour to the bowl and mix. When mixed, turn out onto a floured surface and knead. You may have to add another 1 to 1 1/2 cups of flour at this point. Make sure the dough is soft, but not sticky.
Place the dough in a covered bowl, and let it rise about 45 minutes. This dough rises quickly!
Turn the dough out on a floured surface and divide in half. Place each half in a 5 x 7 inch greased loaf pan. Cover again and let rise for another 30 to 45 minutes.
Preheat the oven to 350 degrees.
Paint the loaves with the egg white mixture. Then sprinkle the tops of the loaves with the dill seeds.
Slash the tops of the loaves lengthwise and bake for 35 minutes.
This bread makes the most amazing sandwiches! Just lightly toast it and it’s great with tuna, any sandwich meat, egg, or anything else!
Buttermilk Bread
This buttermilk bread has the consistency of a sourdough bread. It makes wonderful toasts and great sandwiches, plus it’s really easy to make!
Makes 2 loaves
9 1/2 cups flour
4 1/2 tablespoons sugar
3 tablespoons yeast
2 1/2 teaspoons salt
1 1/2 cups goat buttermilk
2/3 cup butter
1 egg
beaten with 2 tablespoons of water
In a large bowl, mix the flour, sugar, yeast, and salt together.
Place the buttermilk, 1 1/2 cups of water, and butter in a bowl and microwave for 2 minutes.
Mix the buttermilk mixture into the flour mixture and stir well. Turn out onto a floured surface and knead for about 10 minutes. Place the dough in a large greased bowl and cover lightly. Let the dough rise for 1 to 1 1/2 hours.
Punch down the dough and divide it in half. Form into loaves and place the loaves in greased 5 x 7 inch bread pans. Cover and let the loaves rise again for another hour.
Preheat the oven to 350 degrees.
Paint the tops of the loaves with the egg mixture. Then score the loaves lengthwise with a sharp knife.
Bake for 30 minutes.
Cheddar Cheese Bread
This bread is awesome! It makes great toast, great sandwiches, and if you brush it lightly with olive oil, it grills beautifully.
Makes 2 round loaves
1 cup water
at 110 degrees
1 tablespoon yeast
2 tablespoons sugar
1 cup goat milk
1 tablespoon butter
1 tablespoon salt
5 to 5 1/2 cups white bread flour
(I recommend using bread flour for this bread rather than all-purpose flour because it will help the bread keep its shape better.)
2 cups grated cheddar cheese
1 egg
beaten with 1 tablespoon water
Combine the water, yeast, and the sugar in a large bowl. Mix well and cover. Let stand about 5 minutes, or until it’s foamy.
In the meantime, heat the milk and butter until warm and the butter is softened. I use the microwave for 1 minute 30 seconds to perform this step.
To the yeast mixture, add the salt and the milk and butter mixture and mix in the flour two cups at a time. When this is barely combined, add the cheese and keep mixing. When it becomes too hard to mix by hand, turn the dough out on a floured surface and begin to knead. Knead about 10 minutes and place in a greased bowl and cover. Set in a warm place to rise for about 1 hour.
After the hour of rising, punch down the dough and divide in half. Shape into two round balls, place on a greased baking sheet, and let rise another hour.
Preheat the oven to 350 degrees. Brush the loaf tops with the egg mixture.
Place the loaves in the oven and bake for 30 to 35 minutes or until a beautiful golden brown.
Cinnamon (Raisin) Bread
This tends to be everyone’s favorite bread, toasted! The taste and warmth of cinnamon is definitely a comfort food! I can’t even begin to tell you how many loaves of this delightful bread I have made and sold throughout the years.
Makes 3 loaves
1/3 cup water
at 110 degrees
1 1/2 tablespoons yeast
1/3 cup sugar
1 1/2 cups goat milk
6 tablespoons butter
7 1/2 cups flour
3 eggs
lightly beaten
1 1/2 teaspoons salt
1 cup raisins
optional
3 eggs
beaten with 3 tablespoons of water
2 tablespoons cinnamon
raw sugar
optional (I use raw sugar because it keeps its nice granulated shape throughout the baking).
Place the water, yeast, and 1/3 cup sugar in a large bowl, mix and cover. Let set for about 10 minutes.
Meanwhile, heat the milk and the butter in the microwave for 2 minutes.
When the yeast is all foamy and bubbly, add the eggs, salt, milk and butter, flour, and raisins.
Mix into a dough and then turn the dough out onto a floured surface and knead for about 10 minutes. Place the kneaded dough into a large greased bowl, cover lightly, and set aside to rise for 1 to 1 1/2 hours.
When the dough has risen, punch it down and divide it into three equal parts.
On a floured surface, roll the dough out into a large rectangle. Paint the dough with the egg, then sprinkle it with the remaining sugar and cinnamon. Roll the dough up like a jelly roll and place in 5 x 7 inch greased bread pans. Cover the dough and let it rise for another hour.
Preheat the oven to 350 degrees. When the breads are ready to be baked, paint the tops with the leftover egg and sprinkle with raw sugar.
Bake for 25 minutes.
Garlic French Bread
This is an amazing, garlicky bread!
Makes 2 loaves
1 1/2 tablespoons yeast
2 tablespoons sugar
2 cups water
at 110 degrees
1 tablespoon salt
5 to 5 1/2 cups flour
2 tablespoons
Minced garlic
2 tablespoons chopped dried oregano
3 tablespoons yellow cornmeal
1 egg
beaten with 2 tablespoons of water
Combine the yeast, sugar, and water in a large bowl. Cover for about 10 minutes. When the yeast mixture is all foamy and bubbly, add the salt, flour, garlic, and oregano.
Mix these ingredients well and knead on a floured surface. Then place the dough in a greased bowl and cover. Let rise for about 1 hour.
Divide the dough into two parts and shape them into long loaves. Place the loaves on a cookie sheet that has been sprinkled with the cornmeal. Paint the tops of the two loaves with the egg mixture.
Take a sharp knife and score the loaf in several places.
Place the loaves in a cold oven. Set the heat to 400 degrees and bake for 35 minutes or until well browned.
Honey and Whole Wheat Bread
A wonderfully hearty bread!
Makes 3 loaves
3 tablespoons yeast
3 tablespoons sugar
3 3/4 cups water
at 110 degrees
1 1/2 tablespoons salt
1/3 cup vegetable oil
(I use canola oil.)
3/4 cup honey
3/4 cup dry milk
(I use store-bought.)
7 1/2 cups whole-wheat flour
3 3/4 cups white flour
1 egg
beaten with 2 tablespoons water
Combine the yeast, sugar, and water in a large bowl. Cover and let set about 10 minutes. When the mixture is bubbly and foamy, add the salt, oil, honey, dry milk, and both flours.
Mix well, turn out onto a floured surface, knead for about 10 minutes or until the dough is smooth and shiny. Place in a greased bowl and let rise for at least 1 1/2 hours. Punch down and then divide the dough into three loaves.
Place each loaf in a greased 5 x 7 inch pan, cover it again, and let it rise for another hour.
Preheat the oven to 350 degrees. Brush the loaf tops with the egg mixture. Bake for 30 to 35 minutes or until well browned and hollow sounding when you tap it.
Sally Lunn Bread
This is a wonderful, rich white bread that makes great toast and slices nicely for sandwiches! And who was Sally Lunn? Well, she was the daughter of an English pastry chef in Bath, England, in the late 1600s.
Makes 2 loaves
1 tablespoon yeast
1/4 cup water
at 110 degrees
2 tablespoons sugar
1 3/4 cups goat milk
1/4 cup butter
1 teaspoon salt
2 eggs
well beaten
5 cups flour
Place the yeast, water, and sugar in a large bowl, mix it all together, and then cover. Let it rest for about 10 minutes, or until it is foamy and bubbly.
In the meantime, heat the milk and butter to 110 degrees. (I put it in the microwave for about 2 minutes.)
To the yeast mixture, add the salt, the eggs, the milk and butter, and the flour. Mix well and then turn out onto a floured surface and knead for about 10 minutes. After kneading, place it in a greased bowl and cover lightly. Let the dough rise for 1 to 1 1/2 hours.
When the dough has risen, turn it out and divide it in half. Place each half in a greased 5 x 7 inch pan, then cover again and let rise for about 1 hour.
Preheat the oven to 400 degrees.
Bake the loaves for 15 minutes, then reduce the heat to 350 degrees. Bake for an additional 15 to 18 minutes.
Scotch Oatmeal Bread
Because the dough is soft, it’s a little difficult to work with, but well worth the trouble!
Makes 4 loaves
5 cups water
at 110 degrees
3 tablespoons yeast
1 cup molasses
4 tablespoons canola oil
2 teaspoons salt
3 cups regular oatmeal
10 to 11 cups flour
Stir the yeast into the water and add the molasses. Stir well and cover lightly.
Once the yeast mixture is foamy and bubbly, about 10 minutes, add the oil, salt, oats, and flour. Stir into a soft dough. Place in a really big greased bowl, cover lightly, and let rise for about 45 minutes.
Turn the dough out onto a floured surface and divide into four loaves. Place each loaf into a 5 x 7 inch greased bread pan.
Cover the pans and let the loaves rise again for 45 minutes.
Preheat the oven to 350 degrees.
Score the loaves lengthwise with a sharp knife. I usually sprinkle a few oats on the tops of the loaves.
Bake the loaves for 30 minutes.
Seed and Grain Bread
This bread is a little complicated, but once you make it, you will continue to make batch after batch. It’s great toasted and makes wonderful sandwiches, too!
Makes 2 loaves
3 tablespoons sunflower seeds
2 tablespoons wheat germ
2 tablespoons sesame seeds
1 tablespoon flax seed
2 tablespoons millet
1 tablespoon quinoa
2 tablespoons yeast
1 tablespoon sugar
1/2 cup water
at 110 degrees
1 cup quick-cooking rolled oats
1 1/2 cups boiling water
2 teaspoons salt
1/3 cup shortening
1/4 cup honey
1/4 cup molasses
5 1/2 to 6 cups flour
2 eggs
beaten
1 egg
beaten with 2 tablespoons water
Mix the sunflower seeds, wheat germ, sesame seeds, flax seed, millet, and quinoa together in a small bowl and set aside.
Place the yeast, sugar, and warm water in a large bowl. Mix, cover, and let sit for about 10 minutes.
While this mixture is sitting, mix the oats into the boiling water. Then add the salt, shortening, honey, and molasses.
When the yeast mixture is foamy and bubbly, add the flour and the seed and grain mixture, and then lastly add the oat mixture.
Stir all of this into a dough and turn out onto a floured surface. Knead for about 10 minutes. Place the dough into a floured bowl, cover it lightly, and let it set for about one hour.
Punch the risen dough down and divide it in half. Shape the dough into 2 loaves and place each loaf into a greased 5 x 7 inch bread pan. Cover and let the dough rise again for about 1 hour.
Preheat the oven to 350 degrees. When the dough has risen, paint the tops with the egg mixture. Take a sharp knife and score the top of each loaf lengthwise.
Bake the loaves for 30 minutes.
Banana Nut Bread
This has been my favorite quick bread since I was a child. I can remember eating it too fast and getting wicked cases of hiccups! It‘s a very solid, heavy type of bread that slices beautifully when cooled. Spread it with a little plain chevre for a real treat!
Makes 2 loaves
1 cup sugar
1/2 cup shortening
2 eggs
1 1/3cups mashed over-ripe bananas
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup chopped walnuts
Preheat the oven to 350 degrees.
Put sugar, shortening, eggs, bananas, flour, salt, baking powder, and walnuts in a large bowl and blend well by hand.
Place into two greased and floured 5 x 7 inch loaf pans.
Bake for 1 hour, or until the tops are light brown and crusty.
Blueberry Lemon Bread
If you put out a platter of sliced breads this will be the first to disappear.
Makes 1 loaf
1/3 cup butter
melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup goat milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
Preheat the oven to 350 degrees.
In a large bowl, beat together the butter, sugar, lemon juice, and eggs. In a separate bowl combine the flour, baking powder, and salt, and stir into the butter/egg mixture alternately with the goat milk.
Add the lemon zest and then gently fold in the blueberries.
Place the batter in a well greased 5 x 7 inch loaf pan.
Bake for 60 to 70 minutes. Cool about 10 minutes before turning out of the pan.
You can also bake this bread in mini loaf pans! Use four well greased 2 1/2 x 5 inch pans and bake for 45 minutes.
Chocolate Chip Pumpkin Bread
This is soooo good!
Makes 2 loaves
2/3 cup applesauce
2 2/3 cups sugar
4 eggs
one (15.5-ounce) can pumpkin
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 cup chocolate chips
Preheat the oven to 350 degrees.
Grease two 5 x 7 inch loaf pans.
In a large bowl, blend the applesauce with the sugar. Stir in the eggs one at a time. Add the pumpkin and 2/3 cup of water and mix well. Blend in the flour, baking soda, salt, baking powder, cinnamon, and cloves. Finally, fold in the chocolate chips.
Pour into the pans and bake for 70 minutes. Cool for at least 10 minutes before turning out of the pans.
Coconut Bread
This bread is so unusual that people can’t wait to try it. It’s fairly dense and slices beautifully when completely cool.
Makes 1 loaf
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup flaked coconut
1 egg
1 cup goat milk
1 teaspoon vanilla
Preheat the oven to 350 degrees.
Mix the flour, baking powder, salt, sugar, and coconut together in a large bowl. Add the egg, goat milk, and vanilla, and blend well.
Place in a well-greased 5 x 7 inch loaf pan.
Bake for 45 minutes.
Cranberry-Orange Walnut Bread
The tangy cranberries along with the orange flavor is very pleasant.
Makes 1 loaf
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup orange juice
zest of 1 orange
3/4 cup goat buttermilk
1 large egg
beaten
3 tablespoons vegetable oil
1 cup roughly chopped fresh cranberries
1/2 cup roughly chopped walnuts
Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the orange juice, orange zest, buttermilk, egg, and oil.
Mix together both the wet and dry ingredients and stir until well combined. Stir in the cranberries and the nuts.
Pour into a well-greased 5 x 7 inch loaf pan and bake for 55 to 65 minutes. Let the bread cool 10 to 15 minutes before turning out.
Date Nut Bread
Date nut bread is one of my favorites! Spread it with a little plain chevre and it's delicious.
Makes 1 loaf
1 cup chopped dates
1 teaspoon baking soda
3/4 cup boiling water
3/4 cup sugar
1/4 teaspoon salt
1 tablespoon butter
melted
1 3/4 cups flour
1 egg
1/2 cup chopped walnuts
Preheat the oven to 350 degrees.
Put the dates in a medium bowl and sprinkle with the baking soda. Pour the boiling water over them and let cool.
When cooled, add the sugar, salt, melted butter, flour, and egg. Mix well and then fold in the nuts.
Place in a greased and floured 5 x 7 inch loaf pan and bake for 40 minutes. Cool 10 minutes or so before turning out.
Peanut Butter Banana Bread
Maybe we should call this Elvis Bread? Peanut butter and banana is such a great combination!
Makes 1 loaf
1 3/4 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
3/4 cup peanut butter
2 eggs
beaten
1 cup mashed over-ripe bananas
Preheat the oven to 350 degrees.
Blend together the flour, baking soda, baking powder, and salt, and set aside. In another bowl, cream the shortening, sugar, peanut butter, and eggs together.
Add the dry ingredients alternately with the bananas to the creamed shortening and peanut butter mixture.
Pour into a well-greased and floured 5 x 7 inch loaf pan.
Bake for 1 hour. Let cool approximately 10 minutes before turning out of the pan.
Zucchini Bread
Don’t you just love recipes that use these excessive green monsters from your garden? There are people who make sure to lock their vehicles at church in fear of coming out and finding boxes full of this over-producing, garden-hogging squash!
Makes 2 loaves
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
(use the peel also, but discard the seeds of really big zucchinis)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/2 cup goat milk
1/4 cup chopped walnuts
optional
Preheat the oven to 350 degrees.
In a large bowl, mix the eggs, oil, sugar, and zucchini together. In a separate bowl, blend the flour, baking soda, salt, and cinnamon together.
Add the dry ingredients alternately with the goat milk to the egg and sugar mixture.
Fold in the nuts if desired.
Place in two well-greased and floured 5 x 7 inch loaf pans.
Bake for 1 hour. Let cool 10 to 15 minutes before turning out.
Note: You can also use approximately 5 or 6 mini pans and bake them for 45 minutes.
Onion Flax Crackers
If you have homemade cheese why not make homemade crackers to go with it?
Makes 2 loaves
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
3/4 cup flax seed
2/3 cup water
additional flour
for dusting
1/2 tablespoon kosher salt
Preheat the oven to 400 degrees.
Place the flour, sugar, salt, onion powder, garlic powder, and cayenne pepper in a large bowl and mix well. Cut in the butter. Add the flax seed and mix well. Add the water, stirring until the flour is completely moist. Divide the dough into two parts.
Place each half on a lightly oiled 12 x 14 inch sheet of aluminum foil. Pat the dough into 8-inch rounds.
Dust a rolling pin generously with flour and roll the dough to about 1⁄16 inch thick. Cut out a rectangle about 8 x 12 inches and score it with a knife or pizza cutter into 2-inch squares. Do not cut through the dough.
Place the foil and dough on a cookie sheet and sprinkle with half of the kosher salt. Repeat with the remainder of the dough.
Bake for 7 to 9 minutes or until the edges of the crackers are light golden.
Lift the foil carefully and turn it over so that the dough is face down on the cookie sheet. Peel off the foil and bake the dough an additional 7 to 9 minutes or until the crackers are beige to a very light brown.
Remove them from the oven and place on a rack to cool. Break into squares when completely cool.
Store in a tightly closed container.