Breads Page 2

Breads
Page 1

Pumpkin Bread

Preheat oven to 350°

2 cups sugar
4 eggs room temperature
1 teaspoon nutmeg
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 cup oil
1 can pumpkin
2/3 cup water
1/2 teaspoon vanilla
3 cups flour
2 teaspoons baking soda

Blend together spices, eggs, salt and oil. Stir in pumpkin, water, baking soda and flour. Blend well. Lightly greas and flour 13x9x2 pan. Bake for 50-55 minutes or until knife inserted in middle comes out clean.

Contributed by Lisa Bundrick

Nana's Refrigerator Rolls

Preheat Oven to 400º

Can be made the day before for convenience.

1 cup milk - warm until it bubbles, remove from heat and add:
1/4 cup shortening (I use the Crisco sticks, makes it easy)
1/2 cup sugar
Stir until all melted and then LET COOL

1 (.25) pkg. active dry yeast
1¼ cups warm water (110 degrees)

Add water & yeast to small bowl until foamy about 10 min.

Pour all the above in a large mixing bowl or kitchen aide.

2 slightly beaten eggs
6 cups of self-rising flour

Add eggs, mixing well. Add flour a little at a time until dough sticks together in one big glob and is not too dry, smooth and elastic and slightly sticky to the touch. Place in greased bowl, turning to coat dough. Cover with plastic wrap, making sure there is a tight seal so no air gets in, and then refrigerate for about 2 hours or until double in size. Punch down and form rolls and let rise in warm, draft-free place until double in size. Bake 20-25 minutes.

To make a day ahead, deflate dough, kneed a few times on a lightly floured board, place in bowl and cover with plastic wrap, making sure there is a tight seal so no air gets in, and then refrigerate.

Next day, punch down and form rolls and let rise in draft free place until double. Bake 20 to 25 minutes.

Contributed by Patty Ladwig