Mormor's Swedish Coffee Bread (Original Recipe)

Source: Naemi Johanson

Start first:

• 2 cakes yeast
• 1/8 cup lukewarm water 
• large pinch sugar.

Combine:

• 3/4 tsp. salt
• 5 cups flour
• 1 cup sugar
• 15 - 20 cardamom seeds, crushed (or 1 1/4 tsp. pre-ground)

Combine and heat just past lukewarm:

• 2 cups milk
• 2/3 cup vegetable oil

Add liquid to dry mixture and blend thoroughly.

Add yeast, blend thoroughly.

Beat dough by hand (or heavy duty mixer). The longer the better.

(Optional: Add one beaten egg after beating is completed and blend thoroughly.)

Cover with a cloth and let rise until double in bulk.

Knead on floured surface, adding additional flour (as much as necessary to handle dough comfortably - but try to keep it loose as bread will be lighter if not too much flour is added at this point).

Form into braided loaves and/or cinnamon buns (bullar) and place on greased pans.  Cover with a cloth and let rise until double in bulk once again.

Brush surfaces with beaten whole egg and sprinkle with Swedish pearl sugar (Parl Socker).

Bake at 400º about 1/2 hour (check after 20 minutes).

Enjoy!

Cranberry Bread

Source: 5Kidsin5Years/Sonlight

Put in a large bowl and whisk together:

• 4 cups flour
• 2 cups sugar
• 3 tsp. baking powder
• 1 tsp baking soda

Juice, and put into a 2 cup measuring cup:

• 2 oranges

Add:

• 2 tsp. zest from the orange peel
• 4 tbsp. melted butter

The juice, zest & butter should measure about 3/4 cup.  Add enough water to make it 1 1/2 cups.

Add:

• 2 beaten eggs

Stir together until just combined:

• wet & dry mixtures

Stir in:

• 2 - 3 cups cranberries (washed, dried, chopped)  
• 1 cup chopped nuts (opt.)

Bake in 2 greased loaf pans @ 350º for about 50 minutes, until a toothpick comes out clean.  

Pineapple Bran Muffins

Yield: 12 muffins

• 1 large can pineapple
• 3 Tbsp. dry milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Drain pineapple, if there is less than 1 1/4 cups juice, add water to get up to that amount. 
3. Combine cereal and juice, let stand until softened, 1 to 2 minutes. 
4. Add egg and oil, beat well.
5. Add dry mixture, stirring only until combined.  
6. Portion evenly into 12 greased 2 1/2" muffin pan cups.
7. Bake at 400º for 18 to 20 minutes or until tests done.  

Our Best Bran Muffins

Source: Kellogg's
Yield: 12 muffins

• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Combine cereal and milk, let stand until softened, 1 to 2 minutes.  
3. Add egg and oil, beat well.
4. Add dry mixture, stirring only until combined.  
5. Portion evenly into 12 greased 2 1/2" muffin pan cups.
6. Bake at 400º for 18 to 20 minutes or until tests done.  

Poppy Seed Bread

Source: Advertiser; M. Landauer; Cary, IL
Yield: 2 Large Loaves

• 3 cups flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 2 Tbsp. poppy seeds
• 2 + 3/4 cups sugar, divided
• 1 1/2 cups oil
• 3 eggs
• 1 1/2 tsp. vanilla
• 2 tsp. almond extract (1 1/2 + 1/2 tsp, divided)
• 1 1/2 cups milk
• 1/4 cup orange juice

1. Combine dry ingredients, set aside.
2. Cream 2 cups of the sugar with the oil, eggs, and the vanilla and 1 1/2 tsp. almond extract.
3. Add dry ingredients to the sugar mixture alternately with the milk.
4. Bake at 350º in 2 greased loaf pans for 30-60 minutes or until they test done.  
5. Combine orange juice with the remaining sugar and 1/2 tsp. almond extract.  Drizzle over the hot loaves.

Zucchini Bread

Source: Mary Ragona
Yield: 2 loaves

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 1 Tbsp. vanilla

Mix sugar and oil, then add eggs and vanilla.  

Combine dry ingredients and combine.

Stir in zucchini and divide into 2 loaf pans.

Bake at 350º for 1 hour.  

Margaret's Blueberry Muffins

Source: Margaret Kaiser
Yield: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 egg, lightly beaten
• 1/2 cup oil 
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries
• 2 Tbsp. sugar + 1/4 tsp. cinnamon

Combine oatmeal and o.j.; then add flour, sugar, soda, baking powder, salt, oil, and eggs.  

Mix well, then stir in blueberries.  Fill muffin tins and sprinkle with the sugar/cinnamon mixture.

Bake at 400º for 18-22 minutes.  

Honey Oatmeal Bread

Honey Oatmeal Bread

Source: Father Dominic

Yield: 2 Loaves

1 cup instant oats, uncooked

2 cups hot water

1 package Active Dry Yeast

¼ cup warm water

⅓ cup honey

1 Tablespoon butter or vegetable oil

2 teaspoons salt

1 egg, beaten (optional)

About 5 ½ cups flour (divided)

Additional oats for coating

Put the oats in a large bowl.  Bring water to a boil, pour it over the oats and let stand at least 15 minutes.

Sprinkle yeast over ¼ cup warm water in a small bowl; stir to mix.  Let stand 5 minutes to dissolve.

Feel the oats at eh bottom of the bowl to be sure they're lukewarm.  Add honey, butter, salt, and yeast mixture.  For an extra-rich dough, add egg. Mix well. Work in enough of the flour so the dough can be handled, but remember that the oats and honey will make this a very sticky dough.

Turn dough onto a lightly floured surface.  Knead 1 or 2 minutes.  Cover and let rest 10 minutes.  Knead until dough is elastic but still rather sticky, adding flour as needed, don't add too much flour at a time.

Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.

Punch down dough and divide into 2 equal pieces.  Knead each pence to remove the large air bubbles.  Do not use any florin the kneading surface, you want the dough to remain sticky.  Form each piece into a loaf. Roll each loaf in additional oats until completely covered.  Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.  

While dough is rising, preheat the oven to 350º.  Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom.  Remove from baking sheets and let cool on wire racks.

Note: Breads made with honey might darken more quickly during baking than other breads.  If the loaves start to get too dark, loosely cover them with aluminum foil  and continue baking.

Honey Oatmeal Bread for the Bread Machine

1 cup water

3 Tablespoons honey

1 ½ tsp. butter

1 tsp salt

½ cup instant oats, uncooked

2 ½ cups bread flour

1 ½ tsp. yeast

Add ingredients to the bread machine pan in the order suggested by manufacturer.

Set to basic cycle; medium/color setting 

Pumpkin Bread

• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 1 lb. can pumpkin
• 2/3 cup water
• 3 1/3 cups flour
• 2 tsp. soda
• 1 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2/3 cup raisins
• 2/3 cup walnuts
• 1 tsp. cloves
• 1 tsp. cinnamon

1. Cream shortening and sugar.
2. Stir in eggs, pumpkin, water.
3. Blend in dry ingredients, then nuts and raisins.
4. Bake 70 minutes at 350º.

Mormor's Goda Pepparkakor

Source: Mormor

Preheat oven to 350º.
Grease & flour a loaf pan.
Mix in order:

• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 cups sour cream
• 1 1/2 cups flour
• 2 tsp. cinnamon
• small tsp. cloves
• 1/2 tsp. ginger
• 1/2 tsp. cardamon
• 1 tsp. baking soda
• 1 tsp. hjortron salt OR baking powder
• 2 tbsp. lingon or jam
• 3 tbsp. melted butter

Bake for 50-60 minutes, or until a toothpick inserts comes out clean.

Buttermilk Cornbread

Source: Bethany, SL Forum

• 1/4 lb. butter
• 2/3 c. sugar
• 2 eggs
• 1/4 t. baking soda
• 1 c. buttermilk
• 1 c. cornmeal
• 1 c. unsifted flour
• 1/4 t. salt

Melt butter in large pan. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Add cornmeal, flour and salt. Stir until well blended. Pour into greased 8-inch square pan. Bake at 375 degrees for 30 minutes.

Mormor's Bread for Bread Machine

Source: Naemi Johanson

• 1 pkg yeast
• scant ½ tsp salt
• 3 cups flour
• ½ cup sugar
• 8-10 cardamon seeds or ¾ tsp. dried
• 1 cup milk
• 1/3 cup oil

1. Heat milk and oil to just lukewarm.
2. Put liquid in bread machine first, then add rest.
3. Form the braid
4. Greased pan
5. Cover with wet cloth to raise
6. Or spray with water
7. Brush with egg and water.
8. Sprinkle sugar
9. 375º 10 min, then 350º for 20 or until done

Pineapple Bran Muffins

Yield: 12 muffins

• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1 1/2 cups Kellog's All Bran Cereal
• 1 1/4 cups milk (dilute dry milk in pineapple juice)
• 1 egg
• 1/3 cup shortening or oil
• 1 can pineapple, crushed in juice

1. Stir dry ingredients together.
2. Drain pineapple, reserving juice.
3. Add powdered milk and cereal to juice until cereal is softened.
4. Add egg and shortening, beat well.
5. Add dry ingredients, stirring only until combined.
6. Add 1/2 can pineapple, divide into muffin cups.
7. Bake at 400º about 25 minutes.

Hodgson Mill Whole Wheat Bread

Source: Hodgson Mill Flour package
Yield: 2 large loaves

• 4 cups Stone Ground Whole Wheat Graham Flour
• 2-3 cups unbleached flour
• 2 cups scalded milk
• 1/2 cup shortening
• 1/2 cup brown sugar
• 2 pkgs. dry yeast
• 1/4 cup sorghum
• 1/4 cup honey
• 1 tbsp. salt

1. Combine shortening, sugar, sorghum, honey, salt, milk + 2 cups WW flour.
2. When cooled to lukewarm, add yeast and beat with mixer until smooth and creamy.
3. Cover and let rise in a warm place (85º) for about 1/2 hour.
4. Mix the remaining WW flour and flour together and add enough of the flour mixture to make a dough stiff enough to handle on the board.
5. Turn out and knead in as much flour as needed to make it smooth and satin.
6. Place in a greased bowl and turn to grease top.
7. Cover and let rise until doubled. 
8. Punch down well, turn lightly, divide into 2 balls and let rest for 10 minutes.
9. Form into loaves, place in greased loaf pans, let rise until almost double.
10. Bake 15 minutes at 325º, then turn up oven to 350º and bake an additional 45 minutes.
11. Remove and cool before cutting.

Hodgson Mills Brown-N-Serve Rolls

• 2 pkgs dry yeast
• 3/4 cup warm water (105º-115º)
• 1/3 cup sugar
• 1 tbsp. salt
• 3/4 cup warm milk
• 1/2 cup butter, softened and cut up
• 3 cups Stone ground whole wheat graham flour
• 2-3 cups unbleached flour

1. Put the warm water in a warm bowl and sprinkle in the yeast, stir until dissolved.
2. Stir in sugar, salt, milk, butter, eggs using a mixer.
3. With a wooden spoon, beat in the rest of the flour-- enough to make a soft dough that doesn't cling to the sides of the bowl. 
4. Cover & let rise about an hour, until it's doubled.
5. Stir down, and spoon into 24 greased muffin cups. Fill them about 2/3 full.
6. Cover and let rise until they've doubled again.
7. Bake in a preheated oven at 250º (yep, that's 250º) for 25 minutes.
8. Cool thoroughly, package and freeze.
9. When you want to bake them, thaw, place on a greased cookie sheet, and brown in a 400º oven for 10-12 minutes.

*By using 2 packages of yeast, your dough will rise in about 15-20 minutes.

Zucchini Bread

Source: Mary Ragona

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 3 tsp. vanilla

Bake in 2 greased loaf pans at 350º for 1 hour.

Herb Bread

Source: April Johns
Servings: 8-12

• 1 large round loaf white bread (1.5 lb)
• 3/4 cup softened butter
• 1/4 tsp. salt
• dash cayenne pepper
• 1/4 tsp. paprika
• 1/4 tsp. savory
• 1/2 tsp. thyme

1. Peel crust from bread, leaving crust on bottom.
2. Cut loaf into 8-12 wedges.
3. Mix butter and herbs; butter peeled surfaces (top and sides of each wedge).
4. Reassemble into loaf, bake uncovered on cookie sheet for 15-20 minutes at 375º or until golden brown on top.

Grandma's Dinner Rolls

Source: Dawn Niedermayer
Yield: 4 dozen
Time: 3 hours

• 2 cups boiling water (1 cup)
• 1/2 cup butter, softened (1/4 cup)
• 2 pkgs. (1/2 oz.) active dry yeast (1)
• 1/2 cup warm water (105º-115º) (1/4 cup)
• 9-10 cups flour (4.5-5)
• 1/2 cup sugar (1/4 cup)
• 3 eggs (2)
• 1 1/2 tsp. salt
• butter, softened

1. In a medium bowl, stir together boiling water and butter until the butter is melted. 
2. Cool to warm (105º-115º)
3. In a large mixer bowl, dissolve yeast in warm water.
4. Add butter mixture, 3 cups flour, sugar, eggs, and salt to yeast.
5. Beat at medium speed, scraping sides often, until smooth (1-2 min).
6. By hand, stir in enough of the remaining flour to make dough easy to handle.
7. Turn dough out onto lightly floured surface, knead until smooth & elastic, about 10 minutes.
8. Place in a greased bowl, turn greased side up. Cover, let rest in warm place until double in size, about 1 hour.  Dough is ready if indentation remains when touched.
9. Punch down, divide in half.
10. With floured hands, shape each half into 24 rounds.  Place in 2 greased 13"x9" pans.  
11. Cover & let rise until double, about 1 hour.
12. Bake at 400º for 20 to 25 minutes or until golden brown.
13. Brush tops with melted butter. (Optional)

English Muffin Loaf

Source: Fleishmann's Yeast Package

• 5 cups flour
• 1 tbsp. sugar
• 2 tsp. salt
• 1/4 tsp. baking soda
• 2 packages rapid rise yeast
• 2 cups milk
• 1/2 cup water
• cornmeal

Microwave directions:

1. Set aside 1 cup flour.
2. Combine remaining flour, sugar, salt, soda, yeast.
3. Heat liquids until very warm. (125º to 130º).
4. Add wet & dry together, beat well.
5. Stir in reserved flour to make a stiff batter.
6. Spoon into two 8 1/2"x4 1/2" loaf pans that have been greased and sprinkled with cornmeal.
7. Sprinkle tops with cornmeal, cover and microwave on medium (50%) power 1 minute.
8. Let rest 10 minutes.
9. Repeat cooking and resting, allowing dough to double in size.
10. To bake, microwave each loaf separately on high for 6 minutes, 30 seconds.  Surface of the loaf will be flat and pale in color.
11. Allow to rest in dishes 5 minutes; remove and cool.

Regular Oven: Prepare dough using up to 1 cup extra flour to make a very stiff batter. Let rise in a warm place for 30 minutes, and then until double for second rising. Bake at 400º for 25 minutes.  Remove immediately and let cool.

Dutchy Crust Oatmeal Fruit Muffins

Source: Patty Ralston

For muffins:

• 3/4 cup EACH white flour AND whole wheat flour
• 1/2 cup oats
• 1/2 cup packed brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 cup fresh or partially frozen fruit (cranberries, blueberries, cherries, apples, or none)
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup melted butter

Dutchy Crust:

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 cup oats
• 1/4 cup flour
• 1 tsp. cinnamon

In a large bowl, mix dry ingredients.  Add fruit, stir just until coated.
In a small bowl, beat eggs & buttermilk and melted butter.
Add to flour mixture, stir by hand just until blended.
Fill greased pan or cupcake liners 2/3 full.
Mix crust ingredients until crumbly and spoon on top of muffins.
Bake in 400º oven for 15-25 minutes.