I have to say that ever since I bought a bread maker – it’s just so convenient and takes up less energy, that I have yet to stick a loaf in the oven!

Herb Beer Bread – 3 cups of flour (your choice), 2 tbsp of Sugar, 2 tbsp Baking Powder, 1 tsp of Salt, 1 can of Beer.
Toss in a few pinches of your favorite herbs; thyme, rosemary, garlic, dill, onion powder or add sesame seeds. (optional) Method: Stir all your dry ingredients together. Add the can of beer (if you want more flavor try a dark beer) – mix well and pour batter into a greased loaf pan. Bake @375 for 45 minutes, until golden brown and a toothpick comes out clean. This bread has a great crumpet like texture. It takes only minutes to prepare and there’s no waiting for yeast to rise! It’s an easy recipe to alter by adding some different things like cheese! Yield – 1 loaf.

   Pumpkin Spiced Banana Bread – In a large bowl mash together 2 over ripe bananas with 2 cups of sugar, add 3 eggs, 2 tsp vanilla, 1 cup of oil (I melt the healthy cocoanut oil) and add 1 small 14 oz can of pumpkin puree. Blend wet ingredients together and set aside. In a separate bowl combine the following: 3 cups flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 3 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves. When the dry ingredients are mixed well, slowly add the dry ingredients to the wet. Add 1 cup of chopped walnuts, pecans, pumpkin seeds or any other nut you may want to try (optional). Pour batter into 2 greased loaf pans and bake in a 350 degree oven for 1 hour and 10 minutes. Do the toothpick test! Another option is to make this in a bundt pan and drizzle cream cheese icing on top. Keep one loaf out and stick one in the freezer for company visits.

Corn Bread – 2 cups of yellow cornmeal, 2 cups of flour, 1/2 cup of sugar, 2 tbsp baking powder, 2 tsp of salt, 2 cups of buttermilk, 2/3 cup of vegetable oil, 2 eggs. (optional Mexican flavor add 1 & 1/4 cups of shredded Jalapeno Cheese) Method: Whisk together milk, eggs, and oil. Blend into dry ingredients. Pour batter into a greased 13 x 9 x 2″ baking dish. Bake at 390 Degrees for 25 minutes or until a toothpick comes out clean. Let it cool and then cut into squares. Serve it up with Chili, Stews or use for stuffing.

Dumplings – What a great way to serve up some buns – in the form of dumplings, cooked right on top of your soup or stew! You will need 1 cup of flour, 2 tsp of baking powder, 1/2 tsp of salt, 2 tbsp of shortening, 1/2 cup of milk. Method: Into the mixed dry ingredients with a fork cut the shortening into it. You can use your hands to blend until flaky and crumbly. Add the milk, and with a fork stir until fluffy and sticky. Drop the gooey dough gently by a tablespoon onto the top of your stew, chili, or soup that is gently simmering. Make sure to add the dumpling dough after your stew is already cooked and ready to serve. Keep it simmering ( low bubbling action ) Now after you’ve spread your dumpling batter on, place the lid on. No stirring and no peeking for 15 minutes! If you lift the lid they won’t cook – they need the steam that’s created under the lid to cook all the way through. What a treat to have when they are done. Serve them up with your meal and be sure to add a pad of butter!

4 Responses to Breads

  1. I’m so glad I found your blog! Question: which bread maker do you own? Would you recommend it to others?

    • Aldora says:

      HI Chris, I don’t know which bread maker it is as it’s now in storage. It makes a small round loaf if that helps! Yes, I do recommend them especially in the summer because you don’t have to turn a large oven on and heat up the house. Thanks, Aldora

  2. Heather says:

    I really love your blog, and there’s a ton of great knowledge here, but I was wondering if you had a favorite recipe for a rustic bread; something crusty and dense? Bread and cheese are the two main staples of my diet and I’d love to move away from pan fried flatbreads to baked loaves

  3. Great recipes here, Aldora! Thank you! One of my Coven sisters has a gluten allergy and I am currently using gluten free flour to make this recipe. Do you have any experience using gluten free flour for your recipes?

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