Glosey

Recipes | Breads


  • CHALLAH BREAD
    by Sister Nicole J.


    2 1/2 cups warm water
    1 T. active dry yeast
    1/2 cup honey
    4 T. vegetable oil
    3 eggs
    1 T. salt
    8 cups unbleached all-purpose flour
    1 T. poppy seeds, if desired

    1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
    2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the 3 snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle; pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise one hour.
    3. Preheat oven to 350 degrees. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. Bake for 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on rack at least one hour before slicing.
  • CRANBERRY ORANGE BREAD
    by Sister Jan M.


    2 cups flour
    1 cup oatmeal, any type
    3/4 cup granulated sugar
    1 tsp. baking powder
    1/2 tsp baking soda
    3/4 cup chopped fresh or dried cranberries
    1/2 cup chopped walnuts (optional)
    3 eggs, litely beaten
    3/4 cup low fat milk
    1/3 cup orange juice
    1/3 cup vegetable oil
    1 TBSP grated orange peel

    Heat oven to 350 degrees. Grease and flour bottom of 9x5" loaf pan. In large bowl, combine flour, oats, sugar, baking powder, baking soda and mix well. Stir in cranberries and nuts. In medium bowl combine eggs, milk, juice, oil and the orange peel. Add to dry ingredients, all at once, stir just until dry ingredients are moistened. Do not over mix. Pour batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes clean. Cool in pan on wire rack for 10 minutes. Remove from loaf pan and cool completely.
  • STRAWBERRY BREAD
    by Sister Jan M.


    1/2 cup butter, softened
    3/4 cup sugar
    2 eggs
    1/2 cup sour cream
    1 teaspoon vanilla extract
    1 3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cinnamon
    1 cup chopped fresh strawberries

    In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla, mix well. Combine the flour, baking powder, baking soda and cinnamon, stir into creamed mixture just until moistened. Fold in strawberries. Pour into a greased 8-in X 4-in X 2-in loaf pan. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minuets, remove from pan to wire rack to cool completely.Yield: 1 loaf
  • HOT WATER CORN BREAD
    by Sister Melodie I.


    2 C Water
    1/2 C Green Onions - chopped
    1 tsp Salt
    1 tsp Sugar
    1 C Yellow Cornmeal
    1 C White Cornmeal
    Vegetable oil for frying
    1 tsp Freshly Ground Black Pepper

    Bring 2 C water to boil with onion, salt, sugar & pepper. Turn off heat. Combine cornmeals & add 1/3 of this mixture to the hot water in a thin stream, stirring constantly until very thick. Vigorously stir in remaining cornmeal mixture & then cool to room temp. Form into 3" round x 1/2' thick patties. Heat oil in saucepan (or deepfryer if you have one) to 350 degrees. Fry patties in small batches (do not crowd) until golden brown - about 1 Min. on each side. Transfer to paper towels with slotted spoon. Serve immediately.
  • PUMPKIN BREAD
    by Sister Jan M.


    1 1/2 cups flour
    1 tsp. baking soda
    1/2 tsp. baking powder
    4 eggs
    1 cup granulated sugar
    1/4 cup brown sugar
    1/2 tsp. vanilla
    3/4 cup canned pumpkin
    3/4 cup vegetable oil

    Preheat oven to 350 degrees. Combine flour, baking soda and baking powder in a medium bowl. Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well. Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2" by 4 1/2" loaf pan.. Bake for 60 minutes or until the top is dark brown and a toothpick stuck into the center comes out clean. When the bread is cool, remove it from the loaf pan and enjoy. (Can add dried cranberry to this also, about 3/4 a cup.)
  • WIDOW'S BREAD (1 Kings)
    by Sister Carrie B.


    1 cup whole wheat flour
    2 T. oil
    1/2 cup water

    Blend all ingredients in a bowl, then knead for 5 minutes on a floured surface. Bake on a greased cookie sheet at 350 degrees for 20 minutes. Once cooled, cut or tear into the size you want. You can basically top this with whatever you like, such as honey, butter, jelly, peanut butter, or even chocolate hazelnut spread (found in the same aisle as the peanut butter)!