PUMPKIN BREAD

Corky Kelsey

1 cup vegetable oil              3 1/3 cups flour

4 eggs, beaten1                  1/2 tsp. salt

2/3 cup water                    1 tsp. nutmeg

      2 cups pumpkin                   2 tsp. baking soda

1 tsp. cinnamon                  3 cups sugar

1/2 cup raisins                  1/2 cup chopped nuts

 

Combine oil, eggs, wate:r, and pumpkin. Mix all dry ingredients. Combine both and fold in raisins and nuts.

 

Bake at 350 degrees for 1 hour. Makes 3 loaves.

 

RICH EGG BREAD

Joyce Ostergard

1/2 cup warm water              1 Tbsp. salt

2 pkgs. dry yeast               3 eggs

1 1/2 cups lukewarm milk        1/4 cup soft butter

(scald and then cool)

1/4 cup sugar                   7 to 7 1/2 cups white flour

 

Dissolve yeast in warm water. Stir milk, sugar, salt, eggs, butter, and 2 cups flour into yeast and beat well. Add enough flour to make stiff dough. Knead 8 to 10 minutes. Let rise in greased bowl until doubled (1 to 1 1/2 hours). Punch down and let rise again. Shape into 3 loaves. Place into greased pans. Let rise. Bake at 350 degrees for 35 to 40 mins.

 

TO MAKE HERB BREAD add:

 

1 tsp. nutmeg     1 tsp. sage      2 tsp. caraway seeds

 

Mix together and add to the above recipe when adding milk and sugar.

 

SUNDAY CORN BREAD

Fran Ferguson

Mix:

 

1-12 oz. pkg. corn muffin mix     1/2 cup oil

8 3/4 oz. can cream style corn    1 tsp. salt

      8 oz. carton sour cream           3 well-beatem eggs

 

Mix all above ingredients and turn into desired pan. Bake at 400 degrees until. done--about 40 minutes.

 

33