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homemade bread

Homemade Breads

Three unique bread recipes to try

This month, we’re sharing three unique bread recipes from Neighbor’s Club members.

Mary Lee’s hearty whole wheat is a great option for sandwiches and toast. Paula’s green tomato quick bread is delicious on its own or as a side dish. And Mary Ann’s sweet pumpkin cheese bread makes for a perfect treat on a cool fall afternoon.

Whole Wheat Bread

By  Mary Lee Schmitz from Beach, North Dakota

Level: Advanced

Time: 30 Minutes Prep

2 Hours Rise

40 Minutes Bake

Yield: 2 loaves

Ingredients

  • 1 tablespoon active yeast
  • 1/4 teaspoon sugar
  • 2 1/2 cups milk (or water), warm
  • 1/3 cup honey (or sugar)
  • 1/3 cup canola oil
  • 1 tablespoon salt
  • 2.5 cups whole wheat flour
  • 2.5 cups all-purpose flour
  • Butter or cooking spray for greasing
  • 1/4 cup dried oats

This recipe makes a very dense bread, so don’t skip any of the proofing time!

Directions

1.       Preheat dough proofer to 90 F or oven to lowest temperature.

2.       In a small bowl, dissolve yeast and sugar into 1/4 cup of warm water. This will take about 3 minutes.

3.       In a large bowl, combine milk, honey, oil, salt, and whole wheat flour. Let sit for 10 minutes to allow the sugar and salt to fully dissolve.

4.       Mix yeast solution into flour mixture. Slowly add the all-purpose flour. Mix together with your hands until a dough ball forms.

5.       Grease a large metal bread pail or pan, add dough, and cover with a damp oven-safe towel. Place pail or pan in the proofer or oven to rise for 40 minutes to 1 hour, until dough doubles in size.

6.       Remove the dough, punch it down, cover again, then return it to the proofer or oven for another 30 minutes, until the dough doubles in size again.

7.       Grease two loaf pans. Divide dough evenly into 2 balls and place one ball in each pan. Place pans in the proofer or oven and let dough rise a final 30 minutes.

8.       Remove bread and bring oven temperature to 325 F. Sprinkle loaves with oats and bake for 30 to 40 minutes, until breads edges have pulled away from the pans sides and the crusts are dry and firm. Cool completely.

Green Tomato Quick Bread

By Paula Stoffers from Hurley, South Dakota

Level: Intermediate

Time: 10 Minutes Prep

1 Hour Bake

40 Minutes Cooling

Yield: 2 loaves

Ingredients

  • Butter or cooking spray for greasing
  • 1 cup canola oil
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 medium or 2 large green tomatoes, blended (to yield about 2 cups crushed tomatoes)
  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup shelled whole pistachios, unsalted

“My 93-year-old uncle requests this bread for every occasion,” Paula writes.

1.       Directions
Preheat oven to 350 F. Lightly grease 2 nonstick loaf pans.

2.       In a large bowl, mix oil, eggs, sugar, vanilla, and tomatoes until combined.

3.       In a separate bowl, mix flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

4.       Fold flour mixture into wet ingredients until just combined, then gently fold in pistachios.

5.       Divide batter evenly between loaf pans and bake for 50 minutes to 1 hour, until toothpicks inserted into the centers of the loaves come out clean.

6.       Let pans cool for 10 minutes. Then remove the breads from the pans, transfer to a wire wrack and continue to cool for 20 to 30 minutes.

Pumpkin Cream Cheese Bread

By Mary Ann Bricker from Middlefield, Ohio

Level: Easy

Time: 15 Minutes Prep

40 Minutes Bake

25 Minutes Cool

Yield: 2 loaves

Ingredients

  • Butter or cooking spray for greasing
  • 8 ounces (1 brick) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 2 1/2 cups sugar
  •  4 eggs
  • 15 ounces (1 can) pumpkin puree
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

For extra sweetness, top this bread with a glaze made from melting 1 stick of butter and mixing with 4 tablespoons powdered sugar and the juice of 1 lemon.

Directions

1.       Preheat oven to 350 F. Lightly grease two nonstick loaf pans.

2.       In the bowl of a standing mixer on low speed or in a large bowl by hand, cream together cream cheese, butter, and sugar. Add eggs, canned pumpkin, and vanilla, and mix until combined.

3.       In a separate bowl, mix remaining dry ingredients.

4.       In batches, slowly add the dry ingredients to the wet ingredients, mixing well after each addition.

5.       Divide batter evenly between prepared loaf pans and bake for 35 to 40 minutes, until toothpicks inserted into the centers of the loaves come out clean.

6.       Remove loaves from the oven and let cool in the pans for 20 to 25 minutes.