Nutty Pumpkin Bread Recipe

One of the best things about fall is all the yummy pumpkin spice recipes. I shared my favorite pumpkin spice mix with you a few days ago and today would like to share a recipe that uses it.

This makes a fantastic loaf of pumpkin bread. I love the added flavor and texture from the nuts. You can use whatever nuts you like in the recipe. I love it with both walnuts and slivered almonds. Yum.

This bread makes for a yummy breakfast treat. Perfect for a weekend morning before you head down to the pumpkin patch or go apple picking.

It’s also a great gift to send to your child’s teacher or take as a hostess gift. Perfect for fall bake sales too of course.

Pumpkin Bread Recipe With Nuts
 
Ingredients
  • 2 cups flour
  • 2 tsps baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsps pumpkin spice mix
  • 1 cup pumpkin
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ¼ cup butter or margarine, softened
  • 1 cup chopped nuts – your choice
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In separate bowl, combine the pumpkin, sugar, milk, and eggs.
  4. Carefully add the dry ingredients to wet ingredients, then add softened butter and combine well. Add nuts and stir.
  5. Pour mixture into a loaf pan and bake in a 350 degree oven for 45 to 50 minutes or until knife inserted in the middle comes out dry.

 

Sliced pumpkin bread made with nuts

Homemade Zucchini Bread Recipe

One of the kid-friendliest ways to use up a bunch of zucchini is to “hide” it in a yummy breakfast bread like the one below. If you don’t tell them, they’ll never know it’s got a nice serving of vegetables right inside the warm loaf of yummy breakfast bread. My husband even went so far as telling our daughter she could only have 1 slice for breakfast since it wasn’t all that good for you… she gobbled it up and declared it was the best banana bread I’ve ever made.

The recipe is from “The Zucchini Cookbook” available on Amazon Kindle.

Homemade Zucchini Bread Recipe
 
Ingredients
  • 1 large egg, lightly beaten
  • 1½ cups sugar
  • 3 cups all-purpose flour
  • 3 cups shredded zucchini
  • ¼ cup coarsely chopped walnuts, toasted
  • 2 eggs
  • ⅓ cup canola oil
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon lemon rind, grated
  • 2 teaspoons vanilla extract
  • Cooking spray
Instructions
  1. Preheat oven to 350°. Grease 2 9x5-inch loaf pans.
  2. In a bowl, combine flour baking powder, baking soda, salt and cinnamon in a bowl.
  3. In another large bowl, beat eggs, canola oil, grated lemon rind, egg and vanilla extract until completely combined. Add zucchini, stir until well combined. Add flour mixture, stir just until well mixed. Fold in walnuts.
  4. Divide batter evenly two loaf pans and cook for about an hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to a wire rack. Let cool completely on wire rack.

 

Sliced zucchini bread with walnuts

Cast Iron Skillet French Toast

You know that I love my cast iron skillets. I won’t bake up cornbread in anything else, but they are useful for so many other cooking jobs as well. Once you’ve built up a nice bit of coating on them, they cook better than any non-stick pan.

Today I’d like to share my recipe for Cast Iron French Toast with you. It’s from the Hillbilly Housewife’s Cast Iron Cookbook. If you have never made french toast in a cast iron skillet, please give it a try. The even temperature gives it a wonderful little crust that’s hard to replicate in any other way.

Cast Iron Skillet French Toast
 
Ingredients
  • 10-12 Slices Bread (French or Italian White Bread works best)
  • 6 Large Eggs
  • ⅓ cup milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • Butter
  • Powdered Sugar
  • Syrup
Instructions
  1. In a large, shallow bowl, mix together eggs, milk, cinnamon, and vanilla until well combined.
  2. Warm cast iron skillet over medium-low heat. Lightly grease with butter.
  3. Dip pieces of bread one at a time. Immerse and coat both sides. Don’t soak too long or it'll get soggy and fall apart. Just dip it briefly so it gets immersed. Soak only as many slices as you will be cooking at one time. Place the soaked bread in the greased skillet.
  4. Cook the bread on both sides until a light golden brown.
  5. Arrange the cooked French toast on plates and dust with powdered sugar. Add syrup to taste.

 

French Toast Cooked in a Cast Iron Skillet

Healthy Raspberry Muffins

I love a nice muffin in the morning. They can be made head and will be waiting for you to be enjoyed with your first cup of coffee. Muffins make a great portable breakfast and are also fun additions to any lunch box.

This particular muffin recipe is full of ingredients that are good for you including whole grain cereal, skim milk, fat-free yogurt and of course some delicious raspberries. You can use either fresh or frozen berries for this recipe.

Raspberry Muffin Recipe
 
Ingredients
  • ¼ cup fat-free egg product
  • 1½ cups all-purpose flour
  • 1 cup whole grain cereal, slightly crushed
  • ¼ cup skim milk
  • ¼ cup canola oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 container (6 oz) lemon fat-free yogurt
  • ½ cup fresh or frozen (partially thawed) raspberries
Instructions
  1. In mixing bowl beat egg product, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups ⅔ full of batter. Bake 15 to 18 minutes or until light brown.

 

Raspberry muffins Freezer Muffins - Kindle Cookbook

Ready for more delicious muffin recipes? 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Get your copy at:

http://www.amazon.com/Freezer-Muffins-From-Fresh-Baked-ebook/dp/B00I4DOO2U

Homemade Cranberry Bread

Do you have some fresh cranberries left from Thanksgiving? Or maybe you were able to grab a bag at the store on sale this week. Why not use them to make this delicious cranberry bread. of course you could also use some frozen and thawed berries or even some dried cranberries that have been plumped up in the orange juice the recipe calls for. Either way it’s a yummy recipe that’s perfect for Sunday morning, to give as a holiday gift, or to have on hand in case unexpected guest arrive.

You can also double the recipe and make two breads. Enjoy one right away and let the other one cool and freeze it for Christmas morning. Just thaw it out overnight and stick it back in the oven for a bit to warm up.

Cranberry Bread
 
Recipe type: Bread
Ingredients
  • 2 C. All Purpose Flour, Sifted
  • 1 C. Sugar
  • 1½ C. Golden Raisins
  • 1½ C. Cranberries, chopped
  • ¾ C. Orange Juice
  • ¼ C. Butter
  • 1 Egg, beaten
  • 1½ t. Baking Powder
  • 1 t. Salt
  • 1 t. Orange Zest
  • ½ t. Baking Soda
Instructions
  1. Preheat the oven to 350 F.
  2. Prepare one 9x5x3 inch loaf pan by spraying with nonstick cooking spray.
  3. In a bowl, mix the flour, sugar, salt, baking soda and baking powder together.
  4. When the mixture is well blended, add butter until it is crumbly (the mixture).
  5. Next, add the orange zest, egg, and orange juice. Mix well.
  6. Then, gently fold the raising and cranberries into the mixture.
  7. Finally, pour mixture into the prepared loaf pan and place in the oven for roughly 70 minutes, or until done. Do not over bake and let cool on a wire rack before serving.

 

 

Homemade Delicious Cranberry Bread

 

Homemade Christmas Gifts and MoreWould you like to steer clear of the holiday shopping crowds? You can with this guide to Homemade Christmas Gifts and More.

Making Homemade Christmas gifts is one way to actually enjoy the process of gift-giving. Not only are homemade gifts and decorations frugal, they’re more fun!

We don’t have to rush out to the mall to shop for Christmas when we have ideas for creating gifts right at home. Take time to enjoy your holiday season. Click on and download now to start planning your frugal AND fun Christmas.

www.hillbillyhousewife.com/christmasbook

Easy Homemade Banana Bread

You know I love making banana muffins, but lately I’ve found it easier to make this banana bread. It comes out great and makes for a wonderful breakfast treat. This is one of 35 recipes in my latest Kindle cookbook 35 Homemade Bread Recipes.

I think you’ll enjoy the simple recipes in this book. They are a wonderful addition to the breakfast and dinner table.

Easy Homemade Banana Bread
 
Ingredients
  • 3 ripe bananas, mashed
  • 1½ cups sugar
  • ½ cup butter, softened
  • 2 cups flour, all purpose
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs
  • ⅓ cup sour milk
  • 1 tsp. vanilla extract
Instructions
  1. While preheating oven to 350 degrees, lightly grease an 8x4 inch loaf pan.
  2. In a large bowl, mix together the bananas, sugar, butter, flour, baking soda, salt, eggs, milk and vanilla. Pour the batter into the greased pan.
  3. Bake for 60 minutes or until toothpick inserted in center comes out clean.

homemade-breadrecipesDon’t forget to grab 35 Homemade Bread Recipes for your Kindle or other device with a Kindle App.

There’s nothing more scrumptious than a warm piece of homemade bread fresh out of the oven. And with these 35 recipes, you’ll have more than just the basic bread to delight your taste buds. From chocolate chip pumpkin to banana to potato, there’s a wide variety of flavorful recipes to choose from.

http://www.amazon.com/Homemade-Bread-Recipes-Hillbilly-ebook/dp/B00DAEZRCO

Irish Sweet Milk Bread

Sweet milk is whole milk that has not been processed. Many grocery stores sell sweet milk in their dairy sections. If you can’t find sweet milk at your local grocery store buttermilk will work just as well. If the crust on your bread seems to hard, wrap it in a damp kitchen towel until it has completely cooled. This will soften the crust and make it much easier to cut.

  • 2 C of white flour
  • 1 1/2 t salt
  • 1 1/2 t baking soda
  • 4 C wheat flour
  • 2 C of sweet milk

Homemade Irish BreadPlace the white flour into a large mixing bowl. Add the salt and baking soda and toss to combine well. Dump the wheat flour into the mixture and using your hands mix until all the ingredients are incorporated together well.

Make a well in the middle of the flour mixture. Pour the sweet milk into the well slowly. Use a wooden spoon and mix the dough while adding the milk. It may take a little less milk or just a little more depending on the type of flour used but when the dough is ready it should be soft but easy to manage.

Once the dough is ready lightly flour your hands and knead it in the bowl until you have formed a ball. Lightly flour a flat surface and press the dough into a circle that is 1 1/2 inches thick. Flour a table knife and cut an x pattern into the middle of the dough so that when baked the bread will break easily into 4 quarters.

Place the dough on an ungreased cookie sheet in a preheated 425 degree oven for 25 minutes. Reduce the oven heat to 350 degrees and continue baking for 15 minutes.

Remove and allow the bread to cool at least 4 hours before cutting.

 

On St. Patrick's Day Everyone Can Be IrishOn St. Patrick’s Day Everyone Can Be Irish

St. Patrick’s Day gives us all an excuse to have some fun and eat delicious comfort foods.

Just thinking about corned beef, cabbage & soda bread give me goose bumps.  Those classic Irish dishes are among some of my favorite but it’s fun when you can find new recipes that make your tummy happy.

Since St. Patrick’s Day is just around the corner I thought it would be nice to put together some recipes and crafts and create a kindle ebook to celebrate.

You’ll find delicious Irish food along with a bunch of crafts that your family will enjoy creating together.

And remember, with all Kindle ebooks, you don’t need a Kindle to download them. Amazon makes it easy to put right on your computer, laptop, or other e-reader or device. And the price is right, too!

http://www.amazon.com/St-Patricks-Everyone-Irish-ebook/dp/B00BS9LGJG

 

Amish Friendship Bread

We’ve been sharing recipes for bread using ‘starters’ often called ‘friendship starters.’ It started with a request from Nicole for information about bread starters that she remembered her mom talking about.

We have had many readers share what they know about friendship starters along with recipes to use them. I am moving a few recipes from the comments section to this recipe section just to make them easier to find.

This recipe was submitted by Ann Fenner, along with a recipe to make the starter. Click on the following link to get Ann’s recipe for the starter:
Amish Friendship Bread Starter from Ann

This is Ann’s recipe for bread using her starter:

Amish Friendship Bread
 
Use my friendship bread starter to make this simple and delicious bread.
Author:
Recipe type: Bread
Ingredients
  • 1 cup of Amish Friendship Bread starter
  • ⅔ cup oil
  • 3 eggs
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 to 1½ tsp. cinnamon
  • 1 cup sugar
  • 2 cups flour
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
Instructions
  1. Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
  2. Grease two loaf pans with butter, sprinkle with sugar instead of flour.
  3. Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread

 

Amish Friendship Bread Starter from Ann

We received a request from Nicole who remembered her mom talking about a ‘starter’ for bread. She was wondering exactly what it is and was looking for a recipe for Friendship Bread Starter.

Other readers have commented with explanations and recipes, so I thought I’d move some of the recipes over here to the recipe section so they would be easier to find and keep track of.

This recipe for friendship bread starter was submitted by Ann Fenner. Thank you, Ann!

Ann’s Amish Friendship Bread Starter

This is the Amish Friendship Bread Starter Recipe that you’’ll need to make Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

  • 1 pkg. active dry yeast
  • 1/4 cup warm water (110 degrees F)
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 cup warm milk (110 degrees F)

Directions:

  • In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
  • In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
  • Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to these instructions:

  • Day 1 – either you will receive the starter from a friend or make the above recipe for the starter
  • Day 2 – stir
  • Day 3 – stir
  • Day 4 – stir
  • Day 5 – Add 1 cup each flour, sugar and milk.
  • Day 6 – stir
  • Day 7 – stir
  • Day 8 – stir
  • Day 9 – stir
  • Day 10 – Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and this recipe for baking 2 loaves of Amish Friendship Bread.  (You will find the recipe by clicking on this link: Amish Friendship Bread)

Amish Cornbread Friendship Bread

This recipe was submitted by Bobbie Steve in response to a request for an explanation and recipe for Friendship Bread.

You can find Bobbie’s recipe for bread starter by clicking here:
Amish Friendship Bread Starter Recipe

Thank you for sharing, Bobbie.

Amish Cornbread Friendship Bread
 
This cornbread is made using a 'friendship bread starter.' You can find my recipe for the starter here: www.hillbillyhousewife.com/amish-friendship-bread-starter.htm
Author:
Recipe type: Bread
Ingredients
  • 1 cup Amish Friendship Bread Starter
  • 2 eggs
  • 1½ cups milk
  • 2 teaspoons sugar
  • ½ cup all-purpose flour
  • 1½ cups cornmeal
  • ¼ cup vegetable oil
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder
Instructions
  1. Preheat oven to 425 degrees F.
  2. Grease a 9 inch baking pan. In a large mixer bowl combine starter, eggs, milk, sugar, flour and cornmeal.
  3. Beat at medium speed for 2 minutes. Mix in oil, baking soda, salt and baking powder.
  4. Transfer mixture to prepared baking pan and bake for 25 - 30 minutes at 425 degrees F.

 

 

Amish Friendship Bread Starter from Bobbie

We received a request from Nicole who remembered her mom talking about a ‘starter’ for bread.  She was wondering exactly what it is and was looking for a recipe for Friendship Bread Starter recipe.

Other readers have commented with explanations and recipes, so I thought I’d move some of the recipes over here to the recipe section so they would be easier to find and keep track of.

This recipe for Friendship Bread Starter comes from Bobbie Steve. Thank you!

Amish Friendship Bread Starter

Ingredients

  • 1 1/2 cups plus 1 tablespoon of sugar
  • 1/4 cup warm water
  • 1/4 ounce package of yeast
  • 3 cups milk
  • 3 cups all-purpose flour

Instructions

Day 1:

  • Sprinkle one tablespoon of the sugar over the warm water. Sprinkle yeast over this and let stand in warm place to double in size (approx. 10 minutes).
  • Mix 1 cup milk, 1/2 cup sugar, 1 cup flour and yeast mixture in a large plastic or glass container. Stir, using only a wooden spoon as metal objects retard the yeast’s natural growth. Cover loosely and let stand until bubbly in room temperature overnight.
  • This mixture doubles, even triples at times of vigorous rising.

Days 2 through 4:

  • Loosely cover and try to stir starter each day with wooden spoon. Warning: yeast-type mould may begin to form on the surface after 48 hours if you don’t stir daily.

Day 5:

  • On 5th stir in 1 cup plain flour, 1 cup milk, 1/2 cup sugar and stir well, cover up loosely.

Days 6 through 9:

  • Stir well. Cover back up, loosely.

Day 10:

  • Stir in 1 cup flour, 1/2 cup sugar and 1 cup milk.
  • Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
  • Store the remaining 1 cup starter in a container in the refrigerator (or freeze it) or begin the 10 day process over again (beginning with step 2).

Bobbie also shares a recipe for cornbread using this starter. Once you get your starter going, click on and print out this recipe: Amish Cornbread Friendship Bread

Babka Recipe – Ukrainian Sweet Bread

If you are subscribing to my weekly newsletter, you know that my friend Christine is hosting a boy from the Ukraine this summer. I thought it would be fun to give a few Ukrainian recipes a try. Let’s start today with a sweet bread called Babka.

Ukrainian Babka Recipe

  • 2 teaspoons sugar
  • 1/2 cup warm water
  • 2 packages active dry yeast
  • 1 cup milk
  •  1 cup all-purpose flour
  • 6 eggs
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1 cup butter, melted
  • 2 tablespoons lemon zest
  • 5 1/2 cups bread flour
  • 1 cup raisins

Start by getting the yeast started. Mix the sugar, water, yeast,  milk and the cup of all purpose flour together in a small bowl. I use a fork to whisk it all together. Set it aside in a sunny, warm spot for about 30 minutes or until it starts to bubble up.

Next, get out a large bowl and crack your eggs into it. Add the sugar and salt and beat with a hand mixer until they are fluffy and a light yellow color.  Add the melted butter (I melt mine in the microwave) and the lemon zest. Stir until well combined. Add the yeast mixture and stir again.

Gradually add the flour, stirring with a large spoon at first, then using your hands as the mixture becomes harder to move around. Once all the flour has been added knead the dough for 10 minutes. Don’t skip this and don’t cut the time short… give it your all for those 10 minutes. It’ll be well worth it in the end.

Work the raisins in (kneading again until they are distributed well throughout the dough), then form the dough into a ball and cover your bowl with a tea towel. Let it rise in a warm place until it’s twice as big. Time will depend on how warm it is and even humidity. This could take anywhere from one to three hours.
Punch down dough and knead for a couple of turns then let it rise again for about 30 more minutes.

Grease 4 smaller coffee cans with butter. Add enough dough to each to to fill them about 1/3 of the way. 1/4 of your dough should do the trick. Cover the cans and let them sit in a warm place until the dough has risen all the way up to the rim.

Preheat your oven to 400 F. Place the coffee cans on a cookie sheet and bake the babka for 15 minutes. Turn the heat down to 350 F and bake for another 35 to 46 minutes. If needed, cover the tops with aluminum foil (if they start to brown to quickly). Take everything out and let the finished bread cool in the coffee cans. Slice it and serve with butter and jam. Yum!

 

Moist Sweet Potato Bread

  • 1 C of flour
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 t pumpkin pie spice
  • 1 C cold sweet potatoes, mashed
  • 1/2 C sugar
  • 3 T canola oil
  • 2 T of buttermilk
  • 1 t vanilla extract
  • 1 large egg

Turn oven on to 350 degrees to preheat, and lightly spray a loaf pan with a non stick cooking spray, then dust the loaf pan lightly with flour and tap out any excess.
In a mixing bowl, add the flour, baking soda, salt and pumpkin spice, and whisk together until the ingredients are blended well.
Place the mashed sweet potatoes into a separate mixing bowl; a the sugar to the potatoes, then add the oil, buttermilk and the vanilla into the mixture.
Break the egg into the mixture then whisk until blended together well.
Transfer the sweet potato mixture into the bowl with the flour mixture.
Stir just enough to moisten the dry ingredients through.
Pour the batter into the prepared loaf pan.
Bake 25 to 30 minutes or until a butter knife inserted in the center comes out clean.
Cool the loaf in the pan on a wire rack for 12 minutes, then invert the pan over a wire rack and allow the loaf to cool completely.

Makes 1 loaf

Sweet potatoes make breads very moist so there’s no need for a lot of extra butter or oil.  Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year.  Pumpkin can be used in place the sweet potatoes if you prefer.

ahhh… the aroma of fresh baked bread. Is there anything better? Well, yes there is! How about the aroma of pies, cookies, muffins, cupcakes, brownies, cakes, and bread, too, ALL coming out of your own oven, piping hot and delicious!

If you’ve been a bit shy about starting to bake bread or other goodies, Baking Made Simple is the perfect place to start. This collection covers all your favorite baked goods, from bread to brownies, cookies to cupcakes, and more. You’ll find recipes to get you baking fast and easy, with tasty results every time!

Along with hundreds of recipes, you’ll also get detailed instructions for producing excellent doughs, pastries, and batters, as well as advice on just what baking essentials you’ll need. You can start as simply as you wish, or dig in and set your kitchen up to rival any professional bakery.

Don’t wait any longer to start baking with your family! Click on and order your copy of Baking Made Simple now and enjoy the warm, comforting aroma of fresh baked goodies in your very own kitchen today!

Country Time Buttermilk Biscuits

  • 1 stick of unsalted butter, melted and divided
  • 2 C of flour
  • 3 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t sugar
  • 4 T of cold unsalted butter, cut into pieces
  • 3/4 C buttermilk

Preheat oven to 450 degrees. Brush 2 T of the melted butter over the bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork; add only enough buttermilk so that the dough begins to hold together for a few seconds, then add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat work surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 inch thick.
Cut out the biscuits with a round cutter or the edge of a drinking glass dipped in flour.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Makes about 12 biscuits, depending on the size

Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible.  This will keep the biscuits from becoming tough during the baking time.

ahhh… the aroma of fresh baked bread. Is there anything better? Well, yes there is! How about the aroma of pies, cookies, muffins, cupcakes, brownies, cakes, and bread, too, ALL coming out of your own oven, piping hot and delicious!

If you’ve been a bit shy about starting to bake bread or other goodies, Baking Made Simple is the perfect place to start. This collection covers all your favorite baked goods, from bread to brownies, cookies to cupcakes, and more. You’ll find recipes to get you baking fast and easy, with tasty results every time!

Along with hundreds of recipes, you’ll also get detailed instructions for producing excellent doughs, pastries, and batters, as well as advice on just what baking essentials you’ll need. You can start as simply as you wish, or dig in and set your kitchen up to rival any professional bakery.

Don’t wait any longer to start baking with your family! Click on and order your copy of Baking Made Simple now and enjoy the warm, comforting aroma of fresh baked goodies in your very own kitchen today!

Butternut Squash Yeast Bread

  • 2 pkgs active dry yeast (the .25 ounce size)
  • 1/2 cup water, warmed to 110 to 115 degrees, use thermometer to test
  • 1 1/4 cups butternut squash puree
  • 1 cup milk, warmed to 110 to 115 degrees, use thermometer to test
  • 2 eggs, beaten
  • 1/3 cup butter or margarine, melted
  • 1/3 cup sugar
  • 1 tsp salt
  • 7 cups all-purpose flour (divided, more or less)

In a large glass mixing bowl, stir the yeast gently into the water, then let stand for 5 minutes, undisturbed.
To the bowl, add the squash, milk, eggs, butter, sugar and salt and stir together until blended well.
Slowly start sprinkling in about half the flour, mixing as you add it, until smooth.
Continue slowly adding some of the remaining flour until you can form a soft dough. (This may or may not take up the rest of the flour.)
Remove the dough to a work surface sprinkled with flour and start kneading until the dough is smooth and elastic.  Work the dough for about 5 to 8 minutes.
Place the dough ball into a bowl that’s been lightly coated with butter or cooking oil, then with your hands, gently smooth butter or oil over the top of the dough ball.
Cover with a clean towel and set in a warm place in the kitchen and leave undisturbed for about 1 hour or until the dough has risen to about twice the size.

Punch the dough down and divide into 3 equal parts; work briefly into loaf shapes and place each one into a greased loaf pan; cover all with clean towels and let rise again in warm area, undisturbed, for about 30 minutes, until doubled in size.

Preheat oven to 375 degrees.

Bake risen loafs for 25 to 30 minutes or until top is golden brown and you hear a somewhat hollow sound when you tap the loaves on top.

Remove to wire rack and let cool in pan for 5 minutes, then tip bread out onto wire racks to cool completely.

For shiny crust, lightly brush tops with a little butter or margarine while the bread is still warm.

Note: click on this link to learn how to make buttermilk squash puree.