Mama's Honey Oatmeal Bread of Contentment

Mamas Honey Oatmeal Bread

Nothing beats homemade bread for instant comfort. The smell of Mama Shirley's Honey Oatmeal Bread was one of the most wonderful scents to come from the kitchen. This is the kind of recipe that as it bakes, makes us think of people, places, and moments in time when everything seemed perfectly right with the world.

To go back in time for a few magical hours and experience the warmth and the smell of a contented house is priceless. As this bread bakes it does just that, which is why it will always be at the front of the recipe box.

Ingredients:

½ cup warm water (about 110 degrees F)
2 packages active dry yeast
1 cup milk
¼ cup honey
3 Tablespoons butter, melted
½ teaspoon salt
2 cups old-fashioned or quick cooking rolled oats
3¾ to 4¼ cups all-purpose flour
1 large egg white
1 Tablespoon water
1 Tablespoon old-fashioned or quick cooking rolled oats (for topping)

Makes 2 loaves

Directions:

1. In a large bowl, combine the ½ cup water and the yeast. Let stand for 10 minutes or until foamy.

2. Stir in the milk, honey, butter and salt.

3. Using a wooden spoon, beat in the 2 cups oats, then beat in enough of the flour (1 cup at a time) to make a soft dough.

4. Knead the dough on a lightly floured surface for 6 to 8 minutes or until smooth and elastic, adding only as much of the remaining flour as needed.

5. Transfer the dough to a large buttered bowl, turning to coat with the butter. Cover loosely and let rise in a warm place for 1 to 1½ hours or until doubled in size.

6. Punch down the dough; then divide in half. Cover and let rest for 10 minutes.

7. Shape each half into a 6-inch round loaf.

8. Place the loaves, smooth sides up, on a lightly greased large baking sheet. Cover and let rise for 1 to 1¼ hours more or until doubled in size.

9. Preheat the oven to 375 degrees F.

10. In a small bowl, combine the egg white and the 1 Tablespoon water; brush the tops of the loaves with the mixture.

11. Sprinkle tops with the 1 Tablespoon oats.

12. Bake for 35 minutes or until golden and bread sounds hollow when tapped on the bottom. Transfer to wire racks to cool.

Note: If the loaves of bread brown too quickly lay foil loosely over the tops.

 

 

Snowy Day Stormy Night Blueberry Bread

Snowy_Day_Stormy_Night_Blueberry_Bread_2

Mama Shirley had a knack for putting a few simple ingredients together that would bring everyone into the kitchen in no time. While this recipe wasn't exactly a dessert, it was a treat that appeared like microwave popcorn does now.

It was for tv-watching when the Wizard of Oz came on (once a year back then), for snowy days when we were chilled to the bone hours before we actually came in the house, and for days when we'd walk in the door from school needing a little bit of a lift for whatever reason.

You can use frozen blueberries or fresh blueberries, she made it both ways and there really wasn't a difference in taste. Just don't thaw the frozen berries first, use them right from the freezer.

Ingredients:

2 cups unbleached flour
1 Tablespoon baking powder
3 Tablespoons sugar
¾ teaspoon salt
8 Tablespoons cold unsalted butter
1 large egg
¾ cup plus 1 Tablespoon milk
1 cup fresh or frozen blueberries
1 Tablespoon cinnamon mixed with 3 Tablespoons sugar (optional, for topping)

>Directions:

1. Preheat the oven to 450 degrees F. Spray a baking sheet with vegetable spray or lightly coat it with butter.

2. Mix the flour, baking powder, sugar and salt in a medium bowl.

3. Cut in the butter with a pastry cutter or two butter knives until it is pea-sized. Set the mixture aside.

4. Beat the egg in a small bowl, then beat in the milk. Set aside.

5. Add the blueberries to the dry mixture, then quickly add the egg mixture to this, stirring until just moistened (it will be sticky).

6. Pat the dough out to ½ inch thickness on the baking sheet (about a 9x12 inch rectangle). Sprinkle with the cinnamon sugar topping if using.

7. Bake on the middle rack of the oven until slightly risen and browned, about 10-12 minutes. Break apart and serve hot, spread with a little bit of butter if desired.

 

 

 

Divine with Cheese Walnut Bread

Cheese Walnut Bread Recipe

Walnut bread isn't hugely popular among bread recipes, but it is something we grew up with. Walnuts were plentiful, and they were used to make wonderful recipes besides dessert.

Walnut bread is fantastic with cheese slices as a hearty snack. It isn't sweet so it can be a "tide-them-over-until-dinner" bread. Not only were walnuts used in our house to make homemade bread, but grandpa found unusual ways to use the shells. He made quite a few different things from them, like decorative bowls similar to this:

walnutbread

While the decor may not be your style, try the bread. You'll love it, the kids will love it, and it goes great with cheese. We never run out of reasons to eat more cheese!

Ingredients:

1 package active dry yeast
2 ½ cups warm water (about 110° F for the best yeast action)
1 Tablespoon sugar
1 Tablespoon vegetable oil
6 cups unbleached flour
2 cups walnuts, chopped (not too fine, you want them on the larger side)
1 large egg yolk
1 teaspoon salt

Directions:

1. Dissolve the yeast in one cup of the warm water. Add the sugar, stir well and set aside.

2. Oil an enameled pot (one that has a lid and can be placed in the oven) or a large round ovenproof baking dish with a lid with the vegetable oil.

3. Pour the flour into a large bowl.

4. Add the walnuts, stir with a wooden spoon and form a well with the spoon in the center of the flour.

5. Lightly beat together the egg, dissolved yeast, and salt in a separate bowl. Gradually stir the mixture into the well in the flour.

6. Gradually add the remaining 1½ cups water and stir until the dough is well blended.

7. Knead the dough for 10 minutes.

8. Shape the dough into a round and place it into the oiled pot or dish. Turn it once to grease the surface of the dough.

9. Cover with a damp towel and allow the dough to rise in a warm place for 2 to 3 hours until doubled in bulk.

10. Preheat the oven to 375 degrees F. Set a rack in the middle of position of the oven.

11. When the dough has doubled in volume, place the lid on the pot or dish.

12. Bake for 1 hour, or until done. Test by removing the lid and placing a skewer through the center of the bread. It should come out clean.

13. Remove from the oven and let stand for 10 minutes, still covered.

14. Remove the bread from the pot or dish and let cool on a rack.

 

 

 

Refrigerator Rolls

Refrigerator-Rolls-1

Ingredients:

For Yeast Sponge:

1 (¼ oz) Package dry yeast
¼ cup water warmed to 115°F
1 teaspoon sugar

For Dough:

½ cup  butter, cut into 8 pieces
1 cup boiling water
1 ½ teaspoons salt
¼ cup sugar
2 eggs, beaten
4 cups flour

Melted butter, for brushing

Makes 2 dozen small or 1 dozen large rolls

Directions:

1. For the yeast sponge: dissolve yeast in warm water. Add sugar. Set in a warm place for 10 minutes to proof.

2. For the dough: Whisk the butter into boiling water to melt. Add salt and sugar and mix well. Cool.

3. Mix cooled butter mixture, eggs, and proofed yeast sponge in the bowl of standing mixer fitted with the paddle attachment. Add 2 cups of the flour and mix well. Add the remaining 2 cups flour and mix to form a soft dough.

4. Coat a medium bowl with butter or vegetable spray. Place dough in greased bowl. Coat a piece of plastic wrap with vegetable spray ( to prevent sticking) and place it loosely over dough. Place in refrigerator and let rise for at least 2 hours or overnight.

5. Coat the cups and top surface of a 12-cup muffin pan with butter or vegetable spray. Turn dough out onto a floured work surface. Pat or gently roll to a 10-inch by 10-inch square. Cut into 12 equal pieces with floured knife. Roll the dough pieces into balls, place in prepared muffin pan, and let rise in a warm place for 30 to 60 minutes, or until double in size.

6. Set the oven rack in the middle position. Preheat the oven to 400 degrees F.

7. Brush rolls with melted butter and bake 18 to 22 minutes, or until golden brown. Turn rolls out onto a metal rack to cool. Store rolls wrapped in wax paper at room temperature.

 

 

 

Mama Shirley's Bread and Roll Recipes

Mama Shirley's Bread and Rolls


Bread with dinner is a tradition in many households. Mama Shirley was an excellent bread maker, with breads for every meal.

Buttermilk biscuits were used for both breakfast and dinner, while sweet breads like the Snowy Day Blueberry bread were treats after being out in the cold shoveling snow from one of our many snowstorms.

You'll find a bread for every taste, adding to the down-home comfort of your meals.

 

 

 

 

 

 

 

Grandma Phillips’ Rolls

Grandma Phillips rolls

Ingredients:

For yeast sponge:

2 (¼ oz) packages quick rising yeast
1 ½ cups water, warmed to 115°F
1 Tablespoon sugar

For dough:

5 cups flour
3 Tablespoons sugar
1 ½ teaspoons salt
2 teaspoons finely chopped fresh rosemary leaves (optional)
½ cup solid shortening
Milk, for brushing

Makes 2 dozen rolls, or 1 dozen rolls and 1 loaf of bread

Directions:

1. To make the sponge: Dissolve yeast in water. Add sugar and set in a warm place for 10 minutes to proof.

2. To make the dough: Mix flour, sugar, salt, rosemary, if using, and shortening in the bowl of a standing mixer fitted with the paddle attachment. Add proofed yeast sponge and beat to combine. Change to dough hook and knead for 3 to 4 minutes, or until dough comes together and is smooth.

3. Coat a medium bowl with vegetable spray or butter. Place dough in greased bowl. Coat a piece of plastic wrap with vegetable spray ( to prevent sticking) and place it loosely over dough. Put dough in a warm place to rise until double in size, 30 minutes to 1 hour.

4. Line two 14 inch by 16 inch baking sheets with foil, shiny side up, and coat with vegetable spray, or use silicone liners. Punch down dough and divide into 2 dozen equal pieces. Roll each piece into a ball on a lightly floured surface and place balls on prepared baking pans. Let rolls rise until double in size.

5. Place the oven rack in the middle position. Preheat the oven to 425 degrees F.

6. Brush tops of rolls with milk. Bake 15 to 20 minutes, or until rolls are golden brown. Let cool on metal racks. Store wrapped in wax paper at room temperature.

 

 

 

Cheese Bread

Cheese-Bread

Ingredients:

For dough:

1 cup milk
2 eggs
½ cup butter softened to room temperature
1 ½ teaspoons salt
¼ cup sugar
6 oz. extra sharp cheddar cheese, shredded (2 cups)
4 cups flour
4 oz. extra sharp cheddar cheese, cut into ½ inch dice (1 ½ cups or  a bit more)
Melted butter for brushing

For yeast sponge:

1 (¼ oz) package dry yeast
¼ cup water, warmed to 115°F
1 teaspoon sugar

Makes 2 loaves

Directions:

1. To make the dough: Scald milk. Whisk in butter to melt. Add salt and sugar and mix well. Let cool to room temperature.

2. To make the sponge: Dissolve yeast in warm water. Add sugar. Let stand uncovered in a warm place to proof, about 10 minutes.

3. Combine milk-butter mixture, proofed yeast, eggs, and shredded cheese in the bowl of a standing mixer fitted with the paddle attachment.

4. Add 2 cups of the flour and mix well. Add the remaining 2 cups flour and beat to make a soft dough.

5. Coat a medium bowl with butter or vegetable spray. Place dough in greased bowl. Coat a piece of plastic wrap with vegetable spray ( to prevent sticking) and place it loosely over dough. Refrigerate for at least 2 hours, or overnight.

6. Coat the bottom and sides of two 9 inch by 5 inch by 3 inch loaf pans with vegetable spray. Turn dough onto a lightly floured work surface. Divide dough in half. Pat or roll one half gently to an 9 inch by 12 inch rectangle.

7. Scatter half of the dice cheddar cheese over dough square. Fold in thirds to form a loaf. Place seam side down in prepared pan. Repeat to make the second loaf. Allow to rise in a warm place until double in size, 1 to ½ hours.

8. Place the oven rack in the middle position. Preheat the oven to 400 degrees F.

9. Brush the loaves with melted butter, for a darker crust. Bake 20 to 25 minutes until golden brown. Remove pans from oven. Turn out of pans onto a rack to cool. Store wrapped in wax paper at room temperature.

 

 

 

Farmhouse Rye Bread

Farmhouse-Rye-Bread-recipe

Ingredients:

For Dough:

1 cup scalded milk
2 Tablespoons sugar
1 ¼ teaspoon salt
2 Tablespoons butter, softened to room temperature
3 ¾ cups all purpose flour
1 ¾ cups rye flour
¼ cup cocoa

For Yeast Sponge:

2 (¼ oz.) packages dry yeast
½ cup water warmed to 115°F
1 teaspoon sugar

Makes 2 loaves

Directions:

1. To make the dough: In a medium heavy bottomed pan, heat milk, sugar, and salt over medium heat until small bubbles form around edges. Remove from heat, add butter, and stir until melted. Let cool to room temperature.

2. To make the sponge: dissolve yeast in warm water. Add sugar. Let stand uncovered in a warm place for about 10 minutes to proof.

3. Sift all purpose flour, rye flour, and cocoa into a medium bowl.

4. Mix proofed yeast and cooled milk mixture in the bowl of a standing mixer fitted with the paddle attachment. Beat in dry ingredients, 1 cup at a time, until well mixed. Change to dough hook and knead for 3 to 4 minutes, or until dough comes together and is smooth and shiny.

5. Coat a medium bowl with vegetable spray or butter. Place dough in greased bowl. Coat a piece of plastic wrap with vegetable spray ( to prevent sticking) and place it loosely over dough. Allow dough to rise until double in size, about 1 hour. Punch down dough and divide in half.

6. Coat two 9 inch by 5 inch by 3 inch baking pans with vegetable spray. Shape dough into two loaves on a lightly floured work surface. Place loaves in prepared pans and let rise until double in size, about 1 hour.

7. Place the oven rack in the middle position. Preheat the oven to 375 degrees F.

8. Bake breads until crusty, about 40 minutes. Turn bread out of pans onto rack and cool to room temperature.

 

 

 

 

Casserole Bread

Casserole-Bread

Ingredients:

1 (¼ oz.) packet dry yeast
¼ cup water, warmed to 115°F
1 cup large curd cottage cheese, heated to lukewarm
2 Tablespoons sugar
1 Tablespoon onion flakes
1 Tablespoon butter, softened to room temperature
2 teaspoons dill seed
½ teaspoon salt
¼ teaspoon baking soda
1 large egg
2 to 2 ½ cups flour
Softened butter, for brushing
Coarse sea salt, for sprinkling

Directions:

1. Dissolve yeast in water and set aside in a warm place to proof for about 10 minutes. Mixture will  bubble when yeast is proofed.

2. Mix cottage cheese, sugar, onion flakes, butter, dill seed, salt, baking soda, egg, and proofed yeast in the bowl of a standing mixer fitted with the paddle attachment.

3. Add flour gradually, beating well after each addition, to make a stiff dough. Cover with a clean dish towel and allow to rise in a warm place until double in size, about 1 hour.

4. Punch down dough, and turn into well buttered 8 inch round  ovenproof casserole dish. Cover and let rise in warm place for 1 hour.

5. Set the oven rack in the middle position. Preheat the oven to 350 degrees F.

6. Bake 40 to 50 minutes, or until golden brown. Turn bread out of dish, brush top with soft butter, and sprinkle with salt. Cool bread on rack for at least 10 minutes before serving. Store leftover bread wrapped in wax paper at room temperature.

 

 

 

Buttermilk Biscuits

Classic Buttermilk Biscuits that melt in your mouth



This biscuit recipe is from the deep south, where half of our family is from. It's been handed down from generation to generation because they are the real, melt-in-your mouth, fluffy biscuits of yesteryear.

Ingredients:

2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons butter, cubed
3/4 cup buttermilk

Makes 9 biscuits

Directions:

1. Set the oven rack in the middle position. Preheat the oven to 450 degrees F.

2. Prepare a 14 inch by 16 inch baking sheet by greasing it or using a silicone liner.

3. Combine flour, baking soda, baking powder, and salt in a large bowl. Work in butter with your fingers until butter pieces are the size of small peas.

4. Add buttermilk and work in gently. Knead twice in the bowl.

5. Place dough on a floured surface. Knead gently two times. Sprinkle lightly with flour and pat into a circle 1/2 inch thick.

6. Cut out 2 1/2 inch biscuits using a biscuit cutter dipped in flour. Press cutter straight down and lift up, do not twist or biscuits will not rise.
7. Transfer biscuits to baking sheet using a wide floured spatula. Gather up scraps, reshape dough, and cut out more biscuits.

8. Bake 12 - 13 minutes, or until lightly browned.

 

 

 

 

Corn Crisps

Corn Crisps

Ingredients:

1 cup corn meal
1 Tablespoon butter
½ teaspoon salt
7/8 cup boiling water

Makes about 2 dozen

 

Directions:

1. Combine all ingredients. Make balls using 1 Tablespoon mixture for each.

2. Place on well greased baking sheet. With moistened fingers, pat into 3 inch rounds.

4. Bake at 400 degrees F, about 30 minutes.

 

 

 

Fresh Corn Bread

Fresh Corn Bread

Ingredients:

½ cup sifted flour
1 teaspoon baking powder
¼ teaspoon soda
¾ teaspoon salt
2 Tablespoons butter
1 ½ cups grated fresh corn ( 3 or 4 ears)
1 egg
½ cup buttermilk

Directions:

1. Sift dry ingredients, cut in butter, add corn and mix well.

2. Beat egg lightly and add to milk. Add to flour mixture, and stir until well blended.

3. Pour into greased 8 X 8 X 2 inch pan, and bake in hot oven, 425 degrees F, about 25 minutes, or until done. Serve hot with plenty of butter.

 

 

 

Chili Cheese Cornbread

Chili Cheese cornbread

Ingredients:

½ lb. chorizo sausage
2 cups flour
1 ½ cups yellow cornmeal
1/3 cup sugar
2 Tablespoons baking powder
1 ½ teaspoons salt
2 large eggs
1 cup milk
½ cup vegetable oil
½ cup sour cream
6 oz. cheddar cheese, shredded ( 2 ¼ cups)
1 (4 oz) can mild green chilies, drained and chopped

Makes 9 3-inch squares


Directions:

1. Set the oven rack to the middle position. Preheat the oven to 375 degrees F. line the bottom and sides of a 9 inch by 9 inch by 2 inch pan with foil, shiny side up. Coat the foil with butter or vegetable spray.

2. Remove casing from chorizo and coarsely chop. Add chorizo to frying pan, set over medium to high heat, and sauté until lightly browned, 5 to 7 minutes.

3. Remove chorizo from pan with slotted spoon and place on a platter covered with paper towels. Place a second layer of paper towels on top and press gently to absorb excess fat.

4. Place flour, cornmeal, sugar, baking powder, and salt in a large bowl and set aside.

5. In another bowl, whisk eggs, milk, vegetable oil, and sour cream until smooth. Whisk egg mixture into dry ingredients until combined.

6. Stir in chorizo, cheese, and green chilies.

7. Place batter in prepared pan and bake 35 to 38 minutes, or until top is golden brown and a tester inserted into middle comes out clean.

8. Lift cornbread from pan with foil. Cut into 3 inch squares and serve with warm butter.

 

 

 

 

 

Cheese Rolls

Cheese Rolls

Ingredients:

8 dinner rolls
½ cup butter
¼ lb. sharp cheddar cheese, shredded
½ teaspoon Worcestershire sauce
Dash cayenne
1 egg white, stiffly beaten

Makes 2 - 4 servings


Directions:

1. Cut rolls in half. Cream butter; add cheese and seasonings.

2. Add egg white. Arrange roll halves on baking sheet.

3. Spread a heaping Tablespoonful of cheese mixture on top of each.

4. Bake in hot oven of 400 degrees F for 15 minutes, or until puffy.

 

 

Refrigerator Bran Rolls

Refrigerator Bran Rolls

Ingredients:

½ cup shortening
6 Tablespoons granulated sugar
1 teaspoon salt
½ cup boiling water
½ cup bran
1 package dry or compressed yeast
½ cup lukewarm water
1 egg, beaten
About 3 - 3 ¼ cups sifted all purpose flour

Makes about 2 dozen

Directions:

1. Combine first 4 ingredients in large bowl. Stir in bran; cool to lukewarm.

2. Sprinkle yeast in lukewarm water; let stand 5 - 10 minutes until thoroughly dissolved. Stir up; add egg to bran.

3. Stir in enough flour to make soft dough, beat well. Cover with waxed paper and towel. Chill overnight.

4. Turn out on floured board, form into 2 inch balls. Place 1 in each cup of greased 2 ¼ inch muffin pans.

5. Cover with towel, let rise in warm place until double in bulk. Bake in hot oven of 425°F, 15 - 20 minutes or until done.