Basic Sweet Bread With Variations included

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Basic Sweet Bread Mix

 

I did find a basic Bread recipe that last 6 months but it wasnt a sweet bread.

From what I researched online. You only need 1 cup for each recipe. This is not

my recipe. Mine has dissappeared so I went online to find one almost like mine.

Im still searching with no luck. I think I lost a disk somewhere.

 

Category: Bread

Serves/Makes: 17 cups | Difficulty Level: 3 | Ready In: < 30 minutes

 

Ingredients:

 

10 cups All-purpose flour

6 1/4 cups Sugar

1 cup Cornstarch

5 tablespoons Baking powder

1 tablespoon Salt

2 1/2 cups Vegetable shortening

 

Directions:

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt.

Sift, in batches, into a large bowl. Use a pastry blender to a heavy-duty mixer

to blend in shortening until mixture resembles cornmeal in texture.

 

Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label

with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks.

 

Basic Sweet Bread

Plain (Basic) Sweet Bread (no fruit added)

1 Cup Basic Sweet Bread Mix

2eggs

1/2cup oil

1/2cup chopped walnuts

1/2cup milk

 

Preheat oven to 325° and stir together ingredients until blended. Pour mixture

into greased pan. For a loaf, bake 60 to 80 minutes, depending on pan size. For

muffins (yields about 18), bake 13 to 18 minutes. For mini-loaves (yields 4 to

6), bake about 25 to 30 minutes. For mini-muffins (yields about 3 1/2 dozen)

bake about 10 minutes. For all versions, insert toothpick near center; when it

comes out clean, bread is done.

 

Apple Spiced Bread

1 Cup Basic Sweet Bread Mix

2eggs

1/2cup oil

1cup applesauce

 

Preheat oven to 325° and stir together ingredients until blended. Pour mixture

into greased pan. For a loaf, bake 60 to 80 minutes, depending on pan size. For

muffins (yields about 18), bake 13 to 18 minutes. For mini-loaves (yields 4 to

6), bake about 25 to 30 minutes. For mini-muffins (yields about 3 1/2 dozen)

bake about 10 minutes. For all versions, insert toothpick near center; when it

comes out clean, bread is done.

 

Pumpkin Bread

1 Cup Basic Sweet Bread Mix

2eggs

1/2cup oil

7 1/2ounces canned pumpkin

 

Preheat oven to 325° and stir together ingredients until blended. Pour mixture

into greased pan. For a loaf, bake 60 to 80 minutes, depending on pan size. For

muffins (yields about 18), bake 13 to 18 minutes. For mini-loaves (yields 4 to

6), bake about 25 to 30 minutes. For mini-muffins (yields about 3 1/2 dozen)

bake about 10 minutes. For all versions, insert toothpick near center; when it

comes out clean, bread is done.

 

Banana Bread

1 Cup Basic Sweet Bread Mix

2eggs

1/2cup oil

1cup mashed banana (about 2 medium bananas)

 

Preheat oven to 325° and stir together ingredients until blended. Pour mixture

into greased pan. For a loaf, bake 60 to 80 minutes, depending on pan size. For

muffins (yields about 18), bake 13 to 18 minutes. For mini-loaves (yields 4 to

6), bake about 25 to 30 minutes. For mini-muffins (yields about 3 1/2 dozen)

bake about 10 minutes. For all versions, insert toothpick near center; when it

comes out clean, bread is done.

 

Zucchini Bread

1 Cup Basic Sweet Bread Mix

2eggs

1/2cup oil

2cups shredded zucchini (1 medium-large zucchini)

 

Preheat oven to 325° and stir together ingredients until blended. Pour mixture

into greased pan. For a loaf, bake 60 to 80 minutes, depending on pan size. For

muffins (yields about 18), bake 13 to 18 minutes. For mini-loaves (yields 4 to

6), bake about 25 to 30 minutes. For mini-muffins (yields about 3 1/2 dozen)

bake about 10 minutes. For all versions, insert toothpick near center; when it

comes out clean, bread is done.

 

Add 1/2 cup chopped pecans or walnuts to any version, or sprinkle with brown

sugar or cinnamon sugar mixture. (This bread freezes well for up to two months.)

High-Altitude Instructions: Add 1/3 cup flour and follow directions above,

allowing longer baking time as needed.

 

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