With such a wonderful response from our friends to our recent soup recipe blog, we thought it would only be appropriate to “serve” up some of our favorite bread recipes as well!

Raisin Bread

Ingredients:

• 2 tsp. salt
• 1 egg
• 3/4 c. sugar
• 2 c. skim milk
• 1 c. raisins
• 1/4 lb. shortening
• 1 tsp. cardamon
• 2 1/2 tsp. dry active yeast
• 7 c. flour

Directions:

Heat ingredients except the flour to 120 degrees and put in bowl. Add 2 1/2 tsp. dry active yeast. Then add 7 cups white flour and mix until dough leaves side of bowl. Let rise until at least 1 1/2 times original size. Divide into 3 equal parts, then pound and form into loaf. Place in greased pans. Let rise one hour until double in size and bake in 350 degree oven for approximately 30 – 40 minutes until golden brown. Cool on wire rack. Yields 3 loaves.

ICING: Mix small amount of water and confectionary sugar to make a thick paste. When bread has cooled, paint top of loaf with icing and serve.

Rye Bread

Ingredients:

• 1 egg
• 1 3/4 tsp. salt
• 1/3 c. sugar
• 1 tbs. shortening
• 3/4 c. milk
• 5 tbs. caraway seed
• 1 3/4 c. hot tap water (110 degrees)
• 2 tbs. dry yeast
• 4 c. white flour
• 4 c. dark rye flour

Directions:

Place egg, salt, sugar, shortening and dry milk in a mixing bowl. Add hot water (not boiling) and mix on low speed. Add the yeast, followed by flour, adding flour until the dough is no longer sticky. Turn out on lightly floured surface and knead until smooth and elastic (about 5 minutes). Place in a greased bowl, cover and let rise until double in size. Punch down and divide into 3 parts, let rise for 10 minutes. Shape in loaves and place in greased bread pans. Cover and let them rise until double in size. Bake at 400 degrees about 30 – 35 minutes until golden brown. (Bottom of loaf will have a hollow sound when tapped.) Yields 3 loaves.

White Bread

Ingredients:

• 1 egg
• 2 tsp. salt
• 1 tsp. shortening
• 1/2 c. sugar
• 2 c. hot water
• 1 c. powdered milk
• 1 package of yeast
• 7 c. white flour

Directions:

Place egg, salt, sugar, shortening and dry milk in a mixing bowl. Add hot water (not boiling) and mix on low speed. Add the yeast, followed by the flour, adding flour until the dough is no longer sticky. Turn out on lightly floured surface and knead until smooth and elastic (5 minutes). Place in a greased bowl, cover and let rise until double in size. Punch down and divide into 3 parts, let rise for 10 minutes. Shape in loaves and place in greased bread pans. Cover and let them rise until double in size. Bake at 400 degrees for 30 – 35 minutes, until golden brown. (Bottom of loaf will have hollow sound when tapped). Yields 3 loaves.

Chocolate Chip Pumpkin Bread

Ingredients:

• 3 c. all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 4 eggs
• 2 c. sugar
• 2 c. cooked or canned pumpkin
• 1 3/4 c. vegetable oil
• 1 1/2 c. semi-sweet chocolate chips

Directions:

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields 2 loaves.

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!