BreadBreakfasts

Mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast. Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes.

Bread

Combine egg, sugar, molasses and buttermilk. Add salt, flour, baking soda, and baking powder, mix well. Fold in raisins. Pour into greased tin cans and bake for 40-50 minutes at 350

BreadBreakfasts

Combine sugar, salt, yeast, and 1 C flour. Heat milk to 120-130 degrees. Slowly beat milk into dry ingredients until just blended. Beat 2 mins, medium speed, occasionally scraping bowl. Beat ½ C flour, beat 2 mins more. Stir in about 1 C flour to make

Bread

Dough

Bread

Scald 1/2 C milk. Add butter and sugar and heat until butter is melted. Take small a mount of mixture, cool slightly and crumble yeast into mixture. Let stand in warm place for about 10 mins. Add dissolved yeast mixture to remaining milk mixture. Sift flour into salt and add egg, yeast mixture and warm water. Knead well. Cover and place in warm place to rise until doubled (about 2 hours). Divide dough into two portions and turn out on floured board. Cover each portion and let rest for 10 mins. One piece at a time, turn over onto hand and flatten in center.

Bread

Sift dry ingredients together. Add milk gradually, stirring all the time. When smooth, beat in eggs, then add water. Beat vigorously until batter bubbles. Let stand for at least 1 hour before cooking, then beat again just before baking.

Ingredients can also be mixed in a blender on high for 15 seconds.

Melt butter in tins and bake for 20 mins at 400, then 15 mins 350.