Dutch Oven Bread--reposted

Wow, smithalicious has sure been slow lately.  My excuses explanations are:
1.  When I do make something new, it doesn't turn out amazing.  Like tonight's dinner.  Baked french toast sticks.  Sounded yummy, looked yummy, tasted....ok
2.  You can't mess with the best. Most of the recipes I make are off of this here blog.  Like Montery Chicken and Potatoes and Jelly Roll Sugar Cookies and Lemon Chicken Pasta.  I could go on and on.
So I have this idea that I will try to follow through with.  Sometimes when you make a recipe a lot you find ways to tweak it a little so that it is easier and better.  Sometimes I might re-post a recipe just like it is so that we can re-highlight some of our favorites.

One of these recipes is Vera's Dutch Oven Bread.

I have wanted one a dutch oven like she uses in this recipe for a long time, but they are a little pricey.  I recently found one for half off so we splurged and got it!  We love this bread and it is so stinking easy!  But I am really lazy sometimes have really busy afternoons that require me to have dinner ready at a specific time without being being home much.  So I cut out a few steps to make it just a little easier without sacrificing any taste.  It only dirties one pan and a wooden spoon.  You can't ask for better than that!  Vera also includes an option for using cracked wheat, so make sure to check out her post, also!
Marie

6 CUPS BREAD FLOUR

1/2 TEASPOON YEAST (yes, teaspoon)

1 TABLESPOON SALT

2 1/2 CUPS WATER

2 TABLESPOON VINEGAR

Do NOT use a mixer. Just mix above ingredients together in your dutch oven with a large spoon until the dry flour is all folded in and then cover the bowl with plastic wrap or your lid and let it sit out on the counter for at least 12 hours. After it has sat for at least 12 hours, allow for another 3-4 hours before you would like to eat the bread so you can do the following:

Remove the dough from the dutch oven and knead the bread lightly by punching the dough down and fold it over a couple of times and then shape into a ball.

Grease your dutch oven and wipe off any dried dough that might be stuck to the pan, (You can see in the picture I skipped this step, I won't do that again, it was a pain to clean!) then place the dough back into the greased dutch oven.  Cover it with plastic wrap or your lid (I crack it open just a little) to keep the dough from drying out. Let the dough rise for about 2 hours (I have let it go for at least 3 hours).

Preheat your oven to 425-degrees.

 

Remove the plastic wrap or lid from the dutch oven; slightly score the top of the dough with a sharp knife.

Bake for 30 minutes, covered. This will force the steam from the dough to remain in the Dutch oven and create a thick, chewy sourdough crust.

 
Remove the lid and bake for about 15 minutes at 425 degrees. This will harden the crust and create a golden brown color.

Immediately remove from pot and cool on wire rack for one hour before cutting.

 

Buttermilk Biscuits

Our children are cereal addicts.

It's true.
You could offer them cookies covered in candy for breakfast...and they would still prefer cereal and milk.
Odd.

So, the other morning when my spicy husband made buttermilk biscuits for breakfast, it was a risk. Big risk.

Guess what....the kids LOVED them.
In fact...our daughter asked me 3 times the following week if I "knew how to make daddy's biscuits" for breakfast.

This, my friends, means we have a winner.
We have made them 3 times in the past 2 weeks.
They are best warm and served with butter and homemade jam or some honey.

Enjoy!

Buttermilk Biscuits
By: Better Crocker
2 cups flour
1 Tbl Sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

1. Heat oven to 450 deg.
2. mix dry ingredients, cut in shortening with pastry blender or criss-crossing 2 knives until it looks like fine crumbs. Stir in buttermilk until dough leaves sides of bowl (dough will be soft and sticky).
3. Knead dough lightly 10 times on lightly floured surface, roll to 1/2 inch thick, cut with round cutter. Place on cookie sheet, touching if you like soft sides 1 inch apart if you like crusty sides (I like them soft).
4. Bake 10 to 12 min. or until golden brown. Remove from cookie sheet immediately.

Dutch Oven Bread

By Vera

I went to a cooking circle with some the ladies from my church. One of them made this bread and it was delicious! The instructions look complicated and long, but it is actually REALLY EASY to make! I mixed it up last night, let sit over-night, kneaded it down and transferred it into a new bowl this morning (took all of 5 minutes), let it sit while at church, came home and baked it and we ate it for lunch! I hope you all enjoy it as much we did!!!

6 CUPS BREAD FLOUR

1/2 TEASPOON YEAST (yes, teaspoon)

1 TABLESPOON SALT

2 1/2 CUPS WATER

2 TABLESPOON VINEGAR

Do NOT use a mixer. Just mix above ingredients together in a bowl with a large spoon until the dry flour is all folded in and then cover the bowl with plastic wrap and let it sit out on the counter for at least 12 hours. After it has sat for at least 12 hours, allow for another 3-4 hours before you would like to eat the bread so you can do the following:

1) Knead the bread lightly by punching the dough down into the bowl and fold it over a couple of times and then shape into a ball.

2) Line another bowl with parchment paper (can be found at most stores in the baking section), then transfer the dough ball onto the parchment paper and cover the bowl with plastic wrap to keep the dough from drying out. Let the dough rise for about 2 hours.

3) Preheat a 5 Quart or 12-inch Dutch oven pot in a 500-degree oven.

4) Remove the plastic wrap from the bowl of dough; slightly score the top with a sharp knife.

5) Remove the Dutch oven from the oven. Transfer the parchment paper and dough into the preheated Dutch oven; place the lid back on the Dutch oven.

6) Reduce the heat to 425 degrees and bake for 30 minutes, covered. This will force the steam from the dough to remain in the Dutch oven and create a thick, chewy sourdough crust.

7) Remove the lid and bake for about 15 minutes at 425 degrees. This will harden the crust and create a golden brown color.

8) Immediately remove from pot and cool on wire rack for one hour before cutting.

It sounds like a lot of work, but it is really easy to do. You just have to plan ahead and be willing to take 5 minutes a couple of times to prepare it.

Another Option:

Make this recipe with 1 cup of cracked wheat. If you choose to do this, don’t put in the vinegar, and add about 1/2 cup more, water – because of the added cracked wheat. Using vinegar with the white flour makes good sour dough bread, but the vinegar seems to be incompatible with the cracked wheat option.

The Dutch Oven:

The Bread:

Best Banana Bread....EVER.

Maybe it's because I found a fellow banana hater. (yes...i loathe bananas).
Maybe it's becaue I found a fellow banana hater who, miraciously, can tolerate banana bread (like me).

It's weird but true.
I gag at bananas.

I love the smell...but the taste and texture makes me hurl...or gag...or whatever.

Every year, I try to eat a banana.
It's usually ends in an entertaining show for whoever is around that one time a year.
It never works.
I still hate them.

But, oddly enough, I DO like banana bread.
Maybe baked bananas in combination with all sorts of yummy ingredients is just what I need.

I've been making the same banana bread recipe for years.
Then, I found my fellow banana hater in one of my favorite food bloggers...the Pioneer Woman.
I was dumbfounded and sweetly surprised.

Even more so when I found the recipe for Banana bread she had posted.
It is divine!
Super super super moist in middle and perfectly crusted on the outside.
And, you get to make it in a bundt pan instead of a bread pan...genious.

You MUST try this. At once!

Matti

Banana Bread
Ingredients
■2 sticks Butter
■1-½ cup + 2 TBLS Sugar
■3 whole Eggs
■1-½ cup Mashed Ripe Bananas (*Add more if you like more banana flvr...otherwise it's "mildly" banana flavored).
■4 cups + 2 TBLS Flour
■1 teaspoon Baking Soda
■1-½ teaspoon Baking Powder
■1-½ cup Sour Cream
Preparation Instructions
Preheat oven to 350 degrees.

Grease and flour bundt pan.
*Note: I improvised here...and it was fantastic! Grease the pan with butter crisco...instead of flour..do the following:
2 table. brown sugar
2 table regular sugar
2 tea. cinnamon.
Mix and coat the inside of the greased pan with sugar mixutre coating all sides. Shake out excess.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Cinnamon Bun Pancakes with Maple Butter Syrup (icing)

So..I have an obsession with breakfast food. I love it all.
Especially pork products (think ham, bacon and sausage).
I'm also a sucker for breakfast sweets...so pancakes, donuts, danish, cinnamon rolls...etc, are just up my alley.

When I saw this recipe, I almost fell over with excitement.
Pancakes and cinnamon rolls in one?!?!? Be still my heart.
We made them for dinner tonight (yes..the ever classic "breakfast for dinner", i.e. "i'm much to tired to cook anything of great effort...so you're getting THIS").

It was great.
My kids ate it right up...and then seconds.
Of course, how can you pass up a pancakes that tastes like a cinnamon roll...topped with maple syrup icing?
It's super easy too.

Enjoy!

Matti

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing over the top.

Vanilla Glaze

You could use any powdered sugar glaze, but I love this one.

Marie

1/3 cup butter or margarine

2 cups powdered sugar

1 1/2 tsp vanilla

2-6b Tlbs hot water

Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.

English Muffins

I recently found this recipe on Family Fun and they turned out so yummy. I can't wait to make them again. You cook/bake them on the stove top and it took me the first couple of batches to find the right temperature for my stove. That is why the ones in the back of the picture are a darker, they were my first attempt. As you will see in the second picture, my boys and I made a couple of heart shaped ones for my husband. They have been great plain, with butter and jam and they even made great breakfast sandwiches.
-Brenda

Ingredients
1 cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water
1 package (2 1/2 teaspoons) active dry yeast
5 1/2 to 6 cups flour
1 teaspoon salt
Cornmeal

Combine the milk, butter and honey in a medium-sized saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk briefly. Remove the pan from the heat and allow to cool until lukewarm. While the milk cools, pour the water into a medium-sized mixing bowl and sprinkle the yeast over it. Stir gently with a fork. Set aside for 5-10 minutes, until all of the yeast has dissolved.

Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)

Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigoursly with a wooden spoon until smooth. Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky. Scrape the dough onto a floured surface, dust the top and your hands with flour and kneed the dough for 3 - 4 minutes. Let dough rest for a few minutes.

Roll out the dough with a rolling pin until it is about a half inch thick. Cut dough into circles with a 3 1/2 inch biscuit cutter. (My biggest circle cookie cutter is only about 2 1/2 inches wide so I used a cup to cut out my circles.) Place the circles onto your prepared baking sheets. Continue to gather, roll and cut out your dough until the dough is gone. Sprinkle cornmeal over the tops of the muffins, cover with a dry towel and let rise until almost doubled in height (about 35 - 45 minutes).

When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat, If you have two skillets, heat them both up. Or you can use an electric griddle heated to 300 degrees. Carefully place the muffins onto the heated skillets spacing them about 1 inch apart. Cook the muffins for about 10 minutes on each side, using a spatula to flip them. Adjust your heat if your muffins are browning too quickly or slowly. Transfer cooked muffins to a wire rack to cool. When I was cooking my muffins, I noticed that my first batch was starting to look more like rolls than english muffins, so for the next batches, I used my spatula to flatten them down just a little after they cooked for about 5 minutes on the first side or after I turned them over.

This will make about 18-24 muffins.

Aunt Linnea's Cornbread

This is our Aunt Linnea's recipe for cornbread. It makes the lightest, fluffiest cornbread. I didn't ask her permission to post this, but since I found it in a family cookbook, I assume it is okay, right, Linnea? :)

Marie

1 1/4 cups flour

3/4 cup cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup oil

1 egg

Mix together dry ingredients, then in a separate bowl, mix the wet ingredients. Add the wet mixture to the dry mixture, mixing just until smooth. Cook in a 9x9 inch greased or sprayed pan at 350 degrees for 25-30 minutes until toothpick inserted in center comes out clean.

*I have found that if I doubble it and put it in my medium sized crock pot, it takes about 3 hours to cook on low.

Italian Cheese Bread

*use pizza dough recipe found here
1 cup mozzarella cheese
1 Tlbs pizza seasoning
Pinch of salt & pepper
1 Tlbs Parmesan cheese
½ cup Italian salad dressing

Preheat oven to 500° with your pan inside. Roll out pizza dough & transfer to a hot pizza pan. Spread Italian dressing on dough, sprinkle salt & pepper over the dressing; add Parmesan cheese & pizza seasoning. Add mozzarella over top. Bake until brown, about 10-12 minutes. Best baked on a pizza stone if available.

*Any alteration to the toppings can really be made and the bread will still turn out great! I like to make them with a garlic butter and Parmesan to go with pasta. They always turn out delicious!

melissa

Pizza Dough

1Tlbs yeast
1 tsp honey
1 cup warm water
3 cups flour
1 tsp salt
1 Tlbs extra-virgin olive oil

In small bowl dissolve yeast & honey in ¼ cup of the warm water. In a mixer combine flour & salt. Add oil, the yeast mixture & remaining ¾ cup of water; mix on low speed until dough comes cleanly away from sides of bowl & clusters around the dough hook, about 5 minutes (you can mix it in a bowl by hand and knead it a few times for the same result).
Preheat the oven with your pan inside on the middle rack to 500°. Dip your ball of dough into flour & shake it off spreading the dough out in an even shape with the boarder of the dough a little thicker than the inner part. Transfer the dough to the hot pizza pan being careful not to burn yourself! Add toppings of your choice and return the pan to the oven. Bake until the crust is nicely browned, 10-12 minutes. Best baked on a pizza stone if available.

I believe I got this recipe from a family cookbook sometime ago. We really enjoy it at our house. It beats the competition around here anyway! The Italian cheese bread recipe is really a good treat to go with this!

melissa

Peanut Butter Banana Muffins

Here is another recipe that I found while I was searching for things to make with all the bananas my husband brought home from work. I actually made them last week and they were yummy, I am just not getting around to posting this recipe.

-Brenda

Muffins

1 cup flour

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1 tablespoon baking powder

1 cup milk

1/2 cup peanut butter

1/2 cup mashed banana

1 egg, beaten

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Streusel Topping

1/4 cup flour

2 tablespoons butter, melted

2 tablespoons packed brown sugar

Preheat oven to 350 degrees. Grease 18 muffin cups (you could also line with muffin liners). Combine 1 cup flour, oats, 1/3 cup brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.

In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.

Bake at 350 for 15-20 minutes or until golden brown.

Strawnana Bread

My husband came home from work last week with a big box of bananas that couldn't be shipped out to the stores. To make sure and use them all up, I searched the Internet for recipes with banana's. I came across this recipe for Strawnana Bread. We tried it and loved it. I hope you enjoy too.
-Brenda

4 eggs, lightly beaten
2 cups white sugar
1 1/2 cups strawberries, mashed
1 cup mashed bananas
1 cup vegetable oil
3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped walnuts, optional


Preheat oven to 350 degrees. Grease two 9x5 inch pans.


In a medium bowl, mix together flour, baking soda, cinnamon, salt & nutmeg. In a large bowl, combine eggs, sugar strawberries, bananas & oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture and stir just until moistened. Stir in walnuts in desired (I didn't add the walnuts because I didn't have any).


Bake for 1 hour or until loaves test done. Remove to wire rack to cool.


Note: The original recipe also called for 1 tablespoon of orange zest, but I didn't have any oranges, so I didn't add it and it tasted great without.

Zucchini Bread

There are a ton of zucchini bread recipes out there, but this one is my family's favorite and way easy!
by Marie

4 cups shredded zucchini
3 cups flour
2 1/2 cups sugar
1 Tlbs cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
4 tsp vanilla
1 cup vegetable oil (I use 1/2 vegetable oil and 1/2 applesauce sometimes)
4 eggs, beaten
Mix on low speed with mixer for one minute. Beat on medium speed 1 minute. Pour into loaf pans sprayed with cooking spray. Bake at 350 degrees until toothpick comes out clean.
*I have all different size loaf pans so I am not sure how many regular size ones this makes, just fill up your pans about 2/3 the way up. My small pans take about 18 minutes and the larger ones up to 45 minutes.
**I have tried the same recipe mixing it the traditional way, with the dry ingredients stirred into the wet ingredients. It turned out good but with a different texture.

Buttermilk Cupcakes and Fresh Strawberry Icing

I'm a sucker for anything with strawberries (we're talking to real deal...not "flavored" stuff). Brenda's recipe for strawberry bars sent me into a berry dessert frenzy. Yum. So, I found a delish recipe for fresh strawberry frosting and then made up some buttermilk cupcakes from the Rookie Cookie site to hide under the berry goodness. Mmmmmm. Enjoy.
They seemed to be a hit among my co-workers and my personal taste tester (my husband, Alma). So, I guess we have a keeper.
-Matti

Buttermilk Cupcakes/Muffins
¾ cup butter
1½ cups sugar
3 eggs, at room temperature
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk, at room temperature
1½ tsp vanilla

Set oven to 350°. Line two 12 well muffin tins with liners and set aside.

Beat the butter and sugar in a large mixing bowl with an electric mixer for 4-5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beat well.

Sift the flour, baking soda and baking powder. Add 1/4 of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Divide the batter between the muffin tins, filling halfway full. Do not overfill the tins. You will have a little batter leftover. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Cool Completely


Fresh Strawberry Icing (revised)
1 cup butter, softened
2 lbs powdered sugar
1 cup finely diced strawberries
1/2 tea vanilla
pinch of salt

In a large bowl, combine butter and powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar until combined/creamed (it will happen..have patience). Add the strawberries, vanilla and salt, and mix on low until the frosting is smooth.
It may take time for the strawberries to break down...but they will
*Do not use extra strawberries...their natural juices with make the icing too runny if you go overboard!

Old World Bread

by Marie

Joe got this recipe from a guy he works with. This bread was really good, it has a different texture and flavor from other breads, it is also an ideal way to have bread ready to put in the oven whenever you want it.

3 cups warm water
1 1/2 Tlbs yeast
1 1/2 Tlbs kosher or sea salt (do not use iodized salt!)
6 cups Flour (or enough to make a soft, sticky dough)

Dissolve yeast in warm water until bubbly. Mix remaining ingredients, kneading until dough is smooth and elastic. Cover and let rise in a greased bowl until it falls. Put in fridge, loosely covered for 2 days or up to 2 weeks.
When ready to cook bread, form into shepherd's loaves, baguettes, loaf pans, etc. and let sit for 30 minutes before cooking. Cook at 400 degrees until done (time depends on your loaf size and shape). Bread is done when it sounds hollow when tapped.

Puffy Oven Pancake

By Vera - Brenda showed this to me out of the Betty Crocker Cook Book.

2 Tbsp. stick margarine or butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp. salt
Lemon juice and powdered sugar or cut-up fruit, if desired.

Heat oven to 400 degrees. Melt margarine in pie plate (use a 9x9 square pan because I don't have a pie plate); brush margarine on side of pie plate.

Beat eggs slightly in medium bowl with wire whisk or had beater. Beat in remaining ingredients except lemon juice just until mixed (do not over beat). Pour into pie plate.

Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.

Serves 2 to 4.

Apple oven pancake:
Prepare Puffy Oven pancake as directed above - except sprinkle 2 Tbsp. packed brown sugar and 1/4 tsp. ground cinnamon evenly over melted margarine in pie plate. Arrange 1 cup thinly sliced, peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

Gingerbread Pancakes

By Vera - I had these at the Wiscombe's for Christmas Brunch and they were awesome!

Gingerbread Pancakes:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/4 cup milk
1/4 cup molasses
3 Tbsp. cooking oil
1 recipe lemon sauce (see below)

In a medium mixing bowl stir together flour, baking powder, cinnamon, ginger, baking soda ans salt. In a large mixing bowl beat the egg and milk until combined. Then beat in molasses and cooking oil. Add the flour to the milk mixture and stir just till blended but still slightly lumpy. Pour about 1/4 cup batter for each pancake onto a got, lightly greased griddle or heavy skillet. Cook over medium heat until browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauces. Makes about 10 pancakes.

Lemon Sauce:
1/2 cup sugar
4 tsp. cornstarch
dash ground nutmeg
1 cup water
t Tbsp. butter
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

In a small saucepan stir together sugar, corn starch and ground nutmeg. Stir in water. Cook and stir until thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat. Add butter, lemon peel and lemon juice. Stir just until butter melts. Served warm. Makes 1 1/4 cups.

No Knead French Bread

By Vera - From Sue's cookbook

1 cup warm water
2 Tablespoons years
2 cups hot water
2 Tablespoons sugar
1 tablespoon salt
2 Tablespoons shortening
8 cups flour
2 eggs

Mix warm water and yeast and set aside. In hot water, dissolve sugar, salt and shortening, coo and then add to yeast mixture. Add flour to make stiff batter. Stir every 10 minutes for 50 minutes. Divide dough in half, roll into two rectangles and put on greased cookie sheet - smooth side up. Cut top. Let raise. Cover top with beaten eggs. Let raise 45 minutes to 1 hour. Bake at 400 degrees for 30-35 minutes.

Quick Amish Friendship Bread

by Matti
This is the 10 minute version of the 7 day bread recipe. It is wonderful, quick and always a crowd pleaser. I got this from one of my co-workers last year, and I make it for just about any occasion I can think of.

1 cup veg oil
1 1/2 cups sugar
1 tsp vanilla
3 large eggs
1/2 tsp salt
2 tsp cinnamon
2 1/2 cups flour
1 1/4 cup milk
1/2 tsp baking soda
1 sm. box vanilla instant pudding
1 1/2 tsp baking powder

*Preheat oven to 325.
*Combine oil, sugar, vanilla, eggs, salt and cinnamon in large bowl. Add flour, milk, baking soda, pudding and baking powder.....mix well
*Grease 2 large loaf pans and sprinkle with a cinnamon sugar mixture, covering sides and bottom. Pour in bread mixture and sprinkle remaining cinnamon sugar mixture on top.
*Bake 55 minutes - 1 hour.