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White Bread submitted by Gwen Brutlag
5 cups bread flour
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. yeast
2 cups water (110 degrees)
 Mix yeast and sugar in water and let sit for 5 minutes (will become foamy)
 Mix flour and salt together 
 add yeast mixture, mix  well, knead slightly
 put into buttered bowl, let rise for 1 hour or until doubled
 punch down, put on floured board
 knead and shape into 2 loaves or one round loaf
 wash with egg wash on top of loaf and sprinkle with poppy seeds (optional)
 Bake for 15 minutes at 400 degrees
 reduce heat to 350 degrees and bake for additional 45 minutes
 
Irish Soda Bread submitted by Gwen Brutlag
Preheat oven to 400 degrees
Mix in bowl: 
1/4 cup sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
4 cups plus 2 Tbsp. flour
 Cut in with pastry cutter until fine
6 Tbsp. butter
Add: 
1 1/2 cups buttermilk
1 cup craisins or raisins (optional)
 Mix well, knead slightly on floured surface
 Shape into a round ball, place on baking sheet
 Cut a cross on top with a knife
 Bake for 10 minutes at 400 degrees 
 reduce heat and bake for 45 minutes at 350 degrees
 
Grandmas Flatbread submitted by Grace Brutlag
1/2 cup Crisco
1/2 cup sugar
1 cup sour cream
1 cup buttermilk
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 1/2 cups dark flour (rye or graham)
3 1/2 cups white flour
 Cream sugar and shortening
 Add sour cream and buttermilk
 Mix well.
 Add dry ingredients
 Chill in refrigerator about 1 hour
 Take 3/4 cup of dough, roll very thin
 Cut into squares and bake at 350 degrees
 watch very carefully and repeat with rest of dough
 
Brutlag Boys Lefse submitted by Grace Brutlag
Cook Potatoes rice potatoes twice, pack tightly 6 cups
Add:
1/2 cup whipping cream
4 tsp. butter (soft)
1/2 tsp. salt
2 tsp. sugar
 Mix together and cool
 Divide dough into 3 cup portions.
 Add 1 cup flour to each portion just before rolling each batch
Roll and bake on lefse griddle
 
Knake Brod submitted by Elaine Dybdal
2 cups oatmeal
2 cups Bran Flakes (Grind these cereals real fine.  Measure before grinding.
2 cups white flour
1 cup sugar
2 sticks butter or margarine
1 tsp. soda
1/2 tsp. salt
 Mix all ingredients in mixer until crumbly.
 Mix in 3/4 warm water as for piecrust. 
 Roll out dough-- portions at a time on floured board.
 Roll out, and sprinkle with sugar and roll lightly.
 Cut into squares 
 Bake at 350 about 10 minutes
 It doesn't have to get really brown.
 
Lila Dybdals Homemade Buns submitted by Elaine Dybdal
1 cake yeast
2 cups milk (scalded and cooled)
1 Tbsp. sugar
3 cups flour
 Beat well, cover and set aside to rise about 1 hour.
 Add: 
1/2 cup butter
1 cup sugar,
1 lightly beaten egg
1/2 tsp salt.
Add about 3 cups flour.
 Knead well and let rise about 2 hours.
 Shape into rolls. 
 When double in bulk, bake 15-20 minutes at 350 degrees.
 
Raised Doughnuts submitted by Elaine Dybdal
2/3 cup shortening
1 cup mashed potatoes
1/2 cup sugar
1 cup milk lukewarm
2 tsp. salt
1/2 cup water
2 pkgs. Yeast
2 eggs beaten
5-6 cups flour
 Blend shortening and mashed potatoes. 
 Add the lukewarm milk mixture, then the yeast mixture, eggs and work in the flour. 
 Knead several minutes.  Let rise until double.  
 Roll out on cutting board.  Cut into doughnuts.
 Let rise again before frying in hot oil or lard
 Shake in sugar. You may use less salt and yeast.
 
Dilly Bread submitted by Carol Dybdal Poepke
2 10oz can Hungry Jack Biscuits
1/4 cup butter (melted)
1/4 cup Parmesan cheese
1 tsp dill weed
1/4 tsp garlic powder
 In a bowl combine butter, cheese, dill and garlic.
 Cut Biscuits in half.
 Randomly place 20 pieces in ungreased bundt pan.
 Spoon 1/2 of cheese mixture over top.
 Repeat with remaining 20 pieces and mixture.
 Bake 30 minutes at 350 degrees  
 Cool 1 min and remove from pan.
 
Doughnuts submitted by Lorraine Wikholm
2 eggs
1/2 cup cream
1 tsp. soda
1 cup sugar
1 cup Buttermilk
salt
1/4 tsp. nutmeg
2 tsp. baking powder
flour
 Mix all ingredients together adding enough flour to roll out.  
 Cut with doughnut cutter.  Fry in Crisco or canola oil.
 
Lenora's Doughnuts submitted by Lenora Hanson
6 eggs (beaten well)
3 cups sugar
6 Tbsp. oil
2 ¼ Cups buttermilk
10 ½ Cups flour
6 tsp. Baking powder
3 tsp. soda
1 ½ tsp. salt
2 tsp. nutmeg
½ tsp. ginger
 Mix all dry ingredients with 6 Cups of the flour.
 Sift together.
 Beat the eggs well, beat in sugar and oil, and mix well.
 Stir in buttermilk.
 Add dry ingredients and remaining flour.
 Chill several hours or overnight.
 Dough may be soft. Firms up overnight.
 You can either roll out or pat.
 You use less flour if you just pat the dough.
 Cut and fry.
 
Overnight Buns submitted by Janice Rustand
2 cups sugar
1 cup melted shortening
2 pkgs. dry yeast
4 eggs
3 tsp. salt
flour (about 5 lbs.)
 Boil 4 cups water and 2 cups sugar for 5 minutes. 
 Take off  burner and add 1 cup melted shortening. 
 Cool to lukewarm. 
 Soak 2 pkgs. dry yeast in 1/2 cup warm water for 15 minutes.
 Beat 4 eggs and add 3 tsp. salt. 
 Add to first mixture with yeast. 
 Add flour to make a stiff dough (about 5 lbs). 
 Grease bowl and dough after mixing. 
 Start about 2:00 p.m.  Punch down at 7:00 p.m. 
 Put into buns at 10:00 p.m. 
 Let rise overnight and bake (about) 15 minutes in 
350° oven first thing in the morning.
 
Doughnuts submitted by Janice Rustand
1 ½  cups sugar 
1 cup sour milk
1 tsp. vanilla
½  tsp. ginger
1 tsp. soda
3 eggs
½  cup sour cream
2 tsp. nutmeg
½  tsp. salt
1 tsp. baking powder
flour (5-5 ½  cups)
 Mix all ingredients together.  
 Cover and refrigerate overnight.  
 Fry in the morning.
 
Mom’s Norwegian Hardtack submitted by Elaine Dybdal
5 cups flour, half white and half graham flour
1 tsp. soda
1 tsp. salt
⅓ cup sugar
¾ cup  shortening or lard
1½ cups buttermilk
 Sift dry ingredients together
 Mix in lard as for piecrust
 Add buttermilk
 Mix ingredients. 
 Roll very thin on floured cloth with a sock on your rolling pin, 
score the pieces for easy breaking apart.  
 Bake on cookie sheets 
 Bake at 350-375° until it browns slightly. 
 If all sheets are not dried or lightly browned, as they should be, 
 stack pieces on cookie sheet and hold for a while on top shelf of the oven,
 or leave them in the oven while it is cooling.                                                                                              
 
Banana muffins submitted by Candy Johnson
1 ½ cups sugar
¾ cup margarine
2 eggs (separated)
¾ cup buttermilk
1 cup bananas (mashed)
1 Tbsp. baking powder
1 Tbsp. soda
2 ½ cups flour
1 tsp. vanilla
 Mix flour, soda, baking powder, and sugar.
 Add vanilla, buttermilk, and margarine.
 Fold in bananas and beaten egg whites.
 Fill muffin cups ¾ full.
 Bake at 400° for 20 minutes.
 
Garlic-Cheese Biscuits submitted by Cathy Ward
2 cups Bisquick
⅔ cup milk
1 cup shredded cheddar cheese
 In a mixing bowl, mix ingredients until soft dough forms, about 30 seconds.
 Drop by the spoonful on ungreased cookie sheet.
 Bake 10 minutes at 450°.
  While still hot, brush this on them. 
¼ cup butter melted
½ tsp. garlic powder
1 Tbsp. dried parsley flakes
 Serve warm
 
Sourdough Pocket bread submitted by Cheryl Fagerberg Taylor
1 pkg. dry yeast
¼ cup warm water
2 tsp. sugar
1 ½ tsp. salt
3 Tbsp. oil
¾ cup sourdough starter
1 cup warm water
5 cups white bread flour
 Mix yeast, sugar, and ¼ cup warm water. Set aside.
 In a large bowl, combine 1 cup warm water, oil, salt, and 1 ½ cups flour.
 Stir well and add yeast mixture and sourdough starter.
 Slowly stir enough flour to make a firm dough. Knead on floured board for 10 minutes.
 Cover with large, clean bowl. Let rest for 30 minutes on the board.
 Punch down, divide into 12 equal parts. Shape each into a smooth ball.
 Place on board, allowing enough space between each one for rising.
 Cover and let rise for 30 minutes. Preheat oven to 450°.
 Roll each ball into a 6 – 7 inch circle.
 Place three circles at a time directly onto the oven rack.
 Bake at 450° for approximately 6 minutes, until puffed and slightly browned.
 Turn over; bake until this side is equally browned.
 Cool on racks, cover with a cloth to keep pocket pliable.
 Cut in half to make two pockets out of each circle. 
 Fill with desired filling, makes 24 pockets.
 
7-UP Lefse submitted by Beverly Bergrud for Sylvia Bergerud
5+cups Hungry Jack Potato flakes
1 tsp. salt 
½ cup sugar 
10 oz. 7-UP
1 cup evaporated milk
½ cup oil
2 ¼ cups water
2 cups flour
 7-Up & evaporated milk should be cold!!!
 Spoon together the dry ingredients. Add liquid and stir
 Add flour--stir until crumbly, mix with hands (love it). Make into golf-size balls, about 32.
 Must use Potato flakes---buds do not work!
 
Lefse submitted by Bernice Berg
1 ½ cups 2% milk
2 ½ Tbsp. margarine
1 ½ cups flour
¾ tsp. salt
½ tsp. sugar
 Sift flour, salt, and sugar together. 
 Heat milk and margarine to boiling point and pour over flour. 
 Mix well and knead some. Divide into 10 – 12 balls.
 Roll out as thin as possible with a lefse rolling pin on a lefse pastry cloth.
 Fry on a lefse griddle at 450° just a little on each side.
 Cool well on a dishtowel and wax paper, keeping them covered to prevent drying.
 When cool, fold in half and then half again. Whap in foil and put into a plastic bag.
 Can be frozen. Do not double recipe as it gets to cool to roll.
 
Banana Apple Bread submitted by Webmaster Mike
½ cup shortening
1 cup sugar
2 eggs
1 cup peeled apple (finely chopped)
1 cup mashed banana
1 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
Peanut butter (optional)
 Cream shortening; gradually add sugar, beating well. 
 Add eggs, one at a time, beating well after each addition. 
 Stir in apple and banana. 
 Combine flour, soda, and salt; add to the creamed mixture, stirring just until blended. 
 Spoon batter into a greased and floured 9 x 5 x 3 inch loaf pan. 
 Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. 
 Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. 
 Serve with peanut butter, if desired.  
 
Chopped Apple Loaf submitted by Webmaster Mike 
¼ tsp. cloves
¼ tsp. nutmeg
1 cup sugar
¾ cup oil
2 eggs
1 tsp. vanilla
2 cup coarsely chopped apple
½ cup chopped walnuts
 Grease and flour loaf pans.  Two 8 1/2 x 4 1/2 or three small pans.
 Sift flour, baking soda and salt with spices. 
 In large bowl, beat until smooth sugar, oil, eggs and vanilla.
 Slowly beat in flour mixture.  Stir in apples and nuts. 
 Turn into prepared pans. Bake at 350°, until done. Wait 10 minutes before turning out.
 
Banana Bread submitted by Gudrun Boe
¼ cup margarine
¼ cup butter
2 eggs
1 cup sugar or brown sugar
1 tsp. baking soda dissolved in 1 Tbsp. sour milk
4 bananas
2 cups flour
⅛tsp. salt
½ cup chopped nuts (optional)
 Cream shortening and sugar. Add eggs and blend.
 Add milk and baking soda. Beat in bananas, add flour, nuts and salt.
 Bake for 1 hour at 325°.
 
Special Corn bread submitted by Audrey Sanford
1 cup butter
¾ cup sugar
1 can cream style corn
1 cup shredded Jack cheese
½ cup shredded cheddar cheese
1 cup flour
4 oz. can green chilies (chopped)
4 tsp. baking powder
¼ tsp. salt
 Mix well and put in well greased 9 x 13 inch pan.
 Place in 350° pre-heated oven, turn oven down to 300°.
 Bake for 1 hour.
 
Applesauce Loaf bread submitted by Connie Krusemark
½ cup shortening
2 eggs
1 cup sugar
1 ¾ cup flour
1 tsp. salt
1 tsp. baking powder
½ tsp. soda
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts
1 cup sweetened applesauce
 Cream sugar, eggs, and shortening. 
Add all the rest of the ingredients and lastly the applesauce.
 Bake in a greased loaf pan @ 350° for 1 hour.
 
Banana Bread submitted by Mignon Randall
1 cup sugar
½ cup butter
2 eggs
3 bananas mashed
3 Tbsp sour milk
1 tsp. soda
2 cup flour
little salt
 Cream butter and sugar together. 
Add eggs, bananas, sour milk, and dry ingredients.
 Bake in a loaf pan @ 350° for 45 - 60 minutes.
 Additional Comments: You can add nuts if you wish
 
Date and Nut Bread submitted by Kay Weigand
¾ cup chopped walnuts
1 cup chopped dates
1½ tsp. baking soda
½ tsp. salt
3 Tbsp. shortening
¾ cup boiling water
2 eggs
1 tsp. vanilla
1 cup sugar
1½ cups sifted flour  
 Mix walnuts, dates, soda and salt; add shortening, water. 
 Mix together; let stand 20 minutes.
 Beat eggs well with a fork; add vanilla, sugar and flour to the eggs. 
 Mix into the date mixture until just blended;
 Turn into two small loaf pans. Bake @ 350° for 45 minutes or until done.
 Cool in pan 10 minutes before removing. Cool overnight before slicing.

Rhubarb Bread submitted by Sherrie Severson
1 ½ cups brown sugar
¾ cup vegetable oil
1 egg
2 ½ cups flour
1 cup buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 ½ cups rhubarb
½ cup sugar
1 Tbls. butter
 Mix brown sugar, oil, and egg together.
 Add flour, milk, salt, baking soda, cinnamon, and vanilla.
 Stir in rhubarb. Place into two 5 X 9 greased loaf pans.
 Combine sugar and butter, put over top.
 Bake 50 – 60 minutes @ 325°

Zucchini Bread submitted by Annette Fagerberg Eggen
1 ½-cup flour
¼ tsp. nutmeg
1 tsp. cinnamon
½ tsp. baking soda
1-cup sugar
¼ tsp. salt
¼ tsp. baking powder
1 egg
¼ tsp. shredded lemon peel
¼ cup chopped walnuts
¼ cup cooking oil
1 cup finely shredded unpeeled zucchini ( can also substitute 1 cup shredded peeled apple)
Mix and bake at 350° for 55 – 60 min.

Chocolate Zucchini Bread Submitted by Barb Tietz
3 eggs                                                      
1 c. vegetable oil
2 c. shredded zucchini
1/2 c. baking cocoa
1 tsp. baking soda
1/4 tsp. baking powder
2 c. sugar
1 Tbls. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
  In a mixing bowl, beat eggs, oil, sugar and vanilla.  Stir in zucchini. 
Combine dry ingredients, add to zucchini mixture, and mix well. 
   Pour into 2 greased 8 x 4 x 2 loaf pans.  Bake 350 degrees for 1 hour.