Sally Lunn Bread

This is a recipe that was handed down from my great-grandmother. It is truly a family favorite that has been passed down through generations.  My mom loves this bread and had it all the time growing up. A special “thank you” to my aunt Karen for finding this recipe and sharing it with us! I love this bread because you don’t have to knead it and make a huge flour-y mess all over your counter. It is sweet, easy, and delicious (it tastes best with butter and jam)! If you would like to learn more about Sally Lunn bread and where it originated, click here.

1 C. hot milk
1/4 lb. butter
1/4 C. sugar
1 t. salt
1 pkg. dry yeast
1/4 C. warm water
3 eggs
3 1/2 C. white flour

Mix the hot milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and the eggs to the first mixture and beat vigorously. Gradually add the flour. Cover and let rise in a warm place until about double in bulk. Spoon the mixture into a buttered loaf pan. Preheat oven to 350. Bake for 50 minutes.

Banana Bread

I love this banana bread recipe. Sometimes I try to keep everyone from eating all the bananas so a few can get overly ripe to make it. You want your bananas looking pretty brown, never use a banana that has any green left on the peel. This only makes one loaf so you will have to double or triple it if you want more.

2/3 cup sugar

2 eggs

1/3 cup margarine

3 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 3/4 cups flour

2 very ripe bananas

1/2 cup chopped walnuts (optional)

Mix together everything but the flour and bananas until smooth. Slowly blend in flour, then add the bananas. You can mix in the bananas as much or as little as you like, depending on if you want chunks of banana or just the banana flavor. Spray a regular size bread pan and fill with batter. Bake at 325 for 60 minutes. You want to be able to put a knife in the middle and have it come out clean.

Caramel Monkey Bread

Monkey bread, bubble bread, pull-apart bread.. call it what you like, this stuff is amazing! I love the basic dough recipe for this. Use this dough recipe for sweet rolls and you won’t be disappointed.

Dough:
1 pkg. yeast
1/4 c. warm water
1 1/4 c. warm milk
1/3 c. butter, melted
1/4 c. sugar
2 eggs
1 tsp. salt
5 c. flour

Caramel sauce:
2/3 c. brown sugar, packed
1/2 c. butter, sliced into smaller pieces
1/4 c. heavy whipping cream
(if you REALLY want it gooey and carmely you can double the sauce)

1 c. chopped pecans (optional)
1 c. sugar
2-3 tsp. cinnamon
1/2 c. butter, melted

In a large bowl dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt and half of the flour (2 1/2 c.) Beat on medium speed for 3 min. Stir in remaining flour until it forms a firm dough. Turn onto a floured surface and knead until smooth and elastic (about 7-8 minutes). Place in greased bowl and turn over to get the whole dough ball greasy. Cover and let rise for about an hour or until dough doubles in size.

In a saucepan, combine brown sugar, butter and cream and bring to a boil. Stir for about 3 minutes until it’s nice and melted together. Pour half into a greased fluted pan. If you are wanting pecans, add half of them to the pan as well.
When dough is done, punch it down and form into 35-40 balls. In a pie pan or shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in cinnamon/sugar mixture. Place 20 or so balls in the tube pan. Top with remaining caramel and pecans. Top with remaining balls. Cover and let rise about 40 minutes, until doubled in size again. Bake at 350-degrees for 30-35 minutes or until golden brown (if they are browning too fast you can loosely cover it with tin foil). Cool for 10 minutes, then turn up-side down onto a serving plate.

Mom’s Zucchini Bread

This is the best zucchini bread.  Our mom made this all the time with fresh zucchini from her garden.  We would eat it all summer long and never get tired of it.  Thank you mom!

Beat the following ingredients until creamed:
3 eggs
2 c. sugar
1 c. oil

Then Add:
1 tsp. baking soda
½ tsp. baking powder
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. salt
3 c. flour

Mix well, then stir in:
2 c. peeled and grated zucchini

MAKES TWO LOAVES! Pour into pans lined with cooking spray. Bake at 350 for 45 to 60 minutes or when knife comes out clean.

Fry Bread

We love fry bread, you can use it to make delicious navajo tacos and elephant ears for dessert.  They are really easy and fast to whip up.

5 c. flour

1 Tbsp. salt

3½ Tbsp. baking powder

¾ c. dry milk

3 c. warm water

vegetable oil (for frying)

Mix dough thoroughly then roll out into large (very flat and thin) circles. Slap the dough then fry in hot oil turning once. Remove from oil when golden brown.  Cool on paper towels to drain off excess grease.

For Navajo Tacos:

Top with hot chili, cheese, olives, lettuce, tomatoes, and sour cream.

For Elephant Ears:

Brush with butter then sprinkle with cinnamon and sugar, or honey.

Breadtwists (Our Version of The Pizza Factory Breadsticks)

This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara(see below), alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.


Marinara Sauce:
Brown about a Tbsp of minced garlic in olive oil in the bottom of a sauce pan. Add 1 small can of tomato paste, 1 small can tomato sauce, and 1 tomato, lightly blended. Then add 2 tsp. basil and 2 tsp. oregano and salt and pepper to taste. Simmer for half an hour.

Honey Whole Wheat Bread

This is my absolute favorite homemade bread because it is so moist and really holds its shape. You know how some breads break apart when you cut them? This one never does.

My friend used to make this bread when we were going to school in Idaho and I really loved it. She was one of those people that would make it without having a recipe so I made her measure it out one day for me. I actually usually make it with white flour for a yummy homemade bread but today I decided to try whole wheat flour and it was really good too. (You still use the honey either way).

3 cups really warm water

1 1/2 Tbsp. yeast (or 2 yeast packets)

Dissolve and wait until yeast froths then add:

1/4 c. shortening

1/4 c. honey

1 Tbsp. salt

about 6 cups of flour

Add flour a cup at a time until you have a soft dough. Knead and put into a bowl. Cover with a cloth and let raise about an hour or until it has about doubled in size. (It raises much better if you put in front of a window with the sun shining in or on top of a warm oven). Knead again and place bread into baking tins and raise again for another hour. Bake at 350 for 30 minutes until brown on the top. Butter the top of the bread while still in the oven and let cook another 2 min. Remove and let cool about 10 minutes in the pans, then turn out and cool 10 more minutes before slicing. Makes 3 regular or 2 large loaves.

PRINT RECIPE

Coconut Almond Bread

This bread is so incredibly delicious! One of my favorite sweet breads, if not my favorite.

2 eggs
1 cup sugar
½ cup shortening
1 tsp. coconut extract
½ c. buttermilk
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1½ c. flour
½ c. coconut
½ c. chopped almonds

Topping:
½ c. sugar
¼ c. water
1 Tbsp. butter
1 tsp. almond extract

Beat eggs, sugar, shortening, and extract together. Slowly mix in buttermilk and dry ingredients. Pour into a bread pan coated in cooking spray. Bake for 60 to 70 minutes at 325 degrees until knife comes out clean. While baking boil sugar and water for a few minutes. Remove from heat and add butter and extract. Pour over cooked bread and let set for two hours before removing from pan.