Grandpas Bread Food

NOT YOUR GRANDMA'S BREAD PUDDING

Steps:

• For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
• Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
• Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

GRANDPA MCANDREW'S IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
• In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
• Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

GRANDMA'S BANANA BREAD

Steps:

• Mash bananas well. Mix in the sugar and let stand for 10 minutes.
• Grease and flour loaf pan and preheat oven to 350.
• Add vanilla, egg and oil to the banana mixture.
• Mix in flour, baking soda and salt.
• If you choose, mix in walnuts.
• Pour batter into prepared loaf pan and bake for 60-90 minutes (until a toothpick inserted into the center of the loaf comes out clean.

GRANDMA'S BROWN BREAD (GRAHAM BREAD)

Steps:

• Preheat oven to 300 degrees F.
• Grease medium sized loaf pan.
• Mix dry ingredients together.
• Add wet ingredients to dry.
• Fold in nuts if desired.
• Batter will be thick.
• Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
• Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
• Thanks Grandma!

GRANDPA ELZINGA'S BREAD

Steps:

• Melt lard.
• Sift first installment of white flour into warm water and yeast and mix mixer.
• Add honey, lard, salt, dry milk, and sifted wheat flour, continue to mix.
• Change to bread hook and add most of last installment of white flour.
• Continue to allow to knead, add enough of last flour to have it pull away from sides of mixer.
• Oil bowl and drop the dough in, oil on all sides.
• let rise 1 1/2 hours in warm place.
• punch down and let rise 1 more hour.
• divide into 3 and place in 3 greased bread tins rise one more time.
• bake 425 for 10 min and 375 for 15 min until hollow sound if tapped (int. temp 190-200).

GRANDMA'S ZUCCHINI BREAD

Steps:

• beat together eggs, oil, sugar.
• add and mix well: zucchini, vanilla, flour, baking powder, baking soda, salt, cinnamon.
• pour into two pans sprayed with non-stick cooking spray.
• Bake at 350* for one hour.
• Makes 2 loaves.
• (prep time includes peeling& grating zucchini).

GRANDMA'S AMISH BREAD

Steps:

• In a large bowl combine 2 cups of the flour with the yeast.
• In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
• Slowly add the milk mixture to the flour mixture beating well.
• Add the eggs and beat well.
• Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
• Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
• Place dough into a lightly oiled bowl, turning once to coat.
• Cover bowl with a warm cloth that is slightly damp.
• Let rise 30 to 45 minutes or until double in size.
• Punch down and divide in half.
• Cover portions with the cloth and let rest 10 minutes.
• Shape dough into 2 loaves and put into greased loaf pans.
• Let rise again until double.
• Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
• Remove from pans and cool completely on a wire rack.
• When completely cool wrap and store in a cool, dry place.

GRANDPA'S PUMPKIN BREAD

Steps:

• Put all dry ingredients in large mixing bowl and make a deep well in the center with a spoon.
• Add all other ingredients to the well.
• Stir just enough to dampen all dry ingredients.
• Dates or chocolate chips may be substituted for nuts and raisins in any mixture, as long as mix equals 1 cup.
• Coat 3 coffee cans (13 oz.) with cooking spray and pour mixture equally into cans.
• Bake at 350 deg F for 1 hour.
• Bread is ready when toothpick inserted in the center comes out clean.
• Turn can upside down immediately onto a plate.
• Wait several minutes and then lift can off.
• The cans make indentations in bread which produce guides for large cookie slices.

GRANDPA'S BREAD

Steps:

• Put dry ingredients in a food processor; turn on processor to mix.
• Add warm water till dough binds.
• Place dough on a floured board and knead 3-4 times.
• Shape dough into a ball, put in a warm bowl and cover with plastic wrap; let rise for ½ hour.
• Knead dough again approximately 10 times; return to a warm covered bowl for two hours.
• Sprinkle corn meal on a cookie sheet.
• Knead dough until smooth, form into a loaf shape, place on the cookie sheet that has been sprinkled with cornmeal; cover with a warm damp towel and let rest for 30 minutes.
• Remove towel, score top of loaf several times with a sharp knife.
• Bake in a preheated 400-degree oven for about 30 minutes.