Bread Recipes (from Shiloh)

Kathy's Rolls

4 c. warm water

1 c. sugar

1 cube margarine, melted

6 Tbsp. yeast

Mix together and let stand for 15 minutes.

Add:

2 Tbsp. Salt

4 eggs

Enough flour to make a soft dough, about 10 cups (maybe even 12 cups)

Mix and let stand for 15 minutes. Form into rolls and let raise in greased pans until double in size. Bake at 400 degrees for 10-15 minutes. Rub roll tops with butter. Enjoy! Makes 48 rolls (or more, if you make your rolls small).

Notes: This recipe makes a lot of rolls so you might want to half the recipe. Also, this recipe should not be done in a bread maker.

Dinner Rolls

(from the Magic Chef Owner's Manual for breadmaker #310, p. 35)

½ c. water

3 Tbsp. olive oil

2 eggs, beaten

3 Tbsp. sugar

1 tsp. salt

3 c. flour

2 tsp. active dry yeast

Add ingredients in the bread pan in the order they are listed. Select setting to "Dough." Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and place on a floured surface. Divide into 18-24 pieces and shape into round balls. Place balls on greased baking sheet. Cover them and let rise for 30-40 minutes or until doubled in size. Bake at 350 degree F. oven for 20 to 25 minutes. Enjoy!

Banana Bread

(This recipe is from my grandma who was a great cook.)

5 ripe bananas per loaf or 1 ½ c. mashed bananas

1 ½ c. sugar

2 or 3 eggs depending on size

1 ½ c. to 2 ½ c. flour (for moist cake use less flour)

1 tsp. soda

1 tsp. salt

Nuts, optional

Mix together in order given. Stir ingredients together until well moistened. (You don't need to get all the lumps out.) Bake at 325 degrees for 1 hour, in a greased loaf pan. Makes one loaf. Cool on a wire rack.

Notes: Check loaf while it is baking so that it does not overbrown. To test for doneness, insert a toothpick in the center of the loaf. If the toothpick comes out clean, then the loaf is done.