Bread, quickbreads and rolls

Oatmeal Bread
2 c boiling water
1 c uncooked rolled oats
1/2 c molasses or 1/2 c brown sugar
1 Tablespoon Butter
2 teaspoons salt
1 pkg or 2 Tbsps dry yeast
1 tsp sugar
1/2 c lukewarm water
5-6 c flour

Pour boiling water over rolled oats, molasses, butter, and salt and mix well. Let stand for 1 hour.
Soften the yeast in water and add 1 tsp sugar. Let stand for about 5 minutes and add directly to the oat mixture. Gradually add the flour, 1 c at a time mixing well.
Cover the bowl, let the dough rise in a warm spot until doubled in bulk (about 45 minutes to 1 hour). Turn out onto a floured surface, knead for 1-2 minutes. Divide into 2 pieces and place in 9X5 in pans. Cover and let rise until nearly doubled (about 45 - 55 minutes) and bake at 350 degrees for 45 to 60 mintues (unless you have a fast oven like mine‹then it's about 35 minutes!) Turn out onto wire racks to cool.

PUMPKIN BREAD
Throw in a huge bowl:
4 cups flour
3 cups sugar
2 tsp. baking soda
1 tsp EACH: baking powder, cinnammon, nutmeg and allspice (and salt, but I don't use it) 1/2 tsp cloves
Make a well in the mixture, so you can pour the wet stuff right in the middle, then mix it out to the edges! PUT IN "WELL:"
1 cup oil ( I use Wesson or Crisco, consistency with storebrands doesn't make it!)
2/3 cup COLD water
1 can (16oz) of solid pack pumpkin (Like Libbey's or One Pie)
Mix it altogether, will be a bit stiff, but incorporates quite well.
ADD 4 eggs, one at a time, beating well between each.
Makes 4 big loaves or 8 to 10 small loaves
Bake at 350 degrees, one hour for large loaves; 30 to 45 minutes for small
I've added nuts, raisins, etc, too!!
Bon Apetit!

CARROT ORANGE CORNBREAD

2 medium carrots, scraped (about 1/3 pound)
3/4 cup milk
1 tablespoon frozen orange juice concentrate, thawed and undiluted
1 egg, beaten
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter or margarine, cut into three pieces and chilled

Grate carrots (should yield approximately 1 1/2 cups). Combine carrots, milk, orange juice concentrate and egg in a bowl and stir well.
In a food processor or by hand, thoroughly mix remaining ingredients with carrot mixture until combined. If using a processor, it will take about 10 seconds. If doing by hand, allow butter to come to room temperature before mixing.
Bake in a 9-inch cast iron skillet which has been sprayed with vegetable cooking spray or lightly coated with butter. Bake at 400 degrees for 35 minutes or until a wooden toothpick inserted in center comes out clean. Yield: 10 servings

BANANA BREAD

1 1/4 cups flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
3 small ripe bananas
2 eggs

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a bowl sift together flour, sugar, salt and baking soda. In another bowl cream together butter and bananas; whisk in eggs. Add dry ingredients to the banana mixture and mix thoroughly. Scrape into prepared pan and bake for 40 minutes until a tester comes out clean.

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