Bread Recipes

FROSTED CHERRY BREAD

1 Lb.2 oz.(3 Cups) Graceland dried Cherries
1 Lb.3 oz. (1 ½ Qts.) Oatmeal, uncooked
2 Lbs.4 oz. (2 Qts.) All-purpose flour
1 Tbsp. Salt
1oz. (2 Tbsp.) Baking powder
½ oz. (2 Tbsp.) Cinnamon
1 Lb. (2 Cups) Margarine, softened 1 ½ tsp.
2 tsp. Baking soda
2 Lb. (4 ½ Cups) Granulated sugar
1 Lb.5oz. (2 ½ Cups) Eggs
12 oz. (3 Cups) Walnuts, chopped
12 oz. (3 Cups ) Confectioner's sugar

Soak cherries in 1 cup water, drain, reserving 1/3 cup juice, set aside. Combine oatmeal, flour, salt, baking powder, soda and cinnamon; set aside. Beat together margarine and sugar in mixer bowl, using flat beater attachment. Add eggs; beat on medium speed until thoroughly combined. Add cherries alternately with flour mixture, thoroughly mixing after each addition. Mix in walnuts. Portion about 2 lb. 2 oz. batter into each lightly greased 9x5x3-inch baking pan. Bake in a preheated 350-degree oven 50 minutes, or until golden brown and wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan; let cool completely. Combine confectioners' sugar and 1/3 Cup reserved cherry juice. Drizzle over cooled bread.

CAPE COD DRIED CRANBERRY NUT BREAD

2 ½ Cups Flour
1 Cup Buttermilk
½ Cup Sugar
½ Cup Brown Sugar (firmly packed)
¼ Cup Oil
2 Eggs
3 tsp. Baking Powder
½ tsp. Baking Soda
½ Cup Walnuts
3oz. Graceland dried Cranberries
Grated Lemon Rind and Juice

Beat all ingredients and pour into greased loaf pan. Bake at 350 degrees for 60-65 minutes. Cool 10 minutes and remove from pan. Store 8 hours before serving.

YIELD: 1

APPLE BREAD

2 Cups Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
½ Cup Soft Butter
1 Cup Sugar
2 Eggs
½ Cup Orange Juice
2 tsp. Fresh Lemon Rind
1 Cup Raisins
1 Cup Chopped Nuts, Lightly Toasted
1 tsp. Vanilla
1 Cup Graceland dried Apple Slices (simmer for 5 min. in ½ Cup water, let stand 5 min., drain)

Cream butter and sugar and eggs. Add remaining ingredients. Pour into 2 (9x5) greased loaf pans. Bake at 350 degrees about 45 minutes or until done. NOTE: You can also bake in miniature pans for great little gifts -- bake for less time.

YIELD: 2 LOAVES

DRIED CHERRY or BLUEBERRY CINNAMON SWIRL BREAD

6 ½ to 7 Cups Bread flour
¼ Cup Sugar
2 tsp. Salt
2 pkgs. (¼ oz. ea.) Active dry yeast
2 Cups Milk
¼ Cup Butter
3 Eggs
2 Cups Graceland dried cherries or dried blueberries
3 Tbsp. Melted butter
½ Cup Sugar
2 tsp. Ground cinnamon
1 Egg
¼ tsp. Salt

In a large mixing bowl, combine 3 cups flour, sugar, salt and yeast. Heat milk and butter to 120 degrees. Add to flour mixture; beat 2 minutes. Add eggs and 1 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make a stiff dough. On a floured surface knead cherries into dough and continue kneading dough for 5 minutes. Let rise until double in bulk, about 1 hour. Punch dough down; divide in half. Roll each half into a 15x8-inch rectangle. Brush with 1 tablespoon melted butter. Combine sugar and cinnamon; sprinkle each rectangle with one-half of the cinnamon-sugar mixture. Beginning with narrow end, roll up jellyroll style, sealing edge and ends. Place sealed edges down in 2 greased 9x5x3-inch loaf pans. Cover; let rise until doubled, about 45 minutes. Combine egg and salt; brush on surface of bread. Bake in 375 degree oven 35 to 40 minutes or until done. Remove from pans; cool on wire rack.

YIELD: 2 LOAVES

APPLE NUT BREAD

2 Cups Flour
¼ tsp. Salt
1-½ tsp. Baking powder
¼ tsp. Baking soda
2/3 Cup Sugar
1/3 Cup Margarine, softened
2 Tbsp. Milk
1 Cup Graceland dried chopped apples (simmer in 1 cup water 5 min., drain)
½ Cup Chopped nuts
2 Eggs

Combine flour, salt, baking powder and soda; set aside. In medium mixing bowl, beat together the 2/3 cup sugar, margarine and eggs until light and fluffy. Stir in dry ingredients, mixing until thoroughly combined. Add apples and nuts. Spread evenly in greased 9x5x3 inch pan. Sprinkle mixture of 1 Tbsp. sugar and ½ tsp. cinnamon over top of batter. Bake in 350 degree oven about 55 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool on wire rack.

YIELD: 1 LOAF

APPLESAUCE BRAN BREAD

½ Cup Soft Butter
¾ Cup Sugar
2 Eggs
1 2/3 Cups Flour
1 tsp. Cinnamon
1 tsp. Baking Soda
¼ tsp. Baking Powder
½ tsp. Salt
1 tsp. Vanilla
1 Cup Shredded Bran Cereal
1 Cup Raisins
2 Cups Graceland dried Apples (simmer 5 min. in 1 cup water then blend smooth)

Cream eggs, butter and sugar. Add salt and spices. Add rest of the ingredients. Turn batter into greased loaf pan. Bake about 1 hour. Cool about 10 minutes, then remove from pan and cool on rack. When cool, wrap and store overnight. Next day it will slice beautifully.

YIELD: 1 LOAF

ALOHA BANANA BREAD

6 oz. Graceland dried sweet cherries
2 Tbsp. Water
1 ¾ Cups Flour
½ tsp. Salt
1 ½ tsp. Baking powder
½ tsp. Baking soda
1/3 Cup Butter or margarine, softened
2/3 Cup Firmly packed brown sugar
2 Eggs
1 Cup Mashed, ripe banana
½ Cup Chopped macadamia nuts

Combine flour, salt, baking powder and soda; set aside. In medium-size mixer bowl, combine butter, 2/3 cup sugar, eggs and water; mix on medium speed of electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray 9x5x3 inch loaf pan with non-stick cooking spray. Spread batter evenly in pan. Bake in preheated 350 degree oven about 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan and cool on wire rack. Store in tightly covered container or foil.

YIELD: 1 LOAF

CRANBERRY ALMOND BREAD

3 Lbs.2 oz. Flour
1 ½ oz. Baking powder
5 Lrg. Eggs
2 oz. Almond extract
1 Lb. Graceland dried cranberries
3 oz. Sugar
1 Lb.4 oz. Sugar
1 oz. Salt
1 Lb.4 oz. Butter, melted
11 oz. Milk
4 oz. Sliced almonds

Thoroughly combine flour, sugar, baking powder and salt. Thoroughly combine eggs, butter, almond extract, milk and cranberries. Add to dry ingredients, mixing just until dry ingredients are moist. Divide batter into 5 greased 8-½x4-½x 2 inch loaf pans. Sprinkle with sugar and almonds. Bake at 375 degrees for 45 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until bread tests done.

YIELD: 5 LOAVES

CRANBERRY APRICOT BREAD

3- ¼ -3-¾ Cups Flour
1/3 Cup Sugar
2 tsp. Yeast
¾ Cup Milk
¼ Cup Butter
2 Eggs

FILLING
1 Egg
1 Tbsp. Water
1 Cup Graceland dried Cranberries
½ Cup Apricot Jam
¼ Cup Chopped Walnuts
1 Tbsp. Brown Sugar
¼ tsp. Cinnamon
⅛ tsp. Nutmeg

Combine 2 Cups flour, sugar and yeast in a medium mixing bowl. Combine milk and butter and heat to a temperature of 120-130 degrees. Add to dry ingredients, mixing thoroughly. Add eggs; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled. Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size. Meanwhile, combine egg and water in a small mixing bowl; set aside. Combine fill ingredients in a medium saucepan. Cook on low heat until jam has melted, stirring occasionally. Preheat oven to 350 degrees. Punch down dough and place on a floured surface. Roll into a 13x11 inch rectangle. Cut into 3 --11x4 inch strips. Spread about 1/3 cup filling on each strip, leaving ¼" all around. Brush egg mixture on edges. Fold strips over lengthwise, pressing to seal edges. Place seam side down on greased cookie sheet. Repeat with other 2 strips. Braid the 3 strips. Press ends together to seal, tucking underneath braid. Brush with egg mixture. Cover and let rise in a warm place until double in size. Bake for 30 minutes or until golden brown.

YIELD: 1 LOAF

CARROT AND PINEAPPLE BREAD

1-½ Cups Flour
1 tsp. Cinnamon
½ tsp. Baking soda
¼ tsp. Salt
¼ tsp. Baking Powder
¼ tsp. Nutmeg
1 Cup Sugar
½ Cup Graceland julienne sliced dried carrots
8 ¼ oz. Crushed pineapple, drained, reserve 2 Tablespoons juice
¼ Cup Cooking oil
1 Egg
¼ tsp. Finely shredded lemon peel
½ Cup Chopped walnuts

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded carrot, drained pineapple and 2 Tablespoons juice, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts. Pour batter into a greased 8x4x2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or till toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

YIELD: 1 LOAF

COCONUT-CHERRY-CARROT BREAD

2-½ Cups Flour
1 Cup Sugar
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Nutmeg
¼ tsp. Salt
3 Beaten Eggs
½ Cup Cooking oil
½ Cup Milk
1 Cup Graceland julienne sliced carrots
3 ½ oz. Flaked coconut
½ Cup Graceland dried sweet cherries, chopped soak in water 15 min., drain

Combine dry ingredients. Combine eggs, oil, and milk then add to dry ingredients, mix well. Stir in carrots, coconut, and cherries. Grease two loaf pans; pour batter into pans. Bake at 350 degrees for 40 to 50 minutes or till toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap; store overnight before slicing.

YIELD: 16 SERVINGS