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Best Cook's Muffins
Plus 4 More Bread Recipes
This Apple Gingerbread Muffin recipe comes from our September/October Best Cook, Cheryl Wixson. We hope you try it and enjoy it!
The rest of the bread recipes are from the Yankee database and we hope you try these, too!
Apple Gingerbread Muffins
Quickbreads, Coffee Cakes Recipes
Yield: 36 mini-muffins
This is a wonderful snack based on a very old recipe for hot-water ginger bread. The chopped apples give these cakes extra moistness and a wonderful flavor. The cakes freeze well also.
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1 egg
- 3/4 cup molasses
- 1 cup hot water
- 2-1/2 cups whole meal flour (available in health food stores or use whole wheat)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1-1/2 teaspoons baking soda
- 3 medium apples, cored, unpeeled, chopped in the food processor
Preheat the oven to 375 degrees. Grease or spray 36 mini-muffin tins.
In a small bowl, beat together the canola oil, applesauce, egg, and molasses. Set aside. In a large bowl, stir together the whole meal flour, cinnamon, ginger, and baking soda. Fold in the chopped apples. Mix in the molasses mixture, then stir in the one cup of hot water.
Bake in 375 degree oven until a toothpick comes out clean, about 15-20 minutes. Let cool on a rack for a few minutes, then remove from the muffin tin.
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Cracked Wheat Bread
Bread Recipes
Yield: Makes 4 small loaves, about 1-1/4 pounds each.
- 1 cup whole-grain cracked wheat (from a Country Store)
- 4 cups boiling water
- 2 teaspoons salt
- 1/2 cup molasses
- 4 tablespoons butter
- 1 packagedryyeast
- 8 cups unbleached flour (approximately)
Pour the boiling water over the cracked wheat and let stand 3 hours or more (overnight if you wish). Heat to lukewarm and add the salt, molasses, and butter. Sift the yeast with 2 cups of the flour and stir into the cracked wheat mixture. Sift in the remaining flour to make a fairly firm, non-sticky dough. Turn out on a floured. board and knead. until smooth and elastic. Put dough into a greased bowl and cover. Let rise in a warm place until doubled in bulk (about 2 hours). Knead again lightly and divide the dough in fourths. Shape into loaves and place in greased loaf pans. Cover with a damp towel and let rise again until doubled in bulk (about 1-1/4 hours). Bake in oven preheated to 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake 50 minutes longer. Turn out and cool on a rack. Brush the tops with butter. Loaves may be frozen.
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Dill Cottage Cheese Bread
Quickbreads, Coffee Cakes Recipes | Bread Recipes
Yield: 3 loaves
- 3 tablespoons active dry yeast
- 1 cup lukewarm water
- pinch sugar
- 2 cups creamy cottage cheese
- 1 cup chopped fresh dill
- 3/4 cup chopped onion
- 1/4 cup sugar
- 2 eggs
- 3 tablespoons butter, softened
- 1 teaspoon baking powder
- 6 cups flour
Combine the yeast, water, and sugar in a mixing bowl and let stand for about 10 minutes or until foamy.
Combine the cottage cheese, dill, onion, sugar, eggs, butter, and baking powder with the yeast mixture. Add the flour and mix to make a dough.
Turn out onto a floured board and knead until smooth, about 12 to 15 minutes. Place the dough in a large greased bowl, cover, and let rise in a warm place for 1 hour.
Divide the dough into 3 loaves and place in 3 loaf pans. Cover the pans and set them in a warm place to rise until doubled.
Bake in a 350 degrees F oven for 50 minutes. Turn the oven off, remove the loaves from the pans, and return them to the oven for 5 minutes to firm. Cool on wire racks.
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Potato Bread
Bread Recipes
Yield: 3 loaves
- 3 cups mashed potatoes
- 1/3 cup potato water
- scant tablespoon salt
- 1 tablespoon shortening
- 1 tablespoon sugar
- 2 packages yeast
- 5 cups white flour
- 1 cup barley flour
Dissolve the yeast in the lukewarm potato water, add the salt, shortening, sugar, then the mashed potatoes and mix well. Stir in the flours until no more can be added and set in a warm place covered with a cloth to rise, about 3 hours. Knead well, divide the dough in three parts and put in loaf pans to rise again in a warm place until again doubled in bulk. Bake for an hour in a 375 degrees F oven.
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Zucchini Bread
Quickbreads, Coffee Cakes Recipes
Yield: Makes 2 loaves.
- 2 tablespoons dry yeast
- 1/2 cup warm water
- 2-1/2 cups white flour
- 1 cup graham flour
- 1 cup grated zucchini
- 3/4 cup plain yogurt
- 3/4 cup cottage cheese
- 3 tablespoons minced chives
- 1 teaspoon salt
Proof yeast in warm water for 10 minutes or until bubbly. Stir in flours and zucchini. Add remaining ingredients and mix well. Knead dough on a floured surface for about 10 minutes. Let dough rise in a covered, buttered bowl for about 1 hour until doubled. Cut dough in half and form into 2 eight-inch loaves. Let rise in loaf pans until doubled, for about 45 minutes. Brush tops with water and bake in preheated 375 degrees F oven. After 3 minutes, brush tops again with water. Bake for 45 to 50 minutes. Cool for 10 minutes, then turn out of pans.
Reviews by Readers
Defintely more than a 5-hat rating! We loved that it was real bread, not a remix of banana bread. The crust was crunchy, the inside moist and flavorful and not overpoweringly of zucchini or chives. It also toasted well. I did substitute sour cream for the yogurt and doubled the recipe to make four loaves. We even look forward to a cold weekend in January when we take the last loaf out of the freezer to have with a pot of hot soup. I will definitely make this bread again and would not hesitate to use store-bought zucchini, rather than wait for next year's harvest. – Anonymous Review
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