Bread - Family de Freitas

Family de Freitas

de Freitas

Recipes

Banana Bread (Delma Gomes from Noemie from Sheila)
2 cups flour 1 tsp baking soda ½ cup milk ½ cup chopped nuts either pecans or walnuts	1 cup sugar 1 tbsp baking powder 1 egg Optional raisins	½ tsp salt ½ cup melted butter or margarine 3 very ripe, mashed bananas
Mix the dry ingredients. Beat the eggs and milk together and add the melted butter. Mix into the dry ingredients then add the bananas and nuts. Bake in a meat loaf pan at 350F/176C for approximately one hour. Let cool before turning out of pan

Breakfast Bread (Delma Gomes from Corn Flakes Box)
1 ½ cups cornflakes 1/3 cup margarine or butter ½ tsp salt ½ cup finely chopped nuts	2 cups all-purpose flour 1/3 cup sugar 2 tsp orange peel ½ cup seedless raisins	3 tsp baking powder 2 eggs 1 cup orange juice
Crush the cornflakes to occupy ¾ cup and then in a bowl, combine with flour, baking powder and salt. Place margarine and sugar into a large mixing bowl and beat until fluffy. Add the eggs and orange peel. Beat well. Stir in the orange juice. Add the cornflake mixture, mixing only until combined. Stir in the nuts and raisins. Spread in a loaf pan. Bake at 350F/176C – moderate oven – for 50 minutes – or until a wooden pick inserted near the centre comes out clean. Cool for about 10 minutes before removing from the pan. Cool completely before slicing.

Pineapple Bread (Delma Gomes)
2 cups all-purpose flour ½ tsp salt 1 egg 1 tsp baking soda	½ cup white sugar ½ to 1 cup walnuts 1 tsp vanilla 1 cup crushed pineapple not drained	1 tsp baking powder ½ cup Maraschino cherries 2 tbsp melted butter
Combine the egg, vanilla, and melted butter. Dissolve the baking soda in the undrained pineapple and add the melted butter until just blended. Stir in the flour, add the walnuts and cherries. Grease a loaf tin and bake at 350F/176C for approximately one hour. Let cool before turning out of pan

White Bread (Gene Watkinson)
2 lb flour 2 tbsp yeast 2 tsp salt	2 cups warm water ½ cup scalded and cooled milk	2 ½ tbsp sugar ¼ lb margarine OR half and half lard and margarine
Add sugar and yeast to the warm water and leave to get frothy. Sift three quarters of the flour and salt and mix into the yeast mixture. Cover with a cloth and leave to get spongy – about one hour. Heat half the milk and add the margarine, stirring it to melt, and then leave to cool. Add the remaining flour and milk to the mixture and mix into a ball – the knead. Leave covered in bowl for about 2 hours. Then divide it into equal portions. Knead and shape into loaves and place in greased tins to rest for about 20 minutes. Loaves should occupy about half of the tin when added, but should then rise to the top of the tin. Place in a preheated oven at 400F/205C for about 45 minutes to an hour.

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