All posts in the bread! category

oatmeal raisin quick bread (lacto vegetarian)

Published December 3, 2017 by lisaolisa

This is not too sweet and is dense enough to be used as a weapon against home intruders. The recipe says to serve warm; we serve from the fridge for breakfast, using a very sharp knife and putting an arm into it.


  • 2 cups flour
  • 2  1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 1 cup raisins
  • 1  1/4 cup buttermilk or sour milk
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons  melted shortening (I use margarine)


  1. Sift flour; measure; add baking powder, soda, and salt; sift again. Add rolled oats and raisins; mix well.
  2. Combine milk, brown sugar, molasses and melted shortening, slightly cooled.
  3. Pour the wet mixture into the dry mixture and stir just enough to moisten the dry ingredients. Do not beat.
  4. Turn into a greased loaf pan (8×8 by 2 inches) and bake in a hot oven (425 degrees F) about 40 minutes.
  5. Cut into squares and serve hot.

Source: My mother’s Woman’s Home Companion Cook Book, c. 1955


whole wheat cinnamon raisin bread (bread machine) (vegan)

Published November 23, 2017 by lisaolisa



  • 1 cup water, warmed
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3 cups whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons active dry yeast (not bread machine type)
  • 1 cup raisins


  1. Add ingredients in the order listed, except for the raisins, and set for whole-wheat loaf.
  2. Add raisins when the machine tells you it’s time for mix-ins.

Adapted from:


whole wheat pizza crust (vegan)

Published July 25, 2015 by lisaolisa


  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour


  1.  In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.



whole wheat banana nut bread (ovo-vegetarian)

Published July 24, 2015 by lisaolisa


3 tablespoons olive oil

1 tablespoon molasses

1 teaspoon vanilla extract

2 eggs

1 cup mashed bananas

1 3/4 cups whole wheat flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup hot water

1/2 cup chopped walnuts


1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat oil and molasses together. Add eggs; mix well. Stir in bananas and vanilla. Sift in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9×5 inch loaf pan.
3. Bake 55-60 minutes. Cool on wire rack 30 minutes before slicing.

Source: Adapted from

100% whole wheat bread II (bread machine) (lacto-vegetarian)

Published February 18, 2015 by lisaolisa

I can’t tell the difference between this and 100% whole wheat bread I. I’d need to make them in the same day to compare, but who gets up that early?

  • Prep Time: 25 minutes
  • Cook Time: 120 minutes
  • Total Time: 145 minutes
  • Yield: One 2-pound Loaf


  • 1 1/2 cups plus 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/3 cup packed brown sugar
  • 4 1/4 cups whole wheat flour
  • 3 tablespoons nonfat dry milk
  • 2 teaspoons active dry yeast


Place ingredients in bread pan in order listed or according to manufacturer’s directions. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle, or according to manufacturer’s directions.


100% whole wheat bread with or without cinnamon and raisins (bread machine) (vegetarian)

Published February 3, 2015 by lisaolisa


1 1/2 cups water
2 tablespoons powdered milk (9 g)
2 tablespoons olive oil (30 ml)
2 tablespoons honey (I omit this)
2 tablespoons molasses (30 ml)
1 1/2 teaspoons salt (I use about 3/4 teaspoon, 4 g)
3 1/3 cups whole wheat flour (452 g)
1 1/2 teaspoons yeast (2 g Red Star fast-acting dry yeast for bread machines)

— to add later —
1 1/2 teaspoons cinnamon (this weighs so little my scale doesn’t detect it)
1 cup raisins (150 g)


Follow directions for your machine for a 2-pound loaf of whole wheat bread.

Instructions for my machine are:

Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.)

Insert the baking pan into the oven chamber and lock the pan. Select Whole Wheat setting, Light crust, 2 pound loaf. Press Start.

If you want cinnamon raisin bread,  when the Mix-ins alert sounds, add the cinnamon and raisins (on my machine, this is at 3:39 left, 51 minutes in to the 4:30 cycle for a 2-pound loaf with light crust). Usually, I forget and add the cinnamon with the rest of the dry ingredients at the beginning; it doesn’t cause a disaster, unless I forget to add the raisins and wind up with weird cinnamon wheat bread.

Optionally remove the paddle (on my machine, this is at 1:34 remaining, 2:56 minutes in to the 4:30 cycle).

When the loaf is done, turn out onto wire rack and cool completely. Wrap in tea towel for overnight.


Serving Size: 1 (74 g)

Servings Per Recipe: 12

Amount Per Serving (not including raisins)

Calories 158.7

Calories from Fat 28 17%

Total Fat 3.1g 4%

Saturated Fat 0.7g 3%

Cholesterol 1.2mg 0%

Sugars 5.3 g

Sodium 320.9mg 13%

Total Carbohydrate 30.1g 10%

Dietary Fiber 3.7g 14%

Sugars 5.3 g 21%

Protein 4.9g 9%


sweet potato biscuits

Published November 16, 2014 by lisaolisa
Cutting biscuits by improvising with a drinking glass.
Source: 3191 Miles Apart

adapted from Martha Stewart Living Magazine
yield: about 20 small biscuits

1 pound sweet potatoes or yam (one large one is usually sufficient)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
1/4 cup milk

Preheat oven to 400 degrees

Prick the sweet potato and bake until soft (about one hour…you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.

Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles a course meal. Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate (I use my hands). If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits with a biscuit-cutter or glass. We make ours small, about 2 inches in diameter. Place on parchment-lined cookie sheet and refrigerate for 10 minutes. Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits). Serve warm.