Recipes | UNL Breads

    by Sister Mildred M.

    4 cups flour
    1 tsp. salt
    2/3 cup cooking oil
    1 1/3 cup milk

    Sift flour and salt into bowl. Mix oil and milk thoroughly, then pour into the flour and salt; stir into a firm dough. Roll onto wax paper, making it thin as pie crust. Cut into strips about 1 1/2 inches wide. Bake on greased cookie sheet—-400 degrees until slightly brown (takes about 13 minutes). You can sprinkle with cinnamon and sugar if you like. Roll thin for crisp bread.
    by Anonymous

    4 eggs
    3 cups flour
    1 cup sugar
    1 sm bag slivered almonds
    3/4 oil or butter

    Preheat oven to 350 degrees. Blend all ingredients and pour into two loaf pans. Bake for 30 minutes or until inserted toothpick comes out clean. Cool, then remove from pan and slice.
    by Anonymous

    1 - 8 oz bag shredded cheddar cheese
    1 - 8 oz bag shredded Monterey Jack Cheese
    3 eggs
    1 1/3 cup milk
    1/2 cup melted butter
    1 t. salt

    Blend all. Pour into a greased pan. Bake at 350 degrees for about 45 minutes or until toothpick in- serted in center comes out clean.
    by Sister Carrie B.

    1 cup whole wheat flour
    2 T. oil
    1/2 cup water

    Blend all and knead for 5 minutes on floured surface. Press onto greased cookie sheet and bake at 350 degrees for 20 minutes. Cool. Cut or tear into whatever size you want. Top with your favorite toppings such as butter, honey, jam, peanut butter, or even chocolate hazelnut spread.
    by Sister Carrie B.

    2 cups flour
    1/2 t. salt
    1 cup water
    3 T. olive oil

    In large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface and knead 5-6 times. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7 inch circle. In a large non-stick pan coated with cooking spray, cook tortillas over medium heat for one minute on each side or until lightly browned. Keep warm.
    by Sister Jan M.

    1 1/3 cups flour
    2 cups rolled oats
    2 T. sugar
    1 t. salt
    1/2 cup butter
    1/2 cup boiling water

    Combine dry ingredients in a bowl. In a separate bowl, cover butter with boiling water. Stir liquids into dry mix- ture and mix. Roll out thin, cut like crackers and bake at 350 degrees for 5 to 10 minutes.
    by Sister Melodie I.

    1 Lb. Cheddar Cheese - grated
    3 C All Purpose Flour
    1 C Butter - room temp
    1 tsp Salt
    1/4 tsp Ground Red Pepper
    1 C Chopped Pecans

    Beat first 5 ingredients with electric mixer unitl well-combined. Mix in pecans. Divide dough into thirds. Form each 1/3 of dough into smooth 1 1/2" diameter log on sheet of waxed paper. Wrap tightly & refridgerate at least 1 hour to firm. (Can be made ahead & refridgerated up to 3 days OR frozen up to 2 months; thaw in refridgerator). Preheat oven to 325 degrees F. Remove dough from waxed paper & cut into 1/4" thick slices. Arrange 1 1/2" apart on baking sheets. Bake until golden brown, 15-18 Min. Transfer to paper towels & cool completely. Store in airtight container.
    by Sister Melodie I.

    1 C Whole Wheat Flour
    1/2 C Wheat Germ
    1/4 C Butter - room temp
    1/2 tsp Salt
    1/4 C (more/less) Water
    Additional Wheat Germ (optional)

    Preheat oven to 450 degrees F. Lightly grease baking sheets. Combine flour, wheat germ, butter & salt in large bowl, scraping sides w/wooden spoon until all butter is incorporated. Stir in some of the water & keep adding unti you have a crumbly dough. Turn out onto lightly floured board & knead brifly until dough is smooth. Divide into 8 balls. Cover with towel or plastic wrap to prevent drying. Take 1 ball of dough at a time & roll into a round 10" in diameter. Cut into 4 even wedges. Place onto prepared baking sheets & brush with water, then sprinkle with additional wheat germ if desired. Bake until wafers are dry & edges are crisp; about 5 Min. Cool on rack. Repeat with remaining dough, but cool baking sheets between batches. Store in airtight container.
  • WIDOW'S BREAD (1 Kings)
    by Sister Carrie B.

    1 cup whole wheat flour
    2 T. oil
    1/2 cup water

    Blend all ingredients in a bowl, then knead for 5 minutes on a floured surface. Bake on a greased cookie sheet at 350 degrees for 20 minutes. Once cooled, cut or tear into the size you want. You can basically top this with whatever you like, such as honey, butter, jelly, peanut butter, or even chocolate hazelnut spread (found in the same aisle as the peanut butter)!
    by Sister Melodie I.

    2 C Water
    1/2 C Green Onions - chopped
    1 tsp Salt
    1 tsp Sugar
    1 C Yellow Cornmeal
    1 C White Cornmeal
    Vegetable oil for frying
    1 tsp Freshly Ground Black Pepper

    Bring 2 C water to boil with onion, salt, sugar & pepper. Turn off heat. Combine cornmeals & add 1/3 of this mixture to the hot water in a thin stream, stirring constantly until very thick. Vigorously stir in remaining cornmeal mixture & then cool to room temp. Form into 3" round x 1/2' thick patties. Heat oil in saucepan (or deepfryer if you have one) to 350 degrees. Fry patties in small batches (do not crowd) until golden brown - about 1 Min. on each side. Transfer to paper towels with slotted spoon. Serve immediately.
    by Sister Melodie I.

    2 C Whole Wheat Flour
    1/2 C All Purpose Flour
    1 tsp Salt
    1/2 C Butter - melted
    6 Tbl Warm Water

    (A classic Indian bread served with curries; If you deep fry this recipe in oil, instead of cooking on a dry griddle, then it is called " Poori. ")

    Combine whole wheat flour, all purpose flour & salt in large bowl. Stir in butter & warm water to make a smooth dough. Turn out onto lightly floured surface & knead 3-4 times, until smooth ball forms. Cover dough with towel & let rest 1 hour. Divide dough into 8 balls. Roll each out into an 8-inch round. Dust with flour, stack & cover with towel or plastic wrap. Heat griddle. Cook Chapatis, 1 at a time, until flecked with brown spots, about 2 Min. on each side. Brush with melted butter & stack as removed from griddle. Wrap to keep warm & pliable. Serve immediately. May be frozen up to 1 month.
    (For Poori - mentioned above - heat 1" veg oil in lg skillet to 375 degrees & fry dough rounds 1 at a time until puffed, bubbly & brown - abt 2 Min. per side; serve immmediately).
  • RIESKA BREAD (Finland)
    by Sister Melodie I.

    1/2 C Buttermilk
    1/2 C Whipping Cream
    1 Tbl Butter - melted
    1/2 tsp Salt
    1/2 tsp Sugar
    1 C Barley Flour
    (or 1/2 C Each Rye & Whole Wheat Flours)

    Preheat oven to 450 degrees F. Butter a 12" Pizza pan. Mix buttermilk, cream, butter, salt & sugar in large bowl. Stir in flour to make a smooth dough. Spread dough evenly onto pan. Bake until lightly browned around the edges, about 15 Min. Cut into wedges & serve. (It is highly recommended to serve this bread right from the oven, spread with butter).