I love breads of almost any kind. I especially enjoy going back to my old recipes from time to time. Try these for some delicious breads for your family and friends. The Chive Dinner Muffins are quick and easy using a baking mix and they are really good at dinner. Personally I love rye bread so this Swedish Rye Bread is right down my alley! It is a more traditional bread recipe which used yeast and does take more time than the chive muffins. The Sweet Potato Biscuits come with their own story. I will leave it to you to decide if you believe it or not!
CHIVE DINNER MUFFINS
2 cups biscuit/baking mix
2 tbsp shortening
2/3 cup milk
1/4 cup snipped chives
Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes.
OLD FASHION SWEDISH RYE BREAD
2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt
Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes. Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well. Add the rye flour, mixing well. Gradually add the all-purpose flour. Add shortening and salt, mixing well.
SWEET POTATO BISCUITS
1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1 cup cooked, mashed sweet potatoes
Sift dry ingredients together. Cut in shortening. Add sweet potatoes; mix well. Add enough milk gradually to make a soft dough; knead for a few strokes. Roll dough 1/2-inch thick; cut in rounds. Place on baking sheet. Bake in 450-degree oven for 12 to 15 minutes. Serve hot.
Note: I was told in 1969, "this is a very old 'down east' North Carolina recipe. It has been used by the natives since the days of the early English settlers arrival in this country. That's the story I got with the recipe. I can neither deny or confirm the validity of it.
Turn the dough out onto a lightly floured surface nd knead until smooth and elastic. Place the dough in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk. This should take about an hour.
Punch the dough down and divide in half; shape each half into a loaf. Place in two well-greased loaf pans. Cover loosely and allow to rise in a warm, draft-free area for 45 minutes or until doubled in bulk. Bake at 375 degrees for 40 minutes or until the loaves sound hollow when lightly tapped. Remove from pans to cool on wire racks.