Get a ‘Rise’ out of baking



For our bread baking day this month the theme is ‘Spring Country Breads’, hosted by Cindystar, at I didn’t get a chance to do this bread for Easter as I had wanted, but did get it made and my family loved it. I couldn’t think of a country bread my family has ever made. My mom, sister and I have carried on a tradition of baking rolls at Christmas time and making the same for Easter. So I thought this was a good theme and have decided to make my own family tradition of an ‘Easter Basket Egg Bread’. I knew I saw somewhere a picture of what I wanted the bread to look like, but do you think I could find the cookbook it is in? Nope! I knew I had a good egg bread recipe from high school days, so I turned it into the basket shape.
This is the original recipe from either my high school days or my first job. That was 40 years ago, boy am I getting old and yep, I graduated in 1969! Go Azusa! I loved my homemaking classes. I wasn’t allowed to cook or bake at home, so loved it when my teacher in my senior year let me bake all kinds of things and all by myself. During one class period I had all 7 little kitchens at my disposal, what memories that brings back. Wow! That’s another blog I should write about someday. Back to BBD……








2 packages dry yeast
½ cup warm water (105˚F to 115˚F)
1 ½ cup lukewarm milk (scalded then cooled)
¼ cup sugar
1 ½ teaspoon salt
3 eggs
¼ cup butter or shortening
7 to 7 ½ cups flour
Dissolve yeast in warm water in large bowl and let proof 5 minutes. Stir in milk, sugar, salt, eggs, butter and 3 ½ cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn onto a lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Place in a greased bowl and cover with a clean dish towel, greased side up. Let rise until doubled, about 1-1 ½ hours.

Grease 2 loaf pans. Punch down dough, divide into 2 loaves. Roll out dough into a rectangle, then roll up jelly-roll style, tuck ends under and put in greased pans. Bake at 425˚F for about 30 minutes. Tap bread for the hollow sound and then it should be done.

• I used powered milk and did not scald it, as the process for powered already is scalded. The water used to reconstitute the milk is warm.
• I used ½ all-purpose flour and ½ spelt flour.
• I would suggest using butter instead of shortening; it has a much better flavor.
• The temperature for the oven was at 425˚F, but within 10 minutes the bread smelled like it was burning so I turned it down to 350˚F and it baked more evenly and a pretty brown.
This is a nice soft bread and all the kiddies enjoyed it!!!!


Coconut-Pineapple Bread



For Bread Baking Day this month is ‘Quick Breads’ hosting by:

Who doesn’t enjoy Quick Breads, there are so many that you can bake!  I wanted something a little different. Most of us make banana, date, orange or zucchini breads, which are all delicious!  But, I am entering something different that I haven’t made in a long time, my version of Coconut-Pineapple Bread.

I use to baked this coconut bread  for Easter time and decided it needed a new kick to it.  I loved the bread and it bakes up nice and white, but always remembered it being a little dry.  So, I decided to add pineapple and butter to the recipe to give it more moisture. As you can tell by the picture, that added the butter and pineaple and a farm fresh egg, the bread now has a bit of yellow coloring.  I think it turned out great! Just needs to bake a little longer than the orginal recipe. 


Coconut-Pineapple Bread (Glenda’s revised recipe)


1 can, 8 ounces – crushed pineapple, drain and reserved juice and add water to make 1 cup liquid, set aside.


Cream these two ingredients into a large mixing bowl:

¼ cup butter, cold, cut into cubes

1 cup sugar


Now add:

1 egg


Add in order and mix thoroughly:

3 cups flour

2 ½ teaspoons baking powder

½ teaspoon soda

Crushed pineapple from the 8-ounce can

1 teaspoon vanilla

1 cup reserved pineapple juice

1 cup shredded coconut

Pour mixture into a loaf pan and bake at 350˚ for 50-60 minutes. Test for doness with a toothpick inserted and comes out clean, not sticky. If the top starts getting too bread cover with foil and finish baking.


*Notes: I would think you could use 1 cup coconut milk, or  pineapple juice for the liquid.



Coconut Bread (original recipe from a Women’s Day cookbook, 1968)


3 cups all-purpose flour, sifted twice

1 tablespoon baking powder

½ teaspoon salt

1 cup sugar

1 cup shredded coconut

1 egg, beaten

1 cup milk

1 teaspoon vanilla extract


Sift dry ingredients and add coconut. Mix thoroughly. Combine liquid ingredients and stir into the dry ingredients. Blend carefully. Let stand for 20 minutes. Pour into well-greased loaf pan (9x5x3 inches). Bake in preheated moderate oven (350˚F). for 45 to 50 minutes.


Have decided to start a new blog on my baking. Also thought it would be good to use a different blog company, and to learn different ideas of blogging.

I love to bake and enjoy the BBD online. Thought this might be easier for my recipes and baking ideas than a blog with everything.

Hope you enjoy it and come back often.

  • None
  • queenbaker: First and formost comes family and church. Then the hobbies come in, I love to bake, especially breads and different sourdoughs. I love family history
  • Shelly W: This sounds great! Pineapple and coconut together is delicious.
  • Jamie: Ymu yum yum! This looks delicious! I also did this challenge and it was a fun one.