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These come out so perfect. Rather than buying buns for Sloppy Joes, Connie made these instead for an after church lunch.

4 1/2 C flour white or wheat flour
1 1/2 t. salt
4 T sugar (1/4 C.)
1/3 C oil
2 eggs
1 T yeast
1 C warm (not hot) water

Dump all the above into a breadmaker. Run on dough cycle. You may have to leave it in the machine longer to let it rise, especially if you use some or all whole wheat flour. Then dump it onto a floured surface, and divide into sixteen pieces. Smooth each one into a ball shape, and place onto greased cookie sheet. Now for
the fun - SMASH each one! I use a wooden canistar lid. Then cover with an old tea towel and stick in the oven with the oven light on. When they are nice and fat, remove towel, turn oven on 350, and bake 15-20 minutes.

                                        Fried Bread
Mix in bowl:
3 cups all purpose white flour, unsifted
1 1/2 tsp Baking Powder
1 1/2 tsp salt.
Add and stir to make a soft dough:
1 1/4 cup cold water

Turn onto board and knead about 60 times, gradually adding some flour if needed to prevent sticking (up to 1/3rd cup).  Cover and allow to rest for 10 minutes.  Divide into 15 balls and roll out, pull and flatten each into a 3 or 4 inch circle.  Fry in lard or vegetable oil (1/4 inch) at medium heat in heavy skillet until lightly browned on one side.  The top will form big bubbles.  Turn and fry until lightly browned on second side.  Remove to paper towel to drain.  Eat hot or cold. 

BEER BREAD (Petunia002)

3 cups SELF-RISING flour
1/2 cup sugar
1 12 oz. can room-temperature beer

Preheat oven to 375 degrees. Combine dry ingredients in a large bowl and stir. Add beer and continue to stir. (Mixture will be chunky.)

Pour into a well-greased loaf pan. Bake at 375 degrees for 55 minutes to an hour.

(Note: For a softer crust, bake for 45 minutes and brush crust with butter. Return to oven and bake for an additional 10-15 minutes.)

One of my aunts made these for family reunions.

1 1/2 c self-rising flour, or regular flour with 1 tablespoon baking powder and 1 teaspoon salt added
2 cups softened strawberry ice cream
1 egg
2 tablespoons oil

Measure flour and ice cream into mixing bowl. Mix until moist. Fill greased muffin cups three-fourths full. Bake at 450 for 20 to 25 minutes until golden brown.

Banana Bread with Cinnamon Crumble Topping  ;D

5 Bananas
13 Tbsps unsalted butter (1 stick + 5 tbsp)
1 cup sugar
1/4 tsp powdered cinnamon
1 1/2 cups plus a 1/3 cup all-purpose flour
1/4 cup sour cream
1 tsp baking soda
1/4 tsp salt
2 extra large eggs
1 tsp vanilla extract

1) Preheat oven to 450 degrees.

2) Peel the bananas and cut them in half lengthwise. Grease a baking pan and place the bananas cut side down in the pan. Roast them in the oven for 10 minutes.

3)Assemble the crumble topping:
   Melt 3 tbsp butter and add it to a medium(ish) mixing bowl. Add 1/4 cup of the sugar, the cinnamon, and the 1/3 cup of flour. Combine well and let the mixture rest for a few minutes, or until the butter cools. Then, working with your fingers, crumble into pea-sized pieces. Set aside for now when finished.

4) Remove the bananas from the oven and allow them to cool. Lower oven temp to 350 degrees.

5) In a small(ish) bowl mix the sour cream with the baking soda and salt. In another small bowl lightly beat the eggs with the vanilla. Place 1 stick of butter and the remaining 3/4 cup of sugar into a large bowl and, using a mixer, cream the butter and sugar together for 2 minutes.

Add 4 of the roasted bananas (if you had a brain fart like I did this means 8 bananas halves  ::)), along with any of the liquid (if there's any) in the banana roasting pan. Cream the bananas, butter, and sugar until you have a smooth puree.

Next, add the sour cream mixture and egg mixture to the large bowl with the banana mixture; using the mixer, work all the ingredients together until the additions are throughly incorporated. Add the 1 1/2 cups of flour and mix until smooth. Cut the last banana into a small dice and fold it into the banana mixture.

**Note: If you actually don't like banana pieces in your bread and just prefer a smooth bread, then just cream in all of the bananas and ignore the last sentence in step 5.  :)

6) Grease a 9 x 3 in loaf pan. pour the banana mixture into the pan and sprinkle evenly with the crumble topping. Place the pan into the oven on the center rack and bake for 45 minutes. To check if the bread is done, use the trusty toothpick test. If the toothpick comes out sticky put the loaf back for another 5 min or so.

If the toothpick is clean, the loaf is done. remove it from the oven and let cool for about 10 min. Then with a butter knife, gently separate the bread from the sides of the pan. Gently remove the bread from the pan and place it (crumble side up) on a baking rack to cool.


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