photo by CJ, Nevada

Baking for New Year’s Day? You might focus on baking sweets and treats, but don’t overlook homespun baking for mealtime, too. Why settle for bread from the store when you can bake it yourself? There’s nothing as welcoming as the smell of freshly baked bread filling your home. Here are a few festive bread recipes to add to your holiday meal or meals any time of the year.

Rosemary Potato Buns

Dough:
1 cup plus 2 tablespoons water (70 F to 80 F)
2 tablespoons olive oil
1 teaspoon salt
3 cups bread flour
1/2 cup instant potato flakes
2 tablespoons nonfat dry milk
1 tablespoon granulated sugar
1 teaspoon dried rosemary, crushed
1-1/2 teaspoons yeast

Topping:
1 egg, lightly beaten, sesame or poppy seed, or additional dried rosemary, crushed

Measure all dough ingredients into bread-machine pan in order listed. Process on dough/manual cycle. When complete, remove dough to floured surface. If needed, knead in additional flour to make dough easy to handle. Divide dough into 12 pieces. Roll each piece to ropes, and roll each rope. Place rolls on large greased baking sheet. Let rise in warm place until doubled in size, about 45 minutes. Bake at 375 F for 15 to 20 minutes or until done. Remove from pan. Brush tops with melted butter and toppings. — C.J., Nevada

Sweet Cornbread

1/2 cup cornmeal
1-1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
3 tablespoons melted butter
1 tablespoon honey
2 eggs, beaten
1-1/4 cups milk

Preheat oven to 350 F. In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Add the oil, melted butter, honey, eggs and milk. Pour into a greased 8-inch- or 9-inch-square pan. Bake for 35 minutes. — Nancy, Virginia

photo by Nancy, Virginia

Yeast Crescent Rolls

1 package 1/4-ounce active dry yeast
1-1/2 cups warm water
3-1/4 cups bread flour
1 box (9 ounces) yellow- or white-cake mix
1/2 teaspoon salt
melted butter

In large mixing bowl, dissolve yeast in the warm water. Beat in flour, dry cake mix and salt. Don’t knead. Place in greased bowl. Cover and let rise about an hour. Punch dough down, and divide in half. Roll out each portion into a circle. Cut each portion in 12 wedges; roll up from the wide end. Place point side down on greased baking sheets. Brush with melted butter. Cover with clean dishcloth; let rise for a half-hour. Preheat oven to 350 F. Bake for 12 to 15 minutes or until golden brown. — Nancy L., Wisconsin

Sandwich Bread

3 cups lukewarm water
1/2 cup plus 1 teaspoon granulated sugar
2 tablespoons yeast (or 2 packets)
1 tablespoon salt
1/2 cup butter (or shortening or salad oil)
10 cups of flour

In a large, warmed bowl, add 1 cup lukewarm water, 1 teaspoon granulated sugar and yeast. Let stand 10 minutes, then stir until yeast is dissolved. Then stir in 2 cups lukewarm water, 1/2 cup granulated sugar, salt and butter. Beat ingredients, then stir in 9 cups of flour, adding them 1 cup at a time.
Once added, use additional cup of flour to flour countertop surface for kneading. Knead until dough becomes elastic; this should take 5 minutes.
After kneading, put the dough in a large, oiled bowl and flip to coat both sides with oil. Loosely cover bowl with plastic wrap, and place in a warm place. Let it rise for 1 hour. Punch down dough to remove air bubbles and divide into three pieces. Shape into loafs, and put into greased loaf pans. Cover pans with dish towels, and place in a warm area for another hour. Loaves should double in size. Bake in a preheated oven at 400 F for 20 minutes.
It is ready when it turns golden brown and sounds hollow when tapped. Remove from pans, and cool on a cooling rack. — Sarah, Illinois

What’s your favorite bread recipe?

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