Note: Lovina Eicher's regular Amish Cook column will return next week. For today, Lovina is sharing a couple of quick recipes from "The Amish Cook's Baking Book."
SWEET BREAKFAST ROLLS
Makes 2 dozen
1 cup milk, scalded
1 /2 cup butter
2 teaspoons salt
1 /2 cup sugar
4 eggs, beaten
2 packages yeast softened in 1 /2 cup warm water
Add gradually 6 cups of flour
DIRECTIONS: Combine scalded milk, butter, salt, and sugar. Mix thoroughly. Cool until lukewarm. This makes a very soft dough. Place in ungreased bowl and cover. Let rise in warm place until double in bulk. Punch down and let rise again. Place on lightly floured board and roll out. Spread with butter and sprinkle with sugar and cinnamon. Roll the long way and cut. Put in greased pan and let rise until double again. Bake in 350 oven for 20 minutes or until browned.
TOMATO CHEESE BREAD
Serves 6 to 8
2 cups tomato juice, homemade or store-bought
2 tablespoons butter
3 tablespoons sugar
1 /4 cup ketchup
1 /4 cup grated cheese, cheddar
1 teaspoon salt
1 /2 teaspoon oregano
1 /2 teaspoon basil
1 package yeast, dissolved in 1 /4 cup warm water
4 cups flour
DIRECTIONS: Preheat oven to 325 degrees. Heat the tomato juice and butter until the butter is melted. Stir in sugar, ketchup, cheese, salt, oregano and basil. Cool until mixture is lukewarm. Add yeast and three cups flour and beat well. Add remaining flour and stir until well combined. Divide the batter between two greased bread pans. Cover and let rise in a warm place until double in bulk, approximately 1 hour. Bake for 35 minutes until a toothpick inserted in center comes out clean. Loaves will only brown slightly. Makes two loaves.
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