This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy.

Batter Bread

Combine dry ingredients in large mixer bowl.

3 T. sugar, 1 T. salt, 2 pkg. dry yeast, and 1/3 of the full amount of flour which is 1 1/2 c. unsifted (the full amount is (4 1/4 c) and mix them well at low speed.

In a pan combine 1 c. water, 1 c. milk, and 2 T. marg. or butter and heat till warm, doesn’t need to melt butter or marg. and add slowly to dry ingredients.

Mix at medium speed for 2 minutes, then add another cup of flour and beat at high speed for 2 min. Cover with greased wax paper & towel and let rise double about 1 hour.

Knock down with spoon & spoon in 2 bread pans and let rise 20 min. to 30 min. before putting in oven.

375° oven for 50 min.

This recipe was written on an index card and found in a large collection, date unknown. It states the yield for different pan sizes including “Makes 5 – 1 lb cans round” which I believe to mean this is a suitable coffee can recipe for bread (using 1 lb. cans). Recipe is typed below along with a scanned copy.

Cranberry Bread
350° oven 45 to 50 min.
Makes 5 – 1 lb cans round or 3 – 1x3x7 or 2 smaller

In lg mixer bowl combine:

1 c. sugar – 1/2 c. soft shortening and blend. Add 3 eggs continuing to beat. Next add 1 c. & 2 T. orange juice.

Sift together the following:

3 c. sifted all-purpose flour
1 1/2 t. baking powder
3/4 t. baking soda
3/4 t. salt

Add to first mixture:

1 1/2 c. coarsely chopped cranberries
3/4 c. chopped walnuts

Spread in greased pans.

This recipe was written on a large index card and found in a large collection, date unknown. Ingredients and oven temperature are listed by directions are sparse, this would be a mix & bake bread. Recipe is typed below along with a scanned copy.

Sunday Breakfast Bread

1 large loaf or 2 sm. (Line with wax paper)
350°F. for 50 minutes

In large bowl combine:

2 c. biscuit mix
3/4 c. rolled oats (uncooked)
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. dried apricots, cut up (dates or peaches)
1/2 c. raisins
1/2 c. chopped nuts
1 1/4 c. milk
1 beaten egg

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cheese Bread
400° for 20-25 min.

5 to 5 1/2 c. flour
2 pkg. dry yeast
2 Tbsp. sugar
2 Tbsp. salt
2 c. warm water
2 Tbsp. shortening

Let Rise 45 min.

Roll & shape 8 x 12

1 1/2 lb grated cheese
2 Tbsp. Butter
2 ” (?) Pepper

Put cheese & etc on and fold over ends and let rise till double.

This vintage recipe card was published by Family Circle in 1965, I believe it’s a magazine pull-out. Recipe is typed below along with a scanned copy of both front and back of the card.

SAINT LUCIA SAFFRON BUNS
BREADS — Yeast

Sweden’s famous Queen of Light festival inspired these dainty breakfast breads

Bake at 400° for 12 minutes…makes 32 buns

1/4 cup milk
Pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup (1 stick) butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 tablespoon cold water

1. Scald milk with saffron, sugar, and salt in a small saucepan; cool to lukewarm.
2. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture.
3. Beat eggs in a small bowl; save 1 tablespoonful for Step 5; beat remaining into yeast mixture. Stir in 1 1/2 cups of the flour until smooth; beat in softened butter or margarine until completely blended, then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
5. Punch dough down; knead several times; divide in quarters. Working with one at a time, roll into a rope; cut into 16 even-size pieces, then roll each into a 6-inch-long pencil-thin strip with hands. Cross each two strips on a greased large cooky sheet; curl each end into a small coil; decorate tip of each with a candied-cherry square. Repeat with remaining dough to make 32 buns. Cover; let rise again 30 minutes, or until double in bulk. Stir water into saved egg; brush over buns; sprinkle lightly with granulated sugar, if you wish.
6. Bake in hot oven (400°) 12 minutes, or until golden-brown. Remove from cooky sheet; cool on wire racks. Serve warm or cold.

This vintage recipe card from Family Circle was published in 1965 and looks to be a magazine pull-out. Recipe is typed below along with scanned copies of both front and back.

STOLLEN
BREADS — Yeast

This traditional European fruit loaf looks like a giant Parker House roll

Bake at 350° for 35 minutes…makes 2 large loaves

1 cup seedless raisins
1 cup (8-ounce jar) mixed chopped candied fruits
1/4 cup orange juice
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter or margarine
2 envelopes active dry yeast
OR: 2 cakes compressed yeast
1/4 cup very warm water
2 eggs, beaten
1 teaspoon grated lemon rind
5 cups sifted regular flour
1 cup chopped blanched almonds
1/4 teaspoon nutmeg
2 tablespoons cinnamon-sugar

1. Combine raisins, candied fruits, and orange juice in a small bowl.
2. Scald milk with sugar, salt, and 1/2 cup (1 stick) of the butter or margarine; cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture, eggs, and lemon rind.
3. Beat in 2 cups of the flour until smooth; stir in fruit mixture, almonds, and nutmeg, then beat in just enough of remaining 3 cups flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board, adding only enough flour to keep dough from sticking.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 2 hours, or until double in bulk.
5. Punch dough down; knead a few times; divide in half. Roll each into an oval, 15×9; place on a greased large cooky sheet. Melt remaining 1/2 cup (1 stick) butter or margarine in a small saucepan; brush part over each oval; sprinkle with cinnamon-sugar; fold in half lengthwise. Cover; let rise again 1 hour, or until double in bulk. Brush again with part of the remaining melted butter or margarine.
6. Bake in moderate oven (350°) 35 minutes, or until golden and loaves give a hollow sound when tapped. While hot, brush with remaining melted butter or margarine; cool on wire racks.

This vintage recipe card was published by Family Circle in 1965 and looks to be a magazine pull-out. Recipe is typed below along with scanned copies of both front and back.

SAVARIN

Sweet, light, buttery-rich, and cakelike–that’s this French yeast fancy

Bake at 400° for 20 minutes…makes 1 loaf

1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 tablespoons milk
1 teaspoon rum flavoring or extract
2 eggs
1/2 cup sugar
1 1/2 cups sifted regular flour
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine, softened
1 teaspoon grated lemon rind

1. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in milk and rum flavoring or extract.
2. Beat in eggs, sugar, flour, and salt until well-blended, then beat vigorously with a spoon, scraping down side of bowl often, about 100 strokes, or until dough is shiny-smooth and elastic.
3. Add softened butter or margarine and lemon rind; continue beating another 100 strokes or until well-blended. (Dough will be sticky.)
4. Cover with a clean towel; let rise in a warm place, away from draft, 3 hours, or until double in bulk. Stir dough down; beat 50 strokes; spoon into a well-buttered 5-cup tube mold. Cover; let rise again, 1 1/2 hours, or until double in bulk.
5. Bake in hot oven (400°) 20 minutes, or until bread pulls away from side of mold and top springs back when lightly pressed with fingertip.
6. Cool in mold on a wire rack 5 minutes, then turn out onto the rack. Sprinkle 10X (confectioners’ powdered) sugar over top and side, if you wish.

Here’s a vintage recipe card from Family Circle that was published in 1965. Recipe is typed below along with scanned copies (of both sides).

ALMOND SUGAR TWIST
BREADS — Yeast

Popular in Denmark, this sweet bread has an almond filling, a nut-sugar topping

Bake at 375° for 30 minutes…makes 1 large round loaf

1/4 cup milk
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup almond paste
3 tablespoons cold water
1/4 cup sliced almonds

1. Scald milk in a small saucepan; stir in 1/4 cup of the butter or margarine, 1/4 cup of the sugar, and salt; cool to lukewarm.
2. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture.
3. Beat eggs in a small bowl; save 1 tablespoonful for Step 7; beat remaining into yeast mixture. Stir in 2 cups of the flour until smooth; beat vigorously 100 strokes, then beat in remaining flour.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 1 1/4 hours, or until double in bulk.
5. Mix almond paste with remaining 1/4 cup butter or margarine, 3 tablespoons of remaining sugar, and 2 tablespoons of the cold water.
6. Punch dough down; knead until smooth and elastic on a lightly floured pastry cloth or board. Roll out to a rectangle, 20×10; spread with almond filling almost to edges. Starting at one long side, roll up, jelly-roll fashion. Place one end in the center of a greased large cooky sheet, then coil roll loosely round and round to make a “snail;” tuck end under. Cover; let rise again 30 minutes, or until double in bulk.
7. Stir remaining 1 tablespoon water into saved beaten egg; brush over “snail;” sprinkle with sliced almonds and remaining 1 tablespoon sugar.
8. Bake in moderate oven (375°) 30 minutes, or until golden and loaf gives a hollow sound when tapped. Remove from cooky sheet; cool on a wire rack. Serve warm or cold.