Breads & Rolls

  Pina Colada Bread 



    2 1/2 cups flour 

  1/2 cup sugar 

  2 teaspoons baking powder 

  1/2 teaspoon baking soda 

  1/2 teaspoon salt 

  2 eggs 

  1/2 cup light corn syrup 

  1/3 cup corn oil 

  1/4 cup rum 

  1 can crushed pineapple in unsweetened juice 

  -- drained (8oz) 

  1 cup flaked coconut 



  Combine flour, sugar, baking powder, baking soda and salt in 

  a medium 

  bowl. In a large bowl, beat eggs, corn syrup, corn oil and 

  rum until well 

  blended. Gradually stir in flour mixture just until 

  moistened. Stir in 

  pineapple with juice and coconut. Pour into a greased and 

  floured loaf 

  pan 9x5x3-inches. 



  Bake 60 to 65 minutes in a 350 degree F. oven, or until a 

  wooden pick 

  inserted in the center comes out clean. Remove from oven 

  and leave in pan 

  for 10 minutes to cool, then move to a wire rack to cool 

  completely. 

  Chocolate Raspberry Bread 



  1 cup semisweet chocolate chips 

  1/4 cup butter -- (1/2 stick) 

  2 cups all-purpose flour 

  1/2 cup sugar 

  1 teaspoon baking soda 

  1/2 teaspoon baking powder 

  1/4 teaspoon salt 

  1 cup finely chopped walnuts or pecans --   toasted, if desired 

  2 eggs -- lighly beaten 

  3/4 cup milk 

  1/2 cup raspberry jam -- seedless 

  1 teaspoon vanilla 



  Lightly grease a 9- by 5-inch loaf pan; set aside. Preheat oven to 350 

  degrees F. Melt chocolate chips and butter in a small saucepan; set aside. 



  In a large bowl combine flour, sugar, baking soda, baking powder and salt. 

  Add walnuts; stir well. In a separate bowl combine eggs, milk jam, and 

  vanilla. Beat until blended. Add melted chocolate mixture and milk 

  mixture to the flour mixture; stirring just until moistened. 

  Pour into prepared pan. 



  Bake for 50 to 60 minutes, or until a toothpick inserted in 

  the center of the loaf comes out clean. Place the pan on a wire rack for 

  10 minutes, then remove the loaf to cool completely. 

                      Beer Bread from Whistlestop



Beer Bread is a quick bread to make to accompany any beef dish.  The

type of beer you use will change the taste.



 1 (12 oz.) can of beer - room temperature

 3 cups self rising flour

 3 tbsp. white sugar



 In a large bowl, mix together the sugar and flour.

 Add beer and continue to mix.

 First using a wooden spoon then your hands.

 Batter will be sticky (and very heavy feeling).

 Pour into a 9 x 5 inch greased loaf pan.

 Lightly brush the top with oil before baking.

 Bake at 350�F for 50 to 60 minutes. (The top will be crusty and the insides will be soft.)

 Serve topped with butter or cheese spread.