Winter Bread Recipes

Years ago, my mother-in-law asked me to help her bake quick breads for a fundraiser in Germantown. It was a marathon baking session, which I loved — I baked twenty-two loaves in three mornings. Today, I’m doing good to get just one loaf out of the oven. It seems the older we get, the slower the mixer goes. Well, I can blame it on the mixer or the oven or anything else, but the truth of the matter is that we just don’t eat as much bread as we used to around here.

We still love a hot biscuit with butter and jam. We go for muffins rather than loaves of fruited breads and dinner rolls rather than large yeast-scented loaves. Winter is the ideal time to bake yeast, quick, or other kinds of bread; many of the ingredients are on sale during December.

Waffles are a bread that we don’t think of as dinner or supper fare, but, made ahead and frozen, they can be popped in the toaster for a sweet or savory bit of bread any time.

Even Martha White — those southern products on shelves since 1899 — has wonderful ways with breads from just a couple of muffin mixes. So don’t skip baking some hot bread just because you don’t eat as much as you used to. Small breads are just as tasty, take less time and energy, and allow for more variety. Quick bread batters can be baked as muffins if you just adjust the time. Whether twenty-two loaves or just a few muffins, winter is hot bread season.

Martha’s Special Scones

We found this easy recipe from Martha White years ago in a magazine. It works best with her muffin mixes.


• 2 packages Martha White Muffin Mix, any fruit flavor
• 6 tablespoons milk
• 1/4 cup butter, melted
• sugar
• softened butter


1. Place muffin mixes in bowl. Add milk and melted butter. Stir to make a soft dough.

2. Turn onto a lightly floured surface. Knead gently into a 6-inch round. Brush with the melted butter and sprinkle with sugar. Cut into 8 wedges.

3. Place on a greased baking sheet about one inch apart. Bake 14-16 minutes at 400 degrees F.

Half a cup of chopped nuts may be added. To serve, match jam with muffin flavor and have lots of butter on hand!

Pineapple Tea Bread


• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs, beaten
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 8-oz. can crushed pineapple with juice


1. Preheat oven to 350 degrees F. Grease and flour an 8×4 inch loaf pan.

2. Cream butter, sugar, and vanilla. Beat in eggs.

3. Sift together flour, baking powder, and salt. Add alternately with the pineapple and its juice. Mix just until blended (over-beating tends to make the bread tough).

4. Pour into the pan and bake for about 50 minutes, or until a toothpick inserted in middle of loaf comes out clean.

5. Cool in pan for 10 minutes. Turn out on rack to cool completely.

Can be wrapped and frozen for up to 3 months. A half-cup of chopped pecans can be added.

Bacon & Chive Cornmeal Muffins


• 2 package (6.5 oz. each) Martha White Cornbread/muffin Mix
• 2 teaspoons dried chives
• 1/2 cup cooked, crumbled, crisp bacon
• 1-1/3 cups buttermilk, milk, or water
• 1/8 teaspoon ground white pepper


1. Empty cornbread mixes into bowl. Stir in chives and bacon. Add buttermilk, and mix until batter forms.

2. Divide into 12 greased or paper-lined muffin cups. Bake at 400 degrees F for about 16 minutes or until done, tested with a toothpick.

Serve hot with plenty of butter and syrup, if you like.

Cathead Biscuits


• 4 cups self-rising flour
• 1/2 cup solid shortening
• 1-1/2 cups regular buttermilk

This recipe can be cut in half if need be (2 cups flour, 1/4 cup shortening and 3/4 cup buttermilk).


1. Place flour in bowl and cut in the shortening with a fork, pastry blender, or clean fingers. Add buttermilk all at once, and stir only enough to form a soft dough.

2. Turn out onto floured surface. Turn one or two times in flour — do not knead or cut.

3. Pinch off portions of dough with floured hands to form into large biscuits (the size of hamburger buns). Place on cookie sheet — sides touching means soft-sided biscuits, placed apart means crisp-edged biscuits.

4. Bake in a 450-degree, preheated oven for about 12-15 minutes, or until raised, golden-brown, and done.

Serve hot with butter, jelly, molasses, or anything you enjoy on hot bread.

Strawberry Jam Bread


• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup strawberry preserves or jam
• 1/2 cup buttermilk


1. Preheat oven to 325 degrees F. Grease bottom of an 8×4 inch loaf pan.

2. Cream butter, sugar, eggs, and vanilla.

3. Sift together flour, salt, and baking soda.

4. Mix preserves and buttermilk together.

5. Add dry ingredients and wet alternately to the creamed mixture.

6. Pour into prepared pan. Bake for about 60-70 minutes, or until a toothpick inserted in center comes out clean. Cool completely.

Wrap and store in a cool place overnight for easier slicing. A half-cup of chopped nuts may be stirred into batter or sprinkled on top before baking, if desired.

Rice Waffles


• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream
• 2 eggs, beaten
• 3 tablespoons vegetable oil
• 1 teaspoon sugar
• 1 cup cooked rice, cooled


1. In mixing bowl, sift together flour, baking powder, and baking soda. Make a well in the middle.

2. Add sour cream, eggs, and oil. Blend well.

3. Add sugar and rice. Stir to incorporate.

4. Bake on hot waffle iron.

If not eating right away, bake waffles, cool completely on rack, wrap in wax paper, and place in freezer bags in the freezer. To eat, remove waffles, break into sections, pop frozen into toaster.

Published on Dec 13, 2016

Grit Magazine

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