Angel Bread Slices Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. In a small saucepan, heat the buttermilk, oil and water to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. , Bake until golden brown, 15-18 minutes. Brush tops with butter. Remove from pan to a wire rack to cool.

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

Steps:

• Grease two 5 x 9 bread pans.
• Add the ingredients in the order listed in your bread machine manual (per manufacturer).
• Select dough cycle and push start.
• When cycle is done, remove the dough to a lightly floured board, cut into 2 halves.
• Shape each piece into a loaf and place in greased bread pans.
• Cover and let rise until double in size (about 50 - 60 minutes).
• Bake in 350 degree oven for 25 - 30 minutes depending on your oven.
• Rub tops with margarine or butter when you removed from oven.
• Remove from bread pans and let cool on a wire rack.
• When completely cool store in 1 gallon zip type bags.
• Enjoy!