Quick and Yeast Breads

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Brioche
Bake these in brioche molds for traditional shape.

Scald the milk and cool to luke warm. Cream butter in bowl well, and gradually add in the sugar and the salt. Sprinkle yeast over warm water and stir to dissolve. To the butter mixture, add in the lukewarm milk, dissolved yeast and water, eggs, the yolk and flour. With a wooden spoon, beat vigorously for about 2 minutes. Cover dough and let rise in a warm area until more that doubled in bulk, about 2 hours. Stir down and beat vigorously again for about 2 minutes. Cover tightly with foil and refrigerate overnight. The next day, beat down and turn dough onto lightly floured surface. Divide into two pieces: one about 3/4 the dough and the other about 1/4 of the dough. Cut the larger piece into 24 equal pieces and form into round balls. Place in well greased brioche molds, about 2 1/2 to 3" in diameter. Divide the small 1/4 portion of the dough into 24 equal pieces, also. Make a deep indentation in the center of each of the larger balls, dampen slightly and press the small ball into each. Let rise in a warm, draft-free area until doubled in bulk, about 1 hour. Brush with a glaze of 1 egg white and 1 T of sugar. Bake in a 375°F oven for about 15 to 20 minutes.

Source 61.

Basic Muffins
These are basic muffins that can be adapted to your needs and tastes.

Preheat oven to 400°F.

Sift the dry ingredients together. Mix milk and egg together, and add melted shortening. Pour this into dry ingredients, and stir quickly and just until batter is blended (batter may still look rough looking). Fill greased muffin pans about 2/3's full and bake for 20 to 25 minutes or until golden brown and muffins test done.

Source 60.