Basic Yeast Bread

Recipe:
2 cups milk
1/4 cup unsalted butter, softened
6 1/2 to 7 1/2 cups all purpose flour
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs

Preheat oven to 375.

Heat milk and butter in a small saucepan over medium heat just until butter is melted. Remove from heat. Cool to about 120-130 degrees.

Combine 4 cups flour, yeast, sugar and salt in a large bowl. Whisk. Add milk mixture and eggs. Beat vigorously for 2 minutes. Add remaining flour 1/2 cup at a time, until dough begins to pull away from sides of the bowl.

Turn out dough onto lightly floured surface, flatten slightly. Knead 10 minutes, or until smooth and elastic. Add flour if necessary to prevent sticking.

Shape dough into ball. Place in a large lightly oiled bowl: turn dough over once to oil surface. Cover with a towel and let rise in a warm area for about an hour or until doubled in bulk.

Grease 2 9x5 loaf pans and set aside. Turn out dough onto lightly oiled work surface, divide in half. Shape each half into a loaf and place in prepared pans. Cover with a towel and let rise 45 minutes.

Bake 25 minutes or until loaves are golden and sound hollow when tapped. Immediately remove bread from pans and cool on wire rack.

Recipe from 101 Garlic Recipes by Publications International.

Changes:
Made half the batch. Used 3 1/8 cup flour. Let rise 1 hour both times. Cooked for 20 minutes with foil on top for the last 5 minutes. Used salted butter.

Review:
My new favorite white bread! Moist and soft and much lighter and fluffier than others.

Next Time:
Make again soon!

Let it Rolls

Recipe:
1/2 cup water
3/4 cup milk
1/2 stick butter
4 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3 teaspoon yeast
9 teaspoons butter buds
1 egg, beaten

In a 2 cup liquid measurer: put water, milk and butter (real butter). Microwave for 2 minutes.

Mix around 4 ½ cups flour, sugar, salt, yeast, butter buds and beaten egg. Add hot milk mixture to this dry mixture and turn to dough setting on bread machine. (or 8 min. knead on Kitchen Aid). Let rise until doubled in bulk (1 ½ to 2 hrs). Shape into rolls on floured sheet and cover to rise again for 40 min. to 1 hr. Bake at 350 degrees for 17 minutes.

Recipe from Trayce Dixon.

Changes:
Made into 12 sandwich size rolls. Let milk mixture cool to 130 degrees before adding to flour mixture. Used instant yeast. Cooked for 15 minutes. Used 4 1/4 cups flour. Used instant yeast.

Review:
Rating 9 1/2. My new dinner roll recipe! Very tasty- a little sweet and with the melted butter brushed on top it makes a great combo. We ate as BBQ sandwich rolls- held up- no breakage with heavy food on top. Also ate many plain- nothing added and they were delicious!

Next Time:
If making for dinner rolls make about 20-24. Maybe try a little less sugar.

Pizza

Recipe:
Sauce-
1 cup (8 ounces) peeled, seeded, and chopped ripe tomatoes (including their juice), or canned crushed tomatoes (including their juice)
1 Tbsp. olive oil
1 large garlic clove, chopped
1/4 tsp. hot pepper flakes
2 tsp. chopped fresh oregano or ½ teaspoon dried oregano
1/4 tsp. sugar
1/4 tsp. salt
Freshly ground black pepper, to taste

In a small saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced to about ¾ cup, 10 to 12 minutes. Taste for seasoning, and cool.

Dough-
3/4 cup plus 1 tablespoon flour (4 ounces), preferably unbleached all-purpose or Italian-style
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup water at room temperature (70 to 90 degrees)
4 tsp. olive oil

In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it).

Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough-looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.

Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly.

If you want to use the dough soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.

Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating. (0r a cookie sheet will do)

With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan, and spread it all over the pan with your fingers. Set the dough on the pan and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it.

Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle, leaving the outer ½ inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding.

Brush the surface of the dough with any remaining olive oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.

Set the pizza pan directly on the hot stone and bake for 5 minutes.

Remove the pan from the oven and spread toppings over the dough. Return the pan to the stone for 5 minutes or until the toppings have melted and the crust is golden; or, for an extra-crisp and browned bottom crust, using a pancake turner or baker’s peel, slide the pizza from the pan directly onto the stone. After 2 minutes, slip a small metal spatula under one edge of the pizza; if the bottom is golden, raise the pizza to a higher shelf.

Transfer the pizza to a cutting board and cut with a pizza wheel, sharp knife, or scissors. Serve hot.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
I doubled both. Didn't use the extra tablespoon of flour. Put a cookie sheet on shelf in oven instead of pizza stone. Cooked 5 min. without toppings, the 3 1/2 ish with. Added extra sugar to sauce, maybe an extra 1/4- 1/2 tsp. Used petite cut tomatoes for sauce, blended all in blender.

Review:
Rating 9. Good crust- nice and crispy because of the Olive oil, but very soft. Good sauce, maybe a little too much garlic. Pretty easy too.

Next Time:
Less garlic in sauce.

Pancakes

Recipe:
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil

Combine flour, sugar, baking powder and salt. Make a well in center of mixture and set aside. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.

Pour about 1/4 cup batter onto a greased hot skillet, or griddle. Cook on medium heat about 2 minutes on each side, or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry.

Recipe from New Cook Book by Better Homes and Gardens

Changes:
Added chocolate chips.

Review:
Rating 9. Easiest, tastiest pancake recipe. Made with chocolate chips for Easter, was delicious!

Next Time:
Blueberries!

Dinner Rolls

Recipe:
3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
3/4 teaspoon salt
1 beaten egg

In a large mixing bowl stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.

Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.

Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.

Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.

Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.

Recipe from New Cook Book by Better Homes and Gardens.

Changes:
Made into regular rolls- made 24, rolled into circles and placed in muffin pans. Brushed with butter.

Review:
Rating 7 1/2. Good quick recipe. A little dry.

Next Time:
Try new roll recipe.

Touch of Grace Biscuits

Recipe:
1 1/2 cups White Lily self-rising flour
3 tablespoons sugar
1/4 teaspoons salt
3 tablespoons vegetable shortening (cold)
1 1/4 cup heavy cream
1 cup all-purpose flour

Preheat the oven to 475 at least thirty minutes before baking the biscuits. Place a baking sheet on a rack in the middle of the oven as it preheats.

Whisk together the self-rising flour, sugar, and salt in a bowl. Add the shortening in tiny pieces (about a teaspoon size). Use your fingers to press the shortening into the flour until it's pea-sized or smaller.

Stir in the cream. The dough will be about the same consistency as mashed potatoes. Let it sit and stiffen up for a couple minutes.

Spread the all-purpose flour in a cake pan or on a cutting board. Use a large spoon or a small ice cream scoop (2 Tbl) to scoop heaping spoonfuls and drop them, one at a time, into the flour. Sprinkle a little flour on the top of the dough, roll it around, and shake the extra flour off. Shape the dough into rounds - mine were about 3/4 inch tall and 1.5 inches in diameter.

Put the biscuits into a lightly greased 8-inch cake pan. Pack them in close to each other; this will encourage them to rise up instead of spreading out.

Place the biscuits in the oven, on the baking sheet. Turn the heat up to 500. Bake 5 minutes. Turn the heat down to 475 and continue baking for 10 to 15 minutes.

Let the biscuits cool in the pan for a couple minutes before dumping them out.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
Made into 10 biscuits instead of 9. Cooked 9 minutes after turned down heat.

Review:
Rating 9. Delicious and sweet. Very delicate, fall apart easy.

Next Time:
No changes.

Irish Soda Bread

Recipe:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Recipe from http://allrecipes.com/Recipe/Irresistible-Irish-Soda-Bread/Detail.aspx

Changes:
Added green food coloring for St Patty's Day. Added 1 1/2 cups raisins- recipe showed raisins, but did not include them on ingredient list. Cooked at 325 for 55 minutes.

Review:
Rating 8. Really cool to see the chemical reaction to rise the dough- you can see it happen while you mix in the butter. Quick to make and tasty to eat!

Next Time:
See if wrapping in foil over night makes a difference.

"Foolproof" Whole Wheat Bread

Recipe:
2 tablespoons dry yeast
1/2 cup warm water (110-115 degrees)
5 cups hot tap water
2 tablespoons salt
2/3 cup oil
2/3 cup honey
12 cups whole wheat flour

Sprinkle yeast in 1/2 cup warm water for 10-15 minutes. (1 tablespoon sugar in yeast helps it to work faster).Combine 5 cups hot tap water with 7 cups whole wheat flour. Mix on low speed until blended. Add salt, oil, and honey. Mix well. Add 1 more cup flour . Add prepared yeast to mixture and blend. Add 3-4 cups more flour. Knead for 10 minutes.Oil hands. Divide dough into fourths. Mold and place in oiled pans. Let it rise until 1/3 more in bulk for about 35 minutes. Bake at 400 degrees for 30 minutes. Remove from pans and oil tops.

Recipe from The Magic of Wheat Cookery by Lorraine Dilworth Tyler.

Changes:
Halved the recipe. Used 1 cup bread flour, 2 1/4 whole wheat flour and 2 3/4 cups wheat bread flour. 1 1/2 whole wheat, 2 wheat bread first flouring. 1/4 ww and 3/4 wb second flouring and 1 cup bf and 1/2 ww the third.

*Made with 1/2 bread flour and 1/2 whole wheat. turned out great.

**Made into 3 loaves instead of 2. Rose for 1 hr 15 minutes. Cooked at 400 for 10 minutes then 350 for 17- covered loosely in foil.

Review:
Rating 9. Great bread- even better because it is so quick and easy to make!

Next Time:
Simplify flour concoction. Maybe 1/2 whole wheat and 1/2 wheat bread flour.

**Rise twice, maybe- or once for 2 hrs.

Microwave Monkey Bread

Recipe:
1/3 cup butter
1/3 cup brown sugar
1 tablespoon water
1/2 teaspoon cinnamon
1/4 cup nuts
2 tablespoons raisins
1 (7.5 oz) can of refrigerator biscuits- any type

Put butter, brown sugar, water and cinnamon in a 1 qt, microwave safe baking dish. Microwave, covered, for 1 1/2 minutes. Stir well. Add in optional nuts and raisins.

Separate uncooked rolls and cut into 4ths. Mix pieces in sugar well- until fully coated.

Push all ingredients to the sides and put a small juice glass, upside down, into bowl center. Microwave on high for 4 minutes, uncovered. Let stand 1 minute. then invert onto serving dish. Pull apart and eat.

Recipe from Chad's Jr High home-ec class.

Changes:
Used nuts and raisins. Used 4 rolls from a 16 oz rolls package.

Rating:
Rating 7. Quick microwave treat. Needs a little tweaking.

Next Time:
Add 2 Tablespoons white sugar to first mix. Cut rolls into 12ths or more.

Potato Bread

Recipe:
2 cups water
5 1/2 cups bread flour
2 teaspoons instant yeast
1 1/4 cups mashed potatoes
2 tablespoons butter
1 cup all purpose flour
1 tablespoon salt

In mixing bowl, combine water, potatoes, yeast and flour and mix until well combined. Add the butter and mix until it is integrated into dough. The dough will still be very soft. Cover and let rest on the counter for 20 minutes.

Add the salt to the dough when you do the next step.

If you are using a mixer: Use the dough hook and mix it on medium while you sprinkle in the all-purpose flour a tablespoonful at a time. When the absorption of the flour starts to slow down, turn it out on a well-floured counter and knead until the dough is smooth and supple, but no longer tacky.

If you are making the dough by hand: Spread the cup of all-purpose flour on the counter and knead for 4-5 minutes, adding more flour if needed. Knead until the dough is smooth.

Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).

Turn the dough out on a lightly floured counter, divide in half and shape into loaves. Grease two loaf pans. Put the shaped loaves in the pans and let rise until doubled in bulk (about an hour).

Preheat oven to 375°f / 175°c. Bake bread for 35 minutes or until golden brown (~195°f / 90°c internal temperature). Turn out of pans onto cooling rack for at least an hour.

Recipe from http://ayearinbread.earthandhearth.com/2007/05/beth-potato-bread.html.

Changes:
Used only 5 cups bread flour and 1/3 cup regular flour. Made mashed potatoes in the microwave instead of boiling. 375 for 28 minutes.

Review:
Rating 7 1/2. Turned out well, makes great sandwich bread. Not as moist as I thought it would be. A little salty.

Next Time:
Try new potato bread recipe. Add less salt and boil potatoes.

Cinnamon Rolls

Recipe:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all-purpose flour
1 more cup of flour
1 heaping teaspoon baking powder
1 "scant" (less than a full) teaspoon baking soda
1 heaping tablespoon salt
1 1/2 to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

Frosting Recipe:
1 bag of powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 teaspoon (a generous pinch) salt

Mix milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot,(110-115 degrees) sprinkle inYeast. Let this sit for a minute so the yeast gets all warm and moist. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Now add 1 more cup of flour, baking powder, baking soda and salt. Stir/knead mixture together. (At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough (only do this if making a full batch-otherwise use all dough at once) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out. Now drizzle melted butter over the dough, then sprinkle sugar over the butter followed by cinnamon. Starting at the opposite end from you- long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

For frosting mix all ingredients listed well, until smooth. Should be thick, but pourable. Taste and adjust accordingly. Generously drizzle frosting over warm rolls after you pull them out of the oven.

Recipe from http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ . Site has step by step pictures.

Changes:
Made half the recipe. Used skim milk. Spread on 3/4 cup butter and 3/4 cup sugar. Cooked at 375 for 14 minutes. Used 3 Tablespoons pure maple syrup instead of maple extract in frosting.

Review:
Rating 9. Great cinnamon rolls- large recipe- even halved. Frosting was delicious.

Next Time:
Cut bigger rolls. Maybe use more butter, sugar and cinnamon. These are non-caloric!!

Banana Crumb Muffins

Recipe:
4 bananas, mashed
3/4 cup sugar
1/3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup walnuts (optional)
---------------------------
1/3 cup packed brown sugar
1/8 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter, softened

Mash the Bananas in a medium size bowl. Add the Melted Butter and Mix well using a Rubber Spatula. Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in 375 preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe from http://www.paajaka.com/2006/12/eggless-banana-nut-muffins.html, topping from http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx.

Changes:
Added 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon vanilla. Cooked at 360 for 21 minutes.

Review:
Rating 8 1/2. Very moist. Could not tell they had no egg. Delicious topping.

Next Time:
Great recipe!

Donuts

Recipe:
1 cup milk, warm (110-115 degrees)
5 teaspoons yeast
pinch of sugar
2 cups flour
1/2 teaspoon salt
1/4 cup sugar
*1/2 cup warm mashed potatoes
2 tablespoons oil
------------------
oil

Warm milk to 110-115 degrees. Mix in yeast and pinch of sugar. Let stand for about 5 minutes.
In a separate bowl combine flour, salt, sugar and potatoes. Add milk mixture to bowl and 2 tablespoons of oil. Mix well. Knead for a few minutes. Roll dough out to 1/2 in thick. Cut donuts- should get 12-15. Let donuts rise on floured pan for 10 minutes. In the meantime heat 1/2 in of oil in a thick pan on med to med-high heat (360 degrees). Cook donuts in oil until golden brown on each side. Put on wire rack or paper towel to drain of excess oil. Let donuts cool slightly. Can eat plain, sprinkle powdered sugar on them, coat them in cinnamon and sugar or make frosting to go on them.

*Mashed Potatoes: the potato is the most important part of the recipe, take one medium sized potato and poke some holes in it with a fork. Put it in the microwave for a few minutes until it is done (soft when you squeeze it). Scoop out a half a cup of potatoes for the recipe.

Recipe from http://www.secretdonutrecipe.com/recipe1.html. Link has step by step pictures and also has 2 frosting recipes.

Review:
Rating 9. Finally good donuts- can not get them anywhere in NM. No need to keep looking anymore! Great, easy recipe. We made both glazes from the link but preferred the donuts dipped in cinnamon sugar.

Next Time:
Look for new frosting recipe, maybe. Don't store in tupperware- gets too soggy.

French Bread

Recipe:
1 cup warm water (110-115 degrees)
4 cups warm water
4 tablespoons yeast
12 cups flour
1/2 cup oil
6 tablespoons sugar
2 tablespoons salt
-------------------
1 egg

Dissolve yeast in 1 cup of water. Mix everything except 6 cups of flour. When well mixed add remaining flour. Let rise covered in a warm place for 10 minutes. Mix down. Do this 5 or 6 times. Divide dough into 6 loaves. Roll out dough on board covered with Pam or oil. Roll up like cinnamon rolls. Tuck ends under. Place on greased cookie sheet. Brush tops of loaves with slightly beaten egg. Rise loaves about 20 minutes in warm place. Put slits in bread cross ways with the back of a knife just before baking. Bake at 375 for 20 minutes.

Recipe from Staci Curtis.

Changes:
Halved the recipe. Used butter instead of oil. Used 2 cups white flour and 4 1/2 cups white wheat bread flour.

Review:
Rating 9. Amazing bread!! A little crunch on the outside and soft as cloud on the inside. So good we ate it plain- not even with butter. Though later we ate with butter- and wow!

Next Time:
Brush more eggs on outside. Cook as says.

White Bread 2

Recipe:
1 1/2 tablespoons yeast
2 1/2 cups warm water (110-115 degrees)
1/2 cup oil
1/4 cup + 2 tablespoons sugar (white or brown) or honey
1 tablespoon salt
5-6 cups flour

Mix yeast and warm water. Add other ingredients, except flour and mix well. Add flour gradually until it forms a dough that stops sticking to the sides of the bowl. Knead for 10 minutes. Cut in thirds and place in 3 well greased bread pans. Cover and let rise until doubled in size- 1 hour. Bake at 350 for 30 minutes.

Recipe from my mom's neighbor, Shanon Gonzales- Herrera.

Changes:
I used white sugar and needed 6 cups flour. Made into 2 loaves.

Review:
Rating 7. Rose very well- did not like the taste that came from the oil.

Next Time:
Use butter instead of oil.

Honey Wheat Bread

Recipe:
2 1/4 teaspoons active dry yeast or 1 package
2 cups warm water (110-115 degrees)
1/3 cup honey or molasses
2 tablespoons soft shortening
2 teaspoons salt
5-6 cups whole wheat flour

Put yeast in a bowl, add warm water. Stir. Add in honey and softened shortening. Add salt. Add flour gradually until a stiff dough is formed. Knead on well floured surface for 8-10 minutes, until smooth and satiny. Place in greased bowl, covered, until doubled in size 1 1/2 to 2 hours.

Divide in two pieces, form into balls, place under bowls for 15 minutes to rest. Shape into loaves and place in well greased bread pans. Let rise in warm place until doubled in size, 1 hour.

Bake at 375 for 30-35 minutes or until deep golden brown.

Recipe from Hungarian Stone Ground Style Whole Wheat Flour bag.

Changed:
Used 2 1/2 cups wheat and 2 1/2 cups white flour. Used honey. Cooked 350 for 30 minutes.

Review:
Rating 8. Made this recipe twice- the first time with a package of yeast and warm water, as instructed. Did not ever rise- had to throw it away. No directions given on yeast packs- finally looked on large yeast and it says: 110-115 when mixing right into water, 120 degrees if mixing with other dry ingredients first and 80 degrees if making bread in the bread machine. Made a huge difference! Water really needs to be the right temperature to make yeast rise properly. This bread gets a nice crust on it. Good as bread and toast. Heavy bread.

Next Time:
Maybe cook 25 minutes instead of 30.

Sour Cream Banana Bread

Recipe:
1/4 cup sugar
1 tsp cinnamon
-----------------
3/4 cup butter
3 cups sugar
3 eggs
6 bananas
16 oz sour cream
2 tsp vanilla
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups flour
1 cup walnuts (optional)

Preheat oven to 300 degrees. Grease 4 7x3 in loaf pans. In a small bowl mix 1/4 cup sugar and 1 tsp cinnamon and dust pans with mix.

Cream butter and sugar. Add eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into pans. Bake 1 hr or until toothpick comes out clean.

Recipe from http://allrecipes.com/Recipe/Banana-Sour-Cream-Bread/Detail.aspx

Changes:
Made 2/3 recipe into 2 9x5 in bread pans. Used only about 8 oz sour cream. No nuts. Cooked for full 60 mins at 300. Covered with foil last 15 minutes. Dusted some of the cinnamon sugar mix on top of bread before cooking.

Review:
Rating 8 1/2. Delicious Bread!!!

Next Time:
Make 4 loaves, this bread is gonna go fast.

Tortillas

Recipe:

3 cups flour

2 teaspoons Baking powder

1 teaspoon salt

2 Tablespoon shortening

About 1 ¼ cup of warm water

Combine the flour, baking powder and salt. Cut in the shortening with a fork, knives or your hands. Mix in the warm water. Knead for 5 minutes. Cut into 20 even pieces. Roll into balls. Place in a ziplock for 20 minutes. Roll out very thin and cook on stove top. Makes the corn tortilla size.

Recipe from our friend Julie Gardner.

Changes:

Made 1/2 recipe, turned it into 8 tortillas. Cooked on med- high heat for 30 sec to 1 min on each side- until the little brown dots start showing up.

Review:
Rating 7. Good tortillas- taste like Mission. Not a must make like bread.

Next Time:
Make full batch and make regular size tortillas.

Poppy Seed Bread

Recipe:
Sponge:
1 1/2 cup milk (scalded and cooled)
2 packages yeast
1/2 cup water
4 cups flour (sifted)
2 teaspoons salt

Dough:
2/3 c melted shortening (Crisco)
1 1/2 c sugar
4 eggs beaten
1 1/2 cups milk (scalded and cooled)
7-8 cups flour

Poppy seed Mixture:
1 c sugar
1/4 c butter,
1/4 c honey
2oz poppy seeds
3/4 cups raisins

Sponge: Scald milk (milk will be scalded over medium heat when you move a spoon over its surface and a film appears on the spoon). Can scald 3 cups and refrigerate half for later use in dough.

Mix yeast in 1/2 c room temp water, (yeast will not dissolve, but will look like running pudding when it's softened)

Add yeast to cooled milk, add flour and salt. Mixture will be sticky, scape bowl often.

Leave in bowl, cover with towel and put sponge in warm place (the dryer) to proof, (until bubbles appear on the surface) about 1 - 2 hours.

Dough: When the sponge has proofed, add dough ingredients to it with as much flour needed to make a sticky dough (7-8 cups). Knead until smooth. Grease (butter) bowl and turn dough once in it so all sides are slightly buttered, cover with towel and let rise 2-3 hours or double in size.

Poppy Seed Mixture: Melt butter, stir in sugar and honey until sugar is dissolved- may need to do on stove top.

When dough has proofed, divide dough into 8 parts, roll out and spread each eighth with poppy seed mixture. Sprinkle allotted amount of poppy seeds on each eighth and sprinkle with raisins (3/4 cup for total recipe). Roll up each loaf like jellyroll, put in buttered pans and let rise, covered, for 2-3 hours- until doubled.

Bake 350 for 15 min and then 325 for 1/2 hour. Watch bread.

Recipe from Chad's maternal Grandma, Ruth Mohr.

Changes:
Used 7 cups flour in dough. Cooked at 340 for 15 minutes then 315 for 22.5 minutes. Made 6 loaves instead of 8.

Review:
Rating 9. Even though it really takes all day to make this bread- the smell alone when it is cooking is worth it, not to mention how it tastes toasted with butter, mmmm. It's like a dream. 6 loaves will not last long!!

Next Time:
Make when Chad is home! Scald all 3 cups milk at beginning- cool 1/2 in freezer 20 minutes before starting anything else, put other 1/2 in fridge until needed.

Homemade White Bread

Recipe:
1/4 cup milk
5 teaspoons sugar (or 1 2/3 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 2/3 tablespoons)
1 package active dry yeast
2 1/2 to 3 1/2 cups flour (get unbleached white for your first attempt)
Corn starch or nonstick cooking spray

Warm up the bowl. Then, mix up the yeast according to the directions on the packet. Usually, it will say something along the lines of “add a cup of warm water to the yeast and stir.”

Melt the butter in the microwave, then add it, the milk, the sugar, and the salt to the yeast liquid and stir. Add two cups of flour to the mix .

Start stirring, and then add the flour about 1/4 cup at a time every minute or so. Keep stirring and adding flour until the dough is still slightly sticky, but it doesn’t stick to your hands.

Lightly cover working surface in flour. Knead for 10 minutes (punch it flat, then fold it back up into a ball again, and repeat.)

Shape it into a ball. Either coat the inside of a bowl lightly with corn starch or nonstick cooking spray then put the ball of dough inside the bowl. Put a cloth over the bowl and sit it somewhere fairly warm for an hour or until doubled in size.

Punch the dough down. Lay the dough out on the floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll it up from the short side! The roll should be roughly the same size as the bread pan. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Spray the bread pan down with nonstick cooking spray (or coat it with cornmeal) and put the loaf inside of the pan.

Cover that loaf up with the towel, put it back where it was before, and wait another hour.

Uncover, put that loaf in the oven at 400 for 30 minutes. Immediately remove it from the pan to cool.

Recipe from http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/ . Link has step by step pictures along with recipe.

Changes:
Used 2 3/4 cups flour. Cooked at 375 for 25 minutes.

Review:
Rating 8 1/2. Much easier and quicker than the directions make it look. It only took maybe 5 minutes to mix, the 10 min to knead and then just a couple minutes in between the two rises. Way easier than I imagined. I have never made homeade bread because it always seemed so hard. No more store bought bread for us-I'm going to start cooking two loaves a week!!- Can't wait to start trying some variations! I really enjoyed making and eating this.

Next Time:
Find out how to make bread a little less dense. Cook 22-23 mins at 375.