Bread Rolls or Cinnamon Rolls (Freezer Friendly)

In a large bowl combine and set aside:

2 C flour

1/2 C sugar

1 1/2 tsp salt

2 pkg yeast (1T)

Combine the following in a pan:

1 1/4 C water

1/2 C milk

1/3 C butter (or vegetable oil)

Heat ingredients in the pan until liquids are very warm (120-130 degrees F, warm to the touch but not hot).  Gradually add dry ingredients, beat for 2 minutes at medium speed, scraping bowl occasionally.  Add 2 eggs (at room temperature) and 1/2 C of flour.  Beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough flour (up to 3-4 cups) to make a soft dough.  Turn onto floured board.  Knead until smooth and elastic (8-10 minutes).  Cover and let rest for 20 minutes.  Punch down the dough.  

For freezer rolls: Divide into 48 pieces, form into rolls.  Place on greased baking sheets.  Cover with plastic wrap and oil, sealing well.  Freeze until firm.  Transfer to plastic bags and freeze up to 4 weeks.  Remove from freezer and place on greased baking sheets.  Cover, let rise in warm place until double in bulk.  Bake at 350 for 15 minutes or until golden brown.

For cinnamon rolls: Roll dough into oval shape.  Brush with melted butter, sprinkle with sugar, brown sugar and cinnamon.  May add raisins or nuts if desired.  Roll oval from side to side to form a long tube.  Cut into rolls and place on greased baking sheet.  Cover and let rise until double in size.  Bake at 350 for 15-17 minutes until golden brown.  Remove from oven and turn out onto cupboard to cool.  Top with frosting glaze.

Frosting glaze:

1/2 C melted butter

1/2 tsp vanilla

3 C powdered sugar

1-2 T milk

Mix together with hand mixer.  Add powdered sugar and milk to desired consistency.

Vern's Basic No Knead White Bread

Mixing ingredients in a bowl (1 loaf)

4 cups white flour

2 tsp salt (or less for dietary purposes)

3/8 tsp dry yeast (a heaping 1/4 tsp works)

2+ cups of warm (100 deg) water (start with 2 cups and add about 1/4 to 1/2 cup more to make a sticky dough)

Proofing

Cover with a lid and wrap in a large bath towel.

Leave at room temperature for about 8 to 12 hours (even 16 hours).  Dough should rise to at least double its volume, have a lot of big bubbles, appear stringy and still be sticky.

"Punch" down or otherwise disturb the dough by transferring it into a foil pan as a round loaf.

Let rise again for an hour or so and then bake.

Baking

Preheat 10" dutch oven to 425 deg.

Place loaf/foil pan into dutch oven and cover.

Bake covered at 425 deg for 30 minutes.

Remove dutch oven lid.

Bake uncovered at 400 deg for another 15 minutes.

Remove loaf from dutch oven and foil pan and place on cooling rack.

Interior temp of the loaf should be about 195 deg and sound hollow when you thump the bottom.

Practical Points

I have (2) 10" dutch ovens and a cast iron griddle.  I take the top rack out of the kitchen oven and put the bottom rack as low as I can. I use the griddle under the dutch ovens they have legs that would otherwise tangle in the rack.  I usually bake two loaves at a time.  I believe you can use any covered oven-safe pot or casserole dish in lieu of the dutch ovens.

Baking with the lid on retains steam that forms a thicker crust.  Finishing with the lid off converts that to a crisp crust.

I usually mix a 2-loaf batch in a large bowl and do a little kneading in the bowl using a big spatula .  The batch often rises enough to blow the lid off and creep out during the 12-hour rise.  I then use the spatula to scrape the lid and sides of the bowl and to separate the dough into loaves for the second rise.  I use foil pans for this so I can transfer to the hot dutch ovens without disturbing the risen dough.  I try not to work the dough any more than that.

Using warm water accelerates the first rise. However water over 115 deg may kill the yeast.

If in the second rise the dough expands enough to spill over the edge of the foil pan, I lift and fold the bulging edges up and over onto the top of the loaf but otherwise try not to disturb the dough.  I put the foil pans on the lids of the mixing bowls and the bowls upside down over them for the second rise... also covered by the towel.  This keeps a humid environment so the dough doesn't dry out and keeps the towel off the sticky dough.  If I need a little heat to speed up the second rise, I place the loaves on the stove top, tented under the towel while preheating/baking in the oven.  Even after the second rise, the loaf is still sticky and fluid or jelly-like in consistency.

I reuse the foil pans my dinner comes in at Costa Vida.  When the rims are straightened out to make a deeper pan, they conform nicely to my 10" dutch ovens.  I put a round piece of parchment paper in the bottom of the pan and spray the sidewalls.  The loaves fall out of the foils quite easily after coaxing the sidewall off with a butter knife.  I can reuse the foil pans and parchment paper many times over.

I usually garnish a white-bread loaf with sesame seeds just before I put the loaves in the preheated dutch oven.  However, sometimes I sprinkle sesame on the parchment before placing the dough on it to get a little more flavor in the bottom crust and garnish the top at the beginning of the second rise hoping the seed will stick better.

A slow rise (12 hours/less yeast as opposed to 1 hour/more yeast) eliminates kneading and develops a little sourdough flavor.  To enhance the sourdough characteristic, I have substituted a tbsp or two of vinegar (usually with some milk) for water in the mix.  I've tried more but it retards the rise making a denser loaf.

The bread is always better toasted.

I started this baking adventure following the directions at "artisanbreadwithstev" on YouTube: https://www.youtube.com/user/artisanbreadwithstev

Emily's Sweet Wheat Bread

In a large sauce pan heat 2 cups water, 1 cup milk, 1 cup half and half, 1/2 cup brown sugar, 1/2 cup honey and 1 stick butter, just until it has melted (not to hot). Place in electric mixer and add 1 tablespoon yeast, 1 teaspoon vanilla, 2 tablespoons sea salt until yeast has dissolved. Add 4-5 cups bread flour and 8 cups spelt or whole wheat flour just until the dough pulls away from the sides of the bowl. Let raise until double. Roll out into desired shape (2-4 loaves). Allow to raise again and bake @ 400* for 45 minutes.

Ashley's Whole Wheat Molasses Bread

5 cups warm water
2 1/2 TBLS yeast
1/3 cup sugar
1/2 cup oil
5/8 cup molasses (1/2 cup + 2TBLS)
10 cups whole wheat flour
4 tsp salt
slightly rounded 1/2c gluten flour (dough enhancer)

Place all ingredients into mixer (this is Bosch friendly) and mix until flour is all mixed in.
Knead for 10 minutes (Bosch use speed 3 for this part). Add more flour until dough cleans side of mixer and is still a bit sticky.
If not using a Bosch, oil the table or countertop and do your 10 minutes of kneading (get a good work out and really pound it).
Place into pans and rise about 30 minutes.
Bake at 350 for 28-30 minutes.

This recipe has been known to burn up the motor of a Kitchenaid but beware.
I usually make a half batch and end up with plenty of bread.

Stephenie's Corn Bread

1 c milk 1/4 c melted butter 1 egg 1 1/4 c corn meal 1 c flour 1/2 c sugar 1 Tbsp baking powder 1/2 tsp salt Heat oven to 400. Grease an 8 x 8 pan. Beat milk, butter, egg in a bowl. Stir in remaining ingredients. Bake 20-25 min

Jerold's Freezer Rolls

Makes 6 dozen

8 eggs
1 1/2 c sugar
3 tsp. salt
2 1/2 c hot water (160 degrees)
1 can evaporated milk
1 1/2 cubes melted butter (12 Tbsp)
4 Tbsp instant yeast
13 1/2 - 14 cups flour

Combine the first 6 ingredients and 4 cups of flour. Once smooth add yeast and mix until smooth. Continue to add flour one cup at a time until it pulls slightly from sides. Knead until smooth, about 10 minutes. Place in greased bowl or left in mixer let rise until double. Punch down and let raise the dough raise again. Drop dough on counter and let it rest for 10 minutes. Divide into 9 balls. Use each ball to make 9 rolls in whichever shape you like. (I find the croissant is the easiest and fastest. Roll into a circle like a pizza and then using a pizza cutter or knife cut the circle into 8 equal parts. Starting with the large end tuck the corners into the middle and roll up.) Place shaped rolls on parchment paper on a cookie sheet and then freeze for 1 hour, then place in zip-lock bag. When ready to bake, pull our 6 hours before and place on parchment lined cookie sheet. Let raise in a warm place, covered with a towel to prevent them from drying out. Bake at 375° until golden brown (about 15 minutes.) Brush tops with butter while still hot.

Pumpkin Bread

Servings: Makes 2 8x4-inch loaves
Prep Time: 20 Minutes
Cook Time: 65 - 75 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby's)
Instructions

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined.
Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

French Bread

Yield: about 20 slices/loaf

• 1/3 cup sugar
• 1 Tablespoon salt
• 1/3 cup oil
• 2 1/2 cups water — very warm
• 2 cups flour
• 3 Tablespoons yeast
• 6 cups flour

1. Combine sugar, salt, oil, water, flour and yeast in order.
2. Slowly begin adding the remaining 6 cups of flour, you may need less.
3. Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
4. Let rise until double. (I’ve varied this from 20 minutes, to the recommended 1 hour with good results!)
5. Form into 2 big loaves. Flatten dough into a rectangle, roll it up and lay it on the pan, seam side down. Cut slits in the top every 2-3 inches.
6. Place loaves on a big cookie sheet.
7. Cover and let rise for 20-30 minutes.
8. Bake at 350 degrees for 20-30 minutes.
9. Rub top with butter, if desired.

© 2011 – 2012, Real Women Store Grub.

Potato Rolls

Description:
I got this recipe from Katie's friend, Kathy Glass

Ingredients:
2 ½ Tbsp. or 4 pkg. Rapid Rise Yeast
3 cups warm water
½ cup sugar
1 ½ Tbsp. salt
2/3 cup oil
1 cup mashed potatoes *
8-9 cups all purpose flour

Directions:
Combine yeast, water, and 1 tsp. sugar in bowl & set aside. *
Make instant potatoes by combining 1 cup boiling water, 1 Tbsp.
margarine, 1/8 cup milk & ¼ tsp. salt. Add scant ¾ cup instant
potatoes. Combine sugar, salt, & oil in Bosch or equivalent mixer.

Add mashed potatoes. Add yeast mixture when foamy. Add 4
cups flour, mix well, then add 1 cup flour @ a time until dough is
no longer extremely sticky. Knead in machine for 3 minutes.
Place dough in Pam’d bowl. Turn over, coating both sides. Cover
with towel & let rise until doubled (appx. 45 min. –  1 hr.) Turn out

onto floured surface (I use a pastry sheet.) With floured hands,
form dough into a little bigger than golf balls. Place on Pam’d
cookie sheet, placing 4 across. Cover & let rise until doubled in
size (appx. 45 min.) Bake in pre-heated 400 degree oven for 10-
15 min. or until medium brown. They have to get brown enough
to cook the inside of the rolls or else they’ll be doughy. Cool on
cooling racks. These rolls freeze very well. Just thaw rolls, then
bake @ 375 degrees appx. 5 minutes.

Yield: Appx. 3 dozen rolls

My Favorite Banana Muffins

Description:
Abbie brought this recipe when she and Shauna came from Katie's house.   They are delicious!   The recipe says that you can flash freeze them and they will keep in the freezer for several weeks.

Ingredients:
4 TBL softened butter
1/4 c applesauce
2 large (very ripe) bananas
1/4 c sour cream
1/4 c plain yogurt (can use all plain yogurt instead   of the sour cream
2 large eggs
1 1/2 tsp vanilla
2 c soft white wheat flour (I only ended up using 1 3/4 cups of wheat flour)
1/4 c freshly ground flaxseed (optional)
3/4 c sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
(optional) 1 c chopped walnuts
(optional) 1/2 c chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease muffin tins (jumbo, regular or mini)
3. Puree bananas, sour cream, yogurt, eggs, applesauce and vanilla in a blender.
4. Sift flour, ground flaxseed, sugar, baking soda, baking powder and salt into bowl of electric mixer fitted with a whisk attachment.
5. Add butter and mix on medium/low speed until blended, about 30 seconds.
6. Add banana mixture in three batches, scraping bowl and mixing on medium between each addition.
7. Fold in nuts and/or chocolate chips if desired.
8. Let sit for 10 minutes to allow the leavening agents time to work with the wheat flour.
9. Pour into muffin tins.
10. Bake until lightly browned and bounces back to touch, about 15 minutes for regular size muffings.
11. Remove from oven, cool for about 5 minutes before turning out, and cool completely on wire rack.

(NOTE:   I just put the butter, applesauce, bananas, sour cream, eggs, vanilla and sugar in a bowl and mixed with electric mixer.   I then added the flour, soda, baking powder and salt and finished mixing it.   I was able to get 1 1/2 doz.)

Trisha's Braided Bread

Description:The tastiest bread ever!
Ingredients:2 pkg dry yeast
1 1/4 c warm water
1/4 c soft butter
1 tsp salt
1 4 serving pkg. egg custard mix (about 1/2 cup, Jello brand found at Albertsons in Utah)
3 1/2 to 4 cups flour
Directions:Soften yheast in water in large bowl.   Add butter, salt, and dry custard mix stirring until dissolved.   Gradually add flour mixing well and knead dough until it's nice and soft.   Divide into 6 portions and roll them all out into long strips.   Braid 3 strips together for each loaf.   Place on a greased cookie sheet to rise for about 1 hour.   Bake at 350 for 20 - 25 min.   Tastes the best when served warm with honey butter.

Number Of Servings:2 loaves

Preparation Time:1 hour 15min

Bosch Wheat Bread

Directions:4 ½ c Water (Hot)
½ c Oil
½ c Honey
1 ½ T Salt
3 T Gluten
1 ½ T Dough Enhancer
3 T Yeast
12 C Whole Wheat Flour
Combine water, oil and   honey.   Top with 7 Cups of flour, yeast, gluten and enhancer.   Mix for 2 minutes on speed 2.   Let sponge (sit) for 10 minutes to allow yeast to begin working and wheat to soften.   Add 4-5 cups of flour or until dough begins to pull away from side of bowl.   Mix for 8 minutes on speed 2.   Do not add extra flour, use oil to roll into loaves.   Let grow until bread looks like a mini loaf.   Place in a cold oven and bake at 350 for 30-35 minutes or until internal temperature reaches 190.   Makes approx. 4 loaves.

Pizza Dough

Ingredients:3 c warm water
1 Tbsp yeast
1 Tbsp salt
2 Tbsp olive oil
7 c four
2 - 3 cloves garlic
Directions:Mix about 4 c flour, salt and yeast in large bowl.   Add water and stir.   Add the rest of the flour a cup at a time and knead.   Cover and let rise until it doubles.   Chop up garlic and let it soak in the olive oil.   After rising, roll dough out on pan/stone.   Put topings on and then rub the garlicy oil all over the crust.

Number Of Servings:1 big cookie sheet size pizza

Crescent Rolls

Ingredients:                      Crescent Rolls

2 TBL yeast, dissolved in 1/3 c water
4 TBL shortening
1 tsp salt
4 TBL sugar
2 eggs (put in bowl and beat with fork)
1 ½ cup scaled milk
5 cups flour
Directions:Pour hot milk over salt, sugar and shortening in a large bowl.   Cool and add beaten eggs, yeast.   Mix in (1) cup flour at a time.   Let rise one hour (or until double).   Take a third of the dough and roll out into a 10 inch circle.   Spread butter over dough and cut into 8 pie shapes.   Roll up in crescent shape, place on cookie sheet.   Let raise until almost double.   Bake at 400 deg. for 10 to 15 minutes or until golden brown.   Take out and brush with butter.

Number Of Servings:makes 24 to 30 rolls

Preparation Time:approximately 2 hours

Bosch Basic Bread Full and ¾ Recipe

6 c 4 ½ c Water (Hot)

2/3 c ½ c Oil

2/3 c ½ c Honey

8 c 6 c Whole Wheat Flour

2 Tbs. 1 ½ T Gluten

2 Tbs. 1 ½ Tbs Dough Enhancer

2-3 Tbs. 2 Tbs Yeast

2 Tbs. 1 ½ Tbs Salt

4-8 c 6 C Whole Wheat Flour

(The second measurement is for 3/4 recipe)

Combine water, oil and honey. Top with 7 Cups of flour, yeast, gluten and enhancer. Mix for 2 minutes on speed 2. Let sponge (sit) for 10 minutes to allow yeast to begin working and wheat to soften. Add 4-5 cups of flour or until dough begins to pull away from side of bowl. Mix for 8 minutes on speed 2. Do not add extra flour, use oil to roll into loaves. Let grow until bread looks like a mini loaf. Place in a cold oven and bake at 350 for 30-35 minutes or until internal temperature reaches 190. Makes approx. 4 loaves.

¾ recipe makes approximately 40 servings:

Calories 161.5

Fat 3.5 g

Fiber 4.4 g

Protein 5.4 g

Mom's Banana Bread

½ c margarine (melted in microwave)

2 c sugar

2 eggs

4 bananas, mashed

Cream and make sour milk (1 c milk and 1 Tbs. vinegar.).

Add:

2 tsp. vanilla

1 c sour milk

Mix and add:

1 c flour

Mix again then add:

2 tsp. baking soda

2 c flour

Pour into 2 greased bread pans. Bake at 350 degrees for 45-50 minutes.

I'm entering a contest.

Wanted: Your favorite recipe, along with the story of how it came to be your favorite.

My entry:

Love is simply the right combination of smashed bananas, sugar and sour milk. Doesn't sound like love? Well, that's what goes into my mom's banana bread and a warm hug is what comes out.

I can still smell the warm draft of my childhood as I'd walk through the door after a long day of school, greeted by the golden fragrance of love. Banana bread, like milk, eggs or flour, was a staple in our home. It was the solution to fill the hungry tummies of whining children before dinner, a snack to share with a friend, or sustenance to satisfy a scavenging teenager.

The recipe had its own humble origins. My grandma was the first to find the recipe in a neighborhood cookbook, which she showed me after many years of use. Little did the author know how many lives that recipe would reach and even bless.

In my elementary days, my mom kept her five children busy during long summers by enrolling us in a local 4-H club. The culminating event of the summer was entering the country fair. After passing off snicker doodles, I graduated to the banana bread category. Upon reviewing the awards, I was stunned to see my show stopping recipe had not won a huge, purple sweepstakes ribbon, but given a small, red third place ribbon instead. “Crust too gooey,” was scrawled upon it. I wondered what kind of banana bread they had been eating; banana bread needed to be moist to be good!

I started making banana bread again after having my own children. My first attempts were worse than my county fair entry, with huge gooey valleys in the middle of my loaves. As my children grew, I grew with them- a mother who knew how to kiss scrapes and battle pirates, and the key ingredients of love fell together. After some thought and perhaps some new-found wisdom, I realized I had to add flour first to keep the vinegar from neutralizing the soda. Beyond the basics, however, I'd learned how to recreate what my mother and her mother had mastered.

Now that I'm a mother, I've found it has become a staple in our kitchen. Any time I have a “hot oven” it's a call for a batch of banana bread, for which I can always find a use. I know it will heal hurt feelings, comfort a friend who is mourning, and bring a crowd of people around my kitchen counter to enjoy good food and conversation together.

I'm a much better baker now, as evidenced by my neighbors giving me their old bananas in hopes I'll make bread for them. I can't take the credit, but I can draw one conclusion that everyone needs a little extra love in their life, a warm hug, fresh out of a “hot oven.”