Bread & Rolls
a little of every thing form Cinnamon rolls to pizza crust
Crusty French Bread - One of the easiest bread recipes I have ever seen
1 package (1/4 oz.) dry yeast 1 1/2 cups warm water (divided)
1 tbsp. sugar 2 tsp. salt
1 tbsp. shortening melted 4 cups all-purpose flour
In a large mixing bowl, dissolve yeast in 1/2 cup water. Then add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (DO NOT KNEAD). Cover and let rise in a warm spot for 1 hour. Turn on to a floured surface. Divide in half and let rest for 10 minutes. Roll each half into a 10 in x 8 in rectangle. Roll up from a long side; pinch to seal. Place seam down on a greased baking sheet sprinkle with corn meal. Cover and let rise until double in size, with a very sharp knife make 4 diagonal cuts across the top of each loaf. Bake at 400° for 20 to 30 minutes until lightly brown. Cool on wire racks.
From - CFreeman in Oregon
Sourdough Starter - Great recipe if you enjoy sourdough bread weekly
3 cups warm water 1 package dry yeast
3 cups unbleached white flour
Place water in a bowl or crock. Sprinkle yeast over and allow to soften. Mix well, then add flour, 1 cup at a time. Stir until well blended. Cover with a towel and place in a warm place(85° to 100°)spot. Stir starter several times while it is working. After 48 hours, it should be bubbly and smell sour. Mix well before using. After using, replenish with equal amounts of warm water and flour. Cover with towel and set in a warm place for 2 hours. Cover with plastic wrap and store in refrigerator between uses, 2 hours before before needed remove from refrigerator and place in a warm spot. If not used once a week trough away half the starter and add 1 1/2 cups warm water and flour to the rest, and place in a warm spot for 2 hours and refrigerate again.
From - a 1983 copy of Field & Stream
Making the bread
Sponge
1 cup sourdough starter 1 cup unbleached flour
1/2 cup warm water
The night before baking, mix the starter, flour and water. Place in a greased bowl, cover with a damp towel, and place in a warm spot.
Dough
1 package dry yeast 1/4 cup warm water
2 tbsp. sugar 1/2 tsp. salt
1/4 cup cooking oil 2 to 3 cups unbleached flour
Place warm water in a large bowl and sprinkle yeast on it. Allow yeast to soften. Then add sponge, sugar, salt and oil to the yeast and mix well. Add flour, 1 cup at a time, until it is difficult to stir with a wooden spoon. Turn out onto a floured board and knead for about 8 minuets, until dough is smooth, shiny, and elastic. Incorporate more flour till dough no longer sticks to your fingers. Place dough in a well oiled bowl, turn once to grease both sides, place in a warm spot and cover with a damp towel, allow to rise till it has doubled in size. Turn out onto a lightly floured board. Punch the dough down and knead briefly, about 2 minutes. Shape into a loaf and place into a well oiled loaf pan. Brush with melted butter and place in a warm place, cover with a damp towel and allow it to double in size. Once it has doubled in size slice top with a sharp knife (3 cuts will work best). Place in a cold oven and turn the heat to 375°. Bake for 50 to 55 minutes. Bread should slide out of pan when done. Brush top with melted butter and allow to cool out of pan on rack for 30 minutes in a breeze free area.
From - the same Field and Stream
Pizza Dough - recipe is for 4 - 8 inch pizza's I usually cut it in half
2 packages yeast ------------------------------------------ 1/2 cup milk (at room temp)
3/4 cup warm water (120 deg) -----------------------------1/2 tablespoon salt
3 cups flour
In a large bowl dissolve yeast in mixture of milk and water, mix in flour and salt mix till you have a stiff ball. Knead for 10 minutes by hand or 5 minutes with blender. Cover tightly with plastic wrap, put in warm place and let rise to double its size(aprox 2 hours). Divide into 4 equal parts. using a 8 or 9 inch pan form to edges and top with your favorite toppings. Bake 10 minutes at 450.
From - Bushtah himself
Crazy Crust Pizza - Recipe is for a 14 inch pizza
1 cup self rising flour ----------------------------- 1 teaspoon salt
1 teaspoon Italian seasoning ----------------------1/8 teaspoon pepper
2 eggs --------------------------------------------2/3 cup milk
Small amount of corn meal
Combine and mix till smooth. Lightly grease a 14 inch pizza pan and dust with corn meal, pour batter in so it covers bottom of pan. Put on any of your favorite topping on except pepperoni and cheese and bake at 425 for 25 minutes or till lightly brown. Remove and add pepperoni and cheese, return to oven and bake 10 minutes.
In memory of - Virginia "L"
Kunta's - Cheezy Poofs biscuits
4 cups Bisquick -------------------------- 2 cups cheddar cheese
Milk ------------------------------------- 6 tbls butter
Garlic or Garlic powder
I a large bowl add Bisquick and a 1 cups milk, work tru adding more milk till it reaches a sticky consistency. Then blend in cheese and drop on a greased cookie sheet. Bake at 325 till slightly brown. In a sauce pan add butter and garlic and melt once biscuits are brown brush with butter mixture. And serve.
Yum! Yum!
From Kunta himself
Hot Cross Buns - Lots of work but I think you'll agree they are worth it
1 stick butter ----------------------------------- 2 1/2 cups milk
2 packages yeast ------------------------------- 1 cup honey
1 teaspoon salt --------------------------------- 8 cups flour
Warm milk ( 120 deg), melt butter and mix yeast till dissolved then add rest ingredients except flour, mix till smooth. Add flour and knead into soft ball (add flour till not sticky). Cover and let rise for 1 hour in warm place.
While dough is rising - make Filling
1/2 cup butter ---------------------------------------- 1/2 cup sugar
1 cup flour ------------------------------------------- 1 teaspoon cinnamon
Mix all till crumbly.
Roll dough out to 1/8 inch on floured board, cut into rectangle shapes (make 3). Spread filling mix evenly over rectangles and roll into logs, cut into 1 1/2 inch slices. Place on greased cookie sheet so sides do not touch (they will double in size)
Take 1 egg (beaten) and mix with 2 teaspoons water and spread over tops of rolls. Bake at 400 for 8 to 10 minutes.
Frosting
1 cup confectionery sugar ------------------------------ 1 teaspoon butter
1 teaspoon vanilla -------------------------------------- Enough water to mix to spreading consistency
Mix all till thick and smooth. After buns have cooled make a cross onto of each.
From - Virginia "L" In loving memory of the world best Mom
Zucchini Bread - Pretty good if your into it
3 eggs ----------------------------------------------- 1 cup white sugar
1 cup brown sugar ----------------------------------- 1 cup cooking oil
2 cups zucchini - pealed and grated --------------------3 tbsp. vanilla
3 cups flour ------------------------------------------ 3 cups flour
1 teaspoon baking soda ------------------------------ 1/4 teaspoon baking powder
1/2 teaspoon salt ------------------------------------- 3 teaspoons cinnamon
Beat eggs, sugars, oil, zucchini and vanilla till well blended. Sift flour and all dry ingredients and add to mixture. Place in 3 medium size loaf pans and bake at 350 for 50 minutes.
from - Mrs. Bushtah
Bread Dough - Can be used for bread or pepperoni rolls
5 pounds flour ------------------------------------- 3 pkgs. yeast
2 sticks margarine --------------------------------- 1 tbls salt
2 tbls sugar ---------------------------------------- 2 tbls vanilla
3 eggs (beaten) ------------------------------------ 1 quart warm water
Mix yeast, sugar, warm water and let set till yeast activates. Mix half the flour with salt, eggs, margarine and vanilla. Add yeast mixture, beat till well blended and add remaining flour. Knead dough till sticky cover and let raise in warm place for 1 hour, knead down and let raise again.
If you don't have a lot of friends coming over or a big family cut this recipe in half.
From - Crissy "P" a friend at my day job
Yogurt Herb Bread - I've tried allot of bread recipes, but none disappear faster then this one.
6 cups all-purpose flour ----------------------------------- 2 packs dry yeast
2 tbls sugar ----------------------------------------------- 2 tsp salt
1 cup water -----------------------------------------------1 cup plain yogurt
3 tbls vegetable oil ---------------------------------------- 1 tsp dill weed
1/2 tsp dried chives ----------------------------------------1/4 tsp oregano
1/4 tsp thyme ----------------------------------------------1/4 tsp basil
In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In a small sauce pan, heat water and yogurt to 120 to 130 deg, add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn out on a floured board or countertop and knead until smooth and elastic, aprox 6 to 8 minutes. Place in a greased bowl, turn once to grease both sides, cover, and place in a warn place to rise until doubled in size. Pinch down and break into 2 loaves, place in greased loaf pans, cover and let rise again till double in size. Bake at 350 for 40 minutes or until golden brown. Remove from pans and let cool on wire racks.
From - fcarol a internet user in Seattle, WA
Buttermilk Biscuits - this one I have tried my best to duplicate my Mothers recipe
2 cups flour ------------------------------------------------- 2 tsp baking powder
1/2 tsp baking soda ----------------------------------------- 1/2 tsp salt
1/4 cup vegetable shortening --------------------------------- 3/4 cup buttermilk
In a large mixing bowl combine all but buttermilk, work mixture till it resembles coarse crumbs, add buttermilk and knead dough for 6 to 8 minutes. Turn out on floured board and roll out to 1/2 inch. Cut with biscuit cutter and place on lightly greased cookie sheet. Bake at 450 for 12 to 15 minutes or until golden brown.
From - Bushtah himself
Simple White Bread
2 packages (1/4 oz each) active dry yeast ---------------------- 1 1/2 cups warm water (110 to 115 deg)
1/2 cup instant nonfat dry milk ----------------------------------1/2 cup vegetable oil
2 tbls sugar -----------------------------------------------------1 tbls salt
8 1/2 cups all-purpose flour ------------------------------------ 1 tbls melted butter or margarine
In a large mixing bowl dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes or till smooth. Stir in flour alittle at a time till it forms a soft dough. Turn out onto a floured bread board or countertop and knead till smooth and elastic, should take about 6 to 8 minutes. Place into a greased bowl, turning once to coat both sides. Cover and let rise in a warm place till double in size, about 1 hour. Pinch down and divide in half, place into 2 greased loaf pans and allow to rise again to double in size. Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans brush with butter and allow to cool on wire racks before cutting.
From a fellow net-head who asked not to be named.
Strawberry Bread
3 cups mashed strawberries ---------------------------------------- 3 cups flour
2 cups sugar ------------------------------------------------------- 1 teaspoon baking powder
1 teaspoon cinnamon ---------------------------------------------- 1/4 teaspoon nutmeg
4 eggs - beaten ---------------------------------------------------- 3/4 cup margarine - softened
8 oz cream cheese - softened (optional)
Preheat oven to 350. Grease 2 - 9 by 5 inch loaf pans. Drain 1/2 cup strawberry juice and reserve if making topping. If not making topping it is not necessary to drain off any juice. In a large bowl mix flour, sugar, baking soda, cinnamon and nutmeg. In a separate bowl, combine eggs and margarine. Add to flour mixture, mix well. Gently stir in strawberries and divide into loaf pans. Bake for 50 to 60 minutes. Cool on wire racks before cutting.
Topping - Combine cream cheese and reserve berry juice. Spread over top of bread while still warm.
From - ncaster
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