Braided Easter Bread

This is a light and airy bread that is perfect to go along with your Easter dinner.  It is easy to make and one that your family will love.  This bread makes delicious French toast the next day.

Ingredients

1 pkg. yeast
1/4 c. warm water
1Tbs. sugar
1 1/3 c. milk
2/3 to 1 1/4 c. sugar (depending on how sweet you want your bread to be.)
1 tsp. salt
6 Tbs. butter
6 c. flour
1 tsp. vanilla
3 eggs, divided (Keep one egg to brush over the top of the dough if using the sliced almonds.)
1/3 c. sliced almonds (optional)

Directions

Oven temperature set at 350°.  Baking sheet lined with waxed paper. Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110° or the milk will curdle.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in 2 eggs, vanilla and the yeast mixture.  Beat the mixture until smooth. This takes about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to your hand and your floured surface. 

Lightly grease, butter, or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls. You can also skip this step if you are short on time.

Turn the dough out onto a lightly floured surface.  Divide the dough into 3 equal pieces. Roll each piece into a 16-inch rope. Place the dough rope onto your baking sheet. Repeat this step with the remaining 2 dough pieces, laying the dough side by side, close together. Press the dough together at one end. Braid the dough ropes together. Press the other end of the ropes together when you reach the end. Tuck both ends under to form a loaf. 

Cover with a tea towel. Place in a warm location until the dough has until doubled in size. This takes about an hour. 

In a bowl, beat one egg.  Brush the beaten egg over all the exposed surfaces of the dough braid.  Scatter the almonds over the top. Keep most of the almonds going down the middle of the dough. When the dough rises, the almonds will spread as the dough rises and then bakes. 

Bake 50 to 60 minutes, or until it is golden brown. The loaf should sound hollow when tapped. Cool 30 minutes before slicing.

 

 Homemade Bagels

Anymore, buying a bag of bagels at the store costs a lot of money. You can make your own bagels at a fraction of the cost and make them with as much or as little of the toppings that you like best. It's easy to have fresh, chewy bagels at home, whenever you want. 

Ingredients

1 1/2 c. warm water
1 Tbs. yeast
4 1/2 tsp. sugar
4 c. bread flour
2 tsp. salt

Directions

In a medium bowl, combine warm water, yeast and sugar together.  Set in a warm location for 5 to 10 minutes. This allows the yeast to bloom and show it is alive. 

In a large mixing bowl, combine bread flour and salt together.  Make a well in the center of the flour. 

Pour the yeast mixture into the well. Mix with a wooden spoon. The dough will be stiff and somewhat dry at first. Turn the dough out onto a floured surface. Knead the dough for 10 minutes, adding more flour as necessary. You will want a firm, stiff dough when you are done kneading.  You will know you kneaded the dough enough if when you pike the dough with your finger, it will slowly bounce back.

Place the dough in an oiled bowl. We use the same bowl that we mixed the dough in. Turn the dough to ensure that all sides are oiled. Cover and place in a warm location for about an hour or until doubled in size.

Punch the dough down and place on a lightly floured surface. Divide the dough into 8 equal portions.  If you want smaller bagels, divide the dough into 12 portions. 

Shape each piece of dough into a ball. With floured hands, press your finger into the center of the dough, going all the way through. Stretch the dough to form a ring shape, making the hole bigger, because it will shrink smaller as you cook them.  Place the bagel on a parchment lined baking sheet. Repeat with the remaining pieces of dough. Cover with a damp kitchen towel as you prepare the water bath.

Preheat oven to 425°.

Fill a large pot with water and bring to a boil.  Gently lower several bagels into the boiling water. Don't add too many. They should be in a single layer and have room to move around it. Once they float to the top, let them sit there for about a minute before turning them over. Boil for another minute.  If you prefer a chewier bagel, boil the bagels for 2 minutes on each side.

Remove the bagels from the water and place them back on the parchment lined baking sheet. Brush the tops of the bagels with some milk, cream or an egg wash.  Then dip the wet side of the bagel in the topping or toppings of your choice, or just sprinkle some toppings over the top of the bagels.  

Bake for 20 to 25 minutes until they are golden brown.

Cool on a wire rack, or slice them open while they are still warm and spread some butter or cream cheese on them.  Enjoy.

Notes

Add onions, dried blueberries chocolate chips, garlic or raisins to the dough. Toppings can include poppy seeds, cheese, sesame seeds, salt or Everything Bagel Seasoning.

If you want, you can add 1/4 to 1 cup honey to the water bath water. I do not do this because the price of honey is too high to use in this fashion.

Oatmeal Batter Bread

A quick and easy batter bread that does not require any kneading.  It has oatmeal, with a hint of cinnamon to make this bread special. This is a tender and soft bread, great for making sandwiches, toast, or just eating a slice of it plain.

Ingredients

1 c. boiling water
1/2 c. rolled oats
3 Tbs. shortening or butter
1/4 c. molasses
3 Tbs. powdered milk
2 Tbs. brown sugar or honey
1 1/2 tsp. salt
1 tsp. cinnamon
1 egg, slightly beaten
1 pkg. yeast
2 3/4 c. flour

Directions

Preheat oven to 375°. Grease an 8 x 4-inch loaf pan.

In a saucepan, bring water to a boil.

In a mixing bowl, combine rolled oats, shortening, molasses, powdered milk, brown sugar, salt and cinnamon. Pour in the boiling water or the warm milk. Stir to combine.  Set aside to cool until lukewarm.

Add egg to the oatmeal mixture. Beat well until thoroughly combined.

In a bowl, combine yeast and flour. Add half of the flour mixture to the oatmeal mixture.  Beat with an electric mixer for 2 minutes. Stir in the remaining flour. 

Spread the batter in the prepared loaf pan. 

Set in a warm location to rise until doubled in bulk. This takes about 90 minutes or a little longer depending on how warm your kitchen is.

Bake for 50 to 55 minutes, or until golden brown. Remove from pan and place the loaf on a wire rack to cool.

Notes

For a heartier, healthier bread, replace some of the white flour for whole wheat flour.  

For a decorative touch, sprinkle some oatmeal over the top of the dough before baking.

Overnight Buns

This is a large batch of buns. They turn out light, tender and flavorful. Start the buns in the afternoon, so you can bake them up the next morning. There is nothing better than waking up to fresh baked bread in the morning.

Ingredients

4 c. boiling water
2 c. sugar
1 c. lard or butter
1 Tbs. salt
1 pkg yeast or 2 1/4 tsp. yeast
1/4 c. warm water
1 Tbs. sugar
4 eggs, beaten well
14 c. flour

Directions

Start the recipe around 2 p.m.  Lightly grease 6 pans.  We use cake pans, but you can use what you like. This recipe makes around 6 dozen dinner rolls.

In a saucepan, heat water to boiling.  Add sugar, lard and salt.  Set aside to cool until it is lukewarm. 

In a large bowl, combine yeast, warm water and 1 tablespoon sugar. Set in a warm location to allow the yeast to bloom and to show that it is alive. 

Add 6 cups flour, eggs and the lukewarm water, sugar and lard mixture to the yeast.  Beat with a wooden spoon for a minute or two.  

Continue adding more flour until you have a firm, stiff dough. Turn the dough out onto a lightly floured board. Knead the dough for about 8 to 10 minutes until smooth.

Cover the dough and place in a warm location and let rise until doubled.  It should be doubled at around 5 or 6 p.m.

Punch dough down. Allow the dough to rise a second time. This time, it should be fully raised by 9 or 10 p.m.

Shape the dough into buns. The buns should be about the size of an egg. You don't want to make them too large because they will rise. 

Set the buns on the counter and cover them with tea towels. 

When you get up in the morning, preheat the oven to 350°. By now, the buns should be nicely risen

Bake each pan of buns for about 15 minutes.  Keep a close eye on them toward the end of baking time, as ovens do vary.

Serve and enjoy.

Notes

You can also use this recipe to make crescent rolls, cinnamon braid, cinnamon rolls or caramel rolls. So if you don't want all bread buns, you can make other delicious bread products.

6 Loaves of White Bread

Our family loves homemade bread. This is a big batch of bread that we make every other week. Bread you buy at the store never fills a person up as it is mostly air.  It reminds me of an angel food cake. But the bread you make yourself does fill you up and it is delicious.

Ingredients

3 pkg. yeast or 2 Tbs. yeast
7 1/2 c. warm water, divided
9 Tbs. sugar, or honey, divided
18 to 20 c. flour, divided
2/3 c. dry milk powder
2 Tbs. salt
1/2 c. oil or butter, melted

Directions

Grease six 9 x 5-inch bread pans.  

In a medium bowl or large cup, combine yeast, 1/2 c. warm water, and 1 tablespoon sugar. Place in a warm location for about 8 to 10 minutes, so the yeast can proof, or show that it is alive. 

In a very large bowl, combine 12 cups flour, the remaining sugar, dry milk powder and salt. Mix so the ingredients are distributed evenly. 

Pour in the yeast mixture, water, and oil. Beat with a wooden spoon for a minute or two. 

Mix in the remaining flour until you have a soft dough. Turn the dough out on a lightly floured surface. Knead the dough, adding more flour as necessary. You'll want the dough to be slightly tacky, but not sticky.  Knead the dough for 10 minutes, or until it is smooth. 

Grease or oil the bowl that you mixed the dough in.  Place the dough in the bowl and turn the dough over, so all sides of the dough are oiled. Cover with a tea towel or sheet of plastic. Set in a warm location until doubled in bulk. This can take up to 1 1/2 to 2 hours, depending on how warm the location is. 

Punch dough down and allow it to rise for 30 minutes. 

Turn the dough out onto a clean surface and divide the dough into 6 equal portions. Working with one loaf at a time, roll the dough out, keeping the narrow end as wide as the loaf pan is long. This helps to remove the air bubbles. Starting at the narrow end, begin to tightly roll up the dough. Place the loaf into the prepared bread pan. Lightly oil the top of the bread. Place the loaf pan in a warm location to rise.  Repeat with the other dough pieces.  Let the bread rise until doubled. This takes about 1 1/2 hours.

Bake at 350° for 30 to 35 minutes, or until the tops are golden brown.  The loaves should sound hollow when tapped with your finger. 

Butter the tops by running a stick of butter over the top. Place on wire racks to cool completely. We put our bread in bread bags. Keep the loaves in the refrigerator or freezer until you are ready to eat them.

Notes

Instead of using all white flour, you can use some wheat flour instead. 

For more flavor, add in 2 eggs with the water and oil. 

You can add more milk powder. If you want to use half whole milk for half of the water, you can do that too. Just make sure the milk has been warmed on the stove before you add it in. 

The amount of flour you use will vary each time you make bread. It depends on the day and how much humidity there is. 

If you don't have a large oven to bake the bread all at once, put half of the loaves in a cooler location.

Garlic Bread Sticks

One of our favorite things to make are garlic bread sticks.  We love the taste of garlic. You can use more or less garlic to suit your preference. These go great with Marinara Sauce.

Ingredients 

1 1/4 c. warm water
1 1/2 tsp. yeast
2 Tbs. sugar
3 cloves garlic, minced
3 Tbs. butter or oil
3 Tbs. Parmesan cheese
1 3/4 tsp. salt
3 c. flour or bread flour if you have that

Topping

3 Tbs. butter, melted
salt
garlic powder
Italian seasoning

Parmesan cheese

Directions

Combine warm water, yeast and sugar in a large bowl. Place in a warm location for 10 minutes to allow the yeast to bloom. This shows that the yeast is active and alive.  

Add in 1 cup flour. Beat well with a wooden spoon.  Stir in the garlic, butter, Parmesan cheese and salt. Continue to mix in the remaining flour until you have a soft dough.

Turn the dough out onto a floured surface and knead the dough for 10 minutes. Add more flour if the dough is too sticky. It all depends on the humidity in the air for the amount of flour that you need.

 

Lightly oil the bowl that you mixed the bread in.  

 

Place the dough back into the bowl, turning once to ensure that all sides are oiled.  Cover with a tea towel and set the bowl in a warm location until doubled in bulk. This takes about 60 to 90 minutes.

Lightly grease or line 2 baking sheets with parchment paper.

When the dough is doubled in size, divide the dough into 12 portions. Roll each piece of dough out into a 9-inch log or rope. Place the bread onto the prepared baking sheet, keeping them about 2 inches apart.

 

Cover the bread sticks and place in a warm location until they are doubled in size.  This takes about 40 minutes or so, depending on how warm it is.

Bake at 350° for 18 to 22 minutes, or until golden brown.  

 

While the bread is baking, prepare the topping. In a small saucepan, melt the butter. 

 

Remove from the oven and brush the tops of the bread sticks with melted butter. Sprinkle the tops with salt, garlic powder, Italian seasoning and Parmesan cheese. 

Serve with marinara sauce if desired.  These bread sticks are great on their own, or serve them with spaghetti, or pizza.  

Notes

We sometimes add 2 to 3 tablespoons dry milk powder along with the flour. Dry milk has become expensive and sometimes hard to find. So we use it if we have it, but these are just as good without the dry milk.  

Oatmeal Bread Rolls

If you like Hawaiian Bread Buns, you will love these dinner rolls. Oatmeal Bread Buns stay moist, yet they are light, fluffy, and tender. They have a slightly sweet and nutty taste, perfect to serve with any meal. These are definitely one of our favorite dinner bread rolls to make!

Ingredients

2 c. water
1 c. oats
3 Tbs. butter
1/3 c. very warm water
1 pkg. yeast
1 Tbs. granulated sugar
1/3 c. brown sugar
1 1/2 tsp. salt
4 1/2 to 5 c. flour

Directions

Grease two 9-inch round baking pans. Set aside.

In a saucepan, bring water to a boil.  Stir in oatmeal and butter.  Cook and stir for 1 minute, then remove from heat. Let stand until it cools a bit, but is still warm. You don't want it too hot because it will kill the yeast.

In a large bowl, combine warm water, yeast and granulated sugar together. Place in a warm location for 10 minutes to allow the yeast to bloom. That will let you know that your yeast is active.

Stir in the oatmeal, brown sugar, and 1 1/2 c. flour into the yeast mixture. Beat with a wooden spoon until smooth, or you can use your mixer.  

Stir in more flour until you have a soft dough. **see below 

Turn the dough out onto a floured surface.  Knead the dough for 8 to 10 minutes, adding more flour as necessary.  

Lightly grease or oil the bowl you were mixing the dough in. Place the dough into the bowl, turning once to make sure that all sides are oiled or greased.  Cover the bowl and place in a warm location until doubled in size. This takes about 1 hour. 

Punch the dough down. Allow the dough to rest for 10 minutes. Divide the dough into 18 equal pieces. Shape each piece of dough into a ball and place in the prepared pans. If you want smaller buns, divide the dough into 24 equal portions.

Cover and place the pans in a warm location. Let rise until doubled in size. This rising can take about 45 minutes.

Heat oven to 350°. What I do is I have the pans already in the oven to rise, because my stove has a pilot light. Then, after they are doubled in bulk, I turn the oven on.  Bake for 20 to 25 minutes, or until golden brown. 

Brush the tops with some butter.  We just take a stick of butter and run it over the tops of the hot rolls. Remove the buns from the pans and cool on a wire rack. Or put them in a bowl with a tea towel to keep warm if you are serving them with your meal. 

Serve with honey butter if desired.

Notes

Don't just dump all the flour in at once. When you make bread, you never use the same amount of flour.  The weather, humidity and liquid you added will make the amounts of flour different every time.  

You can also use this recipe to make 1 loaf of bread, or 2 mini loaves of bread.

Cheese Breadsticks

Cheese Breadsticks

Going to a pizza place, they always have good breadsticks.  We could just eat those and not order pizza. But it is just as easy to make your own breadsticks at home and they taste just as good or even better then the pizza places.

Ingredients

1 c. warm water
2 tsp. yeast
1 tsp. sugar
2 1/4 to 2 1/2 c. flour
1 1/2 Tbs. cooking oil, or olive oil
1 tsp. salt
2 Tbs. butter, very soft
1/2 to 1 tsp. Italian seasoning *see notes below
1/2 tsp. garlic or more
3/4 c. mozzarella cheese, shredded
3/4 c. cheddar cheese, shredded
1/3 c. Parmesan cheese

Directions

Lightly grease or spray a cookie pan or baking pan or a half sheet pan.

In a large bowl, combine water, yeast and sugar. Stir to combine and place in a warm location to proof for about 10 minutes.

Add 1 cup flour, Stir the mixture to combine. Then mix in add the oil and salt.  Continue adding the rest of the flour until it becomes soft, but it should still be sticky. Knead the dough about 15 to 20 times, adding more flour as necessary. You will want a dough that is slightly sticky.

Lightly grease or oil the bowl that you mixed the dough in. Place the dough inside, turning once so that all sides of the dough is oiled. Cover the bowl and place it in a warm location. Let rise until doubled. This takes about 60 to 90 minutes, depending how warm it is. 

Preheat the oven to 400°. Place a cookie sheet in the oven to heat.

Punch the dough down and place the dough in the center of your prepared pan. Press the dough out to fit in the bottom of the pan. If the dough springs back while you are trying to press it out, let it rest for abut 10 to 15 minutes and it will work better for you and stay in place.

Brush the softened butter over the top of the dough going to the edges. Sprinkle the garlic and Italian seasoning evenly over the top.

Top with mozzarella cheese, cheddar and Parmesan cheese.  Set in a warm location for about 15 minutes.

Bake for 15 to 18minutes, or until the breadsticks are golden brown and the cheese is melted. 

Allow the dough to cool for about 5 minutes before cutting into cheese sticks with a pizza cutter.

Serve with marinara sauce, pizza sauce ow whatever sauce you like best.

Notes:

If you don't have Italian seasoning, you can use 1 tsp. basil, 1 tsp. oregano, 1/2 tsp. garlic powder,  1/4 tsp. thyme.

Use more garlic if you like a more garlic flavor. 
Use the cheese you like best. We like Cheddar and Pepper Jack cheese. You can mix them for different flavors.

Pita Bread

Pita Bread may appear hard to make, but it really isn't. It is very easy and so much better tasting than the ones you buy at the store.

Ingredients

2 1/2 tsp. yeast or 1 pkg active dry yeast
1 c. very warm tap water, 110° to 115°
2 3/4 c. flour, divided
1 1/2 Tbs. olive oil
1 3/4 tsp. salt
1 tsp. olive oil

Directions

In a large mixing bowl, combine yeast, water, and 1-cup flour. Whisk until it is a smooth consistency.  Place in a warm location and let rise for 15 to 20 minutes.  This will let you know that your yeast is active. The mixture will have bubbles and foam.  

Add olive oil and salt to the mixture and mix well.  Add 1 1/4-cups flour to the mixture.  With the dough hook attachment on your mixer,  start to mix the pita dough.  After mixing a couple of minutes, check the dough.  If it is still sticking to the sides of the bowl, add some more flour, about 1/4 cup at a time. You want the dough to be soft, yet slightly sticky.  When you get a soft, slightly sticky dough, allow the mixer to knead the dough for 5 to 6 minutes. Add a little more flour if necessary.

Place the dough on a lightly floured surface. Form the dough into a ball. 

Lightly oil the bowl with olive oil or vegetable oil. Place the dough in the bowl, turning the dough over, so all sides are lightly oiled.

Cover the bowl with a tea towel or sheet of plastic wrap and place in a warm location.   Allow the dough to rise until doubled in size. This can take 1 1/2 hours to 2 hours. 

Turn the dough ball out onto a floured surface.  With your fingers, lightly pat the dough into a flat rectangle. The dough should be about an inch thick.  Use a knife or a pizza cutter to cut the dough into 8 equal pieces. 

Form each piece of dough into a smooth ball.  Cover the dough balls with a tea towel and let rest for 30 minutes.

On a lightly floured surface, take one dough ball. Lightly flour the top of the dough and then pat it flat with your fingers. With a rolling pin, roll the dough out into a circle that is about 1/4-inch thick. Repeat the process with the remaining dough balls. Dust the work surface and your rolling pin with flour as needed to keep the dough from sticking.

After you roll out each piece of dough, set aside on a lightly floured surface and cover with a tea towel.  

Allow the bread to rest for at least 5 minutes.

Take a cast iron skillet and brush the surface with some cooking oil.  Place over medium heat. Lay one pita bread onto the heated skillet and cook for about 10 to 15 seconds. Flip the bread over and fry another 10 to 15 seconds. Flip the bread again and this time the bread will begin to puff up. With your spatula, gently press on the bread to release the air. They will again fill up with air, and this is fine.  This gives you a better open pocket as it spreads the air through the sealed pita and opens it up on the inside. The bread will have some brown spots on the outside, and that is the way it should be.

Stack the cooked pita breads on a serving plate or bowl. Cover with a towel to keep them warm as you continue to cook the rest of the pita bread.  When they are cool enough to handle, cut or break the bread in half and open the pocket.  Fill each pocket with anything you like.  

Notes

If your pita bread does not form a pocket, that is all right.  Simply cut the bread in half, then carefully run a paring knife down the middle of the insides. Be careful, so you don't cut through to the outside.

Oatmeal Bread Rolls

Adding oatmeal to bread dough is a great way to add nutrition to your bread. The bread rises beautifully and tastes delicious. 

Ingredients

2 c. water
1 c. oatmeal
3 Tbs. butter
1 pkg. yeast
1/3 c. very warm tap water (110 to 115°)
1 Tbs. sugar
1/3. c. brown sugar
1 1/2 tsp. salt
4 1/2 to 5 1/2 c. flour

Directions

Set oven temperature to 350°. Grease two round 9-inch baking pans.

In a saucepan, cook the water and oatmeal according to directions. Stir in butter.  Remove from heat and allow the mixture to cool until lukewarm. 

In a large mixing bowl, combine yeast, very warm tap water and sugar together. Set in a warm location and allow the yeast to bloom. This takes about 10 minutes. 

Add the brown sugar, salt and 2-cups flour to the yeast mixture. Beat well with a wooden spoon for about 2 minutes. 

Add the oatmeal mixture and mix well.  Continue to mix in enough flour until the mixture forms a soft dough. 

Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding flour as needed. The dough should be slightly tacky to the touch. Knead until the dough is smooth and elastic. 

Grease or oil the bowl that you mixed the batter in. Place the dough in the bowl, turning to grease all sides.  Cover with a sheet of plastic wrap or a tea towel. Place in a warm location and let rise until doubled in bulk.  This takes about 60 to 90 minutes.

Punch the dough down and turn out onto a lightly floured surface.  Allow the dough to rest for 10 minutes.  

Divide the dough into 18 equal portions. Roll each piece of dough into a smooth ball. Place in prepared pans. 

Place in a warm location and allow the dough to rise until doubled in size. This can take about 45 minutes. 

Bake for 20 to 25 minutes, or until golden brown.  Brush the tops with butter or run a stick of butter over the tops to give them a coating of butter.

Remove from pans and place on a wire rack.  Serve and enjoy.

Amish White Bread

Homemade bread is delicious.  The aroma fills the whole house as the bread bakes.  You take it out of the oven, and  . . . Who can actually wait for the bread to cool before you begin slicing it up to eat? Fresh hot bread slathered with butter! There is nothing better than that.

Ingredients

1 pkg. yeast or 1 1/2 Tbs. yeast
1/4 c. warm tap water (110°)
1 Tbs. granulated sugar
2 c.  milk, room temperature or slightly warmed
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. butter, softened
6 c. bread flour

Directions

Heat oven to 350°.  Grease two 9 x 5-inch loaf pans.

In a large bowl, combine yeast, warm water and granulated sugar. Let stand in a warm location for about 10 minutes, so the yeast can bloom or show it is active.

Add milk, brown sugar, salt, butter and 2-cups bread flour.  Beat well with a wooden spoon for about 2 minutes, or you can use a mixer that has the dough hook attachment. 

Continue to stir in the flour to make a soft dough. Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, adding more flour as needed, until you have a dough that is smooth and elastic. The dough should be slightly tacky.

Place the dough in an oiled bowl.  Turn the dough over, so all sides are oiled. We use the same bowl that we kneaded the dough in.  Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves.  Cool and then slice and enjoy.  

No Knead Bread Rolls

It is easy to make this bread during the holiday season.  Since it does not require kneading time, it frees you up, so you can enjoy the day, yet settle down to some delicious home-made bread.

Ingredients

1 Tbs. yeast
3 Tbs. sugar, divided
1/4 c. hot tap water
1/4 c. c. oil or butter, softened
1 1./4 tsp. salt
1 c. milk
1 egg
3 1/2 c. flour

Directions

Preheat oven to 375.  Grease a 9 x 13" baking pan.

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in the hot tap water.  Set aside for 10 minutes to allow the yeast to bloom.

Add the rest of the sugar, butter, salt, milk, egg, and flour.  Mix well with a wooden spoon until fully incorporated. The dough will be very sticky.  

Cover with a sheet of plastic or tea towel and place in a warm location for 90 minutes or until doubled in size.  

Punch dough down. Turn the dough out onto a floured surface.  Lightly dust the top of the dough with flour. Shape the dough into a log and cut into 4 equal pieces.  Then cut each piece into 3 pieces.  You will have 12 dough balls in total.  Roll each piece of dough between the palms of your hands  a smooth ball.  Place the dough balls onto the prepared cake pan. 

Spray the surface of the rolls with cooking spray and then lightly cover with a sheet of plastic wrap. Place in a warm oven for 30 to 45 minutes or until almost doubled in size. 

Carefully remove the plastic wrap.  

Bake for 15 to 18 minutes, or until the tops are golden brown. The rolls will sound hollow when tapped with your finger. 

Brush some butter over the tops of the hot rolls.  We just take a stick of butter and run that over the tops of the rolls for a great buttery taste.

Buttery Pull Apart Bread

This is a buttery pull-apart bread that is so good.  It disappears quickly at our house.  They are very easy to make too.  You can put some minced garlic in the dough balls or add it to the melted butter that you roll the balls in.

Ingredients

1 Tbs. yeast or 1 pkg yeast
1 Tbs. sugar
1/4 c.very warm water, 110 to 115°
3/4 c. warm milk
1/4 c. sugar
4 to 4 1/2 c. flour
1/2 c. butter, softened
1 egg
1 tsp. salt
4 to 4 1/2 c. flour
6 Tbs. butter melted

Directions

Heat oven to 350°.  Grease two loaf pans, or you can use a fluted tube pan.

In a large bowl, dissolve yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes, allowing the yeast to activate or bloom.

Add sugar, 1-cup flour, butter, egg, and salt.  Beat with a wooden spoon until smooth. 

Stir in the rest of the flour to form a soft dough.  When it gets too hard to stir, turn the dough out onto a floured surface.  Knead in the remaining flour until the dough is only slightly sticky.  Knead until the dough is smooth and elastic, about 8 to 10 minutes.

Place in a lightly greased bowl and cover the bowl with a sheet of plastic wrap or a tea towel. Place the bowl in a warm location and allow the dough to rise until doubled, or about 60 to 90 minutes.

Punch the dough down and turn out onto a lightly floured surface. Cut off pieces of dough and roll the dough between the palms of your hands to form 1 1/2 inch balls. Dip and roll each dough ball in the melted butter. Place in prepared pan or pans, placing balls on top of each other.

Cover with a tea towel and place in a warm location to rise until doubled in size. This takes about 45 minutes.  Carefully remove the tea towel.

Bake the bread for 30 to 35 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

Winter Squash Bread Bun Rolls

If you have extra winter squash like butternut or acorn squash, use them to make dinner rolls. These rolls are light and airy. They have a wonderful yellow color and no one will believe that you made them with winter squash.

Ingredients

2 pkg. or 2 Tbs. yeast
1 Tbs. sugar
1/2 c. warm water, 110° to 115°
1 c. warmed milk, 110° to 115°
1 1/2 c. winter squash, cooked and peeled
1/2 c. sugar
2 tsp. salt
6 Tbs. butter
6 c. flour

Directions

Set oven temperature to 375°.  Grease a 13 x 9-inch baking pan or cake pan. You can also use 2 greased 12-inch cast iron skillets.

In a large mixing bowl, combine yeast, sugar, and water.  Stir to mix.  Place in a warm location and allow the yeast to activate.  This takes between 6 and 10 minutes. 

Add milk, squash, sugar,  salt, shortening and 2 c. flour.  Beat well with a wooden spoon. Gradually stir in the remaining flour, about 1/2 c. at a time, until the dough becomes too hard to stir. Turn the dough out onto a lightly floured surface.  Knead the dough with your hands, adding in more flour as necessary. Knead until the dough is smooth and elastic, or about 8 to 10 minutes. 

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap, or a tea towel. Place in a warm location until the dough doubles in size.  This takes about an hour to 90 minutes. 

Punch dough down. Turn out on a lightly floured surface.  Divide the dough into 12 pieces.  Form the dough into balls between the palms of your hands.  Place in a prepared pan. Cover with a tea towel and place in a warm location to rise until doubled in size.

Bake for 20 to 25 minutes or until golden brown. 

Brush tops of the hot rolls with butter.

Crescent Rolls

 These crescent rolls are easy to make, but look like you spent hours doing. They are sweet, fluffy and light with the delicious taste of butter.

Ingredients

2 pkg. yeast
1 Tbs. sugar
1/2 c. very warm tap water (110°)
1/2 c. sugar
1/2 c. warm milk (110°)
2 eggs
1 tsp. salt
1/2 c. butter, softened, divided
4 c. flour
1/4 c. butter

Directions

Set oven to 375°. Grease a baking sheet.

In a large bowl, combine yeast, sugar and warm tap water.  Place in a warm location for about 10 minutes to bloom.  This shows that the yeast is alive and active.

Add the remaining sugar, eggs, salt, butter and 2 cups flour.  Mix or beat with a wooden spoon until smooth.  

Mix in the remaining flour until the dough becomes too stiff to mix with a spoon. Turn out onto a lightly floured surface. Knead the dough, adding more flour as needed, for 8 to 10 minutes or until it is smooth. The dough should be slightly sticky, but not sticking to you or the surface.  

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap or a tea towel. Place in a warm location until the dough is doubled in size. About 90 minutes.

Punch the dough down and divide in half. Roll each half into a 12-inch circle.   Spread half of the butter over the top of each circle.  Cut the circle into 10 or 15 wedges, just like you are cutting a pie. Starting with the outside perimeter of the dough wedge, begin to roll up the wedges one at a time. With the point underneath each roll, place the crescents on a greased baking sheet.  Curve the ends to make a crescent shape. Repeat with the other half of the dough. Cover and let rise until doubled in size, or about 30 minutes.

Bake for 12 to 15 minutes or until golden brown.  Run a stick of butter over the hot tops of the crescent rolls.

Farmhouse Bread

 It is time to start baking again.  The cooler weather makes this the perfect time to start the oven and bake some homemade bread.  This is a recipe that warms the house and delights the senses.  Nothing can compare to the smell of fresh bread baking in the oven!

Ingredients

1/2 c. very warm water
1 Tbs. yeast
1 Tbs. sugar
2 c. buttermilk
1 tsp. salt
3 eggs
5 Tbs. butter, softened
1/3 c. sugar
6 1/2 to 7 1/2 c. flour

Directions

Preheat oven temperature to 350°.  Grease two 8 x 4-inch loaf pans.

In a large bowl, combine water, yeast and 1 tablespoon sugar. Place in a warm location for 8 to 10 minutes, or until the mixture is frothy.

Add the buttermilk, salt, eggs, butter, sugar and 2 c. flour.  Beat well using a wooden spoon. You can also use your mixer with the dough attachment as well.

Add more flour to the dough until the dough becomes too hard to mix with a wooden spoon.  Turn the dough out on a floured surface. Knead in the remainder of the flour until the dough is just slightly sticky. Knead the dough for 8 to 10 minutes by hand until it is smooth and elastic. 

Place the dough in a greased bowl and cover the bowl with plastic wrap. Place in a warm location and let rise until doubled in size.   

Punch dough down and divide in half.  Allow the dough to rest for 5 minutes, so it is easier to work with.

Roll one half of the dough out into a rectangle. Keep the short section of the dough as long as the long side of the bread pan.  Roll the dough up, starting at the short end. Pinch the seams together and place in the prepared bread pan. Repeat the process with the other half of the dough. Lightly grease or oil the top of the loaves. Cover with a sheet of plastic or a tea towel.

Let dough rise in a warm location until doubled in size.  This can take about an hour to 1 1/2 hours depending on how warm the location is. 

Bake for 45 to 55 minutes, or until the loaves are golden brown on top and sound hollow when tapped.  Remove from the oven.

Rub some butter over the tops of the loaves. We just use a stick of butter and run it across the hot loaf tops.  Remove the bread from baking pans and place on cooling racks.  Allow to cool for one hour, if you can for easier cutting.  We have a hard time doing that, and nothing tastes better than hot bread fresh from the oven with butter slathered over the slices.

Spiced Cheese Loaves

This bread recipe makes two loaves. It is a rich bread dough flavored with crushed red pepper flakes and cheddar cheese. It goes perfect with soups, or use it to make a sandwich.

Ingredients

1/4 c. warm water
3 pkg yeast or 1 tbs. yeast
3 Tbs. sugar
1c. milk
1 Tbs. salt
4 Tbs. butter
1/4 tsp. cumin seed
1 1/2 tsp. red pepper flakes
1 tsp. oregano
2 eggs
6 c. flour (more or less)
8 oz sharp cheddar cheese, grated

Directions

Oven temp set to 350°. Grease two 8-inch cake pans.  Or line the pans with parchment paper to remove the bread easily from the pans.

Dissolve yeast and sugar in warm water. Set in a warm location for 10 minutes to ensure the yeast is active and alive.

In a sauce pan, scald the milk over low heat.  Pour into a large mixing bowl and let cool until it is around 110°.  Add sugar, salt, butter, cumin, red pepper flakes, eggs, 2-cups flour and the yeast mixture.

Beat for 2 minutes with a mixer or by hand using a wooden spoon. Stir in  cheese.  Add enough flour to make a soft dough. Turn the dough out onto a lightly floured surface. Knead the dough, adding flour as necessary, for about 10 minutes or until smooth and elastic.

Place dough into a greased bowl.  Cover with plastic wrap and place in a warm location until doubled in size. This takes between 1 1/2 hours to 2 hours. 

Punch dough down. Turn out onto a lightly floured board and divide in half. Cover and let rest for 5 minutes.

Shape each half into a ball. Place balls in prepared cake pans.  

Cover and let raise for 30 minutes, or until doubled in size. Place cake pans on a rimmed baking sheet. This will catch the cheese if any spills out.

Bake  until loafs are is golden brown, about 20 to 25 minutes. Rotate the loaves. Tent with a sheet of aluminum foil and continue to bake for another 25 to 30 minutes until done. The loaves should sound hollow when tapped with your finger.

Remove bread from the pan. Brush some butter over the top.  I just take a stick of butter and run that over the top.

Sweet Country Fair Egg Bread

This bread recipe is so simple.  It uses basic ingredients and it is practically fool-proof.  It is a rich bread dough that is more like sweet bread than a dinner sandwich bread.  

You'll enjoy eating it on its own, or with butter and jelly or jam spread over the top of the slices. Or sprinkle some cinnamon sugar over the top for a delicious treat!

Ingredients

1 /2 c butter
2 tsp salt
1/2 c. sugar
1 1/2 scalded milk
2 pkg. yeast
1/2 c. hot tap water 110 to 115°
2 eggs
9 c. flour
softened butter

Directions

Set oven to 400°.  Grease three 8-inch loaf pans

Combine butter, salt, and sugar in a large mixing bowl.

Stir in scalded milk.  Let stand until the mixture is cooled to lukewarm.  

Meanwhile, combine hot tap water, yeast and 1 tablespoon sugar together. Let stand for about 10 minutes to activate the yeast and make sure it is active. Pour this into the lukewarm milk mixture.

Beat in eggs.

Add 3-cups of flour.  Beat the mixture with a wooden spoon until it is a smooth, and has a sponge-like consistency.

Continue to mix in more flour until it gets too hard to stir. Turn the dough out onto a floured surface.   Knead the dough until it is smooth and elastic, adding the rest of the flour. This takes about 7 to 10 minutes. The dough may require more flour or less flour, depending on the day and humidity levels. The dough should be slightly tacky, but not so much that it sticks to your hands or the kneading surface.

Place the dough into a greased bowl, turning once to cover all dough surfaces with a bit of grease. Cover with a piece of plastic wrap or a tea towel.  Set the bowl in a warm location and let rise for 90 minutes, or until doubled in bulk.

Punch the dough down. Turn the dough out onto a lightly floured surface. Divide the dough into 3 equal sized portions.  Shape each dough portion into a loaf and place into prepared pans.

Lightly spray the tops with cooking spray or rub some olive oil or softened butter over the tops to keep the dough from drying out. 

Place the bread pans in a warm location and allow the dough to rise again until doubled in bulk.

Bake at 400° for 10 minutes. Reduce heat to 350° and continue to bake the bread for another 40 minutes, or until done.

Remove the bread from the pans and cool on a wire rack.

Cottage Bread

This bread recipe is so easy.  You can make it as an artisan bread or form into a loaf.  It is very good fresh from the oven with butter or honey butter spread over the slice.

Ingredients

1 pkg. yeast
1 1/4 c. warm water
1 1/2 Tbs. sugar
1 1/4 tsp. salt
1 Tbs. shortening or cooking oil
4 c. bread flour

Directions

In a large bowl, dissolve yeast in 1/4 cup warm water. Let sit for 10 minutes to make sure the yeast is active. 

Add the remaining warm water, sugar, salt, shortening and 2-cups flour.  Beat until smooth.

Add 1 3/4 cup flour.  With a wooden spoon, stir until dough cleans the side of the bowl. 

Turn dough out onto a lightly floured surface. Knead the dough until the dough is smooth. If you press your finger into the dough, the indention will spring back. That lets you know the dough is ready for rising. 

Place dough in greased bowl. I use the bowl that I mixed the dough in to save on washing extra dishes. Cover with a tea towel or a sheet of plastic wrap.  Set the bowl in a warm location and let the dough rise until doubled in volume, about an hour. 

Turn the dough out onto a lightly floured surface and shape into a loaf. Place into a greased loaf pan. Cover with a tea towel. 

Set the loaf pan in a warm location and allow the dough to rise for 30 to 45 minutes, or until doubled.

With a sharp knife, make 5 slashes across the top of the loaf, about 1/4-inch deep.  Sift the remaining flour over the top of the loaf.  

Bake in a 400° oven for 35 to 40 minutes, or until done.

Remove from pan and cool on a rack.

Parmesan Garlic Breadsticks 

Fresh hot buttery breadsticks from the oven, seasoned with garlic and herbs, and then dipped in Marinara sauce.  What could be better than that! These breadsticks are so easy to make, and they disappear fast.  So instead of ordering out and paying a high price, make your own instead.

Ingredients 

Breadsticks

1 1/3 c. warm tap water
2 1/2 tsp. instant yeast, rapid rise
2 Tbs. granulated sugar
1/4 c. milk powder
3 Tbs. butter
1 tsp. salt
3 to 4 c. flour

Marinara Dipping sauce

1 (15 oz.) can tomato sauce
1 tsp. sugar
1 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. majoram
1/2 tsp. garlic powder
1/2 tsp. salt

Breadstick Seasoning

2 Tbs. Parmesan cheese
1 Tbs. onion powder
1 Tbs. oregano
1 to 3 tsp. garlic powder  (See notes below)
1 1/2 tsp basil
1 tsp marjoram
1 tsp. parsley
1/2 to 1 tsp. salt
1 1/2 sticks butter, divided

Directions

Two 9 x 13-inch baking pans or one 18 x 13-inch pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Add milk powder, butter, salt and 1-cup of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand as well with a wooden spoon.  Continue to add the rest of the flour until a soft dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic.

Decide on the pan you want to use. If using two 13 x 9-inch pans, divide the dough in half. Roll out each dough into a 13 x 9-inch rectangle. Or, you can use an 18 x 13-inch pan. Roll the dough out into an 18 x 13-inch rectangle.

Begin making the Breadstick Seasoning

Melt 4 tablespoons butter in the bottom of each baking pan if using a 13 x 9-inch pans. Or melt 8 tablespoons in the bottom of an 18 x 13-inch pan.  Place the dough into prepared pan or pans. Press to fit the dough into the corners of the pan.  

Brush the top of each bread stick dough with 1 tablespoon melted butter.  Using a pizza cutter, cut the for the breadsticks.   For the 13 x 9-inch pans, cut the dough into 10 equal portions for a total of 20 breadsticks.  However, if you are using the 18 x 13-inch pan, cut dough in half lengthwise.  Then width wise, cut the dough into equal portions 10 times, so that you have 20 breadsticks. Cover and place in a warm location until the dough doubles in size.  This takes about 90 minutes.  While the breadsticks are rising, begin making the marinara sauce.

In a saucepan, combine tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Bring to a boil over medium heat, stirring to keep it from burning on the bottom.

Reduce heat and simmer the sauce for about 30 minutes. Stir the sauce occasionally to keep it from burning. 

Preheat the oven to 375°  to 400°.  

Bake for 10 to 15 minutes, or until golden brown. While the breadsticks are baking, combine the breadstick seasoning. 

In a small bowl, combine Parmesan cheese, onion powder, oregano, garlic powder,  basil, marjoram,  parsley, and salt.

Remove the breadsticks from the oven. Immediately brush 1 tablespoon melted butter for each 13 x 9-inch pan, or 2 tablespoons butter over the 18 x 13-inch pan of breadsticks. 

Sprinkle the breadstick seasoning over the top of the melted butter. Try to let them cool for 5 to 10 minutes before slicing and serving with the marinara sauce. 

*  You can also add 1/2 cup of Parmesan cheese and 1/2 cup of shredded marble cheese to the dough. Or use mozzarella cheese.  

**  You can add shredded cheese over the tops of the breadstick dough before baking and omit the butter spread over the top.  It may take about 14 minutes to bake.  Then, right when the breadsticks come out of the oven, sprinkle the seasoning mix over the cheese.

** Also,  another variation is to make garlic bread sticks.  Add 1 tablespoon dried minced garlic or fresh garlic cloves.  However, adjust the amount of garlic to suit your tastes.  We like the taste of garlic, so we use more.