Crazy Bread

My family loves fresh bread and this bread recipe is so quick and easy!  You simply put  the ingredients into one bowl and mix.  No kneading required.

Some call it Crazy bread, others call it no-knead bread. Call it what you will, for I am sure you will enjoy it as much as we do.

1 c. warm water
2 tsp. sugar
1 pkg. active dry yeast
2 c. flour
1 tsp. salt
1 tsp. garlic powder
1 Tbs. dried parsley
2 Tbs. olive oil
2-4 Tbs. butter (softened or melted)
1/2 sp. garlic powder
1 c. grated cheese

Measure the very warm water into a small bowl. Stir in the sugar and yeast until dissolved. While you gather the rest of the ingredients, let the mixture stand for 10 minutes to activate the yeast. It will look foamy. 

In a large bowl, add the flour, salt, garlic, and parsley. Mix the ingredients around to distribute the seasonings throughout the flour. Add olive oil to the yeast mixture and then pour this into the flour. Stir with a wooden spoon until most of the flour is incorporated into the liquids. It should pull away from the sides of the bowl. If the mixture seems overly wet, add more flour. The amount of flour is determined by the humidity in the air. When the humidity is high, the mixture will often need more flour. Cover and set the bowl in a warm place until doubled in size, about 30 minutes.

Pour some olive oil onto the bottom of a jellyroll pan. Remove the dough from the bowl and place it the pan. Rub a little olive oil on your fingers, so the dough doesn’t stick to you as you press the dough out to about 1/2 inch thickness. Rub the surface of the dough with softened butter. 

Sprinkle the top with garlic powder and cheese. Sometimes I use garlic salt instead of garlic powder.  I also sprinkle black pepper over the top.

You can preheat the oven to 350° Fahrenheit, but sometimes I place my bread in a cold oven and then turn on the heat. This helps the bread to rise a bit more. Bake for 20 minutes or until golden brown. Cut into pieces and serve warm.

One Bowl Anadama Bread

This is a very old recipe from the early 20th Century. It is a heavy, dense bread that fills you up. It is sweetened with molasses.  In most recipes, sugar is not added, but I do put some in mine with the yeast because it makes the yeast grow better.

Ingredients

2 Pkg active dry yeast
2 c. hot tap water
2 Tbs. sugar
1 c. yellow cornmeal
2 1/2 tsp. salt
1/4 c. butter or margarine, softened
1/2 c. molasses
5 1/2 to 6 1/2 c. flour

Directions

Grease two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

In a large bowl, combine yeast, hot tap water and sugar. Place in a warm location for 8 to 10 minutes for the yeast to bloom. This shows that the yeast is active and alive. 

Mix in cornmeal, salt, butter, molasses and 2 1/2 c. flour to the yeast mixture.  Beat 2 minutes on medium speed with an electric mixer.  Scrape the bowl occasionally. 

Add another 1/2 c. flour. Beat at high speed another 2 minutes. Scrape the sides of the bowl occasionally. 

Stir in the remaining flour to make a soft dough.  Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, or about 10 minutes. 

Grease the bowl you prepared the dough in.  Place the dough into the greased bowl, turning to grease the top. Cover and let rise in a warm location, free from draft, until doubled in bulk. This takes about 60 minutes.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half and shape each half into loaves. To do this, simply roll the dough out into a rectangle, with one side being around 8-inches and the other side should be longer. Starting with the 8-inch side, roll the dough up tightly. Seal the ends by folding them under and seal the seam with your fingers.  

Cover and place the loaf pans in a warm location until doubled in size. This takes about 45 minutes.

Bake at 375° for 35 minutes, or until done.  Remove from pans. Brush the tops with butter. Then place the loaves on racks to cool.

Round Herb Bread

This bread dough can be make into loaves, or as an artisan style bread, or used for a pizza crust.  It is delicious and fragrant, making it the perfect addition to any meal or to eat on its own.

Ingredients

1/2 c. warm water
2 Tbs. yeast  or 2 packages of yeast
3 Tbs. sugar
3 Tbs. olive oil or vegetable oil
1 small onion, chopped
6 cloves garlic minced
1  2/3 c. Evaporated milk
1/4  c. dried parsley
1 Tbs. basil
1 Tbs. oregano
1 Tbs. salt
1/2 c. grated Romano or Parmesan cheese or a mixture of both
6 c. bread flour or all-purpose flour

Directions

Grease a cookie sheet or two 9 x 5-inch loaf pans. 

Mix water, yeast and sugar in a large bowl. Place the bowl in a warm location for 6 to 10 minutes, so the yeast can bloom or show it is alive and active. It will look frothy.

Stir in 2 c. flour, oil, onion, garlic, evaporated milk, parsley, basil, oregano, salt and grated cheese. Beat until smooth with a wooden spoon or with a mixer that has a dough hook. Beat for about 2 minutes. 

Begin stirring in the rest of the flour. If mixing by hand, continue to add flour until it gets too hard to stir, then turn the dough out onto a floured surface. Continue to knead in the rest of the flour until you have a dough that is smooth and slightly sticky.  Kneading time takes about 5 to 10 minutes.

Place the dough in an oiled or greased bowl, turning once so all sides are coated with oil. I use the same bowl that I mixed the dough in to save on dishes.  Cover with a towel. Let the dough rise in a warm location until doubled in size.  This takes about an hour. 

Punch dough down and divide in half. Shape the dough into two round loaves. Place on greased cookie sheet. Cover and let rise until doubled in size. This takes about 30 to 45 minutes. 

Preheat oven to 350° and bake for 35 to 45 minutes, or until done.  If the tops start to brown too much, cover the bread loosely with foil. 

Remove from the pans or cookie sheets and place on wire racks. Rub a stick of butter over the top of the hot loaves. This will keep the loaves soft with a great buttery taste. Try to let the loaves cool for about 15 minutes before slicing.

 Pull Apart Monkey Bread

 

Ingredients

Yeast Dough

1/4 c. warm water
1 pkg yeast or 1 Tbs. dry yeast
1 1/4 c. warm milk
1/3 c. butter, melted and cooled
2 egg, room temperature
1/4 c. sugar
1 tsp  salt
5 c. flour

Coating

1 1/2 c.  sugar
2/3 c. brown sugar
1 Tbs. cinnamon
1/2 c. butter

Topping

1/4 c.  butter, melted and divided
1 tsp. vanilla

Directions

Grease two 9 x 5-inch bread pans or a 10 to 12 cup bundt pan. 

Combine warm water and yeast together in a large bowl.  Set in a warm location for about 10 minutes to allow the yeast to bloom.

Add warm milk, butter, eggs, salt and 2 cups flour. Mix with a wooden spoon until well combined. You can also use a mixer with the dough hook. Continue to knead in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. Knead the dough until smooth for about 8 to 10 minutes. You will want a dough that is slightly sticky.

Lightly grease the bowl that you prepared the dough.  Place the dough in the bowl, turning once to coat all sides. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise for about 2 hours. 

Prepare the coating. 

Place 1/2 cup melted butter in a bowl. In another bowl, combine granulated sugar and cinnamon together.  Set aside.

Divide the dough into 40 to 45 balls. Roll each ball in the melted butter, and then roll the balls in the cinnamon and sugar mixture. Place the balls evenly between the 2 loaf pans.

Cover the loaf pans with a tea towel or a sheet of plastic wrap.  Set aside in a warm location to rise for about 20 minutes. 

In a small bowl, combine the remaining 1/4 cup melted butter, brown sugar and vanilla. Pour over the pull apart balls in the loaf pans, dividing the mixture between the two pans.

Preheat oven to 350°.  See note below. Bake for 35 to 45 minutes or until done, and the top is golden brown.  If the tops brown too fast, cover loosely with a sheet of foil. Leave the bread to cool in the pans for 5 to 8 minutes.  Then invert the pans onto a serving platter.

Serve warm. You can mix up a thin glaze of 1 cup powdered sugar and 1 tablespoon milk and pour over the warm monkey bread.

 I usually don't preheat the oven when making bread. I put the pans in the oven and then turn the oven on. It also helps give the bread a little more rising time.

 Homemade Cheesy Garlic Breadsticks

 

Sometimes my family just likes to eat fresh homemade breadsticks for supper. If you like garlic, then you'll love these breadsticks.  You can also use this same recipe to make pizza crust and add your favorite toppings.

Ingredients

2 1/4 tsp dry yeast
1 c. warm water
1 tsp. sugar
3 c. flour
1/2 c. dry milk
2 tsp. garlic salt
2 Tbs. olive oil
4 Tbs. butter, softened
4 cloves garlic, finely minced
1 tsp. Italian seasoning
2 c. shredded Italian cheese blend or  1/4 lb. mozzarella cheese and 1/4 c. Parmesan cheese
pizza sauce or marinara sauce for dipping

Directions

In a large bowl, mix yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes and allow it to bloom. This shows that the yeast is alive and active. 

Add 1 cup flour, dry milk, garlic salt and olive oil.  Mix with a wooden spoon to combine. Continue to stir in the flour until it becomes too stiff to stir with a spoon. Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding more flour until you have a slightly sticky dough.  

Place the dough in an oiled or greased bowl and cover with a tea towel. Let rise 1 to 2 hours until doubled.

Roll the dough out on a lightly floured surface to fit a pizza pan or baking sheet.  Or press it to fit the pan with your fingers. 

In a small bowl, combine butter, garlic cloves and Italian seasoning.  Spread the garlic butter over the top of the dough.  Top with shredded cheese.

Let rise in a warm location for 15 to 30 minutes.

Bake in a 350° oven for 20 to 25 minutes, or until golden brown. Cut into breadsticks and serve with pizza sauce or marinara sauce.

 

 

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey (or sugar)
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups bread flour (give or take 1/2 cup)
• CHEESE GARLIC BREAD STICKS:
• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 pound grated mozzarella cheese
• salt and pepper, to taste

 

Instructions

• In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
• Mix together until dough is created.
• Using your hands knead for one minute and form a ball.
• Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
• Preheat oven to 425 degrees.
• Roll out dough on your pizza stone or baking sheet.
• Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
• Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
• Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
• Cut bread into sticks and serve with warm pizza sauce if desired.

 

Herb Butter Braid

Fresh baked herb butter braid bread is so good. It makes your house smell so inviting.  Slice and slather some garlic butter over the warm bread for a wonderful treat.

Ingredients

1 pkg yeast
1 tsp. sugar
4 c. warm water
1 c. butter
1/4 c. sugar
1 Tbs. caraway seed
1 Tbs. parsley flakes
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. onion powder
1 Tbs. garlic powder
3 eggs
1 c. warm milk
4 1/2 c. flour

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Set aside in a warm location for 10 minutes to allow the yeast to bloom.

In a large mixing bowl, combine butter and 1/4 cup sugar, caraway seed, parsley flakes, salt, dry mustard, onion powder and garlic powder until light and fluffy.

Mix in eggs and warm milk. Beat well.

Stir in yeast mixture. 

Using a dough hook or by hand with a wooden spoon, add the flour, mixing until everything is well blended. The dough will be very soft, so don't worry. 

Cover and refrigerate overnight or at least 6 to 8 hours. 

Remove the dough from the bowl and place on a well floured surface. divide the dough in half.  Divide each half into 3 pieces.  With floured hands, roll each piece into a 15 to 18-inch rope or strip. Braid 3 strips into a loaf. Tuck ends under to secure.  Repeat process with the other 3 strips of bread dough.

Place the braided dough on an ungreased baking sheet.  Cover and let rise for 2 to3 hours or until doubled in size. 

With the baking rake near the center of the oven, bake for 25 to 35 minutes or until golden brown.  Brush with melted butter.

 Cherry Squares

This is a recipe from my mother's recipe box. It is to good. You can use any kind of fruit that you like. Mix peaches, apples, strawberries or even blueberry pie filing. The dough does not need to be kneaded, making this a quick and easy dessert to make.

Ingredients

1 pkg. yeast
1/4 c. very warm water
4 c. flour
2 sticks butter or margarine
2/3 c. milk
1 Tbs. sugar
2 cans cherry pie filling
2 eggs

Glaze

1/2 c. powdered sugar
1/4 tsp. vanilla or almond extract
3 to 4 tsp. milk

Directions

Scald milk to a temperature of 120° to 130°. Set aside to cool to lukewarm.

Dissolve yeast and sugar in very warm water.  Do not make the water too hot or it will kill the yeast. Set  the yeast mixture in a warm place for about 10 minutes to bloom. 

Measure the flour into a large bowl. Cut in the butter or margarine until it resembles coarse crumbs using a pastry blender or two dull kitchen knives held together in your hand.

Stir in yeast mixture, milk and eggs. Mix thoroughly.  The dough will be soft and moist. 

Divide the dough in half leaving one piece slightly bigger then the other. On a floured surface, roll the larger dough half into a 10 x 16-inch rectangle. You will want to make it the size so it fits in the bottom of a jelly roll pan and come up the edges of the pan.

Spread out the cherry pie filling onto the dough.

On a floured surface, roll out the remaining dough so it is large enough to cover the top of the pan and seal the edges.

Cut slits in the top of the dough with scissors or a sharp knife to allow the steam to escape. 

Cover and place in a warm location until doubled in size.

Bake at 350° for 35 to 40 minutes or until done.

Mix up the glaze by combining powdered sugar, vanilla extract and milk. Beat until it is smooth. It should be a drizzling consistency.  

Drizzle the glaze over the top of the warm cherry dessert.

 Yeast Coffee Cake

 Warm inviting yeast coffee cake to enjoy with your morning coffee. We prefer the breads made with yeast as a rising agent. It has a better flavor than baking powder, and you don't have to worry about yeast having aluminum in it.

Ingredients

1 pkg. yeast
1/3 c. warm water (110° to 115°
1/2  c. butter
3/4 c. sugar
1 egg, separated
4 1/2 c. flour
3/4 c. milk, scalded, cooled to lukewarm

Brown Sugar Topping

Ingredients

1/8 c. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
raisins (Optional)

Directions

Grease two 9-inch round pans. 

Soften yeast and 1 tablespoon sugar in warm water for 5 to  10 minutes. This allows the yeast to bloom and show that it is alive.

Cream butter until softened. Gradually add the sugar, cream the mixture until light and fluffy.

Add egg yolk and beat well. 

Stir in 1 cup flour and mix well.

Pour in the yeast mixture and combine thoroughly.

Alternately, add the rest of the flour and the milk to the butter mixture.  Beat well after each addition. 

In a clean, grease free bowl, beat egg white until rounded peaks are formed. Fold into the flour and yeast mixture until well blended.  

Cover and let rise in a warm location about 2 hours.  

Punch down and divide in half. On a floured surface, roll or pat each portion into a round. Put each round into the prepared pans.  Cover and place in a warm location.  Let rise about 90 minutes. 

Prepare the brown sugar topping. 

Brush melted butter over the tops of the coffee cakes.  Sprinkle with brown sugar and raisins if desired. 

Bake for 20 to 25 minutes or until done.

Powdered Sugar Doughnuts

One of my dads favorite foods was home-made doughnuts.  We used to make them for him on his birthday or anniversary. My dad passed away, but we still make a batch of doughnuts on those special days. It brings back warm and wonderful memories of a man who worked hard to support his family and loved us dearly. 

Ingredients

1 Tbs. yeast or 1 pkg.
1/4 cup warm water
1 1/4 cup milk, scalded
1 stick butter or 1/2 c. margarine or shortening
1/4 cup sugar
2 eggs, well beaten
3/4 tsp. nutmeg (optional)
1/2 tsp. salt
4-5 cups flour
vegetable oil for frying

 Directions

In a large mixing bowl, mix the yeast, warm water and 1 tablespoon sugar together.  Let stand for 5 to 10 minutes in a warm location to bloom or to see if the yeast is active.

In a small saucepan, warm the butter and milk to 90° or 105° over low heat. Butter does not need to melt. 

Pour the warmed milk, butter, sugar, eggs, salt, nutmeg, and 1 cup flour in with the yeast mixture.  Stir the mixture vigorously with a wooden spoon for about 2 minutes. You can also use the mixer with the dough hook attachment.

Stir in as much of the remaining flour as you can until a dough forms.  The dough will be sticky. Turn the dough out onto a well floured surface and knead the dough for 10 minutes adding more flour as necessary. Knead until the dough is no longer sticky. The dough should be smooth and elastic. If you touch the dough with your finger, it should bounce back.

Form the dough into a ball. Lightly oil the bowl that you mixed the dough in and place the dough ball inside. Turn the dough over so that all sides of the dough is lightly oiled. Cover with a piece of plastic wrap or a tea towel. Place the bowl in a warm location and let rise until doubled in size. This takes about an hour.  

Punch the dough down and place the dough onto a well floured surface. Roll the dough out until it is 1/2-inch thick. Cut doughnuts with a doughnut cutter. 

Place the doughnuts and round doughnut holes on a cookie sheet lined with parchment paper. Leave 1-inch of space between doughnuts. Let rise in a warm location for about an hour or until doubled in size. 

**  I usually put the doughnuts on one cookie sheet and the doughnut holes on another cookie sheet so everything gets done at the same time. You can also save the doughnut holes and reroll them out to just make the large circle doughnuts.  

Decide if you want to bake the doughnuts or fry them. 

Baking

Preheat oven to 375°. 

Fill a paper sack or a bowl with powdered sugar. 

Bake the doughnuts for 10 to 12 minutes or until golden brown and puffed up. Let the doughnuts slightly cool on the cookie sheets, then dip the warm doughnuts into the powdered sugar, turning the doughnut to coat all sides. Sometimes, you may want to redip the doughnuts in the powdered sugar for a second time after they have cooled more. 

If the powdered sugar does not want to stick, lightly spray the doughnut with cooking oil or melted butter and then dip in the powdered sugar. 

Deep Fry

You can also use this same recipe to deep-fry the doughnuts too, if you prefer. 

Heat a few inches of oil in a large heavy bottomed pan, a heavy large cast iron skillet or an electric fryer.  Heat the oil to 350° to 375°.

Carefully place the doughnuts in the hot oil and fry until golden brown about 1 1/2 minutes per side.  The doughnut holes take less time to fry about 30 per side. Do not crowd the doughnuts or the oil will cool down too much and then, instead of cooking the doughnuts, they will soak up the oil.

Remove the doughnuts with a slotted spoon and place them on paper towels to drain off excess oil. Dip the hot doughnuts into the powdered sugar turning to coat.

Whichever way you choose to make doughnuts, serve and then enjoy.

Diamond Shape Cheese Monkey Bread

Cheese Monkey Bread

Diamond Shape Cheese Monkey Bread is a different twist to the usual round dough balls of monkey bread. Don't let the different shape fool you, though. It is every bit as good and loaded with cheesy flavor.

Ingredients

1 pkg. dry yeast
1/4 c. warm water
1 Tbs. sugar
1 c. milk
1c. butter, divided
1 tsp. salt
3 eggs, beaten
3 to 4 c. flour
3/4 shredded Sharp cheddar cheese

Directions

Grease a 10-inch ring mold, or use two, 8 1/2 x 4 1/2 loaf pans.

In a large bowl, combine yeast, warm water and sugar.  Stir to combine.  Allow to sit for 8 to 10 minutes for the yeast to bloom.

In a small saucepan, heat milk, 1/2 cup butter, and salt over low heat to scald.  Do not allow the mixture to boil or your milk will curdle.  Set aside to cool until it is at least 110° or lower, otherwise you kill the yeast.

Add to the yeast mixture along with eggs, and 1 cup flour. Beat well with a wooden spoon.  

Add the rest of the flour and the shredded cheese.  Knead the dough on a lightly floured surface, until it is smooth and elastic. This can take 8 to 10 minutes.  The dough should be soft and just slightly sticky.

Place dough into a lightly greased bowl and turn the dough over to grease the top. (I use the same bowl that the dough was made in.) Cover the top of the bowl with a towel or plastic wrap and place in a warm location until doubled in size, about 1 to 2 hours.

Melt the other 1/2 cup butter over low heat. Set aside while you prepare the dough.

Divide dough in half. Roll each portion out into a 1/2-inch thick rectangle on a lightly floured surface. Cut the dough into 3-inch diamond shapes.

Dip each bread diamond into the melted butter. Place the buttered dough diamond into the ring mold, overlapping the diamond points.  Continue layering the dough diamonds until you have about 3 layers of dough, and the pan three-quarters full.  Do not fill the pan any more than that, or the layers of dough will push out the top layer into your oven.  

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

Bake at 375° for 30 minutes, or until lightly browned.

Invert the ring pan over a plate to serve. Can serve with more melted butter, garlic butter or Parmesan cheese.

Bacon Onion Buns

If you like bacon and onions, then these bread buns are sure to please. You can mix the bacon and onions in the dough and then make into buns. Or, you can roll the dough out, spread the bacon and onions over the dough and roll up into a jelly roll. Slice the dough into rolls and bake them that way.  You can also add 2 cups shredded cheddar cheese in the dough as well. 

Ingredients

3/4 lb. bacon
1 large onion, chopped about 2 cups
2 pkg. yeast
1/4 c. warm water
1 tsp granulated sugar
2 c. boiling water
1 c. oatmeal
3 Tbs. oil 
3 Tbs. molasses
1 egg
2/3 c. brown sugar
2 tsp. salt
5 to 6 c. flour

Directions

Lightly grease two 9 x 13-inch cake pans

Brown bacon in a heavy cast iron skillet until browned, but not too crisp. Remove bacon and crumple into small pieces.  Pour off all but 2 tablespoons of bacon grease. Add the onion to the skillet. Cook until the onion is golden brown.  Cool.

In a large bowl, pour boiling water over oatmeal. Set aside to cool.

Dissolve yeast and granulated sugar in the 1/4 c. warm water.  Set aside for about 10 minutes, so the yeast can bloom. 

In the oatmeal bowl add the yeast mixture, bacon, onions, oil, molasses, egg, brown sugar, salt, and 3 to 4 cups flour.  Add another 1 to 2 cups flour. When the dough becomes too hard to stir, turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. 

Place in a lightly greased bowl. We use the same bowl that the dough was mixed in to save on washing dishes. Cover the bowl with a towel or plastic wrap and put in a warm location, so the dough can rise. When the dough is doubled, punch down.

Shape into buns and place in the prepared pans. 

Place the pans in a warm location and let the dough rise until doubled. 

Bake at 375° for 18 to 20 minutes.

 No Knead Quickie Sticky Buns

No Knead Quickie Sticky Buns.  This is a simple and easy version of the traditional Sticky Buns. You don't need to knead the dough or roll it out and form the rolls.  For this recipe, you simply mix up the dough, let it rise and drop by tablespoonsful into muffin tins.  However, they are every bit as good and your family will love them!

Ingredients

1 1/4 c. milk
1/4 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 pkg. yeast
1 egg
3 1/4 to 3 3/4 c. flour
3/4 c. raisins

Topping

1 c. brown sugar
1 tsp. cinnamon
3/4 c. butter or margarine
2 Tbs. corn syrup
3/4 c. nuts, chopped (optional)

Directions

Heat milk and butter until the butter melts over low heat or until it reaches a temperature of 120° and 130°. Do not bring to a boil.  You don't want the mixture to be any hotter, or it will kill the yeast and the dough will not rise.

In a large bowl, add the warm milk, butter, sugar, salt, yeast, egg and 2 cups of the flour.  Beat 4 minutes at medium speed with a mixer. This helps with the kneading process.

If you are adding raisins, toss the raisins with a 1/4 cup flour.  With a wooden spoon, stir the raisins into the batter mixture along with the rest of the flour to form a stiff batter. The dough will be quite sticky.

Cover and let rise in a warm location until doubled in size, about, 30 to 45 minutes.  

While the batter is rising, grease 24 muffin tins or cups and prepare the topping.

In a saucepan, combine the brown sugar, cinnamon, butter, and corn syrup.  Cook and stir over low heat until combined.

Spoon the topping into the bottom of the muffin cups, evenly. Sprinkle in the chopped nuts if desired.

Stir or knead down the dough batter. Drop by tablespoonful into the muffin cups over the top of the topping mixture.  

Place in a warm location and let rise again until doubled in size, about 20 to 30 minutes.  

Heat the oven to 375°.  Bake for 12 to 15 minutes.  Invert onto a cookie sheet or waxed paper.  

Serve and enjoy.

 French Bread

Homemade French Bread is so good, especially when served with soups or spaghetti. This is an easy recipe that doesn't take a lot of time to prepare. The longest time is waiting for the bread dough to rise.

Ingredients

1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar or honey
2 cup warm water (110°-115°)
2 Tbsp. olive or vegetable oil 
1 tsp, salt
5-6½ cups all purpose flour
Cornmeal

Directions

In a large bowl, dissolve yeast and sugar in warm water.  Allow to stand for 8 to 10 minutes to make sure the yeast is active and alive.

Beat in one cup flour using a wooden spoon. You can use a mixer with the dough hook attachment and mix for 2 minutes.

Add oil, salt and enough flour to make a stiff dough. 

Turn out onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough into a greased bowl, (I use the same bowl that I mixed the dough in). Cover the bowl with a towel or plastic wrap. Allow the dough to rise in a warm location until doubled in size. This can take 90 minutes to 2 hours, depending on how warm it is. 

Punch dough down and turn out onto a lightly floured surface. Allow the dough to rest for 15 minutes.

Divide the dough in half. Roll each half out into a 9 x 13-inches rectangle. Starting at the long edge, roll the dough up, jellyroll fashion. Press out the air bubbles with your fingertips as you go. Pinch the edge to seal. Place the dough, seam side down, on a large greased baking sheet that has been dusted with cornmeal.  Cut about 5 slashes diagonally across the tops of each loaf. Or cut one long slash lengthwise down the center of the dough.

Place in a warm location and let rise until doubled in size, about 1 hour. 

Preheat oven to 375°. Bake for 25 minutes, or until the loaves are golden brown. They should sound hollow when tapped with your finger.  Makes 2 loaves.

Herb Sourdough Focaccia Bread

This bread is so good! The downside is that it takes longer to make using sourdough starter then if you make it with yeast. This is a great way to use up the discard starter instead of throwing it away.  Besides, who can resist fresh home baked bread hot from the oven?

Ingredients

1/2 to  3/4 c. starter
2 c. very warm water
4 c. flour
3 Tbs. oil or soft butter
1 Tbs. rosemary, finely minced
2 1/2 tsp. salt
4 1/2 tsp. sugar
2 tsp. oregano
1 Tbs. basil
3 garlic cloves, minced
3 Tbs. olive oil
Salt, pepper
Parmesan cheese

Directions

In a large bowl, combine starter, warm water and 1 cup. flour. Beat with a wooden spoon for about 2 minutes.

Add the oil or butter, rosemary, salt, sugar, oregano, basil and garlic, stirring to combine. 

Add as much flour as you can stir in with a wooden spoon.  When it becomes to hard to stir, turn the dough out onto a floured surface. Knead the dough by hand, adding the rest of the flour as necessary to keep it from being really sticky.  However,you will want the dough to be a little bit sticky. Knead the dough for 8 to 10 minutes our until it is smooth and elastic.

Place the dough in a lightly oiled bowl. Turn the dough over so all sides of the dough is coated with oil to keep it from drying out. Cover the bowl and place it on the counter and allow to rest for 30 minutes.  When the half hour is up, reach into the bowl, grab one corner of the dough, pull it up and press it into the center of the dough. Turn the bowl a quarter turn and repeat the process at least 8 times. Then cover the bowl again and leave out at room temperature overnight, or 12 to 18 hours.

The next day, when the dough has doubled in size, punch the dough down to deflate it.

Pour 2 tablespoons olive oil into a 12 x 17-inch baking sheet.

Place the dough on the cookie sheet. Press the dough with your hands and fingers, until it almost covers the bottom of the cookie sheet. Pour 1 tablespoon olive oil over the top of the dough and place in in a warm location to rise until doubled. This can take approximately 4 hours or more.

After the dough has doubled in volume, you will want to dimple the dough. With oiled hands, begin  dimpling the dough with your fingertips. Stretch the dough as well until it reaches the sides of the baking sheet.

Sprinkle the top with the coarse salt, pepper, garlic powder and Parmesan cheese. You can also add other toppings like tomatoes, olives, onions, browned hamburger, crumbled cooked bacon or other cheeses. The choices are endless.

Place the pan in the oven. Set the oven to 375° and bake for approximately 20 minutes or until golden brown.

Potato Flake Sourdough Starter

If you have a lot of instant potato flakes, you can make Potato Flake Starter. It is like the sour dough starter, except it uses instant potato flakes. It does need yeast at the beginning, but after that, you feed it every once a week with potato flakes, sugar and water.  

Ingredients

1 pkg. or 1 Tbsp. yeast
1 cup warm water (110°-115°)
1/2 cup sugar
3 Tbsp. instant potato flakes

Directions

Mix yeast, warm water, sugar and instant potato flakes in a glass jar or container. Cover loosely and let stand on the kitchen counter for 2 days. Stir daily.

Feed the starter with 1/2 cup sugar, 3 tablespoons potato flakes and 1 cup water. Stir until smooth. Leave it in a warm location, 70° to 76°, for 8 hours.

Place in the refrigerator for 3 to 5 days.

Stir the mixture well. Remove 1 cup starter to make your sour dough bread.

Feed the starter with sugar, water and instant potato flakes. Stir well. Cover loosely and leave it on the counter for 2 days, stirring daily. Place it in the refrigerator for 3 to 5 days.

Simply repeat the process of stirring the mixture well. Remove 1 cup of the starter to use for your baking, needs and then feed the starter with the potato flakes, sugar and water.

If you don’t make bread, biscuits or pancakes when you feed the starter, you will need to discard 1 cup of starter at each feeding. Or give it to a friend with directions on feeding and recipes to use it in.

 Sourdough Bread

Sour dough  bread is made by using sourdough instead of yeast. It gives your bread a slightly different taste then if you used yeast, but it is still every bit as good.  This recipe takes 2 days to make a loaf of bread, so you will need to start making your bread the day before.

Ingredients

2 Tbs. sugar
1 Tbs. salt
1 tsp baking soda
2 c. water
6 to 8 c. flour
1 Tbs. melted butter or olive oil
1 c. starter

Directions

One day before you want to serve the bread.

Dissolve the soda in the warm water.

In a large bowl, combine the sugar, salt, soda, water, starter, and 3 cups flour. Beat with a mixer at medium speed until well blended.

Cover the bowl with a towel. Place the bowl in a location that is free from drafts. Let the batter rise at room temperature for at least 18 hours.

About 4 1/2 hours before serving.

Stir 3 1/2 to 4 cups flour to make a soft dough. Turn out the dough on a floured surface. Knead 8 to 10 minutes until smooth and elastic.

Cut the dough in half. Shape each piece into 2 flat, round loaves measuring about 7″ in diameter. Or shape the dough into 3 loaves. 

Place the loaves on well greased cookie sheets or in well greased loaf pans. Cover with towels and let rise in a warm location until doubled.

Preheat oven to 350°. Brush the top of the loaves with melted butter. Cut 3 to 5 slashes across the top of each loaf if you are baking them on a cookie sheet.

Bake 30 to 40 minutes until golden brown. The loaves should sound hollow when tapped.

Sourdough Starter

Last year, yeast was very hard to find in most grocery stores.   If you like home-made bread, but you suddenly find that you can't get to the store, or the store's shelves are empty, you don't have to despair. You can still make home-made bread by using Sourdough Starter.  This starter has been known to last generations. 

Ingredients

2 c. flour
1 package active dry yeast
2 c. warm water

Mix the flour and yeast together in a 4 quart glass jar or a large bowl. Stir in water and beat until smooth.

Cover loosely with a piece of plastic wrap, waxed paper or a kitchen towel. Let stand for 2 days or 48 hours in a warm location. Stir occasionally. The mixture should have a sour smell, have some bubbles and there will be some clear liquid on the top. However, if your starter turns a strange color, smells really bad or has mold on it, throw it away and start again.

When you are ready to use the starter, remove it from the refrigerator. Stir to blend the liquid that may have formed on the top. Remove the amount of starter you need to make your sourdough bread.

To replenish the starter

If you are going to be making sour dough bread once a week, you will have to give your starter some food to keep it going. You will need at least 1 cup starter left in your container and you will have a never ending supply . . .as long as you keep feeding it. 

Combine 1 cup flour with 1 cup warm water and beat until smooth. Stir into remaining starter. Leave at room temperature for a few hours until mixture begins to bubble. Cover the bowl or jar loosely and place in the refrigerator.

Remember, you will need to feed and replenish the starter once a week. If you don’t plan on using the starter for a week, discard half the mixture. Add 1/2 cup flour and 1/2 cup water into the sour dough starter and stir well.

 If throwing the starter away does not appeal to you, then place it in a container and gift it to someone who will enjoy baking sourdough bread as much as you do.You can also make biscuits, pancakes or pizza dough from it as well.

Pineapple Hawaiian Dinner Rolls

These dinner rolls have just the right amount of sweetness, making them perfect for sliders, an accompaniment for any meal, or as a wonderful snack. They bake up fluffy and light, with a sweetness and unique flavor provided by the crushed pineapple.

Ingredients

1 Tbs. dry yeast
1/4 c. warm water
1 Tbs. granulated sugar
1/3 c. milk powder
1 egg
1/4 c. brown sugar
1 (8 oz.) can crushed pineapple, undrained
3 Tbs. butter, softened or oil
1 tsp. salt
3 1/4 c. flour

Directions

In a large bowl, mix yeast, warm water, and granulated sugar together.  Set in a warm location, so the yeast can bloom and grow for 8 to 10 minutes. 

Add milk powder, egg, brown sugar, crushed pineapple, butter, salt and 1 cup of flour.  Beat with a wooden spoon, or you can use a mixer with a dough hook attached, for about 2 minutes. This helps with the kneading process.

Continue to add and stir in as much of the flour as you can using a wooden spoon.  When it gets too hard to stir, place the dough onto a lightly floured surface.  Knead in the remaining flour, adding more if necessary, until you have a dough ball that is smooth and elastic. The dough should be slightly sticky, but no longer sticking to your fingers. This process usually takes about 10 minutes.

In the bowl you made the dough in, lightly grease the inside. Place dough in the bowl, turning once to grease all the dough's surface. Cover with a towel or plastic wrap and place in a warm location until doubled in size.  This take about an hour, depending on how warm your kitchen is. 

Punch the dough down and allow it to rest for 10 minutes on a lightly floured surface.  As the dough rests, grease a 9 x 13-inch baking pan.

Form the dough into 12 portions.  Roll each portion into a ball under the palm of your hand on a smooth surface. Place in the prepared baking pan. 

Lightly brush the tops with oil to keep them from drying out. Cover and place in a warm location until doubled in size.  This takes about an hour. 

Preheat oven to 375°. I often have my rolls rising in the oven with the pilot light. Then, when it comes time to bake, I turn the oven on. Bake for 15 minutes, or until the tops are done and are lightly golden brown.

Brush the tops of the hot rolls with butter.  For this step, I will take a stick of butter, open one end and then run the stick of butter over the top. 

Serve with butter. Or combine 2 tablespoons honey with 2 tablespoons melted butter for extra sweetness and flavor.

 Buttery Yeast Dinner Rolls

Homemade yeast rolls are a wonderful way to treat yourself and your family. They bake up soft and light and are the perfect accompaniment to any meal.  They can also be a meal in themselves. Cut them in half and slather on some butter.  You can also use them for hamburger buns. 

Ingredients

1 Tbs. yeast
1/3 c. sugar
2 1/4 c. warm water
3 eggs
3/4 c. butter, melted
1/3 c. dry milk
1 tsp. salt
7 1/2 to 8 c. flour *

Directions

Grease two 9 x 13-inch baking pan.

In a large bowl, combine the yeast, sugar, and water. Stir to dissolve the yeast and sugar, and then place the bowl in a warm location for 10 minutes, so the yeast can bloom. 

Add the eggs, butter, dry milk, salt and 1-cup flour. Beat with a wooden spoon for a minute or two until they are thoroughly combined. 

Add the remaining flour, a cup at a time, stirring until it forms a soft dough. When it gets too hard to stir, turn out the dough onto a floured surface.  Knead in the rest of the flour.  Knead for 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl. Turn the dough over so the top is greased. This prevents the dough from drying out. I usually put my dough in the same bowl that I mixed it in and pour a little oil over the top of the dough. Cover and let rise in a warm location. It can take about 90 minutes for it to rise until doubled in size. 

Punch the dough down and turn out on to a lightly floured surface. Divide the dough into 36 pieces.

Form the dough into balls.  Divide the dough buns between the 2 baking pans. Brush the tops with oil and place in a warm location to rise until doubled, about 1 hour. *

Preheat the oven to 375°.  Bake for 17 to 20 minutes, or until the rolls are golden brown.   Brush the tops with butter.

Tips

The amount of flour depends on the type of flour and the humidity in the air.  Some days you will use less and some days you will use more flour. 

I have a stove/oven that uses a pilot light.  What I do is I place the dough in the oven to rise.  On the last rising, when the rolls are formed and ready to be baked, I leave them in the oven until doubled in size.  Then, I turn the oven on and allow the extra heat to help the dough rise more, so they are lighter and fluffier. 

To cut down the mess on buttering the tops of the baked rolls, remove the wrapper over part of the stick of butter.  Run the exposed part of the butter stick over the hot rolls.

Cheesy Garlic Pull-Apart Bread

We love garlic and cheese and try to incorporate them whenever we cook supper. It is the same when we bake bread. Combining cheese and garlic are natural, and they go together so well. It is easy to make, plus it will taste like you spent hours in the kitchen baking.  

Ingredients

 2 Tbs. sugar
2 1/2 tsp. or 1 pkg. yeast
1 c. warm water
2 1/2 c. flour
1 tsp. salt
1 Tbs. olive oil or vegetable oil
1/2 stick butter, softened
3 Tsp. parsley
2 tsp. garlic, minced
1 c.or more shredded cheese (I usually use sharp cheddar or pepper jack.)
1/4 c. Parmesan cheese, divided
Black pepper

Directions

Spray or grease 2 round 8-inch cake pans. Or you can use a cast iron skillet to bake your bread in.

Combine water, sugar and yeast in a large bowl. Place the mixture in a warm location for 5 to 10 minutes. This allows the yeast to bloom, showing you that it is alive and active.  

Add 1 cup flour. Stir with a wooden spoon until a dough forms.  Turn out the dough onto a floured surface. Turn out the dough and knead by hand for 10 minutes.  Continue to add flour as you knead until the dough is smooth, and elastic.  It should be slightly sticky. 

Put the dough into a lightly greased bowl. I usually use the same bowl I mixed the dough in and just oil the bottom and sides of the bowl. It saves on washing more dishes.  

Cover and place the bowl in a warm location for about an hour, or until dough is doubled in size.

In a small bowl, combine the butter, parsley, and garlic. 

Punch the dough down and divide in half. Allow the dough to rest 5 minutes. Place one half of the dough on a lightly floured board and roll it out into a 14 x 8 inch rectangle.  Spread 2 tablespoons of the butter mixture over the top of the dough. Place half of the cheese over the top of the butter and then half of the Parmesan cheese.  Sprinkle a little bit of pepper over the top of the cheese. 

Starting at the long end, roll the dough up into a log shape.  Pinch the bottom seam to seal. Place the dough into the pie plate, making a circle shape. Cut through the dough, but not all the way through, with a sharp knife. The slices should be 1-inch apart with the dough still attached at the bottom.

Repeat the process with the other half of the dough. 

Divide the rest of the butter mixture and spread each half over the top of the dough.

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

Bake at 350° for 15 to 20 minutes, or until golden brown.