White Bread

Preheat oven to 375 degrees.

4 1/2 tsp. yeast
1 cup lukewarm water
5 tbsp. sugar
4 cups lukewarm milk
5 tsp salt
12-13 cups flour
5 tbsp. butter

1.  Dissolve yeast in 1 cup lukewarm water.  Add 1 tsp. sugar to it.

2.  Place lukewarm milk in mixer.  Add the rest of the sugar and salt.

3.  Add dissolved yeast mixture.

4.  Add 12 cups of flour.  Mix until elastic and pulls away from sides of bowl.  Only add the last cup if needed.

5.  Form dough into a ball and grease it/the pan.  Cover and let rise until double.

6.  Punch down and knead and let rise until double a second time.

7.  Punch down and knead and form into 4 loaves, place into loaf pans and let rise until double.

8.  Bake for 25-30 minutes.

Blueberry Buckle Coffee Cake

2 cups wheat flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup olive oil
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

Heat oven to 375*.  Grease square pan, 9x9x2".  Blend flour, sugar, baking powder, salt, oil, milk & egg;  beat about 30 seconds.  Carefully fold in blueberries.  Spread batter in pan.  Sprinkle with Crumb Topping.  Bake 45-50 min or until toothpick inserted in center comes out clean.  Drizzle with Glaze.

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1 stick softened butter

Mix all ingredients until crumbly.

Glaze
3/4 cup powdered sugar
3/4 tsp. vanilla
3-4 tsp. hot water

Mix all ingredients until drizzling consistency.

Homemade Pizza

Dough:
1 1/2 cups warm water
2 1/4 tsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
3 1/2-4 cups flour (I used half wheat flour, half white)
2 tsp. salt

In a large mixing bowl, add the warm water, the yeast, and the sugar.  Let proof for about 10 minutes until it becomes foamy.

Mix in the olive oil, flour, and salt.  Mix on low speed for about 10 minutes.  Place in a bowl sprayed with Pam.  Turn the dough around until coated with oil, cover with a clean towel and let sit in a warm room for about an hour, or until doubled in size.

Punch dough down and roll or press out onto a pan that has been sprayed with Pam and sprinkled with a little corn meal.

Bake at 400* for 10 minutes, then remove, add your sauce, cheese, and toppings, bake for another 10-15 minutes.

Thin Crust Dough:
3/4 cup lukewarm water
1 tsp. yeast
2 cups wheat flour
1 1/2 tsp. salt

Follow the directions above, but bake at 500*F for 5-10 minutes.

Sauce
1 can tomatoes (I used a jar I had bottled from our garden OR 1 cup THRIVE tomato dices)
1 small can of tomato sauce (OR 1/4 cup THRIVE tomato powder and 1/2-3/4 cup water)
1 tsp. dried garlic or garlic powder or 3 cloves of fresh garlic, sauted in oil
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp cayenne (red) pepper for a bit of a kick

Simmer for 1/2 -1 hour, or until desired consistency.

Pretzel Bites

In a mixing bowl, add:
1 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 1/4 tsp. yeast (or 1 package)

Proof the yeast (allow to sit until 5-10 min. until frothy).

Add and mix on low, then medium:
1/4 cup melted butter
4 1/2 cups flour, 1 cup at a time

Grease bowl and turn dough over in it.  Cover with a clean dish cloth and let rise for about 1 hour.

Preheat the oven to 450*. Spray 2 pans with oil.  Set aside.

Bring 10 cups of water and 2/3 cup of baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface.  Roll into 1" size balls. 

Place the pretzels into the boiling water, 1 by 1, for 30 seconds.  Remove them from the water (they will start floating when they are ready).  Place onto the greased pan and brush the top of each pretzel with the beaten egg yolk and 1 tbsp. water mixture and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

For a yummy twist, prepare as directed but don’t sprinkle with salt before baking.  Immediately after removing pretzels from oven, brush with melted butter and toss in a bowl of cinnamon-sugar.

Irish Soda Bread

Blend in mixer:
1 cup buttermilk (you can add 1 tbsp. of vinegar or lemon juice to 1 cup milk and let sit for 5 min.)
1 egg
1 stick of butter, melted

Add:
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. baking powder
4 tbsp. sugar
4 cups flour

Preheat oven to 375*.

Place dough on a lightly floured surface and knead slightly.  Form dough onto a round and place on a lightly oiled baking sheet.

In a small bowl, combine 1/4 cup buttermilk and 1/4 cup melted butter.  Brush loaf with this mixture.

Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 30 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Belgian Waffle Mix

In a small bowl, dissolve 2 1/4 tsp. yeast in 1/2 cup warm milk.  Add a pinch of sugar to speed up the process.  Proof it for about 10 minutes, or until nice and foamy.

In a large bowl, mix together 3/4 cup melted butter, 2 1/2 cup warm milk, 3 egg yolks (reserve the whites), 1/2 cup sugar, 1 1/2 tsp. salt, and 2 tsp. vanilla.  Mix until well blended.  Add yeast mixture. 

Add 4 cups of flour, one cup at a time.

Whip egg whites until they form little peaks.  Fold into mixture.

Let rise for about 1 hour.

Orange Rolls

In a mixer, combine the following:
1 1/2 cups hot water
1 1/2 Tbsp. yeast
1/2 cup sugar

Let proof for about 10 minutes, until foamy.

Add:
1 cup orange juice
1/3 up oil
1 1/2 Tbsp lemon juice

Mix well.

Add, while mixing on low speed:
1 tbsp. salt
6 1/2 - 7 cups flour, one cup at a time.

Mix for about 5-7 minutes.

Cover and let sit for about 1 hour, until doubled in size.

Filling:
Melt the butter and mix until smooth:
1/4 cup orange juice concentrate
1/2 cup sugar
1 stick (1/2 cup) butter

Roll out in a long rectangle shape on lightly-floured board or counter. Add more flour if needed.  Spread filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) *Reserve 3 Tbsp. of filling for frosting (see below).  Bake at 350* for 18-25 minutes.

Frosting:
Beat the following until fluffy:
4 oz cream cheese
3 Tbsp. orange filling
dash salt
1/2 tsp. vanilla
1 1/2 cup powdered sugar

Bread Bowls

4 1/2 tsp. fast acting yeast
2 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
2 tbsp. vegetable oil
7 cups flour
1 tbsp. cornmeal

1. In a large bowl, add yeast, water and sugar. Stir; proof (let it get foamy) for about 10 minutes.

2. In a mixer, add yeast mixture, salt, & oil. Mix.

3. Add 4 cups of flour.

4. Gradually stir in the remaining 3 cups, 1/2 cup at a time. If you need to, add 1 tbsp. warm water.

5. When dough pulls away from the sides, take it out and knead it for about 6 minutes on the counter.

6. Spray bowl with non-stick oil; place dough in the bowl, and turn to coat with oil.

7. Cover with a damp towel, and let rise for about 40 minutes. *A neat trick to get it to rise better is to place a pan of boiling water in the oven with it and let it rise. Works like a charm.

8. After it rises, take it out of the bowl and divide it into 6 equal portions. Knead it and shape it into a ball. Place on a cookie sheet that has been sprayed with oil and lightly sprinkled with cornmeal.

9. Cover and let rise for 35 minutes. Cook at 400* for 15 minutes.

White Bread

1. Dissolve 4 1/2 tsp. yeast in 1 cup lukewarm water. Add 1 tsp. sugar. Let stand for 10 minutes.

2. Place 4 cups lukewarm milk in a mixing bowl. Add 5 tbsp sugar and 5 tsp. salt. Add the yeast mixture and mix.

3. Add 5 tbsp. oil; mix.

4. Add 12 cups flour, continuously mixing until dough pulls away from the sides of the bowl.

5. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).

6. Remove dough from bowl, punch down, and cut into four equal sized loaves. Shape and place in greased bread pans. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).

7. Just before placing in oven, sprinkle a little cold water over raised dough.

8. Bake at 375* for 30-35 minutes. Remove from pans as soon as baked. Cool on wire rack.

Pao De Quejo

What, you might ask, is pao de quejo? It's cheese bread. And it's awesome! I had it when I lived in Brazil, and always wanted to make it. I found this easy recipe, and knew I had to make it. It calls for tapioca flour (aka tapioca starch), which can be found in the Winco bulk section. I looked in Smiths and an Asian store, and didn't find it, but a friend found it for me at Winco! Yay for friends! I think I owe her some pao de quejo!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour/starch-- no substitutions
1/2 tsp salt
1/4 C grated sharp or medium cheddar cheese
1/4 C grated Parmesan cheese

Preheat oven to 400 degrees. Spray mini muffin pans with Pam.

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin, filling each about 3/4 full, or just slightly less. Sprinkle a bit of Parmesan cheese on top and/or a tiny sprinkle of salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.

Makes 16-24, depending on size.

Chocolate Chip Pumpkin Bread

3 cups sugar
1 cup vegetable oil (or white bean puree)
4 eggs
16 oz pumpkin
3 1/2 cups wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves--allspice & ginger
1/2 cup water
1 cup chopped walnuts
1 cup chocolate chips

Mix all wet ingredients; add dry. Fold in walnuts and chocolate chips.

Bake at 350* for 60-70 minutes, until toothpick comes out clean. Makes 2 loaves.

Applesauce Oat Muffins

1 1/2 cups flour

3/4 cups oats

2/3 cup brown sugar

3 tsp baking powder
3/4 tsp cinnamon

1/2 tsp salt
3 eggs

3/4 cups milk
1/2 cup applesauce

3 tbsp olive oil

In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, applesauce and oil. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Cowboy Muffins

2 cups wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
1 tsp. vanilla

1. Preheat oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

*To make this even healthier, use applesauce instead of oil.

Apple Muffins

1 c. wheat flour
1 c. all purpose flour (or all wheat flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter
1/4 c. applesauce
1 c. sugar
2 eggs
2 T. dry powdered milk
1 1/4 t. vanilla
1 1/2 c. apples, shredded or chopped

Cinnamon Topping:
1/3 c. brown sugar
1 T. flour
1/4 t. cinnamon
1 T. butter, melted

Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

Cinnamon Rolls/Parkerhouse Rolls

3 eggs
1/2 cup sugar
1 Tbsp. salt
1/2 cup melted butter
2 cups warm milk
2 pkgs yeast (4 1/2 tsp.)
1/2 cup warm water
6 2/3 cup flour


Beat eggs in large bowl. Add sugar and salt. Melt butter over low heat and add warm milk. Stir milk mixture into egg mixture. Dissolve yeast in warm water (add a pinch of sugar to speed it up). Add to milk-egg mixture. Add flour about 3 cups at a time and beat well after each addition. Dough will be soft. Cover with a clean dish cloth. Let rise until doubled in size.

For rolls, roll into balls and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

For cinnamon rolls, roll out in a long rectangle shape (about 4 feet by 1 foot) on lightly-floured board. Spread caramel filling on the cookie sheet, using just enough to cover the bottom. Sprinkle cinnamon all over the dough. Spread caramel filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) Cook 10-15 minutes at 375*

Caramel filling
2 cups brown sugar
1/2 cup butter
4 Tbsp. corn syrup
1/2 cup water

Bring to a boil, stirring for 10 minutes.

Frost with buttercream frosting.

Cranberry Orange Bread

2 cups wheat flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
grated peel of 1 orange
2 tbsp. melted butter or margarine
2 tbsp. hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

in a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Spoon into greased 9-in. x 5-in x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. cool for 10 minutes before removing to a wire rack.

Classic Sour Cream-Banana Bread

1/2 stick butter, softened (or 1/4 cup plus 2 tbsp. of olive oil)
1 cup sugar
1 cup mashed fully ripe bananas (2-3 bananas)
1 cup sour cream
2 eggs
2-1/4 cups wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts

HEAT oven to 350ºF. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.

Poppy Seed Bread

3 cups flour
2 1/4 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1 1/2 tsp. vanilla extract
3 eggs
1 1/8 cups vegetable oil
1 1/2 tbsp. poppy seeds
1 1/2 tsp. butter flavored extract
1 1/2 tsp. almond extract

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract

1. Mix together the flour, 2 1/4 cup sugar, baking powder, salt, milk, 1 1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 tsp. butter flavoring and 1 1/2 tsp. almond flavoring. Beat with an electric mixer for 1-2 minutes.

2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350*. Cool for 3 minutes and top with the glaze.

3. Glaze: Mix orange juice, sugar, vanilla, butter flavoring and almond flavoring.

Foolproof Whole Wheat Bread

from Darin's mom

1. Add 1 1/2 Tbsp. yeast to 3/4 C. warm water. Let stand 10-15 min. (A little sugar will speed it up.)

2. Combine 3 C. warm water with 5 1/4 cup wheat flour. Mix until blended.

3. Add 1/2 C. oil, 1/2 C. honey, 1 1/2 Tbsp. salt. Mix. Add 1/2 C. wheat flour and yeast preparation. Add 3 Tbsp dough enhancer and 3 Tbsp Vital Wheat Gluten, if you like (Not absolutely necessary, but I like it). Mix thoroughly.

4. Add 3-3 1/2 C. wheat flour. Mix 10 min., or until the dough begins to pull from the side of the mixing bowl.

5. Spray pans w/ oil. Oil hands. Remove dough from mixer and mold into 3 pans. Cover with damp cloth and let rise 25-35 minutes(until it increases 1/3).

6. Bake at 350* for 35 minutes.

Zucchini Bread

3 eggs
1 cup vegetable oil
¼ tsp vanilla
2 cups sugar
3 cups wheat flour
1 tsp cinnamon
1 tsp salt
1 tsp soda
2 cups grated raw zucchini
½ cup nuts

Beat eggs and add oil, sugar, vanilla, then cinnamon, salt, soda, and flour. Beat well. Then add zucchini and nuts. Bake at 350 degrees for 60-80 minutes. Makes 2 loaves.