Sarah's Wheat Bread

2 cups Hot tap water
2/3 cup warm water
1/3 cup oil
1/3 cup honey
1T dough enhancer
1 T gluten
1 T salt
3 pkgs of yeast (equivalent to 4 1/2 Tbsp)
3-4  cups of whole wheat flour

Dissolve the yeast in the warm water. Put hot water in mixing bowl. Add 2 1/2 cups of wheat flour. Add gluten, dough enhancer, oil, honey, salt and dissolved yeast. Mix for a minute.
Put the dough hook on your mixer. Add 2 more cups of flour. Mix while adding 1/4 cup of flour until dough pulls away clean.Remove from bowl and knead into a ball. Spray mixing bowl with PAM and return ball of dough to bowl.  Cover the bowl with a cloth or Pam sprayed Saran Wrap and let the dough double in size.
Punch down and knead until elastic feeling. Add flour if sticky. Divide into two halves. Put into greased bread pans. Cover with Pam sprayed plastic wrap. Let rise.

Cook at 350 for 30 minutes. 

Makes 2 loves.

Cinnamon Rolls & Glaze

Dough:

•  2 (1/4-ounce) packages dry yeast
• 1/2 cup warm water
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup butter, melted

Filling:

• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans(optional)
• 1/2 cup raisins (optional)

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

 

Dough:

Spray a large mixing bowl with nonstick spray.

Dissolve yeast in water in a bowl of a stand mixer with dough hook. Let sit for 5 minutes.

Beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Remove from bowl and knead slightly. Spray bowl with cooking spray and return dough to bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour. The dough is a little heavy (which is what makes them good gooey cinnamon rolls) so it doesn't rise really easily. Place in a warm oven or microwave to help the process along. I set it in the oven at 100 degrees with the door open a crack.

Filling:

Preheat oven to 400 degrees F. Grease a 9x13 pan

On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar,cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 -12 portions. Put in greased pan, pinwheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly Watch closely after 15 min. as
all ovens cook differently. Remove from the oven and allow to cool completely. 

Glaze:

Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the partially cooled rolls.

Recipe courtesy of "The Neelys" and "Food Network"

Pizza Crust

Shown with "BBQ Chicken" toppings

1 t yeast

1 1/2 C warm water

4 C flour

1 t salt

1/3 C olive oil

Dissolve yeast in water until foamy. In a separate dish combine flour and salt, add oil until just combined, add yeast/water mixture until just combined, dough will be sticky. Cover bowl with saran wrap and let rise until doubled size. Punch dough down, split evenly. Spray pizza pan and let dough ball rest about 5 minutes on pan. Stretch or roll out to the edges of the pan as thick or thin as you like it. Top as desired and bake @450 for about 15 minutes.

FREEZABLE: Once you split the dough, if you are only using one, stick the other in a freezer baggie and stick it in the freezer. When you are ready to use it again...pull it out to defrost and rise slightly over a few hours, roll out and use as directed:) 

Recipe from "Jaimie Cooks It Up"

Dill Batter Bread

2 pkg Active Dry Yeast (41/2 tsp.)
1/2C. Warm Water (110 degrees if yeast is room temp/116 if refrigerated)
4 Tbs. Honey, divided
2C large curd Cottage Cheese
2Tbs. Fresh Onion, grated (I omit this)
4Tbs. Butter, softened
3Tbs. Dill Seed
3tsp. Salt
1/2tsp. Baking Soda
2 Eggs
4-41/2C. Flour (I do 1 Wheat and the rest White)

Dissolve yeast and 1Tbs. honey in water until foamy, Add cottage cheese, remaining honey, onion, butter, dill seed, salt, and baking soda. Mix on low speed about 30 seconds, add eggs, mix about 15 seconds, add 1C flour, mix, add 2C flour, mix until combined, add remaining flour a little at a time until batter is stiff, cover and let rise until doubled, stir dough down and place in 2 well greased bread pans, cover and let rise until doubled. Bake @ 350 for 40-50 minutes. Remove from pan immediately and let cool.

Garlic Cheese Bread

Use any bread you like!! Sandwich, french, rolls, breadsticks, anything:)

Spread with Butter
Sprinkle with Garlic Salt
Sprinkle with Shredded Parmesan and Mozzerella Cheeses
                            OR
Sprinkle with Shredded Cheddar Cheese

Broil for a few minutes, until cheese is melty and bubbly:) YUMMY!!!

Biscuits

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of  round cake pan and place biscuits in pan. Bake 400 for 12 minutes or until golden brown.

You can always add anything you'd like. If we are having it with gravy I leave it at that but if its a side to another meal I add things like chives, or garlic, or different kinds of cheese, or jalapeno flakes.



FREEZABLE: Roll out and cut and freeze for later use. Bake from frozen approximately the same temp and time.

Breadsticks

Not so thick they are to filling, soft in the middle, slightly crispy on the bottom!!! Mmmmmm:)

1Tbsp. Yeast

1½ C. Water (116 degrees if yeast is refrigerated, 110 if it is not)

2Tbsp. Sugar

½ Tsp Salt

3C. Flour (approximately)

½ C. Butter

Garlic Salt, to taste

Parmesan Cheese, to taste

Dissolve yeast in water. Let stand until foamy. Add sugar, salt, flour. Mix and knead until smooth and elastic. I use a flat beater on speed 1 on my KitchenAid until dough thickens then switch to a dough hook on speed 2 for the rest.  Let dough rise for 10 min.  In a flat dish or pan melt butter. Roll out dough into a rectangle about ¼ inch thick. Use a pizza cutter to cut into approximately 1x4inch strips. you can make them as thick or thin as you'd like at this point, youll just have to adjust the cook time and temp a little. Roll each strip in melted butter covering all sides. Arrange on baking sheet. Sprinkle with garlic salt and parmesan-or any other kind-cheese. Let rise 15-20 more min. Bake @ 350 for 15-18 min.

FREEZABLE: Freeze dough in ball before rising. When ready to use set out to defrost and rise and continue recipe from there. Or rollout and cut into strips and freeze from that point. When ready to use set out to defrost, roll in butter and season, rise, and bake. When dough is frozen for a long time the yeast doesnt work as well. Though it still tastes fine, if you don't use the dough soon enough it wont rise and will be a little flat:)But still good!

Best Ever Rolls

½ c. Water (116 degrees if yeast is refrigerated, 110 if it is not)

1 Tbs. Sugar

2 Tbs. Yeast

2 c. Milk

1 cube Butter

2 tsp. Salt

¾ c. Sugar

4 Eggs

7-8 c. Flour (I usually do 2 c. of wheat, the rest white)

Dissolve yeast & 1 Tbs. of sugar in warm water. Set aside until foamy. Heat the milk, butter, salt, and sugar in the microwave for 3 min. until scalded. Add 3C. flour to milk mixture. Mix. I use a flat beater on speed 1 on KitchenAid until dough thickens then switch to a dough hook on speed 2 for the rest.  Add yeast to mixture. Mix. Add eggs. Mix. Add 2C. more flour . Mix. Add 1C. Flour. Mix. Add remaining flour as needed to make soft dough(I usually have to add some extra to make the dough not too sticky). Mix. Let rise 1 hour or until double. Roll out dough into large circle, butter top with melted butter, cut into triangles with pizza cutter and roll into crescents. Or you can roll into little balls and put in a greased muffin pan. Let rise 1 more hour or until double or just over the top of the pan. Bake at 350° for 10-12 minutes, butter tops. 

White Bread

Spread with a little honey butter straight form the oven!!! MMmmm:)

4C. Water (110 degrees or 116 if you keep your yeast in the fridge)

3Tbs. Active Dry Yeast (or 7 tsp. Instant Yeast such as SAF)

1&1/3C. White Sugar

1Tbs. Salt

½ C. Vegetable Oil

12C. Bread Flour (or all-purpose is fine)

3Tbsp. Potato Flakes

Dissolve yeast in warm water and sugar until foamy. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in potato flakes. Mix flour in 1 cup at a time. Place in well oiled bowl and turn to coat dough. Cover with damp cloth. Let rise to double size (about 1 hour). Punch dough down. Knead for a few minutes. Divide into 4’s, shape into loaves, place in 9x5 pan. Raise 30 minutes or until dough is 1 inch over the top of the bread pan. Bake on 350° for 30 minutes. Makes 4 loaves. Work well for cinnamon rolls, dinner rolls, mini loaves for soup bowls too:)It works for Pizza Dough too, if you prefer thick dough.

FREEZABLE: Make dough, allow first rise, punch down, cut to desired size, and FREEZE. Set out a few hours ahead of time and allow to defrost and rise. Bake as normal. This recipe can frozen for loaves, rolls, breadsticks, soup bowl, pizza dough, etc. Just shape it appropriately and either let rise the 2nd time or freeze it and let it rise again later.