Homemade Bread

Debra Morey

In 1 c measuring cup:

2 pkgs (2 T ) dry yeast

Sprinkle 1 tsp sugar on top

Add 1/2 c warm water

Let rise to the top of the cup

In large mixing bowl mix together:

4 c hot water

2/3 c oil

2/3 c honey

2 T salt

2 eggs

Add 6 cups whole wheat flour and beat with mixer at least 5 min. Add 6 c white flour, beating with mixer as long as possible. Then mix becomes to stiff for mixer turn onto floured surface and knead for 10 min.

Oil a large tupperware bowl. Form bread in a ball and place in bowl. Turn over in bowl to grease the dough, then cover bowl and let rise in oven (with the light on) until double is bulk (at least 1 hr) Punch dough and turn the edges in, kneading a little. Let rise a second time (15 to 30 min). Cut dough into 4 ths.

Grease 4 loaf pans with butter. Form loaves and turn over in pans to grease. Let rise until loaves are double.

Bake at 325 degrees for 45 min. on middle rack of oven. Remove bread from pans immediately and cool on rack. Wrap when cool. Also try 375 for 30 min.

Rolls

Molly Wright

1 c sugar

4 tsp salt

5 c warm milk

2 cubes butter

4 eggs

3 T yeast (instant yeast, add with flour)

14 c flour

Warm the milk on stove. You can use powdered milk if you prefer. When milk is very warm, add milk, sugar, salt, butter and eggs in the mixing bowl and mix. Add 1/2 of the flour. While it is mixing, add the yeast and mix for a minute or two. Scrape the sides of the mixing bowl with a spatula and mix again. Gradually add the rest of the flour until it reaches the right consistency and then let kneed for 5-6 min. Remove mixing bowl from mixer and let rise until double in size, about 30 min. Make into rolls and let rise again on the pan for 15-20 min. Bake at 350 degrees for approx. 20 min. Remove from the oven and butter the tops of the rolls. Do not leave baked rolls on the pan for more than a few minutes or the rolls will sweat and become soggy on the bottom.

Whole Wheat Pizza Dough

3 c hot water

2 T honey

3 c whole wheat flour

Mix to a paste and then add:

1 T yeast

1 T salt

1 T gluten

Add flour until mixture pulls away from sides of bowl. Knead 1 T dough enhancer

Variation: Add 2-3 Cloves garlic, 2 tsp basil and 2 tsp oregano in with the water, honey and flour mixture for a more flavorful dough.

Preheat stone in oven at 500 degrees. Roll crusts and add toppings and bake 7 min.

Pizza crusts can be baked for 3 min and then frozen for later use. Thaw 1 hr before adding toppings and baking.

Maple Oatmeal Scones

Ingredients

For the Scones:

• 3 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 pound cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixerfitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes anddrizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Holiday Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Italian Seasoned Breadcrumbs

4 c dry unseasoned breadcrumbs

2/3 c finely grated Parmesan cheese

1 TBS Italian Herbs Seasoning

2 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano leaves, crumbled

1 tsp dried basil, leaves, crumbled

1/2 tsp fine ground black pepper

Mix together and store in an airtight container.

Hearty Healthy Muffins

by Barbara Schmitt

3/4 c rice milk

1/2 c maple syrup

1 TBS coconut oil

1/3 c carrot, grated

1/3 c apple, grated

1/3 c zucchini, grated

3/4 c whole wheat flour

1/2 c wheat bran, wheat germ, or oat flour

1/4 c flax seed, freshly ground

3 tsp stevia

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 TBS cinnamon

1/2 c raisins

Preheat oven 375 degrees. Beat together the first 3 ingredients. Stir in the carrot, apple, and zucchini. In a separate bowl, combine dry ingredients. Stir into milk mixture until moistened, then stir in raisins. Fill muffin cups 3/4 full. Bake 20 minutes or until done. Makes 1 dozen muffins.

Indian Fry Bread

3 c flour

1 TBS Baking powder

1/2 tsp salt

1 c warm water

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand 15 min.

Pull off pieces of dough (size of egg) and roll out into thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Servy hot.

Canned butter

by Sister Hopper

High quality full fat butter

Half pint jelly jar with ring and seal

wide mouth canning funnel

a saucepan of boiling water

large pot to melt butter

A whisk or spatula for stirring

a towel to cover the counter top

Damp cloth to wipe rims of jars

Colander and a ladle

2 lbs of butter will fill 5 half pint jelly jars

Heat jelly jars in a 250 F degree oven for 20 min. without rings or seals. I use a casserole dish to hold them while in the oven.

Put the seals and rings in a large bowl. Pour boiling water over them to sterilize them. Set aside.

While the jars are heating, slowly melt the butter in a large heavy pot until it comes to a slow boil. Reduce heat and simmer for 5 min. The 5 min. of simmering is very important, and cannot be reduced. You must stir often to keep the butter from scorching.

After it has simmered for 5 min., take the hot jars out of the oven and place on towel. Drain the seals and rings. Do not touch they are sterile. I use my large metal colander.

Carefully ladle the melted butter into the jars, using the funnel, dipping the ladle from the bottom of the pot. Leave 3/4 " of head space, which allows room fro the shaking process.

Wipe the rims with the damp cloth, to ensure that they are butter free. Add the seals and tighten the rings firmly. Set them on the town on the counter. They will seal as they cool.

Once a few lids "ping", shake the jars while they are still warm, but cool enough to handle easily, because the butter will separate into layers. I shake mine every 15 min. or so.

As about the 1 hour mark, I put them in the fridge to harden. Then they are in the fridge, I go back and shake them every 5 min. This final shaking is very important! They will harden suddenly into a uniform color and consistency. Leave in the fridge at least 1 hr. I left mine in overnight.

Canned butter should store 3 years in a cool dark place. Canned butter does not "melt" upon opening, so it does not need to be refrigerated upon opening, provided it is used within a reasonable period of time.

According to my sources, cheap butter will not work as well as a high quality name brand.

Cornbread

1 ¼ c flour

¾ c cornmeal

2 tsp baking powder

1/3 c sugar

¾ tsp salt

1 ¼ c milk

¼ c oil

1 egg

I usually double!

Preheat oven to 400. Combine all dry ingredients. Mix all wet ingredients. Mix together. Pour into greased pan. Bake 9 x 13 pan for 40 min. Or until done.

Banana Nut Muffins

½ c applesauce

¾ c sugar

2 eggs

2 large ripe bananas mashed

2 c whole wheat flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

1 cup milk

½ c chopped walnuts

1 tsp vanilla extract

I usually double this recipe. It goes quick!

Preheat oven 350.

I mix all ingredients except nuts. I put some in muffin pans. But save the rest for a bread. I put the bread in a sprayed pan. Then add the chopped nuts ontop. Bake about hour for bread and 15-18 min for muffins.

JOE HUBERS FRIED BISCUITS

1 1/4 cups powdered milk (also called instant non-fat dried milk) 2 tablespoons yeast 3/4 cup sugar 2 1/2 cups water, heated to 110 degrees 3 tablespoons oil 8 1/2 cups self-rising flour (8Cups of flour, 4TBS baking powder, 4 tsp salt) Shortening (I use oil) for frying

In a large bowl, combine the powdered milk, yeast and sugar. In another bowl, mix the water and oil. Add the liquids to the powdered milk mixture and mix until no yeast lumps remain.

Add flour, 1 cup at a time, stirring slowly. After 5 cups are added, begin kneading in remaining flour, slowly, on a generously floured surface. After all the flour is added, continue kneading 5 minutes more. Roll out dough, in sections if necessary, to 1/2-inch thick. Keep surface floured. Cut with a 2-inch biscuit cutter. Form scraps into a ball, reroll and cut.

Place biscuits on a floured cookie sheet. Let rise in a warm area for 1 hour.

Heat shortening in a deep pan to 350 degrees. Add biscuits without crowding. When edges turn brown, turn once. Biscuits cook quickly. Remove with tongs. Drain on paper towels. Serve hot with apple butter.

Makes 4 dozen biscuits.

Whole Wheat w/ Gluten Bread

Bread Machine Recipe

1 ½ cups Water 80°

3 TBL Oil

3 TBL Molasses

2 tsp Salt

3 TBL Dry Milk

4 cups Whole Wheat Flour

3 TBL Gluten

2 ¼ tsp Active Dry Yeast wheat course 3 or

2 ¾ tsp “ Wheat course 4

Zucchini Bread

By Grandma Moselle Morey

2 c finely grated zucchini

1 c oil

3 ½ c flour

4 eggs

2 c sugar

1 c raisins, steamed and cooled

1 c chopped pecans or walnuts

1 tsp salt

½ tsp nutmeg

1 tsp vanilla

3 tsp baking powder

1 tsp cinnamon

1 tsp baking soda

Mix or sift flour, all spices, baking powder, and salt together. Cream sugar, oil and eggs together. Add dry ingredients and zucchini. Mix raisins and nuts in by hand. Grease and flour 2 (9X5”) pans. Pour batter into pans. Bake @ 350 for 1 hr.

Wheat Dinner Roll Dough

Bread Machine Recipe

1 ½ c Water

2 TBL Oil

¼ c Brown sugar

2 tsp salt

2 TBL Dry milk

2 ½ c Bread Flour

2 C Whole wheat flour

2 ¼ C Yeast

Dough course 11

Place on lightly floured surface. Divide into pieces and shape. Place on a greased baking sheet. Cover and let rise in a warm place for 30 min. or until doubles in size. Bake 350 for 25-30 min.