Sourdough Bread

Isaac's coworker gave me this recipe and it is one of my new favorites.

3 cups warm water
6 1/2 cups flour
1 1/2 T yeast
1 1/2 T course salt

Warm the 3 cups of water and add yeast. Let dissolve for a few minutes. Then pour into mixer or tupperware container. Add salt and then all at once add the 6.5 cups of flour. Mix until all the dough is wet and no dry spots. NO KNEADING! Place in a container that had a lid, but don't close it air tight.
Let rise for 2 hours, then place in refrigerator for 3 hours or over night.

To make a loaf sprinkle a little bit of flour and flour your hands a little bit. Grab a grapefruit size ball of dough. Take and fold under and turn the loaf a quarter turn and repeat 3-4 times. This should take less than a minute. Place onto cornmeal dusted cutting board or pizza peal if you have one.

Let raise for 40 minutes. 20 minutes into raising the dough place your cooking stone, and empty broiler into oven and preheat to 450 degrees. Transfer dough onto cooking stone and in a broiler place a cup of water and shut the door promptly.

Cook for 30 minutes and 450 degrees. Cool on wire rack.

You can place the rest of the dough back in the refrigerator and use within the next 14 days. If you mix your next batch in the same container it will have an even better sourdough taste.

Best-Ever Banana Bread!

1 tsp vanilla
1/2 c. shortening
1 c. sugar
2 eggs
2 c. flour
1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 c. banana
1/4 c. sour milk (add 1/4 tsp lemon juice to milk & let sit a few minutes to make sour)

*Mix all ingredients together. Pour in greased bread pan.

Topping:

1/2 c. brown sugar
1/2 c. sugar
1/2 TBSP cinnamon
1/4 tsp nutmeg

*Sprinkle topping over top of bread mixture. (This topping MAKES the bread!)

*Bake at 350 F for 50-60 minutes, or until a toothpick or knife inserted into the middle comes out clean.

Jenny's Honey Oatmeal Bread

(This is adapted slightly from the church's food storage booklet.) Jenny is a friend who is a delicious cook, especially her breads!

1 1/4 c. boiling water
1 c. oatmeal, quick or old-fashioned
2 TBSP butter or margarine (I use margarine)
1 TBSP active dry yeast
1/4 c. warm water
1/2 c. honey
2 tsp salt
about 3-4 c. white flour, or additional as needed (the booklet calls for 5-6 cups, but I NEVER use even close to that amount!)

Pour boiling water over margarine and oats. Stir until margarine melts. Cool ten minutes, stirring occasionally. Meanwhile, dissolve yeast in 1/4 c. warm water. Stir yeast, honey, salt and oats into the mixture. Stir in enough flour to form a stiff dough. Knead until smooth and elastic. Place in a greased container, cover and let rise until doubled (about an hour). Punch down, divide into two medium loaves and place in greased loaf pans. Cover and let rise again. Preheat oven to 400 F. Bake in hot oven ten minutes and then turn down to 350 F for an additional 15-20 minutes of baking. Cool on racks and butter tops. Let cool and gobble up!

Whole Wheat Bread

2 1/2 cups warm water
2 T. yeast
1/2 cup honey
2 1/2 cups whole wheat flour

Mix just until incorporated. This is not your kneading stage. Use your hands or spatula to mash any lumps. If you are using the Bosch bowl, remove the metal dough hooks. Cover bowl with a damp towel and let sit for 2 hours in a warm place (room temperature is fine if the air is 75 degrees or warmer).

Two hours later when the sponge has formed, remove cover and add the remaining ingredients to the sponge in the Bosch bowl:
1 1/2 cups warm water
1 T. yeast
1/2 cup oil
1 T. honey
5 cups whole wheat (more added later)
1 T. salt
1 T. dough enhancer

Knead ingredients with the dough hooks. Gradually add more flour about a cup at a time until the dough leaves the sides of the bowl and sticks to the hooks. Dough should be soft but not too sticky. (about 5 cups) Continue kneading on speed 1 for 10 minutes. Meanwhile, preheat oven to 200 degrees then turn oven off. Grease pans with oil spray.

Shape the dough into loaves by pressing a portion of the dough into a rectangle about 1/2 thick on lightly oiled surface such as a large cookie sheet. Roll like a jelly roll or fold ends toward the middle pressing out any air bubbles and shaping into loaf. Pinch ends closed or fold under. Place loaves into greased bread pan. Place on middle rack or warm oven to rise until nearly double, about 25-30 minutes (oven should be off).

When raised, remove bread carefully, and preheat oven to 350 degrees. Return bread to hot oven. Bake for approximately 20 minutes. Bread is done when top is lightly golden brown. Empty bread out of pan immediately and cook on wire rack.

Banana Pancakes

1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
1 c. milk
2 T. oil
1-2 really ripe bananas

Mix all dry ingredients and in a separate bowl mix all wet ingredients. Make a well in the dry ingredients and pour wet ingredients in and mix until it is all wet. Then cook on a skillet at 350 degrees. Flip pancake when a lot of little craters appear.

Quick Rise Bread Sticks

I got this recipe from a sister in my ward.

1 c. warm water
1 T. yeast
1 T. sugar
1 T. olive oil
1 t. salt
2-3 cups bread flour

Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10-15 min. Shape into breadsticks and place on greased baking sheet. Brush with melted butter and mixture of 1/4 c. parmesan cheese, 1/2 t. garlic salt and 1 t. dried parsley. Let rest 10 minutes.
Bake at 375 degrees or until golden brown. Yield: 16 breadsticks.

Jenny's Corny Corn Bread Pudding

2 eggs
8 oz. sour cream
1 stick melted butter
1 box Jiffy mix
1 can regular corn (drained)
1 can cream corn

Mix well and bake at 375 degrees for 35-40 minutes.

My mother in law made this for us while we were visiting her once. It sounds different, but was really good. She put them in a muffin pan to bake them.

Cornbread

1 c. flour
3 T. sugar
4 t. baking powder
3/4 t. salt
1 c. yellow cornmeal
1/2 box yellow cake mix(with pudding in mix)
3 eggs
1 1/2 c. milk
1/4 c. shortening

Put all ingredients in a bowl, beat with electric beater until just smooth, Do NOT over beat. Bake at 350 degrees for 3o minutes. Makes a 9 x 13 pan.

Monkey Bread

2 c. warm water
1 T. yeast
1/3 c. sugar
2 eggs
1 t. salt
4 T. oil
7 c. flour

Warm water and add yeast and sugar. Let stand until yeast starts to grow. Add eggs, salt, and oil, mix. Then add a cup of flour until it forms dough.
Let dough stand for 2 hours. Divide dough in half. Roll out till 1/4 in. thick. Cut into circles. Melt 1 stick of butter in 2 bundt pans. Place dough along edge. Bake 15-20 minutes at 400 degrees.

Pumpkin Muffins

3 ¾ c pumpkin (1 large can)
2 cups sugar
¾ tsp baking powder
3 tsp baking soda
2 ¼ tsp salt
1 tsp cloves
1 tsp nutmeg
3 tsp cinnamon
6 eggs beaten
5 cups flour
¾ cup oil
¾ cup applesauce
1 bag chocolate chips

Mix all together and bake at 325 for 30 minutes (or 18 minutes for mini
muffins). These freeze really well. I like to use a little wheat flour since the
muffins are already dark in color from the pumpkin the kids don’t suspect
the wheat flour. I have also tried adding 1-2 cups of flour and making
cookies instead of muffins. I baked them at 350 for 11 min. Enjoy!

By Andrea Peterson

Rolls

2 TB yeast
2 c warm water
1/3 c sugar
1/3 c oil
2 tsp salt
2/3 c nonfat dry milk
1 egg
5 to 6 cups flour

Melted butter or margarine
Mix yeast and water and let stand 5 minutes. Add sugar, oil, salt, dry milk,
egg, and 2 cups of the flour. Beat together until smooth. Gradually add
remaining flour till soft dough is formed. Turn onto a lightly floured
surface and knead till smooth and elastic. Place in greased bowl; cover and
let rise till double in bulk. Punch down. Shape into desired shape and put
on greased pans. Brush tops with melted butter or margarine. Let rise till
double. Bake at 375 degrees for 15 – 20 minutes. Makes 3 dozen rolls.
This roll recipe works good for cinnamon rolls too.

By Andrea Peterson

Pizza Crust

¾ c warm water
2 tsp yeast
1 tsp sugar
2 TB oil
1 tsp salt
½ tsp garlic
powder
2 c flour

Combine warm water, yeast and sugar. Let sit for a few minutes until the yeast dissolves. Add the
remaining ingredients and mix well. Knead dough for a minute or two. This works well in a mixer
with a dough hook. Cover the dough and let rest for 5-10 minutes. Preheat oven to 425 degrees.
Press dough onto pizza pan. Prick dough with a fork. Bake in oven for 6-7 minutes until just barely
starting to turn light brown. Remove from oven and add sauce cheese and toppings. (I like to cook
my pepperoni in the microwave on a paper towel on a plate for 1 minute before putting it on the
pizza. This helps remove some of the oil and it makes crisper pepperoni.) Bake in the oven 7-8 more
minutes or until crust in golden brown.
I have also tried cutting the dough into triangles before it is cooked, adding the toppings, then rolling
up like a crescent roll. Then cook at 375 degrees for 20-25 minutes.

By Andrea Peterson

Breadsticks

Easy French Bread

I got this recipe from my younger, but way more mature, sister Jessica. She got the recipe from one of her foods classes in high school. It is such a big hit with our family that everyone is asking for her recipe. It is really delicious and it really tastes just like French bread. And it is surprisingly easy to make.


2 pkg. yeast
1/4 cup warm water
2 cups hot water
3 T sugar
1 T salt
5 T shortening
6 cups flour
1 egg white

First let yeast grow in 1/4 cup warm water with the sugar. Then in a large bowl mix yeast mixture with hot water, salt, shortening, and flour. Mix until it forms dough. Leave spoon in batter and let raise for 10 minutes. Then stir for ten minutes. Make into loaf by spreading half of the dough into a 9 x 13 rectangle. Then Roll up like a jelly roll and place on greased cookie sheet. With a sharp knife slice the top of the dough in diagonal lines. Let raise until desired loaf size (only takes 1/2 and hour). Then put egg white in a small bowl and beat until foamy. Brush egg white over the top of both loaves before baking. Bake at 400 degrees for 35 minutes. (in my oven it only takes 25 minutes)

Breadsticks

1 Tbs. yeast
1 1/2 C. warm water
1 Tbs. sugar or honey
1 tsp. salt
3 1/2-4 C. flour

Combine first 3 ingredients and let sit for a couple of minutes. Add salt and flour and let knead in kitchen aid for 10 minutes. Roll out into a rectangle in a greased jelly-roll pan, filling it. Cut into slices with pizza cutter. Spread butter mixture on top. Sprinkle with garlic salt.

Butter mixture:
1/4 C. butter
1/4 C. mayo
1/4 C. parm. cheese

Let rise 1/2 hour or till double in size. Bake at 400* for 12-15 minutes. Goes great with the Gnocchi chicken soup.