Snickerdoodle Bread

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
 1 tsp vanilla
3/4 cups sour cream
1 package cinnamon chips
3 tbsp sugar
3 tsp cinnamon

1.)  Cream butter, sugar, salt, and cinnamon until fluffy.  Add eggs and mix well.
2.)  Add vanilla and sour cream and mix well.
3.)  Mix four and baking powder in a separate bowl.  Add to wet ingredients and mix until  all combined.
4.)  Add cinnamon chips and stir into batter.  Set aside.
5.)  Spoon batter into 4 mini loaf pans until 2/3 full.
6.)  Mix 3 T sugar and 3 t cinnamon in a bowl and sprinkle over the batter in each  loaf.
7.)  Bake at 350 for 35 - 40 minutes.  Let cool before removing from pans.

Holiday Morning Buns

from My Kitchen Cafe

3 1/2 cups all-purpose Flour
1/2 cup cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.

If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the "tenting" step and the buns didn't get burned - phew!)

Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

One Hour Wheat Bread

Thanks Sherri--she got it from Mmm...Cafe

Makes 2 (8×4 inch) loaves
3 c. whole wheat flour
1/3 c. gluten flour, sifted (or vital wheat gluten) This is Sherri---I did not use this and it was fine:)
1 1/4 T. instant yeast (or quick-rising, I used SAF yeast)
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar (I used the sugar, but will try the honey next time)
1 1/4 T. bottled lemon juice
2 – 2 1/2 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. (For me, I ended up using 5 cups along with a couple tablespoons)
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes (this took 30 minutes for me) until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes (that is 30 minutes from the time you turn the oven on). Remove from pans and cool on racks

Low-Fat Whole Wheat Banana Bread

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)


Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.


**Helpful Hint** If you don't have two bread pans but want to double the recipe, you can always put it in a bundt pan. This works great for brunches or anytime you want to "dress up" the bread. Be sure to lengthen the baking time by about 5 or 10 minutes when using the bundt pan.

Brown Sugar Zucchini Bread

from Everyday Food Storage

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don't have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

Sour Cream Banana Bread

from Kitchen Cafe

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

EZ White Bread

from a Food Storage Website

Double it~

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

EZ Wheat Bread

from a Food Storage Website

Double it~

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

These can also be made into Cinnamon rolls....

Cinnamon Roll Filling
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter

Cream ingredients together and spread over rolled out dough.

Cream Cheese Frosting
4 oz. (half a bar) cream cheese (I use fat free)
1/2 c. butter
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter (I know I didn’t do this in the video…it was only because I forgot…don’t make my same mistake!) slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.

Grandma's French Bread

from The Sister's Cafe

2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick - but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Cornbread Muffins

adapted from The New Best Recipe

2 cups (10 ounces) all-purpose flour
1 cup (about 5 ounces) yellow cornmeal (the original recipe calls for fine, stone-ground, but I used the average, everyday Quaker brand and it worked great)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
¾ cup sour cream (I used reduced fat sour cream)
½ cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin and set aside (when I made them, it made about 16 muffins).

Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.

Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.

Artisan Bread Bowls

adapted from King Arthur Flour


3 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons yeast
2 teaspoons salt
2 tablespoons oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough


Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.

Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.

Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Chocolate Swirled Banana Bread

2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake at 350 for 1 hour and 10 minutes or until a knife comes out clean. Cool 10minutes in pan and then remove and cool completely on a wire rack.

Classic Banana Bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp. vanilla extract
2-3 Tbsp. brown sugar
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


DIRECTIONS

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard.

Cool completely

Mom's 1/2 & 1/2 Bread

2 tblsp yeast
1/2 cup warm water
5 cup hot tap water
2 tblsp salt
2/3 cup oil
2/3 cup honey or raw sugar
6 cups white flour
6 cups wheat flour

Sprinkle yeast in 1/2 cup water and let stand 15 minutes (1 tblsp sugar helps) Combine hot water and 7 cups flour. Mix on low speed until blended. Add 1 cup flour to mixture. Add yeast mixture and blend. Add 3 to 4 more cups of flour. Knead for 10 minutes on LOW--until dough cleans off the bowl. Oil hands and put in pans--Let raise.

Bake at 350 degrees for 40 to 45 minutes.

Homestyle White Bread

this is from the Bosch Cookbook

1 cup warm milk
1 tblsp yeast
1/2 tsp sugar
1 cup water
2 tblsp sugar
1/4 cup melted butter
1 tblsp salt
5 to 6 cups flour

Use 1/2 cup warm milk--stir in yeast and 1/2 tsp sugar--let sit. Put in remaining milk and water in bowl. Add 2 tblsp sugar, butter, salt, and 3 cups flour. Knead well and add yeast. Add flour until firm dough is formed. Knead 10 minutes on low speed until smooth and satin look.

Place dough in greased bowl let raise double--1 to 1 1/2 hours. Punch dough down and remove from bowl. Divide dough into equal parts and put in loaf pans and let raise double again.

Bake at 400 degrees for 40 to 50 minutes

Monkey Bread

4 cans refrigerated biscuits
1/2 cup sugar
1 tsp cinnamon

1 cup chopped nuts

1 1/2 cup butter
1 cup sugar
1 tsp cinnamon
1/4 cup water

Cut each biscuit in 4 pieces and roll in mixture of 1/2 cup of sugar and 1 tsp cinnamon. Place pieces in bunt pan--sprinkle in nuts. In pan combine butter, 1 cup sugar, and 1 tsp cinnamon and water.

Pour over biscuits and bake at 325 degrees for 40 minutes!!

Banana Bread

Cream~
1/3 cup butter
1 cup sugar
2 eggs
4 smashed bananas
2 cups flour
1 tsp baking soda
1/2 cups nuts
1 cup of MILK chocolate chips

Pour in 1 loaf pan or 2 small ones--Bake at 350 degrees for 1 hour.

Zucchini Bread

Mix~
3 eggs
1 cup oil
2 cups sugar

Add~
2 cups of grated unpeeled zuccini
3 tsp vanilla

Add~
3 cups flour
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
1/2 cups nuts
1 cup of MILK chocolate chips

Pour in well greased loaf pan--this makes 2

Bake at 350 degrees for 1 hour.

Corn Bread

from Marie Calendars
(Yummy recipe from Debbie)

1 cup corn meal
1/2 tblsp salt
1 cup milk
2 cups flour
3/4 cup melted butter
Mix all together
Separate 4 eggs
1 tblsp baking powder
1 cup sugar
1 tsp vanilla
Fold in egg whites

Pour in 9 X 13 cake pan and cook at 350 degrees for 30 minutes