Basic Bread/Cinnamon Bread/Whole Wheat Bread

This is my friend Laura's bread recipe.  I'm going to just copy and paste it here exactly the way she gave it to me because it's perfect.

It is a large recipe as it makes 3 loaves.  I don't have a KitchenAid mixer (yet) so to make it work in my 11 cup food processor I made the following changes:
I cut the recipe in half and processed them separately then combined the dough to rise and still got 3 loaves, or just did half and either had 2 small loaves or 1 large one.
In the food processor I added nearly all the flour (3 cups if doing a half batch) right away.  Otherwise the food processor gets gummed up.  Then add wet ingredients slowly while processing until it forms a ball.  Usually I'll need to add about another 1/2 a cup of flour here to make it the right consistency.  Your mileage may vary.

I do the glaze differently too. I do a 1/4 c. melted butter and 1 tsp vanilla to 2 c. powdered sugar.  If it needs to be thinned I add a T of milk or 2.

Otherwise I follow the recipe.

Basic Bread recipe

2 cups warm water
2 tbs yeast
1/3 cup sugar or honey
Let proof 5-10 minutes

Add to yeast mixture
1/2 cup oil
2 eggs- beaten
1 tbs salt
4 cups flour
*to make cinnamon rolls, add 2/3 cup Greek yogurt or sour cream and 1 extra egg
Mix till smooth

Add 2-3 cups of flour till the dough forms a ball and pulls clean from the side of the bowl.
Leave in the mixer bowl and cover with plastic wrap or towel. Let rise till double-1-2 hours depending on the room temp.

When doubled, turn mixer on and kneed dough for 5-10 seconds.

For basic sandwich bread:
Turn out dough onto floured surface and divide into 3 equal parts. Form into loafs. Let rise till double in greased bread pans. Bake at 350 for 30 minutes. Butter the top while hot for extra flavor and calories.

*Flour grains can be adjusted for unique results as long as they total a minimum of 6 cups. For example: 3 cups white flour, 2 cups whole wheat flour, 1 cup ground flax seed.

Cinnamon loafs:
Turn out dough onto a floured surface and divide into 3 parts. Using one part at a time, roll out dough till it measures about 12"x18". Sprinkle evenly with 1 cup of brown sugar and dust evenly with 3tbs cinnamon.  Starting with the long edge roll dough to form a long tube. Twist each end of the tube till the middle twists onto its self and doubles over. Place in greased bread pan and let rise till double. Bake at 350 for 30 minutes. Remove from pans promptly to cool.  Butter the top while hot.  Frost when cool.

Cinnamon rolls:
Divide dough into 2 equal balls. Using one at a time, roll out till it measures about 8"x12".  Sprinkle surface with 1 cup brown sugar and 2-3 tbs cinnamon. Starting at the long edge, roll into a tube. Cut the tube into 2" rounds. Place in a greased 9"x13" pan and let rise till double. Bake at 350 for 17-20 minutes. Butter when hot. Frost when cool.

Frosting:
2 cups powered sugar
1 tbs vanilla

Mix till smooth and adjust to desired consistency.

Pizza crust or focaccia:

Eliminate the egg from the dough mixture and use olive oil in place if vegetable oil. Let rise once and divide in half. Roll out and add desired  toppings. Skip the second rise and bake at 375 for 30 minutes. This is defiantly a soft crust pizza, but that's the way my kids like it.

This is my go to whole wheat recipe. I cut it in half because a full recipe is too much for my mixer. Halfing the recipe make 2 nice sized sandwich loafs. 

Whole Wheat Bread

Grind 9 cups of wheat (hard red, hard white, or combination) This will grind into about 14 cups of flour 

3 T. yeast

5 cups warm water

¼ cup sugar

Combine; let sit for about 10 minutes. 

Add:

8 cups wheat flour

2/3 cup oil

2/3 cup honey

2 T. salt

½ cup vital wheat gluten*

2 T. dough enhancer** (optional; will increase shelf life) 

Mix for a minute or two. (I use my Kitchen Aide mixer, but you can use electric beaters)

Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl.  If mixing by hand, add enough so it’s not too sticky.  Knead for about 7-10 minutes

Shape into 4 - 5 loaves.  Put in greased pans.

Place in cold oven to rise for about 45- 60 minutes.  Leaving pans in the oven, turn oven on to 350. 

Start timing and bake for 30 minutes. For easiest slicing, cool completely.

Source:  Laura S.

Chocolate Chip Banana Scones

These were born out of a multitude of ripe bananas.  The chocolate chips were an obvious addition.  I really like these with the glaze on them, but they are just as good without.  
When you add the milk or half and half, start with 3/4 c. and add more a little at a time until the consistency is right.  It should not be super sticky.  For more photos, see the Lemon Blueberry Scones recipe, as the steps are identical minus the banana and chocolate chips, of course.

Chocolate Chip Banana Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
2 medium bananas, mashed
3/4-1 c. half and half or milk (not skim) (use a little less if using milk)  
1 c. mini chocolate chips

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
3-4 Tbsp milk or half & half
For glaze, combine all ingredients above and beat until smooth and creamy. Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine. 

2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness and a vaguely rectangular shape.  Use a knife or roller cutter to slice into squares.  (Some people make their dough a circular and cut into pie shaped pieces, but this recipe is too big and would make weird long skinny pie pieces.)

3. Place on baking sheet and Bake at 375 for 15 minutes. 

4. To glaze, place on a rack above waxed paper and spoon glaze over the tops of the warm scones.  

source:  adapted from Lemon-Blueberry Scones

Pumpkin Spice Scones

I enjoyed making these scones so much this summer, that when I found a recipe for pumpkin scones I had to try them. 
I made them one afternoon and had them ready when my kids came home from school.  They devoured them very appreciatively.  I decided never to underestimate the power of home-baked snacks to make for happy children!  It works for husbands too.

Pumpkin Spice Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
1 c.sugar
1 Tbsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. butter, cut into cubes
1/2-3/4c. canned pumpkin
1 c. buttermilk
Cinnamon sugar: 5 1/2 tsp. sugar +1/2 tsp. cinnamon
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add buttermilk and pumpkin and gently fold to combine.
2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness.  

3.  Combine 5 1/2 tsp. sugar with 1/2 tsp. cinnamon and sprinkle over the top of the dough. 
4.  Use a knife or roller cutter to slice into squares.  ( I usually get about 2 dozen small scones.)
5.  Bake at 375 for 15 minutes.  Let cool slightly before serving.

source:  Good Cheap Eats

Chocolate Chip Zucchini Bread/Muffins or Pumpkin Muffins

Late last summer, when everyone was basking in garden fresh zucchini, I kept seeing friends post on facebook that they were making Chocolate Chip Zucchini Muffins.  Finally I asked for a recipe and Cari, whose recipes are usually a pretty sure thing, posted this one.

I scored several pounds of zucchini at the farmers market at the end of the summer this year and froze it, so I am still making zucchini muffins, much to the delight of the family.  I also adapted the recipe for pumpkin, by simply substituting a can of pumpkin for the zucchini.  If it seems too dry with the pumpkin, you can add a bit of water.  It's often depended on the brand of pumpkin I'm using.

I usually don't include nuts in mine, so I have listed them as optional.

Chocolate Chip Zucchini Bread/Muffins
or Pumpkin Muffins
3 c. flour
1/2 c. white sugar

1 c. brown sugar

1 t. baking powder

1 t. baking soda

1 t. cinnamon

1/2 t. salt

3 eggs

2 c. grated, unpeeled zucchini  (or 1 can pumpkin)

3/4 c. oil

1 T. vanilla

1/2 c. chopped walnuts (optional)

6 oz. chocolate chips

1. Mix all dry ingredients together; then mix eggs, oil, vanilla and zucchini in a large bowl.  Add dry ingredients to wet mixture and mix well.  Add nuts and chocolate chips.

2. Preheat oven to 350 degrees.  Grease pans.  This batter can be poured into 2 loaf pans (50-60 minutes), or 4 - 5 mini-loaf pans (30 minutes), or muffin pans (15 - 20 minutes) or mini-muffin pans (13 - 15 minutes).

source:  Cari C.

Lemon Blueberry Scones (or Orange Scones)

I have a friend who moved to England and occasionally taunts us from overseas with her blog mentioning how they eat scones and clotted cream.  I don't know what clotted cream is, but I do know how to make scones.
The dough is a little tricky.  It is not a batter that you pour, nor is it a dough that you roll out completely, though you can use a rolling pin to help even out the thickness.  It's more something to be shaped with your hands.  Don't overwork it.
Once prepared, you can flash freeze them before baking and then bake as many as you need for 20 min. at 375.
If you don't like blueberries, you could omit the blueberries and just have lemon scones, or you could use the zest of an orange for orange scones instead.
The glaze is totally unnecessary for me, but it is very easy and yummy if you are so inclined.

Lemon-Blueberry Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
1 1/2 c. half and half or milk (not skim) (use a little less if using milk)
zest of one lemon
1 1/2 cups blueberries (fresh or frozen)

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
2-4 Tbsp milk or half & half (or lemon or orange juice)
lemon or orange zest (optional)
For glaze, combine all ingredients above and beat until smooth and creamy.  (Use lemon juice and lemon zest for a lemon glaze and orange juice and orange zest for an orange glaze.) Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine.
2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness.  Use a knife or roller cutter to slice into squares.  ( I usually get just under 2 dozen small scones.)

I may have had a bit too much flour on the table, but this is about the size you will get when you pat it out.  The rolling pin just smoothed it out a bit.

3. Bake at 375 for 15 minutes.

Lemon blueberry scones, unglazed.

 4.  Drizzle with glaze, if using.

Orange scones with orange glaze

source:  Good Cheap Eats

Banana Bread

This is a no-fail banana bread recipe.  In fact, I accidentally omitted one of the eggs last time and it still turned out awesome and got compliments from the book-club folks.

Banana Bread

2 c. flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 ripe mashed bananas
6 Tbsp. butter, melted and cooled
2 eggs
1/4 c. yogurt
1 tsp. vanilla
1/2 c. chopped walnuts

1.  Whisk flour, sugar, baking soda and salt together in a large bowl.  Mix bananas, butter, eggs, yogurt and vanilla together in another bowl.
2.  Fold banana mixture into dry mixture until just combined.  Fold in nuts.
3.  Pour into an 8 inch prepared bread pan (I like to spray it with baking spray which has flour in it.)  Bake at 350 for 55 minutes or until a toothpick inserted into the center comes out clean.
4.  Let cool for 1 hour before serving.

source:  America's Test Kitchen Family Cookbook

Bread Machine Pumpernickel

The first time I made this bread was for a movie themed supper club.  I called it, "The Scarlet Pumpernickel."  I'm not sure it went with the British comedy inspired scones or Bollywood inspired curry, but it got a lot of compliments.  Since then I have made it many times and my family prefers it to the store bought pumpernickel. 
The recipe (for a 2 lb. loaf) calls for instant coffee, but since we don't drink coffee and never have it in the house I just omit it.

Bread Machine Pumpernickel

1/12 c. water
2 tsp. salt
1/2 c. molasses (you can substitute about 1/3 c. packed brown sugar and 2 Tbsp. water)
2 Tbsp. vegetable oil
1 1/2 c. rye flour
1 1/2 c. whole wheat flour
2 c. bread flour
1/4 c. baking cocoa
2 tsp. instant coffee granules
2 Tbsp. caraway seeds
1 1/4 tsp. quick active bread machine yeast

1.  Measure carefully and place all ingredients into the bread machine in the order recommended by the manufacturer.  (Usually liquids first, then dry ingredients, then create a small well in the center to put in the yeast.)
2.  Select the Whole Wheat Cycle on your machine, though you can use the Basic/White cycle as well.  After cycles are complete and bread is baked, remove from pan and let cook before slicing.

source:  Betty Crocker's Bread Machine Cookbook

Applesauce Muffins

I realized at the last minute this week that my book club was coming over and I hadn't thought about snacks, so I quickly threw together a double batch of these.
Unfortunately, only one person showed up.
That's okay because we had plenty for breakfast and snacks for the weekend.

Applesauce Muffins

6 Tbsp. butter, melted
1 1/2 c. flour  (you could do 3/4 whole wheat flour and 3/4 all-purpose)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 c. brown sugar
1 1/2 c. unsweetened applesauce (chunky or smooth)

1.  Combine dry ingredients into mixing bowl.
2.  In a separate bowl, whisk eggs and brown sugar together.  Stir in melted butter and applesauce until smooth.
3.  Gently stir dry ingredients and wet ingredients together just until the flour disappears.
4.  Spoon into greased or lined muffin tins.  Bake at 375 for 20 minutes or until light brown.  Test for doneness with toothpick. 

source:  Disney Family Fun

French Baguettes

Like most of my bread recipes, this one uses a bread machine.  Though I'm sure it would be fairly easy to adapt using normal processes for bread dough.
Notice that the recipe calls for letting the dough rise twice after coming out of the machine.  If you are in a time crunch, you can eliminate the one in step three.  The flavor and texture is better if you let it rise both times, but it will still turn out great either way.

French Baguettes

1 c. water
2 3/4 c. bread flour
1 Tbsp. sugar
1 tsp. salt
1 1/2 tsp. quick active dry yeast
1 egg yolk
1 Tbsp. water

1.  Measuring carefully, place all ingredients in the bread machine pan except the egg yolk and 1 Tbsp. water in the order recommended by the manufacturer (usually liquid first).
2.  Select dough/manual cycle and press start.
3.  When completed, remove dough from pan.  Place dough in a greased bowl, turning to coat all sides.  Cover and let rise 30 minutes or until double. 
4.  Punch down dough.  Roll dough into a 16 x 12 in rectangle on a lightly floured surface.  Cut dough crosswise in half to make two 8 x 12 pieces.  Roll up each half of dough tightly beginning at 12 inch side.   Pinch edge of dough into roll to seal.  Gently roll back and forth to taper end.
5.  Place loaves a few inches apart on a greased baking sheet.  Make diagonal slashes across the top of the loaves with a sharp knife.  Cover and let rise 30 minutes or until double.
6.  Mix egg yolk and 1 Tbsp. water, and brush mixture over the tops of the loaves.
7.  Bake at 375 degrees for 20 minutes or until golden brown.

I made these a bit skinnier than usual.  The top loaf is already sliced. 

source:  Betty Crocker's Best Bread Machine Cookbook

Biscuits and Gravy

I never ate biscuits & gravy growing up.  In fact, the very idea of eating a biscuit in some kind of milky, white gravy was fairly disgusting to me.  As an adult I've often celebrated holidays with my step-family.  My step grandmother makes the best down-home southern-style breakfast you've ever had.  It was there I realized that  biscuits & gravy is not only delicious, but it's pretty easy to make.

Biscuits & Gravy

Biscuits
You can make biscuits with the standard Bisquick Recipe or you can dress them up with the following:
2 1/2 c. Bisquick
1/4 c. cold butter
2 Tbsp. sugar
3/4 c. buttermilk
1 egg & 1 Tbsp. water

1.  Combine Bisquick with butter using a pastry cutter.
2.  Add sugar and buttermilk and combine.  Knead thoroughly in bowl
3.  Pat on table into 1 in. thick dough. Cut with biscuit cutter (or juice can, 2 in. glass etc).
4.  Brush tops with beaten egg mixed with water.
5.  Bake at 450 for 12 minutes.

Gravy
For my family of 6, I need to double the following recipe:
1-2 sausage patties
1 Tbsp. flour
1 c. milk
salt & pepper to taste

1.  Crumble sausage in a skillet and cook until nicely browned.
2.  Add flour and cook for 1 minute.
3.  Add milk and salt & pepper (I usually do about 1/4 tsp of each).  Cook over med heat until thickened (just a few minutes)
4.  Serve over hot biscuits.

source:  Jim J. & Cooks.com

Bread Machine Dinner Rolls

These are my family's favorite rolls.  They are so light and yummy.  I can't make soup without also having these too.

Bread Machine Dinner Rolls

1 c. water

2 T. butter, softened

1 egg

3 ¼ c. bread flour

½ c. sugar

1 tsp. salt

3 tsp. bread machine or quick active dry yeast

2 Tbsp. melted butter

1. Place all ingredients except melted butter in the bread machine, usually liquid first. It is important to measure carefully and level the flour in the measuring cup (don't pack it in). 
2.  Use the dough/rolls cycle for your bread machine.
3.  When cycle is completed, remove dough from machine and divide into 15 equal balls on a greased baking sheet.
4. Cover and let rise in warm place about 30 minutes, or until double.  Dough is ready if indentation remains when touched.
5.  Bake at 375 12 to 15 minutes or until golden brown.  Brush tops with melted butter.
 Serve.

Rolls before rising

Brushing with butter

source:  Betty Crocker's Best Bread Machine Cookbook

Hot Rolls (pizza, cinnamon, or otherwise)

My mother-in-law made this recipe for us on Christmas Eve and gave us a jar of the Hot Roll Mix as a gift. Most of the instructions I was given for these were verbal, so some of the instructions might require some previous knowledge of bread/roll making or at least a good imagination.

I made the pizza rolls last night and they were good!

To start, you first need to make a Hot Roll Mix.

Hot Roll Mix
5 lbs. flour 
1 1/4 c. sugar
4 Tbsp. salt
1 c. dry milk

Combine.

Once you have your Hot Roll Mix, you can make individual mixes by using mason jars or even large ziploc bags.  Ours came in a decorated large 2qt. mason jar.

The next part of the recipe will allow you to make bread or rolls:

Good For You Bread/Rolls
2 Tbsp. yeast
1 c. warm water
2 eggs
1 c. water
4 Tbsp. oil
6/12-7 c. Hot Roll Mix

1.  Bloom yeast in the first cup of warm water for a few minutes.
2.  Add all ingredients and knead until well combined.
3.  Cover bowl and place in a warm place to rise until doubled.
4.  Punch down and let rise again. 



For Dinner Rolls:
5.  Divide into walnut size balls of dough.
6.  Drop 3 each into a muffin pan.
7.  Bake at 350 for 20-30 minutes or until golden brown on top. Brush with melted butter.

For Bread:
5:  Divide into 2 loaves.
6.  Place each into a loaf pan
7.  Bake at 350 for 30-45 min until golden brown.

For Pizza Rolls:
5.  Divide dough into 2 halves.
6.  Roll out each half onto a greased baking sheet.
7.  Top with pizza sauce and shredded cheese.

8.  Taking the longest side in hand, roll up into a log.

9.  Cut into individual rolls. (I found kitchen shears worked best.)
(It's okay if they look loose or messy.  The dough will expand in the oven and fill in the spaces.  If you like you can try to shape them so that they are more round.  Mine are a little off center.)

10.  Bake in the oven for 25-30 minutes or until golden brown on top.
(Mine were in about 3 minutes too long, so are a bit browner than normal.)

Makes around 2 dozen large pizza rolls.  My mother-in-law recommends making them ahead and packing them for lunch as they keep well in the fridge.

For Cinnamon Rolls:
Same as for pizza rolls, but use a thick mixture of cinnamon & sugar instead of sauce and cheese.  Top hot rolls with icing.