Frieda's Dinner Rolls

Mandolyn's Corn Bread

1 C Milk
1/4 C butter, melted
1 egg
1 1/4 C yellow, white or blue cornmeal
1 C all-purpose flour
1/2 C sugar
1 T baking powder
1/2 t salt

Beat milk, butter and egg until well mixed. Stir in cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan.

Bake @ 400 degrees in greased 8 inch square pan until golden brown (toothpick should come out clean). Serve warm.

Pumpkin bread

3 cups sugar

1 cup cooking oil

4 eggs

3 1/3 cups flour

2 tsp baking soda

1.5 tsp salt

1 tsp cinnamon

1 tsp ground nutmeg

2/3 cup water

1 15 ounce can pumpkin

Sprinkle with sugar and cinnamon on top. Cook at 350 for 55 to 65 minutes. Makes 2 loaves. Cool in pans on wire racks for 10 minutes. 

Hamburger Buns

Hands-On Time: 25 minutes | Total Time: 1 hour, 45 minutes, not including resting | Makes 12 beautiful buns

INGREDIENTS
3/4 to 1 cup lukewarm water
2 tablespoons unsalted butter, cold, cut into pieces
1 large egg
3 1/2 cups Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons butter, plus more for the baking sheet
DIRECTIONS
1. Mix and knead all of the dough ingredients except for the melted butter by hand, mixer, or bread machine until a soft, smooth dough forms. Cover the dough and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
2. Gently deflate the dough and divide it into 12 pieces. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch log. Using a serrated knife, slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.) Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
3. Preheat the oven to 375°F (190°C).
4. Brush the buns with about half of the melted butter and bake until golden, 12 to 18 minutes. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely.

Focaccia Bread by Nicole

2 cups warm water
A package of yeast
Mix together

1 tsp sugar
2tsp salt
4 cups flour
Mix it all together. Knead for about 5 minutes. Let it raise for an hour.

Press into a greased 9x13 pan. Cover with melted butter. Sprinkle fresh rosemary & Parmesan cheese. Dried also works.

Cook at 425 for 10 minutes. Then cook at 375 for 15 minutes.

Spoon butter on top again once out of oven.

For an artisan look cook bread after it has raised in it's current shape.

Whole-Wheat Zucchini Bread

3 C. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
3 eggs
2 C. sugar or honey
1 C. oil
2 C. zucchini, grated

Preheat oven to 350 degrees. Grease 9x5x3 inch loaf pan. Sift flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, whisk eggs, sugar/honey, and oil. Add zucchini and stir to combine. Add dry ingredients and mix well. Spread batter in pan. Bake 50-60 minutes or until toothpick in the center comes out clean. Makes 1 loaf.

Lemon Bread

Bake for 50-55min @ 350degrees in greased bread pan (8x4x2”)

•  1 3/4c flour
•  3/4c sugar
•  2t baking powder
• 1/4t salt-Stir together above ingredients. Make a well in center & set aside. In another bowl combine the next 4 ingredients. Add wet stuff to dry stuff & stir. Fold in Nuts & lemon peel. Bake!
•  1 beaten egg
• 1c  milk
•  1/4c cooking oil
• 1T lemon juice
• 2t shredded lemon peel
• 1/2c chopped almonds or walnuts

         Glaze:  Stir together 2T-lemon juice & 1T sugar. Brush over bread while hot & in the pan. Cool for 10min.

90 Minute Bread

v     Bake for 30 min @ 400degrees or until browned on top and bottom.

v     4 cups warm water

v       3T yeast- soften yeast in warm water w/ 1t sugar

v       1/2c sugar

v       4t salt

v       1/4c oil add to yeast mixture

v       9c flour (white or wheat)

v     Add 5 cups of flour -then the rest add, 1 cup at a time. Beat on high for 5 min. Shape into 3 loaves and put into greased bread pans. Raise until double in size (only once in pans). 

Banana Bread

·        1/2c butter

·        1c sugar

·        2 eggs

·        2 cups flour

·        1t soda

·        1/2c milk

·        2-4 mashed ripe bananas

·        1t vanilla

·        1c nuts (optional)

·        Mix as listed. Bake @ 350degrees for 40-60min. Makes 2 large loaves & 6 small loaves.

Fast & Easy Breadsticks

v Heat Oven to 450degrees Bake 15-20 (golden brown)

v 2T butter-Melt butter in oblong pan. Remove as soon as butter is melted.

v 1 1/4c flour, 1/2T sugar, 1 3/4t baking powder, 3/4t salt- Sift together in a bowl.

v 1/2c + 1T Milk-add milk, stir slowly until dough clings together. Turn onto a well-flowered board.

v Knead Lightly about 10x Roll out 1/2” thick into a rectangle. Cut dough in 1/2 in length wise & then cross wise into 8 strips. Dip each strip on both sides in butter & lay close together in 2 rows in the pan.

v Variations:  1)Add grated cheddar cheese to dough before rolling out 2)Sprinkle top w/ parmesan cheese before baking 3)Use garlic butter instead of just butter

No Measure Dough (can be used for pizza, rolls etc.)

• In a large mixing bowl add about 
• 1 and 1/2 cups warm water
• 1 yeast packet
• Then let sit for a few minutes
• Add about 
• 1 tablespoon oil
• Pinch salt
• Sugar (if you are making a sweet bread add more sugar)
• Then add flour and mix until its thick enough that it isn't sticky but will still get sticky if you play with it. 
• Let rise for 15 to 60 minutes (depends on how airy you want it or how much time you have) 
• Punch in dough at fifteen minute intervals
• Form to fit what your making. 
• Bake at 350 to 400 degrees for about 10 minutes or until golden brown
• Total cook time 

It is very scary not to have a definite recipe. However if you master this recipe there are lots of variations which are simple but extremely awesome.

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Speedy No-Knead Bread

3 cups bread flour
1 packet ( 1/4 ounce) instant yeast (2 1/4 tsp)
1 1/2 teaspoons salt
Oil as needed.

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.

Natalie's Flax Buttermilk Pancakes

1/4 C ground flax seed
2 t baking powder
1 C whole wheat flour
1/2 t white sugar
1 C low fat buttermilk
1 egg
1/2 t salt
1 T canola oil

5 Star Biscuits

2 c. flour

1/2 tsp salt

2 eggs

1 Tbs baking powder

1/3 c. milk (approx)

Mix dry ingredients. Cut in butter. Add eggs and milk. Knead lightly. Bake on ungreased sheet at 450 for 12-15 min.

These are fun to cut out with a star cookie cutter rather than circles!

Nadene's 90 Minute Bread

4 Cups warm water

3 Tbsp yeast (soften yeast in warm water with 1 tsp sugar)

1/4 cup oil (add to yeast mixture)

1/2 cup sugar

4 tsp. salt

9 cups flour ( I usually do 3-4 cups wheat and the rest white flour)

Add 5 cups of flour- then add the rest one cup at a time. Beat on high for 5 minutes. Shape into three loaves and put in greased pans. Raise until double in size in the pans. 

Bake for 30 minutes @ 400 degrees or until browned on top and bottom.