NO FAIL FRENCH BREAD

Prep time, 45 minutes.  Bake time 15 minutes.  6 servings.

2 1/2 cups hot water

2 TBS SAF instant yeast

2 TBS sugar

2 tsp salt

5 1/2 cups white BREAD flour OR freshly ground hard white wheat.

Egg whites lightly beaten

Sesame or poppy seeds (Optional)

Mix everything in the order given, except egg whites and optional seeds.

Knead for about five minutes in bread mixer.  

let rest 15 minutes, covered.

shape dough into 2 loaves and place on a greased cookie sheet.

slather tops of loaves with beaten egg whites and cut 4 - 5 shallow cuts on top of loaves.

Sprinkle with seeds if desired.

Let rise again for about 15 minutes.

preheat oven to 450 degrees and bake for 15 minutes.

Monkey Bread

 3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Soft Pretzels

1 cup milk

2 TBS unsalted butter

3 TBS light brown sugar, packed

2 1/4 tsp instant yeast (or 1 pkt rapid-rise yeast)

2-1/2 to  2-3/4 cups all-purpose flour

1 tsp table salt

1/4 cup baking soda (for water/baking soda solution)

Topping

3 TBS unsalted butter, melted

3/4 tsp coarse salt 

Warm milk and butter in microwave or on stove top 

until the butter is just melted, about 90 seconds - do not boil.

Add brown sugar and stir until dissolved; set aside.

In the bowl of a stand mixer fitted with paddle attachment,

combine 2-1/2 cups flour with salt and yeast.

Mix on low until well combined, about 1 minute.

With mixer on low, gradually add warm milk mixture.

When dough forms a cohesive mass, switch to dough hook.

Knead, adding more flour as needed, until dough is 

smooth but still slightly tacky, about 5 minutes.

Shape the dough into a ball, place in a lightly greased bowl,

and cover with plastic wrap.

Let rise in a warm place until doubled in size - 1 to 2 hours.

Preheat oven to 450.

Line a large baking sheet with parchment paper 

and spray with non-stick cooking spray.

In a 2 quart baking dish, combine the baking soda with 2- 1/2 cups warm water.

Stir until soda is dissolved; set aside.

Punch dough down and turn out onto a lightly floured work surface.

Shape dough into a log and cut into 6 equal pieces.

Cover with a damp towel so dough doesn't dry out while shaping other pretzels.

Roll and stretch each piece with the palms of your hands into a 24 inch rope,

holding the ends and slapping the middle of the rope on the counter as you stretch.

Using two hands, gently dip each rope into the soda solution.

Allow any excess liquid to drip off, then form into a pretzel shape.

Form a U shape, then holding the ends of the rope, 

cross them over and under each other, making a twist in the center,

and press the ends onto the bottom of the pretzel.

Sprinkle evenly with the coarse salt.

Bake until golden brown, about 8 - 12 minutes... 

Watch bottoms carefully as they can burn easily.

Brush tops of baked pretzels with melted butter.

May be re-heated in microwave.

*YUMMY NOTE

For cinnamon-sugar pretzels, Omit coarse salt;

Brush tops of baked pretzels with cinnamon sugar.

(About 1/2 cup sugar and 3/4 tsp cinnamon, combined.)

Makes 6 large pretzels

MAGYAR LANGOS - Hungarian Fry Bread

1 pkg active dry yeast
1/2 cup warm water
1 TBS sugar
2 cups flour
3/4 tsp salt
Oil for frying

Proof yeast with warm water and sugar.
Add yeast mixture to flour and salt.
Add enough water to form a slack and sticky dough - just enough to absorb the flour.
Mix well and turn out onto a board to knead.
Knead dough and capture as much air as possible into the dough.
Dough will eventually become smooth and springy.
Set aside to rest for 1/2 hour.
Move dough onto floured surface and cut into 8 equal portions.
While covering the remaining dough, roll one piece at a time out into circles.
Set aside and cover with parchment until all pieces are rolled out.

In a large frying pan, heat 4" of oil to 375 degrees.
Using a bit of dough, test oil temperature - dough should sizzle and swell.
Place dough circles, one at a time, carefully into hot oil to fry - turning only once - until each side is golden.
Serve warm with any topping, sweet or savory:
Sour Cream and grated cheese, ham, rubbed with garlic or garlic butter, even cinnamon and sugar.

Pronounced LAHN-gosh - sold by street vendors and fast food restaurants in Hungary.

Helen's Sweet Cornbread

3 eggs
1-1/2 cups milk
3 heaping TBS corn meal
2-1/4 cubes butter or margarine, melted
3 cups Bisquick
3/4 tsp baking powder
1-1/2 cups sugar

Beat eggs.
Add milk and melted butter, stir to combine.
Blend together dry ingredients.
Fold into egg mixture.  Mix well.
Pour into ungreased 9 X 13 glass baking dish.
bake at 350 for 35 to 40 minutes.

(Recipe from Helen Simmons)

FLUFFY YEAST ROLLS (Makes 12 -16 rolls)

1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast OR 2 tsp instant yeast
1/4 cup sugar
1 tsp salt
3 TBS softened butter
1 egg, beaten
3 1/2 - 4 cups all-purpose flour

Put water and yeast in mixer .
Add sugar, salt, butter, and egg.
Beat with dough hook until well blended.

Add 3 1/2 - 4 cups flour and mix in mixer for about 5 minutes
until a soft dough forms...
Should be soft but NOT sticky.
Place dough in a greased (or sprayed) bowl; cover with plastic wrap,
and allow to rise in a warm place 45 minutes.
Remove dough to a flat surface sprayed lightly with cooking spray.
Gently roll to form about a 12 inch log.
Cut log in half, then cut each half into 6-8 pieces.  (12 - 16 altogether)

(I prefer making larger rolls, so 12 pieces)
Shape each piece into a ball pinching closed at the bottom.

Place smooth side up in a greased (or sprayed) 13" X 9" baking dish.
Cover and let rise again for about 30 minutes.

Bake at 350 for 17 to 20 minutes.
Brush tops of rolls with butter.

Recipe is easily doubled.

Zucchini Bread

Mix together:
3 eggs, beaten
1 cup vegetable oil**
2 cups brown sugar**
2 cups grated or ground zucchini
2 tsp vanilla
1 tsp salt

In a separate bowl, combine:
3 cups white or whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 TBS cinnamon

Add wet ingredients to dry ingredients.
Mix well and pour into 2 loaf pans.
bake at 375° approx. 70 minutes.
**to use honey instead of sugar, use 1 1/2 cups honey and reduce oil to 3/4 cup.

Homemade Hawaiian Rolls or Loaf

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice at room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted

1. In a small bowl, beat the 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2. Measure 3 cups flour into a large bowl. Stir in egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a little extra flour, just a tablespoon or so at a time. Cover bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4. Remove dough from the bowl and knead in an additional ½ cup of flour.  knead 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, or loaf. Place in buttered pans. Cover and put in warm place to rise for an additional hour, or until the dough doubles in size.
5. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

Lynda's Bread

5 1/4 cups flour ( a mixture of white/wheat, or all white or all wheat)
1/4 cup sugar
1-1/2 tsp salt
1 TBS + 1-1/2 tsp SAF instant yeast
1 TBS vital wheat gluten (powder)
1 TBS + 1-1/2 tsp liquid lecithin
2 cups hot tap water
1/4 tsp liquid "C" (ascorbic acid) - if using wheat flour

Mix together dry ingredients, including yeast.  Place dry ingredients in the bowl of a stand mixer.  Mix together hot water and "C".  Add liquid lecithin and HOT water to dry ingredients.  Mix for 1 minute and check consistency.  Dough should be VERY sticky... If too dry, add a little water; if too wet, add a little flour.  NEVER add water or flour after bread is mixed.

If using all white flour, mix for 5 minutes; 10 minutes for whole wheat or 50/50.

When making white/wheat mixed loaves, allow dough to rest in the mixer for 10 minutes before knocking it down to shape loaves.

Spray counter top and loaf pans with cooking spray.  DO NOT sprinkle counter top with flour!  Divide dough in half, shape loaves, and place in sprayed pans.  Cover and allow to rise 20 - 25 minutes.  Bake at 350 for 25 minutes.  Makes 2 loaves.

Additional information:
Making 4 loaves of bread once a week for a year will require 6 25- lb. bags of regular flour, 6 1-lb bags of SAF yeast, and 4 32-oz bottles of liquid lecithin.

Always keep yeast in the freezer.

Liquid lecithin stores indefinitely, but should be rotated.  It can be purchased at many health food stores (such as Clark's in Loma Linda).  It is VERY sticky, but using a baby wet wipe is a miracle clean-up!

Ascorbic acid or liquid C will assist the wheat flour in rising so that it will light like white loaves.  It can be purchased from a health food store also.

An electric knife is essential for cutting this bread - it's "sandwich bread" soft!

ENGLISH MUFFINS

7 cups all-purpose flour
1 1/2 tsp salt
4 tsp SAF instant yeast*
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water

Add salt and dry yeast to flour.  Whisk to combine.
Heat together 1/4 cup water, butter, sugar, and milk.  Stir until sugar is dissolved and butter is melted.
Add 2 cups warm water, and place these liquid ingredients in the bowl of a large stand mixer.
Using dough hook, and with machine on medium speed, add flour mixture, 1 cup at a time, to water mixture.
When flour is mostly incorporated, allow machine to knead dough for about 4 minutes until dough is smooth an elastic.  (If dough seems sticky and does not pull away from sides of mixing bowl, add a bit more flour)
Transfer to a greased bowl, cover with a light cloth, and allow to rise until double in bulk; about 30 minutes.
GENTLY roll out dough to about 3/4 inch thickness.
Cut** appox. 12 - 15 muffins.  Gently re-roll scraps and cut another 5 or so.
Place muffins on a large baking sheet that has been sprinkled with corn meal.
Cover and allow to rise 20 - 30 minutes.
Bake on a heated (350) griddle sprinkled with corn meal - about 3- 4 minutes per side.
Yield:  about 20 muffins

 *No need to dissolve instant yeast in water - add directly to flour.
**To cut muffins, use a clean tuna can with 3 or 4 holes punched in the bottom.

Green Chile Cheese Bread

1 loaf French bread (baguette)
1 cup (2 sticks) butter
4 ounces mild diced green chiles
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder

Slice French bread into 1/4-inch slices. Cream butter and mix with the other ingredients.

Spread mixture evenly on the bread slices and place face up on a cookie sheet.

Place under a broiler until bubbly.

Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
• Yield: 2-1/2 dozen.

Soft Pretzels

I've made these ONCE and was marginally successful... they tasted great, but looked awful. I have tweaked the recipe a little, and will try again when I get the chance. In other words, go ahead and give it a whirl, but I think it takes practice!

1 TBS yeast

1/2 tsp granulated sugar

1/3 cup warm water

1 cup warm water

1/3 cup brown sugar, lightly packed

4 cups flour

1 tsp salt

Dissolve yeast in 1/3 cup water + 1/2 tsp sugar.

Add yeast mixture with remaining ingredients to stand mixer.

Mix on slow/medium speed until smooth.

Knead in mixer with dough hook about 5 minutes.

Divide dough into 12 pieces.

Roll into ropes and twist into pretzel shapes.

Place on greased cookie sheet and allow to rest about 30 minutes.

Bring the following to a boil:

4 cups water

3 TBS baking soda

3 tsp sugar

Using a slotted spatula, carefully transfer pretzels to boiling water (do this one at a time).

Boil for about 20 seconds on each side.

Transfer to greased baking sheet.

**Sprinkle with desired topping - course sea salt, sesame seeds, parmesan cheese, etc.

Bake at 400 9 - 11 minutes or until golden brown.

**If you leave the pretzels plain, you may brush with butter and sprinkle with a cinnamon and sugar mixture after baking, if desired.

Rolling Buns

MY VERSION of GRANDMA's RECIPE... it's a smaller batch, and was adapted to work with a KitchenAid.

My Grandma Hunter always made sure there were fresh-baked cinnamon rolls when our family came to visit. My youngest brother, Carl, when he was just a little squirt, called them "rolling buns", and the name just stuck! I can still picture her standing at the kitchen table kneading that yummy dough.

MAKES 12

(I let the stand mixer do the kneading!):

Dough:

1 pkg active dry yeast (or 1-3/4 tsp Instant Yeast - No need to proof - add directly)

1 cup warm milk

1/2 cup sugar

1 tsp salt

2 eggs, slightly beaten

1/3 cup butter, melted

4 cups all-purpose flour

Dissolve the yeast in warm milk. Add sugar and allow to rest 10 minutes.

Add melted butter and eggs. Mix well and pour into the bowl of a stand mixer.

Sift together flour and salt. Add flour mixture to bowl 1 cup at a time while mixing.

Allow mixer to knead dough for 7 - 10 minutes. Remove dough to a greased pan and allow to rest about 1 hour.

Proceed to assembly step.

Filling:

1 cup firmly packed light brown sugar

2 tsp cinnamon

1/3 cup butter (or margarine), softened

Mix together cinnamon and brown sugar; set aside.

Assembly:

Roll out on a lightly floured surface to a rectangle about 16" X 20", about 1/4" thick.

Spread softened butter evenly across dough.

Sprinkle evenly with cinnamon and brown sugar mixture.

Starting from the top of the long side of rectangle, roll dough down to meet the bottom edge.

Cut into 12 slices.

HINT: To cut rolls, Grandma Hunter always slid a piece of thread under the roll, brought the ends up and crossed them across the top, and pulled to cut. I mark off 12 even slices, then line the thread up and pull it across on the marks. (This method keeps a knife from mashing down the dough!)

Place rolls, evenly spaced, in a PAM-coated 13" X 9" baking dish.

Cover with a towel, and allow to rise until doubled - about 1 - 1 1/2 hours.

Bake at 350 20 - 30 minutes, or until tops are light brown and dough is cooked through.

(MY GAS OVEN COOKS THEM QUICKER THAN MY ELECTRIC OVEN DID!!)

Check an inside roll to make sure they're done.  Do not over-bake.

To Par Bake:

1. Follow cinnamon roll recipe up until it is time to bake
2. Place rolls in a preheated 350 degree oven
3. Bake for 10-12 minutes, You want them to rise and set but not brown
4. Remove them from the oven and cool completely
5. Cover the pans tightly with either the lid provided or plastic wrap
6. Place pans in the freezer
7. When ready to bake place in a preheated 350 degree oven for 15-20 minutes or until golden brown
8. ** If the rolls are defrosted they will take less time to bake... check them after 10 minutes
9. If properly sealed, the rolls should be good in the freezer for 6-8 weeks

Icing:

1 stick (1/2 cup) butter or margarine, softened

1 1/2 cups powdered sugar

1/4 cup cream cheese, softened

1/2 tsp vanilla

1/8 tsp salt

While rolls are baking, mix together icing ingredients with electric mixer. DO NOT add milk or other liquid. Beat until fluffy.

Spread on warm (not hot) rolling buns.

Seems like a lot of steps, but they're all easy-peasy, andsoooooooo worth it!!

Bacon and Cheddar Muffins

2 cups Bisquik

2/3 cup milk

1/4 cup oil

1 egg

1 cup shredded cheddar cheese

1/2 lb. cooked bacon, crumbled

Heat oven to 400.

Line 12 muffin cups with papers.

Mix all ingredients except cheese and bacon until JUST moistened. Batter will be lumpy.

Flod in cheese and bacon.

Fill muffin cups and bake about 20 minutes.

Cool 15 minutes before serving.

Toasty Cheese Bread

1/2 lb grated cheddar cheese

1 cup mayonnaise

1 green onion, chopped

Mix all ingredients and spread on French Bread halves.

Toast in oven until cheese melts.

Homemade Flour Tortillas

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/4 cup shortening

1 cup water

Mix together dry ingredients.

Cut in shortening.

Add water a little at a time.

Pull off by handfuls, roll out flat, and cook on a dry, hot griddle.

Cinnamon Puffins

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp nutmeg, divided

1/3 cup shortening

1 cup granulated sugar, divided

1 egg

1/2 tsp vanilla

1/2 cup milk

1/2 cup butter

1 tsp cinnamon

Preheat oven to 350.

Combine flour, baking powder, salt, and 1/2 tsp nutmeg.

In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until blended.

Add flour mixture to creamed mixture. Beat in milk.

Fill each cup of a generously greased muffin tin to 2/3 full. (DO NOT USE CUPCAKE PAPERS)

Bake 20 minutes, or until light golden brown.

Melt butter in a small saucepan.

In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg.

While puffins are still warm, dip each one in butter, then in the sugar mixture, coating thoroughly.

Makes 1 dozen puffins.

Edwards' Mansion Orange Muffins

The magnificent Edwards mansion was built on Cajon St in Redlands, California in 1890. Ready-made plans were purchased by Mr. James S. Edwards, pioneer citizen and citrus grower, to build the fourteen room house. It took over one year to build the original salmon pink structure. Originally used as a boarding house, later J. S. Edwards and his family took up residence in the great Victorian relic. It was occupied by the Edwards family from that time on until the death of Mrs. Edwards in 1958.

n 1973, the developers of the Edwards Mansion complex viewed the house as a classic exhibit of Victorian architecture and felt that it should be restored. The Mansion was purchased for the sum of one dollar,cut into two sections, moved five miles through Redlands and relocated on the site of the old Barton Ranch, one of the most fertile and picturesque of all the old California estates.

Sometime later, it was used as a lovely restaurant, and they served these delicious muffins. The mansion is still standing, but is now primarily used as a venue for weddings and receptions.

4 cups flour

2 cups sugar

1 1/2 TBS baking powder

1 1/2 cups butter, room temperature

3/4 cup shortening

1/2 cup milk

5 eggs

1 1/4 cups fresh orange juice

1 cup diced fresh orange pieces

Mix together all dry ingredients.

Add butter, shortening, eggs, milk, and orange juice. Mix thoroughly.

Spoon batter into greased muffin tins about 2/3 full.

Top each muffin with an orange piece.

Bake at 375 for 20 - 25 minutes.

Makes 3 dozen