My Special Breads and Buns
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1 package Active Dry Yeast
1 cup Warm Water
1 teaspoon Salt
2/3 cup Sourdough Starter
1/2 cup Honey
1 1/2 tablespoons Shortening
4 cups Whole Wheat Flour
Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt & shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface & place in a greased bowl. Cover & let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down & roll into tight loaf. Grease & place in bread pan. Let double in pan & bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, & it sounds hollow when thumped.
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1 cup commercial sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 pkgs. dry yeast (or 1 cup Herman starter)
1/2 cup warm water (105-115 degrees)
2 eggs beaten
4 cups flour -- bread
FILLING
1 8 ounce pkg. cream cheese -- softened
1 cup sugar
1 egg -- beaten
1/8 teaspoon salt
2 teaspoons vanilla
2 tablespoons flour
Heat sour cream over low heat. Stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. If you use starter, just mix it into the warm (not hot) water. Add sour cream mixture, eggs and flour; mix well. Cover tightly and refrigerate overnight.
The next day, divide dough into 4 equal parts. Roll out each part on a well floured board into 12 x 8" rectangles, spread with filling and roll up in a jellyroll fashion beginning at long ends, lightly place rolls, seam side down on greased baking sheet. Slit each roll at 2" intervals about 2/3rd's of the way down through dough resembling a braid. cover and let rise in warm place for about an hour. Bake at 375F. for 12 to 15 min. Spread with glaze while warm.
Filling;
Combine cream cheese and sugar in a small mixing bowl. Add egg, salt, flour and vanilla extract. Mix well.
Glaze;
2 cups powdered sugar
4 tbl. milk
2 tea. vanilla extract
Combine all ingredients in a small bowl and mix well.
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1 pk Yeast -- Dry, Active
1/2 teaspoon Salt
4 tablespoons Sugar
2 cups Flour
1/4 cup Butter
1/2 cup Milk
1 Egg -- Large
FILLING
3 cups Apples -- Tart, Sliced
1 tablespoon Lemon Juice
1 teaspoon Cinnamon
3/4 cup Sugar
2 tablespoons Flour
8 ounces Cream Cheese -- softened
1 Egg -- large
CAKE:
Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch Springform pan pressing the dough 1 1/2 inches up the sides of the pan.
FILLING:
Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
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3 pkg active rapid-rise dry yeast
1 tablespoon sugar
1 cup warm water
1 cup butter or margarine
2 cups water
2/3 cup dry milk
1 tablespoon salt
1 cup sugar
6 eggs
11 cups flour -- (11 to 12)
1/4 cup salad oil
In a large bowl, dissolve the yeast and sugar in the warm water. In a saucepan, melt butter; remove from heat, add the water, milk, salt, sugar, and eggs. Add mixture to dissolved yeast, stirring well. Add 10 cups of the flour; mix well. Knead by hand for about 5 minutes, adding the remaining flour as necessary. Oil dough to prevent sticking as the dough rises in bowl. Cover and let rise until doubled, about 1 to 1-1/2 hours. Preheat oven to 350
F. Grease baking pans. Punch dough down and shape into rolls. Place in prepared pans, cover and let rise for 1 to 1-1/2 more hours. Bake for 12 to 15 minutes. Makes 6 dozen dinner rolls.
To make cinnamon rolls:
On floured board, roll dough 1/4-inch thick. Spread 1 cup softened butter or margarine over dough. Sprinkle 1 lb brown sugar and 1/3 cup ground cinnamon over butter. Roll dough lengthwise like a jelly roll and cut into 1-inch slices. Place slices, cut-side up, on greased baking pans. To bake, follow same procedure as the dinner rolls.
To make frosting, whip 8 oz. softened cream cheese with 1 cup softened butter or margarine. Gradually add 1 lb powdered sugar; beat until smooth. Stir in 1 teaspoon vanilla. Spread over hot rolls. Makes 3 dozen rolls.
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4 cups flour -- (4 to 4 1/2)
2 pkg. yeast
1/2 cup sugar
1 tsp. salt
1 tsp. cardamom
1 cup water
130 degrees F.
1/2 cup butter -- melted
3 eggs
Topping
1 egg
1 tablespoon milk
1/4 cup almonds -- sliced
Lightly spoon flour into measuring cup; level off. In large mixing bowl, combine 2 cups flour, yeast, sugar, salt and cardamom. Add hot water, margarine and eggs. Mix at low speed until moistened; beat 2 minutes at medium speed. Stir in 2 to 2-1/2 cups flour to form stiff dough. Cover tighly with plastic wrap;
refrigerate at least 2 hours or up to 4 days. Grease 2 cookie sheets. On lightly floured surface, divide chilled dough in half; divide each part into thirds. On a lightly floured surface, roll each piece into a 16-inch rope. Place 3 ropes lengthwise on each greased cookie sheet. Braid ropes loosely from center to each end. Pinch ends together; tuck under to seal. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85 degrees F.) until doubled in size, 45 to 60 minutes.
Heat oven to 375 degrees F. Uncover dough. In small bowl, beat egg and milk; brush on loaves. Sprinkle with almonds. Bake at 375 degrees F. for 18 to 28 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets. Cool completely. 2 (16-slice) loaves.
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1/2 cup warm water
2 pkg. dry yeast
2 tablespoons sugar
1 pkg. inst. vanilla pudding mix -- (3 1/2 oz.)
1/2 cup margarine -- melted
2 eggs -- large
1 teaspoon salt
6 cups flour-or as much as 8 cups
CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup margarine
1 tsp.vanilla
3 cups confectioner's sugar
1
Tbsp. milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In small bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand an lightly press down on each roll. Cover and let rise until double again.Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting.
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2 tablespoons yeast
1 teaspoon sugar
1/4 cup butter
1 cup milk
1 cup orange juice
2 eggs -- beaten
1 teaspoon salt
1 tablespoon orange rind -- grated
1/2 cup sugar
6 cups bread flour
Proof the yeast. Scald the milk, add butter, sugar and salt to it. When it is luke warm add the yeast to it. Mix well, add about 2 cups of flour and beat well.
Add eggs, orange juice and orange peel. Add flour mixing well after each addition, until it pulls away from the sides of the bowl. Knead for about 10 minutes. Cover and let rise until doubled, punch dough down and if you like, let it rise again. Divide dough into 3 balls, cover and let rest for 10 minutes. Make into braids or buns and rise once more. Bake at 375* until done. You may frost your braids or buns with an orange icing and sprinkle some nuts on top. I made 1 braid, 12 cinnamon buns and 12 butterhorns with this recipe.
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6 cups bread or all purpose flour
2 packages yeast
1/3 cup dry milk
1/2 cup sugar
1 1/2 teaspoons salt
1 1/4 cups hot water (120 to 130F)
1/4 cup butter -- room temp
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg room temp
1 tablespoon cinnamon mixed with 1/2 cup sugar
2 teaspoons water
Frosting
1 cup icing sugar
1 teaspoon orange peel -- grated
4 teaspoons orange juice
2 medium 8x4 loaf pans (for bread not rolls)
Measure 2 cups flour into a large mixing bowl and add the dry ingredients (including yeast) Pour in the hot water and stir vigorously to blend into a thin batter. Add the butter, orange peel, orange juice, and egg. Add the remaining flour 1/4 cup at a time, stirring with strong strokes after each adddition until the dough becomes a rough shaggy mass that can be turned out onto a floured work surface. Knead for 8 minutes by hand or with dough hook. Add a bit more flour if the moisture works through the surface and sticks to the work counter or the sides of the mixer bowl. Place the dough in a greased bowl, turning the dough to be certain it is filmed on all sides. Cover the bowl tightly with plastic wrap and put aside until the dough has doubled in bulk about 1 hour.
To Shape:
Fold back the plastic wrap and punch down the dough. Turn it onto the floured work surface and divide into 2 pieces. Cover with wax paper and let it rest 10 minutes. Roll each piece into a 15x7 inch rectangle. Each will be about 1/2 inch thick. Spread each piece with the cinnamon sugar mix. Sprinkle each with 1 tsp. water and smooth with a spoon or spatula. Roll from the narrow side. Seal the edges securely by pinching sides. Tuck the ends and place seam down in pans. Cover the pans and let dough double about 45 min. Bake in 350F oven for 30 minutes or more until loaves are nicely browned.
Cool and frost.
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1 package yeast
2 teaspoons sugar
1/2 cup warm water
3 cups bread flour -- divided
1/2 cup cornmeal
3/4 cup yogurt -- plain, fat free
1/2 cup green olives -- chopped
1 tablespoon olive oil
1 teaspoon dried rosemary
3/4 teaspoon salt
cooking spray
Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85"), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14 x 7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.
Preheat oven to 375°F.
Uncover dough; bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
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3 1/2 cups bread flour -- (3 1/2 to 4 1/2)
2 envelopes rapid-rise yeast
1 tablespoon sugar
1 teaspoon salt -- (1 to 2)
1/3 cup Olive Oil
1/2 cup minced fresh parsley
1 cup chopped fresh basil
4 garlic cloves -- minced
1 cup grated Parmesan cheese (use cheddar)
1 1/3 cups hot water 120 degrees to 130
degrees
1 tablespoon cornmeal
1 large egg
1 tablespoon water
Combine 3 1/2 cups flour and next 3 ingredients: add oil and next 4 ing., and beat at low speed with a heavy-duty electric mixer until blended. ADD hot water; beat at medium speed until blended. Turn dough out onto a lightly floured surface. and knead until smooth and elastic (5 - 10 Minutes), adding remaining flour as needed. Place dough in a well-greased bowl, turning to grease top. Let rise 1 hour o until doubled Punch down, knead 4 or 5 times. divide in half. Shape each into a round loaf and place on a lightly greased baking sheet sprinkled with cornmeal.Cover and rise 45 minutes or until doubled.
Make 1/2 inch deep slashes in top of each. Brush with combined egg and tbls of water.Put pan of boiling water on lower rack. Place loaves on middle rack
Bake 400 degrees for 25 to 30 minutes or until loaves sound hollow when tapped on bottom. Remove from pans and cool on wire racks.
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2 1/4 teaspoons yeast
2 teaspoons sugar
1/2 cup warm water
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1 1/2 cups hot water
2 teaspoons salt
2 tablespoons honey
2 tablespoons molasses
1/4 cup butter
1/8 cup flax seed
1/8 cup millet
1/8 cup cracked wheat
1/8 cup buckwheat
1/8 cup oat groats
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1 cup sour-dough starter
3 cups whole wheat flour
5 cups bread flour{or more}
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1 egg
1 tablespoon water
poppy or sesame seed
Proof the yeast. Put the next 10 ingredients into a large bowl and mix well. When cooled, stir in the starter and whole wheat flour. Beat well. Add the bread flour a cup at a time until dough comes away from the side of the bowl.
Knead for 10 minutes on a floured board. Place dough in a greased bowl and cover, let rise until doubled in size. Punch down and form into 3 balls.
Cover and let rest for 10 minutes. Form into oblong loaves and place on greased cookie sheets. Brush with egg wash and sprinkle with seeds. Cover and let rise until doubled. Bake at 400* for 30 - 40 minutes.
I wanted to make a different bread, so I went to the bulk food store and bought all these different grains.
This is what I came up with and it is wonderful!
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1/2 cup warm water
1 tsp. sugar
2 tbsp. yeast
3 1/2 cups water -- warmed
1/4 cup honey
1/4 cup molasses
1/2 cup oil
2 eggs
2 tablespoons lemon juice
1 cup flax seed
4 teaspoons salt
7 cups whole wheat flour
4 cups white bread flour
Proof yeast, In a large mixing bowl add second ammount of warm water, honey, mollasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir, gradually add 5 c. whole wheat flour beating well after each addition.
Add the flax, stir well. Let stand for 20 min, until mixture is very light.
Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is
smooth and elastic. Put into a greased bowl and cover, let rise in the oven with lite on until doubled, about 1 hour.
Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375*F 25-35 minutes
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5 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3/4 cup crisco shortening
2 1/2 teaspoons yeast
2 cups buttermilk
Dissolve yeast in warm water (about 1/2 cup) - sift dry ingredients into large mixing bowl, cut in shortening with a pastry blender - stir in buttermilk, work into a dough. Spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag). The dough lasts about a week in the fridge - you pinch off what you need, roll or shape into 1/2-inch thick bisucits and bake at 400° for 12 minutes or until golden brown.
Note: I've kept the dough longer than a week in the fridge and found it to be as good the last day as it was the first.
I prefer to make these in the muffin tins.
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1/2 cup sugar
1/2 cup melted butter
1 tablespoon salt
1 1/2 cups warm water
1/4 cup chopped fresh rosemary
1 cup starter
5 cups bread flour{or more}
2 1/4 teaspoons yeast** if you want to speed it up
Proof the yeast in 1/2 cup of water which has 1 teaspoon of sugar dissloved in it. Add the starter, sugar, water, butter, salt and rosemary. Add the flour a cup at a time beating well after each addition.
When the dough comes away from the sides of the bowl, put on a floured board and knead for about 10 minutes. Grease bowl and put in dough - rub top with oil and over lightly. Let rise till it doubles in size. Punch dough down and let it rise again.{if you want too}
Divide dough into 4 parts. Knead a few times. Put in greased loaf pans - brush top with oil and let rise covered lightly until doubled in size.
Bake 350oF. 30 - 35 minutes. After removing from oven, brush top with melted butter.
I always add 2 1/4 teaspoons of yeast (proofed) It speeds up the rising time.
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2 1/4 teaspoons dry yeast
2/3 cup warm water -- 105 to 115 degrees
2 cups all-purpose flour -- divided
1 tablespoon cornmeal
1 tablespoon olive oil
1/2 teaspoon salt
Vegetable cooking spray
Dissolve yeast in water in a large bowl, and let stand 5 minutes. Stir in 1-3/4 cups flour, cornmeal, oil, and salt to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
Punch dough down, and roll into a 15-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray. Top and bake according to recipe directions.
To make 6 individual pizzas, roll dough into 5-inch rounds.
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4 cups whole wheat flour or more
2 packages active dry yeast
1/2 teaspoon baking soda
1 1/2 cups cream-style cottage cheese
1/2 cup water
1/4 cup packed brown sugar
2 tablespoons butter
2 teaspoons salt
2 eggs
Thoroughly stir together 1 1/2 cups of the flour, the yeast, and soda. Heat together cheese, water, sugar, butter, and salt just until warm (115-120 F.) stirring constantly to melt butter.
Add to dry mixture; add eggs. Beat at Low speed on electric mixer for 2 minutes, scraping bowl constantly. Beat 3 minutes at High speed. By hand, stir in enough remaining flour to make a moderately stiff dough. On floured surface knead til smooth, 8-10 minutes.
Place in greased bowl, turning once. Cover; let rise til nearly double. Punch down. Shape into rolls of your choice. Place in greased pans. Let double. Bake 375 F. oven for 12-15 minutes.
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2 cups flour
4 teaspoons baking powder
pinch salt
4 tablespoons butter
1 cup milk
butter -- softened
brown sugar
cinnamon
Mix flour, baking powder and salt. Cut in butter until the consistency of oatmeal. Add milk gradually until mixture forms a ball. Roll out on a floured surface, spread with softened butter and sprinkle with brown sugar and cinamon. Roll up and pinch seam together. Cut into 12 pieces. Bake at 400* for 10-15 minutes, or until bottoms brown.
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1/2 cup warm water
1 teaspoon sugar
2 1/4 teaspoons yeast
1 egg
1/4 cup milk
3 tablespoons sugar
1 teaspoon salt
3 cups flour
1/4 cup butter -- melted
Topping and Filling
3/4 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
1/4 cup candied fruit peel -- diced
1/4 cup walnuts -- chopped
1 cup raisons
1 teaspoon cinnamon
Proof yeast in the 1/2 cup of water with the teaspoon of sugar. In a large bowl beat egg then srir in milk, sugar and salt. Stir in yeast mixture. Stir in 2 cups of flour and the melted butter. Keep adding flour until it comes away from the sides of the bowl. Knead for about 10 minutes until smooth and satiney. Put into a greased bowl and let sit in a warm place until doubled in size.
For topping: Lighty grease sides and bottom of a 10 inch spring form pan. Stir brown sugar with corn syrup and butter. Spread half of mixture over sides and bottom of pan with your hands. Sprinkle bottom with nuts and peel. Roll the dough into a 8x12 rectangle. Spread remaining brown sugar mixture on top. Stir raisons with cinnamon and sprinkle over dough. Roll dough into a tight roll beginning at short side. Cut into 7 equal slices. Place one piece cut side down on sugar mixture in pan. Place remaining pieces around center one. Cover and let rise until doubled.
Bake at 350* for 40- 45 minutes on a baking sheet to catch drips. After 30 minutes of baking cover with a piece of foil to prevent over browning. When done invert pan on a cooling rack, remove pan and put any remaing topping that has stuck to the pan on top of the buns
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