Easy quick bread

 This can be made with lots of different flavor combinations.

1 cake mix

1 small pudding mix (3.9 oz)

1 cup sour cream

3 eggs

1/2 cup oil

1/2 cup water

Grease mini loaf pans. Bake at 350 for 25-27 minutes. Test by inserting a toothpick; if moist crumbs are attached it’s done. Cool 10 minutes in pan, then remove to a wire rack to finish cooling. Can be frozen. Makes 4-5 mini loaves.

Flavor ideas:

*Lemon cake mix, lemon pudding, replace water with 1/2 cup lemon juice

*Yellow cake mix, pistachio pudding, add a crumb topping (1 cup brown sugar + 1 tsp cinnamon) 

*Chocolate cake mix, banana pudding, replace oil with mashed banana

Corn muffins

Ingredients:
(makes 12 muffins)

 1 cup cornmeal
 1 cup all-purpose flour
 1/3 cup white sugar
 2 teaspoons baking powder
 1/2 teaspoon salt
 1 egg, beaten
 1/4 cup canola oil
 1 cup milk

1. Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Garlic-Parmesan Bubble Loaf

This was a recipe Emily got in her CTE class.

1/2 cup butter, melted
1 garlic clove or 1 tsp minced garlic
1/4 cup grated Parmesan cheese
2 tbsp dried parsley
3 (10 oz) cans refrigerated biscuits

Preheat the oven to 350.  In a small bowl stir together Parmesan, parsley, butter and garlic.  Cut each biscuit into quarters.  Toss the biscuit pieces into the mixture.  Place in bundt pan.  Sprinkle the top with a little bit of Parmesan cheese.  Bake for 25-30 minutes or until biscuits are golden brown and thoroughly baked.

No Knead Bread

Our home teacher, Brother Donohue, made this for us, and we all thought it was AMAZING! 

 I kept hounding him for months, until he finally brought over the recipe.

3 cups bread flour

1/4 tsp instant yeast

1 tsp fine table salt

1 1/2 cups warm water

Covered pot that can go in a 450 degree oven (5 qt. or larger, at least 4" tall -- if you're not using a well-seasoned cast iron pan, put a piece of parchment paper in the bottom so the bread won't stick)

Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.  It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on counter top.

Shape and preheat: The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  You can use your hands if you like, just keep your hands wet so that the dough does not stick.  Generously dust a cotton towel (not terrycloth) with flour.  Set dough seam side down on top of towel.  Fold towel over the dough.  Let it nap for 2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450 degrees
.

Bake: Your dough should have doubled in size.  Remove pot from oven.  Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel.  Doesn't matter which way it lands.  Shake to even dough out.  Cover.  Bake for 30 minutes.  Uncover, bake another 5-20 minutes or until the crust is beautifully golden and middle of loaf is 210 degrees.  Remove and let cool on wired rack.  If not eating right away, you can recrisp crust in oven for 10 minutes at 350 degrees.

*For cinnamon raisin bread, add 1/4 cup dark brown sugar, 2 tsp cinnamon and 1 cup raisins.

*For Sweet bread, add 3/4 cup white chocolate chips and 3/4 cup dried cranberries or raisins or cinnamon chips.

Irish Soda Bread

This is Rebecca's favorite food in the whole world.  Ever.


Ingredients:
4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1/2 stick (4 tablespoons) butter
1 large egg, beaten
1 1/2 cups buttermilk

Instructions:

1. Preheat the oven to 425 degrees F and grease and flour a 9-inch round baking dish.
2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, and sugar.  Rub in the butter with your fingertips until it is completely rubbed in.  The mixture will still be floury because of the much higher proportion of flour.  With a wooden spoon stir or fold in the egg and buttermilk until a dough begins to form.  Turn the dough onto a flour-dusted work surface and knead briefly just until dough comes together.  Form the dough into a round and dust the top with the extra flour.  Place the dough into the prepared pan and score an X about 1/2-inch deep on the top of the dough.
3. Bake for 15 minutes; reduce heat to 350 degrees F and bake another 40 minutes until the bottom is dark golden brown.
4. Cool completely on a wire rack before serving.  Irish soda bread tastes best the day it is made but makes the best toast ever after the first day.  Serve with soup or stew.

Lion House Dinner Rolls

2 cups warm water

2/3 cup nonfat dry milk

2 tbsp dry yeast

1/4 cup sugar

2 tsp salt

1/3 cup butter, shortening, or margarine (use unsalted, or omit salt in recipe)

1 egg

5 to 5 1/2 cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups flour.  Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.  Add about 1/2 cup flour and mix again.  Dough should be soft, not overly sticky and not stiff (it is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil.  (This helps prevent dough from drying out).  Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board.  Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.  With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4 inch thick.  Brush with melted butter (unsalted).  With pizza cutter or very sharp knife, cut dough in strips about 4 inches long and 2 inches wide. (can do this by making an L with your fingers to size the strips of dough)

Starting with the short end, roll up one piece of dough, with butter on the inside.  Place roll on parchment-lined pan with other short end down on the paper.  Repeat with remaining pieces of dough.  Be sure all rolls face the same direction on the baking pan.  Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 1/2 hours.  Bake at 350 degrees for 13-15 minutes, or until light to medium brown.  Brush tops of rolls with melted butter (unsalted).

According to the recipe, this makes 1 1/2 dozen (18) rolls.  However, every time I've made it I've gotten at least 2 dozen.

Fool Proof Whole Wheat Bread

6 cups warm water

2 Tbsp salt

1/4 cup liquid lecithin

1/4 cup apple sauce or vegetable oil

2/3 cup honey

2 1/2 Tbsp dough enhancer (opt)

2 Tbsp vital wheat gluten

wheat flour: start with 8 1/2 cups (total 12-15 cups)

2 1/2 Tbsp saf instant yeast

Combine 8-9 cups fresh wheat flour and 6 cups warm water.  Mix to paste consistency.  Mix in 2 1/2 tbsp yeast then add salt, honey, oil and gluten.  Mix well.  Add remaining flour 1 cup at a time until the dough pulls away from the sides of the bowl.  (You may not use all 15 cups of flour.)  Knead dough 8-10 minutes then add dough enhancer, knead 3 more minutes.  Use shortening on your hands to form loaves.  Take dough immediately from bowl.  Fill non-stick loaf pans 1/2 to 2/3 full, cover with plastic or saran wrap to keep moist, let raise until doubled (approx. 1 1/2 inches above top of pan).  Place in cold oven.  Turn oven to 350 degrees.  Bake 35-40 minutes.

Makes 5-6 loaves.

Bread

This is the pantry secrets recipe for white bread.

10 1/2 cups white bread flour or wheat flour (not all-purpose flour)
1/2 cup sugar (or brown sugar or honey)
1 tbsp salt
3 rounded tbsp saf instant yeast (straight from the freezer works great)
3 tbsp liquid lecithin (too sticky to measure -- just squeeze 3 quarter-size blobs directly into the bowl)
4 cups very hot tap water (as hot as your tap gets)

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water by T. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam or oil.  Shape loaves by pinching to the middle and rolling. Put loaves in pans and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread.

For whole wheat bread, use the same recipe but add one cup of room temp applesauce as part of the hot tap water and add 1 additional tbsp lecithin. Mix for 10 minutes.

Can use different combinations of flours and sugars:
5 white, 4 1/2 wheat, 3/4 nine grain, 1/2 germ, 1/4 brown sugar, 1/4 white sugar
6 wheat, 1 nine grain, 3 1/2 white, 1/2 brown sugar
etc.

Tips for other breads:
For french bread, spray with water for a crustier crust.
Cook rolls for about 13 minutes.
For pizza crust, bake at 450 with no rise time.
For a cream cheese braid, combine 4 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla.

Pizza Dough

This is Jo's recipe.

Mix together 1 Tablespoon yeast, 2 Tablespoons of sugar, 2 Tablespoons of oil, 1 tsp salt, 2 1/2-3 cups of flour, and 1 cup water. While shaping crust, use cornmeal to make it less sticky. Bake for 10 minutes at 450.

Wheat Bread (my go-to)

Wheat bread

(Makes 5 loaves)

Mix together:

7 cups of whole wheat flour

3 tablespoons instant yeast (it must be instant, not active dry!) (straight from the freezer works great)

1 tablespoon sugar

5 1/2 cups warm water (very hot tap water—as hot as your tap gets)

Then add:

2/3 cup oil

2/3 cup honey

1 cup flour 

2 tablespoons salt 

(Use the same measuring cup for the oil and honey, adding the oil first. The oil will coat the measuring cup so the honey will slide out instead of sticking.)

Mix again.

Add 6-7 cups of flour (one cup at a time until the dough pulls away from the sides of the bowl. The dough should be very sticky.)

Knead 15-20 minutes.

Spray pans with cooking spray or oil.  (Before handling dough, spray hands generously with cooking spray, and reapply as needed while shaping loaves.)

Divide dough into 5 even loaves (or ten mini loaves or 5 dozen rolls). Shape loaves by pinching to the middle and rolling. Put loaves in pans seam side down and cover with a dish towel or plastic wrap to keep moist. Loaf pans should be ½-⅔ full.

Let them rise for 45 to 60 minutes (until doubled in size).  

Bake at 350 degrees for 25 minutes. (If making rolls or mini loaves, let them rise for the same amount of time, but only bake for 13 minutes. If rolls are larger and pull apart, cook longer, at least 20 minutes, maybe more.)

This recipe may also work with white all purpose flour?

Breadsticks

I got this recipe from my college roommate, Angela McKinnon (soon to be Harris).

1 T. yeast
1 1/2 c. warm water
2 T. suger
1/2 tsp. salt
3 c. flour

Mix together 3 min.  Let rest 10 min.  Roll into thick rectangle.  Spray cookie sheet.  Cut dough into strips, 8" long and not too wide.  Roll in butter, dust on cornmeal, and lay on cookie sheet.  Let rise 10 min.  Bake at 375 for 20 min.  Sprinkle with garlic salt or parmesan cheese.  Makes 1 dozen.