Quick Pizza Dough

2 cups warm water
1 Tablespoon yeast
1 Tablespoon salt
5 cups flour, divided
4 Tablespoons olive oil (2 Tablespoons per pan)

Mix warm water and yeast and let sit 5 minutes until yeast proofs.  Add 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid or with a dough hook.  Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.  Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.  Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed. Split dough in half and roll each ball of dough very thin and place on greased pan.  Preheat oven to 400 F (I did 450 for a crispy bottom). Spread toppings over dough.  Bake each pizza separately at 400 degrees F for 18-20 minutes for pizza and 15 minutes for bread sticks or cinnamon sticks.

*I was skeptical of this recipe because of rising time, but it actually worked really well and it was super easy.

From http://www.chef-in-training.com/2014/04/perfect-pizza-dough-recipe/

Crescent Dinner Rolls

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

Let the dough raise until it has doubled in size.  When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.  Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Roll the dough starting with the wide end of the triangle.  Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

(http://www.howdoesshe.com/delicious-dinner-rolls/)

To Die for Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (I used powdered milk)
• 1 cup fresh blueberries (I used freeze dried blueberries and they worked great)
(I added 1/2 tsp. vanilla)
• 1/2 cup white sugar (some people suggested brown sugar instead)
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
• 
  
• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.  Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.  
• 
  
• To Make Crumb Topping (enough for 2 batches of muffins): Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• 
  
• Bake for 18-20 minutes in the preheated oven, or until done.
(From allrecipes.com....4.5 stars out of over 5,000 reviews!)

Whole Wheat Banana Nut Bread

• 1/3 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped walnuts
• 
  
• Preheat oven to 325 degrees.  In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.  Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

We made these into muffins and cooked them for about 15 minutes.  They were super moist and fluffy for whole wheat bread.  We also added cinnamon and extra bananas (we used 3 medium bananas).  Other people suggested using 1/4 c. honey and 1/4 c. brown sugar instead of all honey and 1/3 c. applesauce instead of the oil.


(From allrecipes.com)

Garlic Cheese Biscuits

1 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 c. margarine
1/2-1 tsp. garlic powder
3/4 c. grated cheddar cheese
1/2 c. milk

Mix flour, sugar, baking powder, and garlic powder in a bowl.  Cut margarine in as you would for pie dough.  Add cheese and stir to coat with flour.  Add milk all at once and stir gently just until incorporated.  The dough should be very soft but still hold together.  With a large spoon, drop dough onto a lightly greased baking sheet.  Bake at 400 for 15-20 minutes, until lightly brown.

(From St. David Ward cookbook)

Rich Banana Bread

You just gotta add some butter to warm banana bread.  It's a must.

1/2 c. butter, melted
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, mushed

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Fold in the sour cream, walnuts and bananas. Spread evenly into greased bread pan. Bake at 350 degrees for 1 hour, or until toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

(From allrecipes.com)

Apple Muffins

3 cups whole wheat flour (all-purpose is what the original recipe called for)

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/2 tsp baking soda

1/4 tsp nutmeg

1-1/2 cup milk

4 eggs

2/3 cup honey (brown sugar is what the original called for)

1/2 cup Canola oil

2 tsp vanilla

3 cups All Bran

2 cups shredded tart apples

1 cup nuts

1 cups raisins

* Combine wet and dry ingredients separately

* Mix together just until moistened

* Fill muffin cups 3/4 full

* Bake at 350 for 18-22 min

Oatmeal Wheat Bread

*This is a big Bosch mixer sized batch of bread*

Combine:
6 c. wheat flour
4 1/2 c. warm water
3 Tbsp. yeast
(I combine my water and yeast first until bubbly, then add the flour)
Mix for several minutes in mixer.

Add:
1/2 c. brown sugar
2/3 c. honey
2 eggs
2/3 c. oil
Mix well

Add:
2 c. oatmeal
2 Tbsp. salt
Mix

Add 3-5 c. white flour, adding a little flour at a time until dough is soft and smooth (I've had to add a lot more than 5 cups when I made it and it was humid).

Divide dough into 4 loaves and put in bread pans. Cover with moist towel and let raise until dough is above the edge of the bread pan. Bake at 350 degrees for 35-40 minutes.

(From Cassandra W.)

Whole Wheat Zucchini Bread

3 cups whole wheat flour
2 t. cinnamon (or more)
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg (or less)
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini
1/2 cup melted butter (I use 1/4 cup butter, 1/4 cup applesauce)
2 eggs
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder.  Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened.  Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.  For Muffins Bake at 400° for 20 minutes.
(From Deja T.)

Fluffy Whole Wheat Buscuits

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
(I used only whole wheat)

Directions
*Combine dry ingredients
*Cut in butter well
*Stir in milk just until moistened.
*Knead gently 8 to 10 times, roll and cut, or just make drop buscuits
*Bake at 450 degrees F for 10 to 12 minutes or until lightly browned.

Wheat or White Bread ("Love Loaves")

1 c. honey (sugar for white)

2/3 c. potato flakes (NOT pearls)

2/3 c. instant powdered milk

4 tsp. salt

1 c. oil

2 eggs (3 if making rolls)

4 c. hot tap water

12-14 c. whole wheat flour (bread flour for white)

2 heaping Tbsp. yeast

3/4 c. warm water

(I always half this recipe...it is huge and you really need a Bosch to do a full batch)

Mix yeast and 3/4 c. warm water in separate bowl with a pinch of sugar until double in size, then add to mix. Mix all ingredients together in mixer, starting with 12 cups of flour and adding more flour as needed if sticky. Cover with towel and let rise until double, then separate into loaves on floured counter. Put into greased bread pans. Let rise again until double in size. Bake at 350 degrees for 12-15 minutes, until golden. Spread butter on warm loaves for glossy look, if desired. Makes 8 loaves of bread.

(From the St. David Ward cookbook-this is one of the lightest whole wheat bread recipes that I've found. I haven't tried it with white flour yet.)

Blueberry Muffins

1/2 c. margarine

1 c. sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

1/4 tsp. salt

2 1/2 c. fresh or frozen blueberries

2 c. flour

1/2 c. milk

Mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time. Beat in vanilla, baking powder and salt. Fold in half of flour, then half of milk into batter. Repeat. Fold in blueberries. Spoon into muffin cups. Bake 20-30 minutes at 375 degrees, until golden brown.

Hancock's Cornbread

1 ¼ c. flour
¾ c. cornmeal
½ c. sugar
2 tsp. baking powder

1 c. milk
¼ c. oil
1 egg

Mix and put in 8x8 pan (double recipe for 9x13 pan). Bake at 400 for 20-25 minutes.

Poppy Seed Bread

3 c. flour
1 ½ tsp. salt
1 ½ tsp. baking powder
2 ½ c. sugar
3 eggs
1 ½ c. milk
1 c. oil
2 Tbsp. poppy seed
1 ½ tsp. vanilla
1 ½ Tbsp. almond extract

Frosting:

¾ c. powdered sugar
¼ c. orange juice concentrate
½ tsp. almond extract
½ tsp. vanilla
¼ c. softened butter

Mix sugar, oil, eggs, vanilla, and almond extract. Add flour, salt, baking powder, and poppy seed; beat 2 minutes. Pour into 3 greased and floured pans. Bake at 350 for 45 minutes. While baking, make the frosting and put on bread right when it comes out of the oven.

(From Sister F.)

Mom’s Easy Bread

¾ -1 Tbsp. salt
2 cups Flour
¾ cube butter (melted)
2 Tbsp. Yeast
3 ½ Tbsp. Sugar
2 cups Water
Mix until it makes a “sloppy” mix.

Add 3 cups flour

Put pam on bowl then put dough in bowl and flip over. Raise once (20 minutes). Put into loaves and raise again (20 minutes). Bake at 400 degrees for 21-22 minutes. Rolls 12-13 minutes. Spread butter on top of bread for “glossy” top.

Pumpkin Bread

1 ¼ c. flour
½ c. whole wheat flour
1 ½ c. sugar
1 tsp. baking soda
¾ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg

½ c. oil
1/3 c. water
2 eggs
1 c. pumpkin
Chocolate chips (optional)

Grease only bottoms of pans. In mixing bowl, combine ingredients in first section and mix well. In another bowl, mix ingredients in the second section. Add to flour mixture and beat 1 minute at medium speed. Pour into pan and bake 60-70 minutes at 350. Cool 10 minutes and remove from pan.

Macaroni Grill Bread

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Miz in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 – 10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle course salt over the loaves. Bake for 20 - 25 minutes, until lightly browned. This makes 2 loaves. YOU MUST USE FRESH ROSEMARY!