Breads
Basic Crusty Bread
3 c flour (bread preferred, but all-purpose okay)
3 c flour (bread preferred, but all-purpose okay)
2 t instant or rapid-rise yeast
1.25 t salt
1.5 cups very warm water
Mix flour, yeast, and salt in large bowl. Add water and mix until incorporated. Dough will be wet and sloppy - not kneadable, but not runny. Adjust with more flour as needed. (If using active dry yeast, dissolve yeast in water first, then add salt and flour).
Cover with cling wrap and leave at least 2-3 hours.
Preheat oven to 450 with dutch oven inside with lid on. Plop dough out onto lightly floured surface and fold 6ish times into round shape. Place on parchment paper. Put in heated dutch oven. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy. Cool 10 minutes before slicing.
1 c boiling water
1/3 c warm water
1 T active dry yeast
2 T sugar
1 T salt
1 T shortening (plain or butter flavored)
1 c cold water
5-6 c all purpose flour
1 egg
Preheat oven to 170. Put 1 c of water in microwave for 3 min, or until boiling. In another cup, sprinkle yeast over the 1/3 c warm water and stir until combined.
Pour sugar, salt, and shortening into stand mixer, mash together with fork. Pour the boiling water over top and stir. Add the 1 c cold water. Add water/yeast mixture.
Add 3 cups flour and mix with dough hook. Slowly add the remaining 3 cups of flour, 1 cup at a time. Once mixed, turn to medium speed and let knead for 6-8 minutes. Let rest for 5 minutes.
Dumped onto greased cookie sheet and divide into three equal pieces. Let rest another 5 minutes. Roll each piece into a rectangle with your hands. Fold like a hand towel - thirds the long way, and then in thirds from the other direction - place on the plan seam side down. Score tops of loaves 3 times, on the diagonal. (All this is just to make it look pretty. Fold it whatever way pleases you - or just shape it into a french bread shaped blob.) Brush top of loaves with egg.
Let loaves rise in warm oven for 15 minutes. Turn oven to 400 while loaves are still inside and set timer for 15-20 minutes or until the tops are golden brown and crisp. Turn oven down to 350 and bake 10 minutes more.
Whole Wheat Bread
1/2 c honey
1/4 c oil
1 T salt
4 c warm water
6 c wheat flour + 4-6 more
2 T vital wheat gluten
2 T dough enhancer
2 T instant yeast
Blend in order. Add enough extra flour to cause dough to pull away from sides of bowl. Let rise 20 minutes. Put in greased pans & let rise until doubled in size. Bake at 400 for 13 minutes and then 350 for 22 minutes. (DO NOT remove bread from oven when changing temp, simply turn temp down.) Makes 4 loaves.
Cornbread
2 c buttermilk
1 c butter, melted
1 1/3 c sugar
4 eggs
2 3/4 c flour
1 1/2 t baking powder
1 1/4 c cornmeal
1/2 t baking soda
1 t salt
Mix each set of ingredients separately then combine. Spread in 9"x13" pan. Bake at 375 for 35 minutes.
Quick Bread Sticks
1 1/4 c flour
2 t sugar
1 1/2 t baking powder
1/2 t salt
1/2 c milk (or more if needed)
3 T butter, melted
Combine dry ingredients. Add wet and mix until just moist. Knead 4 or 5 times. Roll out and cut into sticks. Bake at 450 for 14-18 minutes.
Morgan's Crescent Rolls
2 c warm water
1 1/2 T yeast
1/2 c sugar
3 eggs, whipped lightly
3/4 c butter, melted
1 t salt
6 c flour
Add yeast and sugar to warm water and let sit for 3-5 minutes. Add eggs, butter, and salt. (Make sure your melted butter has cooled off a bit). Add in flour, one cup at a time. Scrape down sides and cove with plastic wrap and a towel. Let rise for 20-60 minutes. Punch down. Cut into thirds. Roll into a circle and cut like a pizza into triangles - roll into crescents. Repeat with other two sections. Bake at 400 for 10-12 minutes or until lightly brown on top.
Meg’s Lion House Rolls
2 Tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
1 egg
2 1/2 teaspoons salt
2/3 c whole dry milk
5-6 cups flour
In a large bowl combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. (Beat egg into part of yeast water) Beat all ingredients together until smooth. Add remaining flour gradually 1/2 cup at a time until soft but not sticky dough is formed. Knead the dough for at least 5 minutes in mixer and at least 10 by hand. When dough is smooth, supple, and elastic, add to lightly greased bowl and cover with greased plastic wrap. Let rise until doubled.
Separate dough into 2 parts. Roll into rectangles. Take Kerry gold softened butter and completely cover both rectangles at least an 1/8” thick with butter. Then slice dough with pizza cutter about 3/4-1” thick pieces.
Turn into knots. Put on baking pans. Cover and let rise until double.
Bake at 375 for 12-14 minutes or until nicely browned.
Take a stick of butter and run over hot rolls once you take them out.
Orange Knots
1 pkg active dry yeast
1/4 c warm water
1 c warm milk
1/3 c sugar
1/2 c butter
1 t salt
2 eggs
1/4 c orange juice
2 T grated orange peel
5 1/4 - 5 3/4 c flour
Dissolve yeast in water. Add next 7 ingredients & 3 cups flour. Beat until smooth. Add enough flour to make a soft dough. Knead 6-8 minutes until smooth and elastic. Let rise 2 hrs or until doubled. Punch down. Roll out and knot. Cover and let rise 20-30 minutes. Bake at 400 for 10-12 minutes.
Beignets
1 1/2 c warm water
1 pkg active dry yeast
1/2 c sugar
1 t salt
2 large eggs
1 c evaporated milk
1 c flour
1/4 c shortening
Sprinkle yeast on top of warm water and stir until mixed. Add sugar, salt, eggs, and milk. Gradually stir in 4 cups of the flour, beating with a wooden spoon until smooth and blended. Beat in the shortening. Add remaining flour, about 1/3 cup at a time - you may need to work the flour in with your hands towards the end. Cover bowl with plastic wrap and refrigerate overnight.
Roll out dough on floured surface to 1/8" thickness and cut into rectangles about 2 1/2 by 3 1/2 inches. Pre-heat oil to 360. Fry 3-4 beignets at a time, about 1-2 minutes on each side. Sprinkle with powdered sugar.
Banana Bread
1/2 c butter, melted
3 large ripe bananas
1/2 c butter, melted
3 large ripe bananas
2 eggs
1 t vanilla extract
1 c sugar
2 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
Preheat oven to 350 degrees. Spray or grease loaf pan.
Mix melted butter and bananas together and mash with a fork. Add vanilla and eggs. Mix.
Combine dry ingredients and whisk together. Add dry to wet and mix until just combined. Pour batter into prepared pan and bake for 45-44 minutes.
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