Jill's Breadsticks

(my all time favorite bread stick recipe--easy and good)

1 1/2 cups warm water
1 T. yeast
1/3 c. sugar
3-4 c. flour
1 t. salt

Topping:
1/4 c. butter melted
1/4 c. mayonnaise
1 clove garlic minced
1/4 c. fresh Parmesan
dill weed



Mix yeast, sugar and water. Let bubble. Add salt and flour 1 cup at a time ( you may not need as much flour as it calls for, just watch until it is the right texture.) until smooth and shiny. Knead for about 5 min. Roll dough into the size of a cookie sheet and press to the edges of the cookie sheet. Spread topping on dough and sprinkle with dill weed. Let rise for about 30 minutes. Bake 400 degrees for 10-15 min until golden brown.

Corn Bread

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 4 tablespoons butter, melted

Directions

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted near center of bread comes out clean. Serve warm. Yield: 9 servings.

Zucchini Bread

3 eggs
2 cups Sugar
1 Cup Vegetable oil
3 tsp vanilla extract
1 tsp grated lemon peel
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 cups shredded zucchini
1/2 cup chopped nuts

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two greased loaf pans. Bake at 325 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Blue Ribbon White Bread (allrecipes.com)

1 TBS active dry yeast
1 tsp sugar
½ cup warm water
1 12 oz can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 tsp salt
4 ½ - 6 cups bread flour
2 TBS butter melted

In a small bowl, dissolve yeast and sugar in ½ cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch dough down and divide in half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled., about 30 minutes. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees. Uncover loaves and bake until tops are golden brown, about 20-25 minutes. Brush butter onto crusts while warm. Slice when cool.

Hearty whole wheat bread (Alison Pantry)

2 TBS saf yeast
½ cup warm water
1 TBS sugar

6 cups hot water
1 cup oil
½ cup molasses
1 cup honey
8 cups wheat flour
mix in mixer until smooth. Add yeast mixture above

Add 4-5 cups white flour
1 ½ cups non fat dry milk
additional cups of wheat flour

mix all together until the dough is just slightly sticky to touch. Not too sticky! Knead in mixer 10 minutes. Place in large bowl; coated with oil. Place in warm area to rise to double. (If my kitchen is slightly cool, I will turn on the dishwasher for 5 minutes, then shut off and add bowl of dough with food film covering it. This adds moisture to your bread and will help it rise quickly).
Remove from large bowl on oiled surface. Cut into 4 equal portions and roll out, forming loaf. Place in oil coated bread pans and let rise until double. Cover with damp, clean cloth or place back in dishwasher covered with food film.
Bake at 350 fro 40-45 minutes. Place on cooling racks and brush butter on top.

Basic Whole Wheat Bread

* 6 Cups Warm Water
* 2/3 Cup Oil
* 2/3 Cup Honey
* 2 Tbsp Liquid Lecithin
* 8 Cups Freshly Milled Whole Wheat Flour (additional flour needed later)
* 2 Tbsp Vital Wheat Gluten
* 2 Tbsp Dough Enhancer
* 2-3 Tbsp. SAF Instant Yeast
* 4-8 Additional Cups Freshly milled Whole Wheat Flour
* 2 Tbsp Real Salt

In the Bosch mixing bowl, combine hot water(approximately 110 to 120 degrees), oil , honey, and lecithin (optional). Next add 8 cups of freshly ground wheat flour. On top of the flour, add Vital wheat gluten, dough enhancer and SAF instant yeast. "Jog" off and on using the "M" side of the switch. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. We flour our finger then tap the dough lightly, if it doesn't stick it has enough flour. When you feel the flour to water ratio is about right turn your mixer to speed two and mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dough that's sticking to the sides and bottom of the mixing bowl will completely clean off. With shortening on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into cool oven (not preheated). Bake at 350 degrees for 35 minutes.

For those who are struggling with their whole wheat bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups of freshly milled flour. Don't mix. On top of the flour add the dough enhancer, gluten, and yeast. At this point do not add salt (salt control yeast, with out salt the sponge will rise quicker). "Jog' in mixture using the "M' switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the bowl. Then mix on speed one until smooth. Let stand for about 10 Minutes or until the dough has risen to the top. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer", it also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. (If you use the Prairie Gold Hard White Spring Wheat you will add a total of 12 ½ cups of flour). Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 10 minutes on speed two and you are finished!