No-Knead 100% Whole Wheat Bread

This recipe is from the back of the King Arthur 100% Whole Wheat flour sack. I use my Kitchen Aid machine to make this dense, moist, easy to slice loaf, ideal for sandwiches.

1 cup lukewarm water
1/4 cup orange juice
1/4 cup oil
3 Tbsp molasses or maple syrup
2 tsp instant yeast
1/4 cup nonfat dry mild
3 cups whole wheat flour
1 1/4 tsp salt

Thoroughly grease an 8 1/2 X4 1/2 loaf pan. It's important to grease the pan well, as this bread tends to stick.

Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. Scoop the soft dough into the prepared pan.

Cver the pan with lightly greased plastic wrap, and let it rise for about 90 minutes; it'll become puffy.

Bake the bread in a preheated 350 degree oven for about 30-35 minutes, tenting it with aluminum foil after 15 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers 195*F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before slicing.

Yield: one loaf, 16 slices.

French Bread (machine)

Follow bread machine instructions. For mine I add the ingredients in the order listed.

We use this recipe for pizza dough, stromboli dough, even rolls. It is such a simple favorite that it is the one we make the most.

With all that yeast you have to watch out because it rises really fast. If you let it rise too long it can have a strong yeasty taste, not a bad thing.

1 3/4 cups water, 110 degrees

3 TBS oil

1 1/2 TBS sugar

1 1/2 tsp salt

4 1/3 cups bread flour

6 tsp yeast

After the dough is mixed and has risen I roll it out into long rectangles then roll the rectangles up into loaves. Place on a greased cookie sheet and cover with plastic. Let rise for up to 4 hours in a cool place (I do this on Sunday when we are at church) or a shorter time in a warmer place, until more than doubled. Slash the top of the loaves diagonally. Bake in a preheated 400 degree oven for 15-20 minutes till golden brown.

Jeanette’s Cinnamon Rolls

1 cube butter

3 c. hot water

3 eggs slightly beaten

1 c. powdered milk

1 c. evaporated milk

1 T. salt

2/3 c. sugar

1 1/2 T. yeast

1/4 c. water

1 T. sugar

9 to 11 cups of flour

cinnamon and sugar

Melt butter in the 3 cups of hot water in a large mixing bowl.** Combine yeast, 1/4 cup water, and 1 T sugar and let sit. Meanwhile add to the mixing bowl eggs, powdered milk, evaporated milk, salt, and sugar. After yeast starts to get bubbly, add to the mixing bowl. Add flour to make a soft dough, about 9 to 11 cups. Mix thoroughly. Let rise until double. Punch down and knead. Let rise for 15 minutes. Roll out dough to 1/2 inch thickness. Butter dough. Sprinkle liberally with sugar and cinnamon (don't skimp on this part). Add brown sugar, raisins or nuts if desired. (be careful Roll up into long roll. Cut 1 inch thick slices and place on greased cookie sheet 1/2 inch apart. Let dough rise nice and high. Bake at 360 for 15 to 20 minutes.

Buttercream frosting

1 cube butter softened

1 big squirt of vanilla - I like lots, but you can add to taste

powdered sugar - about half a bag or so

a little milk to make it nice and creamy - usually about 1-2 teaspoons and you can use the leftover canned milk from the rolls.

Mix with a hand mixer until light and creamy. Frost cinnamon rolls when they are cool.

If you like the bottom of the rolls caramelized, melt butter on baking sheet, then sprinkle with brown sugar. Place rolls on top of this to rise, then bake. When done, turn pan over and let the caramel drip over the rolls for a few minutes before removing pan.

**I use a bosch mixer and it makes this recipe so much easier.

Tiana's Zucchini Loaf

This comes from a cookbook called "MORMON COOKING Authentic Recipes". It is an amazing recipe. Everyone adores it. I make it in my Kitchenaid mixer, and I double the batch to get 4 loaves at once. To double it in a standard mixer like mine (versus the heavy duty version), it comes close to overflowing, so you've got to be really careful and mix it on a low speed. The following recipe is just for 2 loaves.

1 cup sugar

1 cup brown sugar

3 eggs

1 cup salad oil

3 teaspoons vanilla

2 cups grated zucchini (if large, removed seeds)

1 cup raisins (optional…I never add them)

½ cup nuts (optional…I never add them)

Sift together:

3 cups flour

1 teaspoon soda

1 teaspoon salt

3 teaspoons cinnamon

½ teaspoon baking powder

Combine wet and dry ingredients. Mix well. Put into greased and floured pans. Bake 1 hour at 325°. Makes 2 loaves.

My additional tips:

Put wax paper or parchment paper (cut to fit) on the bottom of the greased pans to prevent the bottoms of the loaves from sticking to the pan and ripping off when you turn them over. Combine the wet ingredients in the mixer first. In a separate bowl, sift together the dry ingredients. Add the dry mix to the mixer on low speed. I forgot to sift it once, and the end result was just fine. The only difference was that while mixing the wet and dry ingredients, lumps of flour were spinning around and I had to break them up with a fork.

Mel & Shira's Diet Pita Bread

 

Mix 100 times in one direction only then let sit for 30 min. or more:

1 tsp. yeast

2 ½ cups tepid water 80-100°

 

Add:

1 Tbs. salt

(1Tbs. olive oil - we omit this which is probably why it doesn't puff up)

2 ½ to 3 ½ cups flour (we use whole-wheat)

Herbs and onion bits (optional)

 

Divide into 16 pieces. Keep covered with plastic. Roll thin then cook on a heated griddle, both sides. Use spray oil to help roll out thin and to keep griddle oily.

Aunt Blanche's Flour Tortillas

 

Aunt Blanche brought this original Native American recipe back with her from New Mexico. Instead of a rolling pin, the Indians would pat the tortillas out on their upper legs.

 

6 cups flour

2 teaspoons baking powder

2 teaspoons salt

½ cup shortening

 

Add warm water to make a stiff dough. Divide dough into 18 pieces and roll out. Fry in a medium-hot pan (no oil) or bake in a frying pan. Makes about 18.

Mel's Whole Wheat Pita

 

1 ¼ cups warm water

Pinch of sugar

2 Tbs. olive oil

1 ½ cups whole-wheat flour

1 ½ cups bread flour (I use whole-wheat)

1 ½ tsp. salt

2 tsp. yeast

 

Divide dough in half, covering one half with plastic. Divide first half into 5 balls. Let rest 10 min. under cover while you do the same to second half. Roll out into 6 inch circles. Cover and let rise 25 minutes. Place a baking stone in oven and heat to 450°. Put 5 pitas on one cookie sheet and put sheet directly on stone to bake for 12ish minutes. Do not open the oven during the first 4 minutes as the steam pushes the two halves of the bread apart. Do not over bake. Keep baked pitas between two kitchen towels to cool and stay soft. I freeze mine when cool.

Melanie's Hamburger Buns

1 ¼ cups water

1 egg

6 Tbsp. butter cut into pieces

3 Tbsp. sugar

4 cups bread flour

1/3 cup dry milk

3 Tbsp. potato flakes

2 Tbsp. gluten

2 tsp. salt

2 tsp. yeast

 

Place all ingredients in bread machine pan. Start dough cycle. When done, divide dough into 12 portions and shape into hamburger or hot dog buns. Place on greased cookie sheet, flatten disk, and cover with plastic and let rise about 30 min. Bake at 375° for 15-22 min. Remove from pan, let cool and slice in half. You may brush an egg wash on top before baking, and sprinkle with sesame or poppy seeds. Great for sloppy joes and summer tomato sandwiches

Dennis’ Sweet Southwestern Cornbread

 

 

1½ cups flour

2/3 cup sugar

½ cup corn meal

* He usually makes it with 1 C. flour, 1 C. corn meal and 1 C. sugar)

1 Tbsp. baking powder

½ tsp. salt

1¼ cups milk

2 or 3 large eggs

*He separates the yolks and whites and beats the whites to stiff in a separate bowl)

½ cup cooking oil

 

Preheat the oven to 350º

Combine all the dry ingredients in a bowl. Combine the milk, egg yolk and oil and mix well in another bowl. Grease a large baking pan. Mix the ingredients all together *with as few strokes as possible, including the stiff whites. Pour into the pan and bake for 35 to 40 minutes.

Leslie Clayson's Bread

7 c warm water

2 T yeast

3/4 c sugar

2 T salt

1/2 c oil

1/2-3/4 c powdered milk

15 c flour

1-2 c wheat bran

 

Set oven to 350

1. Mix water, yeast and sugar until foamy

2. Add salt, oil and powdered milk

3. Combine flour and wheat bran and add to above mix gradually

4. Rise 2 times in the bowl, mixing down after each time

5. Rise third time in pans until twice their size

6. Bake in greased loaf pan at 350 for 45 min

7. Cool on rack

Makes (4+ loaves)

Diana's Old Fashioned Scones

 

You might want to half this recipe.

 

In a small bowl let rise:

½ cup warm water

3 tablespoons yeast

 

In a large bowl mix:

12 cups very warm water

1 10 lb, bag of white & wheat blend flour (a cup or two at a time)

1 cup oil (or ½ butter ½ oil)

1 cup sugar or honey

4 tablespoons salt

1 cup bran

 

Preheat oven to 375°. Combine yeast and flour mixtures and knead by hand, adding flour gradually until dough isn't sticky. At this point it's traditional to let the kids pick at and eat the raw mixture from your doughy fingers--but if you've seen the yeasty-stomach-explosion scene from The Emigrant's Saga, you'll want to skip this step. Let dough rise in large bowl covered by a damp cloth in a warm place. Punch down the risen dough and make scones by frying flattened-out fist sized pieces of dough in hot oil (either in a cast iron pan or in a deep fat fryer). Makes enough to feed a large army.

Mom's Homemade Bread

Comfort food doesn't get any comfier than this--provided you bake it in a cylindrical tin. But watch out, this recipe makes a massive batch (intended for Cluff-sized families only). You might want to 1/32nd or even 1/64th it!

 

In a small bowl let rise:

½ cup warm water

3 tablespoons yeast

 

In a large bowl mix:

12 cups very warm water

1 cup oil (or ½ butter ½ oil)

1 cup sugar or honey

4 tablespoons salt

1 cup bran

1 10 lb. sack of flour (add flour a few cups at a time)

 

Preheat oven to 375°. Combine yeast and flour mixtures and knead by hand, adding flour gradually until dough isn't sticky. At this point it's traditional to let the kids pick at and eat the raw mixture from your doughy fingers--but if you've seen the yeasty-stomach-explosion scene from The Emigrant's Saga, you'll want to skip this step. Let dough rise in large bowl covered by a damp cloth in a warm place. Punch the risen dough down and make scones (oil in hot pan and fry) or fill bread tins and let the dough rise again. Bake for 45-50 minutes. Makes about 12 big loaves.

Down Home Kentucky Biscuits

2 cups flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

Dash salt

1 tablespoon sugar

½ cup butter, margarine or shortening

¾ cup buttermilk

1 tablespoon melted butter

Extra flour

 

Mix flour, baking soda, baking powder, salt and sugar in a mixing bowl. Cut butter in with a pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make a soft dough. Turn out onto a lightly floured surface. Knead a few times to make a soft dough but don't over-knead or biscuits will be hard and dry. Roll out to a 6x6 inch square. Place on an ungreased baking sheet. With knife cut dough into 12 even portions. Don't separate. Bake at 400° until golden--about 15 minutes. Dust with flour when they come out (optional). Makes 12 biscuits.

Dennis’ Biscuits 'n' Gravy

The Biscuits:

4 cups flour

2 T. baking powder

4 t. sugar

1 t. cream of tartar

½ t. salt

½ cup (1 cube) butter, margarine or shortening

About 1 ½ cups milk

Preheat oven to 450°

Sift together flour, baking powder, sugar, cream of tartar, and salt. Cut butter into flour mixture until it looks like coarse crumbs. Add 1 ½ cups milk all at once and stir until well blended. Knead in a large bowl (or turn out on a floured surface) 10 - 14 strokes. Dust your hands with flour first, and knead as little as possible for the softest biscuits. Roll the dough out ½ inch thick and cut with floured cutter (about the size of a wide-mouth Mason jar lid). Do not twist as you cut. Place them on ungreased baking sheet about 1 inch apart. Before putting them in the oven, brush tops with a little butter to make them brown better. Bake for 10 to 12 minutes. When they are done take them off the baking sheet and place in a covered bowl to keep them warm while you proceed. If you leave them on the baking sheet, the bottoms will become hardened. Put 3-4 eggs on the boil for later.

The Gravy:

½ cup (1 cube) butter

½ cup flour

About 8 cups milk

Optional:

1 onion

1 lb. meat (Italian sausage, kielbasa, ham, hamburger, etc.)

1 can mushrooms, sliced

Put chopped onion and crumbled sausage in a frying pan and brown. Add a can of sliced mushrooms. When this is done put it in a bowl and set aside. Put butter in a larger pan and melt. Add flour. Blend flour and butter with a whisk until smooth and let it cook over medium heat till slightly brown (to remove raw flour flavor). All at once, pour in milk and stir long enough with the whisk to ensure no lumps--at least a minute. Turn up the heat a little and stir often to keep it smooth. As it thickens, you decide whether you like light, medium or heavy gravy. If it's too thick, add another cup of milk and keep heating till it is the right consistency. Turn the heat down to low and add the bowl of meat and onion mixture, stirring well. Continue stirring occasionally while it simmers on the lowest heat setting and you work on your toppings.

The Toppings:

3-4 boiled eggs, sliced

Cheese, grated

½ can olives, sliced

1-2 tomatoes, chopped

Salt and pepper

Optional toppings for the adventurous: minced onion, pepperocini, bacon bits, bell pepper, green olives, croutons, pickles or parmesan cheese.

You'll have turned the heat under the boiling eggs off by now. Pour off the hot water and cool them quickly with cold water (makes them easier to peel and eliminates the gas that turns the yolk dark). Put each of your chopped, grated or sliced toppings into their own bowl. Add a handful of the shredded cheese to the gravy and blend it in well.

Now you can stop pushing everyone away and let them eat. Recipe may be cut in ½ for smaller portion.

Banana Nut Bread

Or Banana Chocolate Chip Bread if you substitutes mini chocolate chips for nuts.

 

1 1/3 cups oil

3 cups sugar

4 eggs

1 tsp. vanilla

6 of 7 ripe bananas, mashed

1 cup sour cream (fat free is fine)

4 cups flour

1 ¼ tsp. salt

1 ½ tsp. soda

1 ½ cups chopped nuts (or ½ cup mini choc chips)

 

Mix oil, sugar, eggs, bananas, sour cream and vanilla. Add nuts. Pour into 3 medium-sized greased and floured bread pans. Sprinkle top with sugar. Bake at 325 for 45-55 minutes. Put a small pan of water in the oven while baking which helps make a glaze on the bread.

Three-Meat Stromboli Recipe

Originally from Taste of Home.

• 32 Servings
  
• Prep: 20 min. + rising Bake: 25 min.
  

Ingredients

• 4 loaves (1 pound each) frozen bread dough, thawed
  
• 1/2 pound thinly sliced deli salami
  
• 1/2 pound thinly sliced deli ham
  
• 1/2 pound thinly sliced pepperoni
  
• 1/2 pound thinly sliced provolone cheese
  
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
  
• 1/2 cup grated Romano or Parmesan cheese
  
• 1 tablespoon garlic powder
  
• 1 tablespoon dried oregano
  
• 1 teaspoon dried parsley flakes
  
• 1 teaspoon pepper
  
• 1 egg yolk, beaten
  

Directions

• Let dough rise until doubled, according to package directions.
  
• Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  
• Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
  
• Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each).
  

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Bread and Milk

Maynor & Annie Hassell's routine dinner fare served with raw onions and radishes dipped in salt.

Crusty Bread

Milk

Tear bread into large bite sized pieces into a cereal bowl and pour milk over. Eat immediately.

White Wheat Bread

Grind together:
9 cups wheat berries
5 vitamin C tablets

Mix together:
5 1/2 cups hot water 130 degrees
1/2 cup honey
6 cups flour

Add:
2 T yeast
1/2 cup oil
2 T lecithin
1 1/2 T salt

Add remaining flour, 6-8 cups.
As soon as it begins to pull away from the bowl then that is enough flour. Knead. Let rise. Cut dough into 4 sections. Roll out with a rolling pin into a rectangle as wide as your bread pan. Let rise about 30 minutes until above the top of the pan. Bake at 375 degrees for 10-15 minutes then turn down the oven to 350 and bake for 15 minutes longer.

12 Hour Dinner Rolls

Dissolve:
1 T yeast in 1 T sugar in 2 T warm water

1/2 cup butter
1 cup milk, scalded
1/2 cup sugar
3 eggs
3/4 tsp. salt
4 cups flour

Put butter in scalded milk. Cool to warm. Add eggs to yeast mixture; then sugar, salt and milk with butter. Mix thoroughly. Add flour and stir. Dough will be a little sticky. If too sticky, add a little more flour. Cover and let rise 5-6 hours. Divide in two. Roll in circle real thin as size for a pie crust. Cut in 16 pieces as you would cut a pie. Roll from large end. Place on a greased pan. Cover with plastic wrap and let rise 2-4 hours. Bake at 375 for about 5-7 minutes. Makes 32 rolls.

Bierrocks

Basic Roll Dough

1 T. yeast

1/4 cup warm water

1 egg

1 cup milk, scalded

1/4 cup sugar

1 tsp. salt

1/4 cup shortening or margarine

3 1/2 cups flour



Soften yeast in water. Combine egg and milk, sugar, salt and shortening. Cool to lukewarm. Add 1 1/2 cups flour. Add yeast mixture. Add remaining flour.
Rise 1 1/2- 2 hours.



Filling

3 cups chopped cabbage

1 cup onions

1/2 pound ground beef

1 T. bacon drippings (optional)

1 cup sharp cheddar, grated



Brown beef in drippings. Add onions and cabbage. Cover and cook for 15 minutes. Add salt and pepper, fold in cheese. Cool.



Roll dough 1/4" thick, cut into squares. Put filling in each square. Pinch sides down and shape like a bun. Set on greased cookie sheet. Let rise 20 minutes. Bake 20 minutes at 350.