Breads

Dough for pizza, bread, cinnamon rolls, whatever by emyanne


1/2 cup warm water.
2 packages yeast.
1/6 cup sugar or honey.
1 tablespoon salt.
3 tablespoons olive oil.
2 cups warm water.
2 cups milk.
12 cups flour.


Find a large bowl and put in yeast and half cup of warm water. stir with fork.

add sugar, salt, oil, other water, milk. stir with fork.

add 12 cups (preferably bread flour also called occident).

stir with fork til in a ball. mush with hands til all mixed. YOU DO NOT HAVE TO KNEAD THIS DOUGH. use oil on your hands.

oil top of dough and turn upside down. oil other side of dough.

put in warm place until doubled.

punch down and do one of the following:

this recipe makes 3 loaves of bread or 6 thin crust pizzas or 2 pans of cinnamon rolls. i usually one one-third of it for two pizzas and one-third for a loaf of bread and freeze the remaining one-third in a gallon ziplock bag for later.

--bread: take one-third of batch, roll into log, put in greased loaf pan. let rise til doubled. bake at 350 degrees for about 30 minutes.

--cinnamon bread: spray counter with pam. put one-third dough on counter. spread with hands. flip over. roll into rectangle. spread lightly with butter or margarine. sprinkle 1/3 cup sugar over top of butter. sprinkle lots of cinnamon over that. roll from short end. put in greased loaf pan. let rise til doubled. bake at 350 degrees for 30 minutes.

--chocolate swirl bread: same as cinnamon bread but instead of sprinkling with cinnamon, sprinkle with semi-sweet chocolate chips. DANGER DANGER. I AM SURE THIS IS NOT GOOD FOR YOU. LOL.

--cinnamon rolls (or chocolate chip rolls tee hee). follow cinnamon bread recipe BUT use 1/2 batch of dough instead of 1/3. AND roll from long end. when rolled, cut into 12 pieces. put swirly side up in greased 9 x 13 pan. let rise til doubled. bake about 30 minutes. can be frozen at this point for later. add icing before serving. (more on the rolls: i do use the same dough.....although half the liquid i usually make milk instead of water.......and if i have a halfcup of mashed potatoes around, i add that (it all helps make their texture softer)...

after the dough raises the first time, you roll it out in a long rectangle and then rub butter or margarine on it, enough to coat.

sprinkle rather heavily with cinnamon and sugar mixture (enough to make it all brown).

then on the bottom of a 9 x 13 pan, i sprinkle some brown sugar and cinnamon and little bits of butter.

roll the dough into a long log.

slice into 12 slices and spread them out in the 9 x 13 pan.

let rise again on stove (or however you let dough rise).

bake til brownish and puffy.........i don't remember the exact time, i'm thinking 20-30 minutes.)

--pizza: BUY GOOD METAL DEEP DISH PIZZA PANS. or use a cookie sheet but the pizza pans are great.

take 1/6 of batch. put some olive oil on pan. spread oil around. put dough in. turn it over. spread it into pan (or shape if using cookie sheet). if it won't spread the whole way, just place in warm place and wait 5 or 10 minutes. then you will be able to spread it farther. when it's the shape you want, top with sauce, cheese, toppings and let rise to desired crust size. bake about 8 minutes or til brown and bubbly. 400 degrees.

The Worlds Best Zucchini Bread by StillJulie

The World's Best Zucchini Bread (according to my DH)

Ingredients:
3 eggs
1 c oil
2 c sugar
2 c zucchini, peeled & grated
3 teaspoons vanilla
3 c flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon baking powder

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but
well. Mix together salt, flour, baking soda, cinnamon, bakng powder and add to the
other mixture. Mix until blended. Bake in greased pans for one hour at 325 (usually
takes longer in my oven - test with toothpick). Remove from pans to cool. Makes 3 -
7 1/2 by 3 1/2 pans.

Note: This freezes well.

Apple Bread by mom2riandkayl

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(*I found this recipe because I had some apples that needed to be used up. I baked it last night and took it to dh's work today to get it out of the house! It is SO yummy and everyone just raved. I think it is basically the same as Julie's zucchini bread, but might be a good option when zucchini is out of season.)

2 c sugar
2 eggs
1 t salt
1 T vanilla
4 med apples, grated
1 c vegetable oil
1 t baking soda
2 t cinnamon
1 c chopped nuts (opt)
2 c flour

Combine all ingredients. Bake in 2-9x5" loaf pans at 350 degrees for 45 to 60 minutes.

Blueberry Streusel Muffins by Linderlou

This is my favorite blueberry muffin recipe. It's a T&T favorite from Betty Crocker.


Streusel Topping (below)
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose* or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained

Heat oven to 400°. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2½ x 1¼ inches, or line with paper baking cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Yield: 1 dozen muffins; 185 calories per muffin.

(Note: to reduce fat, calories and cholesterol you can substitute 1/4 cup applesauce for the oil and 2 egg whites or 1/4 cup egg substitute for the whole egg. I've done this with very good results. You could also leave out the streusel topping.)

*If using self-rising flour, omit baking powder and salt.

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm margarine or butter
1/4 teaspoon ground cinnamon

Mix all ingredients until crumbly.

(Note: sometimes I double the streusel topping recipe because we like lots of topping on our muffins!)

Taffy Apple Muffins by LauraJean sahm


2 cups flour
1/2 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk
1/4 cup butter, melted
2 eggs
1 tsp. vanilla
1 cup chopped apple (I used chunky apple sauce)
1/2 cup honey
1/2 cup packed brown sugar
3/4 cup finely chopped walnuts or peanuts

Preheat oven to 400. Grease 36 miniature muffin cups (works with 12 reg. muffin
cups). In large bowl combine flour, granulated sugar, baking powder, salt and
nutmeg. In small bowl, combine milk, butter, eggs, and vanilla until blended. Stir into
flour mixture just until moistened. Fold in apple. Spoon into muffin cups. Bake 10 to
12 minutes or until lightly browned and wooden pick inserted in center comes out
clean. Remove from pan.

Meanwhile, in small saucepan, heat honey and brown sugar over medium-high heat
to a boil; stir to dissolve sugar. Dip warm muffins into hot glaze, then into chopped
nuts. Spear with popsicle sticks or wooden skewers, if desired.

Makes 36 miniature muffins, or 12 regular muffins.

SimpleWhite Bread for Breadbowls by mom2riandkayl
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1 cup water
3 T oil/butter
3 T sugar
1 1/2 t salt
3 cups bread flour
2 1/4 t (1 packet) yeast


** bread machine**
Place ingredients in machine as directed by your manufacturer. Choose dough cycle. When cycle is complete, remove and turn dough out onto lightly floured surface. Punch down. Divide into 4 equal sections. Form each into a ball. Place on greased baking pan (cookie sheet) and press slightly to flatten. Cover and allow to rise until double. Bake in preheated 375 degree oven 20-30 minutes. Should sound hollow when tapped.
Allow to cool. Slice top off and hollow out to use for soups/stews.

** manual method **
Combine yeast, 1 cup flour and other dry ingredients.
Combine liquids and heat to 120 - 130 degrees.
Combine dry mix and liquid ingredients in mixing bowl on low speed (hand mixer) Beat 2-3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if needed. Place dough in lighly oiled bowl and turn to grease top. Cover; let rise until double. Turn dough onto lightly floured surface. Punch down. Divide into 4 equal sections. Form each into a ball. Place on greased baking pan (cookie sheet) and press slightly to flatten. Cover and allow to rise until double. Bake in preheated 375 degree oven 20-30 minutes. Should sound hollow when tapped.
Allow to cool. Slice top off and hollow out to use for soups/stews.

Sweet Polenta Muffins by Ohiomom

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1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal or polenta
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter, melted
2/3 cup milk
1 large egg

Preheat the oven to 375 degrees. Coat twelve 2 1/2 by 1 1/2 inch muffin pan cups with nonstick spray and set aside.

In a large bowl, whisk the flour, cornmeal, sugar, salt, and baking powder together until blended. In a small bowl, beat the melted butter, milk, and egg until well blended. Add the butter mixture to the flour mixture. Stir just until the flour is evely moistened. Spoon the batter into the prepared muffin-pan cups.

Bake until a toothpick inserted in the centers of the muffins comes out clean, 20-25 min. Remove immediately from pan. Transfer to a rack to cook slightly. Serve warm with warm fruit jam.

(My kids love these for a treat!)