Bread and Rolles

 

Grandma Terry's White Bread

2 1/2 cups lukewarm water
2 tbsp. yeast
1/2 cup sugar
1 scant tbsp. salt
3 tbsp. shortening
6-6 1/2 cups white flour

Mix yeast with water until foamy. Add remaining ingredients. Knead 5 minutes. Allow to rise until doubled - about 1 hour. Punch down and make into four small loaves or two large loaves in greased pans. Allow to rise in pans until almost doubled - about 45 minutes. Bake in a preheated 350 degree oven. 25 minutes for small loaves and 35-40 minutes for large loaves. Yum!

Heavenly Bread Sticks

1 T. yeast
1 1/2 c. water
1 t. salt
3 1/2 flour
2 T. sugar
4 T. melted butter or oil
Garlic powder, dried parsley flakes, salt

Mix all ingredients by hand or with the use of an electric mixer. Knead dough for 3 minutes. Let rest in bowl for 10 minutes. (This makes all the difference in pressing into the pan. It is too elastic if you don't let it rest.) Grease a large cookie sheet. Press dough into pan. Spread dough with melted butter or oil. Cut into 24 slices (3 cuts on the long side and 8 on the short.) Sprinkle with garlic powder, parsley flakes and salt if desired. Let rise 15 minutes. Preheat oven to 350 degrees. Bake 12-15 minutes or until lightly golden. Serve immediately.

Light Oat Bread/Rolls

 

1 ¼ c. warm water                                        2 c. whole wheat flour

2 Tbsp. brown sugar                                    1 tsp. salt

2 tsp. active dry yeast                                  2-3 Tbsp. vital wheat gluten

2 tsp. butter, melted                                     2 Tbsp. powdered milk (opt.)

1 egg                                                              ½ c. rolled oats

1 c. all-purpose flour                                   ¼ c. potato flakes

Proof yeast by mixing warm water, brown sugar, and yeast together.  Let sit 5-10 minutes or until foamy. 

Mix butter and egg in a large bowl.  Sift flour, salt, gluten, and powdered milk together.  Mix in oats and potato flakes.  Add flour mixture to egg mixture 1 cup at a time.  Mix the dough, adding flour until the dough pulls away from the sides of the bowl.  Put in a lightly greased bowl and turn to lightly coat the dough with oil.  Cover with plastic wrap.

Let rise 1 ½ hours in a warm, draft free place.  Punch down and shape into loaf (or rolls).  Place in greased pan.  Let rise another 45 minutes. 

Bake at 350 degrees for 30-35 minutes (15-20 minutes for rolls).  Loaf should sound hollow when lightly tapped.  Remove from pan, wrap in a kitchen towel, and cool for 10 minutes.  Transfer to an airtight bag to finish cooling.  The crust will be much softer, and the bread won’t get moldy or dry out as quickly.

Yield:  1 ½ lb. loaf

Sweet Fruit Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1 t. salt

1 egg (or 1 T. egg powder and 2 T. water)

1/2 c. milk (or reconstituted powdered milk)

1/2 c. oil

1/2 c. dried fruit of choice (Strawberry apple flakes, peach apple flakes, chopped banana slices or crunched apple slices)

Mix flour, sugar, baking powder and salt until blended. Add egg, milk and cup oil. Stir until just mixed. Add fruit of choice. Bake at 350 degrees for 20 minutes. May add more milk if needed for moisture.

Mother Lutz's Potato Rolls

2 ¼ C. barely warm water
2 T. yeast
1/3 C. shortening
½ cup prepared mashed potatoes
1 T. salt
3 T. dehydrated eggs
2/3 C. powdered milk
1/3 C. sugar
5-5 ½ C. flour

Mix first four ingredients together in a large bowl or kitchenaid. Allow the yeast to begin to bubble. Meanwhile, sift together the remaining ingredients by running it all through a fine strainer. (I do this because the eggs and milk are sometimes lumpy). Add the dry ingredients. Use the lesser amount of flour and then another 1/2 c. if you need more to make a soft dough. Knead for 5 minutes. Allow to rise for about an hour. Dough should double in size.

Form rolls by rolling out dough into a circle about a ½ inch in thickness. Spread entire circle with butter, margarine, shortening or oil. Cut dough into triangles. I usually do this by sectioning dough into fourths and then cutting each fourth into 12 irregular triangles. Starting with large end, roll up triangles and place on a greased cookie sheet. The rolls will need plenty of room to rise so don’t place more than 12-15 rolls on each cookie sheet. Allow to rise one hour or until double in size. Preheat oven to 350 degrees. Bake for 10-12 minutes (more if you like them browner). Brush tops with melted butter or oil if desired. Makes 4 dozen rolls. Yum!

Note: This recipe can also be used for cinnamon rolls. Another variation is to replace 2 cups of the flour with whole wheat flour so you have a more nutty whole grain taste. Also, you may replace the dehydrated eggs with 1 fresh egg.

Cinnamon Apple Muffins

Muffin Batter:

1 1/3 C. flour
2/3 C. sugar
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 eggs
½ C. bean butter
3 T. water from soaking apples
1 ¼ C. dehydrated apples

Crumb Topping:

1/3 C. flour
3 T. sugar
½ tsp. cinnamon
3 T. softened butter or oil

Rehydrate apples by covering with boiling water and allowing to sit for half hour. Drain, reserve 3 T. liquid and chop apples.

Preheat oven to 375 degrees. Line a regular muffin pan with paper liners or grease with nonstick cooking spray. Combine topping ingredients and set aside. Mixture will resemble course crumbs. In large bowl combine flour, sugar, baking powder, cinnamon and salt.

In medium bowl, whisk eggs and bean butter. Stir in 3 T. reserved apple liquid.

Add egg mixture to flour mixture and stir just until combined. Fold in chopped apples. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over batter. Bake 20 minutes or until pick inserted into center comes out clean. Let cook in pan 5 minutes. Remove from pan and cool completely. Makes 12 muffins.

Potato Cinnamon Rolls

Roll out Potato Roll dough (see Potato Roll recipe in the Breads and Rolls section) into a rectangle. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins, nuts. Roll dough up into a roll and pinch the seam closed. Cut in 1+1/2 inch slices. Place in grease 9x13 pan and bake at 375 degrees for 10-15 minutes. These are yummy!

Mashed Potato Drop Doughnuts

¼ C potato pearl
½ C hot water
1/4 C sugar
1 egg, beaten
1/2 C yougurt or sour cream
1/2 tsp vanilla extract
1 1/2 C all-purpose flour
1/2 tsp b.s.
1/4 tsp b.p.
Oil, for deep-frying

Confectioners' sugar (optional)

In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep- fryer to 375°F.

Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.

10 min | 5 min prep SERVES 4 -6

EZ Wheat Bread (tastes just like store bought bread)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/whole wheat you like)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1+1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (Only one loaf will fit in a bread maker)

Mother Lutz's Whole Wheat Bread or Rolls

1 T. yeast, dissolved in 1/4 c. barely warm water
1 1/3 c. lukewarm water
1/4 c. oil
1/4 c. sugar or honey
1/4 c. dry milk
1 1/4 tsp. salt
2 T. lemon juice
3 1/2 - 4 cups whole wheat flour

Combine all ingredients in a large mixing bowl starting with the smaller amount of flour and adding more as needed. Knead for 5 minutes by hand or with the kneading attachment of a mixer. Allow to rise in a warm place until double (about one hour). Punch down.
Smooth dough into a loaf, place into a greased 9x5 loaf pan. Allow to rise until dough is about 2" above rim of pan (about 45 minutes to an hour). Preheat oven to 350 degrees. Bake 40 minutes. Turn out loaf and cool. Yum!

Variation: This same recipe can be formed into rolls, risen until double and baked at 350 degrees for 10-12 minutes.

Rice Flour Bread

2 teaspoons granulated sugar
1/2 cup warm water
1 package active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup granulated sugar
4 teaspoons xanthan gum or 1 tablespoon dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 teaspoons salt
2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2-cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm. Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again. Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. The bread will have a grainy texture that is idea for toast! Yield: 14 servings

Fast and Simple Gluten Free Bread

First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.

1 cup rice flour
1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/8 cup vegetable oil

Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistancy of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.