Cinnamon Rolls

5 1/2 - 7 C. bread flour
1 t. salt
2 eggs
1/2 C. butter
1 1/2 C. water
3/4 C. sugar
2 T. yeast

Proof yeast. Make into a medium dough. Let rise. Roll into an 18 X 24 inch rectangle. Melt 1/2 a stick of butter and brush on dough. Sprinkle with cinnamon and sugar. Roll up into an 18" log. Cut into 12 rolls and place in a 9X13 pan.

Bake at 350 degrees for 20-35 minutes. Cinnamon rolls should be golden brown to medium brown on top.

Browned Butter Frosting:
4 C. powdered sugar
2 T. milk (plus a little extra)
2 t. vanilla
stick of butter

Melt a stick of butter on low heat. Stir occasionally until butter turns a golden brown. Put powdered sugar, milk, and vanilla in a medium bowl. Add browned butter and beat. Mix in additional milk until frosting reaches spreading consistency.

Farl

4 cups bread flour
2 ½ teaspoons salt
2/3 stick of butter –softened-
30 grams active dry yeast
1 ¼ cups warm water

Dissolve yeast in water. Stir flour and salt together. Add yeast and butter and mix for 4 minutes. Turn out onto lightly floured counter and knead for 5 minutes or until the dough is smooth and pliable. Place back in bowl and let rise one hour.

Line a baking sheet with parchment paper. Turn dough out onto a floured counter and shape into a ball. Place on parchment paper and flatten ball into a circle 2 inches thick. Let rise one hour.

Preheat oven to 425 degrees. Cover the top of the dough with flour and make 7 vertical slashes around the dough all the way around. Bake in the oven for 30 minutes, and then cool on a wire rack.

Asiago Sun-Dried Tomato Bread

1 1/4 C. warm water
2 t. yeast
bread flour
1/2 C. amaranth flour
1 T. sugar
1 t. salt
2 T. powdered milk
1 t. dried basil
1/2 t. black pepper
1/4 C. asiago cheese
2 T. chopped sun-dried tomato
2 T. olive oil
1 t. lemon juice

Dissolve yeast in water. Make into a medium-stiff to stiff dough. Let rise. Knead one minute. Form into a ball and place on a greased cookie sheet. Let rise.

Bake at 375 degrees for 35-40 min.

Note: This bread rises quickly.

Rosemary Focaccia

Bread Flour
1 1/2 t.
Yeast 1/2 t.
Salt 1 T.
Dried Rosemary or 2 T. fresh
1 1/4 C. Water
Olive oil
Thin slices of onion (rings)
1 T. coarse sea salt

Mix flour, yeast, salt, rosemary, 3 T. olive oil, and water. Knead 8-10 min. and until dough is medium stiff. Let rise. Knead for one minute. Roll into a 12 inch circle and place on cookie sheet. Let rise. Poke holes in top of bread with your finger about 2 inches apart. Place some onion rings on top, drizzle with 2 T. olive oil, and sprinkle with sea salt.

Bake @ 400 degrees for 20-25 minutes.

Zucchini Bread

5 eggs
1 c. oil
1 T. lemon juice
2 t. vanilla
3 c. flour
1 1/2 c. sugar
2 T. cinnamon
2 t. baking powder
2 t. baking soda
1 t. salt
2 1/2 c. zucchini

Beat eggs until foamy. Slowly beat in oil then lemon juice and vanilla. Mix dry ingredients. Mix the zucchini into the dry ingredients. Mix the dry and wet ingredients together. Pour into two greased and floured 4 X 8 loaf pans.

Bake at 350 degrees for 60 minutes.

Martha Washington's Fan

Bread:
1 1/4 c. water
2 T. yeast
1/2 c. sugar
2 T. instant milk
6-7 c. bread flour
1 1/4 t. salt
2/3 c. butter
3 eggs

Filling:
1 c. coconut
1 c. chopped pecans
1/2 c. brown sugar
3 T. butter

Proof yeast in water, sugar, and instant milk. Make dough. Let dough rise until double. Make filling. Divide dough into 3 equal pieces. Roll dough into a 6 X 20 rectangle. Brush 2/3 of the length with melted butter. Put 1/3 of the filling on the buttered side. Fold the side that is not buttered over then fold the filling side over the unbuttered side so that the filling is layered. Put loaf on a greased cookie sheet. Use scissors and cut loaf at one inch spaces one inch from the end of the loaf. Separate and slightly twist the strips. Let rise.

Bake at 350 degrees for 20-25 minutes.

While bread is warm; put a browned butter frosting on top.

Maple Oatmeal Bread

1 c. hot coffee
1 c. hot water
1/2 c. sugar
1/2 c. maple syrup
2 T. yeast
1/3 c. oil
1 c. oats
2 t. salt
2 eggs
Bread flour

Proof yeast in water, coffee, sugar, and syrup. Make into a medium-stiff dough. Let rise until double. Shape into loaves.
Makes (3) 4 X 8 loaves or (2) 5 X 9 loaves. Let rise until double.

Bake at 350 degrees. 30-34 minutes for 4 X 8 loaves or 40-50 minutes for 5 X 9 loaves.

Heidelberg Rye Bread

2 c. water
2 T. yeast
1 T. sugar
1/3 c. molasses
3 c. rye flour
1/4 c. coca
1 T. salt
1 T. caraway seeds
2 T. butter
Bread flour

Proof yeast in sugar, molasses, and water. Make into a stiff dough. Let dough rise until double. Punch down and divide in half. Shape into balls and place on a greased cookie sheet. Let rise till double. Slash tops of loaves with a razor blade in a crisscross fashion.

Bake at 400 degrees for 25-30 minutes. Cool on wire racks.

Dill Bread

1/4 c. water
1 T. yeast
2 T. sugar
1 T. minced onion
1 T. butter -melted-
1 egg
2 t. dill weed
1 t. salt
1 c. cottage cheese
Bread flour

Proof yeast in water and sugar. Make into a stiff dough. Let dough rise until double. Punch down and form into a ball. Place on a greased cookie sheet. Let loaf rise until double.

Bake at 350 degrees for 30-45 minutes.

Brush warm loaf with melted butter and sprinkle with kosher salt.

Cottage Cheese Rolls

1/2 c. water
2 T. yeast
1/4 c. sugar
2 eggs
2 t. salt
1/2 t. baking soda
2 c. cottage cheese
Bread flour

Proof yeast in water and sugar. Add remaining ingredients and make into a stiff dough. Let dough rise until doubled in size. Make into 30 rolls. Let rolls rise until double.

Bake at 350 degrees for 10-12 minutes.

Corn Bread

1 1/2 c. buttermilk
3 eggs
3 T. sugar
1 t. baking soda
1 t. vegetable base
1 c. fresh corn
1 c. flour
1 1/2 c. fine cornmeal
1/2 c. butter -melted-

Oil an 8 X 8 pan. Mix buttermilk, eggs, sugar, baking soda, and vegetable base. Sift flour and cornmeal. Add corn to dry ingredients. Mix the dry ingredients into the wet ingredients. Stir in melted butter.

Bake at 375 degrees for 30-35 minutes.

Coffee Cake

Bread:
1 1/4 c. water
1 T. yeast
2 t. sugar
3 c. bread flour
2 T. shortening
4 t. instant coffee
2 t. salt

Filling:
1/3 c. flour
3 T. butter
1/2 t. cinnamon
1/4 c. brown sugar
2 T. coconut
1/4 c. chopped pecans

Make bread dough and put into a greased 1 1/2 quart casserole dish. Brush top with melted butter. Mix filling and roll into 5/8 inch spheres. Push into bread. Let rise.

Bake at 375 degrees for 40 minutes. Remove to cool.

Glaze:
1 c. powdered sugar
1 1/2 t. instant coffee
1/8 t. cinnamon
1 T. butter
1 t. vanilla
water

Mix into a thin glaze. Drizzle over top of bread.

Bread Sticks

1 1/2 c. water
1 T. yeast
1 T. sugar
Bread flour
butter
celery salt

Proof yeast using sugar and water. Add enough flour and make into a stiff dough. Roll into bread sticks. Let rise. Brush bread sticks with melted butter and sprinkle with celery salt.

Bake at 400 degrees for 15 minutes.

Braided Bread

2 1/4 c. warm water
2 T. yeast
2 T. sugar
1 T. salt
3 1/4 c. bread flour
1/4 c. butter -softened-

Proof yeast using water, yeast, and sugar. Mix flour and salt together. Add butter and proofed yeast. Divide into 3 equal pieces.

1.) Take one of the dough pieces and add the ingredients listed below.
2 T. molasses
1 T. cocoa powder
1 T. caraway seeds
1 1/4 c. rye flour

2.) Take one of the dough pieces and add the ingredients listed below.
2 T. molasses
1 1/4 c. whole wheat flour

3.) Take one of the dough pieces and add the ingredients listed below.
1 1/4 c. flour

Let dough rise till double. Punch dough down and divide each portion in half. Roll dough as if making bread sticks. Loosely braid rye, wheat, and white dough together and place on a greased cookie sheet. Let rise till double.

Bake at 350 degrees for 30-40 min.