Yummy French Bread

My parents gave us their bread maker that was just taking up space in the garage. After some cleaning, I decided that I wanted to try it out. The first recipe I opened to was my mother-in-laws, so I decided to go with it. I was a little scared by the fact that it takes 3 hours to make, but I was able to do a lot of other things in between each steps. like the vacuuming that desperately needed to be done. Anyway, Eric really loved it!

• 1 1/8 c. water
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 Tbsp. olive oil
• 1 Tbsp. honey
• 3 c. flour
• 1 1/2 tsp. yeast
• poppies seeds (optional)
  

Put ingredients in breadmaker on dough cycle. Flour board and top of dough; press with hands. Cut dough in half and let sit with damp cloth on it for 20 minutes. Roll out to french bread size. Put flour on cookie sheet and place bread pieces on sheet. Put wet dish towel over and let sit for 20 minutes. Spray bread with water and sprinkle with poppy seeds. Slice top of bread. Bake 15-20 minutes on 400 degrees. (takes approximately 3 hours to make.)

ZUCCHINI GARLIC SQUARES

Becky

Mix together then set aside:

1 cup Bisquick
3 cups thinly sliced zucchini
½ cup finely chopped onion
4 garlic cloves, minced

Beat together:

4 eggs
½ cup vegetable oil

Blend with egg mixture:

½ tsp. salt
dash freshly ground pepper
2 tbsp. chopped fresh parsley (or 1 tbsp. dried)
½ tsp. Lawry’s seasoning salt
½ tsp. marjoram
½ cup grated parmesan cheese


Combine all ingredients and place in 9 x 13 baking dish. Flatten out zucchini and space out in dish.

Bake at 350º for about 30 minutes.

ZUCCHINI BREAD

3 eggs well beaten
1 cup cooking oil
2 cups sugar
2 cups raw, grated, peeled zucchini
1 Tbsp. vanilla
3 cups flour
1 tsp. soda
1 tsp. salt
1 Tbsp. cinnamon
¼ tsp. baking powder
½ cup nuts


Combine eggs, oil, sugar, zucchini and vanilla. Mix well. Sift flour, soda, salt, cinnamon, baking powder, together and add to zucchini mixture blending well. Stir in chopped nuts. Place in 2 loaf pans that have been greased and floured.

Bake 350º for about 1 hour.

WHOLE WHEAT BREAD

Leavitt’s Cooking Center


3 ½ cups warm water
1 ½ Tbsp. dough enhancer
1 Tbsp. salt
1 ½ tsp. instant yeast
1/3 cup oil
1 Tbsp. lecithin, liquid or granules
1/3 cup honey


Makes 3 (4 ½ x 8 ½) loaves.

In Bosch mixing bowl add hot water, then add oil and honey - this will cool the water enough to add dough enhancer, yeast and salt. Next add about 6 cups of fresh milled whole wheat flour on top of wet ingredients. Mix a little. Add more flour until dough pulls away from the sides of the mixing bowl. Now that the right amount of flour is added, add the Lecithin. Knead for 10 minutes on speed one.

With a little oil on your hands remove dough from mixing bowl and divide into three equal parts. Shape into loaves and place in pans that have been well greased or sprayed with Pam. Let loaves rise until double in size, about 25 minutes. Bake at 350º for 25 to 45 minutes. When loaves are done, remove from pans and let cool on wire rack. (Hint: wipe out pans while hot with paper towels and you won’t have to wash them.)

This same dough recipe can be used for dinner rolls, scones, cinnamon rolls and pizza.

WHITE BREAD

6 cups lukewarm water
2 Tbsp. salt
2 Tbsp. yeast
1 egg
½ cup honey, sugar, or molasses
8 cups whole wheat flour
½ cup oil


Mix and let rise to double. Knead. Let rest for 10 minutes. Shape into loafs. Let rise. Bake at 425º for 10 min, 375º for 25 min. Makes 4 loaves.

HONEY WHOLE WHEAT BREAD

Ida (Emma’s sister)



1 cup oatmeal
1/3 cup shortening
3 cups hot water
2 Tbsp. Grandmas molasses
4 tsp. salt
3 Tbsp. honey


Let stand to melt shortening. Add 1 large can milk, 1 yeast cake or 1Tbsp. dry yeast dissolved in ½ cup warm water and 1 tsp. sugar. Add 5 to 6 cups stone ground whole wheat flour. Beat well and let stand for 20 minutes. Knead in about 5 cups white flour. Let rise, punch down and let rise again. Divide in half and form two loafs. Let rise again. Bake at 375º for 1 hour.

SIX WEEKS MUFFINS

2 cups water – boiling
5 tsp. soda
1 cup shortening
2 cups sugar
4 eggs
5 cups flour
1 tsp. salt
1 qt. buttermilk
4 cups All Bran cereal
2 cups 50% bran flakes cereal
2 cups chopped dates or raisins
1 cup chopped nuts


Mix 2 cups boiling water and 5 tsp. soda. Let cool. Cream together shortening, sugar and eggs. Add other ingredients and mix together. Bake desired number of muffins for; unused batter keeps in refrigerator for up to 6 weeks. Bake for 20 minutes at 400º. Makes 4 dozen.

“Beware: the dough might be gone – it is delicious by the spoonful - uncooked”
– Nadine

ORANGE TOPPING

½ cup butter
¾ cup sugar
1 tsp. orange zest

Spoon on top of the biscuits after they are in the pan and before baking.

BAKING POWDER BISCUITS

Teton Valley High School Home Ec.


3 cups flour
2 Tbsp. baking powder
1 ½ cup milk
4 tsp. sugar
1 tsp. salt
6 Tbsp. shortening

Sift dry ingredients together then cut in shortening until it’s the size of peas. Add milk and stir until spongy. Pour on floured area, roll to one inch thick and cut with round biscuit cutter. Bake at 400º for about 12 minutes. Makes about 12.

“I remember eating biscuits and gravy when growing up. Mom served them with white sauce gravy made with chipped beef.” – Ned

INDIAN BREAD

2 ¼ cup whole wheat flour
1 tsp. salt
1 cup water


Make dough and knead for 5 minutes. Pinch off small pieces of dough. Let rest 20 minutes. Roll each paper thin about 5 inch circle. Heat 1 inch pure vegetable oil in skillet to 390º and fry. Eat like a cracker. Makes 2 dozen.
Optional: add sesame seeds to the dough.

FRENCH BREAD

Combine:

½ cup warm water
1 tsp. sugar
1 small package yeast (1 Tbls.)
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. oil
1 cup warm water
2-3 cups flour
Mix water and sugar together and then add yeast mix and stir well. In a separate bowl add flour and remaining ingredients. Combine yeast mixture to flour mixture. Knead dough. Shape and bake on baking stone or cookie sheet at 400º for 25 minutes.

FRANK’S PIZZA CRUST

Frank


½ tsp. dry yeast
½ cup warm water
½ tsp. sugar
½ tsp. salt
1 ½ Tbsp. salad oil
1 ½ to 2 cups flour


Makes one crust. Dissolve yeast in warm water before adding in sugar, salt, oil & 1 cup flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth – about 5 minutes. Place in greased bowl, turn greased side up. Cover and let rise for 1 hour. Press dough to fit pan size. Top with your favorite pizza toppings and bake at 425º for 10 minutes or until crust is crisp and cheese is melted.

“Frank got this recipe from his Jr. High School Home Ec. Class in Richfield, Utah. I tried it and liked it better than the recipe I had been using”.
– Nadine

EMMA’S FAIRY ROLLS

Emma

2 yeast cakes or packets
2 cups warm water
½ cup sugar
½ cup shortening
2 tsp. salt
1 tsp. baking powder
1 egg
6 cups flour, use more if needed but leave it sticky.


Dissolve the yeast and sugar in the warm water. Add the rest of the ingredients and beat well with a spoon. It will be too sticky to knead with the hands. Let raise until double in bulk. Sprinkle flour on board or counter top, scrap the dough out of the bowl and knead just enough to get flour over the dough so it won’t be too sticky to roll. Roll out to ½ inch thick and cut with biscuit cutter. Dip the middle of both sides of dough in butter, fold in half, pinch together and place on pan. Let rise again. Bake at 400º for about 18 to 20 minutes.

BREAK APARTS

Emma’s Fairy Rolls (below) is a great dough to use. Pinch off a 1 inch piece of dough, roll it in melted butter, then in a cinnamon and sugar mix. Place in greased bread pan and bake at 375 º for 30-40 minutes.

“Whenever mom was making any bread recipe she would use part of the dough to make this special treat.” – Becky

EMMA’S FAIRY ROLLS
Emma


2 yeast cakes or packets
2 cups warm water
½ cup sugar
½ cup shortening
2 tsp. salt
1 tsp. baking powder
1 egg
6 cups flour, use more if needed but leave it sticky.


Dissolve the yeast and sugar in the warm water. Add the rest of the ingredients and beat well with a spoon. It will be too sticky to knead with the hands. Let raise until double in bulk. Sprinkle flour on board or counter top, scrap the dough out of the bowl and knead just enough to get flour over the dough so it won’t be too sticky to roll. Roll out to ½ inch thick and cut with biscuit cutter. Dip the middle of both sides of dough in butter, fold in half, pinch together and place on pan. Let rise again. Bake at 400º for about 18 to 20 minutes.

CRANBERRY MUFFINS

Charlene

1 ½ Tbsp. butter
½ cup sugar
½ can canned milk
1 cup flour
1 ½ tsp. baking powder
½ tsp. salt
1 cup raw cranberries


Cream together butter and sugar. In separate bowl mix dry ingredients, then add to butter mixture. Fold in cranberries. Bake at 350º F for 30 minutes.

Charlene’s hint: add a little more sugar to take away tartness.

“I like to chop half the cranberries, which helps reduce the tartness and allows you to get cranberries in each bite.” – Nadine

HONEY BUTTER:

HONEY BUTTER:

Emma

Whip:
½ cup soft butter
¼ tsp. vanilla
1 egg yolk
½ cup honey – add gradually while whipping

“Mom served her honey butter with scones or her hot rolls.” -Nadine

CORN BREAD

½ tsp. soda
2 cups Bisquick
¼ cup corn meal
¾ cup sugar
1 cube butter, melted
1 cup milk
2 eggs


Mix dry ingredients, add milk, eggs, and cornmeal. Stir in melted butter. Pour into greased 9 x 13 pan. Bake at 350 º for 30-35 minutes. This is really good, tastes like Frontier Pies corn bread.

“This isn’t the recipe I used while my kids were home but I really like it because it much richer in flavor.” – Nadine

CORN BREAD

1 cup corn meal
1 cup flour
1 Tbsp. baking powder
¼ cup sugar
1 egg
1 tsp. salt
1 cup milk
¼ cup shortening or oil


Mix all ingredients together and pour in greased 8 x 8 pan. Bake at 350º.

“Our children grew up with this being a favorite breakfast dish. It was served hot and topped with maple syrup. Delicious! They have asked which side of their family the recipe came from. I really couldn't remember so I called Aunt Connie and asked her if she remembered having corn bread with syrup when living at home. She had never heard of such a thing and didn't think it even sounded good. The conclusion is - it is from Veloy's side of the family.”
- Nadine

NADINE’S FAVORITE BANANA NUT BREAD

¾ cup margarine
1 ½ cups sugar
2 eggs
1 ½ cups mashed bananas
1 tsp. vanilla
2 cups plus 2 Tbsp. flour
1 tsp. baking soda
¾ tsp. salt
½ cup buttermilk
¾ cup chopped walnuts

Cream together margarine and sugar. Add eggs and mix. Add bananas and vanilla and mix well. Add dry ingredients alternating with buttermilk. Stir in walnuts. Makes one 9x5x3 loaf. Bake 325º for 1 ¼ hours.

BANANA NUT BREAD

Nellie

Cream together: 2 cups granulated sugar
1 cup margarine
Mix together: 6 ripe bananas
4 eggs
Mix sugar mixture and banana mixture together.
Sift three times: 2 ½ cups flour (white or wheat)
1 tsp. salt
2 tsp. baking soda

Preheat oven to 350º. Blend: flour mixture and banana mixture. Don’t over mix. Add nuts if desired. Turn batter in loaf pans (2 small or 1 large). Bake for 55 minutes at 350º F or until toothpick comes out clean. Immediately cool on wire rack when done.