Bread Recipes

Combine 1½ cups flour and the yeast.
Heat milk, shortening, sugar and salt until warm, stirring constantly until shortening almost melts.
Add to dry mixture.
Add egg and beat at low speed for 30 seconds, then at high speed for 3 minutes.
By hand, stir in remaining flour.
Shape into ball & place in greased bowl.
Turn once and cover and let rise in a warm place until it doubles (approximately 2 hours).
Punch down and turn out on floured surface.
Cover and let rise 10 minutes.
Shape into desired rolls.
Let stand, covered, until double.
Bake at 400° for 10 – 12 minutes.

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CINNAMON ROLLS

Ingredients:

3½ cups flour

1 pkg. active dry yeast

1½ cups milk

¼ cup sugar

¼ cup shortening

1 tsp. salt

1 egg

Directions:

Combine 1½ cups flour and the yeast.
Heat milk, shortening, sugar and salt until warm, stirring constantly until shortening almost melts.
Add to dry mixture.
Add egg and beat at low speed for 30 seconds, then at high speed for 3 minutes.
By hand, stir in remaining flour.
Shape into ball & place in greased bowl.
Turn once and cover and let rise in a warm place until it doubles (approximately 2 hours).
Punch down and turn out on floured surface.
Cover and let rise 10 minutes.
Roll to a 16 X 8 rectangle, about ½ " thick.
Sprinkle with melted butter, cinnamon, sugar and raisins.
Cut 1" slices.
Let stand, covered, until double
Bake cinnamon rolls at 350° for 20 minutes.
Frost cinnamon rolls while hot.

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EASY POPOVER PANCAKE

Ingredients:

1 qt. shallow round casserole dish or 8" ovenproof skillet

3 Tbs. butter

2 eggs

½ cup milk

½ cup all-purpose flour

¼ tsp. ground cinnamon

Directions:

Preheat oven to 400°
Heat butter in casserole dish in oven till melted
Place remaining ingredients in bowl
Beat on high till smooth
Pour into casserole
Bake for 20 – 25 minutes until center is puffed and edge is golden brown
Serve with fresh fruit and sweetened whipped cream
Serves 3 – 4

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MONKEY BREAD

Ingredients:

4 tubes biscuit dough

2/3 cups sugar

1 Tbs. cinnamon

Directions:

Combine cinnamon and sugar.
Cut each biscuit in quarters and roll in cinnamon sugar.
Drop in greased bunt pan.
Bake at 350° for 30 minutes.
Remove and add topping.

Topping:

1½ sticks butter

1 cup brown sugar

1 Tbs. cinnamon

Topping Directions:

Melt butter in pan
Add brown sugar and cinnamon.
Cook for approximately 2 minutes on medium heat.
Pour mixture over dough
Bake an additional 15 - 20 minutes.

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SOURDOUGH BREAD

Ingredients:

1 pkg. active dry yeast

5 ½ - 6 cups flour

1 cup Sourdough Starter, room temperature (see recipe)

2 tsp. sugar

2 tsp. salt

½ tsp. baking soda

Directions:

In large mixing bowl, dissolve yeast in 1 ½ cups warm water
Blend in 2 ½ cups flour, starter, sugar and salt
Combine 2 ½ cups flour and baking soda
Stir into flour-yeast mixture
Add enough remaining flour to make a stiff dough
Knead on floured surface till smooth and elastic, 5 – 7 minutes
Shape into ball
Place in greased bowl, turn once
Cover and let rise in warm place till double (about 2 hours)
Punch down and divide in half
Cover and let rest 10 minutes
Shape in round loaves
Place on greased baking sheets
With sharp knife, make parallel slashes across tops
Let rise, uncovered, till double (about 2 hours)
Bake at 400° for 35 – 40 minutes
Can also make into loaves and bake in greased loaf pans

Options:

· For rolls, break off pieces to make 2" balls

· Place in greased baking dish, with sides just touching

· Bake at 400° for 10 – 12 minutes

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SOURDOUGH BREAD STARTER

Ingredients:

1 pkg. active dry yeast

1 cup warm water

¾ cup sugar

3 Tbs. instant potatoes

Directions:

Dissolve yeast in water
Add sugar and potatoes
Stir until dissolved
Cover and let stand at room temperature all day or overnight before refrigerating (8 – 12 hours)
Starter should be made 3 – 5 days before beginning bread and kept in refrigerator
After 3 – 5 days take out and feed with feed mixture (below)

FEED FOR STARTER

Ingredients:

¾ cup sugar

1 cup warm water

3 Tbs. instant potatoes

Directions:

Mix above ingredients into starter
Cover and let stand at room temperature all day or overnight (8 – 12 hours)
It will not rise, only bubble
Take out one cup to use in making bread and return the rest to refrigerator
Keep in refrigerator 3 – 5 days and feed again.
If not making bread, after feeding, give or throw away 1 cup
It must be fed every 3 – 5 days to increase bulk

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SOUTHERN STYLE BISCUITS

Ingredients:

1 ½ cups all-purpose flour

1 ½ tsp. sugar

1 ½ tsp. baking powder

¾ tsp. salt

½ tsp. baking soda

½ cup shortening

2/3 cup buttermilk

1 Tbs. margarine or butter

Directions:

Mix flour, sugar, baking powder, salt and baking soda
Cut in shortening until mixture resembles fine crumbs
Stir in buttermilk until dough leave side of bowl and rounds up into a ball
If dough is dry, stir in 1 to 2 Tbs. additional buttermilk
Turn onto lightly floured surface
Knead lightly until smooth, about 10 times
Roll or pat dough ¾ inch thick
Cut with a 2 ½ inch biscuit cutter
Place on cookie sheet, about 1 inch apart for crusty sides or touching for soft sides
Brush tops with butter
Bake at 450° for 12 – 15 minutes or until golden brown
Immediately remove from cookie sheet

Makes 6 biscuits

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WHITE BREAD

Ingredients:

7 ½ cups all-purpose flour

½ cup sugar

1 Tbs. salt

1 pkg. active dry yeast

2 ½ cups hot water

½ cup shortening

1 beaten egg

Directions:

In large mixer bowl, mix together:
- 3 cups sifted flour
- sugar
- salt
- yeast
Combine:
- hot water
- shortening

The shortening does not need to melt
Gradually add to dry ingredients
Beat 2 minutes at medium speed, scraping bowl occasionally
Add to make thick batter:
- egg
- 1 cup flour

Beat ½ minute at low speed, then high speed for 3 minutes
Stir in 3 ½ cups flour to make a soft dough
Turn out onto a lightly floured board
Knead till smooth and elastic, about 10 minutes
Allow dough to rise once in the mixing bowl, about 2 hours
Divide dough into 3 equal parts
Place in greased loaf pans
To bake:
- Place loaves in a cold oven
- Turn heat to 400°
- After 15 minutes, reduce heat to 375°
- Bake an additional 25 minutes
- Removes the loaves at once from pans
- Cool on rack before storing

Makes 3 loaves

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