French Bread

From Laure via Melissa

1 1/4 cup warm water
3 cup bread flour
1 tsp salt
2 1/2 tsp yeast

For bread machine: put in on dough cycle
For mixer with dough hook: add all ingredients to bowl and knead for 6-8 minutes

Cover and let rise in warm place for 45 minutes or until double in bulk. (I turn my oven on to the lowest temperature possible and turn it off before it gets up to temperature, just to make it warmer than my kitchen. The dough rises, covered, in the oven.)

Punch down risen dough and roll into two tight balls. Let rest under moist cloth for 10 minutes.

Preheat oven to 400 degrees for 30 minutes. While oven is preheating, roll dough into rectangles and roll into loaves. Roll like playdoh snakes to get the seams out. Put on pans to rise while oven continues to preheat.

After 30 minutes, cut some gashes in the top of each loaf with a very sharp knife. Brush loaves with egg white mixed with a little water (I skip this step, but it does make them nice and shiny.)

Put pan in oven and throw in 3-5 ice cubes at the bottom of the oven. Immediately close the door and bake for 15-18 minutes. The ice cubes will melt and create a moist, hot environment in the oven to help make a crispy crust.

Bread with Garlic and Rosemary

Yields 2 round loaves

5-6 cups white bread flour, divided
2 TBSP dry yeast
2 TBSP sugar
1 1/2 tsp salt
1 TBSP minced garlic
1 tsp garlic powder
2 TBSP dried rosemary, slightly crushed
1/4 cup olive oil
2 cups hot water (130-140 degrees)

Mix 4 cups flour and all dry ingredients. Add water and oil and beat in mixer for 2 minutes or 100 strokes by hand. Add additional flour by 1/2 cups until a soft dough forms.

Knead 8-10 minutes by hand or 4-5 minutes with dough hook on mixer until smooth and elastic. Place in greased bowl and turn to coat. Cover and let rise for 45 minutes or until double in bulk (with my instant yeast, this takes only 20 minutes). Punch down and shape into 2 tight balls. Preheat oven to 450 degrees for 30 minutes and let rise for 30 minutes on greased baking sheet.

If desired, slash bread with a sharp knife and brush tops with olive oil and sprinkle with kosher salt.

Put bread in oven and throw 3-4 ice cubes on the bottom of the oven. Bake for 6 minutes and then reduce heat to 350 degrees. Bake for an additional 25-30 minutes or until bread sounds hollow when tapped on the bottom. Tent foil over bread over-browning if necessary. Let cool before slicing.

This recipe is an alteration of one from The Gift to be Simple Bread Book by Carol and Bill Hoehn

Pita Bread

5-6 c. flour*
1 package dry yeast
2 c. water
2 T sugar
2 t salt

Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.

Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.

Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.

*Spoon flour into dry measuring cup. Do not scoop.

If self-rising flour is used, omit salt.

Red Lobster Cheese Biscuit

2 cups Bisquick
1/2 cup cold water
3/4 cup sharp cheddar, grated
2 TBSP melted butter
1/4 tsp garlic salt or powder
1 tsp parsley flakes
1/4 tsp Italian seasoning

Preheat oven to 450 degrees. Mix Bisquick, water, and cheese. Drop by spoonfuls onto greased baking sheet (makes about 12). Bake for 8-10 minutes. After baking, while hot, brush on melted butter mixed with seasonings. Serve hot.

Crescent Rolls

3/4 cup plus 2 Tbs warm milk
1/4 cup warm water
1 egg
6 Tbs butter, softened, DIVIDED
3 cups flour
2 Tbs sugar
1 tsp salt
2 tsp yeast

put ingredients (use 4 Tbs of the butter) in bread machine in order listed. Use the dough cycle. When cycle is done, turn dough out onto a lightly floured surface. Roll into a 12 inch cirle, brush with remaining 2 Tbs butter, and cut into 12 wedges. Roll up wedges from the wide end to the point and place pointed side down 2 inches apart on greased baking sheets. Cover and let rise for 20 minutes. Bake at 375 for 17-20 minutes.

Pumpkin Blender Pancakes

In Blender Mix:
Scant 2 cups cups water (between 1 ¾ and 2 cups)
1 ½ cups whole grain
¾ cup powdered milk
½ cup canned pumpkin
¾ teaspoon pumpkin pie spice
Blend on high for 3 minutes.
Add:
2 eggs
3 Tbsp oil
1 ½ Tbsp honey
heaping ¼ tsp salt

Blend for 1 more minute. At the very end, add:
1 ½ Tbsp baking powder
Pulse three times, just enough to mix, Mixture should foam up. Cook immediately on hot skillet.
This is 1.5 of the originally recipe – so it makes enough for a family of 5 with a few leftover for kids to have later as a snack.

Apple Cider Syrup/Sauce

1 cup sugar
2 Tablespoons cornstarch
¼ tsp. Cinnamon
¼ nutmeg
2 cups apple cider
2 TBSP lemon juice

Stir over medium high until thickened and then stir in:

¼ cup butter

From Stick Girl at SL.

Hamburger Buns

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg yolk
• 1 tablespoon water

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Zucchini Chocolate Chip Muffins

Makes 12 muffins.

1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips


In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Original recipe from Taste of Home, my changes added.

Garbage Bread

From Kris on the Sonlight Forums:

6 c. flour
2 1/2 pkg yeast
1 1/2 tsp salt
2 c. warm water
1 TBSP cornmeal
1 egg white
1 TBSP water

In a large bowl, combine 2 c. flour, yeast, and salt. Add 2 c. warm water and beat until well mixed. Stir in as much remaining flour as possible. Knead 8-10 minutes by hand or 2-4 minutes with dough hook on mixer. Cover and let rise until doubled. Punch down and let rest 5 minutes.

Divide dough into 2 pieces and roll each piece into a large rectangle. Put favorite pizza toppings in the center and then fold long sides in to cover toppings. Pinch all seams together to seal.

Sprinkle 1 TBSP cornmeal on baking sheet and lay loaves on cornmeal. Cover and let rise 20 minutes. Beat egg white with 1 TBSP water and brush on top of loaves before baking.

Bake at 375 degrees F for 40 minutes.

Melanie's Onion Bread/Rolls

1 onion, finely chopped
1 TBSP butter
2 1/2 tsp active dry yeast
2 TBSP white sugar
1 1/2 c warm water
2 tsp salt
2 TBSP butter
1/2 tsp Italian seasoning
3 1/2 c bread flour
2 TBSP butter, melted

Cook onions in 1 TBSP butter until transparent and a little golden. Let cool. Dissolve yeast & sugar in warm water. Let stand 10 minutes. Stir salt, butter, onions, Italian seasoning and 2 1/2 c flour into yeast mixture. Knead in remaining 1 c flour until dough is just a little sticky. Return dough to oiled bowl and let rest in warm place until doubled in volume.

Stir to deflate and place into lightly buttered 8x8" baking dish. OR form into rolls and pack tightly into pan to make the bread easier to serve. Cover loosely with plastic wrap and let rise about 40 minutes. Preheat oven to 350 degrees F. Brush rolls lightly with melted butter and bake for about 40-45 minutes.

Banana Chocolate Chip Muffins

1 1/2 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 lg egg
1/4 c melted butter
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips

Combine mashed bananas, egg, butter, milk and vanilla in a mixing bowl. In a small bowl, combine dry ingredients, then stir into banana mixture until just combined. Fold in chocolate chips.

Bake in paper-lined or greased muffin tins at 350 degrees F for 32 minutes. Makes 2 dozen muffins.

Chewy, Crispy Pizza Crust

2 2/3 cu warm water (about 105 degrees)
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up

Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.

Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.

At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.

NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.