Ingredients

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil)
    (you can also use shortening, if you prefer)
6 to 7 cups of flour

Directions

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9 x 13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees F for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

This simple bread recipe will take you about 2 hours or less from start to finish.  You can make it into two loaves or 8 bread bowls for chowder.




Ingredients

• 5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 
  
• cups).
  
• 2 tablespoons of dry yeast
  
• 2 tablespoons brown sugar
  
• 1 tablespoon salt
  
• 2 cups hot water (120-130 degrees F.)
  

Directions

Mix 3 cups of the flour with the yeast, sugar and salt.  Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).  

Stir in the remaining flour until the dough loses its stickiness.  Turn onto a floured surface. Knead for 8 minutes or use a dough hook in a kitchen aid and knead for 8 minutes.

Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces (if making bread bowls, cut each of the two pieces into 4 equal parts.  Shape into round loaves and place on a greased baking sheet.  Cut an "X" one-half inch deep in each of the loaves with a wet sharp knife.

Place baking sheet with loaves in the middle of a COLD oven.   Place a pan of hot water on the lowest shelf.  Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

Croissants
This recipe is for the home baker who wants a flaky croissant with a layered structure found at great bakeries.  It has detailed instructions and you should follow them carefully if you want to end up with the same final product.  These are best made in a room cooler than 80 degrees, it's very important to keep the butter at a cool temperature to get the correct flaky texture.  Enjoy! 
Prep Time:
6 hours
Cook Time:
12 minutes
Servings:
22 croissants
Submitted by:
Jacqui



Ingredients

• 3 tablespoons unsalted butter plus 24 tablespoons (3 sticks) unsalted European-style-butter, very cold
• 1 3/4 cups whole milk
• 4teaspoons instant or rapid-rise yeast
• 4 1/4cups (21 1/4 ounces) all-purpose flour

• 1/4cup (1 3/4 ounces) sugar
•  Salt
• 1large egg
• 1teaspoon cold water

Directions

• 1. Melt 3 tablespoons butter in medium saucepan over low heat. Remove from heat and immediately stir in milk (temperature should be lower than 90 degrees). Whisk in yeast; transfer milk mixture to bowl of stand mixer. Add flour, sugar, and 2 teaspoons salt. Using dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes. Increase speed to medium-low and knead for 1 minute. Remove bowl from mixer and cover with plastic wrap. Let dough rest at room temperature 30 minutes.
• 2. Transfer dough to parchment paper–lined rimmed baking sheet and shape into 10 by 7-inch rectangle about 1 inch thick. Wrap tightly with plastic and refrigerate for 2 hours.
• 3. BUTTER BLOCK: While dough chills, fold 24-inch length of parchment in half to create 12-inch rectangle. Fold over 3 open sides of rectangle to form 8-inch square with enclosed sides. Crease folds firmly. Place 24 tablespoons cold butter directly on counter and beat with rolling pin for about 60 seconds until butter is just pliable but not warm, then fold butter in on itself using bench scraper. Beat into rough 6-inch square. Unfold parchment envelope. Using bench scraper, transfer butter to center of parchment, refolding at creases to enclose. Turn packet over so that flaps are underneath and gently roll until butter fills parchment square, taking care to achieve even thickness. Refrigerate at least 45 minutes.
• 4. LAMINATE: Transfer dough to freezer. After 30 minutes, transfer to lightly floured counter and roll into 17 by 8-inch rectangle with long side parallel to edge of counter. Unwrap butter and place in center of dough. Fold sides of dough over butter so they meet in center. Press seam together with fingertips. With rolling pin, press firmly on each open end of packet. Roll out lengthwise into 24 by 8-inch rectangle. Starting at bottom of dough, fold into thirds like business letter into 8-inch square. Turn dough 90 degrees counterclockwise. Roll out lengthwise again into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and return to freezer for 30 minutes.
• 5. Transfer dough to lightly floured counter so that top flap opens on right. Roll out dough lengthwise into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and refrigerate for 2 hours or up to 24 hours.
• 6. SHAPE: Transfer dough to freezer. After 30 minutes, transfer to lightly floured counter and roll into 18 by 16-inch rectangle with long side of rectangle parallel to edge of counter. Fold upper half of dough over lower half. Using ruler, mark dough at 3-inch intervals along bottom edge with bench scraper (you should have 5 marks). Move ruler to top edge of dough, measure in 11/2 inches from left, then use this mark to measure out 3-inch intervals (you should have 6 marks). Starting at lower left corner, use sharp pizza wheel or knife to cut dough from mark to mark. You will have 12 triangles and 5 diamonds; discard scraps. Unfold diamonds and cut into 10 triangles (making 22 equal-size triangles in total).
• 7. Position 1 triangle on counter. (Keep remaining triangles covered with plastic.) Cut 1/2-inch slit in center of short side of triangle. Grasp triangle by 2 corners on either side of slit and stretch gently, then stretch bottom point. Place triangle on counter so point is facing you. Fold down both sides of slit. Roll top of triangle partway toward point. Gently grasp point with 1 hand and stretch again. Resume rolling, tucking point underneath. Curve ends gently toward each other to create crescent. Repeat with remaining triangles.
• 8. Place 12 croissants on 2 parchment-lined rimmed baking sheets at least 21/2 inches apart. Lightly wrap with plastic. Let stand at room temperature until nearly doubled in size, 21/2 to 3 hours. (Shaped croissants can be refrigerated for up to 18 hours. Remove from refrigerator to rise and add at least 30 minutes to rising time.)
• 9. After croissants have been rising for 2 hours, adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. In small bowl, whisk together egg, water, and pinch salt. Brush croissants with egg wash. Place croissants in oven and reduce temperature to 400 degrees. Bake for 12 minutes, then switch and rotate baking sheets. Continue to bake until deep golden brown, 8 to 12 minutes longer. Transfer to wire rack and cool about 15 minutes. Serve warm or at room temperature.

Notes

• TO MAKE AHEAD: After shaping, place 10 croissants 1 inch apart on parchment-lined sheet. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 2 months. Bake frozen croissants as directed from step 8, increasing rising time by to 2 hours.
• Three tricks to guarantee flaky croissants:  Use High Protein Flour such as King Arthur, use higher fat European style butter because it has a lower water content, and briefly freeze the packet to ensure the butter and dough surrounding it are at equal temperatures.

Sourdough Bread

This is my sourdough bread recipe using a sourdough starter.  Yep, that is a picture of how it turns out when it's finished.  Isn't it purdy?
Prep Time:
2 Hours
Cook Time:
40 Minutes
Servings:
1 Loaf
Submitted by:
Jacqui



Ingredients
1 cup sourdough starter (before feeding if possible)
3/4 cup warm water (110 degrees F)
1/4 teaspoon Baking Soda
2 teaspoons Salt
3 cups Flour
1 teaspoon yeast (optional if starter is used after feeding)
1 teaspoon sugar (optional if additional yeast is used)


Directions
1.  If using additional yeast, dissolve yeast and sugar into warm water and let set to proof the yeast.  

2.  Sift together flour, salt and baking soda then create a well in the center to add liquid ingredients.

3.  Add water and sourdough starter to center of dry ingredients and mix together until dough forms.  

4. Turn out onto a lightly floured clean surface and knead dough until it becomes smooth and elastic.  If using a stand mixer and dough hook, let the mixer run on medium speed for 10 minutes.

5.  Form dough into a ball and place in a large greased bowl, flip the dough so the grease coats the surface of the dough.  Cover with plastic wrap and let rise in a warm place until it has doubled in size (this takes about 45 minutes depending on the conditions in your kitchen.)

6.  Turn dough out onto a lightly floured surface and punch down lightly.  Knead more flour into the dough and reform into a loaf shape.  Place dough into a lightly greased loaf pan and set in a warm place for second rising.  Dough should rise to just above the edge of the loaf pan (aprox. 1 hour). 

7.  Bake for 35 minutes in a 400 degree (F) oven or until the top is golden brown.  Bread is also done if it reads 210 degrees on an instant read thermometer.  Remove bread from loaf pan and let cool on a rack for at least 45 minutes before slicing (bread will continue to cook during this time and slicing it early could alter the final results).

Holiday Rolls with Cinnamon Butter
Joy came up with the recipe for these after much trial and error.  Once she mastered this, the hardest part was resisting the urge to make and eat them every day.  These dinner rolls are lighter than a cloud, slightly sweet and we serve them with every holiday dinner.
  
Prep Time:
2-3 hours
Cook Time:
15 Minutes
Servings:
18 rolls
Submitted by:
Joy



Ingredients
3 teaspoons active dry yeast
1/4 cup warm water
1 cup lukewarm cultured buttermilk
1/4 cup plus 1 teaspoon sugar, separated
1 1/2 tbsp melted butter, cooled slightly (plus additional for brushing)
3-4 cups flour
1 egg
1 teaspoon salt

Directions
1.  Dissolve yeast in warm water with teaspoon of sugar and wait until it proofs.

2. Add buttermilk and 1 to 2 cups of the flour with the yeast mixture into the mixing bowl of a heavy stand mixer ( we use a Kitchen Aid).  Mix until it forms a very soft batter then let it stand for 10 minutes or until it looks bubbly.
3. Add melted butter, egg and salt, mixing well.

4. In one bowl add 2 cups of flour and the remaining sugar.  In a separate bowl add remaining flour.  Add the bowl of flour and sugar to the mixture in the mixer.  Continue to add flour from the second bowl until the mixture forms a soft dough (this usually brings the flour amount up to 3 1/2 or 4 cups).  Dough should still stick slightly to the sides of the mixing bowl.

5. Turn out dough onto a lightly floured surface and allow it to rest for about 10 minutes.  If you plan on using the mixer to kneed the dough, you can just leave it in the mixing bowl for this step.

6. Kneed dough using a dough hook in the Kitchen Aid for approximately 5 to 10 minutes until the dough is satiny smooth.

7. Grease a large glass bowl and turn out dough into the bowl, flipping it to make sure it is coated with the grease.  (You can use cooking spray or oil, we do not suggest you use butter.)  Cover dough with plastic wrap and leave in a warm place until it doubles in size (about 1 to 1 1/2 hours).

8. Punch down dough lightly and turn out into a lightly floured surface.  Using a floured rolling pin, flatten dough into a rectangle until it is about 1/2 inch thick.  Fold dough in half and pinch edges together so it forms a 1 inch thick layer then cut into equal sized sections until you have 18. 
  
9. Place rolls on a greased baking sheet (or sprayed) so that they are 1 1/2 inches apart.  Cover with a damp towel and allow them to rise until they have doubled in size (approximately 1 to 1 1/2 hours).
  
10.  Preheat oven to 350 and bake rolls for 12 - 16 minutes or until lightly golden brown on top.

11. As soon as they are removed from the oven, lightly brush tops with melted butter.   Serve with Cinnamon butter (see notes below for recipe).
Notes
Cinnamon Butter

1 stick butter (room temperature)
1/4 cup powdered sugar
2 tbsp honey
1 teaspoon cinnamon

Cream butter in an electric mixer for 30 seconds to a minute.  Add sugar, hone and cinnamon, beat until smooth and thoroughly blended, scraping down sides of the bowl until mixture is light and fluffy.  Chill until ready to serve with rolls.

These are very good....much better than any store-bought English Muffins I've ever had.
Prep Time:
25 minutes
Rising time
Cook Time:
10 minutes
Servings:
18 muffins
Submitted by:
Joy



Ingredients
1 cup milk
2 Tbs white sugar
1 (.25 oz) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted shortening
6 cups all-purpose flour
1 tsp salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat.  Mix in the sugar, stirring until dissolved.  Let cool until lukewarm.  In a small bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour.  Mix until smooth.  Add salt and rest of flour, or enough to make a soft dough.  Knead.  Place in greased bowl, cover, and let rise.
3. Punch down.  Roll out to about 1/2 inch thick.  Cut rounds with biscuit cutter, drinking glass, or empty tuna can.  Sprinkle waxed paper with cornmeal and set the rounds on this to rise.  Dust tops of muffins with cornmeal also.  Cover and let rise 1/2 hour.
4. Heat greased griddle.  Cook muffins on griddle about 10 minutes on each side on medium heat.  Keep baked muffins in a warm oven until all have been cooked.  allow to cool and place in plastic bag for storage.  To use, split and toast.  Great with orange butter, or cream cheese and jam.

Flaky and perfect every time but the secret is not to handle the dough too much.
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Servings:
10
Submitted by:
Jacqui



Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

Directions

• Preheat oven to 425 degrees F (220 degrees C).
  
• Line a baking sheet with a silicone baking mat or parchment paper.
  
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  
• Turn dough onto a floured work surface, pat together into a rectangle.
  
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  
• Roll dough on a floured surface to about 1/2 inch thick.
  
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  
• Brush the tops of biscuits with 2 tablespoons buttermilk.
  
• Bake in the preheated oven until browned, about 15 minutes.

Banana Bread

Mom made this recipe when we were younger then it got misplaced for a while and we tried a few others which were gag-ola.  Finally this recipe resurfaced and everyone rejoiced.. no more gag-ola bread!
Prep Time:
20 Minutes
Cook Time:
50 Minutes
Servings:
1 Loaf
Submitted by:
Jacqui



Ingredients
½ cup butter
1 cup sugar
2 eggs
¼ tsp salt
¼ cup pecans, chopped
3 mashed bananas
2 cups flour
1 tsp baking soda


Directions
1.       Cream butter and sugar then add beaten eggs, flour, baking soda and bananas. 

2.       Mix until smooth then add nuts and pour into a lightly greased loaf pans.

3.       Bake at 350° for 45 - 50 minutes or until toothpick inserted in the center of the loaf comes out clean.

Apple Bread

I found this on the back of Mom’s banana bread recipe.  I haven’t tried it yet but it sounds good.

Prep Time:
20 Minutes
Cook Time:
1 Hour
Servings:
1 Loaf
Submitted by:
Joy



Ingredients
1 cup ground or grated fresh apples
2 cups flour
½ cup shortening
1 tsp baking soda
¼ cup chopped nuts
2 eggs
¼ tsp salt
½ tsp vanilla
1 ½ tsp sour milk (buttermilk)


Directions
1.       Cream shortening and sugar then add beaten eggs.  Stir in apples.

2.       Sift and measure flour and sift again with soda and salt.

3.       Add dry ingredients to creamed mixture.  Add sour milk and vanilla.

4.       Dust nut meat lightly with flour then fold into bread mix. 

5.       Bake at 350° for approximately 1 hour in greased baking pan.  For additional sweetness, sprinkle loaf with 3 tsp sugar mixed with ½ tsp cinnamon before baking.

Sour Cream Coffee Cake

"This cake will fill your kitchen with a wonderful smell that will draw the family together. It makes a great brunch or social function dish too!"
Prep Time:
20 Minutes
Cook Time:
45 Minutes
Servings:
8
Submitted by:
Joy



Ingredients

• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour, sifted
• 
  

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup white or brown sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Notes
I don’t have nuts in this recipe because I’m allergic to most kinds of nuts but you can add chopped nuts into both the topping and the cake and I hear it's great!