Thank You

Thank you to all those who helped make our Weekday meeting a success. All the bread was yummy! Here are the recipes we got to taste test.

French Bread (Rayanne Cook)

 Mix:

1 T. Salt                       2 ½ C. Hot Water                               3 C. Flour (White or Wheat)

3 T. Sugar                    ½ C. Oil                                              2 T. Yeast

Add:  2-3 C. Flour (White)

 

In a large bowl dissolve in hot water the salt and sugar. Add oil. Mix in 3 cups flour and yeast.

Add 2-3 Cups more flour until dough is slightly sticky. Raise for 1 hr. stirring every 10 minutes.

Roll out and then roll back up (like when you make cinnamon rolls). Place on greased cookie sheet and let raise 30 minutes. (Makes 2 loaves.) Bake 400° for 25-30 minutes.

 

Note is using bread pans: After raising place in greased pans and let raise for 30 minutes. Makes 2 loafs. For 4 loaves use 1 ½ batch. I use this to make cinnamon rolls, rolls, bread, and French bread.

 

*You ca add 1/3 cup lemon juice if doing 1 ½ batch size when you add the hot water. This helps the bread not to be so crumbly.

 

Bread Sticks (Annalyn Jensen)

 

1 ½ Sup of Warm Water

1 Tbls. Yeast
2 Tbls. Sugar
 Combine these and let it set for 10 min or until your yeast is activated. Then add:
1 ½ tsp salt
3 cups flour

 Combine and knead. Let it raise until doubles in size. Roll out, cut in to slices. Roll the slices in melted butter then sprinkle with parmesan and garlic powder. Bake at 357° for 15- 20 min.

 

Desert Bread Sticks (Brandi Timm)

 

Use Rhodes Rolls. Thaw then roll into a snake. Fold in half and twist. Place on cookie sheet per dough instructions and cook. Melt butter, add a cinnamon and sugar mixture like you would use for snicker doodle cookies. Brush this on the top of the breadsticks after they are cooked. Drizzle with cream cheese.

Carmel Coffee Pull Aparts (Judy Hendrix)

24 Rhodes frozen rolls

½ pkg Butterscotch pudding (regular or instant)
½ tsp cinnamon
1 stick of butter melted
½ cup brown sugar

 Grease tube pan. Dip rolls in butter then coat with the mixture made with the pudding, cinnamon and brown sugar. Drizzle remaining mixture over the rolls. Cover with towel and put in cold oven overnight. Bake next morning for 32-40 minutes at 350°. Do not preheat the oven. When done, invert pan onto plate immediately when taking from the over.

 

Breads, Rolls, and Sweet Breads Sweet Dough

(Judy Hendrix from Tressa White)

 

Soak 2 Tbls of dry yeast in ½ cup lukewarm water for 5 minutes without stirring.

Mix together:  1 ½ cups lukewarm milk

                        1/2 cup sugar
                        2 tsp salt
Stir well and add yeast  mixture
Stir in:             2 eggs
                        ½ cup soft shortening
 

Mix in 5 cups of flour first with spoon, then with hand. Add this flour in two additions using the amount necessary to make it easy to handle.  When the dough begins to leave the sides of the bowl, turn it out onto a lightly floured board to knead. Knead using 1 more cup of flour until its smooth, elastic, and doesn’t stick to the board.

Place in greased bowl, turning once to bring greased side up. Cover with damp cloth or put in Tupperware with lid., but do not seal completely, and let rise until double about 1 ½ -2 hrs. Punch down let rise again until almost double 30- 45 min. then use to make your rolls, cinnamon rolls, or pull aparts etc.

 

 

Batter Bread(Christine Lundquist – Betty Crocker Cookbook)

 

3 cups all-pourpose flour                                 1 Tbl sugar

1 tsp salt                                                          1 pkg regular or fast-acting dry yeast (2 ¼ tsp)

1 ¼ cups very warm water                  2 Tbl. shortening or softened butter

 

     Grease bottom and sides of 8x4 or 9x5 loaf pan with shortening or cooking spray.

In a large bowl mix 2 cups of the flour, the sugar, salt, and yeast. Add warm water and shortening. Beat with electric mixer on low speed 1 in scraping bowl frequently. Beat on medium speed 1 min, scraping bowl frequently. Stir in remaining 1 cup flour until smooth.

     Spread batter evenly in pan. Round top of loaf pan by patting with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place about 40 minutes or until dough has doubled in size.

     Heat oven to 357 , Bake 40-45 min or until load sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter. Makes 1 loaf