Best Bread Machine Bread

Makes one 1-1/2 lb. loaf.

Place the following ingredients into bread machine IN THIS ORDER:

1-1/3 c. warm water (approx. 110 F)
1/3 c. olive oil
2 tsp. salt

4 c. bread flour 
(make mound in middle and "dig" well at center)

2 Tblsp. + 2 tsp. white sugar
(pour into one of the corners of the pan)

3 tsp. (1 pkg.) rapid-dry yeast
(pour into well in center of flour mound)

Set machine to "Basic" loaf and press start.

For whole wheat bread:
Instead of 4 c. bread flour, use 1-1/2 c. whole wheat flour with 2-1/2 c. bread flour.

From the kitchen of:  "Dinner with the Bickfords" Blog

Mary's Ice Box Wonder Rolls or Bread

1/2 cup warm water
1 pkg. dry yeast
2 cups water
1/2 cup margarine
1/2 cup sugar
1 tsp. salt
1 egg, beaten
5-1/2 cups (for rolls) or 6-1/2 cups (for bread) flour

Dissolve yeast in the warm water.  Melt margarine with 1 cup water in microwave.  Add 2nd cup of water, sugar, salt, egg, and yeast mixture.  Mix well; add the flour and stir with wooden spoon until soft and dough forms.  Spray large bowl with Pam.  Place dough in bowl, cover, and let rise for 2 hours.  Punch down and cover again; place in fridge for 3 hours or overnight.

Preheat oven to 350 F.

Remove from fridge; punch down and form into rolls (24) or into loaves (2).  Let rise until double.  Bake for 15-25 minutes for rolls, or until tests done - or bake 35 minutes for bread, or until tests done.

Makes 24 rolls or 2 loaves bread.

From the kitchen of Mary Pinson.

Braided Garlic Bread

1 cup plain yogurt (or milk, soured with 1 Tblsp. vinegar)
2 Tblsp. honey
1/4 cup water
1/4 cup vegetable oil
2-1/2 cups unbleached white flour
2 pkgs. (5 Tblsp.) active dry yeast
1 tsp. salt
3 cloves garlic, minced
1-1/2 to 2 cups whole wheat flour

Heat first four ingredients in small pan until very warm (115 F).

Place white flour, yeast, salt, and garlic into a warmed mixing bowl and pour warm liquid over top.  Blend at low speed until moistened.  Continue at medium speed for 3 minutes.  Stir in wheat flour with wooden spoon until soft dough is formed.

Turn onto well-floured board and kneed until smooth (8-10 min).  Place in greased bowl, turn once, and cover.  Let rise in warm place 1 hour or until doubled.  Punch down and divide into 3 equal parts.  Form each part into long smooth rolls ("snakes").  Join them securely at top and braid carefully.  Pinch ends together.  Place on well-greased baking sheet; cover and let rise until doubled (30 min).

Preheat oven to 400 F.

Bake 25 minutes or until golden.  If desired, brush with melted butter.

Makes one large loaf.

Feather Light Corn Muffins

1 c. all-purpose flour
1/2 c. yellow cornmeal
1/4 c. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/4 c. milk
1/2 c. unsalted butter, melted

Preheat oven to 350 F.  Grease and flour 8 muffin cups or line with paper liners.

In a medium bowl, sift the dry ingredients together.

In a large bowl, whisk the eggs and milk together.  Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter; stir gently just until incorporated.  Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix.  There may be a little flour not mixed in at the end.

Use an ice-cream scoop or large spoon to fill the muffin cups 1/2 full.

Bake until risen, light golden brown, and firm to the touch, about 15 minutes.  Let cool at least 15 minutes in the pan.

From the kitchen of Grandma Louise Munoa

Aunt Margaret's Ice Box Rolls

2 c. boiling water
1/4 c. butter or margarine
1 tsp. salt
1/4 c. sugar (use 1/2 c. for cinnamon rolls)
1 egg, well beaten
1 cake yeast, or 1 Tblsp. dry yeast
1/2 c. lukewarm water
5 to 6-1/2 cups flour

Dissolve yeast in lukewarm water.  In a very large bowl (preferably largest Tupperware container), pour 2 c. boiling water over margarine, salt, and sugar; let cool.  When cool, add egg, yeast mixture, and 5 cups of the flour; mix well.  Add more flour as needed for a soft, somewhat sticky dough.  Cover and let rise for 2 hours.

Work down, tent with foil (if you don't have the largest Tupperware bowl), and put into refrigerator overnight.  Will keep for several days in the fridge.

When ready to use, punch down and shape.  Make 2 loaves of bread or 24 rolls in greased pans.  To make clover-leaf rolls, pinch and shape in greased muffin pan.  Cover and let rise 3 hours.

Bake rolls at 375 F for 15-20 minutes.  Bake bread at 350 F for about 30 minutes until bottom crust is golden.  You may need to tent with foil part-way through cooking to avoid overcooking to top(s).

Darcy Family:  "This is the recipe that was used for the sacrament bread some years ago.  It is also delicious rolled very thin in shapes and fried in about 1/2" of oil.  This is like Indian Frybread.  My family also likes these with a thin powder sugar glaze.

This is a family recipe from Rena Darcy's Aunt Margaret.  Rena Darcy was a family friend from church.

Photo credits:  Taste of Home

Aunt Janice's Bread

I spent a good part of my first 20 years of marriage listening to Aaron RAVE about Aunt Janice's Bread (with homemade jam) that he used to have all the time as a kid.  Aunt Janice is kinda famous for this bread . . .

8-10 cups flour
3 c. warm water
3 Tblsp. FAST RISING yeast
6 Tblsp. sugar
6 Tblsp. oil
3 tsp. salt

Dissolve yeast in warm water with sugar.  Add flour, salt, and oil (in well in center); mix for 10 minutes in Kitchen Aid with dough hook attachment.  Turn into greased bowl and let rise until doubled in size.  Punch down and make into bread loaves or rolls.

Bake at 350F for 20-25 minutes for rolls or 25-30 minutes for loaves.

From the kitchen of Janice Munoa.
Photo: Aunt Janice's handwritten bread recipe, 2010

Basic White Sandwich Bread

2 tsp. active dry yeast
1 cup warm water
2 Tblsp. unsalted butter, melted
1 cup milk
2 Tblsp. sugar
1 Tblsp. salt
5 1/2 - 6 1/2 cups all-purpose flour

Pour warn water into bowl of standing mixer and sprinkle yeast over the top.  Let stand for 5 minutes until yeast is dissolved.

Stir milk, sugar, and salt into melted butter.

Pour 1 cup of flour and the milk mixture over the yeast mixture.  Stir until it comes together into a loose, lumpy batter.

Add another 4 1/2 cups flour, reserving the remaining cup for kneading.  Stir until a floury, shaggy dough is formed.

Using the dough hook attachment, knead dough for 8-10 minutes.  If dough is bubble-gum sticky against the sides of the bowl, add extra flour a tablespoon at a time until it is no longer sticky.  Dough is done kneading when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.

Form dough into a ball and place in a greased mixing bowl; turn to coat.  Cover the bowl and let rise in a warm place until doubled in bulk (about one hour).

Turn dough out onto lightly floured surface.  Divide dough in half and shape each into a loose ball; let rest for 10 minutes.

Grease two loaf pans.

Shape each ball of dough into a loaf and transfer to loaf pan.  It is important that surface of loaf is stretched taut for rising and even cooking.  Let loaves rise a second time until they just start to dome over the edges of the loaf pans (about 30-40 minutes).

Preheat oven to 425 F about halfway through second rise.

Slash the tops of the loaves with a serrated knife and place in oven.  IMMEDIATELY turn down heat to 375 F and bake for 30-35 minutes.  Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom.  Remove loaves from pans and allow to cool completely before slicing.

Bread will keep at room temperature for several days.  They can also be wrapped in foil or plastic and frozen for up to 3 months.

From thekitchn.com

7-Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-Up
1/2 cup butter

Preheat oven to 425 F.

Mix Bisquick, sour cream, and 7-Up (dough will be very soft - don't worry).  Knead and fold dough until coated with your baking mix.  Pat dough out and cut biscuits using a round biscuit/cookie cutter (or cut into squares/rectangles).

Melt butter in bottom of cookie sheet pan or 9" x 13" casserole dish.  Place biscuits on top of melted butter and bake 12-15 minutes or until golden brown and cooked through.

Unknown source for recipe and photo (re-posted on Facebook).

Parker House Rolls

1/2 cup milk

1 stick unsalted butter, cut into pieces
additional butter, melted, for brushing
1/2 cup sugar
1 pkg. active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 tsp. salt
6 cups flour

Heat milk in small saucepan; bring to a simmer.  Stir in butter and sugar; let cool.

In mixer bowl with dough hook attachment, dissolve yeast in warm water; let sit until foamy.

Add milk mixture, eggs, salt, and 1/2 of flour to yeast mixture; mix until smooth.  Add remaining flour, 1/2 cup at a time, and stir until smooth ball forms.

Remove dough from bowl and knead by hand on a floured surface for about 5 minutes.  Place in greased bowl, cover, and let rise in warm place until doubled in size, about 60-70 minutes.

Punch down dough and shape into desired shapes.  Place on parchment paper-lined baking sheet.  Cover again and let rise until doubled, about 30-40 minutes.

Preheat oven to 350 F.

Bake rolls about 20 minutes or until golden brown.  Remove from oven and brush with melted butter before serving.

From the kitchen of Bobby Flay ("Boy Meets Grill")
Photo credits:  www.ginnymccormackcooks.com

Best Ever Cornbread (Dutch Oven)

 I've made this cornbread while out camping at the desert.  It was AMAZING - moist and perfect!

1 cup butter, melted

4 eggs, beaten

3 cups milk

2 cups sugar

2 cups cornmeal

3 cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

 In a large bowl, mix together butter, eggs and milk.  In a separate bowl, sift together dry ingredients.  Stir dry ingredients into wet ingredients 1 cup at a time until well blended.  Spoon cornbread mixture into a lightly greased 12" dutch oven and spread evenly.

Cover oven and bake using 8 - 10 briquettes on bottom and 14 - 16 briquettes on top for 45 minutes or until cornbread turns golden brown and cooks through.

NOTE:  For even browning, turn the oven and lid a 1/4 turn in opposite directions every 10 minutes during baking.

Serve warm with honey butter.

From the kitchen of Byron Bills (c) 2003.

Photo credits:  www.mctama.org.

Homemade Bread Bowls

Aaron says these bread bowls are "Aunt Janice status" . . . believe me, in our family, that's REALLY saying something!

2 cups + 4 Tblsp. warm water (110 F)
2 pkgs. active dry yeast (4 1/2 tsp.)
1/2 cup (1 stick) butter, melted
2 Tblsp. granulated sugar
1 Tblsp. salt
1 Tblsp. garlic powder
5 1/2 cups all-purpose flour
oil, for greasing
cornmeal
1 egg, beaten
Italian seasoning
garlic salt

Add warm water and yeast to the bowl of Kitchen Aid mixer with a dough hook attachment; let dissolve for 10 minutes until foamy. 

Add melted butter, sugar, salt, and garlic powder; mix until combined.  Gradually add flour and mix until dough pulls together.

Remove dough to an oil-greased bowl, turn to coat with oil, cover with damp cloth, and let rise in warm place for 40 minutes. 

Grease a baking sheet and sprinkle with cornmeal.

Punch dough down and separate into six equal sections.  Form each section into a ball and place on prepared baking sheet.  Brush tops with beaten egg and sprinkle with Italian seasoning and garlic salt.  Let rise another 30 to 45 minutes.

Preheat oven to 425 F.  Bake bread bowls for 20-25 minutes or until golden brown.  Let cool.  Cut off tops and remove some of the bread from the inside (reserve for dipping).  Fill bowl with soup or dip.

Braided Garlic Bread

1 cup yogurt (or milk soured with 1 tblsp. vinegar)
2 tblsp. honey
1/4 cup water
1/4 cup vegetable oil
2 1/2 cups flour
2 pkgs. active dry yeast (3 tblsp.)
1 tsp. salt
3 cloves garlic, minced
1 1/2 - 2 cups whole wheat flour

Heat first 4 ingredients in small pan until very warm (115F).

Place white flour, yeast, salt, and garlic into a warmed mixing bowl; pour warm liquid from pan over top.  Blend at low speed until moistened.  Continue at medium speed 3 minutes.

Stir in wheat flour with wooden spoon until soft dough is formed.  Turn onto well-floured board and knead until smooth (8-10 minutes).  Place in greased bowl; turn once and cover.  Let rise in warm place for 1 hour or until doubled.

Punch down and divide into 3 parts.  Form each part into a long smooth roll (snake).  Pinch 3 snake ends together at the top; braid carefully to bottom and pinch ends together.  Place bread braid on well-greased baking sheet; cover and let rise until doubled (about 30 minutes).

Preheat oven to 400F.

Bake bread 25 minutes until golden brown.  If desired, brush with melted butter.

Makes one large braided loaf.

Aaron's Favorite Banana Bread

2 - 3 medium bananas
2 eggs
2/3 cup sugar
1/3 cup shortening or oil
1 3/4 cup flour
1/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 325 F.

Mash bananas.  Mix in remaining ingredients.  Pour into greased loaf pan.  Bake 55-60 minutes.  Cover with foil to prevent burning.  Bake 10-15 additional minutes or until knife comes out clean.  Cool on wire rack 10+ minutes before covering.

Makes 1 loaf.

Indian Fry Bread

3 to 4 cups flour
1 tblsp. baking powder
2 tsp. salt
1 1/2 cups warm water

In a large bowl, mix flour, baking powder, and salt. Add warm water and mix well. If dough is sticky, oil your hands before handling. Turn out onto floured surface. Knead dough until smooth. Place dough back in bowl and cover with cloth.

Heat oil in pot or deep fryer.

Pull dough from bowl by the handful for each piece of fry bread. Pull dough at its edges until you have formed a circle. Roughly roll out to desired size (usually about 9-10" across).

Cook each fry bread piece in oil until both sides are golden brown. Remove from pan and drain on paper towel.

Variations: Dip in sugar or powdered sugar, smother with syrup and powdered sugar or butter and jam, or use for Indian tacos.

From the kitchen of Mary Munoa Pinson.

Monkey Bread

1/2 cup butter/margarine, melted
1 cup brown sugar
3 cans refrigerated biscuits (cut in quarters)
1 cup sugar
1 tsp. cinnamon

Preheat oven to 350F.

Combine sugar and cinnamon in small bowl. Roll biscuit quarters in cinnamon sugar. Place in greased bundt pan. Pour butter/margarine over biscuits and sprinkle with brown sugar.

Bake for 30 minutes. Cool for 10 minutes and then turn out onto plate. To serve, just pinch off a piece with fingers.

From the kitchen of Amanda Munoa.