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Cheddar-Pepper Bread
Ingredients 1 package yeast
1/4 cup warm water
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons freshly-ground black pepper
1/2 cup warm milk
2 tablespoons butter, melted
1 large egg
1 cup sharp Cheddar cheese, grated Procedure In a small bowl, combine yeast and lukewarm water, stirring with a fork until dissolved. Let stand 5 to 10 minutes.
In a food processor with a metal blade, combine flour, sugar and pepper. Pulse the processor several times to mix the dry ingredients.
In a separate bowl, combine milk, butter and egg and stir well.
With processor running, pour yeast mixture and then milk mixture through feed tube. When dough has formed a ball around the center, stop and add cheese. Pulse again for approximately 14 seconds until cheese is mixed into dough.
Turn dough out on a lightly floured surface and knead until smooth, about 1 minute. Place dough in a warm, buttered bowl, rotating to coat all sides. Cover loosely with plastic wrap and a towel. Let rise 30 minutes.
Punch down, form into a loaf and place in an 8 x 4-1/2 inch lightly greased loaf pan, or make a free-form loaf and place it on a greased baking sheet. Cover and let rise 30 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake in preheated oven for 30 to 35 minutes.
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Ranch French Bread
Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup sugar, divided 2 cups warm buttermilk (110° to 115°)* 1/2 cup butter, softened 3 eggs 1 to 2 envelopes original ranch salad dressing mix 2 teaspoons salt 8 to 9 cups all-purpose flour Additional butter, melted Procedure In a mixing bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make five shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 4 loaves. |
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English Muffin Bread
Ingredients 5 cups all-purpose flour, divided 2 packages (1/4 ounce each) active dry yeast 1 tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups warm milk (110° to 115°) 1/2 cup warm water (120° to 130°) Cornmeal Procedure In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-in. x 4-in. x 2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Yield: 2 loaves. |
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Banana Yeast Bread
Ingredients 3/4 cup milk 1/2 cup butter 1/2 cup sugar 5-1/4 to 6 cups all-purpose flour 2 packages (1/4 ounce each) active dry yeast 1 teaspoon salt 3 eggs 3 medium ripe bananas, mashed 1 teaspoon water Procedure In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120°-130°. In a mixing bowl, combine 2 cupsof flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes. Beat remaining egg with water; brush over the loaves. Bake at 375° for 30-35 minutes or until golden brown. Yield: 2 loaves. |
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Special Cinnamon Rolls
Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 8 cups all-purpose flour 1 package (3.4 ounces) instant vanilla pudding mix 2 cups warm milk (110° to 115°) 2 eggs, lightly beaten 1/2 cup sugar 1/2 cup vegetable oil 2 teaspoons salt 1/4 cup butter, melted FILLING: 1 cup packed brown sugar 2 teaspoons ground cinnamon 1 cup raisins 1 cup chopped walnuts GLAZE: 1 cup confectioners' sugar 1 to 2 tablespoons milk 1/4 teaspoon vanilla extract Procedure In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. Yield: 2 dozen. |
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Tomato Basil Bread
Ingredients 1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour Procedure In a mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
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Orange Hot Cross Buns
Ingredients 2 packages (1/4 ounce each) active dry yeast 1-1/4 cups warm orange juice (110° to 115°), divided 1/2 cup butter, softened 1/2 cup sugar 3 eggs 3 to 4 teaspoons grated orange peel 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup raisins 6 to 6-1/2 cups all-purpose flour GLAZE: 1 cup confectioners' sugar 2 to 3 teaspoons water Procedure In a large mixing bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange peel, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. In a small heavy-duty resealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun. Yield: 22 buns. |
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Arizona Corn Bread
Ingredients 1 cup cornmeal 2 tablespoons sugar 2 packages (1/4 ounce each) active dry yeast 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon pepper 1 cup (8 ounces) sour cream 1/2 cup vegetable oil 1/2 cup chopped green onions 2 eggs 1-1/4 cups shredded pepper Jack cheese 1 cup cream-style corn 2 jalapeno peppers, seeded and chopped 5 to 6 cups all-purpose flour Additional cornmeal Melted butter or margarine Procedure In a large mixing bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; bet until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Grease two 9-in. x 5-in. x 3-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. Brush butter over loaves. Bake at 375° for 30-35 minutes or until golden brown; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves. |
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Parmesan Breadsticks
Ingredients 2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
3 tablespoons sugar
3 tablespoons plus 1/4 cup butter, softened, divided
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt Procedure In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen. |
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