Almond Poppyseed Bread with Sugar Crust

Almond Poppyseed Bread

3 c. bread flour

2-1/2 c. white sugar

1-1/2 tsp. salt

1-1/2 tsp. baking powder

1-1/2 T. poppy seeds

1-1/2 c. almond milk (or reg. milk )

1 c. + 2 T. canola oil

3 large eggs,

1-1/2 tsp. vanilla

1-1/2 tsp. almond extract

for the sugar crust:

3/4 c. white sugar

1/4 c. freshly squeezed orange juice

1/2 tsp. vanilla

1/2 tsp. almond extract

2 tsp. unsalted butter, melted and slightly cooled

Preheat oven to 350°. Grease two 8-1/2″ x 4-1/2″ loaf pans with shortening and flour and set aside.

 Combine the flour, sugar, salt, baking powder, and poppy seeds. Mix on low, just until combined.

In a separate  bowl, combine the rest of the ingredients – the milk, canola oil, eggs, vanilla, and almond extract.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.

Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes(can take longer depending on humidity and altitude, just watch them closely), or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated.

Cool the bread and then brush glaze on and let sit for several hours until crust has formed.

Super Quick Dinner Rolls

Fluffy Dinner Rolls
3/4 - cup milk
4 - tablespoons butter
3/4 - cup hot water
4 - tablespoon sugar
1 - teaspoon salt
4 - 4 1/2 - cup flour
1 - heaping tablespoon instant yeast

1. Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. While the milk warms preheat your oven to 170 degrees. Turn on the tap to get your water nice and hot. Temperature is important to making these rolls rise quickly. Put your hand in the water to test it. You want it to be just on the edge of unpleasant.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 cups of flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a stick of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. Bake until golden brown.
13. Brush with a little softened butter and serve warm.

Total Time: about 1 hour 10 minutes

Cream Cheese Danish

(Warning this isn't a a recipe for novice bakers)

• 
  
• 2 cups unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup white sugar
• 2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 8 cups all-purpose flour
• 2 eggs

Cream Cheese Filling

8 ounces cream cheese (room temp)

1/2 white granulated sugar

4 T. lemon juice

 

Glaze

2 cups powdered sugar

2 tablespoons salted butter, melted
6 tablespoons half and half
1 teaspoon vanilla

Directions

1. In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
2. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
3. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
4. Go ahead and make your filling. Mix all the ingredients together until, evenly mixed and there are no more lumps from the cream cheese. Set aside on counter until time to fill the danishes. Make your glaze as well.
5. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
6. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 350 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
7. Bake in hot over for 15-18 min or until top is golden brown. Drizzle Glaze over warm danishes.

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup instant nonfat dry milk
2 T. yeast
1/4 cup sugar
2 t.  salt
1/3 cup butter, shortening, or margarine (I use butter flavor crisco)
1 egg
5 to 6 cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. You can roll the rolls however way you want.. 

Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough’s rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Dyno-MITE Doughnuts

1T rapid rising yeast 1 3/4 cups lukewarm milk 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 5 cups all-purpose flour   Glaze: 1/3 cup butter 2 cups confectioners' sugar 1 1/2 teaspoons vanilla 4 tablespoons hot water or as needed

	Sprinkle the yeast over the warm milk and let froth for 10 min.
	In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. I heat my oven to 150 degrees and then turn it off and put my dough in there to rise. It rises a lot faster that way. Warm draft free proofing cupboard.. :)
	Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
	Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
	Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Sweet Idaho Cornbread

Sweet Idaho Cornbread

1 cup margarine

1 1/2 cups sugar

4 eggs

2 1/4 cups flour

3 tsp. baking powder

1 1/2 cups white cornmeal

1 tsp. salt

2 1/4 cups milk

Cream the margarine, eggs  and sugar.

 Add dry ingredients (flour, baking powder, cornmeal and salt). 

Stir in milk until well combined.

 Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes

To make sure it is done take a skewer and stick in the middle, if it comes out clean it is done!!

EXCELLENT topped with honey butter!!!

Quick and Easy Breadsticks

Let me preface this by saying.. My kids LOVE these and so do their friends at school.

I have been told when they take them for lunch, kids bribe for one.

1 1/2 c. lukewarm water
2 T. sugar
1 T. rapid yeast
combine above ingredients and let sit for 10 min.
Then Add:
3 cups flour
1 1/2 t. salt

Mix ingredients until dough forms..
Then knead for 3 min.
Let covered dough rise in warm area in your home for 20 min.
punch down and roll into a 1/2 inch rectangle
Cut strips and place on greased baking sheet.
(I use a pizza cutter for quick cutting)
You could also twist if you wish.
brush melted butter on the bread sticks
 BEFORE the second rise.
Sprinkle on garlic salt (a lot can go a long way) and dried parsley flakes.

Let rise another 20 min.
Cook at 400 degrees for 20 min or until golden brown.

You can also vary these bread sticks..
There are so many different kinds besides garlic
 you can make by sprinkling:
Parmesan cheese
sugar and cinnamon
Italian Seasoning
Dried Rosemary and Thyme
Pizza Salt
Use your imagination!!!!

English Muffins

With butter and strawberry freezer jam..

1 cup buttermilk 2 T. white sugar 1 T  active dry yeast 1 cup warm water 1/4 cup melted shortening or melted butter 5-6 cups all-purpose flour(i used white lily) 1 t. salt . Warm the buttermilk 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. . In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. I let it rise about an hour. Remember patience with yeast dough, yields a better product. . Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. The tuna can totally reminds me of my grandma. Sprinkle parchment 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. . 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 bags for storage. To use, split and toast. I cook them on 350 on my big pancake griddle . .