Mel’s Crescent Rolls
Dissolve:
1 pkg (or 1 Tblsp) yeast
1 ¼ c warm water
Add:
¼ c sugar
1 tsp salt
3 eggs, beaten
Add, then beat until smooth:
¾ c melted butter or margarine
4 c flour, unsifted
Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop. Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on greased cookie sheet. Dough will store in refrigerator for 5-6 days. Makes 2 dozen.
Submitted by Alison
Beaten Batter Rolls
1 Tbslp active dry yeast, softened in ¼ c warm water
1 c milk
1 tsp salt
¼ c sugar
2 eggs, beaten
1/3 to ½ c softened shortening
2 ¼ to 2 ¾ c enriched white flour (part whole wheat, if desired)
½ tsp vanilla or 1 tsp grated lemon rind, optional
Soften yeast in lukewarm water. Scald milk. Add sugar and salt. Cool to lukewarm. Add 1 c flour and beat well. Add yeast and eggs. Beat well. Add shortening. Mix well. Add flour to make stiff batter. Add flavoring. Beat thoroughly until smooth and elastic. Cover and let rise until bubbly. Stir down. Drop by spoonfuls into oiled muffin pans. Let rise until dough is doubled in bulk. Bake in moderate oven at 375 for 20-30 minutes.
Submitted by Alison, from USU Extension Yeast Breads book
Rich’s Super Cinnamon Rolls
1 (12 oz) can evaporated milk
1 ½ c water, warm
1 ½ Tblsp yeast
½ c oil
1 Tblsp lemon juice (optional)
¾ c honey
1 egg white
1 tsp salt
1 ½ tsp baking powder
8 c flour (combination of white and wheat flours)
2-3 Tblsp butter, melted
1 Tblsp cinnamon
4 Tblsp brown sugar
1 ½ c raisins (optional)
Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to ¼ to ½ inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and thin amount of brown sugar. Roll up the dough like a jellyroll and cut into 1 inch slices. Put them on non-stick greased cookie sheets and allow them to rise until double in bulk. Bake at 350 for 20 minutes or until lightly brown. Remove and eat as is or frost.
Submitted by Alison
Soft-Crust French bread
5 c flour
2 packets rapid rise yeast
2 ½ c warm water
3 tsp salt
2 Tblsp shortening, softened
1 tsp sugar
In a large bowl, combine flour, yeast salt, and sugar. Add water and shortening to the mixture. Stir the dough until it pulls away from the sides of the bowl. Place dough on a floured surface and knead for 8-10 minutes. (Putting shortening on your hands, instead of flour, while kneading helps make a smooth dough.)
Divide dough into two parts and roll out on a greased surface into a rectangle. Roll dough “jelly roll fashion to form loaf about 14 inches long. Place on greased cookie sheets. Slash top and cover with a greased plastic wrap to rise double. Take off wrap and bake in a pre-heated oven at 350 degrees for about 25-30 minutes. Take out of oven when loaf is light golden in color. Butter sides and top then recover. Make sure that all of the bread is covered. Let cool. Uncover bread when you are ready to eat.
Submitted by Alison
Banana Bread
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
2-3 c bananas, ripe & mashed (about 6-7 bananas)
1 c sugar
1/2 c butter, melted (or substitute oil)
1/4 c walnuts (optional)
Preheat oven to 350. Grease two loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of flour mixture; set aside. Combine eggs, bananas, sugar and butter in large bowl. Pour egg mixture into the flour mixture well and stir until just moistened (batter should be lumpy). Fold in nuts (optional). Pour batter into greased pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Remove from pan shortly after taking the bread out of the oven to prevent overcooking. Note - when making banana muffins or mini-loaves cook time goes down to 30 to 35 minutes.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook
Corn Bread Recipe
1 c flour
3/4 c cornmeal
2 to 3 Tblsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tblsp butter
2 eggs, beaten
1 c milk
1/4 c butter, melted (or oil)
Preheat oven to 400. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl; set aside. Add 1 Tblsp butter to 10 inch cast iron skillet or a 9X1 1/2 inch round baking pan. Place in oven for about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan. Combine eggs, milk, and melted butter in a large bowl. Add flour mixture to egg mixture all at once. Stir until just moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until toothpick comes out clean. Serve with applesauce, honey, or syrup.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook
Drop Biscuits Recipe
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c oil
1 c milk
Preheat oven to 450. Mix flour, baking powder, and salt in large bowl. Then add milk and oil and mix well. Using a spoon, drop the batter onto a greased baking sheet. Cook for 12-15 minutes.
Submitted by Alisha Lacey
Wheat Bread Recipe
2 c white flour
1 Tblsp yeast, dry
2 1/4 c water
1/3 c honey (substitute brown sugar)
3 Tblsp butter (optional)
2 c whole wheat flour
1 1/2 c white flour
Mix 2 cups white flour and yeast together in large bowl. In a separate bowl mix water, honey, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 cups whole wheat flour and 1 to 1/2 cups white flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1+ hour. After dough has doubled in size, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise until dough doubles in size. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook
White Bread Recipe
2 1/2 c flour
1 Tblsp yeast, dry
2 1/4 c milk (or substitute water)
2 Tblsp honey (or substitute sugar)
1 1/2 tsp salt
1 Tblsp butter (optional)
2 1/4 c flour
Mix 2 1/2 cups flour and yeast together in large bowl. In a separate bowl mix milk, honey, salt, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 1/4 to 2 3/4 cups flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1 hour. After one hour, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise for 30 minutes. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook
LACEY BREAD & ROLL ADD-INS
If you want to spice up your bread try one of the following add-ins.
10 Grain Wheat Bread:
1 c 10 grain cereal
Add 1 cup 10 grain cereal to dough mixture when you combine final measurement of flour to dough.
Oat Bran Bread:
1 c oat bran (dust top of loaves before baking)
Add 1 cup oat bran to dough mixture when you combine final measurement of flour to dough.
Onion-Herb Bread or Rolls:
1 Tblsp onion, dried and minced
1/2 tsp Italian seasoning (or basil, oregano)
Add minced onion and Italian seasoning to dough mixture when you combine final measurement of flour to dough.
Cinnamon-Raisin Bread or Rolls:
1/4 c cinnamon
3 Tblsp brown sugar
1 c raisins
Mix cinnamon, brown sugar and a little water. Turn mixture into bread with raisins.
Dissolve:
1 pkg (or 1 Tblsp) yeast
1 ¼ c warm water
Add:
¼ c sugar
1 tsp salt
3 eggs, beaten
Add, then beat until smooth:
¾ c melted butter or margarine
4 c flour, unsifted
Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop. Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on greased cookie sheet. Dough will store in refrigerator for 5-6 days. Makes 2 dozen.
Submitted by Alison
Beaten Batter Rolls
1 Tbslp active dry yeast, softened in ¼ c warm water
1 c milk
1 tsp salt
¼ c sugar
2 eggs, beaten
1/3 to ½ c softened shortening
2 ¼ to 2 ¾ c enriched white flour (part whole wheat, if desired)
½ tsp vanilla or 1 tsp grated lemon rind, optional
Soften yeast in lukewarm water. Scald milk. Add sugar and salt. Cool to lukewarm. Add 1 c flour and beat well. Add yeast and eggs. Beat well. Add shortening. Mix well. Add flour to make stiff batter. Add flavoring. Beat thoroughly until smooth and elastic. Cover and let rise until bubbly. Stir down. Drop by spoonfuls into oiled muffin pans. Let rise until dough is doubled in bulk. Bake in moderate oven at 375 for 20-30 minutes.
Submitted by Alison, from USU Extension Yeast Breads book
Rich’s Super Cinnamon Rolls
1 (12 oz) can evaporated milk
1 ½ c water, warm
1 ½ Tblsp yeast
½ c oil
1 Tblsp lemon juice (optional)
¾ c honey
1 egg white
1 tsp salt
1 ½ tsp baking powder
8 c flour (combination of white and wheat flours)
2-3 Tblsp butter, melted
1 Tblsp cinnamon
4 Tblsp brown sugar
1 ½ c raisins (optional)
Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to ¼ to ½ inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and thin amount of brown sugar. Roll up the dough like a jellyroll and cut into 1 inch slices. Put them on non-stick greased cookie sheets and allow them to rise until double in bulk. Bake at 350 for 20 minutes or until lightly brown. Remove and eat as is or frost.
Submitted by Alison
Soft-Crust French bread
5 c flour
2 packets rapid rise yeast
2 ½ c warm water
3 tsp salt
2 Tblsp shortening, softened
1 tsp sugar
In a large bowl, combine flour, yeast salt, and sugar. Add water and shortening to the mixture. Stir the dough until it pulls away from the sides of the bowl. Place dough on a floured surface and knead for 8-10 minutes. (Putting shortening on your hands, instead of flour, while kneading helps make a smooth dough.)
Divide dough into two parts and roll out on a greased surface into a rectangle. Roll dough “jelly roll fashion to form loaf about 14 inches long. Place on greased cookie sheets. Slash top and cover with a greased plastic wrap to rise double. Take off wrap and bake in a pre-heated oven at 350 degrees for about 25-30 minutes. Take out of oven when loaf is light golden in color. Butter sides and top then recover. Make sure that all of the bread is covered. Let cool. Uncover bread when you are ready to eat.
Submitted by Alison
Banana Bread
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
2-3 c bananas, ripe & mashed (about 6-7 bananas)
1 c sugar
1/2 c butter, melted (or substitute oil)
1/4 c walnuts (optional)
Preheat oven to 350. Grease two loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of flour mixture; set aside. Combine eggs, bananas, sugar and butter in large bowl. Pour egg mixture into the flour mixture well and stir until just moistened (batter should be lumpy). Fold in nuts (optional). Pour batter into greased pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Remove from pan shortly after taking the bread out of the oven to prevent overcooking. Note - when making banana muffins or mini-loaves cook time goes down to 30 to 35 minutes.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook
Corn Bread Recipe
1 c flour
3/4 c cornmeal
2 to 3 Tblsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tblsp butter
2 eggs, beaten
1 c milk
1/4 c butter, melted (or oil)
Preheat oven to 400. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl; set aside. Add 1 Tblsp butter to 10 inch cast iron skillet or a 9X1 1/2 inch round baking pan. Place in oven for about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan. Combine eggs, milk, and melted butter in a large bowl. Add flour mixture to egg mixture all at once. Stir until just moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until toothpick comes out clean. Serve with applesauce, honey, or syrup.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook
Drop Biscuits Recipe
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c oil
1 c milk
Preheat oven to 450. Mix flour, baking powder, and salt in large bowl. Then add milk and oil and mix well. Using a spoon, drop the batter onto a greased baking sheet. Cook for 12-15 minutes.
Submitted by Alisha Lacey
Wheat Bread Recipe
2 c white flour
1 Tblsp yeast, dry
2 1/4 c water
1/3 c honey (substitute brown sugar)
3 Tblsp butter (optional)
2 c whole wheat flour
1 1/2 c white flour
Mix 2 cups white flour and yeast together in large bowl. In a separate bowl mix water, honey, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 cups whole wheat flour and 1 to 1/2 cups white flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1+ hour. After dough has doubled in size, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise until dough doubles in size. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook
White Bread Recipe
2 1/2 c flour
1 Tblsp yeast, dry
2 1/4 c milk (or substitute water)
2 Tblsp honey (or substitute sugar)
1 1/2 tsp salt
1 Tblsp butter (optional)
2 1/4 c flour
Mix 2 1/2 cups flour and yeast together in large bowl. In a separate bowl mix milk, honey, salt, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 1/4 to 2 3/4 cups flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1 hour. After one hour, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise for 30 minutes. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook
LACEY BREAD & ROLL ADD-INS
If you want to spice up your bread try one of the following add-ins.
10 Grain Wheat Bread:
1 c 10 grain cereal
Add 1 cup 10 grain cereal to dough mixture when you combine final measurement of flour to dough.
Oat Bran Bread:
1 c oat bran (dust top of loaves before baking)
Add 1 cup oat bran to dough mixture when you combine final measurement of flour to dough.
Onion-Herb Bread or Rolls:
1 Tblsp onion, dried and minced
1/2 tsp Italian seasoning (or basil, oregano)
Add minced onion and Italian seasoning to dough mixture when you combine final measurement of flour to dough.
Cinnamon-Raisin Bread or Rolls:
1/4 c cinnamon
3 Tblsp brown sugar
1 c raisins
Mix cinnamon, brown sugar and a little water. Turn mixture into bread with raisins.
Sunflower Seed Bread or Rolls:
1 c sunflower seeds
Add sunflower seeds to dough mixture when you combine final measurement of flour to dough.
Submitted by Eric Lacey
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