White Bread: Tamri Allen

1 1/8 cups warm water
3 cups flour (optional to use bread flour)
1 1/2 tsp. salt
3 Tbs. sugar
1 1/2 Tbs. butter or shortening
1 1/2 Tbs. Dry milk
1 1/2 tsp. yeast

Place warm water in a bowl, add yeast and sugar. Allow yeast to bubble up.
Place salt, shortening, dry milk and 2 cups flour in mixing bowl: mix. Add yeast mixture and mix, then gradually add remaining flour. Knead for 10 min. Let raise till double. Beat it down. Form in loaf and let rise till almost double. Bake at 350 for about 35 min. Makes one loaf.

I usually 4 times this batch and freeze 3 of the loaves till needed.

Fast and Yummy Homemade Bread

CHRIS’ WHOLE WHEAT BREAD
3 tablespoons yeast (put in small bowl with 1/4 cup warm water and 1 tablespoon sugar, stir and set aside)
6 cups warm water
2 tablespoons salt
½ cup vegetable oil
2/3 cup honey
2 tablespoons brown sugar
2 tablets vitamin C, crushed
1 cup potato flakes
Whole wheat (golden 86 white) flour (start with 8 cups and mix for 30 seconds. Then add yeast and mix for 30 more seconds. Then add about 8 more cups of flour until the sides of the mixer remain clean.)
Knead for 5 minutes on high. Remove from mixer and form into 5 loaves and place in non-stick pans. Let raise until about 1 ½ inches above the top of pan. Bake 35 minutes at 375 degrees.
If using a different kind of wheat, add 2 cups white flour and 1/3 cup white sugar.

Abelskievers: Danish Round Pancakes- Ann Maas/ Boyds

2+ C. Buttermilk
1/2 tsp Salt
2 C. Flour
1 ts. Baking Soda
4 tsp Baking Powder

Mix together and then add 3 eggs one at a time.

YOU HAVE TO USE AN ABELSKIEVER PAN...GET ONE AT AN OUTDOOR SHOP THAT SELLS DUTCH OVENS. ROUND PAN WITH 6-7 1/2 CIRCLES IN IT.

Rye bread/Rachael Bailey

4 to 4 1/2 c. flour
1 pkg active dry yeast
2 c. warm water (120 to 130 F)
1/4 c. packed brown sugar
2 T cooking oil
1 1/2 t. salt
1 1/2 c. rye flour
1 T. caraway seeds
cornmeal
milk

Mix 3 c. flour and the yeast; add warm water, brown sugar, oil, and salt. Beat with an electric mixer on a low speed for about 30 seconds until roughly blended, then beat on high for 3 min. Stir in caraway, rye, and as much flour as the dough will take.

Sprinkle flour on a flat surface, then turn out the dough and knead for 6-8 minutes. This is where you'll want to smoosh in the rest of your flour that you didn't use previously. When you've finished, leave the floury mess out on your surface; you'll use it again later.

Plop your dough into a lightly greased bowl (I use shortening on a paper towel) and then flip it over so the greased side is up. Cover and let it rise until it's doubled (about an hour).

Punch the dough down, divide it in half, and turn it out onto aforesaid floury mess surface. Cover and let it rest for 10 minutes. While it's "resting," lightly grease a baking sheet and sprinkle it liberally with cornmeal.

Shape each half of dough into a ball and place on the cookie sheet. Cover again and let rise AGAIN until doubled (30-45 min).

Brush the top of each loaf with milk. Bake at 375 for about 30-35 minutes. Immediately remove from baking sheet and cool on a wire rack.

Focaccia Bread: Tissa Finlay/Ann Maas

Focaccia Bread

PREP TIME
20 Min
COOK TIME
15 Min
READY IN
1 Hr

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


DIRECTIONS

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.