Lemon Poppy Seed Bread

Ingredients:
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder

6 Tbl unsalted butter, softened
1 cup sugar
2 eggs, room temp
1/2 cup milk

Zest from a lemon
1/4 cup poppy seeds

Glaze:
1/2 cup confectioner's sugar
juice from one lemon

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9x15 in loag pan (or 4 small bread tins)

In a medium-sized bowl, whisk together the flour, salt and baking powder.  Set aside.

In a larger bowl or the bowl of an electric mixer, cream the butter, sugar and eggs until it's light and fluffy.  Add milk and flour mixture in two parts, mixing well.  Stir in the grated lemon peel and poppy seeds.

Pour batter into into prepared baking pan(s).  Bake for 50-60 min (the little tins took 40 min) (rotating pan half-way through bake time from even browning), OR until a toothpick or tester inserted into center of bread comes out clean.  Allow bread to cool for 5 minutes.

Prepare the glaze by mixing sugar and lemon juice, poke wholes into bread with fork and drizzle over warm bread and allow to cool or serve warm.

So yummy :)

Original recipe click here

Whole Wheat Bread (Myra Holt)

3/4 cup warm water
3 Tbs yeast
18 cups whole wheat flour
7 1/2 cups hot water
1 1/2 cup powder milk (opt)
1 cup cooking oil
1 cup honey or brown sugar
3 Tbs salt
3 eggs (opt)

Dissolve yeast in 3/4 cup water and set aside.

Combine and beat 10 cups flour with 7 1/2 cups hot water and milk for ten minutes.  (This is a very important step to develop gluten).

Add oil, honey or brown sugar, salt, and eggs and beat until blended.  Add yeast mixture and blend

Then add 8 cups of flour.  Mix by hand.

Let rise.  Punch down and knead for about 3 minutes.  Let rise again.

Punch down and divide into loaves.  Let rest 10 minutes and shape into loaves.  Let rise until double.

Bake at 375 degrees for 15 minutes, then turn heat down to 350 degrees and bake for 20 minutes longer.

Makes 6 loaves.

* Eggs make the bread lighter.  Milk gives it more body and makes it more uniform.

Denise’s Basic Roll Dough/Cal-zone Bread

Ingredients
1 TBSP yeast
¼ C warm water
1 C milk, scalded (1 ½ min in microwave)
¼ C sugar
¼ C shortening
1 tsp salt
3 ½ C flour
1 egg
Directions:
  Soften yeast in warm water. Combine milk, sugar, shortening, and salt, cool to luke warm. Add 1 ½ cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.
   Place in bowl, cover and let rise until doubles. Turn out on lightly floured surface and shape as desired. (At this point you can stop and separate the dough into halves and freeze one or both to use at a later time. Or...) Cover and let shaped rolls rise until double in size.
  Bake on greased baking sheet in 375 degree oven for 12-15 minutes. If Making the Cal-Zones make sure to lightly dust with corn meal and it won't stick to the pizza stone.

Cinnamon Rolls

Raisin Cinnamon Sweet Rolls

Ingredients:
2 cups scalded milk, col to luke warm
½ cup shortening (use real butter)
½ cup warm water
2 Tbl dry yeast
2 eggs, slightly beaten
1 cup sugar
2 tsp salt
1 cup cold mashed potatoes
7 cups flour (about)
½ cup walnuts, chopped
1 cup raisins (can add more, if desired)
Butter, softened
Cinnamon and sugar

Directions:
Pour milk over shortening. Cool to luke warm. Soften yeast in warm water. Beat eggs. Add to the milk-shortening mixture. Add sugar, salt, mashed potatoes and yeast mixture. Sitir in 4 cups flour and mix well. Soften the raisins with hot water. Plour the nuts and raisins and add, blending well. Add enough flour to make a soft dough. Let rise in warm place for 1 ½ hours or until double in bulk. Punch down and allow to rise again until doubled. Divide dough in half. Roll each half into a rectangle ½ - inch thick. Spread with softened butter and sprinkle with cinnamon and sugar. Roll up jiffy-roll style and cut into 1 – inch slices. Either place in greased muffin tins to bake or place in greased baking sheet, 2 inches apart. Allow to rise again until doubled and bake at 350 for about 20-25 minutes or until done. Frost with *powdered sugar glaze.

*Powdered sugar glaze
1 cup powered sugar
2 Tbl milk
2 drops vanilla
Brush lightly over bread

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 cup salad oil
2 cups zucchini, grated
3 tsp vanilla
3 cups sifted flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
½ cup chopped nuts

Combine sugars, salad oil, eggs. Beat until well blended. Add zucchini and vanilla. Add sifted dry ingredients. Add nuts. Pour into greased and floured loaf tins.

*the recipe didn't say what temperature or time, so I would guess 350 for 45 minutes. But you might have to keep a close watch on it!

Lemon Bread

½ cup shorting
1 cup sugar
2 eggs
½ cup milk
1 ¼ cups flour
1 tsp salt
½ cup finely chopped nuts
Grated rind from one lemon

Directions
Cream shorting and sugar together and add eggs. Sift flour, baking powder, and salt and add alternately with milk. Add nuts and grated lemon rind. Bake 1 hour at 350. Remove from pan and pierce slightly with a skewer or a two-tined fork. Top while hot with 2-3 Tbl lemon juice mixed with ¼ cup sugar. Cool before serving.

Cinnamon Rolls

I have tried cinnamon rolls before, and they are hard as soon as they cool. These are fabulous...but you should be appalled at how much butter is in them. I took out 1 cube, and they were still fine, I'll show you where. Honestly, these are the greatest.

ROLLS

1/2 cup warm water

2 pkgs of dry yeast (1 pkg = 2 1/4 tsp.)

2 Tbl sugar

3 1/2 oz pkg. vanilla pudding mix (you will make the pudding)

1/2 cup margarine - melted

2 eggs

1 tsp. salt

6 cups flour

Cream Cheese Frosting:

8 oz cream cheese

1/2 cup margarine

1 tsp vanilla

3 cups confectioner's sugar

1 Tbl milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast, and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter (I only used 1/2 cup of butter and it still turned out great) and spread over surface. In bowl, mix 2 cups brown sugar, and 4 tsp cinnamon. Sprinkle over top. Toll up very tightly. With knife, put a notch every 2". Cut with thread of knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.

Cover and let rise until double again.

Bake at 350 for 15-20 minutes. Remove when they turn golden brown. Do not over bake.

Request Granted

You can see the recipe and directions for the pizza dough recipe HERE. For the pre-baked crusts, just bake for 18-20 minutes at 400°. After it's cooled, I just wrap them in plastic wrap and put them in the fridge until I'm ready to use them. When you add your toppings, you just bake it long enough for the cheese to melt.

The full recipe will make 4 loaves....each loaf makes one pizza crust. I generally half the recipe and do one pizza and one pan of breadsticks.

If you don't have lecithin and don't want to buy it (you can find it at health foods stores), I've found that the recipe works just as well without it, as long as you are planning to eat whatever you've made that day. If you're making loaves of bread that will be eaten over several days, you'll want to use the lecithin...otherwise the bread dries out pretty fast (and, honestly, I never make my regular bread from this recipe...it feels too dry to me past the first day).