Cheese Bread

~Barbara Gant

Cut crust off unsliced loaf of bread.

Cut in half lengthwise, then cut in

about 20 pieces.

Dip in melted butter, then equal parts

Parmesan cheese

Corn flake crumbs with

Garlic and onion salt

Bake at 400 degrees for 6-8 min.

Rolls

~Katie Hall

Ingredients:

1/2 cup warm water

2 TBS yeast

1 TBS sugar

1/4 cup softened butter

3/4 cup sugar

1 TBS salt

2 cups scalded milk

4 eggs lightly beaten

6 cups flour

6 TBS softened butter

Directions:

Scald 2 cups of milk and let cool a little (doesn't have to be cooled all the way, just not so hot that it cooks the eggs). Mix water, yeast, and the 1 TBS sugar in a small bowl and let sit for 10 min. In an extra large bowl, whisk together the softened 1/4 c. butter, the 3/4 c. sugar, and salt. Whisk in beaten eggs. Whisk in scalded milk and yeast mixture until smooth liquid consistency. Add three cups of flour and whisk together. Add remaining 3 cups of flour and stir with a scraper spoon. Dough will be sticky, but not completely runny. Cover and let rise for 1-2 hours. Flour board really well. Roll out to 1/2 - 1 inch thick. I usually end up with a 16 in. X 20 in. rectangle of dough. "Frost" the upside of the rolled out dough with the 6 TBS softened butter (the softer the better). Cut out circles of dough with a round drinking glass. Fold in half (butter side in) and place on a baking sheet. Place them close together, touching. (Once you cut all the circles you can from the rolled out dough, knead together the scraps and roll out and cut again. You don't need to butter it again, but can if you want.) They will fill up the entire baking sheet. Bake at 350 degrees for 18 - 20 min.

*This dough makes yummy cinnamon rolls too. Just sprinkle cinnamon and sugar onto the buttered dough, roll up the dough, and cut.

Biscuits

~Katie Hall

Ingredients:

2 cups flour

1 TBS sugar

1 TBS baking powder

1 tsp salt

stick of butter, cold

3/4 cup milk

Directions:

In a large bowl combine flour, sugar, baking powder, and salt. Using a cheese grader, grate the butter into the bowl. Stir around and cut in with a pastry cutter or fork. Slowly add milk and knead with your hands until combined. Roll out on a lightly floured surface to about 1/2 in thick. Cut with a small biscuit cutter (or a kitchen glass). Place on greased baking sheet. Let rise 10 - 15 min. Bake at 425 degrees for 13 - 15 minutes. Makes about 10 biscuits.

Janet's Bread

~Kay Harline

Spray 4 bread pans.

Grind 9 cups wheat - can use hard white, hard red, either will work. Makes about 12 - 14 cups.

Put the following into the Bosch mixer (you can also stir by hand and knead - makes good arms!):

5 cups hot water (from tap)

2/3 cups oil

2/3 cups honey

2 Tbs. gluten

4 tsp. salt (1 Tbs. plus 1 tsp. is the same)

1/2 of the flour

mix together and then add 2 Tbs. yeast (I use Saf-instant from the Bosch store)

Mix together slowly and add rest of wheat until the flour starts to pull away from the bowl or the mixer makes a different sound, as if it is working harder. Mix for 10 minutes or knead on a board for 10 minutes.

Remove from bowl and put in a large bowl that has been sprayed or oiled. Cover across the top with plastic wrap. Then cover with a heavy terry towel. Let rise until double (20 - 30 min).

Remove from bowl and divide into 4 sections. Roll each section with rolling pin into rectangle (don't need to be real neat). Then roll from the top toward you, with your hands, and push down each roll on the edge to remove air bubbles. Pick up and form ends under and pinch, then put in sprayed bread pans. Pans can be glass or metal. Glass seems to brown more than metal so adjust accordingly.

Let rise in pans about 20 - 30 min, until double. Bake at 350 degrees until done, about 30 min, depending on your oven temperature. You can oil the tops before you bake them, but they do soften later in the bag.

Hope you like this and have success with it. If you have any questions call me at 226-3546 (Kay Harline).

French Bread

~Rachel Godfrey

2 1/2 cups warm water, divided
1 T. yeast
2 T. sugar, divided
3 T. oil
1 T. salt
6 to 8 cups flour
1 egg, beaten

1 T. dough enhancer* (optional)
1 1/2 T. gluten* (optional)

Dissolve 1 T. of sugar in 1/2 cup warm water. Sprinkle yeast over water and let it sit. In a large bowl, dissolve remaining 1 T. sugar, salt and oil in remaining 2 cups warm water. When yeast bubbles add 3 cups flour to water and oil mixture; mix, then add the yeast and remaining 3 cups of flour. Add enough flour to make a stiff dough - not sticky. Knead the dough for 10 minutes. Make into a ball and place in a lightly oiled bowl. Turn dough over once; cover. Punch down every 15 minutes for 1 hour (4 times). Shape into loaves, slit top cross ways, brush with well beaten whole egg. Let rise for 20 to 30 minutes. Bake at 400* F for approximately 30 minutes.
Makes 1 large loaf or 2 medium loaves.

*Most of the time I don't add the dough enhancer or gluten, but I find that when I do, the dough is slightly easier to work with and the texture is a bit improved.

Cheesy Garlic Bread

~Tracy Larson

1/2 c butter softened
1/4 c mayo
2 cloves of garlic minced
2 c cheese
chives or green onion

Sour Dough Bread - sliced

Directions
Mix butter and mayo together until smooth. Add garlic, cheese and chives. Blend together until it is a thick paste. Spread on slices of bread. Broil for 5 mins or until golden brown. Enjoy!