Flat Bread

This recipe is so simple and so easy.  It is one of my family's favorite bread recipes.  I make it at least once a week to go with a meal, sometimes more.   It requires very little time and effort to make it.  In fact, it doesn't even really need to be kneaded.  I have made it in my Kitchen Aid with the dough hook, but I like it best when I just mix everything in a bowl and knead it with my hand for just a couple minutes.  I do let the yeast bubble in the hot water for about 5 minutes before adding the other ingredients and if I have time then I let it rise for 15 minutes in the bowl before putting it in the pan.  You don't have to though.  This recipe is seriously fail-proof.  It makes a good pizza crust, as well.

1 pkg. yeast (2 1/4 tsp.)
1 c. tap-hot water
1/2 tsp. salt
1 tsp. sugar
2 Tbs. oil
2 c. flour (knead in more if too sticky…up to 3 cups)
We don’t even let that yeast rise or the dough rise most of the time and it works, but it’s better if you let it sit for 15-30 minutes while you make the rest of the dinner.
Then roll it out on a pan (sprayed with Pam).

Score for breadsticks in whatever size you’d like.
Bake at 500 degrees for 5-7 minutes.
We always spread butter over the hot bread and sprinkle on some garlic salt.  We just like it that way.
You can also use this for pizza dough.

recipe from:
Here

Cinnasticks

I got this recipe from Pinterest it is super yummy!!! The original recipe suggests getting the pre-made pizza dough from Papa Murphy's. I just used a pillsbury pizza dough though and I am sure that any homemade pizza dough recipe would work just fine. It also suggests using a butter flavored oil like the kind meant for popcorn, I just melted some butter and added it to my oil and it tasted just fine.

dough rolled out into a square or circle
buttered flavored oil
2 tsp cinnamon (more if you are a cinnamon fan)
1/2 c. sugar

Icing:
several cups of powdered sugar (I did like 3 and had plenty of icing)
small splash of milk (just keep adding milk until it is the consistency you like)
1 Tbsp melted butter
1/4 tsp. vanilla extract

1. Preheat oven to 350 degrees
2. Using a pizza cutter cut the dough into strips. Brush the dough with the flavored oil. Bake for about 15 min until cooked through, keeping a close eye on it so it doesn't over bake. Remove from oven. Wile the dough is baking prepare the icing and set aside.
3. Combine the sugar and cinnamon in a small bowl and stir together well. Sprinkle the mixture over the warm dough. Drizzle with the prepared icing. Serve warm

I did let my refrigerated dough rise a little bit before baking. But these were so delicious!!!

Peasant Bread

I belong to a group in our neighborhood called Move Over Martha. It is a cooking group more on the gourmet side. We had a dinner last Friday and this bread was part of it. It was delicious. So delicious that I attempted bread making yesterday. This recipe is so easy that even I didn't mess it up! Perfect with any Italian entree. YUM YUM!

1 package quick rise yeast (2 1/4 tsp)
1 TBSP sugar
2 cups warm water
4 cups flour
1 tablespoon Italian seasoning
1 1/2 teaspoon salt
3 TBSP melted butter

In bowl mix yeast and sugar. Add water and let the yeast dissolve (about 3 min). In mixing bowl add flour, seasoning, and salt. Then add yeast mixture. Mix for about 5 minutes. Spray hands and cookie sheet with cooking spray. Divide dough into two balls and form into balls. Cover with towel and let raise for 30 minutes. Reshape dough, and brush with 3 TBSP melted butter. Sprinkle with a little more Italian seasoning and a little sea salt. Bake at 425 for 10 minutes then lower temperature to 375 and cook for 15 more minutes. Serve as is, or dip in olive oil and balsamic. Click here for pictures.

Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

PRETZELS

If you stop everything you are doing and go make these RIGHT NOW, that is not soon enough.  They are so good.  They taste like mall pretzels.  I love mall pretzels. 

I made these last night and we used them as breadsticks with our fettucine alfredo.  I think I will never make breadsticks again and will always make pretzel sticks.  You might for a second think they have a lot of butter, but it is actually less than I use for my favorite breadsticks, so it's actually a healthy alternative ;)  It's actually probably less than I put on my toast.  It's for sure less than Ryan puts on his toast :)

Make. Them. Now. 

 

Recipe and picture from mykitchencafe.blogspot.com

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6-8 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Cresent Roll Recipe

3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)

Boil milk, pour into mixing bowl ( I use my kitchen aid.)  Add cold butter, sugar.  Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs.  Mix
Add the rest of the flour.  Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.

When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour.   If you feel the dough needs more flour, then add more or roll out in flour instead of oil.  Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide.  Spread butter over the dough, then cut.  Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts.  Then cut each rectangle diagonally in to triangles.  Then roll starting with the big end and ending with the point, rolling the butter inside.  You can also pick up the triangle, holding it by the base and flip the dough to roll it up.  It will roll up tighter that way.

Pumpkin Chocolate Chip Muffins

Beat 2 eggs. Stir in 2/3 cup milk, 1/2 cup oil and 2/3 cup canned pumpkin. Add 1/2 cup chocolate chips. Mix together in a separate bowl 2 cups flour, 1/2 cup sugar, 2 1/2 t. baking poweder, 1/2 t soda, 1 t salt and 2 t pumpkin pie spice.

Stir dry ingredients into egg mixture all at once and mix until flour is moistened (batter may be a bit lumpy) Fill muffins and bake at 375 for about 15 min or until golden brown.

Bran Muffins

6 cups bran cereal (or one box of cereal)

2 cups boiling water

Let stand for 20 minutes

1 cup shortening

2 1/2 cups sugar

4 eggs

Cream together and add to bran. Mix in 1 quart buttermilk

5 cups flour

1 tsp salt

5 tsp baking soda

Mix into buttermilk mixture

Bake at 375 degrees for around 17 minutes. Dough can be kept in refrigerator for up to 6 weeks.

I have never made these but Keaton loves them.

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

I got this from Julie, but I have made it a couple of times.
http://everydayfoodstorage.net/2008/09/21/2-for-1-breadsticks-or-pizza-in-under-30-minutes-from-one-easy-recipe/food-storage-recipes
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

*When using regular yeast change amount to 2 Tbsp.

When I made these I used half of the dough for a pizza crust and the other half for bread sticks. It was plenty for both. If you are just doing a pizza crust I would recommend halving the recipe, but I don't know how that will turn out. I haven't tried it yet. I used half wheat flour and half all-pupose. I also only used one stick of butter total-1/3 for the pizza crust and 2/3 for the bread sticks. There is a how to video online. They are really easy to make.


These are the breadsticks and crust while rising. I put garlic salt, parmesan cheese, and parsley on the bread sticks before baking.

BBQ chicken pizza before baking.

Finished breadsticks in the pan.

Zucchini Chocolate Chip Bread

3 c flour
2 c sugar
¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
½ tsp ground cinnamon
3 eggs
½ c unsweetened applesauce
½ veg. oil
2 tsp vanilla
2 c shredded zucchini
1 c chopped walnuts (optional)
1 cup choc. chips
In a large bowl, combine the first seven ingredients. In another bowl, beat eggs, applesauce, oil, and vanilla. Stir into the dry ingredients just until moistened. Fold in zucchini, nuts and Choc. chips. Divide batter between two greased9x5x3 loaf pans. Bake at 350 for 55-60 min or until toothpick inserted near the center comes our clean. Cool for 10 min before removing from pans to wire racks to cool completely.

Mom's Banana Nut Bread

2/3 c. Shortening
1 c. sugar
4 eggs
3 1/2 c. flour
2t. baking powder
1t. soda
1t. salt
2 c. mashed bananas (at least. the more you add the better!)
1 c. walnuts (optional)
Cream shortening sugar and eggs. Mix all dry ingredients in a separate bowl. Alternate adding mashed bananas and dry ingredients until well blended. Add nuts if desired. Fill bread pan 2/3 full. (Amy's special touch: Sprinkle batter with brown sugar before baking to make a sugary crust). Bake 350 for 45-50 min.