Homemade picnic buns

1 1/2 c. lukewarm milk
1/4 c. sugar
2 t. salt
2 pkgs. yeast (4 1/2 t.)
1/2 c. water
1 egg
1/4 c. shortening
7 - 7 1/2 c. flour

Mix together lukewarm milk, sugar, salt.

Proof yeast in 1/2 c. lukewarm water for 5 minutes, then add to mixture.

Stir in egg and shortening.

Add flour in 2 additions, using the amount necessary to make it easy to handle. Roll dough 1/2" thick and cut into 3 1/2" rounds. Place on greased baking sheet. Cover with damp cloth, let rise until double (30-45 minutes).

Bake at 375 degrees for 12-15 minutes.

Sweet Potato and Brie Flatbread

(Recipe from Real Simple website)

1 pound frozen pizza dough, thawed (I used Marc's fast & easy dough)
1 medium sweet potato, peeled, halved, and thinly sliced
2 shallots, thinly sliced
8 sprigs fresh thyme
4 T. olive oil
kosher salt and black pepper
4 oz. Brie, sliced (I removed the rind)
2 t. red wine vinegar
4 cups mixed greens (I used arugula)

Heat oven to 425º. Shape the dough into a large oval or rectangle and place on a cornmeal-dusted baking sheet.

In a medium bowl, toss the sweet potato, shallots, thyme, 3 T. of the oil, 1/2 t. salt, 1/4 t. pepper. Scatter over the dough and top with the Brie slices. Bake until gold brown and crisp, 20-25 minutes.

Meanwhile, in a bowl, whisk together the vinegar, remaining T. of oil, and 1/4 t. each salt and pepper. Toss with the greens and serve with or atop the flatbread.

So delicious!

Pizza Bianca

This recipe comes from Jim Lahey's My Bread. I find the name misleading, as it is closer to focaccia than what we think of as pizza. Think of naked pizza dough, drizzled with olive oil, coarse salt, and maybe some fresh herbs, and you'll be right on point.

More importantly, it is delicious.

Lucas was gone when we ate it, and I put the last piece in his lunch the next day. He thought he hit the jackpot. (He did.)

Pizza Bianca

3 c. bread flour
1/4 t. yeast
1/2 t. salt
3/4 t. sugar
1 1/2 c. cool water
1/4 c. extra virgin olive oil (plus more for coating the bowl & brushing)
1/2 t. coarse sea salt
3 sprigs fresh rosemary, leaves removed (optional)

In a medium bowl, stir together the flour, salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Lightly coat a second medium bowl with olive oil and place the dough in it. Cover the bowl and let sit at room temperature, until the surface is dotted with bubbles and the dough is more than doubled in size, about 9-12 hours. (A longer rise would cause the dough to be less elastic, and it needs to stretch.)

When the first rise is complete, generously dust a work surface with flour. The dough will be quite loose and sticky. Using floured hands, fold the dough over itself two or three times and nudge it into a loose, rather flat, ball. Brush the surface of the dough with olive oil and sprinkle with the coarse salt (which will graduately dissolve on the surface.) Let rise until doubled, 1-2 hours.

Half an hour before the end of the second rise, preheat the oven to 500 degrees, with a rack in the center, and place a pizza stone (at least 14" in diameter) in the center of the rack. (If you don't have a pizza stone, use a baking sheet.)

Generously dust a pizza peel with flour and place the ball of dough in the middle. Spread out your fingers like a claw and drive your fingers into the dough, but do not puncture it. You want to simultaneously create dimples in the dough and spread it out across the peel. Continue working your hands across the dough and dimpling it until you have a bumpy disk about 12" in diameter. Drizzle the remaining olive oil over the top and sprinkle with the rosemary leaves, if using.

Shake the pizza onto the baking stone. Bake for 12-15 minutes, until the crust is golden brown on the mounds but still pale in the dimples. Transfer to a rack to cool for at least a few minutes before slicing.

Double Chocolate Banana Bread

I decided to try a new way of using up over-ripe bananas this week because I had a LOT. (Thanks, Jill!) I found the recipe here and it was a huge hit with my family -- it's rich and delicious.

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa (I prefer dutch process)

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

p.s. I made a double batch and found that there was too much batter for my 2 8x4" loaf pans. Next time I'll try a 9".

Spud-nuts

I took this donut recipe from my aunt Denise's blog. I made them for the first time on Saturday and they were much easier than I expected. They were delicious and a new Conference weekend tradition was born for us!

• 2/3 c. butter or margarine
• 1/2 c. sugar
• 1 c. hot mashed potatoes (we use instant mashed potatoes)

Combine first three ingredients together and add:

• 1 c. warm milk (we use water and powdered milk; we like our homemade breads best when we use powdered milk)

Let cool to lukewarm and add:

• 1 T. yeast that has been dissolved in 1 c. water with 1 t. sugar
• 2 eggs
• 2 t. salt

Beat well. Add 2 c. flour and mix well. Add an additional 5-7 c. flour and knead thoroughly (we use dough hooks in the mixer). Dough should not be too sticky. Place dough in large Tupperware bowl, spray top with Pam, cover, and refrigerate overnight (we have been known to make dough first thing in the morning for use later that day--the dough is easiest to work with, however, when thoroughly chilled). For a large crowd we have been known to make 1 1/2 batches of dough.

Roll out dough about 3/8"-1/2" thick and cut circles and holes with round cutters. You may have to experiment with sizes. We have a large set of circle cutters and use one of the larger ones. Transfer cut donuts to waxed paper-lined trays that have been generously scattered with flour. The secret to beautiful donuts is being able to get them off of the cookie sheet and into the fryer without collapsing the dough, hence adequate flour is helpful.

We originally tried frying the donuts in hot oil in a skillet, but found it difficult to control the temperature of the oil; the donuts would often get too brown on the outside and still be doughy on the inside. We have since invested in a "Fry Daddy" and it has been worth every penny! We also read up on donut making and discovered that it is recommended to use solid shortening (a.k.a. Crisco) rather than vegetable oil. Fry donuts until golden, turning as needed. Drain on paper towels/newspapers.

Make a watery glaze of powdered sugar, water, vanilla, and a few grains of salt. I am the fryer and my mom is the glazer, and when I asked her for the Secret Recipe for the glaze she laughed. She just starts with some powdered sugar in a bowl and adds 2-3 times as much water, adjusting thickness/thinness as necessary. (for the record, I had to add WAY more powdered sugar to get the proper ratio.)

After the doughnuts have drained for a minute or two (not too long) use a fork to dip in glaze and transfer to wire rack. Donuts are also good dipped in granulated sugar instead of glaze. (We double-dipped in the glaze. Yum! Next time, I'm going to try a chocolate glaze...)

Good luck in your homemade donut endeavors!

Rosemary Artisan Bread

My aunt Linda posted this recipe on Facebook and I was intrigued. Grandma and I made it when I was visiting and it was incredible! She said she has made it without the rosemary and lemon zest and it was still wonderful. Just as good as what you'd buy in a French bakery.


This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.

Ingredients:
• 3 cups all-purpose flour
• 1/4 tsp. active dry yeast
• 1 3/4 tsp. salt
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped lemon zest
• Cornmeal as needed

Directions:
In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Sullivan Street Bakery (New York City) and Mark Bittman, "The Secret of Great Bread: Let Time Do the Work," The New York Times, Nov. 8, 2006.

(It was almost better the second day!)

Breadsticks

(oops! forgot to take a photo of the finished product!)

My cousin Charlotte got this recipe from a roommate who took a food preparation class at BYU. These are fast, easy, and a big hit with the fam.

1 1/4 c. warm water
1 T. yeast
2 T. sugar
1/2 t. salt
3 - 3 1/2 c. flour
1/4 c. melted butter
garlic salt/parmesan cheese

Proof the yeast. Mix sugar, salt, and 2 1/2 c. flour. Add yeast mixture and stir to form dough. Add more flour if needed -- it's better to be on the stickier side. Let dough rest 10 minutes.

Put half of melted butter in a jelly roll pan. Roll out the dough into a rectangular shape and then press into pan. Brush with remaining butter. Cut dough into strips with a pizza cutter and sprinkle with parmesan and garlic salt. Let rest another 10 minutes.

Bake at 375 degrees for 20 minutes.

**Notes: I happened to check on mine at 15 minutes and they were totally done. Also, I got a grinder in the spice section at Target that has sea salt and garlic -- delicious.

Miracle Bread

My friend Hannah brought me a loaf of this bread, along with a copy of the recipe. It's really good! And the best part is, it only takes one hour to make, start to finish! (That's why I named it miracle bread. It seems miraculous to me.)

I've made the white and the whole wheat, and they are both delicious and super-fast. Both a hit with my family. With bread this fast and easy, I just might stop buying bread altogether!

5 1/4-1/2c. white bread flour
1/4 c. sugar or honey
1/2 T. salt (I use kosher)
1 1/2 rounded tablespoons instant yeast (I buy my yeast at Costco and keep it in the freezer)
3 T. vegetable oil
2 c. hot tap water

Mix dry ingredients. Add oil and water. Mix briefly and check consistency. If dough is too dry, add a little more water; if very sticky, add a bit more flour. (It's best if you leave it on the slightly sticky side.) Mix for 5 minutes. Spray bread pans with Pam. Divide dough into two equal portions; shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes. (I use 9" loaf pans, but 8" ones should work as well.)

Makes 2 loaves.

For whole wheat bread, use the same recipe, substituting whole wheat flour for the white; add 1/2 c. applesauce with the hot water and oil and use 1/4 c. oil instead of 3 T. You may need to increase the mixing time a bit.

If you have a high-capacity mixer, you can double the recipe and make 4 loaves.

*Lately, I've been mixing this by hand, since my KitchenAid is on the fritz. I knead it for about 3 minutes, and the texture of the bread is wonderful! (I like the texture of all of my breads best when I mix them by hand, but do what you prefer.)

Multi-grain miracle bread!

Recently I've been experimenting with a multi-grain quick bread. I've tried it several different ways, and this is what I've had most success with:

2 c. 10-grain cereal (I use a Bob's Mill mix)
2 c. whole wheat flour
1 c. white flour
1/2 c. old-fashioned oats
1/4 c. sugar or honey
1 1/2 heaping T. instant yeast
1/2 T. kosher salt
2 T. dough enhancer
2 T. vital wheat gluten
1/4 c. vegetable oil
1/2 c. applesauce
1 1/2-2 c. hot water

(I added the dough enhancer and gluten because the loaves were a bit too heavy and dense (you can purchase them at grocery stores or on Amazon.) I sometimes add a couple of tablespoons of flax seed as well, because I love the texture that it adds.)

Mix dry ingredients by hand or in a stand mixer (I use a KitchenAid). Add wet ingredients and mix well. I sometimes need to add more flour if the dough is too sticky. Let the machine knead the dough for about 10 minutes.

Divide dough in half and form into oblong loaves. At this point, you can sprinkle the loaves with additional oatmeal or other grain or seeds, if you wish. Place in greased loaf pans (I use 9" ones) and cover with a dish towel. Let rise for 25 minutes. Bake at 350 degrees for 25 minutes.

The whole wheat bread used to be my family's favorite, but now the multi-grain version has surpassed it!

Overnight Rolls

1 c. scalded milk
1/4 lb. butter
1 T. dry yeast, dissolved in 1/4 c. warm water
1 T. sugar, dissolved with yeast
3 eggs, beaten
1/2 c. sugar
1 1/2 t. salt
4 c. flour (approximate)

Beat all thoroughly in mixer. (Or, do it by hand! I think that was the secret to my best batch ever -- light as air.)

Let dough rise, covered, in the refrigerator overnight.


The next day, divide the dough in 2 portions. Roll each portion into a circle and cut into 16 pie-shaped pieces. Brush with melted butter. Roll each piece up, from the large edge to the small edge, and place on a buttered baking sheet.


Brush tops of rolls with melted butter. Cover with a dish towel and let rise for 4-5 hours. (The rising time is not critical with these -- they can probably rise up to 6 hours.) Bake for 15-20 minutes in a 375 degree oven.


Makes 32 rolls. (this recipe doubles well)

Grandma's French Bread

2 T. yeast
1/2 c. warm water
2 c. very hot water
1 T. salt
2 T. sugar
2 T. shortening
6 c. flour

Dissolve yeast in 1/2 c. warm water.

In a large bowl, combine hot water, salt, sugar, and shortening and stir. Add 2 c. flour and stir well. Add proofed yeast and stir. Add 4 c. flour and stir well. It should form sort of a "shaggy" dough:


Set the timer for 10 minutes and then stir down the dough. (I took this to mean sort of punching down the dough with your spoon.) Repeat 4 more times (5 times total).

Grandma recommends putting out 5 objects and taking one away after each stir-down, so you don't forget how many times you've done it. I used magnets. Of course, you have to take one away each time or this strategy is useless!

After the 5th time, turn the dough out on a well-floured board and cut in 2 equal portions.

Roll each half into an elongated rectangle. Place both halves, side by side, on a large cookie sheet covered in cornmeal. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Slash each loaf 3 times with a sharp knife and brush on an egg/water glaze, if desired. (You may also sprinkle sesame seeds, poppy seeds, or salt crystals on top of loaves at this point.)

Bake 30-35 minutes and cool on a wire rack.

Grandma's Bran Muffins

4 c. Bran Buds
2 c. All Bran
2 c. chopped dates
2 c. boiling water
1 c. butter or margarine
2 1/2 c. sugar
4 eggs
2 T (scant) baking soda
1 quart buttermilk
5 c. flour

Combine cereals and dates in a very large bowl and pour boiling water over. Let cool.

Cream together butter, sugar, and eggs and add to cereal mixture.

Combine buttermilk and baking soda and add alternately with flour.

Bake at 400 degrees for about 15 minutes.

*This mixture may be kept in the refrigerator for up to 6 weeks -- bake as needed.

Marc's easy pizza crust

Marc has made some crazy-time-intensive pizzas out of the California Pizza Kitchen cookbook. They are delicious, but for a quick weeknight dinner, we stick to his fast and easy crust. (again, I watched him once and forced him to approximate a recipe)

1 cube of fresh active yeast (he learned to make this on his mission -- these are about 1/2 oz., so I think we use about a tablespoon of dry yeast)
1 1/2 c. warm water
1 t. sugar
1/2 t. salt
3 T. olive oil
flour

Place yeast in a large bowl and add warm water and sugar. Stir with a fork to dissolve and let sit for about 5 minutes. Add salt and olive oil and stir. Add enough flour to form a thick dough. Knead lightly to mix and form into a ball.

Oil and flour pizza pan (or sprinkle cornmeal). Press ball of dough in center and press out to the edges.

Bake about 15 minutes in a 400 degree oven.

Three favorite easy pizzas:

-- Spread barbecue sauce on your crust. Top with diced or shredded chicken, green pepper, red onion, and monterey jack cheese.

-- Spread sweet chili sauce on your crust. Top with diced or shredded chicken, red onion, and other veggies like sweet peppers and/or bean sprouts, peanuts, and mozzarella. Sprinkle with chopped cilantro after baking.

-- Make a simple sauce with tomato paste, a little bit of milk and crushed red pepper flakes. Top with sliced fresh tomatoes, then add sautéed onion and bell pepper. Top with pineapple and mozzarella.

Grandma's Lemon Bread

yields 1 8" loaf or 2-3 mini loaves

6 T. butter
3/4 c. sugar
2 eggs
3 T. lemon juice
2 t. freshly grated lemon zest
1 1/2 c. flour (scant)
1 t. baking powder
1 t. salt
1/2 . milk
1/2 c. chopped walnuts, optional

glaze:
3 T. lemon juice
1/2 c. sugar

Cream butter and sugar. Add eggs. Add lemon juice & zest.

Combine dry ingredients and add alternately with milk (flour first and last). Stir just until combined.

Bake at 350 degrees for 30-40 minutes. Cool in pan for 10 minutes and then remove from pan.

Stir lemon juice and sugar together until dissolved. Pour glaze over bread while still warm from the oven. Wait 1-2 days before cutting. Freezes well.

Linda's Orange Cream Cheese Biscuits

{I've made these for Christmas breakfast.}

2 pkgs. Extra-large buttermilk biscuits
sugar
1/2 pkg. cream cheese
juice and zest of 1 orange
butter
powdered sugar

Open each biscuit and put a dab of cream cheese inside; pinch closed.

Dip each biscuit in melted butter and then in sugar that has orange zest mixed with it.

Stack the biscuits upright in a lightly greased Bundt pan and drizzle with any remaining melted butter.

Bake at 350 degrees until browned.

Make a glaze of orange juice and powdered sugar. Unmold biscuits onto a large plate or platter and pour glaze over while biscuits are still hot. Dazzle your family and friends!

Oatmeal Rolls

This is a very simple yeast dough recipe, yet it yields impressive and delicious results!
(Lucas's favorite thing to eat in the world.)

2 c. water
1 c. oatmeal
1 1/2 t. salt
3 T. butter
1/3 c. brown sugar
1 egg
1 T. sugar
1 T. yeast
1/3 c. warm water
4 3/4 – 5 1/4 c. flour

Cook oatmeal in 2 c. water and salt. Stir in butter and brown sugar.

Proof yeast and 1 T. sugar in 1/3 c. warm water.

Beat cooled oatmeal mixture and egg. Add yeast, then flour to form a soft dough.

Transfer dough to a greased bowl. Cover and let rise until doubled in size. Punch dough down and allow to rest for 10 minutes.

Shape into balls and place in 2 round cake pans (greased). Cover and let rise until doubled in size.

Bake at 350 for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks; brush tops with butter.

Makes 20-24 rolls.

Grandma's Angel Biscuits

5 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
3 T. sugar
3/4 c. shortening
1 T. dry yeast
1/2 c. lukewarm water
2 c. buttermilk

Mix dry ingredients together and cut in shortening. Add buttermilk and yeast dissolved in water. Mix with a spoon until moistened. Cover bowl and store in refrigerator until ready to use.

Roll out as much dough as needed – 1/2” – 3/4” thick. Cut with a biscuit cutter or a glass. Place close together on a baking sheet or pan. Bake 12 minutes in a 400 oven.

Grandma's Sweet Roll Dough

2 T yeast
1/2 c. warm water
1/2 c. + 2 t. sugar
1 cube butter
2 c. water
2/3 c. powdered milk
2 t. salt
7 c. flour
2 eggs

Dissolve yeast in 1/2 c. warm water with 2 t. sugar.

Melt butter; add 2 c. water and powdered milk.

Put milk mixture, 1/2 c. sugar, and salt in mixer. Add 3 c. flour and beat well.

Add yeast and beat well.

Add eggs and beat very well.

Add another 4 c. flour and mix.

Let rise 2 times (45 minutes each).

Form into loaves of cinnamon bread or rolls.

Bake 20-25 minutes at 375 degrees. Brush bread with butter after baking.


*For caramel rolls, place a generous amount of brown sugar in the bottom of a cake pan. Dot with butter and sprinkle with pecans. Roll out dough with butter and brown sugar and form into rolls. Place in prepared pan. Turn out of pan after baking onto a wire rack.

*Generously frost cinnamon rolls after baking!

Sheepherder's Bread

3 c. very hot water
1/2 c. butter
1/2 c. sugar
2 1/2 t. salt
2 T. yeast
9 - 9 1/2 c. unsifted flour

In a heavy-duty mixer, combine the first four ingredients. Stir until butter melts; let cool to warm. Stir in yeast, cover, and set in warm place until bubbly, about 15 minutes.

Add 5 c. flour and beat to form a thick batter. Add enough remaining flour to form a stiff dough. Knead 5 minutes in the mixer or 10 minutes by hand.

Place dough in a large greased bowl and cover. Let rise for 1 hour, punch down; let rise another 20 minutes and punch down again. Knead on a floured board to form a smooth ball. Grease inside of a Dutch oven or large heavy-duty stockpot (including lid). Place dough in the pot and cover. Let rise in a warm place until dough pushes up lid about 1/2" - approximately 20-30 minutes.

Bake, covered with lid, in a 375 degree oven for 12 minutes. Remove lid and bake for another 20-30 minutes, depending on the size of the loaf. Loaf is done when golden brown and it sounds hollow when tapped. Brush the top with butter and cool on a wire rack.

Serves a crowd!

Limpa Rye Bread

Mix together: 1/3 c. vegetable oil
3/4 c. molasses
2 t. salt
2 c. rye flour
2 c. boiling water

Set mixture aside to cool.

In mixing bowl, combine cooled molasses mixture, 1 T. yeast dissolved in 1/2 c. water, and 6 c. flour. Knead well (5 minutes in a stand mixer or 10 minutes by hand). Let rise twice.

Mold into 3 round loaves and let rise until double. Bake at 300 for 30-35 minutes. Brush loaves with butter when you take them out of the oven. Allow to cool before cutting.