Great Bread

3 cans crescent rolls ( pillsbury)
1 stick butter 
Herbs of your choice

Using a Bundt pan, melt 1 stick of butter and herbs. Place rolls still attached out of can around the pan.

I like to add a little more melted butter to the bread once you remove from the oven.

Flip bread onto a serving plate.

Bake 350 for 30 mins.
Gayl Pyatt

Beer Bread

3 cups self rising flour
3 T sugar
1-12 oz can beer (room temp)

Mix and bake at 350 in a greased 9 x5 loaf pan for 45 mins

Brush with butter after removing from oven.

Cool before cutting

Homemade Tortillas (From Taste of Home)

Prep/Total time: 30 min.
Makes: 8 Tortillas

2 C all purpose flour
1/2 tsp salt
1 C water
3 T. olive oil

In a large bowl, combine flour and salt.
Stir in water and oil.  Turn onto floured surface; knead 5-6 times
Divide dough into 8 portions.  On a lightly floured surface, roll each portion into a 7 in circle

In a large nonstick skillet coated with cooking spray cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Keep warm

Well wrapped tortillas keep in the freezer for up to a month.  Thaw overnight in the fridge and reheat before using.

PB & J Muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)

Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Monkey Bread

Monkey Bread
2 1/2 tsp active dry yeast (1 package)
1 1/2 cups buttermilk, warm (110F)
1/4 cup sugar
1 tsp salt
3 – 3 1/2 cups all-purpose flour
1/2 cup melted butter (or warm milk)
1 cup brown sugar and white sugar, mixed

In a large bowl, combine yeast and buttermilk. Let stand for about five minutes, then add 1/4 cup sugar, salt and 2 1/2 cups of flour. Mix well and add remaining flour a tablespoonful at a time until the dough comes together and pulls away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a lighlty greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Grease a 9×5-inch loaf pan. Place melted butter into a small bowl and put the sugar mixture into a fairly shallow bowl.
Turn risen dough out onto a lightly floured surface and gently deflate. Divide into about 16 pieces (a few more or less is ok) about the size of golf balls. Roll each one gently into a ball. Dip each ball into melted butter (or warm milk) and generously coat in sugar. Add more sugar to the mix if you run low at any point. Put dough into pan and repeat with each ball, stacking them up as necessary. Sprinkle a tablespoon ot two of extra sugar on top. Cover with plastic wrap and let rise for 45 minutes, or until the dough just barely reaches the top of the pan.
Preheat oven to 375F.
Bake bread for about 30 minutes, until browned on top (you can check the internal temperature, which should be about 190-200F with a meat thermometer, but otherwise try baking for 30 minutes). Turn bread out immediately onto a plate and serve. Bread can be left inverted, with caramel on top, or turned so the crisp, sugared side faces up.
Makes one loaf.

Quick French Bread

1 package yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon granulated sugar
5 or 6 cups all-purpose flour

Add yeast to water, then add salt and sugar. Stir until the yeast dissolves. Beat the flour into the yeast water, a cup at a time, using a wooden spoon to stir. Add as much flour as you need to make a smooth dough. Knead until smooth. Brush top and sides with oil and cover the dough with a towel. Let stand in a warm place to rise until double in bulk.

Turn the dough onto a floured bread board and shape into long French loaves. Place the loaves on a baking sheet sprinkled with cornmeal and let stand to rise for 5 minutes.

Slash the tops of the loaves in several places, brush them with water and place in a cold oven.

Heat the oven to 400 degrees F. Place a pan of boiling water in the oven with the loaves and bake them for 45 minutes, or until crusty done.

Pumpkin Bread

3 ½ c flour

3 c sugar

1 ½ tsp salt

2 c pumpkin

4 eggs

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1 tsp ground cloves

2/3 c oil

2/3 c water

1 c nuts (opt)

Mix all together and bake 350 1- 1 ½ hours in 2 large pans.

Corn Bread

1 c milk

1 c flour

1 c sugar

1 c yellow cornmeal

2 tsp baking powder

1 egg

1 T oil

Mix together and bake at 400 for 20-25

Zucchini Bread

3 c flour

2 c sugar

1 c pecans (opt)

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 eggs beaten

1 ½ c vegetable oil

2 tsp vanilla

2 c zucchini

1 c drained crushed pineapple

Mix the first 6 ingredients in bowl and the rest in another bowl. Slowly mix both together. Bake 350 for 40 minutes.

Sourdough bread, starter and feeder

Sourdough bread starter

½ c beer (not light)

1 rounded tsp yeast

3 T dry instant mashed potatoes

1 c warm water

¾ c sugar

 

Mix all ingredients and set on counter top all day without a sealed liq. Refrigerate and feed in 2-3 days.

Sourdough feeder

3 T mashed potato flakes

¾ C sugar

1 C hot water

Add to started and let sit out all day uncovered. Then return to fridge. Do this once a week.

Sourdough bread

1 ¼ c starter

¼ sugar

½ c corn oil

1 T salt

1 ½ c hot water

6 c bread flour

Mix all together and knead for 5 minutes. Place in greased bowl and roll around to cover all sides. Cover with saran wrap and let rise 8-12 house or double in size. Punch dough down and divide into 2-3 amounts on floured surfaces and place in greased bread pans. Cover with saran wrap and let rise another 8-12 hours or double in size. Bake on bottom rack of oven for 30-35 minutes at 350.

Poppy Seed Bread

3 eggs

1 ½ Cup milk

1 1/2 tsp almond extract. 

1 1/2 tsp vanilla

1 1/2 tsp butter extract

1 1/2 tsp salt

3 Cup flour

1 ½ tsp baking powder

2 T poppy seeds

2 ½ Cup sugar

1 Cup oil (I use Canola Oil)

Mix all of the above ingredients together with mixer.

PreHeat oven to 350. 

Pour batter into 6-7 greased mini loaf pans and bake 40-45 minutes. I fill about 3/4 full.

You can also put in the larger loaf pans which may need a little more bake time. Test with a knife.

Let cool then drizzle sauce over bread.

Sauce

¾ Cup sugar

¼ C orange juice

½ tsp vanilla

½ tsp almond extract

½ tsp butter flavor

Make sauce and set aside.