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Some of my Bread Recipes

Jalapeno Cheese Bread
Red River Bread
Coffee Cake & Buns
Hot Cross Buns
Herman Sour Dough Starter With Potatoes
Sour Dough Bread
Cheese and Onion Bread
Cottage Cheese Bread
One Hour Buns
House Bread
Dee's Health Bread
100% Whole Wheat Bread
Multigrain Bread
Moms Italian Bread
Oatmeal Bread
Potato Bread
Potato Fridge Bread
Rye Beer Bread
Rye Bread with Seeds
coming soon
coming soon

Dee's Health Bread

Jalapeno Cheese Bread

8 cups all-purpose flour
1 pound cheddar cheese -- grated (4 cups)
3/4 cup minced jalapeņos
1/2 cup sugar -- divided
1 1/2 teaspoons salt
2 cups hot water (105F - 115F)
3 packages dry yeast
4 tablespoons vegetable oil

In a very large bowl, combine 7 cups of flour, cheese, jalapeņos, 7 tablespoons sugar and the salt; mix well. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible.
Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
To make bread:
Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. [Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.] Place in 3 greased 8.5 x 4.5 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325F until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
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Red River Bread

2 tablespoons yeast
2/3 cup warm water
2 teaspoons sugar
1 cup r.r. cereal(red river cereal contains flax -- cracked wheat and rye)
1 tablespoon salt
3 tablespoons syrup (maple or pancake)
3 tablespoons mollasses
6 tablespoons butter
3 cups boiling water
2 cups scalded milk
3 cups whole wheat flour
8 cups bread flour

Proof yeast, add salt to boiling water, add cereal in a stream and cook till wooden spoon makes a track across it, stirring constantly . Add butter, syrup, mollasses and milk, stir well, let stand till lukewarm. Add yeast, then w.w. flour, beat well. Add white flour mixing until it comes away from sides of bowl. Knead 10 min.,let rise twice in oven with lite on and covered with a tea towel. Punch down and make into loaves, bake at 375 for 35 min.
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House Bread

1 package of active dry yeast
2 cups warm water (120 - 130 degrees)
1/2 teaspoon powdered ginger
2 teaspoon salt
1 Tablebspoon sugar
5 cups all-purpose or bread flour

Place 2 cups of flour in the bowl and add the ginger, salt and sugar. Mix with the flat beater on low until well mixed. Then add yeast and mix again. Add the warm water and slowly increase mixing speed to med. high and mix until batter is smoothe, about 2 min. Add the rest of the flour 1/2 cup at a time until the dough forms a ball and cleans the sides of the bowl. Knead 8 to 10 min. until the dough is smoothe and elastic.
Place in a warm bowl coated with soft butter, turn once to butter the top, cover with plastic wrap and let rise until double. Punch down, knead a few times to work out the air bubbles and form into one large, or two small loaves, french bread style. Place them on the cookie sheets coated with butter and dusted with cornmeal. With a sharp knife, slash the loaves across the top with a few diagonal cuts. Brush the loaves with ice water using a pastry brush. Place the loaves in a warm, draft-free place and allow to rise until doubled. Pre-heat oven to very hot (450 degrees).
For a great crust, place a pan of boiling water on the bottom of the oven and brush each loaf with melted butter. Bake in the very hot oven for 7 minutes, then reduce heat to 350 degrees and bake for 35 to 45 minutes longer. Cool on a rack and enjoy!"
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One Hour Buns

2 tablespoons sugar
1 cup warm water
1 tablespoon fast rising instant yeast
1 egg
1/4 cup oil
1 teaspoon salt
3 1/2 cups flour -- (3 1/2 to 4)
(I used half whole wheat and half white flour)

In a bowl mix together sugar, yeast and water. Add egg, salt and oil and mix together well. Add about 2 cups of flour and beat well. Add more flour until dough comes away from the sides of the bowl. Knead until smooth and elastic about 10 minutes. Form into 15 buns and place into a greased pan. Let rise until doubled, about 1 hour. Bake at 350* for 15 minutes or until browned.
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Dee's Yeast Dough (Coffee Cake & Buns)

2 pk dry yeast
1/2 cup water -- warmed
1 1/2 cups milk
1/2 cup butter
1/2 cup sugar
2 teaspoons salt
2 eggs -- slightly beaten
7 1/2 cups flour (or more)

Apple Raison Nut Coffee Cake:
1 cup apples -- diced
1 cup raisons
3/4 cup pecans -- chopped
1/4 cup water
1/2 cup sugar
1/2 recipe Dee's Yeast Dough
1 tablespoon butter -- softened

Drizzle Icing:
1 cup icing sugar
1/2 teaspoon vanilla
1 tablespoon milk (or more)
Combine the above and stir until it reaches drizzle stage.

In a small bowl disslove yeast in the warm water and set aside. In a medium sauce pan combine the milk, butter, sugar and salt. Heat and stir until the butter almost melts. In a large bowl combine the yeast mixture, warmed milk and the edds. Stir in as much flour as you can with a wooden spoon.
Turn out onto a floured board and knead for about 10 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled in size. Punch dough down. Divide in half, cover and let rest for 10 minutes.

Golden Dinner Rolls:
Take half of the dough and form into 18 buns. Place in a greased pan , cover and let rise until doubled. Bake at 375* until golden brown, about 15 minutes.

Apple Nut Coffee Cake:
In a medium sauce pan combine apples, raisons, sugar and water. Cook uncovered until liquid is absorbed. Set aside to cool.
Roll dough into a 15 x 10 rectangle. Spread softened butter over dough. Spread apple mixture evenly on dough. Roll up jelly roll style from the long side. Seal seam. Place on a greased cookie sheet. Shape into a ring and seal ends.
Make 1/2 inch deep slits an inch apart all around. Cover and let rise until doubled. Bake at 375* for about 30 minutes. Let cool on a wire rack.
Drizzle with the icing.
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Hot Cross Buns

1 pkg. yeast
1/2 cup warm water
1 tablespoon plus 1 tsp. white sugar
4 cups flour (2 c. white & 2 c. whole wheat)
2 tablespoons brown sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon salt
1 1/2 cups warm milk
1/4 cup butter -- softened
2 eggs -- lightly beaten
1 cup raisins

Put the yeast, warm water and 1 tsp. white sugar in a small bowl,stir and set aside until frothy about 10 minutes. Put the flour, brown sugar, nutmeg, cinnamon, cloves and salt in a bowl and whisk together. Put the butter into 1 cup of the warm milk and let it melt. Make a well in the center of the flour and pour in the yeast mixture, the warm milk mixture and the eggs. Mix until blended, then add the currants or raisins and knead until you have a smooth dough, soft but not sticky about 5 minutes in an electric mixture, 10 minutes by hand. (Add a little extra milk if you need it to get the right consistency.)
Cover with a plastic bag or plastic wrap and leave in a draft-free spot until the dough has doubled in bulk 1-1/2 to 2 hours. Punch the dough down; shape into 16 to 18 balls and place on a greased cookie sheet. Cover with a sheet of plastic, place in a warm spot and allow to rise again until the buns are almost double in volume about 20-30 minutes. Now with a very sharp knife or razor, make a quick cross on top.
Preheat the oven to 400F. Allow the buns to recover from the cross-making for 10-15 minutes, then bake for 12-15 minutes or until they sound hollow when you rap the bottoms.
Make a glaze by boiling 2 Tbs. of the remaining milk with the 1Tbs. of sugar until it is very bubbly. Brush the glaze on the buns as you take them from the oven it makes them shiny. Makes 16-18 buns. Drizzle frosting on buns to make a cross.
Vanilla frosting: Stir together 1 1/2 cups icing sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract.
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Herman Sour Dough Starter With Potatoes

1 package yeast
1/2 cup warm water
2 tablespoons sugar
2 cups warm water
2 1/2 tablespoons flour

Dissolve yeast in water, mix in sugar, water & flour. Stir until disolved. Place in a lightly covered quart jar & let stand at room temperature. Do not shake or stir for 5 days. Then on the 5th day Feed with the following: 3/4 cup sugar, 3 Tbl. instant potatoes, 1/2 cup flour (I use bread flour but you can use all purpose) 1 cup warm water Mix well with starter - let stand covered all day (8 - 12 hours) It will not rise, only bubble.
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Sour Dough Bread

1/2 cup sugar
1/2 cup melted butter
1 tablespoon salt
1 1/2 cups warm water
1 cup starter
5 cups flour to make stiff batter (add about 1 cup at a time)
**2 1/4 tea. yeast** if you want to speed -- it up.

Proof the yeast in 1/2 cup of water which has 1 teaspoon of sugar disolved in it. Add the starter, sugar, water, butter, and salt. Add the flour a cup at a time beating well after each addition. When the dough comes away from the sides of the bowl, put on a floured board and knead for about 10 minutes.
Grease bowl and put in dough - rub top with oil and over lightly. Let rise till it doubles in size. Punch dough down and let it rise again.{if you want to} Divide dough into 4 parts. Knead a few times. Put in greased loaf pans, or form into 4 round loaves and place on greased cookie sheets. Let rise covered lightly until doubled in size. Make 4 slashes on the round loaves just before you put them in the oven. Bake 350oF. 30 - 35 minutes. After removing from oven, brush top with melted butter.
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Cheese and Onion Bread

1 cup milk -- scalded
1/4 cup butter
1/4 cup sugar
2 teaspoons salt
1 package yeast (2 1/4 tsp)
1 cup sour-dough-starter
2 cups cheddar cheese, shredded
1 tablespoon dried onions
1 teaspoon cumin powder
5 cups bread flour(or more)
Scald the milk, then add the butter to it and let cool down. Put the milk and butter into a large bowl. Add the yeast, sugar, salt, onion and cumin. Beat together well. Mix in the cheese, add flour one cup at a time and beat well. Keep adding flour until mixture pulls away from the sides of the bowl. Knead for about 10 minutes until elasticey and smooth. Put into a greased bowl and let rise in the oven with the lite on until doubled. Punch down and divide into four. Let rest on counter covered for 10 minutes. Shape into loaves and let rise again until double. If you like, brush with melted butter and sprinkle with parmesan cheese just before baking. Bake at 350* until golden brown.
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Cottage Cheese Bread

2 packages yeast
1/2 cup warm water
1 teaspoon sugar
1 1/2 cups warm water
2 teaspoons salt
1 cup cottage cheese
1/2 cup honey
1/2 cup melted butter
1/2 cup sugar
1 egg
1 cup whole wheat flour
5 cups flour (white ) or more as needed

Dissolve yeast in 1/2 cup warm water. Add 1 teaspoon sugar, set aside for a few minutes. Into a large mixing bowl add warm water, salt, cottage cheese, honey, butter, sugar, egg and dissolved yeast.
Mix well, add whole wheat flour and white flour. Mix well, turn out on countertop and knead. If dough is sticky, add more white flour. Place in greased bowl. Cover with tea towel and let rise in warm place 30 minutes.
Remove from bowl, knead again, return to greased bowl, let rise until double in size. Turn onto counter. Divide into 4 balls. Shape into loaves. Let rise until double. Bake at 400 degrees for 30 to 40 minutes. Remove from pans and brush with butter.
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Dee's Health Bread

1/2 cup warm water
1 tsp. sugar
2 tbsp. yeast
3 1/2 cups water -- warmed
1/4 cup honey
1/4 cup molasses
1/2 cup oil
2 eggs
2 tablespoons lemon juice
1/4 cup flax
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
7 cups whole wheat flour
4 cups white bread flour

Proof yeast, In a large mixing bowl add second ammount of warm water,honey, mollasses, oil,eggs and lemon juice. Mix well. Add yeast mixture and stir, gradually add 5 c. whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 min, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with lite on until doubled, about 1 hour. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375*F 25-35 minutes.

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Very Light 100% Whole Wheat

5 cups warm water
2 tablespoons liquid honey
3 tablespoons instant yeast
11 cups wholewheat flour (up to 13 cups)
1/4 cup vegetable oil
4 teaspoons salt
1/4 cup molasses
2 tablespoons soy lecithin (heath food store)

Mix all ingredients with 4 cups of the flour and beat with electric mixer. Knead in balance of flour just until dough stops sticking. Coat dough with a thin layer of oil, place in a big greased bowl, cover with plastic wrap and let rise until double. Punch down and let rise again: repeat. Cut dough into 4 pieces, shape and put into 4 well greased pans. (use spray or crisco). Cover with greased plastic wrap. Let double. Bake in preheated oven 375* for 30 minutes. Lecithin works with the yeast to make a light product
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Red River Bread

2 tablespoons yeast
2/3 cup warm water
2 teaspoons sugar
1 cup r.r. cereal(red river cereal contains flax -- cracked wheat and rye)
1 tablespoon salt
3 tablespoons syrup (maple or pancake)lt;BR> 3 tablespoons mollasses
6 tablespoons butter
3 cups boiling water
2 cups scalded milk
3 cups whole wheat flour
8 cups bread flour

Proof yeast, add salt to boiling water, add cereal in a stream and cook till wooden spoon makes a track across it, stirring constantly . Add butter, syrup, mollasses and milk, stir well, let stand till lukewarm. Add yeast, then w.w. flour, beat well. Add white flour mixing until it comes away from sides of bowl. Knead 10 min.,let rise twice in oven with lite on and covered with a tea towel. Punch down and make into loaves, bake at 375 for 35 min.

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Easy Multigrain Bread

1 package active dry yeast
1 1/4 cups warm water
-- (105 to 115 degrees) 2 cups all-purpose flour
2 tablespoons honey
2 tablespoons margarine -- softened
1 teaspoon salt
1 cup whole wheat flour
1/2 cup uncooked mixed grain hot cereal -- (dry)

Dissolve yeast in warm water in large bowl. Add all-purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigorous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40 to 45 minutes or until almost double. Spray loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double.
(Batter is ready if indentation remains when touched with floured finger.)
Heat oven to 375 degrees. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack.

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Mom's Prize Winning Italian Bread

3 cups warm water
2 pkgs. dry yeast
3 tablespoons extra virgin olive oil
1 tablespoon salt
1 egg white plus 1 tsp. water
2 tablespoons sesame seeds
7 1/2 cups flour
Cornmeal for baking sheet

Dissolve yeast in small amount of the warm water. Add remaining water, olive oil, salt and mix well. Add flour gradually until dough is stiff. Put out on floured board, cover and let rest for 10 minutes. Knead about 5 minutes, adding more flour if needed. Put in greased bowl and let rise for about 1 1/2 hours until double in size. Separate in 4 portions. Form into long loaves. Make slits in top of loaves. Place on cookie sheet that has been sprinkled with cornmeal. Let rise one hour. Beat egg white with water. Brush egg wash on loaves. Sprinkle on sesame seeds. Place basin of water on lower rack of oven - bake bread at 375 degrees for 1/2 hour. Remove to rack for cooling.

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Oatmeal Bread

1 cup regular oats
1/2 cup molasses
1/3 cup oil
1 teaspoon salt
1 1/2 cups water -- boiling
2 tablespoons yeast
1/2 cup water -- warmed
1 cup flour, whole-grain wheat
5 cups bread flour -- or more
2 eggs -- beaten

Combine first 5 ingrediants, mixing well. Cool to about 105. *Proof the yeast. Add to oat mixture and stir well. Add whole wheat flour, 2 cups white flour and the eggs. Beat well. Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place in a well greased tupperware bowl with a lid on it. Put into the fridge and leave over night. Punch down and form into loaves and let rise until doubled. Bake at 375*. I got 3 large loaves and 4 mini loaves with this recipe.
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Potato Bread

2 cups milk -- water,or potato
1/2 cup mashed potato
1/3 cup veg oil
1/4 cup sugar
2 1/2 teaspoons salt
2 tablespoons yeast
2 c. flour ( adding more as needed)
1 c. whole wheat flour

Heat 2 c. milk in the micr. until very hot to touch. Add to this , potatoes, salt, sugar, oil and enough white flour to make a thick soup. When it has cooled off add the yeast and mix(warm for yeast to dissolve) Let rest for 15 minutes. Add the rest of the flours, mix well and knead for 10 minutes. Let rise till doubled. Make into loaves and rise again. Bake at 325-350 oven.
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Potato Refrigerator Bread

1 pkg yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes -- I use instant
7 cups all-purpose flour -- more or less

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl ;turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use.
(Dough can be kept up to 5 days in refrigerator. Keep covered.)
Punch down dough; divide into 4 parts. . Let rise for 1 1/2 hours before baking. Heat oven to 400 degrees.Bake rolls 15 to 25 minutes.
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Rye Beer Bread

2 tablespoons Yeast -- dry
1 cup Water -- warm
3 cups Beer (stale is best)
1/4 cup Sugar
2 tablespoons Salt
7 cups Flour -- white, bread
4 cups Flour rye -- (dark or light)
1 cup Wheat germ (optional)
2 tablespoons Caraway seeds
2 tablespoons Dill seeds

Proof the yeast in a large mixing bowl. Add all the other ingredents and mix until dough pulls away from sides of the bowl. Knead for 10 to 15 minutes. Place in a greased bowl, cover and let rise until doubled, about one hour. Punch down, cover and let rest 10 minutes. Divide into 4 equal parts, round up and let rest 10 minutes. Shape as desired, place on greased, " corn mealed" sheet pans and allow to rise until double again. Make slits 1/2 inch deep about 2 inches apart. Brush with egg wash. Place in "COLD OVEN", turn oven on to 400* and bake 35 to 45 minutes.
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Rye Bread with Seeds

Starter/Sponge
2 cups medium rye flour
1 tablespoon instant yeast
1 tablespoon mixed seeds
1 1/2 cups water
Dough
all of the sponge (above)
1 cup water
1/4 cup molasses
1 tablespoon mixed seeds
2 tablespoons butter -- softened
1 egg
1 tablespoon salt
6 cups white bread flour
Topping
1 tablespoon mixed seeds

The Sponge:
Mix the above ingredients in a large bowl, cover with plastic wrap and let stand over-night, up to 24 hours.. Mix all of the ingredients (except the seeds for the topping) until the dough is a shaggy mass that no longer adheres significantly to the bowl. Turn it out onto a well-floured board; it'll be fairly sticky and soft throughout the kneading process, but knead it until it's smooth and supple. Place in a well-greased bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours.
Punch the dough down, shape into three round or oblong loaves, and place on a lightly greased pan. Let stand, covered until almost doubled. Slash the loaves, then brush loaves with water or egg white, and sprinkle with seeds. Bake at 40O°F for 30 to 40 minutes, until dark brown and sounds hollow when tapped. Cool it on a wire rack.
Yield:3 loaves.
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