Cinnamon Rolls- 2 hour

 These take at least 2.5 hours- let the dough rest for an hour, then another 45 min to let the rolls rise before you bake them for 20

Rolls: 

2 C whole milk

1/2 C butter softened

1/2 C white sugar

1 tsp salt

1 TBLS instant yeast

2 eggs

6 C flour

Filling: 

1 C Butter softened

1 3/4 C packed brown sugar

2 Tbls Cinnamon (maybe more)

Frosting: 

4 C powdered Sugar

2 stick butter

1 8oz cream cheese

pinch of salt

1. microwave the milk for 2-3 min until it's bubbling. Pour the milk into the bowl of an electric stand mixer with paddle

2. add butter, sugar and salt. mix on low speed until the butter is melted. let teh mix cool until warm but not hot. Add the yeast and eggs and mix until combined. 

3. gradually add about 1/2 the flour. Switch to the dough hook and add the rest of the flour until the dough clears the sides of the bowl. shoudl be soft and slightly sticky. knead for 2-3 min. 

4. transfer dough to large bowl and spray with non stick spray. cover with plastic wrap for about an hour while it doubles- about an hour.

5. roll the dough into a large rectangle or two. 

6. mix filling and spread over the dough square

7. roll the dough and slice up the log. 

8. put them on a baking sheet evenly spaced, cover and let rise about 45 min or until double

9. preheat the oven to 350* bake until light brown- if you're a chump. or before they're light brown so they're still soft. 

10. put frosting on when they cool a little 

No Fail French Bread

This bread is DELICIOUS and the recipe makes two big loaves! Totally worth the time. Goes great with a ladies' lunch salad or even for french toast!

Diane's No Fail French Bread (from abountifulkitchen.com)

2 tablespoons dry yeast

1/2 cup warm water

2 cups hot water

3 tablespoons sugar

1 tablespoon (yes tablespoon) salt

5 tablespoons vegetable oil

6 cups flour, divided

1 egg, beaten- for glazing bread

Dissolve yeast in 1/2 cup warm water.

In a separate large bowl combine hot water, sugar, salt, oil and 3 cups of the flour. Stir well.

Add the yeast mixture to the hot water-flour mixture. Mix together with large wooden spoon or paddle attachment.

Add the remaining 3 cups of flour a cup at a time, mixing well after each addition.

After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated.

Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching down.

Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface. Roll the dough up like a jelly roll (long way).

Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves fit on one pan.

Score the bread across the top 3 or 4 times, and brush with beaten egg.

Let rise for 20-30 minutes in warm place.

Bake at 375 for 20 minutes in lower half of oven, until golden brown. Or you may bake at 350 convection for 20 minutes.

Yield 2 large loaves french bread

Tips:

-I make this all of the time in my Kitchen Aid stand mixer. Just use the paddle attachment until you have mixed in the first 3 cups of flour. Then switch to the dough hook to mix in the final 3 cups of flour.

-I often forget the mixing down step (5 times every 10 minutes) and have never had a problem with the bread turning out perfect. Just make sure the bread raises in the bowl until it has almost doubled in size, or for about 45 minutes. Then proceed to the rolling out step.

Whipping cream biscuits

1 1/2 tsp sugar
2 cups flour
1 Tbl baking powder
1 tsp salt
1/4 cup unsalted butter (frozen)
1 cup + 2 Tbl whipping cream

Heat oven to 425 degrees. Sift dry ingredients. Grate the butter with a cheese grater (sounds weird but it gets the butter in little chunks:) & add to the dry ingredients. Using your hands, mix the grated butter into the dry ingredients. Add the cream & mix until just blended. Do not over mix. Turn dough onto floured surface & knead one or two times. Shape into a square with your hands & cut dough into 9 smaller squares. Place each square on an ungreased cookie sheet. Bake 12-15 min at 425 degrees.

Grill Bread

Grill bread is sort of like a pretzel and sort of like bread and a lot like crack. I dare you to take just one bite. One friend of mine – who particularly relishes its salty pretzel-like quality – once begged me not to make it. She was on a reducing plan and found the siren call of the grill bread too much to resist. On her, I take pity. For the rest of you: Enjoy.

Grill Bread

Make the dough a day ahead of time, stretch it out ahead of time and cover or simply stretch it right before you plop it on the grill.

1 teaspoon active dry yeast

1 cup milk

6 1/2 – 7 cups all-purpose flour

1 tablespoon kosher salt

Olive oil for brushing

Coarse salt for sprinkling

Rosemary for sprinkling

Dissolve yeast in 1 1/2 cups lukewarm water. Stir in 1 cup lukewarm milk.

Stir in flour and salt until a dough forms (this is great to do in a standing mixer with a dough hook, if you have one). If doing this by hand, you may need to turn the dough out onto a counter and knead it to work in all the flour.

Lightly oil a large bowl and put the dough in it. Cover with a clean kitchen towel and let sit to let dough rise until doubled in bulk, 8 hours or overnight.

Punch down the dough and let it sit another hour.

Meanwhile, brush your cooking grate with vegetable oil. Heat your grill to medium to medium-hot. You should be able to hold your hand about an inch over the cooking grate for two minutes second or so before it just feels way too hot. Don’t worry too much about this, however. Grill bread isn’t fussy.

Divide the dough into ten pieces. Work with one piece at a time and stretch it into a disk of some sort – oblong is cool, round is fine, crazy-shaped is always popular. Lay whatever shaped dough disk you have on the hot grill. Repeat with remaining pieces of dough.

Once all dough is on the grill, brush each disk with olive oil and sprinkle with salt and Rosemary, if you’re using them. Cook until grill marks form and the disks release easily from the grill. I’m not going to give you a time frame because I know nothing about your grill or fire-making skills or how windy and cooled off it is on your balcony where the grill is. This could take 5 minutes or 15 – but that is not a time frame to follow! Just hang with the bread a bit, when it releases easily and has grill marks, flip it. Flip each grill bread and brush the cooked side with olive oil and sprinkle with salt.

Cook until grill marks form on the second side and grill breads are cooked through. Serve hot or at least warm.

Yummy Cornbread

Cornbread-from Stephenie Dellenbach

1 cup milk

¼ cup melted butter

1 egg

1 ¼ cups cornmeal

1 cup flour

½ cup sugar

1 Tbl baking powder

½ tsp salt

Heat oven to 400 degrees. Grease 8x8 pan. Beat milk, butter, egg in bowl. Stir in remaining ingredients. Bake 20-25 minutes. If recipe is doubled, use a 9x13 pan.

No-Knead Bread

No-Knead Bread

-3 cups all-purpose flour plus a little for dusting

-1/4 tsp instant yeast

-1 ¼ tsp salt

-1 & 2/3 cups water

-cornmeal

Directions:

-In a large bowl combine flour, yeast and salt. Add 1 & 2/3 cups warm water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

-Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes (sometime I skip this “resting” step if I don’t have time and it turns out fineJ)

-Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal (I actually sprinkle just a little bit of cornmeal onto parchment paper instead so I don’t have to dirty a towel). Cover with another towel and let rise for about 2 hours (I’ve skipped this step before, too, and it turned out fine, just a bit more dense). When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

-At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot in oven as it heats (I use a 4qt Corningware dish for single loaf and 2qt for half-loaf, but anything that can go in the oven that has a lid will work). When dough is ready, carefully remove pot from oven. Slide your hand under towel (parchment) and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 5 to 15 minutes until loaf is beautifully browned. Cool on rack. (Note about cooking times: I made it just like it says to for a year and it was fine. Now for some reason the bottom gets burned if I do it this way. Now I bake it at 425 for 30 min covered then 5 min uncovered. Just watch it and see how your oven cooks it)

Note: Sometimes I have to add quite a bit more flour than just the 3 cups depending on how humid it is outside. It should be sticky, but not to the point you can’t form it into a ball. Also, you can divide the dough into two before that last couple hours of rising and make two smaller loaves. I usually do this and then freeze one loaf after I bake it. It stores great in the freezer and tastes awesome after it thaws.

Rolls

5 1/4 C flour

1/4 C sugar

1.5 Tbls rapid rise yeast

2 C Very Hot Water

1/2 Tbls Salt

Drizzle of olive oil

Mix dry, add wet. Knead with dough hook 10 min. Roll into balls and let rise 30 minutes. Bake at 350 for 10 min or until lightly golden.