Cinnamon Rolls - Updated Version - Trina B.

Stir together in mixer bowl:

1/2 c sugar
2 T yeast

Pour in:
2 c baby-bath-warm water.

Let it sit and foam for 10 minutes.

Add:
5-1/2 c flour
(fluff up your flour first or lightly spoon the flour into the cup so you're measuring loose but level cups)

1/2 c oil (canola or vegetable)
2 t salt

Knead with dough hook until smooth and then gradually add approximately 1/2 cup more of flour by heaping tablespoons, allowing each addition to mix in before adding more, until the dough is smooth and just barely not sticky (if you touch it, no dough should come off on your finger - stop adding flour as soon as it gets to this stage).

Preheat your oven for 1 minute, then turn it off (you want it just barely warmish). Cover the mixer bowl with a dish towel and put it in the oven for 15-30 minutes until the dough rises to about double.

While the dough is rising, stir together:
3 c brown sugar
1 generous T cinnamon
1 generous T cornstarch
1 small package vanilla instant pudding (just the powder)

Cut in until crumbly:
3/4 c butter or margarine

Set sugar mixture aside.

Turn the risen dough out onto a floured counter. (You can make your counter “non-stick” by wiping it with a damp cloth, then immediately sprinkling it with flour and spreading the flour with your hand.) If the dough is too sticky to handle, knead a little bit more flour in. Roll the dough out into a large rectangle, maybe 15x20ish? (Or you can do a longer, narrower rectangle for smaller but more numerous cinnamon rolls.)

Sprinkle the sugar mixture evenly onto the dough, then roll up the dough, seal the edges by pinching them closed, and cut into about 18 cinnamon rolls.

Place cinnamon rolls on two sprayed jelly roll pans (11x17?) and cover with towels. Let them rise at room temperature for about 30-45 minutes, until double.

Preheat oven to 350, then place uncovered pans into the oven on two racks. Bake for 7-8 minutes, then switch racks and bake for 7-8 more minutes until just golden. (If using a convection oven, there’s no need to switch racks.)

For the glaze, stir together:

1 c melted butter or margarine (Margarine actually combines better. The butter stays oily.)
1 t vanilla
2-3 c powdered sugar.

Add more powdered sugar to thicken or milk to thin until glaze is desired consistency. Spoon over hot rolls.

My Favorite Whole Wheat Bread Recipe - Kelly N.

3 c very hot water
1 c applesauce
2 T honey
1/4 c oil
7 c whole wheat flour
2/3 c gluten flour
1 T salt
3 T rounded ground flax seed
3 rounded T saf-instant yeast
1/2 c non-instant powdered milk or whey powder

Put ingredients in your kitchen-aid bowl in the order listed. There's no need to mix anything until all ingredients are added. Mix a few minutes and if dough is too dry, add a little water and if too sticky, add a little flour. After 4-5 minutes the dough will pull away from the sides in a smooth ball. Mix for ten minutes. Grease 4 loaf pans. Shape dough into 4 loaves. Let rise till double in bulk. Bake at 350 degrees for 27 minutes.

Bread from the Relief Society Conference

10.5 cups of flour, 1/2 cup of sugar, three TBS of instant yeast, three TBS of liquid lecithin (which is an emulsifier), one TBS salt, and four cups of "hot tap water." Use mostly hard red wheat flour and a little white flour.

Mix dry ingredients. Then you are supposed to add liquid lecithin which is basically an oil. Don't ask where it comes from ;you do not want to know! ( I use the granules+ 1 T olive oil which do not have a high level of triglycerides...0.) Instead of 4 c of water add 3 c. water + 1 cup applesauce.

Mix for 1 minute. If dough is too dry and pulls away from sides of bowl-it is too dry. Add a little water. The dough should be very sticky. Sray pans and hands with PAM Shape loaves and cover with a dry towel.

If grinding wheat just prior to mixing, let rise 15-18 min.; the flour is warm and dough will rise faster. If using room temp. flour, let rise 25 min.
Bake at 350 degrees for 25 min. Makes 4 loaves

Apple-Cinnamon Scones - Meghan Schwanke

APPLE-CINNAMON SCONES

1/2 c flour

1/2 c whole wheat flour

1 1/2 t baking powder

1/2 t ground cinnamon

1/3 c oil

2 egg whites

2 T apple juice

2 T sugar substitute or honey

1 small apple , peeled and cored

1 c rolled oats

skim milk

In bowl, combine flours, baking powder, and cinnamon. Stir in oil. Chop apple. Stir apple and oats into flour mixture. Add egg whites, apple juice or milk and honey or sugar substitute. Mix well. Dough will be a bit sticky.

Spray baking sheet with nonstick coating. With floured hands, pat out dough onto baking sheet into about a 7-inch circle. Cut into12 wedges,separating the wedges leaving 1/4 inch between each. Brush with milk. Bake in a 400 F oven 10-12 minutes or until golden. Serve warm. Great for breakfast with skim milk. If you like, sprinkle with cinnamon sugar before baking.

Lime Zucchini Muffins - Jill Walker

From the Recipe Shoebox

The ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest*
2 Tbs. lime or lemon juice*
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini

TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed

Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.

Enjoy!

* I used orange zest and orange juice instead.

Poppy Seed Tea Bread - 2010 Stake RS Conference

Poppy Seed Tea Bread

***** Fabulous!

3 cups flour

2 ½ cups sugar

1 ½ tsp. Salt

1 ½ tsp. Baking powder

3 eggs, slightly beaten

1 ½ cups milk

1 cup oil

2 Tbsp. Poppy seeds

1 ½ tsp. Vanilla

1 ½ tsp. Almond extract

1 ½ tsp. Butter flavoring

Grease the bottom and ½ inch up sides of two8x4x2 inch loaf pans; set aside. In an extra large mixing bowl, stir together the flour, sugar, salt, and baking powder. Make a well in the center of the dry mixture, and set aside.

In another bowl, combine the eggs, milk, oil, poppy seeds, vanilla, almond extract, and butter flavorings. Add egg mixture all at once to the dry mixture. Stir just until moistened. Spoon batter into the prepared pans. Bake for 60-70 min. At 325 until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove loaves from pans. Cool completely on wire rack. Wrap and store overnight.

Note: I prefer this bread without the butter flavoring. It overpowers the almond flavor which I prefer.

Sweet White Scones - 2010 Stake RS Conference

Sweet White Scones

Martha Stewart
6 ¼ cups flour

Pinch of salt (1/4 teaspoon)

¼ cup plus 2 Tablespoons sugar

1 heaping Tablespoon baking powder

¾ cup butter, chilled and cut into small pieces

3 large eggs

1 ¾ cups plus 2 Tablespoons whole milk

1 egg, for egg wash

Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper

In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.

In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.

Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.

Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones

Serendipity Bread - "Jesus Once Was a Little Child" Primary Activity

Ingredients

• 1 1/4 cups water
• 2 tablespoons butter
• 2 tablespoons white sugar
• 2 tablespoons milk powder
• 1 1/2 teaspoons salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 
  
• 2 tablespoons olive oil
• 2 teaspoons garlic powder (optional)
• 4 ounces crumbled feta cheese (optional)

Directions

1. Place the first set of ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press START. Do not put in the olive oil, garlic powder or feta cheese.
2. Preheat an outdoor grill for medium heat. When the cycle has ended, turn the dough out onto a lightly floured surface, and divide into 2 halves. Roll each half out into a circle that is about 9 or 10 inches across. Brush the top of each circle with olive oil.
3. Place the bread circles oil side down onto the grill. Brush the other side with olive oil, and watch carefully. When the bottom side is browned, turn over the bread, and grill the other side until golden. If desired, sprinkle with garlic powder and feta cheese.

Nutritional Information

Amount Per Serving Calories: 258 | Total Fat: 8.2g | Cholesterol: 17mg

Pecan Pear Muffins - Jill Walker

3 c all-purpose flour

2 c sugar

2 t baking soda

1 t ground cinnamon

1/2 t salt

2 eggs

1 c canola oil

1 t vanilla

4 c chopped peeled ripe pears (about 6 medium)

1 c chopped pecans

Combine flour, sugar, baking soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just combined. Fold in pears and pecans.

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen

259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein

Cornmeal Bread

Ingredients:

½ c. Butter

2/3 c. sugar

2 eggs

1 c. Buttermilk

½ tsp. baking soda

1 c. Yellow Cornmeal

1 c. All purpose Flour

½ tsp salt

Directions:

Melt butter in a 3 qt. container. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk and soda and stir into butter mixture. Add cornmeal, flour and slat; mix just until blended. Pour batter into a greased 8 inch square baking pan. Bake at 375 degree oven for 35 minutes, or until bread begins to pull away from sides of pan. Cut into squares and serve warm. Makes 6-8 servings.

Easy Italian Herb Focaccia - Margaret Dyal

Prep Time: 10 minutes
Rise Time: 45 minutes
Bake Time: 30-35 minutes
Serves: 8-10

3 1/4 c all-purpose flour
1 envelope dry yeast
1 T sugar
1 t salt
1/4 extra virgin olive oil, divided
1 2/3 c very warm water (120°-130° F)
2 T shredded Parmesan cheese
1 T Italian herb seasoning

Mix flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan. Cover and let rise until doubled, about 30 minutes.

Poke multiple holes into the dough using the handle of a wooden spoon. Drizzle 2 Tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning. Cover.
Let rise an additional 15 minutes while oven preheats to 375 degrees.

Bake 30-35 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with additional olive oil for dipping.

Pioneer Bread - Colette Hokanson

Pioneer Bread

Make starter. This can be stored on the counter (will become a sourdough starter more quickly or in the fridge). I put mine in an old 24 ounce yogurt container and poked a hole in the lid. Mix with a wooden or plastic spoon (no metal at all with this recipe);

1 cup warm water

1 cup white flour

1 T yeast

Every time you use ¼ cup of this replenish it with ¼ cup flour and ¼ cup water and stir it up.

You can use this starter after about three hours. This is the EASIEST bread I have ever made and it is DELICIOUS!!!!! (Similar to Costco's multigrain Pugliese bread)

In a glass or plastic bowl (medium to large size) add:

1 cup whole wheat flour

2 cups white flour

½ cup oatmeal

1 ½ cup WARM water

¼ cup starter

1 ½ tsp salt.

Optional - ¼ cup millet, sunflower seeds, chopped olives and garlic, use your imagination

Stir with wooden or plastic spoon until all mixed. Put plastic wrap over it and let sit overnight (8 - 18 hours). Punch it down and form into a ball. Let raise for 2 more hours or until double. (You might want to put it on oiled aluminum foil to make it easier to transfer) Preheat oven to 460 degrees. Transfer it to a lightly oiled cast iron dutch oven ( I have done it in my cast iron skillet with another pot's lid or cookie sheet and it works, just makes more of a flat bread). Put the lid on it and put it into preheated oven for 30 minutes. Remove lid and bake 5 more minutes. Remove and let cool for 15 minutes before diving in. Makes an artisan like bread with a hard crust and chewy moist interior.

Colette's Best Ever Whole Wheat Bread

This recipe is amazing! It makes delicious whole-wheat bread with the texture of white, and only has to rise once. So yummy!!

7 c whole wheat flour (Grind your own if you have a wheat grinder)
2/3 c vital wheat gluten (in the bulk bins at Winco & Food 4 Less)
2-1/2 T instant yeast

5 c steaming hot water (120-130F)

2 T salt
2/3 c oil
2/3 c honey OR 1 c sugar (I like honey the best!)
2-1/2 T bottled lemon juice

5 c whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into 4 loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.

This recipe can be halved to make 2 loaves.

**Another tip . . . when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Bread/Rolls/Sticky Buns/Cinnamon Rolls

Now you'll all know what a big faker I am - it's all the same recipe!

Combine and let sit 10 minutes (stir together sugar and yeast before adding water):
½ c sugar
2 T yeast
2 c warm water

Mix in:
5 c flour
½ c oil
2 t salt

Gradually add approx. 1 c more flour until dough is smooth and barely sticky (It's a forgiving recipe – don't stress too much over the flour). Cover and let rise until double. Punch down & knead. Knead in more flour if it's too sticky.

For Cinnamon Bread:
Roll into 2 large rectangles, spread with butter, and sprinkle liberally with brown sugar and cinnamon (and raisins if you like them). Roll up, pinching the edges and ends shut, and place the rolls in 2 greased bread pans. Cover and let rise until double. Brush with melted butter and bake 20 minutes at 350. Cover loosely with foil and bake another 10-15 minutes. Remove from oven. Brush again with butter and remove from pans after 10 minutes to cooling racks.

For Rolls:
Roll dough into 35 balls around the size of ping-pong balls, and place on buttered or parchment-papered jelly roll pan. Cover and let rise till there is almost no space between rolls. Brush with melted butter and bake in preheated (350) oven for 12-15 minutes until the tops just begin to brown. Remove from oven and brush with butter again. Place on cooling racks after 10-20 minutes or serve in pan.

For Sticky Buns:
Prepare as for rolls, but instead of brushing with butter before baking, sprinkle 1 small package of butterscotch pudding mix (vanilla is good too!) over the tops of the rolls. Then mix together:
1 c melted butter
1-1/2 c brown sugar
1-1/2 t cinnamon

Spoon mixture over rolls, and bake at 350 for 12-15 minutes until golden brown. Let cool 10-20 minutes.

For Cinnamon Rolls:
Roll out into a long, large rectangle. Spread with butter, sprinkle with brown sugar and cinnamon (pudding mix is good here, too). Roll up and slice into 24 rolls (or whatever looks good) Place rolls into two greased 9x13 pans. Cover and let rise till double.

Bake approx 15 minutes at 350 until golden brown. Cool and frost or glaze.

Enjoy!