Naan Bread

Submitted by: Alisa Chytraus

I combined it until the dough cleaned the sides of the mixer bowl; let it kneed the dough for a few minutes; & then let it rise for 2 hours. I also added some chopped garlic on top & brushed it with butter when it came out. I would add more garlic & an olive oil & butter mixture, it needed a little more flavor!

SERVES 6

Ingredients

• 2/3 cup warm skim milk
• 2 teaspoons melted butter
• 2 teaspoons active dry yeast
• 1 lb all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 2/3 cup plain low-fat yogurt
• 1 large egg
• 2 teaspoons sugar

Directions

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Lemon Poppyseed Bread

Submitted by: Misty Anderson

Beat together:

3 eggs

2 ½ c. sugar

1 c. + 2 Tbsp. oil

Add & Beat:

1 ½ c. milk

1 Tbsp. lemon extract

Add & Beat:

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. salt

2 Tbsp. poppy seed

Pour into medium sized greased bread pans, 2/3 full.

Bake at 350 degrees for 30 minutes or until tops are golden brown.

Glaze:

Mix: 4 Tbsp. melted butter, ½ tsp. lemon extract, 2 ½ c. powder sugar.

Add: ¼ c. hot water.

Pour over top when bread comes out of oven. Let cool.

Garlic Cheddar Bread

Submitted by: Adrienne Jacobs
Yields 2 large loaves or 3 medium size loaves

2 1/2 c. warm tap water
1/3 c. oil
1/3 c. sugar
4 tsp. salt
6-7 c. flour
2 Tbsp. yeast

Mix dough and let rise until double. Roast head of garlic in oven on 350 for 30 minutes. Divide dough into 2 or 3 equal pieces. Cut cheddar cheese into about 1 inch cubes and knead into dough. Form dough into round loaves. You can fit 2 loaves per greased cookie sheet. Peel and smash garlic cloves and smear on top of kneaded dough loaves. Let rise again until double. Sprinkle sesame seeds on top if desired before baking. Bake at 350 for 30-35 minutes.

Rolls

Submitted by: Jennie Schow

6 1/2 to 7 cups of flour
2 1/2 cups hot tap water (run the water until you see steam, then fill your measuring cup)
2 Tablespoons quick-rise yeast (or 2 packages)
1/3 cup sugar
2 teaspoons salt
1 cube (1/2 cup) butter
1 egg

The first thing to do is measure flour into a bowl--a big one. Use a butter knife to level off your flour so you know you have the exact amount you intended to put in there.
Put remaining ingredients into your blender and mix until well blended. You might be thinking the hot water will kill the yeast, but it doesn't. Honestly. You want the water to melt the butter and dissolve the yeast and the sugar. Pour all that stuff from the blender into your flour bowl and stir with a wooden spoon until all of the flour is mixed in. The dough will be really sticky.

Next step is to cover the bowl with a towel and let it rise for 1 hour. Once your dough has risen for an hour (or doubled in size), it's time to form your rolls. Because the dough will be so sticky, use non-stick spray on your hands. You'll have to spritz your hands frequently through this process. You could use oil or butter as an alternative, but the spray is handier. Spray your cookie sheets too.
Take a wad of dough and kind of flatten it out like you are going to make a miniature pizza crust. Take the edges and scrunch them together, as if you were making a mushroom top. You'll want to turn it over when you place it on the greased cookie sheet.

Cover the rolls and put them back in the sun to rise until double, about 20-30 minutes. Bake at 375 for 18-20 minutes on the middle rack.

Tortillas

Submitted by: Katie Lowder

Tortillas
 2 cups flour(you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
 1/2 teaspoon salt
 1/4 cup vegetable shortening or vegetable oil
 1 teaspoon baking powder
 1/2 cup warm water or milk(may possibly need to add more, up to 3/4 cup)
Directions
1.Sift the flour, salt & baking powder into a large mixing bowl.
2.Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3.Add the milk or water, working the liquid into the dough until a sticky ball forms.
4.Wrap in plastic and let rest for at least 30 minutes.
5.Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6.Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7.Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8.(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm

Basic Whole Wheat Bread

Submitted by: Shari Humphrey

6 c. hot tap water
2/3 c. oil
2/3 c. honey
Approx. 14 c. whole wheat flour
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
2 Tbsp. salt

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 5-6 loaves and let rise until doubled. Place into cold (not preheated) oven and bake at 350 for 30-35 minutes.

Great Grandma Kearl's Rolls

Submitted by: Alisa Chytraus

Combine-
2 T. yeast
1/2 cup warm water
Let rest for 5 minutes.
Add-
2 cups warm milk
3 eggs
3/4 cup sugar
3/4 cup oil (I use canola)
2 tsp. salt
Mix until weel combined. Add 8 cups of flour, a little at a time. Kneed in mixer. Dough will be sticky. Let rise 1 hour. Shape and top with melted butter. Bake at 400 for 15 minutes.

Buttery Breadsticks

From the Rhodes cook book.
Submitted by: Adrienne Jacobs

24 Rhodes rolls, thawed but still cold
1/2 c. butter
1/2 c. Parmesan cheese
garlic salt or seasoning

Pour melted butter on an 11 x 17 inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered breadstick in cheese. Place breadsticks on baking sheet in 2 vertical rows of 12 each. Sprinkle with garlic salt or Salad Supreme, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and bake at 350 for 20 minutes or until golden brown.

Cranberry Raspberry Butter

Submitted by: Adrienne Jacobs

1 c. canned whole-berry cranberry sauce

½ c. raspberry preserves

2 c. butter, softened

1 T. powdered sugar 

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.