Quick Rise Breadsticks

 

• 1 c. warm water
• 1 T. yeast
• 1 T. sugar
• 2 T. olive oil
• 1 t. salt
• 2-3 c. bread flour

Topping:

• 1/4 c. melted butter
• 1/4 c. parmesan cheese
• 1/2 t. garlic salt
• 1 t. dried parsley

Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10 min. Shape into breadsticks and place on greased baking sheet. Combine toppings and brush on breadsticks. Let rise 10 min. Bake at 350 for 15-20 min, until golden brown.

Yield: 16 breadsticks

This recipe is from my BYU cooking class’s textbook. These breadsticks are great for when you don’t want to wait 2 hours for dough to rise- they can be done in less than an hour. You can substitute shredded cheddar or mozzarella for the parmesan if you want to change it up.

Amish Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.


THIS IS NOT the amish "friendship" bread that some of you may have had before (the cinnamon one that has to "proof" or "ferment" like sourdough). It is way better. The easiest homemade bread I have ever made and ALWAYS turns out delicious. I used to make it about once a week when we were going to BYU. You might want to make two batches so you have some left for breakfast the next day.

Rosemary Bread

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

If you don't have a bread machine I am sure its very easy to figure out how to make this regularly. We had this with dinner last night and it was great - reviews say that it tastes just like the bread at Macaroni Grill, I've never been there though so I don't know. All I know is that it is very tasty and filling.

Cheesy Southwest Chicken Sandwiches

I got this idea from Sam's Club & Kraft's 2 Weeks of Meals plan. They created 2 weeks of meals with stuff you can buy at Sam's Club and they give you a shopping list of everything you need for the 2 weeks. We made these chicken sandwiches and they are really good. You could make them on the BBQ with some seasoning.
-Laura

BBQ Chicken Ranch Pizza

Toppings
Chicken
(Marinate in BBQ sauce for an hour or so then cook on the BBQ and cut into small pieces)
BBQ Sauce
Ranch
Tomatoes (chopped)
Bacon Bits
Mozzarella Cheese
Parmesan Cheese

Pizza Dough

2 t Instant Yeast

1/2 t Sugar

1 1/2 cups Warm Water

1 t Salt

2 T Olive Oil

3 1/3 cups Flour

Mix yeast, sugar, and water and let sit 1-2 minutes.
Add the rest of the ingredients, using enough flour to make a soft dough. Knead a few times.
Roll out on a large greased cookie sheet. Poke dough all over with a fork.
Bake at 475 degrees for about 5 minutes.
Remove from oven and add toppings. Bake for 10-12 more minutes

I got this idea from Jenna's Recipe Blog. This pizza is so delicious! I love the BBQ chicken with the ranch. This dough is really good and quick.
-Laura

Flatbread Cream Cheese Chicken

Persian Nane Sangak (flat bread)

2 cups warm water
1 package dry yeast
5 cups flour

-Dissolve yeast in warm water and let stand for 5 minutes.Pour the dissolved yeast into 2 1/2 cups flour and beat vigorously till the batter is smooth.
-Reserve 1/2 cup flour for kneading, and beat in the remainder to obtain a soft dough.
-Let dough fall onto a lightly floured surface. Knead in the remaining 1/2 cup flour by pressing down on the dough with the heels of the hands, folding back toward center, and giving 1/4 turn. Knead for 10 minutes or until dough is smooth. If dough sticks, add a bit more flour.
-Place ball of dough in a lightly oiled bowl and turn once to oil top. Cover with wax paper and a towel and let rise in a warm place for 1 1/2 hours or until doubled in bulk.
-Divide dough into 6 parts and form each into a ball. With floured hands flatten each ball and shape into a circle 1/2" think.
-Bake on ungreased cookie sheet 3 at a time at 475 for 5 minutes or until lightly browned.

Chicken
Cut frozen chicken into small chunks and season with spices (I made it spicy and added chili powder). Cook in a pan on the stove.
In a small bowl mix in cream cheese to the chicken, enough to coat the chicken. Just add how much you want.
Add crushed nuts, I cracked some pecans into it. These are just for taste and however much you want is good.

Rip flat bread in half and stick the chicken mixture inside it and eat.

I found this bread recipe in a book from the library. It's supposed to be made with whole wheat flour and cooked on a bed of rocks but I didn't do that. It turned out great! You can just use store bought pita bread but it's not as delicious and you could put anything you want inside it too. This is just really good bread and doesn't take long to cook.
-Laura

Cinnabon Clones (Cinnamon Rolls)

• 1 cup warm milk (110 degrees)
• 2 1/2 teaspoons yeast
  
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 1 teaspoon salt
• 1/2 cup white sugar
• 4 1/2 cups flour

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

ICING:

• 1 (3 oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Dissolve the yeast in the warm milk in a large bowl. Mix in the white sugar, margarine, salt and eggs. Add flour and mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place for about 1 hour, or until doubled and size. After the dough has doubled in size turn it onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with cinnamon/sugar mix. Roll up dough and cut (with dental floss) into 12 rolls.
   
4. Place rolls in lightly greased 9x13 pan. Cover and let rise until doubled, about 3o minutes.
5. Preheat oven to 400. Bake rolls in preheated oven until golden brown - about 15 minutes.

ICING:
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Corn Cake Bread

• 1 package Jiffy corn meal mix
• 1 package white or yellow cake mix

Preheat oven to package directions. Prepare cornmeal mix in large bowl according to package. Once mix in completely blended stir in cake mix and ingredients required to make the cake. Pour into greased pan and bake until done (just keep checking on it; usually ~ 45 minutes)

So easy and delicious! I don't like regular corn bread but I love this. It is really great with chili or stew.

Snickerdoodle Muffins

• 1 1/2 cups flour
  

• 1/2 cup sugar
  
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup oil
• 1 beaten egg
• 1/2 cup milk

• Crumb topping:
• 1/2 cup brown sugar
• 2 Tbsp. flour
• 2 tsp. cinnamon

Mix the dry ingredients in a medium mixing bowl. Mix the wet ingredients in a separate bowl and then, making a well in the dry ingredients, pour the wet ingredients in the well and stir. Alternate layers of bater and topping in a greased muffin tin filling each cup 2/3 full. Bake for 20 minutes.

These muffins are definitely my favorite...I always make them for breakfast on conference weekend. They were originally called coffee cake muffins but I changed it to snickerdoodle because they kind of look like snickerdoodles on top....and I don't cook with coffee.

Doughnuts

I love to make homemade donuts...they take a bit of time though, and kids can't really help with the frying part because of the popping oil...but frosting them and sprinkling them is fun!

Vegetable Oil

3 1/3 cup flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons shortening

2 eggs

3/4 cup milk

Heat oil (2 to 3 inches) in heavy kettle (I just used a deep frying pan) to 375. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl and stir. Stir in remaining flour. Turn the dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently. Cut with floured donut cutter (I just used a glass and then the top of a salt shaker...it made them to a pretty good size...and then you had donut holes!)

Slide donuts unto hot oil with wide spatula. Turn donuts as they rise to surface. Fry until golden brown. Remove from oil, do not prick donuts. Drain on paper towels. Serve plain, sugared, or frosted.

(The frying time just kind of depends...it's hard to measure how hot your oil is...usually I fry them on each side for about 10-15 seconds. And keep your oil clean! If it starts looking brown/dirty, change it or they won't fry well)

Popovers

These rolls are so good! They don't require any rising time, and are so simple to make so I love to make them with dinner.

2 cups flour
1/2 teaspoon salt
4 eggs, lightly beaten
2 cups milk
1 tablespoon butter, melted

IN medium bowl sift together flour and salt, set aside. Place eggs, milks, and butter in a different bowl and blend. Add the dry ingredients and blend until smooth. Pour into 12 well greased muffin tins. Bake at 400 degrees for 20 to 25 minutes, until they raise high and are lightly browned. Serve hot with butter and jam.