Potato Bread

Dissolve:

1 T. yeast

1/4 c. warm water

Combine in large bowl:

1 c. scalded milk

1/2 c. mashed potatoes (no milk added)

1/4 c. butter

2 T. sugar

Cool to lukewarm, then add:

yeast mixture

1 1/2 c. flour

Let stand until foamy (about 20 minutes).

Add:

1 egg, beaten

1 t. salt

2 1/2 – 3 c. flour, or enough to make a soft dough

Knead on slightly floured board until satiny.  Place in greased bowl, cover, and let rise until double.  Preheat oven to 400.  Punch down dough, divide in half, and place in greased bread pans.  Cover and let rise until double.  Bake for 20 minutes.

Option:

For dinner rolls, hape dough into 2-3 inch balls and place on greased cookie sheets.  Bake at 400 starting on a lower rack and changing to upper rack about halfway through for 15 minutes total.  Brush tops lightly with butter to remove any floury appearance.

Mom’s Pizza Dough

Combine in large bowl:

1 1/2 c. warm water

1 1/2 T. yeast

When dissolved, add:

1 1/2 t. salt

2 T. oil

2 c. flour

Beat until smooth.  Add:

2 c. flour, or enough to make stiff dough

Knead until elastic.  Place in greased bowl and let rise until double.  Divide in half and pat and stretch to fill 2 greased cookie sheets.  Let rise 10 minutes.  When risen, prick all over with a fork and top with sauce, favorite toppings, and cheese.  Bake at 450 for 20 minutes, or until crust is golden.

Option:

Substitute ranch dressing for tomato sauce and top with diced or shredded chicken and chopped spinach.

Mom’s English Muffins

Heat in saucepan until very warm:

1 1/2 c. milk

1/4 c. butter

In large bowl, combine:

1 t. salt

1 T. yeast

1 1/2 c. flour

Gradually bead liquid mixture into dry ingredients.  Beat for about 2 minutes.

Beat in until smooth:

1 egg

1 c. flour

Add:

2 c. flour, or enough to make a stiff dough

Knead on floured surface just until well mixed.  Place in greased bowl, cover,  and let rise until double.  Punch down, cover, and let rest 15 minutes.  Roll out dough to 3/8 inch thick.  Cut dough into 3 inch circles, re-roll scraps to repeat until all dough is used.  Dip both sides of circles in cornmeal, place on cookie sheet and let rise until double.

Brush large skillet with oil and heat to medium.  Put in 6 muffins at a time and cook 8 minutes on each side, or until browned.  Repeat until all the muffins are cooked.

Oatmeal Bread

Combine in bowl:

1 c. oats

1/2 c. whole wheat flour

1/2 c. brown sugar

2 T. butter

1 t. salt

Pour over:

2 c. boiling water

Stir to combine.  Cool to lukewarm.

Meanwhile, dissolve:

1 T. yeast

1/2 c. warm water

Add to lukewarm mixture and stir in:

5 c. white flour

Stir until stiff enough to handle, then knead until smooth.  Place in greased bowl, cover, and let rise until double.  Punch down   and let rise again.  Shape into 2 loaves and place in greased bread pans.

Bake at 350 for 30-40 minutes.  Cool on rack and brush with butter.

Pilgrim’s Bread

Combine in bowl:

1/2 c. yellow cornmeal

1/3 c. brown sugar

1 T. salt

Sit gradually into:

2 c. boiling water

Add:

1/4 c. oil

Cool to lukewarm.

Dissolve:

2 T. yeast

1/2 c. warm water

Add yeast to cornmeal mixture.  Beat in:

3/4 c. whole wheat flour

1/2 c. rye flour

Stir in:

4 c. white flour

Knead until smooth.  Place in a greased bowl, cover, and let rise until double.  Punch down and divide in half.  Knead again and shape into loaves.  Place loaves in greased bread pans, cover, and let rise again until double.

Bake at 375 for 45 minutes.

Sour Cream Cinnamon Rolls

Heat in saucepan until warm:

8 oz. sour cream

Combine in bowl:

warmed sour cream

2 T. butter

3 T. sugar

½ t. salt

1/8 t. baking soda

Add and beat well:

1 egg, lightly beaten

1 T. yeast

Add:

1 1/2 c. flour

Mix until well blended.  Gradually stir in:

1 1/2 c. flour, or enough flour to make soft dough

Knead lightly 4-5 times.  Roll into a rectangle and spread 2 T. softened butter over dough.  Sprinkle with brown sugar and cinnamon.  Roll up, starting at long side, pressing firmly to eliminate air pockets.  Slice roll into 12 slices.  Place slices, cut side down, in a greased cookie sheet.  Cover and let rise in a warm place until double.

Bake at 375 for 12-15 minutes.

Combine in small bowl:

1 ½ c. powdered sugar

2 T. milk

Drizzle over rolls.

Honey Whole Wheat Bread

Combine in bowl:

3 c. whole wheat flour

1 T. salt

2 T. yeast

Heat in saucepan until warm:

1 c. milk

1 1/2 c. water

2 T. oil

Pour warm liquid over flour mixture.  Beat until smooth.

Stir in:

1 c. whole wheat flour

4-4 1/2 c. white flour

Knead until smooth.  Place in greased bowl, cover, and let rise until double.  Punch down and divide in half.  Shape into loaves and place in greased loaf pans.  Cover and let rise until double.

Bake at 375 for 40-45 minutes.

Sourdough Starter

In non-metallic bowl, dissolve:

1 T. yeast

2 c. warm water

Let stand for 5 minutes.

Add:

2 c. flour

Stir until smooth.  Cover loosely with a clean towel.

Let stand in a warm place to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have a “yeasty” sour aroma and transparent yellow liquid will form on the top).

Keep starter in refrigerator for up to 2 weeks.

To replenish after use, add to starter:

1 c. water

1 c. flour

Mix until smooth and replace in fridge.

If starter is not used within 2 weeks, remove 1 c. starter and replenish.  Do this at least once every 2 weeks.

Sourdough Bread

Dissolve in large bowl:

2 T. yeast

1 ¼ c. warm water

Add to yeast mixture:

1 c. starter (see Sourdough Starter recipe)

2 eggs

¼ c. sugar

¼ c. oil

1 t. salt

3 c. flour

Beat until smooth then add:

3 c. flour, or enough to make a soft dough.

Knead until smooth and place in a greased bowl.  Let rise until double.  Punch down and divide in half.  Shape each half into a loaf.  Place in two greased loaf pans and let rise until double.

Bake at 375 for 30-35 minutes, or until hollow when tapped.

Pumpernickel Bread

Dissolve:

3 T. yeast

1 ½ c. warm water

Mix in until smooth:

½ c. molasses

3 t. salt

2 T. butter

2 ¾ c. rye flour

2 ¼ c. white flour

Knead until smooth.  Place in greased bowl and let rise until double.  Punch down and shape into a round loaf. Place on greased sheet sprinkled with cornmeal and let rise until double.  Bake at 375 for 25-30 minutes.