Yeast Breads

There is nothing better than bread, fresh from the oven, to accompany dinner or as an afternoon snack for those who cannot wait for dinner!  Yeast dough was one thing I learned to make as a teen so I could make cinnamon buns for a certain someone, proving the old adage,  "the way to a man's heart is through his stomach"!  It still works and we've been married more than 30 years.

Here are my favorite yeast bread recipes and some tips for making it.

Tips for Yeast Bread

• Use water that feels warm to the touch, not hot. 
• Buy yeast in bulk and store in freezer. It can be purchased at stores like Sam's Club or places like the "Amish Market."
• Grocery store packets of yeast are over priced.  They contain 2/3 tablespoon of yeast.
• If using whole wheat flour, knead for a longer period of time to develop the gluten. 

Our Daily Bread

(basic dough for loaves and rolls)

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 2 loaves of bread or 48 rolls.  

Oven Temp:  350°

2 cups warm water

1-2 cups dry milk (optional)

1/3 cup brown sugar

½ cup butter

1 ½ teaspoon salt

up to 4 eggs

2 tablespoons yeast

1 cup wheat germ

6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth.  Add remaining flour and knead with dough hook for about 8 minutes by hand.  If you are using a Kitchen Aid mixer, knead 4-7 minutes (more for smaller capacity mixers, less for 5-6 quart mixers)   Use the larger amount of flour if you use four eggs. 

Let rise about one hour.  Shape into loaves or rolls. This recipe makes 2 loaves of bread or 48 rolls.  Let rise about 1 hour ( a little less for rolls.)  Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

Cinnamon Rolls

Adapted from LLL’s “Whole Foods for Whole Families”

Makes 48 cinnamon rolls.

Oven Temp: 350°

2 cups warm water

1-2 cups dry milk (optional)

1/2 cup brown sugar

½ cup butter

1 ½ teaspoon salt

up to 4 eggs

2 tablespoons yeast

6-7 cups flour

Topping for one 13x9 pan

4 tablespoons melted butter

about ½-3/4  cup brown sugar

about ¼ cup light Karo syrup.

Place brown sugar evenly in 13x9 pan.  Drizzle with melted butter and Karo Syrup.

Mix all ingredients, except for 3 cups flour until batter is smooth.  Add remaining flour and knead with dough hook for about 7 minutes.  Use the larger amount of flour if you use four eggs.  This is a soft dough.

Let rise about one hour.  Divide dough into fourths.  Roll each portion of dough into a rectangle.  Spread  about 2 additional tablespoons of melted  butter over dough.  Sprinkle with sugar (I use a handful or two. Sprinkle  with cinnamon.  Add raisins if desired. Roll from long side.  Slice rolled dough into twelve 1 inch sections.  Place in prepared pans.  Let rise about 20 minutes.  Bake at 350° forabout 30 minutes. Immediately turn rolls out onto a foil or parchment lined tray (or be prepared for lots of scrubbing.

These freeze well.  Thaw overnight before serving.  Reheat individual servings in microwave 10 seconds per roll or a whole pan in the oven till soft and warm.

Italian Bread

Makes 2 large loaves

Oven Temp: 400°

2 cups warm water

1 tablespoon sugar

1 tablespoon salt

1 tablespoon yeast

1 tablespoon olive oil or butter

6 cups bread flour

Mix all ingredients except 2 cups flour. Beat with flat beater until smooth.  Add remaining 2 cups of flour and knead with dough hook for about 8 minutes.  Let rise one hour.  (this amoint of time can be increased or decreased by ½ hour as your schedule dictates.)  Shape into two long loaves. Let rise 30-60 minutes.  Bake at 400°  for 25-30 minutes. 

This dough can be rolled out and used for pepperoni bread.  Roll out in long rectangle.  Cover with ¼ lb. thinly sliced pepperoni.  Sprinkle with 8 ounces of Italian blend cheese.  (We like 6 cheese blend.)  Roll rectangle from long edge.  Pinch seam to seal tightly.  Place on parchment paper lined baking tray,seam side down.  Make 5 or 6 slits in the top to allow steam to escape.Lt rise about 20 minutes.  Bake at 400°  for 25-30 minutes.  Cool on wire rack. If side splits open, place loaf on the other edge to allow cheese and pepperoni to slide back in.

Herb Bread

Makes 4 one pound loaves

Oven TempL 350°

1 c. warm milk or water

1 egg

2-4 tablespoons butter

2 tablespoons sugar

1 ½ teaspoon salt

2 tablespoons parsley flakes

¼  tsp dried oregano

¼ 1 teaspoon dried dill

¼ teaspoon basil

1/8 teaspoon garlic powder

1/3 – ½ cup freshly chopped onion

3 ½ cups bread flour

1 tablespoon yeast ( a package is not a tablespoon.)

Mix all ingredients, knead till dough is elastic and smooth.  Rise till doubled.  Punch down and shape into small loaves.  Rise until doubled. Bake at 350 for 30 minutes or so.

I never make this the same way twice, so don’t be afraid of messing up the herbs.  It always tastes good no matter what I seem to put in.  Measurements for herbs can be adjusted to personal taste. 1/4 c. Pamesan cheese is also a nice addition.

Our Daily Bread

There is nothing lovelier than walking into a kitchen that is rich with the aroma of fresh bread. I bake bread often, but not every day. At our house we prefer a bread rich in wheat germ, but based on white flour. This is my favorite recipe... I dump everything in the kitchen aid and mix it up. (basic dough for loaves or rolls) Adapted from LLL’s “Whole Foods for Whole Families” Makes 2 loaves of bread or 48 rolls. Oven Temp: 350°

• 2 cups warm water
• 1-2 cups dry milk (optional)
• 1/3 cup brown sugar
• ½ cup butter
• 1 ½ teaspoon salt
• 2 to 4 eggs
• 2 tablespoons yeast
• 1 cup wheat germ
• 6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs. Let rise about one hour. Shape into loaves or rolls. Place in baking pans. This recipe makes 2 loaves of bread or 48 rolls. Let rise about 1 hour ( a little less for rolls. Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

Lemon Bars

Here is another recipe from my favorite Betty Crocker Cookbook (circa 1978). It is a tried and true favorite. They made a lovely ending to a lunch of salad, carrot-broccoli soup, wheat bread and conversation with a dear friend.

Begin the lemon bars preheating oven to 350 degrees.

In a large mixing bowl mix:

• 1 cup all purpose flour
• 1/2 cup butter
• 1/4 cup confectioners sugar

until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.

While the cookie base is baking beat

• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoons lemon juice
• 1 teaspoon finely grated lemon zest

Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.

Chicken Salad

I am often asked for my chicken salad recipe. All the credit goes to the Joy of Cooking cookbook, circa 1979 which offers these guidelines that I have adapted into a recipe of my own.

The basic guideline is to use twice as much chicken in your salad as all other ingredients combined. I often make this for a crowd, so here is how I do it.

Simmer boneless chicken breasts (3-4 lbs) in enough water to cover the chicken completely. I season this chicken well by adding

• 2-3 carrots
• a large coarsely chopped onion,
• 2 stalks of celery
• a few cloves of garlic or a spoonful on prepared minced garlic
• 1 tablespoon parsley flakes
• about 1 tsp. salt,
• about 1 tsp thyme
• about 1/2 tsp oregano
• 3-4 peppercorns,

sometimes I add some rosemary or dill, depending on the mood and most of the ingredients can have more or less depending on your taste, or what is on hand.

Simmer the chicken until it is tender.

When the chicken is done, strain the broth and save for another use. Cool chicken.

When the chicken is cool enough to handle, coarsely chop the chicken. I usually chop about half in the food processor into small bits and chop the other half by hand to have larger bites in the salad. Make sure the bits of chicken are small enough to stay on a sandwich.

To make the salad:

• 8 cups chopped chicken
• 2 tablespoons finely minced onion
• about 1 cup grated carrot
• about 1 cup chopped celery
• about 2 cups red grapes, quartered.

You can add any combination of ingredients, so it equals 4 cups altogether.

to the salad add

• 1 cup mayonnaise
• 1 cup light sour cream
• 1 tablespoon lemon juice
• salt and pepper to taste.

Blend into chicken mixture and refrigerate a couple of hours before serving to blend flavors.

Chicken salad is delicious served on home made wheat bread.

12/21/2012 update:  Recently I was out of sour cream, so I used a bit of buttermilk to thin the mayonnaise.  It was a great improvisation!  I might make it like that next time- on purpose!

A New Grandbaby

As I've made meals this fall I have tucked containers of this and that into the freezer for Scott and Meg. I think Elisa could check a cooler of food as luggage when she flies to Mississippi in December so they could have easy meals. If they were here I would take them dinner as often as possible. Things like Potluck Chicken, Chicken Pot Pie or a nice roast beef dinner with twice baked potatoes. I'd add some wheat rolls or herb bread to go along with the meal.

Here is my basic recipe for wheat bread, or as Elisa call's it "Mom Bread."

(basic dough for loaves or rolls)
Adapted from LLL’s “Whole Foods for Whole Families”
Makes 2 loaves of bread or 48 rolls.
Oven Temp: 350°

2 cups warm water
1-2 cups dry milk (optional)
1/3 cup brown sugar
½ cup butter
1 ½ teaspoon salt
up to 4 eggs
2 tablespoons yeast
1 cup wheat germ
6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.

Let rise about one hour. Shape into 4 one pound loaves loaves (small foil pans) or two larger loaves (regular sized bread pans) or 48 rolls. Let rise about 1 hour ( a little less for rolls. Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

This freezes nicely, so I often make a big batch and package the rolls in dinner sized portions.