White Yeast Bread

Submitted by Bernice Earl

This is a page from my Betty Crocker cook book. This is the closest recipe I've found to be "like" what I learned to do about 100 years ago - we didn't use a recipe. I know to alter according to the feel of the dough.

So easy--so good! Warm mixing bowl with hot water in cold weather.

2 loaves
2 pkg. active dry yeast
1/2 cup warm water (not hot--110 to 116 degrees)
1 3/4 cups lukewarm milk**, water or potato water
7 to 7 1/4 cups sifted Gold Medal Flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening

4 loaves
2 pkg. active dry yeast
1 cup warm water (not hot--110 to 116 degrees)
3 1/2 cups lukewarm milk**, water or potato water
14 to 14 1/2 cups sifted Gold Medal Flour
6 tbsp. sugar
2 tbsp. salt
1/4 cup soft shortening

In a mixing bowl, dissolve yeast in warm water. Add milk, half the flour, sugar, salt and shortening. Beat with spoon until smooth and batter falls from spoon in "sheets." Using your hand, mix in enough of the remaining flour until dough cleans the bowl. Turn out onto lightly floured board. Cover and let rest, 10 to 15 minutes. Knead until smooth and blistered, about 10 minutes. Place in greased bowl, turning once to bring greased side up. Cover with a cloth. Let rise in warm place (85 degrees) u until double in bulk, about 1 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Punch down, cover and let rise again until almost double, about 30 minutes. Divide into two parts. Round up and let rest 10 to 15 minutes. Shape into loaves. Place in greased loaf pans, 9x5x3 inch pans, sealed-edge down. Grease top of loaf. Cover with cloth; let rise until sides reach top of pan and center is well rounded, 50 to 60 minutes. Test loaf by touching gently at corner. If a slight indentation remains, loaves are ready for baking. Be careful that loaves do not rise to much.

Heat oven to 425 degrees. Place loaves in center of oven not touching each other or sides of oven. (Heat must circulate freely for even baking.) Bake 25 to 30 minutes or until deep golden brown. To test the loaf, tap the crust. Loaf should sound hollow when done. If it doesn't bake, a few minutes longer. Immediately remove bread from pans. Place on wire cooling racks or across top edges of the bread pan. Do not place in direct draft.

*A few drops on wrist will feel quite warm

**Scaled then cooled

Herb - Parmesan Bread

Submitted by Nolene Reynolds

2 cups warm water
2 tbsp. sugar
2 tbsp. soft butter
1 1/2 tbsp. dried Oregano leaves
2 pkg. active dry yeast
2 tsp. salt
1/2 cup + 1 tbps. grated Parmesan cheese
4 1/2 cups sifted flour

Sprinkle yeast over water in a large bowl. Let stand....then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup cheese, oregano, 3 cups flour. Beat at low speed until blended. At medium speed until smooth (2 minutes).
With a wood spoon, gradually beat in the rest of flour.
Cover bowl with plastic wrap. Let rise 45 minutes - til light and bubbly.
Lightly grease large loaf pan or 1 1/2 - 2 quart casserole.
Preheat oven to 375 degrees.
Stir down batter. Beat vigorously 1/2 minute. Turn into pan. Sprinkle with remaining Parmesan cheese.
Bake 55 minutes (less time if in glass pan).
Turn out on rack to cool or serve warm.

This is a Reynolds family summer barbecue favorite and always served with strawberry jam!

Asiata Chibatta

Starter:
1 1/2 cups flour
1/2 cups wheat or rye flour
1 1/4 cups water
1/4 tsp. yeast

Mix the above ingredients well, cover and let stand overnight.

Mix starter with:
1/2 cup water
1 1/2 tsp. salt
1/2 tsp. yeast
pizza flavoring (optional)
2 or more cups flour
1 cup grated or diced Asiago or Parmesan cheese

Mix well, adding a bit more water or flour until dough is firm but slightly sticky.

Let rise - covered - until puffy. Shape dough into 2 or loaves and place on a parchment covered stone or baking sheet. Let rise until puffy.

Bake at 350-400 degrees until golden brown (20-25 minutes).

Mom's Butterflake Rolls

Submitted by Debbie Loock
(my mom learned to make these rolls at a Relief Society meeting in the 1960's)

2 eggs, slightly beaten
1/3 cup granulated sugar
1/2 cup warm water
5-6 cups flour
1 cup boiling water
butter, margarine or soft spread margarine
1 can evaporated milk
1 tsp. salt
2 pkgs. dry yeast (I use quick rise yeast)

Put the eggs in a large bowl or mixer (I use my Kitchen Aide). Beat slightly. Add the evaporated milk, sugar and salt - mix well. Dissolve the yeast in the 1/2 cup warm water. Pour the 1 cup boiling water into the egg/milk mixture (with mixer running). Add the yeast when it is dissolved. Add the flour - mix in the first five cups - the dough should be quite sticky, but if needed add up to six cups of the flour. Mix well. Pour the dough onto a well floured, flat surface. Roll with a flour covered rolling pin until the dough is a large rectangle about 1/4 or 1/2 inch thick. Spread with butter or margarine then fold the dough in half, pressing out all the air bubbles. Spread a second time with butter and fold again. Cut the dough into 1 inch strips and then into 1 or 1 1/2 inch squares. Place in well greased muffin tins with the cut edges (not the folded edges) facing upwards. Cover with a towel and let rise. (1 1/2 hours with quick rise yeast or 3 hours with regular yeast). Bake at 375-400 degrees until golden brown.

Dinner Rolls

Submitted by Diane Plaizier

5 cups scalded milk
1/2 lb. butter
3 tbsp. dry yeast
2 tsp. salt
1 1/3 cups granulated sugar
2 tsp. vanilla
4 eggs
Flour - about 5 lbs.

Directions:

Add the butter to the milk (after it has been scalded) and allow to melt. Add the dry yeast, sugar and salt. Stir to blend. Add flour (enough to make spongy dough).

Beat eggs in separate bowl. Add eggs and vanilla to flour/yeast mixture. Add more flour to make a soft dough - mix thoroughly.

Roll into desired roll shapes. Let rise until doubled.

Heat over to 375 degrees and bake for 12 minutes or until light golden brown.

Brush with butter. Remove from pans and cool.

Peach Rasberry Jam

Submitted by Shari Gibbons
(made and brought by Shari Gibbons, Loralei Holt's recipe)

8 cups mashed peaches
2 cups frozen raspberries
9-10 cups sugar
1/2 cup lemon juice

Mix these four ingredients together. Boil slowly for fifteen minutes, stirring with a wooden spoon. Remove from heat and add two large packages (6 oz. size) Raspberry Jello. Stir and mix well. Pour in bottles while hot and seal. Steam in canner for 15 minutes.

Orange Rolls

Submitted by: Mavis Hales

1 1/2 cups scaled milk
1/3 cup sugar
1/2 c vegetable oil
1 tsp. salt
1 1/2 pkg. dry yeast
1/4 cup warm water
1/4 cup orange juice
2 tbsp. orange rind (grated)
2 eggs, beaten
5 cups sifted flour

Pour hot milk over sugar, salt and oil in mixing bowl. When lukewarm, add eggs, orange juice, grated rind and yeast softened in warm water. Stir in about 1/2 of the flour and beat well. Add additional flour until dough starts to pull away from spatula and sides of bowl. (Dough will be sticky). Place in lightly oiled bowl; turn once to grease surface. Cover and let rise in warm place until double in size. Punch down, cover, and let rest for 10 minutest. Flour hands and pull out golf ball size pieces of dough. Roll lightly between palms of hands until you have a roll about 4-5 inches long. Tie loosely into a knot and place on greased cookie sheet. Cover and let rise until almost double. Bake 12-15 minutes at 375 degrees. While hot, glaze with Orange Icing.

Orange Icing

1 tbsp. orange grated orange rind
1 cup powdered sugar
2 tbsp. orange juice

Blend until smooth and brush icing on hot rolls with a pastry brush.