BEST FRENCH BREAD,
Megan requested a french bread recipe and this is my fav from the Utah Heritage cookbook

2 pack yeast or 2T instant yeast                    5T Shortening, melted or vegt oil
1/2 c warm water                                           6 cups flour, unsifted
2 cups hot water                                             1 egg white
3 T sugar                                                         Sesame seeds, opt
1T salt

Dissolve yeast in 1/2 c warm water and set aside for 10 min.
 In large bowl combine 2 cups hot water, sugar, salt, shortening or oil and half of flour, beat well,
Stir in yeast and mix well, stir in rest of flour, 1 cup at a time ( should be a little sticky), mix well,
leave spoon in bowl , allow to rest for 10 minutes then stir vigorously and then let sit for 10 minutes , repeat 3 more times.
Turn dough out on floured board. Knead once or twice until coated with flour, divide in half.
roll each half into a rectangle 9x 12 .
Starting at the long end, roll loosely like jelly roll.  Seal edges
Place both rolls seam down on large baking sheet.
Gash the tops of each loaf diagonally 3 times with sharp knife,
Brush with beaten egg white,  sprinkle with sesame seeds
Let rise for 30 minutes.
Bake at 400 for 35 minutes (till barely golden brown)

No Knead Bread

Lisa Billings in our ward taught us how to make this bread, it is super easy and always turns out great. You have to have a dutch oven or a pan or pot with a lid that can go in the oven.

in a large bowl add:
1 1/2 c water, warm
sprinkle with 1/4 t yeast
Dump on top:
3 cups flour, any kind, can use 1/2 ww
1 1/2 t salt
Then mix together with a wooden spoon just till a dough is formed, should be sticky
Leave in bowl and cover with saran wrap and let sit on counter for 12-24 hours
(dough will triple in size)

When ready to bake, preheat oven with dutch oven in it to 425( light color) 450 (darker)
remove dough from the bowl onto well floured surface and fold over a few times and form into ball. Remove pot from oven, plop dough in hot pot cover with lid.
Bake for 30 minutes, remove lid and continue to Bake for 15 minutes.
Remove from pan and cool on counter.

Sweet Texan Cornbread

Making this today for A Pep Band Chili Dinner....I finally found the recipe from Lyndsee Bates, Cedar Park Ward

½ c. butter, melted
1 box Jiffy cornbread mix
1 can cream style corn
1 egg
1 heaping Tblspn. sugar

Melt butter in 8 X 8 pan (or I’ve used a pie dish, or round cake pan).
Mix together egg, creamed corn, and cornbread mix.
Mix well and add sugar.
Pour into pan and stir into butter, until just blended.
Cook at 350 degrees for 45 minutes or until golden brown.

Best Banana Bread

Makes ONE loaf

1/2 cup of oil

2 eggs

1 cup sugar

4 bananas, pureed with a hand blender

Mix together with

2 cups flour, I use 1/2 WW

1 T. Baking soda

1 pinch salt

opt: 1 teas vanilla or 1/c mini choc chips

Grease and flour pan. Bake 350 for 25-30 mins.

Pumpkin Bread

I love making bread in the fall and I want to try both of these recipes I found on friends blogs to see which one I like best...

Here is one from Laurie Marsh's blog and I love that it has whole wheat flour in it

GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD

2 1/2 cups white flour

1 cup whole wheat flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)

1 cup oil

4 eggs, beaten lightly

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

This pumpkin bread is pretty light and airy (almost like pumpkin pound cake). It makes 2 loaves. Tisha M.

1/2 cup butter, soft
1 pkg (8-oz) cream cheese, soft
2 1/2 cup sugar
4 eggs
1 (15-oz) can pumpkin
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp allspice

• Preheat oven to 350. Spray two bread pans.
• Beat butter, cream cheese and sugar until well blended.
• Add eggs one at a time; mix well after each egg.
• Blend in pumpkin.
• Gradually add dry ingredients. Mix just until moist.
• Pour into greased pans. Cook 55 minutes or until toothpick inserted near center
• 
  

Pumpkin Bread - Kathy G.

1 cup butter - softened

3 1/2 cups sugar

6 eggs

1 large can Pumpkin

Mix together until well blended.

In separate bowl mix together well:

5 1/4 flour

1 tsp baking powder

1 Tbsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

Add flour mixture to pumpkin mixture alternating with:

1 cup milk

1 Tbsp vanilla

Chocolate chips or nuts can also be added.

Mix until just blended and then spoon batter into greased bread pans.

Bake @ 350 degrees for approximately 45 minutes -

or until cooked in the center. Cool on wire racks.
Makes 3 large loaves - or 4 regular sized.

Delicious warm with butter - or cool by itself!

• comes out clean.

Whole WheatZucchini Bread

It has been a busy summer and actually wonderful weather in Colorado- sunny and warm (80's) thus our garden grew like crazy but for some reason we got 1 zucchini- not sure how that happen since last year that was all we got....so I had to make sure I used it in the best way possible.
This recipe is Hallie's recipe and I love it. Second fav is chocolate zucchini cake.

2 c sugar
3 c WW flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
2 eggs
1 c cooking oil
2 tsp vanilla
2 c shredded raw zucchini, unpeeled
nuts & raisins opt
Mix sugar, flour, salt, cinnamon, soda and baking powder. Stop the mixer and add eggs, cooking oil, vanilla, zucchini and knead well. Add nuts and raisins, blend in.

Pour into 2 greased and lightly floured loaf pans

Bake 60 minutes at 350 degrees

Homemade Rolls

I have always had a hard time making rolls, I want to blame it on that we have moved around so much that I keep trying new ones, but wherever we have lived, this one has seemed to work the best, just have watch the amount of flour to get the right consistency- it takes practice... so it is going to be the one I use so I can work on making them perfect.

2 T instant yeast

1 Tblspn sugar
Warm water to dissolve yeast
1 cup milk
1/2 butter - the original recipe calls for oil
1/2 cup sugar
3 eggs
1 tsp salt
approx. 5-6 cups flour

Step 1:
Put yeast and sugar in a large glass measuring cup, cover with warm water and stir with a fork. Set aside till foamy-about 5 minutes.

Step 2:
Put milk in a glass container and microwave for 2 minutes or you can scald it on the stovetop in a small pan. After scalding the milk, put the stick of butter in the container of milk. This melts the butter while also bringing the temperature of the milk down. In another bowl, beat eggs with sugar and salt.

Step 3:
In the mixer, add the yeast mixture and the milk/butter mixture. Then add the sugar, eggs and salt and mix together.

Step 4:
Add the flour 2 cups at a time. Mix well after each addition. Add the last cup slowly, may use more or less then 1 cup*. Once all the flour is added, mix for at least 4 or 5 minutes.
*The dough should pull away from the side of the mixer but still be sticky to the touch. If you have too little flour, the rolls won't hold their shape. If you have too much flour, they are too dry. If you added too much flour, you could add another egg.

Step 5:
Leave in mixer, cover and let raise for about an hour.
Run the mixer (I do this on the lowest setting) for a few revolutions. This is supposed to make the dough finer.

Step 6:
Roll out the dough on a floured surface. Form rolls into desired shape.
For Cresants: roll into 4 equal circles and slice into pizza shapes and roll up starting with wide end.
Knot rolls: Using a sharp knife, slice the dough into strips (approx 3/4 inch wide) and then cut the strip into 3 or 4 smaller sections. Tie each piece in a knot and tuck the ends under the roll. Place formed rolls on a greased pan.

Step 7:
Let rolls raise another hour or so.
Bake at 350 degrees until light brown - maybe 10 minutes or so.

Option for refrigerator rolls:
Step 5: Cover dough in bowl (remove beaters) and let rise till triple in size.
Punch down and divide dough into 3-4 equal parts as if you were going to roll it out. Place bowls with a lid and refrigerate overnight.
Step 6: Remove from refrigerator and roll into shapes while cold. Brush dough with melted butter before or after formed into shapes.
Step 7: Let rise 1-3 hours.
Bake 350 for 10-15 minutes depending on desired doneness.

Notes:
This recipe usually two nights of rolls for our family or one and a batch of cinnamon rolls.
To freeze:
After I form the rolls, I grease a pan and put the rolls on a cookie sheet. I cover the cookie sheet with sprayed saran or foil and freeze (don't let them raise for the second time before freezing). Once the rolls are frozen, I take them off the cookie sheets and put them in ziploc bags (laid out flat) in the freezer. I then just take out as many rolls as I need. The rolls need about 2-3 hours to thaw and raise after being frozen- perfect for sundays.
You can doubles the recipe in a Bosch. When doubling- use 2-3 Tbsp of yeast.

World's Best Rolls

2 c. whole milk or 1 can evaporated milk with milk to make 2 cups
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 -6 Tbsp.) butter
2 tsp. Kosher salt
2 T dry yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes- till bubbly.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft and sticky- just coming away from sides. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.

Banana Bread

Banana Sour Cream Bread

This is from a single serving blog
Yields 2 loaves (plus 12 muffins?) It's a BIG batch

INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour


Sour Cream Banana Bread

Smaller healthier version


1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream, FF
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

If this is too hard-

3 ingredient banana bread
Yellow or white cake mix
4 large very ripe bananas
2 eggs
Mix together and pour into greased bread pan
Bake 350 fo 40-45 minutes