{Olive Garden Breadsticks}

Oh man, I loved these! These would just complete any meal really. Pasta, soup, salad...you name it. Make these when you get a chance. Make sure you serve them hot out of the oven.

Dough:
1 1/2 C hot water
2 T sugar
1 T salt
2 T butter, softened
4-5 C flour
1 T yeast
Topping:
3 T butter melted
sea salt
1/4 t garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast.
Add salt, butter, and 2 cups of flour.
Mix the dough on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces.
Roll those pieces into long snakes.
Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees.
Let them rise for about 15 minutes, or until doubled in size.
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
Return them to the oven and heat to 400 degrees.
Once it's preheated to 400 degrees bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with 1/4 t garlic powder.
When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Famous French Bread

Recipe via Sharon Gibb via Welling Homemaking - April 1987 - Sister Jardine

Makes 2 loaves

In a large mixing bowl pour :
    2 1/2 cups warm water (105* - 115*)

Stir in:

    2 TBSP sugar

    2 pkg (2 Tbsp) active dry yeast

Allow to stand until yeast begins to work and foams up.

Stir in:
    1 TBSP salt
    2 TBSP oil or melted shortening
    2 cups of the 6 cups of flour

Beat vigorously for 2 - 3 minutes

Stir in:
    remaining 4 cups flour

Stir until all dry ingredients are completely mixed in: leave wooden spoon in dough
Cover with clean towel and allow dough to rest 10 minutes, then stir down.
Allow dough to rest another 10 minutes, then stir down again
Repeat this process until dough has been stirred down five times
Turn dough onto floured board; knead only enough to coat dough with flour so it can be handled (3 or 4 times);
Divide dough into 2 portions
Roll each portion of dough into rectangle about 9 x 12 inches and roll up like a jelly roll, rolling from long side.
Pinch edge of loaf to seal dough
Arrange seam side down, lengthwise on large cookie sheet that's been sprinkled with cornmeal (optional) allowing for both loaves. (Can put on parchment paper on bottom of cookie sheet first if desired)
Cover lightly with clean towel; allow to rise at room temperature for 30 minutes.
With sharp knife, cut three gashes at an angle on top; brush entire surface with slightly beaten whole egg diluted with a little water.
If desired, sprinkle with sesame or poppy seeds.

Bake immediately at 400* for 20 - 30 minutes or until brown.
Remove from baking sheet immediately and cool on racks

Optional: You can add 1 cup parmesan cheese and decrease the flour, the cheese adds a great taste!

Garlic French Bread
Slash baked bread in even 1 1/2 inch slices, making cuts on bias without cutting clear through.
In small bowl mash 1 clove garlic thoroughly; remove garlic pieces, leaving residue juices.
In same bowl cream 1/2 cup (1 stick) soft butter or margarine so that it absorbs garlic juice that's left in bowl
In place of fresh garlic, blend in 1/4 tsp garlic powder
Spread mixture generously between slices.
Wrap loaf securely in aluminum foil
Bake at 325* for 30 minutes or until bread is hot.
Makes 20 Slices

Shelly's Five Minute Bread - The EASIEST Bread Dough EVER

I love this recipe! No mess or cleanup, no kneading, and delicious bread dough! I love making a batch up and using it in the mornings to make scones, but this dough can be used for bread, bread sticks, buns, pretty much anything!

Makes 5 quarts of dough - so if not baking right away put in container large enough so dough won't spill over

In a bowl stir together with wooden spoon and let sit for 10 minutes:
     1 1/2 c lukewarm water
     1 1/2 c lukewarm milk
     1/2 c honey (sugar) ( or 1/4 c honey and 1/4 c molasses)
     1 1/2 TBSP quick rising yeast

After mixture has sat for 10 minutes, add:
     5 TBSP oil
     4 tsp salt

Add half flour -- stir -- add rest of flour -- stir
     6 2/3 - 6 3/4 cups whole wheat (or half and half with white flour)
              (2cups wheat berries = 3 1/2 cups flour)

• Stir (will be a wet dough), Cover loosely, leave on counter and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 - 2 1/2 to 3 hours.
• Use immediately after rising, or stir down and put in fridge - keep dough on hand in fridge for up to 2 weeks (after 1 week dough will be a sour dough). Use dough as desired
• On baking day, lightly grease a 9-by-4-by-3-inch loaf pan.
• Using wet hands, scoop out a 1 1⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!),
• Put in greased pans -- You’ll want enough dough to fill the pan slightly more than half-full.
• Rise until double
• Makes 3 - 1 1/2 pound loaves bread
• or make fry bread or cinnamon rolls

Ruth's Multi Grain Bread

Recipe via Ruth Thompson

Makes 2 Loaves

1 1/4 cup seven or nine grain cereal
2 1/2 cups boiling water
 - Stir together -

Allow to cool to 100*F

Add:
     1/4 cup honey
     1/4 cup melted butter
     1 TBSP instant yeast
     1 3/4 cup whole wheat flour
     3 1/2 cup white flour

Optional:
     1 TBSP liquid lecithin
     1 TBSP gluten
     1 TBSP whey powder
     bit of vitamin C crystals (helps bread not to fall)

Mix in Bosch 1 minute @  speed #1
Let sit for 20 - 30 minutes

Add:
     1 TBSP salt

Mix in Bosch 3 -4 minutes @ speed # 2

Add:
     3/4 cup seeds (sunflower, pumpkin etc)

Mix another 1 - 2 minutes @ speed #2

Spray large bowl with PAM - place  mixture in - cover with plastic wrap
Allow 30 - 60 minutes to double (place in oven warmed to 100*F)

Rmove, cut dough in half - place in loaf pans
(Option - can form loaf and spray with PAM and then roll in barley or wheat flakes and then place in pan)

Allow 60 minutes to rise again in oven @ 100*F

With oven at 375* and on the middle rack - Bake 25 -35 minutes until internal temperature reaches 200*F
Cool on wire rack

ELEPHANT EARS

  

Mix and let rise:

     1 TBSP yeast

     1 TBSP sugar

     1 cup warm water

Add and knead

     1/3 cup powdered milk

     1 cup water

     1 1/2 tsp salt

     1 1/3 lbs or 6 cups flour (1/2 cake flour - 1/2 white flour)

Let rise

Stretch into elephant ear shape

Fry in oil

Spread with melted butter and sprinkle with sugar and cinnamon

Makes 16

Whole Wheat Bread

(Recipe via Suzanne  ~  Original recipe ~ Colleen Purnell)
A very good bread ~ does not have that sour taste
Makes 5 loaves

Combine:
     7 cups hot tap water
     2 TBSP salt
     ½ cup oil
     ½ cup molasses

Mix together:
     6 cups (7) whole wheat flour (grind 5 c wheat)
     1 cup ground flax
     1 cup millet
     3 TBSP dough enhancer
     1 – 2 TBSP gluten
     Pinch vitamin “C” crystals (to keep bread from falling)

Add to dry mixture:
     2 TBSP instant yeast

Add:
4 - 6 cups (7 – 8) white flour ~ add enough until dough is consistency you want

Rise in bowl (30 min)
Rise in loaf pans (20 – 30 min)
Bake 350* ~ 30 minutes

If making cinnamon buns ~ Bake about 40 minutes

Shelly’s White Bread

 Recipe via Shelly Prince
Makes 7 – 8 loaves of bread

Dissolve and let stand 10 minutes:
     1 cup warm water
     4 tsp sugar
     4 TBSP original yeast

Mix into yeast mixture
     7 cups warm water
     ½ cup sugar
     1 cup vegetable oil
     8 tsp salt
     Approximately 17 cups flour with 1 extra cup for kneading ~ Stop adding flour when smooth and elastic

Knead until smooth
Place in greased container and cover
Rise 1 hour – till double Punch down
Form into 7 – 8 balls
Put balls into bread pans
Cover ~ Rise until double ~ about 20 minutes
Punch down
Form into loaf in pans
Rise approx 50 minutes

Bake @ 375 – 35 – 40 minutes ~ medium brown
Take out of pans to cool

Freezes well

To use instant yeast use same amounts only divide flour in half and add yeast, mix and then add to liquid and add then add rest of flour

Crazy Bread

Recipe via Shelly Prince

(Double this recipe)

Mix and raise for 5 minutes:
     1 cup warm water
     1 Tsp sugar
     1 TBSP regualr yeast

Add to:
     2 cups flour
     1 tsp salt

Knead into smooth round ball

Cover and let sit for 15 minutes

Spread on greased cookie sheet 1/2" thick
Spread melted butter over dough
Sprinkle with garlic salt and Parmesan cheese
Cut into strips width wise and once down the middle lengthwise, dividing into two

Cover and let rise another 15 minutes

Bake@ 350* for 10 -15 minutes

Fantastic Bread

~ Whole Wheat White or Cracked Wheat Bread ~

~ Your Choice ~

Recipe via Karen Oviatt

Combine:
     7 cups water
     4 TBSP melted lard, oil or melted butter
     1 cup brown sugar (molasses or honey) ~
     (I used ½ cup molasses & ½ cup honey)

Beat in until nice and smooth:
     8 cups flour

Option ~ Allow mixture to sponge ~ 45 minutes

Dissolve and let rise:
     3 TBSP yeast
     ¾ cup water
     ¾ - 1 tsp sugar

Beat well:
     4 eggs
Add
     yeast mixture to first mixture ~ beat in
Add the
     4 beaten eggs
Add: (optional ~ any combination)
     I cup ground flax seed
     1 cup millet
     1 cup sunflower seeds
     2 cups 7-grain cereal
     ½ cup oatmeal
Add:
     2 TBSP salt (with 6th cup flour)
     approx 12 cups flour (substitute brown for white or half / half or cracked wheat and white)

***(I ground 10 cups wheat = 16 c ww flour ~ 4 c white flour ~ 1 c millet ~ 1 c flax ~ 1 c sunflower)

Knead for 10 minutes
Let raise 1 ½ hours ~
Punch down ~
Rise for 1 hour
Put in pans and let raise again (1 hour)
Bake 10 minutes @ 400* ~ then turn heat down to 375* and bake for 30 minutes ~ Delicious!!!

Honey Butter

Garlic Bread Seasoning

Breadsticks or Pizza Dough

RS Whole Wheat Bread

I have tried forever to find a whole wheat bread that we love and actually works ... after much research and many failed attempts, this is the recipe I will be loyal to:

RS Whole Wheat Bread

4 cups wheat berries = 7 cups whole wheat flour


Mix well for 10 minutes:
6 cups water (saved Potato water if possible)
6 cups whole wheat flour (or half white/half whole wheat)


Then Add:
3/4 cup honey or brown sugar
2 1/2 TBSP instant yeast


Mix well


Add:
ground flax seeds -1 cup
ground oatmeal - 1 cup


Mix:
1 1/2 TBSP salt
6 cups flour


Add alternately with:
3/4 cups oil


Knead or use Bosch adding enough flour until pulls away from sides of bowl - dough will be a little sticky
Place in loaf pans - should make 5 loaves
Place in warm oven to rise for 30 - 40 minutes
Bake@ 350* - 30 minutes


Freezes well


Bread dough loaves in pan can be frozen before rising or baking, to be baked later - Allow time for frozen bread dough to thaw and then to rise as normal, then bake also as normal after loaves have risen.