Yeast Rolls

My mom used to make these for every Sunday School party that she attended. She would make up 5 pounds of flour into rolls and put them in a cooler to keep warm for the party. She often complained that no one wanted her to bring anything else, but I think she secretly loved it and couldn't figure out why other people didn't make homemade bread. I think of my mom with fond memories whenever I cook. She definately gave me the gift of loving to cook and eat food.
I mix 1 package of yeast and 3 Tablespoons of warm water in a blender. Let sit until dissolved
Add:
2  eggs
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
Blend ingredients and then add 1 cup of hot water. Blend
To a large bowl add 4 1/2 cups of flour and liquid mixture. Knead at least 5 minutes on a floured surface. Place in a clean bowl that has been oiled and allow to rise double. Punch down and let rise again. Make into rolls and let rise to double. Bake at 350 degrees 15-20 minutes.

Amish White Bread

I got this recipe from my Aunt Sherry from allrecipes.com.

Ingredients:
2 cups warm water
2/3 cup white sugar
1 Tablespoon + 1 1/2 teaspoons of active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (I use canola)
6 cups of bread flour
Directions:
In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Work in 5-6 cups of flour. Knead dough on a lightly floured level surface until smooth. Place in a well oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until double in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in 1/2 . Shape into loaves, and place into two well-oiled loaf pans. Allow to rise for 30 min., or until dough has risen to one inch above pans. Bake 350 degrees for 30 min.

Quick Focaccia

Jud is such a sucker for cupons. He was looking through the coupons for Costco and found a tomato basil soup that was already made and there was a coupon for $2.00 off. We bought it and I made this focaccia bread to go with it for lunch yesterday. It is a wonderful recipe. You can use almost any herbs that you have on hand. I didn't have any parmesan cheese and it worked fine with the soup.

Ingredients:
3/4 cup warm water (105-115 degrees)
1 quarter ounce package (2 1/2 teaspoons) yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 Tablespoon freshly grated Parmesan
2 teaspoons chopped fresh romemary leaves
Coarse salt to taste
Lightly grease a baking pan, 13" X 9". In a bowl stir together water, yeast, and sugar. Let stand until foamy, about 5 min. In another bowl stir together flour and table salt. Gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands, knead dough 5 min. or until smooth and elastic. Shape into a ball. Invert bowl over dough and let rest 10 min. On a lightly floured surface, roll out dough into a 13" X 9" rectangle and transfer to the baking pan, pressing into corners. Let dough rise, covered loosely with clean towel, in a warm place 30 min.. Preheat oven to 400 degrees. Sprinkle dough with parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over the dough with lightly oiled fingertips ( I use olive oil) and bake focaccia in middle of oven 20 min. or until golden. Cool focaccia in pan on a rack.

Today (Nov.13,2009) I used the focaccia bread to make a chicken/pesto pizza.  After baking the focaccia bread , I let it cool a little and then spread it with pesto sauce and topped with baked chicken and mozorella cheese. It was awesome.

The best Blueberry Muffins

I am going with my hiking budies for an outing next week and decided to make these wonderful blueberry muffins for breakfast or snacking. I found blueberries on sale, and couldn't resist.
Didn't have a picture the first time I made them, but this time, in Oregon where the blueberries are plentiful, I snapped a picture. 


Ingredients:
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar, or slightly less depending on tartness of blueberries
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (mash 1/2 cut with a fork)
2 cups all-purpose flour
1/2 cup milk
1 Tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups. (I spray my baking cups with cooking spray)
In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Add vanilla,baking powder, and salt. Mix mashed berries into batter.
Fold in 1/2 the flour with a spatula, then 1/2 the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar and bake 25-30 min. or until golden brown. Let muffins cool at least 30 min. in the pan before removing.