Irish Soda Bread

4 cups of flour
1/3 cup of sugar + 1/2 tablespoon
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup of butter milk
1 egg
1/4 cup of melted butter (for brushing on top)
1/2 cup of raisins
Directions


Preheat oven to 375 degrees and grease baking sheet.
In a large bowl, combine flour, 1/3 cup of sugar, baking soda, baking powder, salt and softened butter. Mix in the buttermilk and egg until dough starts to form, then fold in raisins. If dough is still crumbly, add a splash of buttermilk until it comes together.
Knead dough on a floured surface. Form into a round loaf.
Brush the top of the loaf with 1/4 cup of melted butter then sprinkle 1/2 tablespoon of sugar on top.
Cut an X into the top of the loaf using a sharp knife. Or, you can roll it into three balls and shape them a bit like clover leaf petals. Push them together and then bake. Sprinkle with green sugar instead of the regular sugar.
Bake for 1 hour. 

Source: Mess for Less

Navajo Fry Bread

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Source: What's Cooking America.

Pretzel Rolls

Recipe from Guy Fieri, Food Network via Cooking With My Kid. These make great sandwich or hamburger rolls. They taste just like pretzels and have the chew of a soft pretzel. It is basiclly a soft pretzel in the shape of a roll.

1 tablespoon active dry yeast
1 cup warm water
2 3/4 cups all purpose flour plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt, plus more for sprinkling
vegetable oil for the bowl
cooking spray
8 cups water
1/3 cup baking soda

Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into approximately 6-8 rolls the size of a small apple. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8-10 cups water to a boil in a large saucepan over high heat.
Stir the baking soda into the boiling water. It will foam up slightly. Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.
Bake the rolls until golden, 10 to 12 minutes. Let cool slightly on the baking sheet.

Nest Bread for Easter

I found this recipe on Catholic Cuisine, which was posted by Waltzing Matilda. It is a variation of St. Lucia bread.

1 1/2 cups milk
2 1/4-ounce packages active dry yeast
1/4 cup plus 1 tablespoon sugar
6 tablespoons butter, cut into pieces
2 large eggs
1/4 cup orange juice
optional- 1 tea. orange extract
1 tablespoon finely grated orange rind
1 teaspoon salt
5 1/2 to 6 1/2 cups all-purpose flour
5-6 RAW colored eggs
2 1/2 cups confectioner's sugar
2 1/2 to 3 1/2 tablespoons orange juice


Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl. Add the yeast and 1 tablespoon of the sugar and let it set for 5 minutes. Meanwhile, melt the butter in the remaining milk. Add the butter and milk mixture to the yeast mixture. Whisk in the eggs, juice, extract, 1/4 cup of sugar, orange rind, and salt.
Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 minutes, adding more flour until the dough is smooth and elastic and does not stick to your hands.
Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 1 1/2 hours.
Punch down the dough and divide it into 5 or 6 equal parts. Roll each part into three ropes and braid the ropes together, Then, shape the dough into small braided rounds like a round nest, pinching together the ends to form a circle. Nestle an egg in the middle of the nest. The eggs must be raw eggs that have been colored in non-toxic food coloring. The egg will cook along with the bread and can be eaten as well. Some of the food coloring will bleed onto the bread which is why you want to make sure you use a non-toxic coloring substance. Transfer the rounds to a greased baking sheet and then place in the fridge overnight on Holy Saturday night. That will stall the second rise. When you are ready to bake on Easter morning, let the dough have a short second rise in a warm oven of about 30 minutes. Remove pans and heat the oven to 375°. Bake the bread for 25 minutes or until golden brown, then let it cool on a wire rack for about 30 minutes.
For the glaze, stir together the confectioner's sugar and orange juice in a medium bowl until smooth. Drizzle the glaze mix over the bread. You can also sprinkle with colored sugar, if desired.

Hot Cross Buns For Easter

with just raisins

with fruitcake fruit mix

1 cup milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
1 teaspoon cinnamon
1/2 teaspoons nutmeg
4 eggs
5 cups flour
1 1/3 cups currants, raisins and/or fruitcake mix fruit
1 egg white

Glaze
1 1/3 cups confectioner's sugar
1 1/2 teaspoons finely chopped lemon zest
1/2 teaspoons lemon extract
1- 2 tablespoons milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Pumpkin Biscuits

This recipe is an adaption of the one at The Sisters Cafe. I added whole wheat flour to give it a wholesomeness.

1 cup all purpose flour
3/4 cup whole wheat flour

1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
1/4 cup canned pumpkin
1/3 cup buttermilk

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture until just moistened. Turn onto lightly floured surface and knead 8-10 times to combine. Pat or roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. Place 1 inch apart on greased baking sheet. Bake in 425 degree preheated oven for 18-22 minutes or until golden brown. Brush with melted butter if desired. Serve warm.

Bear Bread for Kids

2 pkg. (4.5 teaspoons) active dry yeast

2 cups milk

1/2 cup sugar

1/2 cup butter (1 stick)

2 teaspoons salt

2 eggs

about 6 1/2 cups flour

In a large mixing bowl, dissolve yeast in 1/3 cup warm water. Heat milk, sugar, butter, and salt to 110 degrees F. Add to dissolved yeast along with eggs and 3 cups of flour. Beat for 3 minutes on medium speed. Add enough of the remaining flour to make a soft dough. Turn dough out onto a floured surface and knead for 3-5 minutes or until smooth and elastic. Place in a bowl, cover with a wet tea towel, and let rise 1 hour.

Punch dough down and divide the dough into fourths. Shape one of the fourths into a ball and place each one on a greased baking sheet to serve as the body of the bear.

 Now divide one of the fourths in half, and shape into a ball, and place above the body piece to serve as the head.

Divide the remaining fourths each into seven pieces. Shape each piece into a ball. Don't worry about uneven dividing. Have them pick out the four largest balls for the paws, the next two largest balls for the ears, and the smallest ball for the nose of each bear.

Place raisins or something similar on for the eyes.

Cover the bears with a wet tea towel and let them rise in a warm place for 30 minutes, or until doubled.

Bake in a preheated 350 degree oven for 25-30 minutes, or until browned. Cool on a wire rack.
I found the recipe and idea here at The Frugal Girl.

I have also seen this wonderful lesson with bear bread fractions at Almost Unschoolers.

Cinnamon Rolls

Take the dough for a loaf of bread and roll it out on a floured surface until it is about 1/4 inch thick rectangle. Top it with 1 stick of butter (which has been softened), 1/2 cup packed brown sugar and 2 teaspoons cinnamon. You may add 1/2 cup chopped pecan pieces and/or 1/4 cup raisins if you wish.

Roll the dough at one long end to make a log. Cut the dough into slices about 1 inch wide and place slices on a greased baking sheet. Cover and let rise for about 2o minutes. Bake for 20 minutes in a 400 degree F oven.

Olive Rolls

Take the bread dough for one loaf of bread and cut off about an egg-sized piece of dough for each roll. Take an olive or two and wrap the dough around them. Pinch the dough together. Put them on a greased baking sheet, pinched side down. When finished, brush them with egg and sprinkle with garlic powder and Parmesan cheese. Bake for 15-20 minutes in a preheated 350 degree F oven.

French Bread

2 packages dry yeast
2-1/2 cups warm water
1 tsp. sugar
6 cups all purpose flour
1-1/2 tsp. salt

Make sure water temperature is 110 to 115 degrees F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble. Stir in 2 cups flour and salt. Cover and let rise for 1/2 hour.
Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. Turn it into a large clean mixing bowl, oiled with shortening or olive oil. Turn it in the bowl so the dough is greased (this prevents the top from cracking as it rises).
Cover the dough and let rise at room temperature for about 2-1/2 hours, until doubled in bulk. With your fist, punch down the dough. Divide in half and place one half on a lightly floured surface.
Using a rolling pin, roll dough to a 12x6" rectangle. Starting with the 12" side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough. Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour.
Preheat oven to 425 degrees F. Spray the loaves with a bit of water, then using a blade, made a few slashes across the top of each loaf. Bake at 425 degrees F for 25-30 minutes until loaves are golden brown.

Oatmeal Molasses Bread

This recipe has been baked and served at Rabbit Hill Inn for close to 100 years.

Jane Meyer has made a most wonderful step-by-step video on how to make this bread.

2 cups water

1 cup quick oats
1-1/2 Tablespoons butter
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 teaspoons salt
4-2/3 cups flour

Bring 2 cups water to a boil. Remove from heat and stir in quick oats and butter. Let stand for one hour. Soak yeast in lukewarm water for 5 minutes. Stir until dissolved and add molasses, salt, and oatmeal mixture. Stir thoroughly and add 4-2/3 cups of flour. Knead for 8 minutes. Allow to rise until doubled in bulk. Divide into 2 pieces and mold into 2 loaves of bread. Let rise in a warm place, covered with a towel, until doubled in size. Bake at 375 degrees for 35 minutes.

Oatmeal Honey Bread

I have modified this to make a honey oat by substituting honey for the molasses or by substituting half honey and half molasses for the molasses and it is very tasty.

Greek Bread

3/4 cup crumbled feta cheese
3 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 cup milk
1/4 cup water
1 tablespoon olive oil
1/4 cup canned, sliced pitted ripe
olives, drained
1 package yeast
1 teaspoon salt

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120° to 130° F); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12- x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9- x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 375 degree oven for 30 to 35 minutes or until done.
Makes 1 loaf.

Challah Bread

1/2 oz (2 packages) active dry yeast
2 tablespoons sugar
4 1/2 cups flour
1 tablespoon salt
2 tablespoons vegetable oil
2 eggs

1 egg, beaten
2 tablespoons poppy or sesame seed

Combine the yeast and sugar with 1/4 cup warm water and set aside, uncovered, for 5 - 10 minutes. Into a large mixing bowl, sift 4 cups of flour and the salt. Make a well in the center of the flour-salt mixture and drop into this the oil, the whole eggs and 1 1/4 cups of the warm water- yeast mixture. Mix, working the liquids into the flour. When well mixed, knead on a floured board until the dough is smooth. If too runny, add flour until the mixture becomes elastic. Place the dough in a large bowl, brush the top with oil, cover with a towel and let stand to rise in a warm place for 1 hour. Punch the dough down, cover and let rise again until doubled in bulk. Divide the dough into three equal parts and, with floured hands, roll each piece into a strip, all of equal length. Braid the strips and place them on a greased cookie sheet. Cover and let rise again until double in size. Brush the top with the egg yolks and sprinkle with the poppy or sesame seeds. Bake in a moderately hot oven until well browned (about 40 - 50 minutes).

Soft White Bread

This is a wonderful sandwich bread.

It makes three loaves, which is nice because it gives you one loaf to make for your family, a second to make into rolls or cinnamon buns and a third to give away to someone.

Did you know that November 17 is National Homemade Bread Day?

11 to 11-1/2 cups all-purpose flour

6 tablespoons sugar

1/3 cup nonfat dry milk powder

3 packages (1/4 ounce each) active dry yeast

1 tablespoon salt

4 cups water

1/2 cup butter, cubed

In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; shape into loaves. Place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves.