::dinner rolls::

ready in 1hour!dont forget to brush with milk and dust them with sea salt before they go in.rolls:
makes 2 jelly roll pans full.
3+1/2C. hot water
1c.olive oil
5T yeast
combine these4things rest for 15MIN.
Then combine 5C. flour to this mixture
then beat in an additional 5+1/2C.flour+1T. salt+3eggs.
pour onto floured{and clean}counter+knead smooth.
divide into 4-6 balls and let rest 10-15MIN.
roll out into 10''circles+with a pizza slicer..
slice about 8 per circle.
brush with milk and roll towards the middle.
looking like a croissant.
{i like milk better then eggs..it tastes yummier.}

set on silpat+cookie sheet for 20MIN.
preheat::400 for normal ovens..350 for convection.
middle of oven..bake 11MIN.
cover loosley with foil if they start getting too brown..

freeze half of them in giant ziplocks..they stay super fresh!MAKES 40+

soooo good with homemade chicken noodle soup.

..maple glazed sour cream coffee cake..


  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

For the glaze:

  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Donut Twists & Holes
Makes 18 of each
  • 3/4 c. milk
  • 1 pkg. active dry yeast
  • 3 C. plus 2 T. flour
  • 6 large egg yolks
  • 1/2 c. sugar
  • 1/4 t. salt
  • 1 cube butter
  • 1 vanilla bean split lengthwise
  • 1 T. vanilla
  • 2 qts. canola oil
White Glaze

Heat milk until warm. Place yeast in large bowl. Pour milk over yeast. Sprinkle 2 3/4 c. flour over the milk and let stand until the flour begins to crack, about 20 min.

Whisk together egg yolks and sugar. Add salt and 1/4 c. flour.

Melt butter, add vanilla bean (scrape seeds into butter and add pod). Cook until butter browns about 3 minutes. Discard pod. Pour over egg mixture, whisk to combine. Stir in vanilla.

Add butter mixture to yeast mixture. Mix on low speed 1 min. Add 2 T. flour, combine. Mix on medium high for 1 min. more. Dough will be very sticky.

Let rise until doubled aobut 1 1/2 hours. Punch down and let rise 30 min.

Heat oil to 375. Pat dough into 8x12" rectangle, 1/2" thick. Using a 2 3/4" circle cut out doughnuts. Cut holes in each. Stretch and twist each circle to form a figure 8. Set aside 10 minutes. Fry in oil. Glaze with White Glaze.

White Glaze
1 3/4 c. powdered sugar
1/2 c. heavy cream
1/2 t. vanilla

Mix together in saucepan over low heat until just warm.

Zesty Zucchini +Pineapple bread..
3C. flour
• 2tsp. baking soda
• 1tsp. baking powder
• 1tsp.salt
• 1½tsp. cinnamon
• ¾tsp. freshly grated nutmeg
• ¼tsp. all spice
• 1½C. sugar
• 3 large eggs
• ½C. canola oil
• 2tsp. vanilla extract
• 2C. grated zucchini
• 8-oz can crushed pineapple
• 1C. golden raisins
• 1C. sunflower seeds

COMBINE flour.baking soda.baking powder.salt.cinnamon.nutmeg and allspice.
In a separate bowl.. BEAT sugar.eggs.oil and vanilla.ADD in zucchini.pineapple..then dry ingredients..then stir in raisins.

POUR batter into two {greased} loaf pans or a cupcake pan..sprinkle tops with LOTS of sugar and sunflower seeds.

COOK @ 350 for about 40 minutes…{check with your oven..and poke with a bamboo skewer every 5 until done.} Cupcakes won’t take as long…probably around 15-20 minutes.

rustic-no-knead bread

Time: About 1 1/2 hours plus 14 to 20 hours +proofing
  • 3 cups all-purpose or bread flour, more for dusting
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • Cornmeal or bran flakes
1. In a large bowl combine flour, yeast and salt. Add {1 1/2} cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. {I put it on top of my fridge.}

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel {not terry cloth} with flour, wheat bran or cornmeal {rice flour was suggested as it won't get gummy..and also what i hear panera uses on their baguettes..}; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-quart {about a 4-quart pot is preferred} heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

.cinnamon SWIRL bread.

place in Kitchen-Aid bowl..
  • 4+3/4 C. Hot water
  • 4 T. dry yeast
  • 1 tsp. honey
wait about 8 minutes. while waiting for the bubbly..
  • 1/2 C. oil(any kind..)
  • 1 C. honey
  • 2 T. salt
  • 2 T. dough conditioner(if you have it.)
combine in mixer..and add
  • 7 C. flour (hard white wheat)
mix on lowest speed until all dough is moistened. then add..
  • 5 C. flour
i add one cup at a time at this point..and wait till the dough becomes a little off balance. let knead about 5-8 more minutes.meanwhile...

butter and sugar sides of your pans. <---gives it a yummmmy crust. divide into 4 loaves..roll out into rectangles..spread with LOTS of butter..white.raw.and brown sugar..and of course some cinnamon. if i'm feeling experimental..i'll add some freshly ground cloves and nutmeg. gives it a little extra kick.
let rise once rolled up and placed in pans..30-40 minutes.

bake 35 minutes.@350. bake for about 10 minutes or until desired brownness on top..then cover loosely with foil.<---stops the browning...when done..rest a minute then remove from pans and cool on racks..on their sides..rotating each side..<---keeps swirl from squoooshin. ..rachel's best pizza crust ever..
  • 1T. dry yeast
  • pinch of sugar
  • 1/4C. hot water
  • 2C. flour
  • 1/4C. whole wheat flour
  • 2/3C. warm water
  • 1T. olive oil
  • 1/2tsp. salt
dissolve and let expand: yeast.sugar.and 1/4C. water.
seperate bowl: mix flours and form a well. when yeast mix is ready..slowly pour in center and mix lightly. let rise for 10 minutes.
gradually add 2/3C. warm water and olive oil then salt.
knead the dough lightly for 10 minutes.
let rise till it has doubled..45-90 minutes..depending on the temp of your kitchen.
punch down and let rise one last time for 15 minutes before forming into pizzas. have fun!

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