Parmesan Garlic Quick Bread

Makes 8 servings ( Ideal slow-cooker size 2 or 3 quart)
1-1/2 cups reduced-fat buttermilk baking mix (I used the regular type)
2 eggs whites (I used whole eggs)
1/2 cup skim milk
1 Tbsp. minced onions
1 Tbsp. sugar
1-1/2 tsp. garlic powder
1/4 cup Parmesan cheese
1. Combine baking mix, eggs, milk, onions, sugar, and garlic powder in a mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour***** my bread took longer (wasn't done in the middle) check often as my slow cooker is older than yours...was very good..will definitely make often. :)

Italian Cheese Bread

2& 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon quick-rise yeast
1 cup warm water (120-130)
1 tablespoon vegetable oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil: add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12-in. pizza pan and pat into a 12-in circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 for 15 minutes or until golden brown. Serve warm. Yield: 1 loaf

Olive and tomato, tear and share bread

4 & 1/2 cups white flour
1 teaspoon salt
1 teaspoon sugar
1 & 1/4 teaspoons fast-action dried yeast
2 tablespoons olive oil
1 cup water *might need more
1/2 cup pitted or stuffed green olives, roughly chopped
3 tablespoons sun-dried tomatoes (not in oil), roughly chopped
coarse sea salt and paprika, to garnish
1--put the flour, salt, sugar and yeast into a large bowl, add the olive oil then gradually mix in enough warm water to make a soft dough.
2--Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.
3--Tip the dough out on to a lightly floured surface and knead well. Gradually work in the chopped olives and tomatoes. Pat into a rough circle about 8 inches in diameter. Transfer to a greased baking sheet and mark the dough into 8 wedges, but do not cut right through to the base.
4--Sprinkle with the salt and paprika then cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until half as big again.
5--Remove the cling film and bake in a preheated oven, 400 degrees for 30 minutes. check after 15 minutes and cover with foil if over browning.
6--Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Cardamom Wreath

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110-115)
1/2 cup butter, softened
3/4 cup sugar
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup sour cream
1 tablespoon grated orange peel
2-1/4 teaspoons ground cardamom
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon milk
Toasted sliced almonds
Coarse or granulated sugar
CARDAMON BUTTER
2 cups butter, softened
1/4 cup confectioner's sugar
1-1/2 teaspoons grated orange peel
1 to 1-1/2 teaspoons ground cardamom
1/2 teaspoon ground nutmeg

In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour 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: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion to a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves ( 2 cups butter).

Molasses Oat Bread

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
3 tablespoons vegetable oil
1/4 cup sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast: mix well. Add enough 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 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in.x5-in.x3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves - 12 slices each.

Country White Bread

1 & 1/2 teaspoons active dry yeast or 2 ounces fresh yeast
4 & 1/2 cups bread flour
1 tablespoon kosher salt
Nonstick cooking spray
1. In the bowl of an electric mixer with a hook attachment, combine the yeast with 1 & 3/4 cups lukewarm water. Let stand until foamy, about 10 minutes.
2. Add 2 cups of the flour and mix for several seconds on low speed, then add the remaining 2&1/2 cups flour and the salt. Mix on medium speed until the dough comes away from the sides of the bowl and forms a ball, about 10 minutes.
3. Lightly great a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Lightly grease a sheet of plastic wrap and loosely cover the dough, greased side down. Allow the dough to rise until nearly doubled in size, about 1 hour.
4. Punch down the dough, and knead for several turns. Form the dough into a ball, cover with the plastic wrap, and let rise until doubled for another hour.
5. Preheat the oven to 375. Lightly dust a workspace with flour and turn out the dough. Divide in half and shape each portion into a loaf by gently tucking it into itself until the outside is smooth. Lightly grease 2 (9x5 inch) loaf pans. Place the dough into the pans and let it rise, covered with a kitchen towel, for 30 minutes.
6. Bake for 1 hour, or until the tops of the bread are golden brown and the loaves sound hollow when tapped. Cool in the pans for 5 minutes before turning out onto a rack. Makes a crispy loaf that is REALLY GOOD!

Artisan Bread in Five Minutes a Day

Artisan Bread in Five Minutes a Day
The Master Recipe Boule-Artisan Free-Form Bread
-Makes 4 1-pound loaves

3 cups lukewarm water
1- 1/2 tbsp granulated yeast (1- 1/2 packets)
1-1/2 tbsp coarse kosher or sea salt
6-1/2 cups unsifted, unbleached, all-purpose white flour
cornmeal for pizza peel

Mixing & Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). 2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight--use container with gasket or lift a corner). I use my big yellow Tupperware bowl with lid for this bread only now. Don't worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don't pat down. Mix until uniformly moist. If hand mixing becomes too difficult, use very wet hands to press it together. I haven't had this happen yet. Don't knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container. 4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. I let it sit in the refrigerator for 24 hours. And relax! You don't need to monitor. 5. Prepare a pizza peel *by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides", rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn't need to be incorporated. The bottom of the loaf will flatten out during resting and baking. 6. Place the ball on the pizza peel. *I used a cookie sheet. Let it rest uncovered for about 40 minutes. Depending on the dough age, you may see little rise during this period; more rising will occur during baking. 7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. I used another cookie sheet-but I'm going to buy a baking stone! Place an empty broiler tray for holding water on another shelf. 8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.) 9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. (Have the cup plus of hot tap water ready at the oven door to do this). Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there's little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle or sing, when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled. 10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks; you'll find than even one day's storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day. Call with any questions and or remarks. Love, Mom

Irish Soda Bread

Irish Soda Bread

5 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup butter
2 cups golden raisins
2 cups buttermilk
2 eggs

Put flour, sugar, baking powder, soda, cream of tartar and salt into a large mixing bowl. Cut in butter with a pastry blender as you would for pie dough until it resembles fine crumbs. Then add raisins, if desired.
Make a well in the center and pour in buttermilk and slightly beaten eggs. Mix WELL with a wooden spoon. Divide in half and put on floured surface. Shape and pat into round loaves. Place in two greased 9-inch round layer cake tins and flatten with hand. With a knife, cut a cross on top of both loaves. Bake at 350 degrees for 1-1/4 hours or until done. Test with a toothpick. If desired, spread butter on top of the warm loaves and sprinkle with cinnamon and sugar. Enjoy, Love, Mom

Blender Wheat Bread

Blender Wheat Bread
(No Grinder Required)
from: another lady in my ward
1 C. warm water (115F)
1 tsp. Sugar
1 TBSP dry yeast
1 C. uncooked whole wheat
1 egg
1/2 TBSP. Salt
2 TBSP. Oil
2 TBSP. Honey (or sugar)
1/2 C. Nonfat dry milk
1 1/2 - 2 C. Flour
In a cup, stir together 1/4 C. warm water, sugar and yeast. Put 3/4 c. warm water and 3/4 cup wheat in blender. Blend at highest speed for 2 minutes. Add egg, salt, oil, honey and remaining wheat, then blend for 2 minutes. (The mixture may become very thick, if necessary stop the blender adn use a spatula, then restart the blender.) At a lower speed, add dry milk and proofed yeast mixture. Empty blender into a large bowl. Stir in 1 1/2 cups of all purpose flour. Knead in 1/4 - 1/2 cup more, if needed.
Place in bowl, cover, let rist in warm place until doubled in size: about 45 min.
Punch air out of dough. Shape into loaf and place in greased pan. Cover and let rise until doubled in size. Bake at 350 F for 35-45 minutes - or until loaf sounds hollow when lightly tapped. Immediately remove from pan.

Whole Wheat Bread

Whole Wheat Bread
6 C. Hot Water
2/3 C. Oil
2/3 C. Honey
1 T. Salt
8 Cups WW Flour
Put in bowl & Mix:
Add: 3 T Yeast
Mix Well, and let stand 3-5 minutes
Add: another 5 Cups WW Flour (Total WW Flour is about 13 cups). Knead for 10 minutes. Grease 6 small loaf pans. Shape loaves, and put in pans. Let rise 30 min.
Bake at 300 for 30-40 minutes.