Bread, Traditional Yeast

6 to 7 cups all-purpose flour or bread flour*
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired

In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.

Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.

Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.

Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Makes 2 loaves, 16 slices each

*If using self-rising flour, omit salt.

Note: just like the recipe from mom's orange, Betty Crocker book. Love it!

Honey Walnut Cream Cheese Spread

8 ounces cream cheese, softened (can be reduced fat)
2 tablespoons honey
3 tablespoons brown sugar
1 teaspoon vanilla
2 dash cinnamon
1 ounce crushed walnuts
Mix all ingredients in a bowl or blender. Spread on bagels, plain or flavored. Very yummy.

*similar to Panera Bread's Honey Walnut Cream Cheese - goes well with Cinnamon Crunch bagels!!

Recipe #166528 at RecipeZaar

Cheddar-Dill Scones

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Serves: 16 large scones

Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Grandma's Easter Rolls

1 pk yeast
1/4 cup warm water
~
1/2 cup sugar
1/2 cup butter or oleo
1 1/2 cup boiling water
~
5 1/2 cups flour
1 teas salt
2 eggs
~
Combine yeast and warm water. Add sugar, butter and boiling water together. Mix together with the yeast and water. Add flour, salt and eggs.

Cool

Refrigerate overnight.
Next morning make into rolls - let rise.
Bake at 350 degrees.



This is my Grandma's recipe for the best, melt in your mouth rolls, ever. After Easter dinner, I asked Grandma for the recipe and she sat right down and jotted down the note above.

Grandma was a GREAT cook - and boy do I miss her, but not just for her cooking.

~C

Mushroom Bread

1 package (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)

Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

Yield: 12-16 servings.