Braided Potato Bread
Ingredients:
1 C. cooked mashed potatoes
⅔ C. milk
¼ C. butter or margarine
3 ½ C. all-purpose flour, divided
¼ C. sugar
1 (0.25 oz.) package dry active yeast
1 ½ tsp. salt
2 large eggs at room temperature
1 egg white, lightly beaten
1 tsp. water
2 tsp. poppy seeds
Directions:
1. Combine the mashed potatoes, milk, and butter in a saucepan. Heat it until the butter melts,
stirring occasionally. Cool to 120-130 degrees Fahrenheit.
2. Combine 1 ½ C. flour, sugar, yeast, and salt in a large mixing bowl and stir well.
3. Gradually add the milk mixture and the eggs, beating at medium speed for 2 minutes.
4. Add enough of the remaining flour to the mixture for it to make a soft dough.
5. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about
10 minutes.
6. Place the dough in a well-greased bowl, turning it to grease the top. Cover it and let it rise in a
warm place free from drafts for 1 ½ hours or until the dough has doubled in bulk.
7. Punch the dough down and divide it into three equal portions. Shape each portion into a 14 inch
rope.
8. Place ropes onto a greased baking sheet, avoiding stretching the dough. Pinch the ends of the
ropes together to seal. Braid the ropes and then pinch the loose ends together. Cover and let
rise in a warm place free from drafts for 1 hour or until the dough has doubled in bulk.
9. Combine the egg white and the water and stir well.
10. Brush the egg white mixture over the top and sides of the loaf. Sprinkle with poppy seeds.
11. Bake at 350 degrees Fahrenheit for 30-35 minutes or until the loaf sounds hollow when tapped.
Remove the loaf from the baking sheet immediately and place it on a wire rack to cool.
Pepperoni and Cheese Bread
Ingredients:
1 ¼ C. warm water (105-115 degrees Fahrenheit)
2 packets or teaspoons of dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. butter or margarine, softened
3 ¼ C. bread flour
27 thin slices of provolone cheese
10 oz. pepperoni, chopped
1 egg, beaten
Directions:
1. Measure the warm water into a bowl. Sprinkle the yeast into the water and stir until it is
completely dissolved.
2. Add the sugar, salt, butter, and 3 C. of flour and beat until the mixture is smooth.
3. Add the remaining flour 1/4 C. make a soft dough. If still sticky add a little more flour.
Knead the dough until it is smooth and elastic, about 8-10 minutes on a lightly floured
surface.
4. After done kneading, roll out dough into a rectangle.
5. In the middle of the rectangle, place 6-12 slices of provolone cheese on each rectangle
and then scatter the pepperoni on the cheese.
6. Roll the rectangle up from the long side like a jelly roll and seal the seam. It should look
like a big Stromboli.
7. Place the roll on greased baking sheet. Cover with a clean towel and let rise until
doubled, about another hour.
8. Slash the tops in three or four places and brush the loaves with the beaten egg.
9. Bake at 400 degrees for 25-30 minutes or until golden brown on the top.
10. Cut into pieces after baked and serve.
French Herb Bread
Ingredients:
1 T. dry active yeast
2 T. white sugar
1 tsp. salt
3 ½ C. all-purpose flour
1 C. milk
1 T. distilled white vinegar
¼ C. water
¼ C. margarine
½ C. minced onion
1 clove garlic, minced
½ tsp. salt
1 T. minced parsley
2 T. margarine
Directions:
1. Combine the yeast, sugar, 1 T. salt, and 1 ½ C. flour in a large bowl.
2. In a sauce pan combine the milk, water, and ¼ C. margarine and heat until it reaches 110
degrees.
3. Add the milk mixture and vinegar to the flour mixture and blend at low speed until all of the
flour mixture is moistened. Beat at a medium speed.
4. Stir in 1 ½ C. flour to form a sticky dough.
5. Turn the dough out onto a floured surface and knead, adding ½ - 1 C. more flour until the
dough is smooth and pliable.
6. Roll it into a rectangle shape, about 16 x 8 inches.
7. In a saucepan, heat the onion, garlic, ½ tsp. salt, parsley, and 2 T. butter or margarine until
the butter or margarine has melted. Spread over the dough.
8. Starting from the 16 inch side of the dough, roll it up tightly like a jelly roll.
9. Place the bread seam side down onto a greased cookie sheet and let it rise until it has
doubled in size. Cover with a clean towel while rising.
10. Bake at 400 degrees until golden brown, about 20 to 30 minutes. Brush hot bread with
melted butter and sprinkle with chopped parsley.
Focaccia bread
Ingredients
To form the dough:
1 tablespoon honey
2 cups warm water
1 tablespoon dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
½ cup of diced onion
5 cups all-purpose flour
FOR TOPPING:
3 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary
¼ cup parmesan cheese
1 tablespoon kosher salt
Directions
1. Dissolve honey in warm water in a large bowl, then sprinkle yeast over the top. Let stand for
5 minutes until the yeast softens and begins to foam. Stir in one tablespoon of salt,1
tablespoon of olive oil, onions, and 5 cups of flour until the dough comes together. Knead on
a well-floured surface until smooth and elastic, about 5 minutes.
2. Preheat oven to 415 degrees (215 degrees C)
3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the
tips of your fingers to make indentations all over the dough about 1 inch apart.
4. Drizzle the focaccia with 3 tablespoons of olive oil, then sprinkle rosemary, parmesan
cheese, and remaining 1 tablespoon of salt over the top. Let rise for 10 minutes.
5. Bake in preheated oven 20 minutes until golden brown.
Homemade Wheat Bread
Ingredients
3 cups all-purpose flour
2 packages dry yeast
1 ¾ cups milk
¼ cups brown sugar
2 tbsp. butter
1 ½ tsp. salt
2 cups whole wheat flour
Directions
1 .In large bowl put 2 cups flour and the yeast.
2. In a small saucepan heat the milk, brown sugar, butter and salt until warm, 120 to 130
degrees. Add the warm liquid to the flour and yeast mixture. Beat by hand 3 minutes.
3. Stir in all the whole wheat flour. Knead in enough of the remaining flour to make moderately
stiff dough.
4. Shape into a ball, let rise1 to 1 ½ hours.
5. Punch down. Divide dough in half. Place dough in 2 greased 8”x4”x2” loaf pans. Let rise again
30- 60 minutes.
6. Bake in 375 degree oven for 30-40 minutes.
Cinnabon
Ingredients:
FOR DOUGH:
1 C. warm milk (110 degrees)
2 eggs
1/3 C. margarine melted
4 ½ C. flour
1 tsp. salt
½ C. sugar
1 pkg. dry yeast
FOR FILLING:
1 C. brown sugar
2 ½ T. cinnamon
1/3 C. butter, softened
FOR FROSTING:
1 (4oz.) pkg. cream cheese, softened
1 ½ C. confectioners’ (powdered) sugar
½ tsp. vanilla extract
1/8 tsp. salt
Directions:
1. Dissolve yeast with warm milk. Add in salt and sugar and blend.
2. Stir in all other ingredients but the flour and mix.
3. Gradually add in flour, kneading dough when all combined.
4. For filling. Combine all ingredients together.
5. After dough has been kneaded, roll out into a rectangle; approximately 16x21.
6. Spread the filling over the entire rolled out dough. Roll up the entire dough
starting from the bottom .
7. Cut each of the rolls approximately 1 in. think and place on lightly greased
baking sheet.
8. Bake rolls at 400 degrees for about 15 minutes.
9. While rolls are baking, make up the frosting. Beat together cream cheese, ¼ C.
butter (be sure not to melt the butter), confectioners’ sugar, vanilla extract and
salt.
10. When rolls come out of the oven, spread frosting on the warm rolls before
serving.