Cilantro-Scallion Bread

2 teaspoons dry yeast
2 teaspoons salt, divided
2 teaspoons sugar, divided
1 3/4 cups plus 3 tablespoons flour
4 tablespoons butter, chilled and cubed
1 large egg plus 1 yolk
1 1/4 chopped scallions
1/2 cup fresh cilantro
1/2 sesame seeds
3 tablespoons olive oil plus more for brushing

Line a baking sheet with parchment paper.

Pour 1/2 cup warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over, let stand until mixture bubbles, about 10 minutes

Place flour, butter, remaining 1 teaspoon salt, and remaining teaspoon sugar, in a mixing bowl with dough hook attached. Rub in butter with fingers until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down the sides.

knead on medium speed until dough is soft and smooth. about 5 minutes. Form dough into ball and cover and let rise until doubled. about an hour.

Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl. Stir in sesame seeds and olive oil and set aside.

Preheat oven to 350. Roll dough into a 18x9 rectangle. Spoon scallion mixture evenly onto center and spread mixture to corner of dough. Working from one short edge, roll dough into a cylinder. Cute cylinder into 3/4 inch dough swirls. Transfer dough swirls to prepared baking sheet. Brush with olive oil. Bake until golden brown about 20 minutes.

Banana Bread

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.

Scones

4 C Flour

1 tsp Salt

1/2 C Sugar

2 tsp Baking Powder

2 C Milk

Mix dry ingredients, add milk. Mix until you get a good dough. I used my hands, that seemed to work the best.

Take a piece and form it into a ball and smash it down flat as you can get it.

Heat oil in pan and when the oil starts moving on it's own, add one doughy scones at a time. Cook on each side until both sides are nice and browned. I flipped mine a couple of times just to make sure they were cooked all the way through.

Remove from oil and place on a plate covered with paper towels to absorb the extra grease.

I served these with strawberry butter. It was really good.
To make the butter:

1/2 cube butter
1 Tablespoon strawberry jam
1 Tablespoon powdered sugar

Mix together until smooth

Papa's bread

Ingredients:

• 3 cups warm milk*
• 2/3 cup sugar
• 3 tablespoons Active Dry Yeast
• 6 tablespoons butter, softened
• 8-10 cups flour
• 1 tablespoon salt
• Additional butter for brushing loaves

Method:

Place warm milk and sugar in mixing bowl, stir in yeast and allow yeast to dissolve and form a head.

Beat in softened butter, 3 cups flour and salt. Gradually beat in enough more flour to make soft dough. Knead by hand or by mixer.

Kneading by hand: place dough on floured surface and knead until smooth and elastic (lift edges of dough, fold over and press down); add additional flour as needed to prevent dough from sticking to surface and hands (caution, do not add too much flour, dough should be soft and pliable with just enough flour on the surface to prevent sticking). Knead 10-12 minutes.

Kneading by mixer: use dough hook on mixer; knead on low speed, gradually sprinkle in additional flour to prevent dough from sticking to sides of pan (caution, to not add too much flour, dough should be soft and pliable); knead approximately 5-7 minutes.

Place dough in clean buttered bowl. Brush top of dough with melted butter, cover and allow to rise until double in bulk (about 30-90 minutes).

Punch down or knead out excess air. Divide dough into 3 equal pieces. Knead each piece until smooth; shape or roll each piece of dough into 9-inch long log; butter bottom and sides of 3 loaf pans (9x5x3); place bread in prepared loaf pans and brush top with melted butter. Cover and allow to rise until double in bulk (when dough is pressed with a little finger the indent will remain); approximately 30-60 minutes.

Preheat oven to 350 degrees. Remove cover from bread and bake 25-30 minutes or until golden brown and bread sounds hollow when thumped. Remove bread from pans, brush tops with butter and allow to cool.

The smell of home baked bread - ahhh. Serve warm with honey butter. Use 9x5x3 loaf pans. Makes 3 loaves

* Milk should be the temperature of a baby's bottle.

Whole Wheat Bread: reduce milk to 2 3/4 cup; reduce sugar to 1/3 cup; substitute 3-5 cups whole wheat flour for white flour; add 1/2 cup honey or molasses at the same time as butter and salt. Follow directions above.

Basic Sweet Rolls

1/2 cup warm water
2 tablespoons yeast
2 cups scaled milk
1/4 cup sugar
1/2 cup butter
2 teaspoons salt
2 beaten eggs
6-7 cups flour

Glaze:
2 cups powered sugar
2 tablespoons butter
1 teaspoon vanilla
2-4 tablespoons hot water

Dissolve yeast in warm water. Set aside. Combine scaled milk, sugar, butter and salt with 3 cups flour. Beat until smooth. Beat in eggs and dissolved yeast, then add additional flour to make a soft dough. Knead well. Let rise until double (30-40 minutes)

Turn half of the dough onto lightly floured surface and roll into a rectangle about 20'' x 12''. Brush with melted butter, sprinkle with cinnamon and nutmeg sugar mixture. Roll up dough. Cut into 1 inch slices using floss. Place on greased pan with space between to they can rise. Allow to rise until double in size. Bake for 10-15 minutes at 375 degrees.