Breads

Baguettes
From Kirsten Erikson

Ingredients:
2 ½ c. water 2 pkgs. Active dry yeast
6 c. flour 2 t. salt
Directions:
1. Stir together water and yeast and let stand until creamy. Beat in 3-4 cups flour. Sprinkle salt over dough during last minute of mixing.
2. Stir in as much of the remaining flour as you can. Knead in remaining flour to make a stiff dough. (If your mixer has a dough hook, then keep adding flour ¼ c. at a time until mixed.)
3. Shape dough into a ball. Place in a large greased bowl. Cover with plastic and let rise until double in size. Punch down. Let rise again until nearly double. Punch down again.
4. Turn onto a lightly floured surface. Divide into four equal portions. Cover and let rest for ten minutes. Shape each ball into an 8 x 4 rectangle. Pinch long sides together in the middle. Repeat until long and skinny (about 2 inches in diameter).
5. Place each loaf seam-side down on a greased baking sheet or baguette pan. Cover with towel and let rise until nearly double.
6. Preheat oven to 450 degrees. Place broiler pan on low rack and let heat with oven. Pour 1 c. water in the pan when you’re ready to bake.
7. Before baking, brush each loaf with mixture of 1 egg white and 2 t. water. Sprinkle loaves with flour or sesame seeds. Cut four or five diagonal slices in each loaf. Bake loaves on the middle rack for 20 minutes.


Banana Bread

Ingredients:
5 large bananas 4 beaten eggs
1 c. oil 2 t. soda
2 c. sugar 4 c. flour
1 t. salt 1 c. buttermilk
1 c. nuts (optional)
Directions:
1. Mix all ingredients together. Pour into 2 large or 4 small loaf pans.
2. Bake at 325 for 1 hour.


Blueberry Wheat muffins
From Leslie Brown.

Ingredients:
¾ c. bran ¾ c. wheat flour
½ c. wheat germ ¾ c. brown sugar
½ t. sea salt 1 t. baking soda
1 t. grated orange rind ¼ c. oil
1 c. fresh blueberries 1 c. buttermilk (or sour cream or yogurt)
1 egg ½ c. currents or golden raisins
Directions:
1. Mix all ingredients together.
2. Pour in muffin pan. Bake at 400 for 15 min.


Cinnamon Rolls
This is a Bangerter family favorite and one reason Peggy is so famous.

Ingredients:
5 teaspoons dry yeast ½ cup warm water
2 cups milk, scalded ½ cup shortening
7 cups flour 1 cup sugar
1 cup potatoes, mashed (or equivalent flake potatoes with liquid, etc) 2 eggs at room temperature, slightly beaten
2 teaspoons salt Raisins and nuts optional
butter, melted cinnamon
sugar

Directions:
1. In glass bowl or large liquid glass measurer, heat water, milk and shortening in microwave until scalded and shortening is melted, (about 3-4 minutes). Cool for 5 minutes. Beat eggs in medium bowl; add potatoes.
2. In large bowl, stir together HALF the flour, 1 cup sugar, 2 tsp salt and dry yeast; mix well. Pour the warm (not hot) milk mixture into the flour mixture, and then add the beaten eggs and mashed potatoes. Mix together thoroughly.
3. Stir in remaining flour, adding a little more if necessary to make the dough more together. Dough should not be dry and elastic like bread dough, but should hold together in a soft roll without being too sticky and wet. Stir heavily with a wooden spoon until the spoon can come off the dough without the dough sticking to it. Make smooth.
4. This dough requires a warm place to rise. Turn on oven to 350 for about 30 seconds, and then turn off. Put plastic wrap or moist towel over dough and place in oven. Let rise till double, about 45 minutes.
5. Remove from bowl onto a slightly floured surface. Divide dough in two. Before rolling, pat the mound into a rectangle shape. Roll dough to about ¼ to 1/3 inch thick rectangle. Shrink the dough slightly by sliding your hands under it and giving it a gentle shake. Brush with melted butter. Sprinkle with cinnamon and sugar and nuts, raisins or fruit if desired. Starting with long side, roll up jellyroll style, keeping the roll tight. Pinch edges closed. Cut into 1.5 inch to 2 inch slices. Place on greased jellyroll pan—3 across, 5 down. Place in warm place once again to let rise until double (about 30 to 45 minutes). Bake at 350 for about 15 minutes until golden brown. Cool at least 10 minutes before frosting.

IMPORTANT HINTS: Use only high quality “high gluten” flour, or flour that is “better for bread,” such as Gold Medal, etc. Use yeast that isn’t old and doesn’t have an after taste. I like SAF. Use Crisco brand for the shortening, and always real butter.

FROSTING:
½ cup butter
1 cup milk

Scald milk and butter and boil together 1 minute. Pour in 2 lbs powdered sugar and beat with beaters until smooth. Add vanilla flavoring to taste (1/2 tsp to 1 tsp). Spoon onto warm cinnamon rolls (not hot).


Cinnamon Streusel Bundt

Ingredients:
12 Rhodes cinnamon rolls ¼ c. brown sugar
¼ c. graham cracker crumbs Cream cheese frosting (from roll package)
Directions:
1. Combine sugar and graham cracker crumbs.
2. Place frozen cinnamon rolls in a greased bundt pan. Sprinkle mixture over rolls. Cover with plastic wrap. Let rise until double in size (about 4-5 hours).
3. Bake at 350 for 25-30 minutes. Invert on platter immediately.
4. Microwave frosting for 10 sec. Drizzle over bundt.


Cranberry Orange Pull-Apart

Ingredients:
12 Rhodes Orange rolls or 24 Rhodes dinner rolls, thawed but cold 3.4 oz. package non-instant vanilla pudding
¼ c. dried cranberries 1 orange rind, grated
½ c. butter, melted Cream cheese frosting or orange frosting
Directions:
1. Cut rolls in half and roll in dry pudding mix. Arrange in greased bunt pan with cranberries and orange rind. Sprinkle remaining pudding over rolls. Pour melted butter over top.
2. Cover with plastic wrap and let double in size.
3. Remove plastic and bake at 350 for 30-35 min. Cover with foil last 15 min. of baking.
4. Immediately invert onto serving platter. Cool slightly and drizzle with frosting.
Tip: If using dinner rolls add ¼ c. sugar to pudding.

Frosting:
Mix together 1 c. powdered sugar, 1 T. melted butter, and 2 T. fresh Orange juice


Holland Carrot Bread

Ingredients:
2 c. flour 2 t. baking soda
2 t. cinnamon ½ t. salt
1 ½ c. sugar 1 ½ c. oil
3 eggs 2 t. vanilla
2 c. grated carrots 1 c. nut meats or resins (optional)
Directions:
1. In large bowl sift together flour, soda, cinnamon, and salt. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until well blended. Fold in carrots. Add nuts of resins if desired.
2. Turn mixture into 2 greased and floured loaf pans. Bake at 300 for 1 hour.


Parmasean Rolls

Ingredients:
12 Rhodes dinner rolls ¼ c. parsley
¾ c. parmesan cheese ¾ t. garlic powder
Directions:
1. Mix parsley, cheese, and garlic powder. Roll frozen rolls in melted butter, then cheese mixture.
2. Grease baking sheets and place rolls 1 inch apart. Let rise for 6 hours.
3. Bake at 375 for 15 minutes.


Sweet Cinnamon Biscuits

Ingredients:
2 c. flour 1 T. baking powder
1 t. salt ¼ t. baking soda
¼ c. oil ¾ c. buttermilk
1 cube butter, softened ¾ c. sugar
1 t. cinnamon 1 c. milk (optional)
Directions:
1. Combine flour, powder, salt, and soda. Mix in oil. Add buttermilk and stir just until blended.
2. Knead dough on a lightly floured surface. Roll into a 15 x 8 rectangle. Spread butter over dough. Combine sugar and cinnamon and sprinkle over butter.
3. Roll up rectangle starting on long side. Pinch seam to seal. Cut roll in 1 ½ inch slices. Arrange slices in greased 9 in round pan. Bake at 400 for 15 – 20 min.
4. If desired, pour milk over the top. Serve hot.


White Bread
From Verlene Baker

Ingredients:
2 c. boiling water 1 T. instant potato flakes
3 T. shortening 3 T. sugar
3 t. salt 1 c. milk
2 T. yeast ¼ c. warm water
1 t. sugar. 8 c. flour
Directions:
1. Dissolve yeast in warm water.
2. Dissolve potato in boiling water. Add shortening, sugar, and salt and stir until dissolved. Add milk. Cool until lukewarm. Add yeast to mixture and stir. Add flour. Knead, let rest 10 minutes, and knead again. Let rise until doubled.
3. Shape into 3 loaves. Let rise for about 3 hours. Bake at 375 for about 45 minutes.


Whole Wheat Bread
From Verlene Baker

Ingredients:
2 T. yeast 3 T. shortening
½ c. lukewarm water 3 t. salt
1 t. sugar 3 T. sugar
1/3 c. molasses 2 c. boiling water
1 c. milk About 8 c. whole wheat flour
Directions:
1. Dissolve yeast in warm water with 1 t. sugar.
2. Place shortening, salt, sugar, and molasses in a very large bowl. Pour boiling water into large bowl and stir until dissolved. Add milk and mix. The liquid mixture should be lukewarm when you add the dissolved yeast.
3. Gradually add the flour stirring in to start with. Knead 8 – 10 minutes. Dough should be smooth and elastic, not sticky and not dry and heavy. Place in covered bowl and let it rest for 10 minutes. Knead again briefly. Return to bowl, cover with cloth, place in turned off oven with pan of very hot water underneath. Close oven. Let bread rise for 1 ½ - 2 hours.
4. Punch down dough. Divide into 3 equal parts. Shape into loaves and place in well-greased pans, turning dough to grease tops also. Cover and return to oven with hot water. Let dough rise for about 1 hour until center of bread has risen a little above edge of pan, rounded up.
5. Bake for 10 minutes at 400. Turn temperature to 350 and bake for another 25-30 minutes.
6. Smaller bread pans are better for whole wheat bread. Do not let bread over-rise before baking it.


Zucchini Bread
From Lissa Bangerter

Ingredients:
1 c. whole wheat flour ¾ c. sugar or honey
1 c. white flour 2 eggs
½ t. salt 1/3 c. oil
1 t. baking powder 1 t. vanilla
½ t. soda 1 ½ c. grated zucchini, drained
2 t. cinnamon
Directions:
1. Mix dry ingredients. Add liquids and zucchini.
2. Mix just until ingredients are combined. Pour into lightly greased loaf pans. Bake at 325 for 45-55 minutes.
3. Yield: 1 large loaf or 2 small loaves.