Fabulous French Bread

This recipe is a little labor intensive (it is all done by hand) but well worth it! I learned how to make this at a Relief Society enrichment class. Supposedly this recipe came from Brigham Young's great-granddaughter Winnifred Cannon Jardine.

2 T. dry yeast
1/2 C. warm water
2 C. hot water
3 T. sugar
1 T. salt
5 T. vegetable oil
6+ C. flour
1 egg white and sesame seeds (optional)

DO NOT USE METAL BOWLS OR SPOONS FOR THIS RECIPE (Don't ask me why...I was just told not to.) :)

Dissolve yeast in warm water. Let stand for 10 minutes. In a large bowl combine hot water, sugar, salt, oil and about half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well. Leave spoon in dough and allow to rest for 10 minutes. Dough will be stiff. Stir vigorously (about 3 minutes.) Allow to rest again for 10 minutes and stir with spoon. Repeat 3 more times. Turn out onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a 9 x 12 rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place seam-side down, on one large baking sheet. If desired, gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise 30 minutes. Bake at 400 (for a crisp crust) or 350 (for a softer crust) for 35 minutes until golden brown. Makes 2 loaves.


For a great cheese topping look here.

The Best Ever Dinner Rolls

Ingredients:
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
-Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon. These rolls are worth the extra effort.
-Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
-Add sugar, 1/2 cup softened butter, salt and eggs; mix well.
-Add flour and mix well.
-Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
-Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
-Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
-Remove the dough from the bowl and divide into 36"plops", the dough will be very sticky.
-Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops", they will smooth out as they raise.
-Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
-Melt the reserved butter and drizzle over the top of the rolls before baking.
-Bake at 400°F for 10-15 minutes or until golden.

Cinnamon-Apple Pancakes

1 C. flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. vanilla extract
1 egg, beaten
1 C. milk
2 T. oil
1/2 C. applesauce

Combine dry ingredients together in large mixing bowl. Make a well in the center and set aside. In a small mixing bowl, blend vanilla, egg, milk, and oil. Mix into the dry ingredients until just moistened. Add applesauce and mix well. Pour onto a hot, greased griddle. Cook until bubbly on surface. Flip and heat until golden on both sides.

Blender Wheat Pancakes

1 C. milk (or 3 T. powdered milk and 1 C. water)
3/4 C. + 1 T. uncooked whole wheat

2 eggs (or 2 T. powdered eggs and 1/4 C. water)
2 t. baking powder
2 T. oil
2 T. honey or sugar
1/4 t. salt

Put milk and wheat into blender. Blend on the highest speed for 4-5 minutes or until batter is smooth. Add eggs, baking powder, honey, oil and salt. Blend on low until well mixed. Cook on hot non-stick or greased griddle.