Sandwich Bread

Recipe Courtesy of Melissa Franklin

INGREDIENTS
7-8 cups fresh white wheat flour
(I use Bread Flour)
1 TBS dough enhancer
(you only need this for wheat flour)
2 TBS instant yeast
(Make sure it's INSTANT - ex: Fleischman's RapidRise)
2 tsp salt
2 1/2 cups warm water
1/3 cup olive oil
1/3 cup honey

DIRECTIONS

1. Combine the warm water, yeast, and two cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes (basically, it puffs up). Add the honey, oil, dough enhancer, salt, and 4-5 cups additional flour until the dough is stiff and cleans the side of the bowl. Let mix on speed 2 in your mixer for about 7 minutes or until dough is very smooth and elastic with small bubbles or blisters beneath the surface of the dough.

2. With oil on hands, remove the dough from the mixing bowl and place on oiled surface. Divide dough into two balls. With rolling pin, roll 1 ball out two times the length and one times the width of your bread pan. Starting at one end, roll the dough, sealing each roll with fingers. Place in pans which have been well greased. Allow to rise in a slightly warmed oven (84 to 88 degrees) or other warm place until doubled in size (about 30-40 minutes).

3. Bake loaves 30-35 minutes in a 315 degree oven. When loaves are done immediately remove from pans and let cool on a wire rack. Placing bread on its side may help to reduce the risk of falling. And there you have perfect sandwich bread!

Amish White Bread

Recipe Courtesy of AllRecipes.com

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Raspberry Almond Mini Muffins

Courtesy Pampered Chef

INGREDIENTS
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)

DIRECTIONS
Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

Spray a mini muffin pan with nonstick cooking spray. Fill prepared muffin cups using. Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.

Bake 12-14 minutes or until light golden brown or toothpic inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Banana Bread

Courtesy Kendra Benson

INGREDIENTS
3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)

DIRECTIONS
Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix.

Cream crisco and eggs in large bowl.

Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix.

Bake at 325 for 1 hour.

Florida Strawberry Bread

Courtesy AllRecipes.com

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 cup white sugar
4 eggs
1 1/4 cups vegetable oil
1 1/2 cups fresh strawberries, sliced
1 1/2 cups chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. In a separate bowl, beat together eggs and oil. Stir egg mixture into dry ingredients until just moistened. Fold in strawberries and walnuts. Spoon batter into prepared loaf pans.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes in pans and then move to a wire rack to cool completely.