Grandmother Davis' White Bread

6 c. White Bread Flour                1 Tbsp. Dough Enhancer
2/3 c. Sugar                                ¼ c. Wheat Gluten
1 ½ Tbsp. Salt                             2/3 c. Oil, scant
Put above ingredients in a large mixing bowl. Add 3 1/2 cups hot water (118-120 degrees). Mix on low till combined. Add 2 ½ tablespoon yeast; mix on low 1 minute. Add more flour till dough pulls from sides of bowl (about 4-6 cups additional), while mixing on medium-low to medium speed. Once dough is cleaning from sides of bowl, turn mixer up to high and mix 7-10 minutes. Dough is ready when a small amount can be pulled between your fingers without it breaking (it should be elastic and stretch).  Pour about ½ tablespoon canola oil onto your work surface and rub it in with your hand; empty dough onto oiled work surface. Divide dough into 4 equal loaves; press into bread pans, cover with a cloth and raise till double (In a cool house, this takes about 2-3 hours). Bake at 350 degrees 25-30 min. Makes 4 loaves. Note: A 4-qt. Kitchen-Aid mixer can handle half a recipe, or 2 loaves. Also, the dough enhancer and wheat gluten may be left out if you do not have it on hand. Both items however, help the dough to be softer and more moist.

Grandmother Davis' Wheat Bread

3 c. White Bread Flour                  ½ c. Wheat Gluten
3 c. Wheat Flour                           ¼ c. Molasses
2/3 c. Sugar                                 1 ½ Tbsp. Salt
1 ½ Tbsp. dough enhancer             2/3 c. oil, scant

Put above ingredients in a large mixing bowl. Add 3 ½ cups hot water (118-120 degrees). Mix on low until combined. Add 2 ½ tablespoon yeast and mix 1 minute on low. Add more wheat flour till pulls from sides (about 4-6 cups additional). Mix 7-14 minutes on high. Dough is ready when a small amount can be pulled between your fingers without it breaking (it should be elastic and stretch).  Pour about ½ tablespoon canola oil onto your work surface and rub it in with your hand; empty dough onto oiled work surface. Divide dough into equal loaves, press into bread pans, cover with a cloth and raise till double (In a cool house, this takes about 2-3 hours). Note: as with the white bread, both the dough enhancer and wheat gluten may be left out, but it is not recommended. Also, if you like your bread lighter, use more white flour and less wheat. Bake at 350 degrees 30 minutes. Makes 4 loaves.

Mary's White Rice Bread

2 c. Water (100-110 degrees)                  4 ½ tsp. Yeast
2 Tbsp. Sugar                                         3 Tbsp. softened Butter
2 tsp. Salt                                              6-7 c. Bread Flour
2 c. cooked, White Rice (great way to use left-over rice)

Proof yeast in water with sugar for 10 minutes. Add 6 cups flour then remaining ingredients; mix 4 minutes on high, adding flour (as needed) until dough no longer sticks to sides of bowl. Turn onto slightly oiled counter and divide into 3 even loaves. Press loaves into bread pans and rise till double. Bake at 350 degrees about 20 minutes.

Grandmother Jackson’s Cottage Cheese Bread
Combine in a large mixer:
2 c. Cottage Cheese
1 tsp. Baking Soda

In a medium saucepan, bring 2 cups water to boil. Add ½ cup instant potatoes, ½ cup sugar, 2 teaspoons salt and ¼ cup canola oil. Cool to 120-128 degrees. Add 2 tablespoons + ¾ teaspoons yeast and let rest until yeast dissolves. 
To the cottage cheese mixture, add 2 slightly beaten eggs and mix. Add potato mixture and combine. Add flour (9-11 cups) until dough combines and pulls from sides. Divide into 4 loaf pans and bake at 350 degrees 25-35 minutes.

 Pizza/Breadstick Dough

2 c. Water                                             2 Tbsp. Oil
2 Tbsp. Yeast                                         2 tsp. Salt
4 Tbsp. Sugar                                         4-6 c. Flour

Proof water, yeast, and sugar in a large mixing bowl. Add oil salt and slowly add flour until dough pulls away from sides and no longer sticks to the bottom of the bowl; knead smooth (about 4-6 minutes). Makes 2 14-16” pizzas.
  To use as a breadstick dough simply divide dough into equal balls and shape into breadsticks. Place breadsticks on baking sheets and brush with egg wash (1 egg & 1 Tbsp. water beaten together). Bake immediately at 400 degrees for 10 minutes. Brush breadsticks with melted butter and sprinkle with garlic salt; bake until golden (about 3-6 minutes more).                                                      
                                                                 Thank you Jenny-I will always be indebted to you for this wonderful recipe.

Cinnamon Rolls

Let soften: 2 Tbsp. Yeast                       ¼ c. warm Water

3 beaten Eggs                               4 ½ c. Flour
1 c. warm Water                          ½ c. Butter-flavored Shortening, plus additional for spreading
½ c. Sugar                                   2 tsp. Salt

  Combine eggs and 2 ½ cups flour. Add yeast then everything else but flour. Beat till smooth. Add rest of flour and mix until dough is soft and no longer sticky (additional flour may be needed). Cover and raise till double. 
  Turn onto floured surface and roll out to a 1/2" thick rectangle, spread with additional shortening and sprinkle with brown sugar and cinnamon. Roll lengthwise and cut into 16 rolls. Place in greased oven-safe baking dish; cover and raise till double.
  Bake at 350 degrees 20 minutes. Top with cream cheese frosting.

Cream Cheese Frosting:
4 oz. Cream Cheese                             1 tsp. Vanilla
3 Tbsp. Butter, softened                       2-4 Tbsp. Milk

3 c. Powdered Sugar

Beat together cream cheese, butter, powdered sugar and vanilla until smooth. Gradually beat in milk until spreading consistency. 

Great-Aunt Roberta’s Banana Bread

Beat together: ½ c. Oil, scant                1 c. Sugar
2 Eggs                                                  3 ripe Bananas, mashed

Add: 2 ½ c. Flour                                  3 tsp. Baking Powder
1 tsp. Soda                                           ½ tsp. Salt
½ c. Buttermilk                           

Beat ingredients until smooth; pour into 2 greased and floured loaf pans. Sprinkle with sugar and cinnamon. Bake at 350 degrees about 55 minutes, or until toothpick inserted comes out clean.
Mom Jackson's Cornbread

2 c. Bisquick                                         4 Tbsp. Cornmeal
¾ c. Sugar                                            1 tsp. Baking Powder
1 stick Margarine, melted                       3 Eggs
1 c. Milk

Combine all ingredients and mix well; pour into a greased 9x13 pan. Bake at 350 degrees 30-35 minutes, or until toothpick inserted comes out clean.

Pumpkin Bread

2 2/3 c. Sugar                                       2/3 c. Shortening
4 Eggs                                                  2 c. Pumpkin
3 ½ c. Flour                                          2/3 c. Water
½ tsp. Baking Powder                            2 tsp. Soda
1 ½ tsp. Salt                                         1 tsp. Cinnamon
1 tsp. Cloves                                         2/3 c. Nuts (optional)

Combine all ingredients and pour into 2 greased loaf pans. Bake at 350 degrees 50 minutes, or until toothpick inserted comes out clean.

Zucchini Bread

Cream together in a mixing bowl: 1 c. Oil          2 c. Sugar
Add 3 eggs and beat well. 

Add: 2 c. grated Zucchini                                  ½ tsp. Baking Powder
1 tsp. Vanilla                                                    2 tsp. Baking Soda
2 c. Flour                                                         3 tsp. Cinnamon
1 tsp. Salt

Stir well to combine. Bake in 2 greased loaf pans at 350 degrees for 1 hour.
Hint: To utilize fresh-from-the-garden zucchini all year. Freeze pre-measured zucchini in ziploc bags. Thaw zucchini just until slushy; add slushy zucchini plus ¼ cup additional flour to batter. (This method works with most baked goods in which zucchini is used.)

Fry Bread Dough

2 c. Flour                                   1 Tbsp. Baking Powder
½ tsp. Salt                                    2 Tbsp. Oil
3 /4 c. Water

Mix all ingredients till dough clings together. Turn onto slightly floured surface and knead 5 minutes (this can be done in a mixer on medium speed for 2-3 minutes). Divide into 6 equal parts and let rest 5 minutes (to make dough more pliable). Stretch each portion of dough out and place in hot oil (about 350 degrees); fry until golden and cooked through. Drain bread on paper towels; top with honey or powdered sugar.

Buttersotch Sticky Buns

Night before:
Place half a small bag frozen Rhodes rolls (about 18) into greased tube pan. Melt 1 cube of butter; add 1 cup brown sugar and 1 teaspoon cinnamon. Pour over buns. Sprinkle with ½ pkg dry cook-and-serve butterscotch pudding. Cover lightly with plastic wrap and refrigerate over-night. Remove plastic wrap; bake at 350 degrees 25-35 minutes, or until rolls are cooked through and golden. (Note: occasionally the rolls will not rise to their full potential in the fridge and will require some rising time on the counter.)

Double Chocolate Muffins
1 ¾ c. Flour                             ¾ c. Sugar                               ½ c. Cocoa    
2 tsp. Baking Powder               ¼ t. Baking Soda                     1 Egg-lightly beaten
1 ¼ c. Milk                              ½ c. melted Butter                   1 tsp. Vanilla
12-oz pkg. Semi-Sweet Chocolate Chips (or a combination of semi-sweet and milk)

 In large bowl, combine flour, sugar, cocoa, baking powder and baking soda. In a separate bowl; combine egg, milk, butter and vanilla. Pour milk mixture over dry ingredients and mix just until moist. Add chocolate chips to batter and mix. Spoon batter into prepared muffin cups to about two-thirds full. Bake at 375 degrees 20-25 minutes or until muffins spring back when lightly touched.

Pao De Queijo

Blueberry-Yogurt Bread  


Strawberry Bread


Hamburger Buns 

Vanishing Breakfast Rolls 

English Muffins 

King Cake

Pinto Bean Bread  

Rosemary Garlic Bread 

Rustic Spinach-Feta Bread 

Caramel Apple Cinnamon Rolls 

Cream Cheese Snails

Naan (Indian Flat bread)