Quick Cinnamon Rolls

1/3 c. sugar
3 Tb yeast
1/2 oil
1 1/4 c war water
1 tsp salt
5 1/4 c. flour (more or less)
1/4 c. softened or melted butter
1 1/2 Tb cinnamon
1/2 c. brown sugar

In large bowl mix 1/3 c. sugar, yeast, oil and warm water.  Cover and let stand in warm place for 15 minutes to let yeast grow.
Blend eggs into yeast mixture.  Add salt to the flour then gradually add to yeast mixture to make a soft dough
Knead dough 5 minutes on lightly floured surface.  Roll dough into rectangle shape.
Brush dough with butter.  Sprinkle with brown sugar and cinnamon. 
Roll up dough tightly and pinch edges together.  Slice into 1 inch slices. and place in greased cake pan or rectangle pan.  Let set for 10 minutes to rise.
Bake at 375 degrees for 10 to 15 minutes or until golden brown.

Sugar glaze if desired
2 c. powdered sugar
1 tsp butter
1/4 c. hot water.

Rolls

2 c. warm water
2 Tb. yeast
1/2 c. sugar
2 tsp. salt
1/4 c. oil
1 egg
6 cups flour

Mix all ingredients except flour.  Add flour until it pulls away from the sides of the bowl.  Do not over mix.  Let rise 1/2 to 1 hour.  divide dough in half.  Dip rolls in butter.  Let rise another 20-30 minutes.  Bake at 375 degrees for 15 minutes.  Makes 32 rolls

Sour Dough Bread

Sour Dough Bread

Makes 2 loaves:

½ to 1 c. starter from fridge

Add:  2 c. warm water (less if using spelt flour)

            2 c. flour

Mix and let set several hours (about 3 hours).  Now add to the fed starter:

1 c. warm water

5 c. flour

½ to ¾ TB Real Salt

¼ to 1/3  c. melted coconut oil

¼ c. honey

Mix until dough is mixed and a little sticky. Let sit 15 minutes to let dough absorb extra liquid.  Knead –adding more flour or water if necessary.  Form into loaves.  Cut top with a knife lengthwise.  Let rise about 5 hours.  Bake at 375 degrees for 35- 40 minutes in pre-heated oven or 45 minutes if oven is not pre-heated.

Honey Whole Wheat Sour Dough Bread

Makes 2 loaves:

The night before make a sponge of 1 ½  c. starter, 2 c. milk (or water), 2 or 3 cups flour.  Cover and let sit overnight.  (Leave at room temperature or in the oven with the light on.)

The next morning:  Stir the sponge and then add:

¼ c. honey

2 eggs

6 Tb. Melted butter or melted coconut oil

2 tsp. sea salt

6 c. whole wheat flour

Knead dough.  Cover with towel and let rise for 4 to 6 hours.  Grease two 9 x 5 loaf pans.  Place dough in pans.  Cover the pans and let rise 1 ½ to 3 hours. Pre-heat oven. Slash loaves then immediately bake 35 to 40 minutes in pre-heated oven.  Do not over bake.

(Slashing a long cut lengthwise down the middle tells the dough where to expand.)

Sour Dough Cinnamon Rolls

Sour Dough Cinnamon Rolls

Best if starter is fed within the previous 12 hours.  Makes 12 medium sized cinnamon rolls.

Dough

½ c. sourdough starter

1 c. milk  (heated so the coconut oil doesn't turn solid from the cold milk)

¼ c. rapadura (or other sweetener – honey, sucanat, etc.)

¼ c. melted butter or coconut oil

1 tsp. vanilla

2 to 3 c. whole wheat flour

Add later:

1 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

Glaze

¼  to ½ c. butter or coconut oil

¼ to ½ c. rapadura or maple syrup

Filling

¼ c. butter

1 to 2 TB cinnamon

¼ to ½ c. rapdura or maple syrup

Mix dough and cover in a bowl.  Let sit for about 8 hours (or longer). 

Glaze:  Put  ¼ to ½ c. butter in baking pan.  (I use two round cake pans.) Place in oven and pre-heat to 375 degrees.  When oil is melted, remove pans.  Add equal amount of sweetener.  Set aside.

Take dough and sprinkle on salt, baking soda and powder.  Knead 3 or 4 minutes to incorporate new ingredients.  Roll dough into a rectangle ¼ inch thick.  Spread dough with filling of butter, cinnamon, and sweetener.  Roll up tightly and slice into rolls.  Place in pans on top of glaze.  Bake 20 to 25 minutes.  Turn upside down onto plate and eat warm.

Sour Dough Muffins

Sour Dough Muffins

Works best if starter is fed within the previous 12 hours.  Makes 12 to 18 muffins or one 8” or 9” round or square baking dish.

½ c. sourdough starter

1 cup milk

1 cup plus more whole wheat flour

½ c. old fashioned oats

1 tsp vanilla

1 tsp. cinnamon

½ tsp. sea salt

2 eggs

1/3 c. unsalted butter

1/3 to ½ c. sucanat

1 tsp. baking soda

½ tsp. baking powder

Combine starter and milk.  Add oats. Stir.  Add flour.  Cover and set aside 8 hours or more.  Preheat oven to 375 degrees.  Grease pans.  Whisk together eggs, butter, sucanat, vanilla, cinnamon, and salt.  Pour on top of soured batter.  Mix.  Add nuts, fruit, grated carrot, etc. if desired.   Add baking powder and baking soda.  Quickly and carefully incorporate. Put batter in pans.  Bake muffins 15 to 25 minutes.

Sour Dough Biscuits

Sour Dough Biscuits

Works best if starter is fed within the previous 12 hours.  Makes 18 biscuits.

6  TB cool butter or solid coconut oil

2  ½ c. whole wheat pastry flour or 2 ¾ c. spelt flour (flour must not be warm from    grinding)

½ c. sourdough starter

¾ + cup milk or water

Cut fat into flour.  Mix with starter and milk to make dough that is just wet enough to hold together.  (Do not over work dough.)  Cover.  Let sit 5 to 8 hours at room temperature or in fridge if room is very warm.

Pre-heat oven to 450 degrees.  Mix into dough the following:

½ - ¾  tsp. sea salt

1 ½ tsp baking powder

½ tsp. baking soda
1 tsp. to 2 tsp. honey or sugar

Roll dough on floured surface.  Cut out biscuits.  Bake at 450 degrees for 8 minutes or until golden brown

Garlic Bread

From the Kitchen of the Pessetto Family

1 stick butter (½ cup)

~2 Tbs. mayonnaise

1 Tbs. parsley

4 Tbs. grated Parmesan cheese

Garlic salt to taste

1 large loaf of French bread

Soften butter and combine all ingredients. Stir until the mixture is fairly uniform and smooth. Cut loaf of bread in half and spread on each side. Broil at 500F until golden brown (usually 1-2 minutes). Make sure to watch cooking time carefully because the bread can burn quickly.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Melissa Burnett

1 ½ cups Four

¾ cup sugar

12 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/3 cup vegetable oil (coconut oil)

1 egg

1/3 cup milk

1-2 apples, peeled, cored and chopped

Stir together flour, sugar, salt, baking powder and cinnamon.  Mix in oil, egg, and milk.  Fold in apples.  Spoon batter into prepared muffin cups, filling to top of the cup.  Bake for 20-25 minutes at 400 degrees.   (10-12 minutes for mini muffins).

Note: I throw it all in my mixer and I only fill them ¾ of the way full.

Three Grain Bread

2 1/2 cups warm water
2 tbsp dry yeast
1 cup honey
2 tbsp oil
1/4 cup raw sunflower seeds
1/4 cup flax or flax seeds
1/4 cup millet
1 egg, beaten
2 1/4 cup whole-wheat flour
2 1/4 cups all-purpose flour
2 1/4 cup bread flour
oats

In a large bowl, combine water, yeast, honey, oil, sunflower seeds, flax, and millet.  DO NOT STIR OR MIX. Let sit for 5 minutes.  Add beaten egg.  With electric mixer, gradually add flour.  Pour 1/2 of the dough onto a well-greased cookie sheet.  Pour the other 1/2 onto another cookie sheet.  Let rise for 1 hr. Cut criss-cross pattern into top of raised dough.  Sprinkle with oats.  Bake at 350 degrees for 20 minutes or until light brown.  Best when served warm.