Biscotti

Courtesy of Mom

Yield: 1 loaf or about 20 slices

Ingredients

• 1 C sugar
• 1/2 C butter
• 1 T brandy extract
• 1 T almond extract
• 1 T vanilla
• 2 t water (as needed for texture)
• 1 C chopped almonds
• 3 eggs
• 2.5-3 C flour
• 1.5 t baking powder
• .25 t salt

Instructions

1. Cream everything except the last three ingredients, and then add the last three.
2. Form into a wide, flat loaf on a greased cookie sheet. 
3. Cook 20-30 minutes at 350 degrees.
4. Slice the loaf. Put slices back on the cookie sheet on their sides.
5. Cook 15 minutes at 350 degrees, until turning golden brown.
6. Flip and cook 15 minutes at 350 degrees, until turning golden brown.

Hamburger Buns

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg yolk
• 1 tablespoon water

Directions

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Pizza Hut Pizza Dough

Pizza Hut Dough
1T sugar
1/2 tsp salt
1 1/3 cup warm water
2 T veg oil for dough
4 cups flour
1/4 C non fat dry milk
1 package yeast
9 ounces veg oil for pans

Put yeast, sugar, salt and dry milk in large bowl.  Add water and stir to mix well.  Let sit for 2 minutes.  Add oil and stir again.  Add flour and stir.  Turn out on flat surface and knead 10 minutes.  Divide dough into 3 balls.  Oil pans on bottom. The recipe would have you use 3oz / pan. Its a lot. Just put a good layer in the bottom of the pan so the dough doesn't stick.  Roll dough out in circles and place in pans (dough doesn't need to come up the sides of the pans very much - or at all).  Cover with dish cloth and rise 1 1/2 hours. ( we skipped letting them raise and they turn out great).
Cook at 475 -- I think we cooked them about 13 minutes -- it's hard to tell when - I say overcook a little so that they are cooked through the middle.

Icebox Butterhorns (Rolls)

Via my awesome brother


1 package (1/4 ounce) active dry yeast

2 tablespoons warm water (110 to 115 degrees)

2 cups warm milk (110 to 115 degrees)

½ cup sugar

1 egg, beaten

1 teaspoon salt

6 cups all-purpose flour

¾ cup butter or margarine, melted

Additional melted butter

In a large mixing bowl, dissolve yeast in water.  Add milk, sugar, egg, salt and 3 cups flour; beat until smooth.  Beat in butter and remaining flour (dough will be slightly sticky).  Do not knead.  Place in a greased bowl. Cover and refrigerate overnight.  Punch dough down and divide in half.  On a floured surface, roll each half into a 12-inch circle.  Cut each circle into 12 pie-shaped wedges.  Roll into a crescent. Place rolls, point side down, 2 inches apart on greased baking sheets.  Cover and let rise in a warm place until doubled, (about 1 hour).  Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield:  2 dozen.

Or, if you are in a hurry…let rise in a warm place (covered) for about an hour. Roll out into wedges and cover as said above and let rise until doubled.

Naan

Original recipe courtesy of allrecipes
Makes 14 servings

Ingredients

• 1 cup warm water
• 3 tablespoons milk
• 1 egg, beaten
• 1/4 cup white sugar
• 2 teaspoons salt
• 4 1/2 cups bread flour (3 1/2 if using bread maker)
• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon baking soda (optional, helps make the bread bubble when cooking)
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted (for brushing)
  

Directions

1. In a large bowl, dissolve yeast and sugar in warm water.  (Let stand about 10 minutes, until frothy.) Stir in milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with plastic wrap or a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with plastic wrap or a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 

Tip: If cooking in a pan on the stovetop, cover pan with lid to help create bubbles in the naan. Naan should be browned in spots, but majority should be pale in color. Do not overcook or thin parts of bread will become crispy.

Macaroni Grille Bread

Courtesy of Natasha Brenchley

1 T. dry yeast
1 T. Sugar
1C. Water (105-115')
2 to 2 1/2 C. flour
1 tsp. salt
2 T. FRESH Rosemary minced
2 T. Melted Butter

1. Put yeast, sugar and water in a bowl and allow to become bubbly
2. Mix in salt, rosemary and 2C. of the flour. Knead for 10 min.
3. Oil bowl, place dough in and cover. Let rise until double
4. Divide dough in half and let rest for 5 min.
5. Spray baking pan with cooking spray. shape dough into 2 round loaves
6. brush with melted butter. Cover and let rise until double
7. preheat oven to 450'. Sprinkle loaves with salt
8. Bake 20-25 min or until they are golden brown.
9. Brush with melted butter as soon as you remove them from the oven.

Serve warm and dip in olive oil and balsamic Vinegar.