Crescent Rolls

These buttery, croissant-like rolls are a wonderful complement to almost any meal, or can also be adapted as a breakfast or snack dish. They are not difficult, and once mastered you will enjoy experimenting with ideas for this tender, flaky dough. Be sure to check out the additional options at the end of this recipe. Above all, this dough is very forgiving, can be worked with over long time periods without failing, and refrigerates well for later use. Feel free to share YOUR new creations by commenting or emailing me here!

Ingredients:


2 T. dry yeast
3/4 c. warm water
1/3 cup sugar
1 t. salt
3 eggs
1/2 cup melted butter, plus an extra 1/4 cup softened and spreadable
3 1/2 - 4 cups flour

Instructions:


Add yeast and sugar to warm water in a large bowl. Let sit until yeast begins to bubble and become foamy on the surface. Meanwhile...

Whip together the eggs and 1/2 cup melted butter. Add to yeast mixture and mix well.

Add  cups of the flour and whip to mix well until a smooth batter forms. Continue to add flour, kneading the dough until it becomes smooth and elastic. You want this dough to be soft, so you may not actually need the full 4 cups of flour. Use only enough to make the dough not stick to your counter top.

Oil a bowl and roll the dough in it to coat. Cover with a towel and let rise until doubled in size, about 90 minutes.

Split the dough in half and knead for a minute to release any air bubbles. using a rolling pin, roll the dough out to about 1/8 - 1/4 inch thick. Spread softened butter over the surface. Using a smooth knife, slash the dough into quarters, then into eighths. Roll each triangle starting at the wide end , and lay on a lightly greased baking sheet.

Let rise for about 20 minutes.

Bake in a 400 degree oven for 8 minutes, until golden brown. Cool on a towel, covered by a towel.

Variations:

• After spreading softened butter over the rolled out dough, sprinkle with garlic, Parmesan cheese, grated cheddar cheese, chopped jalapeño peppers, parsley/oregano/basil, a thin layer of tomato paste, pesto, Ranch dressing, Italian dressing...the possibilities are nearly endless! 
• Substitute olive oil, seasoned olive oil, or your favorite marinade for the softened butter spread over the rolled out dough.
• Cutting the dough only into quarters rather than eights before rolling it up will result in larger rolls that could be sliced and used for small sandwiches. Simply increase baking time by about 3 minutes to compensate for the larger rolls.
• Before baking, brush the rolls with:
  ~melted butter for a crispy, flaky crust
  ~whipped egg white for a glossy finish
  ~whipped egg yolk for a soft yellow finish.

Focaccia bread

This Italian style flat bread can be topped many different ways or left plain. Either way, it is a soft, delightful bread that makes a wonderful addition to a meal. Serve with soups or other main dishes, as a perfect side for a salad, or alone topped with cheese. Bon appetit!

Ingredients:
1  3/4 cups warm water
1 Tablespoon sugar
1 Tablespoon salt
1 Tablespoon yeast
1/2 cup olive oil
4 1/2 to 5 cups unbleached flour, plus extra as needed for kneeading

1/4 cup additional olive oil for the sheet pan while spreading the dough


Directions:
Proof the yeast by mixing it with the warm water and sugar in a large bowl. Wait for it to foam up and form bubbles on the surface of the water, about eight to ten minutes.

Add the salt and olive oil, then mix the flour in while whisking thoroughly. Switch to a spoon as the dough thickens.

Knead thoroughly on a lightly floured counter top or bread board until the dough is smooth and springy. Be careful to add only enough flour to be able to knead without sticking, as you want the dough to remain very soft.

Roll the dough in an oiled bowl to coat, and cover with plastic wrap to rise until,doubled, 1 1/2 to 2 hours. You could also rise the dough in a large container with a lid. The idea is that you want to hold in moisture during rising.

Pour the other 1/4 cup of oil onto a baking sheet. Begin spreading the dough with your hands, turning to cover with the oil. It may seem like a LOT of oil, but don't be afraid of it...all that oil is responsible for the luscious chewy moistness of the finished bread!

Cover the dough with plastic wrap and let rise until double, about an hour.

Drizzle about 2 Tablespoons of olive oil onto the top of the dough, then sprinkle a dash of coarse salt over the top.

Pre-heat the oven to 425 degrees. Bake the focaccia for 20 minutes.

Remove immediately from the baking sheet to cool on a towel, covered.

**Variations for toppings could include Parmesan or Romano cheese, mozzarella cheese, thin sliced roma tomatoes and fresh basil leaves, rosemary, chopped olives, finely chopped onions, or simply a dash of salt...the possibilities are as endless as your imagination!

Jewish Challah Bread

Challah (pronounced "haw-llah"), is a Jewish Sabbath/holiday bread. It comes in many shapes and sizes, braids being the most traditional. The braids may be made of three, four, or six strands, and may be straight or formed into rounds. Each shape is a symbol, bringing meaning to the service of the bread.

One common service is to form two four-stranded braided loaves, which symbolize Israel's 400 years in captivity. Then narrow three-stranded braids are laid on top of the main loaves, symbolizing the presence of the Father, Son, and Holy Spirit throughout that trying time. The loaves are brushed heavily with egg indicating God's lavish affection, as eggs were a delicacy in those times. Sprinkled over the loaves is a dusting of sesame seeds, a reminder of the manna provided daily during Israel's wandering in the desert. The two loaves are placed on the table under a white napkin or cloth, completing the picture of the manna being gathered in twice the ordinary daily ration the day before the Sabbath, as gathering would have been prohibited on the Sabbath day. The napkin represents the dew that collected on the manna each morning.

Of course, this is only one example of the Challah symbolism. For Rosh Hashanna, the loaves are typically baked into rounds to symbolize continuity. For Yom Kippur, ladder shapes are formed to signify how we should ascend to new heights, and for Shavuot (the Festival of the First Fruits) two plain loaves are served side by side as a remembrance of the Law being delivered on two stone tablets.

There are many different recipes for Challah, some more simple and others incorporating raisins and honey during times of celebration to symbolize joy and happiness. This recipe is of the simple variety, but the flavor is rich and the finished loaf is a beautiful addition to any table.

The dough is very lenient, and will sit through up to eight hours of a first rising without punching down if you happen to have to walk away from it for a time. Simply re-knead until the dough springs back, and proceed as usual.

Enjoy!

Ingredients:

9 cups unbleached white flour
2 ½ cups warm water
¾ cup sugar
2 tablespoons dry yeast
1 tablespoon salt
4 eggs
¼ cup melted butter OR olive oil
1 tablespoon egg whisked with 1 Tablespoon water

Directions:

In a large bowl, mix the warm water, yeast, and sugar. Allow to proof, watching for the yeast to foam and bubble on top of the water.

Whisk the 4 eggs and the butter or oil into the water mixture.

Add the flour to the liquid 1 cup at a time, whisking thoroughly to prevent lumps from forming.

When the dough becomes to thick for whisking, switch to mixing with a long spoon until dough can be turned out for kneading.

Lightly flour your counter top or bread board and knead dough thoroughly, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic, springing back when you press a divot into it with your finger.

Lightly oil a large bowl and roll the dough to oil all surfaces. Cover with a slightly damp towel and set aside to rise until double, usually about two hours.

Knead dough to remove large air bubbles, then separate into two equal portions. Each portion will form 1 full loaf.

For each loaf: separate dough into 5 equal portions. Set 1 portion aside to become a narrow top braid. Roll the remaining 4 portions with your hands on the counter top, gently moving your hands apart to elongate the dough into strands about 20 inches long.

Lay all 4 strands next to each other in front of you. Starting with the strand on the right, lay it over the next strand, under the second, and over the third. Repeat this process, always starting on the right, until the strands are completely braided. Tuck the ends under and pinch to prevent unraveling.

Lay the loaf on a lightly oiled baking sheet, pressing it together to shorten it a bit while doing so. The reason for this is so that during rising, the dough will not pull apart or break. You must give it room to expand without splitting.

Now, separate the 5th portion of dough into 3 strands, rolling them out the same way but slightly longer than the 4 main strands. Working right over center, then left over center, form a continuous 3 stranded braid.

Lay the narrow braid on top of the main loaf, tucking the ends under the end of the main loaf to hold it in place.

Repeat with the dough set aside for the second loaf.

Rise loaves at least 30 minutes, until doubled in size.

Pre-heat oven to 350 degrees.

Bake loaves for 25 minutes.

Brush heavily with prepared egg wash. Increase temperature to 375 degrees and bake another 20 minutes, brushing with egg twice more during baking.

Remove from baking sheet and place on a towel, covered with a towel to cool.

Traditional Challah Bread

Amazing Seasoned Breadsticks

These lightly seasoned breadsticks are a great sidecar to salads, soups, or saucy entrées. Enjoy them warmed or room temperature, plain or dipped in olive oil.

Yield: 24 breadsticks

Ingredients:

4 cups unbleached white flour
1 T. dry yeast
2 Tablespoons melted butter
2 Tablespoons sugar
¾ teaspoons salt
1 2/3 cups warm water

Basting mixture:
3 Tablespoons butter
½ teaspoon salt
¼ teaspoon freshly pressed garlic
¼ teaspoon dried basil
¼ teaspoon dried oregano

Directions:
Proof the yeast by whisking it into the warm water with the sugar. Let stand for several minutes until a thick froth develops on top.

Pour liquid into a large mixing bowl and add the melted butter and salt.

Gradually add the flour, mixing thoroughly, until a soft dough is formed.

Turn dough out onto a lightly floured counter top or bread board and knead until it is quite smooth and elastic, about ten minutes.

Place dough into a lightly oiled mixing bowl and set aside to rise, covered with a slightly damp cotton towel, until doubled in size, about two hours.

Melt the 3 Tablespoons of butter in a small skillet and add the other seasonings. Simmer over low heat for 5 minutes, allowing the flavors to blend.

Knead the risen dough for a minute to remove any large air bubbles. Divide dough into 4 sections. Divide one section at a time into six evenly-sized balls. Roll the balls with your hands on the counter top to form roughly 8 inch long breadsticks.

Place 2 inches apart on a lightly greased baking sheet and set aside to rise again until nearly doubled in size.

Pre-heat oven to 400 degrees. 

Bake breadsticks on center rack for 15 minutes. During baking, brush twice with seasoned butter mixture, and again upon removing the breadsticks from the oven.

Cool on a cotton towel. 

Lorrie's Wheat Bread

This wheat bread recipe is designed for maximum nutrition with a rich and hearty flavor. It has a fine crumb, is soft enough for everyday sandwich bread, and also makes excellent toast.

Yield: 2 loaves

Ingredients:

7 cups finely ground whole wheat flour
2 Tablespoons active dry yeast
2 ½ cups warm water (115 degrees is best, so checking with a candy or hot drink thermometer is perfect)
2 Tablespoons olive oil
1/3 cup honey
2 Tablespoons blackstrap molasses
1 teaspoon salt

Directions:

Proof the yeast by whisking it and the honey into the warm water. Let stand for several minutes until a thick froth develops on top of the mixture.

Pour liquid into a large mixing bowl. Add the molasses, olive oil, and salt. Mix well.

Mix the flour into the liquid mixture one cup at a time, beating thoroughly while still at a batter-like consistency, then stirring with a wooden spoon as it becomes more dense.

Finally, turn the dough out onto a floured counter top or bread board and knead thoroughly for about ten minutes. This is heavy dough, so sufficient kneading is critical to producing a well-raised, soft loaf. Add flour only in small amounts sufficient to prevent the dough sticking to the counter surface. Dough is sufficiently kneaded when it springs back to an impression made by your finger.

Lightly oil your mixing bowl and turn the dough over in it to grease all surfaces. Set aside to rise, covered by a slightly damp cotton towel, until doubled in size. It will take up to two hours.

Knead the dough again for a minute or so to remove any large air bubbles. Separate into two loaves and place into lightly oiled 9x5 bread pans. Set aside uncovered in a draft-free area to rise until nearly double again, usually about 30 minutes.

Pre-heat oven to 350 degrees. Bake loaves on center rack in oven for 25 to 30 minutes.

Immediately turn out of pans onto a rack or cotton towel, covered with a light cotton towel.

**Note** This bread freezes quite nicely in a sealed plastic bag. Make sure loaves are completely cooled before freezing or they will get soggy.

Lorrie's French Bread

A traditional recipe based on the long-standing French methods of bread baking. Great for loaves, baguettes, or rolls. Enjoy!

Yield: 2 regular loaves, OR 3 long baguettes, OR 24 rolls

Ingredients:

7 cups unbleached white flour
2 Tablespoons yeast
1 Tablespoon sugar
1 Tablespoon salt
1 Tablespoon olive oil
2 ½ cups warm water

Directions:

Mix the yeast, sugar, and water together. Let stand until mixture bubbles, letting you know the yeast has activated.

Add all other ingredients, the flour one cup at a time, beating as the mixture thickens into a dough.

Knead the dough for several minutes, until it becomes smooth and elastic.

Set dough aside in a greased bowl. Turning to coat all of the dough, covered with a towel and until doubled in size.

Form the dough into loaves or rolls:

• For regular 9x5 loaves, use a rolling pin to roll the dough out to 1/2 inch think, then roll it up into a loaf, pinching the ends and side edges shut.
• For long baguettes, simply use your hands to roll the dough on the counter top, pulling it to elongate as you go. After placing it on a baking sheet, slash the top diagonally three times to form a lice "split" effect in the finished crust.
• For rolls, form into balls, then pull the outer edges down and push it into the center on the bottom side of the roll, to obtain a smooth and evenly round top. Elongate into oblong shapes if you prefer. You can either bake them smooth-topped, lightly slash the top to produce a "split" in the crust, or use a pair of scissors to snip the tops crossways to form four points.

Let rise until doubled in size while pre-heating oven to 400 degrees.

Baking times:

• Regular loaves: bake for 25 minutes and check for doneness. Cool covered to maintain a soft crust.
• Baguettes: bake for 20 minutes, brushing with plain water twice during baking to form a crisp crust. Cool uncovered.
• Rolls: bake for 15 minutes, remove from oven, and cool on a towel covered by a towel.

Lorrie's French Bread

Mom's Regular Zucchini Bread

On the sweeter side, this quick bread is a lovely addition to any brunch or luncheon tray. Sliced thin and served with or without butter, it will disappear in a hurry!
Yield: 1 loaf

Ingredients:
3 eggs
1 cup canola or corn oil
2 cups sugar
1 Tablespoon vanilla extract
2 cups grated zucchini
3 cups unbleached flour
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
Optional: ½ cup finely chopped walnuts or pecans
                 ½ cup raisins

Directions:
Pre-heat oven to 325 degrees.

In a mixing bowl, whisk the eggs and add the oil, sugar, vanilla, and zucchini. Stir well.

In a separate bowl, blend the flour, cinnamon, salt, soda, and baking powder.

Add dry ingredients to wet mixture and stir to mix. Add nuts and/raisins if you plan to use them.

Pour into lightly greased 9x5 bread pan.

Bake on center rack of oven for one hour. Test for doneness using a toothpick or butter knife inserted 

in the center of the loaf. Bake for additional 5 minute increments if necessary.

Cool partially before turning out onto rack or cotton towel.

Grandma Vaulet's White Bread

This recipe yields the most wonderful springy, softly textured loaf, excellent for toast, cold or grilled sandwiches, or slicing thick to serve with butter or cheese. Slightly sweet, it is a grand all-purpose loaf. Enjoy!
Yield: 4 loaves


Ingredients:

11 1/2 cups unbleached white flour

1 1/4 cup white sugar
2 teaspoons salt
3 Tablespoon dry yeast
½ cup shortening OR Unsalted butter
2 1/2 cups lukewarm water
2 ½ cups milk, warmed to lukewarm

Directions:

Mix together the water, milk, sugar, and yeast. Let sit until mixture bubbles, signaling that the yeast is active.

Whisk salt into flour.

Add flour to liquid mixture one cup at a time, whisking well to blend thoroughly. When mixture becomes thick, switch to mixing with a wooden spoon, adding flour until dough becomes thick enough to knead.

Turn dough onto a floured counter top or bread board. Knead well until dough becomes smooth and elastic, not sticky.
**Note** Dough is considered “elastic” when a divot pressed in with your finger springs back quickly.

Place in lightly buttered bowl, turning to coat dough. Cover with a towel, sprinkle the towel with water, and set aside to rise until double in size.

Pre-heat oven to 375 degrees.

Punch down and knead for a minute or so to remove large air bubbles. Form into loaves and place into 9x5 loaf pans. Let rise again until double in size.

Place on center rack in oven.

Bake for 10 minutes, then reduce temperature to 350 degrees for the remaining 35 minutes.

To test for doneness, tap the top of the loaf. A fully baked bread loaf will sound hollow when tapped.

Immediately turn out of pans onto a towel, cover with another towel to cool.

Grandma Vaulet's Brown Bread

Yield: 1 loaf


Not-so-sweet but full of flavor and nutrition, this loaf is excellent sliced thin for a snack tray or luncheon buffet, or sliced thick for a last-minute breakfast when there is no time for a more elaborate meal. With butter or without, this loaf is sure to please. Enjoy!


Ingredients:

½ cup brown sugar
½ cup white sugar
2 Tablespoons shortening
½ cup blackstrap molasses
1 egg
2 cups buttermilk (Soured milk may be substituted: 
   Add 1 Tablespoon vinegar to 2 cups milk and let stand for five minutes.)
½ teaspoon salt
½ teaspoon baking soda
2 cups graham flour
2 cups white flour
½ pound chopped walnuts or pecans
1 cup raisins

Directions:

Combine the sugars, shortening, and all wet ingredients.

Whisk together all of the dry ingredients. Add chopped nuts and raisins.

Stir the wet combination into the dry combination and mix well.

Pour into lightly greased 9x5 bread pan.

Bake in slow oven for 1 hour. Check for doneness with a toothpick or butter knife, and bake in additional ten minute increments, checking after each additional tem minutes until done.
**Note** Baking in a convection oven usually results in slightly shorter baking times due to air and heat circulation inside the oven.

Mom's Super-healthy Zucchini Bread

This loaf contains less sugar than most sweet breads, whole grain flour, and far less fat. It is a great bread to have handy for quick, healthy snacks or mid-day energy boosts.

Yield: 1 loaf

Ingredients:

2 cups unbleached white flour

1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped pecans
1 large egg + 1 egg white
1 cup packed brown sugar
1 cup skim milk
½ cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups grated fresh zucchini

Directions:

Pre-heat oven to 375 degrees with the rock in the center of the oven.

Combine sugar, milk, applesauce, eggs, and vanilla. Add the grated zucchini and mix well.

Whisk together all dry ingredients.

Add moist ingredients to dry ingredients and mix well.

Pour into a lightly greased 9x5 loaf pan.

Bake for one hour. Cool in pan before turning out.

Rich jelly scones

These scones are a lovely "one step" breakfast or brunch item, as they are complete in themselves without any additional butter or toppings necessary. They can also be fashioned into rounds instead of triangles. Another variation is to simply brush the tops with the milk/egg mixture and sprinkle with sugar and/or cinnamon instead of using the fruit jam.

Your guests will "ooooohh...aaaaahhh" through every luscious bite!

Ingredients:
2cups all purpose flour
1/4 cup granulated white sugar
2teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, very cold
2eggs
1/3cup milk
1 1/2 teaspoons pure vanilla extract
Thick jam or fruit preserves

Egg mixture to brush on the top of the scones
1 large egg, beaten well
1 Tablespoon milk

Directions:
Pre-heat oven to 400 degrees.

Mix dry ingredients together.

Cut butter into the dry ingredients using a fork or hand-held pastry blender. When well blended, the mixture will have the look of crumbly sand.

Add the vanilla, eggs, and milk, mixing only long enough to blend the ingredients. *You do not want to begin to melt the butter into the flour mixture by over-mixing.

Turn the dough onto a lightly floured counter top or pastry board. Shape it into a round disc 8 inches across, slightly thicker in the center.

Using a long knife, cut the dough into eight even pie-shaped portions.

Place scones on a lightly greased baking sheet. Using a spoon, press a well into the wide end of each triangle, and fill the well with a spoonful of fruit jam. Brush the exposed surface of each scone with the milk/egg mixture,

Bake for twenty-five minutes, until scones are a beautiful golden brown.


Rich Jelly Scones

Cheddar, Ricotta, and Spinach Biscuits

This is an "original" from our kitchen here at home! I am compiling a collection of original recipes that have been concocted by me, my parents, or family members from past generations that do not exist elsewhere...this is one of the recent additions, and I invite your comments! Give it a try...the spinach is almost entirely un-noticeable, so a good way to sneak in more nutrition. And unlike most biscuits, this recipe uses no saturated fat which makes it a bit more heart-healthy than traditional butter-laden biscuits. Of course there is the cheddar cheese...if you are concerned about strictly low-saturated fat foods; you could leave the cheddar out entirely. These biscuits come out beautifully even without it! Let me know what you think!

Ingredients:

2 cups white flour

1 T. baking powder

1/4 t. salt

1/2 cup shredded sharp cheddar cheese

1 cup finely chopped FRESH spinach (do NOT use frozen or canned)

1 large egg

1 cup ricotta cheese

2 T. olive oil

About 1/8 - 1/4 cup milk, just enough to moisten the dough

Instructions:

Pre-heat oven to 425 degrees.


Mix together thoroughly the flour, baking powder, cheddar cheese, and spinach.

In a separate bowl, whisk together the egg, ricotta, and oil.

Combine the wet ingredients with the dry ingredients, adding just enough milk to moisten the dough. 

**Hint** The dough needs to hold together without being dry or crumbly, but not so moist as to be overly sticky.

Drop dough by Tablespoonful onto a lightly greased baking sheet (rubbing a butter cube wrapping paper on the sheet is sufficient, only a minimum of oil is necessary). You should have twelve biscuits with one recipe of this dough.

Bake on the center rack of the oven for 10-12 minutes. 

**Hint** If you have an oven with a convection capability, do NOT use it. The convection feature circulates air inside the oven, allowing for even baking of multiple racks of baked goods, but it also tends to dry out biscuits. You will be happier with the finished biscuits if you bake them on a regular setting.

Immediately remove from pan onto a towel to cool, covered with another towel to keep the biscuits from drying out during cooling.

Cheddar, Ricotta, and Spinach Biscuits