Recipe: Breads

When French Toast met Pancakes
and Fell in Love...

Ingredients

• 4 whole Large Eggs

• *1 cup All-purpose Flour*

• 1 cup Milk

• 1 Tablespoon Brown Sugar
• *2 Tablespoons Vegetable Oil*

• *1-½ teaspoon Baking Powder*

• ¼ teaspoons Salt*
• 1 teaspoon Vanilla (optional)
• ½ teaspoons Cinnamon, Optional
• 12 slices Bread (you'll Want Something Thick And Hearty To Stand Up To The Heavier Batter)

Preparation Instructions

Beat eggs until fluffy. Beat in remaining ingredients (except bread). Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup.

Notes:

• These also freeze well for breakfast later in the week.  If there any left overs this is great, just put a piece of wax paper between each slice, then heat in the toaster for a little crispness or in the microwave if you don't want the crisp.  
• You can use Bisquick, but if you do not use the ingredients with "*".

Also, for my bread I used a Brioche, other good breads might be: French, Raisin (but not the one with the "jelly roll swirl in it", or really any good bakery bread with a little sweetness to it.

 Yeast Biscuits    

                                               Double Recipe

1 pkg  yeast --                          2 pkg

2 T   sugar --                             4 T.

1  C  hot water --                     2 C

2   C  flour --                             4 C

1/4 C  dry milk --                     1/2 C.

3/4 t  baking powder --          1 1/2 t.

3/4 t  salt --                              1 1/2 t.

1/4 C  Crisco --                         1/2 C.

• Mix yeast, water, and sugar, then set aside

• Sift dry ingredients together, and cut in shortening
• Add liquid, stir till moistened, put on floured surface. Knead till workable (maybe 6-8 times), roll and cut
• Top each biscuit with a pat of butter cover and let rise 1 hour
• Bake at 425* for apx. 10 min

Notes:  About 1/3-1/2 c sugar can be added when you sift the dry ingredients together to this recipe to make sweet rolls .  Follow the above directions except when you roll out the dough, roll it into a rectangle, top with any combination of  butter, brown sugar, cinnamon, nuts, raisins, or other dried fruit cran-raisins are good, (I bet fresh blueberries would be good rolled up in there with some lemon rind, and granulated sugar) and  roll up jelly roll style,  slice let rise and bake about 15 mimutes, top with your favorite glaze.  I prefer the cream cheese glaze below.

Cream Cheese Glaze:

• 8 tablespoons butter
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt 

Beat well with an electric mixer until fluffy.  When the rolls are done, spread generously with icing

 No Knead French Bread

• 2 1/2      t  sugar
• 1/2         C  water -- 105-115*
• 2             pkg  yeast
• 2             T  oleo -- melted
• 2             C  water -- 105-115*
• 2            T  sugar
• 2            t  salt
• 6 1/2    C  flour -- up to 7 cups

Combine first 3 ingredients and let stand 5 minutes

Mix next 4 ingredients well .  With electric mixer beat in 2 1/2 cups flour

Gradually add up to 6 1/2 to 7 cups total mixing with beater as long as possible and then by hand to make a soft dough

Let dough stand 40 minutes, stir down gently every 10 minutes

Turn onto floured surface.  Divide into 2-4 portions depending on how large a loaf you want

Roll each portion into a rectangle. Roll up jelly roll fashion (starting on long side), pinch dough slightly as you roll.  Pinch to seal ends and seam.

Place on jelly roll pan that has been greased lightly and sprinkled with cornmeal seam side down

Let rise 40 minutes.  Make diagonal slits with sharp knife.

Optional:  Combine 1 beaten egg and 2 Tablespoons milk, brush on top of bread, sprinkle with your favorite  seed.

Bake in preheated oven at 400* for 20-25 minutes.

Roll each portion into a rectangle. Roll up jelly roll fashion (starting on long side), pinch dough slightly as you roll.  Pinch to seal ends and seam.

Place on jelly roll pan that has been greased lightly and sprinkled with cornmeal seam side down

Let rise 40 minutes.  Make diagonal slits with sharp knife.

Optional:  Combine 1 beaten egg and 2 Tablespoons milk, brush on top of bread, sprinkle with your favorite  seed.

Bake in preheated oven at 400* for 20-25 minutes.

NOTES : Before rolling jelly roll fashion, spread with your choice of any or all of the following:  melted butter, garlic fresh, powder or salt, parsley,  cheese (parmesan or any other for that matter) herbs just use what every you have on hand. Then roll up jelly roll fashion, allow to rise then bake as directed.

Focaccia:  Recipe courtesy Anne Burrell 

Ingredients

• 1 3/4 cups warm water

• 1 package active dry yeast

• 1 tablespoon sugar

• 5 cups all-purpose flour, plus additional for kneading

• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling

• 1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).  (Next time try using about 1/3 C. or a large sheet pan)

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. 

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. (Less than 20 min. in my oven, it was almost to brown.)  Remove the focaccia from the oven and let it cool before cutting and serving.

Legendary Lion House Rolls these are worth the extra effort!!  I made 1/2 a recipe, to 1/2 one egg break into a 1 cup liquid measuring cup, scramble, spoon out about 2 T into the dough.

                                                                                                                              

2 - cups warm water                                           

2/3 - cup nonfat dry milk                                   

2 - tablespoons dry yeast                                   

(2 tablespoons =2 packages)

1/4 - cup sugar               

2 - tsp salt                                                             

1/3 - cup butter                                                   

1 - egg                  

5 to 5 1/2 - cups all purpose flour 
                                                                

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.

To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.