Grandma's White bread

2 C milk                                    

24 C flour (YES, 24. I never did anything small)

8 tsp salt                                  

3/4 C sugar 

6 C warm water                      

3/4 C margarine

4 pkg yeast

Scald milk, sugar, salt and margarine in a saucepan; cool to lukewarm. Soften yeast in warm water until bubbly. Pour milk mixture into a very large mixing bowl. Mix in 3 cups flour to be sure milk is cool enough to add the yeast without killing it. Add yeast mixture mixing it in well. Add 18 cups more of flour and mix it in well. Use your hands, that’s the funnest part. To this point you have only added 21 cups of the 24 cups of flour. If the dough is still to sticky to work with add more four ½ -1 cup at a time until you can knead it without having the dough stick to your hands. Keep in mind that the less flour you add the moister the finished bread will be. Knead bread well until smooth and elastic; at least 5 minutes. Swirl some oil in the bottom of your bowl. Place the thoroughly kneaded dough back in the bowl, turning once so that the whole ball is coated with oil. Place a wet dishtowel over the top of the dough and let it rise until double in bulk. At least an hour. Grease with shortening 7-8 regular size loaf pans or spray them with vegetable oil cooking spray. If you are busy with something else when the dough has risen punch it down and let it rise again. When dough has risen and you are ready, punch down and knead for 1-2 minutes more. Divide dough into 7 or 8 equal parts. It is my advice that you break a small chunk off for each of your children, enough for a small loaf each, and let them make his or her own loaf. Investing in some tiny size loaf pans is a good idea. Shape each portion of dough into a loaf and place into prepared loaf pans. Let rise until double in size; bake at 375° for approximately 30 minutes or until top is golden brown. Yummy, and I really did win a grand prize ribbon at the fair for giving a demonstration on how to make this bread. Yield: 7-8 loaves

NOTE:    

Reduce oven temperature by 25° when using glass pans. When bread is done the loaf will sound hollow when lightly tapped, remove from pan immediately. Cool on rack. If you brush top of loaf with butter or shortening it will stay soft and not get crusty.

3 eggs                                                             

1/4 C Warm water

1/4 lb Margarine (1 cube)                             

½ C Sugar

1 C Scalded milk                                            

5 C Flour

1 Tbs Yeast                                                     

½ tsp Salt

melted margarine

Dissolve yeast in water with just a little sugar added. Melt margarine and milk in a small saucepan, just until very warm. Do not let milk boil. Beat eggs, add sugar and cream together. Add milk mixture to eggs and sugar a little at a time so it does not cooks the egg. Mix in 2 C. Of flour to cool the mixture so it won’t kill the yeast. Yeast mixture should be bubbly. Add it to the flour mixture. Add the rest of the flour (3 C.) And mix well. Makes a very soft dough. Do not add more flour! Let set in bowl covered with a damp towel for 4 hours. (You can let it raise for less time but the rolls will not be as fluffy and light.) Punch dough down. *Butter muffin pans. Make small balls of dough about the size of a walnut shell. Place two in each section of the muffin tin. Brush tops with melted butter. Let rise 45-60 minutes. Bake at 350 for 10-15 minutes. Just until the tops start to turn light brown.  YIELD: 24 rolls

*Instead of buttering the tins and brushing tops with butter you can roll each ball in melted butter and place in the tins. 

Mix in a small bowl and let rise 

½ C warm water 

1 tsp honey 

1 Tbs yeast

In a separate bowl, mix the following:

½ C honey  

3 tsp salt 

1/3 C potato flakes (dry)

2 Tbs cooking oil  

1/3 C powdered milk  

1 ½ C boiling water 

Add 3/4 C cold water to mixture to cool and then add the yeast mixture. 

Then Add:

3 C white flour   

3 C whole wheat flour

Mix and knead well. Rise, covered with damp towel until double. Divide into 4 parts. Knead and shape. You can bake in regular bread pans but Gramps liked to bake the bread in large greased cans (such as pineapple juice comes in). Cover cans with saran wrap or moist towel while rising. Bake on lowest oven rack at 350 for 50 to 60 minutes. You can also use canape tube pans. If tube pans are used the recipe will need to be divided into more than 4 parts. Possibly 6-8 loafs. Fill tube pans only 1/3-1/2 full. This dough rises a lot and will overflow tube pans if they are filled too full. If using tube pans place them on their sides for baking. You will not need to lower oven rack for baking in a tube or regular loaf pan.

2 1/3 C water, divided 

1 ½ tsp salt 

1 C quick oats 

2 pkg (1/4 oz each) yeast,(roughly 4 ½ tsp)

2/3 C brown sugar  

5-5 3/4 C white flour OR substitute 2 C wheat flour for some of the white

3 Tbs butter 

Boil 2 cups of water and stir in the oats. Reduce heat, then add brown sugar, butter, salt, & remaining water. Transfer to a bowl & let cool to warm. Stir in yeast. Add 3 cups flour & beat well. Add more flour to form a soft dough. Knead on counter 6-8 minutes until dough is smooth & elastic (this is Katie's favorite part). Place dough in greased bowl and turn to grease top. Cover & let rise until doubled. Punch down. Shape into 24 rolls. Put on greased baking sheets. Or place two walnut sized balls in each section of a muffin tin. Let rise until doubled; about 30 minutes. Bake at 350° for 20-25 minutes. YUM!!!

 1 pkg yeast (or 2 ½ tsp)

 2 tsp salt   

1 lrg can evaporated milk 

½ C warm water+  

2 Tbs Wesson oil  

4 C flour 

3 Tbs sugar*(divided) 

*For a sweeter dough add 1 ½ -2 Tbs more sugar.

Put warm water in a small bowl. Sprinkle yeast on top. Pour 1 Tbs sugar over yeast. Sugar should make the yeast sink. If it doesn’t stir just slightly so yeast is covered by water. Wait until yeast bubbles. In a larger bowl put the rest of the sugar, (2 Tbs), salt, oil, evaporated milk and yeast mixture. Add flour and mix. You can use your hands. When flour is completely mixed in knead for 3-5 minutes. Let dough rise, covered with a damp cloth, for 30 minutes or more. Shape scones and deep fry in hot oil.

1½ C warm water                               

3½ C flour, add more or less as needed

1 packet active dry yeast                   

2 Tbs unsalted butter, melted

2 Tbs sugar                                          

1 Tbs salt

Butter topping: 

½ C butter                  

2 tsp garlic powder             

1 tsp salt                

*Parmesan cheese, optional

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast. Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. Knead dough for a few minutes just until dough is smooth in consistency. Do not over-knead! Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise. Preheat your oven to 400°. Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes. While breadsticks are cooking, microwave ½ butter topping ingredients. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks. Allow to cool for a few minutes before eating. 

*Parmesan cheese sprinkled on warm breadsticks is also yummy.  

2 C boiling water  

1 cube butter or margarine  

½ C warm water 

½ C sugar  

1 Tbs yeast  

3 eggs 

1 tsp salt 

1 tsp sugar  

8-10 C flour 

In a large mixing bowl combine sugar, salt and butter or margarine. Pour in boiling water and stir until sugar is dissolved and butter is melted. In a small mixing bowl dissolve yeast and sugar in the ½ C. warm water; set aside. Beat eggs. Mix some of the boiling water mixture into eggs. (This will keep eggs from cooking when you add it to the boiling mixture.) Blend eggs into the hot mixture. Mix in 2 cups of flour to cool the mixture enough to add the yeast. Test the temperature and if it is cool enough add the yeast mixture. Stir in the rest of the flour. Mix enough to blend. Dough will be slightly sticky. Let rise, covered, for 1 hour. Roll dough out on a buttered surface with a buttered rolling pin. (This gives rolls a nice buttery flavor and also prevents sticking). Roll dough in a circle. Cut dough like you would cut a pie. Start rolling wide end to pointed end. On a greased pan shape in a crescent. Let rise until double in size 45 minutes-1 hour. Bake at 350° until lightly browned, 8-12 minutes.

1 ½ C warm water 

2 Tbs sugar 

1 tsp salt

1 Tbs active dry yeast 

2 Tbs oil 

4 C flour

In the bowl of a stand mixer combine the warm water, sugar and yeast. Let it proof for about 5 minutes (this means you are activating the yeast a little bit. It will get all foamy). After you have let the yeast proof, add the oil, salt and 2 cups of the flour. Mix on medium high until everything is incorporated. Then, while mixer is on still, add the rest of the flour ½ cup at a time until the dough forms a ball and pulls away from the bowl. The dough will be soft and slightly tacky. You can keep the dough in the mixer going on medium high and let the mixer knead the dough for another 5 minutes. You can also dump the dough onto a floured surface and knead by hand for about 8 minutes. After the dough has been kneaded, transfer the ball of dough into a greased bowl and cover with greased plastic wrap. Set aside and let rise for 1 hour. Lightly punch down the dough and dump onto a greased counter top. Divide the dough into 12 equal pieces. Form the pieces each into a ball and place in a greased baking pan or sheet about an inch a part. Cover the rolls with lightly greased plastic wrap and let rise for another 45 minutes. Bake in a 400° oven for 12-14 minutes or until lightly browned and cooked through.

Brush the tops with butter. Serve.

2 Pkgs. (1/4 oz each) active dry yeast 

½ C instant nonfat dry milk powder 

2 1/4 C warm water 

1 Tbs salt

3 Tbs sugar 

4 ½ C whole wheat flour

1/3 C butter or margarine, softened 

2 3/4 - 3 ½ C all purpose white flour

1/3 C honey

In a large mixing bowl, dissolve yeast in water. Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Shape dough into loaves or divide into fourths and roll each portion into a 15 inch rope. Twist two ropes together. Place in greased 9 X 5 X 3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Remove from pans to cool on wire racks. Yield 2 loaves

2 tsp yeast 

1/3 C maple syrup( for sweeter bread add a bit more)

1 C oatmeal

1 Tbs oil or butter 

3 C flour (half white/half wheat) 

1 1/4 C water + 2 Tbs

1 tsp salt 

*sunflower seeds, optional

Mix together all of the dry ingredients. Mix syrup with oil and water. Pour liquid over flour mixture. Mix together well. Knead until smooth and elastic. Let rise until double, about 1 hour. Shape into loaf. Put into pan and let rise again until double. Bake at 350° for about 35-45 minutes. (If making in bread machine place liquid in first and add dry ingredients. You may need to add just a bit more water for bread machine. Proceed as directed for bread machine.) *Also good with sunflower seeds baked in. 

2 C water 

1 pkg yeast 

1 Tbs sugar

1 C quick-cooking oats 

1/3 C warm water 

1 ½ tsp salt

3 Tbs butter or margarine 

1/3 C brown sugar, packed   

4 3/4-5 1/4 C flour

In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks.   Yield: 1-1/2 dozen

2 1/4 C flour  

1 pkg rapid rise yeast  

3/4 C sour cream   

2 Tbs butter or margarine

2 Tbs sugar   

1 tsp salt  

1/4 C warm water 

1 egg

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour. Bake at 400° for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

*1 egg 

Scant 1 ½ C tapioca flour

1/3 C olive oil 

**½ C packed cheese, your preference, queso fresco works well

2/3 C milk 

1 tsp salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. You can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

**if using fresh farmer's cheese, you may want to add another ½ teaspoon of salt. A cheese with peppers gives the bread a little kick)

Preheat oven to 400°. Spread some olive oil around the insides of each well of a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. You can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

1 Tbs yeast 

1 tsp salt  

4 C flour   

Garlic salt

1 Tbs honey  

1 ½ C warm water  

Butter or margarine, softened 

Parmesan cheese

Mix all ingredients together and knead until satiny. Roll out on a floured surface into a rectangle ½ inch thick. Spread soft butter on top and sprinkle with garlic salt and Parmesan cheese. Cut into 1 inch strips. Place on a greased cookie sheet Bake at 400° for 15-20 minutes.

1 1/4 c flour 

½ tsp salt 

2 tsp sugar  

1 ½ tsp baking powder 

2/3 C milk

3 Tbs butter or margarine, melted

2 tsp sesame seeds

Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10x5x1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13x9-in. baking pan. Place breadsticks in butter and turn to coat. Sprinkle with sesame seeds. Bake 14-18 minutes or until golden brown. Serve warm. Yield: 1 dozen

2 cloves garlic 

1/3 C grated Parmesan cheese 

1/3 C olive oil

1 1/4 C parsley leaves, lightly packed 

1 tsp dried basil 

1 loaf Italian bread

13 C walnut pieces 

½ tsp salt

Preheat oven to 400°. Drop the garlic into a running food processor or blender and process until finely chopped. Add the parsley, walnuts, Parmesan, basil and salt. Process until the parsley and walnuts are finely chopped. With the food processor or blender still running, gradually add the oil. Process, scraping the side down occasionally, until the mixture is smooth. Cut the bread in half horizontally. Spread the herb topping over the cut sides of the bread. Wrap each half loosely in aluminum foil. Bake the bread until heated through, 15-18 minutes. Unwrap the top of the bread. Bake for 3 minutes longer. Cut each half into 2 inch slices. Serve warm.

1 C mashed potatoes 

1 C scalded milk 

2 eggs

1 envelope (2/1/4 tsp) yeast 

2/3 C shortening 

1 Tbs salt

½ C warm water 

½ C sugar 

6-8 C flour

Dissolve yeast in ½ cup warm water. Combine milk, shortening, sugar and salt and cool to lukewarm. Add eggs and 2 cups of the flour to cool off the mixture. Add yeast mixture and enough of the flour, a little at a time, to make a soft dough. Knead lightly on floured surface until smooth and elastic. Place in greased bowl and cover with a wet towel. Let rise until double in bulk. Knead again and make into desired rolls. Let rise. Bake at 400° for 15 minutes.

3 pkg yeast 

2/3 C butter shortening 

3/4 C sugar + 1 tsp butter

½ C warm water 

1 ½ tsp salt 

2 eggs

1 C scalded milk (set aside) 

1 C mashed potatoes 

6-7 C flour 

Scald milk and set aside. Dissolve yeast in warm water and the 1 tsp sugar. Mix shortening, salt, potatoes and ½ cup sugar. Add eggs and scalded milk to potato mixture. Add flour and yeast mixture; mix. Knead 6 minutes. Let rise covered for 1 ½ hours or until doubled. Punch down and knead 5 minutes. Form into buns about 2 ½ inch or 3 ½ inch for hamburger size buns. Place on a greased cookie sheet (6 per sheet). If desired, before buns rise, add an egg wash to the top of the buns using your fingers to gently brush on the egg/milk mixture (1 egg yolk and 2 tablespoons milk). Rise 1 ½ hours or until doubled in size. Bake at 375° until golden, about 10-12 minutes. Remove from oven and brush with butter while warm. 

*Yam buns -exchange yams for the mashed potatoes and add spices to your taste with 1/4 cup white or brown sugar. Makes 25-30 buns