Bread-Machine Pizza Dough

Ingredients:

• 1 cup warm water (105° to 115°F)
• 2 Tbs. oil
• 1 tsp. salt
• 1 tsp. sugar
• 3 cups unbleached all-purpose flour or bread flour
• 2 1/4 tsp. (1 pkg.) active dry yeast

Directions:

In the bread pan of an electric bread machine, combine (in this order) the warm water, oil, salt, flour and yeast. Set the machine for Dough according to the manufacturer's instructions and process through the cycle.

Transfer the dough to a lightly floured work surface. Punch down the dough and divide in half. Form each half into a ball and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 40 minutes. Roll out as directed in the pizza recipe. Brush with oil. Add toppings. Bake at 400 degrees for 20 minutes or until golden brown.

Makes two 12-inch rounds.

Bread Pudding with Vanilla Custard

BREAD PUDDING

Ingredients:

16 oz. white bread, cubed

2 eggs

1 C sugar

1 C milk

1 tsp vanilla

1/2 tsp cinnamon

1/3 C raisins, optional

Directions:

Mix ingredients and pour over the bread that is in a  9x13" greased dish.  Bake at 350 degrees until the top is brown (one hour or longer).  Serve with Vanilla Custard.

VANILLA CUSTARD

Ingredients:

1/4 C butter

1/3 C brown sugar, packed

2 T cornstarch

2 C Half and Half (1 pt)

1/4 C light corn syrup

1 tsp vanilla

Directions:

Melt butter until sizzling.  Stir in brown sugar and conrstarch.  Stir in all remaining ingredients.  Cook over medium-low heat, stirring constantly until thickened (6-8 minutes).  Serve over bread pudding.

Katie's Dressing

Ingredients:
One loaf white bread, torn into small pieces
One onion, chopped fine
Salt and pepper to taste
Turkey broth

Directions:
Mix bread pieces, onion, and salt and pepper inside Dutch oven with your hands until bread is pulverized and onions are thoroughly mixed in.  Pour broth over all and mix. Mixture should be wet. Cover and bake in oven at 350 degrees for two hours or until sides and top of dressing are browned.  Add more liquid if needed during cooking to keep dressing moist.

Parmesan Bread

Ingredients:
one cup mayonnaise

½ c. grated parmesan cheese

1/2 c. diced onion (or 2 T. dried onion)

½ tsp. Worcestershire sauce
one loaf French bread, sliced

Directions:
Mix first four ingredients. Spread on both sides of each slice of bread. Put loaf back together. Wrap loaf in aluminum foil. Heat in oven at 350 degrees for 15 minutes. 

SOUR DOUGH BREAD

STARTER INGREDIENTS:

·         1 package active dry yeast

·         1 cup warm water

·         3 T. instant potatoes

·         3/4 cup sugar

·         Place starter ingredients in plastic disposal bowl with lid.  Stir with wooden spoon.  DO NOT USE METAL SPOON OR METAL BOWL FOR MIXING.  Place in refrigerator.

SOUR DOUGH BREAD STARTER DIRECTIONS:

• Day 1, 2, 3, 4.....Leave in refrigerator.
• Day 5..... Feed starter by adding:

3 T. instant potatoes

¾ C. sugar

1 C. very warm water.

Let stand out of refrigerator 8-12 hours (all day).  Stir.  Take out one cup for bread and return the rest to the refrigerator.  Or return all to refrigerator.  Repeat cycle up to 3 times.

• If you don’t make bread after feeding three times, give one cup to a friend or discard – to avoid deflating starter.

SOUR DOUGH BREAD RECIPE:                             

1 C. starter                                                                                                                           

1 T. sugar

1 tsp. yeast                                                                                                           

1 tsp. salt                                                                                                                              

1 C. warm water                                                                                                 

6 C. bread flour                                                                                   

Mix in bread machine on dough setting.  Take out when cycle is complete.  Divide dough into 3 parts.  Place in greased loaf pans.  Let rise until double.  Bake at 350° for 30-40 minutes.

AMISH CINNAMON (FRIENDSHIP) BREAD

STARTER INGREDIENTS:

·         1 package active dry yeast

·         1/4 cup warm water

·         1 cup all purpose flour

·         1 cup sugar

·         1 cup warm milk

·         Place starter ingredients in gallon freezer zip-loc bag, zip, squeeze bag to mix ingredients.

·         DO NOT REFRIGERATE STARTER.  DO NOT USE METAL SPOON OR METAL BOWL FOR MIXING.  If air forms in bag, let it out.  It is normal for batter to thicken, bubble, and ferment.

(Start Here if you receive a Starter) FRIENDSHIP BREAD DIRECTIONS:

·         Day 1.....Receive Starter, do nothing, just place the bag on the counter top.

·         Day 2, 3, 4.....Squeeze bag several times a day.

·         Day 5..... Add 1 cup EACH: Flour, Sugar, Milk. Squeeze bag several times until mixed.

·         Day 6, 7, 8, 9..... Squeeze bag several times a day.

·         Day 10... Add 1 cup EACH: Flour, Sugar, Milk.  Squeeze bag several times until mixed.

·         Pour 1 cup of Starter in 3 plastic bags. Write the current date on the bag.  This date is now Day 1. Give 2 starters away to friends along with a copy of these directions.  Keep one for yourself. There will be Starter left in the bowl and that's what you use for the bread you make today. 

TO YOUR REMAINING BATTER ADD:                                  

1 C. oil                                                                                                                  

1 C. sugar                                                                                                             

1 tsp. vanilla                                                                                                                        

3 large eggs                                                                                                          

1 ½ tsp. baking powder                                                                                     

½ tsp. salt                                                                                                             

2 C. flour

½ C. milk

½ tsp. baking soda

1 small box instant vanilla pudding

2 tsp. cinnamon

Optional:

1 C. chopped pecans or walnuts

1 C. chopped apple, cored and peeled

1 C. raisins

• In a separate bowl, mix 1 tsp. cinnamon and 3 T. sugar and sprinkle into 2 well-greased loaf pans before pouring batter into pans.  Bake at 325° for 1 hour.  Makes two loaves.  Or make into 24 muffins and bake at 350° for 20-22minutes.

VARIATIONS:

For blueberry bread or muffins: add ¾ C. blueberries

For chocolate chip bread or muffins: omit cinnamon, add ¾ C. chocolate chips

Banana or lemon bread or muffins:  omit cinnamon, use banana or lemon pudding instead of vanilla.