Country White Bread

Ingredients
2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup oil
6 1/2-7 cups flour

Directions

Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.).

Add next 4 ingredients and 3 cups flour; beat until smooth.

Stir in remaining flour.

Knead 6-8 minutes.

Let rise in greased bowl until double.

Divide into 3 loaves; let raise again.

Bake at 375°F for 25-30 minutes.

30 Minute Rolls

1 (1/4 ounce) package yeast (2 1/4 teaspoons)
1 cup water
2 1/2 cups flour
2 teaspoons olive oil
1 teaspoon sugar
1 teaspoon salt
Directions:

1
Combine yeast and warm water.
2
Stir until dissolved.
3
Add remaining ingredients and mix well.
4
Let rest 5 minutes.
5
Roll out to size and shape you need.
6
(I have used this same size recipe in jelly roll pans and on round baking stones.) Bake at 450* for 15 minutes or until golden.
7
A couple tips: Sometimes I omit the sugar.
8
Instead, I add several good shakes of Italian seasoning mix (just dried herbs).
9
Use your imagination, this is hard to mess up.

Lemon Blueberry Bread

Ingredients
1 cup butter
2 cups granulated sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces frozen blueberries

Icing
8 ounces powdered sugar ( or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice

Directions
Preheat oven to 325 degrees.
Important: grease and flour two loaf pans.

Cream butter and sugar.
Add eggs and beat until smooth.
Add buttermilk.

Mix dry ingredients together and add to buttermilk mixture.
Blend well.
Mix in lemon juice and zest.

Gently fold in blueberries and only mix until incorporated.

Pour batter into loaf pans.

Bake loaves on the middle rack of the oven for 60 to 65 minutes.
Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.

For icing: Combine icing ingredients in a bowl.

Beat icing with an electric mixer until smooth.

Drizzle icing over the warm loaves.

The icing will harden when the bread cools to room temperature.

I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

Sweet Poppy Seed Bread

3 cups flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3 eggs or 5 T. powdered eggs and 10 T. water
2 ¼ cups sugar
1 ½ cups vegetable oil
1 ½ cups milk
1 ½ Tablespoons poppy seeds
1 ½ teaspoons almond flavoring
1 ½ teaspoons butter flavoring

Preheat oven to 350 degrees.

Mix all ingredients together.

Pour into lightly greased loaf pans.

Bake one hour.

Makes 2 loaves.

DELECTABLE HOLIDAY ROLLS

Mix:
1/3 cup sugar
1-1/2 teaspoon salt
1-1/2 Tablespoons yeast
6 cups bread flour

Add:
2/3 cup salad oil
3 eggs
1-1/2 cup water

Mix dry ingredients, add wet ingredients.
Mix well in heavy-duty mixer for 7-10 minutes.
Raise until double two times.
Shape rolls, place on large, greased cookie sheet and let raise again until double in size.
Bake at 325° for 18-20 minutes.
Makes 48 rolls.

QUICK AND EASY CORNBREAD

2 cups Quick Mix or Bisquick
2 eggs
1/3 cup cornmeal
½ cup sugar
1 cup milk
½ cup butter or margarine
Mix all ingredients at 1 time. Bake at 350 degrees for 30 minutes or till done.
From the book, She Said She Wasn’t Hungry and This Is What She Ate

Zucchini Bread

3 eggs
1 cup salad oil
3 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups sugar
2 teaspoons cinnamon

Beat eggs and add oil, sugar and vanilla
Add zucchini and dry ingredients
Pour into two greased and floured loaf pans.
Bake 325 oven 60-75 minutes.

Cream Cheese Icing

½ box powdered sugar
½ stick butter
4 oz cream cheese

CRUSTY FRENCH BREAD

2 cups warm water
1 Tablespoon yeast
1 Tablespoon vegetable oil
1 Tablespoon sugar
2 teaspoons salt
5-5 ½ cups bread flour
2 Tablespoons Cornmeal

Dissolve yeast in warm water and sugar in large bowl; allow yeast to proof or foam (about 10 minutes)
Add salt, oil and 3 cups flour; beat for 2 minutes.
Stir in 2 cups flour to make a stiff dough.
Knead until smooth and elastic, about 10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half.
Shape dough into two long slender loaves.
Grease and sprinkle with cornmeal either a French bread pan or large cookie sheet.
Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
Cover and let rise until doubled.
Bake at 375° degrees for about 30 minutes.