Angel's Sourdough Loaf

 Angel's Sourdough Loaf

**makes 2 loaves

1 cup starter

4 tbsp karo syrup

3 tsp salt

4 tbsp olive oil

2 cups water

6 cups bread flour

Mix. Place in oiled bowl.

Let sit 8-10 hours (will double in size)

Cut dough in half.

Shape in thirds, letter style.  Let sit 10 minutes. 

Spray loaf pan with Pam.  Roll into rectangle & place in pan.  Bake 375 for 30-40 minutes.

Dough

This dough recipe is from Angie's mom -- and makes the most awesome cinnamon rolls, rolls, or can be used for king cake.

Dough

Source: Angie Gann's mama

2 pkg yeast
2 1/2 cup water water (100-110 degrees)
3/4 cup vegetable oil
3/4 cup sugar
2 tsp salt
2 eggs, well beaten
8-9 cups flour

1. Dissolve yeast in warm water.  Let this sit for several minute until it almost bubbles over, took about 15 minutes in the my kitchen.

2. Pour yeast mixture into a large bowl.  Stir in sugar, beaten eggs, oil, salt and then start adding flour a cup at a time, until the dough is to stiff to stir by hand.

3. Add more flour and work with hands until dough is pretty stiff.

4. Pour a small amount of oil over the top of the dough and cover with a moist warm towel.  (If kitchen is cool, can use a heating pad covered with a towel and place the bowl on top.)  Let double in size. 

5 Punch down and make into cinnamon rolls or rolls.  Or king cakes (will make 4).

6. Cover and let rise again.  Then bake at 375 for about 30 minutes.

Cinnamon Rolls filling -- melt butter and pour over dough.  Sprinkle cinnamon and brown sugar.  Then roll and cut into cinnamon rolls.

Cinnamon Roll Glaze or King Cake Glaze
1 stick butter, melted
4 cups powdered sugar
3 tbsp. milk
1 tsp vanilla
1 tsp almond extract

King Cake Filling
2 blocks cream cheese, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
2 tsp cinnamon
2 tbsp. maple syrup

Corn Bread

Cornbread

1 1/2 cup cornmeal
3 tbsp. flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
2 tbsp. bacon drippings
1 tbsp. Crisco

Preheat oven to 450

In cast iron skillet add Crisco put in oven to melt.  Sift dry ingredients in bowl then add wet ingredients.  Pour into hot skillet.  Bake 20-25 minutes.

Sour Cream Banana Bread

Sour Cream Banana Bread

Source: Granny Lois

1 cup sugar

2 eggs

½ cup butter

1 tsp vanilla

1 ½ cup flour

½ tsp salt

1 tsp baking soda

½ tsp baking powder

½ cup sour cream

1 cup mashed bananas

½ cup chopped nuts

 

Grease loaf pan.  Cream butter, sugar, eggs and vanilla.  Add dry ingredients.  Add bananas, nuts and sour cream. Mix well.  Bake at 350* for 1 hour.

Beer Bread

I tried a new recipe today and it was wonderful!  It was delicious with some butter on it and it was even better in my potato soup!

 

 

 

Beer Bread

3 cups flour, sifted (not packed)
3 tsp baking powder
1 tsp kosher salt
1/4 cup granulated sugar
1 12 oz bottle of beer (I used Budweiser)
1 stick of butter
Optional: 6 oz of grated cheese (I used Colby Monterrey Jack)

Preheat oven to 375*

In a medium bowl and using a wire whisk, sift together all dry ingredients.

Add cheese (if using).  Add beer and stir with a wooden spoon until well mixed.

Spray a loaf pan with cooking spray and pour bread batter into the pan.

Pour melted butter over the top of the beer bread batter.

Bake for 1 hour.

Remove from oven and allow to cool for 15 minutes before removing from pan.

Caramel Pecan Bread

For our family's Christmas breakfast I tried a few new recipes.  This recipe I found on a blog and it was really quick to throw together.  It will be making a repeat performance next Christmas.

Caramel Pecan Bread

7 tbsp. butter, melted
1 jar (12 oz) caramel ice cream topping
1 cup chopped pecans
1 can refrigerated cinnamon rolls (I used Pillsbury Flaky Caramel Rolls)

Preheat oven 350*.  Combine melted butter, caramel, and pecans.  Cut each roll/biscuit into 4 pieces.  Toss into caramel mixture and mix well.  Spoon mixture into a pie pan.  Bake for 20-30 minutes until golden brown.

Pumpkin Bread

Huck was a very sweet lady that was our neighbor, fellow church member, and like a Grandma to me. She was very dear to my heart.  I can remember going to her house and staying all day.  We would bake, work on quilts, play with dolls, and go on adventures like feeding hay with her son in the snow.  Huckie was an excellent cook!  I only have a few of her recipes but I cherish those!

Pumpkin Bread
Source: Hilda Ethridge "Huck"

Preheat oven to 350*    Bake for 1 hour    Makes 3 loaves

3 1/2 cups flour
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp soda
2 cup pumpkin
1 cup nuts

Mix well and put into greased loaf pans.  Bake for about an hour or until toothpick inserted in the middle comes out clean.  Cool 10 minutes then loosen sides of loaves from pan and remove bread from the loaf pan.  Let cool about 2 hours.  Wrap tightly and this keeps for about 4 days or refrigerate and it will keep for about 10 days. 

Gorilla Bread

Monday evening Jennifer and Colton came over for a dinner play date.  Jen and I decided to try a new recipe from Paula Deen. 

It was so good, that we didn't get pictures....too busy fighting Dan off from it. LOL

Here's the recipe as we made it....we used the Grands biscuits since that is what I already had and we used pecans instead of walnuts. 

Gorilla Bread
Source: Paula Deen

1/2 cup sugar
3 tsp cinnamon
1 stick butter
1 cup packed brown sugar
1 (8oz) package of cream cheese
1 large can of Grands style biscuits (or 2 cans of the 10 count smaller biscuits)
1 1/2 cups coarsely chopped pecans (or walnuts)

Preheat oven to 350.

Spray a bundt pan with nonstick cooking spray.  Sprinkle 1/2 cup of nuts into the bottom of the bundt pan.

Cut the cream cheese into 20 small squares.

If using the large Grands biscuits, cut each biscuit in half.

In a small bowl, mix together the sugar and cinnamon.

Microwave the stick of butter in a glass bowl until melted and stir in the brown sugar.

Take the biscuits and dip in the sugar mixture, covering both sides.  Place a piece of cream cheese in the middle of each biscuit then wrap and seal.

Place 1/2 the biscuits in the pan.  Then sprinkle on some of the sugar. Then put 1/2 the butter mixture. Then put the remaining biscuits, sugar, butter, and remaining nuts.

Bake for 30 minutes. Let sit about 5 minutes, then place a plate on top and invert.

Crusty Bread

I tried a new recipe today for Crusty Bread.  It was very easy and turned out great! 
I really don't have much experience making bread.

But I love bread. 
I love the way it makes the house smell.
I love the way it tastes warm from the oven with melty butter.
I love to soak it in my potato or tomato soup. 

So I thought I'd start with this super easy recipe.  Next I'll graduate to more complicated breads.

I found the recipe for this Crusty Bread at Simply So Good Blog.  She has lots of pictures of the bread making process....and the finished product.  She also has some recipe variations, which I hope to try next weekend.

CRUSTY BREAD
Source: Simply So Good

3 cups unbleached all purpose flour
1 3/4 tsp kosher salt
1/2 tsp yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a "shaggy" mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough (remove the plastic wrap!!)   Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 

Refrigerator Rolls

One of my favorite scents is the smell of bread baking.

One of my favorite tastes is homemade rolls.....to be more specific, the rolls that Dan's aunt always makes when we have Dotson family gatherings.

 

Refrigerator Rolls
Source:  Aunt Helen Chapman

2 pkg yeast
1 cup boiling water
2 tsp salt
1/2 cup shortening
1/2 cup sugar
1 cup cold water
2 eggs
1/2 cup warm water to dissolve the yeast
8 cups sifted flour or 7 cups unsifted

Dissolve the yeast in 1/2 cup warm water.  Put salt, sugar, and shortening in 1 cup boiling water, bring back to a boil and remove from the stove.  Add 1 cup cold water and beaten eggs - allow to cool to luke warm before adding  in the yeast.  Stir in flour and mix well.  Put in a greased large bowl and let rise.  Pinch off into rolls.  Bake in a large greased pan 15-20 minutes in a 425 oven.



I love to  put  strawberry freezer jam on these rolls.  I don't have a recipe for freezer jam so if anyone does, please share!

Zucchini Bread

It's Zucchini season....wondering what to make?  This is the most AWESOME Zucchini bread you'll ever taste.  I love it!

Zucchini Bread
Source: my friend Nicole Fairchild

1 cup oil
2 cups sugar
3 eggs
2 tsp vanilla

Beat until frothy in a large mixing bowl.

Add:

3 cups flour
2 cups grated zucchini
1 (8.5 oz) can of crushed pineapple, drained
1 1/2 tsp cinnamon
3/4 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup of pecans (chopped)
Optional - a handful of white chocolate chips

Spray 2 loaf pans with cooking spray.  Sprinkle with sugar. Pour in mixture.  Bake for about an hour at 350 degrees.  (I haven't done so, but you could also make them  into muffins, and you'd reduce the cooking time to about 25-30 minutes.)

Cheesy Bread

Sunday I made some cheesy bread that my family loved!  I didn't have a recipe that I followed, it's just something that I created.  My nephew, Stone, has requested that this be made at every family dinner! It's that good, so make it soon!!

I used Penzy's Garden Salad Seasoning.  It's a mixture of cheese and chives.  It made it very yummy.  But you could make your own mixture with some Parmesan cheese, chives, garlic powder and whatever spices you like.

Cheesy Bread


1 large loaf of bread
2 sticks butter (melted)
Penzy’s Garden Salad Seasoning
1 cup grated Parmesan cheese
1-2 cups grated cheese (whatever kind you want. I used Colby-Monterrey Jack. But Mozzarella would be good. Or whatever kind of cheese you like.)

Line cookie sheet with aluminum foil.

Slice the bread carefully, lengthwise without cutting all the way to the bottom of the loaf, then cut it the other direction (so you have little squares all over the top)

Melt the butter then pour into all the nooks and crannies of the bread.

Pull the slices apart and sprinkle on the Penzy's Garden Salad Seasoning. Then push the cheeses into each little crevice.

Bake at 400 degrees for about 10 minutes.

Serve Warm – and grab some fast because it won’t last long!