Breads

===Then Jesus declared, " I am the **bread** of **life**.  He who comes to me will never go hungry, and he who believes in me will never be thirsty." John 6:35 ===

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 2 C. lukewarm-warm water 2 pkgs. Rapid rise yeast 2 eggs, slightly beaten 1 c. sugar 1 tsp. salt 1 c. canola oil 6 c. unbleached all-purpose flour (may substitute 2 of the cups with whole wheat flour)
 * Yeast Rolls **

In a large measuring cup, stir together water and yeast and let stand for at least 5 minutes. In a large mixing bowl, combine oil, eggs, sugar, and salt. Stir in the yeast water mixture with the other ingredients. Stir in flour 2 cups at a time. The dough should be slightly sticky. Spray pan with Pam.  Make dough into rolls and allow rising until at least double in size, about 2-3 hours. Bake at 375 for 15 to 20 minutes.


 * Dressing for Thanksgiving Dinner**

1/c butter, melted 1/4 c. celery, diced 1/2 of an onion, minced 6 c. cornbread crumbs 4 c. bread crumbs 10-12 biscuits, crumbled 4 eggs 1 tsp. salt 2 tsp. poultry seasoning 3/4 tsp. sage 3- 4 cups chicken broth Saute celery and onion in butter until tender. In a large mixing bowl, add all ingredients and stir. Place in a 13 X 9" pan and bake at 350 degrees for 35-40 minutes.

4 eggs 3/4 c. milk 1/4 tsp. cinnamon 1/8 tsp. salt 1 T. sugar 1 T. butter, melted 8 slices of bread Beat eggs with a wire whisk. Add milk and mix. Add other ingredients, except bread slices. Mix well. Heat electric skillet or griddle to 375 degrees. Spray lightly with Pam. Dip bread slices one at a time into egg batter, coating both sides. Cook approximately 3-4 minutes per side. Serve warm.
 * French Toast**

**Biscuits Classroom Recipe** In a mixing bowl, cut butter into flour. When mixture resembles coarse meal, add milk and stir. Roll or pat ½" thick. Cut with a floured biscuit cutter and place on an ungreased baking sheet. BAKE: Cook in a preheated 450-degree oven for 10-12 minutes.  CONVECTION BAKE: Cook in a preheated 425-degree oven for 8-10 minutes.
 * 2 Cups self-rising flour
 * 1/3 c. butter
 * 3/4 c. buttermilk

** Cinnamon Rolls **
Make the above biscuit recipe. Roll 1/4" thick and in a rectangular shape. Melt 3 T. margarine and pour over dough. Mix ¾ C. sugar with 1 tsp. cinnamon in a small bowl. Sprinkle over margarine. Roll up jelly-roll style. Slice about 1 inch thick. Turn cut side up on a lightly greased baking sheet. Bake at 425 (convection) for 8 to 10 minutes. **Glaze for cinnamon rolls**:
 * 1 c. Confectioners sugar
 * 2 T. milk

**CHEESE Muffins** (like Jim ‘N Nicks cheese biscuits)

Mix ingredients together, pour into greased muffin pan and at 400 degrees for about 20 minutes or until done. (For 12 regular size muffins.) Convection bake - 375 – for mini muffins – makes 24 – bake 12 min.
 * 1 1/2 cups flour
 * ½ cup sugar
 * 1 cup shredded cheddar cheese
 * 3/4 cup 2% milk
 * 1 egg, beaten
 * 4 tbsp. butter, softened
 * 1 1/2 tsp baking powder
 * 1/4 tsp vanilla

= French Puffs (Muffins) =

1 ½ c. all-purpose flour

½ c. sugar

2 tsp. baking powder

½ tsp. salt

1 egg, lightly beaten

¼ c. vegetable oil

½ c. milk

Combine flour, sugar, baking powder and salt in a large bowl; make a well in the center of mixture. Combine egg, milk, and oil; add liquid mixture to dry ingredients; stirring just until moistened. Spoon in to greased muffin pans filling 2/3 full. Bake at 400 degrees for 15 min. Convection bake at 375 for 12 minutes. Remove muffins from pans immediately. Yield 24 mini muffins.

French puffs –Melt ½ c. margarine. Roll baked muffins in margarine then in a mixture of 1-c. sugar and 1 t. cinnamon.

Whole Wheat Hamburger Buns 1 ¼ c. whole wheat flour 1 ¼ c. all-purpose flour 1 c. warm water 1 tsp. salt 1 pkg. rapid rise yeast ¼ c. sugar ¼ c. canola oil

In a small bowl, mix together the warm water, yeast, and sugar. Allow yeast water mixture to sit a few minutes. Add oil and mix.

Stir in flour and salt. Add additional flour as needed while kneading 5-10 minutes. Roll out about ¾ inch thick and cut with a large glass for regular buns or a biscuit cutter for sliders. Allow to rise until double. Bake for 20 minutes at 350. Allow to cool and slice for burgers.


 * Sausage Cheese Balls **
 * 1½ C. bisquick **


 * ½ lb. sausage **


 * 1½ C. grated Cheddar cheese **


 * Break up sausage with a fork. Combine all ingredients. Work through with hands. Form into 1"-1 1/2” balls. Lightly grease baking sheet. Place balls 1" apart on sheet. Bake in a preheated 400 ** ° **oven, for 18 to 20 mins.**


 * *Convection bake at 375 degrees for 8 to 12 mins. **

=Out of this World Waffles= 2 ½ C. flour 1 T. baking powder ¾ t. salt ¼ c. sugar 2 eggs, slightly beaten 2 ¼ C. milk ¾ c. oil Preheat waffle iron. Combine first four ingredients. In a separate bowl, combine eggs, milk, and oil. Add to dry ingredients. Stir with a wire whisk.

**Cinnamon Bread** by Tori Schow
 * 2 cups all-purpose flour1 cup white sugar
 * 2 teaspoons baking powder
 * 1/2 teaspoon baking soda
 * 1 1/2 teaspoons ground cinnamon
 * 1 teaspoon salt
 * 1 cup buttermilk
 * 1/4 cup vegetable oil
 * 2 eggs
 * 2 teaspoons vanilla extract
 * 2 tablespoons white sugar
 * 1 teaspoon ground cinnamon
 * 2 teaspoons margarine

Directions

 * 1) Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
 * 2) Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
 * 3) Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
 * 4) Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes. Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl. Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.
 * Skillet Corn Bread Lexi Davis**
 * 1 1/2 cups yellow cornmeal (preferably stone-ground)
 * 1 tablespoon sugar
 * 3/4 teaspoon baking soda
 * 1/2 teaspoon salt
 * 2 large eggs
 * 1 3/4 cups well-shaken buttermilk (do not use powdered)
 * 1/2 stick unsalted butter
 * Equipment: a well-seasoned 10-inch cast-iron skillet

** Garlic Bread ** Taylor Thompson


 * 1 16-ounce loaf of Italian bread or French bread
 * 1/2 cup (1 stick) unsalted butter, softened
 * 2 large cloves of garlic, smashed and minced
 * 1 heaping tablespoon of freshly chopped parsley
 * 1/4 cup freshly grated Parmesan cheese (optional)

** 1 ** Preheat oven to 350°F. ** 2 ** Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. ** 3 ** Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. ** 4 ** Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Chocolate Chip Bread- Rachel Huh


 * 1/4 cup water
 * 1 cup milk
 * 1 egg
 * 3 cups bread flour
 * 3 tablespoons brown sugar
 * 2 tablespoons white sugar
 * 1 teaspoon salt
 * 1 teaspoon ground cinnamon
 * 1 1/2 teaspoons active dry yeast
 * 2 tablespoons margarine, softened
 * 3/4 cup semisweet chocolate chips

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

Jessie Ragsdale
Prep: 15 min., Bake: 1 hr., Cool: 40 min. Warm bread is yummy, but to get perfect slices, let bread cool 30 minutes, and cut with a serrated or electric knife. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
 * Yield:** Makes 2 loaves
 * 3/4 cup butter, softened
 * 1 (8-ounce) package cream cheese, softened
 * 2 cups sugar
 * 2 large eggs
 * 3 cups all-purpose flour
 * 1/2 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 1/2 teaspoon salt
 * 1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
 * 1 cup chopped pecans, toasted
 * 1/2 teaspoon vanilla extract


 * Pumpkin Bread** Madison Schultz and Victoria Cover
 * 1 (15 ounce) can pumpkin puree
 * 4 eggs
 * 1 cup vegetable oil
 * 2/3 cup water
 * 3 cups white sugar
 * 3 1/2 cups all-purpose flour
 * 2 teaspoons baking soda
 * 1 1/2 teaspoons salt
 * 1 teaspoon ground cinnamon
 * 1 teaspoon ground nutmeg
 * 1/2 teaspoon ground cloves
 * 1/4 teaspoon ground ginger


 * 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
 * 2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
 * 3) Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan. Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.
 * APPLESAUCE BREAD**. Kate Simmons
 * // 1/2 cup (1 stick) unsalted butter, softened //
 * // 1/4 cup dark brown sugar //
 * // 2 cups all-purpose flour //
 * // 1 teaspoon baking powder //
 * // 1 teaspoon baking soda //
 * // 1/2 teaspoon salt //
 * // 1 teaspoon ground cinnamon //
 * // 1 teaspoon allspice //
 * // 1 teaspoon vanilla //
 * // 1 cup applesauce //
 * // 2 large eggs //
 * // 1 cup raisins //
 * // 1/2 cup chopped walnuts //

Ashlee Taylor
 * Pumpkin Gingerbread**
 * 3 cups sugar
 * 1 cup vegetable oil
 * 4 eggs
 * 2/3 cup water
 * 1 (15 ounce) can pumpkin puree
 * 2 teaspoons ground ginger
 * 1 teaspoon ground allspice
 * 1 teaspoon ground cinnamon
 * 1 teaspoon ground cloves
 * 3 1/2 cups all-purpose flour
 * 2 teaspoons baking soda
 * 1 1/2 teaspoons salt
 * 1/2 teaspoon baking powder


 * 1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
 * 2) In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
 * 3) In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
 * 4) Bake in preheated oven until toothpick comes out clean, about 1 hour.

-Marlow Reese
 * Cinnabon Clone Recipe **

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 * 1 cup warm milk (110 degrees F/45 degrees C)
 * 2 eggs, room temperature
 * 1/3 cup margarine, melted
 * 4 1/2 cups bread flour
 * 1 teaspoon salt
 * 1/2 cup white sugar
 * 2 1/2 teaspoons bread machine yeast
 * 1 cup brown sugar, packed
 * 2 1/2 tablespoons ground cinnamon
 * 1/3 cup butter, softenened
 * 1 (3 ounce) package cream cheese, softened
 * 1/4 cup butter, softened
 * 1 1/2 cups confectioners' sugar
 * 1/2 teaspoon vanilla extract
 * 1/8 teaspoon salt
 * Directions **


 * __Amish Friendship Chocolate Bread--Lauren McCollum__**


 * 2 cups all-purpose flour
 * 1 cup white sugar
 * 1 1/2 teaspoons baking powder
 * 1/2 teaspoon baking soda
 * 1 teaspoon salt
 * 1 (5.9 ounce) package instant chocolate pudding mix
 * 1 cup [|**Amish Friendship Bread Starter**]
 * 1 cup vegetable oil
 * 1/2 cup milk
 * 3 eggs
 * 1 teaspoon vanilla extract


 * 1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
 * 2) In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
 * 3) Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

Awesome Apple Bread

by: Whitney Byrd
Servings: 2 loaves


 * 1 cup oil
 * 3 eggs
 * 2 cups sugar
 * 1 tsp. vanilla
 * 3 cups apples, diced
 * 3 cups flour
 * 1 tsp. cinnamon
 * 1 tsp. soda
 * 1 tsp. salt
 * 1 cup chopped nuts (optional)

Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1-1/2 hours at 300°F. Cool 10 minutes in the pan. Sprinkle with sugar, if desired.

BASIC ITALIAN BREAD: megan alder Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone. Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
 * 2 water, lukewarm
 * 1 3/4 ounces yeast (1/3 cup)
 * 5 3/4 cups flour
 * 1 tablespoon dark brown sugar
 * 2 tablespoons extra-virgin olive oil
 * 1 tablespoon salt
 * 1 egg white, lightly beaten
 * 2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease three 8x4 inch loaf pans.
 * Cranberry Walnut Bread** -COURTNEY COOK.
 * 3/4 cup butter
 * 3 cups white sugar
 * 3 eggs, beaten
 * 6 cups all-purpose flour
 * 1 tablespoon salt
 * 1 1/2 tablespoons baking powder
 * 1 1/2 teaspoons baking soda
 * 2 1/4 cups orange juice
 * 3 tablespoons orange zest
 * 3 cups chopped cranberries
 * 1 1/2 cups chopped walnuts
 * 1) Blend together butter, sugar and eggs.
 * 2) Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice.
 * 3) Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans.
 * 4) Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

**BLUEBERRY BREAD - JANE EDWARDS**


 * 2 eggs
 * 1 cup white sugar
 * 1 cup milk
 * 3 tablespoons vegetable oil
 * 3 cups all-purpose flour
 * 1 teaspoon salt
 * 4 teaspoons baking powder
 * 1 cup fresh blueberries
 * 1/2 cup chopped walnuts


 * 1) Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
 * 2) Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
 * 3) Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

<span style="display: block; font-family: 'Comic Sans MS',cursive; font-size: 160%; text-align: left;">Monkey Bread <span style="display: block; font-family: 'Comic Sans MS',cursive; font-size: 112%; text-align: left;">Rebekah Broc
 * ======4 tubes refrigerator biscuits======
 * 3/4 cup sugar
 * tbsp. cinnamon
 * cup sugar (additional-set aside)
 * 3/4 cup margarine
 * 1/2 tbsp cinnamon (additonal-set aside)

Remove the biscuits and cut each biscuit into fourths. Mix the first cinnamon @sugar together well and put mixture into a plastic bag. Shake all the cut up biscuits in the cin-sugar in the bag. Place the pices of dough into a greased bread or bundt pan,stacking evenly. Now mix the second cinnamon and sugar and margarine and bring it to a rolling boil in a saucepan on the stove. Pour over the biscuits in the bundt pan. Bake at 350 for 40-45 minutes. Let stand for five minutes. Then invert onto a plate.

=<span style="color: #006380; font-family: Arial,Helvetica,sans-serif;">FRENCH BAGUETTE by Hanna Kim =


 * 1 cup water
 * 2 1/2 cups bread flour
 * 1 tablespoon white sugar
 * 1 teaspoon salt
 * 1 1/2 teaspoons bread machine yeast
 * 1 egg yolk
 * 1 tablespoon water


 * 1) Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
 * 2) When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
 * 3) Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
 * 4) Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
 * 5) Bake for 20 to 25 minutes in the preheated oven, or until golden brown.