Honey Wheat Sandwich Bread

Original recipe from The Baker Upstairs

Makes ONE loaf

Sponge:
1 C water
1/9 C honey
1 1/2 tsp yeast
1 2/3 C flour

Bread:
1 tablespoon butter, melted
1/9 cup honey
1 tsp salt
1+ cups whole wheat flour

After it’s baked:
1 tsp butter, melted

Mix together warm water, yeast, and honey. stir in the white bread flour until evenly combined. Let sit for 30 minutes, until risen and bubbly. Mix the melted butter, remaining honey, and salt into the sponge. Stir in 1/2 cup of whole wheat flour. Knead in enough flour until the dough is smooth and tacky but not overly sticky. Spray a large bowl with cooking spray, place the dough in the bowl and spray the top of the dough with cooking spray. Cover with plastic wrap and let rise in a warm place until double (about 1 hour). Once risen, punch down the dough and form into loaf. Place into a greased 9 x 5 inch loaf pan, and allow to rise until the dough has topped the pan by one inch (about an hour).

Bake at 350º F for 25 minutes or until lightly browned and the bread sounds hollow when tapped. Brush the tops of the loaf with 1 teaspoon melted butter to prevent the crust from getting hard. Let cool 10 minutes before removing from pan. Let cool completely before storing in plastic bags.

Sweet Corn Bread

Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Banana Bread

Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Chocolate Chocolate Chip Banana Bread

Chocolate Chocolate Chip Banana Bread

1 cup sugar
2 eggs
1/3 cup canola oil
3 ripe bananas, smashed and mashed
1 tsp vanilla
3/4 cup all purpose flour
3/4 cup wheat flour
1/4 cup coco powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees. Mix the ingredients in order given. Pour into greased prepared pan. Bake for 60 minutes or until toothpick comes out clean.

*Muffins, bake about 18 minutes; mini muffins, bake about 11 minutes.

From Nicole of Cole's Cafe

Sally’s Breadsticks

Sally’s Breadsticks

1 ½ C warm water

2 Tbsp sugar

1 Tbsp yeast

3 C flour

½ tsp salt

Dissolve yeast in water; add other ingredients.  Knead about 3 minutes until smooth.  Rest 10 minutes.  Roll onto buttered cookie sheet.  Brush melted butter pver top.  Sprinkle with parmesan cheese and garlic salt.  Cut into strips on cookie sheet.  Raise 15-20 minutes.  Bake at 375º for 20 minutes.

Sundy’s crescent rolls

Sundy’s crescent rolls

2 Tbsp yeast

½ C water

½ C sugar

1 ½ C milk, scalded*

2 beaten eggs

1 tsp salt

1 stick softened butter

approximately 6 C flour

Dissolve yeast and 1 Tbsp sugar into water.  Add butter, salt, milk, sugar, eggs and 2 C flour; mix until smooth.  Add enough flour until kneadable.  Let rise until double, punch down, divide into fourths.  Roll each fourth into circle.  Cut 8 triangles, roll starting at the wide end.  Let rise another 2 hours.

Bake at 375º for 8-10 minutes.

Makes about 32 rolls.

*microwave for about 4 minutes to scald

Sally’s Rolls

Sally’s Rolls

2 C scalded milk

4 Tbsp melted butter

1 tsp salt

½ C sugar

1 beaten egg

1 C water

5 tsp yeast

Flour

Add milk, butter, salt, and sugar together.  Let cool, then add egg.  In another dish, combine water and yeast.  Let it set for about 5 minutes.  Combine the two mixtures and add flour one cup at a time until the dough reaches the right consistency.  Knead for 10 minutes.  Let rise 1 ½ hours.  Make into rolls and let rise another 1 ½ hours.  Bake at 350º for 20 minutes.

Cheddar Biscuits

Cheddar Biscuits

2 C. buttermilk baking mix

2/3 C. milk

½ C. shredded cheddar cheese

¼ C. butter

½ tsp. garlic powder + ½ tsp garlic powder

1 tsp. chives

Preheat oven to 450ºF. Combine buttermilk baking mix, milk, cheese and ½ tsp of garlic powder. Mix with spoon until soft dough forms. Drop dough by heaping tablespoon onto a lightly greased cookie sheet. Bake 8-10 minutes or until golden brown. Combine melted butter, remaining ½ tsp of garlic powder and chives. Brush over warm biscuits before removing from cookie sheet.