Homemade Soft Pretzels

4 Tablespoons butter, melted
1 Tablespoon sugar
2 teaspoons kosher salt, plus more for topping
1 1/2 cups warm water (110 to 115 degrees F)
1 package (2 1/4 teaspoons) instant yeast
22 ounces (about 4 1/2 cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
2/3 cups baking soda
1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

Mix butter, sugar, salad and water with yeast in a large mixing bowl.

Add flour and mix until a dough forms.

Knead and add more flour until dough is tacky.

Let dough rise for 45 minutes.

Preheat oven and bring large pot of water to a rolling boil. Add baking soda.

Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.

Bake 14 minutes for large twists, 10 minute for mini twists or bites.

Allow to cool on rack for 5 minutes before serving.

I found this recipe here.

Lemon-Zucchini Loaf with Lemon Glaze

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup canola oil 2/3 cup sugar 1/2 cup buttermilk Juice of 1 lemon (or 2 Tablespoons lemon juice) Zest of 1 lemon 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze… LEMON GLAZE 1 cup powdered sugar Juice of 1 lemon (or 2 Tablespoons lemon juice) In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve. I found this recipe at http://nancycreative.com.

Cinnamon Swirl Bread

I found this recipe here.

1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon

1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic. Add up to a 1/2 cup more flour if needed.

2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.

3. Butter a large loaf pan and set aside. Preheat the oven to 350 degrees. Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan. In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough. Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling. Lay the dough, seam side down, in the prepared pan. Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.

4. Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Los Angeles City School Old-Fashioned Crumb Cake

Recipe taken from the L.A. Times Food Section

2 1/2 cups flour

1 cup brown sugar

1 cup granulated sugar, packed

1 teaspoon salt

1 teaspoon nutmeg

3/4 cup oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 egg

1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.

8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.

Pumpkin Monkey Bread

I found the recipe here.

For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast
For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Lion House Dinner Rolls

2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted

Directions:
In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.


Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.


Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Zucchini Bread

1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchinni
1/4 cup cooking oil
1/4 tsp. finely shredded lemon peel
1 egg
1/2 cup chopped walnuts (optional)

Directions:
1. Grease 8x4x2 bread loaf pan
2. In a medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
3. In another medium mixing bowl, combine sugar, zucchini, oil, egg, lemon peel. Mix well.
4. Add dry mixture to zucchini mixture until moistened. Batter should be lumpy.
5. Add nuts (fold in).
6. Spoon batter into loaf pan. Bake at 350 degrees for 55-60 minutes.

Bake 15 to 20 minutes for muffins.

Bread Sticks

In your stand-mixer or bread machine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces. Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet.

Cover, and let rise for 45 minutes.

Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf


For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.


Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.


Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.


Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

World's Best Dinner Rolls

If you like Texas Roadhouse rolls, these taste a lot like them.

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim.)
½ c. sugar
1/3 c. butter
2 tsp. salt
2 pkgs. Active dry yeast (or 4 1/2 tsp.)
1/3 c. warm water
8-9 c. flour (I only needed 7 cups)
3 beaten eggs

Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

Remove from heat. Allow to cool to lukewarm. This takes quite awhile. This step is really important because if the mixture is too hot, it will kill the yeast.

In a small bowl, dissolve yeast in warm water. Let stand until bubbly.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft; it will stick to your finger when you touch it, but it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Spray a glass or metal bowl with cooking spray and scrape dough into sprayed bowl. Place in a warm place, cover with a clean towel, and allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. (Only do this if you want half orange rolls. Otherwise make into 24 rolls instead of just 12).

Spray a 9x13 glass pan with cooking spray. (I just used a cookie sheet and put about 24 on it) Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. A pizza cutter works great for this. This dough should be very easy to work with, almost like play dough. Shape each piece into a ball and place in prepared pan. Cover with a clean cloth and allow to rise.

When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake in oven for 15-20 minutes until golden brown. Rub butter on tops of rolls.

Walnut Banana Bread

1 3/4 C. flour (bread flour is best)
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe (this is usually 2 or 3 bananas)
1/3 cup margarine
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 C.) portions

Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine. In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together. Do not over stir.

Pour batter into a greased 8×4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

While Starbucks does not make their banana bread with butter, I think this comes out more rich this way. I also like to add in a sprinkle or two of cinnamon and sugar into this, again, not in their recipe, it does add that little something extra.

Parmesan Rolls

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup grated Parmesan cheese
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4 1/2 cups all-purpose flour
TOPPING:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese

Directions

1. In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

San Francisco Sourdough Bread

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion

Directions:
1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.

5. Bake at 375 degrees F for 30 minutes, or until done.

Cranberry Pumpkin Bread & Pumpkin Butter

3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.

2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.

3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.

4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.



Pumpkin Butter
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Banana Bread

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Larson Sweet Rolls

Dough:
Dissolve 1 package yeast in 1 cup warm water
(1 package yeast = 2 1/4 tsp)
Add:
2 eggs, beaten
1 tsp. salt
1 TBS. sugar
3 cups flour
1 cube melted butter

Makes a very soft dough. Cover and refrigerate for at least 2 hours. At least 2 hours before serving, roll out dough on floured surface 1/2 inch thick. Spread melted butter over dough and sprinkle with cinnamon, sugar and brown sugar.

Roll out dough into log shape. Cut into pieces 1 inch thick. Place in a buttered baking pan close together, but sides not touching.

Bake at 400 degrees for 12-15 minutes.

Bruschetta

4 large tomatoes, coarsely chopped
1 sweet onion
1/4 cup olive oil
2 tbsp. chopped fresh oregano
2 tsp. chopped fresh basil
1 tbsp. + 1 tsp. fresh parsley
1 (1 lb.) loaf Italian bread or baquette, cut into 1 inch slices
1/2 cup freshly grated parmesan cheese

Directions:
1. Preheat oven to 400 degrees farenheit
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 - 10 minutes or until bottom if bread is browned. Allow to cool 5 minutes before serving.


Serves 12

Sourdough Bread For Your Bread Machine

3/4 cup warm water
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
1. Add all ingredients in your bread machine.
2. Select white bread setting and push start.