Directions: Mix the milk and wheat, cover and refrigerate overnight, in a separate bowl mix all dry ingredients together, Add, all other ingredients and stir, without over mixing. Cook on hot buttered griddle.
Delicious Butter Cream Syrup: 1/2 c. real butter, 1/2 c. heavy cream, 1 c. sugar, Directions: Mix and simmer for about 5 minutes stirring constantly, till it thickens, add 1 tsp. vanilla, and serve over pancakes
In VERY large bowl:
1 cup dried potato flakes
1 cup powdered milk
¾ cup sugar (may substitute ½ cup honey, mixed in with wet ingredients)
3 Tbls gluten
3 Tbls salt
1-2 Tbls. Dough enhancer (opt.)
3 Tbls. SAF Instant yeast Blend above dry ingredients then add:
1/3 cup oil
8 cups hot water (hottest you can touch)
4 cups flour (up to 50% of flour can be whole wheat and still be fluffy)
Whisk until well-mixed. Then add: 2 eggs
Continue mixing and adding flour to a total of about 15 cups flour. Knead until dough is smooth, elastic and barely sticky.
* Shape into loaves and/or rolls. Let rise 30 mins. in warm area. Bake for 30 minutes (loaves) or 15-20 minutes (rolls) in 350° oven. Melted butter poured over rolls before baking makes them especially yummy. Cover half way through to prevent over-browning. Lightly brush loaf tops with butter while hot. Makes 8 generous loaves. This recipe can easily be halved!
Dough Options: Follow above recipe to ** then choose from following options:
May also use bread machine dough feature up to this point!
1. “Deferred Baked Loaves”
Before rising: Shape 1/8th of batch (~6 inch ball) into a loaf and place in a sprayed loaf pan. Cover loosely with sprayed plastic wrap and place in fridge to be used within next 24 hours. When ready to use, remove from fridge and remove plastic wrap. Let rise in warm place ~ 45 mins. Bake as per original recipe. 2. Cinnamon Swirl Bread Before rising: Roll dough ball into long rectangle approx. 9 inches (width of loaf pan) X 18 inches. Spread ¼ cup sugar over rectangle and generously sprinkle with cinnamon. Roll up starting at one short end. Moisten edges of dough with wet fingers to seal. Fold/pinch ends under. Place in sprayed loaf pan and either rise and bake immediately or follow above directions for deferred baking. Swirl Bread requires longer rising/baking times than regular loaves. Leftovers make great French Toast! 3. Cinnamon Rolls Before rising: Roll out and cut as for cinnamon rolls. Rise and Bake immediately, if desired. OR quick freeze rolls on a sprayed cookie sheet. Store in freezer in gallon freezer bag. To use: Remove as many cinnamon rolls as desired. Place in sprayed pan. Let thaw and rise in warm spot ~ 2 – 2 1/2 hours, or until doubled in size. Bake at 350° for ~20-25 minutes. Frost if desired. 4. Multi-purpose Frozen Dough Balls
Before rising: Make dough balls in the shape of standard dinner rolls, ~3 inches in diameter. Quick freeze balls on cookie sheets and store in gallon freezer bags.
TO USE: • Dinner Rolls: Take out desired number of dough balls. Place in sprayed baking pan. Let thaw and rise in warm spot ~ 2 – 2 ½ hours, or until doubled in size. Just prior to baking pour melted butter evenly over rolls. Bake at 350° until golden (~ 20 mins.) Check between rolls with 2 forks to determine doneness. • Pita Bread / Personal Pizza Crusts: Take out desired number of dough balls and place on sprayed surface. Thaw and let rise slightly. Dough may still be slightly cool. On lightly floured surface, roll each ball into a 6-10 inch circle (How thin do you like it?). Bake 4 at a time on cookie sheet in hot oven of 450°. Bake ~ 5 minutes, checking for desired brownness on bottom side. Flip pitas and bake ~ 3 minutes more. Cool on cooling rack. These can be made ahead and frozen. • Bread Sticks: Take out desired number of dough balls and place on sprayed surface. Thaw balls until moldable but still cold. Cut balls into quarters. On lightly floured surface, roll into 6 inch sticks. Place ¼ – 1/2 inch apart on sprayed baking sheet and let rise until doubled. Just before baking, brush with melted butter or warmed olive oil. Sprinkle with garlic powder & parmesan cheese, sesame seeds or whatever you like. Bake until golden and not doughy when you peek between bread sticks with 2 forks. • Monkey Bread: Take out 8 – 10 dough balls. Thaw until pliable but will still be cold. Cut balls in half and re-form into golf ball –size balls. Roll each ball in melted butter followed by a cinnamon-sugar mix (1 cup sugar to 2 tsp cinnamon). Layer balls in a sprayed Bundt or loaf pan. Let rise until double in size. Bake at 350° for 25-30 minutes. When done, invert pan onto a plate. Pull apart to eat. • Calzones: Take out desired number of dough balls and place on sprayed surface. Thaw and let rise slightly. Dough may still be slightly cool. On lightly floured surface, roll each ball into a 6-8 inch circle. Brush entire surface with pizza sauce. Spread cheese and desired toppings on ½ of circle. Fold saucy dough half over topping half. Pinch and seal edges. Make ½ inch slit in top. Rest 10 minutes and Bake in 375° oven (on sprayed baking sheet) until golden. OR place on sprayed baking sheet and cover loosely with sprayed plastic wrap. Store in fridge up to 24 hours. Let warm and rise ~1/2 hour before baking. • Fry Bread: Take out desired number of dough balls and place on sprayed surface. Thaw and let rise slightly. Dough will still be slightly cool. Cut balls in half or thirds. Within hands, press and gently stretch balls into flattened circles ~ 4 inches wide. Fry in 3 inches of oil, turning once until golden. Serve with butter and honey/jam. Tips:
• Thawing and rising times will vary depending on the size of the item and how warm it is. Practice will help you have a better feel for this.
• An oven heated not quite to the “warm” setting and then turned off, makes a good rising place.
• Even “flopped” homemade bread is great when hot! Or cut into cubes for stuffing, croutons, or bread pudding. • Kid Fun: While you’re working, give your child a dough ball and let them shape it into a teddy bear or other creation (pieces will stick together with a dab of water). Use raisins to embellish. Let rise until double and bake in 350° oven, until golden. If you brush with 1 beaten egg white whipped with 1 Tablespoon water, the bread will be shiny when baked.
A good friend shared these recipes with me Thanks Jan
stir together the following and let sit for 20 minutes covered (if using a bread machine, use dough cycle)
1 cup flour,3 tsp. yeast, 2 tbsp. sugar, 1 cup and 1/4 warm water
add 1/4 cup oil, 1 tsp. and 1/2 salt, 2 cups and 1/4 flour adding more until the dough is slightly sticky, but forming a ball
knead for 10 minutes and form into a long loaf using a rolling motion (use a little flour only if needed, a little sticking is good it helps you form your dough
place on greased pan and slit the top a few times with a knife and let raise double the size (about an hour)
bake for 25 minutes,pull out of oven and brush with butter for soft luscious french bread (if you like crunch, brush with egg white right after forming loaf)
3/4 c. cracked wheat or 7 grain cereal
• Kid Fun: While you’re working, give your child a dough ball and let them shape it into a teddy bear or other creation (pieces will stick together with a dab of water). Use raisins to embellish. Let rise until double and bake in 350° oven, until golden. If you brush with 1 beaten egg white whipped with 1 Tablespoon water, the bread will be shiny when baked.
preheat oven to 350 degrees