Cheesy Bread Sticks

Here is the recipe from the Stake RS Womens Conference, Feb. 23, 2013.

 2 pkg. (2 T.) dry yeast

3 cup hot water

2 T. sugar

1 T. salt (Kosher works great)

¼ cup oil (Olive oil if you have it)
7 cups flour
½ cup butter, melted
Garlic salt
Parmesan cheese
Salad Supreme seasoning

In large mixing bowl, Bosch or Kitchenaid, dissolve yeast in warm water; add sugar.  Let stand 5 minutes.  Add salt and oil.  Add flour until dough is smooth and not sticky.  Cover and let rise about an hour until double in bulk.  Put dough out onto floured board or tea towel.  Cut into small pieces.  Shape into bread sticks by rolling between your hands.  Place on a baking tray sprayed with nonstick spray.  Brush sticks with butter.  Sprinkle lightly with garlic salt, heavily with Parmesan cheese and moderately with Salad Supreme.  Let rise about 30 to 45 minutes.  Bake at 350° for 15 to 20 minutes until light golden brown.  Makes 4 dozen 5-inch breadsticks.  Once cooled to room temperature they can be put in ZipLoc bags and frozen.  Just take out of the freezer the night before you want to serve them.

Alternate seasoning: brush with butter, sprinkle with garlic salt and sprinkle with a mixture of: 1 T. dry parsley, 1 t. dill weed, ½ t. onion flakes, 2 – 3 T. Parmesan cheese

Vegetable Bread

from the kitchen of: Janeel Burningham
(5^th Ward, PL Leader)

 It is very moist and has a colorful confetti look inside.

It is great toasted or with cheese melted on a slice! Enjoy!

 


2 PACKAGES ACTIVE DRY YEAST        ½ CUP FINELY CHOPPED RED CABBAGE

½ CUP WARM WATER                              ½ CUP FINELY CHOPPED ONION

4 CUPS MILK, SCALDED                          ¾ CUP GRATED CARROT

4 TABLESPOONS SUGAR                         1/3 CUP FINELY CHOPPED CELERY

4 TEASPOONS SALT                                  ¼ CUP FINELY CHOPPED GREEN PEPPER

4 TABLESPOONS BUTTER                        ¼ CUP FINELY CHOPPED, PEELED CUCUMBER

3 EGGS, BEATEN                                        1/4 CUP ALFALFA SPROUTS    

13 TO 14 CUPS FLOUR                              1 CLOVE GARLIC, FINELY CHOPPED                                                        

• Combine hot milk, sugar, salt and butter.  Cool to lukewarm. Stir in beaten eggs. Add 6 cups of the flour, softened yeast and beat until well blended. Add finely chopped and grated vegetables.  Blend well. Add enough of the remaining flour to make a soft dough: mix well.  
•  Place dough in greased bowl, turning once to grease surface.Cover and let rise in warm place until double; about 1 ¼ hours.  Punch down.

• Cover and let rise again until double.  Punch down; divide into four portions. Shape each into a smooth ball; cover and let rest 10 minutes.

• Shape into loaves.  Place in 4 greased 9x5x4 inch loaf pans or make rounds and place on cookie sheets.  Cover and let rise until almost double.  
• Bake at 375 degrees for 35-40 minutes or until done.

• Brush tops of hot loaves with butter, if desired.  Makes four large delicious loaves. 

Whole Wheat Bread (without a wheat grinder)

1 c. oil                                       1 T. sugar

1 ½ T. salt                                 1 c. powdered milk

½ c. honey                                 4 ½ c. hot water

2 ½ T. dry yeast                        3 c. whole wheat kernels

1 c. warm water                         8-9 c. white flour

Dissolve yeast and sugar in 1 c. of warm water. Set aside. In blender, put 1 ½ c. hot water. Add 1 cup whole wheat kernels. Blend on high speed 3 minutes. (No more than 3 minutes, the mixture gets too thick if longer than 3 minutes.) Empty blender and repeat process 2 more times. This will use up the whole wheat kernels and the water called for.)

Add oil, honey, salt and powdered milk to wheat mixture. Pour in yeast mixture and mix well. Let rise for 20 min. before adding the white flour. Add white flour until dough is soft and workable. Knead 5 to 10 minutes. Cover and let rise until double in bulk. Punch down and divide into 4 loaves; let rise for 15 min. and preheat oven to 375 for dark metal or glass pans, 400 for shiny metal pans. When oven reaches 250 place bread in oven and bake for 30 min. Makes 4 loaves.

Hazel's Breadsticks

from the kitchen of: Hazel Quigley (8th Ward)

1 1/2 cups warm water
1 T. honey
1 T. yeast
1/2 t. salt

1/2 t. seasoning salt or garlic salt

3-3 1/2 cups flour

Butter 

Parmesan cheese

Combine all ingredients to form a soft dough. Roll out dough into a 1/2 inch thick rectangle. Spread with melted butter and sprinkle with Parmesan cheese. Cut dough with a pizza cutter into 6" x 2" stips. Or roll into long ropes and fold in half and twist as in photo. Allow to rise 45 minutes to 1 hour. 

Bake at 400 degrees for 12-15 min.

Easy Focaccia Bread

Focaccia is an traditional Italian flat bread that often has herbs or cheese in the recipe. 

Kathleen Alder- Studio 5 Contributor,  www.ksl.com, 2/24/2010

To watch a video clip on how to make this go to: 
Studio 5 Easy Focaccia Bread

Ingredients:

·    3 c. flour

·    1 2/3 c. warm water

·    2 T. sugar

·    1 ½ t. salt

·    ¼ t. yeast

In a medium bowl, mix all ingredients together until flour is just moistened. Cover tightly and let sit out at room temperature for 12 to 24 hours. 

To bake, resist the temptation to stir and just carefully pour out on to a greased cookie sheet. Drizzle about 2T. olive or other oil over the dough and spread dough with a rubber spatula to ¾ inch thickness. Let rise for 15-20 min. Add simple herbs like rosemary or sage, with coarse salt. For another look, add black or green olive slices or thin sliced tomatoes with coarse salt. Bake at 450° for 20 to 25 min. 

Blueberry Muffins

From: Shawna Wilde-  4th Ward, Stake R.S. Secretary

(from America's Test Kitchen) 

 Sugar top:  1 1/2 tsp. lemon zest + 1/3 cup sugar, stirred together to combine

Jam center:  Cook 1 cup fresh blueberries with 1 tsp. sugar, breaking down some of the berries.  Cook until reduced to 1/4 cup.  Cool to room temperature.

Batter: 

2 eggs

1 1/8 cups sugar

4 Tbsp. melted butter

1/4 cup vegetable oil

1 1/2 tsp. vanilla

1 cup buttermilk

Dry ingredients:

2 1/2 cups flour

2 1/2 tsp. baking powder

1 tsp. salt

Cream eggs and sugar.  Add melted butter (cooled), vegetable oil, vanilla, and buttermilk.  Combine with dry ingredients, but mix only until the flour is just incorporated.  Over-mixing will result in tough muffins.  Add 1 1/2 cups fresh blueberries, and stir to incorporate.  Put 1 tsp. of batter into each of 12 paper lined muffin tins.  Top batter with 1 tsp. of the jam.  Cover the jam with enough batter to fill the muffin cups 3/4 full.  Sprinkle with a bit of the sugar topping.  Bake at 400 degrees until golden brown and set.  It should take about 17 minutes.

Makes 1 dozen

Bunny & Bird Rolls

from: Christi Jardine
(8th Ward) 

-Stake Provident Living Leader

My children have loved these rolls for Easter for many years! Maybe they will make you and yours smile too! Happy Easter!

Use your favorite roll recipe or you can use the one that follows called Ida's Rolls.

Bunnies: 

• Cut dough into even 1 1/2" x 3" pieces (approximately). 
• Roll dough into long tubes or snakes.

•  Cross dough snake to make a loop at the bottom.

• Twist ends (ears) one more time. 

• Roll a small piece of dough into a ball and place in loop to form tail.

• Place on cookie sheet sprayed with vegetable spray and spray bunnies lightly with additional oil spray. Let raise 1/2 to 1 hour. Do not raise too long or bunnies will become misshapen and it will take a lot of imagination to tell they are bunnies.

• Bake at 350 degrees for 15-20 minutes or until golden brown.

 Birds:

• Cut dough into even 1 1/2" x 3" pieces (approximately). 
• Roll dough into long tubes or snakes. Make the snakes shorter and fatter than the tubes for the bunnies.

• Cross dough snake to make a loop at the bottom. Pull one end of dough snake through the loop opening. You are just tying the dough in a knot. (This is how you make knot rolls).

•  One end of the dough becomes the head and the other becomes the tail. 
• Round the head and place two small raisin pieces into the head for eyes. You could also try another raisin for the beak or just go beakless!
• Flatten the end piece for the tail and with a knife cut slits to make the tail feathers.

• Place on cookie sheet sprayed with vegetable spray and spray birds lightly with additional oil spray. Let raise 1/2 to 1 hour. Do not raise too long or birds will become misshapen and it will take a lot of imagination to tell they are birds. 
• Bake at 350 degrees for 15-20 minutes or until golden brown.

 I usually make some of each. This is a fun family recipe! Let your children or grandchildren help. It is more fun than playing with Playdough and you can enjoy eating them latter! Happy Easter!

Ida's Rolls

from: Rosemary Wixom (5th Ward)
This makes oodles! It also is a great roll to make into cinnamon or orange rolls.

2 1/2 cups milk

2 T. yeast

1/2 cup warm water

3/4 cup melted margarine or butter

1/2 cup sugar

1 t. salt

3 eggs

7 1/2 cups flour

Put milk and margarine in a saucepan and heat until margarine melts and milk is scalded, stirring constantly. Let cool. Dissolve yeast in warm water.

In a large bowl mix sugar, salt and eggs. Add milk mixture that has cooled, and yeast mixture. Gradually, add flour. (Dough will be sticky.) Let rise about 1 hour. Roll out (using extra flour on the board) and place on baking sheets. Let rise to desired height and bake at 350 degrees for 15 min. or until golden brown.

Recipe of the Week

Raspberry Muffins
From the kitchen of: Jennifer Merkley- 5th Ward

4 3/4 c. flour
1 3/4 T. baking powder

1 1/2 t. salt
1 cup oil
2 cups sugar
3 eggs
1 3/4 c. milk
1 t. vanilla
1 t. almond extract
2 c. fresh or frozen raspberries, blueberries or any other berry. 

Topping: 
1/2 c. flour
1/2 c. brown sugar
1/2 c. butter (this can be reduces to 1/3 c.)
Cut butter into the flour and sugar, then add:
1/2 c. slivered or sliced almonds

Cream sugar, effs and oil. Add vanilla and almond extract; mix. Combine flour, baking powder and salt in a separate bowl and blend. Add dry ingredients to egg mixture alternately with milk. Fold in berries and pour into large or regular size, greased muffin tins. Sprinkle with topping mixture. Bake at 350 degrees for 30 minutes for large muffins, or 18 minutes for regular size muffins. Makes 18 large or 36 regular size muffins.

Irish Soda Bread

by Christi Jardine - Stake Provident Living Leader

Try something new and make some Irish Soda Bread for St. Patrick's Day! My daughter started Irish Dancing about 4 years ago and soon after that I discovered I had a pioneer grandmother from Ireland who is buried in the Salt Lake Cemetery. It has given us renewed interest in Family History and our Irish heritage.

Even if you do not have Irish Ancestry, it is fun to learn about another part of the world and the great people who live there! So try making some Irish Soda Bread and you too can be touched with a bit o' the "luck of the Irish"! 

White Soda Bread

from: www.sodabread.info/sodabreadrecipes.htm

adapted by Christi

4 cups of all purpose flour

1 tsp. baking soda

1 tsp. salt

1 3/4 cup (14 oz.) buttermilk

Preheat oven to 425 degrees. Lightly grease and flour a round cake pan. Or a small (12") dutch oven works great! (If you have light weight aluminum cake pans turn down the oven to 400 degrees).

In a large bowl combine all dry ingredients and mix well to distribute soda and salt evenly through flour. Add the buttermilk to from a sticky dough. Place on a lightly floured surface and shape into round flat loaf. Place in cake pan or dutch oven and cut a cross in the top about 1/4" deep.

Cover the cake pan with another round cake pan (or put lid on dutch oven) and bake for 30 minutes. Remove cover and bake until golden brown. (This will take an additional 5-15 min. Depending on your oven.)

When the bread is done tap the bottom of the bread and it will sound hollow.  Cover the bread with a tea towel and lightly sprinkle or spray(with a water bottle) with water. This keeps the bread moist.

Serves: 12-16   

Happy St. Patrick's Day!