Becky made this corn bread when we went up to visit and it is SO good! Figured I'd just post the recipe for her. ;)
1 cup cornmeal
3 cups flour
1 cup sugar
2 Tbsp. baking powder
1 tsp. salt
2/3 cup oil
1/3 cup melted butter
2 Tbsp. honey
4 eggs, beaten
2 1/2 cups whole milk
Stir cornmeal, flour, sugar, baking powder, and salt together. Add in the rest. Don't over-mix. Pout into greased 9 x 13 pan. Bake 45 minutes in a 350 degree oven.
Submitted by: Gina
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Tuesday, October 8, 2019
Sunday, January 20, 2019
French bread
-Mandy
Saturday, October 26, 2013
Garlic Cheese Bread
I received this recipe from one of our dear CES missionaries serving in WV when we were first married. They even came to our wedding reception. I will always think of Sister Workman when I make this recipe. I took this over to Nana and Papa's last night for spaghetti with Uncle Jim and family. Everyone loved it.
1 loaf French Bread, sliced lengthwise
1 pound Tillamook cheese, grated (Sis. Workman said any sharp cheese works, so I use sharp cheddar as it is cheaper and more easily found in the stores.)
1 medium jar Mayonnaise
Garlic powder to taste
Mix all ingredients and spread evenly on sliced bread.
Heat in oven (350) until the cheese melts and the mixture begins to bubble.
Submitted by: Gina
1 loaf French Bread, sliced lengthwise
1 pound Tillamook cheese, grated (Sis. Workman said any sharp cheese works, so I use sharp cheddar as it is cheaper and more easily found in the stores.)
1 medium jar Mayonnaise
Garlic powder to taste
Mix all ingredients and spread evenly on sliced bread.
Heat in oven (350) until the cheese melts and the mixture begins to bubble.
Submitted by: Gina
Friday, November 16, 2012
Cinnabon Rolls
Yes, these are like the Cinnabon rolls from their store. They do take a while to make, but are very sweet and yummy.
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbsp. sugar
3.5-oz. package vanilla pudding mix
1/2 cup margarine--melted
2 eggs
1 tsp. salt
6 cups flour
Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups powdered sugar
1 Tbsp. milk
To make frosting, mix all ingredients until smooth.
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixtures. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then roll out on floured surgace to 34" x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch ever 2 inches. Cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350° for 15-20 minutes. Remove when they start to turn golden. DO NOT OVERBAKE.
Frost warm rolls with cream cheese frosting.
Makes about 20 very large rolls.
Submitted by: Gina
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbsp. sugar
3.5-oz. package vanilla pudding mix
1/2 cup margarine--melted
2 eggs
1 tsp. salt
6 cups flour
Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups powdered sugar
1 Tbsp. milk
To make frosting, mix all ingredients until smooth.
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixtures. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then roll out on floured surgace to 34" x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch ever 2 inches. Cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350° for 15-20 minutes. Remove when they start to turn golden. DO NOT OVERBAKE.
Frost warm rolls with cream cheese frosting.
Makes about 20 very large rolls.
Submitted by: Gina
Homemade Pretzels
1 package yeast (or 1 Tbsp.)
4 cups flour
1 1/2 cups warm water
1 Tbsp. sugar
1 tsp. salt
1 egg
Mix yeast, water, sugar, egg, and salt in bowl. Stir in flour, knead dough on table. Pull off small pieces and roll into ropes and shape like a pretzel. Place on a greased cookie sheet. Brush with milk and sprinkle with salt (I use sea salt). Bake at 425° for 12-15 minutes or until light brown.
Kaela loves these!
Submitted by: Gina
4 cups flour
1 1/2 cups warm water
1 Tbsp. sugar
1 tsp. salt
1 egg
Mix yeast, water, sugar, egg, and salt in bowl. Stir in flour, knead dough on table. Pull off small pieces and roll into ropes and shape like a pretzel. Place on a greased cookie sheet. Brush with milk and sprinkle with salt (I use sea salt). Bake at 425° for 12-15 minutes or until light brown.
Kaela loves these!
Submitted by: Gina
Carmel Bubble Rolls
My mom always make "monkey bread" for Christmas morning, but we have been using this recipe instead for several years now. It is so easy because you prepare it the night before and bake it in the morning. And it tastes super yummy as well!
1 package (1 dozen) frozen dough balls
1 small package cook and serve (not instan!) butterscotch pudding **I have used vanilla in place of butterscotch when I couldn't find butterscotch. It's a bit sweeter, but works fine. Just make sure it is the cook and serve kind.
1/4 cup chopped pecans, optional
1 stick butter/margarine, melted
1/2 cup brown sugar
2 tsp. cinnamon
Place frozen dough balls in greased bundt pan. Pour melted butter/margarine over rolls. Combine remaining ingredients and sprinkle over rolls. Cover with cloth and let rise overnight. Bake at 325° for 20-30 minutes. Turn onto plate while still warm. (If you wait until they cool, they will stick to your pan, so I just turn it onto the plate right after I take it out of the oven.)
Submitted by: Gina
1 package (1 dozen) frozen dough balls
1 small package cook and serve (not instan!) butterscotch pudding **I have used vanilla in place of butterscotch when I couldn't find butterscotch. It's a bit sweeter, but works fine. Just make sure it is the cook and serve kind.
1/4 cup chopped pecans, optional
1 stick butter/margarine, melted
1/2 cup brown sugar
2 tsp. cinnamon
Place frozen dough balls in greased bundt pan. Pour melted butter/margarine over rolls. Combine remaining ingredients and sprinkle over rolls. Cover with cloth and let rise overnight. Bake at 325° for 20-30 minutes. Turn onto plate while still warm. (If you wait until they cool, they will stick to your pan, so I just turn it onto the plate right after I take it out of the oven.)
Submitted by: Gina
Pumpkin Patch Biscuits
1 3/4 cup flour
1/4 cup packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup plus 1 1/2 Tbsp. cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk
Combine dry ingredients. Cut in 1/2 cup butter. Combine pumpkin and buttermilk. Stir into crumb mixture. Knead. Roll out to 1 inch thickness. Cut with biscuit cutter and place on greased baking sheet. Bake at 425° for 18-22 minutes. Butter tops with done.
Submitted by: Gina
1/4 cup packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup plus 1 1/2 Tbsp. cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk
Combine dry ingredients. Cut in 1/2 cup butter. Combine pumpkin and buttermilk. Stir into crumb mixture. Knead. Roll out to 1 inch thickness. Cut with biscuit cutter and place on greased baking sheet. Bake at 425° for 18-22 minutes. Butter tops with done.
Submitted by: Gina
Monday, October 22, 2012
French Bread
Combine 1/2 cup warm water and 2T yeast and set aside. In mixer, combine 2 cups hot water, 1/3 cup oil, 3T sugar, 3t salt. Stir 3 cups flour into water, oil, sugar, and salt mixture. Add yeast/water mixture, beat until smooth. Add 3 cups more flour.
Rest dough 10 minutes. Stir down. Rest and stir every 10 minutes for a total of 5 times. Divide dough and shape into two loaves on a greased cookie sheet. Cut diagonal slashes with a sharp knife. Brush loaves with beaten egg whites. Let rise. Bake about 30 minutes at 400 degrees.
*Note: I like to substitute 2 cups of whole wheat flour for 2 cups of white flour.
Submitted by Mandy Coleman
Rest dough 10 minutes. Stir down. Rest and stir every 10 minutes for a total of 5 times. Divide dough and shape into two loaves on a greased cookie sheet. Cut diagonal slashes with a sharp knife. Brush loaves with beaten egg whites. Let rise. Bake about 30 minutes at 400 degrees.
*Note: I like to substitute 2 cups of whole wheat flour for 2 cups of white flour.
Submitted by Mandy Coleman
Monday, April 16, 2012
Nana's Bread Recipe
Recipe taken from a lady in Monument, CO from whom Nana took a class.
**First amounts are for 5 loaves of bread/Second for 3 loaves
Hot water 5 cups/3 cups
Yeast 3 Tbsp./2 Tbsp.
Gluten 3 Tbsp./ 2 Tbsp.
Salt 1 Tbsp./1 1/2 tsp.
Oil 1/2 cup/1/3 cup
Honey 1/2 cup/1/3 cup
Whole wheat white flour 10-12 cups/7-8 cups
Place water in mixer bowl. Add 4-5 cups of flour to cover water. Put yeast on top, not touching water. Add gluten, salt, oil, and honey to opposite side of bowl (not touching the yeast). Mix a few seconds until all is mixed in. Then add the rest of the flour, adding enough to pull away from the bowl. Mix for 8 minutes. Put oil on work surface and knead a bit until smooth. Cover with towel. Let rise for 15 minutes. Punch down and roll out into loaves. Place into greased pans. Let rise about 25-30 minutes, until it has risen a bit above the pan. Bake at 350 for 30-35 minutes.
Submitted by Nana
**First amounts are for 5 loaves of bread/Second for 3 loaves
Hot water 5 cups/3 cups
Yeast 3 Tbsp./2 Tbsp.
Gluten 3 Tbsp./ 2 Tbsp.
Salt 1 Tbsp./1 1/2 tsp.
Oil 1/2 cup/1/3 cup
Honey 1/2 cup/1/3 cup
Whole wheat white flour 10-12 cups/7-8 cups
Place water in mixer bowl. Add 4-5 cups of flour to cover water. Put yeast on top, not touching water. Add gluten, salt, oil, and honey to opposite side of bowl (not touching the yeast). Mix a few seconds until all is mixed in. Then add the rest of the flour, adding enough to pull away from the bowl. Mix for 8 minutes. Put oil on work surface and knead a bit until smooth. Cover with towel. Let rise for 15 minutes. Punch down and roll out into loaves. Place into greased pans. Let rise about 25-30 minutes, until it has risen a bit above the pan. Bake at 350 for 30-35 minutes.
Submitted by Nana
Nana's Pizza Dough
(taken from the Cuisinart food processor recipe booklet, but recipe works in any food processor!)
1 package active dry yeast
1 teaspoon sugar
1 1/3 cups warm water
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons oil
3 tablespoons cornmeal for pan
vegetable oil for pan
Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer.
If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing for 10 seconds after each addition, until dough leaves sides of bowl but remains soft.
Roll dough onto oiled surface. Bake at 425 for 2 minutes. Remove and add toppings. Bake for an additional 10-15 minutes, until golden brown and cheese is melted.
Submitted by Nana
1 package active dry yeast
1 teaspoon sugar
1 1/3 cups warm water
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons oil
3 tablespoons cornmeal for pan
vegetable oil for pan
Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer.
If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing for 10 seconds after each addition, until dough leaves sides of bowl but remains soft.
Roll dough onto oiled surface. Bake at 425 for 2 minutes. Remove and add toppings. Bake for an additional 10-15 minutes, until golden brown and cheese is melted.
Submitted by Nana
Sunday, February 5, 2012
Just like Olive Garden Breadsticks
Had pinned this recipe on Pinterest and made them yesterday to go along with my Creamy Potato Soup. They are very good and pretty quick and easy to make. Found the recipe on Readable Eatables blog. To see the original posting click here.
Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour
Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder
For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Posted by Gina
Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour
Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder
For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Posted by Gina
Monday, January 9, 2012
Biscuits
2 cups flour
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 cup shortening, margarine or butter
2/3 cup milk
Preheat oven to 450. In a bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir until dough clings together. On a lightly floured surface, kneed dough gently for 10 to 12 strokes. Roll or pat dough into 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden.
Coleman Recipe Book 2006,
Submitted by Nana
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 cup shortening, margarine or butter
2/3 cup milk
Preheat oven to 450. In a bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir until dough clings together. On a lightly floured surface, kneed dough gently for 10 to 12 strokes. Roll or pat dough into 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden.
Coleman Recipe Book 2006,
Submitted by Nana
Butter Crescent Rolls
1/2 cup milk
1/2 cup butter
1/3 cup sugar
3/4 t salt
1 pkg dry yeast
1/2 cup warm water
1 egg, beaten
4 cups flour (about)
Scald milk and pour over butter, sugar, and salt in a large bowl. Cool to luke warm. Sprinkle yeast on warm water, stirring to dissolve. Add egg, yeast, and 2 cups flour to milk mixture; beat with electric mixer at low speed for about 1 min. Then beat at medium speed until thick (about 2 min). Add enough of the remaining flour and mix with spoon or hands to make a dough that leaves the side of the bowl. Turn onto a lightly floured board and kneed gently. Put into a greased bowl; invert to grease top of dough. Cover and let rise in a warm place until doubled in size, about 1 hour. Turn dough onto board; divide in half, then cover and let rest 10 minutes. Roll each half to make a 12 inch circle, cut into 12 wedges. Roll wedge from wide end, put pointed end down on greased baking sheet. Curve slightly to make crescent. Cover with towel, let rise in warm place about 3 minutes. Bake at 400 for 15 minutes. Makes 24 rolls.
Coleman Recipe Book 2006,
Submitted by Nana
1/2 cup butter
1/3 cup sugar
3/4 t salt
1 pkg dry yeast
1/2 cup warm water
1 egg, beaten
4 cups flour (about)
Scald milk and pour over butter, sugar, and salt in a large bowl. Cool to luke warm. Sprinkle yeast on warm water, stirring to dissolve. Add egg, yeast, and 2 cups flour to milk mixture; beat with electric mixer at low speed for about 1 min. Then beat at medium speed until thick (about 2 min). Add enough of the remaining flour and mix with spoon or hands to make a dough that leaves the side of the bowl. Turn onto a lightly floured board and kneed gently. Put into a greased bowl; invert to grease top of dough. Cover and let rise in a warm place until doubled in size, about 1 hour. Turn dough onto board; divide in half, then cover and let rest 10 minutes. Roll each half to make a 12 inch circle, cut into 12 wedges. Roll wedge from wide end, put pointed end down on greased baking sheet. Curve slightly to make crescent. Cover with towel, let rise in warm place about 3 minutes. Bake at 400 for 15 minutes. Makes 24 rolls.
Coleman Recipe Book 2006,
Submitted by Nana
Sunday, January 8, 2012
Brown and Serve Rolls
1 pkg. yeast
¾ cup water at 110-115 degrees¾ cup
scalded milk, cooled
¼ cup sugar
2 ¼ tsp. salt
¼ cup oil
4 ½ cups flour
Dissolve yeast in the water. Stir in the milk, salt, and oil; add 2 ½ cups flour. Beat with mixer until smooth. Mix in the rest of the flour (you may need more flour than what is called for) until smooth and soft. Cover and let rise 1 ½ hours. Punch down. Shape into 24 balls. Place on cookie sheet. Cover and let rise 2 ½-3 hours. Heat oven to 275 degrees. Bake 20-30 minutes. DO NOT LET THEM BROWN! Remove from sheet and let cool. Place in freezer plastic bag and store in freezer until serving time. Take out of freezer and brown while frozen in 400 degree oven for 7-10 minutes.
Coleman Recipe Book 2006,
Submitted by Gina
¾ cup water at 110-115 degrees¾ cup
scalded milk, cooled
¼ cup sugar
2 ¼ tsp. salt
¼ cup oil
4 ½ cups flour
Dissolve yeast in the water. Stir in the milk, salt, and oil; add 2 ½ cups flour. Beat with mixer until smooth. Mix in the rest of the flour (you may need more flour than what is called for) until smooth and soft. Cover and let rise 1 ½ hours. Punch down. Shape into 24 balls. Place on cookie sheet. Cover and let rise 2 ½-3 hours. Heat oven to 275 degrees. Bake 20-30 minutes. DO NOT LET THEM BROWN! Remove from sheet and let cool. Place in freezer plastic bag and store in freezer until serving time. Take out of freezer and brown while frozen in 400 degree oven for 7-10 minutes.
Coleman Recipe Book 2006,
Submitted by Gina
Saturday, January 7, 2012
Crescent Rolls
3 Tbsp. yeast
1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
Mix. Let rest for 2 minutes.
Add: 2 eggs 1 tsp. salt. Stir. Add 5-6 cups flour. Knead until smooth. Divide into 2 balls. Roll each ball into a circle. Cut circle into parts like a pizza. Roll up as you would a crescent roll. (You can add cheese and pepperoni in the middle to make great pepperoni rolls.) Let raise after shaping 15-20 minutes or more. Bake at 375ยบ for 10-12 minutes or until golden brown.
Coleman Recipe Book 2006,
Submitted by Gina, Originally from my sister Val
1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
Mix. Let rest for 2 minutes.
Add: 2 eggs 1 tsp. salt. Stir. Add 5-6 cups flour. Knead until smooth. Divide into 2 balls. Roll each ball into a circle. Cut circle into parts like a pizza. Roll up as you would a crescent roll. (You can add cheese and pepperoni in the middle to make great pepperoni rolls.) Let raise after shaping 15-20 minutes or more. Bake at 375ยบ for 10-12 minutes or until golden brown.
Coleman Recipe Book 2006,
Submitted by Gina, Originally from my sister Val
Coffee Cake
1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Spicy Topping (Combine 1/4 cup brown sugar, 1 Tbsp. melted butter/margarine, 1 Tbsp. flour, 1 tsp. ground cinnamon, and 1/2 cup broken nuts(optional)Combine salad oil, egg, and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 about 20 minutes.
Coleman Recipe Book 2006,
Submitted by Gina
1 beaten egg
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Spicy Topping (Combine 1/4 cup brown sugar, 1 Tbsp. melted butter/margarine, 1 Tbsp. flour, 1 tsp. ground cinnamon, and 1/2 cup broken nuts(optional)Combine salad oil, egg, and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 about 20 minutes.
Coleman Recipe Book 2006,
Submitted by Gina
Thursday, January 5, 2012
Bread
I know a lot of us make homemade bread, but a while ago I made a post on one of my blogs on how I make mine. It shows each step with pictures, so I thought I would link it here as well. Click here.
Also wanted to mention that we use this recipe for pepperoni rolls (roll some dough out, add pepperoni and mozzarella cheese and roll up and bake), cinnamon rolls, or you can add other types of seasonings for different types of bread. It is just a basic dough that works great.
Posted by Gina
Also wanted to mention that we use this recipe for pepperoni rolls (roll some dough out, add pepperoni and mozzarella cheese and roll up and bake), cinnamon rolls, or you can add other types of seasonings for different types of bread. It is just a basic dough that works great.
Posted by Gina
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