My Pioneer Bread

This one's for all you who know why It is named what it is :) !!!

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13 Cups White Flour

1 1/2 Cups Ground Flax Meal

1 1/2 Cups Instant Potato Flakes

1 1/2 Cups Powdered Milk

5 T. Yeast

2 T. Salt

1 Cup Oil

2/3 Cup Molasses

6 Cups Warm Water

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Mix all ingredients in Bosch Mixer for approximately 10 minutes. Move to large greased bowl to rise. Cover with plastic wrap. Let rise approximately one hour and then put flour on counter and dump bowl onto counter and separate dough into 6 pieces. Knead each piece for one minute and shape into loaf. Put into 6 greased loaf pans. Let rise one hour. Bake at 350* for 35 minutes. Butter tops when done and move to cooling racks. When cool store in gallon size Ziploc bags.

Orange Cranberry Bread

The other night mom gave me some orange pulp left over from juicing some yummy orange juice. I came up with this recipe, it is really yummy. I will give regular ingredients and healthier substitutions.

3 Eggs (3 tbsp. Milled Flax mixed with 3 tbsp. water)
1 cup oil (1 cup natural no sugar added applesauce)
2 cups Sugar (I think that it would be good with less sugar, or to use a sweetener such as splenda. Note that when using a sweetener the bread will not brown the same)
3 cups Orange pulp (the pulp from moms juicer was fairly dry so I did 2 cups pulp mixed with 1 cup water)
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. salt
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. ground cloves
1 tsp. cinnamon
1 cup cranberries ( used dried, but fresh would be much better)

Beat eggs, oil and sugar until light and fluffy. Add orange pulp and vanilla. Stir in remaining ingredients except cranberries. When mixed well fold in cranberries. Pour into 2 greased and floured loaf pans. Bake @ 350* for 1 hour.

Janae's Bread

Let set 5 min:

2 1/2 tsp Yeast

1/2 cup warm Almond Milk

2 T. Sugar

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Cook till shortening melts & let stand 5 minutes:

1 T. shortening

2 Cups Almond Milk

2 tsp. Salt

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1 Cup Orange Juice

1 envelope unflavored gelatin

1/4 cup warm water

1 cup ground flax

8 cups White flour

1/2 cup Sugar

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Mix.

Add rest of ingredients.

Knead for 10 minutes.

Raise one hour.

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Knead in:

1/2 cup Oat Bran

1/4 cup Wheat Bran

1/4 cup Cornmeal

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Knead one minute.

Put in 4 loaf pans, let raise one hour.

Cook at 350* for 30 minutes.

NOTE: IT IS HUMID HERE....You may need to adjust your wet/dry ingredients depending on your climate or the weather the day you make your bread. :~)

Pumpkin Bread

3 1/4 cups all purpose flour
2 tsp. baking soda
1 tsp. ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped nuts (optional)
1 1/2 tsp. salt
1 tsp. ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs

Grease and flour three 7 x 3 inch pans. Preheat oven to 350*.
Measure flour, sugar, baking soda, salt and spices into a large bowl. Stir to blend. Add pumpkin, water, oil, eggs and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately one hour.

Janae's Rolls

I strongly Suggest you follow the directions and NOT try to skip the refrigerate over night step, and do not let your teenagers punch down several times instead of just once, and do not cook them a day later than you had planned, otherwise, this is the result you will get. I suggest if you do, then do use Molasses and pretend you are a pioneer crossing the plains and this is all you get to eat all day.. I can tell you... these normally do taste and turn out great... Just not on a day like I had today...

1 1/2 cups reconstituted Powdered Milk

3 T Yeast

1/2 cup Sugar

1 cup warm Water

2 tsp Salt

1/2 cup Grape seed Oil

91/2 cups Whole Wheat Graham Flour

2 T. Dark Molasses

Mix together milk, sugar, salt, oil, molasses & 2 cups flour, let soak overnight in the refrigerator. In the morning, dissolve yeast in warm water. Remove milk & flour mixture from refrigerator, stir in dissolved yeast. Mix in 7 1/2 cups flour, knead. Let rise until one hour. Punch down and let rise one more hour. Roll out dough and cut with circle cookie cutter. Place on greased sheet. Let rise one hour. Bake at 350* for 10 minutes.

Home Made Wheat Bread

I made wheat bread this morning. Here's the recipe:

In Bosch Mixer Bowl with Dough Hook:

2 cups Hi gluten Bread Flour or 1/2 cup vital wheat gluten

1/2 cup potato flour (I use potato pearls, blend to make flour)

1/2 cup powdered milk

4 TBSP Dough enhancer

3-5 TBSP yeast ( I use 3)

2 TBSP Sea Salt

Mix on speed 1 for approx. 1 min

Add:

1 cup Canola Oil

2/3 cup honey

6 cups warm water, 115 degrees

turn the machine to speed 1 & Add 8+ cups Fresh ground whole Wheat Flour(do this quickly) until the dough begins to pull away from the sides of the bowl. (I usually use about 12-14 cups

When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and doen't come together at this point, but the bowl is clean. (you can see the bottom of the bowl while mixing it)

Knead on speed 1 for 8-10 min or until the gluten has been developed.

Oil your hand, remove dough from mixer onto a slightly oiled counter. Divide dough into 4-5 large loaves.

Shape loaves, and place in a well greased pan, never use oil. (nonstick spray)

Cover with a dry towel and let rise until dough has risen double, or 2 inch. above the rim. (30-60 min. depending on room temp)

Bake @350 degrees for 30-35 min.

Use thermometer to tell when bread is done (insert in bottom of bread) it should measure quickly to 190-200degrees. Let cool before putting in bread bags.

Dinner Rolls

I made these last night and they are soooo yummy and easy. My friend asked for the recipe so I thought I would post it since I was going to be typing it up anyway.

3+ cups flour (I like to use bread flour)
1/2 cup powdered milk
1/4 cup potato flour
3 Tbsp yeast
3 cups warm water
1/2 cup honey
1/2 cup canola oil
3 eggs (slightly beaten)
2 Tbsp salt

Mix together flour, milk and yeast. Add water, honey, oil, eggs and salt. Continue to add extra flour until dough starts to pull away from the sides of the bowl, but not from the bottom. Dough will be sticky. Knead on a low speed for 5 minutes. Put in a large greased bowl and let rise until double in size.

Shape into golf ball size balls. Place 24 rolls on a parchment lined cookie sheet (I idn't have parchment so I just sprayed the cookie sheet with cooking oil). Brush with and egg white wash (one egg white thinned with water). Rise until doubled. Bake at 350* for 15-20 minutes until golden brown.