When we moved back to Kingwood in 2012 I became friends with Marge and visited with her at church and in her home. She loved everyone and everyone loved her. She passed away when we were on our mission in the Philippines here is the photo I have of her bread recipe. She used to make loaves and deliver them all the time in her little red truck.

Another recipe from the NYT Cooking. I have been looking for a good white bread recipe…I can’t wait to try this.

INGREDIENTS-

• 2 ¼ teaspoons/7 grams active dry yeast(1 package)
• 1 ½ cups/355 milliliters lukewarm milk
• ⅓ cup/67 grams granulated sugar
• 1 tablespoon/15 grams kosher salt
• 3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
• 2 eggs
• 5 to 6 cups/625 grams to 750 grams all-purpose flour

METHOD-

1. In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
2. Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
3. When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
4. Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
5. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
6. Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

So I have been making Julie’s Rolls forever. Then I saw the One Hour Rolls recipe on Cooking Classy and decided to try it. They turned out really well. I still like Julie’s Rolls the best but these are really good and fast! YUM!

I’ve tried so many different cornbread recipes over the years, some with no sugar, some made with a yellow cake mix (I’ll just say, “yuk”). I have found some recipes that I like on the internet and then forgot where I found them the next time I wanted to make them. That was before Pinterest. I have used this recipe from Mel’s Kitchen Cafe several times and have adjusted it a little every time I have made it.

One thing I have learned over the years is that most recipes for cornbread call for a baking time that is too long. This recipe originally baked for 35 minutes and it always turned out dry. It needs to cook for 35 minutes for the very center to be done. Today I cooked it for 25 minutes and all of the outside pieces were perfect–cooked, but moist. The center piece was a little undercooked. The funny thing is that we ate our pieces from the outside of the pan and by the time I went back to put it away the center piece was great. The honey butter is delicious, too. The addition of marshmallow cream is excellent.

Ingredients

Cornbread
1/2 cup cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil ( I used light olive oil)
2 eggs
2 tablespoons butter, melted
1 1/4 cups of milk

Preheat the oven to 350 degrees. Grease a 8inch square pan. Combine the dry ingredients in a bowl. Next add the oil, butter, eggs and milk and mix until just combined. Pour into the prepared pan and bake for 25 minutes. This recipe can be doubled and baked in a 9X13-inch pan. Watch the cooking time closely to make sure it is done, but not over baked.

Honey Butter
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff

Mix all the ingredients together with an electric mixer and serve at room temperature.

Japan has amazing bakeries with all kinds of wonderful bread and pastries. I have to stay away from them since bread is my biggest weakness. The challenge is finding a good wheat or multi-grain bread. The Japanese like theirs’ white. I decided the best thing to do was to make my own. I discovered a great recipe on allrecipes.com and modified it. I use the basic recipe, cut back on the total flour and add whatever I have on hand; sunflower seeds or other nuts, wheat bran, oats, oat bran…I bake it and once it has cooled I slice it and freeze it. We just pop a couple slices directing into the toaster or thaw it for sandwiches.

Ingredients

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool on wire racks.

3 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup plus 1 tablespoon vegetable shortening
1 cup to 1 ¼ cups warm water

Mix dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or fork.

Next add warm water a little at a time until your dough is soft but not sticky. You do not need very hot water.

Knead the dough for a few minutes. Divide the dough into 12 pieces and form small balls. Let them rest for about 10 minutes. Heat up your pan to a medium heat. Don’t let it get too hot or the tortillas will cook too fast.

Roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour before you roll it out. It is good to lift the dough and turn it a few times to make sure it is not sticking. Roll them out fairly thin. Cook as you go.