Pumpkin Chocolate Chip Bread

1 and 3/4 cups all-purpose flour
1 t. baking soda
2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
3/4 t. salt
2 large eggs
3/4 c. sugar
1/2 c. packed brown sugar
1 1/2 c. pumpkin puree (canned or fresh)
1/2 c. vegetable oil
1/4 c. orange juice (or milk)
1 c. semi-sweet chocolate chips

Adjust the oven rack to the lower third of the oven and preheat to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, mix the eggs, granulated sugar, and brown sugar together until combined. Mix in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days.

Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.

Italian Bread Bowls

 I have to say I absolutely love these. I use them for everything. They're great to put soup in... or dip in soup... or just throw out there with a marinara pasta, they go with everything!

Makes 6-8 bread bowls
1 1/2 T active dry yeast
2 1/2 c.warm water
2 t. salt
2 T. vegetable oil
7 c. flour (due to altitude and humidity differences this amt may fluctuate slightly, in Idaho altitude I only use about 6 c. of flour, so just judge accordingly. With bread bowls you WANT the dough to be soft, but not sticky)
1 T. cornmeal

In a large bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball/cylinder (you want the dough to rise more up than out). Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through.

Rosemary Focaccia loaves

Adapted from Our Best Bites.

1 c. warm water
1 T yeast
1 T sugar
1/4 t. dried oregano
1 t. kosher salt
2 T olive oil
1 1/2 T rosemary
1/4 t. garlic powder
2 1/4- 2 1/2 c. flour

In a large mixing bowl combine water, yeast, and sugar. Let it stand for 10 minutes. In a separate bowl combine 2 c. flour, salt, 1 T rosemary, oregano and garlic powder. Add flour mixture to yeast mixture along with 1 T olive oil. Mix well. Slowly add remaining flour to make a soft dough (DONT ADD TOO MUCH HERE!) You want a soft and wet dough. Cover and rise 1 hour or until doubled. Lightly flour your surgace. Divide dough in half. Shape each into a round and place on a greased cookie sheet. Cover and rise 45 minutes. Heat oven to 375 degrees. Use remaining olive oil to brush tops of loaves. Bake 15-20 minutes. Serve immediately. Really good dipped in balsamic vinegar and oil. 

Cheesy Bread Sticks

1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Parmesan Cheese

Cheddar Cheese

Garlic Salt

Italian Seasoning

In a large bowl  combine water, sugar, and yeast. Let stand for 10 minutes until the yeast is bubbly.Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger Spray a glass or metal bowl (retains heat better) with cooking spray and place dough in the bowl. Cover and allow to rise for 1 hour or until doubled in bulk. Remove from bowl and place on a lightly-floured surface. (if using this for pizza popper dough.... stop here.) Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Sprinkle cheddar on top of each strip and press lightly to stick. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Cover pan and allow dough to rise for another 30 minutes. Before placing in the oven, drizzle melted butter across the top, and then sprinkle garlic salt, grated parmesan cheese, and italian seasoning across the tops of the breadsticks. Preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown.

These can also be sprinkled with just butter and cinnamon/sugar :) 

Banana Bread

1 c. sugar
1/4 c. butter, softened
1 2/3 c. mashed  bananas (about 3-4)
1/4 c. milk
1/4 c. sour cream
2 large egg whites (I just throw the whole egg in)
2 c. flour
1 t. baking soda
1/2 t. salt
chopped walnuts (opt)

Preheat the oven to 350 degrees. Beat the sugar and butter together until well blended. Add the banana, milk, sour cream and eggs. Beat or mix well. Add in flour, soda, and salt. Beat until well blended. (Walnuts are good to add here if desired.) Coat bread pans with cooking spray. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cook for 10 minutes in pans on a wire rack. Remove from pans. Cool completely on a wire rack.

Nana's Wayside Wheat Bread

2 1/4 c. warm water
2 1/2 T yeast
1 T sugar to proof
2 eggs
1/3 c. oil
1/2c. - 2/3 c. honey
1 1/3 c. oats
2 t. scant salt
1 T heaping gluten (opt)
2-3 c. wheat flour
3-4 c. white flour

combine the warm water with the yeast and sugar and let it sit till proof. Add the eggs, oil, and honey. Mix. Combine the oats, salt, gluten, wheat flour, and half of the white flour in a large bowl. Add the yeast mixture to the flour and stir for 5 minutes (with a kitchen mixer with dough hooks) (or just knead and stir the best you can without one.) Add the rest of the white flour. Divide the dough into 3 balls and hand knead.  Coat a separate bowl with oil, and place the dough in the bowl. Let the dough rise until doubled, or when the poke test leaves the whole finger imprint in the dough. Coat the bread pans with spray, or crisco/flour. Let the dough rise again in the bread pans. Bake at 350 degrees for 25-30 minutes, or for muffins about 20 minutes. Makes 2-3 loaves. (I also use this dough to make into hoagie sized buns for sandwiches)

Mountain School Bread

Before I start I have to say that this is in all honesty... the best (healthier) tasting bread you'll ever eat. Almost like cake.

2 c. shredded zucchini
1/2 c. shredded carrots
2 bananas mashed
1 c. olive oil (has to be olive oil, I learned the hard way when I ruined an entire batch once)
3 c. flour
2 c. sugar
1 t. salt
1 t. baking soda
1 t. cinnamon
1 t. vanilla
1 1/2 c. chocolate chips

Mix all of the wet ingredients together, and then add the dry. Mix until combined. Bake at 350 degrees for about 50 minutes until the center is done when a toothpick is inserted.

Best Pizza Dough

1 T honey
1 c. warm water
2 t. active dry yeast
3 c. all-purpose flour
1 t. salt

1 T. olive oil 

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours) ATLEAST. What I have learned about pizza dough... what REALLY makes it is the rise time and the refrigerator. At pizza restaurants like Craigo's they have a "3 day dough" where it rises is rolled back into balls and benched. They ALSO REFRIGERATE it overnight, which makes a HUGE difference! So, if I may stand on my soap box... for awesomely awesome pizza dough... make it a day or two before and put that baby in the refrigerator. :) That'll make your taste buds water.

Danish Ebelskivers

First, you'll need an Ebleskiver pan, looks like this :

3 eggs beaten lightly
4 t. baking powder
1 T milk
1/2 t. nutmeg
2 c. milk
3 c. sifted flour
3 T melted butter
2 T sugar
1/2 t. salt
powdered sugar
shortening

Mix the liquids together, and then add the dry ingredients. Put 1 t shortening into each ebleskiver cup. add batter into the cup until its 1/2 full. Turn with a fork when bottom side is browned- when browned on both sides take out and roll generously in powdered sugar. Eat immediately. (not that they'll last more than 30 seconds out of the pan any way)

French Bread

1 1/2 T yeast
1 T salt
2 c. hot water
1/2 c. warm water
1/2 c. oil
finely grated zest of lemon (dash of lemon juice)
1/2 c. sugar
5-6 c. flour

Dissolve the yeast, warm water, and 1/4 c. sugar in small bowl. In a large bowl combine the hot water, 1/4 c. sugar, salt, and oil. Add 3 c. flour and lemon to the mixture. Add 2-3 more cups of flour and mix until well blended. Leave in bowl, and let it rise for 1 hour (with a few strokes during.) Divide the dough into 2. Roll it out on a floured surface, and roll up length wise like a jelly roll. Grease a cookie sheet. Put the dough with the sealed side down, and tuck the ends under. Slash the top with a sharp knife. Brush with egg white and rosemary. Let the dough rise for 30 more minutes. Bake at 400 degrees for 25-30 minutes.

Dinner Rolls

4 c. milk
9 c. flour
1 c. sugar
1 c. vegetable oil
2 pkgs (4 1.2 t) yeast
2 T salt
1 t heaping baking powder
1 t scant baking soda

Pour 4 c. milk into a large stock pot. Add the sugar and vegetable oil. Stir. Now turn the burner onto medium-low and "scald" the mixture. When it almost boils, remove it from heat. When the mixture has cooled to lukewarm, add 4 c. flour and the 2 pkgs of yeast. Stir. Add 4 more cups of flour. Stir together and allow to sit covered with a towel over the top for 1 hour until doubled. Add 1 more cup of flour after the dough has risen, plus the baking powder, soda and salt. Stir or kneed until combined. Spray muffin pans. Pinch off walnut sized dough pieces and roll into a ball. 3 balls per muffin tin cup. Cover again and allow the dough to rise 1-2 hours. Bake at 400 degrees for 17-20 minutes (12 minutes for low altitude)

Fluffy Light Egg Rolls

First off, my grandma makes these every Thanksgiving. They are amazing. When my brother was on his mission this was the ONE thing that he said he wanted on thanksgiving.... and couldn't have. So we took pictures of ourselves eating them and sent those to him instead :)

Scalded 2 c. milk (cooled)
1 c. butter melted
6 eggs, beaten
1 c. sugar
2 t. salt
2 pkg yeast
2/3 c. warm water
2 T sugar
7-8 c. flour

Dissolve the yeast in the warm water with the 2 T of sugar. Add the milk, butter, eggs, salt, and sugar to the yeast mixture. Add the flour until you can work it with your hands, but is still sticky. Let the dough rise in a warm place until doubled (1-2 hours). Punch dough down and roll out into circles. Cut the dough like a pizza. Roll the dough up from the large end to the small end. Place the rolls on a lightly greased cookie sheet or pan. Let rise again for 3 hours. Bake at 350 Degrees for 15-20 minutes. Makes about 60 rolls.

This dough also makes good cinnamon rolls!

Biscuits and Gravy

Let me first say that this is one of those recipes you eat.... maybe once a year. SO good, yet SO horrible for you. I just had to share it :)

Biscuits:
2 c. flour
4 t baking powder
1/4 t baking soda
3 oz cold butter, diced
8 oz buttermilk (or milk w/ a T or two of lemon juice)
a pinch of salt

Gravy:
1 lb of sausage
2 T butter
4 T flour
3 c. cold milk
salt and pepper to taste

For the biscuits, combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. Form a flat mass and cut out the biscuits (or just push them flat into a round and cut them like a pizza). Bake at 400 degrees until finished.

Right as the biscuits go in the oven I start the gravy. If you do it this way the gravy is finished right about the same time the biscuits are as well. Saute' the sausage until it is cooked. Add butter the butter and melt it. Add the flour a little at a time over medium heat, stirring constantly. Cook 2-3 minutes. Add the cold milk while stirring constantly. When you reach your desired consistency add the salt and pepper. (You use the same amt of flour as there is sausage grease in the bottom when you're done saute'ing it. Yes you leave the grease in the pan. I can hear my arteries begin to clog just thinking about it.

Cornbread

1/2 c. butter
1/2 c sugar
2 eggs
1 c buttermilk (or 1 c. milk, 1-2 T lemon juice)
1/2 t baking sods
1 c. cornmeal
1 c. flour
1/2 t salt

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt the butter in a large skillet. Remove from heat and stir in the sugar. Pour into another bowl. Quickly add the eggs and beat until well blended. Combine the baking soda and buttermilk and stir the mixture into the bowl. Stir in the cornmeal, flour, and salt until well blended. Pour batter into the prepared pan. Bake in the oven for 30-40 minutes, until a toothpick inserted into the center comes out clean. Drizzle with melted butter or syrup.

Nana's Zucchini Bread

This is my Nana's recipe, shes the master of all bread making, but its SO delicious!
2 c. sugar
3 c. flour
1t salt
1t baking soda
1/2 t baking powder
3t cinnamon
3 eggs
2 c. grated zucchini
2t vanilla
1 c oil
1-1/2 c chopped walnuts

Mix all of the dry ingredients first, and then mix all of the wet in. Pour into greased and floured pans. (Or make them into muffins instead :)
Bake at 325 degrees for 1 hour, makes two loaves
For muffins make for roughly 20 minutes, or until toothpick inserted comes out clean fill cups 2/3 of the way full