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.

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 :) 

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)

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)

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!