Brazilian Cheese Bread (Pao de Queijo) GF

INGREDIENTS

• 4 cups tapioca flour
• 1 1/4 cups milk
• 1/2 cup water
• 6 tablespoons oil
• 1 1/2 cups grated Parmesan cheese (a must)
• 1 cups shredded Mozzarella cheese (or any cheese on hand, I use Costco mix)
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

Preheat oven to 400F degrees with a rack in the middle.

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.

Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.

To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.

Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.

Bake for 15-20 minutes or until they are golden and puffed.

Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

https://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Bread Appetizer (from Britney)

+Baguette (costco ones are good for this--they come in a two pack there)

+olive oil

+salt

+pepper

+boursin cheese (it is WAY cheaper at costco. About $8 for a three pack compared to walmart where it is about $7 for a single box)

+radishes

Cut baguette and brush olive oil on each piece and add salt and pepper. Broil in oven until toasty. Slab on the boursin cheese and add thinly sliced radishes. Top with more salt. They are extra tasty when you eat them when they're still warm.

Corn Bread II

1/2 cup corn meal
1 1/2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
-combine these ingredients in a bowl and stir

-in a separate bowl combine:
2 eggs
1 1/2 cup milk
1/2 cup melted butter
-mix well

-Make a well in the dry ingredients and fold the wet into the dry (use a wire whisk to break lumps).
Bake in an 8x8 pan at 375 degrees for 25-35 minutes until the edges are golden brown and toothpick comes out clean.

--I usually double this recipe. It is great for a few days afterwards heated up with a little butter and honey.

Pizza Crust

From my Friend Stephanie Hadfield

the secret to a great crust is a pizza stone pre-heated in a 500 degree overn for at least 30 minutes.

4 cups all purpose flour
1 1/2 t kosher salt
2 1/4 t instant yeast
2 T olive oil.

Mix in food processor or stand mixer or by hand.

Pulse flour and salt a few times to combine, set aside.

Sprinkle yeast over 1/2 cup warm water, stir gently and let sit about 5 minutes then add 1 cup additional water.

Pulse food processor while pouring water/oil/yea

Honey Buttermilk Bread

1 envelope yeast or 1 tablespoon
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour

Mix the ginger, sugar, yeast, and water and set aside for five minutes.
Mix the buttermilk, honey, salt, baking soda in with the yeast mixture. Add three cups of flour and mix until smooth. On an electric mixes it is about 5 minutes on low speed. Mix in butter until it is totally incorporated into batter. Now, begin to add the rest of the flour, one cup at a time, keeping the mixture on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth. Place in greased bowl, turn to greas the top, cover and allow to rise for 1 1/2 hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes. Turn out and cool completely on a rack. Cover the loaves if you want a soft crust.

Sally's Wheat Bread

Aunt Sally’s Wheat Bread

Prepare yeast:

½ c warm tap water

1 T sugar

2T yeast

Mix and allow to activate for 10 minutes

In bread mixer add:

5 c hot tap water (not hotter than a baby can handle)

7 c freshly ground whole wheat flour (key to taste is freshly ground)

Turn mixer on medium speed and add:

3-31/2 c whole wheat flour -just until the dough pulls away from sides of bowl

Mix for 10 minutes, then turn off mixer and let dough rest for 10 minutes.

Grease 4 medium loaf pans with shortening. Divide dough into fourths.

Generously grease hands with shortening, Take one fourth at a time, slapping

the dough for 30+ seconds to remove air. Then, shape into loaves and place in greased pans.

Let loaves rise until double in size or until dough reaches the edges of the pan.

Warmth of room/air will either hasten or slow growth….cover with towel or paper/greased

Preheat oven to 350

Bake  for 25 minutes…ovens vary…so check one before you take them all out.

Remember dough will seem done and still need time…loaf should sound hollow with thumped.

Remove loaves from pans and cool on rack

Brazilian Cheese Bread

You can play around with this recipe to make it how you like it. Add different types of cheeses (Parmesan is a must though), slightly more or less tapioca flour, etc.

Ingredients:
1/3 cup vegetable oil
1 cup and roughly 3 TBS milk
1 tsp salt
2 cups tapioca starch/flour
2 eggs
1 1/2 cup (6 oz) grated cheese (Mexican style blend, mozzarella, etc)
2/3 cup Parmesan cheese

Mix together oil, milk and salt. Boil until white foam appears (on stove or in microwave). Add hot mixture to tapioca flour in large bowl. Mix with wooden spoon and let rest until it cools down. (Let it cool down or else it will be too thin). Mix in eggs and cheeses. You will get a gooey, sticky mass.

To form balls, cover hands with oil and roll into ball shape as best you can. Each ball should be about 1 1/2 inches in diameter. Bake on lightly greased cookie sheet. Another option is to bake in greased mini muffin tins.

Bake at 375 degrees for 15-20 minutes, until tops begin to brown.

Notes: Tapioca starch/flour can be found at international food markets, whole foods, etc. The brand Hodgson Mills sells it.

(This is what the package looks like if you  just make the "package" kind. I think you just add eggs and water.)

Potato Flake Rolls

Mix the following ingredients in the order listed:

2 cups warm water 

2/3 cup dry milk                     

½ cup soft butter                    

1 Tbsp dry yeast                                 

½ cup sugar

1 ½ cup instant dried potato flakes (not potato pearls)

1 ½ tsp. salt

2 eggs

 5 cups flour to make a soft dough (sometimes a little more or less)

Knead for 8 minutes. Let it raise one hour.  Punch down.  Turn out on a floured board.  Divide in half. Roll each half into a 10-12 inch circle.  Brush with melted butter.  Use pizza cutter and cut like a pizza into 16 pieces. Start at the wide end of each wedge and roll up in crescent roll fashion.  Place all 32 rolls on a greased baking sheet with points on the bottom.  Butter the tops again. Let raise 20-30 minutes.  Bake 375° for 15 minutes or until golden brown.

Honey Whole Wheat Bread (tastes like Great Harvest)

1 large loaf
1 1/2 TBSP instant yeast
2 cups very warm water
1/3 cup honey
3-4 cups whole wheat flour (or 5-5 1/2 cups freshly ground flour)
1 1/2 tsp salt
1/8-1/2 cup add-ins (oats, ground flax, sunflower seeds etc)

2 large loafs + 1 medium loaf
3 tablespoons yeast
4 cups very warm water

1/2-3/4 cup honey

7-8  cups whole wheat flour (or 10-11 cups freshly ground flour)

3 teaspoons sea salt

1/4-1 cups add-ins

Directions

Combine yeast, water and honey; let sit for 5 minutes or until frothy and bubbly.  Add salt, add-ins and  1 1/2 cups of flour. Mix. Continue mixing while adding remaining flour, 1/2 cup at a time, until you get a soft dough.  The dough should barely pull away from the sides of the bowl and it will still be a little sticky.  Knead for 4 minutes on low, cover and let rise until doubled (15-25 minutes) .  Punch down (punch for about 20-30 seconds) and shape into a large loaf (spray hands with cooking spray).  Put in a greased loaf pan and let rise again until doubled (30-45 minutes).  Bake at 350 degrees for 30 minutes.

Recipe from here and here

Wheat Bread

I usually half this recipe so it only makes 2 loaves at a time.

4 cups water (110 degrees)
2 TBS yeast
1 TBS salt
1/3 cup oil or butter
1 cup honey or sugar
1 1/2 tsp dough enhancer (opt)
3/4 cup flour gluten
9-10 cups flour (about 3 white and 7 wheat)

Add yeast to warm water and mix. Let stand for 5-10 minutes. Add salt, oil or butter, sugar or honey, dough enhancer, and flour gluten and start mixing at low speed. Add flour one cup at a time until dough pulls away from sides of bowl. Change to kneading hook if using a mixer. Knead until dough is soft and pliable, about 7 minutes. Let rise until doubled in mixer or clean, oiled bowl, covered with damp cloth. Divide into 4 sections and let rest for 5 minutes. Shape each into a loaf and place in greased loaf pan. Cover and let rise 30-60 minutes more, until almost double in size. Bake 350 for 30-35 minutes.

Hints:
Dough has fully risen and is ready to be placed in oven when you press it lightly with your finger and the dough does not spring back.
Press dough into greased pan, take it out again, turn it over and put it back in. This will place a fine layer of oil on bread as it rises.
Basting bread with butter after removing from oven softens the crust.
If in a hurry, raise bread for half the time in a 170 degree oven.

Roll dough

Great for regular rolls and cinnamon rolls.

1 1/2 TBS yeast dissolved in 1/2 cup warm water
2 eggs
1/2 cup sugar
1/6 cup dry milk powder
1 TBS salt
1/4 cup butter
2 cups warm water
5-8 cups flour

In mixer with whisk attachment, cream together eggs, sugar, dry milk powder, salt and butter. Slowly add yeast, and rinse container with remaining 2 cups warm water. Change to bread hook attachment and add flour until dough no longer sticks to sides of bowl (only at the very bottom of bowl). Knead for 7 minutes in mixer. Place clean towel over bowl and allow to rise till doubled (about 1 hour). Make into rolls. (Grab small amount of dough, make into ball by pulling down sides into center of bottom, dip top into melted butter, flatten butter side down on tray, turn around and rise/cook butter side up.) Let rise till doubled. Bake 21 minutes at 375, or until golden brown. Baste tops with butter and serve hot.

For cinnamon rolls: Roll out into rectangle. Brush on butter, sprinkle on cinnamon, a little bit of nutmeg, equal parts white and brown sugar. Cook 375 for 20 minutes.
Frosting: cream cheese, powdered sugar and milk

French Peasant Bread

Ingredients

• 1 pkg dry yeast or 2 1/4 tsp yeast
• 2 cups warm water
• 1 TBSP sugar
• 2 tsp salt
• 4 cups flour
• olive oil
• corn meal
• melted butter

Directions

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Cover with bread cloth (or loosely with saran wrap sprayed with pam). Let rise an additional hour. Brush the top with melted butter and bake at 425 F for 10 minutes. Reduce oven temperature to 375 F and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm. Takes just under 3 hours from start to finish.

Corn bread

1/2 cup oil
2 eggs
1 1/2 cups evaporated milk
1 cup cornmeal
3/4 cups sugar
1 1/2 cups flour
4 tsp baking powder
1 tsp salt

Mix. Bake at 350 for 25 minutes in a 13x9 pan.

Cinnamon Rolls (from Brooke S)

Cinnamon Rolls

1 Cup Warm Milk (110 degrees) (30 sec in microwave)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups flour
1 tsp salt
1/2 white sugar
2 1/2 teaspoons yeast


1 cup brown sugar
2 1/2 TB cinnamon
1/3 cup butter softened


3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Heat Milk to 110 degrees and then add the yeast. Let sit for about 10 minutes. While it sits, melt butter and allow to cool at room temp. Combine the butter, sugar, eggs, and yeast mixture. Add in the salt and the flour. Knead with dough hook until smooth. Place in an oiled bowl and cover. Let it rise until it doubles in size.(about 1 - 1 1/2 hours)

Combine brown sugar and cinnamon in a small bowl. Turn the dough onto a lightly floured surface. Roll the dough into a rectangle. Spread the dough with 1/3 cup soft butter and sprinkle evenly with the brown sugar mixture. Roll up dough and cut into 12 rolls. (use string/floss to do this for a cleaner and easier cut.) Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until doubled (about 30-45 minutes). Meanwhile preheat oven to 350 degrees.

Bake the rolls in the preheated oven until golden brown, about 20 minutes. While rolls are baking combine cream cheese, butter, powdered sugar, vanilla and salt. Mix until creamy.

Spread frosting on warm rolls before serving.

If you are preparing the rolls the night before, prepare the rolls until they are put in the 9x13 pan, then instead of letting them rise, stick the pan in the fridge overnight. The next morning remove from fridge and allow to rise about an hour until doubled, and then bake as instructed.

Soft French Bread

Dissolve 2 Tbs yeast in 1/2 cup warm water and 1 tsp sugar. In a large bowl combine 2 cups hot water, 3 Tbs sugar, 1 Tbs Salt and 1/2 cup oil. Add 3 cups flour. Beat well. Add yeast mixture. Stir well. Add 2 1/2 cups flour. Stir with wooden spoon until well blended. Cover with saran wrap. Let raise 10 minutes. Stir down. Repeat 5 more times. (Do not stir down dough last time before rolling out). Flour cupboard, top of dough and hands. (I split dough into 4 equal parts for smaller loaves). Roll into rectangle. Roll up like jelly roll. Place on greased pan seam side down. Let rise 30 minutes. Bake 400 F for 15-20 minutes.

Variation: brush with beaten egg white mixed with 1 tsp water and sprinkle sesame seeds on top. Slash with scissors to give it a fancy look.

Zucchini Bread - my favorite recipe

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 3-4 cups grated zucchini (no need to peel or drain)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Add Zucchini and mix well. Pour batter into prepared pans.
4. Bake for 50 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan.

Whole Wheat Bread (Peggy's)

Makes 4 loaves

Ingredients

• 8 cups whole wheat
• 4 cups war water
• 4 TBSP salt
• 1/4 cup canola oil
• 1 cup honey or other sugar
• 1 1/3 cup powdered milk
• 3 TBSP dough enhander
• 2 TBSP yeast

Mix all ingredients together in a large bowl except flour. Turn mixer on low speed and slowly add in flour. Kneed 8 minutes with mixer. Raise until double in bulk. Punch down and form 4 loaves. Place in greased loaf pans. Raise about 1 hour. Bake 350 for 35 minutes.

Pumpkin Chocolate Chip Bread

INGREDIENTS (makes 3 loaves)

• 3-⅓ cups unbleached all purpose Flour
• 1 tsp pumpkin pie spice (recipe here and here)
• 1 tbsp Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• ---------------------
• 2-⅔ cups Sugar
• ⅔ cups Softened Butter (1 cube plus 1/3 cube (2 2/3 TBS) OR 1/2 cup plus 1/6 cup)
• ------------------
• 4 whole Eggs
• 1-2 lbs pumpkin (15-30oz) I usually use 2 lbs or a large can of pumpkin
• ⅔ cups Water
• 1 cup Semi-Sweet Chocolate Chips (I add more)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients, except sugar, and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes if you use 1 lb pumpkin, an extra 10 minutes if you use 2 lbs pumpkin or until a toothpick inserted into the middle of the loaf comes out clean. Cook 35-40 minutes for a mini loaf. Makes 8-10 mini loafs.

Classic Rolls

These are amazing and very easy to make. The bread machine does most of the work!

Ingredients:

1 1/3 c. water

1 egg – stir into the water

1/3 c. sugar

1 tsp. salt

1/3 c. dry milk

4 c. bread flour – Make a well in the middle of the flour to add yeast

2 pkgs. yeast or 4 ½ tsp.

2 ½ TBLS. Margarine or butter – cut in 4 even parts and add to the corners of the container

Mix in bread maker on the dough setting. if possible let dough raise one more time after machine mixes it once and dough falls and timer rings. Then shape in desired roll. Bake on greased pan at 350 for around 10-12 min. Butter top of rolls when just out of oven. You can freeze cooked rolls for another day.

Crescent shaped rolls: Flour working area and divide dough into two parts. It will be sticky so put flour on hands. Roll dough into a circle or pie shape. With a pizza cutter cut like you do a pie into 8 triangles. Roll up each triangle-start from widest part and roll toward center. Put on a greased cookie sheet.

To make ahead and freeze then cook and have warm on the day you serve the rolls: Shape rolls into desired shape and put on greased cookie sheet and freeze then take off cookie sheet and put rolls into freezer bags until the day you want to cook them. Take out of freezer and put on buttered cookie sheet and cover with a towel. Let unfreeze and rise – around 2-3 hours depending on how warm house is. Bake 350 for 10-12 min

Portugues Sweet Bread

Made using a Bread Machine

Ingredients:

1 c milk
1 egg
2 Tbs butter, softened
1/3 c sugar
3/4 tsp salt
3 c flour
2 1/2 tsp yeast

Cook using Sweet Bread Setting if available.