Simple Dinner Rolls

2 cups all-purpose flour, or more if needed
2 1/4 tsp yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine

Throw it all in your breadmaker, or proof the yeast with your milk/water/sugar, add the rest of the wet, then incorporate the dry. Allow to rise 30ish minutes, shape into balls (about 12), and throw into a pan. Cover, and allow to rise for an additional 45 minutes. Cook at 375 for about 20 minutes.

This is an excellent starter recipe for dinner rolls. They are mild in taste and you can add pretty much anything to get them the flavor you like. Garlic, more sugar for a sweet roll, herbs - use your imagination!

Coffee Cake

Sorry, I've been absent. Things have been rather hectic here, but I have a few new recipes to post (sans pics, sorry - my memory card reader isn't cooperating).

So here's one I made and loved.

 2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cupish milk - enough to add to egg for 1 full cup
1 1/2 teaspoons vanilla extract

1/4 cup all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup cold butter  

Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 1/3 cup white sugar, 1/3 cup packed brown sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Put mixture in the freezer to set.

In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup, mix. Stir in vanilla. Pour into flour mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with half of your chilled streusel.

Bake in the preheated oven for 20 minutes, remove and add the rest of your topping. Bake an additional 5-10 minutes, or until a toothpick in the center comes out clean.

Cool and eat! The half struesel mixture will have sunk into your cake, making a gooey, cinnamony, delicious center.

French Bread

This is, by far, one of my favorite bread recipes!

6 cups all-purpose flour
2 1/4 tsps active dry yeast (or 1 package)
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

I skipped the egg/water and brushed a bit of butter on top right out of the oven for the shine. And I know you don't proof the yeast. It works. Defreakinlicious.

Sweet Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour (I used white, you can use a mix of white/wheat, or bread flour)

Dissolve your sugar in your warm water, add your yeast, and let it proof.

Add your veggie oil, and salt, then add flour one cup at a time, as much as you can (actual measurements will vary). Knead for 8-10 minutes. Oil a deep bowl, and add your dough ball, turning once to cover with the oil. Cover with a damp kitchen towel, and let your dough rise until doubled in size (about an hour).

Punch down dough, and knead again on a well floured surface. Here, you can either split the dough in half and add to loaf pan. Or you can form into balls for rolls. This recipe makes 2 1 pound loafs. Let rise again, 30-60 minutes. Bake at 350 30 minutes for the loaves, 11ish for the rolls.

We like light bread, so 15 minutes in, I cover with foil.

White Chocolate Toffee Cookies

2 1/2 cups of flour
1 tsp baking soda
1/4 tsp salt

1 cup of softened butter
3/4 cup white sugar
2/3 cup packed brown sugar
1 tsp vanilla
2 eggs

White chocolate chips
Toffee pieces

Preheat oven to 350.

Mix dry ingredients, set aside. Cream together butter and sugar. Add brown sugar, and vanilla. Mix in eggs, one at a time.

Slowly add dry ingredients.

When mixed, add in chocolate and toffee pieces. I use about 1/2 bag to 3/4 bag of each. Just add till you're happy.

Plop onto baking sheets - you really want to use wax paper and nonstick spray, the toffee can get really sticky. Bake for 8-11 mins, lightly browned.

Enjoy!