3 eggs, slightly beaten
1 cup oil
2 cups sugar
2 cups grated & peeled zucchini
2-3 tsp vanilla
MIX WELL, and then add:
3 cups flour
1 tsp soda
1 tsp salt
3 tsp cinnamon or allspice (or combo of both)
1/4 tsp baking powder
Mix well
Pour into greased bread pans (2 large or 6 small)
Bake 350 for 25 minutes, turn down and bake at 275 for 20-25 minutes more.
Thanks Mom and Nana for original!
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Thursday, May 5, 2011
Monday, April 5, 2010
Mama's Rolls
Another holiday classic at our house...making an appearance for each and every special dinner!
1. Dissolve: 3 packages (or about 6 1/2-7) teaspoons dry yeast in 3/4 warm water. Let stand, then stir.
2. Meanwhile, pour 3/4 cup hot, scalded milk over :
1/2 cup sugar
1 1/2 tsp. salt
1/2 cup butter (1 cube)
3. Cool to lukewarm and add yeast mixture.
4. Stir in two eggs, and 3 cups flour and beat until smooth (with mixer or by hand)
5. Add about 2 more cups flour and stir until dough forms a large ball.
6. Pour about 1/2 cup flour on cutting board and knead dough until smooth.
7. Place dough in greased bowl (using about 1 TBSP. vegetable oil), turn dough over to coat with oil. Cover and let rise until double (about 30-60 minutes).
8. Punch dough down and let rest a few minutes.
9. On lightly floured surface, roll about 1/4 of dough into a circle. Brush with melted butter. Cut into triangles with a pizza cutter and roll into crescent shapes.
10. Place on baking sheet (lined with silpat or lightly sprayed with cooking spray) and brush with butter again.
11. Bake at 400 for about 9-11 minutes.
12. ALWAYS give the first roll to Dad. ALWAYS!
Thanks to Mama C. for the original and for teaching me the fine art of roll making many years ago! :)
1. Dissolve: 3 packages (or about 6 1/2-7) teaspoons dry yeast in 3/4 warm water. Let stand, then stir.
2. Meanwhile, pour 3/4 cup hot, scalded milk over :
1/2 cup sugar
1 1/2 tsp. salt
1/2 cup butter (1 cube)
3. Cool to lukewarm and add yeast mixture.
4. Stir in two eggs, and 3 cups flour and beat until smooth (with mixer or by hand)
5. Add about 2 more cups flour and stir until dough forms a large ball.
6. Pour about 1/2 cup flour on cutting board and knead dough until smooth.
7. Place dough in greased bowl (using about 1 TBSP. vegetable oil), turn dough over to coat with oil. Cover and let rise until double (about 30-60 minutes).
8. Punch dough down and let rest a few minutes.
9. On lightly floured surface, roll about 1/4 of dough into a circle. Brush with melted butter. Cut into triangles with a pizza cutter and roll into crescent shapes.
10. Place on baking sheet (lined with silpat or lightly sprayed with cooking spray) and brush with butter again.
11. Bake at 400 for about 9-11 minutes.
12. ALWAYS give the first roll to Dad. ALWAYS!
Thanks to Mama C. for the original and for teaching me the fine art of roll making many years ago! :)
Tuesday, September 29, 2009
What's for dinner 1 cont...
French Bread
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
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