Peanut Butter Banana Muffins

1 C wheat flour
1 C white flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 stick butter
1 C packed light brown sugar
½ C peanut butter
1 tsp vanilla
2 eggs
3 bananas, peeled and mashed
1 C chocolate chips
¼ C buttermilk

Cream butter and sugar. Add eggs, one at a time. Add vanilla, buttermilk, peanut butter, and bananas.

Mix together dry ingredients and add to wet.

Mix well and add chocolate chips.

Bake at 350 degrees for 20-25 minutes.

from Sarah E. Bybee

Becky’s French Bread

1 ½ cups warm water
1 Tbs yeast
1 Tbs sugar
1 Tbs oil
1 1/2 tsp salt
4 cups flour

Dissolve yeast in warm water, sugar, oil, and one cup of flour. GRADUALLY add rest of ingredients, and knead for 5-6 minutes. Stir until well mixed. Let rise until double; punch down. Shape into 2 long loaves, or one large loaf. Sprinkle pan (cookie sheet) with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼ inch deep three times (or snip with kitchen shears). Let rise until double. Bake at 350 degrees for -25-30 minutes or until lightly brown

**This bread makes great pizza dough and cheese sticks.

For cheese sticks: Pull off a racquetball or tennis ball size piece of dough and dip it in milk. Then roll in cheese (parmesean, sharp cheddar, Monterey Jack, Asiago, ect.). Any kind and any combination work great! Then twist and pull dough into a stick or bar and place on a greased pan dusted with cornmeal.

I use my baking stone sprinkled with cornmeal. Sprinkle cheese sticks with a little salt and cover with a light towel to rise until double. Bake at 375 for 12-20 minutes or until light golden brown.

You may also roll dough in powdered ranch dressing mix for a yummy variation.

***Makes two large pizzas. Bake 375-400 degrees for 20 minutes.

from Sarah E. Bybee

Becky’s Perfect Bread

2 1/2c. warm water or milk
2 Tbs yeast (SAF instant yeast)
1/2 c. sugar (honey, brown sugar)
1/4 c. oil (butter,margarine: soft)
2 ½ tsp salt
6½ - 7 ½ c. flour
1 Tbs gluten flour (optional) – gives better lift to bread

Combine warm liquid (water or milk), sugar, and oil. (not too hot, not cold). GRADUALLY add 2 ½ cups flour and the yeast mixing until smooth. Let it proof (sit in the bowl) for 5 – 20 minutes. This is called the “sponge method” and will rise in the bowl and literally look spongy. The longer the proofing time the better the texture of the bread.
Gradually add rest of ingredients until dough starts to pull away from the bowl. You may or may not use all of the flour – you may use more. Add a little at a time kneading until it is smooth and elastic – about 5-6 minutes. Cover and let rise until almost double.
Shape into 2 loaves, place in well greased loaf pans and let rise again until almost double. Bake 350 degrees 25-30 minutes. Remove to cooling racks from pans after 10 minutes. Allow to cool at least 15 minutes before slicing. Makes 2 loaves.

Variations: Roll cinnamon and sugar into loaf and split top with a knife (bake 25-32 minutes). Knead cheese into loaf. Knead in raisins, craisins, nuts, granola, herbs. Glaze top with egg and sprinkle with sesame or poppy seeds. Twist strands for a new look.

3 Loaves:
4 ¾ cups water
1/3 c oil
3/4 c sugar
3 ¾ tsp salt
3 Tbs yeast
10 - 11 c flour
3 Tbs. gluten (optional)

1 Loaf (Bread Machine):
1 ¼ c water
2 Tbs oil
4 Tbs sugar
1 ¼ tsp salt
3 ½ - 4 c flour
2 tsp gluten optional
1 Tbs yeast

from Sarah E. Bybee

Buttermilk Light Wheat Bread by Ron Bybee

1 3/4 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar [or brown]
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
2 Tbsp gluten flour, optional

Bake for 33 minutes at 375 degrees for a 2 ½ lb loaf pan. Add seeds of all kinds [sesame, flax, corn meal, sunflower, millet, poppy, pumpkin]. Large puffy loaf!

from Sarah E. Bybee

Grandma’s Dilly Bread

2 ¼ tsp instant yeast
¼ C warm water
1 C creamed cottage cheese
2 Tbsp sugar
3 Tbsp fresh minced onion
1 Tbsp butter
2 or more Tbsp dill seed
1 tsp salt
¼ tsp baking soda
1 unbeaten egg
2 ¼ to 2 ½ C flour

Take 1 C cottage cheese, mash a bit, and heat to lukewarm. Soften yeast in ¼C water. In a separate bowl, combine sugar, onion, butter, dill, salt, baking soda, and egg. Mix yeast and cottage cheese, and add to the rest of the ingredients. Add flour, and mix to form a stiff dough. Turn into a well greased round 2 quart casserole dish. Let rise until the top of the dish.

Bake at 350 for 25-35 minutes, until golden brown. Brush with melted butter and sprinkle with salt or garlic salt.

from Sarah E. Bybee

Cornbread

1 C flour
1 C cornmeal
2-4 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 eggs
1 C milk
¼ C oil

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

In another bowl, beat eggs, milk, and oil. Add flour to mixture until just moistened; don’t overbeat.

Pour into a greased 9 by 9 pan. Bake at 425 for 20-25 minutes or until golden brown. Makes 9 servings.

from Sarah E. Bybee

Rhubarb Bread

1 ½ C brown sugar
1/3 C oil
1 egg
1 tsp vanilla
1 C buttermilk


Cream all these together

Then add:

1 tsp salt
1 tsp soda
2 ½ C flour
½ C nuts if desired
1 ½ C chopped rhubarb

Makes one large loaf pan and one small loaf pan. Bake at 350 for 40-55 minutes, depending on size on pan. Grease the bottoms of pans only. Do the same thing for muffins, baking for 20-25 minutes. Let cook for 5 minutes and then run a knife around the edge and remove from pan.

from Sarah. E. Bybee

Sour Cream Chive Bread

2/3 C warm milk
¼ C water
¼ C sour cream
2 Tbsp butter
1 ½ tsp sugar
1 ½ tsp salt
3 C flour
1/8 tsp baking soda
¼ C minced fresh chives
2 ¼ tsp instant yeast

Mix milk, water, butter, and sugar together. Stir to let butter melt and then add ¼ C flour. Add yeast; cover and let bubble for 10 minutes. Stir slightly and then add the remaining ingredients, flour last. Bake at 350 for 30 minutes. Makes 1 loaf.

from Sarah E. Bybee

Sarah Lynn’s Zucchini Bread

6 eggs
1 cup oil
½ C applesauce
4 C sugar
4 tsp vanilla
6 C flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
4 C grated zucchini
3 C chopped nuts, optional

Mix eggs, oil, sugar, and vanilla in a bowl and blend well

Mix flour, salt, baking soda, cinnamon, and baking powder together and add to wet ingredients.

Add grated zucchini and nuts. Place in 4 greased bread pans and bake at 350 degrees for 1 hour.

from Sarah E. Bybee

Zucchini Cakes

1 C shredded zucchini
1 8 oz pkg corn muffin mix
1 C shredded cheddar cheese
¼ C milk
1 egg
1/8 tsp cayenne pepper

Mix and put in muffin tins.

Makes 12 muffins.

Bake at 400 degrees for 11 to 14 minutes.

from Sarah. E. Bybee

Cranberry Zucchini Bread

3 C flour
2 C sugar
2 ½ tsp cinnamon
1 ¼ tsp salt
1 tsp soda
½ tsp baking powder
¼ tsp nutmeg
3 eggs
2 C zucchini
½ C oil
½ C applesauce
1 tsp vanilla
1 C cranberries
½ C chopped walnuts

Combine wet, add dry.

Bake at 350 for 1 hour for 2 loaves or for muffins, do 350 for 25 minutes.

from Sarah E. Bybee

White Bread

2 C scalded milk
1/3 C sugar
2 Tbls Saf Instant Yeast
1/3 C butter
¼ C water
2 tsp salt
2 Tbsp gluten flour
6- 6 1/2 C flour

Melt butter and sugar in scalded milk. Cool to lukewarm. Add yeast, mix slightly, and let sit for about 10 minutes until bubbly.

Add flour until it is pudding-like in consistency.

Add salt and gluten flour and then the rest of the flour.

Knead 3-5 minutes.

Let rise, punch down, put in pans, and rise again until doubled.

Bake at 350 for about 30 minutes.

from Sarah E. Bybee

Carrot Raisin Muffins

2 C whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
2 eggs
1 C honey
1 C plain yogurt
½ C canola oil
2 tsp lemon juice
2 tsp vanilla
1 ½ C shredded carrots
½ C raisins
½ C chopped walnuts or pecans (opt)

Combine dry. Combine wet. Stir wet into dry.

Fold in carrots, raisins, and nuts.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to wire racks. 1 ½ dozen.

from Sarah E. Bybee

Very Yummy Cinnamon Rolls

4 C warm potato water
1 C butter or shortening
1 C sugar
2 Tbsp Saf Instant yeast
1 Tbsp salt
5 eggs, beaten
½ - 1 tsp nutmeg
1 Tbsp vanilla
1 tsp almond extract
½ C powdered milk
about 10 C flour (this is a softer dough)
1 ½ Tbsp gluten flour (opt)

Filling:
1 C brown sugar and 8 tsp cinnamon combined
melted butter


For potato water, take 4 C warm water and add a few Tbsp of potato flakes, stirring until dissolved.

Dissolve butter and sugar in hot liquid.

Add yeast to warm mixture and let dissolve.

Add all other ingredients and flour gradually.

Knead about 5 minutes.
Cover and let rise until almost double.

Divide into halves or thirds and roll out flat.

Spread with melted butter and then brown sugar/cinnamon mixture (raisins, nuts opt).

Roll out and cut 1 ½ inches thick.

Put on greased baking sheet and cover and let rise until almost double.

Bake at 350 for 20-25 minutes.

Makes 30 large rolls.

from Sarah E. Bybee

No Knead Casserole Bread

5-6 C flour
2 Tbsp sugar
4 ½ tsp Saf Instant yeast
1 ½ tsp salt
½ tsp pepper
2 C boiling water
2 Tbsp butter or margarine
¾ C shredded Colby jack cheese
¼ C finely chopped onion

In a bowl, mix sugar and butter. Add water and stir until melted. Cool to warm. Add yeast, let sit for about 10 minutes until bubbly. Add flour until of pudding consistency; add pepper, onion, cheese, salt, and rest of flour. Grease a 2 qt. Round casserole dish. Shape dough in a ball and let rise in dish, covered, about 20 minutes or until doubled. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove from dish to wire rack. [This loaf rises a lot in the oven as well].

Parker House Rolls

Grandma Eyre’s Recipe

1 cup warm milk
¼ cup sugar
¼ cup butter
½ cup water
1 ½ Tbs yeast
1 well beaten egg
4-5 cups flour
1 ½ tsp salt


Combine sugar, butter, and milk. Stir until butter is melted. Add water and cool to lukewarm. Add 2 cups flour and yeast. Beat until smooth, then allow yeast mixture to proof 10 to 20 minutes. Add egg. Gradually add flour and salt. Knead 5-7 minutes until dough is smooth and satiny. Shape into balls and place on greased cookie sheet. Bake at 350 degrees for 20 minutes.

Fun dough variations. Tie in knots, twist, put three balls in muffin cups for clover leaf rolls, etc. They also make wonderful bread sticks dipped in butter with garlic salt and or cheese.

from Sarah E. Bybee

Wheat Rolls

5 ½ C warm water
2/3 C oil
¾ C honey
2 Tbls gluten flour
2 Tbls lecithin granules, optional
4 Tbsp Saf instant yeast
about 10 C whole wheat flour
5 tsp salt

Melt honey and oil in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour until it is pudding-like in consistency; add lecithin, gluten flour, and salt. Add rest of flour, knead 3-5 minutes until dough springs back when touched. Form into rolls on a greased cookie sheet, cover loosely with saran wrap, and let rise until double. Bake at 375 for 20-25 minutes.

from Sarah E. Bybee

Gluten Flour is also called Vital Wheat Gluten.

Julie’s breadsticks

1 Tbsp yeast
1 ½ C warm water
2 Tbsp sugar
½ tsp salt
3-4 C flour

A tiny bit of butter and garlic salt for the tops (parmesan cheese and basil if you like too)
Mix like you are doing bread, it makes 2 cookie sheets, freeze half the dough for later if you like.

If you are in a hurry, heat oven to 150 and let the breadsticks rise in there. Bake at 350 for 16-18 minutes.

We love these, and we shape them into our initials and hearts or whatever shape you want. I’ve tried half wheat too, they are okay, but better with just white.

from Sarah E. Bybee

Wheat Pancakes

2 1/2 C wheat flour
2-3 Tbsp sugar
1 tsp salt
1 ½ Tbsp baking powder
3 Tbsp oil
½ C milk
4 eggs
1 C applesauce
1 C buttermilk
1 scoop golden flax seed (Costco), optional
1 tsp apple pie spice*

Mix dry and add wet. Makes about 25 regular size pancakes. I freeze a bunch and then eat them for breakfast all week.

*To make your own apple pie spice, mix 4 parts cinnamon and 1 part nutmeg.

from Sarah E. Bybee

Sarah E. Bybee's Wheat Bread

2 ½ C warm water
½ C brown sugar (or 1/3 C honey)
1/3 C butter
1 ¾ Tbsp Saf Instant Yeast
½ C nonfat dry milk powder
1 Tbsp salt
2 heaping Tbsp gluten flour
4 C wheat flour
3-4 C white flour

Melt sugar and butter and a little flour in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour so it is pudding-like in consistency; add milk powder, gluten flour, and salt. Add rest of flour and knead. Let rise one or two times as desired. Bake at 350 for about 30 minutes. Makes 2 loaves.

This recipe also works well with a 2/3 to ¾ wheat to white ratio. For and extra special loaf, glaze honey butter on the top and serve that day or roll out dough, sprinkle with cinnamon sugar, and roll up again for a cinnamon swirl loaf.