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