BEST (so far) Cinnamon Rolls, and/or, Orange Rolls

Combine in your mixer bowl and let rest 15 minutes:
3 1/2 cups warm water (because the bowl is usually pretty cold, I use hotter water)
3/4 cup sugar
1 cup oil
3 Tbsp yeast (I'm going to use less next time)

THEN, add:
10 1/2 cups flour (hold back the last 1/2 cup...to make sure you really need it)
1 Tbsp salt
3 eggs (room temperature)

Mix into the yeast mixture 5 cups of flour, eggs, and salt with an electric mixer. Add the remaining flour…(add a little more flour if needed till the dough pulls away from the sides of the mixer).  Let the mixer kneed the dough for 5 minutes.  Pour out onto floured board. Let rest about 15 minutes.

For Cinnamon Rolls:
Divide dough in half and roll each half out to approximately 12x30 inches. Melt 1/2 cup butter and spread evenly over each rolled dough (1/4 cup on each). Sprinkle each with about 1/3 to 1/2 cup sugar (add a little brown sugar) and a generous amount of cinnamon. Roll up each half and slice (with thread) into 20 rolls (40 rolls total).

For Orange Rolls:
instead of cinnamon (as written above), zest one whole orange over the butter, sugar and brown sugar. Be careful not to zest the white part...just the outer orange layer. ;)

Place rolls in baking dishes and cover with a tea towel near the preheating oven or warm place.  Let rise about 20 minutes. Bake for about 15-18 minutes at 400 degrees (depending on how hot your oven is). Frost while still warm.

Butter cream frosting:
3-4 cups powdered sugar
1/2 cup butter, softened
1 tsp vanilla
3 - ? Tablespoons milk (enough to make it spreading consistency)

Cream Cheese Frosting
1/2 cup butter, softened
6 ounces of room temperature cream cheese
3-4 cups powdered sugar
1 tsp vanilla
3-? Tablespoons milk (just till you get the right consistency)

Orange Frosting
1/2 cup butter
4 cups powdered sugar
3-? Tablespoons fresh squeezed, strained orange juice

Pumpkin Bread

Ingredients:
2 cups all-purpose flour (or white wheat, fine)
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil (or part applesauce)
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup chocolate chips or toasted pumpkin seeds

Directions
Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and chocolate chips or pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.  Mini loaf pans...45 minutes

Lion House Dinner Rolls

Yield: Makes about 2 dozen rolls

Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.

Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.

Finally, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 2 tablespoons active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour

Directions

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Notes

Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Whole-Wheat Potato Rolls

Make simple sandwiches extra special. Or make half-size for dinner rolls.
Prep time: 15 min. l Proof time: 75 min. | Bake time: 30 min. | Makes 8 sandwich rolls, or 16 dinner rolls
Ingredients:

• 1-3/4 cups water, hot
• 1-1/3 cups Potato Flakes
• 3 cups white whole wheat flour
• 1/4 cup dry milk powder
• 1 package (1/4 oz.) active-dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 6 tablespoons butter, softened
• 1/4 cup honey
• 1 egg

Preparation:
Combine hot water and potato flakes in a medium bowl. Let stand 5 minutes.
Mix flour, dry milk powder, yeast and salt in a large bowl of a stand mixer or a mixing bowl.
Stir butter, honey and egg into potatoes. Add to dry mixture  (you might need to add some flour, one 1/4 cup at a time, till the dough pulls away from the bowl) and then kneed the dough in your mixer for about 5 minutes. (Or, beat well with a spoon and knead on a floured surface until smooth.)
Gather dough into a ball and knead 3-4 times on a floured surface. Cut into 8 equal pieces and shape into balls. (Or cut 16 pieces to make dinner rolls.) Place at least 1 inch apart on two lightly greased or parchment lined baking sheets. Cover with a towel and let rise in a warm, draft-free place until double in size, 1 to 1-1/2 hours.
Heat oven to 350°F

Bake until golden brown, 20-25 minutes or until rolls sound hollow when lightly tapped. Remove from oven and brush with melted butter if desired. Cool completely before serving, about 30 minutes.

A simple everyday whole wheat bread!

(2 hour bread...from start to finish :)

 

Whole Wheat Bread (for use with a Bosch mixer) makes 4 loaves

If you have a kitchen aid or a smaller mixer, just halve the recipe

Step 1:  In your mixer, combine:

6 cups warm-hot tap water

2/3 cup oil

2/3 cup honey

7 1/2 cups freshly ground whole wheat flour

1/2 cup gluten flour

2 Tbsp. Saf instant yeast

Put ingredients in Bosch mixer in order listed.  Turn mixer on low for 1 or 2 minutes until all flour is moistened.  Turn off mixer, cover, and let dough "sponge" for about 10-12 minutes.  

Step 2:  Add:

2 Tbsp. salt

Approx. 6 cups additional whole-wheat flour

Turn on mixer and give it a minute to combine.  Add additional flour (1 tablespoon at a time), just until dough pulls away from the sides of the bowl.  Let knead on medium speed for 6 to 8 minutes.  

Step 3:  

Grease hands and cutting board with oil and pull dough out of bowl and divide evenly and shape loaves for 3-5 bread pans (depending on the size of the pans).  Let rise in a warm, draft free location for 30 minutes (you can simply put them in your oven with the light on).  Place pans in un-preheated oven (or, if that’s where they were rising, simply turn on the oven).  Turn oven on to 350 degrees, set timer for 35 minutes.  Bake.  Remove from oven. Let bread cool in pans for 2-5 minutes.  (At this time, you can rub butter on the top of each loaf…yum!) Remove from pans and let cool completely on wire racks. Bread will finish cooking as it is cooling.  You should be able to “thump” the top of the loaf and hear a hollow sound.  You might need to adjust the baking time to get it “just right.”  Tip: cover with a dish cloth while they cool.  Store cooled loaves in plastic bags.  Loaves will store longer if frozen.  Tip for small families:  Slice loaves before freezing (but after completely cooled), so small quantities may be removed easily from freezer.   

Soft Honey Wheat Rolls

(A “tried and true” recipe)

In the mixer, combine:
4 1/2 teaspoons dry active yeast
2 cups warm water
1/3 cup + 1 Tablespoon honey
***Let this mixture sit (with the lid on) for 15 minutes till it’s all foamy

Add:
1/2 cup orange juice
1/2 cup room temperature butter (slightly warmer than room temperature)
1 2/3 cups King Arthur Unbleached All-Purpose Flour (or regular all purpose flour)
3 3/4 cups Whole Wheat Flour (White wheat)
1/3 cup ground flax (if you don’t have this, just put in 1/3 c. more flour)
2 1/2 teaspoons salt
1 1/3 cups instant mashed potato flakes
1/2 cup nonfat dry milk

If needed, add more flour (one tablespoon at a time) till the dough pulls away from the sides of the bowl.  Knead for  5-7 minutes on medium speed.  Place dough in a greased bowl to rise for 90 minutes to 2 hours.

Divide dough in 1/2.  Take half the dough and divide it into halves till you have 16 pieces.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom then roll it under the palm of your hand into a smooth ball.  Then repeat with the other half of the dough.

Place the rolls in a greased pan (they fit nicely on a jelly roll 15” pan and a 9x13 baking dish) spacing them evenly not touching each other.  At this point, you have the option to whisk together 1 large egg white + 1 tablespoon cold water, then brush each roll with egg/water mixture and sprinkle with oats as a garnish.  Almost a must because they look so pretty!

Cover pans with lightly greased plastic wrap (or let rise in the oven with just the light on) and let rise for 1 1/2 hours. Only cook one layer/rack at a time in the oven unless you have a fancy convection oven.  ;)

Preheat oven to 350 and bake for 25 minutes.

Remove the rolls from the oven, and after 2-3 minutes, carefully transfer them to a rack or let them cool in the pans.  Serve warm or at room temperature.

Makes 32 Rolls
Total time: 5 hours (to mix, rise, and bake)

Information on Yeast Breads

Yeast

Yeast is the essence of bread.  It’s what makes the dough rise, and gives the bread flavor and aroma.  It is activated by warm liquid and fed by sugar or starch which results in the release of carbon dioxide which makes the dough rise.

Flour

Flour forms the main structure for most breads.  All yeast breads require some flour made from wheat because wheat is rich in gluten, a protein that gives dough its elasticity and strength.  Bread flour has a higher gluten content than all-purpose flour.   Because it is milled from high-protein hard wheat, bread flour provides the best volume and texture.  Whole wheat and graham flours have less gluten than all-purpose flours, so breads made with these grains will be denser than those made from all-purpose flour.

Liquids

Water is the most important component of dough.  It dissolves and activates the yeast and blends with the flour to make the dough sticky and elastic.  All liquids should be warmed before being added to dry ingredients.  If they are too cool yeast action can stop or slow down.  If liquids are too hot, they’ll destroy the yeast and the dough won’t rise.  When yeast is dissolved directly in water the temperature should be 105◦ to 115◦ F.  When undissolved yeast is added to dry ingredients the temperature can be 120◦to 130◦ F.  A thermometer is your best bet for gauging temperatures. 

Sweeteners

White sugar, Brown sugar, honey, molasses, jams and dried and fresh fruits can be used to sweeten breads.  Sugar gives bread’s crust a rich brown color and adds flavor.  

Salt

Salt controls the action of the yeast.  It slows the rising time and allows the flavor of the dough to develop.  Salt also adds structure to the dough by strengthening the gluten

Fat

Fats add flavor and makes bread tender and moist, and it lasts longer because fat slows moisture loss.

100% Whole Wheat Bread

8 to 8 ½ cups whole wheat flour

2 pkgs. yeast (4 ½ tsp.)

2 ½ tsp. salt

1 ½ cups water

1 ½ cups milk

¼ cup honey

¼ cup vegetable oil

In a large bowl combine 3 ½ cups flour, yeast, and salt.  Heat water, milk, honey and oil until very warm (120 to 130  F.)  Gradually add to dry ingredients:  beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  With spoon, stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.   (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.  Proceed with recipe.)

Punch dough down.  Remove dough to lightly floured surface; divide dough in half.  Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in 2 greased 8 ½ - x 4 ½-inch loaf pans.  Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake at 375◦ F for 35 to 45 minutes or until done.  Remove from pans; let cool on wire racks.

Mary's Whole Wheat Bread

6 cups warm to hot water

2/3 cup vegetable oil

2/3 cup honey

2 tbsp. yeast

1/3 cup gluten flour

1/3 cup powdered milk

2 tbsp. dough enhancer

6 cups hard whole wheat flour

Put above ingredients in bread mixer and mix until well blended and all flour is moistened. 

Then add:

2 tbsp. salt

Slowly add:

6-8 cups hard whole wheat flour. 

Turn mixer on medium speed and add salt and add the flour until the dough cleans the sides of the bowl.  Let knead on medium speed for 6 to 8 minutes.  Grease hands with oil and divide evenly into 4 balls.  Shape and place in oiled bread pans and let rise until doubled.  Bake at  350◦ F. for 30 to 40 minutes.  Internal temperature should be 175◦ to 180◦ F.

Let bread cool in pans about 5 minutes then remove from pans and cool on wire rack.   

Kathy's White/Whole Wheat Bread

 

2 pkgs. dry yeast (4 ½ tsp.)

1 qt. warm water

¼ c. granulated sugar

1 tbsp. + 1 tsp. salt

7 c. white flour

Stir and dissolve the yeast in the water.  Add the sugar, salt and white flour.  Beat until smooth.  Cover with a damp dish towel and keep in a warm place for about 1 hour.  It should be light and bubbly at the end of the hour.

1 c. hot water

1 c. brown sugar

6 tbsp. shortening

Combine the water, brown sugar, and shortening.  Stir; cool to lukewarm.  Add to yeast flour mixture after it has risen.  

8 c. whole wheat flour

Add 4 cups of the whole wheat flour to the yeast mixture and stir until mixed.  Then add about half a cup of whole wheat flour at a time until mixture pulls away from the sides of the bowl and mixture is smooth.  Turn out onto lightly floured board.  Knead until smooth which takes 7-10 minutes.  Place in greased straight edge container.  Turn dough over to grease the surface.  Cover and let rise till double in bulk.

Divide dough into 4 equal pieces and shape dough into a loaf shape and place in greased loaf pans (9 x 5”).  Cover and let rise until double in bulk.  Bake in moderate oven 375◦ F. about 50 minutes.   I prefer 400◦ F. for 30 minutes.  Yield: 4 large loaves

Remove bread from oven and take out of bread pan and place on cake rack to cool.  To reduce crumbs the top crust can be brushed with shortening.  Store in plastic bags.  May be frozen.

Heavenly Bread Sticks

1 T. yeast
1 1/2 c. water
1 t. salt
3 1/2 flour
2 T. sugar
4 T. melted butter or oil
Garlic powder, dried parsley flakes, salt

Mix all ingredients by hand or with the use of an electric mixer. Knead dough for 3 minutes. Let rest in bowl for 10 minutes. (This makes all the difference in pressing into the pan. It is too elastic if you don't let it rest.) Grease a large cookie sheet. Press dough into pan. Spread dough with melted butter or oil. Cut into 24 slices (3 cuts on the long side and 8 on the short.) Sprinkle with garlic powder, parsley flakes and salt if desired. Let rise 15 minutes. Preheat oven to 350 degrees. Bake 12-15 minutes or until lightly golden. Serve immediately.

Light Oat Bread/Rolls

 

1 ¼ c. warm water                                        2 c. whole wheat flour

2 Tbsp. brown sugar                                    1 tsp. salt

2 tsp. active dry yeast                                  2-3 Tbsp. vital wheat gluten

2 tsp. butter, melted                                     2 Tbsp. powdered milk (opt.)

1 egg                                                              ½ c. rolled oats

1 c. all-purpose flour                                   ¼ c. potato flakes

Proof yeast by mixing warm water, brown sugar, and yeast together.  Let sit 5-10 minutes or until foamy. 

Mix butter and egg in a large bowl.  Sift flour, salt, gluten, and powdered milk together.  Mix in oats and potato flakes.  Add flour mixture to egg mixture 1 cup at a time.  Mix the dough, adding flour until the dough pulls away from the sides of the bowl.  Put in a lightly greased bowl and turn to lightly coat the dough with oil.  Cover with plastic wrap.

Let rise 1 ½ hours in a warm, draft free place.  Punch down and shape into loaf (or rolls).  Place in greased pan.  Let rise another 45 minutes. 

Bake at 350 degrees for 30-35 minutes (15-20 minutes for rolls).  Loaf should sound hollow when lightly tapped.  Remove from pan, wrap in a kitchen towel, and cool for 10 minutes.  Transfer to an airtight bag to finish cooling.  The crust will be much softer, and the bread won’t get moldy or dry out as quickly.

Yield:  1 ½ lb. loaf

Sweet Fruit Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1 t. salt

1 egg (or 1 T. egg powder and 2 T. water)

1/2 c. milk (or reconstituted powdered milk)

1/2 c. oil

1/2 c. dried fruit of choice (Strawberry apple flakes, peach apple flakes, chopped banana slices or crunched apple slices)

Mix flour, sugar, baking powder and salt until blended. Add egg, milk and cup oil. Stir until just mixed. Add fruit of choice. Bake at 350 degrees for 20 minutes. May add more milk if needed for moisture.

Mother Lutz's Potato Rolls

2 ¼ C. barely warm water
2 T. yeast
1/3 C. shortening
½ cup prepared mashed potatoes
1 T. salt
3 T. dehydrated eggs
2/3 C. powdered milk
1/3 C. sugar
5-5 ½ C. flour

Mix first four ingredients together in a large bowl or kitchenaid. Allow the yeast to begin to bubble. Meanwhile, sift together the remaining ingredients by running it all through a fine strainer. (I do this because the eggs and milk are sometimes lumpy). Add the dry ingredients. Use the lesser amount of flour and then another 1/2 c. if you need more to make a soft dough. Knead for 5 minutes. Allow to rise for about an hour. Dough should double in size.

Form rolls by rolling out dough into a circle about a ½ inch in thickness. Spread entire circle with butter, margarine, shortening or oil. Cut dough into triangles. I usually do this by sectioning dough into fourths and then cutting each fourth into 12 irregular triangles. Starting with large end, roll up triangles and place on a greased cookie sheet. The rolls will need plenty of room to rise so don’t place more than 12-15 rolls on each cookie sheet. Allow to rise one hour or until double in size. Preheat oven to 350 degrees. Bake for 10-12 minutes (more if you like them browner). Brush tops with melted butter or oil if desired. Makes 4 dozen rolls. Yum!

Note: This recipe can also be used for cinnamon rolls. Another variation is to replace 2 cups of the flour with whole wheat flour so you have a more nutty whole grain taste. Also, you may replace the dehydrated eggs with 1 fresh egg.

Cinnamon Apple Muffins

Muffin Batter:

1 1/3 C. flour
2/3 C. sugar
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 eggs
½ C. bean butter
3 T. water from soaking apples
1 ¼ C. dehydrated apples

Crumb Topping:

1/3 C. flour
3 T. sugar
½ tsp. cinnamon
3 T. softened butter or oil

Rehydrate apples by covering with boiling water and allowing to sit for half hour. Drain, reserve 3 T. liquid and chop apples.

Preheat oven to 375 degrees. Line a regular muffin pan with paper liners or grease with nonstick cooking spray. Combine topping ingredients and set aside. Mixture will resemble course crumbs. In large bowl combine flour, sugar, baking powder, cinnamon and salt.

In medium bowl, whisk eggs and bean butter. Stir in 3 T. reserved apple liquid.

Add egg mixture to flour mixture and stir just until combined. Fold in chopped apples. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over batter. Bake 20 minutes or until pick inserted into center comes out clean. Let cook in pan 5 minutes. Remove from pan and cool completely. Makes 12 muffins.

Potato Cinnamon Rolls

Roll out Potato Roll dough (see Potato Roll recipe in the Breads and Rolls section) into a rectangle. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins, nuts. Roll dough up into a roll and pinch the seam closed. Cut in 1+1/2 inch slices. Place in grease 9x13 pan and bake at 375 degrees for 10-15 minutes. These are yummy!

Mashed Potato Drop Doughnuts

¼ C potato pearl
½ C hot water
1/4 C sugar
1 egg, beaten
1/2 C yougurt or sour cream
1/2 tsp vanilla extract
1 1/2 C all-purpose flour
1/2 tsp b.s.
1/4 tsp b.p.
Oil, for deep-frying

Confectioners' sugar (optional)

In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep- fryer to 375°F.

Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.

10 min | 5 min prep SERVES 4 -6

EZ Wheat Bread (tastes just like store bought bread)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/whole wheat you like)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1+1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (Only one loaf will fit in a bread maker)

Mother Lutz's Whole Wheat Bread or Rolls

1 T. yeast, dissolved in 1/4 c. barely warm water
1 1/3 c. lukewarm water
1/4 c. oil
1/4 c. sugar or honey
1/4 c. dry milk
1 1/4 tsp. salt
2 T. lemon juice
3 1/2 - 4 cups whole wheat flour

Combine all ingredients in a large mixing bowl starting with the smaller amount of flour and adding more as needed. Knead for 5 minutes by hand or with the kneading attachment of a mixer. Allow to rise in a warm place until double (about one hour). Punch down.
Smooth dough into a loaf, place into a greased 9x5 loaf pan. Allow to rise until dough is about 2" above rim of pan (about 45 minutes to an hour). Preheat oven to 350 degrees. Bake 40 minutes. Turn out loaf and cool. Yum!

Variation: This same recipe can be formed into rolls, risen until double and baked at 350 degrees for 10-12 minutes.

Rice Flour Bread

2 teaspoons granulated sugar
1/2 cup warm water
1 package active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup granulated sugar
4 teaspoons xanthan gum or 1 tablespoon dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 teaspoons salt
2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2-cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm. Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again. Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. The bread will have a grainy texture that is idea for toast! Yield: 14 servings