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No Knead Dutch Oven Whole Wheat Bread



No Knead Dutch Oven Whole Wheat Bread                    from Heidi

4 cups whole wheat flour
2 tsp. salt
¾ tsp. active dry yeast
2 cups water (room temperature)
  1. In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
  2. Preheat oven to 475 F degrees. Add your cast iron pot to the oven and heat it as well until it's at 475 F degrees.
  3. Remove pot from oven and remove the lid from it.
  4. Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove from the oven and let cool.
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DELICIOUS DINER ROLLS



Delicious diner rolls           from  Liz
INGREDIENTS
·          
o    1 1/2 cups of milk
o    3/4 cup + 1 Tablespoon Sugar
o    1 egg
o    1 Tablespoon salt
o    2 Tablespoons yeast
o    2 cups of warm water
o    about 9-10 cups of all purpose flour
o    at least 1 cup of butter

INSTRUCTIONS
·          
1.    1- Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2.    2- add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
3.    3 - Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
4.    4- Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
5.    5- At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.

6.    6- When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
1.    7- Let the dough raise until it has doubled in size.
2.    8 - Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
3.    9- Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
4.    10 - Cut the dough into quarters using a pizza cutter.
5.    11- Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
6.    12- Roll the dough starting with the wide end of the triangle
7.    13-Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
8.    14- Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
9.    15- While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
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Whole Wheat Bran Muffins:        from Jaclyn
·  7 cups All Bran cereal
·  2 cups boiling water
·  1 cup oil
·  3 cups sugar
·  4 eggs beaten
·  4 cups buttermilk
·  3 tsp soda
·  5 cups whole wheat flour
·  2 tsp salt
1. Pour water over bran and let sit. 
2. Cream oil, sugar, and eggs. 
3. Add buttermilk, soda, wheat, and salt. 
4. Add the bran and mix all the ingredients well. 
5. Add raisins, nuts, or blueberries if desired.
6. Bake in muffin papers in a muffin tin at 400 degrees for 20 minutes. 

*The batter can be stored in the refrigerator for 6 weeks.
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Easy Dutch Oven Sourdough Bread
from Jenny

Ingredients
3 C flour
½ tsp. yeast
1 ¾ tsp. Salt
1 ½ C. Water

1-     12 to 18 hours ahead- Mix together ingredients.  Cover with foil.  Place in a warm area for 12-18 hours.
2-     Preheat oven to 450 degrees
3-     Put Dutch oven in the oven with lid for 30 minutes or let it preheat with oven.
4-     Dump dough onto floured surface and dust it with flour.  Roll into a ball and let it sit for up to 2 hours.
5-     Pour dough ball into hot Dutch oven
6-     Bake for 30 minutes with lid on, then remove the lid and cook for 15 minutes.
7-     Should be golden brown and sound hollow when tapped.

You can also add…
Asiago Cheese
Rosemary and lemon zest
Blueberries and lemon zest
Cranberries and orange zest
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No-Knead Bread (by Lisa Clawson-Shared with family by Aunt Sandy at Kelly's bridal shower) from Kelly
1.     3 cups flour
2.     1/2 tsp yeast
3.     1 3/4 tsp salt
4.     1 1/2 cup water
5.     Mix 4 ingredients til combined. Cover with foil and let sit in a warm place for 12-18 hours. Preheat oven to 450 when ready to bake. Place cast iron pot in oven to warm for 30 minutes.
6.     While the pot is warming, dump your dough out onto a floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until your pot is heated. Then place the ball of dough into the pot.
7.     Cover with lid and bake at 450 for 30 minutes. remove lid and bake for an additional 15 minutes.
8.     The bread should sound hollow when tapped.
9.     You can add other ingredients to make an artisan-type bread:

10.  asiago cheese, rosemary &lemon zest, blueberries & lemon zest, cranberries & orange zest
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Cream Biscuits             from Kelly
2 cups all-purpose flour, plus extra for the counter
2 tsp. sugar
2 tsp. baking powder
½ tsp. salt
1 ½ cups heavy cream

1.      Adjust an oven rack to the upper-middle position and heat the oven to 450°. Line a baking sheet with parchment paper {or spray pan}. Whisk the dry ingredients in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. {Do not over mix.} Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2.      Pat the dough into a ¾ -inch-thick circle. Cut the biscuits into rounds using a 2 ½ inch biscuit cutter {or cookie cutter} or 8 wedges using a sharp knife. Place the biscuits on the baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hrs.) Bake until golden brown, about 15 minutes.

Tip: We’ve all had leaden and unappealing biscuits, but when biscuits are great, they are heavenly. So what’s the secret to getting it right when there are so few ingredients to begin with? Well, the key is to work the dough as little as possible… the more you mix, the more you develop the protein in the flour, which leads to a tough biscuit, muffin, scone, or quick bread.
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Yogurt Banana Bread                 from Jessica
Ingredients
1 1/2 cups mashed ripe banana 
1/3 cup plain fat-free yogurt (I use plain Greek)
5 tablespoons butter, melted 
2 large eggs 
1/2 cup granulated sugar 
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray 
1/3 cup powdered sugar
1 1/2 teaspoons milk
Preparation
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
Notes
*I don't usually do the topping as this bread is sweet enough for me. But it's a lighter alternative to traditional banana bread, and in my opinion one of the best recipes for banana bread I've used!
*You can also do a little less sugar and it turns out fine. When I make it for others they never notice it's a healthier alternative!