Easy Breadsticks

This is another recipe from Heather Buck, one of the greatest cooks I know. If you're not accustomed to working with yeast bread recipes, don't be intimidated! Keep in mind that you don't need a mixer to make bread. Give it a try and you'll find that it's not that bad...and the results are well worth it!

1 c. scalded milk
1 c. cold water
1 T. yeast
1/4 c. sugar
1/2 T. salt
1/2 c. potato flakes
1/4 c. shortening
1 egg
5 c. flour

Add first 8 ingredients to mixer. Mix well; let stand for 10 minutes. Start mixer again and add flour 1 cup at a time; mix well. Transfer to a greased bowl, grease top of dough, cover, and let rise until double (about 1 hour).

Melt 1/4 c. butter in a jelly roll pan. Punch the dough down once and form into breadsticks (roll out a bit of dough like a play-doh snake). Place breadsticks in melted butter and turn to coat. Sprinkle with your choice of toppings, if desired (parmesan, parsley, sesame seeds, paprika, etc.). Let rise again until double. Bake at 375 for 10 minutes, then 350 for 5 minutes.

Chocolate Chip Zucchini Bread

This is a recipe I tried when we had zucchini in abundance. It's perfect for after-school snacks or even as a light dessert. Be sure you add the orange zest, even if you have to make a special trip to the store to buy an orange! It definitely makes a difference in the overall taste and fills your house with a slightly citrusy aroma. Tip: When buying oranges or lemons, zest the rind and store in Ziploc bags in the freezer for later use.

CHOCOLATE CHIP ZUCCHINI BREAD

3 c. flour
1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 t. baking soda
3 eggs
2 c. white sugar
1 c. oil
2 t. vanilla
2 c. grated zucchini
1 c. chopped pecans
1 c. semisweet chocolate chips
1 T. orange zest

Preheat oven to 350. Grease two bread pans. Sift together flour, baking powder, salt, spices, and baking soda. In a separate large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes or until a toothpick comes out clean. Remove from pans and cool on a wire rack.

Heather Buck's Wheat Bread

This is for all of you who may be wanting to try making homemade bread, are looking for a new recipe to try, or are wanting to grind your own wheat and use it! This recipe is from my friend Heather and is my absolute favorite for everyday bread. Not only is it light, yummy bread that is great for slicing, it's super easy to make!

Also, a bread maker's best friend is a mixer such as Kitchen Aid, Bosch, etc., with a dough hook. I have an Electrolux that has a pretty large mixing bowl, which works well for this recipe, as it makes four loaves.

WHEAT BREAD

5 c. warm water (110 degrees)
2 T. yeast (or 3 packets)
2/3 c. honey
2/3 c. oil
2 T. salt
5-6 c. white flour
5-6 c. wheat flour

Combine water, yeast, and honey in mixing bowl and let stand for 10-15 minutes. Add vegetable oil and combine. Gradually add salt and flour until well combined, and then let the mixer do the kneading for you! If you don't have a mixer, turn the dough onto a floured surface and knead until the dough is smooth and elastic. Transfer dough to a greased bowl and cover; let rise until double. Punch down, shape into four loaves, place in greased bread pans, and let rise again. Bake at 350 degrees for 30 minutes.

I always brush the top with butter while hot to help keep the top crust soft. Let the loaves cool completely before putting into bread bags. Keeping homemade bread in the refrigerator helps it stay fresh, as homemade bread does not have the added preservatives that store-bought bread has. I usually make the four loaves and put three in the freezer.