Bread Recipes from Shiree Thurston

Whole Wheat Bread

1 1/2 cup warm water (put one egg in water, making it 1 1/2 cups)
1 Tablespoon honey
1 Tablespoon oil
3 Tablespoons gluten
1/2 Tablespoon yeast
1 1/2 teaspoon salt (if not using bread salt, add salt after bread is mixed)
3 1/4 cup whole wheat flour

Mix all ingredients together.  Let rise until doubled, then roll out with rolling pin to rectangular shape. Then roll up and place in a greased bread pan. Cover and let rise in pan.  Cook at 400 degrees for 10 minutes, then reduce heat to 350 degrees and cook for another 20-25 minutes.  Rub shortening on the top so it won't crumble when cool.





Ron's Dinner Rolls

1 1/2 Cup Warm Water
1 Tablespoon Salt
2 Eggs
1/2 Cup Butter
1 Tablespoon Dry Yeast
1/2 Cup Sugar
1/2 Cup Sour Cream
4 1/2 to 6 Cups Flour

Add yeast to warm water: Let stand until dissolved. Add Sugar and let stand for 15 minutes. In separate bowl, beat eggs, add sour cream, melted butter & salt; add to yeast mixture.  Add enough flour to make a soft dough. Let stand in refrigerator for 24 hours. Punch down and shape.  Let rise until doubled, about 2 hrs.  Bake at 350 degrees for 10-12 minutes until rosy brown.





Biscuit Mix (Bisquick)

10 cups flour
1/3 cup baking powder
1 2/3 cups shortening
1 2/3 cups instand nonfat dry milk
2 1/2 teaspoons salt

Mix dry ingredients thoroughly in a large container (6-8 quarts). Cut in shortening with pastry blender or a mixer until shortening is evenly distributed and mixture is of a fine crumb consistency.  Store, tightly covered, in refrigerator.  Use within 3 months for biscuits, miffins, pancakes, coffee cake, cobbler, etc.  Makes about 15 cups mix.





Cheddar & Roasted Garlic Biscuits

5 cups Bisquick
1 cup shredded Cheddar Cheese
1 can (14 1/2 oz) Swanson seasoned chicken broth with roasted garlic.  (or regular chicken broth, and add 1 teaspoon garlic powder)

Preheat oven to 450 degrees. Mix baking mix, cheese, broth to form a soft dough. Drop by heaping teaspoonfuls onto ungreased baking sheet.  Bake 10 minutes or until golden brown. Serve hot. Brush with garlic butter.  Makes 24 large biscuts.



Garlic Butter

3 Tablespoons butter, softened
1 teaspoon basil leaves
3/4 teaspoon garlic powder
3/4 teaspoon salt