Cinnamon Twists

Grandma Lankford's Cinnamon Twists

4.5 tsp yeast
2 cups scalded milk
2 tbsp. sugar
4 tbsp. melted shortening
6 cups flour
4 eggs, beaten
1 tsp salt

1. Scald milk, let cool, add sugar, then yeast to proof.
2. Add shortening and half of flour, mix until smooth.
3. Add eggs, salt and remaining flour.
4. Knead dough.
5. Let dough raise in a greased bowl for 1.5 hours.
6. Pinch off dough into the size of an egg, roll between hands until 5 or 6 inches long.
7. Dip in melted butter and cinnamon/sugar mixture.
8. Tie in a loose knot. Place on a greased cookie sheet. Let raise until doubled.
9. Let bake 16 minutes at 350.

Banana Bread

Banana Bread 

1 cup Sugar                                           1 tsp. Vanilla 

1/2 cup shortening/butter                       2 c. Flour 

3 medium bananas (over ripe)               1/2 tsp. Salt

3 Tbsp. Sour Cream                              1 tsp. Soda  

1 tsp. cinnamon                                     Nuts (optional) 

Cream Shortening, Sugar and add smashed bananas; Beat until creamy. Add sour cream, vanilla, cinnamon, dry ingredients; Beat well. Bake at 325 for 1 hour.

Whole Wheat Pita Bread

Yields 8-10 pitas

1 1/4 cups warm water
2 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups bread (or all-purpose) flour
1 1/2 cups whole wheat flour

In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm water and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the olive oil, and salt. Gradually add bread flour and whole wheat flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.

Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough on the slowest setting for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 1 1/2 to 2 hours.

Punch down the dough before turning out onto a lightly floured surface. Divide the dough evenly into 8 to 10 pieces (depending on how large you would like the pitas) and roll into balls. Using a rolling pin, roll out the balls until they are 1/4 to 1/8-inch thick. If the dough resists rolling out, allow it to rest for 10 minutes and it will roll out easier. Cover the rounds with a kitchen towel and let rise for another 30 minutes or until puffy.

Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven and allow it to heat as well.

Toss as many pitas into the oven as you can fit onto the hot baking sheet and bake for 3-5 minutes. Once they are finished baking, wrap each pita in a damp paper towel or cloth to soften them. Press down on the pitas lightly to flatten.

Serve warm or store until later use.

Whole Wheat Honey Bread

Whole Wheat Honey Bread

Makes 2 loaves

Ingredients: 

1.5 tablespoons yeast

2 cups water

1/3 cup honey

3-4 cups whole wheat flour

1.5 tsp salt

Mix 2 cups warm water with yeast, let proof for 10 minutes or until frothy. Add honey and salt. Mix flour in slowly until dough is slightly tacky. Knead with mixer for 4 minutes. Place dough in greased bowl, cover and let rise until doubled (one hour). Punch down, divide into two pans and let rise until doubles. Bake and 350 for 30 minutes. 

Whole Wheat Hamburger Buns

Homemade Whole Wheat Hamburger Buns
Makes 8 buns
219 calories per bun

These buns are awesome! They have a great flavor and are a new favorite. They freeze great as well. 

Ingredients: 

1 tablespoon active-dry yeast

1/2 cup  warm water1/2 cup milk 1 large egg2 tablespoons olive oil2 tablespoons sugar1 teaspoon salt
1.5 cups  all-purpose flour 
1.5 cups whole wheat flour

In the bowl of your Kitchen Aid,  stir the yeast into the warm water and let it sit until dissolved about 10 minutes. 

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and mix until combined. Add all the flour and stir until it forms sticky dough. Knead on the mixers low speed for 10 minutes. The dough should be smooth and feel slightly tacky. 

Place dough in a greased bowl, and let rise in a warm spot until doubled, about one hour. If I am short on time I will sometimes turn the oven on to as low as it will go, let it heat up for 5-10 minutes, turn it off, and then place the bowl with the dough in the oven to rise. This will take about 30 minutes off of the time to rise. Be careful though, because if the oven is too hot it will kill the yeast. 

Next, divide the dough into 8 pieces, shaping into balls. Transfer the balls to a baking sheet and let rise until they look hamburger sized, about 30 to 40 minutes. 

Pre-heat the oven to 375°F.

Bake the buns 15-18 minutes.

Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two.

To freeze the buns, wrap each individually in plastic wrap and then a layer of tin foil, placing in a ziplock bag. To unthaw the buns, remove from freezer for one hour then reheat in a 350 oven for 5 minutes.