Sicilian Pizza Crust

This is a crust that is super bready so we use it when we are in the mood for a real carb. bomb.
1 1/2 c. warm water
4 c. flour
1 tbsp salt
4 tbsp oil
2 packages (or 5 tsp) yeast
-combine yeast, 1/2 c flour, and water. Rise 15 minutes
-add 2 c. flour and 1 c cool water, and oil. Mix with wooden spoon.
-add remaining flour
-kneed 15 minutes
-rise to double
-punch down and either use or store in refrigerator or freezer until ready to use. If frozen thaw before using.
-roll out, dress pizza and cook 450 degrees for 25 minutes.

Fay's Wheat Bread

I gave this out as a christmas gift this year. One of the recipients asked for the recipe. I got it from Grandma Joan she got it from her mom. It is by far my favorite of all wheat bread recipes.
11 c white flour

4 c boiling water

4 c crackled wheat

1 c brown sugar or honey (I like honey better)

4 tbsp butter

1 tbsp lecithin (description here...http://en.wikipedia.org/wiki/Lecithin).

1 tbsp molasses

2 tbsp salt

4 pkg. or 9 teaspoons dry yeast

1 c warm water(115degrees)

Combine boiling water and cracked wheat, honey, and salt in a large mixing bowl. Let cool to 115 degrees. Soften yeast in warm water. Then combine both mixtures and then turn in 8 cups flour. Kneed on floured surface and add flour until dough is stiff ( about 10 minutes). Place in greased bowl and cover. Let rise until double (1 hour). Punch down. Shape 5 loaves. Place in greased pans (I use Pam Spray). Spray the top as well. Let it rise until doubled. Bake at 380 degrees for 30 minutes

Air buns

This is Colletta Yerka's submition to the Hutchinson Branch cookbook given to me by my grandmother in-law. When I told Colletta that I was making them she said they were addicitive. She was right! They are different than any yeast bread I have made and she is right they are addicitve.

2 c boiling water
1 c sugar
1/2 c shortening
1 tsp salt
Stir all the above to melt shortening, then cool until warm.

1 1/8 tsp yeast
2 tbsp warm water
Dissolve these and add to water mixture. Then add:
2 eggs
7 c flour

Start at 4-5 PM. Knead ever hour until 9 PM. Grease pans. Make egg size buns. Grease tops or spray with Pam and cover with plastic wrap over night Bake at 6 AM at 375 for 20 minutes

Cinnamon Rolls

I make these for General Conference weekend. I got the recipe from my Betty Houston cookbook that is famous in my kitchen for her great recipes. Cheese requested that I teach her how to make them. Maybe in October.

2 tsp salt
1/2 c. + 2 tbsp sugar
3 c. warm water
1 c. powdered milk
1 1/2 tbsp yeast
1/2 c. + 2 tbls. oil
2 eggs
7 c. flour (= or - just enough to make a soft dough)
½ c. butter

½ c. sugar

½ c. brown sugar

1 tbsp. cinnamon
-Soften yeast in small bowl with 1/2 c. warm water and 2 tbsp. sugar. Set aside for about 10 minutes.

While yeast is softening mix, with a heavy-duty mixer, the remaining warm water, sugar, salt powdered milk, and oil. Beat eggs and add to the mixer.  Add 3 cups of flour. When it is all mixed add yeast mixture and the remaining flour. Let rise until double in bulk. Knead dough into a workable ball. Divide into two portions. Roll each portion into a rectangle and spread with melted butter. Sprinkle cinnamon and sugars on butter and roll the rectangle up pinching the end to the roll. Slice and place on oiled baking sheet. Let rise until doubled. Bake 370 or until lightly browned. Cool to warm and cover with frosting* if desired.

*Cream Cheese Frosting

8 oz. cream cheese

1/4 c. butter (room temp)
1 tsp vanilla
Add powdered sugar to desired consistency mixing with electric mixer.