Natalie's Rolls

Ingredients:
1 Can Evaporated Milk + enough water to make 5 Cups Liquid (I sometimes heat it to scalding temperature, but then cool it until it is comfortable but hot to my wrist.  Sometimes your hot water plus the milk is hot enough.)

5 scant Tbsp Yeast
1 Tbsp Dough Enhancer
1 1/4 Cup Sugar
5 scant tsp. Salt
1 1/4 Cubes melted Butter
6-7 Eggs
8-13 Cups Flour (May use more for bread 1-2 cups)


Directions:
(This amount fits in the Bosch.  For larger get togethers, mix twice.)
Pour hot liquid into Bosch.  Add yeast, spreading across liquid & mix.
Add dough enhancer & mix.
Add sugar & mix.
Add salt & mix.
Add 5 cups flour & mix.
Add 3 more cups flour & mix.
Add melted butter & mix.
Add eggs, mixing after each.
Add 4-5 more cups flour, mixing after each. (For bread, add 1-2 more cups flour.)

Butter a large bowl & put mixed dough into bowl.  Cover with plastic wrap & refrigerate 45 minutes. Punch down & let rise 45 minutes more in fridge.  Grease pans or use parchment sheets. Butter hands & shape into rolls.  Place 20 on cookie sheet & then let rise on counter for 45 min (double in size). Bake @ 350 for 15-16 minutes for rolls, 30 minutes for bread.

Ann's French Toast

1 cup flour
1/4 cup sugar
1 tsp baking powder
2 eggs
1 cup milk
1/2 tsp salt

Mix and dip 7 pieces of bread

Coconut Bread

Yummy Coconut Bread

Beat together:

2 c. sugar

4 eggs

1 c. vegetable oil

2 tsp coconut flavoring

Add the following to cream mixture, alternating with 1 c. buttermilk: 

3 c. flour

1/2 tsp baking soda

1/2 tsp salt

Fold in 1 c. flaked coconut and 1 c. chopped nuts (optional).

Pour into two loaf pans.  Bake at 325 degrees for 60-65 minutes.  Pour glaze over warm bread.  Let bread stand in pans for 3 hours, then remove.

Glaze:

1 c. sugar

1/2 c. water

2 tsp butter

Bring to a boil and cook for 5 minutes.  Removed from heat and add 1 tsp coconut flavoring.

Enjoy!

Artisan Bread

Artisan Bread (a.k.a. Dipping Bread)

Note: This makes A LOT of dough. You may want to start by halving the recipe.)

6 C. Water

3 TBSP Yeast

3 TBSP kosher salt

3 TBSP Dough Softener (optional)

15-17 C. Flour

Let rise an hour on the counter before putting in the fridge in covered container.

When ready to bake, break off a grapefruit sized piece, form into loaf or rolls, flour tops, cut 2 slits in top of loaves, and let rise for 20-30 minutes.

Bake at 450 for 30 minutes for bread.

Notes about the bread:

My family likes to break off chunks of the bread and dip it in oil & balsamic vinegar with Herbes 'de Provence spices.

Left over bread is not too good, but the dough will keep in the fridge for up to a week.

You could add cheese and jalepenos or parmesan and italian spices to the loaf before baking.

Cinnamon Rolls:

Roll out dough. Sprinkle liberally with Cinnamon. Roll up loosely (about 2 rolls). Cut and place on greased pan. Bake at 375 for 15-20 minutes. Make a thick sauce of brown sugar & melted butter. (I think I use about 1 cup of brown sugar and ¼ cup butter?) Pour over rolls during the last 5 minutes of baking.

Pizza Rolls:

Roll dough out like you're making cinnamon rolls. Cover with cheese & pepperoni (or whatever toppings you like. Roll up loosely (about 2 rolls). Cut and place on greased pan.

Bake at 375 for 15-20 minutes. We like to dip the rolls in pizza sauce.

Bosch Mixer Bread

Ann's Famous Bosch Mixer Bread

4 cups warm water

2 Tbsp Yeast

½ cup gluten

6 cups whole wheat flour

Mix for 1 minute, then cover with a towel and let rest for 10 minutes. Then add:

1/3 cup oil

1/3 cup honey

1 Tbsp salt

4-6 cups of flour (until mixing dough separates from sides of bowl)

Knead for 7 minutes.

On an oiled countertop, form into 3-4 loaves. Place in greased (or nonstick) 9” loaf pans. Cover with a towel and let rise until double. Bake at 350 for about 20 minutes. Remove from oven and immediately wrap with tin foil, place in bread bag and freeze.

To thaw: Remove bread from bag and unwrap tin foil. Let soften and then return bread to the bag.

For White Bread:

Do not add Gluten

Knead for 10 minutes.

Rolls

Makes 3 doz. - Bake at 400 degrees for 8-10 min.

4 1/2 cups flour
1 Tbsp active dry yeast
1 cup milk
1/2 cup sugar
1/2 cup shortening
2 tsp salt
3 eggs

Directions
Combine 2 1/2 cup flour and yeast. Heat milk, sugar shortening, and salt just until warm, stir constantly until shortening almost melts. Add to dry mixture, add 3 eggs. Beat at low speed for 1/2 min., scrape bowl. Beat 3 min at high speed. Stir in 2 to 2 1/4 cup flour to make soft dough. Knead on lightly floured surface until smooth and elastic (5 to 8 min). Shape in a ball. Place in greased bowl, turn once. Cover and let rise until double in size (2 1/4 hrs). Punch down. Divide in 3. Cover and let rest for 10 min. Roll each to a 12 inch circle. Cut and roll into shapes. Brush with butter. Rise 1 hour. Bake.