Classic White Bread

6-7 cups bread flour

3 T sugar

1 T salt

2 T shortening

4 ½ teaspoons regular or quick active dry yeast

2 ¼ c very warm tap water

2 T butter or margarine, melted, if desired

1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7. Slice on a cutting board with electric knife to serve.

Easy Cinnamon Apple Crumble

1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)


1 can (21 oz) apple pie filling



Topping:


½ cup sugar


1 cup flour


½ cup butter, softened

1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.

2. Cut apples in pie filling into smaller pieces.

3. Combine cut up rolls and apple pie filling.

4. Place cut up rolls and pie filling in a greased 9x13 pan. 

For topping:

1. Combine sugar and flour.

2. Cut in butter until mixture is crumbly.

3. Sprinkle over rolls and apple pie filling.

4. Bake at 350°F 40-45 minutes.

5. Top with frosting packet from cinnamon rolls, if desired, before serving.

Bread Hints

To Make a Proofing Oven (speeds things up):

If you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.

2. Turn oven to 175º.

3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.

4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.

***HINTS***

•Use hot tap water– our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.

•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.

•Warm a cold egg in hot tap water before cracking and using in your bread.

•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.

•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.

Classic Risotto

1 tablespoon margarine

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon chopped fresh parsley

1 cup uncooked Arborio or regular long-grain rice

3 ½ cups chicken broth (3 ½ tsp. chicken bouillon PLUS 3 ½ cups water), divided (up to ½ cup additional broth may be needed at end of recipe)

½ cup grated or shredded Parmesan cheese

¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.

3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.

4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Cheese White Sauce

¼ cup butter or margarine

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon ground mustard

2 cups milk (skim or half-and-half)

1 cup shredded sharp cheddar cheese (sharp melts best in sauces)

1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.

2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly.

4. Boil and stir one minute. Stir in shredded cheese and cook until melted.

***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.

Quiche

1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. half and half

2 C. other ingredients: 1/2 chopped green pepper, 4 oz. sliced mushrooms, ½ tomato, 2 green onions. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.


Single Pie Crust

1 ½ C. flour

½ cup + 2 Tbsp. shortening

1 tsp. salt

3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.

2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened. DO NOT use the pastry cutter to mix in water.

(Add 1-2 tsp. more if necessary). Do not over-mix dough.

3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.

4. Prick the sides and bottom of the crust.