Moist and Delicious White Bread

Makes 2 (9-inch) loaves

Prep 20 minutes

Cook 30 minutes

Resting time 1 hour 40 minutes

Total 2 hours 30 minutes

Ingredients:

• 4½ teaspoons instant yeast (two 0.25-ounce packets)
• ¾ cup + 2⅔ cups warm water (divided)
• ¼ cup granulated sugar
• 1 tablespoon salt
• 3 tablespoons unsalted butter, cubed, at room temperature
• 9 to 10 cups all-purpose flour
• 3 tablespoons unsalted butter (melted, for brushing)

Directions:

1. In a large bowl, stir to dissolve the yeast in ¾ cup warm water. Let sit 5 minutes. Add remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
2. Gradually add enough of remaining flour until a soft dough forms.
3. Lightly grease top and turn it over so it is completely coated. Grease top again. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two loaves and place into greased loaf pans. Cover loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.
7. Remove from the oven and immediately brush with more melted butter. Allow to cool for 5-10 minutes, then remove from the pans. Slice and serve bread warm with butter or honey butter. Save the rest in airtight container.

Garlic Flatbread

Ingredients

• 3 cups plain flour plus extra for dusting
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 tsp sea salt
• 6 Tbsp plain Greek yogurt
• 2 Tbsp olive oil
• 1 cup milk

Instructions

• Combine flour, garlic powder, baking powder and salt together in a bowl. Make a well in the centre and add the yogurt, oil and milk.
• Knead for about 1 minute until a soft dough is formed. Cover bowl and allow to rest at room temperature for 20-30 minutes.
• Divide dough in half, then divide each half in 4 equal-sized pieces (you will have 8 pieces in total). Roll into balls and flatten to about 3 1/2 inches diameter.
• Lightly grease a nonstick pan with cooking oil spray (or a small brush of oil) over medium heat. Cook one piece for 2 minutes on one side. Lightly spray or brush the top over with oil/butter again before flipping. Cook until golden.
• To serve, lightly brush each piece with a small amount of butter, olive oil, or garlic olive oil (optional).

Banana Horchata Pancakes

I stumbled upon this recipe on accident when I started making banana pancakes and then discovered we had run out of milk. But we had horchata! And they turned out truly delicious!

1 cup flour (or use Red Mill gluten-free, 1-to-1 baking flour for a gluten-free variety)
1 egg
3 t baking powder
2-3 T sugar
1/4 t salt
1/4 cup canola or vegetable oil
approximately 1/2 cup horchata (enough to make a smooth, silky batter)
1 small-medium banana, chopped (a great use for a banana that is starting to turn brown)
Maple syrup (optional)

Mix all ingredients until you have a smooth, loose batter. Pour into rounds on a hot griddle. (About 250-300 degrees.) Flip when the centers bubble and the edges start to brown slightly. Wha-la! Delicious banana horchata pancakes! They go great with syrup, too!

Nana's Make-Ahead Butterhorns

2 pkgs active dry yeast
1/2 cup warm water
9-10 cups all-purpose flour, divided (bread flour can be used)
2 cups warm milk (110 to 115 degrees - Do Not Overheat)
1 cup butter (2 sticks)
2/3 cup sugar
6 large eggs (room temperature)
2 tsp salt
3-4 tbsp butter, melted

In large mixing bowl, dissolve yeast and some of the sugar in warm water.
Let set until foamy.
Add four cups of flour, the milk, butter, eggs, and salt.
Beat for 2 minutes or until smooth.
Add enough of the remaining flour to form a soft dough.
Turn onto a floured board and knead lightly until well mixed and smooth.
Do not overwork.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 2-3 hours.
Punch dough down; divide into four equal parts.
Roll each into a 9 inch circle.
Brush with melted butter.
Using a pizza cutter, cut each circle into pie-shaped wedges- (8 to 12 depending on the size roll you want)
Roll up each wedge from the wide edge to tip and pinch to seal.
Place rolls, tip pointing down, on a baking sheet.

---The rolls can be frozen at this point. Freeze on the cookie sheet. When completely frozen, place in freezer bags, and use as needed.---

To bake, place on greased baking sheet.
IF frozen, allow to thaw and rise to double in size for about 5 hours.
IF using without freezing, allow to rise to double in size for about 1 hour.
Bake at 375 degrees for 12-15 minutes or until light brown.
Remove from baking sheets and serve immediately or cool on wire rack.
Yield, 32 to 48 rolls.

Family recipe of Edith Fields, aka, Nana, Gravy Nana, and Great Big Nana (did not apply to size, but position)