Italian Bread

• 1 Package dry yeast (2 1/4 teaspoons)

• 1 Tablespoon sugar

• 1 1/4 Teaspoons salt

• 2 1/2 Cups All-purpose flour

• 3/4 Cup plus 2 tablespoons warm water

• 1 Tablespoon olive oil

In the large bowl of a mixer, place the yeast, sugar, salt and 1 cup of the flour.  Mix to blend

Add the water and oil.  Mix on medium speed with a regular beater for 3 minutes. 

Insert dough hook and beat for another 6 minutes, adding the additional flour to keep the dough from being sticky.

Place the dough in a bowl, covered, let rest for 10 minutes.

Punch dough down and form into a long narrow loaf.  Placed on oiled pan, cover, and let rise in a warm place for 30 minutes.  It should become poofy.

Preheat oven to 375

Brush the loaf with some melted butter (I add some Italian seasoning to the top), and cut three slashes in the top with a serrated knife.

Bake for 20-25 minutes or until golden.  

Place on wire rack to cool.

Zucchini Bread

• 1 Cup Vegetable Oil

• 2 Cups Sugar

• 3 Eggs

• 2 Cups Grated Zucchini

• 3 Cups Flour

• 2 teaspoons vanilla

• 1 teaspoon salt

• 1/4 teaspoon Baking Powder

• 1/2 Teaspoon Baking Soda

• 3 Teaspoons Cinnamon

Preheat oven 350

In a bowl, beat together sugar, oil, eggs and vanilla till smooth

Add zucchini to the sugar/eggs mixture

Whisk the baking powder, flour, baking soda, cinnamon and salt together in a separate bowl

Combine dry ingredients to the wet mixture.

Put into a greased bead pan

Bake 40-60 minutes until tester is clean

Butter Flake Rolls

• 8 fluid ounces warm whole milk, 100ºF

• 64 grams sugar (1/3 Cup)

• 1 tablespoon plus 1 teaspoon active dry yeast

• 425 grams all-purpose flour, plus extra for kneading (15 Ounces)

• 2 large egg yolks

• 2 1/2 teaspoons kosher salt

• 70 grams unsalted butter, at room temperature (5 Tablespoons or 2 1/2 Ounces)

• Spray a 12-cup muffin tin with nonstick spray and set aside.
  

• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
  

• Add 4 tablespoons (2 Ounces ) of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
  

• Turn the dough out onto a lightly floured work surface and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
  

• Remove the dough from the bowl and roll into a 12-by-12-inch square, about 1/2-inch thick. Melt the remaining 1 tablespoon butter and brush onto the top of the dough.
  

• Use a pizza cutter to cut the dough into 12 (12-by-1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch wide) pieces. Lay each piece on its side in a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
  

• Heat oven to 400ºF.
  

• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200ºF, 8 to 10 minutes. Rotate the pan halfway through baking.
  

• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving

Hawaiian Buns

Sponge

• 1/4 cup (28g) All-Purpose Flour

• 1 tablespoon instant yeast

• 2 tablespoons (28g) water

Dough

• 1/2 cup (113g) pineapple juice, canned

• 4 tablespoons (57g) unsalted butter, softened

• 1/3 cup (71g) brown sugar

• 2 large eggs plus 1 egg yolk, white reserved

• 1 teaspoon vanilla extract

• 2 3/4 cups (326g) All-Purpose Flour

• 2 tablespoons (21g) potato flour (you can use instant potato flakes)

• 1 1/4 teaspoons salt

• For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

• Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.

• Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.

• Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you find the dough isn't coming together, add a tablespoon or two of flour.

• Lightly grease a large bowl; round the dough into a ball, and place it in the bowl. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.

• Lightly grease a 9" x 13" pan.

• Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.

• Tent the dough gently with plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.

• Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.

• Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.

• Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.

• Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

• To make hamburger-sized buns, prepare the dough according to the recipe instructions, and after the rise divide it into six equal pieces. Round each piece into a smooth ball, and place them into a cookie sheet lined with parchment, flattening them gently. Let the buns rise for an hour, until they are nicely puffy, then brush the rolls with the egg wash, and bake them for 20 to 25 minutes until they're a deep golden brown.

Banana Bread

2 Cups all-purpose flour

3/4 Cup sugar

3/4 Teaspoon baking soda

1/2 Teaspoon salt

1 1/4 Cups walnuts, chopped coarse (about 1 cup) optional

3 Very ripe, soft, darkly speckled large bananas, mashed well

1/4 Cup plain yogurt

2 Large eggs, beaten lightly

6 Tablespoons butter, melted and cooled

1 Teaspoon vanilla extract

• Adjust oven rack to lower middle position and heat oven to 350 degrees.  

• Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3 inch loaf pan; set aside.  

• Combine first five ingredients together in large bowl; set aside.

• Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.

• Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and bater looks thick and chunky.

• Scrape batter into prepared loaf pan.

• Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.  (I use a stone loaf pan, I do not grease and it bakes for 50 minutes)

• Cool in pan for 5 minutes, then transfer to wire rack. 

• Serve warm or at room temperature.