Dan Blumenfeld

Grandma’s Rapid-Rise Refrigerator Yeast Bread

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5 from 1 reviews
Grandma's Rapid-Rise Refrigerator Yeast Bread
 
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This simple bread can be put together the night before, and baked fresh for breakfast.
Author:
Serves: 2 Loaves
Ingredients
  • 6-7 cups flour
  • 2 pkgs. dry yeast
  • 2 tbsps. sugar
  • 1 tbsp. salt
  • ¼ cup butter(soft)
  • 2¼ cups hot water
Instructions
  1. Mix 2 cups flour, yeast and sugar, then add salt and butter
  2. Gradually add hot water and beat at medium speed x 2 mins
  3. Add 1 cup flour and beat rapidly x 1 minute
  4. Gradually stir in rest of flour(adjust amount as needed to get soft dough-not sticky)
  5. Knead for 8-10 minutes until smooth and elastic(it springs back when you poke it);
  6. Cover with plastic wrap and towel and let rest 15-20 min.
  7. Punch down, divide in half and place in greased bread pans(2)
  8. Brush surface lightly with oil
  9. Cover loosely with wax paper and plastic wrap and place in refrigerator for 2-24 hours
  10. Uncover at room temp. x 10 mins. before baking at 400 for 35-40 minutes
  11. Remove from pans immediately(should sound a bit hollow if you tap bottom)
  12. Cool on rack
  13. Brush with butter to glaze crust.
Notes
Very popular with the kids...fresh bread for breakfast, plus slices for that day's sandwiches, makes this a winner.

 

Grandma’s Zucchini Nut Bread

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5 from 1 reviews
Grandma's Zucchini Nut Bread
 
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Author:
Ingredients
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsps. cinnamon(dry stuff)
  • 3 eggs
  • 1 cup applesauce
  • 2¼ cups sugar
  • 3 tsp. vanilla
  • 2 cups grated zucchini(squeeze out excess water after grating)
  • 1 cup chopped walnuts(optional)
Instructions
  1. Preheat oven to 375
  2. Grease and lightly flour two bread pans
  3. Sift dry stuff together
  4. Beat eggs, applesauce, sugar and vanilla
  5. Add dry stuff, then stir in zucchini and nuts
  6. Spoon/pour into bread pans
  7. Bake 40-60 minutes until skewer stuck in middle comes out clean
  8. Cool on rack for 20 minutes, then remove from pans.

 

Basic bread sans bread maker

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5 from 1 reviews
Basic bread sans bread maker
 
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A simple, tasty bread recipe found on Instructables.
Author:
Ingredients
  • Yeast - 2 Tbsp
  • Hot-ish water - 2 cups (Hot-ish means between 95 and 115 degrees F. much colder and it won't activate, much warmer and it will kill the little guys)
  • Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour)
  • Sugar - 2 Tbsp.
  • Salt - 2 tsp.
  • Oil - 2 Tbsp.
  • 3 loaf pans
Instructions
  1. This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go
  2. Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt.
  3. Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.
  4. Now you need to add about 3 more cups of flour. Once it gets too tough to stir, flip it onto a clean floured surface.
  5. Now, knead away, adding flour as you do so. Knead the dough for 8 or 9 minutes. As my Mother says, it should be the texture of your earlobe when it's done kneading.
  6. When you finish this part put it back in the bowl and cover it with a slightly damp towel. Let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
  7. Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts.
  8. Spray the pans and put the dough in.
  9. Let it rise again in the pans (covered).
  10. Preheat your oven to 375 F and put the loaves in.
  11. Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.
Notes
Using two pans makes for taller bread, suitable for half-sandwiches.