Banana Bread

3/4 c. sugar
1 1/2 c. mashed bananas (4)
3/4 c. veg. oil
2 eggs
2 c. flour
1 t. baking soda
2 t. vanilla
1/2 t. baking powder
1/2 t. salt


Heat oven to 325
Grease loaf pan (Either 2 reg. bread pans or glass 9×13)
Mix sugar, bananas, oil and eggs in large bowl
Stir in remaining ingredients.
Pour into greased pan
Bake 60-70 min
Let it cool at least 10 min.
Loosen sides and remove from pan.
Let it cool before slicing


Zucchini Bread


4 c. shredded zucchini (Not done in blender)
3 c. flour
2 1/2 c. sugar
1 1/4 c. oil
4 eggs, beaten
1 T cinnamon
1 1/2 t. baking soda
1/2 t. baking powder
1 c. chopped nuts
1 T & 1 t. vanilla
1 1/2 t. salt


Heat oven to 325
Grease 2 loaf pans (Bottoms only)
Blend all ingredients on low speed 1 min.
Beat on med. speed 1 minute
Pour into prepared pans
Bake until wooden toothpick inserted in center comes out clean (50 min-1 hour)
Cool 10 min., remove from pans
Cool completely

Pumpkin Pecan Loaves

3-1/3 c. all purpose flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground nutmeg
2 c. pumpkin- cooked & mashed
1 c. vegetable oil
4 eggs, lightly beaten
2/3 c. water

3 Tbsp. unsalted butter
1-1/4 c. confectioners’ sugar
1/2 t. ground ginger
3/4 t. vanilla extract
4 t. hot water
2 TBSP finely chopped crystallized ginger
1/2 c. chopped pecans.


Bread: In a bowl combine the first 6 ingredients.
Combine the pumpkin, oil, eggs and water and mix well.
Stir into dry ingredients just until combined.
Spoon into two greased 9-in. x 5-in. x3-in. loaf pans
Bake at 350′ for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing pans to wire racks.

Icing: In a small saucepan over medium heart, melt the butter.
Remove the pan  from the heat, then whisk the confectioners’ sugar, ground ginger and vanilla until combined. The mixture will be very thick. Slowly whisk in the hot water until smooth.
Immediately pour the glaze over the bread so it coats the top and flows over the sides. Sprinkle the top with the crystallized ginger and pecans. Let the bread cool completely, at least 2 hours, before serving.

Icing recipe from williams-Sonoma Inc.

100% Whole wheat rolls


Grind about 6 cups of wheat berries
(Recipe makes 18 rolls)

Mix in Bosch bowl on speed one:
1/4 c. & 2 Tbsp oil
1/4 c. & 2 Tbsp. honey
2 teaspoons salt
1 1/4 c. hot water
1 1/4 c. cold water
3 1/2 c. freshly ground whole wheat flour
1 1/2 Tbsp. SAF (instant) yeast
Mix and allow to set 10 minutes.
Add, then mix on speed one:
remaining flour (approx. 4 cups)
Knead on speed one (never higher) and set timer for 10 minutes from the time you begin adding the last 4 cups of flour. *ONLY ADD FLOUR UNTIL THE SIDES OF THE BOWL ARE CLEAN. (If you have an excess of  ground flour, you may freeze it  for future use)
Grease 3 cookie sheets.
Divide dough into  18 rolls and flatten slightly (6 rolls on each sheet)
Cover each sheet with a towel and let the rolls rise for about 1 hour at room temperature.
Bake 425′ for about 8-9 minutes (Light aluminum pans I bake for about 9 minutes and darker pans I bake about 8 minutes)

Recipe is slightly adapted from 100% Whole Wheat Bread

Photo taken from: wool gathering

100% Whole Wheat Bread


Grind about 11 cups of wheat berries.
This batch will make 6 loaves (1 1/2 lbs. each)

Mix in Bosch bowl on speed one:
3/4 cup oil
3/4 cup honey
4 teaspoons salt
2 1/2 cups hot water
2 1/2 cups cold water
7cups freshly ground whole wheat flour
3 tablespoons SAF  (instant) yeast

Mix and allow to set 10 minutes.

Add, then mix on speed one:
2 heaping Tablespoons dough Enhancer
1 teaspoon lecithin granules (optional)
remaining flour (approx. 8 cups)

Knead on speed one (never higher) and set timer for 10 minutes from the time you begin adding dough enhancer and the rest of the flour. *ONLY ADD FLOUR UNTIL THE SIDES OF THE BOWL ARE CLEAN CLEAN.

Put in pans and let rise for 30-35 minutes.
Bake at 350′ tip golden brown (about 23 minutes)
Remove hot bread from pans and put into sturdy plastic bags.
Drape ends of bags loosely over bread and allow to cool for about 1 1/2 hours. Then slice with an electric knife and close bags.

Recipe from the Barkman family
Illustration by J.P. Miller

Ciabatta Rolls



For Sponge (Biga):
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
For Bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt


To Make Sponge:
In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.

In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in 8 sections.Transfer each roll to an oiled baking sheet and dust tops with flour. Cover loaves with a dampened kitchen towel. Let rolls rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
Bake ciabatta rolls at 425 F for 10-12 minutes, or until pale golden. Cool rolls on a wire rack.

Makes 8 rolls

Recipe adapted from: Benoit Hogue

Cheese stuffed Italian Bread

photo 590_1 photo 5_1  photo 390_1


1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)photo 1_1

photo 190_1

Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill the cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Recipe from:

Pizza Dough

1 TBSP yeast
2 tsp sugar
1 cup warm water (110 degrees)
2 1/2 c. all purpose flour
1/2 tsp. salt
1 TBSP olive oil
(For reg. pizza, 2/3 c. sauce and 1 1/4 c. cheese)

Combine yeast, sugar and water and set aside to “poof” for 5 min.
Combine flour, and salt
Add yeast mixture to flour.
Add oil & mix well.
Knead until elasticity
Form into a ball, place in a well greased bowl, turn dough upside down and place a dishtowel over.
Let it rise in a warm place for 15 min.
Punch down (deflate)
Form into a ball and roll out into a crust shape (You’ll want it a little larger than the pan.)
Place your toppings on & Bake 16-20 at 425
Makes 2 small crusts, or 1 large crust for regular pizza. (For white pizza, don’t double the recipe,  just roll the crust thinner)

Sourdough Bread

photo 4_1

*Must have a sourdough starter for this recipe

Starter:  is stored loosely covered on bottom shelf of fridge. Once every 7-10 days take out and feed to use in recipes.
(If needed, place 1/2 tsp yeast in a small amount of water & add to the starter to boost)

To begin: To 1 cup of starter add:
3 TBS potato flakes
1 c. water
3/4 c. sugar.
Stir and let it sit at room temp overnight.

Take out 1 cup starter, place 1 cup back in fridge. 
In a large bowl or kitchenaide, add to starter:
1/2 c. oil
1 1/2 c. warm water
1/2 c. sugar
1 TBSP salt
2 c. whole wheat flour
Stir well-
Add in 4 c. unbleached all purpose flour

Dough will be sticky; let it rise overnight covered at room temp.
With spatua & a little four, drop onto floured surface, split in two and lightly knead into two loves.
Place in greased pans
Bake at 350 for about 30 minutes.

Dinner Rolls


This recipe came from my Youth Pastor’s wife, Amy DeBruin. It is the perfect touch to any meal. You will love it! One of the great things about it is, that you can make the dough ahead of time and store it in the refrigerator for up to 4 days, and pull it out and bake it when you need too!IMG_0663

1 c. warm water (110 degrees, if you have a candy thermometer)
2 packages of active dry yeast (1 pkg = 2 1/4 tsp)
1/2 c. butter, melted
1/2 c. sugar
3 eggs
1 tsp. salt
4-41/2 c. flour
Combine warm water and yeast.
Let it “poof” for 5 min.
Mix in butter, sugar, eggs and salt.
Stir in flour (1 cup at a time) until dough is too stiff to mix.
Cover bowl and refrigerate for 2 hours or up to 4 days.

Grease a 9×13″ pan
Turn chilled dough out onto lightly floured board.IMG_0694 Divide dough into 24 peices.
Roll each piece into a small ball, place balls in rows in pan.
Cover and let it rise until doubled.
Bake at 375 for 15-20 minutes.
Brush warm rolls with melted butter.