Kolache

1 tablespoon sugar
2 Packages yeast (4 1/2 teaspoons)
½ cup warm water (105 – 115 degrees)
2 cups milk
½ cup (plus 2 tablespoons) butter
2 egg yolks
½ cup sugar
6¼ cups flour, shifted
1 ½ sticks of melted butter

Sprinkle sugar over the yeast and dissolve in lukewarm water.
Heat milk in saucepan and then add ½ cup (plus 2 tablespoons) butter in milk.
Let cool and then add salt, egg yolks, and sugar.
Mix the milk mixture and the yeast mixture.
Add flour gradually and work by hand, or mixer, until glossy.
Cover and place in warm place and let rise until double in bulk (45 – 60 minutes).
Beat dough down and pinch into egg sized portions.
Flatten the dough balls out and wrap around your favorite filling. Pinch the edges together and put crease on the bottom.
Let rise about 15 minutes.
Bake at about 350 for 15 minutes.
Butter the Kolaches with the melted butter as soon as they come out of the oven.

Source: http://www.angelfire.com/tx5/texasczech/kolaches/Kolache%20recipe.htm
The above web page has some recipes for fillings.

Grandma Sidney Wallace’s Bread

Follow the general directions in the Utah State University Extension Service “Yeast Breads” booklet. This recipe makes four loaves, plus a little over for rolls, scones, small loaf, etc.

Ingredients:
14 c flour (Any flour may be used; white, unbleached, whole wheat, rye, triticale, bread flour, etc. I use “bread flour” for white bread, and use “some” bread flour in the other kinds of bread. For “whole wheat” bread I use 5 or 6 C. stone-ground whole wheat flour with bread flour.)
5 c lukewarm water
1 ½ c powdered milk (If fresh milk is used follow directions for “scalding.)
1 c (2 squares) melted margarine.
1 c honey (or brown sugar or white sugar)
2 Tbs salt
Softened yeast (proofed): 1 Tbs + s t. yeast in ½ c lukewarm water with a Tbs sugar. Stir and let bubble).

Optional, but fantastic:
2 “globs” liquid lecithin.
¾ c gluten flour (expensive kind)
(The lecithin, gluten flour and special yeast may be purchased at “Kitchen Kneads” (Magic Mill), 725 West Riverdale Road, phone 399-3221.)

Directions:
Pour lukewarm water in mixing bowl, add melted fat, sweetener (honey, etc.) and salt, and start mixing.
Gradually add about 4 c of the flour, then the powdered milk, gluten flour, and lecithin. (Lecithin is very “sticky.” Pour it into the dough, wipe lip of bottle with paper towel without touching lecithin. Discard towel.)
Add more of the flour and then add the softened yeast. (The yeast must be added only after part of the flour has been added. If done before, the yeast will bond to the fat and not be as effective.)
Keep adding the flour until the mix is no longer “sticky,” but is a soft dough. If mixing with a dough hook, knead the dough for about 8 min. If by hand, knead the dough for about 10-15 min. This is important!

Follow directions in booklet for bread rising, kneading, and placing in bread pans. Let rise until double. Punch down. Shape into loaves and let rise until almost double.

Pre-heat oven to 500˚. Put bread in oven while lowering to 450˚. Bake at 450˚ for only 10 min, then lower oven heat to 375˚ for remaining 20-25 min.

French Bread

1 ½ c. warm water
1 Tbl. yeast
1 Tbl. sugar
1 Tbl. oil
1 ½ tsp. salt
4 c. flour

Dissolve yeast in warm water, sugar and oil. Add rest of ingredients. Stir until well mixed. Let rise 1 hour; punch down. Shape into 2 long loaves. Sprinkle with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼” deep three times. Let rise ½ hr. Bake at 400 degrees for 20-25 mins. or until lightly brown. (Note: Anyone can make this bread because it doesn’t have to be kneaded.)

Bran Muffins

(Healthy and filling and my kids even ate them.)
You can double this recipe and store half of the batter in the
fridge for up to two weeks.

Stir together in large mixing bowl 1 cup wheat brand and 1 cup
boiling water. Let stand for 10 minutes to allow the bran to
absorb the water.

Meanwhile, stir together in a bowl:
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp soda

When the bran mixture has cooled, stir in 1/2 cup vegetable oil, 1
cup brown sugar and 1 cup buttermilk. Whisk in 2 large eggs. Stir
in 1 cup raisins or dried cranberries and 1 Tbsp. orange zest
(optional).

Add flour mixture and stir until dry ingredients are moistened. It
will be thick. Do not overstir.

Mash a very ripe banana and gently fold it into the batter if you
wish. The optional banana adds a nice texture and taste to the
muffins.
Scoop batter into muffin cups. Bake 15-18 minutes or until lightly
browned and a toothpick inserted into a muffin comes out clean.