Shelley's Focaccia Bread

2 3/4 c all purpose flour
1 tsp salt
1 tsp white sugar
1 Tbs active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
1 Tbs vegetable oil
1 Cup water

2 Tbsp olive oil
1 Tbls grated Parmesan cheese
1 Cup mozzarella

1. In a large bowl, stir together the four, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly fourned surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 in. thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

My favorite Zucchini Bread

3 eggs well beaten

1 c cooking oil

2 c sugar

2 c peeled and grated zucchini

3 tsp vanilla

Combine these and mix well.

Sift:

3 c flour

1 t baking soda

3 t cinnamon

1/4 t baking powder

1/2 c nuts (optional)

Add to mixture, mix well- stir in the chopped nuts at the end. Bake at 350 for one hour, makes two loaves.

Banana Bread

1/2 c shortening 1/2 t salt

1 c sugar 2 t baking powder

2 eggs 2 c flour

4 large ripe bananas 1/2 nuts (0ptional)

Cream shortening, sugar, and eggs. Add bananas in pieces, cream again. Add dry ingredients. Bake at 350 for 40 to 50 minutes, makes one large loaf or 2-3 small loaves, depending on pan size.

Shabbat Challah (traditional Jewish Sabath Bread)

Ingredients

• 1 tablespoon and 1-1/2 teaspoons active dry yeast
• 2 cups warm water
• 1 tablespoon salt
• 1/4 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 6 cups all-purpose flour

• 1 egg
• 3 tablespoons water
• 1/2 teaspoon vanilla sugar, or vanilla extract
• 1/4 cup sesame seeds

Directions

1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 2 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
3. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.

Personal note: I have been craving Shabbat Bread ever since I did a semester in Israel- This is very close to what I remember getting there- very good- and I was proud of how pretty my braided bread came out- I did a four piece braid, but I think next time I will split it and do two three piece braids and freeze one of them- it sure makes a lot of bread!

Naan

This is a traditional Indian Bread that you eat with Indian Food:

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a THIN circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Tiffany's Home made Bread

2 1/2 c warm water
2 heaping T yeast

Mix and sprinkle with sugar and let it get foamy.

Add:
1/3 c gluten
3 1/2 c flour

Mix for 1 minute. Cover and let rise for 10 minutes.

Add:
2 T lemon juice
1/3 c oil
1/3 c honey
1 T salt
2-3 c of flour (add it bits at a time until it is no longer sticky and forms a ball in the mixer)

Knead in machine or by hand for 15-20 minutes.
Let rise until doubled.
Roll out and shape for bread pans.
Put in oven and set to 350 for ONE MINUTE ONLY.
Turn off oven and leave loaves to rise in oven for 20-25 minutes or until the dough has risen to the top of the pans.
Leave bread in oven (don't open the door) and turn oven back on to 350 and time for 35 minutes; or until nice, beautiful brown.
wheat= 3 loaves
white =4 loaves

Personal note: I have been looking for years for a good home made bread recipe that I could also cut and use for sandwiches (it seems like so many of them crumble up and don't make good sandwich bread)- this one is delicious and makes great sandwich bread!!!

Zucchini Bread

3 eggs well beaten
1 c cooking oil
2 c sugar
2 c peeled and grated zucchini (raw)
1 T vanilla
3 c flour
1 t soda
1 T cinnamon
1/4 t baking powder
1/2 c nuts (optional)

Combine eggs, oil, sugar, zucchini, and vanilla- mix well.
Sift dry ingredients together. Add to mixture and blend well.
Stir in chopped nuts.
Grease and flour 2 5x9x4 loaf pans and pour batter in.
cook at 350 for one hour.
This is the best Zucchini bread I have ever had!!!

School Lunchroom Cafeteria Rolls

1 1/2 C warm water
1/2 T white sugar
2/3 C white sugar
1 1/2 packets of yeast
1/8 C milk
1 Egg
1/2 T salt
5 C flour
1/8 C shortening
1/8 C butter- melted

1. In a large bowl, mix together the warm water and 1/2 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 1/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.