45 Minute Rolls

picture and recipe from kitchenmeetsgirl.com

Ingredients
1 cup plus 2 tablespoons warm water
1/3 cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
1 egg
3½ cups flour

Directions

Combine warm water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.  Add the salt, egg, and flour into yeast mixture until dough is smooth and springy.  Shape dough into 12 balls and place in a greased 9x13 pan. Let dough rest for 10 minutes while oven preheats to 400 degrees.  Bake for 10 minutes, until tops are just golden brown.  Brush tops with butter.

Irish Soda Bread

4 - 4 1/2 cups flour

1 Tbsp sugar

1 tsp salt

1 tsp baking soda

4 Tbsp butter

1 cup raisins

1 egg, slightly beaten

1 3/4 cups buttermilk

Preheat oven to 425.  Grease casserole dish or a cookie sheet.  Mix 4 cups flour, sugar, salt, and soda in a bowl.  Add butter and mix with fingers until it is even and there aren't any large lumps anymore.  Stir in the raisins.  Mix in egg and buttermilk.  Stir just until moistened.  Do not over mix.  Add flour only if neccessary. Dough should not be smooth, but rough. Shape into a ball and place in prepared dish.  Score a 1 1/2 inch deep X on the top with a knife to help with the cooking ( I didn't make them deep enough for the loaf in the picture).  Bake for 35-42 minutes, until golden brown and it sounds hollow if tapped.  If unsure, use a toothpick to test.  Serve warm. (See this link for the original recipe:  http://www.simplyrecipes.com/recipes/irish_soda_bread/)

French Bread

6 cups flour (bread flour is best)
2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
2 cups warm water
cornmeal
1 egg white, lightly beaten
1 Tbsp water

1. In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Cornbread

This is similar to the wonderful cornbread served at the BBQ Pit!  Moist, and cake-like.

Ingredients:
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 cup cornmeal
1 1/2 cups flour
1/2 to 3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375.  Grease 8x8 pan.  Melt butter and add sugar.  Then add eggs and buttermilk and whisk.  Add cornmeal, flour, soda, and salt.  Whisk until few lumps remain.  Pour into prepared pan.  Bake 30-40 minutes (use the toothpick test).