Justin Echol's French Bread

 

INGREDIENTS

2 TBS Yeast

1/2 Cup Warm Water

2 Cups Hot Water

3 TBS Sugar

2 1/2 tsp Salt

1/3 cup oil

6 1/2 cups flour

1 egg for brushing on bread

DIRECTIONS:

1. In a small bowl, dissolve your yeast in 1/2 cup of warm water. Make Sure that your water is warm. Let proof 10 minutes

2. In a separate mixing bowl, combine hot water, sugar, salt ,oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.

3. Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bow to know it's ready. Once all of the flour is added, let sit for 10 minutes. 

4. Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll Shape into a French bread loaf and smooth out edges.

5. Place the dough on a greased baking pan or Silpat, seam down. Using a knife, make 3-4 diagonal cuts about 1/4 in deep in bread. Brush with your beaten egg. 

6. Let dough rise uncovered for 30-40 minutes in a warm place. 

7. Bake at 375 for 18-22 minutes or until golden brown.

Grandm Weeze Rolls

Makes 2 1/2 dozen

INGREDIENTS:

3 Cups Unsifted Flour

2 Tbs Sugar

2 Tsp Salt

1 Compressed Yeast Cake (1 tbs dry)

1 Tsp Sugar

1/2 Cup Warm Water

1 Well Beaten Egg

1/3 Sq. Butter

1 Cup Scalded Milk

DIRECTIONS:

While the scalded milk is cooling, set yeast in the half cup of warm water with the 1 tsp. of sugar and cover.  Beat the egg!  When the scalded milk has cooled to warm add it with the yeast mixture and eggs to sifted dry ingredients.  Stir smooth with a wooden spoon.  Let rise 1 hour in a warm place.  This dough is very thin so pour out on a well floured board and pat out with hands.  Spread well with the softened butter.  Fold over twice, roll out and cut with biscuit cutter.  Place in greased pan and let rise another hour.  Bake 12-15 min with oven 425-450.

Bagels

Ingredients:

1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
kosher salt
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg

Directions:

1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.

2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).

3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).

5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.

6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.

7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.

Flatbread

Ingredients:
4 c. white flour
1 T. sugar
1 T. yeast
2 t. salt
2 c. warm water
3-4 T melted butter

DirectionsStir all ingredients except butter in a bowl.  Sometimes I like to add fresh garlic:)  Then let it rise for 30 min to one hour.  Spray a cookie sheet with cooking spray and then spread the dough out onto the pan.  Then pour the melted butter over the top and season to your liking.  I usually use garlic salt or salad supreme.  Bake at 400 degrees for 20 min.

Recipe by Laura Johnson
Photo by Robyn Johnson

Laura's Rolls

Ingredients:
1/2 cup warm water
1/2 cup warm milk
1 package of yeast
1/3 cup sugar
1 tsp salt
1 egg
1/3 cup butter
3 1/4 cup flour (about)

Directions:
Combine water, milk yeast and sugar and let sit until yeast is foamy. Add salt egg & softened butter & Mix. Add flour 1/2 cup at a time. The dough should be slightly sticky, but pulling away from the edges and easy to work with. Let dough raise for 45 minutes. Punch down and split into 2 balls. roll out into circles and spread melted butter on the top. Cut into pizza shaped slices. Roll from the thick end to the point so they look like crescent rolls. Set rolls on greased pan and let raise for 1 hour. Bake at 400 degrees for 11 minutes or until golden brown. Once you pull them out of the oven, brush them with melted butter.

YUMMY!!!

Recipe by Laura