MAPLE NUT GRANOLA

I can remember the first time as a kid eating Granola Cereal for breakfast. It seemed very "hippy" but I guess I was sort of a hippy kid with my long hair and living in the early 70's.  It's still a breakfast Cereal but it is also versatile enough to use as a topping for Vanilla Ice Cream or Yogurt.  When added to Pancake Batter or Muffin Batter before baking makes them more Amazing and gives a sweet crunch.  I wanted my Granola to be sweet and have lots of warm flavors like Cinnamon and Maple Syrup to round it out.  I added three kinds of Nuts and Coconut to give it crunch and real depth of flavor. Other great ways to use Granola is to sprinkle it over fresh Fruit like Apples, Plums, or Bananas or you can easily pack it in your work lunch to get you through the day when mid afternoon hunger strikes.  Granola has come a long way since the 70's and when you are Cooking The Amazing it can be easy and delicious.

 

Here is the recipe.






5 c  Rolled Oats
1 c  Chopped Walnuts
1 c  Chopped Pecans
1 c  Chopped Almonds
2 c  Sweetened Coconut Flakes
1 c  Roasted Sunflower Seeds
1 c  Raisins or Dried Blueberries
1 c  Dried Cranberries or Cherries
1 c  Dark Brown Sugar
1 t  Ground Cinnamon
1/2 t  Sea Salt, fine grain
1 c  Maple Syrup
1/2 c  Honey
1/2 c  Canola Oil
1 t  Vanilla Extract




1. Preheat oven to 325 degrees.  Cover a cookie sheet pan with aluminium foil to make clean up easy.


2. Place 5 c of Rolled Oats in a large bowl.  Rolled Oats are also called Old Fashioned Oats. Do not use Instant Oats but Steel Oats will work, too.

3. Chop all the nuts into small pieces. Small enough to eat easily. Place in the bowl with the Oats. Add the Cinnamon, Salt, Coconut, Roasted Sunflower Seeds, Raisins and Cranberries and mix well with a large spoons or your hands.

4. In a medium bowl mix together with a spoon the Maple Syrup, Honey, Canola Oil, and Vanilla Extract well.

5. Pour the liquid mixture over the Oat mixture and mix well with a large spoon or your hands.  I use my hands which works best.  Be sure to get all of the dry ingredients covered with the wet ingredients.

6. Spread the 1/2 of the mixture in an even
Layer on the covered cookie sheet and place on the middle rack of a 325 degree preheated oven and bake for 22-25 minutes or until the Granola is browned. This will make enough for two batches.

7. Remove from the oven and let sit on the pan until cool before breaking up into chunks as big or as small as you like. When you first remove the Granola from the oven the Granola will still be wet and will feel crumbly.  It's the browned color you are looking for to ensure doneness.  When it gets toasty brown it is done.  Once it sits for about 1 hour it will dry out and cool.  Once cooled completely store in an air tight container.

Granola makes a great Cereal with Milk or Soy Milk.

Or cover your favorite Yogurt with a handful of Granola.

COPYRIGHT (c) 2011

HOMEMADE OREO COOKIES

There was a time in my life when I could eat an entire package of Oreo Cookies, Double-Stuff Oreos at that, and not even feel guilty about the gluttony that had taken place. I would start off with four or five Cookies and before I knew it, they would all be gone... along with a quart of Milk.  Ok, so that time in my life was just last week but I love Oreos!  What is it about that Chocolate Cookie sandwiching tasty Cream that we all love so much? I thought if I could make my own Homemade Oreo Cookies I just may find the answer and satisfy a sweet tooth I was having all in one. What resulted was a more adult tasting Cookie that was amazing in flavor with it's ever so deep dark Chocolate Cookies on the outside and a sweet velvety Vanilla Cream center. I started off eating just a few and before I knew it I had eaten them all. When you are Cooking The Amazing nostalgia only makes you more hungry.


Here is the recipe.




CHOCOLATE COOKIE

1 1/2 c  All Purpose Flour
1 c  Cocoa Powder
1 1/4 c  Brown Sugar, packed
1/4 t  Sea Salt, fine grain
1/2 t  Baking Soda
1 1/2  Sticks of Butter, softened
1  Large Egg
1 t  Vanilla Extract

VANILLA CREAM FILLING

12 oz  White Chocolate
6 0z  Heavy Whipping Cream
1 t  Vanilla Extract
1 c  Powdered Sugar



1. In a large bowl or the bowl of a KitchenAid, mix the Flour, Cocoa Powder, Brown Sugar, Salt and Baking Soda until well mixed. Use the best Cocoa Powder you can afford because it is the dominate flavor. But at the same time there is no need to fly to Paris to get a can of La Maison Du Chocolat Cocoa... after all, these are just Oreo Cookies wannabes! Just use a good quality Cocoa because you want this to taste amazing, right? (Ghirardelli is a good one.)

 2. Slightly beat the Egg. On low speed, mix in the softened Butter and add the beaten Egg then the Vanilla Extract. The dough will look dry and grainy at first then will quickly come together to form a ball. Mix for about 2 minutes until the ball stays together.

 3. Dump out the dough ball onto a large sheet of parchment paper or wax paper.

 4. Using your hands, form the ball into a long round log shape about 12 inches long and 2 1/2 inches thick. Roll it back and forth and even it up with your hands on the ends. It will look like a giant Tootsie Roll and kind of ...well, it looks very creepy... but secretly delicious!

 5. Use the parchment paper or wax paper and roll the log up smoothing it out and making it more round as you go with your hands. Then twist the ends tight and refrigerate for 1 1/2 hours until firm.

 6. Preheat your oven to 350 degrees 20 minutes before you take the log out of the refrigerator. Spray a Cookie sheet with Vegetable Oil Spray (like Pam) or line a Cookie sheet with parchment paper to be ready for your Cookies. Remove the log of Dough and unroll the parchment paper. Cut thin 1/8 th inch slices of Dough and space them 1 inch apart on the Cookie sheet.

 7. Bake at 350 degrees in the center of your oven for 12-13 minutes. Remove from the oven and allow to sit on the Cookie sheet for 4 minutes before you touch them or they will fall apart. Place them on a wire rack to cool completely for 1 hour so they crisp up.

 8. While the Cookies cool make the Vanilla Cream Filling. Place 12 oz of White Chocolate Chips or chopped White Chocolate from a bar into a large bowl. Heat Heavy Whipping Cream to a boil over medium heat and remove it as it begins to boil and pour the hot Cream over the White Chocolate, pushing as much White Chocolate below the surface of hot Cream as you can.

TIP: For Mint Cream Chocolate Cookies: Add a 1-2 teaspoons of Mint Extract for a Mint filling when you add the Vanilla in step 10.

9. Allow it to sit undisturbed for 5 minutes so the White Chocolate can melt. Then whisk until the Cream and White Chocolate come together. It will have a pearly color to it and will be thin and liquidy at first.

 10. Allow the mixture to sit on the counter for 1 1/2 hours to thicken. After it has thickened whisk in the Powdered Sugar and Vanilla Extract. It will be thick and spreadable.

 11. Place it in a piping bag with a small round tip or use a spoon and put about 1 teaspoon of the filling on the center of a Cookie then top it with another Cookie pressing down gently so the filling spreads to the edges but not out the sides. Store in a cool place in an air tight container. These are best eaten the same day and after they have set up for 1-2 hours for the crispest Cookies and best firmness and flavor of the Cream Filling. The Cookies may get soft when stored but are still good.

COPYRIGHT (c) 2011

POTATO SALAD

Summer is just around the corner and so are family picnics and cookouts where side dishes like Potato Salad are expected on the table next to the Watermelon.  There are a million and one Potato Salad recipes and many are good but some are just boring Potatoes mixed with globs of Mayonnaise.   My Potato Salad recipe is full of flavor and will out shine the grilled Hamburgers and Hot Dogs because you are Cooking The Amazing.




Here is the recipe.



2 1/2 lbs.  Yukon Gold Potatoes
1 T   Sea Salt for cooking Potatoes
8  Eggs, large, boiled
2  Stalks Celery, diced
3  Green Onions, diced, including green parts
1/2 c  Red Onion, diced
4 T  Sweet Pickles, diced
3/4 c  Mayonnaise
1 1/2 t  Yellow Mustard, prepared
1/2 c  Sour Cream
1 T  Sweet Pickle Juice
2 T  Extra Virgin Olive Oil
1 1/2 T  Vinegar (White or Apple Cider)
1 1/2 t  Sea Salt
1 1/2 t  Pepper, fresh ground black
1/4 t  Celery Seed
1/2 t  Thyme, dried or fresh
Option:  2 T Capers, Bacon crumbles


1.  Peel and dice Potatoes into 1 inch chunks.

2.  Bring to a boil a large pot of water with 1 T of Salt then add the Potatoes, cover with a lid and reduce to a simmer for 15-18 mins until just tender.  Don't over cook to prevent watery Potato Salad.


3. While the Potatoes simmer, bring a medium pot of cold water with 8 large Eggs in it to a rolling boil and allow to boil for 3 minutes.  Then cover the pot with a lid and remove from the heat.  Allow to sit undisturbed for 15 minutes.

4.  Dice small (all about the same size) the Celery, Green Onions, Red Onion, Sweet Pickles and place aside.  Option:  Add 2 T of drained Capers.

5.  In a large bowl mix well the Olive Oil and Vinegar and Mustard until well mixed. 

6.  Add the Mayonnaise,  Sour Cream, Sweet Pickle Juice, 1 1/4 t of Sea Salt, Pepper, Celery Seed, Thyme and mix well.

6.  Drain the Potatoes well.  Allow to sit in a strainer for 5 minutes while you peel the eggs. 

7.  Peel the Eggs and remove the yolks from 4 of the Eggs.  Mash the 4 yolks into a paste with a fork and add to the Mayonnaise, Vinegar and Oil and Mustard mixture, mixing in well.


8.  Add the still hot Potatoes to the Mayonnaise mixture and fold gently avoiding breaking up the Potatoes, covering each Potato.

9.  Chop the 4 left over Egg Whites and add to the Potatoes.  Then add all the diced Onions and Celery mixture and fold into the Potatoes. 

10.  Taste and adjust if needed for Salt and Pepper.

11.  Slice the 4 remaining Eggs and layer over the top to garnish and cover with plastic wrap placed touching the top of the Potato Salad and refrigerate at least 4 hours.  Over night is best.

12.  If you are adding cooked crumbled Bacon, add it just before serving to the top.  It will be mushy and wet if you add it while being refrigerated.

13.  Garnish with Celery leaves on top which are full of flavor as an option.

                                  COPYRIGHT (c) 2010

OATMEAL COOKIES

 It is both chewy and crispy at the same time with a hint of Cinnamon and Vanilla and sweetened with Dark Brown Sugar.  The Oatmeal Cookie is another classic American Cookie which can be spiced up with plump Raisins or made super indulgent with rich Chocolate Chips.   Eat one or two and when no one is looking eat another because you are Cooking The amazing.

Here is the recipe.

2  Sticks Butter, softened, unsalted
1 1/4  c  Dark Brown Sugar, packed
1  c  Sugar
1  t  Salt (fine Sea Salt preferably)
2 1/2  t  Vanilla Extract
2  Eggs, large (room temp.)
2  c  All Purpose Flour
2  t  Baking Soda
2 1/2  t  Cinnamon
3  c  Oats, old fashioned (not quick/instant oats)
OPTIONAL:  1  c  Raisins or Semi-Sweet Chocolate Chips or toasted Pecans, chopped or Butterscotch Chips.

*This makes about 3 dozen cookies.

Approx. Cooking and Prep Time:  1 hour plus cooling

1.  Preheat your oven to 350 degrees.  Spray 2 cookie sheets with non-stick Cooking Spray.

2.  If you are using Raisins:  Measure 1 c of Raisins into a small bowl and pour about 3/4 cup of Orange Juice over them and stir.  Allow to soak and plump up while preparing the batter.  Drain well before adding to batter.

3.  In a large bowl cream Butter, Dark Brown Sugar, Sugar, Salt, and Vanilla together until well mixed.

4.  Add the Eggs one at a time and mix well.

5.  In a separate bowl, whisk Flour, Baking Soda, and Cinnamon until well combined.

6.  Slowly add the Flour mixture to the creamed Butter mix and mix well without over mixing.

7.  Add the Oats one cup at a time and mix until just incorporated.  The batter will be dense and thick.

8.  If adding Nuts or Chocolate Chips fold them in last.  If adding Raisins, drain them from the Orange Juice well then fold them in.

                            

9.  Form 2 inch round flattened disks about 1/2 inch thick with your hands and place them 3 inches apart on the prepared cookie sheets.  Bake 9-13 minutes in the center of your oven at 350 degrees until the edges are lightly browned and centers are still pale.  Half way through baking rotate your cookie sheet for even baking and bake just one sheet at a time for best results.  Use a dark cookie sheet if possible. 

10.  Remove from the oven and allow to rest on the cookie sheet for 5 minutes before removing with a spatula to cooling rack.

11.  Respray the cooled cookie sheet between batches with non stick Cooking Spray.  These will stick if the pan is not well oiled.

12.  Allow to cool completely and store in an air tight container.

COOKIE BAKING SUCCESS TIPS:

1. Use high quality ingredients. Better made flours (like King Arthur Brand, Gold Medal), Better Vanilla Extracts (Like Nielsen Massey), Better Chocolate (Like Ghirardeli, Dove, Scharffen Berger). Fake Vanilla makes a fake tasting cookie. Use a box mix if you want the fake flavor taste. Bad Chocolate tastes like bad Chocolate. Period. A good brand of Flour ensures a uniform flour that is consistent every time. Generic Flour companies in the US often use the lowest quality wheat from different sources.

 

2. Use fine Sea Salt. Morton Table salt with iodine is the last thing you want to use in baking. It has a very chemical after taste and just a small amount is noticeable. I use Hain Brand Sea Salt without iodine.  Don't buy expensive Sea Salts for baking.  Just get a good real Sea Salt. Do not use large grain Kosher salts. They do not dissolve as well leaving salt pockets.

3. Use the Freshest Eggs and Butter. Old Butter and Eggs makes cookies that taste rancid.  Room temperature Eggs and Butter for cookies is best.

4. Sugar, brown and white, should be fresh. Use the freshest, softest Brown Sugar. It makes a huge difference. Brands of sugar are not as important. Sugar manufacturing in the US is fairly consistent brand to brand so a generic brand is just fine.

5. After you have added the Flour to a recipe, do not over mix but still be sure to mix the ingredients well to form a uniform batter. Over mixing makes a tough textured cookie because over mixed flour produces gluten leading to a bread like texture. As soon as the Flour is no longer seen, it is well mixed.

 

6. Form uniform sized dough balls/disc so the Cookies bake all the same. This eliminates some being over cooked and some being raw in the center.

7. Use a dark colored cookie sheet. Place the cookie sheet in the center of your oven on the center rack and rotate the cookie sheet around 1/2 way through baking. This keeps the cookies evenly baked if you have a hotter spot in your oven. Bake one sheet at a time. Keep the oven door closed as much as possible so the temperature stays consistent.

8. Allow the Cookies to rest for 3 mins. on the cookies sheet once removed from the oven. The Cookies are still cooking and need to set up before removing.

9. Place on a baking rack to cool completely before storing in an air tight container. Minimum 2 hours cooling time.

10. Make sure the cookie sheet cools completely before adding another batch of dough.

                 

COPYRIGHT (c) 2010

CHOCOLATE CHIP COOKIES

CHOCOLATE  CHIP  COOKIES

You will need a tall cold glass of milk when you eat these buttery, rich Chocolate Chip Cookies.   These Cookies are chewy and soft on the inside and lightly crisp on the outside.  Use the best Chocolate Chips you can find for the best taste. They will beg to be dunked in milk and are so good you will hide them from your kids because you are Cooking The Amazing.

Here is the recipe.

3   Sticks of Butter, softened, unsalted

1 1/2 c   Sugar

1 1/2 c   Dark Brown Sugar, packed

1 t   Salt, (preferably fine sea salt)

2  Eggs, large  (room temp.)

3 1/2 t  Vanilla Extract

4 c  All Purpose Flour

1 t  Baking Soda

18 oz  Chocolate Chips (1 1/2 bags of the 12 oz size)

Optional:  1 c  Walnuts, Pecans, or Macadamias chopped and toasted

Total Prep and Cook Time:  approx.  1 hr to make several batches plus cooling time.

*Makes about 3 1/2-4 dozen cookies.

1.  Preheat oven to 350 degrees.

2.  Spray a cookie sheet with Non Stick Vegetable Spray (Like Pam) very lightly.  Use an dark pan if possible.

3.  This is a thick, dry dough that works best with a Kitchen Aid stand mixer to mix the dough well.  You can use a hand held mixer if it can handle thick dough.  Or mix by hand with a very sturdy spoon or use your hands like a bread dough.

4.  Cream the Butter, Sugar, Dark Brown Sugar and Salt well.  The Dark Brown Sugar is an important flavor component.  You can substitute Light Brown Sugar but it will not taste as good.   Make sure the Brown Sugar is fresh and very soft.  Old hard Brown Sugar will affect the texture of your cookie.

5.  Add the Eggs one by one to the mixture then the Vanilla Extract and mix well.

6.  In a separate medium bowl mix the Flour with the Baking Soda well to ensure even rising.

7.  Slowly add the Flour and Baking Soda mixture by the cup to the batter mixture.  Mix until the flour is just incorporated then add the Chocolate Chips and mix until just distributed.   Do not over mix.  *Add 1 cup of toasted Nuts and/or  1 cup of Options below now with the Chocolate Chips, if using.  Expect the dough to look dry and crumbly at times, this is normal.  

TIP:  Dry toast the chopped nuts on medium heat in a pan on the stove top for the best flavor.  Simply add the chopped nuts to a dry pan on medium heat turning them  frequently until they begin to brown.  They will burn easy so watch closely.  This makes a huge difference in the flavor of the cookie.  Allow to cool some before adding to batter, about 2 mins.

TIP:  Optional additions to add are Dried Cherries,  Dried Cranberries, other Chip flavors like Butterscotch, Peanut Butter, White Chocolate, or Caramel Chunks or  your favorite Nuts.

8.  Form small balls of dough with your hands and flatten into 2 inch across and about 1/2 inch thick round discs on the cookie sheet.  Space about 3 inches apart. 

                       

9.  Bake on the center rack of your oven for 9-11 minutes at 350 degrees until the edges are a very light brown all around the cookie.  Half way through cooking rotate your pan around for even baking.  Cook only one sheet of cookies at a time.  The centers may not look fully cooked when you remove them from the oven, this is what you want for a soft chewy Cookie.   It will look uncooked but once it cools and sets it will firm up.  Let them rest for 4 minutes on the cookie sheet (they are still cooking while on the hot pan) then remove with a spatula to a cooling rack.  They need to set up before removing.  The cookies taste best after cooling for about 2 hours.  Store in an air tight container once completely cooled.

TIP:  For a crispier cookie bake for about 12-14 minutes until the center is lightly browned.

COOKIE BAKING SUCCESS TIPS:

1.  Use high quality ingredients.  Better made flours (like King Arthur Brand, Gold Medal), Better Vanilla Extracts (Like Nielsen Massey), Better Chocolate (Like Ghirardeli, Dove, Scharffen Berger).  Fake Vanilla makes a fake tasting cookie.  Use a box mix if you want the fake flavor taste.  Bad Chocolate tastes like bad Chocolate.  Period.  A good brand of Flour ensures a uniform flour that is consistent every time.  Generic Flour companies in the US often use the lowest quality wheat from different sources.  It does make a difference. 


2.  Use fine Sea Salt.  Morton Table salt with iodine is the last thing you want to use in baking.  It has a very chemical after taste and just a small amount is noticeable.  I use Hain Brand Sea Salt which is $1.50.  Don't buy expensive Sea Salt for baking (like fleur de sel) unless it is used as a finishing salt.  Just get a good real Sea Salt.  Do not use large grain Kosher salts.  They do not dissolve as well leaving salt pockets.


3.  Use the Freshest Eggs and Butter.  Old Butter and Eggs make cookies taste rancid.  Room temperature Eggs and Butter works best.


4.  Sugar, brown and white, should be fresh.  Use the freshest, softest Brown Sugar.  It makes a huge difference.  Brands of sugar are not as important.  Sugar manufacturing in the US is fairly consistent brand to brand so a generic brand is just fine.





6.  Form uniform sized dough balls/disc so the Cookies bake all the same.  This eliminates some being over cooked and some being raw in the center.


7. Use a dark colored cookie sheet.  Place the cookie sheet in the center of your oven on the center rack and rotate the cookie sheet around 1/2 way through baking.  This keeps the cookies evenly baked if you have a hotter spot in your oven.  Bake one sheet at a time.  Keep the oven door closed as much as possible so the temperature stays consistent.


8.  Allow the Cookies to rest for 4 mins. on the cookies sheet once removed from the oven.  The Cookies are still cooking and need to set up before removing.


9.  Place on a baking rack to cool completely before storing in an air tight container.  Minimum 2 hours cooling time.


10.  Make sure the cookie sheet cools completely before adding another batch of dough.

COPYRIGHT (c) 2010

YEAST BREAD

The smell of homemade fresh baked Bread is intoxicating.  Eating fresh baked Bread still warm from the oven with butter melting into it is one of life's true pleasures.  Making delicious Yeast Bread is easier than you can imagine.  This is a recipe that I created that works by hand kneading or by using your Bread machine to do the kneading for you and then you bake it off in your oven.   Yeast Bread dough is so versatile that with the master recipe you can make your own Dinner Rolls, Cinnamon Rolls, Pizza Crust, Doughnuts, Dumplings, Hamburger or Hot Dog Buns, Garlic Bread,  and Cheese Bread.  Remember Grandma's Yeast Rolls at Thanksgiving dinner?  Now you can be Cooking The Amazing and make Grandma proud.

If you have a bread machine sitting in the back of your cabinet collecting dust, bring it out and put it back in use.  I never liked the consistency or flavor of bread machine breads.  They are dense and heavy  and not very good.  Most bread machines have a DOUGH cycle on them.  On the DOUGH cycle, the bread machine mixes and kneads then allows your dough to go through the first rise.  All you do is dump in the ingredients and push the start button.  After the first rise, you remove the dough, punch it down, then hand knead for 1 minute and shape your dough into rolls (or whatever you are making).  Then allow it to rise again until double in size in a warm area and bake in your oven. Follow your bread machine instructions for making "dough only" using my easy recipe.  This recipe works for both hand kneading and the bread machine.  Do NOT use "bread machine yeast" or "rapid rise yeast".  NOTE: This recipe is for large capacity bread machines 1 1/2 to 2 lb loaf pan size not the 1 lb size which would be too small.  Most bread machines are the large capacity size.


Here is the recipe.



YEAST BREAD MASTER RECIPE

• 2  Pkgs Active Dry Yeast (4 1/2 tsp)
• 1/2 c  Sugar
• 1 1/4 c  Whole Milk
• 4 1/2 c  All Purpose Flour
• 1 t  Salt
• 2 Large Eggs
• 5 Tbls  Butter, unsalted, softened
• 1/2 c   All Purpose Flour for the board
• Non Stick Cooking Spray (like Pam)
• 1 Tbls  Vegetable Oil (for hand kneading only)
• (Total prep and cooking time approx. 3 hrs)

TIP:  Substitute 1/3 the AP Flour with Whole Wheat Flour for wheat bread.

1. Place all the Active Dry Yeast and the Sugar into the bread machine pan or if hand kneading, into a large bowl and mix well.  The yeast should be room temperature when starting.  (Some people refrigerate yeast to extend it's life).  Check the expiration date on yeast package.
2. Microwave the Whole Milk for 50-60 secs until medium hot (approx 110-115 degrees).  Yeast will die if the milk is too hot.  Test with your finger and it should be very warm but not too hot that you can not keep your finger in it.  It would feel too hot to feed a baby at the right temperature but not so hot that you can't leave your finger in it.
3. Pour the milk over the yeast and sugar.  The sugar feeds the yeast and allows it to "proof" or "bloom" meaning activating the yeast to make your bread rise.  Stir hot milk into the yeast and sugar and close the lid of your bread machine or cover your bowl with a towel for 7-10 mins, until the yeast begins to bubble and get foamy (proof or bloom)  See picture below.   If after 10 minutes nothing happens and it just looks like milk with yeast grains floating in it, you need to start again.   The yeast is dead.
4. Dump 4 1/2 cups of All Purpose Flour on top of the proofed yeast in your bread machine pan or bowl if hand kneading.  The flour should NOT be sifted.  Use a leveled measuring cup for exact measurement.  Do not pack flour into measuring cup.
5. Sprinkle Salt on top of flour.
6. In a bowl, whisk eggs until well mixed then pour on top of flour.
7. Cut the room temperature softened butter into 1/2 inch chunks and dump onto the flour and eggs.
8. For Bread Machine method: Close bread machine lid and push start while on the DOUGH cycle. 
9. Allow the DOUGH cycle to mix and knead the dough and go through the first rising in the bread machine.  (approx. 1 1/2 hrs.) The machine stops and will not bake the bread on this cycle.
10. For Hand Kneading method: If hand kneading, mix the ingredients well with a large spoon until too stiff to mix.  Then using your hands, dump out dough onto a floured surface and hand knead for 10 minutes until the dough is smooth and elastic and an indentation made with your finger springs back.  Or use your KitchenAid with a dough hook as directed by the KitchenAid instructions.  Don't over knead.  If the bread is sticky and too soft, add 1/4 c All Purpose Flour and knead for 1 min until smooth and elastic.  Place the dough ball into an oiled (vegetable oil) bowl and roll the dough ball around to oil the dough ball surface.  Cover bowl with a towel and place in a warm place for approx 1 hr.  The dough should double in size when ready.  If your kitchen is cool this may take up to 2 hrs. 
11. For Both Methods:  Once your bread has risen, punch it down with your hand in the pan or bowl and deflate it.  Pull it out with your hands and place it on a floured surface and hand knead it for 1 minute.
12. Now you will shape your dough into the shape you want to bake it as.  For dinner rolls you would pinch off egg sized chunks and roll into a ball space 2 inches apart on an oil sprayed baking pan and place in a warm place and alow to rise, doubling in size, approx. 45-60 mins.  Then bake 350 degrees for 12-15 mins. For loafs of bread you would divide dough into 3rds and shape by hand into 3 smooth large oval dough balls that will fit your bread pan.  Allow to rise in a warm spot for 45-60 mins or until double in size.  Bake 350 degrees for 12-15 mins or until browned.  Large loaves may need up to 18 mins.   Always spray your bread pans with non stick cooking spray because this bread will stick even in non stick pans.  Use dark pans for the best results for an even cooked brown crust.
13. Dough shaping specifics for rolls, cinnamon rolls, pizza dough, buns, etc will follow.
14. SECOND RISING BASICS: Place your shaped dough in a warm area (I heat my oven to 200 degrees then turn it off for 15 minutes and place my dough in my closed oven.  I preheat my oven just before I punch down my dough then allow it to cool as I knead and shape.  You want the oven barely warm, NOT hot.)  Allow dough to rise a second time for approx 45-60 mins until double in size.  Do NOT allow to over rise or for too long or your bread will fall when baking later.
15. BAKING BASICS: Bake for 12-15 mins in a 350 degree oven until the tops are brown.  Allow to cool in the pan 5 mins before removing from pan.  You can serve immediately or cool completely on a wire rack then once room temp. store in air tight plastic wrap or storage bag.

 TIP:  Use heavy dark metal pans for the best baked breads and for an even brown exterior.

RECIPE IN PICTURES

This is what "proofed" yeast will look like.  The yeast is "bloomed" and ready to use.

Kneading the dough is easy.  Push with the palms of your hands away from you then stretch and pull the dough back to you.  Rotate the dough a quarter turn and repeat stretching the dough out and pulling it back using your palms.      

Here is the dough ball ready after first rise and punched down and kneaded for 1 minute ready to be shaped.

                                                         Baked Yeast Bread Rolls

 VARIATIONS

PIZZA DOUGH: For pizza dough, make dough as above but after the first rising shape your dough on a floured surface, using your hands to stretch the dough and a rolling pin, make 2 large round flat crusts big enough to fit your pizza pan.  Spray your pizza pan to help release it after baking.  Do not allow dough to go through the second rising step.  Top the stretched dough with pizza sauce and your choice of toppings and bake at 450 degrees for 10-15 mins until crust is browned and cheese bubbly.  This makes a thick bread like crust, not a thin and crispy one.

  CINNAMON ROLLS:  To make Cinnamon Rolls go to the recipe page click here.

HAMBURGER or HOT DOG BUNS:  Make dough as above and after first rise and kneading for 1 minute, cut off balls of dough about the size of a large tangerine (3 inch round ball approx).  Shape with your hands into a round disk and flatten with your palm for hamburger buns.  Roll into a 1 1/2 inch wide log about 4 inches long for hot dog buns and place about 3 inches apart on an oil sprayed cookie sheet.  Let rise for 45-60 mins or until double in size then bake 350 degrees for 10-15 mins or until browned on top.  Allow to cool on pan 5 mins then transfer to a wire rack to cool to room temperature.

DUMPLINGS:   To make dumplings, as in chicken and dumplings, make dough as above through to the the first rise and knead 1 minute.  On a floured surface roll dough out to about 1/2 inch thick. Using a pizza cutter or knife, cut 2 inch thick strips of dough.  Cut the strips of dough into 1 inch squares and toss them into a bowl of 1 cup of flour, coating each square well.  Shake off excess flour and toss, one at a time, into simmering well seasoned chicken stock or broth with chunks of cooked chicken.  Dumplings will rise to top.  Stir frequently.  Dumplings take about 10-15 mins to cook through.  The flour from the dumplings will thicken the stock.

CHEESE BREAD:  Make dough as above through the shaping step after first rising.  After kneading for 1 min.  add in 2 cups of 1 inch cubed cheese and 1 T of dried herbs like oregano or thyme.  The best is a mixture of cheddar and Gruyère or use 1 c of grated Parmesan cheese.
Knead by hand until cheese is mixed in well for about 2 mins.  Shape into rolls or 3 loaves of bread and place in an oil sprayed baking pan and allow to rise in a warm place 45-60 mins until double in size.  Bake 350 degrees for 12-15 minutes or until browned on top.  Let sit 5 mins in pan before removing.

DOUGHNUTS:  Make dough through the shaping step as above.  Roll dough out into a rectangle and using a round cookie cutter about 3 inches across or a clean opened can, cut out rings of dough.  Use a small 1/2 inch cookie cutter or small lid from a spice jar and cut a hole in the middle.  Place rings on an oil sprayed cookie sheet and let rise 45-60 mins in a warm place until double in size.  After second rise, drop dough nuts into a large deep pot of Crisco heated to 350 degrees.  Allow to fry until browned on one side then flip with a chop stick or long spoon carefully to other side and allow to brown.  Place cooked dough nuts onto paper towels to drain.  After draining and still warm, toss in a sugar and cinnamon mixture or in powdered sugar and allow to cool on a wire rack.

GARLIC BREAD:  Prepare dough as above and make rolls or loaves of bread as directed above.  Spread the following on the baked bread after cutting in half and wrap in foil and re-bake for 15 mins in 350 degree oven.
Garlic Spread:

4-6 cloves of Garlic, crushed
1 stick of Butter, melted
1 tsp of Olive Oil
1/2 tsp salt
1Tbsp Italian Seasoning Herbs

Mix well in a bowl and brush onto bread halves.  For crispy garlic bread, leave bread out of foil and cut side up under a broiler 5 inches away for 4-7 mins until bubble and brown.  Watch it close.  It will burn very quick!   Option:  sprinkle with grated Parmesan cheese.






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