You can use this dough for a number of coffeecakes and breakfast treats, including cinnamon rolls and donuts. Ingredients 2 packages active dry yeast ¼ cup warm (110° F) water 1 cup milk (skim, 2%, or whole milk all OK) ¼ cup of butter ¼ cup sugar 1½ teaspoons salt 1 cup mashed potatoes (yes, actual mashed potatoes, not dry flakes) 1 large egg, beaten 4½ to 4¾ cups all-purpose flour Directions   Proof the yeast by mixing it in a small bowl with the warm water and allowing it

English Muffin Bread with an open crumb to capture butter and jam! Ingredients 1 pkg. fast-rising yeast  3 cups all-purpose flour   2 Tbs. brown sugar  1 tsp. salt  ¼ tsp. baking soda 1 cup milk   ¾  cup water  cornmeal  In a medium size bowl, combine yeast, flour, sugar, salt, and soda. Combine milk and water and heat to 120 to 130 degrees F.   Pour into dry mixture and beat well for about 5 minutes by hand, 2 or 3 by mixer on medium speed---it will make a slightly stiff bat

Double Chocolate...mmmmm! Ingredients 1/3 cup butter, softened 2/3 cup granulated sugar 2 eggs 1 tsp. vanilla extract 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder ¼ tsp. salt 1/2 cup miniature semisweet chocolate chips 2/3 cup chopped walnuts Preheat oven to 375 degrees F.  Line a 9” x 13” baking sheet with parchment paper.  In a medium size bowl, cream together the butter and sugar until light and fluffy (a stand mixer is even bette

Ingredients 1 batch of Danish Pastry Dough Preserves, pie filling, chutney, etc. Prepare a 9” x 13” baking sheet with parchment or vegetable cooking spray. Divide dough in half. Leave half, wrapped, in the refrigerator. On a lightly floured surface, roll portion of dough into a 9” x 9” rectangle. When you roll out the dough it’s almost impossible to get the edges perfectly straight, so roll it out 10” x 10” and trim it as needed.  Using a pastry cutter or a sharp knife, divi

Ingredients ¾ cup butter 1½ cups of sugar 3 eggs 1 ½ teaspoon vanilla extract 3 cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ cups sour cream Filling ¾ cup brown sugar ½ cup chopped nuts 1½ teaspoons ground cinnamon Cream butter and sugar in mixer on high until light and fluffy.  Blend in eggs and vanilla until smooth.  Sift dry ingredients together.  With the mixer on low speed, alternate adding the sour cream and the dry ingredients until

I explored Danish pastry dough for the first time in Season Three of Breaking Bread with Father Dominic ( 20+ years ago!). My original recipe made a HUGE amount of dough, enough for dozens of almond bear claws, so I decided to re-work the recipe into a half batch. This change has the added benefit of making the technique more manageable, so you don't need to roll the dough out two feet wide. I have a commercial kitchen, but never everyone has that kind of counter space!     I

2 ¼ cups flour ¾ cup sugar 2 tsp. baking powder 1 tsp salt ¼ tsp grated nutmeg 2 eggs ¾ cup milk 1 Tbs. vegetable oil 1 tsp vanilla extract   Sift flour, sugar, baking powder, salt, and nutmeg into a medium size bowl and stir until well blended.  In a separate container, whisk together eggs, milk, oil and vanilla.  Pour egg mixture into dry ingredients and beat until smooth.  Use a donut batter dispenser (see note below) and fry in 2 inches of oil 365° to 375° F., about 2 min

2 packages active dry yeast ½ cup warm (110° F) water 1 cup milk (skim, 2%, or whole milk all OK) 1/3 cup shortening, melted and cooled to lukewarm ¼ cup sugar 1½ teaspoons salt 1 cup mashed potatoes 2 large eggs, beaten 6 to 6½ cups all-purpose flour Proof the yeast by mixing it in a small bowl with the warm water and allowing it to develop for five minutes.  Heat milk in a saucepan, but do not boil.  Add sugar and salt, mix well and cool to lukewarm.  Pour into a five-quart

You'll love the aroma and the taste of this herbal bread.

Homemade Bagels are a little more work, but totally worth it! Bagels   Dough 1 ½ cups warm water 1 package active dry yeast 2 teaspoons brown sugar ½ teaspoon salt 3½ cups bread flour (see note)   Boiling Water 3 tablespoons of honey   Baking Egg wash Toppings like poppyseed, sesame seed, onion flakes, etc.   Place the warm water in the bowl of a stand mixer or in a medium mixing bowl and add the yeast and brown sugar. Stir to dissolve and allow to develop for 5 to 10 minutes

1 scant cup of flour (a cup minus 2 tablespoons ¼ teaspoon of salt 1 stick of unsalted butter chilled and chopped ¼ cup of ice cold water.   In a medium mixing bowl whisk together the flour and salt. Add the chilled butter and use a pastry cutter to cut the butter into the flour. In a warm kitchen you might refrigerate the bowl for 20 minutes before getting started. Add the ice cold water and mix quickly with a dough whisk or sturdy wooden spoon.   Once it comes together in a

Classic Scones are easy to make and vastly superior to the dried out coffeehouse variety!