Simple Crusty Bread

Originally found here. 

3 cups warm water (about 100F)

1 1/2 TBSP yeast

1 TBSP salt

6 1/2 cups flour (plus more for dusting)

Some olive oil (I use this on my hands if the dough is sticky, and also so it doesn't stick to the pan)

Mix ingredients. Cover with a towel and let sit for 2-5 hours at room temp.

Can form into a couple loaves, either on a baking sheet with parchment paper or a couple of bread pans. Can slash the top with a sharp knife before rising again.

Rise for about 40 minutes. If baking on a baking stone, put in oven while it is preheating to 450F. Slide loaves onto baking stone (or put the  bread loaf pans, if that is what you are using. Toss 5-6 ice cubes into the bottom of the oven to make steam while it's cooking. Bake about 24-28 minutes.

Native American Fry Bread

 We made this as a part of a homeschool lesson and loved it. Have made it again since.

Found this recipe here, but I think there are many variations.

Ingredients:

Enough vegetable oil for frying (about an inch deep)

1 cup flour (plus a little more for dusting)

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

Instructions:

Heat an inch of oil in a skillet or saucepan to about 350F

Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend. Add milk and stir until the milk holds together. Knead 3 or 4 times on a floured surface.

May opt to divide the dough into four even balls and flatten them out before frying, or just spoon dough into oil without measuring or shaping.

Fry 1 to 2 minutes on each side, or until lightly browned

Remove fried dough to a paper towel to drain. We've enjoyed these with cinnamon and sugar sprinkled on, but there are many more ways to eat fry bread! So yummy!

Blue Ribbon Overnight Rolls

Originally found this here. 

Ingredients

2 1/4 tsp yeast

1 cup warm milk

1/2 cup white sugar

2 eggs

1/2 cup butter, melted (sub oil if dairy free)

1 tsp salt

4 cups flour

Instructions:

In a large bowl, mix together yeast, milk, and sugar. Let stand for 30 minutes.

Mix eggs, butter, and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover and let dough sit at room temperature over night.

In the morning, shape into buns and let rise on a greased baking sheet until ready to bake.

Bake at 375F for 12 to 15 minutes.

Our fave Pumpkin Pecan Scones with Maple Glaze (VEGAN!)

Our whole family loves these. We found this recipe here. 

Ingredients:

Scones:

1 cup raw pecans

2 cups flour

1 tbsp baking powder

1/4 cup brown sugar, packed

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves or all spice

1/2 tsp salt

1/3 cup solid coconut oil (or 5 TBSP cold butter)

3/4 cup pumpkin puree

1/4 cup milk of choice

1/2 tsp vanilla extract

Maple Glaze:

1 cup powdered sugar

1/8 tsp salt

1 TBSP melted coconut oil or butter

1/2 tsp vanilla

1/4 cup good maple syrup

Instructions:

Preheat oven to 425F. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, 3/4 of the chopped nuts, baking powder, sugar, spices, and salt in a bowl and whisk together.

Use a pastry cutter to cut the coconut oil into the dry ingredients.

Stir in the pumpkin puree, milk, and vanilla extract. At first it will seem like the ratios are off, but keep mixing until you have completely incorporated the wet and dry ingredients (may opt to use your hands at the end).

Form dough into a circle that is about an inch thick all around. Use a chef's knife to cut the circle into 8 even slices (like a scone pizza!).

Separate slices and place on a baking sheet or baking stone covered in parchment paper. Bake for 15 to 17 minutes.

While the scones are baking, whisk together glaze ingredients until smooth and creamy. Drizzle generously over the scones. While the glaze is still wet, sprinkle it with the remaining chopped nuts.

Nom nom for us!

Pumpkin Spice Muffins

 This one is from here.

Yield: a dozen

Ingredients:

Streusel Topping:

 1/2 cup all purpose flour

5 TBSP sugar

1 tsp pumpkin pie spice

pinch of salt

4 TBSP unsalted butter, melted (could sub in coconut oil if you would like dairy free)

Muffins:

2 1/2 cups all purpose flour

2 cups sugar

1 TBSP pumpkin pie spice

2 tsp baking powder

3/4 tsp salt

1 can unsweetened pumpkin puree (15 oz)

8 TBSP unsalted butter, melted

2 large eggs

1/4 cup milk

2 tsp vanilla extract

Preheat oven to 375F

For Topping:

Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and the mixture resembles wet sand. Set aside.

For Muffins:

Whisk flour, sugar, pumpkin pie spice, baking powder,  and salt together in a bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla is a separate bowl. Stir flour mixture into pumpkin mixture until just combined. Put in lined muffin tins (batter should be to the rim), sprinkle topping evenly over the batter, about 1 TSBP per muffin.

Bake on center rack for 22-25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Then eat and enjoy!!