Bonnies White Bread Feather Light Recipes

Steps:

• 1. Grease an 8 inch pan and preheat the oven to 400 degrees.
• 2. Mix the dry ingredients together in a medium bowl: Flours, cornmeal, salt, sugar, and baking powder. Mix well.
• 3. Mix the wet ingredients with a whisk until well blended: egg, oil, and milk.
• 4. Combine the wet ingredients with the dry ingredients, stirring gently until combined. Pour into the greased pan.
• 5. Bake for 30 to 40 minutes, depending on your oven, altitude, etc. Use the toothpick test, and when the pick is clean, remove from the oven. Let the cornbread cool in the pan or serve while still warm. Enjoy!

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• 1. Combine yeast and warm water in a small bowl; let stand 5-10 minutes. Combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs in large mixing bowl of stand mixer. Mix well. Add yeast mixture and flour. Knead with dough hook until smooth and elastic. Dough should clean sides of mixing bowl. If it is sticky, add flour 1 TB. at a time until side of bowl is cleaned.
• 2. Place dough in large, buttered bowl turning over once to coat. Cover with sprayed saran wrap in draft-free area until doubled in bulk. (I turn my oven on to 200-250 degrees and set it on top of a hot pad on top of the stove (about 85 degrees). Punch dough down, cover and let rise again until doubled. (Don't worry about the rise times... they go very fast with this recipe.) Punch dough down. Divide dough in half. Shape each half into 2 loaves. Place in two greased baking pans. Cover with sprayed saran wrap and let rise until doubled in bulk. Remember... this will continue to rise in the oven, so don't allow it to rise much more than 1 to 1 1/2 inches above the pan.
• 3. Bake at 350 degrees for 25-30 minutes. To tell if it is done, gently turn the pan on it's side and see if the bottom of the loaf is golden brown. If not, return to the oven for a few more minutes. Brush tops with melted butter while still warm.

Steps:

• 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
• 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
• 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
• 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
• 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
• 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
• 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.

Steps:

• 1. HOW TO DO IT: Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size. Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
• 2. BAKE IT: Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
• 3. GLAZE IT: Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
• 4. Cook's Tip: I use the leftover bread from my recipe: White Bread -- Feather Light! It makes terrific bread pudding!

Steps:

• Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
• Place ingredients in order listed with the flour and yeast going in last.
• Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
• FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
• Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
• Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
• Time varies - check your machine. Cooking time is machine and baking time.

Steps:

• 1. Just a reminder: Do not substitute ingredients. Read recipe through before you start. Follow directions exactly.
• 2. Prepare two cookie sheets lined with parchment paper.
• 3. Put 2 tablespoons yeast in the 110 degree 1/2 cup of water and set it aside.
• 4. Melt the stick of butter over low heat in a small sauce pan. When it is melted, take it off the heat and add the milk. Pour the mixture into a large mixing bowl. Add the beaten eggs, sugar, salt and finally, the yeast mixture. Whisk well to blend.
• 5. Add the bread flour 1/2 cup at a time, whisking after each addition, until it is a smooth batter. Then trade your whisk for a wooden spoon and finish adding the rest of the flour to the batter. You will have a very soft light and tender dough. Add as little flour as possible, but you will have to add a little in order to handle the dough. Shape it into a ball. Put it in a large greased bowl, cover it, and place it in the oven with the light on for one hour.
• 6. Turn the dough onto a floured board and roll it out about an inch thick. Use a 2-inch cookie cutter and cut out the rolls. To form the rolls, take each side and turn them under and ovrlap the edges. Put the rolls 1 to 2 inches apart, seam side down on the parchment paper on the prepared cookie sheet. Put the rolls back in the oven with just the light on for at least one hour to rise until it has doubled in size.
• 7. Pre-heat the oven to 375 degrees.
• 8. Bake at 8 to 12 minutes until golden brown like my photo. Take your altitude into consideration. It takes 13 minutes to bake at my elevation. Enjoy!