My Bread Recipe

My mom taught me how to make bread when I was fourteen years old. I needed money for the summer, so I used her bread recipe to make cinnamon rolls which my dad sold out at the plant. It was a pretty good gig. I use the recipe for bread, rolls, cinnamon rolls, and even fry bread.

2 c warm water
2 Tbsp yeast
1 c milk
1/2 c sugar
1 cube margarine
1 Tbsp salt
3 eggs
8-9 c flour

Dissolve yeast in a large bowl. (I have kitchen aid, so I use that). In the meantime, put milk, sugar margarine and salt in a microwave safe bowl. Microwave on high for three minutes. Let cool for a few minutes and add the three eggs. Stir to combine. Add to yeast mixture and stir. Stir in 8 cups of flour. Knead until smooth. Add more flour if mixture is too sticky. (The stickier the dough, the softer the bread-I like my rolls to be softer than my bread). Turn out into a greased bowl and let rise until double. Punch down and form into three loaves. Place in greased loaf pans and let rise. Bake at 400 degrees for 15 minutes, then turn down the oven and bake at 300 degrees for 25-30 minutes. Remove from oven and turn out of the pans. Butter the tops of the loafs.

For rolls, after the dough rises, form into rolls and let them rise again. Bake at 350 degrees until browned. (About 25-30 minutes).

For cinnamon rolls, after the dough rises, split the dough into two portions. Roll one portion out. Combine 1 cube margarine, about 1/4 c brown sugar and 1-2 Tbsp cinnamon. Spread evenly onto the dough and roll up. Cut into 1 inch rolls and place on a greased cookie sheet. Bake at 350 degrees for about 20-25 minutes, or until light golden. Frost with vanilla or cream cheese frosting. (I'm lazy and just buy a container of the packaged cake frosting).

Chocolate Zucchini Cake

I don't have a picture, but I'll post one soon (I'm actually making it tomorrow for a dinner party). This is such a good and easy cake to make. If you've tried other chocolate zucchini cakes, give this recipe a try- I think the cinnamon and cloves give it a nice flavor. Don't let the zucchini scare you off- it gives the cake a nice and moist texture.

1/2 c. butter (room temp)
1/2 c. oil (I use vegetable)
1 3/4 c. sugar
2 whole eggs
1 t. vanilla
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/2 c. pecans (chopped) (personally, I use about a cup)
2 c. zucchini (grated)
1/2 c. chocolate chips (I like milk chocolate)
1/2 c. powdered sugar

Preheat oven to 325 degrees. Cream butter, oil, and sugar. Beat in eggs, vanilla, and buttermilk. Sift dry ingredients together. Combine wet and dry ingredients. Fold in pecans, zucchini, and chocolate chips. Pour batter into 9x13 lightly greased pan. Bake at 325 degrees for 40-45 minutes. Remove from oven and sprinkle with powdered sugar.