Basic Bread
Recipe from: www.jessfarms.com

This is my favorite basic bread recipe. Use all white flour, whole wheat, or half and half. No matter how you slice it, it's terrific!

Ingredients:

5 cups warm water
2/3 cup oil
2/3 cup honey
3 tbs. yeast
1 tbs. salt
10 cups flour (more or less as needed)

Directions:

In a large mixing bowl, mix together all ingredients except flour. Allow a few minutes for the yeast to get bubbly.

Stir in 3 cups of flour and mix well. Using a heavy cooking spoon, continue stirring in more flour until dough pulls away from the sides of the bowl and is just slightly sticky.

Oil your hands, and turn dough onto a floured board or countertop. Knead for 10 minutes, adding more flour as needed to prevent sticking. Dough will become elastic and spring back when pressed with a finger.

Hint: You can further test if the dough is ready by taking a golfball sized piece, (Oil your hands well first!) smash it flat like a hamburger patty, and stretch it evenly until it's almost transparant. If dough tears very easily while stretching, it needs a bit more kneading.

Divide dough in half and place each half into a large, oiled mixing bowl. (Put about a tablespoon of oil into each bowl.) Flip to coat all sides. Place in a warm place and cover with a thin towel. Let rise for 1 hour. Punch down, cover and let rise for another hour.

Then pre-heat oven to it's lowest setting. Punch dough down, form into loaves, and place into greased bread pans. Place pans into oven and turn it OFF. Allow to rise for 30 minutes, turn oven on to 350 degrees and bake for about 20 minutes. (No need to pre-heat.) When bread is finished, remove from oven, brush tops with milk or melted butter to keep crust soft. Allow to cool on wire racks until you can't stand it any longer, then enjoy!

Makes 6 loaves.

Deb's Cornbread
Recipe from: www.jessfarms.com

This is my favorite cornbread recipe. It tastes a lot like the small boxes of "Jiffy" brand cornbread mix.

Ingredients:

l c. flour
l c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
l egg
Milk (Enough to make it look like cake batter)

Directions:

Mix all ingredients together just until moistened. Let sit for 5 to 10 minutes.

Pour into greased cast iron skillet.

Bake at 350 for about 30 minutes, or until done, and lightly browned.

Crescent Rolls
Recipe from: www.jessfarms.com

These buttery tasting rolls are surprisingly easy to make, and practically melt in your mouth. A terrific compliment to any meal.

Ingredients:

2 cups warm water
2 tbs. yeast
1/2 cup sugar
1/2 cup oil
2 eggs
1 1/2 tsp. salt
6 cups flour

Directions:

Measure water, sugar and yeast into mixing bowl. Let stand for 5 minutes.

Stir in remaining ingredients and 3 cups of flour. Beat very well with an electric mixer, about 3 minutes. Let stand for 10 minutes.

Stir in another 3 cups of flour with large spoon. Knead well with hands, adding additional flour in small amounts, until dough is soft and elastic. (Oil hands if needed.)

Place dough into a greased bowl, turning to coat all sides. Cover and let rise in a warm place until doubled. Punch down, and divide in 3 pieces.

Roll out 1 piece at a time into a 14" circle. Cut like a pie into 16 wedges. Starting at large end of each wedge, roll to point of wedge. Place on greased cookie sheet about 2" apart.

Hint: Set on point of roll so it won't unroll.

Let rise until almost double.

Bake in a pre-heated oven at 350 degrees until golden brown on top. Remove from cookie sheet and place on cloth covered racks to cool. Brush tops with melted butter if desired.

Makes 4 dozen.

Dinner Rolls
Recipe from: www.jessfarms.com

These flakey dinner rolls turn out perfect every time!

Ingredients:

3/4 tbs. yeast
1/3 cup + 1 tsp. sugar, divided
1 1/2 cups warm water, divided
1/2 cup butter, melted
2 eggs
1/4 cup powdered milk
1 1/4 tsp. salt
5 1/2 - 6 cups flour

Directions:

In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 cup water.

Add butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto floured surface, and knead about 6-8 minutes, until smooth and elastic.

Place into a greased bowl, turn to coat, cover, and let rise until doubled. (About 1 1/2 hours.) Punch down, form rolls and place on a greased pan about 3/4" apart. Cover and let rise until doubled. (About 45 minutes.)

Bake at 350 degrees for 20 minutes, or until golden brown. Brush tops with milk and let cool on wire rack.

Makes 27 rolls.

Festive Pumpkin Bread
Recipe from: www.jessfarms.com

The maraschino cherries add a festive look to this delicious pumpkin bread. Great for taking along to holiday parties or anytime!

Ingredients:

1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/4 cups sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 2/3 cups flour
1/2 cup maraschino cherries, halved
1/3 cup water
1/2 cup pecans

Powdered Sugar Icing

1 cup powdered sugar
1/2 tsp. almond extract
water

Directions:

Combine oil, eggs, water and pumpkin.

Add dry ingredients in the order listed, mixing thoroughly. Stir in cherries and nuts.

Pour batter into a greased bread pan.

Bake at 350 degrees for 1 hour, or until bread tests done with a toothpick.

Drizzle with a thin glaze of powdered sugar icing.

Makes 1 loaf.

Honey Oatmeal Bread
Recipe from: www.jessfarms.com

This bread has a wonderful honey taste, and a terrific texture. Bake into loaves or form into rolls. Bread doesn't get any better than this!

Ingredients:

5 cups warm water
4 tsp. salt
2 cups dry oatmeal
1/4 cup yeast
1/2 cup oil
1 cup honey
2 cups coarse, whole wheat flour
8 cups white flour

Directions:

In a large mixing bowl, mix together all ingredients except flour. Allow a few minutes for the yeast to get bubbly.

Stir in coarse flour and mix well. With a heavy cooking spoon, begin stirring in remaining white flour and continue as directed in the recipe for Basic Bread, omitting the second 1 hour rising time.

Bake at 325 degrees for 30-35 minutes.

Makes 6 loaves.

Six Week Muffins
Recipe from: www.jessfarms.com

These hearty muffins are delicious for breakfast or as an afternoon snack. Make ahead and keep the batter in the refrigerator for up to 6 weeks.

Ingredients:

15 oz package Raisin Bran cereal
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tbs. salt
4 eggs, well beaten
4 cups buttermilk
1 cup melted shortening

Directions:

In a large mixing bowl, combine Raisin Bran, sugar, flour, soda, and salt. Mix well.

Add eggs, shortening, and buttermilk. Mix well.

Fill greased muffin cups 2/3 full.

Bake at 400 degrees for 15-20 minutes.

Hint: Extra batter will keep, covered, in the refrigerator for up to 6 weeks.

Snickerdoodle Muffins
Recipe from: www.jessfarms.com

As the name implies, these buttery, melt in your mouth muffins, with their coating of sugar and cinnamon, taste a lot like Snickerdoodle cookies.

Ingredients:

6 cups flour
1 1/2 cups sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
2 cups buttermilk
18 tbs. butter, melted
6 eggs
3 tsp. vanilla

Cinnamon & Sugar Mixture:

1 cup sugar
1 tbs. cinnamon

Directions:

In a large mixing bowl, combine dry ingredients.

In a small mixing bowl, combine wet ingredients.

Stir wet ingredients into dry just until moistened. (Batter will be lumpy.) Pour into greased muffin cups.

Bake at 325 degrees for 20-25 minutes.

When cooled, dip in melted butter and roll into cinnamon and sugar mixture.

Sopapillas
Recipe from: www.jessfarms.com

Served warm as a bread drizzled with honey, or coated in cinnamon and sugar for dessert. Sopapillas are a must with any Mexican meal.

Ingredients:

2 cups flour
2 tbs. shortening
2 tbs. baking powder
1 tsp. salt
3/4 cup water

Directions:

Sift all dry ingredients and cut in shortening with a pastry blender until mealy.

Work in water to form a pastry-like dough.

Turn onto a lightly floured board and knead until smooth.

Roll out as thin as possible and cut into 2" squares.

Fry in hot fat or oil until lightly browned and puffy. (Deep frying works best.)

Serve either warm, as a bread, drizzled with honey, or coated in a mixture of cinnamon and sugar for a dessert.

Hint: If serving as a dessert, roll in cinnamon/sugar mixture while still warm.