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Ingredients: 1 Cup Bread Flour 1 Cup Whole Grain Flour 3 Tablespoons 2 Layla Godfrey Intermediate Yeast Breads Armstrong Autumn Bread Ingredients: 1 cup bread flour 1 cup whole grain flour 3 Tablespoons 2 Tablespoons 1/2 teaspoon salt 3/4 cup warm water 2 1/4 teaspoon yeast 1 Tablespoon seeded sunflower seeds 1 Tablespoon flaxseed 1 Tablespoon chia seed Steps: Dissolve yeast in water, add oil. Combine dry ingredients and add liquids. Form in to rolls or loaf. Sprinkle with sunflower seeds, flaxseed and chia seed. Let rise approximately 30 minutes. Bake at 400 degree F for 12-15 minutes. Provides 12 servings. Enjoy! AUNT GEORGE'S HOMEMADE FAMILY PIZZA CRUST OWEN BRIDEN This recipe has been in our family for years, the crust has a wonderful sweetness. This is a simple recipe that never fails. This has been served at Christmas and Thanksgiving gatherings for the last 50 years. INGREDIENTS 1 cup of boiling water 2 tablespoons of shortening X teaspoon of salt 1 package Dry Yeast ( I use Rapid Yeast) 3 ~cups All- Purpose Flour ~cup sugar DIRECTIONS Place shortening in boiling water until dissolved. Transfer to a mixing bowl. Add Dry Yeast until dissolved, stirring gently. Knead salt, sugar and one cup of flour at a time until the mixture does not stick to the side of the bowl. Do not over knead. Transfer bread to a clean bowl. Cover and let rise until double in size. Flour rolling area; roll out individual size or 11arge family size pizza crust using a roller. Bake at 475F for 15-20 minutes. Add Favorite toppings; cook an additional10 minutes until toppings are melted. Servings : 8 Paislye Armbrister Intermediate Yeast Breads SECOND PLACE Gray Easy Perfect Yeast Bread Ingredients: 1. 1 TB 1 packet active dry yeast 2. 1 TB sugar 3. 1 TB salt 4. 2 cups warm water (not over 11 OF) 5 1/2 to 6 cups all-purpose flour Cornmeal or flour - for dusting Boiling water Butter - to oil the bowl In bowl, mix first 4 ingredients together. Let stand until yeast dissolves. Gradually add flour, one cup at a time to the liquid mixture and mix thoroughly until the dough pulls away from the sides of the bowl. Turn dough onto floured surface to knead. This may be messy but don't give up. Knead dough for approximately 10 minutes. Sprinkle flour on kneading surface as needed to prevent dough sticking. Let dough rest while you prepare an oiled bowl. Knead dough again for another 2-3 minutes. Return dough to oiled mixing bowl and turn dough until all dough is oiled. Cover bowl with damp cloth and keep warm until the dough doubles in size. This usually takes about 1-2 hours. After dough has doubled, punch down dough with fist and briefly knead. Cut dough in half and shape into desired loaf or shape. Temporarily place loaves on a cookie sheet generously sprinkled with cornmeal. Let loaves rest 5 minutes. Lightly slash tops of bread, approximately 3 times. Brush with cold water. Place a roasting pan on the bottom of the oven. Fill to 1" deep with boiling water. Slide loaves onto baking stone in the oven. Bake at 400 degrees for 35 to 45 minutes, until the loaves are golden brown and sound hollow when tapped. Name Kenzie English Intermediate Yeast Breads THIRD PLACE Hemphill Pan Bread 1 pkg . yeast 1 Tbsp sesame seeds 1 1/4 c warm water 2 sticks of butter- melted 1 at a time 1/4 c sugar 2 eggs 3 1/2 c all-purpose flour 1 tsp salt In a large bowl- Dissolve yeast in warm water Stir sugar, salt, 1 stick melted butter, and both eggs into yeast Stir in the flour Leave in the bowl, cover, and let rise 1 hour Stir down and pour into a 9x13 greased pan Pour 1 stick melted butter over the top and sprinkle with sesame seeds. Let rise 1 hour Bake at 400 degrees for 15-20 minutes Remove from oven, allow to cool 5 minutes- cut into squares Makes approx. 20 servings Axel Nelson Intermediate Yeast Breads Hutchinson Artisan Bread Ingredients: 3 cups lukewarm water 1 1/2 Tablespoons granulated yeast 1 Tablespoon kosher salt 6 1/2 cups unsifted, unbleached, all purpose white flour Corn Meal for pizza peel for baking Mix the water, salt and yeast in a 5 quart bowl with a lid. Do not worry about getting all the yeast to dissolve. Add all the flour at once and mix with a spoon until it becomes completely mixed. If it becomes too hard to mix with a spoon you can use wet hands and press it together. Cover with lid and allow to rise at room temperature until it begins to collapse. When the dough has finished rising, refrigerate until ready to use. Sprinkle a pizza peel liberally with cornmeal to prevent it from sticking. Sprinkle the surface of the dough with flour. Cut off one pound, a grapefruit size, piece of dough with a serrated knife. Hold the dough and sprinkle more flour on it so it doesn't stick to your hands. Gently stretch the surface of the dough around the bottom on all 4 sides rotating it a quarter turn as you go. Place the ball on the cornmeal covered pizza peel. Allow it to rest for about 40 minutes. Twenty minutes before baking, preheat the oven to 450 F with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf. Dust the top of the loaf liberally with flour. Slash a 1/4 inch deep cross, scallop or tick tack toe pattern into the top of the dough with a serrated knife. Slide the loaf off the pizza peel onto the baking stone. Quickly but carefully pour 1 cup of hot water into the briler tray and close the oven. Bake for 30 minutes until the crust is nicely browned and firm to the touch. Allow to cool on a wire cooling rack for the best flavor, texture and slicing . Store the rest of the dough in the refrigerator in a covered container for up to 14 days. Lynlee Spinhirne Intermediate Yeast Breads Oldham Mini Zucchini Muffins 3 cups all-purpose flour Icing ingredients: 1 teaspoon salt 2 oz. cream cheese, very soft 1 teaspoon baking soda 2 - 3 tablespoons milk 1 teaspoon baking powder 1/4 teaspoon vanilla 1 tablespoon ground cinnamon 3/4 cup powder sugar 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini Serving Size: 2 muffins makes 24 servings 1. Grease and flour mini muffin pan. Preheat oven to 325 degrees F. 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. Beat eggs, oil , vanilla, and sugar together in a different bowl. Add sifted ingredients to the creamed mixture, and beat well. 4. Stir in zucchini until well combined. Pour batter into prepared muffin pan. 5. Bake for 25 - 30 minutes, or until tester inserted in the center comes out clean. 6. While muffins are baking mix all the icing ingredients until it is smooth. 7. Cool in pan on rack for 20 minutes. Remove muffins from pan, and completely cool. 8. Use a spoon to scoop icing and then drizzle across muffins. Tori Palacio Intermediate Yeast Breads Potter Braided Bread With Blueberry Filling Type recipe here: SPONGE • 3/4 cup warm water • 2 teaspoons sugar • 1 tablespoon instant yeast • 1/2 cup King Arthur Unbleached All-Purpose Flour DOUGH • all of the sponge • 3/4 cup plain or vanilla yogurt • 1/2 cup (8 tablespoons) unsalted butter, softened • 2 large eggs, beaten • 1/2 cup sugar • 2 teaspoons salt • 2 teaspoons Buttery Sweet Dough Flavor OR vanilla • 5 cups King Arthur Unbleached All-Purpose Flour • egg wash for brushing braid • pearl sugar or sparkling white sugar for sprinkling on braid CREAM CHEESE FILLING • 2/3 cup cream cheese, softened • 1/4 cup sugar • 1/4 cup sour cream • 2 teaspoons fresh lemon juice • 1/4 cup King Arthur Unbleached All-Purpose Flour • Blueberry pie filling Name Kyle Guerrero Intermediate Yeast Breads F!RST PLACE Randall Apple Cinnamon Bread Servings: 6 Ingredients Dough • 1/2 cup milk • 2 Tbsp. butter • 1 1/2 cups flour • 1 tsp. yeast • 2 Tbsp. white granulated sugar • 1/4 tsp. salt • 1 egg white Mix-Ins • 1/2 cup brown sugar • 2 1/4 tsp. cinnamon • 1/4 cup butter, softened • 1 apple, peeled and chopped Icing • 3/4 cup powdered sugar • 1/4 tsp. vanilla extract • 1 Tbsp. butter, melted • 1 Tbsp. milk Instructions 1. For the dough, begin by adding the milk and butter into a microwave safe bowl and heat on high for one minute, set aside. 2. In a mixer bowl, combine the yeast, sugar, salt, and a 1/2 cup of flour. Carefully pour the milk and butter mixture into the bowl of dry ingredients. Next add the egg white. Mix to combine. Add the remaining cup of flour and knead with a dough hook for five minutes. The dough should be very soft and slightly sticky. Set aside to rest for 10 minutes. 3. Prepare your mix-ins by first peeling and chopping your apple (pieces should be cubes at least the size of a dime.) In a separate bowl, combine the brown sugar, cinnamon, and softened butter. The mixture will be thick like the texture of wet sand . 4. Return to your dough and roll it out about 1/2 inch thick. Using a pizza cutter, cut the dough into 1 inch cubes.
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