Fry Bread for Navajo Tacos

This is such a yummy, quick fry bread recipe, especially when topped with chili, cheese, lettuce, tomatoes, olives, salsa, and sour cream. I've tried several recipes which were tough, but this came out perfectly crispy and soft.

2 c flour
1 TBS baking powder
1 tsp salt
1-2 tsp oil
1 c milk

Combine dry ingredients, add oil and milk and mix well. Knead on a floured counter and add flour until it isn't too sticky. Knead for a few minutes, then let rest for 5 minutes.

Heat an inch of vegetable oil in a deep pan. Divide dough into 4-6 pieces and flatten into a thin circle. Fry on each side for a few minutes, until golden brown. Remove from oil and let rest on paper towels for a few minutes.

This was awesome with my chili recipe. (I will share that one soon!)

Homestyle Pizza Dough

This is one of my favorite pizza doughs. It is really good made into Barbecue Chicken Pizza.

1 c warm water
1 TBS yeast
3 TBS olive oil
2-3 c bread flour
1 t salt

Beat half of the flour, yeast oil, and water for 3 minutes. Add salt and enough flour to make a soft dough. Beat for an additional minute, or until it looks smooth. Let rise for an hour in an oiled bowl for an hour covered with plastic wrap.

You can also add herbs and cheeses to the dough if you'd like (during the last mixing phase).

Roll out on a stone, or pizza pan to desired thickness. I like to first sprinkle a little corn meal on the stone or pan. Load on desired toppings and bake at 425 degrees for 15-20 minutes (or until the bottom is lightly golden and crisp.

Fruit Crepes with Sweetened Cream Cheese

Kyle and I love to make these crepes. We started making them together while we were dating and make all the time usually for breakfast, but occasionally for lunch or dinner too. We usually make them with strawberries or mixed berries or berries and bananas, but our very favorite are with fresh local peaches when they come in season (nectarines are almost as good though) and sprinkled with cinnamon and sugar.

Crepes

3/4 c flour
1/2 TBS sugar
1/4 t baking powder
1/4 t salt
1 c milk
1 T melted butter
a little vanilla
1 egg

Combine ingredients. The batter should be very thin (add more milk if too thick). Heat a small skillet and lightly butter before the first crepe. Subsequent crepes shouldn't stick. Pour a small amount of batter into the hot pan and promptly swirl the skillet to make the batter spread thin covering the bottom of the pan. Cook until very light brown, then flip and cook the other side likewise. Put aside and continue to cook crepes until batter is gone.

Spread each crepe with Sweetened Cream Cheese (recipe below) and add fresh fruit. Roll and sprinkle with powdered sugar, if desired. They are also good with jam as well.

Sweetened Cream Cheese Spread

1-8oz brick of cream cheese, regular or reduced fat
1/4 c sugar
vanilla to taste (at least a 1 tsp)

Combine until well mixed and smooth. (This makes enough that we usually have enough for the next time we make crepes as well).

100% Whole Wheat Bread

I like this recipe because it is relatively quick to make, tastes great, and freezes well. It can be done in less than an hour and a half, start to finish.

5 c. warm water
1/4 c. oil
3 T dough enhancer (can be found at most grocery stores in the baking isle)
1/2 c gluten
1/4 c honey (you can substitute sugar, but honey makes it a little moister)
1 T salt
2 T yeast
aprox. 12 cups of whole wheat flour (see note)

Mix for 8-10 minutes, put into pans, let raise about 30 minutes and bake 25 to 30 minutes at 350 degrees. Make 4 loaves.

I like to brush the tops with butter when they come out of the oven, then immediately remove from the pans onto a cooling rack.

Note: I have found that when working with different bread doughs that whole wheat flour tends to absorb a lot of moisture during the rising process, therefore, I find that my whole wheat bread turns out better if I leave the dough as sticky as possible (but still workable). It helps the bread not be too dry and crumbly. Rather than add extra flour when shaping loaves, use a little Crisco on your hands and counter top. It makes the dough easier to handle without making the bread too dry.

Easy Dinner Rolls

I love to bake bread. I also love to search for new favorites. This recipe makes rolls that aren't too heavy or too light and they have a slight sweetness to them. I can't help but eat several of them at a time and it hasn't ever been hard for us to finish the whole batch by the next day. They even still taste pretty fresh for the next day or two.

Although I usually like to make bread in my Bosch mixer, I love the shortcuts that a bread machine provides, especially now that I have young kids. This recipe is made for a bread machine on the dough setting, but you could easily make it by hand and let it rise for an hour or so before forming into rolls. This recipe can also be used to make cinnamon rolls.

1/2 c. warm water
1/2 c. warm milk
1 egg
1/3 c butter, softened
1/3 c. sugar
1 t. salt
3 3/4 c. all-purpose flour
1 pkg. of yeast (=2 1/4 tsp.)
1/4 c butter, softened

Put everything but the 1/4 c butter in the bread machine and start dough cycle. After the dough cycle is complete, turn the dough on a lightly floured surface. Divide the dough in half and roll each half into a 12 in circle. Spread the circle with butter and cut into 8 wedges. Roll each wedge up starting with the wide end. Place the pointed side down on an ungreased cookie sheet. Cover with a loose piece of plastic wrap, or a towel and let rise for 1 hour.

Bake in a 400 degree oven for 10-15 minutes. Makes 16 rolls.

Favorite Breadsticks

This recipe has a funny story behind it. It was served on my second date with a boy which was kind of like a first date with my husband. This group date night was set up by Kyle's friends as a way for him to get to ask me out. However, no one told this other boy the plan and he asked me out first. I had Kyle ask out a friend of mine, hoping that he wouldn't end up liking her instead of me. All turned out well though. We probably talked to each other more on the date than we did our real dates. Needless to say, this was our very last date with anyone else. . . so I got my man and this yummy recipe out of the night.

I love the heartier texture and slight sweetness of these breadsticks and they couldn't be easier.

1 1/2 cups warm water
3 1/2-4 cups flour
3 TBS sugar
1 TBS yeast
1 tsp salt

Mix to form a soft dough. Let rest for 10 min., then roll out on a buttered cookie sheet and spread with butter, garlic powder, and lots of parmesan, and herbs if desired. Cut into strips with a pizza roller but don't separate (they will tear apart after baking). Bake at 350 degrees for 20-25 minutes. (I like to let them rise for 20-30 minutes before baking). Doubling the recipe will fill the entire cookie sheet, so don't roll them too thin, but they will rise quite thick.

Soft Pretzels

This recipe is similar to the pretzel you can find at the mall. You can substitute garlic salt or cinnamon and sugar for the coarse salt if you'd like.

1-pkg active dry yeast
2 TBS brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all-purpose flour
1 c bread flour
2 cups warm water
2 TBS baking soda
2 TBS melted butter
2 TBS coarse kosher salt

Directions:
Dissolve the yeast, brown sugar, and salt in 1 1/2 cups warm water in a large mixing bowl. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 in square pan. After dough has risen, cut into 12 pieces and roll each piece into a 3 foot rope, pencil thin or thinner. (You may have to pause and let the rope rest for a few minutes and come back to it to make it roll thinner.) Twist into a pretzel shape and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 degrees for 8-10 minutes or until golden brown. Brush with melted butter and sprinkle with the coarse salt or topping of choice.