Homemade Molasses Raisin Bread

2 pks yeast
2 tsp sugar
1 1/2 cups warm water ( 100-110 degrees is perfect for yeast)
Dissolve sugar in the water , sprinkle yeast over the top, give a little stir to moisten all the yeast. Let develop for 10-12 minutes.

8 - 10 cups all purpose flour ( have extra ready)
1/3 cup sugar
1 Tbsp salt
1 Tbsp cinnamon
2 cups raisins
2/3 cup molasses
1/2 cup butter - melted
4 cups warm water

In a large bowl put in about 5 cups of the flour, sugar, salt & cinnamon, stir until all combined. Pour in your water,molasses, shortening, butter & yeast mixture. Mix this all together, it will be very wet sort of like oatmeal .Add your raisins. Now start adding the remaining flour mixing well after each addition. Keep adding until your dough comes together in a nice firm but soft, smooth dough. Knead for a good 10 - 12 minutes. Clean down the edges of your bowl, grease your dough with butter, cover with a clean, lint free cloth ,put in a warm place to rise for about 1 1/2 hours. Knead down the dough, degrease, cover again & let rise another 11/2 hours . Divide dough . Put 3 buns in each greased pan. Cover and let rise until double , about another 11/2 to 2 hours. Bake at 350 degrees for 35 – 40 minutes.
Remove from pans immediately and put on a cooling rack. Grease the top with butter. Cool at least 30 minutes before cutting.
Should get 4 or 5 loaves maybe an extra bun if the dough rises good.

Homemade Baguettes

Preheat oven to 450 degrees. In a large bowl add 3 cups very warm water, add 3 tsp yeast, 3 tbsp oil, 3 tbsp sugar. Let rest to foam. Then add 6 cups flour and 1 tsp salt. Mix with a wooden spoon until no flour left. Cover and put it in a warm place until rises double in size, knead it down and add enough flour so you can handle it, it suppose to be soft. Shape into 6 baguettes, let rest for 20 minutes so the dough can stretch , shape baguettes the length you want them and let rise for 30 minutes . When oven is heated, cut each baguette on top and spray with water, bake for 20 minutes

ARTESIAN NO KNEAD BREAD

3 c of bread flour or all purpose flour

1 tsp of salt

2 tsp quick rise yeast

1 3/4c hot tap water

Stir all dry ingredients together and then add hot water

(Dough will be sticky)

Once combined cover with a wet towel and let rise for 1 hour

Add your dough to a flour surface (this is a no knead bread). Using a scraper fold dough until enough flour is on the dough to handle. Shape dough into a ball (like sourdough bread)

Turn your oven to 450°. Put your Dutch oven with lid into the oven. Place a piece of parchment paper in a clean bowl and add dough. Let sit for 15 min.

When oven is ready remove Dutch oven and add the dough with the parchment paper. Put lid on and into the oven. Let bake for 30 min. Take Dutch oven out. Remove parchment paper and bread. Put bread back into the Dutch oven WITHOUT LID AND PARCHMENT PAPER for 15 min. in the oven

Homemade white bread

1 1/2 cups of warm water

1 1/2 tsps of sugar

1 pkg of yeast

6 cups of warm water

1/4 cups of sugar

14 cups of flour ( then add 3 cups of flour to knead with)

1 1/2 tablespoons of salt

2/3 cups of shortening

Add the first amount of sugar to warm water

Mix then add yeast

Let stand in warm area for 10 minutes

Add yeast mixture to the 2nd amount of warm water

Add 1/4 cup sugar, salt and shortening

In large mixing bowl mix this mixture with flour kneading

Gradually add the 3 cups of flour and continue kneading

Continue until the dough is elastic and not sticky

Place dough in a greased large mixing bowl then turn dough over so the top is greased

Cover in towels and place in a warm area

Let rise for an hour

Punch down dough then using a sharp knife cut off sections of dough and form buns

Place in greased bread pans

Cover with towel and let rise again for an hour

Preheat oven to 350 degrees

Bake bread for 40 to 50 minutes( mine were at 50) until golden brown

Take out and brush bread with melted butter

Take out of bread pans and let cool