Crites Family Stuff

Ingredients for 2 servings

• 2 tbsp yeast
• 2 cups warm water
• 2 tsp salt
• 1 tsp sugar
• 4.5 cups flour

Steps

1. Dissolve yeast in warm water. Add salt, sugar, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth-on high if using a bread mixer.
2. Let rise (30 minutes). Punch down. Form into two 12 inch long loaves on a cookie sheet. Let rise (30 minutes).
3. Sprinkle with cornmeal. Make 4 shallow slashes across top of each loaf with a sharp knife.
4. Bake at 400F or 15-20 minutes.

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Description

Fool Proof!

Ingredients for 3 servings

• 2.5 cups warm water
• .5 cup applesauce
• .5 honey
• 2 tsp salt
• 1.5 tbsp yeast
• 1 tbsp dough enhancer
• 7.25 cups whole wheat flour

Steps

1. Dissolve yeast in the water first if you're not using instant yeast. Otherwise mix all ingredients and 5 of the cups of flour in your bowl. Mix for 5 minutes. (If using a KitchenAid mixer, use the flat beater.) Let stand for 10 minutes. Add remaining 2-2 1/2 cups flour and knead and additional 5 minutes using a dough hook. Let raise. Punch dough and form into 3 loaves. Let raise. Bake at 350F for 23 minutes.

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Description

My children grew up on this bread. I won several ribbons at the Eastern Idaho State Fair with it, as well!

Ingredients for 4 servings

• .5 can or 3/4 cup evaporated milk
• 3 cups warm water
• 2 tbsp yeast
• .5 cup sugar
• .5 cup oil
• 1 tbsp salt
• 9.5 cups flour

Steps

1. Dissolve yeast in the water, milk, sugar, and oil. Add 5 cups of flour and the salt. Mix well and let stand for 10 minutes. Knead in 4-5 cups more flour or enough to make a soft, smooth dough. Knead for 10 minutes. Punch down and form into 4 loaves. Place into greased bread pans. Raise till double. Bake at 350F for 25-30 minutes.

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Ingredients for 20 servings

• 1 tbsp yeast
• 1.5 cups warm water
• .33 cup firmly packed brown sugar
• 3 cups flour
• Baking soda
• Kosher salt

Steps

1. Preheat oven to 450F.
2. Fill a large electric skillet with hot water and heat to the highest temperature. Add several tbsp of baking soda to the simmering water. Prepare a cookie sheet by spraying generously with oil and sprinkling with Kosher salt. Set aside.
3. Meanwhile, make dough as for bread but do not allow it to rise. Dissolve the yeast in the water and sugar. Add the flour. The dough should be soft but not sticky. Make large 2 inch balls with the dough and roll them into 12 inch ropes. Shape each into a pretzel. When you have 4-6 pretzels made, drop them into the simmering water for several minutes. They will sink and then rise to float on the surface. Remove with a slotted spoon or spatula onto a cooling rack to drain. Continue making pretzels until the dough is gone, working quickly to avoid the dough rising. Move the drained pretzels onto the prepared cookie sheet. These can be placed close together because they will not expand anymore. Sprinkle sparingly with more Kosher salt. Bake for 8-10 minutes or until well browned and the moisture is gone from the top.

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Description

The twins got this recipe when they were in Young Womens. It came from Anita Taylor who is from Finland and taught us how to make this bread.

Ingredients for 6 servings

• 5 cups milk
• 1 tbsp salt
• 2 cups sugar
• 2 eggs
• 2 tbsp yeast
• 3 tbsp whole cardamon seed (1 1/2 tsp if using powder)
• 1 cup butter
• 12.5 cups flour
• Raw sugar
• 1 egg

Steps

1. Dissolve yeast in water.
2. Peel the cardamon and put the seeds in a heavy ziplock bag, double bagging it is best, and remove all the air from the bag. With a hammer, pound the seeds into powder. Do not do this on the counter--do it outside on the cement. Grinding fresh the whole seed and not buying already ground makes a world of difference in the flavor.
3. In a large pan, melt the butter. Add milk and warm. Add sugar, salt and cardamon. Mix in 7 cups of flour, beat well. Add 2 beaten eggs. Mix in yeast. Add enough of the remaining flour to make a soft, pliable but not sticky dough. Knead for 10 minutes. Let rise double. Punch down and divide into 18 equal ropes, an inch in diameter. Braid three strands together to form one loaf. Place braids on greased cookie sheets, one or two loaves to a pan. When bread has risen, gently brush each loaf with beaten egg and sprinkle with raw sugar.
4. Bake at 375F for 20 minutes. Watch close and cover with foil when the bread gets golden, it can burn easily. Remove from oven and allow loaves to cool on racks. When cooled, make a glaze with powdered sugar, vanilla, and water that is the consistency of Elmer's glue. Drizzle in a circular motion multiple times on the top of the bread. The bread freezes well, but don't glaze it until you plan to use it. The glaze will melt off in the thawing process of the frozen bread.

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