Bread Making Class by LaFawn Smith

White Bread - LaFawn Smith

Dissolve together:  2 nicely rounded TB yeast
5 1/2 C. very wazrm water
1/3 C. sugar

Add:

1 Tbsp. Salt
1/3 C. oil
12-14 C. flour

Knead until smooth and not sticky, but also not too stiff.  Dough should be "stretch" with elastic body in it.  Let raise in bowl until double, punch down and form loaves.  Put into greased pan. Raise again and bake at 375 for 20-25 minutes. Makes 5-6 loaves of bread.

Aunt Loretta's Brown Bread

1 1/2 tsp. salt
2 Tbsp. yeast
3 Tbsp. gluten (dough enhancer)
2/3 C. Oil
2/3 C. honey
5 1/2 C. hot tap water
9 C. wheat kernels, ground into flour

Dissolve yeast with warm water, add rest of ingredients, mix well, let raise until double.  You can do this more than once to make your wheat bread "lighter".  Punch down, put in greased pans and bake at 375 for 25-30 minutes.  Makes 5 loaves.

Apple Strudel Muffins

Apple Strudel Muffins
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Jonagold)
1/2 C  cinnamon chips

Topping
1/3 C brown sugar
1 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg

In another bowl, beat the butter, sugars and eggs together  until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.