Posts filed under Bread

Sour Dough Bread

Recipe: Sour Dough Bread

Summary: Another recipe from Megan Kiehl. It was a privilege to know her.

Read all the way through the recipe before starting, it's a bit of a process.



  • 2 tablespoons yeast
  • 1 cup warm water
  • 2 cups flour

After, at least, 3 days and a tablespoon of flour each day, combine starter and…

  • 2 cups warm water
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 5 cups flour


  1. Mix starter ingredients together and add an additional ½ cup warm water until gooey.
  2. Put a plate on top of bowl, not a tight lid. Set on counter for, at least, 3 days.
  3. Each day add 1 tablespoon flour and stir.
  4. After, at least, 3 days combine the other ingredients with the starter.
  5. Add flour 1 cup at a time until sticky consistency.
  6. Don’t handle too much. Let rise 3 hours or until doubled.
  7. Split dough in half. Place dough in two pie pans and don’t make it pretty.
  8. Bake at 400° for 35 – 40 minutes.
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Posted on October 23, 2010 and filed under Bread.

Feather Rolls

Recipe: Feather Rolls

Summary: One birthday in my early teens, my mother gifted me with a recipe box that held many of her most often used recipes. It was to be the start of my own personal collection. The recipes she had included were typed, one by one, with the cursive typewriter onto pristine white index cards. Some thirty years and fourteen whole-house moves later, I still have the recipe box, although it’s a bit beaten up, and have added many recipes. Some are typed, some hand written by friends no longer with me, and some computer printouts – cut down and glued to a 3x5” card. I’m pretty sure you can buy recipe cards in perforated sheets now, formatted and ready to slide through a computer printer, but I cling to my trusted old index cards. Each time I pull one out with the tell-tale cursive typing, it’s like a little visit with my mother.

The card titled “Feather Rolls” is a basic sweet yeast dough. I think it came from our French side of the family, but it’s not complicated. Anyone comfortable with yeast doughs will have no problems working with it. The once white card is caramel brown with use, water spots, and grease. It’s nearly unreadable, but I have the recipe mostly memorized and just use the card to spark my memory of my mother making rolls. There is also scribbling over the front of it from my now sixteen year old daughter who wanted mommy’s attention while she was baking “with me” one day. She’s had a few lessons making the rolls, it’s her legacy. In my time with the recipe, I probably use the dough to make cinnamon rolls more than anything else. They’ve become known as “The Magic Cinnamon Rolls” in my little town because they get people to do things that they might not normally do under normal circumstances. I personally think the “magic” in them is that not many people bake from scratch anymore. Yeast doughs in particular can be intimidating if no one’s ever mentored you before. Discerning dough consistency is an experience thing, not a recipe thing.

Below is the recipe as it is typed on the card. I’ve added a few notes below. I use the same recipe for dinner rolls, cinnamon rolls, sticky buns, and orange rolls. It is easily augmented and adaptable.


  • 2 pkgs. Active Dry Yeast (2 tablespoons)
  • 2½ cups warm water (105°– 115°F)
  • ¾ cup soft or melted and cooled shortening
  • ¾ cup sugar
  • 2 eggs, beaten
  • 8-8½ cups flour
  • 2½ teaspoons salt


  1. Soften yeast in the warm water.
  2. Add shortening, sugar, eggs, 4 c. flour and salt. Stir to mix and then beat until smooth, about 1 minute.
  3. Stir in remaining flour. You may want to use your hands to mix in the last two cups. This will be a soft dough.
  4. Place in a greased bowl and lightly grease surface of dough. Cover tightly. Store in refrigerator overnight or until needed. (Dough will keep about 4 days, but punch down cold dough daily.)
  5. When ready to use, shape rolls and allow to rise until doubled before baking.

Quick Notes

I NEVER use eight cups of flour, more like six. This really depends on your elevation and how light you like your rolls in the particular adaptation you are using. If you’ve got something heavy like the syrup with sticky buns, you may want a slightly stiffer dough. When I confronted my mother, she denied that she put eight cups of flour on the card because she doesn’t use that many either. She did type it. I have proof.

I dissolve the sugar in the warm water before proving the yeast. I almost always prove the yeast because I’m not always quite sure how long it’s been sitting in the back of my fridge. If I was really organized I date the bag or something intelligent. I have Martha Stewart moments, but I don’t have her staff.

I don’t use water as hot as the recipe calls for. I use body temperature or even whatever temp comes straight out of the tap. If you do use warmer water, dissolve the sugar and allow it to cool a little before proving the yeast. Remember this stuff rises in the refrigerator.

I use loose bulk yeast, the kind that comes in an airtight brick until you break the seal. I use roughly 2T.

I’ve melted the shortening and not melted it. It’s stored at room temperature anyway so to me it’s always “soft.” My mother never melts it, at least not since I’ve been watching her. I’m not sure it makes a difference in the final outcome or not, except it maybe blends slightly easier when mixing, maybe.

I usually let the rolls over-rise slightly before baking.

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Posted on October 19, 2010 and filed under Bread.

Pumpkin Bread

Recipe: Pumpkin Bread

Summary: I remember my mom making this pumpkin bread. Banana bread was always king, but pumpkin bread got thrown in there, too. Pumpkin bread is one of my family’s favorites and I love keeping cans of pumpkin on hand for pumpkin bread emergencies, because bananas don’t keep in the pantry for months on end. Pure, unadulterated pumpkin bread – no nuts or raisins – is a thing of beauty with whipped cream.

A long, long time ago, I was hired by a real estate agent to bake 800 loaves of pumpkin bread between Thanksgiving and New Year’s. That was truly a horrible way to spend the holidays and I had no love in my heart for the realtor, or the “damn bread”, as it came to be called. The recipe he wanted me to use called for a package of coconut cream pudding. That’s all I remember about the recipe. It’s telling that I’ve chosen to block it out.


  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 1 – 16 ounce can of pumpkin
  • ⅔ cup water
  • 3½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • ½ teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon


  1. Combine sugar, oil, and eggs in a large mixing bowl and beat well.
  2. Add pumpkin and water, mixing well.
  3. Mix dry ingredients together in a separate bowl. Combine the two mixtures and pour into greased and floured pans.
  4. Fills 1 – 12 cup Bundt pan or 3-4 loaf pans, depending on their size.
  5. Bake at 350° for 50-60 minutes.
  6. Be sure to test for doneness before removing from oven. Little sunken troughs of gooey batter are unappealing. However, so is a dry, overdone bread. Just keep an eye on it, okay?
Pumpkin Bread

Pumpkin Bread

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Posted on October 15, 2010 and filed under Bread, Desserts.

Kelly's Dinner Rolls

Recipe: Kelly's Dinner Rolls

Summary: Kelly Corbridge might be the smartest person I know. She can retain and recall everything she’s ever read. It’s very intimidating. She would be completely off-putting if she wasn’t such a talented quilter, chocolate lover, and a little on the ornery side, which I completely respect. She has a wicked sense of humor, won't eat french toast, and has forgotten more about scriptures than I'll ever know. She’s also not too shabby in the kitchen, evidenced by this awesome recipe. Kelly stubbornly refuses to join the Facebook crowd, so she’ll never know of my homage. Can someone tell her, please?

I've never tried to make this recipe without a bread machine.  If you try it in a mixer, let me know how it turns out.


  • 1 cup water
  • 1 egg
  • 3 ½ cups flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • ½ cup butter, divided
  • 1 tablespoon yeast


  1. Whisk egg in water and pour into bread machine. Cover water with flour, salt, sugar, ¼ cup butter and yeast.
  2. Set bread machine to “Dough” setting. When cycle is complete shape into 12-16 dinner rolls.
  3. Lazy Girl Tip: Dump dough onto floured surface. Lightly roll the dough to a thickness of 1-1 ½". Use pizza cutter to cut dough into roll sized blobs. Place rolls on cookie sheet.
  4. Melt ¼ cup butter and brush rolls. Allow to rise 1 hour, or until doubled.
  5. Bake at 350° for 15 minutes. Brush hot rolls with remaining butter.

Kelly’s original recipe doesn’t have salt, or the extra butter. Sorry, Kelly, but it’s good with salt and butter!

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Posted on October 7, 2010 and filed under Bread.