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Yeast breads and rolls

Making yeast breads and rolls is not as much of a monster that it would seem.  Yes, you should plan on at least 2 to 3 hours for making a batch of bread or rolls, but most of that time is spent with the dough rising, no need for you to even be in the room.

You can make these by hand, with a stand mixer with dough hooks, or with a bread machine.  I can easily convert recipes from one to another method.  Usually the liquid is mixed first (or put in the bread machine first), followed by all ingredients except flour (or flour and yeast in the bread machine), then the flour is stirred and then kneaded into the dough (flour, then yeast on top in most bread machines).  Let rise, form the loaf/rolls, and bake.

Give it a try!  If you find that you like it, you can save money by buying yeast in bulk 1 or 2 pound bags, usually available at bulk food stores or food service supply stores. 

A word about the type of flour:  Bread flour is actually made from a wheat that has a higher protein content, thus giving the yeast more to feed on and the gluten a stronger strand, and giving the bread a different texture than it would have if you used all-purpose flour.  I have purchased Seal of Minnesota unbleached flour from our local bulk food store and it works FABULOUSLY in yeast bread recipes...come to find out, Minnesota is the state where most of the wheat for bread flour is grown.  YOU CAN USE all-purpose flour in yeast bread recipes, but don't expect to have the same rise or texture that a loaf made with bread flour would have.


by on Sep. 8, 2011 at 8:21 PM
Replies (11-14):
by Kitchen Owner on Sep. 9, 2011 at 9:51 AM


Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour. Stir well to combine. Stir in remaining flour 1/2 cup at a time, beating well after each addition. Turn out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl and place dough in and turn to coat with oil. Cover with cloth and let rise in warm place until doubled, about 1 hour. Deflate the dough and turn out onto floured surface. Divide dough into 16 equal pieces and form into rounds. Place rolls onto lightly greased baking sheet at least 2" apart. Cover rolls with cloth and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.

OR Place all ingredients in bread machine in the order suggested by bread machine manufacturer. Set on dough setting. When cycle is done, form into 16 balls and place on lightly greased baking sheet. Let rise until double. Bake at 400 degrees for 18 to 20 minutes.

by Kitchen Owner on Sep. 14, 2011 at 7:48 PM

Supermoist Wheat Bread

  • 1/2 c. warm milk
  • 6 Tbsp. plain yogurt (can be Greek)
  • 2 Tbsp. honey
  • 1 tsp. vanilla
  • 2 Tbsp. butter, melted
  • 2 Tbsp. instant mashed potato flakes
  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. wheat germ
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 c. whole wheat bread flour (I used stone ground whole wheat flour, not necessarily for bread, and the bread turned out great!)
  • 1 tsp. active dry or instant yeast

Place all ingredients in bread pan in order listed. Select Basic cycle (yes, Basic) and desired crust setting, or use dough setting. Press start. If using dough setting, remove dough after the cycle ends and form into a loaf. Let rise in greased bread pan and bake at 350° for 30 to 35 minutes.

by Kitchen Owner on Nov. 12, 2011 at 6:01 PM


Thanksgiving Recipes: Turkey-Shaped Bread Bowl with 3 Dip Recipes

Here you are searching for Thanksgiving dinner ideas. Have you included Thanksgiving appetizers? While the real bird is roasting and you are finishing up the other Thanksgiving dinner recipes you’ll be serving, present your guests with Thanksgiving appetizers to hold them over. You don’t need to serve a lot of appetizers, just a few delicious ones are all you’ll need such as the clam, artichoke spinach, and simple spinach dip recipes below. I’ve found that it’s worth the extra effort to include appetizers with your traditional Thanksgiving dinner recipes even though you’ll be serving a lot of food…just in case dinner takes longer than you anticipated. It can be torturous for your guests to be surrounded by mouth-watering aromas and not being able to eat anything.

turkey-breadThis Thanksgiving appetizer recipe creates a whimsical Thanksgiving themed turkey-shaped bowl to hold your favorite dip and is a recipe that the children can help put together. The tail can be made using the children’s handprints or craft store feathers to simplify it. The Thanksgiving turkey-shaped bread bowl is made out of bread and vegetables and is the perfect vessel to serve a delicious clam dip, hot artichoke spinach, or spinach dip (see below for 3 dip recipes).



  • 2 round bread loaves
  • 1 round bread loaf
  • 1 oval French roll
  • 2 carrots
  • 1 red pepper
  • 2 raisins
  • 1 zucchini
  • 1 summer squash
  • Skewers and toothpicks


  • 1 16-oz. container sour cream
  • 2 tsp. Worcestershire sauce
  • 1 tsp. onion powder
  • 1/4 tsp. salt
  • 1 6.5-oz. can minced clams, drained
  • 1 bunch scallions, chopped (optional)
  • 1/2 red bell pepper, finely chopped (optional)
  • Crackers or vegetables for dipping


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese


  • 1 package Knorr vegetable soup mix
  • 16 ounces sour cream
  • 1 box frozen spinach, thawed



  1. Cut the top off the round loaf and then slice the resulting oval in half (these halves will become the bird’s wings).  Use toothpicks to attach a half to each side. Then hollow out the center for dip.
  2. To make the head, cut an X in the roll and insert a carrot tip for the nose.
  3. To make the wattle, cut red pepper to hang around the carrot nose.
  4. Use toothpicks to attach the head and raisin eyes.
  5. To make the “feathers,” slice the zucchini, summer squash, and remaining carrot lengthwise into 1/4-inch thick slabs.  (see Tips below)
  6. Push bamboo skewers through the middle of these slabs. To make them look feathery, use a small knife to cut jagged edges and carve lines on the surface.
  7. Stick the “feathers” into the turkey’s tail.

Serves 10 to 12.


  1. In a small bowl, whisk together the sour cream, Worcestershire sauce and seasonings.
  2. Open and drain the minced clams and mix into the sour cream.
  3. Add the scallions and red pepper, if desired, for more color and for a chunkier texture.
  4. Cover and refrigerate until ready to serve.

Makes 3 cups.


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish.
  4. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.


  1. In a large bowl combine soup mix and sour cream.
  2. Strain excess water from spinach and add to dip mixture. Stir to combine.
  3. Cover with plastic wrap and chill for 2 hours.
  4. Slice a circle around top of bread and remove inside and cut into bite sized pieces.

Finishing Up:

  • Fill hole with spinach dip.
  • Cut other bread loaf into cubes and serve with dip.

Tips for these Thanksgiving appetizer recipes:

  • To add to the festive holiday theme, place the turkey-shaped bread bowl on top of some artificial fall leaves.
  • To simplify creating the turkey-shaped bread bowl, use feathers purchased from a craft store for the tail – or children’s handprints painted different colors – attached to the back end of the Thanksgiving turkey-shaped bread bowl.

Nana’s Comment

The recipe for the Thanksgiving turkey-shaped bread bowl recipe was given to me by my daughter. I was also able to find the bread bowl on Disney’s allows me to use their content.

Happy Thanksgiving!

by Kitchen Owner on Feb. 27, 2013 at 9:33 AM

Taste of Home Logo

Easter Bunny Bread

 Easter Bunny Bread
With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen
24 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling


  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 raisins
  • 2 sliced almonds
  • 1 egg, lightly beaten
  • Dip of your choice


  • Cut a fourth off of one loaf of dough; shape into a pear to form
  • head. For body, flatten remaining portion into a 7-in. x 6-in. oval;
  • place on a greased baking sheet. Place head above body. Make narrow
  • cuts, about 3/4 in. deep, on each side of head for whiskers.

  • Cut second loaf into four equal portions. For ears, shape two
  • portions into 16-in. ropes; fold ropes in half. Arrange ears with
  • open ends touching head. Cut a third portion of dough in half; shape
  • each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top
  • edge for toes. Position on each side of body.

  • Divide the fourth portion of dough into three pieces. Shape two
  • pieces into 2-1/2-in. balls for front paws; shape the remaining
  • piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose.
  • Place paws on each side of body; cut two 1-in. slits for toes. Place
  • cheeks and nose on face. Add raisins for eyes and almonds for teeth.

  • Cover and let rise in a warm place until doubled, about 30-45
  • minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or
  • until golden brown. Remove to a wire rack to cool.

  • Place bread on a serving tray. Cut a 3-1/2-in. circle in center of
  • body. Hollow out bread, leaving a 1/2-in. shell (discard removed
  • bread or save for another use). Place a 1-cup shallow bowl in the
  • hole and fill with dip. Yield: 1 loaf.

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