Basic Bread - Quick Rise Method

 This is the base quickrise bread recipe which can be modified.

In a large bowl mix:

2 cups bread flour

1 Tbsp yeast

1 tsp salt

Add 

1 cup room temp water

1 - 2 Tbsp olive oil (or other fat)

Wire whip to a batter *

Knead in 2-½ to 3 cups (whole wheat!) flour with dough hook or hand. Watch for the dough to separate from the bowl as you add the last bit. This is your cue that you have a good soft dough in process.

Knead for 10 minutes.

Make a ball of the dough.  Place in oiled (3 quart or larger) bowl. Turn the dough over so the top is also oiled.

Cover with plastic wrap and towel.  Let rise for about an hour or till doubled in size.

***

Punch down the dough.  Let rest for a few minutes. Prep your bread pan with shortening or oil.  

Form the loaf and place in the pan (or on the baking sheet, or…) Cover with towel again.

Let rise for another hour or doubling in size.

***

Pre heat oven to 350 F.  (start pre-heat halfway through the second rise)

Bake ~45 minutes for loaf bread

***

We can discuss variations in comments.

Basic Scones

*This is S. Mahoney's recipe, with a comment or so from myself.

2 cups flour    (I often replace a half cup or so with wheat flour, home-ground)

1 Tbsp baking powder

2 Tbsp Sugar (Can be replaced with a Tablespoon of honey added in with the buttermilk)

½ tsp salt

6 Tbsp unsalted butter

½ cup buttermilk (or more) (If no buttermilk, sour your milk with Lemon juice or Apple cider - or use kefir, if you have plenty on hand that needs to be used up)

Lightly beaten egg (optional)

Mix dry ingredients.    Cut in 6 Tablespoons butter until mixture resembles coarse cornmeal.    (E - I have grated the butter in before cutting it in with a fork, to good effect.) Make a well in the center and pour in buttermilk.    If you don't have buttermilk, use regular milk.    Mix until dough clings together and is a bit sticky—do not overmix.

Turn out dough onto a floured surface and shape into a 6-8 inch round (or two smaller disks) about 1 ½ inch thick and cut into pie wedges.    The secret of tender scones in minimal handling.    Place on ungreased cookie sheet, being sure the sides of scones do not touch each other.    Brush with egg for a beautiful brown scone.    Bake at 425 degrees for 10 to 20 minutes, or until light brown.

Taken from If Teacups Could Talk by Emily Barnes, with edits.