No Fail Quick French Bread

No Fail Quick French Bread
Ingredients:
Fabulous French Bread
1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4 1/2 C - 6 C flour
1 egg

Directions:
1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.
3. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well.
4. Pour the boiling water over the shortening mixture.
5. Pour the cold water over the mixture.
6. Pour the warm water and yeast into the mixer.
7. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer...see the picture below.
8. Let the dough mix on high for 8 minutes.
9. Let the dough rise in the mixer for about 20 minutes. (This step can actually be skipped if you are in a hurry!)
10. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.
11. Spread the dough out in a rectangle.
12. Then roll the dough up like a snake.
13. Then bring the ends over and layer them on top of each other.
14. Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.
15. Spray a sharp knife with cooking spray.
16. Make your egg wash by whisking the egg until frothy.
17. Cut three diagonal slits in the top of each loaf. Cover with the egg wash being sure to get it into all of the slits. 18. Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.
19. Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.
20. Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.
21. Turn the oven down to 325 for convection, 350 for regular

I got this recipe from Gourmet Mom on-the-Go‏

Buttermilk Spice Muffins

Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk

Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg



1.Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.


2.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.


3.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.


4.Make the nut topping: Mix all ingredients together in a small bowl.


5.Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.


6.Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.


7.Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

I got this recipe from www.mimiscafe.com

Thanks Mel for making these for me. I have made them several times since and they do not last long in my house. I hope you enjoy!