Foccacia

https://www.chatelaine.com/recipe/bread/alison-roman-focaccia/

• 1 (1/4-ounce) packet instant dry yeast , (or 2 1/4 tsp)
• 2 tsp honey
• 2 tbsp olive oil , plus lots more for coating the bowl and pan
• 2 cups warm-ish water
• 5 cups bread flour , (all-purpose flour will also do the trick here, although the dough might be slightly less elastic), plus more for the work space
• 1 tsp Kosher salt
• 1 small red onion , sliced into rings (about 1/8-in. tick)
• flaky sea salt

Instructions

1. Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. Add the flour and, using a wooden spoon, mix to casually blend (it will still be a craggy mess; that’s fine). Add the kosher salt and continue to mix until it goes from craggy to kind of wet and shaggy (the dough is going to be too wet and sticky to knead at this stage, so don’t worry about getting it nice and smooth yet). Cover tightly with plastic wrap and let sit in a warm spot until it doubles in size, about an hour or so.

2. Turn the dough out onto a lightly floured surface and, using the palm of one hand, press into the dough, turning and folding it onto itself (a.k.a. kneading) a few times (the dough will still be sticky but much more manageable) until it comes together and starts looking smooth and elastic. Feel free to dust with flour occasionally but not too much.

3. Once the dough is looking nice and smooth, drizzle a bit of olive oil into that same bowl to grease it up and put dough back. Cover the bowl tightly with plastic wrap and let sit in a warm spot until it doubles in size again, another 45 to 60 min.

4. Pour enough olive oil onto a rimmed baking sheet (approximately 12 3⁄4 by 17 3⁄4 inches) to generously coat the entire sheet. Using your hands, spread it all around. Turn the dough onto the baking sheet and, again using your hands, coax the dough into a flat, even layer. (It doesn’t need to stretch to the exact size of the sheet pan; it’ll puff up and fill in as it proofs and bakes.) Drizzle the top with lots more olive oil and lightly drape a piece of plastic over for its final nap, letting it rest in a warm spot for another 45 to 60 min.

5. Preheat the oven to 425F.

6. To know when the dough is ready to bake, it should look light, puffy and buoyant. To test this, use your fingertips to press the dough lightly. It should bounce back ever so slightly. (If it sinks and deflates, well, you’ve overproofed the dough and it might never recover. But let’s not assume the worst. Even then, you’ll still have something edible; just call it flatbread.) Using the tips of your fingers to lightly dimple the surface, kind of like you’re playing the piano, scatter the top with the onion rings and drizzle again with, yes, more olive oil, and sprinkle with flaky salt. Bake, rotating if needed to avoid hot spots, until the bread is deeply golden brown and the onion rings are caramelized and cooked through, 35 to 45 min.

7. Remove from the oven and let cool slightly before slicing and serving.

Do ahead
The dough can be made 1 day ahead. Just wrap tightly after step 3 and refrigerate.

Easy Sandwich Rolls

https://www.handletheheat.com/sandwich-rolls/

These are great, basic rolls.  We've used them as hotdog rolls.  Can punch up the flavor with dried onion, herbs, garlic, dill, etc.  Could even add grated cheddar cheese to the dough.

Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 2 tablespoons unsalted butter
• 3/4 cup water

Directions

Manual Method:

1.  In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “gnarly;” adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour.

Shaping:

1.  Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.  Dip tops in milk and coat with poppy or sesame seeds, if desired.
2. Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.

Easy Basic Bread

https://gatherforbread.com/easy-perfect-yeast-bread/

Makes 2 loaves
This is such an easy, versatile bread.  We've done a few different variations (our favorite so far is to add rosemary, minced garlic, and grated parmesan cheese to the dough and brush it with melted butter and a sprinkle of kosher salt just before baking. 
I prefer the alternate method where the risen dough is punched down, formed into loaves, rested for 45 minutes while the oven heats to 500*, roasting pan of hot water in the bottom of the oven.  Bake for 10 min at 500*, then 400* for 10 min.

INGREDIENTS

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water not over 110°F
• 5 1/2 to 6 cups All-Purpose Flour
• cornmeal or flour for dusting
• boiling water

INSTRUCTIONS

• In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
• Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
• Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
• Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

• Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
• Place an aluminum roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

• For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
• * If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.

Rhubarb Blueberry Streusel Muffins

https://www.bhg.com/recipe/rhu-berry-streusel-muffins/

2 1/2 cups flour
1/4 cup brown sugar
3/4 tsp gr cardamom
1/8 tsp salt
1/4 cup butter, cut up into little pieces
1/4 cup chopped rhubarb
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup plain Greek yogurt
6 Tbsp butter, melted
1 1/2 cup chopped rhubarb
1/2 cup blueberries (or strawberries or raspberries)

Directions

Instructions Checklist

• Preheat oven to 375°F. Lightly coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with cooking spray.
• For streusel topping: In a small bowl combine 1/2 cup flour, the brown sugar, 1/4 tsp. cardamom, and the 1/8 tsp. salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely chopped rhubarb.
• In a medium bowl stir together 2 cups flour, the granulated sugar, baking powder, 1/2 tsp. cardamom, and 1/4 tsp. salt.
• In a bowl whisk together eggs, yogurt, and melted butter; add all at once to dry mixture. Stir just until moistened. (Batter will be thick and lumpy.) Fold in 1 1/2 cups rhubarb and the blueberries.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove. Cool slightly on wire racks. Serve warm. Makes 15 muffins.

Easy Blueberry Muffins

The trick is to not mix them too much once the wet ingredients are added to the dry.  It keeps the muffins tender

1 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder

zest from 1 lemon (optional)
1/3 cup oil (coconut, vegetable, applesauce)
1 egg
milk to fill measure to 1 cup (about 1/2 cup)
1 tsp vanilla

1 cup blueberries

Mix together dry ingredients in a large mixing bowl
Mix zest, oil, and 1 egg in a glass measuring cup.  Add milk to measuring cup to fill liquids to 1 cup line, then add vanilla and mix together

Gently mix wet ingredients in with dry ingredients.  Fold in blueberries

Line muffin pan with 12 liners (or spray well with non stick spray).  Divide batter between cups.  Sprinkle tops with sugar.

Bake at 400 x 18-20 minutes.

Lemon Pull Apart Rolls

http://www.rhodesbread.com/recipes/view/1636)

Servings: 10-12 
Skills: Beginning 
Prep Time: 10 min (not including thaw time) 
Bake Time: 20-25 min

Ingredients

1. 12 Rhodes™ Dinner Rolls, thawed but still cold
2. zest from 2 whole lemons
3. 1/2 cup sugar
4. 1/4 cup butter, melted
5. Citrus Glaze:
6. 1 cup powdered sugar
7. 1 tablespoon butter, melted
8. 2 tablespoons fresh lemon juice

Instructions

1. Mix lemon zest with sugar.


2. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan.


3. Drizzle 1/4 cup melted butter over rolls.


4. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.


5. Cover with sprayed plastic wrap.


6. Let rise until double in size.


7. Remove wrap.


8. Sprinkle on remaining mixture.


9. Bake at 350°F 20-25 minutes.


10. Remove immediately from pan and place on cooling rack.


11. Combine glaze ingredients and mix well.


12. Drizzle over pull-aparts.

Apple Cinnamon Loaf from Ashlee

Apple Cinnamon Loaf 

1/3 cup brown sugar (not packed) 
1 teaspoon ground cinnamon 
2/3 cup white sugar 
1/2 cup butter, softened...
 2 eggs
 1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup milk 
1 apple, peeled and chopped 

Preheat oven to 350 degrees.
 Grease and flour a 9 x 5-inch loaf pan.
 Mix brown sugar and cinnamon together in a bowl and set aside.
 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. 
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. 
Pour half the batter into the prepared loaf pan.
 Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. 
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. 
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. 

Lemon White Chocolate Muffins

http://tastycheapskate.blogspot.com/2011/08/lemon-muffins-with-white-chocolate_22.html
 I had to make some subsitutions (too lazy to run to the store), but I think these were REALLY yummy as tropical muffins the way I did them :)

1/4 C lemon juice 
3/4 C milk
2 C all-purpose flour (I used 1 C all purpose and 1 C white whole wheat)
1/2 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 C butter, melted (I was out, so used coconut oil instead)
1 egg
1/2 C vanilla yogurt (we were out, so I used a pineapple mango yogurt)
1 tsp lemon zest
1 tsp vanilla extract
1/2-1 C white chocolate chips (I also threw in 1/2 cup shredded coconut to go with the tropical theme)


Heat oven to 400. Prepare muffin pan.

Cream together oil and sugar.  Stir in lemon juice, lemon zest, vanilla, milk, egg, and yogurt.

Whisk together flours, baking powder, and salt.
Add dry ingredients to wet and stir just until combined. When there are still a few wisps of flour left, throw in the white chocolate chips and coconut if using.

Spoon batter into muffin pan. Bake about 12 minutes or until a knife inserted comes out clean.

Easy Savory Monkey Bread

http://tastykitchen.com/recipes/breads/garlic-and-onion-biscuit-ring/

• 4 Tablespoons Butter
• 1 teaspoon Poppy Seeds
• 3 Tablespoons Finely Chopped Onion
• 1 clove Garlic, Finely Chopped
• 1 can (16.3 Oz. Size) Large Biscuits, Or 2 (10 Oz. Size) Cans Of Smaller Biscuits

Preheat the oven to 400ºF. Grease a bundt pan with cooking spray.

Melt the butter in a small bowl in the microwave. Stir in the poppy seeds, onion, and garlic.

Divide each biscuit into table spoon sized pieces. Dip biscuits into the butter mixture and arrange in the bottom of the pan . You should have just enough of the butter mixture to coat the biscuits, but if there is anything left over, pour it over the top.

Bake for 10-15 minutes, or until golden brown and the center is cooked through. You may need to separate with a fork to make sure the center is cooked.

Banana, Peanut Butter, and Honey Muffins

http://tastykitchen.com/recipes/breads/banana-peanut-butter-honey-muffins/
Yum!  One of my favorite sandwiches made into portable little muffins....I don't think peanut butter and pickle muffins would be nearly as yummy ;)

• 1-¼ cup Flour
• ½ cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• ½ teaspoons Cinnamon
• 2 whole Ripe Bananas, Mashed
• ⅔ cups Plain Fat Free Yogurt (we used Greek, since that's what we had)
• 1 whole Large Egg, Lightly Beaten
• ¼ cups Water
• ⅓ cups Creamy Peanut Butter
• ⅓ cups Honey
• 1 teaspoon Vanilla
• 2 teaspoons Sugar
• ¼ teaspoons Cinnamon

Preheat oven to 375 degrees and coat 12 muffin tins  with cooking spray. Set aside.

Whisk together flours, baking powder, baking soda, salt and 1/2 teaspoon of cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey and vanilla in a medium-sized bowl. Whisk to combine. Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.

Fill each baking cup 3/4 full of batter. In a small bowl, mix together the sugar and 1/4 teaspoon of cinnamon. Sprinkle evenly over the top of the muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Blueberry White Chocolate Muffins

This is the link for the original recipe for a blueberry bread with almond and white chocolate glaze.

http://tastykitchen.com/recipes/breads/blueberry-oat-breakfast-loaf/

  I needed an easy, kinda healthy muffin recipe, so this is how I adapted it:

• 2 cups Fresh Or Frozen Blueberries
• 2 cups All-purpose Flour
• 2 cups Whole Wheat Flour
• 2-½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup brown sugar
• 2 whole Large Eggs
• 2 cups Low Fat Milk
• 1/3 cups apple sauce
• 1 teaspoon Pure Almond Extract (or Pure Vanilla Extract)
• 2 cups Rolled Oats
• 4 Tablespoons Coarsely Chopped Almonds
• 1 cup white chocolate chips

Preheat oven to 375 degrees and line muffin pan with liners or spray pam

 measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs, then whisk in the milk, apple sauce, and almond extract. Gradually stir dry ingredients into the wet ones, being careful not to over-mix. Fold in the oats and then the blueberries & almonds, pour the batter into the prepared pans

Bake 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.