Lemon Bread

1 3/4 c flour
3/4 c sugar
2 t baking powder
1/4 t salt
1 egg, beaten
1 cup milk
1/4 c oil
2 t lemon zest
1 T lemon juice
1 t sugar
2 T lemon juice
Preheat oven to 350 degrees. Grease bottom and 1/2" up sides of an 8x4x2 loaf pan. Stir together flour, 3/4 c sugar, baking powder, and salt. Set aside. In another bowl, mix the beaten egg, oil, milk, and 1 T lemon juice. Fold in lemon zest. Spoon into pan, bake 50-55 minutes. Stir together 2T lemon juice and 1 T sugar. Brush over the loaf when it comes out of the oven.

Pizza Dough/Foccacia Dough

Pizza Dough

9 Cups Flour
1 Tbsp Salt
3 cups very warm water
2 Tbsp Yeast
¼ cup sugar
½ cup powdered milk
1/2 cup olive oil(or whatever you have)

In large bowl, combine flour and salt, set aside. In medium bowl, stir sugar into warm water, then add yeast. Wait 10 minutes for yeast to bloom, then add powdered milk and oil. Add medium bowl mixture to large bowl and mix. Let rest 10 minutes, then knead until smooth. Place in oiled bowl and turn over. Cover with plastic wrap or cloth and let rise 1 hour. Roll into pizza crust, let rise 15 minutes. Bake crusts 8-10 minutes at 425 degrees, then add pizza toppings and bake 10 minutes or until cheese is bubbly. Can also wrap crusts up and freeze after baking the first time.

I actually used this pizza dough recipe to make the focaccia(I saw it on Emeril.) I made a couple pizzas out of the dough and used the rest to make focaccia bread to freeze for later. After rising the first time: for focaccia shape it into about a 12" circle about 1/2" thick. Press your finger into it and make indentations all over about 1" apart. Cover and let sit a minute while making the topping.

Topping:
1 large onion, finely diced
2 Tbsp Rosemary
1 Tbsp Oregano
1/4 cup olive oil
Saute onion in olive oil with rosemary and oregano for about 3 minutes, then let cool slightly. Spread on top of Focaccia dough, cover and let rise 30 minutes or until double in size. Bake at 375 for 15-20 minutes or until golden brown.

Cornbread

2 1/2 cups flour
1 1/2 cups cornmeal
1/2 cup sugar
1 Tablespoon Baking powder
1 teaspoon salt
2 cups milk
1/2 cup oil
2 eggs
Preheat oven to 400 degrees. Combine dry ingredients. Add wet ingredients, mix just until wet, do not overmix. Pour batter into greased 9x13 pan and bake about 20 minutes or until toothpick inserted in center comes out clean.

Amish Friendship Bread

start with a portion of batter, called the starter. Use no metal bowls, pans, or utensils. This recipe takes 10 days to complete. You can freeze starter, just count thawing day as Day 1.
Day 1-5 stir once.
Day 6 add one cup each of flour, milk, and sugar.
Days 7-9 stir once.
Day 10 add one cup each of floup, milk and sugar. Remove 1 cup starter to make bread, give 2 cups to 2 friends with recipe, and store remaining cup to start process over again.

To make Bread:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoons baking soda
1 1/2 teaspoon cinnamon
1 teaspoon salt
1 cup starter
3 eggs
2/3 cup oil
1 Tablespoon vanilla

Heat oven to 325 degrees. Place in greased 9x13 glass baking dish. Top with cinnamon and sugar or streusel topping, if desired. Bake for 50 minutes or until done.

Streusel topping:
6Tablespoons Flour
6Tablespoons Brown sugar
1/2 teaspoon cinnamon
1/4 cup butter or margarine
cut together until mixture resembles coarse crumbs. Sprinkle over bread before baking. Some will sink into bread.