Best Bonnies White Bread Feather Light Recipes

THROW AWAY THE BREAD MACHINE INSTRUCTIONS!.... WHITE BREAD

Steps:

• Place the water into the bread pan.
• Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes.
• Add in the melted butter, oil, flour and salt.
• Select the BASIC or WHITE BREAD setting and press start.

FEATHER-LIGHT MUFFINS

Steps:

• In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

"LIGHT AS A FEATHER" SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
• Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

WHITE LILY® LIGHT AND FLUFFY BISCUITS

Steps:

• Heat oven to 475 degrees F.
• Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
• Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

AMISH WHITE BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water.
• In large bowl, combine sugar, salt, 2 cups water and shortening.
• Stir in yeast mixture.
• Gradually add flour to form a soft dough.
• Turn onto floured surface and knead until smooth.
• Place in a greased bowl and cover and let rise for about 2 hours.
• Punch down and divide into 2 portions and form loaves.
• Place in greased 9 x 5 loaf pans and prick tops with fork.
• Let rise until higher than pans (about 2 hours).
• Bake at 375 degrees for 25 to 30 minutes.
• Cool for ten minutes.
• Rub butter all over tops of loaves.
• Place pans on sides until loosened.
• Remove bread from pans and cool completely on racks.

BONNIE'S FRENCH ROLLS

Steps:

• 1. I use my Kitchen Aid bread hook to do the mixing work. You can knead by hand if you must.
• 2. Rinse out the large stainless mixing bowl with hot water and get it warm ( I use the one that fits the Kitchen Aid) add the 1 1/2 cups water, the yeast and the sugar, mix with a spoon and let stand for 10 minutes to work.
• 3. Then add 2 tablespoons of oil, and 2 cups of the flour with the 1 teaspoon of salt added to it and stir and then add that to the yeast mixture and stir again. Put the mixing bowl on the stand and add 1/2 cup of the remaining flour, a little at a time. The dough will pull away from the sides of the bowl.
• 4. Knead 8 minutes by mixer (or on floured board by hand) until the dough is smooth and elastic.
• 5. Lightly oil a large deep bowl, put the ball of dough in it and turn the oiled surface to the top. Place the dough in the oven, cover with a towel, and turn the oven light on to keep it warm. Let it rise about one hour until it has doubled in size.
• 6. If it has doubled in size, punch it down, turn out on a lightly floured board and shape into a large ball, divide that in half and divide it again. and so on until you have 16 pieces. Now if you want half sandwich rolls and half dinner rolls then make your sandwich rolls larger. You can also make a long loaf of French bread from this recipe or a braid if you wish.
• 7. Place the shaped rolls on a greased cookie sheet. I like a ball shape the best for dinner rolls, and you can make oval shape for sandwiches if desired. Let rise for about 40 minutes until double in size.
• 8. Preheat the oven to 400 degrees. Bake at 18 to 20 minutes if you make the standard 16 rolls. It may take a few minutes longer for the sandwich rolls depending on your oven. I have to tent the rolls the last five minutes or they get too brown. Cool on rack. Butter the tops to keep them nice and soft, or don't, and the bread will be crispy like French bread. When cool place in zip lock bags. Enjoy!
• 9. Cook's tip: To freshen the rolls the next day, put them in a paper bag in a pre-heated 350 degree oven for five minutes. They will be as good as fresh baked! These rolls freeze well. Defrost in the plastic bag and then freshen as stated above.

FEATHER-LIGHT DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes., Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.