Whole Wheat Bread

5 C. fairly hot water

1/2 tsp. ascorbic acid (crush some vitamin C tablets) (optional)

2 T salt 3 T. yeast

2/3 C oil

2/3 C honey

12 C. whole wheat flour (grind 9 C of wheat berries)

Place the water in mixing bowl.  Add ascorbic acid, salt, oil, honey and yeast.  Let stand to let yeast work a while.  Grease the bread pans while waiting.  

Add approximately 8 C flour into liquid and mix for approximately 1 minute.  Gradually add rest of flour and mix for about 10 minutes.  

Place small amount of oil on mixing board (or counter top) turn dough and shape into size and number of desired loaves.  (Recipe yields 6- 1 1/4 lb. loaves in small pans)  

Place in pans; cover with damp cloth and let rise until about 2 1/2 times the size (about 30 minutes.)  

Place in cold oven and turn to 350*.  Bake for 30 minutes.  Remove bread from pans and place on rack to cool.

Resurrection Rolls

Resurrection Rolls

Ingredients:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon
Sugar

1. Preheat oven to 350 degrees

2. Give each child a triangle of crescent rolls.
( This represents the cloth that Jesus was wrapped in.)

3. Give each child a marshmallow. Cut in half.
( This represents Jesus)

4. Dip the marshmallow in melted butter.
(This represents the oils of embalming)

5. Dip the marshmallow into cinnamon and sugar.
(which represents the spices used to anoint the body.)

6. Wrap the coated marshmallow tightly in the crescent roll.
(This represents the wrapping of Jesus' body after death.)

7. Place in a 350 degree oven for 10-12 minutes
( The oven represents the tomb.)

Note: Bake in cupcake paper liners and muffin tins.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. ( The marshmallow and the crescent roll is puffed up, but empty.)
Trina

Basic Sweet Dough

Basic Sweet Dough 
(for bread, rolls and cinnamon rolls)

Makes about 2 ½ dozen rolls

2 Tbsp yeast dissolved in
1 C. warm water
2 eggs, beaten
½ C raw or brown sugar or honey
1 tsp salt
*2 Tbsp vinegar (helps keep the dough light)


½ cup oil, butter or margarine
1 tsp lemon rind
(optional)
½ C. canned milk (canned coconut milk can also be
used)
4 C sifted whole wheat flour. (This can be mixed
white and wheat flour according to tast)

*The vinegar acts as a dough enhancer to keep the wheat from being to heavy. This is not needed if the
dough is made with primarily white flour.

(Personally I use the brown sugar, olive oil and coconut milk )

Combine beaten eggs, sweetening, salt, oil, (opt. vinegar), ( opt. lemon rind) and canned milk. Stir
in yeast mixture. Add flour, a small amount at a time, beating well. Add only sufficient flour to make
a soft dough. Cover and let rest 10-15 minutes. Turn out on a lightly floured board, and knead well
until surface is smooth and shiny and covered with tiny blisters. Place in greased bowl. Cover tightly
and let rise until slightly more than double in bulk. Punch down and let rise 30 minutes. This second
rising makes rolls with finer texture. (ie cinnamon rolls). Punch down and let rest 10 minutes. Shape
into desired rolls or sweet bread. Cover and let rise in warm place (85 deg. I usually let rise on the oven
while cinnamon rolls are baking) until double in bulk. Bake 20-25 minutes at 350-375 deg., for rolls. Bake
loaves 25-30 minutes. Makes about 2 ½ dozen rolls.



Cinnamon Rolls

Make Basic Sweet Dough. Roll dough onto wax paper 9 x 18”. Spread with 2 Tbsp softened butter.
Sprinkle on mixture of ½ C. raw or brown sugar and 2 tsp. cinnamon. Add raisins and/or nuts as desired.
Beginning with the long side, roll dough. Pinch dough closed with fingers. Cut using string about 18”
long. Slip under dough, bring string up and cross as if tying a knot, then pull together and it will cut
through the dough. Place on greased cookie sheets. Bake 25-30 minutes at 350-375 deg.