Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

yeast 6 oz
water 5 lb 4 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
flour 10 lb 8 oz 

motified straight dough method.  develop 3-5 minutes ferment 30 mintues
make up proof little steam  bake at 375 at 400 degrees 

small size
pastry flour 1 lb 8 oz
bread flour 1 lb 8 oz
baking powder 3.5 oz
salt .5 oz
sugar 4 oz

butter 8 oz
shortening 8 oz

butter milk 2 lb 4 oz
cheddar cheese optional 6 oz 
Sift together dry ingredients
cut in butter and shortening  Add buttermilk to mix.  rest 30 minute.  roll 3/4 inch thick and cut into 2 1/2 inch circles.  egg wash and bake at 425.

Butter milk biscuits training size or home size
Ap flour 1 3/4 cup
salt 1/2 t
double acting baking powder 2 t
sugar 1 t
baking soda 1/2 t
shortening 1/4 cup
butter milk 3/4 cup
 
Biscuit #2 Creaming method
shortening 6 oz 
sugar 4 oz
salt .5 oz
powdered milk 2 oz
eggs 3 ounce
water 1 lb 8 oz
bread flour 1 lb 12 oz
cake flour 12 oz
baking powder 
Cream together shortening, sugar, salt and powdered milk.  add eggs and water, cream  sift together dry ingredients
Combine dry and liquid ingredients.  let rest.  make up roll 3/4 inch cut out in circles egg was and bake at 425. 

Biscuits Basic
bread flour 1 lb 4 oz
pastry flour 1 lb 4 oz
salt 3/4 oz
sugar 2 oz
baking powder 2 1/2 oz
butter 14 oz
milk 1 lb 10 oz
mixing and make up biscuit method.  Scaling approximately 1lb per dozen 2 inch biscuits.  roll out 3/4 thick.Can add herbs and cheese add 1 T garlic powder 1 T italian seasoning and 2-3 cups cheddar cheese.  Can make buttermilk biscuits by adding buttermilk instead of milk.  

Milk 1 lb
yeast 1 oz
sugar 1 oz
salt 1/2 oz
butter, softened 1 lb 12 oz
bread flour 1 lb

Butter 1 lb

mixing straight dough method.  scald milk, cool to lukewarm add yeast.  add remaining ingredients except the last pound of butter.  mix dough smooth.  do not over mix 3-5 minutes. Ferment 1 hour punch down and refrigerate 30 minutes.  roll in the last amount of butter and give 3 folds.  Refrigerate over night.  proof  egg wash and bake at 400.

dough
2 pks dry yeast  (3/4 oz)
1 cup warm water
2/3 cup plus 1 t granulated sugar divided
1 cup warm milk
2/3 cup butter
2 tsp salt
2 eggs slighly beaten
7-8 cups flour more in needed  ( 2lb 12 oz

filling
1 cup melted butter 2 sticks
1 3/4 cup sugar divided
3 T ground cinnamon
1 1/2 cups chopped walnuts optional
1 1/2 cup raisens optional

Glaze
2/3 cup melted butter ( 1 stick plus 2 T)
4 cups powdered sugar
2 tsp vanilla
4-8 T hot water

Mix together water, yeast, sugar and set aside.  mix milk with 2/3 cup sugar, melted butter, salt and eggs stir well.  add half the flour and beat until smooth.  Stir in enough remaining flour until dough is stiff.( dough will be sticky)
knead 5-10 minutes cover and let rise 90 minutes
roll out dough into a 15x 20 inch rectangle
to prepare filling spread dough with 1/2 cup melted butter.  mix together 1 1/2 cups sugar and cinnamon sprinkle over dough. roll jelly roll style and make slices Coat bottom of a 13x9 baking pan and a 8 inch square pan with remaining melted butter then sprinkle cinnamon sugar .  place cinnamon rolls close together let rise in a warm place for 45 minute

glaze with glaze  or make a glaze out of 1 lb butter  1 lb cream cheese 2 lb powdered sugar 2 tsp vanilla 2 tsp lemon extract.  beat together and frost doughnuts 

3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minutes
punch down and make up in a Dutch oven with lid.  let rise until the dough pushes up lid about 1 hour.  bake with lid in a preheated 375 oven for 12 minutes.  remove lid and bake 30-40 more minutes. 

water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up to 3 oz.
dissolve yeast in water  Add sour and mix to break up sour, add the clear flour and salt.  add optional ingredients.  develop dough for 5 minutes at low speed.  do not over mix.  rest 15 minutes then scale.  make up and give only 3/4 proof. bake at 425.  Steam for first 10 minutes

Sour Starter
Flour bread 2 lb
water 1 lb 8 oz
yeast 4 oz

Flour 2 lb
water 1 lb 8 oz

Mix 2 lbs bread flour, water and yeast.  all to stand at shop temperature for 24 to 48 hours.
When sour dough is ready to be fed.  Add 2 lbs flour and 1 lb 8 oz water to build.  ferment 3 hours and store in refrigeration 

Water 1 qt
yeast 2.5 oz
sour starter 1 pint 1 cup
flour 1 lb 12 oz

Salt 2 oz 
powdered milk 4 oz
shortening 4 oz
honey 8 oz
molasses 2.5 oz
flour bread 2 lbs
flour wheat 1 lb 8 oz
grains 4 oz

Sponge method.  mix yeast, water and sour dough starter, combine with flour and sponge 60-90 minutes.  add remaining ingredients and develop 8-10 minutes.  ferment 90 minutes make up and bake at 400 

water 3 lb
yeast 1 oz
fermented sour rye meal ( pumpernickel)
clear flour 4 lb 12 oz
salt 2 oz
malt syrup 1 oz
molasses 2 oz
caramel color 1.5 oz optional

dissolve the yeast in water.  add the sour and mix to break up the sour.  add the rye meal, clear flour, salt, malt molasses and color  develop the dough 5 minutes at low speed.  rest 15 minutes then scale.  give only 3/4 proof.  bake at 425 with steam for first 10 minutes  yields 11 lb 5 oz 

2 1/4 teaspoons yeast
1 1/2 cups warm water
1/2 cup white sugar
1 t salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confections sugar

in a large bowl, disslove yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  mix in 4 cups of flour and beat until smooth.  add shortening and then the remaining 3 cups of flour.  cover and chill up to 24 hours
roll out dough 1/8 inch thick.  cut into 2 1/2 squares  Fry in oil drain and shake confectioners sugar on hot beignets serve warm 

Yeast dough 2 qt
water 2 qt
yeast 2 oz
salt 2 oz
powdered milk 4 oz
sugar 4 oz
shortening 8 oz
bread flour  3 lb 6 oz
all purpose flour 3 lb 6 oz

Yeast dough 4 qt
water 4 qt
yeast 4 oz
salt 4 oz
powdered milk 8 oz
sugar 8 oz
shortening 1 lb
flour 12 lb

Straight dough method develop 10-12 minutes ferment 90 make up bake 425

medium dough 1 qt
water 1 qt
yeast 2 oz
powdered milk 3 oz
salt 1 oz
sugar 4 oz
shortening 4 oz
eggs 4 oz
bread flour 3 lb 12 oz 

Soft rolls/ bread 3 qt
water 3 qt
yeast 6 oz
salt 3 oz
powdered milk 8 oz
sugar 1 lb
shortening 8 oz
butter 8 oz
flour 10 lb 8 oz   makes 13 dozen 2 oz rolls 
Straight dough method mix 10-12 minutes ferment 90 minutes
make up
bake 400 

egg rolls/bread 1 1/2 quart
water 2 lb 10 oz
yeast 3 oz
salt 1.5 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
butter 4 oz
eggs 8 oz
bread flour 5 lb 4 oz

Egg rolls/bread 3 qt
water 5 lb 4 oz
yeast 6 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
bread flour 10 lb 8 oz

Straight dough method develop 10-12 minutes ferment 90 minutes make up bake at 400 

yeast 6 oz
water 5 lb 4 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
flour 10 lb 8 oz 

motified straight dough method.  develop 3-5 minutes ferment 30 mintues
make up proof little steam  bake at 375 at 400 degrees 

small size
pastry flour 1 lb 8 oz
bread flour 1 lb 8 oz
baking powder 3.5 oz
salt .5 oz
sugar 4 oz

butter 8 oz
shortening 8 oz

butter milk 2 lb 4 oz
cheddar cheese optional 6 oz 
Sift together dry ingredients
cut in butter and shortening  Add buttermilk to mix.  rest 30 minute.  roll 3/4 inch thick and cut into 2 1/2 inch circles.  egg wash and bake at 425.

Butter milk biscuits training size or home size
Ap flour 1 3/4 cup
salt 1/2 t
double acting baking powder 2 t
sugar 1 t
baking soda 1/2 t
shortening 1/4 cup
butter milk 3/4 cup
 
Biscuit #2 Creaming method
shortening 6 oz 
sugar 4 oz
salt .5 oz
powdered milk 2 oz
eggs 3 ounce
water 1 lb 8 oz
bread flour 1 lb 12 oz
cake flour 12 oz
baking powder 
Cream together shortening, sugar, salt and powdered milk.  add eggs and water, cream  sift together dry ingredients
Combine dry and liquid ingredients.  let rest.  make up roll 3/4 inch cut out in circles egg was and bake at 425. 

Biscuits Basic
bread flour 1 lb 4 oz
pastry flour 1 lb 4 oz
salt 3/4 oz
sugar 2 oz
baking powder 2 1/2 oz
butter 14 oz
milk 1 lb 10 oz
mixing and make up biscuit method.  Scaling approximately 1lb per dozen 2 inch biscuits.  roll out 3/4 thick.Can add herbs and cheese add 1 T garlic powder 1 T italian seasoning and 2-3 cups cheddar cheese.  Can make buttermilk biscuits by adding buttermilk instead of milk.  

Milk 1 lb
yeast 1 oz
sugar 1 oz
salt 1/2 oz
butter, softened 1 lb 12 oz
bread flour 1 lb

Butter 1 lb

mixing straight dough method.  scald milk, cool to lukewarm add yeast.  add remaining ingredients except the last pound of butter.  mix dough smooth.  do not over mix 3-5 minutes. Ferment 1 hour punch down and refrigerate 30 minutes.  roll in the last amount of butter and give 3 folds.  Refrigerate over night.  proof  egg wash and bake at 400.

dough
2 pks dry yeast  (3/4 oz)
1 cup warm water
2/3 cup plus 1 t granulated sugar divided
1 cup warm milk
2/3 cup butter
2 tsp salt
2 eggs slighly beaten
7-8 cups flour more in needed  ( 2lb 12 oz

filling
1 cup melted butter 2 sticks
1 3/4 cup sugar divided
3 T ground cinnamon
1 1/2 cups chopped walnuts optional
1 1/2 cup raisens optional

Glaze
2/3 cup melted butter ( 1 stick plus 2 T)
4 cups powdered sugar
2 tsp vanilla
4-8 T hot water

Mix together water, yeast, sugar and set aside.  mix milk with 2/3 cup sugar, melted butter, salt and eggs stir well.  add half the flour and beat until smooth.  Stir in enough remaining flour until dough is stiff.( dough will be sticky)
knead 5-10 minutes cover and let rise 90 minutes
roll out dough into a 15x 20 inch rectangle
to prepare filling spread dough with 1/2 cup melted butter.  mix together 1 1/2 cups sugar and cinnamon sprinkle over dough. roll jelly roll style and make slices Coat bottom of a 13x9 baking pan and a 8 inch square pan with remaining melted butter then sprinkle cinnamon sugar .  place cinnamon rolls close together let rise in a warm place for 45 minute

glaze with glaze  or make a glaze out of 1 lb butter  1 lb cream cheese 2 lb powdered sugar 2 tsp vanilla 2 tsp lemon extract.  beat together and frost doughnuts 

3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minutes
punch down and make up in a Dutch oven with lid.  let rise until the dough pushes up lid about 1 hour.  bake with lid in a preheated 375 oven for 12 minutes.  remove lid and bake 30-40 more minutes. 

water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up to 3 oz.
dissolve yeast in water  Add sour and mix to break up sour, add the clear flour and salt.  add optional ingredients.  develop dough for 5 minutes at low speed.  do not over mix.  rest 15 minutes then scale.  make up and give only 3/4 proof. bake at 425.  Steam for first 10 minutes

Sour Starter
Flour bread 2 lb
water 1 lb 8 oz
yeast 4 oz

Flour 2 lb
water 1 lb 8 oz

Mix 2 lbs bread flour, water and yeast.  all to stand at shop temperature for 24 to 48 hours.
When sour dough is ready to be fed.  Add 2 lbs flour and 1 lb 8 oz water to build.  ferment 3 hours and store in refrigeration 

Water 1 qt
yeast 2.5 oz
sour starter 1 pint 1 cup
flour 1 lb 12 oz

Salt 2 oz 
powdered milk 4 oz
shortening 4 oz
honey 8 oz
molasses 2.5 oz
flour bread 2 lbs
flour wheat 1 lb 8 oz
grains 4 oz

Sponge method.  mix yeast, water and sour dough starter, combine with flour and sponge 60-90 minutes.  add remaining ingredients and develop 8-10 minutes.  ferment 90 minutes make up and bake at 400 

water 3 lb
yeast 1 oz
fermented sour rye meal ( pumpernickel)
clear flour 4 lb 12 oz
salt 2 oz
malt syrup 1 oz
molasses 2 oz
caramel color 1.5 oz optional

dissolve the yeast in water.  add the sour and mix to break up the sour.  add the rye meal, clear flour, salt, malt molasses and color  develop the dough 5 minutes at low speed.  rest 15 minutes then scale.  give only 3/4 proof.  bake at 425 with steam for first 10 minutes  yields 11 lb 5 oz 

2 1/4 teaspoons yeast
1 1/2 cups warm water
1/2 cup white sugar
1 t salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confections sugar

in a large bowl, disslove yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  mix in 4 cups of flour and beat until smooth.  add shortening and then the remaining 3 cups of flour.  cover and chill up to 24 hours
roll out dough 1/8 inch thick.  cut into 2 1/2 squares  Fry in oil drain and shake confectioners sugar on hot beignets serve warm 

Yeast dough 2 qt
water 2 qt
yeast 2 oz
salt 2 oz
powdered milk 4 oz
sugar 4 oz
shortening 8 oz
bread flour  3 lb 6 oz
all purpose flour 3 lb 6 oz

Yeast dough 4 qt
water 4 qt
yeast 4 oz
salt 4 oz
powdered milk 8 oz
sugar 8 oz
shortening 1 lb
flour 12 lb

Straight dough method develop 10-12 minutes ferment 90 make up bake 425

medium dough 1 qt
water 1 qt
yeast 2 oz
powdered milk 3 oz
salt 1 oz
sugar 4 oz
shortening 4 oz
eggs 4 oz
bread flour 3 lb 12 oz 

Soft rolls/ bread 3 qt
water 3 qt
yeast 6 oz
salt 3 oz
powdered milk 8 oz
sugar 1 lb
shortening 8 oz
butter 8 oz
flour 10 lb 8 oz   makes 13 dozen 2 oz rolls 
Straight dough method mix 10-12 minutes ferment 90 minutes
make up
bake 400 

egg rolls/bread 1 1/2 quart
water 2 lb 10 oz
yeast 3 oz
salt 1.5 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
butter 4 oz
eggs 8 oz
bread flour 5 lb 4 oz

Egg rolls/bread 3 qt
water 5 lb 4 oz
yeast 6 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
bread flour 10 lb 8 oz

Straight dough method develop 10-12 minutes ferment 90 minutes make up bake at 400 

Butter milk rolls
buttermilk 3 lb
yeast 3 oz
salt 1 1/2 oz
sugar 8 oz
shortening 4 oz
butter 4 oz
flour high gluten 5 lb 4 oz
straight dough method.  mix 8-10 minutes ferment 90 minutes make up proof bake 400

Dill bread
water 2 qt
yeast  2 oz
salt 2 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
cottage cheese 1 lb
dill weed 1 1/2 T
high gluten flour 6 lb 6 oz
straight dough method mixt 8-10 minutes ferment 1 hour make up let rise in muffin tins bake 400 

French bread 2 qt

water 2 qt
yeast 3 oz
salt 2 oz
malt syrup .5 oz
granulated sugar 2 oz
shortening 2 oz
bread flour 7 lb 

French Bread 3 qt

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz

Straight dough method  develop 8-10 minutes ferment 90 minutes make up bake 425 steam first 10 minutes 

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
straight dough method.  mix 8-10 minutes, ferment 90 minutes make up, bake 425.  steam first 10 seconds

water 1 qt
yeast 1.5 oz
salt 2 oz
sugar 3.5 oz
oil 3.5 oz
eggs 3.5 oz
high gluten flour 5 lbs plus 8 oz

straight dough method
develop 10 minutes
ferment 1 hour
make up 
bake at 425.  Steam for 10 seconds

Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2 ounce roll.  egg wash and proof.  bake 400 10-15 minutes

Focaccia training size
water 12 ounce
yeast 1/2 ounce
bread flour 1 lb 4 oz
salt 1 3/4 t
sugar 1/2 t
olive oil 1 oz

olive oil to brush on top
herbs of choice
kosher salt if desired
add yeast to water.  Combine all ingredients in a mixing bowl with the yeast/water.  mix on low speed for 2 minutes
turn to medium speed for 8 minutes  allow to ferment for 1 hour.  oil sheet pan with olive oil .  roll out dough to about 3/4 inch thickness and place in pan. brush with olive oil and press dimples into the dough.  top with herb and salt bake 425 for 20-30 minutes

Croissants
milk 8 oz
yeast 1/2 oz
sugar 1/2 oz
salt 1/4 oz
butter softened 1 1/2 oz.
bread flour 14 oz.
butter 8 oz.

scald milk and cool to luke warm add yeast.  add remaining ingredients except last 8 oz. of butter.  mix to a smooth dough.  do not over mix
all to ferment for 1 hour.  punch down and spread out flat on a pan.  rest for 15 minutes .  Roll last amount of butter gand give three folds.  cut into triangles, egg wash and proof.  bake at 400 degree for 6-10 minutes

Challah
yeast 3 3/4 tsp
sugar 1 T
water 1 3/4 cups
vegetable oil 1/2 cup
eggs 5 each
salt 1 T
flour 8-81/2 cups
poppy seed if desired
dissolve yeast and 1 T sugar in water set aside
add the rest of the ingredients cover with plastic wrap and let rise for 1 hour. punch down and let rise another hour.
made a braid  beat remaining egg and brush it on loaves.  let rise 1 hour.  Sprinkle with poppy seeds and bake at 375 until done