Make Ahead Butterhorns

Ingredients	Quantity
Dry yeast	2 packet
Warm water	1/3 cup
Flour (divided) or bread flour	9 cups
Warm milk	2 cup
Shortening	1 cup
Sugar	1 cup
Eggs	6
Salt	2 tsp

Let rise 2 to 3 hours (I let 3 hrs). Punch down. Divide into 4 equal parts. Roll out into round 9". Put margarine on dough - cut into 8 tbs. before cutting. I get 12 sometimes. Roll from outer edge into small part - place on flat pan. Place rolls side by side. Freeze. When frozen take off and put in plastic bag. When ready to use spray cookie sheet and place rolls apart for 5 hours. They will raise (also better to cover lightly with plastic wrap while raising). Bake 350 F until lightly browned.

Can also sprinkle sugar and cinnamon on top of margarine to have it as cinnamon rolls.

Lafayette Ginger Bread Recipe

Ingredients	Quantity
Fresh butter	½ cup
Excellent brown sugar	2/3 cup
West india molasses	1 cup
Warm milk	½ cup
Powdered ginger	2 tbsp
Cinnamon	1 tsp
Mace	1 tsp
Nutmeg	1 tsp
Brandy or coffee	1 wine glass
Eggs	3
Flour	3 cups
Cream of tartar	1 tsp
Juice and grated rind	1 large orange
Baking soda	1 tsp
Warm water	a little
Seeded raisins (zante currants)	1 cup

Cut up in a pan ½ cup of the very best fresh butter with 2/3 cup of excellent brown sugar, beat to a cream with a paddle. Add one cup of West India molasses and ½ cup of warm milk; 2 tablespoons of powdered ginger and 1 heaping teaspoon of cinnamon, mace and nutmeg powdered and mixed; 1 wine glass of brandy (or coffee). Beat 3 eggs until very light and thick; 3 cups of flour and one teaspoon cream of tartar sifted with flour and stirred alternately with the beaten eggs into the batter. Last mix in the juice and grated rind of 1 large orange. Dissolve 1 teaspoon of soda in a little warm water, and stir in. Beat until very light. A cup full of seeded raisins. Bake in a loaf, sheet or patty pans, in a moderate oven.

Khoubiz (Lebanese Flat Bread)

Ingredients	Quantity
Flour	3 cups
Active dry yeast	1
Water	1 cup
Salt	¾ tsp
Oil	1 tbsp

Sieve the flour into a large mixing bowl and warm in the oven at low temperature. Dissolve yeast in ¼ cup warm water. Add the remaining water and stir in salt and sugar. Remove about two cups flour from the bowl and set aside. Make a well in the center of the flour and pour the dissolved yeast mixture into it. Stir in some flour to make a thick liquid. Cover with cloth and leave in a warm place until frothy. Stir in the remaining flour, adding oil gradually. Then beat until smooth, either by hand for 10 minutes, or with an electric dough mixer for five minutes.

Sprinkle a little of the reserved flour onto a board, turn out the dough and knead for 10 minutes, adding more flour as required, or until the dough is smooth and satiny with a slightly wrinkled texture. Shape the dough into a ball.

Oil a bowl and put in the dough, smooth side down. Then turn over, so that the top is coated with oil. Stretch plastic wrap over the bowl and leave in a warm place to rise until almost doubled in bulk for about one to one-and-a-half hours. Preheat the oven to 260o C. Punch down the dough and turn out onto a lightly floured board. Knead for a minute or so, then divide it into four portions, rolling each into a ball. Roll each ball into a flat disc, about 25 cm in diameter, and place on a lightly floured cloth. Cover with another cloth and keep aside for 20 minutes.

Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven. In a gas oven select the section of the oven with the most even heat, probably near the top.

Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily. Rub heated baking sheet or griddle with a wad of paper towel dipped in oil. Then slide the dough onto it. Bake in a hot oven for about five minutes until it puffs up like a balloon. For a browned top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Similarly bake the remaining loaves.

Alternatively, to bake in an electric fry pan, preheat the fry pan on highest setting with metal lid on and vent closed. When heated, oil the base quickly and slide the dough onto the base. Cover and cook for three minutes. Remove the lid and turn the bread over, re-cover and cook for two more minutes.

NOTES: Makes 4 loaves

Naan (Leavened Flat Breads)

Ingredients	Quantity
Unbleached white flour	3 ¼ cups
Baking powder	1 tsp
Salt	¼ tsp
Plain yoghurt	1  ¾ cups
Unsalted butter – softened	Optional

Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a warm place for 1- ½ to 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered.

Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.

Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick. When the skillet is very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes. Now put the skillet under the broiler for 1 to 1- ½ minutes or until the puffingup process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with butter if you like. Make all the naans this way, keeping them stacked and covered with a clean dishcloth. Serve hot.

If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes.