Fill It Up Friday: Quick Blueberry Bread, Yeast Rolls And Chocolate Chip Cookies

Quick Blueberry Bread

Filling up the freezer was so successful this week!  The children really helped in the kitchen, learned some great skills and I got to fill up the freezer in the process.  Actually, I need a better system in my freezer because I am opening the door and items are falling out.  Oh, well.  At least it is full. :-)  The children have enjoyed the bread for breakfast all this week.  It was gone by mid-week.  The Quick Blueberry bread was easy to make and made two loaves. Gotta love the two for one deal there.

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Please ignore the old muffin pan in the picture.  I think I have had it since I got married.  Ahem.

The yeast bread is a favorite around here.  It is simple, uses the bread machine and we were able to make THREE different types of rolls with one recipe.  Love!  I made rolls, breadsticks and donuts (the kind you bake, not fry).  That was what the children ate for breakfast the second half of the week.

Breadsticks

Okay, they aren’t perfectly shaped.  At all.  Fun, not perfection, right? ;-)

I had a really eager donut froster.  Good thing he was around.

Yeast Donuts

Yeast Donuts

Here is the recipe I used for the chocolate chip cookies.

Yeast Rolls

2 cups milk (warm)

2 eggs

1/2 cup sugar

1/2 cup oil

1 tsp salt

6 cups flour

2 T yeast

Put all ingredients in bread machine in the order listed.  Set the machine on the dough cycle.  After the dough is done, turn it out on a floured surface.  Divide the dough into sections.

For Rolls:

Break off small sections of dough and roll into a ball.  Place in a greased muffin tin.  Let rise until double in size.  Bake in a 375* oven for about 10 minutes.

For Donuts:

Roll dough out on floured surface.  Use a donut cutter (I used a cup) to cut out the donuts.  I then used a heart shaped cookie cutter to make the donut holes. Place the dough on a greased cookie sheet.  Let rise until double in size.  Bake in a 375* oven for 8-10 minutes.  Let cool and frost as desired.

DSC04585 (1)Thanks for reading Baking With Mom!  Follow me on Facebook, Twitter and Pinterest to stay up to date with all the latest recipes and tips.