Oh, and quick breads are a great way to fill out a meal, inexpensively, and take very little time to make, because they do not depend on yeast to rise and therefore can be made right along with dinner.
I think I posted a biscuit recipe I use all the time, miniature scones are also a great and I make them often for the kids to snack on during the day, as well as a meal compliment.
SCONES
2 tablespoons butter
1/2 cup milk or buttermilk
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup Parmesan cheese (grated)
1/2 cup water
Melt butter and combine butter and milk in one bowl
In seperate bowl, add flour and cheese, baking powder and salt, and mix well.
Gradually stir in milk mixture to flour. Add the water, a little at a time, until a soft dough forms. Knead the dough on a lightly floured surface until smooth, usually about five minutes.
Seperate dough into two balls, Press each ball into a circle about an inch thick. Cut each circle into 8 wedges and and place on a lightly greased baking sheet. Sprinkle with cheese or herbs (parsley is great!) if so desired.
I use my convection oven about bake it at 350 for 10 minutes. In a regular oven I believe you do 375 for 15 minutes, but it could be longer.
Servings: 16 scones. If you choose to make them without the cheese, you can put butter or jam on them for flavor and they are a delicious treat straight out of the oven!
I also have yeast bread recipes for making your own sandwich bread. We always eat 100% whole wheat breads, but I know many people don't like the flavor or texture of whole wheat bread. Here is a basic white flour bread that I will make for others who I know aren't fans of whole wheat: (makes two loaves)
6 cups white flour, divided
4 1/2 teaspoons of active dry yeast (or two packages. Each package is 2 1/4 teaspoons if you are using a jar of yeast instead of packages. It's much cheaper to buy yeast by the jar instead of the package)
2 1/4 cups milk
3 tablespoons sugar
3 tablespoons vegetable shortening (I strongly reccommend you use organic vegetable shortening. Regular shortening is filled with hydrogenated trans-fats. They hydrogenate vegetable oil in order to keep it solid at a room temperature. An organic shortening is never hydrogenated, they choose natural oils that are solid at room temperature, and organic vegetable shortening can be bought very inexpensively. I get mine for 3.00 for a HUGE tub that can last me easily six months.)
2 teaspoons salt
In large mixing bowl, combine 2 1/2 cups flour and the yeast
In saceupan, heat and stir milk, sugar, shortening and salt until warm (about 110 degrees. If you don't have a thermometer and you have trouble envisioning what 110 degrees feels like, think of a hot tub. The average hot tub is kept at 103-105 degrees. You want something slightly warmer than that. It's important for it too be warm enough because the yeast won't activate enough without the warmth. But you don't want it *too* hot. If it scalds your hand or is boiling, it's too hot.)
Add the milk mixture to the flour. I always do it by hand, but you can use an electric mixer for this part. Begin adding as much remaining flour as possible (you will have to abandon the mixer and use your hands...and it will take several minutes of patiently mixing! I usually can get in just about five cups total, sometimes more and sometimes less).
Flour surface and turn dough. Knead in additional flour, if necessary to make a moderately stiff dought that is smooth and elastic (this will take about 6-8 minutes. For me, it's usually 8). Shape into a ball. Place in a lightly freased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1-2 hours, depending on warmth and humidity).
Punch dough down. Turn out on lightly floured surface and divide dough in half. Cover and let rest for about ten minutes. Shape each half into a loaf and place in two lightly greased loaf pans. Lightly grease the top of the loaves (I suggest using melted butter for this recipe) Cover and let rise until double in size (30-40 minutes). Bake at 350 for forty to forty five minutes or until done. You will know it is done by knocking on the top of the bread. A hollow sound will indicate bread is done. Turn bread out and wrap in a cloth to let cool and then slice.
My suggestions for yeast bread: all yeast breads require some type of warm liquid to activate the yeast. Sometimes it is milk, other times it is water. Pay attention and make sure the liquid is warm enough or the yeast will not activate. Again, think a little hotter than a jacuzzi and you should do fine without any thermometer.
PAY ATTENTION TO RISING. If you let your bread over rise, when you go to cook it, it will not rise appropriately in the pan when you go to bake it. It will *taste* fine, but you will have a very flat bread.
Likewise, pay attention to kneading. Until you get the hang of what a "smooth and elastic" dough looks like, always go by the kneading times a recipe gives you. If it says 6-8 minutes, then knead for seven minutes. Once you have cooked enough breads, you will be able to fine tune it.
I also suggest NOT using no-stick loaf pans. Stick to regular, sturdy aluminum loaf pans. They are fairly inexpensive....I saw them in Williams and Sonoma the other day on sale for 6.99 a piece! They bake a crisper and more golden crust on your bread than the nostick pans do.
If at any time you are sick of all my posts on this thread, let me know. I don't want to come across as obnoxious or as if I don't think anyone else knows how to cook.
and I always figured that pizza dough was difficult (my bread maker died 
) . Thanks for all the great tips, I can't wait for more!!!
) I usually shoot for a blend of ready made and home made just for the time factor. Sometimes it's not as time saving as one might think. I'd like to cook more from scratch. 
