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Breads #3

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ALMOND-CHERRY BREAD, PINT SIZED

AMISH FRIENDSHIP BREAD STARTER AND BREAD

ANGEL BISCUITS

ANGEL FOOD DOUGHNUTS

ANZAC BISCUITS (BIKKIES)

APPLE BREAD

APRICOT BUTTERFLY ROLLS

MARVIN'S MOM'S BANANA BREAD

DEAN'S BANANA BREAD AND ADVICE

BARM BRACK

BEET BREAD

BEER BREAD

BOHEMIAN DUMPLINGS (KNEDLIKY)

BOSTON BROWN BREAD

BREAD MACHINE CHALLAH

BUTTERHORN ROLLS

BUTTERY PAN ROLLS

CARROT CORNBREAD

CHALLAH II

CINNAMON BUNS FROM HEAVEN

CINNAMON POTATO ROLLS

CINNAMON ROLLS FOR DIABETICS

COUNTRY BUTTERMILK BREAD

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

CRANBERRY ORANGE TEA BREAD

CRANBERRY RAISIN NUT BREAD

ANNA'S DATE BREAD

DELICIOUS CORNBREAD

EVERYTHING BREAD

FRECKLE BREAD

FRENCH BREAD - STRAIGHT DOUGH METHOD

FRENCH CROISSANTS

FRESH APRICOT - NUT BREAD

FRUITCAKE BREAD

FRY BREAD

GINGERBREAD MIX FOR BREAD MACHINES

GORGONZOLA FOCCACIA

GRANDMA'S GREAT HOMEMADE BREAD

GRANDMA'S JOHNNY CAKE

HERBED FOCACCIA

HOT CROSS BUNS

HOT CROSS BUNS II

INDIAN FRY BREAD

INDIAN FRY BREAD 2

INDIAN FRY BREAD AND BEANS

INJERA - ETHIOPIAN FLAT BREAD

IRISH OATMEAL BREAD

ITALIAN BREAD

ITALIAN COUNTRY BREAD

ITALIAN FLAT BREAD

ITALIAN OREGANO BREAD

JIFFY BEER BREAD

KAISERSEMMEL

LAVASH

LEMON BREAD

LEMON CHEESE BRAID

LEMON POPPY SEED BREAD II

MARATHOPSOMO

MASLIN ROLLS

NATIVE AMERICAN FRY BREAD

NINETY MINUTE BREAD

OATMEAL BREAD II

PECAN STICKY ROLL VARIATION

PERFECT WHITE BREAD MIX IN A JAR

PINTO BEAN BREAD

PITA BREAD 01

PITA BREAD 02

POTATO ROLLS

PORTUGUESE SWEET BREAD II

POTATO ROSEMARY ROLLS

VINCENT PRICE'S PRUNE HONEY QUICK BREAD

PUMPKIN BREAD

RHUBARB BREAD

RHUBARB BREAD II

RHUBARB BREAD III

RHUBARB-HICKORY NUT BREAD

RHUBARB QUICK BREAD

RYAN'S YEAST ROLLS

SOUR DOUGH BISCUITS

SOURDOUGH STARTER

SPOTTED DICK

ST. JOSEPH'S BREAD

STICKY BUNS II

STOVE TOP POTATO BREAD

SQUASH ROLLS

WELSH BREAD

WHACK 'EM ON THE COUNTER DOUGH

JAMIE'S WHOLE WHEAT POTATO BREAD

WHOLE WHEAT POTATO BREAD FROM JAMIE

ZUCCHINI BREAD V

 

 

 

 

ANNA'S DATE BREAD    > Back to Top <

1 cup cut-up dates

1-1/2 cups boiling water

1 tablespoon baking soda

1 teaspoon vanilla

4 tablespoons melted butter

3-3/4 cups flour

1 teaspoon salt

2 eggs, beaten lightly

1-1/2 cups sugar

Put dates in water. Let stand and add soda. Let stand some more. Mix flour and salt. Beat eggs until light. Add sugar slowly, vanilla and butter. Add date mixture and flour. Put into 2 greased bread loaf pans. Bake at 325 for 1 hour.

 

 

GRANDMA'S GREAT HOMEMADE BREAD    > Back to Top <

1/2 cup warm water (not hot)

2 packages active dry yeast (if 2 cake of yeast are used, water should be lukewarm)

3-1/2 cups warm (not hot) liquid (water, milk or potato water)

2 tablespoons salt

1/4 cup shortening or lard

1/4 cup sugar

11 to 12 cups sifted flour

Soak yeast in 1/2 cup warm water (not hot) with 1 teaspoon sugar. Combine liquid with rest of sugar and salt; stir to dissolve. Beat in 4 cups flour, yeast mixture and shortening until smooth. Add remaining flour; mix with spoon until dough leaves sides of bowl. Then knead, adding a small amount of flour until dough becomes smooth and elastic-like and is no longer sticky (5 to 10 minutes). B e careful so you don't add too much flour. Place in lightly-greased bowl. Grease top of dough. Cover with waxed paper and a clean dish towel. Let rise in

warm place (80 to 85) until double (1 to 1-1/2 hours). Punch down and let rise again until nearly double. Divide dough into 4 equal parts (round each portion into loaf shape). Place in greased 5x9x3-inch pans. Cover and let rise until double. Bake at 400 for 45 minutes. Remove from pans and cool on rack or board.

 

 

ANGEL FOOD DOUGHNUTS    > Back to Top <

3/4 cup sour cream

1/4 cup milk

1 cup sugar

3 eggs

1 teaspoon vanilla

4 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

Combine cream and milk; beat until foamy. Gradually add sugar and eggs, beating until sugar is dissolved. Stir in vanilla and sifted dry ingredients. Chill for 1 hour. Roll 1/2-inch thick. Cut out doughnuts. Fry in deep hot fat (365) until brown. Drain. Makes about 2-1/2 dozen.

 

 

ANGEL BISCUITS    > Back to Top <

5 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon baking powder

3 tablespoons sugar

3/4 cup shortening

1 package yeast

1/2 cup warm water

2 cups buttermilk

Mix dry ingredients together in a large bowl. Cut in shortening. Dissolve yeast in warm water, then add to buttermilk. Stir liquid into flour mixture until well moistened. Roll dough on a floured surface to 1/2-inch thick. Cut with 2- or 3-inch cookie cutter. Place on an 11x15-inch sheet. Cover and let double in size. Makes a large batch. Bake 12 minutes at 400. Dough will keep for several days in the refrigerator, covered. These are an unusually light and fluffy biscuit.

 

 

GRANDMA'S JOHNNY CAKE    > Back to Top <

1 cup cornmeal

1 cup flour

1/2 cup sugar

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons butter

1 cup milk

1 egg

Mix together all dry ingredients. Cut in butter with pastry blender or two knives until well mixed. In separate bowl combine milk and egg. Add to dry ingredients and stir until just moistened. Pour into greased 9-inch square baking pan. Bake at 400 for 20 minutes.

 

 

INDIAN FRY BREAD    > Back to Top <

4 tablespoons honey

3 tablespoons oil

1 tablespoon salt

2 cups hot water

1 tablespoon (1 pkg.) active dry yeast

3 cups unbleached flour

2 teaspoons baking powder

2 - 4 cups additional flour

Start the dough mixture about 2 to 21/2 hours before serving. Mix together the honey, oil, salt; stir in the hot water. Mix well. Sprinkle the yeast on top of mixture. Cover with a cloth allow to stand about 10 minutes or until yeast

bubbles. Add flour and baking powder. Stir well. Add more flour until mixture is firm and cleans the hands. Use from 2 to 4 cups of flour for this step. Place in greased bowl. Turn over to grease top. Cover and allow to rise in double (about an hour). Punch down and divide first in half, then each half into 8 parts. Form each piece into a ball and permit to rise until ready to cook. Heat deep fat to frying temperature. Take ball of dough and flatten with hands, using stretching action. When dough is very thin and about 6-8 inches in diameter, drop into hot fat and cook until golden (about 11/2 minutes each side). Drain on paper toweling and serve hot with honey or powdered sugar.

 

 

FRY BREAD    > Back to Top <

4 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons powdered milk

11/2 cups warm water

Put flour into a bowl. Add baking powder and salt. Add powdered milk. Mix all together. Pour water into bowl and mix with hands until soft. take a ball of soft dough. Pat back and forth and pull until flat and round. Melt 1 cup lard in pan. Put dough into hot fat; turn until brown on both sides.

 

 

INDIAN FRY BREAD AND BEANS    > Back to Top <

1 pound bag dried pinto beans

dried onion flakes, coarse pepper, chili powder, garlic powder and salt

Fry Bread:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon shortening

1 cup boiling water

2 cups vegetable oil for frying

Toppings:

cheese, grated

cabbage, sliced or

lettuce, shredded

tomatoes, diced

onions, diced

black olives

sour cream

First, cook the pinto beans. Add some flavoring at the end of cooking if desired.

Make the Fry Bread: Combine dry ingredients. Add shortening and rub into flour mixture with hands or use a pastry cutter, cut in until well broken up and combined. Pour boiling water into the flour mixture all at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap water 1 tablespoon at a time. If it's too wet, add a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow to rest at room temperature for at least 45 minutes. Pull off pieces of dough the size of a lime and sprinkle with flour. On a floured board with floured hands and a rolling pin, flatten out the dough into a 5 or 6 inch circle.

Poke a small hole in the center with a finger or chop stick or something to allow bread to fry evenly. Add disc to the hot oil (about 375F) and fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat with

each remaining ball of dough.

To assemble, place a piece of bread on each plate, cover with beans and toppings of choice.

 

 

NATIVE AMERICAN FRY BREAD    > Back to Top <

5 pounds flour

6 cups lukewarm water

2 pkgs. or 2 tablespoons powdered yeast

1/2 cup sugar

1 teaspoon salt

1/2 cup milk (liquid or powdered)

1 cup oil

Add water to a large bowl. Add yeast to water; stir until dissolved. Add sugar, salt, milk and oil. Stir until dissolved. Add flour, 2 - 3 cups at a time and mix. Keep adding flour until it is all in. It gets thick. Knead to finish the mixing. Knead until it stays together; not shiny or hard, but it will stick to the fingers. Cover with waxed paper and tuck it in around the ball. Cover entire bowl with a towel and let rise 30 minutes. Remove wax paper (dough will stick to paper, not towel!) Oil hands, sprinkle the top of the ball with a little flour and re-knead. Knead until it is no longer sticking to hands or bowl. Heat 48 ounces of oil to 365F. Test oil - make a golf ball-sized ball, put in oil. If the ball rises to the surface of the oil quickly, it is ready. Take another piece of dough, about the size of a tennis ball and pull it out thin. Put a hole in the middle to keep it from bubbling up with air. Brown each side for 1 minute, until evenly brown. Shake of excess oil. Excess dough may be frozen for future use. Fry Bread is excellent with powdered sugar, honey or jelly. Also can add extra sugar and raisins for a doughnut-type thing.

 

 

BEET BREAD    > Back to Top <

3-oz. unsweetened chocolate

1 cup cooking oil

13/4 cups sugar

3 large eggs

2 cups pureed beets

1 teaspoon vanilla

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

Melt chocolate with 1/4 cup oil. Cool slightly. Beat sugar and eggs with mixer until light and fluffy. Slowly beat in remaining 3/4 cup oil, beets, chocolate and vanilla. Sift together flour, baking soda and salt. Slowly add to batter, stirring well. Spoon into greased and floured 12-cup bundt pan. Bake at 375 for 1 hour. Cool 15 minutes in pan.

 

 

FRESH APRICOT - NUT BREAD    > Back to Top <

1 cup sugar

1/2 cup butter or margarine, melted

2 eggs, beaten

1 cup apricot puree (see Note)

1/4 cup hot water

1 cup white flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 cup chopped walnuts

Preheat oven to 325 degrees. Add sugar to margarine, and combine with eggs, apricot puree and water. Add sifted dry ingredients. Mix lightly, and add nuts. Bake in a well-greased loaf pan for 1 hour and 10 minutes.

Note: For puree use very ripe or frozen fruit, either blended or pushed through a sieve.

 

 

HERBED FOCACCIA    > Back to Top <

1 pkg dry yeast 2 1/3 c flour

1 tsp sugar 1/3 c cornmeal

1 c warm water 1 1/4 t salt

1 T red pepper flakes

1/2 c light-tasting olive oil 1 T fresh chives

1 T fresh parsley

1 t dried rosemary 2 cloves garlic, minced

1 t dried basil

1 t dried oregano Kosher salt

Empty the yeast packet (if you buy yeast in a jar, it will be 2 1/4 tsp) and 1 tsp sugar into the warm water and set aside while you assemble the other stuff. Put the dried herbs, spices, 1 1/4 tsp salt and cornmeal into 1 cup of the flour and mix well. Put the oil into a large mixing bowl, and add that first cup of flour, cornmeal, salt and herbs, and mix it well. Add the water, sugar, and yeast, and mix well. Add another cup of flour, and when it gets too stiff to mix with mixer or spoon, turn out onto a floured board and start kneading. Knead in the rest of the

flour (if you can--depending on humidity of the day, it will take more or less flour). Put the dough into an oiled bowl, cover with a clean cloth and place it in a draft-free area to rise until double in bulk. It will take an hour or so. Do not put it in or near a source of heat.

When it has risen, turn it out onto the floured board again, and roll with a rolling pin until it is about 1/2 inch thick. Sprinkle with Kosher salt and fresh herbs, and put it onto a cookie sheet or pizza pan, with a cloth over the dough. Let it rise again - about 1/2 hour - and bake it at 375 degrees for about 15 or 20 minutes. WATCH IT - as sometimes breads take differing amounts of time to bake.

If you want, you can take it out of the oven before it is done and put some cheese and stuff on it sort of like a pizza.

 

 

PINTO BEAN BREAD    > Back to Top <

2 cups riced unseasoned pinto beans

2 cups scalded milk

2 tbs sugar

2 pks active dry yeast

2 tsp salt

2 tbst shortening

6 cups a/p flour

Pour milk into large bowl and cool to lukewarm. Sprinkle yeast over milk and stir until dissolved. Blend in beans, salt, sugar and shortening. Gradually add 4 cup flour, stirring with spoon as flour is added. Add enough of the remaining flour to handle easily (this will take less than with ordinary breads) Knead until smooth and elastic.

Turn into greased bowl, turn once to bring greased side up. Cover and let rise in warm place until double in bulk, about 1 hour. Punch down and bring edges to center and turn over in bowl. Cover, let rise again until almost double. Divide dough into two portions, shape into two loaves. Place in greased pans. Cover, let rise again until almost double in bulk - about 45 minutes. Bake in 350 degree oven about 50 minutes. Cool on racks until thoroughly cooled.

 

 

CHALLAH II    > Back to Top <

3 1/2 cups (16 ounces) unbleached bread flour

1/4 cup (2 ounces) sugar

1 teaspoon salt

2 teaspoons instant yeast

2 tablespoons unsalted butter, softened

2 large eggs, beaten

2 large egg yolks, beaten + 1 yolk for egg wash

1/4 cup milk, at room temperature

Poppy or sesame seeds for topping (optional)

Vegetable oil cooking spray

Combine all the dough ingredients (everything except the poppy seeds and the egg yolk for the wash) in a mixing bowl or the bowl of an electric mixer with a dough hook.

If making the dough by hand, stir till it forms a ball. Then turn it out onto a floured counter and knead for 12 to 15 minutes, until the dough is soft, pliable, and neutral to the touch, between 78 and 80. It should be slightly tacky (if it is too sticky, add flour). If using a machine, mix on slow speed for 1 minute and then on medium for about 10 minutes.

Place the dough in a bowl, mist it with cooking spray, cover it with plastic wrap or enclose it in a plastic bowl and knead it by hand for five minutes. Return it to the bowl, cover it, and allow it to rise for another hour, until it again swells.

Remove the dough from the bowl and knead it by hand for five minutes. Return it to the bowl, cover it, and allow it to rise for another hour, until it again swells.

Divide the dough into 3 equal pieces. Round the pieces into balls, mist with cooking spray, cover with plastic wrap, and let them rest for 20 minutes, to relax the gluten.

Working quickly to minimize handling the dough, roll each piece into a cigar-shaped strand or log about 8 inches long. It should be a little plumper in the middle than at the ends. Cover each piece as you move to the next.

Braid the bread. Lay the logs side by side on a lightly floured work surface. I prefer beginning in the middle. Cross the right-hand strand over the center strand, then the left-hand strand over the center, continuing until you reach the end. Tuck the tail of dough under and pinch to seal. Flip the loaf over and also back to front, and braid the other half in the same way.

Place the loaf on a sheet pan lined with baking parchment. Whisk the remaining egg yolk till smooth and brush a coating of it onto the loaf, saving the extra. Mist the loaf with cooking spray, cover it with a towel or plastic wrap, and allow it to rise for about 1 hour, until plump and doubled in size.

Position an oven rack in the center of the oven, and preheat the oven to 375. Brush the loaf with the remaining egg wash. If using seeds, sprinkle them over the loaf at this time.

Place the sheet pan in the oven and bake for about 45 minutes, rotating front to back about halfway through to ensure even browning. The loaf is done when it is golden brown and looks as though it is about to burst at the seams. It should be firm, not squishy, and the internal temperature should be at least 185 in the center. Transfer the loaf to a rack, and allow it to cool for at least 45 minutes before slicing and eating. Yields 1 loaf or 12 slices.

 

 

BARM BRACK    > Back to Top <

The day before, soak overnight:

1 lb dried fruit (raisins, sultanas, currants, mixed peel)

1 cup of brown sugar

1 cup of tea (hot)

In the morning, add:

1 beaten egg

2 cups flour

1 small teaspoon baking powder

Pour into a greased and lined round cake tin (about 7" or 8") Bake in a slow oven (gas 3)(electric 325) for about 1 and a half hours. Serve sliced like bread, spread with butter.

 

 

FRECKLE BREAD    > Back to Top <

1 small potato, peeled and quartered

1/2 cup butter, melted

4 1/2 cups flour

1 cup dried currants

1 teaspoon salt

2 envelopes dry yeast

1/2 teaspoon ground mace

2 eggs, beaten

1/2 cup sugar

Glaze: Below

Cook potato in 1 cup of water until tender. Leave in water and mash. Add water to make 1 cup; return to saucepan. Stir in currants. Cool to lukewarm. In large bowl, dissolve yeast in 1/2 cup warm water. Add cooled potato mixture, eggs, sugar, butter, and 2 cups of flour. Beat well. Stir in remaining flour to make a stiff dough. Knead until smooth and elastic. Place in a large greased bowl; cover and let rise until double in bulk. Punch down; divide in half and shape into 2 8-inch rounds. Place in greased 8-inch round cake pans. Cover; let rise again until doubled, about 45 minutes. Bake in preheated 375 degree oven for 30 - 35 minutes, or until brown and loaves sound hollow when tapped. Turn out of pans; cool slightly and brush with

glaze. 2 loaves.

Glaze:

1/2 cup light corn syrup

1/2 teaspoon vanilla

1/4 cup water

Heat water and syrup to boiling; simmer for 5 minutes. Remove from heat; stir in vanilla. Cool slightly.

 

 

IRISH OATMEAL BREAD    > Back to Top <

Preheat oven to 350. Grease well a 91/2" X 51/4" X 21/4" loaf pan

In a large bowl mix the following:

3 C. all purpose flour 1 1/4 c quick oats

1 Tbls. Salt 1 1/2 T baking soda

Set aside

In medium bowl beat together:

1 egg or egg substitute equivalent

1/4 C. honey

1 1/2 C. milk. fresh or canned

Pour egg/milk mix onto oatmeal/flour mix. Stir with a wooden spoon just until dry ingredients are moistened. MIX WILL NOT BE SMOOTH. Spread batter in loaf pan. Bake 1 1/4 hour or until crusty & tester inserted into center comes out clean. Turn out onto wire rack. While still warm, may be brushed with melted butter or margarine.

 

 

LEMON BREAD    > Back to Top <

1 1/2 cups flour 2 eggs

1 1/3 cups sugar, (divided use) 1/2 c milk

1 teaspoon baking powder 1/2 c veggie oil

1/2 teaspoon salt 1/4 c lemon juice

2 teaspoons grated lemon peel

Preheat oven to 350 F. and lightly grease an 8x5-inch loaf pan. In a medium bowl, combine the flour, 1 cup of sugar, baking powder and salt. In another medium bowl. whisk together the eggs, milk, oil, and lemon peel.

Add the dry ingredients to the liquid ingredients and stir just enough to moisten the mixture. Pour into prepared loaf pan and bake 40 to 45 minutes or until bread is golden. Let cool about 10 minutes, and poke holes with a wooden skewer about 1-inch deep on top of bread.

To make the glaze, dissolve remaining 1/3 cup of sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.

 

 

STICKY BUNS II    > Back to Top <

2 cups all-purpose flour

2 tablespoons white sugar

4 teaspoons baking powder

1 teaspoon salt

1/4 cup butter or margarine

1 cup milk

1/3 cup butter or margarine

1 cup packed brown sugar

3 teaspoons ground cinnamon

1/3 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan.

In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.

Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.

Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder evenly over the dough.

Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk and confectioners' sugar mixture, if desired. Makes 1 dozen

 

 

OATMEAL BREAD II    > Back to Top <

1 1/2 cups soy milk

1/2 cup honey

2 tablespoons light, cold pressed oil

2 tablespoons liquid lecithin

1 cup oat flour

3/4 cup brown rice flour

1/4 cup soy flour or oat flour

4 teaspoons baking powder

1 tablespoon arrowroot powder

1 teaspoon sea salt

1/4 teaspoon ground cinnamon

1 cup rolled oats

Sift together oat flour, rice flour, soy flour, baking powder, arrowroot powder, sea salt, and cinnamon. Stir in rolled oats.

In a large bowl, mix together soy milk, honey, oil, and lecithin. Stir in the flour mixture, and mix well. The batter will be stiff. Scoop batter into a lightly oiled 9 x 5 inch loaf pan, and smooth into place.

Bake at 375 degrees for 75 minutes, or until the loaf is firm and lightly browned. A toothpick inserted in the center should come out clean. If loaf gets too dark before it is done, tent with aluminum foil for the remainder of the baking time. Cool completely before removing from pan and slicing. Makes 1 9 x 5 inch loaf.

 

 

SOURDOUGH STARTER    > Back to Top <

2 C lukewarm potato water

2 C flour

1 T sugar or honey

Mix potato water by cutting up 2 potatoes and boiling in 3 C of water until tender. Remove the potatoes and measure 2 C of liquid. Mix water, flour, and sugar or honey into a smooth paste. Store at room temp. for a few days, it should double in size. It's ready to use.

No need to put into fridge.

 

SOURDOUGH BISCUITS

1 C starter 
2 t sugar
1 t soda
2 T shortening
1 t salt 
3 1/2 c flour

Put flour in bowl. Make a well in the center and add starter and other ingredients. Mix. You may want to add more flour to the consistency you desire. Batter should be stiff. Roll out the batter and cut into biscuit shapes and bake on cookie sheet or roll in butter and arrange in a round pan with sides touching. Let rise 20-25 min. Bake at 425 until brown, about 15 min.

 

 

HOT CROSS BUNS II    > Back to Top <

1 ounce fresh yeast or 1 tablespoon dried

1 1/4 cups warm milk (110 degrees F)

1/3 cup butter

2 eggs, beaten

4 cups whole wheat flour

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

6 ounces currants

2 ounces candied citrus peel, chopped

1/3 cup honey

1 egg

1/4 cup plus 2 tablespoons milk

1 cup all-purpose flour

1/2 cup shortening

In a small bowl, sprinkle the yeast over half the warm milk. Leave this to stand--5 minutes for fresh yeast and 15 minutes for dried.

In another bowl, mix two eggs and butter into the remaining warm milk.

Place the whole wheat flour in a mixing bowl and add the salt, nutmeg, currants, and candied citrus peel. Make a well in the center and put in the yeast mixture, butter and egg mixture, and honey. Mix everything to a dough and knead it in the bowl. Cover it and leave it in a warm place for 1 1/2 hours or until it has doubled in size.

Preheat the oven to 400 degrees F (205 degrees C).

Knead the dough again and form it into 16 round buns. Lay them on floured baking sheets.

Mix together 1 cup flour and 1/2 cup shortening to make a pastry. Roll out the pastry and cut in thin strips. Use these to make the crosses on the buns, hanging them over the dough loosely and letting them touch the baking sheets on each side. This allows for the expansion of the buns.

Beat together one egg and 1/4 cup plus 2 tablespoons milk. Brush the buns with this mixture and leave them in a warm place for 20 minutes to rise.

Place a tray of hot water in the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns for 20 minutes, or until they are golden-brown. Cool them on wire racks and serve them split and buttered.

 

 

BUTTERY PAN ROLLS    > Back to Top <

2 Tablespoons Yeast

1/4 cup Honey

4 1/2 cups Flour

10 tablespoons Butter or margarine -- melted

1 cup Warm Milk

1/2 cup warm water

1/4 cup honey

1 teaspoon Salt

1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and 6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually

add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees F for 12 - 17 minutes, or until golden brown.

 

 

GORGONZOLA FOCCACIA    > Back to Top <

1 tablespoon dry yeast

1 cup warm water

1 cup flour (white, wheat or 1/2 and 1/2)

1 tablespoon extra virgin olive oil

1/2 tablespoon salt

1 1/2 to 2 cups bread flour

1 1/2 tablespoon heavy cream

5 ounces Gorgonzola cheese

1 tablespoon fresh thyme

Combine yeast, water and one cup of flour. Cover and let stand at least four hours to develop flavors. Stir and add oil, salt and 1/2 cup flour at a time until you achieve a dough consistency. Knead briefly three to four minutes by hand adding more flour if necessary. Place dough in greased bowl cover and let rise 60 to 90 minutes or until doubled. Roll out to one 1 inch thickness, place on greased pan. Dimple dough with fingers. Preheat oven to 425 degrees. Place cheese and cream in food processor and blend until creamy. Place cheese mixture on dough, spreading out evenly. Sprinkle on thyme. Let rise for about 15 minutes. Place in oven; cook for 10 minutes; reduce heat to 375 degrees and cook an additional 10 to 15 minutes or until golden brown. Remove and cool on a rack. Best served warm.

 

 

RYAN'S YEAST ROLLS    > Back to Top <

4 Tbsp margarine

1/3 Cup shortening

3/4 Cup Sugar -- granulated

1 Tbsp Sugar -- granulated

3 large eggs

4 pkg active dry yeast -- 1/4 oz

1/2 Cup lukewarm water

7 1/2 Cup all purpose flour

1 Tbsp salt

1 1/4 Cup milk

Cream margarine and shortening with sugar until light.

Add eggs slowly, blending well between each addition.

Dissolve yeast in lukewarm water (be sure that water is not too hot).

Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface.

Cover; let rise in a warm place (90 degrees F) until double in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired.

To Make Cloverleaf Rolls

Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted oleo margarine or butter. Let rise in warm place (90 degrees F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise".

Bake in a preheated 350 degree oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove from oven and brush top of rolls with melted butter.

 

 

PUMPKIN BREAD    > Back to Top <

(3 loaves)

4 eggs

2/3 cup water

1 cup salad oil

2 cups (16-0z. can) pumpkin

3 1/2 cups flour

2 tsp. soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

Pinch powdered cloves

3 cups granulated sugar

Beat eggs. Add oil, water and pumpkin and mix well. Sift flour. Measure and sift together with the sugar, soda, salt and spices. Make a well in the center of these ingredients and add the pumpkin mixture to this. Stir well, so that all is mixed. Turn into 3 well-oiled loaf tins. Bake 350 for 1 hour. Remove pans from oven, set on rack so that bread may cool in the tins.

 

 

PERFECT WHITE BREAD MIX IN A JAR    > Back to Top <

2 tablespoons Sugar

2 teaspoons Salt

3 1/2

cups

Flour

1 package

Active Dry Yeast -- (2 tsp.)

Using a large spoon, transfer flour into a one quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you fill jar to make flour fit in jar. Place salt and sugar in a small zip baggie and set with un-opened yeast packet on top of flour mixture, and screw lid onto jar. Plan to store this mix in a cool, dry place OR in your refrigerator or freezer to protect yeast spores & discourage weevil. Use scissors to cut a 9 inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach the following directions:

The Perfect White Bread

Remove Salt/Sugar & Yeast packets from jar and set aside. In a small saucepan, scald 1 1/4 cups Milk, then add 1 1/2 Tbsp. Vegetable Shortening, and contents of Salt/Sugar packet. Set aside until warm (105 - 110 degrees F). Sprinkle yeast onto warm mixture and stir to dissolve. Add 2 cups of flour from jar to mixture and mix with electric beaters until smooth (about 2 minutes), scraping bowl often. Let rise, covered for 45 minutes in a warm place.

Gradually add one cup of flour from jar to batter, mixing to make a soft dough. Turn onto a floured surface and using the remaining flour from the jar, mix in as needed to keep dough from sticking, and knead for 12 - 15 minutes. Place in a lightly greased bowl, then turn over to grease the top. Cover, and let rise in a warm place for 20 minutes. Knead in bowl 20 times, then turn over and knead for 2 minutes. Let rise 20 minutes again. Repeat same kneading process one more time, then turn onto a floured surface and let raise for 20 more minutes. Shape dough into a loaf and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let rise until double (45 minutes). Bake at 350 degrees F for 45 - 50 minutes or until loaf sounds hollow when tapped. Cool out of pan on a cooling rack.

 

 

POTATO ROSEMARY ROLLS    > Back to Top <

1 cup + 2 tablespoons lukewarm water (70-80 degrees F)

2 tablespoons olive oil

2 tablespoons nonfat dry milk

1/2 cup instant potato flakes or buds

1 tablespoon white sugar

1 teaspoon crushed rosemary

1 teaspoon salt

3 cups high gluten bread flour

1 1/2 teaspoons bread machine yeast or active dry yeast

1 beaten egg for glaze

sesame seed, coarse salt, or poppy seed for toppings

corn meal

Measure and add all ingredients to your bread machine, except the egg for glaze and optional toppings, in the order listed by the manufacturer.

Process in dough cycle. If necessary, knead in additional flour to make dough easy to handle.

Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with corn meal. Cover and let rise for 45 minutes. Brush tops with melted butter and sprinkle with topping of choice. Bake at 375 degrees F (190 degrees C) for 15-20 minutes. Makes 12 rolls

 

 

BREAD MACHINE CHALLAH    > Back to Top <

3/4 cup milk

2 eggs

3 tablespoons butter or margarine

3 cups bread flour

1/4 cup white sugar

1 1/2 teaspoons salt

1 1/2 teaspoons active dry yeast

Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.

Select Basic Bread and Light Crust settings. Start.

 

 

BOHEMIAN DUMPLINGS (KNEDLIKY)    > Back to Top <

2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup milk

2 large eggs

2 tablespoons melted butter or margarine

1/2 cup dry white bread cubes

1/2 teaspoon salt

Water

In a bowl stir together flour and baking powder. With a spoon or fork, beat in milk, eggs, melted butter, or margarine, bread cubes and salt to blend. With floured hands, pinch off and shape dough into 6 equal-size balls.

Fill a 4-quart pan about 3/4 full with water. Bring to a boil on high heat. Drop dough balls into water, cover, return to boil and boil gently until dough is no longer moist in center (pull slightly apart with 2 forks to test), about 10 minutes. Lift from water with a slotted spoon, serve hot or let cool, then cover and chill up to 3 days. Cut cold dumplings into 1/2-inch thick slices. Cook in a 10- to 12-inch frying pan in 2 or 3 tablespoons butter over medium heat until golden on each side.

 

 

NINETY MINUTE BREAD    > Back to Top <

4 cups Hot Water

1/2 cup Honey

1/4 cup Vegetable Oil

4 teaspoons Salt

4 tablespoons Active Dry Yeast

5 1/2 cups Flour

5 1/2 cups Whole Wheat Flour

Using a small mixing bowl, dissolve yeast into 1/2 cup lukewarm water. In a large bowl, mix water, honey, oil, salt and 2 1/2 cups flour. Add yeast mixture and remainder of flour, one cup at a time, until well mixed. Knead for 10-12 minutes. Divide into four loaves. Shape, and place into greased loaf pans. Let rise about 30 minutes in a warm place. Bake for 30 minutes at 400 degrees F.

 

 

DEAN'S BANANA BREAD AND ADVICE    > Back to Top <

2-1/3 cups Flour - (he uses whole wheat)

1/8 cup Sugar

1/4 cup chopped Walnuts

1 cup Raisins

2 tsp. Baking Powder

1 tsp. Baking Soda

3 cups Bananas, pureed in the blender (about 7 medium

bananas)

1 tsp. Vanilla

Thoroughly mix the dry ingredients, then blend the bananas, add vanilla and mix banana mix with dry mix. Pour into an oiled loaf pan and cook at 325 degrees F for an hour to an hour and 15 minutes.

Eat a slice and then you can leap tall buildings and fly at the speed of a bullet. Feed it to insensitive people and they suddenly take on the caring personality of guardian angels.

The banana bread has other uses. It can be used as a door stop, an anchor for the boat and can be attached to a steel pipe for weight lifting. There is a case reported recently of the woman who killed her husband by beating him over the head with a loaf and then hid the murder weapon by eating it. Generally, this use is not recommended. Prison life isn't so bad, except you can't make banana bread while being incarcerated.

The banana bread IS recommended as a cure for all diseases known to man and woman kind, but for athlete's foot, contrary to logic, it should be taken internally. One man applied the banana bread to his toes and an army of ants

ate off his leg right up to his hip in the short time it took him to smack his lips after downing the remainder of the slice. There is a case reported in the AMA Journal of a woman in the last stages of terminal cancer who ate a fourth of a loaf of this banana bread and did not die from the cancer. She died from indigestion.

Dean is thinking of starting a network marketing program which will make millions by getting people to sell the bread to people who will sell the bread to people who will sell the bread to people .... you get the idea, so you better make some quick before he has to charge you a fee for using the recipe.

Disclaimer: Dean Hinmon will not be responsible if any of the cures do not happen. Of course that would not be the fault of the banana bread, but due to the abnormality of the person eating it. Ha!

 

 

RHUBARB BREAD    > Back to Top <

1 1/2 C brown sugar, packed

2/3 C oil.

1 egg

1 C buttermilk

1 tsp salt

1 tsp baking soda

1 tsp vanilla

2 1/2 C flour.

2 C diced rhubarb

1/2 C chopped nuts.

1 Tbl soft butter

1/4 C granulated sugar.

Procedure:

Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.

Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist.

Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.

Combine the butter and sugar until crumbly, then sprinkle over batter.

Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.

 

 

RHUBARB BREAD II    > Back to Top <

1 1/2 c diced raw rhubarb

1 1/2 c brown sugar

2/3 c. oil

1 egg slightly beaten

1 c. sour milk

1 tsp. vanilla

2 1/2 c. flour

1 tsp. salt

1 tsp. soda

1/2 c. chopped walnuts

pinch cinamon

Topping- 1/3 c. granulated sugar mixed with 1 Tbsp. melted butter.

Mix brown sugar, oil, & egg together. Sift salt, soda, flour & cinnamon together. Add dry ingredients alternately with milk to other mixture. Fold in rhubarb and nuts. Fill 2 lightly greased loaf pans 2/3 full. Sprinkle with topping. Bake at 325 for 1 hour.

 

 

RHUBARB BREAD III    > Back to Top <

1 1/2 cups brown sugar

3/4 cup vegetable oil

1 egg

2 1/2 cups all-purpose flour

1 cup buttermilk (or add 1 tablespoon of vinegar to fresh milk)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

2 1/2 cups chopped rhubarb

1/2 cups walnuts or pecans (optional)

1/2 cup sugar

1 tablespoon butter

Procedure:

Preheat oven to 325F. In a medium bowl, mix brown sugar, oil, and egg together, then add flour, milk, salt, baking soda, cinnamon, and vanilla. Fold in rhubarb (and nuts, if wished). Place in 2 greased 9 x 5" loaf pans.

Combine sugar and butter and glaze over top of loaves. Bake for 1 hour. Makes 2 loaves.

 

 

RHUBARB-HICKORY NUT BREAD    > Back to Top <

1 C Rhubarb -- Coarsely Chopped

1 C Sugar

1 1/2 C Flour

1 1/2 Ts Baking powder

1/2 Ts Baking soda

1/2 Ts Salt

1 Egg

2 Tb Milk

4 Tb Butter -- Melted

1/2 C Hickory Nuts -- Coarsely Chopped

Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice. Toss the remaining sugar and all of the dry ingredients together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter. Mix the dry ingredients into the wet, stirring just enough to mix. Fold in the rhubarb (if there is still more juice, drain it off) and the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10 minutes before un-molding, then cool it on a rack. Makes one 8-inch loaf.

 

 

RHUBARB QUICK BREAD    > Back to Top <

1 cup brown sugar, packed

1/2 cup white sugar, can use part Sugar-Twin

2/3 cup oil

1 egg

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla

2 1/2 cups flour

1 1/2 cups diced rhubarb

1/2 cup chopped nuts

1/2 cup brown sugar mixed with, 1 tablespoon margarine

Grease and flour 2 loaf pans. Mix together in this order: brown sugar, white sugar, oil, egg, buttermilk, salt, soda, cinnamon, vanilla and flour. Mix in 1 1/2 cups diced rhubarb and chopped nuts. Pour into prepared pans. Top with brown sugar mixed with margarine. Bake at 375 f. for 1 hour. (less for mini pans.)

 

 

JAMIE'S WHOLE WHEAT POTATO BREAD    > Back to Top <

8 cups very warm water

6 tbs sugar ( I use brown sugar)

3 cups mashed potato

6 tbs yeast

3 cups white flour

15 cups whole wheat flour, divided, plus extra for kneading

1 cup oil

2 tbs salt

1 1/2 cups sunflower seeds

In very large bowl, mix together the water, sugar, potatoes, and yeast. Mix well and let stand a few minutes until the yeast is dissolved and foamy. Add 3 cups white flour and 3 cups whole wheat flour. Beat well by hand for several minutes to develop the gluten.

Place, covered, in a warm place until the mixture fills the bowl. About 1 hour. Stir down dough. Add oil, salt, and sunflower seeds and mix well. Add 6 cups of whole wheat flour and mix well. Place, covered in a warm place and allow to rise until doubled in bulk. About 1 hour.

Stir dough down then add 6 cups of whole wheat flour; mix well. Turn dough out onto a lightly floured counter top. Keep extra flour handy to knead into the dough. Knead dough, adding flour as needed, until dough is smooth and elastic. Place dough into bowl and allow to rise, covered, until doubled in bulk. About 1 hour.

Turn dough out onto lightly floured counter. Roll it into a long roll. Cut the dough into 6 equal pieces. Take one piece. Knead it a few times then shape it to fit the bread pan. Place it in a well-greased bread pan. Repeat with remaining pieces. Allow to rise until it's about two inches above the sides of the bread pan.

Preheat oven to 400 degrees. Bake bread for 10 minutes. Then turn oven down to 325 degrees and bake 45 minutes more. Thump the bottom of one bread loaf. If done it should sound hollow." Remove from bread pans and cool on racks.

 

 

POTATO ROLLS    > Back to Top <

3/4 cups mashed potato

2 cups very warm water

2 tbs yeast

2 tbs sugar ( I use brown)

1 1/2 cups white flour

1/2 cup butter, melted

2 eggs

1/2 tbs salt

6 cups whole wheat flour plus more for kneading.

In large bowl, mix together the water, sugar, potatoes, and yeast. Mix well and let stand a few minutes until the yeast is dissolved and foamy. Add the white flour and beat well for several minutes to develop the gluten.

Place, covered, in a warm place until the mixture doubles in bulk. About 1 hour.

In a small bowl, beat the eggs lightly. Add the eggs, butter, and salt and mix well. Add 3 cups of whole wheat flour and mix well. Place, covered in a warm place and allow to rise until doubled in bulk. About 1 hour.

Mix 3 cups of whole wheat flour into dough. Turn dough out onto a lightly floured counter top. Keep extra flour handy to knead into the dough. Knead dough, adding flour as needed, until dough is smooth and elastic. Place dough into bowl and allow to rise, covered, until doubled in bulk. About 1 hour.

Turn dough out onto lightly floured counter. Knead lightly a couple of minutes. Break off golf ball sized pieces of dough. Roll into a smooth ball and place on a lightly greased cookie sheet. Continue until all the dough is on the cookie sheets. Set in a warm place and allow to rise until double in size.

Preheat the over to 350 degrees. Bake the rolls 15 minutes or until nicely browned.

 

 

CINNAMON POTATO ROLLS    > Back to Top <

3/4 cup sugar

3/4 cup hot mashed potatoes

1 1/2 cups very warm water

2 tbs yeast

1/2 cup butter, softened

2 eggs

2 tsp salt

2 cups white flour

4 1/2 cups whole wheat flour

filling:

1 1/3 cups packed brown sugar

1/2 tsp ground cinnamon

3 tbs cream

2 tbs butter, softened

Powdered sugar icing, optional

In a large mixing bowl, combine sugar, potatoes, and water; mix well. Add yeast; mix well. Allow to sit for a few minutes until yeast is dissolved and frothy. Add 2 cups white flour and beat by hand for a few minutes to develop the gluten. Cover and let rise in a warm place for 1 hour.

Stir dough down; mix in butter, eggs and salt. Gradually stir in the whole wheat flour. Cover and let rise in a warm place for 1 hour.

Meanwhile, combine filling ingredients and set aside.

Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes. Divide dough in half. On a floured surface, roll each portion into a 12" by 12" square. Divide filling and spread over each square to within 1 inch of the edges. Roll up jelly-roll style. Cut each roll into nine slices. Place in a greased 9" x 9" baking pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F. for 35 - 40 minutes or until golden. Drizzle with a powdered sugar icing if desired. Yield: 18 rolls.

 

 

EVERYTHING BREAD    > Back to Top <

3 cups bread flour*

1 tsp poppy seeds

1 tsp sesame seeds

3 cloves garlic, chopped

1 medium onion, chopped

2 tsp salt

1/4 cup cornmeal

1 cup whole wheat flour

1/2 cup wheat germ

1 package dry yeast

1 Tblsp sugar

1-2/3 cups warm water (90-105 degrees F.)

In a large bowl, combine all ingredients except yeast and sugar and water. Stir yeast and sugar into warm water in 1-quart measure and let stand until foamy; about 5 minutes. Add yeast mix to bowl and beat well until mix clears sides of bowl. Turn out on a floured board. Knead until dough is smooth and elastic, about 5 minutes, incorporating more flour if needed. Shape dough into a ball and place it in an oiled bowl. Cover with a tea towel. Let rise in warm place -- close window to avoid drafts -- until dough has doubled in bulk, about 1 to 1-1/2 hours. Punch dough down. Shape dough into 2 loaves and place each into a greased 6-cup or larger loaf pan. Cover and let rise in warm place until dough just rises above top of pans, about 45 minutes. Meanwhile, place oven rack at top third of oven (but allow clearing of loaf pans) and preheat to 400 degrees F.

Bake for 25 to 30 minutes, until loaves are nicely browned on top and sound hollow when removed from pans and tapped on the bottom with your knuckles. Cool on a wire rack.

 

 

LEMON POPPY SEED BREAD II    > Back to Top <

3 cups Flour

3 tablespoons Poppy Seeds

1 tablespoon Baking Powder

1/2 teaspoon Salt

1/2 cup Butter or Margarine

1 1/4 cups Sugar

1 1/4 cups Milk

1/4 cup Lemon Juice

2 tablespoons Lemon Zest

Glaze:

1 cup Powdered Sugar

5 teaspoons Lemon Juice

1 teaspoon Lemon Zest

Preheat oven to 350 degrees F. In a small bowl, mix flour, poppy seeds, baking powder and salt. Set aside. In a larger bowl, cream together butter and sugar. Add milk, lemon juice, eggs and lemon zest. Mix well. Add flour mixture and stir just until moistened. Do not overmix. Pour into lightly greased loaf pan. Bake 1 hour 15 minutes or until knife inserted into center comes out clean. Cool in pan for 10 minutes, then remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely on wire cooling rack before slicing.

 

 

WELSH BREAD    > Back to Top <

1 teaspoon white vinegar

2/3 cup milk

2 tablespoons brown sugar

1/4 cup butter or margarine

1/4 teaspoon salt

2 tablespoons molasses

2 cups all-purpose flour

pinch baking soda

1 teaspoon caraway seeds

1 1/2 teaspoons bread machine yeast

3/4 cup raisins

1 Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.

2 Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.

3 Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.

4 Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom. Makes 1 -1 pound loaf

 

 

ZUCCHINI BREAD V    > Back to Top <

3 eggs, beaten 1 cup vegetable oil

1 1/2 cups sugar 3 cups grated zucchini

2 teaspoons vanilla extract 1 teaspoon ground cinnamon

1 teaspoon salt 3 cups all-purpose flour

1 teaspoon baking soda 1 teaspoon baking powder

1/2 cup chopped nuts or dates, if desired

Preheat oven to 350 degrees. Mix the eggs, oil, sugar, zucchini and vanilla in a large bowl. Stir in the cinnamon, salt and flour mixed with baking soda and baking powder. Stir in the nuts or dates, if using. Divide batter between 2 greased and floured loaf pans. Bake in the center of the oven for 1 hour or until a toothpick inserted in the center of a loaf comes out clean.

 

 

COUNTRY BUTTERMILK BREAD    > Back to Top <

1 pkg. active dry yeast

1/4 cup warm water (105 to 115)

2 Tbsp. sugar

2 cups buttermilk

1/2 cup margarine or butter, softened

1 1/2 tsp. salt

5 1/2-6 cups bread flour or all-purpose flour

Dissolve yeast in warm water. Add sugar; let stand 5 minutes. Heat buttermilk to 105 to 115 . Place in a large mixing bowl along with yeast mixture, margarine and salt. Stir to combine. Add 2 cups flour. Beat with electric mixer on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch down. Cover; let rest 10 minutes. Shape into 2 loaves. Place in two greased 8X4X2-inch loaf pans. Cover; let rise in a warm place until nearly double (about 45 minutes). Bake in a 375 oven 35 to 45 minutes. Cover with foil last 10-15 minutes, if necessary, to prevent over browning. Remove pans; cool. Makes 2 loaves.

 

 

GINGERBREAD MIX FOR BREAD MACHINES    > Back to Top <

3 1/3 cups

Flour

2 tablespoons Brown Sugar

3/4 teaspoon

Salt

3/4 teaspoon

Ginger

1/2 teaspoon

Cinnamon

1/4 teaspoon

Ground Cloves

1 package

Active Dry Yeast -- reg. or fast acting

(This recipe makes a 2 pound loaf- see notes for adjustments for 1-1/2 pound loaf)

Layer the above ingredients into a quart sized canning jar in the order given.

Place packet of Active Dry Yeast on top of dry ingredients (can substitute 2 tsp. Active Dry Yeast in a small zip baggie) and place lid on jar. Decorate jar, if desired, by cutting a 9 inch circle of fabric, centering fabric on jar lid, and securing with a rubber band. A raffia or ribbon bow can be used to cover the rubber band. Attach the following directions:

To make the bread, you will need the following ingredients:

1 cup Milk

1 Egg, slightly beaten

2 Tbsp. Vegetable Shortening

3 Tbsp. Sulphured Molasses

Place the wet ingredients into your Bread Maker. Next add dry ingredients, saving yeast for very last. Select 'White', Crust Color (light), Large, (rapid if using fast acting yeast), Delay option if desired, and Start.

Store your mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

(Note: Some bread makers recommend that the ingredients be added in a different order than specified here- if this is the case with your bread maker, please follow the manufacturer's instructions.)

Notes : 1-1/2 pound loaf measurements:

2-3/4 cups Flour, 1-1/2 Tbsp. Brown Sugar, 3/4 tsp. Salt, 1/2 tsp. Ginger, 1/2 tsp. Cinnamon, 1/4 tsp. Ground Cloves, 2/3 cup Milk, 1 Egg, slightly beaten, 1-1/2 Tbsp.shortening,

2-1/2 Tbsp. Sulphured Molasses

 

 

LEMON CHEESE BRAID    > Back to Top <

1 pkg (1/4 oz.) active dry yeast

3 Tbsp. warm water (110 to 115)

1/4 cup sugar

1/3 cup milk

1/4 cup butter or margarine, melted

2 eggs

1/2 tsp. salt

3 to 3 1/2 cups all purpose flour

Filling:

2 pkg. (one 8oz. and one 3oz.) cream cheese, softened

1/2 cup sugar

1 tsp. grated lemon peel

Icing:

1/2 cup confectioners' sugar

2 to 3 Tbsp. milk

1/4 tsp. vanilla extract

In a mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed of electric mixer for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14-in. X 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1- inch-wide strips, 3 inches into center. Starting at one end, fold alternating strips at an angle across filling. Seal end.

Cover and let rise for 30 minutes. Bake at 375 for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread. Yield: 12-14 servings

 

 

CARROT CORNBREAD    > Back to Top <

1 cup self-rising cornmeal

1 tbs light brown sugar

1 tsp salt

1 cup shredded carrot

2 eggs, separated

2 tbs water

2 tbs vegetable oil

3/4 cup boiling water

Combine first 4 ingredients in a large bowl. Combine egg yolks, 2 tbs water, and oil; mix well. Stir egg mixture into cornmeal mixture. Add boiling water and stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites into cornmeal mixture. Spoon batter into a lightly greased 8-inch square pan. Bake at 450 degrees F. for 20 minutes or until bread is golden brown. Serves 9.

 

 

APPLE BREAD    > Back to Top <

1 cup Butter or Margarine -- softened

1 cup Sugar

1 teaspoon

Baking Soda

1 tablespoon Lemon Juice

2 teaspoons Vanilla

2 cups Flour

1/4 teaspoon

Salt

1 1/2

cups

Tart Apples -- peeled & chopped

Crumb Ingredients:

1 teaspoon

Cinnamon

2 tablespoons Sugar

2 tablespoons Flour

2 tablespoons Butter or Margarine - chilled

In a medium bowl, cream butter and sugar together. In another bowl, dissolve soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt gently. Fold in apples. Set aside. Mix crumb ingredients, cutting in butter with a pasty blender until mixture resembles coarse crumbs. Spoon 1/2 of batter into greased loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake at 375 degrees F for 1 hour 15 minutes or until a knife inserted in center comes out clean. Cool 5 minutes in pan. Remove bread from pan and cool completely on cooling rack.

Note: To freeze bread, do NOT slice before freezing. Double wrap in foil, or wrap in one layer foil, and then place inside large zip baggie. Let thaw on counter top at least 1 hour before slicing to serve.

 

 

CINNAMON ROLLS FOR DIABETICS    > Back to Top <

1 cup Warm Water

1/4 cup Instant Dry Milk

1 package Active Dry Yeast

3 1/2 cups Flour -- divided

1/8 teaspoon Ground Ginger

1/4 cup Vegetable Oil

1 teaspoon Salt

1 teaspoon Cinnamon

Sugar Substitute -- to equal 2 tbsp. Sug

1 1/2 teaspoons Margarine -- softened

1/2 cup Brown Sugar Substitute -- granulated

1 1/2 tablespoons margarine - softened

Place water, dry milk, and yeast into a large bowl, and mix lightly. Set aside for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using dough hook if available, for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low speed, for another 4 minutes. Use as much of the remaining flour as necessary to make a smooth resilient dough. Shape the dough into a ball and place in a bowl that has been well greased with margarine. Turn the ball over to coat the top with margarine. Cover with a cloth and set in a warm place until doubled in volume. Turn dough onto a lightly floured working surface and knead lightly. Form into a ball an return to greased bowl, turning the top again to cover it with margarine. Cover with a cloth and set in a warm place until doubled in volume. Use 1 1/2 tsp margarine to grease the sides and bottom of a 9 by 13 cake pan. Set aside for later use. Turn dough onto a lightly floured working surface. knead lightly and form into a ball. Cover with a cloth and let rest 10 min. Roll dough out to form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbsp of margarine evenly over the dough. Sprinkle evenly with the brown sugar substitute and cinnamon mixture. Roll into a long roll like a jelly roll and cut into 24 equal slices. Place the slices, cut side down, in the cake pan, spacing them evenly. Cover with a cloth an let rise until double in volume. Bake at 375 F for 25 to 30 minutes or until golden brown.

Turn rolls out of the pan onto a wire rack and serve warm, if possible.

 

 

WHACK 'EM ON THE COUNTER DOUGH    > Back to Top <

Mix together:

1 1/2 cups warm milk

1 cup unseasoned mashed potatoes

1/4 cup sugar

2 tbl. yeast (or 2 of those little packets)

Stir until yeast is dissolved. Let sit in a warm place for 5 min, then add:

1/2 cup soft butter or shortening

4-5 cups flour (all white or half wheat & half white)

Use enough flour to make a soft dough. Knead until smooth and elastic, then divide in half and place in large zip bags to store in the fridge. To use, shape as desired, let rest 15-20 min, then bake in a preheated 400 degree oven until golden brown. Makes everything from dinner rolls to pizza crust.

 

 

ST. JOSEPH'S BREAD    > Back to Top <

1 1/2 cups warm water 110 to 120 F)

2-1/4 oz pkgs active dry yeast

2 Tblsps shortening

1 Tblsp sugar

2 tsp salt

1 Tblsp olive or veg. oil

4 to 4 1/2 cups flour, divided

1 egg, slightly beaten

1/4 cup sesame seeds

In large bowl combine water, yeast, shortening, sugar, salt and oil. Let stand 5 minutes. Add 2 1/2 cups flour. Beat until all ingredients are thoroughly blended. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface and knead in more flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball and place in a greased bowl, turning once to coat surface. Cover and let rise in warm place for 1 hour. Punch down and let rest 10 minutes. Divide dough into 6 pieces and roll each piece into a 12" long rope. Using 3 ropes for each loaf, braid loosely, starting in the middle of the ropes and working toward each end. Pinch ends together to secure. Place on greased baking sheets, cover and let rise till nearly double, 30 to 45 minutes. Brush loaves with egg and sprinkle with sesame seeds. Bake in a 400 degree oven for 25 minutes or until golden brown. Remove from baking sheet and cool on wire racks. makes 2 loaves

 

 

ALMOND-CHERRY BREAD, PINT SIZED    > Back to Top <

9 pint Jars -- wide mouth ONLY

2 cups Flour

1 1/2 teaspoons Baking Powder

2 cups Maraschino cherries -- drained, dried & cut

1/2 cup Almonds -- blanched & ground

1/4 cup Flour -- (second)

1 1/2 cups Sugar

8 ounces Cream Cheese -- softened

1 cup Butter or Margarine -- softened

1 teaspoon Almond Extract

4 Eggs -- (room temperature)

You will need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. (Do not use butter, margarine or Pam). Mix flour & baking soda & set aside. Mix cherries, ground almonds and 1/4 cup of flour and set aside.

Cream together the sugar, cream cheese, butter and almond extract until light & fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well mixed. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325-degree oven for 35-40 minutes. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.

Sealed jars may be stored with other canned food or, if you are concerned about the safety of storing the cakes, they may be placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

Please do not attempt to bake cakes in jars larger than pints. Larger jar cakes do not get baked completely and the doughy middle can contribute toward food poisoning. This recipe intended for personal use only and is not to be used for commercial purposes. Many major jar manufacturing companies only guarantee their jars for freezing & water bath, steamer and pressure cooker canning processes, and do not warranty them for baking purposes.

NOTES : To make loaves instead of cakes in jars: Pour batter into 2 greased loaf pans (9 inch) and bake in preheated 325 degree F oven for about 1 hour or until a cake tester inserted into the center comes out clean. Cool in pan or on wire rack.

 

 

FRENCH CROISSANTS    > Back to Top <

Fannie Farmer Cookbook

Put in a mixing bowl:

1 c lukewarm milk

1 pkg yeast

Let stand 5 minutes. Stir. Add

1 T sugar

1 t salt

1 T soft lard or butter

1 c all-purpose flour

Rest thoroughly. Mix in

1 c flour

Pat the dough into a ball. Cover the mixing board with

1/2 c flour.

Turn out the dough, rolling it lightly in the flour. Cover with a bowl and let "rest" for 5 minutes. Knead the dough. Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour). Punch down, cover, and chill 1 hour or longer.

Cream or wash

1 c butter

Put the ball of dough on a slightly floured cloth or board and roll into a rectangle 1/4 inch thick. Spread with 1/4 cup of the butter and fold from the ends toward the center, making three layers. Turn a quarter way round, pat, roll out as before, and again spread with 1/4 cup of the butter. Repeat twice. Chill at least 2 hours.

Divide the dough in half. Roll into a circle, cut into wedges, roll croissants, starting with wide end, ending with the points. Place on a buttered cookie sheet. Chill 20 minutes. Repeat, using the second half of the dough.

Bake 10 minutes at 400 degrees F., preheating the oven if necessary. Decrease the heat to 350 degrees F. and bake 20 minutes longer. Makes 24 croissants.

 

 

GRANDMOTHER'S FAMOUS CRANBERRY BREAD    > Back to Top <

Serves 6-8

2 cups sifted all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter or margarine

1 egg, beaten

1 teaspoon grated orange peel

3/4 cup orange juice

1 1/2 cups light raisins

1 1/2 cups fresh or frozen cranberries, chopped

Preheat oven to 350 degrees. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into a greased 9-by-5-by-3-inch loaf pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.

Note: You can also substitute cranberries for the raisins to have an all-cranberry bread.

 

 

SQUASH ROLLS    > Back to Top <

Makes 2 1/2 dozen rolls

4 1/2 to 4 3/4 cups flour

1 package yeast

1 1/2 cups milk

2 tablespoons vegetable oil or butter

2 tablespoons sugar

1 teaspoon salt

1/2 cup cooked winter squash (such as hubbard, butternut, acorn or delicato)

3 tablespoons melted butter

In large bowl, combine 2 cups flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm and stir until butter melts. Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.

Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled -- 1 1/2 hours. Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.

 

 

BEER BREAD    > Back to Top <

3 cups plus 2 teaspoons self-rising flour, divided

3 tablespoons sugar

3 tablespoons reduced-calorie stick margarine, melted

1 (12-ounce) can light beer

Vegetable cooking spray

Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.

 

 

FRUITCAKE BREAD    > Back to Top <

1 1/8 cups Warm Water

2 tablespoons Vegetable Oil

3 1/4 cups Flour

1/4 cup Brown Sugar -- packed

1 1/2 teaspoons Salt

1/4 teaspoon Nutmeg

1/4 teaspoon Cloves

2 1/4 teaspoons Quick Acting Dry Yeast

1/2 cup Dried Fruit - chopped

Place all ingredients in bread pan for bread maker, placing wet ingredients in pan first, then dry ingredients, reserving yeast and spices for last. Do not add dried fruit at this time. Insert bread pan into bread maker. Select "Sweet, Light, Large/Small, & Start". Add dried fruit to bread pan about 15 minutes after bread maker starts.

This recipe is for a 1 1/2 pound loaf. Amounts for a 1 pound loaf are: 3/4 cup water, 1 Tbsp. vegetable oil, 2 cups flour, 1 Tbsp. brown sugar, 1 tsp. Salt, 1/8 tsp. Nutmeg, dash cloves, 1 1/2 tsp. quick acting dry yeast, 1/3 cup chopped dried fruit.

(You can use this and other bread maker recipes just as you would a regular bread recipe. Just follow directions of a regular bread recipe and adjust for the ingredients in the bread maker recipe which you are using.)

 

 

ANZAC BISCUITS (BIKKIES)    > Back to Top <

From Carrie Williams

1 cup oatmeal

! cup all purpose flour

1 cup brown sugar (I use 1/2 cup)

1/2 cup shredded or dessicated coconut

125g butter (4oz i think)

8 tsp golden syrup* (sub honey, pancake syrup,etc)

4 tsp hot water with 1/2 tsp baking soda dissolved in it

Combine dry ingredients; melt butter with syrup and add with water and baking soda to dry ingredients. Stir until well combined and bake level Tablespoons 20 minutes at 325 degrees F either on a greased tray or on baking paper/parchment. * golden syrup just has a bit of a sulphur taste to it from not being as refined as regular syrup.

 

 

BOSTON BROWN BREAD    > Back to Top <

1 egg

1 tsp salt

2 Tblsps sugar

1 Tblsp shortening

1 cup sour milk

1 tsp baking soda

2 Tblsps dark molasses

2 Tblsps white flour

1 cup raisins

1 1/2 to 2 cups graham flour

Mix ingredients in order given. Care must be given that not too much

graham flour is used as it makes the bread crumble when sliced. The

dough should be a little thicker than cake batter. Bake in a greased

loaf pan in a 350F oven for 50 to 60 minutes. Turn onto wire rack to

cool before slicing. makes 1 loaf

 

 

VINCENT PRICE'S PRUNE HONEY QUICK BREAD    > Back to Top <

Makes 1 large or 2 medium loaves

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

1 1/2 cups chopped pitted prunes

1 cup boiling water

1/2 cup honey

2 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 teaspoon salt

1 cup chopped walnuts

Preheat oven to 325 degrees. Grease and flour a 13-by-4-by-2-inch loaf pan (see editor's note); set aside.

Combine egg, vanilla, baking soda, prunes and the boiling water. Cover and let stand 20 minutes. Add honey. Into a large bowl, sift together flour, sugar and salt. Add prune mixture and walnuts to dry ingredients; stir to combine.

Put batter in prepared pan and bake 1 hour or until done. Test by inserting a toothpick into center of loaf; it should come out clean.

Let stand 10 minutes. Remove from pan and cool thoroughly before serving.

Editor's note: The original recipe calls for this odd-sized pan. The reader who sent it says she uses two standard 8-by-4-inch loaf pans when she makes this.

 

 

FRENCH BREAD - STRAIGHT DOUGH METHOD    > Back to Top <

Makes 3 baguettes or 4 sandwich baguettes or 14 hard rolls

Marda Stoliar teaches that making bread by weighing ingredients, not by measuring, gives the best results.

599 grams bread flour (5 cups)

149 grams cake flour (1 cups)

9 grams yeast (1 tablespoon)

13 grams dri-malt (1 1/2 tablespoons; see note)

13 grams apple juice concentrate (1 tablespoon)

508 grams water (2 cups)

9 grams salt (1 1/2 teaspoons)

Place flours, yeast, dri-malt, apple juice concentrate and water in a 5- to 7-quart bowl of an electric mixer fitted with a dough hook. Mix on medium-low speed for 5 minutes, add salt and continue mixing for an additional 5 minutes, or until dough is smooth and elastic.

Pull dough from bowl, rest covered at room temperature (70 to 80 degrees), for 30 minutes. Punch down and let rest, covered, for an additional 30 minutes. At this stage, the dough can be refrigerated, covered in plastic, for 1 to 8 hours. Additional fermentation time will add shelf life and flavor.

Weigh dough on a scale for desired shapes: 3 baguettes, 408 grams each; 4 sandwich baguettes, 303 grams each; 14 hard rolls, 86 grams each.

Let scaled dough rest, covered, 5 minutes before forming. To form a baguette, pull dough out to about 12 inches. Place dough on work table, pound out dough (de-gas) with the palm of the hand into rectangle. Roll the dough up into a tight long roll. Place the molded dough seamside down on a French bread baking sheet.

Let dough rise in an enclosed space or any place without air movement, as air movement creates a skin on the dough surface. Do not use additional heat or humidity. Proof up to 3 hours, until dough has high round sides and is not relaxed or sagging. Dough should double in bulk.

Preheat oven to 375 degrees. Slash dough according to shape, cutting deep enough to allow for proper expansion. Place dough in oven and spray with water. Close oven door and do not open until near end of baking time and bake 22 to 28 minutes or until dark golden brown.

Note: Dri-malt is available where beer and wine supplies are sold. It is also available at some supermarkets in bulk, where sugar is sold or in nutrition centers.

 

 

CINNAMON BUNS FROM HEAVEN    > Back to Top <

Dough:

2 packages active dry yeast

1 cup warm water (105 to 115 degrees)

2/3 cup plus 1 teaspoon granulated sugar (divided)

1 cup lukewarm

1 percent milk

2/3 cup butter (1 stick)

2 teaspoons salt

2 eggs, slightly beaten

7 to 8 cups all-purpose flour, or more if needed

Filling:

1 cup melted butter (2 sticks; divided)

1-3/4 cups granulated sugar (divided)

3 tablespoons ground cinnamon

1-1/2 cups chopped walnuts (optional)

1-1/2 cups raisins (optional)

Creamy glaze:

2/3 cup melted butter (1 sticks)

4 cups powdered sugar

2 teaspoons vanilla

4 to 8 tablespoons hot water

Cream cheese frosting:

12 ounces cream cheese, softened

3 cups powdered sugar

2 teaspoons vanilla

3 to 4 teaspoons 1 percent milk

To make dough: Combine yeast, warm water and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, mix warmed milk, the remaining cup sugar, cup butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto well-floured board and knead 5 to 10 minutes, adding just enough flour to keep dough from sticking. Place in well-buttered glass or plastic bowl; cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let it rest 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.

To make filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll fashion and pinch long edges together to seal. Cut into 12 slices. Coat bottom of one 13-by-9-inch baking pan and one 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pan, 6 in the larger pan, 4 in the smaller pan. Let rise in a warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until nicely browned. Let cool slightly, spread with Creamy Glaze or Cream Cheese Frosting.

To make glaze: Mix melted butter, powdered sugar and vanilla; add hot water a tablespoon at a time until glaze is of desired spreading consistency.

To make frosting: Beat cream cheese and powdered sugar in a bowl until smooth. Add vanilla and enough milk to achieve drizzling consistency. Drizzle frosting across top of each bun.

 

 

PECAN STICKY ROLL VARIATION    > Back to Top <

Makes 12 large rolls

Nicki's Cinnamon Rolls From Heaven (above)

2 cups firmly packed brown sugar

1/4 cup light corn syrup

1 cup butter (2 sticks)

1/2 cup whipping cream

3 cups pecan halves

Make cinnamon roll dough and let rise.

Meanwhile, place brown sugar, corn syrup, butter and cream in a 2-quart saucepan. Keep stirring as mixture comes to a boil. Boil 3 minutes, stirring occasionally. Remove from heat and add pecans. Cool to room temperature.

Make filling and form the cinnamon rolls. Pour mixture into the 9-by-13-inch pan and the 8-inch square pan before adding the formed cinnamon rolls. (Do not use the 1/2 cup melted butter or the 1/4 cup granulated sugar called for in original recipe.) Let rise the second time. Preheat oven to 350 degrees.

To prevent caramel glaze from becoming grainy the next day, place pans on cookie sheets. Bake 25 to 30 minutes. Remove from oven and let the rolls stand in the pans 15 minutes before inverting onto rack. Place a sheet of aluminum foil or a cookie sheet under rack to catch caramel and nuts that will slide off rolls. When caramel has cooled and thickened, scoop it off the foil with a spatula and spread on rolls.

 

 

BUTTERHORN ROLLS    > Back to Top <

1/2 cup Warm Water

2 3/4 teaspoons Yeast

1 cup Milk -- lukewarm

1/2 cup Butter -- Melted

1/2 cup Sugar

3 Eggs -- Well Beaten

3/4 teaspoon Salt

4 1/2 cups Flour

In a large mixing bowl, dissolve yeast in warm water. Mix all ingredients in order given- dough will still be sticky. Let rise for 2 or 3 hours in a warm place. Knead dough, using flour, and divide into two portions. Roll each portion into a large circle and brush with melted butter. Cut each circle into 16 pieces. Roll each piece from big end to small end and place on a greased baking sheet. Let rise, covered, for about one hour. Bake at 350 degrees F for 12 to 15 minutes. These are nice light rolls.

 

 

CRANBERRY ORANGE TEA BREAD    > Back to Top <

2 c flour

1/2 t soda

1 c sugar

2 c chopped cranberries

1/4 c butter, melted

1 1/2 t baking powder

1/2 t salt

1/2 c chopped nuts

rind and juice of 1 orange

1 egg, well beaten

Combine dry ingredients, nuts, and fruit. Combine rind, juice, butter, and enough water to make 3/4 c mixture. Beat in egg. Pour over dry ingredients and mix just enough to dampen the dough. Spoon into greased loaf pan and bake at 350 deg F. for 1 hour & 10 minutes. Cool

 

 

APRICOT BUTTERFLY ROLLS    > Back to Top <

4 c flour (may use 1/2 c more)

1 t salt

1 c milk

2 eggs, divided use

1/2 c sugar

1 pkg yeast (2 1/4 t)

butter

2 t almond extract

apricot filling, recipe below

Mix dough as usual, with only 1 egg, to make soft dough. Raise for 2 hours. Punch down, cover with towel for 15 minutes. Divide in half. Roll each piece out to 20" x 14". Brush with melted butter; spread half of filling to within 1/2 inch of edges. Roll up and seal. Cut into wedges, 2 1/2" at wide side, 1" at short side. Place wedges, short side up, on greased cookie sheets; with finger across top of each wedge, press to form butterfly-like wings. Let rise about 30 minutes, until doubled. With remaining egg, beaten, brush top of rolls. Bake at 350 deg F for 20 minutes.

APRICOT FILLING: In medium saucepan over high heat, cook

one 8-oz pkg dried apricots and 2 1/2 c boiling water.

Reduce heat to low; cover and simmer 15 minutes or until apricots are tender; drain. With fork of wire whip, beat in 3/4 c sugar until apricots are mashed. Cool.

 

 

DELICIOUS CORNBREAD    > Back to Top <

Serves 6 to 8

1 cup Cornmeal

1 cup All-purpose Flour

1/2 cup Granulated Sugar OR

1/4 cup Honey

1 cup Buttermilk

1/2 tsp. Salt

4 Tbs. Butter OR

3/4 cup Vegetable Oil

Pre-heat the oven to 400-F degrees.

Blend together the cornmeal, flour, sugar or honey,

buttermilk, and salt in a large mixing bowl.

Either melt the butter in a heavy skillet or pour the oil

into the same type of skillet and heat. Pour batter into

the skillet, and bake in the preheated oven for about 30

to 40 minutes, until golden. Remove from the oven and

slice to serve warm with nearly any meal.

 

 

WHOLE WHEAT POTATO BREAD FROM JAMIE    > Back to Top <

Sponge:

6 cups warm water (110o to 115o)

6 tablespoons brown sugar

3 cups (unseasoned) mashed potatoes

6 tablespoons yeast*

3 cups white flour

3 cups whole wheat flour

Mix together the first three ingredients and let set until the yeast is

frothy (about 15 minutes). Add the white and wheat flour and mix well.

Put in a warm place to rise for about 1 hour.

1 cup oil

2 tablespoons salt

3 cups sunflower seeds

6 cups whole wheat flour

Add the first three ingredients to the sponge and mix well. Mix in the

flour. Put in a warm place and allow to rise until double in bulk - about 1

hour.

8 cups (plus or minus) of whole wheat flour for kneading.

Spread the flour on the counter. Scrape the bread dough out of the bowl on

top of the flour. Knead until the dough is smooth and elastic and no longer

sticky. Set dough back in the bowl and put in a warm place to rise until

double in bulk. About 1 hour.

Preheat oven to 400o.**

Divide dough into six even pieces. Roll form each piece into a loaf shape

and place in a greased 9" x 3" loaf pan. Allow to rise until the loaf is

1-1/2 - 2 inches above the bread pan.

Bake for 10 minutes at 400o. Reduce heat to 325o and bake for 45-50 minutes

longer or until a loaf sounds hollow when tapped on the bottom.

*I buy my yeast in 1 pound bulk packages at Costco.

**my oven runs hot - so I cook everything 25 degrees lower than the

temperature called for. You may need to use 425o and 350o in your oven.

 

 

SPOTTED DICK    > Back to Top <

4 c plain flour

1 tsp salt

1 tsp baking soda

1 tsp sugar (optional)

2 c buttermilk or sour milk

1/2 c raisins

This bread is popular throughout Ireland because it is easily and quickly made. It is often baked fresh for tea or even breakfast. The loaf made with white flour is known as soda bread, while the loaf made with whole wheat flour is known as wheaten bread.

Sift the dry ingredients into a large bowl. Add enough buttermilk to make a soft dough. Work quickly as the buttermilk and soda begin to react as soon as put together. Knead the dough lightly - too much handling will toughen it; too little will cause it to fail to rise. Knead in the raisins as the last. Make a round loaf about the size of your fist. Place on a lightly floured baking sheet and cut an "X" in the top with a floured knife. Put at once into a preheated 450 degree F. oven, for 35 to 45 minutes. When baked, the loaf will sound hollow when rapped on the bottom. Wrap it immediately in a clean tea towel to stop the crust from hardening too much.

Whole wheat loaf is made the same, replacing some of the white flour with wheat, but with less buttermilk.

 

 

INDIAN FRY BREAD 2    > Back to Top <

2 C flour

1/3 C powdered milk

2 tsp baking powder

1 tsp salt

2 TBS. lard

3/4 C warm water

oil

Mix dry ingredients. Cut in 1 Tablespoon lard until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Divide into 12 balls. Melt 1 Tablespoon of lard and brush onto each dough ball. Set aside for 30 minutes. On a lightly floured surface, roll ball to a 4-inch circle.

Then stretch with hands to 7 or 8 inches in diameter. Poke hole in center. Fry in oil at 365 degrees until lightly browned, turning once. Serve with butter or honey.

 

 

INJERA - ETHIOPIAN FLAT BREAD    > Back to Top <

1/2 cup Whole-Wheat Flour

1/3 cup All-Purpose Flour

1 tablespoon Brown Sugar

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/8 teaspoon Baking Soda

2 eggs-- beaten

2 cups Buttermilk

1 tablespoon Cooking Oil

Stir together whole wheat flour, all purpose flour, brown sugar, salt, baking powder, and baking soda. Combine the eggs, buttermilk, and cooking oil; add all at once to flour mixture; stir till smooth. Pour 2 tablspoons of the

batter into a hot, lightly greased, 6-in heavy skillet; lift and quickly rotate pan so that batter covers bottom. Return skillet to medium heat. Cook about 1 minute or till light brown on bottom. invert bread onto paper toweling, (if necessary, loosen with a small spatula); repeat with remaining batter . MAKES 24

 

 

ITALIAN BREAD    > Back to Top <

This versatile bread dough is equally well-suited for hard rolls, soft breadsticks, pizza, and focaccia.

2 cups warm water (about 115 degrees)

2 packages dry yeast

2 tsp. sugar

1 Tbsp. salt

5-6 cups hard-wheat flour (unbleached or bread flour)

1/4 cup cornmeal

2 Tbsp. corn or canola oil

2 Tbsp. good-quality olive oil

Mix yeast, water and sugar in a large mixing bowl and let proof in a warm place (80 - 85 degrees) until bubbly. Add oils to yeast mixture and whisk until blended. Mix flour and salt in another bowl until thoroughly blended. A cup at a time, add flour-salt mixture to the yeast, water, oil and sugar mixture, stirring until a stiff dough is formed. (These may be mixed in a large food processor, adding a Tbsp. of the flour-salt mixture at a time if the dough is too sticky.) Knead either by hand for 8-10 minutes or in the processor for 1 1/2 minutes, until the dough is smooth and springy. Place dough in a well-oiled bowl, turning until it is completely covered with a light coat of oil. Cover the bowl and put in a warm place (80-85 degrees) to let the dough rise until doubled in size, about one and one/half hours.

Punch down the dough, then shape into 2 long loaves. Place loaves on a cookie sheet that has been lightly covered with the corn meal. Slash each loaf diagonally two or three times, then cover with oiled plastic wrap or waxed paper and let rise again for another hour, while you preheat your oven to 400 degrees. After loaves have risen, place cookie sheet in the oven and bake for 35 minutes or until golden brown and hollow-sounding when tapped on the bottoms. Let cool on a rack for a half hour before slicing.

 

 

STOVE TOP POTATO BREAD    > Back to Top <

A savory version of Irish Soda Bread prepared stove-top skillet.

1 lb. Idaho Potatoes

4 tbsp. butter, divided

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 egg

Optional 1/4 cup chopped parsley

1.Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.

2.In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.

3. In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine.

4.With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.

5.Cover skillet tightly and cook over medium heat about 8 minutes or until dough is firm. In the meantime, preheat broiler.

6.Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve now.

 

 

ITALIAN COUNTRY BREAD    > Back to Top <

Sponge:

1 teaspoon active dry yeast

1/3 cup water, lukewarm 90-100 degr

2/3 cup milk, at room temperature

1 teaspoon honey or maple/malt syrup

2 cups flour, all-purpose

Dough:

1 teaspoon active dry yeast

2 cups water, at room temperature

1 tablespoon salt

5 1/2 cups flour, all-purpose

To prepare the sponge: In a large bowl, sprinkle the yeast over warm water and milk. Stir to dissolve. Add the honey or syrup and flour. Beat with a whisk until smooth. Cover loosely with plastic wrap and let stand at room temperature at least 4 hours to overnight. This sponge can be stored up to 1 week in the refrigerator before using, if necessary. It will be bubbly.

To make the dough: Add the yeast, water, salt, and 1 cup of the flour to the sponge. Beat hard with a whisk for 3 minutes, or for 1 minute in a heavy-duty electric mixer fitted with a paddle attachment on medium speed. Add the remaining flour 1 cup at time, switching to a wooden spoon when necessary if making by hand. The dough will be smooth, yet not pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead vigorously until very elastic, yet still moist and tacky, about 5 minutes. This is important for a good, light texture. Slam the dough hard against the work surface to develop the gluten.

Set aside, uncovered for 5 to 10 minutes. Knead again, and the sticky dough will smooth out without any extra flour.

Place in an ungreased deep container (plastic is good), cover with plastic wrap, and let rise at room temperature for 3 hours to overnight. The dough should triple in volume.

Remove the dough from the container. Place on the work surface, knead lightly into 1 large or 2 small rounds, and flatten slightly. Dust lightly with flour and place in 1 or 2 two dusted cloth-lined baskets, or bannetons, or on a greased or parchment-lined baking sheet, smooth side down. Let rise uncovered at room temperature until soft and springy, 1 to 3 hours. Twenty minutes before baking, preheat the oven 400 degrees with a baking stone in it, if desired.

Slash a criss-cross design into the top of the free-form loaves, no deeper than 1/4-inch, using a serrated knife. Slide the baking sheet into the hot oven (or carefully invert the loaves directly onto the baking stone from the baskets), and bake 60 minutes. Cool on a rack. This bread is best completely cooled and reheated.

NOTES : This is a classic, rustic bread, sometimes known as pane bianco or pane casalinga, made into one large round and baked on a hot stone to produce a crusty, domed outer crust and a moist interior full of irregular holes. It is perfect with food and wonderful to have on hand to serve with wine before a meal. Note that the technique varies from traditional American bread recipes; cool liquid, a small amount of yeast, an initial rising with a sponge, a long resting time to develop tasty, moist dough, and a high baking temperature. It appeals to the purist since nothing is added to detract from the developed fragrance and flavor of the grain.

Note that unbleached all-purpose flour is used, as it has a protein content similar to that of 00 grade flour in Italy (12 percent) and creates a fine, white loaf.

 

 

ITALIAN FLAT BREAD    > Back to Top <

2 Cups Bisquick baking mix

1/2 cup hot water

2 Tablespoons margarine or butter, melted

1/4 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack

1/4 cup grated Parmesan cheese

2 teaspoons parsley flakes

1/2 teaspoon Italian seasonings

Combine baking mix and water until a stiff dough forms. Let mixture stand for 10 minutes. Put dough on work surface dusted with additional baking mix. Gently roll dough in baking mix to coat. Shape dough into a ball. Knead dough 60 times. Pat dough into an 11-inch square on an ungreased baking sheet. Spread margarine over dough. Mix remaining ingredients and sprinkle over dough. Bake 10 - 12 minutes or until edges are light golden brown. Serve warm.

 

 

ITALIAN OREGANO BREAD    > Back to Top <

2 Cup Water, lukewarm 2 pkg dry yeast

1 Tbsp Olive Oil 1 T oregano

1 Tbsp Sugar 5 1/2 c flour

1 Tbsp Salt

Dissolve yeast in water. Stir in olive oil, sugar, salt and oregano. Gradually stir in flour. dough should be medium-stiff. Turn dough onto floured board and knead for about 5 minutes. Add more flour if dough sticks. Place in greased pan, cover and let rise until doubled in bulk. Punch down and divide into 2 long fat loaves. Place on cookie sheet and cut slashes in the tops of the loaves. Let rise again in a warm place utnil doubled in bulk. Brush the loaves with water and bake in a preheated 400F oven for about 40 minutes, or until bread sounds hollow when tapped.

 

 

JIFFY BEER BREAD    > Back to Top <

Only three ingredients and a few seconds of mixing to create a quick bread ready for the oven. Serve warm with butter and jam.

3 C self-rising flour*

3 TBS sugar

1 bottle beer

Mix self-rising flour and sugar. Make a well in the center. Add the beer and stir until just blended. Turn into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 minutes, or until done. Turn out immediately. Cool on a rack.

*or mix 1 TBS baking powder, 1/2 tsp baking soda, 1/2 tsp salt and enough all-purpose flour to bring to total to 3 cups.

 

 

KAISERSEMMEL    > Back to Top <

The Emperor's Rolls

The Sponge:

1 1/2 tsp active dry yeast

1/4 cup warm water

2 tsp sugar

1/2 tsp malt extract or honey

1/2 cup milk, scalded and allowed to cool slightly

1 1/2 cups all-purpose flour

1/2 cup cool water

The Dough:

1 1/2 tsp salt

1 cup flour

All of the sponge from the preceding step

Poppy seeds for topping

To make the sponge, proof the yeast in the warm water until it is creamy. Dissolve the sugar and malt extract in the milk after it has cooled a bit. Pour the yeast mixture into a medium bowl, add the flour, milk, add water to the mixture and mix everything together with a wooden spoon. Let this sponge rise, covered and in a warm place, for 2 hours.

To make the dough, mix the salt in with the flour and then start adding this dry mixture to the risen sponge by handfuls, mixing it in with a spoon. When you have 1/4 cup of flour left and the dough has come together somewhat (this will take about 10 minutes), turn the dough out onto your worktable, clean off your hands and the bowl with a plastic dough scraper and knead the dough for another 5 to 8 minutes while incorporating the rest of the flour. (If you need a little extra flour to make a medium-firm dough, add up to 1/2 cup.) When the dough is soft and satiny, round it into a ball and let it rise in a large container or bowl, covered with a damp towel, until it doubles in size (about 1 to 1 1/4 hours).

Divide the dough into 6 equal pieces. Round each piece into a tight ball and let the dough rest on the worktable, covered with a damp towel, for 15 minutes. Then flatten each ball with the palm of the hand. The next step, shaping the rolls, is probably easier done than described. Place the thumb of the left hand in the middle of the flattened disk of dough and pick up a section of the edge of the disk with the index finger, folding it over toward the middle. Seal the fold with the heel of the right hand. Rotate the dough a quarter turn counterclockwise and continue the folding and sealing until you have made 4 or 5 little tucks meeting in the middle of the dough. Fold any excess dough that still hangs out of the roll into the middle by making 1 final tuck and pressing it down firmly with the thumb. Shape the rest of the dough into rolls in this way.

Place the rolls on a cookie sheet lined with parchment paper. Brush them lightly with a vegetable oil and cover them with another piece of parchment paper, a cookie sheet, and then a cast-iron skillet.

Let the rolls rise for between 35 and 40 minutes. They will have almost doubled in size, although they will be flat from the weight of the tray on top. Remove the skillet, cookie sheet, and parchment from the top of the rolls. Brush them lightly with water and then sprinkle them with poppy seeds.

Just before placing the rolls in a preheated 450 degree oven, use an atomizer to spray water inside the oven 5 or 6 times and spray again at 5-minute intervals while the rolls are baking. The rolls will be a light golden color and baked through in 20 minutes. The crust should be very crisp. Makes 6 (3 oz) rolls

 

 

LAVASH    > Back to Top <

Lavash is light, crusty and the oldest known bread in the Middle East. Since it keeps well for long periods of time, it is baked only once every few months, in a tanour or bread oven. Then it is wrapped in clean cloths and eaten as needed. A simplified recipe is given here.

1 package yeast

1/2 cup warm water

5 cups all-purpose flour

1 teaspoon salt

1/2 cup melted butter

2 cups milk

2 tablespoons poppy or sesame seeds, (optional)

1. Dissolve the yeast in a bowl of warm water; add 1 tablespoon four and 1 teaspoon salt. Allow to ferment for 10 minutes at room temperature.

2. Place the mixture in a large bowl, a dough maker, or food processor. Add the butter and milk. Gradually add 4 cups of sifted flour, stirring constantly to make a soft dough. Cover with a clean towel and allow to rise for 2 hours in a warm place.

3. Turn the dough onto a floured surface and knead for 15 minutes. Add another cup of sifted flour. Cover again and leave to rise for one hour.

4. Preheat oven to 500 degrees F. Working on a floured surface, knead the dough for a few minutes by hand. Divide it into about 12 balls the size of an apple. Place each ball on a lightly floured wooden board with a handle, and use a thin rolling pin to roll each ball out as thin as possible to a diameter of about 10 inches.

5. Grease a round cookie sheet and place in the preheated oven. Remove the cookie sheet, and with the aid of your rolling pin, flip the dough off the board and onto the cookie sheet. Sprinkle poppy or sesame seeds on the dough. Return to oven and bake 2-3 minutes. Remove from oven. Wrap lavash in a clean towel and set aside for 10 minutes while the towel absorbs the moisture, then remove the towel and wrap the bread in aluminum foil, a plastic bag or a clean cloth.

6. Continue until all dough is baked. 12 Servings

 

 

MARATHOPSOMO    > Back to Top <

Fennel Bread

1 T active dry yeast

1 cup tepid water

1/3 cup extra virgin olive oil

1 t fine grain sea salt

3-3 1/2 cups whole wheat flour

2 cups fennel sprigs or 1/4 cup fennel seeds

1 1/2 cups finely chopped mild onion

Juice of 1 large lemon

1/4 pound feta cheese, well drained and finely crumbled

1 t coarse grain sea salt

6 Elitses or Nicoise olives, blanched in boiling

water for 5 seconds, drained, pitted & halved

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tablespoons of the olive oil and 1/2 t of the fine sea salt.

Sift 3 cups of the flour into a large bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes adding the remaining 1/2 cup flour if necessary to make a firm, elastic dough. Transfer to a lightly oiled bowl, turn to coat with oil, tightly cover with plastic wrap and set aside for 2 hours in a warm draft free spot. The dough will not quite double in bulk.

Blanch fresh fennel in boiling water for 5 seconds, pat dry with paper towels, and chop finely. (Or pound fennel seed and the remaining 1/2 t fine salt in a mortar, or grind in a coffee mill until almost pulverized, just before the seeds become a powder.) Combine the fresh fennel and the remaining 1/2 t fine sea salt ( or the pounded fennel), onion, most of the lemon juice, and 2 T olive oil, and knead into the dough with the cheese.

Lightly oil a baking sheet. Form the dough into 1 or 2 round loaves and flatten to 2 inches. With a thin clean blade, slash 2 parallel lines diagonally across the top of the loaf, and set aside for 1 hour in a warm draft free spot. The slashes will open as the dough rises.

Heat the oven to 350F. Sprinkle the coarse-grain salt inside the slashes and gently press the olives into the tops of the loaf, cut sides down. Brush with the remaining olive oil and lemon juice and bake smaller loaves 35 minutes, 1 large loaf 50 minutes or until browned and the bread sounds hollow when tapped on the bottom. Cool on a rack

Note: If this loaf is made with whole wheat, it is likely to be fairly heavy. If you desire a lighter loaf, use unbleached all purpose or bread flour for 1/2 of the whole wheat.

 

 

MASLIN ROLLS    > Back to Top <

These Welsh rolls were originally made from local unrefined grains and considered peasant food. They have a dense texture and hearty flavor and go well with soups and stews.

1/4 cup warm water (105 degrees to 115 degrees)

1 package plus 3/4 teaspoon dry yeast

1 teaspoon sugar

1 2/3 cups milk, room temperature

3 tablespoons vegetable oil

2 teaspoons salt

1 cup whole wheat flour

2 cups (about) bread flour

1 1/2 cups old-fashioned rolled oats

2/3 cup rye flakes*

1/2 cup toasted wheat germ

Additional milk

Additional rye flakes

Combine 1/4 cup warm water, yeast and sugar in large bowl. Stir to dissolve yeast. Let mixture stand until foamy, about 10 minutes. Mix in 1 2/3 cups milk, vegetable oil and salt. Add 1 cup whole wheat flour and 1 1/2 cups bread flour and stir 2 minutes. Cover with plastic; let dough rise in warm draft-free area until puffy, about 30 minutes.

Gradually mix oats, 2/3 cup rye flakes and wheat germ into dough. Mix in enough remaining bread flour to form slightly sticky dough. Knead dough on lightly floured surface until elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour.

Lightly grease heavy large baking sheet. Punch down dough. Turn out dough onto lightly floured surface. Divide in half. Cut each half into 5 pieces. Roll each piece into ball. Transfer to prepared baking sheet, spacing evenly. Using scissors, cut cross pattern in top of each dough ball. Cover and let rise in warm draft-free area until almost doubled, about 1 hour.

Preheat oven to 425 degrees. Brush rolls with milk. Sprinkle with rye flakes. Bake until rolls are brown and sound hollow when tapped on bottom, about 20 minutes. Transfer to rack and cool. Makes 10

 

 

CRANBERRY RAISIN NUT BREAD    > Back to Top <

1-1/2 cups all purpose flour

3/4 cup brown sugar, packed

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup golden raisins

1/2 cup chopped pecans

1 Tbs. orange peel, grated

2 eggs

3/4 cup milk

3 Tbs. unsalted butter, melted

1 tsp. vanilla extract

Preheat oven to 350F. Sift together first 6 ingredients in a large bowl. Stir in next 4 ingredients. Mix remaining ingredients in another bowl until combined. Add to flour mixture and stir until just moistened. Spoon into a buttered 9 inch loaf pan. Bake 55-60 minutes or until a tester comes out clean when inserted in center. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack.

This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.

Portuguese settlers brought this tender bread with them to

Hawaii, so it also goes by the name Hawaiian sweet bread.

 

 

PORTUGUESE SWEET BREAD II    > Back to Top <

2/3 cup boiling water

1/4 cup instant mashed potato granules or flakes

2/3 cup sugar

1/4 cup instant nonfat dry milk

1/2 cup firm butter, cut into small pieces

1/3 cup warm water (110 degrees)

2 packages active dry yeast

5 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon vanilla

1/4 teaspoon lemon extract

4 eggs

Sugar, optional

Pour boiling water into a bowl. Beat in potato granules, then stir in the 2/3 cup sugar. Stir in dry milk and butter. Let cool to 110 degrees.

Meanwhile, pour warm water into a large bowl. Sprinkle on yeast and let stand until bubbly (5 to 12 minutes). Stir in potato mixture, then 2 cups of the flour. Beat until blended. Add salt, vanilla, lemon extract and 3 of the eggs. Stir to blend well. Beat in about 2 1/2 cups more flour to make a stiff dough. Turn dough out onto a floured board. Knead until smooth and satiny (15 to 20 minutes), adding more flour as needed to prevent sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough and knead briefly on a lightly floured board to release air. Cover and let rest for 10 minutes.

Divide dough into 12 equal portions. Roll each into a 12-inch-long rope. On greased baking sheets, coil each rope twisting slightly as you coil it, making buns 2 1/2 to 3 inches in diameter and spacing them at least 2 inches apart. Cover dough and let rise in a warm place until almost doubled, 20 to 30 minutes. Preheat oven to 350 deg. Lightly beat remaining egg, then brush over bread. Sprinkle with sugar if desired. Bake 20 to 25 minutes or until lightly browned. Transfer to wire racks. Serve warm or at room temp.

 

 

HOT CROSS BUNS    > Back to Top <

2 packages active dry yeast

1/2 cup warm water

1 cup warm milk

1/2 cup sugar

1/4 cup softened butter or margarine

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon ground nutmeg

6 1/2 to 7 cups all-purpose flour

4 eggs

1/2 cup dried currents

1/2 cup raisins

2 Tablespoons water

1 egg yolk

1 recipe Icing (below)

Have the 1/2 cup water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the 4

eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough of the remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in

size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily. This recipe will make 2 1/2 dozen buns

 

 

MARVIN'S MOM'S BANANA BREAD    > Back to Top <

1 cup sugar

l/2 cup shortening

2 eggs, beaten

3 Tbsp. buttermilk

l tsp. soda

3 overripe bananas mashed with a fork

2 cups flour

Cream the shortening and sugar and mix in the rest and put in loaf pan and bake in 350 oven for 40 minutes or more - usually more. Can add nuts if desired.

 

 

PITA BREAD 01    > Back to Top <

1 pkg. yeast (or 2/3 Tbsp. if you use bulk yeast)

1 1/4 c warm water

3-4 c. flour (approx.)

In a mixing bowl, dissolve yeast in the warm water. Stir in 2 cups flour. Beat with vigorous 50 strokes. Add additional flour, a half cup at a time, first with spoon and then using your hands, until a rough, shaggy mass is

formed. Turn onto a lightly floured surface and knead until dough is soft, satiny, and feels alive under the hands. Knead for 8 minutes altogether. Divide dough into 6 pieces and form each into a round ball. Flatten with a

rolling pin. Each should be about 4-5 inches in diameter and 1/4 inch thick. Cluster the loaves on the work surface and cover. Leave for 45 minutes or until slightly puffed. Grease baking sheet. Turn loaves upside down (very important) on the baking sheet. Bake at 500 degrees F for 15-18 min.

 

 

PITA BREAD 02    > Back to Top <

1 envelope dry yeast

1 1/3 cups warm water

1 tsp. salt

1 Tbsp. vegetable or olive oil

1/4 tsp. sugar

3 1/2 cups flour

Cornmeal

Dissolve yeast in warm water in large mixer bowl. Stir in salt, oil, sugar and 1 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place in a

greased bowl, turning to grease surface. Let rise, covered, in warm place for 1 hour. Dough is ready if an indentation remains when touched. Punch dough down. Divide into 12 equal portions; shape into balls. Let rise for 30 minutes. Sprinkle 3 ungreased baking sheets with cornmeal. Flatten each ball into 1/8-inch thick circle. Place on prepared baking sheets. Let rise for 30 minutes. Bake at 500 degrees for 10 minutes or until loaves are puffed and light brown. Remove from baking sheet; cool on wire rack. Yield: 12

 

 

AMISH FRIENDSHIP BREAD STARTER AND BREAD    > Back to Top <

1 package active dry yeast

2 1/2 cups warm water

2 cups flour -- sifted

1 tablespoon sugar

1 cup oil

3 cups sugar

3 cups flour

1 teaspoon baking powder

4 each eggs

1 each vanilla pudding mix -- small box

2 teaspoons cinnamon

1 teaspoon salt

2 cups milk

For Starter:

Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! DO NOT STIR WITH A METAL SPOON! The starter requires 10 days for fermentation.

DAY 1 Begin or receive starter

DAY 2 Stir

DAY 3 Stir

DAY 4 Stir

DAY 5 Add 1 cup sugar, 1 cup flour, 1 cup milk

DAY 6 Stir

DAY 7 Stir

DAY 8 Do nothing

DAY 9 Do nothing

DAY 10 Add 1 cup sugar, 1 cup flour, 1 cup milk

Put 1 cup of starter in each of three containers; give to friends. This will begin their DAY 1. (I keep one for myself and give away 2.)

To the remaining batter add:

1 cup oil,

1 cup sugar,

1 cup flour,

baking powder,

eggs,

vanilla pudding mix,

cinnamon, and salt.

Beat with fork until well blended. Add one cup raisins or nuts, if desired. Grease 2 loaf pans and sprinkle with sugar instead of flour. Bake at 325 degrees for one hour.

 

 


 


 

SHALOM FROM SPIKE & JAMIE

 


 


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