entry by Rachel Valentine
Place the following into bread machine or mixer.
1 1/3 c. water
1/3 c. melted butter
2 eggs
3/4 tsp. salt
4 c. flour
1/3 c. sugar
1 1/2 T yeast
Use dough cycle. When finished divide dough into 2 equal mounds. Working quickly, form a long narrow rectangle about 6' x 40'/ Paint the rectaangle with water or butter and sprinkle generously with dark cinnamon sugar. Roll thightly and place in 2 small greased loaf pans to rise. When doubled in size, bake at 350 degrees for 45 minutes, cover with tine foil for last 30 minutes to prevent over browning.
3/28/2008
Whole Grain bread
entry by Rachel Valentine
3 T. yeast
1 c. warm water
4 c. warm water
1/2 c. sugar or honey
2 T. salt
2/3 c. oil
4 c. white flour
5 c. whole wheat flour
1/2 c. wheat germ
1/2 c. cornmeal
1/4 c. chopped oatmeal
2 T. sesame seeds
1 T. poppy seeds
Dissolve yeast in the water and let sit for 10 minutes. Mix 4 cups water, sugar, salt and oil and set aside. Let rest 10 minutes then add the yeast. Combine flours, wheat germ, cornmeal, oatmeal, sesame seeds and poppy seeds. Add 4 cups of the flour mixture to the water, sugar, salt and oil. Mix well. Add the rest of the flour 2 cups at a time. Dump out and knead . Cover and let raise for 10 minutes. Punch down. Repeat twice. Grease cupboard. Divide into 4 separate loaves. Shape, put in pans and let raise until double. Bake at 375 degrees for 30 - 35 minutes. Do not over bake!!
3 T. yeast
1 c. warm water
4 c. warm water
1/2 c. sugar or honey
2 T. salt
2/3 c. oil
4 c. white flour
5 c. whole wheat flour
1/2 c. wheat germ
1/2 c. cornmeal
1/4 c. chopped oatmeal
2 T. sesame seeds
1 T. poppy seeds
Dissolve yeast in the water and let sit for 10 minutes. Mix 4 cups water, sugar, salt and oil and set aside. Let rest 10 minutes then add the yeast. Combine flours, wheat germ, cornmeal, oatmeal, sesame seeds and poppy seeds. Add 4 cups of the flour mixture to the water, sugar, salt and oil. Mix well. Add the rest of the flour 2 cups at a time. Dump out and knead . Cover and let raise for 10 minutes. Punch down. Repeat twice. Grease cupboard. Divide into 4 separate loaves. Shape, put in pans and let raise until double. Bake at 375 degrees for 30 - 35 minutes. Do not over bake!!
Wheat and Honey Pita Pockets
entry by Rachel Valentine
Don't be afraid to try these. They are so easy and inexpensive! They would be great to make if you had to live on food storage.
2 c. warm water
1 T. honey
1 tsp. salt
2 T. yeast
2 c. whole wheat flour
Combine water, honey, salt and yeast. Mix thoroughly, continue to add white flour until mixture cleans sides of bow. Knead until dough is smooth and elastic. Divide dough into 12 pieces. Roll into 1/8 thick circles on floured surface. (Any creases in the dough will cause pita to stick together.) Cover with plastic and let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees. Bake pitas for 3 1/2 to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in large bread bag to soften and flatten.
Don't be afraid to try these. They are so easy and inexpensive! They would be great to make if you had to live on food storage.
2 c. warm water
1 T. honey
1 tsp. salt
2 T. yeast
2 c. whole wheat flour
Combine water, honey, salt and yeast. Mix thoroughly, continue to add white flour until mixture cleans sides of bow. Knead until dough is smooth and elastic. Divide dough into 12 pieces. Roll into 1/8 thick circles on floured surface. (Any creases in the dough will cause pita to stick together.) Cover with plastic and let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees. Bake pitas for 3 1/2 to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in large bread bag to soften and flatten.
Jane Fonda's Pizza Dough
entry by Rachel Valentine
1 tsp. honey
1 c. lukewarm water
2 tsp. active dry yeast
2 T. olive oil
1 tsp. salt
1 1/2 c. white flour
1 1/2 c. whole wheat flour
Combine honey and water with a whisk. Add yeast, let stand for 5 minutes. Add oil salt and flours. Stir until forms a ball. Turn onto lightly floured surface and knead until dough is smooth and elastic. (About 5 min.) Let rise 1 hour. Punch down and roll out onto pizza pan. Add toppings and cook 425 degrees for 15 minutes.
1 tsp. honey
1 c. lukewarm water
2 tsp. active dry yeast
2 T. olive oil
1 tsp. salt
1 1/2 c. white flour
1 1/2 c. whole wheat flour
Combine honey and water with a whisk. Add yeast, let stand for 5 minutes. Add oil salt and flours. Stir until forms a ball. Turn onto lightly floured surface and knead until dough is smooth and elastic. (About 5 min.) Let rise 1 hour. Punch down and roll out onto pizza pan. Add toppings and cook 425 degrees for 15 minutes.
3/26/2008
Honey Wheat Black Bread
entry by Nanette Hill
{This is similar to the bread that you get at the Outback Steakhouse. I love the heartiness of this bread. It has a slightly sweet taste and heavier texture. I substitute more cocoa powder for the coffee and leave out the carmel color. I also make 2 regular sized loaves instead of the 8 smaller ones. My kids love this hot out of the toaster with real butter.}
1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee (see alternative hints above)
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast
Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough,by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.
Now:
Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.
{This is similar to the bread that you get at the Outback Steakhouse. I love the heartiness of this bread. It has a slightly sweet taste and heavier texture. I substitute more cocoa powder for the coffee and leave out the carmel color. I also make 2 regular sized loaves instead of the 8 smaller ones. My kids love this hot out of the toaster with real butter.}
1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee (see alternative hints above)
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast
Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough,by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.
Now:
Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.
Banana Bread
entry by Maren Stafford {Maho Schwartz}
1/2 cup butter
1.5 cups sugar
2 eggs
2 ripe bananas
{In mixer: cream butter & sugar, add eggs one at a time, add bananas.}
1 tsp. baking soda
1/2 cup water
{Dissolve soda in water & add to the mixture}
2 cups flour
1/2 tsp. salt
1/2 cup milk
{Mix flour & salt together, alternate adding flour/salt mixtured & milk a little at a time. Mix until well blended}
Grease 2 large or 4 small bread pans.
Evenly pour batter into pans.
Sprinkle chocolate chips on top if desired, but don't stir or they will stick to the bottom of the pan.
Bake at 375 for 30-40 minutes until an inserted fork comes out clean.
This recipe is picky, but well worth the percision! If you follow the recipe exactly you will have award winning banana bread everytime!
1/2 cup butter
1.5 cups sugar
2 eggs
2 ripe bananas
{In mixer: cream butter & sugar, add eggs one at a time, add bananas.}
1 tsp. baking soda
1/2 cup water
{Dissolve soda in water & add to the mixture}
2 cups flour
1/2 tsp. salt
1/2 cup milk
{Mix flour & salt together, alternate adding flour/salt mixtured & milk a little at a time. Mix until well blended}
Grease 2 large or 4 small bread pans.
Evenly pour batter into pans.
Sprinkle chocolate chips on top if desired, but don't stir or they will stick to the bottom of the pan.
Bake at 375 for 30-40 minutes until an inserted fork comes out clean.
This recipe is picky, but well worth the percision! If you follow the recipe exactly you will have award winning banana bread everytime!
60 minute rolls
entry by Martha Tew
3.5-4.5 cups flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. yeast
1 cup milk
1/2 cup warm water
1/4 cup margarine
Soften yeast in warm water with sugar. Melt margarine, add milk and salt. When yeast has bubbled add to milk mixture. Mix flour a little at a time until soft dough is formed. Knead to form elastic roll. Let rise 10 minutes. Roll out and cut rolls. Let sit in greased pan another 10 minutes. Bake at 425 for 12 minutes.
3.5-4.5 cups flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. yeast
1 cup milk
1/2 cup warm water
1/4 cup margarine
Soften yeast in warm water with sugar. Melt margarine, add milk and salt. When yeast has bubbled add to milk mixture. Mix flour a little at a time until soft dough is formed. Knead to form elastic roll. Let rise 10 minutes. Roll out and cut rolls. Let sit in greased pan another 10 minutes. Bake at 425 for 12 minutes.
3/17/2008
Whole Wheat Bread
entry by Yolanda Davenport
Mix and set aside yeast mixture:
2/3 cup of lukewarm water
3 T. yeast
1 t. sugar
In mixing bowl for 1-2 min. (until gluten (googlies) starts to form)
6 cups hot water
2/3 cup oil
3 T. salt
2/3 cup honey
2 T. molasses
2/3 cup applesauce (optional)
6 cups whole wheat flour
Mix in yeast mixture carefully. Let mixture set for 10-15 min. (until it gets kind of foamy)
Add 6 cups of white flour (unbleached) and 5 cups of whole wheat flour. Mix for about 10 min. Dough will be a little sticky but as it raises the wheat flour absorbs the moisture and is less sticky. Cover with a towel. Let raise until double, about 1 hr. Put oil on your hands and shape into loaves. Let raise until double. Bake 350 degrees for 15 min. Then 325 degrees for 30 to 40 min. Remove from oven and pans. Brush tops with butter, lets cool.
Makes 5 to 6 loaves. (The white flour helps give it a lighter texture)
Mix and set aside yeast mixture:
2/3 cup of lukewarm water
3 T. yeast
1 t. sugar
In mixing bowl for 1-2 min. (until gluten (googlies) starts to form)
6 cups hot water
2/3 cup oil
3 T. salt
2/3 cup honey
2 T. molasses
2/3 cup applesauce (optional)
6 cups whole wheat flour
Mix in yeast mixture carefully. Let mixture set for 10-15 min. (until it gets kind of foamy)
Add 6 cups of white flour (unbleached) and 5 cups of whole wheat flour. Mix for about 10 min. Dough will be a little sticky but as it raises the wheat flour absorbs the moisture and is less sticky. Cover with a towel. Let raise until double, about 1 hr. Put oil on your hands and shape into loaves. Let raise until double. Bake 350 degrees for 15 min. Then 325 degrees for 30 to 40 min. Remove from oven and pans. Brush tops with butter, lets cool.
Makes 5 to 6 loaves. (The white flour helps give it a lighter texture)
Pumpkin Bread presented by 3 Oaks Country Bed & Breakfast
entry by LuAnn Webster
5 eggs2 packages (3 oz. each)
Instant vanilla pudding mix
1-1/4 cups vegetable oil
1 teaspoon baking soda
1 can (15 oz.) pumpkin
1 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves. Also bread may be baked in two greased 8-in. x 4-in. x 2-in. lo9af pans for 75 to 80 minutes.
Directions: Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool. Yields: Serves 6-12
5 eggs2 packages (3 oz. each)
Instant vanilla pudding mix
1-1/4 cups vegetable oil
1 teaspoon baking soda
1 can (15 oz.) pumpkin
1 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves. Also bread may be baked in two greased 8-in. x 4-in. x 2-in. lo9af pans for 75 to 80 minutes.
Directions: Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool. Yields: Serves 6-12
Lemon Poppy Seed Bread presented by Eastholme in the Rockies
entry by LuAnn Webster
Ingredients:
3 c. flour
1-1/3 c. sugar
1 tsp. baking powder
1-1/2 tsp. salt
2 T. poppy seeds
1-3/4 c. milk1 c. oil
3 eggs
1-1/2 tsp. lemon extract
1-1/2 tsp. butter extract (optional)
Directions:
Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool.
Yields: Serves 6-12
Ingredients:
3 c. flour
1-1/3 c. sugar
1 tsp. baking powder
1-1/2 tsp. salt
2 T. poppy seeds
1-3/4 c. milk1 c. oil
3 eggs
1-1/2 tsp. lemon extract
1-1/2 tsp. butter extract (optional)
Directions:
Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool.
Yields: Serves 6-12
Park Avenue Strawberry Bread presented by A Park Avenue Mansion
entry by LuAnn Webster
{A moist and flavorful loaf, perfect for breakfast or afternoon tea.}
1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 325 degrees
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. Makes 1 loaf.
{A moist and flavorful loaf, perfect for breakfast or afternoon tea.}
1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 325 degrees
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. Makes 1 loaf.
Potato Rolls
entry by Melissa Hodges
1 Tbl yeast
1 1/2 Cup warm water
*let yeast dissolve in water
1 cup lukewarm mashed potatoes
2/3 Cup sugar
2/3 Cup Short ( 1/2 cup marg the rest crisco to equal 2/3 cup)
2 eggs
1/2 tsp salt
6-7 cup flour (I usually only have to add 6 cups)
Mix together, cover & refrigerate at least 4 hrs but no longer than 3 days.
Make into crescent rolls by rolling to large circle then spread with melted butter and then cut into "pizza slices" with pizza cutter. Roll from large end to small forming a crescent roll.
Bake @390' for 10-15 min
1 Tbl yeast
1 1/2 Cup warm water
*let yeast dissolve in water
1 cup lukewarm mashed potatoes
2/3 Cup sugar
2/3 Cup Short ( 1/2 cup marg the rest crisco to equal 2/3 cup)
2 eggs
1/2 tsp salt
6-7 cup flour (I usually only have to add 6 cups)
Mix together, cover & refrigerate at least 4 hrs but no longer than 3 days.
Make into crescent rolls by rolling to large circle then spread with melted butter and then cut into "pizza slices" with pizza cutter. Roll from large end to small forming a crescent roll.
Bake @390' for 10-15 min
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