BREADS /MUFFINS
Amish Friendship Bread Dolores
Richardson
1 cup Flour
1 cup sugar
1 cup milk
1 cup sugar
1 cup flour
1 cup milk
1 cup sugar
1 cup oil
3 teaspoons vanilla
3 whole eggs
1/2 cup milk
1 6 oz Box vanilla pudding
2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
Day 1 Squeeze bag
Day 2 Squeeze bag
Day 3 Squeeze bag
Day 4 Squeeze bag
Day 5 Squeeze bag
Day 6 Add 1 cup flour, 1 cup sugar
and 1 cup milk to mixture, squeeze well to mix.
Day 7 Squeeze bag
Day 8 Squeeze bag
Day 9 Squeeze bag
Day 10 Pour the batter into a bowl
and add 1 cup sugar, 1 cup flour and 1 cup milk. Mix well with
wooden spoon. Measure three 1 cup starters and put in gallon plastic
bags. Mark with the date and keep one for yourself and give the
other two to friends.
To remaining batter add: 1 cup sugar, 1 cup oil, 3 tsp. vanilla, 3 eggs, 1/2 cup milk, 1 6 oz. box vanilla pudding, 2 cups flour, 1 tsp. salt, 1 1/2 tsp. baking powder, 1/2 tsp baking soda, 2 tsp cinnamon. Mix well and pour into 2 large well-greased loaf pans or a bundt pan. Sprinkle cinnamon/sugar mixture over the top. Bake at 325 for 1 hour
*Apple or Blueberry Pancakes Bed and Breakfast Place in St. George
2 Cups four
2 ½ tsp. baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups evaporated mike or ½ and
½
½ cup milk
1/3 cup brown sugar
¼ cup butter, melted
2 large eggs
2 teaspoons vanilla
¾ blueberries or fresh apple and
pecans
Mix all ingredients
together. Use either blueberries or apples chopped fine and chopped
pecans with the apples.
3 Cups of flour
¼ teaspoon yeast
1 teaspoon salt
1 ½ Cup water
2 Tablespoons sugar
2 Tablespoon vinegar
Stir together well in a plastic
bowl. Put lid on the plastic bowl. Let set for 8 to 12
hours or longer. Heat a cast iron pan with a lid to 500 then drop
the dough into the pan and put lid on it and turn oven down to 450 for 30
min. Take off lid and cook for 5 min or until golden brown. Dump out
of the pan and cool. Slice and dip in olive oil and balsamic
vinegar.
Banana Chocolate Chip Bread
3/4 cup sugar
1/2 cup margarine
1 cup banana , over ripe/mashed
1/2 cup sour cream
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chip
Beat together sugar and
margarine. Mash banana. Blend in banana, sour cream (can sub in milk
for sour cream) and eggs. Add Flour, soda, salt and 3/4 to 1 cup
chocolate chips. Bake for 350 for 55 to 65 minutes.
Blueberry Scones:
2 cup flour
1 TBS baking powder
½ teaspoon salt
2 TBS sugar
5TBS unsalted butter, cold, cut in
chunks
1 cup heavy cream, plus more for
brushing the scones
1 cup fresh blueberries
Lemon Glaze:
½ cup freshly squeezed lemon juice
2 cups powdered sugar
1 lemon, zest finely grated
1 TBS unsalted butter
Preheat oven to
400. Sift together the dry ingredients; the flour, baking powder,
salt and sugar. Using 2 forks, cut in the butter to coat the pieces
with the flour. The mixture should like coarse crumbs. Make
a well in the center and pour in the heavy cream. Fold everything
together just to incorporate; do not overwork the dough. Fold the
blueberries into the batter. Take care not to mash or bruise the
blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly
floured surface into a rectangle about 12 by 3 by 1 ¼ inches. Cut the rectangle
in ½ then cut the pieces in ½ again, giving you 4 (e-inch) squares in ½ on a
diagonal to give you the classic triangle shape. Place the scones on
an ungreased cookie sheet and brush the tops with a little heavy
cream. Bake for 15 to 20 minutes until beautiful and
brown. Let the scones cool a bit before you apply the glaze. Mix the
lemon juice and sugar together in a microwave sift bowl stir until the sugar
dissolves. Add the lemon zest and butter. Nuke it for 30
seconds on high. Whisk the glaze to smooth out any lumps then
drizzle the glaze over the top of the scones. And let is set a minute before
serving.
Doug’s Bread Sticks
1 Tbs. Yeast
1 Tbs. Malted milk
powder
1 Tbs honey
1 ½ Cup warm water
1 tsp salt
4 41/2 cups flour
Mix. Knead. Roll out ½ inch thick. Cut to 1-inch strips. Pour melted butter seasoned with garlic on cookie sheet. Set onto cookie sheet and sprinkle with corn meal and pepper. Turn strips over to coat other side. Sprinkle salad supreme on top of sticks. Bake 400 12 to 15 min.
Bread Sticks
2 pkg dry yeast
2/3 cups water warm
2 TBS sugar
2 cups cold water
3 TBS salad oil
1 cube butter melted
2 TBS sugar
1 tsp salt
¼ tsp garlic salt
½ tsp oregano leaves
6 ½ cups flour
Lawry’s Parmesan Cheese
Sprinkle dry yeast over warm
water. Add the 2 TBS sugar, stir once or twice and let stand 5 to 6
min. till bubbly. In a large bowl, combine the sold water, oil,
sugar, salt, and oregano until blended. Add 1 cup of flour, the
yeast mixture, and remaining four 2 cups at a time. Mix into soft
dough and toss on floured surface until no longer sticky. Let rise
in warm place 90 min. Roll out. Pour melted butter and
Lawry’s Parmesan Cheese over top and cut into strips. Bake 10 to 15
min. at 400.
*Bread Machine Breadsticks
Eileen Moore
1 ½ cups warm water
2 tsp yeast
2 Tbsp sugar
2 Tbsp oil
1 tsp salt
1 tsp lemon juice
4 cups white flour
Mix in Bosch. Let rise until double- about 30 minutes. Roll out in 12 by 14-inch rectangle. Cut into 1-inch strips. Twist and lay on greased cookie sheet. Brush with melted butter. Sprinkle with coarse salt or sesame seeds. Put into preheated oven. Bake at 400 degrees for 15 to 20 minutes. Works better as double recipe in the
Bosch.
* CINNAMON ROLLS
Eileen Morre
1 cup melted margarine
2 1/2 cups warm water
2 Tbsp dry yeast
3/4 cup sugar
2 tsp salt
4 eggs
7 1/2 cups flour
Melt margarine with water, sugar
and salt in microwave. Cool and add eggs then yeast then flour.
Stir with heavy spoon until smooth. Cover with tight lid and leave in
refrigerator overnight.
About two hours before you want to serve the rolls, remove the dough from the refrigerator. Work dough with a little flour to form a ball. Cut into two pieces. Roll out in rectangle, brush with warm margarine, sprinkle sugar, cinnamon, add nuts or raisins. Roll up and cut into 1/2-to-3/4-inch slices with thread. Place on greased cookie sheet and let rise until double. Bake at 350 degrees for about 15 minutes. Frost while warm with powdered sugar icing or
Cream Cheese Frosting
4 oz cream cheese, softened
1 Tbs milk
1 tsp vanilla
Dash of salt
Blend together
Add 2 ½ cups powdered
sugar-gradually
Beat until smooth (spreading
consistency)
Eileen usually double this recipe
Cinnamon Rolls
1 1/4 cups flour
1 teaspoon salt
1/4 cup sugar
5 teaspoons yeast
3/4 cup milk
1/4 cup margarine
1/2 cup water
1 whole egg
2 3/4 cups flour
Filling
1/2 cup sugar
1/4 cup butter
1 1/2 teaspoons cinnamon
Glaze frosting
1 1/2 cups powdered sugar
1/2 tablespoon margarine
2 tablespoons hot water
In a large bowl mix: 1 1/4 c
flour, salt, sugar, yeast.
In a sauce pan heat: 3/4 cups
milk, margarine, water.
Gradually add Liquid to dry ingredients. Beat 2 min. at medium speed. Scrape bowl. Add 1 egg and 1/2 C flour. Beat for 2 min at high speed. Add 1 1/2 C flour to 2 1/4 C flour. Cover and let rise for 30 min in warm place. punch down on floured surface, shape and let raise 30 minutes.
Bake 400 for 15 min. for
rolls 350 for coffee ring for 20 to 25 min.
*White Chocolate Pecan Bread
3 cups all-purpose flour
¼ tsp. instant yeast
1 ¼ tsp salt
1 5/8 cups water (1 ½ cup + 2 Tbs.
water)
½ cups Baker’s white chocolate,
coarsely chopped ( 2 full squares) DON’T USE WHITE CHOCOLATE CHIPS
½ cups pecans, coarsely chopped
In large bowl, combine flour,
yeast and salt. Toss in chocolate and
pecans to coat.
Add water; stir till blended. Dough will be shaggy and sticky.
Cover bowl with oil sprayed
plastic wrap; rest on counter for 12- 18 hours.
Dough will look airy and bubbly.
Dust counter with flour, place
dough on it. Sprinkle flour on top, fold
it in thirds like a letter. Use plastic
scrapper.
Cover with plastic wrap, let rest
15 minutes
With flour on counter and hands,
shape dough into a ball.
Generously flour a lined kitchen
towel (or use parchment paper), place in bowl and set dough on top.
Cover loosely with oil sprayed
plastic wrap for 1 to 2 hours.
30 minutes before, heat cast iron
pot, crock pot insert or Pyrex dish with lid in oven to 450.
Invert dough into hot pot or
simply lift parchment filled dough and set in baking dish.
Cover with lid and bake 30
minutes. Remove lid and bake another 15
to 30 minutes till desired browness.
Cool completely on rack, slice and
enjoy.
Corn Bread Casserole
1 can corn
1 can cram corn
1/3 cup oil
¼ cup sugar
2 eggs
1 8oz sour cream
1 box Jiffy corn bread mix
Mix ingredients
together. Bake at 350 degrees for 35 minutes in a 9 x9 pan.
*Cornbread, Banderas Recipe
1 cup butter, melted
1 cup sugar
4 eggs
1 (15 ounce) can creamed-style
corn
½ (4 ounce) can chopped green
chili peppers, drained
½ cup Monterey Jack cheese, shredded
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1 tsp salt
Preheat oven to 300 degrees
Lightly grease a 9x13 inch baking
dish or better yet a 12-inch cast iron skillet
In a large bowl, beat together
butter and sugar. Beat in eggs one at a
time. Blend in creamed corn, chiles,
Monterey Jack and Cheddar cheese.
In a separate bowl, stir together
flour, cornmeal, baking powder, and salt.
Add flour mixture to corn mixture; stir just until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet-watch carefully as edges may brown too much and time should be under an hour.
If desired, serve with butter and
honey.
1 cup yellow corn meal
1/3 cup all-purpose flour
2 Tbs. sugar
1 tsp salt
½ tsp baking soda
2 tsp baking powder
2 large eggs (beaten)
1 cup buttermilk (or use
buttermilk powder with water as directed to make 1 cup)
½ cup vegetable oil
1 small can cream-style corn
(approximately 8 ounces)
¼ cup onion (finely chopped)
2 Tbs. bell pepper (red and green
both, chopped)
Optional: 1 to 2 Tbs. Jalapeno
pepper (finely chopped)
½ cup Monterey Jack cheese
(shredded)
Heat the oven to 350
In a large mixing bowl, combine
cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend.
In another bowl, combine the
beaten eggs, butter-milk with oil, corn, onion, chopped peppers, and shredded
cheese.
Blend into the dry ingredients
until moistened
Pour the batter into a
well-greased 9-inch square baking pan
Bake at 350 for 30 to 35 minutes, or until cornbread is browned
Cranberry Orange Nut Bread
2 cups flour
1 cup sugar
½ tsp baking powder
½ tsp soda
½ tsp salt
2 TBS shortening
1 egg
1 cup margarine
1 cup chopped nuts
2 TBS orange rind
¾ Cup orange juice.
Cream together shortening and
sugar, add egg and juice and mix well. Add dry ingredients,
cranberries, and nuts. Let stand 20 min. before
baking. Bake in greased pan for 1 hour at 350 degrees.
Cranberry Wheat Bread
1 ¼ cups water
1/3 cup honey
2 Tbs butter, softened
2 cups bread flour
1 ¼ cups whole wheat flour
1 ½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp active dry yeast
1 cup sweetened dried cranberries
(I like to add orange grated rind,
orange squeezed from orange and pecans)
This recipe was made for a bread
machine. Here are a couple of possible
ways to bake it in the oven.
1. Take dough out of bowl and knead a few times. Form it into a round
loaf and place in a greased Dutch oven. Cover, and let rise for about 40
minutes until it's doubled in size. Bake in a 375°F oven with the lid on for
20-30 minutes. Take the lid off and bake for 5-10 more minutes or until it's
golden brown.
2.
Shape the dough into a flattened 6" round, place
it on a lightly greased or parchment-lined baking sheet, and allow it to rise
for 2 hours, or until it's noticeably expanded, though not doubled in bulk.
Bake the bread on the
middle rack of a preheated 350°F oven for 45 to 50 minutes, tenting it lightly
with aluminum foil midway through the baking time if it appears to be browning
too quickly. The interior temperature will be between 185°F and 200°F when the
bread is done. Remove the bread from the oven, and cool it on a wire rack.
Store, well-wrapped,
on the counter for 3 days, or freeze for up to 3 months.
Crown Cake
1 cup milk, scalded
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 packages yeast
2 whole eggs, beaten
flour
Mixture
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup fine chopped nuts
Icing
1 3/4 cups powdered sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
Milk
Mix all together except for
yeast. Add flour until you have a soft dough. Add yeast
before you finish adding all the flour. Let raise 10
min. Mold into balls the size of walnuts and roll in mixture. Put
into a greased angle cake pan. Bake at 375 for 40 to 45 minutes.
Ice while
hot. (Icing: powdered sugar,
margarine, vanilla, just enough milk to make the right
consistence)
Danish pastry Dough
2 envelopes dry yeast
1/2 cup water, very warm
1/3 cup sugar
3/4 cup milk, cold
4 1/4 cups sifted all-purpose
flour
1 teaspoon salt
1 pound butter
Icing
1 large egg
powdered sugar
Combine 1/3 cup sugar, 3/4 cups
cold milk, 2 eggs, 3 cups flour, 1 teaspoon salt and the yeast. Beat
with mixer at medium speed for 3 min. Beat in remaining flour with
wooden spoon until dough is shiny and elastic. dough will
be soft. cover with plastic wrap. Refrigerate 30
min. Dough must stay cold.
Sprinkle working surface with
flour, about 1/3 cup. Turn dough out onto flour; sprinkle flour on
top of dough. roll out to an 18x13 rectangle. Brush
excess flour off. Peel off top sheet of wax paper from butter; place
butter down on dough paper side up on one end of dough to cover 2/3 cup
dough. peel off remaining sheet of wax paper. Fold
uncovered third, brush off excess flour then fold remaining third to enclose
butter completely. Turn dough clockwise so open side is away from
you.
This next part must be done 3 times. Roll out to a 24 x 12 rectangle using enough flour to keep dough from sticking. Fold ends in to meet in center. Then fold in half to make 4 layers. Refrigerate dough 30 min. between the three roll outs. then turn again so open side is away from you.
Refrigerate 1 hour or more (best overnight. Cut in half. Roll out into a rectangle shape. Cut both sides part way in so you can put topping down the middle and then braid the sides into the middle. raise 2 to 4 hours. Put a towel under the pan.
For the topping use apple pie mix,
cherry pie mix, or any flavor jam, or almond paste, etc.
Bake at 400 for 20 min.
Icing 1 egg white/ powdered sugar.
Double Chocolate Doughnuts
INGREDIENTS:
·
3/4 cup
all-purpose flour
·
1/3 cup
cocoa
·
1/2
teaspoon baking soda
·
1/4
teaspoon salt , to taste
·
2 and 1/2
tablespoons melted butter , cooled to room temperature
·
1 egg
·
1/4 cup
packed brown sugar
·
3
tablespoons granulated sugar
·
1 and 1/2
teaspoons vanilla
·
2/3 cup
buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup cow's milk
Glaze:
·
3/4 cup icing sugar
·
3 tablespoons cocoa
·
3-4 tablespoons cream
·
2 teaspoons corn syrup light or dark
·
sprinkles optional
Instructions:
1.
Preheat
the oven to 350F degrees. Spray a 6-cavity doughnut pan with non-stick cooking
spray.
2.
In a
medium bowl whisk together the flour, cocoa, baking soda and salt.
3.
In a
separate medium bowl whisk together the melted butter, egg, sugars, vanilla
& buttermilk.
4.
Add the
dry ingredients into the wet & whisk until combined. The batter will be
thick.
5.
Spoon the
batter into the prepared doughnut pan. Or pour the batter into a ziplock bag,
cut off the bottom corner, and pipe the batter into the prepared tin.
6.
Bake for
8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an
inserted toothpick should come out clean.
7.
Allow
doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and
continue cooling on a wire rack
8.
While the
doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa
and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining
cream until the glaze is smooth.
9.
Once the
doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
Germade Bread
1 cup Germade cereal
1 cup flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 cup shortening or margarine,
softened
Mix together and bake at
400. An 8-inch pan takes 20 -25 min. Insert a knife and
make sure it comes out clean. Tastes a lot like corn bread.
Hawaiian Sweet Bread
6 ½ to 7 cups flour
½ cup water
2 tsp vanilla
2/3 cup sugar
1 cup pineapple juice room temp
1 cup milk
½ tsp ginger
¾ cup mashed potato flakes
½ cup butter
2 pkg yeast
1 tsp salt
3 eggs
Grease 3 or 4 (9 inch) round cake
pans. In large bowl combine 3 cups flour, potato flakes, sugar,
salt, ginger vanilla, and yeast . In medium sauce pan heat milk,
water and margarine until warm. Add warm liquid, pineapple juice and eggs to
flour mixture. Blend at low speed until moistened. Beat 4
min. at medium speed. Stir in 3 cups flour to form stiff
dough. Knead in ½ to 1 cup flour until smooth 5 to 8
min. Let rise in greased bowl covered with plastic and cloth towel
until doubled. Punch down and divide dough into 3
parts. Form into round balls, let rise 1 hour until
doubled. Bake at 375 degrees for 25 to 35 min. Until
loaves sound hollow when lightly tapped. Remove from pans
immediately. Makes 3 loaves.
Herbed Peasant Bread
1/2 cup onion, chopped
3 teaspoons margarine
1 cup milk, scalded
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon basil leaf, dried
1/2 teaspoon rosemary ,
dried
1 package yeast
3 cups flour
Melt margarine in skillet sauté onions
in butter about 8 min. Mix the rest of
ingredients together. (Use 3 or 3 1/2 cups flour). Rise
until double. shape in ball after raising. Raise.
Bake at 375 for 25 to 30 minutes.
French toast
Crush up honey bunches of
oats. Mix egg and cinnamon and dip in crushed cereal and cook.
French Toast
2 whole eggs, beaten
2 tablespoons milk
cinnamon
butter
maple syrup
2 slices bread slices
Beat eggs, cinnamon, and milk together. Dip bread into
batter and fry on a hot griddle. Cook both sides. Top
with margarine and maple syrup.
Lemon Blueberry Bread Recipe
Ingredients
· 1/3
cup butter, melted
· 1
cup sugar
· 3
tablespoons lemon juice
· 2
eggs
· 1-1/2
cups all-purpose flour
· 1
teaspoon baking powder
· 1/2
teaspoon salt
· 1/2
cup milk
· 1
cup fresh or frozen blueberries
· 1/2
cup chopped nuts
· 2
tablespoons grated lemon peel
· GLAZE:
· 2
tablespoons lemon juice
· 1/4
cup sugar
Directions
1. In
a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour,
baking powder and salt; stir into egg mixture alternately with milk, beating
well after each addition. Fold in the blueberries, nuts and lemon peel.
2. Transfer
to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack.
3. Combine
glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1
loaf (16 slices).
Editor's Note: If using
frozen blueberries, use without thawing to avoid discoloring the batter.
Mormon Johnny Cake
2 whole eggs, beaten
2 cups buttermilk
2 tablespoons molasses or honey
2 cups corn meal
1/2 cup flour
1 teaspoon soda
1 teaspoon salt
2 tablespoons butter
Beat eggs until light. Add buttermilk and molasses. Combine dry ingredients stir into batter along with melted butter. Pour into loaf pans. Bake 425 for 20 min.
Navajo Fry Bread
4 cups flour or less
2 TBS baking powder
2 tsp salt
1 ½ cup warm water
Mix 3 cups flour and the rest of the dry ingredients well. Add warm water. Add the remaining flour or until dough is soft but not sticky. Knead. Shape into ball 2 inch in diameter; flatten by hand or with rolling pin until 1/8 to ¼ inch thick. Fry in deep fat, turn when golden brown. Tastes great with butter jam or honey. It can be used instead of tacos, use chili, grated cheese, lettuce, tomatoes and chives to top them.
Onion, Crunchy Loaf
1 tablespoon yeast
1/4 cup lukewarm water
1 envelope onion soup mix
2 cups water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons parmesan cheese
2 tablespoons shortening
5 cups flour
1 egg yolk, beaten
1 egg white, beaten
Soften yeast in 1/4 cup
water. Mix soup mix and 2 cups water in saucepan and simmer 10
minutes. Add sugar, salt, parmesan cheese and
shortening. Cool to lukewarm. Beat in 2 cups of the
flour, egg yolk and yeast. Add remaining flour a little at a time till dough is
stiff enough to knead. Turn out on lightly floured surface and
knead till smooth and elastic. Place in bowl, cover and let rise
till doubled in bulk. Punch down and divide in
half. Shape into two round loaves. Place on greased
baking sheet sprinkled with cornmeal. Cut several diagonal slashes
in top and brush with slightly beaten egg white. Bake 375 for 30 minutes.
Orange Butter flake Rolls
1 tablespoon active dry yeast
1 1/2 cups water, lukewarm
2 eggs, beaten
1/2 cup vegetable oil
5 cups hot roll mix
Hot Roll Mix:
20 cups flour
1 1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk
Orange Butter:
2 tablespoons butter or margarine,
melted
1/2 cup sugar
2 tablespoons orange peel, grated
Orange Glaze
1 cup powdered sugar
2 tablespoons orange juice
Hot Roll Mix: Combine
flour, sugar, salt and dry milk. Stir together and put in an
airtight container. Label and store until ready to use.
Roll direction: Blend
eggs, oil or margarine, 5 cups roll mix and hot water. Blend
together. When lukewarm add yeast and additional roll mix to make a
soft, but not too sticky dough. Knead for 10 min. Cover
and raise until double. Roll dough out and spread with the orange
butter mixture and shape. Cover and let rise again.
Bake at 400 for 15 to 20
min.
Pistachio Bread
1 package yellow cake mix
1 package instant pistachio
pudding mix
4 eggs
1/4 cup oil
1 cup sour cream
1/2 cup nuts, chopped
1/8 cup water
Combine all ingredients and mix
with a spoon (no mister). In separate bowl mix sugar and
cinnamon. Grease 2 loaf pans and sprinkle with cinnamon and sugar
mixture. Pour batter in pans and sprinkle with cinnamon
mixture. Bake at 350 for 45 minutes.
Pizza Dough
Dissolve 1 ½ tsp dry yeast in ½
cup cool water
Add: 1/8 tsp sugar
½ tsp salt
1 TBS oil
Gradually stir in 1 ¼ cup flour unshifted
Knead dough approx. 10 min. or
until smooth and elastic
Place in a lightly greased plastic
bag and refrigerate overnight.
Punch down and let rest for 5 to
10 min.
Roll dough out almost to pan
size. Place on pan and finish shaping with fingers. Press
edge of dough to form a rim.
Bake at 425 for 10 min. Remove
from oven and fill. Continue baking until crust is done about 10 min.
more or until crust is golden brown.
Sauce:
Mix together in pan
½ cup tomato sauce
½ tsp instant onions
½ tsp sugar
1/8 tsp salt
1/16 tsp oregano
Dash garlic powder
Dash pepper
Simmer approx. 3 min. Spread on
pizza
Toppings: Pepperoni
Sausage, ground beef or ham
Lives
Mushrooms
Pineapple
Green peppers
½ cup cheddar cheese grated
½ cup mozzarella cheese grated.
Pizza Dough
5 1/2 cups flour
2 packages yeast
1 cup milk
1 cup water
1 tablespoon sugar
1/4 cup olive oil
1 teaspoon salt
Stir together 2 cups flour and
yeast. heat milk, water, sugar, oil, and salt over low heat until
warm stirring to blend. Cool and add liquid ingredients
to flour and yeast mixture and beat until smooth. Add 1 Cup
flour and beat 100 strokes. Stir in enough flour to make a moderately stiff
dough. Knead until smooth. shape into ball and let rise
until double. Punch down and divide. Use for pizza now,
or freeze for later.
Pizza Pockets
2 tablespoons honey
2 tablespoons oil
1 teaspoon salt
2 cups water, hot
2 tablespoons yeast
6 cups flour
Add everything but
yeast. Add yeast when almost all the flour is
in. Use 6 to 7 cups of flour. Let dough raise. Roll
it out and cut it into circles. Spread on pizza sauce, cheese meat
etc. fold it over and seal edges. Rub butter on top and sprinkle
with savory or parsley. Bake at 350 for 20 minutes.
Poppy seed Bread
7 cups flour
5 cups sugar
6 whole eggs
3 cups milk
2 1/3 cups canola oil
3 teaspoons salt
1 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons imitation butter
flavor
Topping:
1/2 can orange juice
3 teaspoons almond extract
3 teaspoons vanilla
1 1/2 tablespoons poppy seed
Mix egg, sugar, canola oil, then butter flavoring, almond and vanilla, and add 2/3 cup water, flour, baking powder, salt, add 1 1/2 tablespoon poppy seed. Mix the wet and dry ingredients. Butter and flour the pans. Bake 350 for 45 minutes.
Potato Bread
6 cups water, hot
2/3 cup oil
2/3 cup honey
3 tablespoons salt
2 whole eggs
2/3 cup potato flakes
2/3 cup powdered milk
7 cups wheat flour
7 cups white flour
2 tablespoons yeast
Add all the ingredients accept the
last couple of cups of flour and yeast. Mix add yeast and enough
flour to make a soft dough. Split the dough directly into
pans.
Bake 400 for 10 minutes. Reduce heat to 350 for 20 min.
*Potato Doughnuts
1 cup warm water
2 tablespoons yeast
1 cup margarine
4 large eggs
2 teaspoons salt
3 cups milk, scalded
1 cup sugar
2 cups mashed potatoes
2 teaspoons lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon nutmeg
12 cups flour (12 to 13 cups)
Glaze frosting
4 1/2 cups powdered sugar
3 teaspoons vanilla
1 1/2 cups warm water
Combine milk margarine, salt,
sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and
yeast which has been dissolved in the 1 cup of lukewarm water. Add 6
cups flour and beat until well blended and smooth. Add remaining
flour to make a soft and firm dough (firm enough to roll) Knead
until smooth. cover and let rise until double in
bulk. Punch down and divide dough in half. Roll out 1/2
inch thick and cut with cutter. Allow to rise uncovered for 30 to 40
min. Fry in deep fat 375 until golden on each side. Drain on
absorbent paper. Then dip in prepared glaze.
Pumpernickel (Yield 2 loaves)
2 tablespoons yeast
1/4 cup unsweetened cocoa
2 tablespoons caraway seeds
1 1/2 teaspoons salt
3 cups rye flour
2 cups water
1/4 cup molasses
1/4 cup margarine
3 cups flour
Mix 1/2 of flour and rest of ingredients. cover and sit for five minutes. Add rest of flour (3 to 3 1/2 cups). Raise punch down let rest for 5 min cut in half shape into two loaves (round). Cut slashes in top. Bake 375 20 minutes. Cover with foil lightly bake 15 minutes more. Brush with shortening cool on rack.
Libby Pumpkin Cranberry
Bread
3 Cups all-purpose flour
1 Tablespoon plus 2 teaspoon
pumpkin pie spice
2 teaspoon baking soda
1 ½ teaspoon salt
3 Cups granulated sugar
1 Can (15 oz) Libby’s pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice or water
1 cup sweetened dried, fresh or
frozen cranberries
Preheat oven to
350. Grease and flour two 9 x5 inch loaf pans. Combine
flour, pumpkin pie spice, baking soda and salt in large
bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice
in large mixer bowl, beat until just blended. Add pumpkin mixture to
flour mixture; stir just until moistened. Fold in
cranberries. Spoon batter into prepared loaf pans. Bake
for 60 to 65 minutes or until wooden pick inserted in center comes out
clean. Cool in pans on wire racks for 10 minutes. Remove
to wire racks to cool completely. Makes 2 loaves.
Pumpkin Bread
3 1/3 cup flour
2 tsp soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cup sugar
Sift dry ingredients and make a
well and add 1 cup oil and 2/3 Cup water. Stir in: 4 eggs and 2 cups
pumpkins. Mix well Bake in loaf pans or cans. Bake at 350
degrees for 1 hour
*Rolls Lydian Gibbons (Our
family Favorite)
4 cups water, warm
2 tablespoons yeast
3/4 cup sugar
4 whole eggs, beaten
2/3 cup powdered milk
1 tablespoon salt
1/2 cup oil
12 cups white flour, better
for bread
Add everything but
yeast. (Hot water will kill the yeast)
Add the yeast after you have added
almost all the flour.
You will need to add between 12
and 15 cups of flour. Use the least amount possible and still be
able to work the dough.
Knead 10 minutes.
Raise in a greased bowl until
double in size. Punch down and raise for another hour or until
double in size.
Shape in balls . Put on
a big cookie sheet 20 per sheet. Drizzle with 1/4 cup melted
margarine and let the dough raise again.
Bake at 400 for 12 to 15 min.
White Rolls Lorraine’s (good
to make before church , then bake when you get home)
3 1/2 cups boiling water
1 1/2 cups margarine
1 1/2 teaspoons salt
1 cup sugar
4 whole eggs
2 tablespoons yeast
10 cups flour
Boil together water, margarine,
salt and sugar. Cool. Add flour and stir to
mix. Put a wet towel over and put in fridge for 2 to 3
hours. Roll out and cut in shapes. Let raise 2 or 3 hours
or until double.
Roll, Basic Sweet Dough
1 package yeast
1/4 cup water
1 cup milk , scalded
1/2 cup sugar
1/2 cup shortening
1 1/2 teaspoons salt
2 whole eggs
3 1/2 cups flour
Add all ingredients accept yeast
and the last cup of flour. Add the yeast and just enough flour to
make a soft dough. Knead for 10 min. Raise in a greased
bowl. Shape and raise again.
Bake 375 until golden brown and
done. If large loaf, lower temp. may be better. If small
rolls bake at 400.
Rolls Out of this World Mary
Ellen Larsen
2 packages yeast
1/4 cup water, warm
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
3 whole eggs
1 cup water, hot
4 1/2 cups flour
Mix all ingredients accept the
yeast and the last cup of flour. Mix then add yeast and enough flour
to make a soft dough. Rise until double. Shape into
rolls. Raise again. Bake at 400 for 10 to 15 minutes.
Gardener’s Perfect Rolls
3 tablespoons yeast
1 cup warm water
2/3 cup powdered milk
1 cup shortening
1 cup sugar
1 tablespoon salt
2 cups boiling water
Soften yeast in 1 cup of water.
Mix in a bowl powdered milk, shortening (butter flavored Crisco is best) , salt, boiling water. When mixture is cooled add 2 cups of flour and beat for 7 to 10 min. Add the eggs one at a time beating after each to well incorporate. Pour in yeast. You are ready to add flour. Between 6 to 8 more cups. Measure in the first 5 cups and then add by 1/2 cups. The dough should be sticky (nearer to cake batter than bread dough)
Place dough in a big Tupperware bowl with a lid and let raise twice, stirring it down after each rise. The first rise will take about 1 1/2 hours the second 3/4 of an hour.
After second rise divide into half and make 1/2 in cinnamon rolls and the other in dinner orange rolls.
For cinnamon buns, roll out half the dough into a large rectangle. you will probably have to add flour to the dough before you roll it out because the dough is still pretty sticky. Just flour a countertop and work in enough flour to make it pliable. Spread softened butter over the top then sprinkle a liberal amount of brown sugar over the butter and powdered cinnamon. Roll and cut in 1 to 1 1/2 inches thick,
For orange rolls follow the same process as above only use white sugar, orange peel, and a little cinnamon and cardamom. Ice cinnamon buns with butter frosting flavored with vanilla and the orange rolls with orange butter frosting.
For dinner rolls pick the shape
you want crescents, parker house, cloverleafs. After the rolls are
formed, they need to rise for about 15 to 20 min.
Bake in preheated oven 375 to 400
for 20 to 30 min.
Rolls, Sue Jane McQueen’s Perfect
3 tablespoons yeast
1 cup water, warm
2/3 cup powdered milk
2 cups water, boiling
1 cup shortening
1 cup sugar
1 tablespoon salt
1 cup flour
4 tablespoons eggs
6 cups flour
Dissolve: yeast and 1 cup water.
Blend: milk, boiling water,
shortening, sugar, salt and 1 to 2 cups of flour eggs, and softened yeast. Make
a soft dough using 6 to 8 cups of flour.
Raise 2 times.
Bake 400 to 410 for 10 to 12 min.
Scones Yeast
1 quart buttermilk warm
2 TBS sugar
1 TBS baking powder
1 ½ tsp salt
2 eggs
½ cup warm water
2 TBS yeast
1 ½ tsp soda
2 TBS oil
Don’t worry if buttermilk
separates when warm. Use electric beater or mixer. Add
all ingredients and beat well. Add flour one cup at a time beating
as you go until very smooth. Then remove beater and add 3 more cups
flour. Let rise and refrigerate until needed up to a
week. Roll out on floured board and cut in squares, and let rise
again. Deep fry until golden brown in oil at 350 degrees, turning
once. Note: batter will be thin this is as it should be serve hot
with honey butter or jam.
Scone Dough
1-quart warm buttermilk
2 packages dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
2 large eggs, beaten
6 tablespoons oil
1 1/2 teaspoons salt
3 teaspoons baking powder
1/2 teaspoon soda
8 cups flour
Honey Butter
1 cup butter
1 1/4 cups honey
1 large egg yolk
Soften yeast in warm water and let stand to rise. Combine: buttermilk, sugar, eggs, oil, salt, baking powder, soda, half of the flour and softened yeast and beat very well. Add: remaining flour and mix to a soft dough. Let rise double, punch down, and put in the refrigerator overnight.
Next morning roll out and fry in oil.
Make honey butter to serve with
scones. Put all ingredients together and beat for 10 min.
*Sherrie’s White Bread
2/3 cup powdered instant milk
1/2 cup sugar
2 tablespoons salt
1/2 cup margarine or butter
3 tablespoons yeast
8 cups hot water
15 cups four (Better
for Bread)
3/4 cup wheat bran
1 tablespoon lemon juice
In mixer add milk, sugar, butter,
wheat bran, lemon juice, salt. Add very hot water and start
mixing. add in half of the flour. Then add
yeast. Add remaining flour. Add only until dough pulls
away from mixer. (Make a soft dough)
Mix for 10 min. Let
rise until doubled. Form into loaves by rolling a piece of dough
into a rectangle shape. Roll dough into a loaf and put into a
greased bread pan. Let rise until double.
Bake at 400 for 28 min or until
golden brown. Remove from pans immediately and cool on cooling rack.
*Sourdough Bread Jan Clayton (Makes 1 loaf)
Sourdough Bread-100% White Bread
500 grams enriched white flour
375 grams water
100 grams sourdough leaven
50
grams water
50
grams white flour
25
grams sourdough starter
10 grams salt
Sourdough Bread-70% Whole Wheat
150 grams white flour
350 grams whole wheat flour
375 grams water
100 grams sourdough leaven
50
grams water
50
grams white flour
25
grams sourdough starter
10 grams salt
1. Prepare the leaven
by mixing 50 g of flour and 50 g of water with 25 g of sourdough starter
2. Cover and allow leaven to
develop for 12 hours at room temperature (approximately 78 degrees)
3. Mix the 500 g of flour and 350
g of water with leaven until the flour is hydrated and allow to sit at room
temperature for 30 min.
4. Add 10 g salt to the dough
mixture along with 25 g of water and completely incorporate the salt and
additional water into the dough.
5 Allow to rise for 4 hours at
room temperature with a stretch and fold of the dough every 30 minutes for the
first two hours at least.
6. Shape the dough loosely into a
boule and let it rest for 30 minutes covered
7 Stretch and fold the dough into
a boule shape for the final shaping and place in banneton (dough basket).
8. Cover the banneton with plastic
bag and store in the refrigerator.
9. Allow the dough to ferment in
the refrigerator between 24 and 72 hours depending on how sour you want the
bread.
10. Pre-heat the oven to 450 with
the Dutch oven inside.
11. Allow the oven to heat for 30
minutes.
12. Remove the dough from the
refrigerator
13 Flour the bottom of the dough
to prevent sticking to the Dutch oven. I
use some rice flour sprinkled on the bottom of the Dutch oven.
14. Remove the dough from the
banneton by tipping the banneton onto the counter and place the dough inside
the Dutch oven. I put in directly into the Dutch oven. Score the
top of the loaf with a knife or razor blade just prior to placing in the Dutch
oven.
15. Place the Dutch oven with the
cover on inside the pre-heated oven.
16. Allow to bake for 30 minutes.
I cook it for 25 minutes
17. Remove the cover from the
Dutch oven
18 Allow to bake for an additional
10 minutes I take off the top and cook about 5 minutes longer to brown up the
top
19. Remove the bread from the oven
20. Allow to cool for 45 minutes
and enjoy.
Pancake Recipe
2 cups starter
1 cup milk
1 cup water
2 ¼ cups flour
2 eggs
4 Tbs. butter
2 Tbs. sugar
1 Tbs. salt
1 Tbs. backing soda
1.
Mix the starter, water, mil, and flour into a
bowl making sure to mix well in order to hydrated the flour.
2.
Cover and let sit overnight.
3.
In the morning, melt the butter and mix well
with the eggs, sugar, and salt.
4.
Incorporate the butter/eggs mixture into the
batter from the previous night
5.
Allow to sit for 30 minutes
6.
Just before cooking the pancakes, mix the baking
soda into 1 tablespoon of water and fold gently into the batter
You can adjust the amount of flour
if you like thicker or thinner pancakes.
These pancakes taste especially
good with the Kodiak syrup from Costco.
My favorite is the Marionberry.
*Sour Dough Bread with yeast
Whisk the following ingredients in
a large bowl
250-gram
water
150-grams
bubbly, sourdough starter
25-grams
olive oil
Add
500-grams
bread flour
10-grams
fine sea salt
Squish the mixture together with
your hands until the flour is fully absorbed.
The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp cloth.
Jan also adds:
2 Tbs. sugar
1 tsp. yeast.
The recipe then goes on to say let
it stand covered for 30 minutes, then knead again and let raise for about 2
hours. Shape into 2 round loaves, put
each into Dutch oven lined with parchment or in a gowl lined with parchment and
let raise another 2 hours.
Preheat oven to 400 and put 1 loaf
into covered Dutch oven in oven for 20 minutes.
Remove lid and bake at 375 for 10 more minutes or until center of loaf
reaches 200 degrees.
You could bake in a double
baguette pan in 375 degree oven for about 20 minutes or until center of loaf
reaches 200 degrees.
*Sourdough Pancakes (great
for sourdough discard
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 Tbs. sugar
1 tsp. salt
1 cup sourdough starter
1 ½ cups milk
1 large egg beaten
2 Tbs. vegetable oil
1.
In a large bowl, whisk together the flour,
baking powder and soda, sugar and salt
2.
Add the sourdough starter, milk, egg and oil.
Mix well just until combined.
3.
Spray a pancake griddle with cooking spray or
grease well with butter. Heat to about
300 to 350.
4.
Pour ¼ cup pancake batter on the hot
griddle. Cook until the pancake stars
bubbling on top, then flip the pancake.
5.
Cook for an additional 1 to 2 minutes or until
the pancake is cooked through
6. Serve warm with butter and syrup.
Sour Dough Bread
2 teaspoons yeast
2 teaspoons salt
2 teaspoons sugar
1 3/4 cups warm water
1 cup starter
5 cups flour
Mix together everything but 4 cups of flour let sit for a while. Then add rest of flour and knead 10 min.
Let raise twice
Bake 375 or 400 for 30 to 35 min.
Keep starter going by adding 1 cup flour and 1 cup milk and 1 tsp sugar. (I am not using this starter now. I use one with flour and water.) Keep your started going.
Sour Dough Recipes
Basic Batter
2 cups white flour
2 cups water
1 cup sour dough starter
Pancakes
Basic batter above
2 large eggs
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup powdered milk or 1/2 cup
of evaporated milk
1 teaspoon baking soda
1 tablespoon water
Sour Dough Bread
See direction for bread
Basic Batter
directions: The day before your sourdough cooking, you make a basic
batter. The minimum amount is made with the above
amounts. Nix in a plastic, glass or ceramic bowl (never us
aluminum), cover and place in a warm place overnight. The next day
your basic batter should be bubbly with yeasty aroma. Now you’re
ready.
Pancake Directions: To
your basic batter add eggs, sugar, salt, milk and mix well. Dissolve
1 tsp of baking soda in 1 tablespoon of water and add to
mixture. Stir in for about 1 min and let batter stand for 5
minutes. Bake pancakes on a hot griddle about 375 as they must cook
quickly or they become rubbery. Serve with real butter and powdered
sugar.
Options: sprinkle
raisins onto the pancakes while they are still on the griddle. Or
apple Pancakes. Add grated apple to the batter. Serve
with cinnamon syrup. You make the syrup by soaking 3 cinnamon sticks
in 1 cup water overnight, the next morning, simmering the sticks in the water
for 1/2 hour, then adding 2 cups sugar to the simmering water and cook about
1/2 hour.
Bonus: Any batter that
is left over may be made into a loaf of bread or rolls. Simply add
flour and salt to the batter at the ration of: for every cup of flour you
add, 1/4 teaspoon salt. When your dough is of bread
consistency, place into greased brad pan, 1/2 full or pinch off about dough
to make rolls. Lightly brush the bread or rolls with melted butter,
or spray with PAM to keep the dough from drying out, place in a warm
place to raise. When it has doubled, bake at 375 for 40 min for bread
and 25- 30 for rolls.
Sour Dough Bread: double
your basic batter or even triple it depending on how many loaves you
want. Let stand for 24 hours. add flour and for every
loaf of bread you plan to make add 1 1/2 teaspoons salt. Knead and
when the dough is springy, place in bread pan and finish as above under
Bonus. Note: if you desire your bread to be more sour, at the end of
the 24 hours basic batter time, add 1 cup of flour for a small batch or two for
more for a larger batch and allow to set for another 24 hours.
Spudnuts
1 quart milk scalded
1 cup water
4 eggs
1 cup butter
2 tsp soda
2 tsp nutmeg
4 pkg. yeast
2 tsp salt
2 cup mashed potatoes
2 cup sugar
2 TBS vanilla
Mix together the scalded milk
which has cooled, the yeast dissolved in the water, salt, eggs, and mashed potatoes. To
this mixture add enough flour to make a light sponge. When this gets
double in bulk, mix in butter, sugar, soda that has been dissolved in a little
water, vanilla and nutmeg. Then use enough flour to make soft biscuit
dough. Let rise then roll to about ½ inch thickness and cut and let
rise again. Fry and be sure to put the side of the doughnut up in
fat that has been on the table. I like to put a dishtowel on
cupboard, sprinkle it with flour and let them rise on it. Don’t get
dough to stiff. Make about 160 Spudnuts.
Glaze for Spudnuts
1 pkg powdered sugar
1 1/3 cup milk, scalded
2 tsp vanilla
2 tsp cream of tartar
1 or 2 TBS honey if desired
Wheat Pancakes Gary
Maag
Blend in Blendtec for 2 minutes
1 ½ cups of wheat then add
2 ¼ cup milk
Add
3 eggs
1.5 teaspoon salt
½ cup oil
1.5 tablespoon honey
1.5 tablespoon Rumford baking
powder
Blend gently
Cook on griddle at 400 degrees
Wheat Quick
4 cups wheat flour
4 cups white flour
1/3 cup baking powder
4 teaspoons salt
1/2 cup sugar
2 cups shortening
1 1/4 cups dry milk
Combine in a bowl and blend well,
store in fridge.
Pancakes:
2 cups wheat Quick
2 whole eggs
1 2/3 cups water
Makes 16 pancakes
Waffles:
2 cups wheat quick
2 whole eggs
2 cups water
2 tablespoons oil
Biscuit:
2 cups wheat quick
2/3 cup milk
Combine in a bowl and blend well, store in the fridge.
For pancakes mix wheat quick,
eggs, and water. Makes 16 pancakes.
For Waffles mix together and cook.
For Biscuits stir with fork into a
soft dough. Knead gently. Roll out on a floured
board. Roll 1 inch thick and cut and dip in
oil. Place on a greased sheet and bake 400 for 10 to 15
min. Makes 15 biscuits.
Wheat Bread Lydia
Gibbons
9 1/2 cups wheat, grind
6 cups Wheat flour
2 tablespoons yeast
1/2 cup gluten
1-quart warm water
1 tablespoon salt
1/3 cup oil
1/3 cup honey
3 1/2 cups flour
Grind white spring wheat.
Mix in mixer 6 cups of flour,
yeast, gluten flour.
Add water and mix for 1 min. Let
it sit for 10 min.
Then add salt, oil, honey, 3 1/2
cups flour mix 6 min.
Spray 3 pans with oil spray.
Put in oven at 150 for 20 minutes
to raise. Leave in oven turn to 350 for 30 min.
Wheat Bread
4 packages yeast
5 cups water or milk
6 teaspoons salt
1/3 cup oil
1/2 cup sugar
7 cups flour
5 cups whole wheat flour
Mix all ingredients together accept two cups of flour and yeast. Mix and add yeast and enough flour to make a soft dough.
Bake 350 30 min.
Wheat Bread Karen
Warner’s
2 1/2 Tablespoons Yeast
4 1/2 Cups Water, hot
2 whole eggs, beaten
1 cup milk, scalded
1 cup shortening, melted
2 tablespoons salt
1 cup sugar
8 cups whole wheat flour
8 cups white flour
I use powdered milk and add an
extra cup of water.
Mix everything together but the
yeast and the flour. Hot water will kill the yeast.
Start adding flour but only use as much as you need to make a soft dough. Like to coarsely grind at least 1 cup of the wheat flour and add that to make a coarser texture. When almost all the flour is added, add the yeast.
Knead for at least 10 minutes in
your bread machine or 20 min. by hand.
Preheat oven to 450. As soon as you put the bread in turn it down to 350 for 35 minutes.
*Wheat Bread Jan
Clayton (My Favorite)
5 cups water, hot
1 1/2 cups sugar or honey
2 tablespoons salt
2 tablespoons yeast
6 cups whole wheat flour
1 cup margarine
1 cup white flour
2 whole eggs
1 cup whole wheat flour
7 cups white flour
Jan uses 3 eggs instead of 2. Mix everything together accept yeast and all the flour. When you are almost done adding the flour add the yeast. Then add only enough flour to make a soft dough. Rise until double. Mold into loafs. Raise in the pan until double.
Bake 375 for 25 to 30 minutes.
Wheat Bread Karma
Albrechtsen
6 cups white flour
6 cups wheat flour
3 cups water, warm
8 teaspoons yeast
2 cups milk
6 tablespoons honey
8 teaspoons salt
4 tablespoons molasses
6 tablespoons shortening
Don't add all the flour or yeast. Mix the rest together. Add the yeast just before you finish adding all the yeast. Always use the least amount of flour as possible. I always added powdered gluten about 3/4 cups. Let rise 2 hours or until double.
Baked 375 for 25-30 min.
Wheat Rolls Janice Clayton
4 cups milk (or water or 1 1/4
cups powdered milk)
1/2 cup water
1/2 cup shortening (or oil)
3/4 cup honey
3 tablespoons salt
2 whole eggs
2 tablespoons dry yeast
9 cups wheat flour
Mix all ingredients accept yeast and 2 cups of flour. Mix and add yeast and enough flour to make soft dough. (You may want to add some white flour to make it lighter.) Knead for 10 minutes. Raise until double. Shape and raise again.
Bake 375 10 to 15 min.
*Yeast Waffles (Sue
Jane’s) Serves 3
1 1/2 cups milk, Scalded
2 tablespoons honey or sugar
3 tablespoons oil
1 teaspoon salt
1 tablespoon yeast
1/2 cup water
3 whole eggs, beaten
2 1/4 cups flour
Add honey, oil, and salt to milk
and scald. Cool to lukewarm. Measure water into a
bowl. Add yeast and eggs. Add flour and beat until
smooth. Let rise until double or overnight in fridge. Stir
down and bake in waffle iron. Keeps in fridge 3 days.
Zucchini Orange Bread
4 whole eggs
1 1/2 cups sugar
3/4 cup oil
2/3 can orange juice
2 cups zucchini, shredded
3 3/4 cups flounder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons orange peel, grated
1/2 cup nuts, chopped
Glaze frosting
1 cup powdered sugar
3 teaspoons orange juice
Grease and flour the bottom only
on two loaf pans. Mix together all the ingredients except the glaze
frosting. Bake at 350 for 45 to 50 min. cool 10 min
before dumping. Make glaze and spread over bread.
Zucchini Bread (Yield 2 loaves)
3 whole eggs
2 cups sugar
1 cup oil
3 cups zucchini, grated
3 teaspoons vanilla
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking powder
nuts (optional)
raisins (optional)
Mix together. Peel and
seed zucchini. Bake 325 for 1 hour.
MUFFINS
*7 Week Muffins Mary
Ellen Larsen
1 cup boiling water
1 cup Nabisco 100% Bran
2 cups All-Bran® Cereal
1/2 cup shortening
1 1/4 cups sugar
2 large eggs
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
Pour boiling water over Nabisco
100% bran cereal. Add All Bran cereal. Let
stand. Cream shortening, sugar and eggs. Add cooled bran
mixture to the creamed ingredients. Add flour, soda, salt and
alternately with the buttermilk. Add raisins.
Bake 375 for 20 min. This
batter can be kept in the fridge for 7 weeks.
Applesauce Oatmeal Muffins
1 1/2 cups oats
1 1/4 cups flour
3/4 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup applesauce
1/2 cup skim milk
1/2 cup brown sugar
3 tablespoons vegetable oil
1 whole egg
Topping
1/4 cup oats
1 tablespoon brown sugar
1/8 teaspoon cinnamon
1 tablespoon margarine, melted
raisins (optional), floured
Heat oven to 400.
Combine oats, flour, cinnamon,
baking powder and soda. add applesauce, milk, brown sugar, oil and
egg. Mix just until moistened. Add raisins if you want
them. Fill muffin cups 2/3 full. Add topping. Bake 20 to
22 minutes.
Apple Walnut Muffins
1 ¼ cup flour
2 tsp baking powder
½ tsp cinnamon
½ cup butter, softened
1 ¼ cup sugar
1 tsp vanilla extract
½ tsp salt
2 eggs
½ cup milk
2 cups peeled cored, and sliced
apples
¾ cup chopped walnuts, toasted
For Topping:
¼ cup sugar
3 Tbs. flour
½ tsp cinnamon
2 Tbs butter, cubed
½ cup chopped walnuts, toasted
Make Muffing batter:
1.
Preheat oven to 375. Coat top and cups of a jumbo-muffin pan with
cooking spray, or line cups with paper liners
2.
Stir together flour, baking powder, and cinnamon
in a bowl. In another bowl, cream
together butter, sugar, vanilla, and salt with an electric mixer until light
and fluffy. Beat in Eggs, one at a
time. Stir in flour mixture alternately
with milk, stirring just until incorporated.
Fold in apples and walnuts.
Divide batter among muffin cups, fill each three quarters full.
Make Topping
3.
Stir together sugar, flour, and cinnamon in a
bowl. Cut in butter using a pastry blender or 2 butter knives until
pieces are pea size. Add walnuts, then generously sprinkle over batter in cups.
4.
Bake until tops are golden brown and a toothpick
inserted into centers comes out clean, about 30 minutes. (If tops are browning too quickly cover with
foil. Remove muffins from pans and let
cool on a wife rack.
Oatmeal Muffins
2 whole eggs
1/3 cup maple syrup
3 tablespoons orange juice, Fresh
squeezed
1 cup skim milk
1 tablespoon vanilla
1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 tablespoon orange zest
1 1/2 cups rolled oats
1 cup whole wheat flour
1 teaspoon baking powder
1/4 cup pecan, chopped
1/4 cup dried cranberries
Whisk egg whites until frothy,
whisk syrup, orange juice, milk and spices. Blend in dry ingredients
fold in nuts and cranberries. Bake 350 for 20 minutes.
Pecan Pie Mini Muffins Jan
Whitaker
1 cup brown sugar
1/2 cup flour
1 cup pecan, chopped
2/3 cup butter, melted
2 large eggs
Combine brown sugar, flour and
pecans in a bowl and set aside. Combine butter and eggs and mix
well. Stir the two mixtures together. Mix until just
moistened. Grease mini muffin tins well. Fill muffin
tins 2/3 full and bake at 350 for 20 minutes remove immediately and
cool on wire rack.
Spiced Bran Muffin
1/2 cup molasses
2 tablespoons honey
2 whole eggs
1/4 cup milk, 2% low-fat
1/2 cup wheat bran
1/4 cup plain yogurt
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cloves
1/4 cup walnuts, chopped
1/4 cup raisin
Warm molasses and honey in small
sauce pan. Cool whisk eggs, yogurt, milk in bowl. whisk in molasses
and honey mixture. Stir in bran, flour, baking powder, and
spices. Fold in walnuts and raisins.
Bake in 15 to 20 minutes at
350
Surprise Muffins
1 cup no fat sour cream
1/2 cup vegetable oil
2 whole eggs
2 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons orange juice
2 tablespoons poppy seeds
1 3oz package cream cheese
3/4 cup jam of your choice
Combine sour cream, oil and eggs
until well blended. Sift together flour, sugar, baking powder and
salt. Add to sour cream mixture. Stir in orange juice and
poppy seeds. Mixture will be thick, add more orange juice
if needed. Stir until flour mixture is just
moistened. Cut cream cheese in 12 equal pieces. Spoon
about 1/2 of batter into paper muffin cups, filling about 1/3
full. spoon about 1 tablespoon jam on top of batter. top
with one piece of cream cheese. Spoon remaining batter over jam and
cheese. Each muffin cup should be about 2/3 full.
Bake 375 for 25 minutes or until
tops are brown.
