Bread

Cinnamon Raisin Bread (ABM)

Posted on November 7, 2008. Filed under: ABM, Bread |

Cinnamon Raisin Bread Recipe (makes 1 1/2 lb loaf)

1 cup plus 2 tbsps Water
2 tbsps butter or margarine
3 cups bread flour
3 tbsps sugar
1 1/2 tsps salt
1 tsp ground cinnamon
2 1/2 tsps bread machine yeast
3/4 cup raisins

Measure carefully, placing all ingredients except raisins in bread machine pan in order recommended by manufacturer. Add raisins at the raisin/nut signal or 5 to 10 mins before last kneading cycle ends. Select Sweet or Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on wire rack.

Source:  cherylpearl at Family Corner

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Ginger’s Crusty Italian Rolls

Posted on October 18, 2008. Filed under: Bread |

1 cup water

2 T olive oil

1 T sugar

1 tsp salt

3 cups KA all purpose flour

2 tsp yeast

Processed on the quick dough cycle of my Zo, which is a total of 45 min.  Removed to an oiled sheet of wax paper and formed into 9 elongated rolls.  Let rise for 45 mins. and then sprayed with water and slashed the tops with a razor blade.

Baked in a preheated 375º oven with a small Corningware bowl of water in the bottom for 23 mins.

Source:  Bread Machine Group

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Breadsticks (Chocolate on my Cranium)

Posted on September 18, 2008. Filed under: Bread |

Breadsticks by Chocolate on my Cranium

Dissolve:
2 TBSP sugar and 1 TBSP yeast in 1 1/2 cups warm water

Add:
3 cups flour and 1/2 tsp. salt. Mix and knead for 5 minutes. I use my Kitchen Aid with the dough hook for this. The dough will be really soft, even sticky, that’s okay!

Let rest for 10 minutes. Melt 1/2 cube (4 TBSP) of butter in a bowl in the microwave and pour into a 11×17 pan (jelly roll pan). Place dough into pan then lift and turn over so that both sides of the dough are covered in the melted butter. Press dough into pan. Sprinkle with desired seasonings: garlic salt, parmesan cheese, Lawry’s salt, rosemary, grated cheese, pepper, etc. Let rest 15 minutes. Cut into strips with pizza cutter. Bake at 350 for 20 minutes or until golden brown. Recut with a pizza cutter and serve.

My favorite seasoning combos are:
rosemary, minced garlic, Parmesan cheese
Italian seasoning, garlic salt
Lawry’s salt, grated cheddar cheese

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Kentucky Biscuits

Posted on September 4, 2008. Filed under: Bread |

INGREDIENTS:

  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 2 Tbl. sugar
  • 1/2 c. butter
  • 3/4 c. buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)

PREPARATION:

Mix dry ingredients.  Add butter, milk and form into soft dough.  Do not over knead!  Pat into a ungreased 6×6 pan.  I use a pie pan myself so you can use whatever.  Cut into serving size portions before you cook.  Bake at 400′ for 15 to 20 minutes or until done and golden brown. SUPER EASY, HUH?!  OH, so good:)

SOURCE

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Rolls

Posted on September 3, 2008. Filed under: Bread, Reviewed |

From Kathryn Judson:

Our current favorite roll ‘recipe’ is loosely based on the following recipe from the back of a Western Family Bread Flour bag. I put ‘recipe’ in single quotes, because I tend to get a bit free form when I cook, especially when I bake bread. At any rate, I’ve never made the glaze, I’ve never tried the heart-shape business, I usually make the rolls smaller than they suggest, I sometimes make crescent rolls, but I sometimes make buns along the lines of hamburger buns, to use to for deli sandwiches.

I almost always substitute whole wheat flour for some of the bread flour (sometimes just a quarter cup, but usually more than that), I never measure the flour (I just keep adding until it feels right), and I don’t measure the honey (who likes to scrape away at a measuring scoop or cup that’s got honey stuck to it?) and rarely use a whole quarter cup. I don’t follow the orders or techniques given, and I usually use what is called the sponge method (you make a batter, and let that rise, stir it down, and then add more flour to make a regular dough – from there you follow the directions for the regular dough). I don’t always use 2% milk, either – I’ve used whole and I’ve used skim, and everything in between. (Did I mention that I’m pretty free form when I bake bread?)

But, all in all, otherwise I stick pretty close to this recipe. 😉

Well, OK, I also mix brands a lot. But it’s their recipe, and I’ve gotten good results with their products, so, if they want to specify Western Family, who am I to quibble?

Heart Shaped Honey Rolls

Rolls:

1 cup Western Family 2% milk

1/4 cup Western Family honey

2-1/2 tsp Western Family yeast

1/4 cup Western Family butter, melted

2 egg yolks, beaten

4 cups Western Family bread flour

2 tsp Western Family salt

2 Tbsp Western Family granulated sugar

Glaze:

2 Tbsp Western Family honey

1/2 cup Western Family butter, melted

2/3 cup Western Family powdered sugar

1/2 tsp finely chopped lemon peel

Directions:

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl.

Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size.

Punch down and form into 12 evenly sized balls. Make a 1/2-3/4″ cut into center of the ball from one side to make the heart shape. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.

Preheat oven to 400 degrees F. Bake rolls until golden brown, about 15-20 minutes. While rolls are baking prepare glaze. Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze. Serve warm.

Makes 12.

I usually don’t use a greased cookie sheet, if I have baking parchment paper on hand. It’s a luxury, but it makes for better results, and easier clean-up. I usually bake the rolls spaced out in shiny, rectangular cake pans, instead of on cookie sheets, the theory being that maybe they won’t overbrown as easily that way. (This is just a guess. But it seems to work. For me.) And we don’t necessarily serve them warm; they’re just fine at room temperature. I freeze most of them. They thaw wonderfully in the microwave.

These are tasty enough and moist enough I often eat them plain – no butter or anything. They work great with peanut butter. Or ham. And lots of other stuff.

SOURCE

REVIEW:  These are amazing!  I made them as sandwich rolls and they were very good.  Added 1 tbl vital gluten per cup of flour, and I let them rise a very long time (accidentally!) but they did not deflate.  I wound up with softball-size rolls and the taste & texture was terrific.

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Cinnabuns

Posted on September 3, 2008. Filed under: Bread, Breakfast, Brunch |

We often mix up a quick version of cinnabuns using a biscuit type dough. With summer here and more leisure time we’ve been enjoying genuine yeast raised cinnabuns. I use the buttery rolls recipe off of my Cheat Sheet, increasing the sugar to half a cup and using three teaspoons of yeast. I let the dough mix up in my Zo set to the quick dough cycle and it’s ready in half an hour. Then we roll the dough out into a rectangle. Spread with half a stick of softened butter and sprinkle with half a cup of good cinnamon sugar.

Preheat oven to 375°F. Blend together 1 stick of butter, 4 cups flour (I use half whole wheat), ½ cup sugar, and 1 tablespoon baking powder. While you are going at that mixture with your pastry blender, you might have a little helper to mix up the cinnamon sugar: stir two teaspoons of good cinnamon into half a cup of sugar. If you are fortunate to have another helper, that one can get started on the wet ingredients: break an egg into a glass measuring cup. Add a splash or two of vanilla, whisk it a bit with a fork, and add milk to make one cup. Gently mix this into the nicely crumbled dry ingredients just until dough holds together. Roll out into a rectangular sort of shape. Spread dough with a stick of softened butter and then sprinkle with the freshly mixed cinnamon sugar that your littlest helper prepared. Roll up along the long edge into a probably somewhat untidy but friendly shaggy log. Slice into nice fat cinnabuns and place on cookie sheet, around 25 or so depending on how big you make them. Bake for approximately 18 minutes or until done (lightly browned). While they are baking your assistant can mix up the icing: one cup of confectioner’s sugar with enough milk to make a spreadable icing. My helpers always play the game of adding too much milk – oh dear it’s too runny! Must add more sugar – drat now it’s too stiff – needs more milk etc. until they’ve practically doubled the icing amount. But no one ever complains. Don’t forget to put the kettle on while the Yums bake. Try to let them cool a bit before spreading with the icing.

SOURCE

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Irish Brown Soda Bread

Posted on April 5, 2008. Filed under: Bread |

If you can’t get to Ireland to savour their wonderful Brown Bread, this is the best recipe I’ve found using American whole wheat flour:

  • 1 3/4 cups all purpose flour
  • 1 3/4 cups whole wheat flour
  • 3 tablespoons toasted wheat bran
  • 3 tablespoons toasted wheat germ
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
  • 2 cups buttermilk

Preheat oven to 425 degrees F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.

http://breadnet.net/irish-brown.html

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Homemade Boboli

Posted on February 26, 2008. Filed under: Bread, Pizza, Reviewed |

Boboli Type Pizza Crust

1 cup water
3 cups all purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. active dry yeast
1 tsp. minced garlic
2 tsp. Parmesan cheese
1/2 tsp.
Italian seasoning
Parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.

When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.

Preheat oven to 450°F and bake 5 to 10 minutes until light brown. Cool.

Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners.

SOURCE: Family Corner (ajrsmom)

REVIEW: This has become a staple in our house. These pizza crusts are great! You can use them right away or freeze for another day.

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Greek Farmer’s Bread

Posted on September 10, 2007. Filed under: Bread |

16 ounces unbleached white flour
4 teaspoons instant yeast
2 teaspoons sugar
2 cups lukewarm water
1 tablespoon olive oil
2 teaspoons salt
Put the flour in a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes.

Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.

Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes. Put in a cold oven and turn oven on to 375F.

Bake 40 to 45 minutes until golden brown. Let cool 20 minutes before slicing.

Source: Jealous Hands

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Amy’s Paposecos

Posted on June 25, 2007. Filed under: Bread |

Amy’s Paposecos
aka Portuguese Rolls

2 Tablespoon of yeast
¼ cup of butter
½ to 1 Tablespoon of shortening
1 Tablespoon salt
1 Tablespoon and 1 teaspoon sugar
4 cups lukewarm water
About 10 cups flour

Add yeast and 1 teaspoon sugar to warm water. Let yeast get bubbly. Add butter or margarine, rest of sugar, shortening, and salt and mix well. Add flour 1 cup at a time till a nice soft and elastic dough forms.
Let rest for 1 hour or until double in size.
Roll into approximately 25 balls. Flatten with hand and put a crease in the middle. Fold along crease, turn upside down and rest for 10 minutes. On greased cookie sheet, turn rolls back over and let rise for another hour.
Brush with milk before putting in the oven. Bake at 400 degrees for 20 minutes.

Adapted from the recpie in this book: Foods of the Azores Islands by Deolinda Maria Avila


Go to source: Another Catholic Mom

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