Tuesday, August 7, 2012

Import Bread Recipes

RecipeOct 21, '08 7:14 AM
for everyone

Category:   Baking
Style:   American
Servings:   3 mini loaves

Description:
I found this on Land OLakes site

This all-time favorite quick bread is baked in miniature loaf pans to give as gifts.

Ingredients:
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup canned pumpkin*
1/2 cup LAND O LAKES® Butter, softened
2 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Directions:
Heat oven to 350°F. Combine all ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Spoon into 3 greased mini(5 1/2x3-inch)loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.

*Substitute 1 cup mashed cooked pumpkin.



Recipe Tip
Bread can be baked in 1 greased (9x5-inch) loaf pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.


RecipeSep 21, '08 1:42 PM
for everyone
Category:   Baking
Style:   American

Description:
I love cornbread, made the old fashioned way, with corn meal only and in an iron skillet

Ingredients:
I want to direct you all to one of my past blogs, with lots of information on cornmeal, and at the very end-my two favorite recipes.
I really like the one called This is Not Northern Cornbread

Directions:
http://kathyinozarks.multiply.com/journal/item/69/2007_360s_cornmeal_and_recipes


RecipeAug 6, '08 3:03 PM
for everyone
Category:   Baking

Description:
from my recipe group on yahoo-I love recipes like this one-conserves heat and energy in the kitchen-a "greener" way to bake

Ingredients:
2 c Cranberries, fresh
1 Apple, cooking
1/2 c Walnuts
2 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
6 tb Butter; softened
1 Egg
1 tb Orange peel, grated
1/2 c Orange juice


Directions:
Put cranberries, apple and nuts through the coarsest blade of a food
grinder and set aside. Combine flour, sugar, baking powder and salt in
a deep bowl. Cut in butter until the size of peas. Stir in egg, orange
peel and juice, and the cranberry apple mixture. Stir until blended.

Spoon into greased 2-quart mold or coffee cans. Cover with foil and
tie. Place mold or cans on rack in slow cooker and pour 2 cups hot
water into bottom of pot. Cover pot and cook on high for 2 1/2 to 3 hours.

Remove mold from pot and let stand for several minutes. Turn out on
cooling rack. Serve warm with butter.

Source: Crockery Cookery, by Mable Hoffman
Submitted By KARL LEMBKE


RecipeAug 1, '08 8:54 PM
for everyone
Category:   Baking
Servings:   12

Description:
source Source:

Katzen, Mollie. 'Mollie Katzen's Sunlight Café'. Hyperion. New York: 2002.




Ingredients:
1 cup ricotta cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
2 1/3 cups (325 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (35 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips


Directions:
Preheat oven to 350 degrees F (177 degrees C). Place rack in the
middle of the oven. Line 12 muffin pans with paper liners or spray
with a non stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and then add the
eggs, one at a time, beating well after each addition. Add the milk,
vanilla extract, and cooled and melted butter, mixing well. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking
powder, salt, and cocoa powder. Add the ricotta mixture to the flour
mixture. Stir just until combined and then fold in the chocolate
chips. Do not over mix this batter or the muffins will be tough when
baked.

Divide the batter amongst the 12 muffin cups using two spoons or an
ice cream scoop.

Place in the oven and bake about 20 minutes or until lightly browned
and a toothpick inserted in the center of a muffin comes out clean.
Remove from oven and place on a wire rack to cool.


RecipeJun 23, '08 9:29 PM
for everyone
Category:   Baking
Style:   American
Servings:   12

Description:
from my yahoo recipe group-looked really interesting and fun to make

Ingredients:
3 cups self-rising flour
2 1/2 cups vanilla ice cream, melted



Directions:
Preheat oven to 350 degrees F (175 degrees C).
Pour the ice cream into a large bowl; fold the flour into the ice
cream until the dough just begins to come together. Using your hands,
gently knead the dough into a ball, adding flour as necessary to keep
the dough from sticking.
Turn the dough out onto a lightly floured surface and roll into a 9x13
inch rectangle. Cut the dough into 12 circles, 3 inches in diameter,
and place on a baking sheet.
Bake in the preheated oven until golden brown and cooked through, 15
to 20 minutes


Blog EntryMay 16, '08 8:02 AM
for everyone
This recipe looks so yummy wanted to share. This is from my favorite gluten free blog-here
http://glutenfreegoddess.blogspot.com/2008/05/blueberry-oat-muffins.html

RecipeApr 14, '08 10:14 AM
for everyone
Category:   Baking
Style:   American
Servings:   1 loaf

Description:
From the AllRecipes.com website...

~~~~~

Jo's Rosemary Bread

"This bread has a great flavor. It is moist, light and has a crispy crust."

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 3 Hrs
SERVINGS & SCALING
Original recipe yield: 1 - 1 1/2 pound loaf


Rhonda G in Missouri-from my recipe group

Ingredients:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by
the manufacturer. Select white bread cycle; press Start.


Blog EntryApr 9, '08 3:01 AM
for everyone
This recipe looks really good, hard to find good gluten free breads. From here  http://glutenfreegoddess.blogspot.com/2008/04/pueblo-bread-with-green-chiles.html
she has a copyright on her pages-no copy and paste-worth a look

Blog EntryApr 4, '08 1:04 PM
for everyone

Blog EntryFeb 26, '08 9:41 PM
for everyone
I thought this looked good
Pumpkin Scones

2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Mix together flour, sugar, spices, baking powder,
baking soda and salt in a large bowl. Cut butter
into small pieces and cut into flour. Mixture
should look like coarse crumbs. In a separate
bowl mix together the pumpkin, buttermilk and
vanilla. Add to flour mixture and mix until the
dough comes together (don't overmix).

Transfer to a lightly floured surface and knead
gently 3-4 times, and then shape/pat dough into a
circle about 1 1/2 inches thick. Slice in half,
and then cut each half into 3 equal pie-shaped
wedges. Brush with egg glaze (1 egg beaten with 1
tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for @ 375° for 20 minutes,
or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Source: Coffee Works

Blog EntryFeb 16, '08 9:38 AM
for everyone

Wheat-Free Orange Quinoa Muffins :: Green Living at Care2
http://www.care2.com/greenliving/wheat-free-orange-quinoa-muffins.html

Wheat-Free Orange Quinoa Muffins

Adapted from The Golden Door Cooks Light and Easy by Michel Stroot (Gibbs Smith, 2003). Many a muffin can be blamed for diet sabotage, but muffins from the renowned spa, the Golden Door, are light and lovely and rely on pureed fruits instead of butter and oil. This Golden Door recipe for orange quinoa muffins uses quinoa, oats and cornmeal to replace flour, making them not only super moist but also an excellent source of protein and other nutrients.
SIMPLE SOLUTION: When the Golden Door spa opened in 1958, they set the standard for fresh, colorful, flavorful "spa food." These muffins are no exception. And although they don't have wheat flour, they aren't gluten-free because the oats contain gluten—if you want to make them gluten-free, just double the quinoa and drop the oats. INGREDIENTS
1 teaspoon vegetable oil
¾ cup old-fashioned rolled oats
¾ cup cooked quinoa
1 ¼ cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 oranges
1 large ripe banana
1/3 cup apple juice
2 tablespoons packed brown sugar (or one of Care2's recommended natural sweeteners).
1 tablespoon honey
2 tablespoons canola oil
1 egg
2 egg whites
2/3 cup chopped pitted dates 1. Preheat the oven to 350F. Grease a 12-cup muffin tin with vegetable oil and set aside. 2. In a food processor fitted with a metal blade, process the rolled oats into a fine flour. Add it to the cooked quinoa and mix in the cornmeal, baking powder, salt and cinnamon. 3. Grate the oranges to make 2 teaspoons zest. Peel the remaining oranges and separate the segments of all 4 oranges. Remove all the pith. Cut the outer membrane from the orange segments. Chop ¾ cup of the orange segments and place into a large bowl. 4. In food processor, process the banana with apple juice, brown sugar, honey, oil, egg and egg whites. Pour into the bowl with orange segments. Stir in the dates and orange zest and mix well. Pour the banana-orange batter into the dry ingredients and mix until well blended. 5. Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 30 to 40 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean. Turn onto a wire rack; serve warm or let cool.

From personal experience, oats do have gluten but not as much as wheat, and can be tolerated in small amounts like here. Also Bobs Red Mill is selling oats that they have kept away from all gluten grains so we that need to, can tolerate the oats much better.

RecipeJan 24, '08 11:38 AM
for everyone
Category:   Baking
Servings:   Yields about 5 dozen.

Description:
Posted by: "Neesie" kitkat191220@gmail.com dneesi1246
Wed Jan 23, 2008 10:07 pm (PST)
MORMON MUFFINS
This recipe is from The Greenery Restaurant near Ogden, Utah. This muffin
batter will keep in the refrigerator for 1 week, so you can bake several
smaller
batches, if desired.

another from my yahoo recipe group. doesn't this look like a good one?

Ingredients:
2 C. boiling water
5 tsp. baking soda
1 C. shortening
2 C. sugar
4 eggs
5 C. all-purpose flour
1 tsp. salt
1 qt. buttermilk
4 C. All-Bran(r)
2 C. Bran Flakes(r)
1 C. chopped walnuts


Directions:
Combine water and baking soda; stir until dissolved. Cool. In a mixing bowl,
cream shortening and sugar. Add eggs one at a time, beating well after each
addition.
Combine flour and salt; add to creamed mixture alternately with buttermilk.
Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased
or paper-lined muffin cups three-fourths full. Bake at 350ºF for 25 to 30
minutes or until muffins test done. Yields about 5 dozen.


Category:   Baking
Servings:   Yield: 2 loaves, about 24 servings

Description:
The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory, whole-grain version, and a perfectly indulgent way to get more grains into your diet.

This recipe comes from Food Network would be a great one to start adding whole grains to your diet and a simple bread recipe to try too

Ingredients:
Poolish (Pre-ferment):
1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast
Dough:
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1⁄4 cup extra-virgin olive oil
Cooking spray

Toppings:
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces

Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal


Directions:
To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.

Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.

Fold the dough again like a letter, and rest for another 30 minutes.

Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)

Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.

Copyright 2007 Television Food Network, G.P. All rights reserved




RecipeJan 16, '08 6:22 AM
for everyone
Category:   Baking
Servings:   (makes 10 servings)

Description:
Posted by: "Judy" luvsbutterflies29526@yahoo.com luvsbutterflies29526
Tue Jan 15, 2008 6:18 am (PST)
posted on my yahoo recipe group
this looked really tasty

Ingredients:
Nonfat cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 eggs, beaten and divided
3/4 cup buttermilk
2 tablespoons brown sugar
1/3 cup dried cranberries (may also use raisins or other dried fruit
instead)


Directions:
Directions:
1. Preheat oven to 375º.
2. Spray a baking sheet with nonfat cooking spray then set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda and
salt. Using a pastry blender, fork or wooden spoon, cut in the butter
and mix until it resembles coarse crumbs. Make a fist and lightly
press in a small well in the center of the flour mixture then set aside.
4. In a small bowl, stir in one of the beaten eggs, buttermilk, brown
sugar and cranberries then pour buttermilk mixture into the well of
the flour mixture. Stir all ingredients until evenly moistened.
5. Pour dough onto lightly floured board. Knead dough by folding it in
half and lightly pressing down about 14-15 times. Shape dough into a
6-inch round loaf. Use a sharp knife and cut a slit down the middle
about 1/4" deep. Brush dough with remaining egg then place on prepared
baking sheet.
6. Bake for 40 minutes or until golden brown. Serve warm.

Serving Size: 1 slice (63 g)
Servings Per Recipe: 10
Amount per serving
Calories 158
Calories from fat 44
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 52 mg
Sodium 203 mg
Total Carbohydrates 24 g
Dietary Fiber 1 g
Sugars 3 g
Protein 4 g
Vitamin A 4%
Vitamin C 0%
Calcium 6%
Iron 8%

Source: Government Health-nutrition


RecipeJan 14, '08 6:53 AM
for everyone
Category:   Baking

Description:
Posted by: "McSledwidow@aol.com" McSledwidow@aol.com itktteom
Sun Jan 13, 2008 6:46 pm (PST)
posted in my yahoo recipe group

This recipe looked really good to me, when I make it I will use mostly splenda for the sugar, and perhaps unsweetened soy milk for the millk, and I now upgrade all chocolates to dark chocolate.

Ingredients:
4 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 3/4 cups milk
2/3 cup oil
2 cups chocolate chips
1 1/2 cups chopped walnuts



Directions:
Preheat oven to 350. Grease 2 large loaf pan. Combine flour sugar, baking
powder, baking soda, and salt. Combine egs, milk, and oil in another bowl.
Add to flour mixture. Mix just until moistened. Stir in chocolate chips and
nuts. Spoon into loaf pans. Bake for 50-55 minutes. Cool in pans for 10
minutes. Remove from pans and cool on wire racks.


RecipeJan 2, '08 7:54 AM
for everyone
Category:   Baking
Style:   American
Servings:   12

Description:
Quaker's: Wholesome Apple Raisin Muffins
Posted by: "immapizzafanatic" madhatters_woman@yahoo.com immapizzafanatic
Tue Jan 1, 2008 5:09 pm (PST)
posted on one of my yahoo groups

Ingredients:
* 1 1/2 c QUAKER Oats uncooked (quick or old fashioned)
* 1 c All-purpose flour
* 2/3 c Firmly packed brown sugar
* 1 ts Baking powder
* 1/2 ts Baking soda
* 1/2 ts Ground cinnamon
* 1/4 ts Ground nutmeg
* 1/4 ts Salt (optl)
* 1/2 c Raisins
* 3/4 c Applesauce
* 1/2 c Apple juice or skim milk
* 2 Egg whites or 1 egg, slightly beaten
* 2 tb Vegetable oil
* 1/4 c QUAKER Oats uncooked (quick or old fashioned)


Directions:
Instructions:
Heat oven to 400 F. Line 12 muffin cups with paper baking cups or
spray bottoms only with no-stick cooking spray. Combine dry
ingredients including raisins; mix well. Add combined applesauce,
apple juice, egg whites and oil, mixing just until dry ingredients
are moistened. Fill muffin cups almost full. Sprinkle remaining 1/4
cup oats evenly over batter; patting gently. Bake 20 to 22 minutes or
until golden brown. Let muffins stand a few minutes; remove from pan.

Nutrition Information: 1 muffin Calories 180, Calories From Fat 27,
Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 110mg, Total
Carbohydrates 37g, Dietary Fiber 2g, Protein 3g


Blog EntryDec 22, '07 10:38 AM
for everyone
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Stollen (Quick-Bread)
 Categories: Holiday, Breads, Cakes
      Yield: 1 servings
 
  2 1/2 c  Flour (all-purpose)
      2 ts Baking powder
    3/4 c  Sugar
    1/2 ts Salt
    1/2 ts Mace
      8 x  Cardomon seed pods, seeds
           Removed and crushed
    3/4 c  Almonds, blanched, ground
    1/2 c  Butter, soft
      1 c  Cream cheese, softened
      1 lg Egg
    1/2 ts Vanilla extract
    1/2 ts Almond extract
      2 tb Brandy
    1/2 c  Currants
    1/2 c  Golden raisins
    1/3 c  Candied lemon peel, chopped
    1/4 c  Butter, melted
    1/4 c  Sugar, powdered
 
Preheat oven to 350 degrees F. Sift together the flour, baking
powder, sugar, salt, mace, and crushed cardamon seeds. Stir in the
ground almonds. Cut in the soft butter until the mixture looks
something like coarse sand. In a blender, cream the egg with the
cream cheese, vanilla, almond extract, and brandy.
 
Pour it into a bowl and stir in the dried fruit. Gradually stir
in the flour mixture until everything is well blended. Work the
dough into a ball and turn it out on a lightly floured board.
Knead it for a few minutes until it is smooth, then place it in
the refrigerator for at least 15 minutes. (You can store the
dough in the refrigerator for several days, then take it out
to bake when ever you like.)
 
Shape the dough into a flat, oval loaf, about 10 inches long and
eight inches wide. With the blunt edge of a knife, crease the
loaf about 1/2 inch off center, down the length of it. Fold the
smaller side of the creased loaf over the wider side. Brush the
top of the folded loaf with the melted butter.
 
Place the stollen loaf on an ungreased cookie sheet and bake for
about 45 minutes, until it starts to turn brown on the outside.
Remove and allow to cool a little bit. Dust lightly with powdered
(i.e., confectioner's) sugar.
 
MMMMM

I found this recipe online and making it now. looking for one that was quicker (no yeast) and not using 4 to 6 eggs. This is a quick bread has only one egg and just is working up wonderful. I changed the fruits around to candied slivered green cherries and pineapple, regular raisins and the yellow raisins. I did not have cardamon on hand, so changed the spices to cinnamon and nutmeg.
 

RecipeDec 17, '07 6:37 AM
for everyone
Category:   Baking
Style:   American
Servings:   2 loaves

Description:
Black Bread
Posted by: "immapizzafanatic" madhatters_woman@yahoo.com immapizzafanatic
Sat Dec 15, 2007 4:31 pm (PST)
Black Bread

Source: Earth Notes


Ingredients:
Ingredients
1 tbsp active dry yeast
1½ cup warm water
1 cup flour
2 cups whole wheat flour
1 cup wheat bran 1 cup dark rye flour
1 cup wheat germ
½ cup rolled oats
1 cup warm water
. ½ cup blackstrap molasses
4 tsp salt
½ to 1 cup aditional whole wheat flour
rolled oats


Directions:
1. Dissolve yeast in warm water in a large shallow bowl; stir in
flour and whole wheat flour and knead vigorously till you have a
rubbery ball of dough.
2. Spread dough over the bottom and slightly up the sides of the
bowl; sprinkle remaining ingredients (except the additional whole
wheat flour and additional rolled oats) over the dough.
3. Using a potato masher, mix the ingredients in till they are well
distributed.
4. Knead the dough till it is the same color and texture throughout.
5. At this point knead in the additonal whole wheat flour till the
dough is no longer sticky.
6. Allow dough to rise in a warm spot till doubled in bulk...at least
one hour.
7. Punch down and shape into 2 loaves; roll them in the rolled oats;
place side by side on a greased baking sheet and let them rise again
for about 45 minutes.
8. Bake for 45 minutes or till they test done.


RecipeDec 17, '07 6:33 AM
for everyone
Category:   Baking
Style:   American
Servings:   4 loaves

Description:
Sour Dough Rosemary Bread
Posted by: "Judy" luvsbutterflies29526@yahoo.com luvsbutterflies29526
Sat Dec 15, 2007 5:53 pm (PST)
I love sourdough breads, this one looked really good

Ingredients:
1/2 cup sugar
1/2 cup melted butter
1 tablespoon salt
1 1/2 cups warm water
1/4 cup chopped fresh rosemary
1 cup starter
5 cups bread flour{or more}

2 1/4 teaspoons yeast** if you want to speed it up


Directions:
Proof the yeast in 1/2 cup of water which has 1 teaspoon of sugar
dissolved in it. Add the starter, sugar, water, butter, salt and
rosemary. Add the flour a cup at a time beating well after each addition.

When the dough comes away from the sides of the bowl, put on a floured
board and knead for about 10 minutes. Grease bowl and put in dough -
rub top with oil and over lightly. Let rise till it doubles in size.
Punch dough down and let it rise again.{if you want too}
Divide dough into 4 parts. Knead a few times. Put in greased loaf pans
- brush top with oil and let rise covered lightly until doubled in
size. Bake 350oF. 30 - 35 minutes. After removing from oven, brush top
with melted butter.

I always add 2 1/4 teaspoons of yeast (proofed) It speeds up the
rising time.

Source: DeeDee'a Recipe Archive



ReviewReviewReviewReviewReviewDec 2, '07 9:37 PM
for everyone
Category:Other
Apple Sticky Buns

SUBMITTED BY: Jonita Williams
"We raise wheat, and I bake a lot of bread using our own flour. This
is one of my family's favorite recipes. I like it because it's fast
and easy to make."
PREP TIME 35 Min
COOK TIME 30 Min
READY IN 1 Hr 5 Min

Original recipe yield: 12 servings

INGREDIENTS

* 3 1/4 cups all-purpose flour
* 2 (.25 ounce) packages active dry yeast
* 1/4 cup sugar
* 1 teaspoon salt
* 3/4 cup milk
* 1/4 cup water
* 1/4 cup butter, cubed
* 1 egg
* 1 1/2 cups finely chopped peeled apple
* TOPPING:
* 1 cup packed brown sugar
* 3/4 cup butter, cubed
* 3/4 cup chopped walnuts or pecans
* 1 tablespoon water
* 1 tablespoon corn syrup
* 1 teaspoon ground cinnamon


DIRECTIONS

1. In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and
salt. In a saucepan, heat the milk, water and butter to 120 degrees F
to 130 degrees F. Add to dry ingredients; beat just until moistened.
Add egg; beat until smooth. Stir in remaining flour and apples. Do not
knead. Cover and let rise in a warm place for 30 minutes.
2. Meanwhile in a saucepan, combine the topping ingredients. Bring to
a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in.
x 2-in. baking dish. Stir dough down. Spoon walnut-size pieces of
dough over nut mixture. Cover and let rise for 30 minutes.
3. Bake at 375 degrees F for 30-35 minutes or until golden brown. Let
stand for 1 minute before inverting onto a large serving platter.

Source: Taste of Home


This would be a wonderful for sunday brunch or a holiday breakfast

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