Lesli Dustin
This recipe can be finicky depending on the weather or your particular karma that day, so don't give up. I have recently begun adding the extra seeds and grain at the end of the recipe for extra nutrition and texture. My kids hate it, but it makes kind of a 7-grain-ish kind of bread that I love. Until I eliminated dairy from my diet, I added powdered milk (up to 3/4 cup per recipe) to help rotate my food storage and get some calcium in there. It makes a stiffer bread.
2 1/2 cups hot water
1/2 cup honey
1 T. yeast
2 vitamin C tabs (500 mg.), crushed
1/4 cup gluten flour
1/3 cup oil
1 T. salt
6 cups whole wheat flour
1/2 cup flax meal (optional)
1/2 cup millet (optional)
1/2 cup unsalted sunflower seeds (optional)
1/4 cup poppy seeds (optional)
Combine water and honey in large mixing bowl; add yeast and wait to see the bubbles form. Add vitamin C, gluten, oil, salt, and 2 cups wheat flour. Stir with a whisk until well blended. Let sit for at least 1/2 hour and up to several hours. Doing this sponge step will help you achieve a more even textured bread. Add remaining flour and, if desired, remaining ingredients. Knead for 6-8 minutes or until stretchy. Let rise in warm place. Punch down and form two loaves. Let rise again. Bake at 350 for about 35 minutes.
Monday, November 24, 2008
Friday, November 21, 2008
Vanilla Cornbread
By Amy P.
This is a sweet cornbread we usually serve with honey-butter as a side for chili or stew. We have also made it in the dutch oven while camping and it turned out pretty well.
1 cup yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
3/4 cup powdered sugar (I've used honey before)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 1/4 cup buttermilk (cultured)
1 tbsp pure vanilla extract
6 tbsp unsalted butter, melted
Preheat oven to 350 F
Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or whisk. Add to dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to over mix.
Pour the batter onto a greased 8-inch round spring form or square Pyrex pan.
Bake in preheated oven about 40-45 min 350 F, until golden around the edges and cake tester inserted comes out clean. Let stand 10-15 min before cutting.
This is a sweet cornbread we usually serve with honey-butter as a side for chili or stew. We have also made it in the dutch oven while camping and it turned out pretty well.
1 cup yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
3/4 cup powdered sugar (I've used honey before)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 1/4 cup buttermilk (cultured)
1 tbsp pure vanilla extract
6 tbsp unsalted butter, melted
Preheat oven to 350 F
Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or whisk. Add to dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to over mix.
Pour the batter onto a greased 8-inch round spring form or square Pyrex pan.
Bake in preheated oven about 40-45 min 350 F, until golden around the edges and cake tester inserted comes out clean. Let stand 10-15 min before cutting.
Cheddar Bay Biscuits
By Amy P.
We use this recipe when we need a quick starch to go with dinner. It whips together very quickly and tastes surprising good for how easy it is.
2 cups Bisquick
3/4 cup milk
3/4 cup grated sharp cheddar cheese (We use extra sharp, because in our opinion the sharper the better!!)
1/4 cup butter melted (sometimes I skimp on the butter, but don't tell Dallan :) )
1/2 tsp garlic powder
1/2 tsp Italian seasoning (this is optional, I make it with and without)
Heat oven to 450 F
Mix Bisquick, cheese and milk; stir until soft dough forms. (Of course I just use my kitchen-aid) Drop by spoonfuls onto an ungreased cookie sheet.
Bake 7-9 min. Combine butter & spices; brush over warm biscuits.
Serve warm.
We use this recipe when we need a quick starch to go with dinner. It whips together very quickly and tastes surprising good for how easy it is.
2 cups Bisquick
3/4 cup milk
3/4 cup grated sharp cheddar cheese (We use extra sharp, because in our opinion the sharper the better!!)
1/4 cup butter melted (sometimes I skimp on the butter, but don't tell Dallan :) )
1/2 tsp garlic powder
1/2 tsp Italian seasoning (this is optional, I make it with and without)
Heat oven to 450 F
Mix Bisquick, cheese and milk; stir until soft dough forms. (Of course I just use my kitchen-aid) Drop by spoonfuls onto an ungreased cookie sheet.
Bake 7-9 min. Combine butter & spices; brush over warm biscuits.
Serve warm.
Thursday, November 20, 2008
Blitz Bread
From Melanie G.
**This is an extremely easy, quick recipe that makes a focaccia-type bread - perfect for a weeknight or if you work all day and don't have time to let bread dough rise several times**
**This is an extremely easy, quick recipe that makes a focaccia-type bread - perfect for a weeknight or if you work all day and don't have time to let bread dough rise several times**
1 1/2 cups (12 ounces) warm water
3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 ¾ ounces) all-purpose flour
1 tablespoon instant yeast
1/2 teaspoon garlic salt
3 teaspoons dried herbs (I have an herb medley of oregano, basil, parsley and rosemary that I use)
dried herbs for sprinkling
1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy.
4) While the dough is rising, preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.
7) Bake the bread till it’s golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it's been kneaded for 60 seconds.
1/2 Whole Wheat 1/2 White Bread for Bread Makers
From Teresa B.
1 tablespoon yeast
2 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
2 cups wheat flour
2 cups white flour
Put bread maker on dough cycle. Take dough out of bread maker. Place dough in greased bread pans. Let rise 1 hour. Bake in oven at 375 degrees for 30 minutes. Put bread on cooling racks.
Variations:
For Orange Butterflake Rolls:
Prepare dough in bread maker. After you take out the dough, place the dough on a floured surface. Roll out the dough and spread orange filling.
Orange filling: 1 stick butter, melted and add 1 cup sugar and 2 tablespoons grated orange peel. Mix together. Roll dough up in cinnamon roll fashion. Cut dough into slices. Place on greased pans. Let rise 30 minutes. Bake in oven at 375 degrees for 10-12 minutes or until lightly browned on the tops.
1 tablespoon yeast
2 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
2 cups wheat flour
2 cups white flour
Put bread maker on dough cycle. Take dough out of bread maker. Place dough in greased bread pans. Let rise 1 hour. Bake in oven at 375 degrees for 30 minutes. Put bread on cooling racks.
Variations:
For Orange Butterflake Rolls:
Prepare dough in bread maker. After you take out the dough, place the dough on a floured surface. Roll out the dough and spread orange filling.
Orange filling: 1 stick butter, melted and add 1 cup sugar and 2 tablespoons grated orange peel. Mix together. Roll dough up in cinnamon roll fashion. Cut dough into slices. Place on greased pans. Let rise 30 minutes. Bake in oven at 375 degrees for 10-12 minutes or until lightly browned on the tops.
Focaccia Bread
From Melissa H.
2 cups warm water
1 1/2 tablespoons yeast
pinch of sugar
1 teaspoon salt
5 cups flour
Knead dough in mixer with hook for 10 minutes. Let dough rise until doubled. Shape dough into loaves. Let rise again. Cut //// lines on top of loaves. Spritz with water and bake at 425 degrees for 15-20 minutes. For hard crust, spritz again after 10 minutes.
2 cups warm water
1 1/2 tablespoons yeast
pinch of sugar
1 teaspoon salt
5 cups flour
Knead dough in mixer with hook for 10 minutes. Let dough rise until doubled. Shape dough into loaves. Let rise again. Cut //// lines on top of loaves. Spritz with water and bake at 425 degrees for 15-20 minutes. For hard crust, spritz again after 10 minutes.
Dill Casserole Bread
From Sally M.
1 package dry yeast
1/4 cup warm water
1/ cup creamed cottage cheese
2 tablespoons sugar
1 teaspoon instant minced onion
1 tablespoon butter
2 teaspoons dill weed or seed
1 teaspoon salt
1 egg
1/4 teaspoon soda
2 1/4 to 2 1/2 cups flour
Soften yeast in water. Heat cottage cheese to lukewarm. Place in mixing bowl, add sugar, onion, butter, dill, salt, egg, soda and yeast. Add flour gradually, beating well. Cover, let rise in warm place for 50 to 60 minutes, or until double in size. Stir down and put in well oiled casserole dish and let rise again 30 to 40 minutes. Bake for 40-50 minutes in a 350 degree oven. Brush with melted butter and sprinkle with salt after baking.
1 package dry yeast
1/4 cup warm water
1/ cup creamed cottage cheese
2 tablespoons sugar
1 teaspoon instant minced onion
1 tablespoon butter
2 teaspoons dill weed or seed
1 teaspoon salt
1 egg
1/4 teaspoon soda
2 1/4 to 2 1/2 cups flour
Soften yeast in water. Heat cottage cheese to lukewarm. Place in mixing bowl, add sugar, onion, butter, dill, salt, egg, soda and yeast. Add flour gradually, beating well. Cover, let rise in warm place for 50 to 60 minutes, or until double in size. Stir down and put in well oiled casserole dish and let rise again 30 to 40 minutes. Bake for 40-50 minutes in a 350 degree oven. Brush with melted butter and sprinkle with salt after baking.
No-Knead Artisan Bread
From Melanie G.
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon instant yeast
1 1/4 tesapoons salt
Cornmeal or wheat bran as needed
1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (Don't be fooled, your hands will be COVERED in sticky dough right about now...that is ok!) Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2-4 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I only ever do an additional 5-10 minutes max because I don't like a really hard, dark crust), until loaf is beautifully browned. Cool on a rack.
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon instant yeast
1 1/4 tesapoons salt
Cornmeal or wheat bran as needed
1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (Don't be fooled, your hands will be COVERED in sticky dough right about now...that is ok!) Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2-4 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I only ever do an additional 5-10 minutes max because I don't like a really hard, dark crust), until loaf is beautifully browned. Cool on a rack.
Monkey Bread (Pull Apart Bread)
Kaleena Jensen
Give yourself 5-6 hours to make this bread. Makes 2 Bunt pans of bread, or bunt and loaf pan, or nice rolls. (unless those of you who make things rise faster want to try your methods!!)
1/2 Cup Lukewarm water
1/4 Cup Sugar
1 T Yeast
Stir Together let set for 10 minutes
Add 1/4 cup more sugar, 1 T Salt, and 1 1/2 cups more warm water. Separately beat 2 eggs then add to mix.
Mix in 3 cups Bread Flour
Add 1/4 cup vegetable oil
Add in up to 4 more cups bread flour (determine by if batter is pulling away from side of bowl) and knead until flour is absorbed
Cover with damp cloth and let rise for 2 hours. After it has risen, punch it down and let it rise again about 1/2 hour.
Melt 1/2 square BUTTER for each pan in bottom of pan.
Cut dough in half, roll out 1/2 to about 1/4 " thick, cut circles of dough with a donut cutter ( I used a cookie cutter that was a bit bigger) Place the circles standing up inside bunt pan on their edges, filling each bunt pan with half of the dough. Cover and let rise again for 1 1/2 hours.
Preheat oven to 400 Degrees. Cover bunt pan with aluminum foil and bake 15-20 minutes, remove aluminum foil and bake until top is light brown.
You can rub a little butter on the top when it comes out. When you flip it out of the pan it should have a beautiful medium brown butter flavored bottom. Best served hot!
Wednesday, November 19, 2008
Blueberry Hot Bread
1 cup sugar
2 eggs
1 cup milk
4 TBS melted butter
3 cups flour
1 tsp. salt
4 tsp. baking powder
2 cups blueberries (fresh or frozen)
Cream sugar and eggs. Stir in milk and melted butter. Sift dry ingredients together and add to creamed mixture. Fold in blueberries and turn into two well greased bread pans. Bake at 350 for 45-50 minutes.
Judy Cash
2 eggs
1 cup milk
4 TBS melted butter
3 cups flour
1 tsp. salt
4 tsp. baking powder
2 cups blueberries (fresh or frozen)
Cream sugar and eggs. Stir in milk and melted butter. Sift dry ingredients together and add to creamed mixture. Fold in blueberries and turn into two well greased bread pans. Bake at 350 for 45-50 minutes.
Judy Cash
Tuesday, November 11, 2008
Butterflake Rolls
Kaleena Jensen
These are so delicious, a family tradition from my mom!
1 can evaporated milk
1 1/2 cups HOT water
3/8 cu lukewarm water
3 yeast cakes (which are 3 packets in the strips or 2 1/4 tsp = 1 yeast cake)
3 eggs
1 1/4 tsp salt
3/4 cup sugar
6-8 cups flour
1 cube butter
Dissolve yeast in lukewarm water in small bowl. Beat egss and then add sugar, salt, evaporated milk and hot water in main bowl, then add in yeast. Slowly add up to 5 cups of flour and mix thoroughly. Turn out on floured surface and knead, adding flour to make good dough, roll out to 1/2" thick and cut out in circles, melt butter and pour into baking sheets dip both sides of circle in butter and fold in half on baking sheet. Allow 2-4 hours to raise and bake 8-10 min at 370-400 degrees. I would say this should make about 4 dozen rolls depending on size of circle.
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