Ingredients
1 whole Egg
1 cup Milk
3 Tablespoons Vegetable Oil
2 cups All-purpose Flour
1 cup Sugar
2½ teaspoons Baking Powder
½ teaspoons Salt
2 cups Fresh Or Frozen Blueberries
Preparation Instructions
1) Preheat oven to 350 degrees.
2) In a large bowl, whisk together the egg, milk and oil.
3) In a separate smaller bowl, combine the flour, sugar, baking powder and salt. Gradually add this mixture to the milk mixture. Whisk together until just combined. Fold in the blueberries.
4) Pour mixture into a greased 9×5-inch loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
5) Cool for 10 minutes before removing from loaf pan; transfer to a wire rack and cool completely.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Friday, April 15, 2011
Wednesday, December 1, 2010
Red Lobster Cheddar Bay Biscuits
There isn't a soul on the planet who's tried the Red Lobster Cheddar Bay Biscuits and not fallen in love with them. They are amazingly good, and you can replicate them at home using this great copycat recipe.
Cooking Time: 10 min
Ingredients
* 2 cups Bisquick
* 2/3 cup milk
* 1/2 cup shredded Cheddar cheese
* 1/2 cup butter or margarine, melted
* 1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 450 degrees F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonsful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Cooking Time: 10 min
Ingredients
* 2 cups Bisquick
* 2/3 cup milk
* 1/2 cup shredded Cheddar cheese
* 1/2 cup butter or margarine, melted
* 1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 450 degrees F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonsful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Monday, November 22, 2010
Edna's Cornbread
Recipe from Faith Hill
Servings: 6-8
* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk
Directions:
Prep Time: 10 mins
Total Time: 55 mins
1. 1 Preheat oven to 500°
2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
4. 4 Bake at 500° until it is deliciously golden brown.
Servings: 6-8
* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk
Directions:
Prep Time: 10 mins
Total Time: 55 mins
1. 1 Preheat oven to 500°
2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
4. 4 Bake at 500° until it is deliciously golden brown.
Sunday, September 19, 2010
Boule (Artisan Free-Form Loaf)
From Womans's Day (June 2009) I make a big batch of dough on Saturday and pop it into a plastic container in my fridge. Whenever we need bread, I just dip into the container, pull out some dough, let it rest a bit and then bake a loaf, rolls or pizza. This method is simple--it creates authentic European-style fresh bread. For about 40 cents for a one-pound loaf!
Makes four 1-pound loaves. The recipe is easily doubled or halved.
3 cups lukewarm water
1-1/2 tablespoons granulated yeast (2 packets)
1-1/2 tablespoons kosher or other coarse salt
6-1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule-On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
Boule
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
Boule
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
Amaze your friends with the "6-3-3-13" rule: If you want to store enough for eight one-pound loaves, here's a simple mnemonic for the recipe: 6, 3, 3, and 13. It's 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-quart lidded container. That's it. It will amaze your friends when you do this in their homes without a recipe—but tell them to buy this book anyway!
Makes four 1-pound loaves. The recipe is easily doubled or halved.
3 cups lukewarm water
1-1/2 tablespoons granulated yeast (2 packets)
1-1/2 tablespoons kosher or other coarse salt
6-1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule-On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
Boule
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
Boule
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
Amaze your friends with the "6-3-3-13" rule: If you want to store enough for eight one-pound loaves, here's a simple mnemonic for the recipe: 6, 3, 3, and 13. It's 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. Store in a 10-quart lidded container. That's it. It will amaze your friends when you do this in their homes without a recipe—but tell them to buy this book anyway!
Wednesday, August 18, 2010
Mark Bittman’s Banana Bread
Adapted from How to Cook Everything by Mark Bittman
Ingredients
8 tablespoons butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. col on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.
Ingredients
8 tablespoons butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. col on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.
Sunday, July 25, 2010
Cinnamon Rolls
These cinnamon rolls are the best I have ever tasted!
INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt
FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened
FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.
Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.
Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.
Directions by hand:
Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.
Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.
If you love cream cheese frosting, I recommend doubling the frosting.
INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt
FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened
FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.
Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.
Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.
Directions by hand:
Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.
Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.
If you love cream cheese frosting, I recommend doubling the frosting.
Thursday, June 3, 2010
Whole Wheat Bread
My favorite all-purpose whole wheat bread recipe is below. It's pretty much foolproof. It also makes delicious cinnamon rolls – the only difference is you roll the dough out flat, smear with soft butter and sprinkle with dark brown sugar and cinnamon. Once the cinnamon rolls cool, drizzle with a bit of frosting (a bit of butter, some powdered sugar and milk).
WHOLE WHEAT BREAD
Makes 5 loaves
5 cups water
3/4 cup honey (heat up slightly to melt honey)
1/4 cup canola oil
2-1/2 tablespoon instant yeast
13 cups whole wheat flour
2 tablespoons kosher salt
1.Heat water in microwave for 5 minutes.
2. In bowl of electric mixer fitted with dough hook, combine
all ingredients. Knead dough for 8 minutes (20 minutes
by hand). Shape into loaves and place in greased pans.
3. Let rise in 150° oven until 1K to 2 inches above pan,
about 45 minutes. Increase oven temperature to 350° and
bake for 23-25 minutes.
4. Turn out onto wire racks to cool. Brush tops with butter.
* I cook all 5 loaves in 2 ovens; I store the extra loaves in bread bags with twist ties and pop them in the freezer.
WHOLE WHEAT BREAD
Makes 5 loaves
5 cups water
3/4 cup honey (heat up slightly to melt honey)
1/4 cup canola oil
2-1/2 tablespoon instant yeast
13 cups whole wheat flour
2 tablespoons kosher salt
1.Heat water in microwave for 5 minutes.
2. In bowl of electric mixer fitted with dough hook, combine
all ingredients. Knead dough for 8 minutes (20 minutes
by hand). Shape into loaves and place in greased pans.
3. Let rise in 150° oven until 1K to 2 inches above pan,
about 45 minutes. Increase oven temperature to 350° and
bake for 23-25 minutes.
4. Turn out onto wire racks to cool. Brush tops with butter.
* I cook all 5 loaves in 2 ovens; I store the extra loaves in bread bags with twist ties and pop them in the freezer.
Thursday, May 13, 2010
WW Bread
bread recipe... so easy. enjoy!
this makes two loaves.
2 pkg. yeast
1/2 C. warm water
1 T. salt
3 T. sugar
2 C. warm water
6 C. flour (white or whole wheat)
1 egg white mixed with 1 T. water
cornmeal
disolve yeast in 1/2 C. warm water. add sugar, salt, 2 cups water and 2 cups flour, beat well and let rest for 15 min. add remaining flour and knead until smooth and shiny. let rise until doubled (about and hour and 1/2) in a buttered bowl lightly covered. divide in two and then let rest for 10 min. roll each section into a 12"x15" rectangle and then roll them into long rolls. cut top 1/4" deep every 2 inches, and place on sheet sprinkled with the cornmeal, let rise until doubled again. brush with egg mixture and bake at 375 for about 35 min. or until golden brown.
this makes two loaves.
2 pkg. yeast
1/2 C. warm water
1 T. salt
3 T. sugar
2 C. warm water
6 C. flour (white or whole wheat)
1 egg white mixed with 1 T. water
cornmeal
disolve yeast in 1/2 C. warm water. add sugar, salt, 2 cups water and 2 cups flour, beat well and let rest for 15 min. add remaining flour and knead until smooth and shiny. let rise until doubled (about and hour and 1/2) in a buttered bowl lightly covered. divide in two and then let rest for 10 min. roll each section into a 12"x15" rectangle and then roll them into long rolls. cut top 1/4" deep every 2 inches, and place on sheet sprinkled with the cornmeal, let rise until doubled again. brush with egg mixture and bake at 375 for about 35 min. or until golden brown.
Friday, April 2, 2010
Braided Bread
BRAIDED BREAD
Makes 2 loaves
1/4 cup warm water
2 ½ tsp yeast (or one yeast packet)
1 Tbl sugar
1 cup hot water
1 tsp salt
1/4 cup sugar
2 Tbl butter
2 ½ cups flour
1 egg
1 ¾-2 cups more flour
In a drinking glass or bowl, stir together the warm water, yeast and sugar. Set it aside for about 10 min to rise.
In your mixer, combine the hot water, salt, sugar and butter and mix. Once the yeast has risen, add 2 ½ cups flour, 1 egg and the yeast. Mix all together (using your mixing paddle arm.)
Add 1 ¾ cups more flour and mix until a ball forms. If the dough is still too soft, add more flour until the dough feels like squishy play-dough. Take the paddle arm off your mixer and put the hook arm on. Turn mixer on to the number “2” setting (if you have a Kitchen Aid Mixer) and let machine knead the dough for 7 minutes. OR knead the dough by hand for 5-6 minutes on a hard surface.
Spray a large clean bowl with cooking spray. Put the dough in the bowl and cover with a cloth to keep from drying out. Place the bowl in a warm place (like the oven with just the light turned on). A good trick my mom taught me is to turn on your oven for just 10 seconds to let it warm up. Then turn it off and put your dough in there to rise. Don't let the oven heat for too long though, or it will bake your dough (rather than rising it). Just a few seconds is all you need to get it warm in there.
Let the dough rise for a couple hours.
Punch the dough down and let it rest for 10 minutes. Spray a cookie sheet with cooking spray.
Using a knife, divide the dough in half. Starting with the first ball of dough, divide it into three pieces. Roll each piece into a rope about 14 inches long.
Pinch the 3 ropes together at the top, braid the ropes, and pinch the ropes together at the end:
Squish the braid together slightly and place the braid onto the prepared cookie sheet, sideways. Repeat with the other ball of dough and place on the same sheet.
Cover cookie sheet with a cloth and let rise for about an hour.
Using a fork, whisk together one egg and 1 T. water until well combined (also known as an Egg Wash). Dip a crumpled paper towel into the mixture or use a paint brush and paint the egg wash over the tops and sides of the braids. Be careful as you brush that you don't press too hard or you may deflate the loaves. Heat the oven to 350º (remove the rising braids before heating the oven!).
Bake for 14-18 minutes or just till they start turning golden brown. Let the bread sit for 5-10 minutes before cutting. Serve with butter and fresh jam. Enjoy!
For CINNAMON BREAD
(This is for 1 loaf of bread)
When I make Braided Bread, it’s fun to turn one of the loaves into Cinnamon Bread. It's okay to have dessert for dinner, right?
For the Cinnamon Loaf, divide the dough into 3rds (just like you did above) and roll each rope out kinda long and flat (and not too wide) with a rolling pin. Spread each flat rope with Cinnamon filling (recipe below) then pinch the whole thing together so it makes a long rope, with all the cinnamon sugar hidden inside. Try to keep all the cinnamon sugar inside so it doesn’t spill out while cooking. Some of it still will, but do your best. Lastly, braid the 3 ropes together. Place it on the same baking sheet with your other loaf.
CINNAMON Filling:
1 T. butter melted
1/2 cup brown sugar
2 1/2 tsp. cinnamon
(melt the butter in the microwave then add sugar and cinnamon and mix together)
Makes 2 loaves
1/4 cup warm water
2 ½ tsp yeast (or one yeast packet)
1 Tbl sugar
1 cup hot water
1 tsp salt
1/4 cup sugar
2 Tbl butter
2 ½ cups flour
1 egg
1 ¾-2 cups more flour
In a drinking glass or bowl, stir together the warm water, yeast and sugar. Set it aside for about 10 min to rise.
In your mixer, combine the hot water, salt, sugar and butter and mix. Once the yeast has risen, add 2 ½ cups flour, 1 egg and the yeast. Mix all together (using your mixing paddle arm.)
Add 1 ¾ cups more flour and mix until a ball forms. If the dough is still too soft, add more flour until the dough feels like squishy play-dough. Take the paddle arm off your mixer and put the hook arm on. Turn mixer on to the number “2” setting (if you have a Kitchen Aid Mixer) and let machine knead the dough for 7 minutes. OR knead the dough by hand for 5-6 minutes on a hard surface.
Spray a large clean bowl with cooking spray. Put the dough in the bowl and cover with a cloth to keep from drying out. Place the bowl in a warm place (like the oven with just the light turned on). A good trick my mom taught me is to turn on your oven for just 10 seconds to let it warm up. Then turn it off and put your dough in there to rise. Don't let the oven heat for too long though, or it will bake your dough (rather than rising it). Just a few seconds is all you need to get it warm in there.
Let the dough rise for a couple hours.
Punch the dough down and let it rest for 10 minutes. Spray a cookie sheet with cooking spray.
Using a knife, divide the dough in half. Starting with the first ball of dough, divide it into three pieces. Roll each piece into a rope about 14 inches long.
Pinch the 3 ropes together at the top, braid the ropes, and pinch the ropes together at the end:
Squish the braid together slightly and place the braid onto the prepared cookie sheet, sideways. Repeat with the other ball of dough and place on the same sheet.
Cover cookie sheet with a cloth and let rise for about an hour.
Using a fork, whisk together one egg and 1 T. water until well combined (also known as an Egg Wash). Dip a crumpled paper towel into the mixture or use a paint brush and paint the egg wash over the tops and sides of the braids. Be careful as you brush that you don't press too hard or you may deflate the loaves. Heat the oven to 350º (remove the rising braids before heating the oven!).
Bake for 14-18 minutes or just till they start turning golden brown. Let the bread sit for 5-10 minutes before cutting. Serve with butter and fresh jam. Enjoy!
For CINNAMON BREAD
(This is for 1 loaf of bread)
When I make Braided Bread, it’s fun to turn one of the loaves into Cinnamon Bread. It's okay to have dessert for dinner, right?
For the Cinnamon Loaf, divide the dough into 3rds (just like you did above) and roll each rope out kinda long and flat (and not too wide) with a rolling pin. Spread each flat rope with Cinnamon filling (recipe below) then pinch the whole thing together so it makes a long rope, with all the cinnamon sugar hidden inside. Try to keep all the cinnamon sugar inside so it doesn’t spill out while cooking. Some of it still will, but do your best. Lastly, braid the 3 ropes together. Place it on the same baking sheet with your other loaf.
CINNAMON Filling:
1 T. butter melted
1/2 cup brown sugar
2 1/2 tsp. cinnamon
(melt the butter in the microwave then add sugar and cinnamon and mix together)
Saturday, March 6, 2010
Rolls
It takes about 3 hours of time, but 2 of those hours are rising periods. Not as much work as it sounds.
Ingredients:
4 cups warm water (110-115 degrees)
1 cup powdered milk (dry milk works too)
1 cup of sugar
10-12 cups flour
2 tablespoons of instant yeast
1/2 cup of oil
5 teaspoons of salt
4 eggs, well beaten
1 stick of butter (for greasing counter and spreading on dough)
Directions: (I use my kitchen aid and it works great!)
Beat water, milk, sugar, and eggs. Mix yeast in 5 cups of flour in a separate bowl. Add both mixtures together and mix for 5-10 minutes. Turn off mixer and let rise for 15 minutes (in the mixing bowl, beater still attached is fine). Add oil and salt and slowly add more flour and beat for 5-10 minutes. Turn dough out on a floured counter and knead until the right consistency (for me, this is when the dough is still really soft, but not sticking to the counter or my hands anymore). Put into a big buttered bowl with a cloth over it. Let rise to double the size, about 1 hour.
Punch dough down and take a stick of melted butter and butter the counter. Divide dough into quarters so there are 4 equal sections. Roll each section into a circle, put melted butter on the dough just to cover the surface and then cut into 12 triangluar pieces like a pizza. (I use a pizza cutter and it works great!) Roll each section from the fat part to the skinny part. Put on pan so that the rolls are almost touching (shouldn't need more than 2 large cookie sheet type pans - about 24 rolls on each). Let rise for 1 hour.
Bake at 375 for 12-15 minutes. (For some reason, my oven takes more like 16 minutes, but just watch for golden brown on the tops.) Take out and butter the tops.
Voila! The best rolls ever. These freeze great... just set out to thaw at room temp. They stay super soft and never get dry even days after making them.
Ingredients:
4 cups warm water (110-115 degrees)
1 cup powdered milk (dry milk works too)
1 cup of sugar
10-12 cups flour
2 tablespoons of instant yeast
1/2 cup of oil
5 teaspoons of salt
4 eggs, well beaten
1 stick of butter (for greasing counter and spreading on dough)
Directions: (I use my kitchen aid and it works great!)
Beat water, milk, sugar, and eggs. Mix yeast in 5 cups of flour in a separate bowl. Add both mixtures together and mix for 5-10 minutes. Turn off mixer and let rise for 15 minutes (in the mixing bowl, beater still attached is fine). Add oil and salt and slowly add more flour and beat for 5-10 minutes. Turn dough out on a floured counter and knead until the right consistency (for me, this is when the dough is still really soft, but not sticking to the counter or my hands anymore). Put into a big buttered bowl with a cloth over it. Let rise to double the size, about 1 hour.
Punch dough down and take a stick of melted butter and butter the counter. Divide dough into quarters so there are 4 equal sections. Roll each section into a circle, put melted butter on the dough just to cover the surface and then cut into 12 triangluar pieces like a pizza. (I use a pizza cutter and it works great!) Roll each section from the fat part to the skinny part. Put on pan so that the rolls are almost touching (shouldn't need more than 2 large cookie sheet type pans - about 24 rolls on each). Let rise for 1 hour.
Bake at 375 for 12-15 minutes. (For some reason, my oven takes more like 16 minutes, but just watch for golden brown on the tops.) Take out and butter the tops.
Voila! The best rolls ever. These freeze great... just set out to thaw at room temp. They stay super soft and never get dry even days after making them.
Monday, December 21, 2009
Buttermilk Biscuits
2 1/2 to 3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1/4 teapsoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk
2 tablespoons heavy cream
4 tablespoons )1 1/2 stick) unsalted butter, softened
Preheat oven to 450 degrees. Grease a baking sheet.
In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the butter milk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch bisquick cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits unti there is no dough remaining.
Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.
20 to 22 biscuits
Prep time: 20 minutes
Cook time: 12 minutes
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1/4 teapsoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk
2 tablespoons heavy cream
4 tablespoons )1 1/2 stick) unsalted butter, softened
Preheat oven to 450 degrees. Grease a baking sheet.
In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the butter milk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch bisquick cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits unti there is no dough remaining.
Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.
20 to 22 biscuits
Prep time: 20 minutes
Cook time: 12 minutes
Saturday, September 26, 2009
Crescent Rolls
Split this recipe in half for Pioneer Woman's apple dumpling’s or make the whole recipe and freeze half.
2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.
(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.
Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.
2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.
(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.
Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.
Tuesday, September 22, 2009
Pumpkin Bread
simple recipe for Pumpkin Bread:
3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.
Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.
Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"
From Bill's Aunt Patty
3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.
Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.
Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"
From Bill's Aunt Patty
Tuesday, September 8, 2009
Bacon & Cheddar Biscuits
Bacon Onion Cheddar Biscuits
10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden.
Remove from pan and serve warm.
10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden.
Remove from pan and serve warm.
Thursday, December 11, 2008
Monkey and Gorilla Bread
I found this recipe on the food network website and it looks so, so yummy.
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Prep Time:1 hr 0 minInactive Prep Time: hr minCook Time:35 min
Level:
Intermediate
Serves:
about 25 servings
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Prep Time:1 hr 0 minInactive Prep Time: hr minCook Time:35 min
Level:
Intermediate
Serves:
about 25 servings
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
Monday, June 2, 2008
Buttermilk Wheat Bread
1 1/2 cup buttermilk
1 1/2 T. Butter
1 T. sugar
1 tsp. salt
3 cups bread flour
1/2 cup wheat flour
2 tsp. yeast
Use #1 setting in the bread machine
Recipe from Doris Linder.
1 1/2 T. Butter
1 T. sugar
1 tsp. salt
3 cups bread flour
1/2 cup wheat flour
2 tsp. yeast
Use #1 setting in the bread machine
Recipe from Doris Linder.
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