Breads and Quick Breads
2 packages active dry yeast
3 1/2 C warm water (105-115 degrees)
3 Tbs. sugar
1 Tbs. salt
2 Tbs. melted butter
9-10 C bread flour
Combine water, sugar, salt and butter. Add yeast, stir until dissolved. Add 3 cups flour, set aside in a warm place 1 hour. Beat batter until it sheets off the spoon. Mix in enough flour to make dough easy to handle. Turn onto a floured board and knead until smooth and elastic. Cover let rise until double. Punch down, divide in half. Shape into two loaves. Place in greased loaf pans. Let rise until almost double. Bake in a 375 degree oven 40 minutes or until loaves sound hollow when tapped. Remove from pans, grease tops with butter and let cool on wire racks.
Cinnamon Rolls
1 packages active dry yeast
2 C warm water (105-115 degrees)
1/4 C sugar
1 1/2 tsp salt
1/4 C melted butter
4-5 C bread flour
Filling
1 C brown sugar
1/3 cup white sugar
1/4 C soft butter
1/4 C raisins
1/2 cup chopped walnuts
Combine water, sugar, salt and butter. Add yeast, stir until dissolved. Mix in enough flour to make dough easy to handle. Turn onto a floured board and knead until smooth and elastic. Cover let rise until double. Punch down. Shape into a rectangle approx 12 by 12 inches. Spread with the soft butter, cover evenly with the white sugar and 3/4 cup of the brown sugar, the raisins and half the nuts. Roll up dough and pinch closed, cut into 12 slices. Generously butter a 9x13 pan sprinkle the remaining brown sugar and nuts in the bottom. Place the slices in the pan Bake in a 325 degree oven 25-30 minutes or until light golden. Remove from pan, and let cool on wire racks.
Donald's Pizza Dough
1/2 C Samuel Adams Honey Porter warmed to 110 degrees
1/4 C water at 110 degrees
1 1/2 tsp. yeast
1/4 tsp. oil
1/4 tsp. honey
1/2 tsp. salt
1 tsp. sugar
1 1/2 C flour
Mix together everything but the flour and stir until the yeast is dissolved. Stir in enough flour to make a sticky batter then turn onto a floured board and knead in remaining flour until the dough is smooth. Cover dough and let rise until double. Punch down and shape then make a pizza with your favorite toppings. Makes 1 14 inch pizza
Lynn's Pizza Dough
3/4 C water at 110 degrees
1 package yeast
1/4 tsp. salt
2 tsp. olive oil
2 Tbs. cornmeal
1 tsp. sugar
1 1/2 C flour
Mix together everything but the flour and stir until the yeast is dissolved. Stir in enough flour to make a sticky batter then turn onto a floured board and knead in remaining flour until the dough is smooth. Cover dough and let rise until double. Punch down and shape then make a pizza with your favorite toppings. Makes 1 14 inch pizza
Focaccia
1 package yeast
1 C water at 110 degrees
1 Tbs. sugar
1/3 C olive oil
1/2 tsp. salt
3 C bread flour
Mix together everything but the flour and stir until the yeast is dissolved. Stir in enough flour to make a sticky batter then turn onto a floured board and knead in remaining flour until the dough is smooth. Cover dough and let rise until double. Punch down and roll into a rectangle approximately 11 x 17. (It will be fairly thin) Grease a 11 x 17 baking sheet with olive oil, lay the dough in the pan and drizzle the top with a little more oil. Let rise about 30 minutes. Sprinkle the top with about a tablespoon of chopped herbs (rosemary, oregano, basil, just one or a combination) and a tsp. of kosher salt. Bake in a 375 degree oven for 30 minutes.
Beer Bread
2 1/4 C flour
3 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 12 oz bottle of beer
Combine dry ingredients. Add beer, mix just until evenly moistened. Spread batter in an oiled 4x8 inch loaf pan. Bake in a 400 degree oven until well browned and sides begin to pull away from pan sides. Remove from pan and cool on a wire rack.
Beer and Cheese Bread
2 C flour
1 C grated sharp cheddar cheese
3 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 12 oz bottle of dark beer
Combine dry ingredients. Add beer, mix just until evenly moistened. Spread batter in an oiled 4x8 inch loaf pan. Bake in a 400 degree oven until well browned and sides begin to pull away from pan sides. Remove from pan and cool on a wire rack.
Caraway Beer Bread
3 C flour
1/4 C sugar
4 1/2 tsp. baking powder
1 tsp. salt
1 tsp. caraway seed
1 12 oz bottle of beer
1/4 C melted butter
Combine dry ingredients. Add beer, mix just until evenly moistened. Spread batter in an oiled 9x5 inch loaf pan. Pour melted butter over the top. Bake in a 350 degree oven until well browned and sides begin to pull away from pan sides, about 50 minutes. Remove from pan and cool on a wire rack.
Sourdough Starter
1 package dry yeast
2 1/2 C warm water (105 -115 degrees)
2 C flour
1 Tbs. cider vinegar
1 Tbs. sugar
Dissolve the yeast in the water. Add the remaining ingredients and stir until smooth. Cover loosely with cheesecloth and let sit at room temperature up to 5 days; stir 2-3 times a day. Store in the refrigerator with a loose cover. If unused 10 days you have to feed the starter by stirring in 1 tsp. sugar.
To use: Bring the starter to room temperature. Stir well. Remove desired amount form the storage container. Replenish starter by stirring in 3/4 cup flour, 3/4 cup water and 1 tsp. sugar. Cover and let stand at room temperature overnight before returning to the refrigerator.
Sourdough Bread
1 C starter at room temperature
1 package dry yeast
1 1/2 C warm water (105- 115 degrees)
6 C flour
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda
Begin by combining the starter, yeast, water, sugar and 1 1/2 cups flour. Let stand at room temperature overnight. Combine the salt and baking soda with 1 cup flour and beat into the sponge. Stir in as much additional flour as you can with a spoon. Turn onto a lightly floured board. Knead in enough additional flour to make a stiff dough. Place in a lightly greased bowl, turn once. Cover and let rise until double. Punch down, divide in half and shape into loaves, either 6 inch rounds or 9x4 oblongs. Place on a greased cookie sheet, slash top, cover and let rise until double. Bake in a 400 degree oven 35-40 minutes, cool on a wire rack. Makes 2.
Sourdough Biscuits
1/2 C starter at room temperature
1/4 C milk at room temperature
1 C flour
2 tsp. baking powder
1/4 tsp. cream of tartar
1/4 tsp. baking soda
1/4 tsp. salt
1/4 C shortening
Combine dry ingredients. Cut in shortening. Add liquids and stir until dry ingredients are moistened. Roll out dough 1/2 inch thick on a lightly floured board. Cut biscuits. Bake in 425 degree oven until golden. Makes 8-12.
Sourdough Pancakes
1 C starter at room temperature
1 1/4 C flour
2 Tbs. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 egg, slightly beaten
1 C milk at room temperature
1 Tbs. cooking oil
Combine dry ingredients. Add liquid ingredients. Stir until blended but still slightly lumpy. If the batter is too thick, thin with additional milk. Pour by 1/3 cup measures onto a hot lightly greased griddle. Cook until top is well bubbled and edges are dry. Makes about 9.
Buttermilk Sourdough Pancakes
1 C starter at room temperature
1 1/4 C flour
2 Tbs. sugar
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 egg, slightly beaten
1 1/4 C buttermilk at room temperature
1 Tbs. cooking oil
Combine dry ingredients. Add liquid ingredients. Stir until blended but still slightly lumpy. If the batter is too thick, thin with additional buttermilk. Pour by 1/3 cup measures onto a hot lightly greased griddle. Cook until top is well bubbled and edges are dry. Makes about 9.
Orange Muffins
1 C flour
1/3 C sugar
1 1/2 tsp. baking powder
1/2 C butter, softened
2 eggs, slightly beaten
1/4 C milk
1/4 C orange juice
1/4 C diced orange sections
2 Tbs. sliced almonds
Combine dry ingredients. Cut in butter. Add liquids and stir until evenly moistened. Spoon into greased or paper lined muffin pan, filling each 2/3 full. Top with diced orange section and almonds. Bake in a 400 degree oven 20-25 minutes or until golden. Makes 9-12.
Cranberry-Orange Bread
2 C flour
1 C rolled oats
3/4 C sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C orange juice
2 eggs, slightly beaten
1/3 C vegetable oil
1 Tbs. grated orange peel
3/4 C fresh cranberries, chopped
1/2 C chopped nuts
Grease and flour bottom only of a 9x4 loaf pan. Combine dry ingredients. Add liquid, stirring until evenly moistened. Add fruit and nuts. Pour into pan. Bake in 350 degree oven until wooden pick inserted in top comes out clean. Cool 10 minutes, remove from pan, cool on wire rack.
Banana Nut Bread
1 3/4 C flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2/3 C sugar
1/3 C shortening
2 eggs, slightly beaten
2 Tbs. milk
1 C mashed ripe banana
1/4 C nuts, chopped
Combine dry ingredients. Cream together sugar and shortening until light. Add eggs and milk and beat until smooth. Add banana, the dry ingredients and nuts. Pour into a lightly greased 9x5 inch loaf pan. Bake in a 350 degree oven until a wooden pick inserted in the center comes out clean.. Cool 10 minutes, remove from pan, cool on wire rack.
Another Banana Nut Bread
2 1/2 C flour
1 C sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. vegetable oil
3/4 C milk
1 C mashed ripe banana (2-3 medium)
1 egg
1 C finely chopped nuts
Heat oven to 350 degrees. Grease and flour one 9x5 inch or two 8 1/2 x 41/2 inch loaf pans. Mix all ingredients together in a large mixer bowl 1 minute on medium speed. Pour into pan(s). Bake 55 t0 65 minutes or until wooden pick inserted in center comes our clean.
Katheryn's Tea Bread
1 C strong tea
1/4 C butter
1/2 C sugar
1 Cup currants, sultanas, or chopped raisins
2 C self rising flour
1 egg, slightly beaten
Put tea, butter, sugar, and fruit in a pan, bring to a boil, simmer 3 minutes. Cool to lukewarm. Add egg and flour. Mix well. Pour into a greased loaf pan. Bake at 350 degrees for 1-1 1/4 hours.
Pumpkin Bread
2/3 C shortening
2 2/3 C sugar
4 eggs
1 1 pound can pumpkin
2/3 C water
3 1/3 C flour
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 C chopped nuts
2/3 C raisins
Heat oven to 350 degrees. Grease two 9x5 inch or three 8 1/2 x 4 1/2 inch loaf pans. In a large bowl, cream together shortening and sugar. Stir in eggs , pumpkin and water. Add remaining ingredients. Bake about 70 minutes or until toothpick inserted in center comes out clean.
Date Nut Bread
2 1/2 C flour
1 C sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. vegetable oil
1 1/4 C milk
1 egg
1 C finely chopped nuts
1 C chopped dates
Heat oven to 350 degrees. Grease and flour one 9x5 inch or two 8 1/2 x 41/2 inch loaf pans. Mix all ingredients together in a large mixer bowl 1 minute on medium speed. Pour into pan(s). Bake 55 t0 65 minutes or until wooden pick inserted in center comes our clean.
Apricot Nut Bread
2 1/2 C flour
1 C sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. vegetable oil
1/2 C milk
3/4 C orange juice
4 tsp. grated orange peel
1 C finely chopped dried apricots
1 egg
1 C finely chopped nuts
Heat oven to 350 degrees. Grease and flour one 9x5 inch or two 8 1/2 x 41/2 inch loaf pans. Mix all ingredients together in a large mixer bowl 1 minute on medium speed. Pour into pan(s). Bake 55 t0 65 minutes or until wooden pick inserted in center comes our clean.
Chili-Cheese Scones
2 C flour
1/2 C cornmeal
1 Tbs. baking powder
1-2 tsp. red chili flakes
1/2 tsp. ground cumin
1/2 C grated cheddar cheese
1/4 C butter, cubed
2 large eggs
1/2 C milk
Combine dry ingredients, cut in butter. Add eggs and milk and stir until dry ingredients are evenly moistened. Divide dough in half. Shape into two flat rounds about 3/4 inch thick and 5-6 inches across. Place on a cookie sheet. Cut almost through each one with a knife 3 times to form 6 wedges. Bake in a 400 degree oven 18-20 minutes or until golden. Makes 12 wedges.
Oat and Seed Scones
2 C flour
1 C rolled oats
1 Tbs. baking powder
2 tsp. caraway seed
1 tsp. fennel
1/2 tsp. celery seed
1/2 C butter, cubed
2 large eggs
1/2 C milk
Combine dry ingredients, cut in butter. Add eggs and milk and stir until dry ingredients are evenly moistened. Divide dough in half. Shape into two flat rounds about 3/4 inch thick and 5-6 inches across. Place on a cookie sheet. Cut almost through each one with a knife 3 times to form 6 wedges. Bake in a 400 degree oven 18-20 minutes or until golden. Makes 12 wedges.
Wheat and Herb Scones
1 1/2 C flour
1 1/2 C whole wheat flour
1 Tbs. baking powder
1 tsp. dry basil
1/2 tsp. dry oregano
1/2 tsp. dry thyme
1/2 C butter, cubed
2 large eggs
1/2 C milk
Combine dry ingredients, cut in butter. Add eggs and milk and stir until dry ingredients are evenly moistened. Divide dough in half. Shape into two flat rounds about 3/4 inch thick and 5-6 inches across. Place on a cookie sheet. Cut almost through each one with a knife 3 times to form 6 wedges. Bake in a 400 degree oven 18-20 minutes or until golden. Makes 12 wedges.
Hush Puppies
2 C cornmeal
1 1/2 tsp. salt
1 tsp. sugar
2 tsp. baking powder
2 Tbs. finely minced onion
2 eggs, slightly beaten
1/2 C milk
Combine dry ingredients. Add eggs and milk, mix well. Drop from a teaspoon into hot oil. Fry until golden, turning once.
Cornbread
1 C flour
1 C cornmeal
1 Tbs. baking powder
1 tsp. salt
1/3 C melted shortening
1 egg
1 C milk
Combine the dry ingredients. Add the egg and milk. Drizzle the melted shortening in slowly. pour into a well greased and floured iron skillet and bake 20-25 minutes in a 400 degree oven.
Jalapeno Cornbread
1 C cornmeal
1/2 C flour
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. sugar
1 C cream style corn
1 medium onion, chopped
2 or more jalapenos, seeded and chopped
1/2 C grated cheddar cheese
1/2 C oil
2 eggs, slightly beaten
1 C buttermilk
Combine dry ingredients. Add remaining ingredients. Pour into well greased and floured iron skillet and bake in a 450 degree oven 25-30 minutes.
Appetizers| Beans and Pilafs| Breads and Quick Breads
Main Dishes
Beef| Eggs| Fish| Pasta| Pork| Poultry
Salsas, Sauces, and Marinades
Salads| Soup| Special| Desserts| Vegetables
This page hosted by 
Get your own Free Home Page