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Muffins (1 of 5)
Muffins (1 of 5)
Contents
Cornbread Fresh Pear Banana Curry Best Ever Banana Amaretto Almond Fondue Cheese Lemon Cheese & Raisin Donna's Beer Coconut Cream Curacao Banana Bran Pumpkin Blueberry Bran Kiwifruit Banana Pecan Banana Walnut Chocolate Chip Fig Carrot Raisin Avocado Poppy seed Pumpkin Poppyseed Banana Poppyseed Lemon Spiced Corn & Bacon Coffee Pail Full Chocoholics' Cheesecake Golden Zucchini Gingerbread Hazelnut Strawberry Surprise Sour Cream Banana Almond Blackstrap Molasses Bran Black Bottom Low Cholesterol Oat Bran
Even Lower Cholesterol Oat Bran Heavenly Maple Syrup Mother Milner's Old-Fashioned Bran Sonja's Date (sounds like gossip) Apple Raisin Applesauce Raisin Cappuccino Chip
CORNBREAD MUFFINS
1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3 cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg lightly beaten 3/4 oz butter, melted Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze.
& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible. Repeat with remaining mixture. For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.
LEMON CHEESE
4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of 1, 2 eggs, 1 pkt lemon jelly crystals (jello?)
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double boiler, or put in a basin & stand in a saucepan of hot water. When mixture is melted add the well-beaten eggs. Stir occasionally until the mixture thickens. (Do NOT let it boil). Pour into hot jars & cover when cold. Store in refrigerator.
LEMON HONEY
1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons Grate only the yellow parts of the lemons as the white pith is bitter. Strain the juice, beat eggs a little, put all ingredients into a double boiler or put in a basin & stand in hot water. Cook slowly until thick & smooth. (This may take quite awhile, do NOT let it boil). Put into hot jars & cover when cold. Store in refrigerator.
COCONUT-CREAM MUFFINS
2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream 1 cup coarsely shredded coconut, 3/4 cup chopped pineapple 2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour Preheat oven to 400oF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins. NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope it is available in the States & elsewhere.
CURACAO MUFFINS
Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice 1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese Dry Mix - 2 tsp baking powder, 1.3/4 cups flour
Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well. Fold in the previously mixed dry ingredients until just blended. Spoon into pans & bake for 15-20 mins. Makes 20 muffins. Note: Curacao is an orange flavoured liqueur.
1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar 1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt 1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients to wet mix and mix with the MINIMUM amount of stirs (over stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using non-stick pan) & bake 375oF for 18-20mins.
PUMPKIN MUFFINS
KIWIFRUIT MUFFINS - 1
Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk 4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence 1 Tspn lemon juice Dry Mix - 3 cups self-raising flour Topping - equal parts sugar & mixed spice (optional) Preheat oven to 350oF, prepare pans, or line them with muffin
papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix ingredients then carefully fold in the flour. Place in the muffin pans, sprinkle with topping if desired & bake for 25-30 mins. Makes 12. Variations: Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of extra flour to the dry mix. Comment: These muffins are a very pale colour when cooked.
KIWIFRUIT MUFFINS - 2
3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal 3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar 1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet mixture. Add dry mix to wet mix and stir until JUST combined Spoon into pans & bake at 400oF for 15-20 mins. Makes 12.
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar & beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14. Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the wet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above recipes.
FIG MUFFINS
Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk 1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs Dry Mix - 2.1/2 cups self-raising flour 1/4 tsp baking soda Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix ingredients lastly adding the figs, gently fold the dry mix into the wet mix. Place in pans and bake for 20-25 mins. Makes 10-12. Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to the wet mix. *Comment: I'm not sure if the orange juice is supposed to be the juice of 1/2 an orange or whether there was a misprint and it should have been 1/2 cup orange juice, try the smallest amount and then add more if too dry.
AVOCADO MUFFINS
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed 1 cup toasted slivered almonds, 1 cup milk Dry Mix - 2 cups self-raising flour Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour & mix gently but thoroughly until the ingredients are moistened & combined. Place in pans and sprinkle each muffin with topping. Bake for 20-25 mins. Makes 10-12. Note: I also add a little grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stir constantly to stop burning. These muffins are one of my favourites.
POPPYSEED MUFFINS
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar 1/4 cup poppy seeds, 2 eggs Dry Mix - 1.3/4 cups flour, 2 tsp baking powder Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add combined dry mix to wet mix until just combined. Spoon into pans & bake for 10-15 mins. Makes 12.
4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr 2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk 1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add sugar & beat until well combined & paler in colour. Beat eggs until thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice together, add poppy seeds. Mash bananas, add to sugar mixture & stir to combine. Fold sifted ingredients, milk & egg alternately into the banana mixture until just combined. Do not overmix. Spoon into pans, sprinkle tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before turning out. Makes 12.
COFFEE MUFFINS
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt 2.1/2 cups flour, 2 tsp baking powder Preheat oven to 400oF, prepare pans. Put the first four ingredients into a bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.
2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine 3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp salt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz) 2 cups raisins or chopped dates Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375oF for 15-20 mins.
GINGERBREAD MUFFINS
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil 1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt 2 tsp ground ginger (pr preferably freshly grated ginger) Dry Mix - 1 cup flour, 1 tsp baking powder Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. These muffins are best made with freshly grated real ginger, if you can be bothered.
HAZELNUT MUFFINS
Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine, 1/2 cup frangelico liqueur*, 1/2 cup sugar Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. * Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as filberts in the States.
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18 muffins.
1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk 2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar & salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in oats. Blend milk & syrup together & pour over dry ingredients stirring only until just combined. Bake for 20 mins or until cooked. Spread glaze over when slightly cooled. Makes 8 large muffins.
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda 2 cups raisins Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins. Makes 18-24 good size muffins.
Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with 1 1/2 cups of warm water. This is the levain, which will go into the next loaf. Let stand at room temperature for 12 hours, then refrigerate. The levain will keep for up to 10 days; freeze for longer storage.
Cool in pan 10 min; loosen from pan with spatula and remove; serve warm
Pita Bread
1 1 3 2 package active dry yeast, or equivalent 1/4 cup warm water cups flour tsp salt
Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls and knead each until smooth and elastic. Flatten each to 1/4" thick and 4-5 inches in diameter. Cover with a damp towel and let rise for 45 minutes. Place upside down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until light brown. These work well with whole-wheat flour too.
preparation: Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1 1/2 pound loaf.
Bagels
ingredients for 4 servings: 4 1/2 ea To 5 cups all-purpose flour 3 tb Bs sugar 1 tb Bs salt 2 ea Active yeast 1 tb Bs sugar 1 ea Egg white Water simmer; add remaining sugar and urn again; cook 1 minute more. Drain Preparation: Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour. Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. T on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. Fleischmann's
ingredients for 1 servings : sponge: 1 1/2 cups unbleached all purpose flour 1 cup water 1/4 teaspoon instant active (not rapid rise) yeast
Dough: Sponge 1 teaspoon yeast 1 1/2 cups unbleached all purpose flour 1 1/2 tsp salt 1 tsp. sugar 1/4 cup water plus enough olive oil to 1/3 cup liquid preparation: Sponge: Mix together the ingredients and let them rest overnight in a covered bowl at room temp. Dough:Make this very wet dough in the bread machine. It should be between a batter and a runny dough.Shape into 2 ciabatta long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise til light and bubbly, using your fingers topoke indentations in the dough all over aobut 1.2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking 9or add ice cubes to bottom of oven). Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour.
Croissants
ingredients: 1 c Milk 1 tbs Oil 1 tbs Sugar 1/2 tsp Salt 1 pk Compressed or active dry yeast 1/4 c Warm water (105 to 115) 2 3/4 To 3 cups all purpose flour 1 c (1/2 pound) butter, softened 1 Egg yolk 1 tbs Milk
Preparation: Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm. Dissolve yeast in warm water in a large bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes). Punch dough down. Roll out on floured surface to form a rectangle about l/4 inch thick. Cut butter in slices (just soft enough to spread but not melted). Spread over center one third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to prevent sticking. Fold in thirds again to make a squarish rectangle. Roll dough and fold again in the same manner. Wrap dough in waxed paper or foil; chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangles out of each strip to measure about 6x8x6 inches. Roll up each triangle of dough from a 6 inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking sheet. Cover; let rise until double in bulk (30 to 45 minutes). Brush each roll with mixture of egg yolk and 1 tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.
preparation: Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes.
Dinner Rolls
ingredients for 1 servings : 2 1/4 c Bread flour 3 tb Sugar 2 tb Dry milk 1 ts Salt 2 1/2 tb Butter 5/8 c Water (5 fl.oz) 1 ts Dry yeast
TOPPINGS: 1 Egg (for brushing on top) 3/4 tb Poppy seeds; (optional for sprinkling on top) 3/4 tb Sesame seeds; (optional for sprinkling on top) preparation: 1. Place first 5 ingredients inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode (2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portions into a ball. Cover with a plastic wrap and rest for 20 minutes.
English Muffins
ingredients for 6 servings: 1 1/2 c Milk, scalded 1 tb Sugar 3 c Flour 1 ts Salt 1 Egg, well beaten 1/8 ts Baking soda Preparation: Soften yeast in milk, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. Set in a warm place and allow to become light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on hot griddle. Cook slowly on one side, then turn to complete cookery. If muffin rings are not available the batter may be cooked on the griddle. Serve with butter or butter substitute and sirup. 18 muffins. - The Household Searchlight - 1941
Focaccia
ingredients for 1 servings : 1 onion chopped 1 tomato diced 1/4 teaspoon chopped herbs: rosemary basil, oregano 1/2 recipe pizza dough 1 tablespoon oil 1/4 stick butter melted
preparation: Preheat oven to 400 degrees. Combine onion and tomato and herbs with dough. Knead together gently. Once combined, roll the dough flat. Place dough on an oiled baking sheet. Bake for 12 minutes, or until golden brown. Brush the dough with butter a few minutes before removing from the oven. Serve.
Gingerbread
ingredients for 6 servings: 1 c Brown sugar 1 c Sour milk 3 c Flour 3/4 c Molasses 3/4 c Melted shortening 1 ts Baking soda 1 ts Ginger 1 ts Cinnamon 1/4 ts Salt Preparation: Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat until well blended. If desired 1 cup chopped raisins may be added to batter. Pour into well-oiled pan. Bake in moderate oven (375 F) about 40-45 minutes. The loaf may be sliced in 2 layers, and marshmallows placed close together between the layers. Cut in squares and garnish with whipped cream. (Soy bean or lima bean flour may be substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO.
Hamburger Buns
ingredients for 1 servings : 1/2 c water 1/2 c milk 1 lg egg 1 tbsp butter 3/4 tsp salt 3 1/4 c bread flour 2 tbsp sugar 2 tsp yeast 1 egg white 1 tbsp water
preparation: Add water, milk, egg, butter, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When the cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 9 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls into 4 in rounds; cover. Let rise in warm, draft free place until doubled in size, 20 to 30 minutes. Lightly beat egg white and 1 tablespoon water. Brush on buns. Sprinkle with sesame seed. Bake at 375 for 12 to 15 minutes or until done. NOTES: HOT DOG BUNS: Prepare as for hamburger buns, except shape each portion into a roll about 6 1/2" long, tapering ends. Continue as above.
Oatmeal Bread
ingredients for 1 servings : 2 cups boiling water 1 cup oatmeal 1 package dry yeast 1/2 cup warm water 1/2 cup sugar 5 1/2 cups flour approximately 1 tablespoon salt 2 tablespoons butter
preparation: Pour boiling water over oatmeal, stir & set aside to cool to about 110 F, or lukewarm. In small bowl mix yeast, warm water, 1/4 c. sugar & 1/2 c. flour until smooth. Cover & set aside in warm place until light, bubbly, and at least doubled in volume. In mixing bowl, pour oatmeal mixture, yeast mixture, remaining sugar, salt, and butter or margarine. Add remaining flour gradually. Dough should not be stiff, but on the soft side. Turn dough over in an oiled bowl, cover, and set aside to rise until doubled in bulk. Punch down and shape into 2 loaves. Dough may be a bit sticky. Place in greased 8" loaf pans. Cover & let rise again until doubled in bulk. Bake at 350* for 30 35 minutes, or until golden, and loaves sound hollow when tapped. Coat the top of the loaves with butter or margarine when removed from pans.
Pita Bread
ingredients for 1 servings : 5 cups Bread flour (or more) 3 tablespoons Sugar 2 teaspoons Salt 2 packages Dry yeast 2 cups Water 1/4 cup Oil Cornmeal
preparation: Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7 inch circle about 1/8 inch thick. Place circles about 2 inches apart on cornmeal sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.
Sheepherder Bread
ingredients for 1 servings : 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda
preparation: Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.
Preparation: Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at once to flour. Stir with wooden spoon or with hands until dough sticks together. Turn out onto a floured board or cloth and knead very well. Gradually add the reserved flour to keep dough from sticking. Kneading may take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will break on the surface when you form it into a ball. NOTE: It is important to knead this dough sufficiently. Proper kneading will insure that the breads puff up, or balloon, during the short, very hot baking time. Otherwise, the air pocket that creates the top & bottom layers of bread may not form completely. Place in a greased bowl and cover with a dry cloth. let dough rise in a warm place, undisturbed, until it doubles in size (about 2 hours). Punch dough down. Oil hands and divide dough into 25 to 30 balls the size of small oranges. Again, cover them with a dry cloth and place in a warm spot to rise for 30 minutes. Roll each ball into a 7 to 8 inch circle, 1/4 inch thick or less. Place circles of dough on flat boards or a table. Cover with dry cloth and let rise 1 hour. Meanwhile, preheat oven to 450 degrees. Place breads on baking sheets, 2 per sheet. When you remove the dough rounds to the baking sheets, flip them so the top side becomes the bottom side on the sheet. The moister surface is now exposed and rises more easily than the other, which may have dried out slightly. Bake in mid oven, 2 sheets (4 breads) at a time, for 4 to 6 minutes. After 2 to 3 minutes, the breads will rise and balloon on the baking sheets. Bake 2 to 3 minutes longer, until just slightly brown on the bottom. Slide breads onto a board to cool, and spray immediately with water. Cover with a damp cloth. When completely cool, flatten them gently with your hand and stack in a pile. Cover stack with a damp tea towel for 2 to 3 hours.
White Bread
ingredients for 2 servings : 1 pt Milk 2 tb Lard 1 tb Sugar 1 tb Salt Flour
preparation: Scald milk, then cool with water until tepid, then add 1 pt lukewarm water. Dissolve 2 compressed yeast cakes in 1/2 c. lukewarm water and 1 T. sugar. Let rise, add to milk, etc. Add flour and knead in big loaf, until it handles nicely but not too stiff. Cover and let rise 2 hours, knead down once more, let rise 1 hour. Knead in loaves, let rise 1 hour, or until double in bulk. Bake 50 minutes, 425 F. for 15 minutes, 350 F. remainder of time. Will make 2 or 3 loaves. You can use water instead of milk, and can add 3 medium size, boiled and mashed potatoes if prefered.
Baked Doughnuts
Makes 12 servings Prep Time: 18 Minutes Cook Time: 12 Minutes Ready in: 30 Minutes
Ingredients
1 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 3 cups all-purpose flour 1 cup buttermilk 3 eggs 1 tablespoon honey 1/2 cup butter, melted
Directions 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Nutrition at a glance
Servings Per Recipe: 12 per serving Calories Protein Total Fat Sodium Cholesterol Carbohydrates Fiber amount 281 5.6g 9.5g 263mg 75mg 43.7g 1.1g
Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface. Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves. Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven. Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.
Brioche
1 package yeast 1 cup warm milk 3 3/4 - 4 1/4 cup flour 3/4 cup butter or margarine, softened 6 tablespoons sugar 1 teaspoon salt 3 eggs 1 egg yolk
Sponge: Dissolve yeast in warm milk in a medium-sized bowl. Add 1 3/4 cups flour and mix thoroughly. Cover bowl with plastic wrap and allow mixture to rise 45 minutes. Dough: Place butter, sugar and salt into a bowl and cream them together. Add eggs and one egg yolk, one at a time, beating well after each egg is added. Add 1 3/4 cups flour and mix until well blended. Add sponge and mix well. Add remaining flour and knead . Place dough in a greased bowl and turn to grease top. Let rest until double in size. Punch dough down. Cover bowl with plastic wrap and refrigerate at least 4 hours or over night. Punch dough down, Shape into 3 large or 24 small individual brioche. work quickly as dough will become sticky and diffucult to handle as it warms to room temperature. Place in grease fluted brioche pans. Cover; let rise at room temperature, until doubled in size. Bake at 375 degrees for 20 to 25 minutes for a large loaf or 10 to 15 minutes for individual loaves. Remove from pns immediately and brush all surfaces with cooking oil or shortening.
Garlic Bread
Sauce: 180ml (3/4 cup) butter, melted 3 cloves of garlic, crushed 25ml (5tsp) fresh parsley, chopped 10ml (2tsp) dry mixed herbs Bread: 2 extra large eggs 25ml (5tsp) oil 500ml (2cups) lukewarm water 60ml (1/4cup) sugar 1 packet (10g) instant dry yeast 1 clove garlic, crushed pinch of ginger 5X250ml (5cups) cake flour
Preheat oven 190 C (375F) Spray cake tin 23cm diameter with spray 'n cook. Mix all ingredients for sauce in a pot & heat on stove until butter is melted. Set aside & leave to cool. Beat eggs, oil, water & sugar. Mix rest of ingredients in mixing bowl. Add water mixture & mix until it is a soft dough. Knead dough about 10 min. Cover with plastic & leave to rise until double in bulk. (About 1 hour) Divide dough into 12 equal size pieces. Roll into balls & roll each ball in melted butter mixture of sauce & place in cake tin. Bake 35-40 mins or until done & golden brown on top.
Start machine in dough cycle. When machine finishes let the dough rest for 10 minutes. Dump dough from machine pan to a standard nonstick bread pan that is sprayed with vegetable oil. (about 9"X5"X3") With floured hands pat the dough to distribute as evenly as possible in bread pan. Cover with cotton towel and let rise for 1 hour. Coat top of dough with egg wash. Bake at 400 deg. F for 30 minutes.
French Bread
Dissolve 1 package quick dry yeast or soften 1 cake fresh yeast in 1/4 cup luke warm water. Let stand for 5 minutes. Put 1/2 cup lukewarm water into a bowl and add 1 tablespoon sugar, 1 teaspoon salt and 2 tablespoons shortening. Add 1 cup unbleached flou r, beating thoroughly. Add the yeast mixture. Add 1/2 cup more flour, beating again very hard. Then fold in 2 egg whites beaten stiff. Add enough flour to make a soft dough -about 2 cups or 3 1/2 cups flour altogether. Knead on a floured board until smooth, satiny and very elastic. Put in a greased bowl and let rise until doubled in bulk. Punch it down. Let it rise until doubled again. Knead it down lightly. Cover it and let it rest 10 minutes. Roll out the dough on a f loured board into an oval shape - fold long sides in toward the center. Shape into a roll about 15-18 inches long, slightly wider in the center and tapering at either end. Place it on a baking sheet that has been sprinkled with corn meal. Cover it with a damp cloth and let it rise until rounded and light. Brush the loaf with a glaze made by cooking 1/2 tablespoon cornstarch, 1 teaspoon salt and 1/2 cup cold water until thick and clear, stirring constantly. Cool before spreading on the bread. Cut 1/2 inch diagonal gashes in the bread with scissors. Put a l arge pan of boiling water on the bottom rack of the oven. Bake the bread in a hot oven 450 degrees F, fifteen minutes until a golden brown. Then reduce the head to 350 degrees and bake 20 minutes more. When you thump the bread and it sounds "hollow", the bread is done. remove it from the baking sheet and cool it on a rack.
Ciabatta Bread
Makes 4 loaves. Ingredients: 12oz / 350g plain flour 1/4 teaspoon easy blend yeast 7fl oz/200ml warm water olive oil 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust
Method: Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake 25 minutes, sprinkling with water three times during the first 10 minutes.
Tex-Mex Cornbread
This is what you eat with chilli! Ingredients: 1 cup cornmeal 1/3 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 dash black pepper 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 eggs beaten 1 cup buttermilk 1/2 cup vegetable oil 8 3/4 creamed corn 1/3 cup yellow onions minced 2 tablespoons hot chili peppers minced 1 tablespoon green peppers minced 1 tablespoon pimientos minced 1/2 cup cheddar cheese, shredded Method: 1 Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix. 2 Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.
French Bread I
Makes 12 small loaves
envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal 1 egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 475F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 350F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving.
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