2 c. flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
pink cayenne pepper
2 c. grated mature cheddar (Irish cheddar from Costco, Trader Joe's, or Wegman's works best)
1 c. full fat milk
1. Preheat oven to 430 degrees.
2. Sift dry ingredients together or stir with a whisk.
3. Add cheese, then milk. Mix lightly.
4. Turn onto a lightly floured tray, shape into a rectangle 3 cm (just more than an inch) high. Cut into at least 8 (my sister-in-law likes up to 20 smaller squares).
5. Slightly bake 15-20 minutes until golden.
Joanna
Provo, UT
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Saturday, May 31, 2008
Sunday, October 28, 2007
Strawberry Bread
Since my husband says that when he first heard 'Strawberry Bread' it didn't sound very appealing, so I thought I'd explain a little before you read the title and moved on. I will recruit you! This is a favorite from my childhood and is kind of like banana bread. It's sweet and cinnamon'y' with lots of yummy strawberry and nutty bites in between. Try it... you will like it... you will see!
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 TBS. cinnamon
2 c. sugar
4 beaten eggs
1 1/4 c. oil
2 cups chopped fresh strawberries (this is almost exactly 1 lb., but add more if you have them!)
1 c. chopped pecans
Sift together dry ingredients. Make a well in the center and add remaning ingredients, mixing just until moistened. Bake at 350 for 45-55 minutes in two large greased and floured bread pans. This is even better 1-2 days after baking.
I am not a food stylist, but here's a picture so you get an idea for what this looks like!
Meghan R.
San Jose, CA
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 TBS. cinnamon
2 c. sugar
4 beaten eggs
1 1/4 c. oil
2 cups chopped fresh strawberries (this is almost exactly 1 lb., but add more if you have them!)
1 c. chopped pecans
Sift together dry ingredients. Make a well in the center and add remaning ingredients, mixing just until moistened. Bake at 350 for 45-55 minutes in two large greased and floured bread pans. This is even better 1-2 days after baking.
I am not a food stylist, but here's a picture so you get an idea for what this looks like!
Meghan R.
San Jose, CA
Saturday, October 27, 2007
Focaccia
This is one of our favorites and was delicious served with any Italian dish.
1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)
In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated.
Add oil, garlic, basil, oregano, flour and salt. Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.
Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.
Place in cold oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes.
Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.
Meghan R.
San Jose, CA
1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)
In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated.
Add oil, garlic, basil, oregano, flour and salt. Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.
Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.
Place in cold oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes.
Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.
Meghan R.
San Jose, CA
Monday, October 15, 2007
Shar's Basic Whole Wheat Bread
This recipe is from a Kitchen Supply store/Bosch retailer in Gilbert, AZ. Shar is the owner and teaches bread making classes. This bread only rises once - so you can make it start to finish in about 1 1/2 -2 hours depending on how long it takes your dough to rise.
In Bosch Universal mixer bowl with dough hook:
6 cups warm water, approx. 115*
2 Tbs. sea salt
2/3 cup Canola oil
2/3 cup honey
3 Tbs. dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 Tbs. SAF instant yeast
6-8 cups of fresh ground wheat flour (to begin with).
(10-11 cups of un-ground grain will make enough flour for this recipe)
Use the momentary switch (M) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. (Do not add too much flour). The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture. (Remember your Bosch has 700 watts of power and a reset button).
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (We like the 8 1/2 by 4 1/2" pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4; it will depend on the weather and the climate outside).
Shape loaves, and place in a well-greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
Bake in pre-heated oven at 350* for 30-35 minutes, or until the inside temp. is 200*. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Meghan R.
San Jose, CA
In Bosch Universal mixer bowl with dough hook:
6 cups warm water, approx. 115*
2 Tbs. sea salt
2/3 cup Canola oil
2/3 cup honey
3 Tbs. dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 Tbs. SAF instant yeast
6-8 cups of fresh ground wheat flour (to begin with).
(10-11 cups of un-ground grain will make enough flour for this recipe)
Use the momentary switch (M) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. (Do not add too much flour). The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture. (Remember your Bosch has 700 watts of power and a reset button).
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (We like the 8 1/2 by 4 1/2" pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4; it will depend on the weather and the climate outside).
Shape loaves, and place in a well-greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
Bake in pre-heated oven at 350* for 30-35 minutes, or until the inside temp. is 200*. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Meghan R.
San Jose, CA
White/Wheat Bread
Libby-I’m not sure if you have a Bosch or a Kitchen Aid, but they really help in the kneading. I’m going to write this the way I make it - not necessarily the directions in the recipe. I usually make it will half white and half wheat flour, but also use it to make all white. This is a good way to get some good fiber and use the wheat from your food storage.
2 ½ cups water (115 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine (melted)
3-4 cups more all-purpose flour (or wheat)
Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.
Add 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).
Punch the dough down and divide and shape 1-lb loaves. Sometimes I get 4, but usually 3 and 1/2. I have some mini loaf pans that I put the extra in and my kids think mini french toasts are the coolest thing ever. Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden. If you have a small thermometer – looks like a meat thermometer – the internal temperature is supposed to reach 200 degrees. Remove from pans and cool on a wire rack.
Meghan R.
San Jose, CA
2 ½ cups water (115 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine (melted)
3-4 cups more all-purpose flour (or wheat)
Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.
Add 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).
Punch the dough down and divide and shape 1-lb loaves. Sometimes I get 4, but usually 3 and 1/2. I have some mini loaf pans that I put the extra in and my kids think mini french toasts are the coolest thing ever. Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden. If you have a small thermometer – looks like a meat thermometer – the internal temperature is supposed to reach 200 degrees. Remove from pans and cool on a wire rack.
Meghan R.
San Jose, CA
Sunday, October 7, 2007
Potatoe Bread
NOTE: This recipe takes a long time to make, but it's totally worth it. It is a family favorite. It makes your whole house smell like fresh, sweet bread.
1 c. shortening
1 ½ c. sugar
2 tbsp. Salt
2 packets of dry yeast
2 c. milk
2 c. mashed potatoes (I think my dad uses potato spuds, not real potatoes)
2 eggs
flour
1. Put yeast in a bowl with 1 c. of warm water and 1 tbsp of sugar.
2. Combine the rest of sugar, shortening, and salt in large mixing bowl. Beat eggs and add to mixing bowl.
3. Scald milk and add mashed potatoes to milk. Put mashed potatoes and milk in large mixing bowl. Add yeast mixture to large mixing bowl.
4. Blend all ingredients in large bowl. Gradually stir in flour until stirring becomes too difficult.
5. Put dough onto a clean, floured surface. Continue to knead in flour until the dough has a firm, plastic texture, or feel.
6. Grease mixing bowl and put the dough back in it. Let it rise for at least an hour (cover with towel).
7. Flatten dough and roll out into 3 or 4 loaves. Put loaves in greased bread pans. Allow to rise for at least an hour (cover with towel).
8. Bake in preheated oven at 350° for 1 hour.
9. Take out of pans. Lightly butter top. Allow to cool at least 20 min.
Joanna
Provo, UT
1 c. shortening
1 ½ c. sugar
2 tbsp. Salt
2 packets of dry yeast
2 c. milk
2 c. mashed potatoes (I think my dad uses potato spuds, not real potatoes)
2 eggs
flour
1. Put yeast in a bowl with 1 c. of warm water and 1 tbsp of sugar.
2. Combine the rest of sugar, shortening, and salt in large mixing bowl. Beat eggs and add to mixing bowl.
3. Scald milk and add mashed potatoes to milk. Put mashed potatoes and milk in large mixing bowl. Add yeast mixture to large mixing bowl.
4. Blend all ingredients in large bowl. Gradually stir in flour until stirring becomes too difficult.
5. Put dough onto a clean, floured surface. Continue to knead in flour until the dough has a firm, plastic texture, or feel.
6. Grease mixing bowl and put the dough back in it. Let it rise for at least an hour (cover with towel).
7. Flatten dough and roll out into 3 or 4 loaves. Put loaves in greased bread pans. Allow to rise for at least an hour (cover with towel).
8. Bake in preheated oven at 350° for 1 hour.
9. Take out of pans. Lightly butter top. Allow to cool at least 20 min.
Joanna
Provo, UT
Friday, September 28, 2007
Yummy Banana Bread
1 c. sugar
1/3 c. butter
2 eggs
3 mashed bananas
1/3 c. water
1 tsp. vanilla
2 c. flour (can use whole grain flours, wheat, etc.)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Mix sugar, butter, and eggs. Add bananas, water and vanilla. Add dry ingredients. Pour into pans sprayed with cooking spray. Bake at 350 for 40 min.
Libby
Montclair, NJ
1/3 c. butter
2 eggs
3 mashed bananas
1/3 c. water
1 tsp. vanilla
2 c. flour (can use whole grain flours, wheat, etc.)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Mix sugar, butter, and eggs. Add bananas, water and vanilla. Add dry ingredients. Pour into pans sprayed with cooking spray. Bake at 350 for 40 min.
Libby
Montclair, NJ
Thursday, September 27, 2007
French Peasant Bread
1 T. dry yeast
2 cups warm water
1 T. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Dough will be quite "wet." Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
This bread is fabulous. It won't disappoint.
Jessica
Highland, UT
2 cups warm water
1 T. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Dough will be quite "wet." Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
This bread is fabulous. It won't disappoint.
Jessica
Highland, UT
Tuesday, September 25, 2007
Breadsticks
1 pkg. active dry yeast
1 cup warm water (105-110 degrees F)
3 to 3 1/2 cups flour
3/4 tsp. salt
2 Tbsp. olive or vegetable oil
Place 1/4 cup of the warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add remaining water, salt, oil and 2 cups flour; stir well.
Stir in enough remaining flour to make soft dough. (I never have to use as much as it calls for.)
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Place in greased bowl, turning to grease top.
Cover bowl with lid or saran wrap. Let rise in warm place until doubled, about 60 min.
When dough has risen, shape as desired.
Bake at 400 degrees F, for 20 minutes, or until done.
Variations:
Garlic and Herb Breadsticks
Add 2 tsps. sweet basil, oregano (leaves) or rosemary, and 1 clove finely minced garlic along with dry ingredients.
Italian Cheese Breadsticks
After you have formed breadsticks into their shape for baking, sprinkle with Italian seasoning drsg. mix (as desired) and top with just a small amount of mozzarella or parmesan cheese to melt while baking.
Leslie S.
Madison, WI
1 cup warm water (105-110 degrees F)
3 to 3 1/2 cups flour
3/4 tsp. salt
2 Tbsp. olive or vegetable oil
Place 1/4 cup of the warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add remaining water, salt, oil and 2 cups flour; stir well.
Stir in enough remaining flour to make soft dough. (I never have to use as much as it calls for.)
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Place in greased bowl, turning to grease top.
Cover bowl with lid or saran wrap. Let rise in warm place until doubled, about 60 min.
When dough has risen, shape as desired.
Bake at 400 degrees F, for 20 minutes, or until done.
Variations:
Garlic and Herb Breadsticks
Add 2 tsps. sweet basil, oregano (leaves) or rosemary, and 1 clove finely minced garlic along with dry ingredients.
Italian Cheese Breadsticks
After you have formed breadsticks into their shape for baking, sprinkle with Italian seasoning drsg. mix (as desired) and top with just a small amount of mozzarella or parmesan cheese to melt while baking.
Leslie S.
Madison, WI
Monday, September 24, 2007
Buttermilk Biscuits
I got this recipe from my sister-in-law, Kristin, who will probably post on here soon. They are the best biscuits I've ever had.
1 1/2 c. flour
1/2 c. pastry flour (Use regular flour if not available, but this is best)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. cold butter
3/4 c. buttermilk
Combine dry ingredients. Cut in butter with a pastry cutter. Add buttermilk and mix until barely moistened. Flatten and fold dough 5-6 times on counter. Roll out and cut. Bake at 450 for 12-15 minutes. The less you handle the dough, the better.
Libby
New Jersey
1 1/2 c. flour
1/2 c. pastry flour (Use regular flour if not available, but this is best)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. cold butter
3/4 c. buttermilk
Combine dry ingredients. Cut in butter with a pastry cutter. Add buttermilk and mix until barely moistened. Flatten and fold dough 5-6 times on counter. Roll out and cut. Bake at 450 for 12-15 minutes. The less you handle the dough, the better.
Libby
New Jersey
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