• Sunday, January 25, 2009 - Forgotten Cousins Sourdough Bread
I can't wait to try this! It's from Little House in the Suburbs:
FORGOTTEN COUSIN SOURDOUGH BREAD
To start: Double the feed ingredients and let sit at room temperature several days until bubbly and smells fermented. Stir occasionally.
Feed ingredients (remember to double them for the first time!):
2/3 cup sugar
3 T. potato flakes
1 1/3 cup water
Stir feed into original container of starter. Leave both containers of starter out all day. Stir original and replace in refrigerator for 3-5 days before feeding. (If not baking throw away or give to a friend 1 cup before feeding). Can feed a couple of times without removing any if trying to build a starter. In a large bowl make a stiff batter of 1 1/3 cup starter which has set out all day, plus:
1/3 c. sugar
1/2 c. oil
1 tsp. salt
1 2/3 cup warm water
7 c. bread flour or 5 c. bread flour plus 2 c. whole wheat flour
Oil a large bowl, add dough and oil top, cover lightly and let stand overnight. Do not refrigerate.
Next a.m., punch dough down. Divide into 3 parts. Knead briefly. Put into 3 greased loaf pans. Oil tops. Cover with greased waxed paper. Let rise most of the day, depending on temperature. Bake at 350 degrees for 30-35 minutes. Remove immediately from pans, butter tops, cool on wire rack. |
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• Monday, December 1, 2008 - The World's Best Cornbread~
~according to Mother Hen. I'll be taking her up on the offer of this recipe soon.
The World's Best Cornbread
1 cup Sugar (!!!)
1½ tsp Salt
½ C Butter, softened
1½ tsp Vanilla
3 Eggs
3 C Flour
1 T + 1½ tsp Baking Powder
1 C + 2 T Cornmeal
2 C Milk
Preheat oven to 400°, spray 9×13 w/oil. In a large bowl beat together sugar, salt, butter & vanilla until creamy. Stir in eggs, one at a time.
In a separate bowl mix flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately w/milk. Beat well. Bake 30-35 minutes. Best stuff in the world!
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• Tuesday, November 11, 2008 - Pumpkin Cornbread
I found this on Mimi's blog. I'm looking forward to trying it soon. I will make sure to double it and cook it in a 9X13.
Holiday Pumpkin Cornbread Recipe
1 tablespoon plus 1/2 cup cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup vegetable oil
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon freshly grated orange zest
Preheat oven to 375 degrees
Grease an 8-inch square baking pan or a 8 or 9-inch square or round oven safe cast iron skillet. Sprinkle bottom and sides with 1 tablespoon cornmeal; set aside.In a medium-size bowl, combine the remaining 1/2 cup cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside. In a medium-size bowl, lightly beat eggs. Stir in pumpkin, milk, oil, brown sugar, molasses, and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Spoon into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Let it cool for 10 minutes before cutting. |
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• Sunday, October 19, 2008 - Brown Sugar and Cinnamon Foccaccia Bread
This sounds like a wonderful Thanksgiving dessert/breakfast! What about taking some to church to share after service? Ummmm, your friends would definitely thank you! I saw it and promptly stole it from Chas' blog.
Brown Sugar and Cinnamon Focaccia Bread
1 cup warm water (110°F)
1 teaspoon sugar
2 1/2 tsp active dry yeast
2 1/2 cups flour
3/4 teaspoon salt
1 tsp cinnamon
3-4 T sugar
4 T butter, melted, divided
1/3 cup brown sugar and 1 tsp cinnamon for topping
1/4 cup powdered sugar, milk, vanilla for icing
Stir together warm water and sugar in a small bowl. Add the yeast slowly, stirring constantly to dissolve. Let stand until bubbly, about 10 minutes.
Meanwhile, in a large mixing bowl combine the flour, additional sugar, salt and cinnamon. Make a well in the center and add the yeast mixture and 2 tablespoons of the butter. Stir to combine thoroughly but try not to knead at this point. I had to mix it together with my hands just a bit to make sure it was all mixed up.
Cover and rest for 30 minutes. Preheat your oven to 425 degrees after 15 minutes of the resting time.
Remove dough to a lightly floured surface and knead for 30-60 seconds. The dough should still be fairly soft but also smooth. Roll out about 1/2 inch thick and place on a baking sheet or stone. Push your fingertips down into the dough, making dimples, not holes, all over the dough. Spread the remaining 2 T butter over the top.
Combine topping ingredients and spread all over the buttered dough. Bake for about 15 minutes. Remove from oven.
Place powdered sugar in a bowl and add *maybe* 3 t milk, a little bit at a time, until the consistency of icing. Add the tiniest splash of vanilla extract and stir. Drizzle over warm bread (I like to cut into strips and then drizzle) and serve. |
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• Wednesday, September 17, 2008 - Italian Cheese Bread
Italian Cheese Bread
2 1/2 cup all purpose flour
1 tsp. EACH salt and pepper
1 Tbsp quick rising yeast (regular works, too)
1 cup warm water
1 Tbsp. olive oil
1/4-1/3 cup prepared Italian salad dressing
1/4 tsp. EACH salt, garlic powder, thyme, oregano
a dash of pepper
1 Tbsp Parmesan cheese
1/2 cup shredded mozzarella
In a bowl, combine the first four ingredients. Combine water and oil and add to flour mixture. Add additional flour if needed, to form a soft dough. Turn out onto floured surface and knead 1-2 minutes, until smooth and elastic. Place in greased bowl and allow to rise 20 minutes.
Punch down. Place on greased pizza pan and push down to fill pan. Brush with salad dressing. Combine seasonings and sprinkle over dough. Bake at 450 for 13 minutes. Sprinkle with cheeses. Bake another 2-3 minutes till cheese is melted. Serve warm. |
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• Thursday, June 26, 2008 - 40 Minutes Rolls
Forgot the bread for dinner? Try this recipe! It's from Lynn's Kitchen Adventures.
40 Minute Rolls
2 Tbsp yeast
1 cup + 2 Tbsp warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 tsp salt
1 1/2 cups whole wheat flour
1-2 cups white flour
Combine the yeast and warm water. Add the oil and sugar and let sit for 5 minutes. Add remaining ingredients and knead until a soft dough forms. Shape into balls and place on a greased baking sheet. Rest 10 minutes. Bake at 425 for 8-10 minutes until done. Makes 12 rolls.
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• Thursday, March 27, 2008 - Everyday Bread
Everyday Bread
I have a Bosch, so the method would be different by hand. this recipe makes 6 8" loaves.
Combine:
6 cups warm water
3 Tbsp SAF yeast
1 cup honey or brown sugar
1 cup oil
6 cups freshly ground wheat flour
Let sponge for 15-20 minutes.
Add:
2 Tbsp salt
3 Tbsp dough conditioner (opt.)
1/2 cup vital wheat gluten (opt.)
Mix and add remaining flour, 1 cup at a time until the dough cleans the sides of the bowl. Knead 7 minutes all together.
Turn out onto an oiled surface. Divide into 6 parts. Shape into loaves and put into lightly greased pans. Place in oven and let rise for about 20 minutes. Bake at 350 for 25-30 minutes, or until lightly browned. I bake at 325 on the convection setting for 22 minutes.
I use this recipe to make bread, rolls (freeze right after shaping for homemade rolls anytime...defrost and rise (covered)for four hours, bake at 350 for 15-18 minutes) and cinnamon bread (brush dough with softened butter, spread with brown sugar and cinnamon, then shape into loaves and bake at 350 for 25-30 minutes. You can add raisins to it as well.
Enjoy! |
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• Saturday, March 22, 2008 - French Bread Rolls
Here are the rolls I prepared for Easter this year (and many other dinner besides). Delicious! They taste even better than my favorite bakery's bread and they're so easy to make! Go to Overwhelmed with Joy for more bread recipes.
French Bread Rolls
3 cups water
2 Tbsp yeast
4 Tbsp sugar
4 Tbsp olive oil
2 tsp salt
8 cups bread flour
Mix water, yeast and sugar; let proof (sit) for 10 minutes. Then add oil, salt and 2 cups of the flour. Stir well. Add remaining flour slowly and then knead into a soft dough. I kneaded in my Bosch for 4 minutes.
Turn out into oiled bowl, cover and let rise for 1 hour. Punch down and divide into 36 rolls. Let rise on slightly greased pans for about 40 minutes. Bake in a 400 degree oven for 18-20 minutes. If you wish to have a crustier crust, place a pan of water in the bottom of the oven while baking. |
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• Thursday, November 29, 2007 - Multi Grain Bread
Here's a tasty recipe that is good enough for daily bread.
Multi Grain Bread
1 1/4 cup warm water
1/3 cup seven grain blend
2 Tbsp sunflower seeds
1 Tbsp EACH millet, amaranth, flax seeds, sesame seeds
1/4 cup vital wheat gluten
2 Tbsp EACH oil and honey
1 1/2 tsp salt
2 tsp yeast
2 tsp dough enhancer (optional)
2 1/2 to 3 cups whole wheat flour
I have a Bosch, so the method is easy!
Combine all the ingredients except the whole wheat flour. Let sponge for 15 minutes. Mix in the whole wheat flour as needed until the dough cleans the sides of the bowl. Knead for five minutes. Turn out onto an oiled surface and form into 2 loaves. Place in lightly oiled pans, and allow to rise until double. Bake at 350 for 20-25 minutes, until lightly browned and hollow sounding when thumped.
Momma |
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• Monday, November 26, 2007 - Albers Cornbread
Tonight I'm preparing home-made chili and cornbread. We just love the recipe from the Albers box of cornmeal.
Albers Cornbread
2 cups Albers yellow cornmeal
2 cups all purpose flour (I use 1 white and 1 pastry)
1/2 cup sugar
2 tbsp baking powder
2 tsp salt
2 cups milk
2/3 cups oil
2 eggs, lightly beaten
Preheat oven to 400. Grease a 9x13.
Combine dry and wet ingredients well in separate bowls. Add wet to dry and mix just until blended. Pour into prepared pan. Bake for 20-25 minutes or until it passes the toothpick test.
For muffins you use can use paper liners or simply grease the tins, fill 2/3 full and bake for 15 minutes.
You may halve the recipe and use an 8x8.
Blessings,
Momma |
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• Monday, October 8, 2007 - Apple Bread
This is what we ate this morning for breakfast. The Lambies liked it! I had planned to make banana bread, but our bananas had been eaten up without my noticing. So through the recipe file I went, and found this one.
Apple Bread
3/4 cup finely chopped, peeled apples
3/4 cups warm apple juice
1/4 cup applesauce
1 Tbsp butter
2 Tbsp brown sugar
1 1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
2 cups bread flour
1 cup whole wheat flour
2 1/4 tsp yeast
Add all ingredients to the bread machine and bake on basic setting.
Since I don't have a bread machine, I just adapted the recipe to my Bosch as follows:
Combine applesauce, juice, butter, brown sugar, yeast and the whole wheat flour in mixing bowl. Let sponge 10 minutes.
Add remaining ingredients, mix then use more or less bread flour to make a soft dough that sweeps the sides of the bowl clean. Let knead five minutes. Remove from bowl to an oiled surface; and divide into balls. Form into loaves and let rise in a warm place till double (30 minutes or so). Bake at 350 for 22-25 minutes.
We tripled this and I made the applesauce just before making the bread, since I didn't have any on hand. I used Granny Smith apples.
Enjoy!
Momma
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• Friday, September 28, 2007 - Braided Garlic Bread
 Can you tell I like garlic bread? I often try a new recipe when I make pasta. I thought this one came out so pretty!
Here's the recipe:
Braided Garlic Bread
Combine in your Bosch bowl:
1 1/2 cup very warm water
3 Tbsp dry milk powder
1 cup freshly milled whole wheat flour
1 cup unbleached flour
2 Tbsp yeast
Mix until combined. Then add:
1/4 cup sugar
1 1/2 tsp salt
2 Tbsp minced garlic
3 eggs
1/2 cup oil
Mix to combine, then add more unbleached flour until the sides of the bowl begin to come clean. Knead for 5 minutes. Turn out onto a lightly floured surface and divide into half.
Shape each half into a rectangle about 15" x 9". Spread with softened butter and sprinkle generously with garlic salt parmesan cheeses and parsley. Roll up like a jelly roll Place on greased baking sheet. Cut each roll in half lengthwise and twist each slice over itself. Secure the ends with a little pinch. Sprinkle with more garlic salt.
Let rise 30 minutes then bake at 375 for 25-30 minutes. Serve with butter.
YUMMY!
Go here for more Favorite Ingredient Friday entries.
Blessings,
Momma |
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• Tuesday, September 18, 2007 - Herbed Garlic Bread
Here's a super-easy garlic bread spread that saves having to purchase the pre-made margarine laden loaves from the store. I use this if I haven't time or desire to bake a loaf of home-made Italian bread. It's very easy and tasty, too! We usually double this for our family.
Herbed Garlic Bread Spread
Preheat oven to 400.
1/2 cup softened butter
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh parsley
4 cloves garlic, minced
1/2 tsp dried oregano
1/8-1/4 tsp garlic salt, to taste (I use 1/4 tsp)
1 loaf French bread
Combine the butter and spices together well. Split French bread loaf lengthwise and spread generously. Place on baking sheet and bake in oven until as crisp as desired, about 10 minutes. May be broiled for a minute if extra crispness is desired.
Momma
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