English Muffin Bread

English Muffin Bread

FULL RECIPE - makes 4 loaves
5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top...and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (bread flour or all purpose)

Mix altogether, let rise in bowl until double in bulk, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pan, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You're looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.


HALF RECIPE - makes 2 loaves
2 3/4 cups warm water
1 1/2 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top...and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
1 Tablespoon salt
1 1/2 Tablespoons sugar
5 1/2 cups flour (bread flour or all purpose)

Found here

Yorkshire Pudding

Yorkshire Pudding
4 eggs
2 cups milk
2 cups flour
Roast Drippings

Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.
After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.

In a 9x13 pan place about 3 tablespoons of roast drippings in the bottom. Take your batter out of the fridge and stir it before pouring it in your pan. Pour mixture in your pan and then bake at 425* for 30 minutes or until it starts to brown on top.

Found here

Chocolate Chip Pecan Scones

I'm a sucker for scones. Based on the number of scones I've made and posted here, I'd say it is an unhealthy obsession. Well, I do have a passion for pastries and most things that are sweet and for breakfast. Here's my recipe for a decadent chocolate chip and pecan scone with a maple flavored icing.

The Scone:

• 2 cups all purpose flour
  
• 1/4 cup granulated white sugar
  
• 1 1/4 Tsp. baking powder
  
• 1/4 Tsp. baking soda
  
• 1/4 Tsp. salt
  
• 1/2 cup unsalted butter
  
• 1/2 cup chocolate chips
  
• 1/4 cup chopped pecans
  
• 1 Tsp. Vanilla extract
  
• 2/3 cup buttermilk

The Icing:

• 1 cup powdered sugar
  
• 1-3 TBSP water
  
• 1 Tsp. vanilla
  
• 1 TBSP maple syrup

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or a silicone baking sheet.

In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and salt. Cut in the butter and mash together with your finger tips until the mixture resembles fine bread crumbs. Add the pecans and chocolate chips and stir through.

Add the buttermilk and vanilla extract and mix until a soft dough forms. Dust a pastry board or your counter top with some flour and turn out the dough. Knead the dough about 10 times. Roll the dough out into a circle about 1/2 to 1/4 inch high. Using a pastry cutter or a knife, cut the dough into about 8-10 pieces. Place the pieces on the prepared cookie sheet and bake in oven for 15-20 minutes or until golden brown on top. Cool on a wire rack.

In a medium bowl, add the powdered sugar. Slowly add the water while whisking until a smooth icing forms. Whisk in the syrup and vanilla.

After the scones have cooled, brush the icing over the top and sides of each scone.

(meninaprons.net)

Bread Pudding Flan

I really did not know how else to describe this other than "flan." They are cooked similarly to flan or custard, in small ramekin cups. But they require far less work in preparation than flan.

Ingredients:

• 6 slices white bread, staled
  
• 2 eggs
  
• 1 1/3 cup milk
  
• 2TBSP strong coffee or espresso
  
• 1/3 cup sugar
  
• 1 Tsp. vanilla
  
• 1 Tsp. cinnamon
  
• 4 TBSP Butter in all
  
• 1/2 cup brown sugar
  
• 1 TBSP Brandy or Cognac

Preheat oven to 400 degrees. Heat a kettle of water to boiling. Slice up the stale bread into small cubes, about 3/4-inch thick. Set aside. Grease 4-6 ramekin dishes with some butter or shortening.

In a medium sauce pan, heat the milk, coffee, and 2 tablespoons of the butter just to a simmer. Remove from heat. In a medium bowl, whisk together the egg, white sugar, cinnamon, and vanilla. Add the bread cubes and toss to combine. Now add the milk mixture and turn gently to combine. Let the mixture set in this bowl for about 5 minutes for the bread to absorb the liquid.

Ladle the mixture into small ramekins and place in a deep casserole or pan. Before putting the pan into the oven, pour in the hot water into the pan around the ramekins to go about 1/2 the way up the sides. Cook in the oven for about 40 minutes.

Remove from oven, and remove ramekins from water bath. Let cool 15-20 minutes to set up completely.

Make the brown sugar sauce by whisking the brown sugar, butter, and brandy over medium heat until the mixture simmers.

Invert the ramekins over individual plates and let the flan fall away. Spoon the sauce over the top and serve.

(meninaprons.net)

Coffee House Scones

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces ***I used marg***

2/3 cup (160 ml) buttermilk *** I used milk w/ vinegar added***

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.

Make sure to watch the scones carefully as the sugar will burn very quickly.

Transfer to a wire rack to cool.

Makes 6 scones.

Five-Minute Artisan Bread

Serves 4

Note: This recipe must be prepared in advance.

• 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
• 1-1/2 teaspoons kosher salt
• 6-1/2 cups unbleached flour, plus extra for dusting dough
• Cornmeal

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.

Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.

Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

http://splendidtable.publicradio.org/recipes/accompaniments_fiveminute.shtml

Mom's Banana Bread √

1 cup sugar
2 tblsp soft shortening
1 egg
3/4 cup milk
3 cups flour
3 1/2 tsp baking powder
1 tsp salt
3/4 cup chopped nuts
1 cup smashed bananas (3 large or 4 med)

Heat oven to 350*. Grease a loaf pan or three 20oz cans. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients; stir in. Blend in nuts and banana. Pour into pan or cans. Bake 60-70 minutes or until toothpick stuck into center comes out clean. (Crack in top of loaf is characteristic.) Cool thoroughly before slicing with a thin, sharp knife.

Turkey Stuffing Bread

Turkey Stuffing Bread

1 cup plus 1 tablespoon milk (70* to 80*)
1 egg
1 tablespoon butter
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/3 cup cornmeal
3 cups bread flour
4 1/2 teaspoons dried minced onion
1 1/2 teaspoons celery seed
3/4 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Spaghetti Bread √

Spaghetti Bread

1 cup warm water (70* to 80*)
2 tablespoons olive OR vegetable oil
3 cups bread flour
1/3 cup grated Parmesan cheese (I used the kind out of the can - still tasted great)
1 tablespoon sugar
1 to 2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon EACH dried basil, marjoram, savory and thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
for the last 3 entries, whatever you have on hand, go with that. it'll still be great.
1 package (1/4 ounce) active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.

Quick Cooking - Jan/Feb 1999

Whole Wheat Beer Bread

Whole Wheat Beer Bread

Rated: 4 out of 5 by 186 members

INGREDIENTS:
3 cups all-purpose flour
or
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

1 tablespoon baking powder
1 teaspoon salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

*tried this tonight, 1/18/08, and I wasn't overly impressed. The recipe didn't indicate to use a room temp beer, so I didn't. I think that might help it a lot, because it was quite dense. I'm also going to try adding some herbs and maybe cheese next time. I ate this bread as a little girl and don't remember it being 'blah' like this. But I'm going to keep trying!

UPDATE: ok, my issue MAY have been that my baking powder was almost FIVE years past its expiration date! I'm trying it tonight, for the third time with FRESH baking powder!!

Mall Pretzels

Mall Pretzels

Rated: 4 out of 5 by 461 members

INGREDIENTS:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt


DIRECTIONS:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Ale Bread

Ale Bread Adapted from a recipe at Farmgirl Fare and a recipe I’ve made before, with a twist of inspiration and a pint of stout

Ingredients:

Bread mix:

• 3 cups unbleached flour
• 1 tbsp.sugar
• 1 good pinch kosher salt
• 1 tbsp. baking powder
• 1 bunch finely chopped scallions
• 1 cup grated sharp cheddar cheese
• 12 oz. beer (I used Shiner bock, a dark German beer)

Glaze (optional):

• 1 egg
• 2 tbsp. water

Method:

Glaze:

Whisk egg and water until frothy in a small mixing bowl.

Bread:

Heat oven to 375°F. Combine flour, sugar, salt, baking powder, scallions and cheese in a large mixing bowl or the bowl of your stand mixer. Slowly mix in beer and mix until just combined. Batter will be thick. Spread in a greased 8″ loaf pan, brush with glaze if desired. Sprinkle with a bit of shredded cheese.

Bake until golden and toothpick inserted in center of loaf comes out clean, about 45 minutes.

Cool in pan on rack for 10 minutes. turn out onto rack, place top side up and allow to cool completely. Reheat if desired before serving.

(I don’t recommend serving this straight from the oven, or even for the first hour, as the crust is unbelievably tough, but softens as it cools.)

Angel Biscuits

Angel Biscuits

2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup shortening
3 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated white sugar
2 1/2 teaspoons rapid rising yeast.
2 cups bread flour

Place the ingredients in bread machine pan in the order listed,

Turn machine onto 'dough' setting and let process.

NOTE: you will have to stay close by for the kneeding process as your dough will require a 'little' help mixing. Once all ingredients are incorporated you can leave your machine to finish the cycle.

WARNING: remove dough from machine as soon as the dough cycle completes otherwise it will start rising and lift the lid off the machine! Once dough cycle has completed - spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag).

From this point you can either make your rolls (as many as you want at one time - this is the beauty of this recipe - you don't have to make up the whole recipe at once and can put the unused dough back into the fridge) by rolling and cutting or make individual rolls in muffin tins by just pinching off a piece of dough, shape into a roll and put in muffin tin and bake at 400° for 12 minutes or until golden.

Italian Biscuit Ring

Italian Biscuit Ring

1 7.5 oz can refrigerated buttermilk biscuits (lower fat)
1/4 cup fat-free Italian dressing
1/4 cup grated fat-free parmesan cheese -- (3/4 ounce)
1/3 cup shredded reduced-fat Mozzarella cheese -- (1 1/2 ounces)
1 teaspoon dried parsley flakes

Preheat oven to 425F. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.

Auntie Anne's Pretzels

Auntie Anne's Pretzels

1 1/2 cups warm water
1 1/8 teaspoon active dry yeast (about 1 1/2 packages)
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour

2 cups warm water
2 tablespoons baking soda
coarse salt, to taste
2 - 4 tablespoons butter (melted)

Measure out the water into a medium mixing bowl. Sprinkle the yeast onto the water, and stir it to dissolve.

Add the sugar, brown sugar, and salt and stir to dissolve. When blended, add the flours, and mix until a dough is formed. Knead the dough until smooth and elastic. Then, leaving the dough in the mixing bowl, cover and allow to rise for at least 1/2 hour.

While dough is rising, prepare a baking soda water bath by combining 2 cups warm water and 2 tablespoons baking soda. Stir the mixture often until ready to use.

After dough has risen, pinch off small bits of dough and roll each into a long rope (about 1/2 inch or less thick) and shape into pretzel shape. Dip each pretzel carefully into the soda solution and then place onto a greased baking sheet. When all the pretzels have been laid out, cover, and allow them to rise again.

Bake in oven at 450 for about 10 minutes or until golden. Immediately after removing form the oven, brush with melted butter and sprinkle with coarse salt. Serves 4 to 5.

Note: To make Auntie Anne's. famous Cinnamon Sugar pretzels, you can melt a stick of butter in a shallow bowl, that is big enough to fit the whole pretzel in. In another shallow bowl make a mixture of equal parts cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.

Tiny Cinnamon Rolls

Tiny Cinnamon Rolls

1 can (8 oz) refrigerated crescent rolls
1-1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract

Unroll dough and separate into 4 rectangles; pinch seams to seal. Stir together 1-1/2 tsp sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place in a lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Serves 4 to 6.

Biscuit Focaccia

Biscuit Focaccia

1 packages (10 oz) refrigerated flakey biscuits
1 large egg, beaten
1 Tbs. grated fresh Parmesan or Romano cheese (not dried)
2 tsp. pizza seasoning or dried Italian dressing
1 Tbs. butter or margarine

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a baking of cookie sheet.

Open the biscuit package and separate into 10 biscuits. Split each biscuit in half to make 20 rounds. Arrange the rounds on the baking sheet. Brush with the egg and top with cheese & pizza seasoning. Bake for about 8-12 minutes, or until cheese is melted. Remove from oven. Serve.

Mimi's Cafe Carrot Raisin Bread

Mimi's Cafe Carrot Raisin Bread

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

Garlic Cheese Rolls

Garlic Cheese Rolls

1 cup water
1 1/2 tablespoons butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons yeast

1/4 cup melted butter or margarine
1 clove garlic, crushed (I use minced from the jar
2 tablespoons or more grated parmesan cheese

Place first 7 ingredients in the pan, select DOUGH. When dough is finished, turn on a lightly floured counter. Gently roll & stretch dough into a 24 inch rope. Grease two 8" pie pan or one 13 x 9" pan. With a sharp knife, divide into 24 pieces. Shape into balls; place on pan(s). In small bowl, combine melted butter and garlic -- pour over balls. Sprinkle with parmesan cheese. You may also sprinkle some garlic salt on if you like. Cover loosely with sprayed plastic wrap or a light towel. Let rise until doubled (I turn my oven to WARM for a couple minutes, TURN OFF, and place buns in oven to rise). Bake at 375* for 15 minutes or until golden brown. Cut apart and serve warm.

Pizza Dough - Made in the food processor

Pizza Dough - Made in the food processor

4 tsp. olive oil
2 tsp. cornmeal
1 pkg. dry yeast
1 tsp. sugar
1/2 cup plus 2 tblsp. warm water
2 1/2 cups unbleached all-purpose flour
salt


Pre-heat oven to 425 F. Rub 1 teaspoon olive oil over a 14-inch pizza pan and sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy (2-3 minutes).

Combine flour, salt and 1 teaspoon olive oil in food processor bowl fitted with metal blade*. Turn on machine. Pour yeast mixture through feed tube. Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time. If dough is crumbly, add water a teaspoon at a time. When you reach desired consistency, process dough until uniformly supple and elastic, about 40 seconds.

Roll dough immediately on heavily floured board to a 14-inch circle. If dough resists, let rest 5 minutes to relax gluten, then try again.

Transfer dough to pizza pan. Work the edge to form rim. Brush with remaining oil. Add toppings Bake for 15-18 minutes until crust is crisp and golden brown.

*This dough can be made with an electric mixer or in a bread machine, although a food processor is ideal.