4 cups flour (use 1/2 white and 1/2 wheat)
1 tsp salt
1 tsp baking powder
1 to 1 1/2 c hot water
1/4 c shortening or butter
In a medium bowl combine flour, baking powder and salt. Cut in the shortening with a fork until it forms fine crumbs. Gradually stir in water and press into a ball. Kneed on a lightly floured surface until smooth. Divide into 12 pieces and roll each piece out into a 6 inch circle. Cook over low heat without oil for 1 1/2 minutes on each side or until the surface is speckled brown.
Showing posts with label Bread/Rolls. Show all posts
Showing posts with label Bread/Rolls. Show all posts
May 10, 2010
January 1, 2010
English Muffins - Eileen Ostler
5 to 5 1/4 c. flour, approximately
1 pkg. quick-rise dry yeast (2 1/4 t)
1/2 c. whole wheat flour
1 c. quick oats
1 c. dry milk
2 T. sugar
11/4 t. salt
Combine the above ingredients. Mix well.
2 c. water @ 125 degrees
1/4 c. oil
Add water and oil to dry mix. Blend until moistened. Beat 3 mins. on medium. Add sufficient flour to make dough. Knead. Let rise until double in bulk. Roll out on cornmeal and cut with biscuit cutter. Let rise in draft free area (I use oven) until double 3/4-1 inch thickness. Bake on lightly greased sheet @ 350 for 17 minutes. Good cut in half and toasted. Makes 20-30 muffins.
1 pkg. quick-rise dry yeast (2 1/4 t)
1/2 c. whole wheat flour
1 c. quick oats
1 c. dry milk
2 T. sugar
11/4 t. salt
Combine the above ingredients. Mix well.
2 c. water @ 125 degrees
1/4 c. oil
Add water and oil to dry mix. Blend until moistened. Beat 3 mins. on medium. Add sufficient flour to make dough. Knead. Let rise until double in bulk. Roll out on cornmeal and cut with biscuit cutter. Let rise in draft free area (I use oven) until double 3/4-1 inch thickness. Bake on lightly greased sheet @ 350 for 17 minutes. Good cut in half and toasted. Makes 20-30 muffins.
June 10, 2009
Churros - Louise Day
by special request here is the Day's churro recipe - makes about 2 dozen 4" churros
1 c water
2 Tbs brown sugar
1/2 tsp salt
1/3 c butter
1 c white flour
2 eggs
1/2 tsp vanilla
cook in hot oil until golden brown
1 c water
2 Tbs brown sugar
1/2 tsp salt
1/3 c butter
1 c white flour
2 eggs
1/2 tsp vanilla
cook in hot oil until golden brown
February 11, 2009
What's for Dinner - Pizza
For dinner last night I made pizza. For a twist I tried adding some thyme to my crust (about a Tbsp)
Crust:
1 c warm water (about 80 deg)
1 pkg yeast (2 1/4 t)
1 t sugar
1 t salt
2 t oil
2 1/2 - 3 c flour
mix all together in a bowl and let rise 15 min. kneed in more flour if too sticky to work with and stretch out in a pan - I use a cookie sheet oiled with olive oil.
add pizza sauce and toppings (I used a can of hunts spaghetti sauce and added cheese, pepperoni, green pepper, olives, and diced tomatoes).
Bake at 350 for 20 - 25 min until cheese is melted. for a crispier crust you can bake it closer to the bottom burner for the first half of the time.
Crust:
1 c warm water (about 80 deg)
1 pkg yeast (2 1/4 t)
1 t sugar
1 t salt
2 t oil
2 1/2 - 3 c flour
mix all together in a bowl and let rise 15 min. kneed in more flour if too sticky to work with and stretch out in a pan - I use a cookie sheet oiled with olive oil.
add pizza sauce and toppings (I used a can of hunts spaghetti sauce and added cheese, pepperoni, green pepper, olives, and diced tomatoes).
Bake at 350 for 20 - 25 min until cheese is melted. for a crispier crust you can bake it closer to the bottom burner for the first half of the time.
January 13, 2009
Bread Sticks - Helen Thomas
1 c warm water (105 - 115 degrees)
1 tablespoon active dry yeast
1 tablespoon sugar
2 1/2 - 3 c flour
1 teaspoon salt
add yeast and sugar to water, put a plate over the mixture to keep warm. when 1/2 and inch of foam has formed on the mixture pour into a mixing bowl. stir in 1 c of flour. add salt and another cup of flour. gradually add enough flour to form a ball. pour dough out onto a floured counter and kneed in flour as needed so dough is soft not sticky. kneed 8 - 10 min.
if making bread sticks: cover and let dough double. punch down and roll out. place in baking tray. cut with a pizza cutter and top with garlic salt and parmesan cheese. let raise a little and bake at 375 for 7 - 10 min.
if making pretzels: divide dough into 8 -12 pieces. cover with towel and raise for 5 -6 min. roll each piece into a 14 - 16 inch rope (1/2 inch diameter). twist into shape by making a loop with ends crossing at the bottom. twist the end again so that they are twisted twice. bring the ends up and lay them across the top of the loop. carefully turn the pretzel over and place on a baking tray (lightly greased if not teflon). beat and egg white with 1 tablespoon of water and brush onto pretzel (helps hold the toppings on the pretzel). sprinkle the pretzel with course salt, salad supreme, garlic salt, parmesan cheese or cinnamon sugar. bake 15 - 20 min at 400 - 425 degrees or until golden brown.
1 tablespoon active dry yeast
1 tablespoon sugar
2 1/2 - 3 c flour
1 teaspoon salt
add yeast and sugar to water, put a plate over the mixture to keep warm. when 1/2 and inch of foam has formed on the mixture pour into a mixing bowl. stir in 1 c of flour. add salt and another cup of flour. gradually add enough flour to form a ball. pour dough out onto a floured counter and kneed in flour as needed so dough is soft not sticky. kneed 8 - 10 min.
if making bread sticks: cover and let dough double. punch down and roll out. place in baking tray. cut with a pizza cutter and top with garlic salt and parmesan cheese. let raise a little and bake at 375 for 7 - 10 min.
if making pretzels: divide dough into 8 -12 pieces. cover with towel and raise for 5 -6 min. roll each piece into a 14 - 16 inch rope (1/2 inch diameter). twist into shape by making a loop with ends crossing at the bottom. twist the end again so that they are twisted twice. bring the ends up and lay them across the top of the loop. carefully turn the pretzel over and place on a baking tray (lightly greased if not teflon). beat and egg white with 1 tablespoon of water and brush onto pretzel (helps hold the toppings on the pretzel). sprinkle the pretzel with course salt, salad supreme, garlic salt, parmesan cheese or cinnamon sugar. bake 15 - 20 min at 400 - 425 degrees or until golden brown.
December 10, 2007
Lion House Rolls
Lion House Rolls - Lisa Mercer
2 c Flour
1/3 c Sugar
1/3 c Butter - cut into chunks
2/3 c Powdered Milk
1 Egg
2 1/2 t Salt
2 T Yeast
5 c Flour
Blend all except flour in stand mixer. When mixed well
add one cup of flour at a time on low speed. After all
the flour has been added mix for 10 minutes on high
speed with a dough hook.
Remove from bowl and shape into rolls. Place on baking
tray either lined with parchment paper or sprayed with
pam. Brush with melted butter and cover with plastic
wrap to rise. Bake for 12 - 15 minutes at 375.
Makes about 24 rolls.
Everyday Rolls
Rolls - Margaret Westenskow
1 c Milk scalded
1/2 c Butter melted
3 Eggs beaten
3/4 t Salt
1/2 c Sugar
1 pkg Yeast
1 T Sugar
4-5 c Flour
Cool milk to warm (enough to activate yeast). Combineyeast and 1 T sugar in large bowl. Add milk and stir to dissolve. Cool butter to lukewarm and add tomixture. Beat eggs and stir in 1/2 c sugar and salt then add to large bowl and stir well. Add flour, enough to round up a good dough. Knead just enough to get a smooth dough. Dough will be light and soft. Be careful not to add too much flour or kneed it too much as this will make it tough. Cover and let rise till double. Divide in half and roll each half to 1/4 inch thick circle with rolling pin and cut into 16 pie shaped wedges. Roll up into crescent rolls. Place on baking sheet and let rise. Bake @ 350 about 10-15 minutes.
1 c Milk scalded
1/2 c Butter melted
3 Eggs beaten
3/4 t Salt
1/2 c Sugar
1 pkg Yeast
1 T Sugar
4-5 c Flour
Cool milk to warm (enough to activate yeast). Combineyeast and 1 T sugar in large bowl. Add milk and stir to dissolve. Cool butter to lukewarm and add tomixture. Beat eggs and stir in 1/2 c sugar and salt then add to large bowl and stir well. Add flour, enough to round up a good dough. Knead just enough to get a smooth dough. Dough will be light and soft. Be careful not to add too much flour or kneed it too much as this will make it tough. Cover and let rise till double. Divide in half and roll each half to 1/4 inch thick circle with rolling pin and cut into 16 pie shaped wedges. Roll up into crescent rolls. Place on baking sheet and let rise. Bake @ 350 about 10-15 minutes.
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