• April 23, 2018, 01:12:07 AM

Login with username, password and session length

Author Topic: Breads  (Read 8611 times)

0 Members and 1 Guest are viewing this topic.


  • Administrator
  • *****
  • Posts: 2981
  • I'm evil personified to the terminally crass.
    • Etiquette Hell
« on: December 06, 2006, 11:26:05 AM »
These come out so perfect. Rather than buying buns for Sloppy Joes, Connie made these instead for an after church lunch.

4 1/2 C flour white or wheat flour
1 1/2 t. salt
4 T sugar (1/4 C.)
1/3 C oil
2 eggs
1 T yeast
1 C warm (not hot) water

Dump all the above into a breadmaker. Run on dough cycle. You may have to leave it in the machine longer to let it rise, especially if you use some or all whole wheat flour. Then dump it onto a floured surface, and divide into sixteen pieces. Smooth each one into a ball shape, and place onto greased cookie sheet. Now for
the fun - SMASH each one! I use a wooden canistar lid. Then cover with an old tea towel and stick in the oven with the oven light on. When they are nice and fat, remove towel, turn oven on 350, and bake 15-20 minutes.


  • Member
  • Posts: 13550
Re: Breads
« Reply #1 on: December 06, 2006, 11:34:47 PM »
                                        Fried Bread
Mix in bowl:
3 cups all purpose white flour, unsifted
1 1/2 tsp Baking Powder
1 1/2 tsp salt.
Add and stir to make a soft dough:
1 1/4 cup cold water

Turn onto board and knead about 60 times, gradually adding some flour if needed to prevent sticking (up to 1/3rd cup).  Cover and allow to rest for 10 minutes.  Divide into 15 balls and roll out, pull and flatten each into a 3 or 4 inch circle.  Fry in lard or vegetable oil (1/4 inch) at medium heat in heavy skillet until lightly browned on one side.  The top will form big bubbles.  Turn and fry until lightly browned on second side.  Remove to paper towel to drain.  Eat hot or cold. 
« Last Edit: February 11, 2007, 12:13:42 PM by jeaniuskc »
I've never knitted anything I could recognize when it was finished.  Actually, I've never finished anything, much to my family's relief.


  • Member
  • Posts: 3002
Re: Breads
« Reply #2 on: December 07, 2006, 06:15:14 PM »
BEER BREAD (Petunia002)

3 cups SELF-RISING flour
1/2 cup sugar
1 12 oz. can room-temperature beer

Preheat oven to 375 degrees. Combine dry ingredients in a large bowl and stir. Add beer and continue to stir. (Mixture will be chunky.)

Pour into a well-greased loaf pan. Bake at 375 degrees for 55 minutes to an hour.

(Note: For a softer crust, bake for 45 minutes and brush crust with butter. Return to oven and bake for an additional 10-15 minutes.)


  • Guest
Strawberry Ice Cream Muffins
« Reply #3 on: February 13, 2007, 11:47:12 AM »
One of my aunts made these for family reunions.

1 1/2 c self-rising flour, or regular flour with 1 tablespoon baking powder and 1 teaspoon salt added
2 cups softened strawberry ice cream
1 egg
2 tablespoons oil

Measure flour and ice cream into mixing bowl. Mix until moist. Fill greased muffin cups three-fourths full. Bake at 450 for 20 to 25 minutes until golden brown.


  • Guest
Re: Breads
« Reply #4 on: April 27, 2007, 05:46:31 PM »
Banana Bread with Cinnamon Crumble Topping  ;D

5 Bananas
13 Tbsps unsalted butter (1 stick + 5 tbsp)
1 cup sugar
1/4 tsp powdered cinnamon
1 1/2 cups plus a 1/3 cup all-purpose flour
1/4 cup sour cream
1 tsp baking soda
1/4 tsp salt
2 extra large eggs
1 tsp vanilla extract

1) Preheat oven to 450 degrees.

2) Peel the bananas and cut them in half lengthwise. Grease a baking pan and place the bananas cut side down in the pan. Roast them in the oven for 10 minutes.

3)Assemble the crumble topping:
   Melt 3 tbsp butter and add it to a medium(ish) mixing bowl. Add 1/4 cup of the sugar, the cinnamon, and the 1/3 cup of flour. Combine well and let the mixture rest for a few minutes, or until the butter cools. Then, working with your fingers, crumble into pea-sized pieces. Set aside for now when finished.

4) Remove the bananas from the oven and allow them to cool. Lower oven temp to 350 degrees.

5) In a small(ish) bowl mix the sour cream with the baking soda and salt. In another small bowl lightly beat the eggs with the vanilla. Place 1 stick of butter and the remaining 3/4 cup of sugar into a large bowl and, using a mixer, cream the butter and sugar together for 2 minutes.

Add 4 of the roasted bananas (if you had a brain fart like I did this means 8 bananas halves  ::)), along with any of the liquid (if there's any) in the banana roasting pan. Cream the bananas, butter, and sugar until you have a smooth puree.

Next, add the sour cream mixture and egg mixture to the large bowl with the banana mixture; using the mixer, work all the ingredients together until the additions are throughly incorporated. Add the 1 1/2 cups of flour and mix until smooth. Cut the last banana into a small dice and fold it into the banana mixture.

**Note: If you actually don't like banana pieces in your bread and just prefer a smooth bread, then just cream in all of the bananas and ignore the last sentence in step 5.  :)

6) Grease a 9 x 3 in loaf pan. pour the banana mixture into the pan and sprinkle evenly with the crumble topping. Place the pan into the oven on the center rack and bake for 45 minutes. To check if the bread is done, use the trusty toothpick test. If the toothpick comes out sticky put the loaf back for another 5 min or so.

If the toothpick is clean, the loaf is done. remove it from the oven and let cool for about 10 min. Then with a butter knife, gently separate the bread from the sides of the pan. Gently remove the bread from the pan and place it (crumble side up) on a baking rack to cool.


  • Guest
Re: Breads
« Reply #5 on: September 02, 2007, 10:09:38 PM »
A few exotic offerings -

o   1 ¼ cups butter or margarine, softened
o   2 cups milk
o   1 cake yeast
o   ½ cup warm water (110 degrees f)
o   5 eggs
o   4 egg yolks
o   1 cup white sugar
o   1 tsp salt
o   1 tsp vanilla extract
o   1 tbsp orange flavored liqueur, optional
o   grated zest of 2 oranges
o   javascript:swapOptions();
Additional Options...grated zest of 1 lemon
o   9 - 10 cups all-purpose flour
o   1-½ cups currants
o   1-½ cups raisins
o   1-½ cups golden raisins
o   1 cup chopped slivered almonds
o   ½ cup packed brown sugar
o   1 tsp ground cinnamon
o   1 cup all-purpose flour
Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again. Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tbsp butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350F. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.

o   ⅛ tsp active dry yeast
o   2 tbsp warm water (110 degrees F/45 degrees C)
o   ⅓ cup warm water
o   1 cup bread flour
o   ½ tsp active dry yeast
o   2 tbsp warm milk (110 degrees F/45 degrees C)
o   ⅔ cup warm water
o   1 tbsp olive oil
o   2 cups bread flour
o   1 ½ tsp salt
To Make Sponge: In a small bowl stir together ⅛ tsp of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, ⅓ cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 ½ hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 ½ to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Ekmek Turkish Bread
o   1 ½ cups bread flour, divided
o   ¾ cup water, divided
o   5 tsp active dry yeast
o   1 tsp white sugar
o   2 cups warm water (110 degrees F/45 degrees C)
o   6 cups bread flour
o   2 tsp salt
To make the starter: Place ½ cup flour and ¼ cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

o   1 ½ tsp active dry yeast
o   2 cups bread flour
o   1 tsp salt
o   9 tbsp water
o   2 tbsp ghee
Place yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes. Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C). On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a ¼ inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes. Lightly sprinkle tops with flour, and roll out as thin as possible. Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.

o   3 cups  flour
o   ½ cup whole wheat flour
o   ½ cup cornmeal or masa harina
o   1 teaspoon yeast
o   3 ½ cups warm water
Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.  It can sit as long as 3-6 hours.  When ready, stir batter if liquid has settled on bottom.  Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.  Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.  Use 1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan.  Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.  Batter should be no thicker than 1/8-inch.  Do not turn over.  Injera does not easily stick or burn.  It is cooked through when bubbles appear all over the top.  Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.  Finished injera will be thicker than a crepe, but thinner than a pancake. To serve, overlap a few injera on a platter and place stews on top or lay one injera on each dinner plate, and ladle stew servings on top.  Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews. For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup. Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews.  If you've been to an Ethiopian restaurant, they probably used the injera as both plate and utensils.  The injera are layered on a round table and the stews are piled on top -- then more injera are used to scoop up and eat the stew.  And of course once the stew is gone the injera underneath it are suffused with all the yummy juices. It takes a while to cook up each injera but it's really easy.

o   2 ½ cups all-purpose flour
o   1 tsp white sugar
o   1 tsp salt
o   ⅔ cup water
o   1 egg white
o   2 tbsp butter, melted
o   2 egg whites, beaten
o   2 tbsp sesame seeds
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes. Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds. Bake in preheated oven for 10 to 12 minutes, until browned.

o   3 cups boiling water
o   ½ cup butter flavored shortening
o   1 cup evaporated milk
o   1 tsp salt
o   2 tsp white sugar
o   3 cups dry potato flakes
o   3 cups all-purpose flour
o   ¾ cup all-purpose flour
In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled. After dough is thoroughly chilled, add the flour, using a pastry blender to cut in. Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator. Heat an electric griddle to 375 degree F (190 degrees C). Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough. Bake on the griddle until each round feels dry but not crisp. Turn frequently. Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Noni Afghani
o   1 ½ cups warm water
o   1 (.25 oz) envelope active dry yeast
o   1 tbsp white sugar
o   4 cups all-purpose flour
o   1 ¼ tsp salt, or to taste
o   ¼ cup corn oil
o   1 egg
o   1 tbsp water
o   1 tbsp caraway seed (optional)
In a small bowl, stir together ½ cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 ½ hours. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and ½ inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tbsp of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Pita Bread
o   1 tbsp sugar
o   1 ¼ cups warm water
o   3 ½ cups all-purpose flour
o   ½ tsp salt
o   oil
o   2 tsp yeast
Put yeast in ¼ cup of the water; add sugar and let stand for 10 minutes. Sift 2 ½ cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky. Oil a large boil; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 ½ to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 ½ inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about ¼-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.

Rice Bread (Pirog)
o   1 (0.6 oz) cake compressed fresh yeast
o   ¼ cup warm water (110 degrees F/45 degrees C)
o   1 cup milk
o   ½ cup white sugar
o   ½ cup margarine
o   2 eggs
o   2 tsp vanilla extract
o   1 pinch salt
o   4 ½ cups all-purpose flour
o   ¾ cup golden raisins
o   1 tbsp butter, melted
o   ½ tsp ground cinnamon
o   1 cup white rice
o   2 cups cold milk
o   1 tbsp butter
o   ¼ cup white sugar
o   1 pinch salt
Dissolve yeast in warm water; set aside. Scald 1 cup milk, and combine with ½ cup sugar and ½ cup butter or margarine. Set aside to cool. In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area. Combine 2 cups cold milk, ¼ cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tbsp butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool. Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes. Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon. Place in a preheated 375 degree F (190 degrees C) oven. Lower temperature to 350 degrees F (175 degrees C). Bake for 30 to 40 minutes, until golden.

Roomali Roti
o   2 cups bread flour
o   1 tsp salt
o   2 tbsp vegetable oil
o   ⅔ cup water
In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Syrian Bread
o   1 ⅛ cups water
o   2 tbsp vegetable oil
o   ½ tsp white sugar
o   1 ½ tsp salt
o   3 cups all-purpose flour
o   1 ½ tsp active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

o   1 tsp sugar
o   4 cups lukewarm water
o   1 (.25 oz) envelope active dry yeast
o   5 lb all-purpose flour
o   1 tsp vegetable oil
o   2 tbsp butter, melted
Dissolve sugar in about 1 cup of the water. Sprinkle the yeast over the top. Let stand for about 10 minutes, until foamy. In a large bowl, mix together the yeast mixture, water, oil, and about half of the flour until well blended. Gradually mix in the rest of the flour until the dough is stiff enough to take out of the bowl. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, and cover with a cloth. allow to rise in a warm place until doubled in size. This will take 1 to 2 hours. Divide dough into sections about the size of a grapefruit. Form into smooth balls, cover with a cloth, and let rise again for about 30 minutes. On a lightly floured surface, flatten each ball to ½ inch thickness, pressing out with your fingers. Circles should be about 8 inches across. Place on an oiled baking sheet. Let rest for about 10 minutes, or while you preheat the oven. Preheat the oven to 450 degrees F (230 degrees C). Bake rounds until the top is lightly browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.


  • Member
  • Posts: 4325
Re: Breads
« Reply #6 on: November 03, 2007, 02:45:05 PM »
MIL Dawb's world famous pumpkin bread
(you can make ahead for thanksgiving...I made a 2 laves today and if they wouldn't be eaten before thanksgiving, they can easily be frozen for a few weeks)

3 c. sugar
1 c. salad oil (canola or vegetable oil)
4 eggs, beaten
1 can (1 lb or 15 oz) of pumpkin
2/3 c. cold water
3-1/2 c. flour
2 tsp soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves

Preheat oven to 350 F
Cream together sugar and oil.
Add beaten eggs and pumpkin, mix well.
Stir together dry ingredients in a separate bowl.
Alternate adding dry ingredients and water.
Pour into 2 9x5 loaf pans.
Bake at 350 for 1 hour.

This actually tastes best a day or 2 after it's made, not the same day.  NOt sure why, but it does.
I prefer to store it in the fridge.
(and you can add 1/2 c of raisins if you like...I don't like :-P)


  • Member
  • Posts: 14026
  • It's too darned hot! (song from Kiss Me, Kate)
Re: Breads
« Reply #7 on: December 02, 2007, 10:15:00 PM »
Cinnamon Pecan Bread - great for breakfast

(large & small loaves in bread machine - compare flour amounts to your bread machine instructions)

regular          ingredient       large
3/4 cup           water           1 1/8 cups

2 1/4 cups     bread flour     3 1/3 cups

1 tbsp           dry milk         1 1/2 tbsp

2 1/2 tbsp     brown sugar    3 tbsp

3/4 tsp          salt               1 tsp

2 tbsp           butter or        1/4 cup

1 1/2 tsp       cinnamon        2 tsp

1/3 cup        chopped          1/2 cup
1 tsp           yeast              1 1/2 tsp
                  fast rise

1 1/4 tsp     active dry         2 tsp

Use fresh cinnamon for best flavor - use regular, rapid, or delayed time bak.  Great served warm for breakfast.   The kids and DH like a bit of vanilla icing spread on this - "cinnamon roll style".
Let sleeping dragons be.......morning breath......need I explain?


  • Member
  • Posts: 26466
Re: Breads
« Reply #8 on: January 27, 2008, 05:49:17 PM »

Sift together dry ingredients:

3-1/2 cups flour
1/2 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

In a separate bowl, beat until light and fluffy:

2-2/3 cups sugar
2/3 cup shortening
4 eggs

Add and beat in 1 can pumpkin. Add the dry ingredients in 3 additions alternately with 2/3 cup milk and 1 tsp vanilla. Do not overbeat. If desired, fold in 1 cup chopped nuts and 2/3 cup raisins or chopped dates.

Pour into 2 greased and floured 9x5 inche loaf pans and bake about 1 hour at 350 degrees. Toothpick will come out clean when bread is done.


  • Member
  • Posts: 77
Re: Breads
« Reply #9 on: February 28, 2008, 12:01:20 PM »
I found this on the Web a LONG time ago...but I've made some tweaks to it over the years.  Pretty close to those biscuits that they serve at Red Lobster...

Cheese'cuits  (aka Cheese Biscuits)


* 2 cups Bisquick (the pancake batter :) )
* 2/3 cup whole milk (I've tried 2% and all the others, whole milk works best)
* 1/2 cup shredded sharp Cheddar cheese.
       *important* Don't use the pre-shredded cheese in bag.  Use a block o' cheese.  Little more work, but worth it.  (the bagged cheese    is too dry.)

* 1/4 cup butter, melted
* 1/4 tsp garlic powder

In mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 seconds. Drop from spoon onto ungreased baking sheet and bake at 450° until golden brown, 9 to 10 minutes. Mix together butter and garlic powder. Brush over hot biscuits and serve hot.

Makes 10 - 12.
Do not meddle in the affairs of dragons, for thou art crunchy and taste good with ketchup


  • Guest
Re: Breads
« Reply #10 on: March 18, 2008, 05:44:14 PM »

1 10 oz frozen broccoli (or 1 cup fresh broccoli)
1 box "Jiffy" corn muffin mix (8.5 oz.)
3 eggs
1 stick melted margarine
1 medium onion, chopped
1 cup cottage cheese
1 tsp salt

Cook broccoli and drain.
Beat cottage cheese, eggs and salt.
Add other ingredients.
Bake in 9x9 pan at 400 degrees for 25 min.
Also good cold...can mix ahead an hour or so.

Witty Username Goes Here

  • Member
  • Posts: 1077
Re: Breads
« Reply #11 on: June 14, 2008, 04:02:40 PM »
These are delicious and very big!

Strawberry Cream Muffins

2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
1 cup strawberries, cut in small chunks

1. Preheat oven to 400 degrees.
2. In a large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in strawberries. Scoop batter into 12 muffin cups.
4. Bake in preheated oven for 20 minutes.


I have made these with blueberries instead of strawberries, and they are wonderful!!!

Also, get a package of cream cheese, cut it into 12 cubes, and place a cube in the middle of each muffin before baking.  It makes for creamy delicious-ness!!!!


  • Member
  • Posts: 5019
Re: Breads
« Reply #12 on: October 03, 2008, 09:05:08 AM »
Corny Cornbread

1 c AP Flour
1 c Corn Meal
1/4 c granulated sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 can creamed corn (may sub 1 c milk)
1/4 c vegetable oil
1 whole egg (may sub 2 egg whites)

Heat oven to 400 F.  Combine dry ingredients and mix lightly.  Add creamed corn, oil, and egg all together, then mix until moistened.  Do not over mix.  Let batter sit and grease a 8-9 inch glass pan.  Pour batter into pan (and let sit if oven still heating).  Bake for 20-25 minutes or until golden brown.

9 servings (or 4 large servings)

Recommended pairings:  cheddar & peaches, other cheeses, honey, butter, jam & jellies, chili, soups & stews, beans, salsa
I am grateful for the friends I have made on EHell and everything I have learned, but it is time I move on.