A cousin posted this recipe on Facebook. It sounded like a simple recipe, so I gave it a whirl... and they were SPECTACULAR. Huge, light, sweet and fluffy... they really deserve the term "Best Ever".
4-5 cups all-purpose flour
1/3 cup sugar
1 tsp salt
1 pkg dry yeast (I had it in a jar, and used a scant tablespoon.)
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter
Sift together two cups of flour with the sugar, and stir in the yeast. With mixer on low speed, blend butter into the flour mixture. Add the hot water, as hot as it will come from the faucet, all at once with the mixer running. Add the egg and continue mixing.
Add in the remaining flour to make a soft dough. The recipe calls for 4 cups, but I added nearly 5 before my dough was the proper consistency.
Change the mixer beaters for dough hooks, and let the mixer knead the dough for 10 minutes. Remove the dough from the mixer bowl and place into an oiled bowl to rise. Make sure there's oil spread completely over the dough so it won't dry out while rising. Cover with damp towel, And let rise in a warm spot until doubled.
When doubled, punch the dough down. Pinch off chunks and shape into rolls, placing them loosely into a pan. Let rise again until they fill the pan.
Bake at 375° in a greased pan until lightly browned. After removed from the oven, brush with melted butter to keep soft.
These may be frozen after baking and reheated to serve.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, April 22, 2013
Monday, November 5, 2012
Pita Bread
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
from underthehighchair.com
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
from underthehighchair.com
Sunday, September 30, 2012
Pizza Hut Style Pizza Crust
1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast
Add ingredients to bread machine, according to manufacturer’s settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9×13″ pizzas (great for kid’s lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly. Enjoy!
I believe it originated here.
I don't have a bread machine, so I tried doing it by hand/stand mixer. I kneaded it for about 5-7 minutes and let rise for an hour, and then punched it down.
NOTE: Okay, I tried it. It was... pretty good. Not great. I didn't have onion powder, and maybe that lack made it a little underseasoned. Husband liked it, however, so I'll give it another try soon. The texture was very good.
Tuesday, July 17, 2012
Indian Flat Bread
Faraday's runs a Kid's Chef Camp every summer. Today, the kids made this bread, and I couldn't stop eating it, so I had to get the recipe from Food.com... It's REALLY good!
Ingredients
5 cups all-purpose flour ( white or whole wheat)
2 tablespoons baking powder
1 1/4 teaspoons salt 2 cups milk
1 1/2 tablespoons butter, melted
3 teaspoons herbes de provence (optional)
1/2 teaspoon garlic powder (optional)
olive oil, for frying the bread
Directions
In a large bowl mix together the flour, baking powder, and salt. Stir all the ingredients together, making sure that the baking powder is well distributed throughout the flour. Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough. You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk.
If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it.
Suggestion: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough.
Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.).
Now that your dough is made, you're ready to fry some Indian flat bread.
Take your dough and divide it into small balls. The size of the balls is up to you. Next take the balls and flatten them out into patties.
Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly.
Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes.
Don't try to fry bread with margarine or butter because it will burn in the frying pan. I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. Yuh-hum!
Ingredients
5 cups all-purpose flour ( white or whole wheat)
2 tablespoons baking powder
1 1/4 teaspoons salt 2 cups milk
1 1/2 tablespoons butter, melted
3 teaspoons herbes de provence (optional)
1/2 teaspoon garlic powder (optional)
olive oil, for frying the bread
Directions
In a large bowl mix together the flour, baking powder, and salt. Stir all the ingredients together, making sure that the baking powder is well distributed throughout the flour. Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough. You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk.
If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it.
Suggestion: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough.
Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.).
Now that your dough is made, you're ready to fry some Indian flat bread.
Take your dough and divide it into small balls. The size of the balls is up to you. Next take the balls and flatten them out into patties.
Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly.
Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes.
Don't try to fry bread with margarine or butter because it will burn in the frying pan. I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. Yuh-hum!
Tuesday, June 22, 2010
Mrs. Jerabek's Kolache Recipe
I got this recipe from Texas Monthly.
Dough
2 yeast cakes or 2 packages dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
3/4 cup shortening or margarine
3/4 cup sugar
2 egg yolks
2 teaspoons salt
1 large can evaporated milk plus hot water to equal 2 cups milk
6 cups flour (measure by lightly spooning into cup and leveling off)
melted butter for brushing
Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about � cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour.
After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Yield: 3-4 dozen kolaches, depending on size.
Topping (Posypka)
1 cup sugar
1/2 cup flour
3/4 to 1 teaspoon cinnamon
2 tablespoons melted butter
Mix together until it resembles coarse meal. Store in refrigerator.
Fillings
Prune filling: Cook 1 pound of prunes slowly in water to cover until soft and tender. Remove stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches.
Apricot filling: Cook a 10-oz package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. Do not cover or fruit turns dark. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended. Filling for about 2 dozen kolaches.
Cottage Cheese filling: If using cottage cheese as a filling, be sure to enclose cheese in the dough. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely. Place sealed side down on the greased pan and butter the pastry. Let rise until light, sprinkle with topping and bake. If commercial cottage cheese is used:
1 pint dry curd cottage cheese
1 8-oz package cream cheese
pinch of salt
1 egg yolk
1/2 cup sugar
grated zest of one lemon
1/2 teaspoon lemon juice
Mix together until blended. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
Poppy Seed Filling
1 c. poppy seed, ground fine
1 c. water
1 tbsp. butter
1/4 tsp. cinnamon
1 c. milk
3/4 c. raisins
1/2 c. sugar
Cook in heavy saucepan; stir while cooking on lower heat until thickened. Use 1 tablespoon per kolache.
Dough
2 yeast cakes or 2 packages dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
3/4 cup shortening or margarine
3/4 cup sugar
2 egg yolks
2 teaspoons salt
1 large can evaporated milk plus hot water to equal 2 cups milk
6 cups flour (measure by lightly spooning into cup and leveling off)
melted butter for brushing
Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about � cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour.
After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Yield: 3-4 dozen kolaches, depending on size.
Topping (Posypka)
1 cup sugar
1/2 cup flour
3/4 to 1 teaspoon cinnamon
2 tablespoons melted butter
Mix together until it resembles coarse meal. Store in refrigerator.
Fillings
Prune filling: Cook 1 pound of prunes slowly in water to cover until soft and tender. Remove stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches.
Apricot filling: Cook a 10-oz package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. Do not cover or fruit turns dark. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended. Filling for about 2 dozen kolaches.
Cottage Cheese filling: If using cottage cheese as a filling, be sure to enclose cheese in the dough. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely. Place sealed side down on the greased pan and butter the pastry. Let rise until light, sprinkle with topping and bake. If commercial cottage cheese is used:
1 pint dry curd cottage cheese
1 8-oz package cream cheese
pinch of salt
1 egg yolk
1/2 cup sugar
grated zest of one lemon
1/2 teaspoon lemon juice
Mix together until blended. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
Poppy Seed Filling
1 c. poppy seed, ground fine
1 c. water
1 tbsp. butter
1/4 tsp. cinnamon
1 c. milk
3/4 c. raisins
1/2 c. sugar
Cook in heavy saucepan; stir while cooking on lower heat until thickened. Use 1 tablespoon per kolache.
Saturday, June 5, 2010
Homemade Flour Tortillas
From The Pioneer Woman, bless her heart.
2-½ cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Kosher Salt
½ cups Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
2-½ cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Kosher Salt
½ cups Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
Sunday, September 23, 2007
Southern White Bread
2 pkgs yeast (2 T)
2 1/2 cups warm water
3 T butter, melted
3 T sugar
2 tsp salt
5-6 cups bread flour
In a large mixing bowl, combine yeast and water; let proof for 5 minutes. Add butter, sugar and salt, and blend well. Gradually add flour and mix with wooden spoon until dough is sticky.
Transfer to a floured surface and knead until dough is smooth and elastic, about 8-10 minutes. Gather dough into a ball, place in greased bowl, turning to coat all sides, cover with a damp towel and let rise until double, about 1 hour.
Punch down dough, let rest 15 minutes. Divide in half, shape each half into a loaf, place in greased loaf pan and let rise again until doubled, about 1 hour.
Preheat oven to 400 degrees. Bake until golden, about 30 minutes. Let cool completely before slicing.
2 1/2 cups warm water
3 T butter, melted
3 T sugar
2 tsp salt
5-6 cups bread flour
In a large mixing bowl, combine yeast and water; let proof for 5 minutes. Add butter, sugar and salt, and blend well. Gradually add flour and mix with wooden spoon until dough is sticky.
Transfer to a floured surface and knead until dough is smooth and elastic, about 8-10 minutes. Gather dough into a ball, place in greased bowl, turning to coat all sides, cover with a damp towel and let rise until double, about 1 hour.
Punch down dough, let rest 15 minutes. Divide in half, shape each half into a loaf, place in greased loaf pan and let rise again until doubled, about 1 hour.
Preheat oven to 400 degrees. Bake until golden, about 30 minutes. Let cool completely before slicing.
Friday, September 7, 2007
Ruby's White Bread
2 cups very warm water
2 T sugar
1 T salt
1 T baker's yeast
2 T oil
5-6 cups flour
Combine water, sugar and salt. Add yeast and let sit for a few minutes until foamy. Add oil, then 4-5 cups of flour, mixing to make a dough. Knead for 10 minutes, adding flour when necessary to make a nice firm dough. Let rise until doubled. Divide into halves, shape into loaves and let rise again in greased loaf pans.
Bake at 350 degrees until golden brown- about 20-30 minutes.
2 T sugar
1 T salt
1 T baker's yeast
2 T oil
5-6 cups flour
Combine water, sugar and salt. Add yeast and let sit for a few minutes until foamy. Add oil, then 4-5 cups of flour, mixing to make a dough. Knead for 10 minutes, adding flour when necessary to make a nice firm dough. Let rise until doubled. Divide into halves, shape into loaves and let rise again in greased loaf pans.
Bake at 350 degrees until golden brown- about 20-30 minutes.
Sunday, September 2, 2007
Aunt Barbara's Cinnamon Loaf
Cream together:
1/4 cup shortening
1 cup sugar
2 eggs
Mix in:
1 cup sour milk
1 tsp vanilla extrat
Add:
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour half of batter into a loaf pan. In a small bowl, combine 2 T. sugar and 1 T. cinnamon. Sprinkle half of this over the batter in the pan, then add the rest of the batter. Sprinkle the rest of the cinnamon sugar over the top.
Bake at 350 degrees for 40 minutes.
1/4 cup shortening
1 cup sugar
2 eggs
Mix in:
1 cup sour milk
1 tsp vanilla extrat
Add:
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour half of batter into a loaf pan. In a small bowl, combine 2 T. sugar and 1 T. cinnamon. Sprinkle half of this over the batter in the pan, then add the rest of the batter. Sprinkle the rest of the cinnamon sugar over the top.
Bake at 350 degrees for 40 minutes.
Buttermilk Biscuits
1/2 cup shortening
2 cups flour
1 T. sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
about 3/4 cup buttermilk
Cut shortening into dry ingredients until mixture resembles dry crumbs. Stir in just enough buttermilk so dough leaves sides of bowl and forms a ball. Roll to 1/2" thick. Cut out biscuit rounds. Bake at 450 degrees for 10-12 minutes.
2 cups flour
1 T. sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
about 3/4 cup buttermilk
Cut shortening into dry ingredients until mixture resembles dry crumbs. Stir in just enough buttermilk so dough leaves sides of bowl and forms a ball. Roll to 1/2" thick. Cut out biscuit rounds. Bake at 450 degrees for 10-12 minutes.
Thursday, August 30, 2007
Mom's Banana Bread
Butter, the size of an egg
1 cup brown sugar
1 egg
2 mashed bananas
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Cream butter and brown sugar. Add egg and bananas, then add sifted dry ingredients.
Bake for 1 hour at 325 degrees.
1 cup brown sugar
1 egg
2 mashed bananas
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Cream butter and brown sugar. Add egg and bananas, then add sifted dry ingredients.
Bake for 1 hour at 325 degrees.
Sharon Y's Batter Buns
1 cup warm water
1 pkg dry yeast
2 T. sugar
1 tsp salt
1 egg
2 1/4 cup flour
2 T. butter, softened
Dissolve yeast in warm water. Add other ingredients and stir until smooth. Let rise for 30 minutes. Stir dough down and spoon into 12 greased muffin tins. Let rise to top of pan. Bake for 15 minutes at 400 degrees.
1 pkg dry yeast
2 T. sugar
1 tsp salt
1 egg
2 1/4 cup flour
2 T. butter, softened
Dissolve yeast in warm water. Add other ingredients and stir until smooth. Let rise for 30 minutes. Stir dough down and spoon into 12 greased muffin tins. Let rise to top of pan. Bake for 15 minutes at 400 degrees.
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