An extra spiced, dense gingerbread loaf that's absolutely to die for.
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat pastry flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground mace
2 eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1 cup brewed coffee, at room temperature
1 cup molasses
Preheat oven to 350°F. Butter or oil a 9x5x3-inch loaf pan.
In a large bowl, whisk together baking powder, baking soda, flours, ginger, cinnamon, cloves, allspice and mace. In a second large bowl, whisk together eggs, oil, applesauce, coffee and molasses. Pour egg mixture into flour mixture and stir just until combined. Transfer batter to prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool on a rack for 30 minutes before removing from the pan and serving.
Showing posts with label breads and such. Show all posts
Showing posts with label breads and such. Show all posts
10/7/13
6/1/13
Hawaiian Bread
These are so much more yummy than most white bread. The key is the splash of pineapple juice.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
5/30/13
Dense and Rich Pumpkin Spice Bread
I love eating bread. If it can somehow manage to be healthier for me, then I eat it even more. This is a year round fixing in my house.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
4/14/13
GF Hamburger Buns
I'm very picky over gf bread texture. Almost more than the taste, it has to be like normal bread. These buns are wonderful and light.
Ingredients:
1 cup water, warmed to 110°F
1 Tablespoons agave syrup
1 1/2 teaspoons instant dry yeast
1 large egg white, at room temperature
1 large egg, at room temperature
1 teaspoon apple cider vinegar
1/4 cup oil of your choosing
3/4 cup sorghum flour
1 cup +1 1/2 tablespoons potato starch
1/2 cup tapioca starch/flour
1/3 white rice flour
1 Tablespoon non-fat dry milk powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1/3 teaspoon sea salt
1 beaten egg white
Oil or spray oil (I use olive oil spray) the bottom of six 5" ramekins (or whatever size width you are using) and set aside. Preheat oven to 170°F. Add agave and yeast to warm water, stir and set aside until foamy, at least 5 minutes, or longer, when needed. In a separate bowl, whisk dry ingredients together. In the bowl of your mixer beat egg white until soft peaks form.
Add the one egg, oil, vinegar, and yeast mixture to the egg white and blend well on low speed. Add l at once, add the dry ingredients to wet and mix on high speed (No. 10) for 3 minutes.
Add 1/3 heaping cup to each ramekin dish and even out the tops out with your fingers or a rubber spatula dipped in filtered water several times, until smooth. My ramekins are 1" high and 5" round and were filled about 3/4 up to the top; large, I know. If using sesame seeds, brush top of dough with beaten egg white, sprinkle sesame seeds on top and press the seeds into the top of dough.
Place all 6 ramekins on a cookie sheet; turn oven off ; and place them all in the oven to until they rise about 1/2" or more above the rim, 30 minutes. Remove the buns from the oven and preheat the oven to 375°F. Place buns back in the oven and bake for 30 minutes or until golden brown.
As soon as they come out of the oven place them in a ziplock bag to allow them to steam, to soften the outside crust or leave out for a bit for the steam to naturally soften it as it cools. You baste the whole thing with butter as soon as it comes out of the oven, however, this would make it greasy to the touch. Believe me I tried it. It never fully soaks in. You could try basting it with butter while still in the baking cycle, when it's almost done, but I'd rather skip those extra calories. Slice with a serrated knife and serve.
Ingredients:
1 cup water, warmed to 110°F
1 Tablespoons agave syrup
1 1/2 teaspoons instant dry yeast
1 large egg white, at room temperature
1 large egg, at room temperature
1 teaspoon apple cider vinegar
1/4 cup oil of your choosing
3/4 cup sorghum flour
1 cup +1 1/2 tablespoons potato starch
1/2 cup tapioca starch/flour
1/3 white rice flour
1 Tablespoon non-fat dry milk powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1/3 teaspoon sea salt
1 beaten egg white
Oil or spray oil (I use olive oil spray) the bottom of six 5" ramekins (or whatever size width you are using) and set aside. Preheat oven to 170°F. Add agave and yeast to warm water, stir and set aside until foamy, at least 5 minutes, or longer, when needed. In a separate bowl, whisk dry ingredients together. In the bowl of your mixer beat egg white until soft peaks form.
Add the one egg, oil, vinegar, and yeast mixture to the egg white and blend well on low speed. Add l at once, add the dry ingredients to wet and mix on high speed (No. 10) for 3 minutes.
Add 1/3 heaping cup to each ramekin dish and even out the tops out with your fingers or a rubber spatula dipped in filtered water several times, until smooth. My ramekins are 1" high and 5" round and were filled about 3/4 up to the top; large, I know. If using sesame seeds, brush top of dough with beaten egg white, sprinkle sesame seeds on top and press the seeds into the top of dough.
Place all 6 ramekins on a cookie sheet; turn oven off ; and place them all in the oven to until they rise about 1/2" or more above the rim, 30 minutes. Remove the buns from the oven and preheat the oven to 375°F. Place buns back in the oven and bake for 30 minutes or until golden brown.
As soon as they come out of the oven place them in a ziplock bag to allow them to steam, to soften the outside crust or leave out for a bit for the steam to naturally soften it as it cools. You baste the whole thing with butter as soon as it comes out of the oven, however, this would make it greasy to the touch. Believe me I tried it. It never fully soaks in. You could try basting it with butter while still in the baking cycle, when it's almost done, but I'd rather skip those extra calories. Slice with a serrated knife and serve.
Brown Rice Banana Muffins
I can't have 'nanners, but I love the smell of them cooking. These muffins have a fabulous texture to them. Dairy free notes in blue.
Ingredients:
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xathan gum
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup multi-purpose brown rice flour blend
1/2 cup softened butter or butter alternative
2/3 cup sugar
2 tbsp molasses or honey
2 large eggs
1 1/2 cup very mashed ripe banana (2 medium)
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside. Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
Ingredients:
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xathan gum
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup multi-purpose brown rice flour blend
1/2 cup softened butter or butter alternative
2/3 cup sugar
2 tbsp molasses or honey
2 large eggs
1 1/2 cup very mashed ripe banana (2 medium)
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside. Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
Oopsie Rolls
The amazing COCW posted this. They're golden, pretty, nummy rolls.
Ingredients:
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Yes thats all the Ingredients
Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Ingredients:
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Yes thats all the Ingredients
Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
4/10/13
Crepes
Most people think of crepes as a breakfast food. Crepes are wonderful for savory stuffings, such as chicken and sauteed veggies, herbed cheeses, under meat and gravy dishes, topped with scrambled eggs and cheese. They can be used as many ways as a biscuit.
Ingredients:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar
Beat eggs thoroughly, add milk and shortening. Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth. On griddle heat little shortening. Drop batter 5" round cooked on both sides until light brown.
Ingredients:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar
Beat eggs thoroughly, add milk and shortening. Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth. On griddle heat little shortening. Drop batter 5" round cooked on both sides until light brown.
4/9/13
Just Like Pillsbury Crescent Rolls
I have a lot of recipes that are made using crescent rolls, but I hate buying them. Thank you COCW for the easy recipe.
Ingredients:
2 cups warm water
2/3 cups nonfat dry milk powder
2 tablespoon dry yeast
1/4 cup sugar
2 teaspoon salt
1/2 cup butter
1 egg
4 1/2- 5 cups all purpose flour
In a mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half. Roll out 1/2 the dough into a circle.Using a pizza cutter, cut the dough into 16 even slices. Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath. Place rolls on parchment-lined baking sheet.
Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.
Bake at 375 F for 15-20 minutes or until golden-brown. Brush with melted butter while hot.
Ingredients:
2 cups warm water
2/3 cups nonfat dry milk powder
2 tablespoon dry yeast
1/4 cup sugar
2 teaspoon salt
1/2 cup butter
1 egg
4 1/2- 5 cups all purpose flour
In a mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then 2 minutes at medium speed. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half. Roll out 1/2 the dough into a circle.Using a pizza cutter, cut the dough into 16 even slices. Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath. Place rolls on parchment-lined baking sheet.
Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.
Bake at 375 F for 15-20 minutes or until golden-brown. Brush with melted butter while hot.
4/7/13
Bisquick Mix from Scratch
It's much more economical to make this in bulk and keep it sealed than buy a little yellow box twice a week. It also freezes easily if you have the room. This doesn't keep as long as store brand Bisquick because it doesn't have preservatives. You use it the same way that you would the box mix.
Ingredients:
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl. Cut in the shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in an airtight container in the refrigerator up to 4 months.
Ingredients:
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl. Cut in the shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in an airtight container in the refrigerator up to 4 months.
4/5/13
Luke's Cheddar & Herb Biscuits
A dense and flaky baking powder biscuit with the tang of sharp cheddar and a medley of savory herbs. My oldest son decided that he liked them so much that he ate six: a compliment for sure from such a picky eater.
Ingredients:
2 cups all purpose flour
4 teaspoons of baking powder
3 tablespoons white sugar
1/2 teaspoon fine sea salt
1/2 teaspoon cream of tartar
1/2 cup butter, softened
1/2 cup milk
1/4 cup half and half
1/2 cup sharp or extra sharp cheddar cheese, shredded
1 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed finely
pinch of cayenne pepper
2 tablespoons butter, melted
1/3 teaspoon garlic powder
Extra flour for coating your rolling surface
Preheat your oven to 425°F.
In a medium bowl whisk together the flour, baking powder, sugar, salt, cream, cayenne pepper, chives, thyme, 1/4 teaspoon of garlic powder, basil and rosemary. Cut in softened butter with a fork or a pastry cutter until it is the size of small peas. Add milk and half and half then mix thoroughly until no loose flour is in the bottom of the bowl.Add cheese an mix well.
Prepare your surface for rolling out the dough by either laying down a pastry mat or using a sheet of wax paper. Powder the surface lightly, as well as the tube of your rolling pin. Upend your dough onto the prepared surface and roll out into 3/4" thickness. Cut into circles (I use a mason jar lid) and place on an ungreased cookie sheet.
Bake for 10 minutes or just until the bottom of the biscuits are golden. Remove from from cookie sheet immediately to cool on a baking rack to prevent scorching. Brush with melted butter and remaining garlic powder.
Yields 12
**To prevent burning I use a silpat over the cookie sheet.
Ingredients:
2 cups all purpose flour
4 teaspoons of baking powder
3 tablespoons white sugar
1/2 teaspoon fine sea salt
1/2 teaspoon cream of tartar
1/2 cup butter, softened
1/2 cup milk
1/4 cup half and half
1/2 cup sharp or extra sharp cheddar cheese, shredded
1 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed finely
pinch of cayenne pepper
2 tablespoons butter, melted
1/3 teaspoon garlic powder
Extra flour for coating your rolling surface
Preheat your oven to 425°F.
In a medium bowl whisk together the flour, baking powder, sugar, salt, cream, cayenne pepper, chives, thyme, 1/4 teaspoon of garlic powder, basil and rosemary. Cut in softened butter with a fork or a pastry cutter until it is the size of small peas. Add milk and half and half then mix thoroughly until no loose flour is in the bottom of the bowl.Add cheese an mix well.
Prepare your surface for rolling out the dough by either laying down a pastry mat or using a sheet of wax paper. Powder the surface lightly, as well as the tube of your rolling pin. Upend your dough onto the prepared surface and roll out into 3/4" thickness. Cut into circles (I use a mason jar lid) and place on an ungreased cookie sheet.
Bake for 10 minutes or just until the bottom of the biscuits are golden. Remove from from cookie sheet immediately to cool on a baking rack to prevent scorching. Brush with melted butter and remaining garlic powder.
Yields 12
**To prevent burning I use a silpat over the cookie sheet.
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