Ingredients:
4 cups All-Bran cereal
2 cups boiling water
1 cup margarine
2 1/2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
5 cups flour
2 cups Bran Flakes cereal
Directions:
Pour boiling water over All-Bran cereal and let sit. Cream margarine and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes. This batter stores in the fridge for 30 days and makes dozens of muffins! Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.
Notes:
If you would like raisins in the muffins, either replace the 4 cups of All-Bran OR the 2 cups of Bran Flakes with Raisin Bran, or follow as prescribed and add a 1/2 cup or so of plain raisins. They aren't terribly healthy with all the butter and sugar, but very yummy!
Source:
Favorites Cookbook
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Monday, February 3, 2014
Friday, March 15, 2013
Easy Homemade Breadsticks
Ingredients:
1 1/2 cups of warm water
1 Tbs. active dry yeast
2 Tbs. Sugar
1 tsp. Salt
4 cups Flour
1 stick (1/2 cup) butter
Garlic Powder
Parmesan Cheese
Directions:
In a bowl, mix together warm water, yeast and sugar. Let it sit for 10 minutes while the yeast activates and becomes frothy. Then add salt. When adding flour, add two cups, mix and then add the other two cups. The dough should pull away from the sides of the bowl and not become sticky. Knead for about 10 minutes.Then spray the inside of a plastic bowl with cooking spray and put the dough ball in it and cover. Let it rise for about 15 to 20 minutes.
Preheat oven to 375F. In a microwave safe bowl, microwave your cube of butter till all melted. Once your dough ball has risen, take it out and the roll the dough out to just barely smaller than the pan you will use to bake your breadsticks (about an 11x13 or 2 cookie sheets if what I've done :P).On your pan, pour about half of your melted butter till it coats the pan. Lay your rolled out dough in the pan, and using a pizza cutter, cut your dough into strips for breadsticks. Then taking a basting brush, or just pouring over, coat the top of your breadsticks with the melted butter. Sprinkle with Garlic Powder and Parmesan Cheese. Bake at 375 degrees Fahrenheit for 15 to 18 minutes. Then pull out, let cool a little bit and ENJOY!
Notes:
Great with pizza and soups :)
Source:
Megan Cannon Warren
Sunday, January 8, 2012
Candela's Rustic Bread
Ingredients:
4 cups of flour (all-purpose flour, but you can do half and half with wheat or other flours)
2 teaspoons of salt
2 tablespoons of sugar or honey
2 1/4 teaspoons of yeast
1 3/4 cups of warm water
*1 tablespoon wheat germ (you can add more)
*1 tablespoon flax seed meal (you can add more)
*1 tablespoon lecithin (helps the bread stay moist and elastic for longer)
*optional ingredients
Directions:
Mix all the ingredients in kitchen aid for about 8 min at level 2 speed. Then oil the same bowl and move the dough around so it's all well coated and stays moist.
Let it rise for about an hour in a warm place free of draft.
Either shape into one big, round, free form bread loaf, or divide dough into two smaller loaves. Let rise for another hour or hour and a half (until double).
Bake at 450 for 10 minutes, then reduce oven temperature to 375, and continue baking for an additional 10 minutes (longer, if necessary). Using a spray bottle, spray clean water onto bread just before putting it into the oven, and once every three minutes at the beginning of the baking period. This helps the loaves stay tall for longer and develops and nice crust.
Remove from oven and pans, and enjoy!
Notes:
This recipe got me started on flax seed meal and wheat germ. Now I'm trying to add them to everything I bake! Thanks, Candela. :) I love the idea of spraying the bread with water, it makes the crust awesome! Because this is such a long bread recipe, I use rapid rise yeast, and follow the instructions on the jar, heating my water to 120 degrees and letting the dough rest for 10 minutes to replace the first rise.
Start to finish:
About 3 hours
Source:
Candela Rice
Tuesday, September 27, 2011
Betsy's Seeded Oat Bread
Ingredients:
2 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 tablespoons flax seeds
3/4 cup pumpkin seeds, plus more for sprinkling on top
3/4 cup sunflower seeds, plus more for sprinkling on top
1/4 cup sesame seeds, plus more for sprinkling on top (can change to poppy seeds, or omit totally)
1 1/2 tablespoons granulated yeast, or, 2 packets
1 tablespoon salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup neutral-flavored oil (vegetable or canola)
Directions:
1. Whisk together flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a bowl (it helps if the bowl has a lid).
2. Combine the liquid ingredients and mix them with the dry ingredients, no need to knead.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and starts to flatten on top, about 2-3 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate dough in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, covered loosely with plastic wrap, on a greased cookie sheet or pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to pain the top crust with water. Sprinkle with the seeds and slash the loaf diagonally with 1/4-inch deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water in the broiler tray, and quickly close the oven door. Bake for about 40 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow bread to cool on a rack before slicing and eating.
Source:
Given to my by Karen Hayes, and it comes from the book Healthy Bread in 5 Minutes a Day
2 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 tablespoons flax seeds
3/4 cup pumpkin seeds, plus more for sprinkling on top
3/4 cup sunflower seeds, plus more for sprinkling on top
1/4 cup sesame seeds, plus more for sprinkling on top (can change to poppy seeds, or omit totally)
1 1/2 tablespoons granulated yeast, or, 2 packets
1 tablespoon salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup neutral-flavored oil (vegetable or canola)
Directions:
1. Whisk together flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a bowl (it helps if the bowl has a lid).
2. Combine the liquid ingredients and mix them with the dry ingredients, no need to knead.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and starts to flatten on top, about 2-3 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate dough in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, covered loosely with plastic wrap, on a greased cookie sheet or pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to pain the top crust with water. Sprinkle with the seeds and slash the loaf diagonally with 1/4-inch deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water in the broiler tray, and quickly close the oven door. Bake for about 40 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow bread to cool on a rack before slicing and eating.
Source:
Given to my by Karen Hayes, and it comes from the book Healthy Bread in 5 Minutes a Day
Tuesday, August 30, 2011
Banana Oatmeal Muffins
Ingredients:
1 1/3 cup all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nuts, chopped
1 egg, beaten
1/2 cup milk
1/4 cup cooking oil
3/4 cup banana, mashed (about 2 bananas)
additional milk
Directions:
Grease twelve-cup muffin tin (don't use paper bake cups) and preheat oven to 400 degrees. In a medium bowl, combine flour, oatmeal, sugar, baking powder, salt, and chopped nuts. Make a well in the center of flour mixture; set aside. In another bowl, combine egg, 1/2 cup milk, oil, and mashed banana. Add egg mixture to flour mixture, stirring just until moistened. If batter is dry, add additional milk, 1 tablespoon at a time, until moist. Bake 18-20 minutes or until golden and a wooden toothpick inserted comes out clean. Serve warm.
Source:
Original recipe
1 1/3 cup all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nuts, chopped
1 egg, beaten
1/2 cup milk
1/4 cup cooking oil
3/4 cup banana, mashed (about 2 bananas)
additional milk
Directions:
Grease twelve-cup muffin tin (don't use paper bake cups) and preheat oven to 400 degrees. In a medium bowl, combine flour, oatmeal, sugar, baking powder, salt, and chopped nuts. Make a well in the center of flour mixture; set aside. In another bowl, combine egg, 1/2 cup milk, oil, and mashed banana. Add egg mixture to flour mixture, stirring just until moistened. If batter is dry, add additional milk, 1 tablespoon at a time, until moist. Bake 18-20 minutes or until golden and a wooden toothpick inserted comes out clean. Serve warm.
Source:
Original recipe
Saturday, August 6, 2011
Kate's Bread
Ingredients:
2 1/2 cups warm water
1 tablespoon instant yeast
3 1/2 cups flour (wheat or white)
1/3 cup oil
1/3 cup sugar
1/2 tablespoon salt
2 1/2 cups white flour
Directions:
Mix the warm water, yeast, and 3 1/2 cups flour for 2 minutes in standard mixer. Then add remaining ingredients. Mix for 7 minutes. If dough is sticky, add more flour, 1/2 cup at a time. Remove to floured surface. Divide dough into 2 sections. Knead and shape into loaves. Put in 2 oiled bread pans, cover with a towel, and let raise until double (about an hour). Bake at 350 degrees for 30 minutes. Remove from pans to cool.
Notes:
The original recipe is double everything, but I so rarely double it that I'd rather keep it in the amounts that I use. To double, be sure to do it in a bread mixer, and it will make enough dough for four loaves.
I love this recipe! The first time I tried to make bread, it was an utter disaster, but then I tried this recipe and it works wonderfully every time. I love both wheat and white versions. Also, for a honey wheat version, replace the sugar with honey.
Time:
15 minutes prep, 1 hour rise, 30 minutes bake. Start to finish, this takes under two hours.
Source:
Kate Lindsay Patterson (also known as Wendy's bread, via Wendy Morgan)
2 1/2 cups warm water
1 tablespoon instant yeast
3 1/2 cups flour (wheat or white)
1/3 cup oil
1/3 cup sugar
1/2 tablespoon salt
2 1/2 cups white flour
Directions:
Mix the warm water, yeast, and 3 1/2 cups flour for 2 minutes in standard mixer. Then add remaining ingredients. Mix for 7 minutes. If dough is sticky, add more flour, 1/2 cup at a time. Remove to floured surface. Divide dough into 2 sections. Knead and shape into loaves. Put in 2 oiled bread pans, cover with a towel, and let raise until double (about an hour). Bake at 350 degrees for 30 minutes. Remove from pans to cool.
Notes:
The original recipe is double everything, but I so rarely double it that I'd rather keep it in the amounts that I use. To double, be sure to do it in a bread mixer, and it will make enough dough for four loaves.
I love this recipe! The first time I tried to make bread, it was an utter disaster, but then I tried this recipe and it works wonderfully every time. I love both wheat and white versions. Also, for a honey wheat version, replace the sugar with honey.
Time:
15 minutes prep, 1 hour rise, 30 minutes bake. Start to finish, this takes under two hours.
Source:
Kate Lindsay Patterson (also known as Wendy's bread, via Wendy Morgan)
Friday, June 10, 2011
Curry with Roti
Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix 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 about 45 minutes (during which time you can make the curry).
2. 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.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix 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 about 45 minutes (during which time you can make the curry).
2. 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.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
Monday, May 9, 2011
Master Pizza Dough
Ingredients:
2 1/2 cups flour (use 1 cup of wheat flour)
1 envelope rapid rise yeast
3/4 teaspoon salt
1 cup very warm water (120-130° F)
2 tablespoons olive oil
cornmeal
Directions:
Combine flour, yeast, and salt. Stir in water and olive oil. Knead 4-6 minutes. Cover and rest 10 minutes. Shape on cornmeal-c0ated pan. Top with pizza sauce, your preferred toppings, and cheese. Bake 400° F 20-30 minutes.
Notes:
I love this pizza dough recipe! I can't remember which web page I found it from, but it's definitely a keeper.
2 1/2 cups flour (use 1 cup of wheat flour)
1 envelope rapid rise yeast
3/4 teaspoon salt
1 cup very warm water (120-130° F)
2 tablespoons olive oil
cornmeal
Directions:
Combine flour, yeast, and salt. Stir in water and olive oil. Knead 4-6 minutes. Cover and rest 10 minutes. Shape on cornmeal-c0ated pan. Top with pizza sauce, your preferred toppings, and cheese. Bake 400° F 20-30 minutes.
Notes:
I love this pizza dough recipe! I can't remember which web page I found it from, but it's definitely a keeper.
Monday, May 2, 2011
Grandma Jean's Hot Rolls
Ingredients:
2 Tablespoons yeast
1/4 cup warm water
1 teaspoon sugar
3 eggs
1/2 cup sugar
1 teaspoon salt
1 cup lukewarm water
1/2 cup butter, melted
4 1/2 cups flour
1 Tablespoon oil
flour for rolling
extra melted butter
sugar
Directions:
Combine the yeast, 1/4 cup water, and 1 teaspoon of sugar in a measuring cup and allow to rise. Beat the eggs, 1/2 cup sugar, salt, 1 cup lukewarm water, and melted butter. Add yeast mixture to the egg mixture. While mixing, sift in the flour. Makes a soft dough. Beat hard. Rub top of dough with oil, and let rise to top of bowl, about one hour.
Punch down, cover with a plate, and chill 4-6 hours, or overnight.
Remove dough to a floured surface, and knead slightly. Divide dough in half. Roll out to 8in x 10in and spread lightly with butter and sugar. Roll up, like a jelly roll. Cut into 12 equal sections. Place in well-greased muffin tins. Repeat. Cover with towels and allow to rise 2 hours.
Bake 375 degrees for 10-12 minutes.
Notes:
Best rolls ever!! This also makes for a fabulous cinnamon roll recipe. Just sprinkle with cinnamon and sugar before rolling up, and place on cookie sheets instead of in muffin tins. Frost while warm. Yum! I like to add a little almond flavoring to the frosting.
Source: Grandma Jean (cinnamon rolls version from my mom)
2 Tablespoons yeast
1/4 cup warm water
1 teaspoon sugar
3 eggs
1/2 cup sugar
1 teaspoon salt
1 cup lukewarm water
1/2 cup butter, melted
4 1/2 cups flour
1 Tablespoon oil
flour for rolling
extra melted butter
sugar
Directions:
Combine the yeast, 1/4 cup water, and 1 teaspoon of sugar in a measuring cup and allow to rise. Beat the eggs, 1/2 cup sugar, salt, 1 cup lukewarm water, and melted butter. Add yeast mixture to the egg mixture. While mixing, sift in the flour. Makes a soft dough. Beat hard. Rub top of dough with oil, and let rise to top of bowl, about one hour.
Punch down, cover with a plate, and chill 4-6 hours, or overnight.
Remove dough to a floured surface, and knead slightly. Divide dough in half. Roll out to 8in x 10in and spread lightly with butter and sugar. Roll up, like a jelly roll. Cut into 12 equal sections. Place in well-greased muffin tins. Repeat. Cover with towels and allow to rise 2 hours.
Bake 375 degrees for 10-12 minutes.
Notes:
Best rolls ever!! This also makes for a fabulous cinnamon roll recipe. Just sprinkle with cinnamon and sugar before rolling up, and place on cookie sheets instead of in muffin tins. Frost while warm. Yum! I like to add a little almond flavoring to the frosting.
Source: Grandma Jean (cinnamon rolls version from my mom)
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