I wish I could say that I know Stephanie. She is an extraordinary woman, full of strength and courage. Her testimony is incredible and unwavering. If you need some perspective on life, check out her blog. And if you don't, you should try this recipe for her rolls ~ they are like a mouth full of heaven!
16 oz sour cream
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.
Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk.
Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.
Bake at 350. Rolls bake in 9-12 minutes, cinnamon rolls bake in 18-20 minutes.
I really didn't make any ingredient changes to this recipe, but I did a few things differently to make the process go a little smoother... at least for me.
I start by dissolving the yeast (I used 2 Tbsp SAF yeast) in 1 cup warm water and letting it sit while I'm heating the sour cream and shortening.
I also cream together sugar, soda, salt, & eggs in my mixing bowl first. Then add about 1/2 cup of the hot sour cream / shortening to temper the eggs before adding the rest.
And after I shaped my rolls, I just popped them in the oven... totally spaced that 2nd rise, but they still turned out heavenly!
This is my cinnamon filling (which I think is pretty a pretty standard one).
1 cup brown sugar
3-4 tsp cinnamon
1/4 butter, softened
And I use this cream cheese frosting.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, January 25, 2009
Wednesday, April 2, 2008
White Bread
This is a recipe my mom has been using for years. She got it out of her Betty Crocker cookbook, and the same recipe in my new Betty Crocker is basically the same except for it uses a little butter in addition to these other ingredients. There are lots of bread recipes out there that I want to try but some call for dough enhancer, which I've been unable to find yet. So I needed a recipe that called for things that I already have on hand. I've always been a little scared to try using yeast and making bread but I'm getting braver in my attempts to save money. And when you make the bread you will feel so accomplished! Try it!
2 1/4 cups milk (or water)
3 Tbsp. Sugar
1 Tbsp. Salt
2 Tbsp. Shortening or 1/4 cup oil (the shortening is better)
2 cakes (which equals 2 Tbsp.) yeast
1/2 cup warm water
6-7 1/4 cups flour
In pot on the stove dissolve the sugar, salt and shortening in the milk. Warm it slowly so that you don't scorch the milk. While that's warming, mix together the 1/2 cup warm water and the yeast. I like to use a fork because it kind of breaks up the yeast a bit. Set that aside and let it double in size. When it has doubled, pour the yeast and the milk mixture (make sure the shortening is melted) into your mixer. Turn your mixer on slow-med speed and start adding the flour to the liquid one cup at a time. You may need to slow down the blades as you add the flour so you don't flour the kitchen. :) When you've added about 6 cups of flour, turn the mixer on high and let it knead the dough for a few minutes. This is the tricky part, but you may need a little more flour or that might be just about enough. The dough should not be sticky to the touch and should pull away from the sides of the bowl without sticking. When I made it today I only needed 6 cups. If it needs more flour add it in 1/2 cup increments so that you don't add too much. It will probably need about 10 minutes or so of kneading.
Cover with a towel and set in a warm place until it is double in size. When it has, punch it down into the bowl, then knead in the mixer for about 5 or 10 minutes or by hand. Form into 2 loaves and place in greased bread pans. Let it rise again until double in size which should be about 1 inch above the top of the pan. Bake at 400 for about 20-25 minutes. My mom always said that you know when it's done because it should sound hollow when you tap on it. Enjoy!
Wednesday, March 19, 2008
Whole Wheat Banana Oat Muffins
So I woke up this morning with the intention of eating oatmeal and bananas... but my banana's were too ripe for me to enjoy and lets face it, oatmeal sounded boring. I had a little bit of whole wheat left over from the last time I made bread, so I thought what the heck, I'll try to make muffins. After combining bits & pieces of about 5 different recipes, and adding some oats, this is what I came up with.
1 1/3 cup whole wheat flour
3/4 cup rolled oats
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk (I was also running low on milk, so I used reconstituted dry milk; 1/2 cup water + 1 1/2 Tbsp dry milk)
1/4 cup canola oil
3/4 mashed bananas
STREUSEL TOPPING:
3 Tbsp all-purpose flour
3 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp butter
Combine flour, brown sugar & cinnamon. With a fork, cut in butter until crumbly.
In a bowl, combine flour, oats, sugar, baking powder, & salt. Stir together, and create a well in the center of flour mixture; set aside.
In another bowl, combine egg, milk, oil, & banana. Add egg mixture to flour mixture all at once, and stir just until the batter is moistened (it will be lumpy).
Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle streusel topping over muffin batter. Bake at 400 for 18-20 minutes.
1 1/3 cup whole wheat flour
3/4 cup rolled oats
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk (I was also running low on milk, so I used reconstituted dry milk; 1/2 cup water + 1 1/2 Tbsp dry milk)
1/4 cup canola oil
3/4 mashed bananas
STREUSEL TOPPING:
3 Tbsp all-purpose flour
3 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp butter
Combine flour, brown sugar & cinnamon. With a fork, cut in butter until crumbly.
In a bowl, combine flour, oats, sugar, baking powder, & salt. Stir together, and create a well in the center of flour mixture; set aside.
In another bowl, combine egg, milk, oil, & banana. Add egg mixture to flour mixture all at once, and stir just until the batter is moistened (it will be lumpy).
Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle streusel topping over muffin batter. Bake at 400 for 18-20 minutes.
Friday, March 14, 2008
Amish Friendship Bread
STARTER:
3 c. sugar
3 c. flour
3 c. milk
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
BREAD:
Day 1: Do nothing. Today is:
Day 2-Day 5: Squeeze the bag 2 times daily
Day 6: Add 1 cup milk, 1 cup flour, and 1 cup sugar. Squeeze together thoroughly.
Day 7-Day 10: Let air out of bag and squeeze twice daily.
Day 11: Let air out of bag. Add 1 cup milk, 1 cup four, and 1 cup sugar. Squeeze together thoroughly.
Measure four 1 cup portions into 4 gallon sized Zip-lock bags. Give the starter to 3 friends with a copy of this recipe. Save the other for your starter and call it day 1.
Pour the rest of your starter into a bowl and add;
1 cup vegetable oil
½ cup milk
3 eggs
2 tsp vanilla
Mix well, then add;
2 cups flour
1 cup sugar
½ tsp salt
½ tsp baking soda
2 tsp cinnamon
1 ½ tsp baking powder
1 small box instant vanilla pudding
In a small bowl mix enough cinnamon and sugar together to coat the bottom of 2 loaf pans and the tops of 2 loaves. Spray pans with cooking spay before coating with cinnamon/sugar mixture. Pour batter into pans and top with cinnamon/sugar.
Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean.
3 c. sugar
3 c. flour
3 c. milk
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
BREAD:
Day 1: Do nothing. Today is:
Day 2-Day 5: Squeeze the bag 2 times daily
Day 6: Add 1 cup milk, 1 cup flour, and 1 cup sugar. Squeeze together thoroughly.
Day 7-Day 10: Let air out of bag and squeeze twice daily.
Day 11: Let air out of bag. Add 1 cup milk, 1 cup four, and 1 cup sugar. Squeeze together thoroughly.
Measure four 1 cup portions into 4 gallon sized Zip-lock bags. Give the starter to 3 friends with a copy of this recipe. Save the other for your starter and call it day 1.
Pour the rest of your starter into a bowl and add;
1 cup vegetable oil
½ cup milk
3 eggs
2 tsp vanilla
Mix well, then add;
2 cups flour
1 cup sugar
½ tsp salt
½ tsp baking soda
2 tsp cinnamon
1 ½ tsp baking powder
1 small box instant vanilla pudding
In a small bowl mix enough cinnamon and sugar together to coat the bottom of 2 loaf pans and the tops of 2 loaves. Spray pans with cooking spay before coating with cinnamon/sugar mixture. Pour batter into pans and top with cinnamon/sugar.
Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean.
Banana Bread
3-4 ripe bananas
1 egg
1 cup sugar
1 ½ cups flour
1 tsp salt
1 tsp baking soda
¼ cup melted butter or margarine
½ cup chocolate chips (optional)
½ cup walnuts (optional)
Mash bananas by hand or with mixer until fairly smooth (may still appear slightly lumpy). Add all other ingredients in order, mixing as you go. Add melted butter last.
Pour into 1 greased and floured loaf pan. Bake at 325° for 50-60 minutes.
1 egg
1 cup sugar
1 ½ cups flour
1 tsp salt
1 tsp baking soda
¼ cup melted butter or margarine
½ cup chocolate chips (optional)
½ cup walnuts (optional)
Mash bananas by hand or with mixer until fairly smooth (may still appear slightly lumpy). Add all other ingredients in order, mixing as you go. Add melted butter last.
Pour into 1 greased and floured loaf pan. Bake at 325° for 50-60 minutes.
Marcey's Bread
This recipe is from Marcey, and she got it from Chef Brad.
6 cups hot water (110)
2 Tbsp salt
2/3 cup canola oil
2/3 cup honey
3 Tbsp dough enhancer
3 Tbsp Saf or other instant yeast
16-18 hard white wheat flour (or other)
Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top.
Begin mixing, adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten had developed. Remove from bowl and divide into loaves.
Form loaves for pans or free-standing loaves. Let rise to double.
Bake in preheated oven ( preheat oven to 400), dropping temperature to 325. Bake 20-25 minutes or until internal bread temperature reaches 180.
*For those of you who don't own a Bosch mixer, I have made this bread several times by hand... it's quite the work out, but the end result is totally worth it! I generally split the dough in half so that it's more manageable to knead by hand.*
6 cups hot water (110)
2 Tbsp salt
2/3 cup canola oil
2/3 cup honey
3 Tbsp dough enhancer
3 Tbsp Saf or other instant yeast
16-18 hard white wheat flour (or other)
Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top.
Begin mixing, adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten had developed. Remove from bowl and divide into loaves.
Form loaves for pans or free-standing loaves. Let rise to double.
Bake in preheated oven ( preheat oven to 400), dropping temperature to 325. Bake 20-25 minutes or until internal bread temperature reaches 180.
*For those of you who don't own a Bosch mixer, I have made this bread several times by hand... it's quite the work out, but the end result is totally worth it! I generally split the dough in half so that it's more manageable to knead by hand.*
Honey Oat Bread
Makes 2 Loaves
2 Tbsp dry yeast
1/2 cup warm water
1/4 cup shortening or oil
1/3 cup honey
1 Tbsp salt
2 cups boiling water
6-6 1/2 cups flour
2 cups rolled oats
1/4 cup instant nonfat dry milk powder
Dissolve yeast in 1/2 cup warm water. In 2 cups boiling water, melt shortening; add honey & salt. Cool to lukewarm. Combine 2 cups flour, the oats, and dry milk. Stir into cooled shortening and honey liquid. Add yeast, and beat with an electric mixer at high speed for 3-4 minutes. Add remaining flour and knead to make a smooth, elastic dough. Cover and let rise until double in bulk. Divide dough and shape into laves. Place in greased bread pans and bake at 350 for 50 minutes.
2 Tbsp dry yeast
1/2 cup warm water
1/4 cup shortening or oil
1/3 cup honey
1 Tbsp salt
2 cups boiling water
6-6 1/2 cups flour
2 cups rolled oats
1/4 cup instant nonfat dry milk powder
Dissolve yeast in 1/2 cup warm water. In 2 cups boiling water, melt shortening; add honey & salt. Cool to lukewarm. Combine 2 cups flour, the oats, and dry milk. Stir into cooled shortening and honey liquid. Add yeast, and beat with an electric mixer at high speed for 3-4 minutes. Add remaining flour and knead to make a smooth, elastic dough. Cover and let rise until double in bulk. Divide dough and shape into laves. Place in greased bread pans and bake at 350 for 50 minutes.
Zucchini Bread
1 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup canola oil
1/2 cup chocolate chips
Grease an 8x4x2" loaf pan. Set aside. In a medium bowl, sift together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In another bowl, combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to the flour mixture. Stir just until moistened. Fold in chocolate chips. Spoon batter into prepared loaf pan.
Bake in a pre-heated 350 oven for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on wire rack.
*Zucchini freezes really well. I buy it on sale, shred it, and freeze 1 cup portions in zip-lock bags. It keeps its color, and I've stored it up to 9 months with no problems.
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup canola oil
1/2 cup chocolate chips
Grease an 8x4x2" loaf pan. Set aside. In a medium bowl, sift together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In another bowl, combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to the flour mixture. Stir just until moistened. Fold in chocolate chips. Spoon batter into prepared loaf pan.
Bake in a pre-heated 350 oven for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on wire rack.
*Zucchini freezes really well. I buy it on sale, shred it, and freeze 1 cup portions in zip-lock bags. It keeps its color, and I've stored it up to 9 months with no problems.
Tortillas
2 cups flour
1 tsp salt
1/4 cup shortening
1/2 cup warm water
Sift together flour and salt. With a fork, cut in shortening. add water and mix with fork to make a stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 8-10 pieces and shape into balls. Roll out to paper thin. Bake on very hot un-greased griddle until freckled, about 20 seconds on each side.
1 tsp salt
1/4 cup shortening
1/2 cup warm water
Sift together flour and salt. With a fork, cut in shortening. add water and mix with fork to make a stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 8-10 pieces and shape into balls. Roll out to paper thin. Bake on very hot un-greased griddle until freckled, about 20 seconds on each side.
Friday, March 7, 2008
Orange Rolls
2 packages of Pillsbury biscuits
1 cup sugar
½ cup orange juice
1 Tbsp butter or margarine
Frosting:
1 cup confectioners sugar
4 oz cream cheese, softened
1/8 cup butter, softened
½ tsp vanilla
In small saucepan, combine sugar, orange juice, & margarine and bring to a boil. Reduce heat and simmer for up to 5 minutes, stirring often. Line a greased 9x13” pan with biscuits.
Pour orange sauce over biscuits and bake according to package directions.
Meanwhile, cream together confectioners sugar, cream cheese, butter, & vanilla. Mix until smooth. Frost orange rolls immediately after coming our of the oven.
1 cup sugar
½ cup orange juice
1 Tbsp butter or margarine
Frosting:
1 cup confectioners sugar
4 oz cream cheese, softened
1/8 cup butter, softened
½ tsp vanilla
In small saucepan, combine sugar, orange juice, & margarine and bring to a boil. Reduce heat and simmer for up to 5 minutes, stirring often. Line a greased 9x13” pan with biscuits.
Pour orange sauce over biscuits and bake according to package directions.
Meanwhile, cream together confectioners sugar, cream cheese, butter, & vanilla. Mix until smooth. Frost orange rolls immediately after coming our of the oven.
Buttermilk Pancakes / Waffles
1-1 1/2 cups water
1 egg, beaten
2 cups buttermilk
1 cup butter or margarine, melted
2 cups flour
1/2 cup sugar
1 tsp salt
2 tsp baking powder
Sift together flour, sugar, salt, and baking powder. Combine butter, buttermilk, and egg. Add to flour mixture.
Using a wire whisk, mix together just until incorporated. If you beat the batter too much, you'll need to let it rest before baking. Add just enough water to desired consistency, thinner for pancakes and thicker for waffles.
*You can use all of the batter and freeze your extra pancakes/waffles in zip lock bags. Just pop them in the toaster like EggoWaffles!*
1 egg, beaten
2 cups buttermilk
1 cup butter or margarine, melted
2 cups flour
1/2 cup sugar
1 tsp salt
2 tsp baking powder
Sift together flour, sugar, salt, and baking powder. Combine butter, buttermilk, and egg. Add to flour mixture.
Using a wire whisk, mix together just until incorporated. If you beat the batter too much, you'll need to let it rest before baking. Add just enough water to desired consistency, thinner for pancakes and thicker for waffles.
*You can use all of the batter and freeze your extra pancakes/waffles in zip lock bags. Just pop them in the toaster like EggoWaffles!*
Whole Wheat Bread
This makes 4 loaves of whole wheat bread. It is easiest to make in a Bosch or Kitchen Aid, but can also be made entirely by hand, you'll just want to knead it a little longer and then let it rest for about 15 minutes before shaping into loaves.
5-6 cups hot tap water
2/3 cup canola oil
2/3 cup honey
2 Tbsp dough enhancer
2 Tbsp SAF yeast
2 Tbsp salt
2 Tbsp vital wheat gluten
12-16 cups whole wheat flour (I like hard-white the best)
Pour warm water into a mixing bowl. Add 6 cups flour, then add dough enhancer, oil, honey, yeast, & wheat gluten. Mix well.
Add 5 cups flour and salt and mix well. Add 1/4 cup of flour at a time until dough pulls away from the sides of mixing bowl.
Knead for about 5 minutes.
Shape dough and place in well greased loaf pans. Let rise until double, 45-60 minutes. Bake in at 350 for 25-30 minutes.
5-6 cups hot tap water
2/3 cup canola oil
2/3 cup honey
2 Tbsp dough enhancer
2 Tbsp SAF yeast
2 Tbsp salt
2 Tbsp vital wheat gluten
12-16 cups whole wheat flour (I like hard-white the best)
Pour warm water into a mixing bowl. Add 6 cups flour, then add dough enhancer, oil, honey, yeast, & wheat gluten. Mix well.
Add 5 cups flour and salt and mix well. Add 1/4 cup of flour at a time until dough pulls away from the sides of mixing bowl.
Knead for about 5 minutes.
Shape dough and place in well greased loaf pans. Let rise until double, 45-60 minutes. Bake in at 350 for 25-30 minutes.
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