2 1/2 c Unbleached all-purpose flour
1 c Whole wheat flour
1 pk Active dry yeast
1/3 c Warm water (110-115 degrees)
1/2 c Orange juice
1/2 c Water
2 tb Butter or margarine
1 Env. onion soup mix
1 tb Sugar
1 ts Salt
5 oz Shredded cheddar cheese
Melted butter or margarine
NOTE: Butter or margarine should be cut into small pieces.
In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water.
Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth.
Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes.
Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F.
Punch down dough, then turn onto lightly floured board.
Press into 10 x 8-inch rectangle and top with 1 cup cheese.
Roll, starting at 8-inch side, jelly-roll style.
Pinch ends to seal.
Place in 9 x 5 x 3-inch loaf pan, seam side down.
Brush with melted butter, then top with remaining cheese.
Bake 45 minutes or until bread sound hollow when tapped.
Remove to wire rack and cool completely before slicing. Makes 1 loaf.
Saturday, April 21, 2007
Mexican Cornbread
1 lb Ground meat
Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 Jalapeno peppers finely chop
1 c Cornmeal
3 Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
Mix well.
Brown meat and drain off grease.
Grease a 9 x 13-inch baking pan.
Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes.
Serve hot.
Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 Jalapeno peppers finely chop
1 c Cornmeal
3 Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
Mix well.
Brown meat and drain off grease.
Grease a 9 x 13-inch baking pan.
Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes.
Serve hot.
Friday, April 20, 2007
Grand Champion Pumpkin Bread
3 1/3 c Unbleached flour; sifted
4 ts Pumpkin pie spice
2 ts Baking soda
1 ts Baking powder
1 1/2 ts Salt
2 2/3 c Sugar
2/3 c Cooking oil
4 Eggs; lg
2 c Pumpkin; mashed, canned, 1cn
2/3 c Water
2/3 c Chopped dates
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside.
Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.
Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin.
Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.
Stir in the dates and pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.
4 ts Pumpkin pie spice
2 ts Baking soda
1 ts Baking powder
1 1/2 ts Salt
2 2/3 c Sugar
2/3 c Cooking oil
4 Eggs; lg
2 c Pumpkin; mashed, canned, 1cn
2/3 c Water
2/3 c Chopped dates
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside.
Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.
Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin.
Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.
Stir in the dates and pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.
Dillbrot (Dill Bread)
1 pk Yeast; active dry
1 c Cottage cheese; creamed
2 tb Sugar
1 tb Onion; minced
1 tb Butter; melted
1 Egg; large
1 ts Salt
2 ts Dillseed
2 1/4 c Flour; unbleached or bread
NOTE: Creamed Cottage Cheese should be heated to lukewarm.
Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
Let rise again.
Bake for 30 to 45 minutes at 350 degrees F.
While warm, bursh loaf with soft butter, sprinkle well with salt.
1 c Cottage cheese; creamed
2 tb Sugar
1 tb Onion; minced
1 tb Butter; melted
1 Egg; large
1 ts Salt
2 ts Dillseed
2 1/4 c Flour; unbleached or bread
NOTE: Creamed Cottage Cheese should be heated to lukewarm.
Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
Let rise again.
Bake for 30 to 45 minutes at 350 degrees F.
While warm, bursh loaf with soft butter, sprinkle well with salt.
Cinnamon-Raisin Bread
5 1/2 c Unbleached or bread flour
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1 c Milk
3/4 c Water
1/4 c Sugar
1/4 c Vegetable oil
2 ts Salt
1 Egg; lg
1 c Raisins
1 c Sugar
1 ts Cinnamon; ground,or to taste
2 ts Butter or margarine; melted
Stir 2 cups of flour and the yeast together in a large mixing bowl.
Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.)
Ad the liquid mixture to the flour-yeast mixture.
Beat, with an electric mixer at medium speed, until smooth, about 3 minutes.
Blend in the egg and then stir in the raisins.
Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight).
Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes.
Cover the dough with the bowl and let rest for 20 minutes.
Combine the 1 cup of sugar and the cinnamon, then set aside.
Punch the dough down and divide in half.
Roll out one half, on the floured surface, to a 14 x 7-inch rectangle.
Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture.
Beginning at the narrow end, roll up tightly like a jelly roll.
Press the edges to seal and fold the ends under.
Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Repeat for the second half.
Brush the tops of the loaves with the remaining butter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped.
Remove from the pans immediately and cool on wire racks.
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1 c Milk
3/4 c Water
1/4 c Sugar
1/4 c Vegetable oil
2 ts Salt
1 Egg; lg
1 c Raisins
1 c Sugar
1 ts Cinnamon; ground,or to taste
2 ts Butter or margarine; melted
Stir 2 cups of flour and the yeast together in a large mixing bowl.
Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.)
Ad the liquid mixture to the flour-yeast mixture.
Beat, with an electric mixer at medium speed, until smooth, about 3 minutes.
Blend in the egg and then stir in the raisins.
Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight).
Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes.
Cover the dough with the bowl and let rest for 20 minutes.
Combine the 1 cup of sugar and the cinnamon, then set aside.
Punch the dough down and divide in half.
Roll out one half, on the floured surface, to a 14 x 7-inch rectangle.
Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture.
Beginning at the narrow end, roll up tightly like a jelly roll.
Press the edges to seal and fold the ends under.
Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Repeat for the second half.
Brush the tops of the loaves with the remaining butter.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped.
Remove from the pans immediately and cool on wire racks.
Carrot-Walnut Bread
1 1/2 c Unbleached flour; sifted
1 ts Baking soda
1/2 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Salt
1 c Sugar
3/4 c Cooking oil
2 Eggs; lg
1 1/2 c Carrots; pared, shredded
1/2 c Walnuts; chopped
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside.
Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes.
Add the dry ingredients, stirring just until moistened.
Stir in the carrots and walnuts.
Pour the batter into a greased 9 x 5 -inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.
1 ts Baking soda
1/2 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Salt
1 c Sugar
3/4 c Cooking oil
2 Eggs; lg
1 1/2 c Carrots; pared, shredded
1/2 c Walnuts; chopped
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside.
Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes.
Add the dry ingredients, stirring just until moistened.
Stir in the carrots and walnuts.
Pour the batter into a greased 9 x 5 -inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.
Candied Orange Rind Bread
4 Oranges; md
1 c Water
1 c Sugar
4 c Unbleached flour
6 ts Baking powder
1/2 ts Salt
1/4 c Butter or regular margarine
1/2 c Sugar
2 Eggs; lg
2 c Milk
Thinly peel the oranges, using a vegetable peeler.
Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.)
Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutesor until the rind is tender.
Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes.
Cool to room temperature.
Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.
Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium.
Add the eggs and blend well.
Blend in the cooled orange rind mixture.
Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
Pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans for 10 minutes before removing to wire racks to finish cooling.
Wrap in aluminum foil and let stand overnight before slicing.
This bread slices better when it has cooled for 24 hours.
1 c Water
1 c Sugar
4 c Unbleached flour
6 ts Baking powder
1/2 ts Salt
1/4 c Butter or regular margarine
1/2 c Sugar
2 Eggs; lg
2 c Milk
Thinly peel the oranges, using a vegetable peeler.
Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.)
Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutesor until the rind is tender.
Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes.
Cool to room temperature.
Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.
Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium.
Add the eggs and blend well.
Blend in the cooled orange rind mixture.
Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
Pour the batter into 2 greased 9 x 5 x 3-inch loaf pans.
Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans for 10 minutes before removing to wire racks to finish cooling.
Wrap in aluminum foil and let stand overnight before slicing.
This bread slices better when it has cooled for 24 hours.
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