2 1/2 c. white flour
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking
Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.
Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
adapted slightly from: Mel's Kitchen Cafe
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Wednesday, October 25, 2017
Wednesday, September 20, 2017
THE BEST Cornbread
1 1/2 c. plus 4 Tbsp. unbleached all purpose flour
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten
Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.
Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
Add milk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Allow cornbread loaf to cool at least 15 minutes before slicing.
adapted from: The Little Kitchen
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten
Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.
Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
Add milk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Allow cornbread loaf to cool at least 15 minutes before slicing.
adapted from: The Little Kitchen
Thursday, February 2, 2017
Cinnamon Pull Aparts
In a saucepan combine 1 cup of milk with 4 TBSP butter, cubed. Heat until the milk is hot and the butter is melted. Remove from heat. Stir in 1/2 cup cold milk.
In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup hot water, 1 heaping TBSP SAF instant yeast, and 1/3 cup sugar. Mix to combine and let sit until frothy.
Add 3-4 cups flour and 1 tsp salt to the yeast along with the milk/butter. Mix to combine. Add only enough flour so the dough is not sticky. Mix for 8 minutes.
Oil a bowl. Put the dough in the bowl. Let rise till double.
Punch down and roll into a rectangle. Spread with butter and sprinkle with cinnamon and white sugar. Roll up from the long side. Cut into 12 cinnamon rolls. Cut each roll into quarters or eigths. Put all of the cut pieces into a 9x12 glass baking dish that has been sprayed with cooking spray. Cover and let rise until double.
Bake at 400* for 10-15 minutes until golden brown. Remove from the oven and top immediately with buttercream icing so it melts all down in the cracks.
from: Deb Reynolds
In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup hot water, 1 heaping TBSP SAF instant yeast, and 1/3 cup sugar. Mix to combine and let sit until frothy.
Add 3-4 cups flour and 1 tsp salt to the yeast along with the milk/butter. Mix to combine. Add only enough flour so the dough is not sticky. Mix for 8 minutes.
Oil a bowl. Put the dough in the bowl. Let rise till double.
Punch down and roll into a rectangle. Spread with butter and sprinkle with cinnamon and white sugar. Roll up from the long side. Cut into 12 cinnamon rolls. Cut each roll into quarters or eigths. Put all of the cut pieces into a 9x12 glass baking dish that has been sprayed with cooking spray. Cover and let rise until double.
Bake at 400* for 10-15 minutes until golden brown. Remove from the oven and top immediately with buttercream icing so it melts all down in the cracks.
from: Deb Reynolds
Sunday, November 30, 2014
Delicious Dinner Rolls for a Crowd
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter
In a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
Stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Once your milk mixture is cooled down to lukewarm, add the yeast mixture.
Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added). Work the flour in by adding 2 cups at time and stirring well. These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir. You can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until doubled in size.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Cover your working space with flour to prevent the dough from sticking (I love to use my pastry cloth). Divide the dough into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll the dough starting with the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven until they are golden brown, about 13 – 15 minutes.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
adapted from: How Does She
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter
In a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
Stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Once your milk mixture is cooled down to lukewarm, add the yeast mixture.
Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added). Work the flour in by adding 2 cups at time and stirring well. These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir. You can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until doubled in size.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Cover your working space with flour to prevent the dough from sticking (I love to use my pastry cloth). Divide the dough into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll the dough starting with the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven until they are golden brown, about 13 – 15 minutes.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
adapted from: How Does She
Sunday, February 9, 2014
Angel Biscuits
5 c. flour
1/4 c. sugar
3 t. baking powder
1 t. soda
1 t. salt
1 c. butter - soft
1 pkg. yeast (2 1/2 t.)
2 T. warm water
2 c. buttermilk
Preheat oven to 350°.
Dissolve yeast in warm water.
Mix dry ingredients together. Cut butter into dry ingredients until you have pea-sized pieces.
Add yeast/water and buttermilk to the dry mixture; stir just until combined, dough will still be quite crumbly.
Form 1/2 of the dough into a ball, place on a floured surface & pat out to desired thickness. Cut into biscuit rounds & place on baking sheet. Repeat with the remaining dough.
Bake for 13-15 minutes until done.
from: Preston family favorites
1/4 c. sugar
3 t. baking powder
1 t. soda
1 t. salt
1 c. butter - soft
1 pkg. yeast (2 1/2 t.)
2 T. warm water
2 c. buttermilk
Preheat oven to 350°.
Dissolve yeast in warm water.
Mix dry ingredients together. Cut butter into dry ingredients until you have pea-sized pieces.
Add yeast/water and buttermilk to the dry mixture; stir just until combined, dough will still be quite crumbly.
Form 1/2 of the dough into a ball, place on a floured surface & pat out to desired thickness. Cut into biscuit rounds & place on baking sheet. Repeat with the remaining dough.
Bake for 13-15 minutes until done.
from: Preston family favorites
Thursday, November 28, 2013
Jeremy's Rolls
Heat to lukewarm in saucepan:
3/4 c. milk
1 1/2 t. salt
2/3 c. sugar
Dissolve 2 pkts (5 t.) rapid rise yeast in 1/2 c. warm (100°) with 1 1/2 t. sugar. Allow to sit for a few minutes until double in size.
Melt 1/4 c. butter, place in mixer. Add milk mixture, then 2 beaten eggs and 3 c. flour. Combine. Add 1/2 c. cream cheese and mix until smooth.
Add yeast and mix well.
Slowly add up to 3 c. flour (I usually add only 1 1/2 to 2 c.) until dough holds together but is sticky. (Adding too much flour makes rolls useful as skeet in the family turkey shoot.)
Let rise in a warm place for 1 1/2 hours.
Knead & form into rolls. Let rise about an hour longer, then bake for 13-15 mins at 350°.
from: master roll-maker Jeremy
3/4 c. milk
1 1/2 t. salt
2/3 c. sugar
Dissolve 2 pkts (5 t.) rapid rise yeast in 1/2 c. warm (100°) with 1 1/2 t. sugar. Allow to sit for a few minutes until double in size.
Melt 1/4 c. butter, place in mixer. Add milk mixture, then 2 beaten eggs and 3 c. flour. Combine. Add 1/2 c. cream cheese and mix until smooth.
Add yeast and mix well.
Slowly add up to 3 c. flour (I usually add only 1 1/2 to 2 c.) until dough holds together but is sticky. (Adding too much flour makes rolls useful as skeet in the family turkey shoot.)
Let rise in a warm place for 1 1/2 hours.
Knead & form into rolls. Let rise about an hour longer, then bake for 13-15 mins at 350°.
from: master roll-maker Jeremy
Wednesday, March 6, 2013
Whole Wheat Cinnamon Rolls
In Bosch (or Kitchen Aid!) bowl with dough hook place:
4 cups warm water
2 Tbsp. dough enhancer
1/2 cup Tofu or
powdered milk
1/2 cup applesauce
1/3 cup oil
3 Tbsp. Saf Instant Yeast
4 cups freshly ground whole
wheat flour
1/2 cup honey
Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10-15 minutes until
bubbly. (This step makes rolls light and fluffy!)
Add: 4 eggs
1 Tbsp. salt
enough flour to clean side of bowl, 6-8 cups
Knead on speed 1 for 5 minutes. Dough should be very soft and manageable. If too stiff, sprinkle water on top while kneading to soften. Stiff dough produces heavy, dry rolls. Lightly oil hands and counter. In two batches, roll dough into 12x18-inch rectangles. Spread with butter. Sprinkle brown sugar, cinnamon, raisins and chopped pecans. Roll up jelly roll style and cut 1-inch sections. Place in greased 9x13 pan and let rise until doubled.
Bake at 350* for 15-20 minutes
Drizzle with powdered sugar mixed with flavored coffee cream.
from: Bethany
Friday, August 3, 2012
Pumpkin Pie Muffins
3 1/2 c. flour (I add in several tablespoons of wheat germ, you can also use 1/2 whole wheat)
2 t. baking soda
1 t. baking soda
2 t. pumpkin pie spice
1 t. salt
2 c. white sugar
1/2 c. butter, softened
1/2 c. plain yogurt
4 eggs
1 (15 oz) can pumpkin puree
1/2 c. water
1 c. chocolate chips (optional)
Preheat oven to 375 degrees.
Sift together the flour, soda, baking powder, salt & pumpkin pie spice, set aside.
In a mixer, whip the butter, yogurt & sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Stir in pumpkin. Add the water alternately with the flour mixture until mixed. Stir in chocolate chips.
Spoon batter into greased muffin cups, bake for 13-15 minutes until toothpick inserted in center comes out clean.
from: Shannon
2 t. baking soda
1 t. baking soda
2 t. pumpkin pie spice
1 t. salt
2 c. white sugar
1/2 c. butter, softened
1/2 c. plain yogurt
4 eggs
1 (15 oz) can pumpkin puree
1/2 c. water
1 c. chocolate chips (optional)
Preheat oven to 375 degrees.
Sift together the flour, soda, baking powder, salt & pumpkin pie spice, set aside.
In a mixer, whip the butter, yogurt & sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Stir in pumpkin. Add the water alternately with the flour mixture until mixed. Stir in chocolate chips.
Spoon batter into greased muffin cups, bake for 13-15 minutes until toothpick inserted in center comes out clean.
from: Shannon
Tuesday, May 29, 2012
Wheat Bread: Bosch
Place in Bosch mixer:
5 cups warm water
1/2 cup oil
3/4 cup honey or maple syrup
1 heaping Tbsp. salt
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice
10 cups ground wheat flour
3 Tbsp. SAF Instant Yeast
a couple cups of additional flour
Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 Tbsp. water to keep dough moist. Oil hand and counter well. Divide into 4 large loaves and let rise in sprayed pans until doubled.
Bake at 350* for 30-35 minutes (200 degrees internal).
from: Bethany
5 cups warm water
1/2 cup oil
3/4 cup honey or maple syrup
1 heaping Tbsp. salt
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice
10 cups ground wheat flour
3 Tbsp. SAF Instant Yeast
a couple cups of additional flour
Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 Tbsp. water to keep dough moist. Oil hand and counter well. Divide into 4 large loaves and let rise in sprayed pans until doubled.
Bake at 350* for 30-35 minutes (200 degrees internal).
from: Bethany
Friday, May 4, 2012
Banana Muffins
1 c. butter, softened (can sub half with plain nonfat yogurt...makes muffins more moist)
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips
Preheat oven to 375. Grease muffin pan.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.
Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.
from: Shannon
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips
Preheat oven to 375. Grease muffin pan.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.
Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.
from: Shannon
Saturday, January 29, 2011
Wheat Bread: KitchenAid
In large bowl, combine:
5 c. fresh ground wheat flour (you can also mix white/wheat as desired)
1 1/2 T. SAF instant yeast
1/2 T. salt (heaping)
1/2 T. dough enhancer (heaping)
In KitchenAid mixer, combine:
2 1/2 c. warm water
1/4 c. oil
1/2 c. honey
1/2 T. lemon juice
Add flour mixture, turn mixer with dough hook on low speed and allow ingredients to combine. Add 1-2 c. additional flour as needed, until dough pulls away from the side of the bowl and stays together. Allow mixer to knead dough for 10 minutes.
Oil hand and counter, divide dough into 2 loaves, knead, form, and place in greased baking pans. Let rise until doubled (about an hour). Bake at 350 for 30-35 minutes (200 degrees internal).
adapted from: Bethany's Master Bread Recipe
5 c. fresh ground wheat flour (you can also mix white/wheat as desired)
1 1/2 T. SAF instant yeast
1/2 T. salt (heaping)
1/2 T. dough enhancer (heaping)
In KitchenAid mixer, combine:
2 1/2 c. warm water
1/4 c. oil
1/2 c. honey
1/2 T. lemon juice
Add flour mixture, turn mixer with dough hook on low speed and allow ingredients to combine. Add 1-2 c. additional flour as needed, until dough pulls away from the side of the bowl and stays together. Allow mixer to knead dough for 10 minutes.
Oil hand and counter, divide dough into 2 loaves, knead, form, and place in greased baking pans. Let rise until doubled (about an hour). Bake at 350 for 30-35 minutes (200 degrees internal).
adapted from: Bethany's Master Bread Recipe
Saturday, October 9, 2010
Popovers
1 1/2 c. all-purpose flour
3/4 t. salt
3 large eggs
1 1/2 c. milk
4 T. butter
In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes and up to 1 hour.
Preheat oven to 425 degrees. Cut butter into 12 pieces and place one in each cup of a 12-cup muffin tin. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full;. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.
Audrey's little note: These light, flavorful 'rolls' are wonderful with soup...and so, so easy!
from: Country Living Magazine
3/4 t. salt
3 large eggs
1 1/2 c. milk
4 T. butter
In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes and up to 1 hour.
Preheat oven to 425 degrees. Cut butter into 12 pieces and place one in each cup of a 12-cup muffin tin. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full;. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.
Audrey's little note: These light, flavorful 'rolls' are wonderful with soup...and so, so easy!
from: Country Living Magazine
Sunday, August 29, 2010
Favorite Corn Bread
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar (I used brown sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
1 large egg
Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.
3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
5) Spread the batter into the prepared pan, or scoop into the muffin tin.
6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.
Audrey's little note: this is finally it. THE BEST cornbread ever: crispy on the outside, moist on the inside and mildly sweet.
from: King Arthur Flour
1 cup cornmeal
1/4 cup sugar (I used brown sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
1 large egg
Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.
3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
5) Spread the batter into the prepared pan, or scoop into the muffin tin.
6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.
Audrey's little note: this is finally it. THE BEST cornbread ever: crispy on the outside, moist on the inside and mildly sweet.
from: King Arthur Flour
Saturday, May 22, 2010
Favorite Muffins
2 c. all-purpose flour
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups
Preheat oven to 425 degrees F
Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).
Spoon batter into muffin tin - dividing evenly into 6 muffins, leaving empty spaces between each. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.
Bake for 5 minutes at 425, then drop heat to 350 and finish baking until muffins are golden brown and top springs back to touch (13-15 minutes). Toothpick will come out clean. Makes 6 large muffins or 12 small.
NOTES FOR VARIATIONS:
Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.
We prefer walnuts chopped very small but almonds or chopped pecans can be used.
SPECIAL NOTES:
For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.
Can substitute protein pancake mix for half the flour with great results - just cut baking powder & salt in half as well.
Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
adapted from: Bed & Breakfast Inns Online
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups
Preheat oven to 425 degrees F
Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).
Spoon batter into muffin tin - dividing evenly into 6 muffins, leaving empty spaces between each. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.
Bake for 5 minutes at 425, then drop heat to 350 and finish baking until muffins are golden brown and top springs back to touch (13-15 minutes). Toothpick will come out clean. Makes 6 large muffins or 12 small.
NOTES FOR VARIATIONS:
Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.
We prefer walnuts chopped very small but almonds or chopped pecans can be used.
SPECIAL NOTES:
For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.
Can substitute protein pancake mix for half the flour with great results - just cut baking powder & salt in half as well.
Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
adapted from: Bed & Breakfast Inns Online
Saturday, November 28, 2009
Traditional White Bread
6-7 c. all-purpose or bread flour
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
3 T. sugar
1 T. salt
2 T. shortening
5 t. yeast
2 1/4 c. very warm water (120-130 degrees)
butter
1-Mix 3 1/2 cups of the flour, the sugar, salt, shortning and yeast in mixer bowl. Add water. Beat on low speed 1 minute, scrape down bowl, beat on medium speed 1 minute.Stir in 3-1 1/2 cups of the remaining flour, 1/2 cup at a time, until dough is smooth and soft.
2-Knead in mixer 4-5 minutes, then turn the dough onto a lightly floured surface (I love my canvas pastry cloth) and knead for 5-6 minutes until smooth and elastic. Place in greased bowl and turn greased side up. Cover with a towel and place in a warm spot to raise until double in size (40-60 minutes).
3-Punch down dough and divide in half. Flatten each half into a rectangular shape (about 9"x18") and roll up tightly, beginning at the 9" side. Place dough seam side down in greased bread pans, cover, and let raise until double again (40-60 minutes).
4-Move center rack of oven to low position so the top of the bread is in the center of the oven, heat oven to 325 degrees.
5-Bake 25-30 minutes, until loaves are golden brown and sound hollow when tapped. Rub butter on tops of hot loaves.
Audrey's little note: Woo-hoo! I finally did it! I've been putting off making my own bread forever, and this recipe is so easy, even I can't mess it up!
adapted from: Betty Crocker's New Cookbook
Saturday, October 17, 2009
Sister Parks' No-Knead Rolls
In a large bowl, combine:
1/4 c. sugar
1/3 c. oil
1 t. salt
Add:
1 c. boiling water...stir until sugar is disolved.
Add:
3/4 c. lukewarm water
1 egg
3/4 T. yeast
2 c. flour...whisk mixture until nice & smooth.
Add:
3-5 cups more flour until the dough is too hard to stir. Don't knead.
Let raise for 1-1 1/2 hours, until doubled.
Turn dough out onto floured surface and pat down with hands (no rolling pins) to desired thickness. Cut dough into circles with cookie cutter, place on greased cookie sheet. (Use big cutter for hamburger buns.)
Let raise for 3 hours, until doubled in size.
Bake at 350 for 10-15 minutes until desired done-ness.
1/4 c. sugar
1/3 c. oil
1 t. salt
Add:
1 c. boiling water...stir until sugar is disolved.
Add:
3/4 c. lukewarm water
1 egg
3/4 T. yeast
2 c. flour...whisk mixture until nice & smooth.
Add:
3-5 cups more flour until the dough is too hard to stir. Don't knead.
Let raise for 1-1 1/2 hours, until doubled.
Turn dough out onto floured surface and pat down with hands (no rolling pins) to desired thickness. Cut dough into circles with cookie cutter, place on greased cookie sheet. (Use big cutter for hamburger buns.)
Let raise for 3 hours, until doubled in size.
Bake at 350 for 10-15 minutes until desired done-ness.
Thursday, June 25, 2009
Rhubarb Muffins
Muffins:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter.
Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.
Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter.
Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.
Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
Sunday, March 22, 2009
Naan Bread
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla yogurt)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (or oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry.
Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!
from: My Kitchen Cafe blog
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla yogurt)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (or oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry.
Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!
from: My Kitchen Cafe blog
Wednesday, February 4, 2009
Buttermilk Banana Bread
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Audrey's little note: I've had a hard time getting this recipe to cook all the way through, but it's Mason's favorite...after finally asking the right person, I've learned it's about our 4500 ft. altitude. Be sure to sift your flour/dry ingredients, and place a ramekin of water in the oven with the bread. Bake for about 73 minutes.
from: My Kitchen Cafe
1 1/4 cups sugar
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Audrey's little note: I've had a hard time getting this recipe to cook all the way through, but it's Mason's favorite...after finally asking the right person, I've learned it's about our 4500 ft. altitude. Be sure to sift your flour/dry ingredients, and place a ramekin of water in the oven with the bread. Bake for about 73 minutes.
from: My Kitchen Cafe
Friday, December 26, 2008
Corn Bread
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 T. melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Preheat oven to 400 degrees F. Mix all ingredients together. Pour into a greased 8x8 baking dish or iron skillet. Bake 20-ish minutes until light golden in color.
adapted from: Dinner's Ready blog
2 eggs
4 T. melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Preheat oven to 400 degrees F. Mix all ingredients together. Pour into a greased 8x8 baking dish or iron skillet. Bake 20-ish minutes until light golden in color.
adapted from: Dinner's Ready blog
Subscribe to:
Posts (Atom)