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Whole Wheat Bread 1

Stir yeast and suger into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer.
If mixing by hand, put ingredients in large bowl. Mix well.
Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet.
Punch dough down and shape into smooth ball. Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove from pan and cool on rack. Makes 1 Loaf

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Whole Wheat Bread 2

Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk.
Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can.
NOTE: Raisins and/or walnuts can be added for a change. This bread freezes well.

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Whole Wheat Bread For Bread Machine

The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf. When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn't have one, this start- again method works as an easy alternative.
SUCCESS HINTS: The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's especially important in 100% whole wheat bread. Because of the extra knead, us this recipe only on the regular bake cycle. CALORIES: 125 PROTEIN: 14% CHOLESTEROL: 3. 98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13%

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Whole Wheat Bread For Bread Machine

The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf. When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn\'t have one, this start- again method works as an easy alternative.
SUCCESS HINTS: The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn\'t stock wheat gluten, try your local health food store. Remember the extra knead. It\'s especially important in 100% whole wheat bread. Because of the extra knead, us this recipe only on the regular bake cycle. CALORIES: 125 PROTEIN: 14% CHOLESTEROL: 3. 98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13%

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Abadoo's Walnut Bread For Bread Makers

Place all ingredients in the order listed in the bread maker. Use sweet Mode for this bread. Bread maker cannot be put on timer mode.

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Accidental Whole Wheat Herb Bread

Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125-130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes. Place the dough in bowl, cover with a towel, and rest 10 minutes. Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf pans. Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes. Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped. Remove from loaf pans and cool on rack.
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Aggie s Irish Soda Bread

Makes 1 large loaf. Preheat oven to 350F. Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks. Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk. Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy. Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 F about an hour or until the middle is set. Cut out a piece to test if necessary. Cut into wedges and serve warm from the pan.
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Aiken County Corn Bread Dressing

Make a batter of the cornmeal, flour, salt, baking powder, shortening (the oil from the baking fowl is generally used) and milk. Bake in a hot oven (400) until done, about half an hour.
Then crumble the bread, add one medium sized onion, chopped fine, pepper and a little more salt. Break in the two eggs and wet with the juice from the baking chicken or turkey. The liver chopped fine and added to the dressing improves it, as does the addition of hard cooked egg. After mixing thoroughly, put the mixture on one side of the baking dish and roast with the fowl until brown. When basting the fowl, baste the dressing also to keep it moist and to improve the flavor. This amount will serve 12 persons.
Pepper to taste

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Alabama Rice Bread

Combine the hot rice and the butter. Add the milk to the lightly beaten eggs; stir in the cornmeal and the salt. Add to the rice mixture. Divide the mixture between 12 muffin cups, being sure to get some rice into each cup. Bake in a 425F. oven for 25 minutes. I prefer unsalted butter with this recipe and the salt may be slightly reduced. This recipe is typical of many Southern bread recipes in that an overabundance of salt is listed. In many of these recipes I cut the salt in half and have more than an adequate amount. I love lots of salt even though I can no longer eat it.
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Alexandrian Cumin Bread

1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl.
Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps.
flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky.
Add more flour if needed (e. g. in humid weather). Let the dough rest for 2 minutes more.
3) The dough should now be very smooth and easy to handle.
Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size.
4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl.
Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in.
by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr. , until nicely risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.

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All Season Bread

Apple Bread: Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T.reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice. Zucchini Bread: Shred 2 zucchini to make 2 cups. Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing. Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight -1/2 x 2-1/2 x 1-1/2 pans take about 30 to 35 minutes.

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Almond And Rice Flour Bread With Poppy Seeds

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices).
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Almond Bread

Slivered almonds for -garnish Unless the instructions that came with your bread machine call for putting the yeast in the pan first and incorporating the liquid ingredients last, pour the milk into the baking pan of your machine and break in the egg. If the butter is not soft, cut it into small chunks to ensure its blending into the dough, then add it to the liquids. Next add the almond paste, slicced so it will blend better too.
Measure in the flour, brown sugar, and salt, and add the yeast as directed for your bread maker. You can use your machine's full cycle with this bread, but the quick cycle is better. If a light color setting is available, use it as well. As soon as the bread has finished baking, remove it from the machine, closing the cover again, and ease the loaf from the pan. Combine the corn syrup and warm water and brush the top of the loaf with this mixture, using a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread gently back in its pan, and return it to the electronic oven for a few minutes to dry the glaze a bit.

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Amaranth Date Nut Bread

Soak dates and amaranth in boiling water.
Beat eggs well, add honey and butter; beat well. Stir in all remaining ingredients mixing well. Pour into an oiled loaf pan. Bake at 350 F for 1 hour and 15 min.

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American Garlic And Parsley Bread Machine

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. For DAK/ Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you, add another clove.
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Amish Friendship Bread

To starter batter, add remaining ingredients. Pour into well greased and sugared loaf pans.
Bake at 350 degrees 50 to 55 minutes. Check after 45 minutes.
(Can be put in 3 small loaf pans.) STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk Day 1: Pour starter into plastic container. Cover loosely. Do not refrigerate. Day 2, 3, 4: Stir. Day 5: Add 1 cup EACH: flour, sugar, milk. Stir. Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following recipe to each of two friends. This is Day 1 for them. All batters must be mixed and stored in plastic bowls.

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Amy s Cornbread

Bake in glass pan for 25-30 minutes in preheated 400F oven.

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Anadama Bread

Place cornmeal into bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, bread flour, then the cornmeal mixture. Select white bread and push start.
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Anadama Raisin Batter Bread

Makes 2 loaves.
IN a good-sized saucepan bring the milk and 1 cup water to a boil. Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or fork. Add the butter and molasses and stir until evenly mixed. Cool to lukewarm. In a large mixing bowl dissolve the yeast in the half-cup warm water with the sugar or honey. When bubbly, add cornmeal mixture, salt, and 2 1/2 cups of the flour. It should be thick but still beatable. Beat 5 minutes with an electric mixer. Stir in the raisins. Gradually add 2/12 to 3 cups more flour, beating with a large spoon until the battter is too stiff to continue beating and holds together in a mass in the center of the bowl. Cover the bowl with a damp towel and let it sit until the dough has risen to twice its original volume. Stir down with the spoon. If you wish, let it rise a second time. Stir down. Divide the dough between two buttered large loaf pans. Be sure you get equal amounts in each pan. Squish it into the corners with your fingers. Press to smooth the tops a bit; don't worry if they look like a lava flow. Cover the pans with a towel and let rise until batter reaches the tops of the pans. Preheat oven to 350F. Bake 40 - 45 minutes, until the loaves are brown but don't quite have a hollow sound when tapped on the bottoms. Remove them from the pans and put directly on the oven rack. Bake another 5 minutes to crisp the crust. Cool on a rack.


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Anita s Italian Herb Bread

Bring bread ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 10 o'clock.
Select "white bread" and push Start.

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