Crusty Bread

I am completely obsessed with this bread. This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake.

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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7-up biscuits

7-UP BISCUITS
(luckymommyto2boys ~ Amy ~ inspired by Facebook recipe)

1/4 cup butter
4 cups Bisquick
1 cup 7-Up
1 cup sour cream

Preheat oven to 425. Put butter in 9x13 casserole dish and place in oven until melted.  Mix together Bisquick, 7-Up, and sour cream.  Get hands a little wet, and roll dough into balls (I like them the size of a medium plum).  Drop 12 biscuits into dish, and bake in oven for 10 minutes, or until tops are slightly browned.

Pitas (like store bought)

Tonight I made these pitas and doubled the recipe to freeze some. These turned out perfect! I cooked them on my pizza stone and they puffed up to form a pocket for stuffing after cut in half. These pitas are just like the whole wheat ones you buy at the store, but only better :). 



INGREDIENTS
1 tsp. sugar or honey
1 25-oz. package (2 1/4 tsp.) active dry yeast
1 cup + 2 Tbsp. warm water (100-110 F)
2 1/2 cups white whole wheat flour + extra for kneading
2 Tbsp. Greek yogurt (2% recommended)
1 Tbsp. extra virgin olive oil
3/4 tsp. salt

DIRECTIONS
1. Dissolve sugar and yeast in warm water in a large bowl and let stand 10 minutes.

2. Add flour, yogurt, oil, and salt to the yeast mixture. If using a mixer, beat at a medium speed until smooth. If making by hand, mix ingredients until flour is absorbed and smooth.

3. Turn out the dough on a lightly floured surface. Knead until smooth and elastic (about 5 minutes) adding more flour if needed to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

5. Position oven rack on the lowest shelf. Preheat the oven (and a pizza stone if you have one) to 500 F.

6. Divide the dough into 8 equal portions. Working with one portion at a time, gently roll each portion into a 5-6 inch circle.

7. Place dough circles (4 at a time) on baking sheets coated heavily with cooking spray. (Or if you are using a pizza stone they can go directly onto the preheated stone- careful it will be HOT! You might want to dust it with cornmeal or semolina flour first to prevent sticking.) Bake, 1 sheet at a time, for 5-8 minutes, or until puffed and lightly browned. Cool on a wire rack.

Makes 8 pitas.

(Adapted from Cooking Light)
Posted by Jessie at 7:21 AM 

Easy Yeast Rolls

Found this recipe HERE

Makes 24 yummy rolls.
The rolls will be baked in a 9 x 13 pan.
The roll are easy to make but if you have a bread machine it can be even easier.
If you have a bread machine add all of the ingredients to the bread machine and use the dough cycle and skip step 2 and 3.
For everyone else follow all of the steps to make yummy rolls by hand.

Ingredients;
1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)
1/2 cup butter (one stick)
1/4 cup sugar
2 eggs (large)
1 teaspoon salt
4 cup bread flour
2 1/4 teaspoon yeast

(1 or 2 T water if needed)

Note: save the butter wrapper in the fridge for later.

Warm the milk to between 90 to 110 degrees.
Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.  A second tablespoon of water can be added if still needed.  I rarely need to add the water unless the air in my home is extremely dry.

Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).

Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)

If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.

To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I can not figure out how to embed a video on how to shape the rolls.  I posted a video Shaping Rolls on YouTube on how I shape my rolls.

I make 6 rows of 4 rolls and place them in the greased pan.
Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.

Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.  The color will be very subtle so make sure you do not over cook.

Serve warm with butter.
Very yummy!!!

Chinese Steamed Bread

About This Recipe

"This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this."

Ingredients

• 1 tablespoon active dry yeast
• 1 teaspoon white sugar
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1/2 cup warm water or 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 1/2 teaspoon black pepper (optional)
• 1/2 teaspoon baking powder

Directions

1. In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
2. Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
3. Mix everything to a dough.
4. Turn it on to a floured work surface and knead it until it is smooth.
5. Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
6. Punch down the dough with the back of your fist to flatten on a floured board.
7. Sprinkle the baking powder over and knead for a few minutes.
8. Shape the dough into 24 rolls.

Page 2 of 2Chinese Steamed Bread (cont.)

Directions

9. Keep each ball on a wax paper and let it rise for another 30 minutes.
10. You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
11. Bring water in the bottom of a steamer to a boil first.
12. Then place the rolls in the steamer, leaving a 1-inch gap between them.
13. Cook in batches if need be.
14. Cook them for 10-15 minutes, or until they are firm and cooked through.
15. Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
16. Serve them hot.

Nutrition Facts

Serving Size: 1 (19 g)

Servings Per Recipe: 24

Amount Per Serving

% Daily Value

Calories 44.4

 

Calories from Fat 6

13%

Romano's Macaroni Grill Rosemary Bread

On CHRISTmas I made home made bread. It was WONDERFUL! Very light and tender. I baked it early and then we heated it in the microwave! I know it was yummy since my sisters BF took a whole loaf home, and he is a chef!

Romano’s Macaroni Grill Rosemary Bread

Kooking Kerry via food.com

Ingredients

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons rosemary

2 tablespoons butter

Directions

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

Mix in 1 T butter, salt, and 2 cups of flour.

Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.

Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel.

Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half.

Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375°F.

Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter (and salt if desired.).

Buttery Garlic Bread Ring

Buttery Garlic Bread Ring
Brenda

1 lb frozen bread dough, thawed
1 stick UNSALTED butter, melted
1 egg, beaten
1/4 cup grated parmesan cheese
1 1/2 - 2 tsp fresh garlic, FINELY minced (or if you're in a hurry use 1 tsp garlic powder)
1/2 tsp salt
1 tsp parsley

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In small bowl, mix together parmesan cheese, minced fresh garlic OR garlic powder, salt, parsley and beaten egg. Take thawed bread dough and let rise. Pinch off small pieces (about the size of a golf ball or a tad smaller), roll them in the wet ingredients and put them around the ring in the bundt pan. Let it rise till it doubles. Let bake for 30-40 minutes, depending on your oven. Slowly melt stick of butter on low. As soon as it the bread comes out, brush 1/2 of the melted butter on it. It will bubble a little and look like it's swimming in butter but, wait a few minutes and it will soak into the bread. Then drizzle the remaining butter on top. This ring comes out of the bundt pan easily so, just remove it and put on a serving dish. If there's any butter in the bottom of the pan, pour it in the center of the dish for quick dipping. Serve immediately.

Health Nut Blueberry Muffins

Health Nut Blueberry Muffins by Zopooh

3/4 cup all-purpose flour (I used 1.5 cups of whole wheat flour all together) 3/4 cup whole wheat flour 3/4 cup white sugar ( I used 1/4 brown sugar and 1/2 splenda) 1/4 cup oat bran 1/4 cup quick cooking oats 1/4 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda

1/4 teaspoon salt 1 cup blueberries 1/2 cup chopped walnuts 1 banana, mashed 1 cup buttermilk ( I used 1 Tbsp of lemon Juice and a 1C of 1% milk) 1 egg (I used 2 egg whites) 1 tablespoon vegetable oil ( I used 1 Tbsp of applesauce) 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.	In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.	Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

Buttermilk Bread

(ElCerritoMama)

1/2 c water
1c buttermilk
1/4c oil
2 t salt
1/4 c sugar
1/2c oatmeal ( 1/3c if using whole wheat flour at all or ad a touch more liquid)
4 c bread flour or 2 c bread flour and 2 c wheat flour
1 T active dry yeast

I'll add flax seed if I have it.

I only use the maker for the mixing and rising, the dough setting. I prefer to split this into 2 loaves and bake in the oven. I just like how the oven bread bakes better. Call me goofy, I know. It bakes for 30-40 min at 375 in the oven, FYI.

Honey of an Oatmeal Bread

Honey of an Oatmeal Bread

Sandy~Ardnas1
Follow the amounts in the parentheses to make a larger loaf.

INGREDIENTS:
1 cup water (1 1/3 cups)
1 T vegetable oil (1 1/2 T)
1/4 cup honey (1/3 cup)
1 tsp salt (1 tsp)
1/2 cup rolled oats (3/4 cup)
2 1/3 cups bread flour (3 1/3 cups)(sub up to 1 cup whole wheat flour)
1/4 cup oat bran (optional)
1 tsp active dry yeast (1 1/2 tsp)
DIRECTIONS:
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

Maureen's Notes: I make this using all purpose flour and then adding 1 tsp vital gluten per cup of flour.

English Muffin Bread

Carole's English Muffin Bread

(ultrasara) via pinterest via www.onegoodthingbyjillee.com

5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Basic Muffins

Basic muffins (Ellie)

3 cups whole wheat flour. If you can buy the wheat whole and grind yourself, even better!

1 cup honey. This is the amount that gave my preferred amount of sweetness. Feel free to experiment will smaller amounts though.

2 whole eggs

1/2 cup applesauce, in place of oil/fat. Keeps the muffins super moist!

1/4 tsp of sea salt

1/2 tsp baking soda

1 tsp baking powder

- I made some yesterday & got rave reviews from a large group of donut-loving adults haha. I added 1 cup mashed banana,vanilla and walnut to one batch. 2 cups shredded fresh carrots, 1/2 cup raisins, cinnamon, and a pinch of ground ginger to the other batch.

Croutons

When my bread machine bread gets too dry, I cut it in cubes, mix with olive oil, garlic powder and dried herbs. Bake at 250 for 20-30 mins and I have my own croutons for salads or soups.

Low Fat Banana Bread

Low Fat Banana Bread (jtwinzz)

1/2 Cup Applesauce
2/3 C. sugar
2 eggs
3 large bananas, mashed
1 C. Whole wheat flour (may use white)
1 C. White flour
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 C. chopped nuts (optional)
1/2 C. mini chocolate chips (optional)

Combine ingredients in order given. Bake at 350 for 45 min to 1 hour or until toothpick comes out clean.

Amish White Bread

Amish White Bread

Christine (Christine0120)

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. (I use egg wash before baking)
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

World's Best Dinner Rolls

World's Best Dinner Rolls

Recipe from: Our Best Bites

2 cups Whole Milk (you could also use 2%, but whole is best)

1/2 cup + 1 Tablespoon Sugar, divided

1/3 cup (5 1/3 Tablespoons) Butter

2 teaspoons Kosher Salt

2 packages Active Dry Yeast (or 4 1/2 teaspoons)

2/3 cup Warm Water (105-115 degrees)

8 cups All-Purpose Flour

3 Eggs, beaten

DIRECTIONS: Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough. *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Dont worry about this. It will firm up a little during the rising process)

Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.

Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray 2 9x13 glass pans with cooking spray.

Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!