Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts

Tuesday, October 3, 2017

Auntie's Pizza Dough


A dieting doesn't mean you have to do without all your favorite foods it just means you have to cook your own food this "Auntie's Pizza Dough" recipe is absolutely delicious. Try it the next time you want a pizza.


Ingredients 

1½ cups All Purpose Flour 
1 tablespoon dry active yeast
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil
2/3 cup tap water (around 110 degrees is perfect)

Directions



    1. Pour 2/3 cup warm water into small bowl; stir in yeast. 
    1. Let stand until yeast dissolves, about 5 minutes.
    1. Brush large bowl lightly with olive oil. 
    1. Mix 1 1/2 cups flour, sugar, and salt in processor. 
    1. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
    1. Transfer to lightly floured surface. 
    1. Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
    1. Transfer to prepared bowl; turn dough in bowl to coat with oil. 
    1. Cover bowl with a dish towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
    1. Hit down dough. 
    1. Rolling out the dough according to recipe instructions. 
    1. Start in center of dough, working outward toward edges but not rolling over them.


Sunday, October 1, 2017

Oatmeal Honey Bread


This "Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.

Ingredients 


1 cup Quick-cooking oats; not instant

2 cups Hot Milk

2 ½ Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.) 

½ cup water½ cup + 1 Tablespoon Honey

2 Teaspoons Sea Salt

¼ Teaspoon Ground Ginger

4 ½ cups (+ OR -) Gluten-Free Flour


Directions

Put oats in large bowl and cover with milk.  

Stir and let stand until lukewarm.  

Sprinkle or crumble yeast into water.  

Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.  

Let stand a few minutes; then stir until dissolved.  

Add yeast mixture, honey, salt and ginger to oat mixture.  

Stir in 4 ½ cups all purpose flour  

Dough will be “sticky” not firm.  

Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.  

Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).  

Let rise until double or nearly so, about 45 to 60 minutes.  

Bake in preheated oven at 3500 for 45 to 50 minutes.  

Bread keeps well for about 5 days if kept in airtight container. 






Saturday, September 30, 2017

Gluten-Free Oatmeal Honey Bread

Oatmeal Honey Bread

This "Gluten-Free Oatmeal Honey Bread" recipe is easy to make and delicious. A bread for the Gods.

Ingredients 

1 cup Quick-cooking oats; not instant

2 cups Hot Milk

2 ½ Teaspoons Active Dry Yeast (I use loose yeast & this is about 1/4 teaspoon more than a package it makes the bread lighter.) 

½ cup water½ cup + 1 Tablespoon Honey

2 Teaspoons Sea Salt

¼ Teaspoon Ground Ginger

4 ½ cups (+ OR -) Gluten-Free Flour


Directions

Put oats in large bowl and cover with milk.  Stir and let stand until lukewarm.  

Sprinkle or crumble yeast into water.  

Use very warm water (1050F to 1150F.) for dry yeast; use lukewarm (800F to 900F for compressed.  

Let stand a few minutes; then stir until dissolved.  

Add yeast mixture, honey, salt and ginger to oat mixture.  

Stir in 4 ½ cups flour.  

Dough will be “sticky” not firm.  

Cover and let rise in warm place until double in bulk, about 1 to 1 ½ hour.  

Knead down on lightly floured surface and divide in half, put into 2 greased (I found that buttery Pam works best) loaf pans (9 x 5 x 3 inches).  

Let rise until double or nearly so, about 45 to 60 minutes.  

Bake in preheated oven at 3500 for 45 to 50 minutes.  

Bread keeps well for about 5 days if kept in airtight container. 






Gluten Free Pizza Dough


A gluten-free diet doesn't mean you have to do without all your favorite foods it just means you have to cook your own food this "Gluten-Free Pizza Dough" recipe is absolutely delicious. Try it the next time you want a pizza.


Ingredients 

1½ cups All Purpose Gluten-free Flour Blend
1 tablespoon dry active yeast
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil

2/3 cup tap water (around 110 degrees is perfect)

Directions



    1. Pour 2/3 cup warm water into small bowl; stir in yeast. 
    1. Let stand until yeast dissolves, about 5 minutes.
    1. Brush large bowl lightly with olive oil. 
    1. Mix 1 1/2 cups flour, sugar, and salt in processor. 
    1. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
    1. Transfer to lightly floured surface. 
    1. Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
    1. Transfer to prepared bowl; turn dough in bowl to coat with oil. 
    1. Cover bowl with a dish towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
    1. Hit down dough. 
    1. Rolling out the dough according to recipe instructions. 
    1. Start in center of dough, working outward toward edges but not rolling over them.


Gluten Free Amish White Bread


 There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Amish White Bread


 There's nothing in the world like "Gram's Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Flour or Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Saturday, October 25, 2014

Scrumptious Banana Bread


This Scrumptious Banana Bread is so good, with or without walnuts, you'll want to make it well before the bananas turn black.
by: C. Conant



Ingredients


1 can cooking spray
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
3 ripe bananas, mashed
1 cup white sugar
2 large eggs
1/4 teaspoon vanilla extract
1 tablespoon milk
1 cup chopped walnuts

Directions


Preheat the oven to 325 degrees F (165 degrees C). 

Coat a 9x4-inch loaf pan with cooking spray.

Whisk flour, salt, baking powder, and baking soda together in a bowl.

Beat butter and sugar with an electric mixer in a large bowl until smooth. 

Add mashed bananas and beat until combined. 

Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. 

Stir vanilla extract and milk into the mixture

Stir chopped walnuts, and flour mixture into banana mixture until just incorporated.

Pour batter into the prepared loaf pan. 

Tap pan on the counter to release any air pockets.

Bake in preheated oven for about 70 minutes, or until an inserted toothpick comes out clean.

Let the bread rest in the pan for 16-20 minutes; remove from pan, slice, and serve.