Category Archives: Breads

Biscuits

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Yield: 12

Biscuits

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup milk

Instructions

  2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
  3. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
  4. Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
© Laurie

Dumplings

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image

Yield: 6

Dumplings

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3⁄4 cup milk
  • 4 tablespoons oil

Instructions

  2. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  3. Drop by tablespoonfuls into simmering soup.
  4. Cover and simmer for 15 to 20 minutes.
  5. Serve immediately.
  6. Yield: 4 to 6 servings.
© Laurie

 

Banana Nut Bread

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Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads
banananutbread
Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads

Crusty Wheat Rolls

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crustyrolls

Yield: 8 rolls

Crusty Wheat Rolls

Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients

  • •1 cup water
  • •1 tablespoon olive oil
  • •1-1/2 teaspoon salt
  • •1 -1/2 teaspoon sugar
  • •1-1/2 cup all-purpose unbleached flour
  • •1-1/2 cup wheat flour
  • •1 teaspoon yeast
  • Glaze
  • •¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.

Instructions

  2. Heat 1 cup tap water in the microwave on HIGH for 1 minute, or until water reaches 110-114 degrees. Pour a small amount into a custard dish and add yeast, proof until foamy.
  3. Add flours, water, olive oil, salt, sugar, and yeast to mixer bowl. Mix until it does not stick to the side and pulls away.
  4. Change to dough hook and process on #2 for 2 minutes to knead. Transfer dough to greased bowl, cover with plastic wrap, and put in microwave where you have heated a pyrex cup of water (to keep humidity high). Let dough rise to double the original size, about 1 hour, and remove the dough onto a floured surface.
  5. For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
  6. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  7. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  8. Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top.
  9. Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
© Laurie

 

Pizza dough, Whole Wheat

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image

Yield: 1#

Pizza dough, Whole Wheat

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon active dry yeast
  • 2 cups white whole-wheat flour, plus more for kneading
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon extra-virgin olive oil

Instructions

  2. Stir together the warm water, honey and yeast in a small bowl. Let sit 3 to 5 minutes.
  3. Mix the flour and salt together in a medium bowl. Add the yeast mixture and olive oil and mix together with a spatula. Form the dough into a uniform ball in the center of the bowl. Scrape any dough stuck to the sides. The dough will be sticky. Cover the bowl tightly with plastic wrap and keep in a warm place until it has doubled in size, about 2 hours.
  4. Dust baking sheet with flour. Sprinkle a generous amount of flour on a work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas and place the on the baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
  5. Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g
© Laurie

 

Honey Whole Wheat Bread with Oats and Flax Seed

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breadflax2

Yield: 12

Honey Whole Wheat Bread with Oats and Flax Seed

Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 2 teaspoons yeast
  • 1 1⁄2 cups water
  • 1⁄4 cup butter, softened
  • 1⁄8 cup molasses
  • 1⁄4 cup honey
  • 3⁄4 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1⁄2 cups white flour
  • 1⁄2 cup rolled oats
  • 1⁄4 cup ground flax seeds

Instructions

  2. Dissolve yeast in warm water.
  3. In a large bowl, combine butter, molasses, honey and salt and mix well.
  4. Add yeast mixture and then gradually add flours.
  5. Turn onto floured surface and knead until smooth.
  6. Place in buttered bowl and let rise until double.
  7. Punch down and let rest for a few minutes.
  8. Divide dough into 4 parts and shape into loaves.
  9. Place in greased pans and let rise for about an hour.
  10. Bake at 375* for 35 to 40 minutes.

Notes

Future tryout!

© Laurie
Category: Bread

 

Honey Oatmeal Whole Wheat Bread

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honey whole wheat bread

Yield: 12

Honey Oatmeal Whole Wheat Bread

Honey Oatmeal Whole Wheat Bread
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 2½ C whole wheat flour
  • 2 C bread flour
  • 2¼ tsp instant dry yeast (I used Red Star Yeast)
  • 1 C regular/rolled oats
  • 1 tbsp salt
  • 4 tbsp unsalted butter, melted and cooled
  • 3 tbsp honey
  • 1 C water, warmed to 120-130 degrees F
  • 1 C milk, warmed to 120-130 degrees F

Instructions

  1. In the bowl of a stand mixer, combine flours, yeast, oats, and salt. With mixer on low, slowly add butter, honey, water, and milk until starting to combine.
  2. Switch out paddle for dough hook and mix for 5-6 minutes on medium (or medium low depending on the power of your mixer) until dough comes together and pulls away from the edge of the bowl without sticking when it slaps the sides. Shape dough into a ball and place in a bowl sprayed with non-stick spray or buttered.
  3. Cover with a towel and place in a warm location and allow to rise until doubled in size, about an hour.
  4. Spray a 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
  5. Turn dough out onto a lightly floured surface. Flatten dough out into a square shape, working out air bubbles as you go. Take the top edge and fold into the center of the square. Take the bottom edge and fold it up to the center of the square to meet the top half. Pinch the seam together and gently roll dough back and forth until a log forms that is roughly the size of your bread pan.
  6. Place dough into prepared loaf pan. Gently press dough into the corners of pan. Cover and let rise in a warm location until dough just puffs above the edges of the pan, or about another hour.
  7. Preheat oven to 375. Sprinkle loaf with oats (optional). Bake for 40-45 minutes, rotating pan halfway through baking time, or until crust is brown and sounds hollow when tapped.
  8. Remove bread to a wire rack to cool.

Notes

first baked on 5/4/15; baked on 3/27/20

Nutrition Information

Serving Size

1
Amount Per Serving Calories 8006Total Fat 101gSaturated Fat 43gCholesterol 147mgSodium 7567mgCarbohydrates 1433gSugar 85gProtein 343g
© Laurie
Category: Bread

 

Whole Wheat English Muffins

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wwengmuffin

Yield: 18

Whole Wheat English Muffins

Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes

Ingredients

  • 1 tbsp. active dry yeast
  • 1/4 c. lukewarm water
  • 1 c. milk, scalded
  • 3 tbsp. butter
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1 egg
  • 1 c. white flour
  • 3 c. whole wheat flour
  • 1/2 c. cornmeal

Instructions

  2. Sprinkle yeast on warm water and stir to dissolve; set aside.
  3. Add butter, honey and salt to hot milk; stir to melt butter and set aside to cool to lukewarm. Add yeast mixture, egg, white flour and one cup of the whole wheat flour; beat until well blended. Add remaining whole wheat flour, a little at a time, until a stiff dough is formed.
  4. Turn out on lightly floured surface and knead about 3 to 5 minutes, adding flour as needed to keep dough from sticking to surface. Roll dough into a ball and place in well oiled bowl, turning once to coat entire surface. Cover with light cloth and let stand in warm place until double in bulk, about 1 1/2 hours.
  5. Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or 4" rounds with cookie cutter or floured rim of a glass. Cover rounds with light cloth and let rise 30 minutes. Bake on ungreased griddle over low heat about 6 to 8 minutes on each side, until golden brown. Remove and cool on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.
© Laurie
Category: Bread

 

Honey Whole Wheat Sandwich Bread

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honey whole wheat bread

Yield: 12

Honey Whole Wheat Sandwich Bread

Honey Whole Wheat Sandwich Bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 8 g dry yeast (21/3 packets, any type)
  • 132.5 g warm water (100 F/38 C)
  • 155 g whole-wheat flour, plus more for sifting
  • 70 g warm milk (100 F/38 C)
  • 70 g warm honey (80 F/27 C)
  • 7 g kosher or fine sea salt
  • 30 g unsalted butter, softened, plus 15 g, melted
  • and cooled, for décor
  • 197.5 g bread flour

Instructions

  2. In a large bowl, dissolve the yeast in the warm water for about 5 minutes. Add the 155 g whole-wheat
  3. flour. Let stand for 10 minutes.
  4. Blend the milk, honey, and salt into the yeast mixture. Add the softened butter and the bread flour and
  5. blend into the dough until all the flour is moistened.
  6. Develop the dough on the bench with medium pressure for 3 minutes, then develop the dough with low
  7. pressure for 3 minutes. Check for windowpane and taste the dough.
  8. Let the dough ferment for 1 hour at 80 F/27 C. Punch and fold the dough once after 30 minutes.
  9. Divide the dough into 2 pieces. Form each into a gentle round. Cover and let rest for 10 minutes.
  10. Form into pan loaf. Place the loaf into a lightly oiled bread pan (8½ x 4½ x 2½ inches/21.5 x 11 x 6
  11. cm). Lightly oil 2 pieces of plastic wrap and drape one over the loaf. Set aside to proof for 40 minutes at
  12. F/27 C. Remove the plastic and proof until the dough rises just above the edge of the pan, about 10 to
  13. minutes more at 80 F/27 C.
  14. Position a rack so the loaf bakes in the center of the oven and preheat to 400 F/205 C or 340 F/170 C
  15. convection.
  16. Sift whole-wheat flour over the dough. With a serrated knife, cut a ¼-inch (6-mm) slash down the center
  17. of the loaf. Spoon the cooled butter down the slash, dividing it between the loaves.
  18. Bake for 10 minutes. Carefully vent any accumulated steam from the oven. Reduce the oven temperature
  19. to 365 F/185 C or 325 F/165 C convection, and continue to bake until the bread registers 190 F/88 C on
  20. an instant-read thermometer, 24 to 29 minutes more. Only if necessary, rotate the loaf after it has
  21. baked 13 minutes at the reduced temperature.
  22. Let cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool on its' side for
  23. hour, flipping it to the other side after 30 minutes.
© Laurie
Cuisine: American / Category: Bread