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Reply
| | From:  Genie· (Original Message) | Sent: 1/15/2008 8:10 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 2:48 AM |
| Gingerbread with Lemon Sauce
Gingerbread:
1/2 cup water
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup light molasses
1 beaten egg
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground ginger
3/4 tsp. ground cinammon
Preheat oven to 350º. Spray an 8" square pan with
non-stick cooking spray and set aside. In a large
mixing bowl beat together water, shortening, sugar,
molasses and egg.
In a separate bowl, stir together flour, salt, powder,
soda, ginger and cinnamon. Add to dry ingredients and
beat until smooth. Pour into prepared pan and bake for
35 minutes, or until toothpick inserted in middle
comes out clean.
Sauce:
1/2 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 cup boiling water
2 Tbsp. butter or margarine
1 1/2 Tbsp. lemon juice
Mix first 5 ingredients. Cook until thick and clear,
stirring constantly. Add butter and lemon juice. Serve
hot over cut cake.
Serves 9
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Reply
| | | From: Genie· | Sent: 4/30/2008 4:05 AM |
| Delicious Dill Bread
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/4 cup warm water
1 cup cottage cheese
2 tablespoons granulated sugar
1 tablespoon grated onion
1 tablespoon butter, melted
1 large egg
1 teaspoon salt
2 teaspoons minced dillweed
2 1/4 cups bread or all-purpose flour
1 tablespoon coarse salt Dissolve yeast in warm water.
In a mixing bowl, combine cottage cheese, sugar, grated onion, melted butter, egg, salt, and dillweed. Add flour, a little at a time, and beat until well mixed and mixture is stiff. Cover and let rise in a warm place until doubled.
Punch down and form the dough into loaf pan. Allow to rise again.
Bake for 30 to 45 minutes at 350*F. While warm, brush the loaf with soft butter and sprinkle with coarse salt.
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Reply
| | | From: Genie· | Sent: 5/29/2008 12:58 AM |
Cinnamon Raisin Bread
Makes 2 loaves
This bread is good right out of the oven or stored for several days and used
for toast.
For the bread
2 cups plus 1 1/2 teaspoons warm water (100° to 110°)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
For the filling
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten
1. In the bowl of an electric mixer, combine 1/4 cup warm water and yeast.
Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk,
sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix,
using the paddle attachment, on low speed for 1 minute. Change to dough
hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20
minutes. Add raisins, and mix on medium-low speed until dough is firm but
not dry, 3 minutes.
2. Transfer to a lightly floured surface, and knead by hand into a ball.
Place dough, smooth side up, in a large, lightly oiled bowl. Cover with
plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2
hours.
3. Butter two 9-by-5-inch loaf pans generously, and set aside. In a small
bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly
floured surface, and cut in half. Cover one piece of dough loosely with
lightly oiled plastic wrap.
4. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with
half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle
with half the melted butter. Rub the surface with the back of a spoon to
blend butter and cinnamon sugar. Starting at a short end, roll up dough
tightly, and pinch together along crease. Roll the dough back and forth to
make it cylindrical, and pinch the ends together. Transfer to a loaf pan,
seam side down, and cover loosely with lightly oiled plastic wrap. Repeat
process with second piece of dough. Let loaves rise in a warm place, 45
minutes to 1 hour. Thirty minutes before this final rise is completed, place
a baking stone, if using, in the lower third of oven. Heat oven to 425°.
5. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2
teaspoons sugar. Bake 15 minutes; lower oven to 400°, and bake 15 minutes
more. Remove from oven; cool on a wire rack for at least 30 minutes before
slicing.
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:10 PM |
POPPY SEED BREAD WITH CAKE MIX 1 yellow cake mix, dry
1 package (3 oz.) lemon or coconut instant pie filling
4 eggs
1/2 cup salad oil
1 cup warm water
1/8 cup poppy seed Combine ingredients and pour in 2 loaf pans. Bake 350° for 50 minutes. Pan should be greased and floured. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:21 PM |
Sour Cream Cinnamon Loaves
2 cups all purpose flour
1/1/2 t baking powder
1 t baking soda
1/2 t salt
1 cup sugar
1/2 cup shortening
2 eggs
1 t vanilla
1 cup dairy sour cream
1/4 cup milk
1/3 cup sugar
2 t ground cinnamon
1-1/2 t finely shredded orange peel.
In mixing bowl, stir together flour, baking powder, baking soda
and salt, set aside. In large mixer bowl, cream together the
1-cup sugar and shortening till light and fluffy. Add eggs and
vanilla, beat well. Blend in sour cream and milk. Add flour
mixture to sour cream mixture, mix well. Spread 1/4 of the
batter in each of 2 greased 7-1/2x3-1/2x2 inch loaf pans.
Combine the 1/4-cup sugar, the cinnamon and shredded orange
peel. Sprinkle all but 1-tablespoon sugar-cinnamon mixture over
the batter in pans. Top each with half of the remaining batter.
Cut through batter gently with knife to make swirling effect
with cinnamon. Sprinkle with remaining sugar-cinnamon mixture.
Bake at 350 degrees for 35-40 minutes. Cool in pan 10 minutes.
Remove from pans, cool thoroughly on wire racks. Makes 2 small
loaves.
I usually make these in the small 5-7/16 x 3-1/2 x 2 aluminum
foil pans I get at Wal-Mart, since these are usually for gifts
around the holidays. I can usually get 6 to 7 small loaves
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:40 PM |
Maple Syrup Spice Bread 1/2 C. Raisins
3/4 C. Milk
1/2 T. Maple syrup
2 T. Butter
1 Egg
2 1/2 C. Bread Flour -- Plus 2 T.
1/4 C. Powdered sugar
1 T. Lemon or Orange Peel, Dried
1/2 t. Nutmeg
1 T. Cinnamon
1 1/2 t. Yeast
Place all ingredients into your Bread Machine, according to the manufacturer's directions. You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle. |
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:37 AM |
| Herb Parmesan Bread
2 cups warm water (105 - 115 degrees)
2 pkgs. active dry yeast
2 Tbsp. sugar
2 tsp. salt
2 Tbsp. soft butter or margarine
1/2 cup plus 1 Tbsp. grated Parmesan cheese
1 1/2 Tbsp. dried oregano or mixed Italian seasoning
4 1/4 cups sifted all-purpose flour
Sprinkle yeast over warm water in large bowl of an electric mixer. Let
stand a few minutes, then stir to dissolve yeast. Add sugar, salt,
butter, 1/2-cup cheese, seasoning and 3 cups flour. Beat at low speed
until blended. At medium speed, beat until smooth - 2 minutes. Scrape
down bowl and beaters. With wooden spoon, gradually add the rest of the
flour. Cover the bowl with waxed paper and a towel. Let rise in a warm
place (85 degrees) away from drafts for about 45 minutes or until light
and bubbly and more than double in bulk. Meanwhile, preheat oven to 375
and lightly grease a 1 1/2 - 2-quart casserole (I like to use a round
one). With wooden spoon, beat down the batter vigorously, for about 1/2
minute or 25 strokes. Turn into casserole. Top with 1 Tbsp. grated
Parmesan cheese...sprinkled evenly over the batter. Bake 55 minutes or
until nicely browned and turn onto a wire rack to cool. Serve slightly
warm.
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Reply
| | | From: Genie· | Sent: 7/15/2008 5:18 AM |
| Dill Cottage Cheese Bread
3 tablespoons active dry yeast
1 cup lukewarm water
pinch sugar
2 cups creamy cottage cheese
1 cup chopped fresh dill
3/4 cup chopped onion
1/4 cup sugar
2 eggs
3 tablespoons butter, softened
1 teaspoon baking powder
6 cups flour
Combine the yeast, water, and sugar in a mixing bowl and let stand
for about 10 minutes or until foamy.
Combine the cottage cheese, dill, onion, sugar, eggs, butter, and
baking powder with the yeast mixture. Add the flour and mix to make a
dough.
Turn out onto a floured board and knead until smooth, about 12 to 15
minutes. Place the dough in a large greased bowl, cover, and let rise
in a warm place for 1 hour.
Divide the dough into 3 loaves and place in 3 loaf pans. Cover the
pans and set them in a warm place to rise until doubled.
Bake in a 350 degrees F oven for 50 minutes. Turn the oven off,
remove the loaves from the pans, and return them to the oven for 5
minutes to firm. Cool on wire racks.
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Reply
| | | From: Genie· | Sent: 7/16/2008 2:12 AM |
| Chocolate Gingerbread
1-3/4 cups plus 3 tablespoons sifted all-purpose flour
2-1/2 teaspoons ground ginger
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
2/3 cup boiling water
10 tablespoons unsalted butter
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs at room temperature
1/2 cup unsulphured molasses
1 cup heavy cream for whipping
2 tablespoons granulated sugar (optional)
Preheat the oven to 350 degrees F. Butter the bottom
and sides of an 8-inch square baking pan. Dust with
flour and tap out the excess.
In a medium bowl, use a wire whisk to stir together
the flour, ginger, baking powder, cinnamon, allspice,
baking soda and salt.
Put the cocoa powder in a small bowl. Stir in 1/3 cup
boiling water and whisk until smooth.
In an electric mixer, cream the butter and sugar until
the mixture is light and fluffy. Add the eggs, one at
a time, beating well after each addition. Beat in the
molasses, then the cocoa mixture. Reduce the speed and
mix in half the flour mixture until just
well-combined. Beat in the remaining 1/3 cup boiling
water, then the remaining flour mixture. Do not
overbeat.
Pour the batter into the prepared pan. Bake for 40 to
45 minutes, until a cake tester or toothpick inserted
in the center of the cake comes out dry and clean.
Set the gingerbread on a wire rack to cool slightly.
If desired, serve with whipped cream. In a chilled
bowl using a hand-held mixer or a wire whisk, beat the
cream and sugar (optional) until the mixture forms
soft peaks. Do not overbeat.
Cut the gingerbread into squares and serve warm, with
a dollop of the whipped cream.
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:22 PM |
SOUTH DAKOTA SEED BREAD - 1/2 cup wild rice
- 2 1/2 cups warm water (105°F. to 115°F.)
- 2 tablespoons honey
- 1 envelope dry yeast
- 3 cups whole wheat flour
- 1 cup nonfat dry milk powder
- 3/4 cup toasted shelled sunflower seeds
- 1/2 cup toasted wheat germ
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 2 1/2 cups (about) bread flour
- 1 large egg beaten with 2 tablespoons water
Cook rice in medium pot of boiling salted water until very tender, about 40 minutes. Drain. Cool completely. Stir warm water and honey in large bowl. Sprinkle yeast over, let stand until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt and stir until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Line large baking sheet with parchment. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with kitchen towel. Let rise in warm area until almost doubled, about 45 minutes. Preheat oven to 375°F. Brush loaves generously with egg mixture. Sprinkle with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes. Transfer loaves to racks; cool. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Makes 2 Loaves. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:24 PM |
PEPPER-HERB BREAD - 1 tablespoon olive oil
- 1 green onion, chopped
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried rubbed sage
- 1 pound white bread dough
- 2 teaspoons pepper
Heat oil in heavy small skillet over medium-low heat. Add green onion, rosemary, thyme and sage and sauté until aromatic, about 30 seconds. Remove from heat. Place dough in medium bowl. Add herb mixture and pepper and knead until combined. Grease 8 1/2 x 4 1/2-inch loaf pan. Pat dough into rectangle, roll up into loaf shape and place in prepared pan, seam side down. Cover and let rise in warm draft-free area, until doubled, 45 minutes or less. Preheat oven to 375°F. Bake bread until golden brown and loaf sounds hollow when tapped on bottom, about 25 minutes. Turn bread out onto rack and cool completely before serving. Serves 16. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:34 AM |
Sweet Bread
2 cups scalded and cooled milk
2 envelopes yeast, dissolved in 1/2 cup warm water
2 beaten eggs
1/2 cup melted shortening
2/3 cup sugar
2 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
8 cups flour
1 cup raisins
1 cup diced citron
1/2 cup maraschino cherries
Mix well and knead until smooth. Let rise until double. Form into loaves and place in greased pans. Let rise again until double. Bake at 350F for 30 to 40 minutes.
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:35 AM |
Cinnamon Twist Bread
7 to 7 1/2 cups flour, sifted
2 packages yeast, dry or soft
1/2 cup lukewarm water
3 cups scalded milk
1 1/2 cup oatmeal
1/2 cup sugar
1 tablespoon salt
1 1/2 cup currants, optional
2 beaten eggs
1/2 cup shortening
Soften yeast in warm water. Pour scalded milk over shortening, oatmeal, sugar, salt and currants. Cool to lukewarm. Add beaten eggs, yeast and flour to make a soft dough. Knead about 10 minutes. Let rise, punch down, let rise again. Divide dough into 3 or 4 parts. Let stand 10 minutes. Roll into rectangle. Sprinkle with mixture of 1/2 cup sugar, 3 tablespoons cinnamon. Roll crosswise to form a loaf. Let rise, brush with melted butter. Bake in moderate oven about 350F for 45 minutes.
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Reply
| | | From: Genie· | Sent: 10/22/2008 2:48 AM |
Country Cinnamon Swirl Bread 1/4 cup butter, softened 1 cup sugar 1 egg 2 cups all purpose flour 1 teas baking powder 1/2 teas baking soda 1/2 teas salt 1 cup buttermilk Filling: 1/3 cup sugar and 1 tablespoon cinnamon, mixed together In a large mixing blow, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Pour a third of the batter into a greased 8in X 14in loaf pan; sprinkle with a third of the cinnamon/sugar. Repeat layers twice. Bake at 350 degrees for 45-50 mins (mine took 55 mins) or until a toothpick inserted near the center ciomes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely. Makes 1 loaf | |
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