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Peanut Butter Yeast Bread
1½ c. water
½ c. chunky peanut butter
½ tsp. salt
¼ c. brown sugar
3 c. bread flour
2 tsp. rapid rise yeast or 3 tsp. active dry yeast
add ingredients to bread pan, in order listed
Use regular or rapid bake cycle.
makes 1½ lb. Loaf
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Coffee Can Bread
4 cups flour -- divided
2 1/2 teaspoons yeast
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
2 largeeggs -- beaten
Directions:
Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside.
In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F.
Remove from the heat and pour the heated mixture into the flour and yeast mixture.
Preheat oven to 375 degrees F.
Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.
Spoon batter into two well oiled 1-pound coffee cans.
Cover coffee cans with lids and allow to rise in a warm place 35 - 40 mins or until batter rises to within 1-1/2 to 2 inches from top of can.
Uncover and bake 30 - 35 mins or until golden brown.
Cool in cans 10 mins, then remove to wire racks.
Yield- 2 loaves
To freeze for later use:
Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks.
DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 mins.
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Cinnamon Sourdough Bread
1 cup sourdough starter
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Preheat oven to 325 degrees F. Grease three 9 x 5-inch loaf pans.
Place the starter in a bowl. Stir in oil, sugar, eggs and vanilla extract and mix well.
Combine the flour, baking soda, baking powder, instant pudding and cinnamon.
Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well.
Pour batter into the prepared pans.
Yields 3 loaves.
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From the Hearth-
Savory Bread
Total time: 1 hour, 25 minutes plus rising time (approx. 5 hrs.)
Yield: 2 loaves
Dough starter (sponge):
2 cups bread flour
1/2 cup whole wheat flour
3/4 tsp. dry yeast
2 1/2 tsps. honey
About 2 2/3 cups water (70 to 90 degrees)
In the bowl of a stand mixer, combine the bread flour, whole wheat flour and
yeast. Stir together the honey and water and add to the flour mixture. Whisk
until very smooth, about 2 minutes, until the sponge is the consistency of a
thick batter. Scrape down the sides of the bowl. Set aside, covered with
plastic wrap.
Bread:
3 3/4 cups bread flour
1 tsp. dry yeast
2 1/2 tsps. salt
1 cup finely chopped Serrano ham
1 cup grated Dry Jack cheese, such as Vella
1. In a bowl, stir together the bread flour and the yeast. Gently scoop it
onto the sponge to cover it completely. Cover with plastic wrap and allow to
ferment for 1 to 1 1/2 hours in a warm place. (The sponge will bubble
through the flour mixture.)
2. Place the bowl on the mixer and, using the dough hook, mix at low speed
for about 1 minute, until the mixture forms a rough dough. Scrape down any
bits of dough. Cover with plastic wrap and allow the dough to rest for 20
minutes.
3. Sprinkle in the salt and, using the dough hook, knead the dough at medium
for about 7 minutes, until it is very elastic, smooth and slightly sticky.
If it is too sticky, knead in a little flour. If it is not at all sticky,
spray it with a little water and knead it in.
4. Using an oiled spatula or dough scraper, scrape the dough into an oiled
large bowl and turn the dough to lightly coat it with oil. Cover with
plastic wrap. Allow the dough to rise in a warm (75- to 80-degree) place
until doubled in bulk, about 50 to 60 minutes.
5. Punch the dough down and knead several times. Shape it into a ball. Add a
little oil to the bowl. Return the dough to the bowl and turn it to coat
with oil. Cover and allow it to rise again until doubled, about 45 minutes
to 1 hour.
6. Turn the dough out onto a lightly floured work surface and press it down
to flatten slightly.
7. To make two free-form round loaves, cut the dough in half. Cover one half
with plastic wrap. Knead the other half by hand for about 7 minutes, working
1/2 cup each of the ham and cheese into the dough throughout the kneading
process. Shape into a ball and set it on an oiled baking sheet. Repeat with
the remaining dough, ham and cheese.
8. Cover the shaped dough with a large container or oiled plastic wrap and
allow it to rise until almost doubled, 45 minutes to 1 hour.
9. Place an oven rack at the lowest level and place a baking stone on it.
Place a sheet pan on the floor of the oven. An hour before you plan to bake,
heat the oven to 475 degrees, allowing the stone to get very hot.
10. With a sharp knife, make several 1/2-inch-deep slashes in the top of the
dough to make a cross-hatch pattern. Mist the dough with water and quickly
set the dough, on its baking sheet, on the hot stone. Toss 1/2 cup of ice
cubes onto the pan on the floor of the oven and immediately shut the oven
door.
11. Bake the bread, one loaf at a time if necessary, for 10 minutes. Reduce
the heat to 425 and continue baking for 20 to 30 minutes, rotating the pan
after 10 minutes. Bake until the bread is brown and a skewer comes out
clean; an instant thermometer will register 200 degrees.
12. For an extra-crisp crust, transfer the bread from the baking sheet to
the stone and leave it in the oven for an extra 5 to 10 minutes with the
door ajar. Remove the bread from the oven and transfer it to a wire rack.
13. Let cool completely. |
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FRIED BISCUITS
(These are soooo good, I made them last week!)
2 2/3 pkg dry yeast
1/2 cup warm water
1 quart milk, room temperature
1/4 cup sugar
1/2 cup lard or shortening
6 tsp salt
9 cups flour
Dissolve yeast in 1/2 cup warm water. Add other ingredients and let dough rise.
Work into biscuits (roll out and cut). When you work them up don't let them rise to much.
Drop into hot fat. The fat should be slightly higher than 350 degrees F. If fat is too hot the biscuits will be soggy in the center.
They can be frozen and stored.
Makes about 6 dozen biscuits
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Drop Biscuits and Garlic Cheddar Drop Biscuits
2 cups all-purpose flour
1 Tbls. baking powder
2 tsp. granulated sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup melted butter OR margarine - divided
1 cup milk
-Combine flour, baking powder, sugar, cream of tartar, and salt.
-Stir in milk and 1/2 cup butter just until moistened.
-Drop batter on a lightly greased cookie sheet by the Tablespoon.
-Bake in a 450 degree oven for 5 minutes.
-Drizzle remaining butter over tops and return to oven for 3-7 minutes, or edges are golden. Makes 12 biscuits
Notes : To make garlic cheddar biscuits, add 1/2 cup grated cheddar to the dough and 1 tsp. garlic salt to the melted butter used to drizzle over the tops |
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French Onion Biscuits
Yield: 12 Biscuits
1 (8 ounce) carton French onion dip
1/4 cup milk
1 tablespoon finely chopped parsely
2 cups baking mix (like Bisquick)
1 tablespoon butter, melted
Whisk together first 3 ingredients until smooth. Stir in baking mix until well-blended.
Divide dough into 12 equal portions, and arrange 2 inches apart on a lightly greased baking sheet.
Brush tops of dough with melted butter.
Bake at 450 degrees F for 7-8 minutes or until lightly golden.
Let stand 5 minutes before serving. |
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Breakfast Preserve Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup butter
1/3 cup apricot preserves
1/2 cup milk
2 teaspoons sugar
1/8 teaspoon ground cinnamon
milk
Stir together flour, baking powder, and salt in a medium mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center.
Dice any large pieces of preserves. Combine 1/2 cup milk and the preserves in a small bowl. Add all at once to dry ingredients. Stir just until dough clings together.
Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
Lightly roll or pat until 1/2 inch thick. Cut with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet. Brush tops with milk. Combine sugar and cinnamon in a small bowl. Sprinkle over biscuits.
Bake in a 450 degree oven for 7 to 10 minutes or until golden brown. Serve warm.
Makes 10 biscuits.
Tip: Cool completely and place biscuits in freezer container or bags. To reheat for serving, wrap frozen biscuits in foil; heat in a 325 degree F oven about 20 minutes or until hot. |
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Grandma's Cinnamon Raisin Biscuits
1 1/2 cups self-rising flour
1 1/2 tsp baking powder
3 TBS confectioners sugar
2 tsp cinnamon
1/4 cup Crisco shortening
1/2 cup plus 1 TBS buttermilk
1/2 cup raisins
Quick White Frosting
1 cup 10x confectioners sugar
1 TBS milk
Directions:
Mix flour, confectioners sugar,and baking powder. Cut in Crisco
shortening. Stir in buttermilk. Knead a few times and then add
raisins and cinnamon and knead a few times more until cinnamon
is swirled through mixture. Roll out on floured board.
Cut with a 2 inch round cutter.
Bake at 450 degrees F for 12 minutes. Cool slightly and frost with
Quick White Frosting.
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Delicious Butterscotch Biscuits
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup milk
1/4 cup butter
2/3 cup dark brown sugar
DIRECTIONS:
Preheat oven to 350° F.
Sift together the flour, baking powder, and salt. Cut shortening into sifted
ingredients with fork or pastry cutter until mixture resembles coarse meal.
Lightly stir in milk with a fork, making a soft dough.
Stir for about 15 seconds.
In another bowl, cream together butter and dark brown sugar.
Place a heaping
teaspoon of brown sugar mixture in each section of greased muffin tins,
spreading evenly to make a lining of brown sugar for each muffin cup.
Drop a generous spoonful of biscuit dough into each muffin cup. Bake at 350° F for
about 20 minutes, or until lightly browned. Remove from pan immediately and
serve hot.
Makes about a dozen biscuits. |
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Bubbliscious Chocolate Chip Biscuits
Yield: 16 biscuits
INGREDIENTS:
Biscuits:
2 1/2 cups Complete Pancake & Waffle Mix (Just Add Water)
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup water
1/2 cup sour cream
1/2 teaspoon vanilla
Topping:
1/4 cup sugar
1/4 cup walnuts, finely chopped
1/2 teaspoon cinnamon
DIRECTIONS:
Heat oven to 375° F. Grease 8 or 9-inch square pan. In large bowl, combine pancake mix, 1/3 cup sugar and chocolate chips; stir until just mixed. Add water, sour cream and vanilla; blend well. On well-floured surface, shape dough into 16 balls (about 2 inches in diameter). Place balls in 4 rows of 4 each in greased pan.
In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over balls of dough.
Bake at 375° F for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve warm. |
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Stick to Your Ribs Meatball Biscuits
These are a big hit for kids. Finger food, party food and just great fun food!
1 (16.3 ounce) can large refrigerated biscuits
8 frozen cooked Italian meatballs, thawed, each cut in half
2 (1 ounce) sticks string cheese, each cut into 8 pieces
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup spaghetti sauce, heated
Heat oven to 375° F.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer to make a 3-inch round. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down in a single layer in an ungreased 8- or 9-inch round pan. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
Bake at 375° F for 20-25 minutes or until golden brown and biscuits are no longer doughy in center. Remove from pan.
Serve warm with warm spaghetti sauce for dipping.
Yields 8 servings. |
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Lemon Puff Biscuits
1 can refrigerator biscuits (10 count)
1/2 cup sugar
2 T butter
2 T lemon juice
1/4 c pecans - chopped
Preheat oven to 350° F.
Melt butter, add sugar, nuts & lemon juice, mix.
Divide equally among muffin tin. Put 1 whole biscuit in each cup (I press down just a bit). Bake at 350°F for about 8-10 mins or golden brown.
Let sit for 2 minutes then turn over onto a wax paper covered cookie sheet or plate. |
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BUTTERMILK BISCUITS
2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk
Preheat oven to 450°F.
Blend flour, baking powder, salt and baking soda together in a medium sized bowl. Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal.
Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times. Roll out dough to 1/2 inch thickness.
Cut with floured cutter or knife using even pressure to keep side straight. Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides. Brush tops lightly with milk.
Bake at 450°F for 10-15 minutes or until biscuits are golden brown.
Makes about 24 (1 1/2 inch) biscuits |
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Quick -n- Easy Biscuits
2 1/4 cups self-rising flour
3/4 cup shortening
1 cup milk
Preheat oven to 425° F.
Mix ingredients together in a large bowl. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double.
Cut biscuits with a biscuit cutter, or use the top of a drinking glass. Bake on a cookie sheet at 425° F for 20-25 minutes. |
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Easy Cinnamon Biscuits
10 servings
3 tablespoons granulated sugar
1 teaspoon cinnamon
2 tablespoons margarine
1 (7.5 ounce) tube canned biscuits
Preheat oven to 400° F. Lightly coat a baking sheet with cooking spray.
Combine sugar and cinnamon in a small bowl and set aside.
Melt margarine in a small bowl in microwave. Dip the top of each biscuit in margarine, then in sugar and cinnamon mixture.
Place each biscuit, cinnamon side up, on baking sheet and bake for 8 to 10 minutes.
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