Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 tsp. baking powder
2 eggs
1 cup milk
1/4 butter, melted
1 cup shredded sharp cheddar cheese
3 tbsp minced chives
Directions:
In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. Pour into a greased 13x9 pan. Bake at 400 for 18 minutes or until golden brown.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sep 15, 2011
Corn Bread
Ingredients:
3/4 cups AP flour
1/2 cup WW flour
3/4 cup corn meal
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup water or milk
1/4 cup canola oil
1 egg, beaten
Directions:
Heat oven to 400. Grease 8x8 pan. Combine dry ingredients. Combine wet ingredients, stir into dry just til moistened. Pour into prepared pan. Bake 20-25 minutes or til golden and pick comes out clean. Can double for 13x9 pan.
Note: To make 12 muffins, line muffin pan with papers. Bake 15-20 minutes.
3/4 cups AP flour
1/2 cup WW flour
3/4 cup corn meal
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup water or milk
1/4 cup canola oil
1 egg, beaten
Directions:
Heat oven to 400. Grease 8x8 pan. Combine dry ingredients. Combine wet ingredients, stir into dry just til moistened. Pour into prepared pan. Bake 20-25 minutes or til golden and pick comes out clean. Can double for 13x9 pan.
Note: To make 12 muffins, line muffin pan with papers. Bake 15-20 minutes.
Sep 2, 2011
Fantastic Blueberry Muffins
From:
Zest Catcher
Ingredients:
for the muffins:
1 1/2 c. AP flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. butter, melted
1 egg
1/3 c. milk
2 c. fresh blueberries
for the crumble topping:
1/2 c. sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 tsp. cinnamon
Directions:
Preheat oven to 400 degrees. Grease muffin cups, or line with muffin liners. Combine the flour, sugar, salt and baking powder. Stir together the melted butter, egg and milk. Mix this gently into flour mixture, then fold in blueberries. Fill muffin cups 2/3 full.
To make the crumb topping, use a fork or pastry cutter to combine all ingredients. Sprinkle over muffins. Bake for 20-25 minutes in the preheated oven.
Zest Catcher
(Photo from Zest Catcher)
Ingredients:
for the muffins:
1 1/2 c. AP flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. butter, melted
1 egg
1/3 c. milk
2 c. fresh blueberries
for the crumble topping:
1/2 c. sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 tsp. cinnamon
Directions:
Preheat oven to 400 degrees. Grease muffin cups, or line with muffin liners. Combine the flour, sugar, salt and baking powder. Stir together the melted butter, egg and milk. Mix this gently into flour mixture, then fold in blueberries. Fill muffin cups 2/3 full.
To make the crumb topping, use a fork or pastry cutter to combine all ingredients. Sprinkle over muffins. Bake for 20-25 minutes in the preheated oven.
Pizza Dough for the Grill
From:
The Cafe Sucre Farine
Ingredients:
4 cups all-purpose flour
1 ½ cups hot tap water
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
½ teaspoon active dry yeast
Directions:
1. Place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil. Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading with the dough hook for the remaining time. After 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.
2. Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, anything goes! Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)
3. Heat grill to medium high setting. Brush the grill surface with extra virgin olive oil. Quickly flip one circle of pizza dough onto the grill surface and carefully peel back parchment. Leave on the surface of the grill for 1-2 minutes checking often to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill this side for about 1 minute or until just beginning to see grill marks. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either top your pizzas and proceed with the next step or cool to room temperature and freeze for using at another time.
4. Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.
5. To assemble pizzas, place lighter colored surface of crust face down. Top as desired and return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill, place on a cutting board, wipe the drool off your mouth and serve!
The Cafe Sucre Farine
(Photo from The Cafe Sucre Farine)
4 cups all-purpose flour
1 ½ cups hot tap water
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
½ teaspoon active dry yeast
Directions:
1. Place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil. Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading with the dough hook for the remaining time. After 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.
2. Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, anything goes! Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)
3. Heat grill to medium high setting. Brush the grill surface with extra virgin olive oil. Quickly flip one circle of pizza dough onto the grill surface and carefully peel back parchment. Leave on the surface of the grill for 1-2 minutes checking often to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill this side for about 1 minute or until just beginning to see grill marks. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either top your pizzas and proceed with the next step or cool to room temperature and freeze for using at another time.
4. Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.
5. To assemble pizzas, place lighter colored surface of crust face down. Top as desired and return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill, place on a cutting board, wipe the drool off your mouth and serve!
Soft Garlic Knots
From:
Annie's Eats, originally from King Arthur Flour
Ingredients:
For the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water
For the glaze:
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning
Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces.
Roll each piece into a 10-inch long rope and tie into a knot.
Take the end lying underneath the knot and bring it over the top, tucking it into the center.
Take the end lying over the knot and tuck it underneath and into the center.
Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.
Annie's Eats, originally from King Arthur Flour
Ingredients:
For the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water
For the glaze:
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning
Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces.
Roll each piece into a 10-inch long rope and tie into a knot.
Take the end lying underneath the knot and bring it over the top, tucking it into the center.
Take the end lying over the knot and tuck it underneath and into the center.
Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.
Nov 19, 2008
Heavenly Herb Rolls (Breadmaker)
Ingredients:
Ingredient Small Medium Large
Milk 5/8 cup 1 cup 1 1/4 cup
Oil 2 tbsp 3 tbsp 1/4 cup
Sugar 1 tsp 1 1/2 tsp 2 tsp
Salt 1/2 tsp 3/4 tsp 1 tsp
AP flour 2 cups 3 cups 4 cups
Chopped onion 1/4 cup 1/3 cup 1/2 cup
Dried dill 1/2 tsp 3/4 tsp 1 tsp
Dried basil 1/2 tsp 3/4 tsp 1 tsp
Dried oregano 1/2 tsp 3/4 tsp 1 tsp
Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp
Directions:
Place ingredients in dough pan, select Dough setting and press Start.
When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a lightly floured surface.
Grease a large baking sheet. You'll need two for the large recipe.
Gently roll and stretch dough into a rope. With a sharp knife, divide dough into (9 / 14 / 18) pieces. Roll each into a ball and place on prepared baking sheet.
Cover and let rise in a warm oven for 30-45 minutes or until doubled in size. Bake in a preheated oven at 425 for 12 to 15 minutes or until golden brown.
Note: I made the medium and added 2 tsp of gluten to the recipe... Mmm!
Ingredient Small Medium Large
Milk 5/8 cup 1 cup 1 1/4 cup
Oil 2 tbsp 3 tbsp 1/4 cup
Sugar 1 tsp 1 1/2 tsp 2 tsp
Salt 1/2 tsp 3/4 tsp 1 tsp
AP flour 2 cups 3 cups 4 cups
Chopped onion 1/4 cup 1/3 cup 1/2 cup
Dried dill 1/2 tsp 3/4 tsp 1 tsp
Dried basil 1/2 tsp 3/4 tsp 1 tsp
Dried oregano 1/2 tsp 3/4 tsp 1 tsp
Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp
Directions:
Place ingredients in dough pan, select Dough setting and press Start.
When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a lightly floured surface.
Grease a large baking sheet. You'll need two for the large recipe.
Gently roll and stretch dough into a rope. With a sharp knife, divide dough into (9 / 14 / 18) pieces. Roll each into a ball and place on prepared baking sheet.
Cover and let rise in a warm oven for 30-45 minutes or until doubled in size. Bake in a preheated oven at 425 for 12 to 15 minutes or until golden brown.
Note: I made the medium and added 2 tsp of gluten to the recipe... Mmm!
Nov 16, 2008
Cooked Oatmeal Scones
taken from Seasonal Ontario Food
Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt
Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)
Preheat the oven to 350°F.
Mix the milk in with the oatmeal, half at a time.
Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)
Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.
Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt
Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)
Preheat the oven to 350°F.
Mix the milk in with the oatmeal, half at a time.
Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)
Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.
Nov 6, 2008
Cranberry Bread
Ingredients:
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice
Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice
Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.
Oct 28, 2008
Cream Scones
Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla
Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.
Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.
Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla
Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.
Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.
Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.
Pumpkin Apple Streusel Muffins (from Allrecipes)
Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
German Pretzels
Ingredients:
1 tbsp. dry yeast
2 tsp. sugar
1/3 cup warm water (110-120)
3/4 cup milk
3 tbsp. corn oil
4 cups AP flour (approximately)
1 tsp. salt
1 egg, beaten
coarse Kosher salt
Directions:
In food processor, dissolve yeast and sugar in warm water; add milk and oil. Add 2 cups flour, blend til smooth. Add small amounts of flour til stiff, then turn onto floured surface. Knead in the remaining flour til a stiff dough forms, then knead 8 minutes. Place dough in a greased bowl, turn to grease top. Cover with plastic wrap. Let rise in warm place til double, about 1 hour. Shape dough in 16 10" ropes, and coil into pretzel shape. Place on a greased baking sheet, 1 " apart. Brush with beaten egg. Let rise til puffy but not doubled, about 15 minutes. Bake at 425 for 5 minutes. Brush again with egg, sprinkle with Kosher salt. Reduce heat to 350. Bake
about 15 minutes longer, til golden. Makes 16.
1 tbsp. dry yeast
2 tsp. sugar
1/3 cup warm water (110-120)
3/4 cup milk
3 tbsp. corn oil
4 cups AP flour (approximately)
1 tsp. salt
1 egg, beaten
coarse Kosher salt
Directions:
In food processor, dissolve yeast and sugar in warm water; add milk and oil. Add 2 cups flour, blend til smooth. Add small amounts of flour til stiff, then turn onto floured surface. Knead in the remaining flour til a stiff dough forms, then knead 8 minutes. Place dough in a greased bowl, turn to grease top. Cover with plastic wrap. Let rise in warm place til double, about 1 hour. Shape dough in 16 10" ropes, and coil into pretzel shape. Place on a greased baking sheet, 1 " apart. Brush with beaten egg. Let rise til puffy but not doubled, about 15 minutes. Bake at 425 for 5 minutes. Brush again with egg, sprinkle with Kosher salt. Reduce heat to 350. Bake
about 15 minutes longer, til golden. Makes 16.
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