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 rolls. Show all posts
Showing posts with label rolls. 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
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!
Oct 28, 2008
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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