Bread Recipes

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Orange Muffins

Post  justmecookin on Fri May 16, 2008 10:50 am

Orange Muffins

1 cup butter-flavored shortening
1 cup sugar
4 eggs, separated
1/2 cup orange juice
2 tablespoons grated orange peel
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream shortening and sugar. Beat in egg yolks. Combine the orange juice, peel and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture.

In a mixing bowl, beat egg whites until stiff peaks form; fold in to creamed mixture. Fill paper-lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 2:56 pm; edited 1 time in total

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Luscious Lemon Muffins

Post  justmecookin on Fri May 16, 2008 10:50 am

Luscious Lemon Muffins

1/2 cup butter or margarine, softened
1/2 cup sugr
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
Cinnamon-sugar

In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel.

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350 for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Makes 9 muffins.


Last edited by justmecookin on Wed Aug 27, 2008 2:58 pm; edited 1 time in total

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Cranberry Nut Bread

Post  justmecookin on Fri May 16, 2008 10:51 am

Cranberry Nut Bread

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange peel
1-1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts.

Spoon batter into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Makes 1 loaf.


Last edited by justmecookin on Wed Aug 27, 2008 2:58 pm; edited 1 time in total

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Buttery Crescents

Post  justmecookin on Fri May 16, 2008 12:30 pm

Buttery Crescents

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115)
1/2 cup warm milk (110 to 115)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375 for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 2 dozen


Last edited by justmecookin on Wed Aug 27, 2008 2:58 pm; edited 1 time in total

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Knot Rolls

Post  justmecookin on Fri May 16, 2008 12:31 pm

Knot Rolls

2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
1-1/4 cups warm water (110 to 115)
3 eggs
3/4 cup butter, melted, cooled, divided
5-1/2 cups all-purpose flour
2 teaspoons salt
Additional butter, softened

In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 45 minutes or until doubled.

Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15-in. x 8-in. rectangle. Spread generously with softened butter. Roll up, jelly-roll style, starting with a long side. Using a sharp knife, cut into 1-in. slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes.

Bake at 375 for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks to cool. Makes 2-1/2 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 2:59 pm; edited 1 time in total

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Hot Cross Buns

Post  justmecookin on Fri May 16, 2008 12:31 pm

Hot Cross Buns

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110 to 115)
1/3 cup butter, softened
2 eggs, lightly beaten
1/4 cup sugar
1-1/2 teaspoons salt
6 to 7 cups all-purpose flour
1/2 cup raisins
1/2 cup dried currants
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons water
1 egg yolk
Confectioners' sugar icing

In a mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 1-1/2- to 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls.

Bake at 375 for 15-20 minutes or until golden brown. Cool on wire racks. Pipe icing over rolls. Makes 2-1/2 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:11 pm; edited 1 time in total

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Giant Pretzels

Post  justmecookin on Fri May 16, 2008 12:32 pm

Giant Pretzels

1-1/2 teaspoons active dry yeast
3/4 cup warm water (110 to 115)
1-1/2 teaspoons sugar
3/4 teaspoon salt
1-1/2 cups all-purpose flour
2 tablespoons butter
Coarse salt

In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time. To form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425 for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 6 pretzels.


Last edited by justmecookin on Wed Aug 27, 2008 6:12 pm; edited 1 time in total

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Cucumber Pan Rolls

Post  justmecookin on Fri May 16, 2008 12:32 pm

Cucumber Pan Rolls

1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons minced fresh chives
2 teaspoons minced fresh dill

Place cucumber in a blender or food processor; cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add sour cream, water, sugar and salt to pan; heat to 120-130 (mixture will appear separated). In a mixing bowl, combine 1-1/4 cups flour, yeast, chives and dill; add cucumber mixture. Beat on low speed just until moistened; beat on high for 3 minutes.

Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; let rest 10 minutes. Shape into 12 balls; place in a greased 13-ion. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack for 10 minutes. Serve warm. Makes 1 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:12 pm; edited 1 time in total

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Cheese Twist Loaf

Post  justmecookin on Fri May 16, 2008 12:32 pm

Cheese Twist Loaf

3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups buttermilk
3/4 cup butter
1/2 cup sugar
1/2 teaspoon salt
5 eggs
3-1/2 to 4 cups whole wheat flour, divided
2 cups (8 ounces) shredded cheddar cheese

In a large mixing bowl, combine all-purpose flour and yeast. In a saucepan, heat buttermilk, butter, sugar and salt to 120-130; add to flour mixture. Blend on low speed until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough whole wheat flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.

Punch dough down; divide in half. On a lightly floured surface, roll each into a 12-in. x 9-in rectangle. Cut each into three 12-in. x 3-in. strips. Combine cheese with 2 tablespoons of remaining whole wheat flour; sprinkle 1/3 cup down center of each strip. Bring long edges together over cheese and pinch to seal. Place three strips seam side down on greased baking sheets. Braid strips together; secure ends. Cover and let rise until doubled, about 45 minutes.

Bake at 375 for 20-25 minutes or until golden. Immediately remove from baking sheets to wire racks; cool. Makes 2 loaves.


Last edited by justmecookin on Wed Aug 27, 2008 6:12 pm; edited 1 time in total

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Herb Rolls

Post  justmecookin on Fri May 16, 2008 12:42 pm

Herb Rolls

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110 to 115), divided
1/3 cup vegetable oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.

Bake at 375 for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Makes 4 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:13 pm; edited 1 time in total

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Braided Onion Loaf

Post  justmecookin on Fri May 16, 2008 12:43 pm

Braided Onion Loaf

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110 to 115)
1/2 cup warm milk (110 to 115)
1/4 cup butter, softened
1 egg
1/4 cup sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour

Filling
1/4 cup butter, softened
3/4 cup dried minced onion
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt, optional
Melted butter

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 20-in. x 4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side.

Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack. Makes 1 loaf.


Last edited by justmecookin on Wed Aug 27, 2008 6:13 pm; edited 1 time in total

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Bread Bowls

Post  justmecookin on Fri May 16, 2008 12:44 pm

Bread Bowls

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110 to 115)
1 cup warm milk (110 to 115)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew. Makes 8 bread bowls.


Last edited by justmecookin on Wed Aug 27, 2008 6:14 pm; edited 1 time in total

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Butterfluff Rolls

Post  justmecookin on Fri May 16, 2008 2:53 pm

Butterfluff Rolls

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115)
1 cup warm buttermilk (110 to 115)
1/4 cup sugar
1/4 cup shortening
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon baking soda
4 to 4-1/2 cups all-purpose flour

Glaze
1 egg
1 tablespoon water

In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.

In a small, beat egg and water; brush over rolls. Bake at 350 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1-1/2 dozen.

Note: Warmed buttermilk will appear curdled.


Last edited by justmecookin on Wed Aug 27, 2008 6:14 pm; edited 1 time in total

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Buttered Breadsticks

Post  justmecookin on Fri May 16, 2008 2:53 pm

Buttered Breadsticks

1-1/2 cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2/3 cup milk
1/4 cup butter or margarine, melted

In a medium bowl, combine 1-1/3 cups flour, baking powder, sugar and salt. Gradually add milk; stir in the remaining flour to form a soft dough. Turn onto a lightly floured surface; knead gently for 1-2 minutes. Roll into a 1/4-in.-thick rectangle.

Cut in half widthwise, then cut each lengthwise into six strips. Brush one side with butter. Place, butter side down on a greased baking sheet; butter other side and fold each strip nearly in half. Bake at 450 for 10-12 minutes or until golden brown. Makes 1 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:14 pm; edited 1 time in total

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Chocolate Chip Cinnamon Rolls

Post  justmecookin on Fri May 16, 2008 2:54 pm

Chocolate Chip Cinnamon Rolls

3/4 teaspoon active dry yeast
1 tablespoon warm water (110 to 115)
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter or margarine, divided
1/4 cup warm milk (110 to 115)
1 egg yolk
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/3 cup miniature semisweet chocolate chips

Glaze
1/3 cup confectioners' sugar
1-1/2 teaspoons butter or margarine, softened
1/4 teaspoon vanilla extract
1-1/2 to 2 teaspoons hot water

In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight.

Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 in. of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips.

Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Bake at 375 for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm. Makes 6 rolls.


Last edited by justmecookin on Wed Aug 27, 2008 6:15 pm; edited 2 times in total

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Chocolate Marble Bread

Post  justmecookin on Fri May 16, 2008 2:54 pm

Chocolate Marble Bread

7 to 7-1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 cups milk
1/2 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
2 eggs
1/4 cup baking cocoa

Glaze
1 cup confectioners' sugar
1 tablespoon milk
1/4 cup chopped walnuts

In a mixing bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120-130, stirring constantly. Add to flour mixture; mix well. Beat in eggs on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Cover and let rest for 10 minutes.

On a lightly floured surface, roll white dough into a 20-in. x 10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer. Starting with long side, roll up jelly-roll style; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes.

Bake at 350 for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. Combine sugar and milk; drizzle over bread. Sprinkle with nuts. Makes 1 loaf.


Last edited by justmecookin on Sun Aug 24, 2008 4:38 pm; edited 1 time in total

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Bird Rolls

Post  justmecookin on Fri May 16, 2008 2:55 pm

Bird Rolls

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110 to 115)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
3 eggs
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1 tablespoon water
16 whole unblanched almonds

In a mixing bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot. To form birds' head, tuck one end back into knots. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers. Place 2 in. apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes. Beat remaining egg with water; brush over dough. Bake at 350 for 15-20 minutes or until golden brown. Insert an almond into each for beak. Remove from pans to wire racks to cool. Makes 16 rolls.


Last edited by justmecookin on Wed Aug 27, 2008 2:48 pm; edited 1 time in total

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Mexican Corn Bread

Post  justmecookin on Fri May 16, 2008 2:56 pm

Mexican Corn Bread

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 medium onion, chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (12 ounces) sour cream
4 eggs, beaten
1 can (4 ounces) chopped green chilies
1/3 cup vegetable oil
1 tablespoon finely chopped jalapeno pepper

In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake at 350 for 50--55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Makes 18-24 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.


Last edited by justmecookin on Wed Aug 27, 2008 6:16 pm; edited 1 time in total

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Simple White Bread

Post  justmecookin on Fri May 16, 2008 2:56 pm

Simple White Bread

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110 to 115)
1/2 cup nonfat dry milk powder
1/2 cup vegetable oil
2 tablespoons sugar
1 tablespoon salt
8-1/2 to 9 cups all-purpose flour
1 tablespoon butter or margarine, melted

In a mixing bowl, dissolve yeast in 1/2 cup of water. Add remaining water, dry milk, oil, sugar, salt and 3 cups of flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans.

Cover and let rise until doubled, about 1 hour. Bake at 375 for 35 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with butter. Makes 2 loaves.


Last edited by justmecookin on Wed Aug 27, 2008 6:16 pm; edited 1 time in total

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Apple Cheddar Scones

Post  justmecookin on Fri May 16, 2008 2:57 pm

Apple Cheddar Scones

1-3/4 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter or margarine
1 cup buttermilk
1 cup (4 ounces) shredded cheddar cheese
1 cup diced peeled apples

In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times.

Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 450 for 12-15 minutes or until golden brown. Makes 8 scones.


Last edited by justmecookin on Wed Aug 27, 2008 6:17 pm; edited 1 time in total

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Ranch Rolls

Post  justmecookin on Fri May 16, 2008 2:57 pm

Ranch Rolls

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110 to 115), divided
1 teaspoon honey
1/2 cup vegetable oil
1/3 cup sugar
2 eggs
2 envelopes ranch salad dressing mix
2 teaspoons salt
1 teaspoon dill weed
4-1/2 to 5-1/2 cups all-purpose flour

Cheese Topping
2 tablespoons sesame seeds
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped pecans
1/4 teaspoon dill weed

In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add honey; let stand 5 minutes. Add the oil, sugar, 1 egg, salad dressing mix, salt, dill, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Place in greased muffin cups.

Beat the remaining egg; brush over dough. Combine topping ingredients; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:18 pm; edited 1 time in total

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Country White Bread

Post  justmecookin on Fri May 16, 2008 2:58 pm

Country White Bread

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110 to 115)
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks. Makes 2 loaves.


Last edited by justmecookin on Wed Aug 27, 2008 6:19 pm; edited 1 time in total

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Yogurt Yeast Rolls

Post  justmecookin on Fri May 16, 2008 2:59 pm

Yogurt Yeast Rolls

1-1/2 cups whole wheat flour
3-1/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1/2 teaspoon baking soda
1-1/2 cups (12 ounces) plain yogurt
1/2 cup water
3 tablespoons butter or margarine
2 tablespoons honey

In a mixing bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda. In a saucepan over low heat, heat yogurt, water, butter and honey to 120-130. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Roll each piece into a 9-in. rope. To form S shaped rolls, coil each end of rope toward center in opposite directions.

Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 for 15 minutes or until golden brown. Spray tops with nonstick cooking spray while warm. Cool on wire racks. Makes 2 dozen.


Last edited by justmecookin on Wed Aug 27, 2008 6:19 pm; edited 1 time in total

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Sour Cream Twists

Post  justmecookin on Fri May 16, 2008 2:59 pm

Sour Cream Twists

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115)
3 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter (no substitutes)
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1-1/2 cups sugar

In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface.

On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle.

Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375 for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks. Makes 4 dozen


Last edited by justmecookin on Wed Aug 27, 2008 6:19 pm; edited 1 time in total

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English Muffin Bread

Post  justmecookin on Fri May 16, 2008 3:00 pm

English Muffin Bread

5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110 to 115)
1/2 cup warm water (120 to 130)
Cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.

Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.

Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Makes 2 loaves.


Last edited by justmecookin on Wed Aug 27, 2008 6:20 pm; edited 1 time in total

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Re: Bread Recipes

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