Bread Recipes

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Potato Yeast Bread

Post  justmecookin on Fri May 16, 2008 3:24 pm

Potato Yeast Bread

1 medium potato, peeled and cubed
1-1/2 cups water
1 tablespoon milk
5 tablespoons butter or margarine, softened, divided
5 to 5-1/2 cups all-purpose flour
3/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten

In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120-130. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft).

In a mixing bowl, combine 3 cups flour, sugar, yeast, salt, lemon peel and nutmeg. Melt remaining butter; cool to 120-130. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm 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. Shape into two loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325 for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves.


Last edited by justmecookin on Sun Aug 24, 2008 8:02 am; edited 1 time in total

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Pecan Sweet Rolls

Post  justmecookin on Fri May 16, 2008 6:08 pm

Pecan Sweet Rolls

2 tubes (8 ounces each) refrigerated crescent rolls
4 tablespoons butter or margarine, melted, divided
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 tablespoons maple syrup

Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist two or three times.

Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter. Bake at 375 for 12-14 minutes or until golden brown. Combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls. Makes 8 rolls.


Last edited by justmecookin on Sun Aug 24, 2008 8:02 am; edited 1 time in total

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Kaiser Rolls

Post  justmecookin on Fri May 16, 2008 6:08 pm

Kaiser Rolls

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110 to 115), divided
4 tablespoons sugar, divided
1/3 cup vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds

In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the remaining warm water and sugar. Beat in oil, salt and 4 cups flour 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. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. Bake at 400 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 16 rolls.


Last edited by justmecookin on Sun Aug 24, 2008 8:02 am; edited 1 time in total

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Poppy Seed Mini Muffins

Post  justmecookin on Fri May 16, 2008 6:09 pm

Poppy Seed Mini Muffins

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
2 eggs
2 tablespoons poppy seeds
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened.

Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400 for 12-15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack. Makes about 3-1/2 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 8:03 am; edited 1 time in total

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Golden Raisin Buns

Post  justmecookin on Fri May 16, 2008 6:09 pm

Golden Raisin Buns

2 cups hot water, divided
1/2 cup golden raisins
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Icing
1 tablespoon butter
4 to 5 teaspoons half-and-half cream
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes.

Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375 for 30-35 minutes or until golden brown. Transfer to a wire rack.

For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired. Makes 20 servings.


Last edited by justmecookin on Sun Aug 24, 2008 8:03 am; edited 1 time in total

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Pepper Cheese Bread

Post  justmecookin on Fri May 16, 2008 6:10 pm

Pepper Cheese Bread

1-1/2 cups finely diced green peppers
3 tablespoons olive or vegetable oil, divided
2 tablespoons active dry yeast
1/2 cup warm water (110 to 115)
1 teaspoon sugar
1 cup milk
2 tablespoons honey
1-1/2 teaspoons salt
1-1/2 cups (6 ounces) shredded cheddar cheese
3 eggs
4-1/2 cups all-purpose flour
1/2 cup wheat germ
1 tablespoon water

In a skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. In a mixing bowl, dissolve the yeast in warm water. Stir in the sugar; let stand for 5 minutes. In a saucepan, heat the milk, honey, salt and remaining oil to 110-115.

Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Beat water and remaining egg; brush over loaves. Bake at 375 for 25-30 minutes or until golden brown. Makes 2 loaves.


Last edited by justmecookin on Sun Aug 24, 2008 7:55 am; edited 1 time in total

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Onion Cheese Muffins

Post  justmecookin on Fri May 16, 2008 6:11 pm

Onion Cheese Muffins

1-1/2 cups biscuit/baking mix
3/4 cup shredded Colby or cheddar cheese, divided
1 egg
1/2 cup milk
1 small onion, finely chopped
1 tablespoon butter or margarine
1 tablespoon sesame seeds, toasted

Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture.

Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese.

Bake at 400 for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm. Makes about 6 muffins.


Last edited by justmecookin on Sun Aug 24, 2008 7:56 am; edited 1 time in total

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Peanut Butter Oat Muffins

Post  justmecookin on Fri May 16, 2008 6:11 pm

Peanut Butter Oat Muffins

1-1/4 cups all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1-1/4 cups milk
1/2 cup chopped peanuts
Whipped topping and additional peanuts, optional

In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired. Makes 1 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 7:56 am; edited 1 time in total

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Orange Banana Nut Bread

Post  justmecookin on Fri May 16, 2008 6:12 pm

Orange Banana Nut Bread

1-1/2 cups sugar
3 tablespoons vegetable oil
2 eggs
3 medium ripe bananas, mashed (about 1-1/4 cups)
3/4 cup orange juice
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts.

Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Makes 2 loaves.


Last edited by justmecookin on Sun Aug 24, 2008 7:57 am; edited 1 time in total

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Garlic Bubble Bread

Post  justmecookin on Fri May 16, 2008 6:12 pm

Garlic Bubble Bread

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup finely chopped sweet onion
1/2 cup butter, melted
2 garlic cloves, minced
1 teaspoon dried parsley flakes
1/4 teaspoon salt

Divide dough into 24 pieces. In a small bowl, combine the remaining ingredients. Dip each piece of dough into butter mixture; place in a 10-in. fluted tube pan coated with nonstick cooking spray.

Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 for 20-25 minutes or until golden brown. Serve warm. Makes 1 loaf (24 pieces).


Last edited by justmecookin on Sun Aug 24, 2008 7:57 am; edited 1 time in total

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Oatmeal Bread

Post  justmecookin on Fri May 16, 2008 6:13 pm

Oatmeal Bread

1 cup boiling water
1 cup old-fashioned oats
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110 to 115)
1/4 cup honey
1 tablespoon butter or margarine
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Melted butter or margarine
Additional oats

In a large mixing bowl, combine boiling water and oats; let stand until warm (110-115). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt and 2 cups flour; beat until smooth. Add 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. Shape into a loaf; place in a greased 8-in. x 4-in. x 2-in. loaf pan.

Brush with melted butter. Sprinkle with oats. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 for 50-55 minutes or until golden brown. Makes 1 loaf.


Last edited by justmecookin on Sun Aug 24, 2008 7:57 am; edited 1 time in total

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Oat Cinnamon Rolls

Post  justmecookin on Fri May 16, 2008 6:14 pm

Oat Cinnamon Rolls

1 cup quick-cooking oats
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup dried cranberries or raisins
1/3 cup butter or margarine, melted
1 pound frozen bread dough, thawed
1/4 cup orange marmalade

In a bowl, combine oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside. On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam.

Cut into 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 for 30-35 minutes or until golden brown. Remove to a wire rack. Brush with marmalade. Serve warm. Makes 9 rolls.


Last edited by justmecookin on Sun Aug 24, 2008 7:58 am; edited 1 time in total

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Peanut Butter Banana Bread

Post  justmecookin on Fri May 16, 2008 6:14 pm

Peanut Butter Banana Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
3/4 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and peanut butter; mix well. Combine the flour, salt and baking soda; add to creamed mixture.

Transfer to a greased 9-in. x 5-in. x 3-in. loaf ban. Bake at 350 for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Makes 1 loaf.


Last edited by justmecookin on Sun Aug 24, 2008 7:58 am; edited 1 time in total

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Jumbo Muffins

Post  justmecookin on Fri May 16, 2008 6:15 pm

Jumbo Muffins

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased jumbo muffin cups two-thirds full.

Bake at 400 for 22-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 8 jumbo muffins.

Note: If using frozen raspberries, do not thaw before adding to batter


Last edited by justmecookin on Sun Aug 24, 2008 7:59 am; edited 2 times in total

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Cran-Orange Bran Muffins

Post  justmecookin on Fri May 16, 2008 6:15 pm

Cran-Orange Bran Muffins

1-1/3 cups plain yogurt
1-1/4 cups 100% bran cereal
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup honey
1/4 cup butter, melted
1 egg, beaten
1 tablespoon grated orange peel
1 cup dried cranberries

In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange peel into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin cups with nonstick cooking spray; fill three-fourths full. Bake at 375 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Makes 17 muffins.


Last edited by justmecookin on Sun Aug 24, 2008 7:59 am; edited 1 time in total

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Nutty Rosemary Bread

Post  justmecookin on Fri May 16, 2008 6:16 pm

Nutty Rosemary Bread

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110 to 115), divided
3/4 cup whole wheat flour
1/4 cup canola oil
1/4 cup honey
3 tablespoons cornmeal
1 tablespoon dried rosemary, crushed
1 teaspoon salt
5 to 6 cups bread flour
1 cup chopped pecans
1 egg, beaten

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

Turn onto a floured surface; add pecans. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape into two loaves. Place in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.

Brush egg over loaves. Bake at 350 for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Makes 2 loaves (16 slices each).


Last edited by justmecookin on Sun Aug 24, 2008 7:51 am; edited 1 time in total

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Mini White Breads

Post  justmecookin on Fri May 16, 2008 6:16 pm

Mini White Breads

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

Combine yeast, sugar and water in a large mixing bowl. Add 1-1/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Add enough remaining 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 45 minutes.

Punch dough down. Divide in half; shape into two loaves and place in greased 5-3/8-in. x 3-1/8-in. x 2-1/4-in. pans. cover and let rise until doubled, about 30 minutes. Bake at 375 for 30 minutes or until golden brown. Remove from pans; cool on wire racks. Brush tops with melted butter. Makes 2 mini loaves.


Last edited by justmecookin on Sun Aug 24, 2008 7:52 am; edited 1 time in total

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Dinner Rolls

Post  justmecookin on Fri May 16, 2008 6:17 pm

Dinner Rolls

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110 to 115)
1 cup boiling water
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
7-1/2 to 8 cups all-purpose flour

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3 to 4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead).

Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Pinch off a piece and form a 2-1/2-in. ball. Roll into a 5-in. rope; shape into a knot.

Repeat with remaining dough. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 for 20 to 25 minutes or until golden brown. Makes 2-1/2 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 7:52 am; edited 1 time in total

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Cherry Danish

Post  justmecookin on Fri May 16, 2008 6:17 pm

Cherry Danish

2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter or margarine, melted
1 tablespoon sugar
1 cup cherry pie filling
1 cup confectioners' sugar
1-1/2 teaspoons water

Separate breadsticks into 12 sections but leave coiled. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush generously with butter and sprinkle with sugar. Make an indentation in the top of each; fill with about 1 tablespoon of pie filling.

Bake at 400 for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls. Makes 1 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:52 am; edited 1 time in total

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Garlic Herb Rolls

Post  justmecookin on Fri Jun 20, 2008 9:32 am

Garlic Herb Rolls

1 teaspoon active dry yeast
1/4 teaspoon sugar
1/4 cup warm water (110 to 115)
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 tablespoon butter, softened
3/4 teaspoon garlic powder
3/4 teaspoon grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a small mixing bowl, dissolve yeast and sugar in warm water. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.

Grease six muffin cups with the butter. Combine garlic powder, Parmesan cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes. Bake at 425 for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Makes 6 servings.


Last edited by justmecookin on Sun Aug 24, 2008 7:53 am; edited 1 time in total

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Rosemary Potato Rolls

Post  justmecookin on Fri Jun 20, 2008 9:34 am

Rosemary Potato Rolls

1 cup plus 2 tablespoons water (70 to 80)
2 tablespoons olive oil
1/2 cup mashed potato flakes
2 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1 to 1-1/2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1 egg, lightly beaten
Sesame seeds or poppy seeds or dried rosemary, crushed

In bread machine pan, place the first nine ingredients in the order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down and let stand for 10 minutes.

Divide dough into 12 portions. Shape each into a 10-in. rope. Holding one end of rope, loosely form into a coil. Tuck end under; pinch to seal. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.

Brush tops with egg. Sprinkle with sesame or poppy seeds or rosemary. Bake at 375 for 13-16 minutes or until golden brown. Remove from pan to a wire rack. Makes 1 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 7:53 am; edited 1 time in total

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Soft Dinner Rolls

Post  justmecookin on Fri Jun 20, 2008 9:36 am

Soft Dinner Rolls

4-1/2 teaspoons active dry yeast
1/2 cup warm water (110 to 115)
2 cups warm milk (110 to 115)
6 tablespoons shortening
2 eggs
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 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 (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. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Remove to wire racks. Makes 2 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 7:55 am; edited 1 time in total

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Peach Cobbler Bread

Post  BakerCindy on Thu Jun 26, 2008 4:09 pm

Peach Cobbler Bread

1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans

Topping
2 tablespoons chopped pecans
2 tablespoons brown sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

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Sweet Potato Biscuits

Post  justmecookin on Mon Jun 30, 2008 2:27 pm

Sweet Potato Biscuits

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.

In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.

Melt remaining butter; brush over dough. Bake at 425 for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Makes 1-1/2 dozen.


Last edited by justmecookin on Sun Aug 24, 2008 7:54 am; edited 1 time in total

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Potato Rolls

Post  justmecookin on Fri Jul 04, 2008 9:58 am

Potato Rolls

2 cups cubed peeled baking potato
4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups bread flour, divided
3 tablespoons butter, melted
1 1/2 teaspoons salt
1 large egg
Cooking spray
2 tablespoons bread flour

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork.
Cool reserved cooking liquid to 105 to 115. Stir in 1 teaspoon sugar and yeast. Let stand 5 minutes.

Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.

Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.

Preheat oven to 350. Bake at 350 for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped. Remove from pan; cool on wire racks. Makes 24 servings (serving size: 1 roll)


Last edited by justmecookin on Sun Aug 24, 2008 7:55 am; edited 1 time in total

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Re: Bread Recipes

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