SOURDOUGH STARTERS
Sourdough Starter I
2 cups warm water
2 cups all-purpose white flour
Using a stone jar or crock, combine the water and flour. Place mixture in warm place for 3 to 4 days, until it is bubbly and smells sour; then refrigerate the starter.
Sourdough Starter II
1 package active dry yeast
2 cups warm water
2 cups all-purpose white flour
Using a stone jar or crock, dissolve the yeast in the warm water. Stir in the flour. Place mixture in warm place for 3 to 4 days or until it is bubbly and smells sour, then refrigerate it.
Sourdough Starter III
2 cups milk
2 cups all-purpose white flour
Pour the milk into a stone jar or crock. Let set at room temperature for 2 days, until really sour. Add the flour. Let mixture set in warm place for 1 to 2 days, until it is bubbly and smells sour. Refrigerate it. (After using starter, remember to replenish the liquid with milk instead of water.)
Sourdough Starter IV
1 package active dry yeast
2 cups warm water
2 cups flour
2 Tbsp. granulated sugar
Using a stone jar or crock, dissolve the yeast in the warm water. Add the flour and sugar. Place mixture in warm place for 3 to 4 days or until it is bubbly and smells sour. Refrigerate it.
Sourdough Starter V
1 package active dry yeast
2 cups warm water
2 Tbsp. vinegar
2 cup all-purpose flour
Using a stone jar or crock, dissolve the yeast in the warm water. Add the vinegar. Stir in the flour. Let mixture stand in a warm place for 3 to 4 days or until it is bubbly and smells sour. Refrigerate it.
Potato Sourdough Starter
Peel, cut into cubes and boil 1 medium potato in about 3 cups water. Let stand in liquid until cool. Drain, reserving potato water. Mash the potato and set aside 1/4 cup. In a large bowl or crock, mix 2 cup flour, 2 Tbsp. sugar, and 1 tsp. yeast (not quick rise). In a saucepan, combine 1 cup potato water and 1 cup water, warmed to about 100ºF. Pour over flour mix and add the 1/4 cup mashed potato, mixing well. Cover with waxed paper then with foil. Crimp foil around edges, but not to tightly-the starter has to breath. Set aside at warm room temp. for 2 days. Uncover and stir in 2 Tbsp. flour. Cover it back up and let sit 1 more day before using.
To feed: Every 2-3 days, stir in 2 Tbsp. to 1/2 cup flour (depending on how often you use it). When you add the flour also add a pinch of sugar and just enough warm water to keep it about like thick pancake batter. You may refrigerate it to make it go dormant. When ready to use again, bring to room temp and feed as before.
Basic Sourdough Starter
There are several ways to start a starter, but this is as good as any, and not a difficult one. Just remember NOT to mix or store your sourdough starter in metal containers.
2 cups white flour
1 pkg. dry yeast or a yeast cake, crumbled
2 scant cup water (that's barely warm)
Stir well 2 cups white flour, 2 scant cups water that is barely warm and 1 package dry yeast or a yeast cake, crumbled. Set in a warm place (not TOO warm) or a closed cupboard overnight and allow to work. This is called the "sponge". In the morning put 1/2 cup of the starter in a scalded pint jar with a tight cover and store in a cool place. This is your sourdough starter. The remaining batter can be used immediately in hot cakes, waffles, bread, cake or in other sourdough recipes.
Basic Sourdough Starter #2
1 cup water
1 Tbsp. sugar
1 cup flour
4 Tbsp. commercial buttermilk
Mix all together and place it in a glass or stainless steel bowl. Do not use aluminum. Cover this with a towel and allow to stand in a warm place for a few days, or until it has begun to ferment and has a wonderful sour smell. You might keep this on the top of the water heater or in your oven and leave the light on all the time. The starter should be the consistency of pancake batter and it can be covered and stored in the refrigerator.
Hints on Storing Sourdough Starter: When storing sourdough starter in the refrigerator, remember that is should be kept at around 42ºF. If it is too cold, it will take a long time to come around again, to come back to life. Your refrigerator is probably colder than this, so perhaps you may want to store the starter in a very cool place.
Sourdough Batter
This must be made about 12 hours before you are going to begin the bread-making process. Just do it at night before you go to bed. It takes only a minute. Remove the starter from the refrigerator and allow it to come to room temperature. Measure out 1 l/2 cups of starter and put it into a 2 quart mixing bowl. Add 1/2 Cups flour and 1 cup tepid water (85º). Mix this well, cover, and allow to sit overnight, unrefrigerated. This is called "proofing," and when the batter is ready, the natural yeast will have spread throughout the dough and it will be bubbly and offer a strong sourdough odor. When ready to bake, measure out the amount of batter called for in the recipe and return the remaining batter to your starter bowl in the refrigerator. Remember that you must replenish your starter by adding back what you take out. Return the same amount of water and flour that you have removed. Just whip it up and stir it into the starter bowl.
Herman Sourdough Starter
2 cup all-purpose white flour
2 cup milk
1 cup sugar
1/3 cup warm water
2 tbsp. (2 pkg.) active dry yeast
Sprinkle 1 Tbsp. sugar over the warm water. Sprinkle yeast over this and let stand in a warm place to double in size, about 10 minutes. Mix milk, sugar, flour and yeast mixture in a large plastic of glass container (about a 5-quart size). Stir, using only a wooden spoon or paddle since metal objects retard Herman's natural growth. Cover loosely or place glass plate over top of container so Herman can breathe. Herman doubles, even triples at times of vigorous rising. Place Herman in a warm place overnight. Next day refrigerate, loosely covered, and try to stir each day. Yeast-type mold may begin to form on the surface after 48 hours if you don't stir daily. On the 5th day, measure out 1 cup Herman for yourself to bake with. Measure out another cup to give a friend as a gift, provided you can part with it. Then feed the Herman you have left with: 1 cup all-purpose white flour, 1 cup milk, 1/2 cup sugar. Stir well. Keep in refrigerator in the same large container, loosely covered. Stir every day. On the 10th day, if you wish, measure out another cup of Herman to give to a friend. Because he has grown, you should have enough to bake a Herman recipe plus start the process of feeding him once again. If you are not using Herman often, just add a Tbsp. of sugar every 5th day and continue as long as forever.
Beer Sourdough Starter
1 flat beer
1-1/4 cup flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe.
Yogurt Sourdough Starter
2 Tbsp. natural plain yogurt
1 cup low fat milk
1 cup white flour
Heat milk to 100ºF on thermometer. Remove from heat and stir in yogurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yogurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85ºF for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.
San Francisco Sour Dough Starter
1 pkg. active dry yeast
2 cups flour
2 cup warm water (105-115ºF)
In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days.
Sourdough Starter
from Peg
2 pkg. active dry yeast
1-1/2 cups very warm water
2/3-cup sugar
3-tablespoons instant potato flakes
2-quart container with a lid
Dissolve the 2 pkg. of dry yeast into 1/2 cup of very warm water; let stand for approximately 5 minutes or until completely dissolved. Using a 2-quart container, add the remaining 1 cup of warm water, the sugar and the instant potato flakes and blend together vigorously. Add the dissolved yeast mixture to the mixture in the 2-quart container; blend these ingredients together very well. Cover the container loosely and set the container aside in a warm place, free from drafts for approximately 6-8 hours. The starter mix is ready to use at this time. Feed and refrigerate any remaining starter mix that you have left. To continuously feed the starter for future recipes, feed the remaining starter mix every 3 days with:
1 cup warm water
2/3 cup sugar
3 Tbsp. instant potato flakes
Place a lid on your starter mix and return the starter mix to the refrigerator. Share your starter mix with family and friends by giving them 1-1/2 cups of the starter mix in a clean dry container with a lid, and tell them they can use 1 cup of the starter mix now, but add back to their container 1-cup of warm water, 2/3 cup of sugar and 3 Tbsp. of instant potato flakes. Remind them to feed the starter with the above ingredients every 3 days. You may want to tell them to share their starter with family and friends or it will grow faster than they can use it.
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Southern Butter Rolls
4-1/2 cups all-purpose flour
1/4 cup shortening
1/4 cup white sugar
2-1/2 tsp. salt
1-1/2 Tbsp. active dry yeast
1-1/2 cups cold water
1 Tbsp. vegetable oil
Mix together flour, sugar, salt, and instant yeast. Mix in shortening. Mix in water. Turn out onto a lightly floured surface. Knead by hand for 20 minutes. Cover dough with oil. Place dough in a bowl, cover, and proof for 1 hour. Form rolls, and place on a greased baking tray. Proof for 45 minutes. Bake at 400ºF. for 12 to 14 minutes.
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Special Cinnamon Rolls
2 pkgs. dry yeast
1/2 cup lukewarm water
1/2 cup + 1 Tbsp. sugar
pinch ginger
2 cups warm water
2 tsp. salt
3 eggs, beaten
8 cups flour
2 cups raisins, plumped in hot water
1 cup butter, melted and cooled slightly
1 cup brown sugar
4 tsp. cinnamon
In a very large bowl, place yeast, lukewarm water, 1 Tbsp. of sugar and ginger. When yeast is dissolved, stir in warm water, remaining sugar, salt, eggs and 3 cups of flour. Mix well. Add raisins, 1/2 cup of the butter and the remaining flour. Knead until smooth, place in a greased bowl, cover with a cloth and let rise until doubled. Roll out dough into a rectangle. Brush with remaining melted butter, sprinkle with brown sugar and cinnamon. Roll up lengthwise and cut 1/2-inch thick. Place cut side down on a greased baking sheet. Let rise until almost doubled. Spread topping over raised rolls. Bake at 375ºF. for 20 to 25 minutes.
Topping:
1 cup heavy cream, whipped
1 tsp. cinnamon
1/2 cup brown sugar
1/2 to 3/4 cup chopped nuts
Combine all ingredients and mix well.
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Sticky Buns
1 pkg. regular or quick-acting active dry yeast
1/2 cup warm water (105-115ºF)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup granulated sugar
1/3 cup butter, softened
1 tsp. salt
1 egg
3-1/2 to 4 cups flour
1 cup packed brown sugar
1/2 cup butter
1/4 cup corn syrup
2 Tbsp. butter, softened
Filling, below
Dissolve yeast in warm water in medium bowl. Stir in milk, granulated sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased medium bowl; turn greased side up. Cover and let rise in warm place about 1½ hours or until double. (Dough is ready if indentation remains when touched.) Grease 13x9" rectangular pan. Heat brown sugar and ½ cup butter to boiling in 1-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Cool 5 minutes. Pour into pan. Punch dough down. On lightly floured surface, flatten dough with hands or rolling pin into 15x10" rectangle. Spread with 2 Tbsp. butter. Sprinkle Filling evenly over butter. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into fifteen 1" slices. Place slightly apart in pan. Let rise about 40 minutes or until double. Heat oven to 375ºF. Bake 30-35 minutes or until golden brown. Immediately invert pan onto heatproof tray. Let pan remain a minute so caramel can drizzle over rolls. Spoon any caramel left in tray over rolls. Makes 15 rolls.
Filling: Mix together 1/2 cup chopped pecans, 1/2 cup raisins and 1-1/2 tsp. ground cinnamon.
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Sugarplum Bread
1 tsp. white sugar
1 cup warm water (110ºF)
two 1/4-oz. pkg. active dry yeast
1/2 cup white sugar
1/2 cup butter, melted
2 tsp. salt
1 tsp. lemon zest
6 cups all-purpose flour
4 eggs
1/2 cup candied mixed fruit
1 cup raisins
3/4 cup pine nuts
1 cup confectioners' sugar
1-1/2 Tbsp. water
1/2 tsp. vanilla extract (optional)
1 cup cherries
Dissolve 1 tsp. sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85ºF. until doubled in volume, about 2 hours. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 to 1-1/2 hours. Bake at 350ºF. for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks. Mix together confectioners sugar, 1-1/2 Tbsp. water, and 1/2 tsp. vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.
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Sunday Bread
from Suzanne
1 pkg. dry yeast
1/4 cup warm water
1 cup cool water (just from the tap)
2 tbsp sugar
2 tbsp butter
1 tsp salt
3 cup flour
Dissolve the yeast in warm water. Add the remaining ingredients and mix until well combined. Pour into a well-greased loaf pan and let bread rise for one hour. Bake in a preheated 450ºF for 14 minutes. Reduce heat to 300º and bake 30 minutes longer. Brush with melted butter.
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Sunday Dinner Rolls
1/4-oz. pkg. active dry yeast
1/4 cup warm water
1 pinch white sugar
1/2 cup white sugar
2 eggs
1 cup warm water
1/2 cup vegetable oil
1 tsp. salt
4 cups all-purpose flour
In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar. In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice its size. Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours. Bake at 375ºF for 8 minutes. Makes 32
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Sweet Breakfast Roll
3-1/2 to 4 cups flour
1/3 cup granulated sugar
1 tsp. salt
2 pkgs. active dry yeast
1 cup very warm milk (120-130ºF)
1/3 cup margarine or butter, softened
1 egg
2 Tbsp. margarine or butter, softened
2 Tbsp. granulated sugar
2 Tbsp. packed brown sugar
1 tsp. ground cinnamon
Glaze, below
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg. Beat on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 90 minutes or until double. (Dough is ready if indentation remains when touched.) Grease 13x9" pan. Punch down dough. Flatten with hands or rolling pin into 15x10" rectangle. Spread with the 2 Tbsp. butter. Mix sugars and cinnamon. Sprinkle evenly over rectangle. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into 15 one-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty foil. Refrigerate at least 12 hour but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place about 30 minutes or until double. Bake as directed below.) Heat oven to 350ºF. Bake uncovered 30-35 minutes or until golden brown. Drizzle with Glaze. Makes 15 rolls.
Glaze: Mix 1/2 cup powdered sugar, 1/4 tsp. vanilla and 1-1/2-2 tsp. hot water until a drizzling consistency is reached.
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Sweet Roll Dough
4 to 4-1/2 cups flour
1 pkg. active dry yeast
1 cup milk
1/3 cup granulated sugar
1/4 cup butter
1/2 tsp. salt
1/4 tsp. ground ginger, nutmeg, cinnamon, finely shredded orange peel or finely shredded lemon peel, optional
2 eggs
In large bowl, stir together 2 cups of the flour and the yeast; set aside. In medium saucepan, heat and stir milk, butter, salt and, if desired, a spice or peel, just until warm (120-130ºF.) and butter almost melts. Add to flour mixture. Then add eggs. Beat with electric mixer on low to medium speed 30 seconds, scraping sides of bowl constantly. Then beat on high speed 3 minutes. Use wooden spoon to stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (6-8 minutes total). Shape dough into ball. Place in lightly greased bowl, turning once to grease the surface. Cover and let rise in warm place until double, about one hour. Or cover dough with oiled waxed paper, then with plastic wrap and refrigerate 6-24 hours. Shape according to recipe. If dough has been chilled, let stand at room temperature 20 minutes before proceeding with the recipe.
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Swiss Christmas Bread
4-1/2 cups all-purpose flour
two 1/4-oz. pkg. active dry yeast
1/4 cup white sugar
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground mace
1/4 tsp. ground cloves
1 cup milk
1/2 cup water
1/4 cup margarine
1 egg
1/2 cup raisins
1/2 cup halved candied cherries
1/4 cup candied citron peel
1/4 cup chopped walnuts
1 Tbsp. butter, melted
1 tsp. white sugar
In a saucepan, heat milk, water, and butter or margarine until warm. In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough. Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour. Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 tsp. sugar. Bake at 375ºF. for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.
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Taralli
1/4-oz. pkg. active dry yeast
1-1/2 cups water
1/4 cup margarine
1-1/2 Tbsp. white sugar
1 Tbsp. salt
1 egg
5 pounds all-purpose flour, divided
1/2 cup fennel seed
1/4 cup water (optional)
In a small bowl, dissolve yeast in water. Let stand for 5 minutes. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1-1/2 hours. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. Preheat oven to 350ºF . Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. Bake at 350ºF on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp. Makes 8 dozen
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Tasty Buns
5 cups all-purpose flour
two 1/4-oz. pkg. dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 tsp. salt
Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes. Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes. Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size. Bake in a preheated 400ºF oven for 12 to 15 minutes. Great for hamburger buns. Makes 1 dozen.
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Tomato Bread
1 cup tomato juice
1 cup water
1/4-oz. package instant yeast
1/4 cup vegetable oil
1/3 cup honey
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 tsp. salt
6 cups bread flour
In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size. Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size. Bake at 400ºF. for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
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Tomato Focaccia Bread
1/4 cup sun-dried tomatoes
3 cups bread flour
1/2 tsp. salt
2 tsp. rapid rise yeast
6 Tbsp. olive oil
2/3 cup warm water (110ºF.)
3 Tbsp. olive oil
1 Tbsp. sea salt
1 Tbsp. chopped fresh basil
1 Tbsp. fresh thyme
Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes. Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes. Preheat oven to 425ºF. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.
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Tomato Pesto Batter Bread
1/4-oz. package active dry yeast
2 Tbsp. white sugar
1 cup warm water (110ºF.)
1 cup coarsely chopped fresh basil
2 Tbsp. olive oil
3 cups all-purpose flour
1/2 tsp. salt
1/2 cup chopped sun-dried tomatoes
2 Tbsp. butter, melted
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth. In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 375ºF. Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes. Bake at 375ºF for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.
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Twist-of-Honey Orange Rolls
from "Pillsbury Best of the Bake-Off Cookbook"
Roxanne Frisbie, Tigard, OR, 1988
3 Tbsp. butter or margarine, softened
1 Tbsp. finely chopped nuts
1 Tbsp. grated orange peel
1 Tbsp. honey
12-oz. can refrigerated flaky biscuits
1/2 cup sugar
1/4 cup orange juice
1 tsp. vanilla
Heat oven to 400ºF. In small bowl, combine butter, nuts, orange peel and honey; mix well. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Spread top of 10 layers with 1 tsp. of honey-orange mixture. Top each with remaining layers; press together to form 10 filled biscuits. Gently pull and twist each filled biscuit 4-5 times to form 3-1/2" twisted roll. Place rolls in ungreased 8 or 9" square pan. In small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is melted and syrup begins to boil, stirring constantly. Spoon over rolls. (Mixture will glaze rolls while baking.) Bake 16-22 minutes or until golden brown. Cool in pan 2 minutes; invert onto serving plate. Serve warm.
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Unbelievable Rolls
3/4 cup milk
3/4 cup water
1/2 cup white sugar
1 tsp. salt
2 eggs
5 tsp. active dry yeast
5 cups all-purpose flour
1/2 cup margarine, melted
In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast. Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes. Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes. Bake rolls in a preheated 400ºF. oven for 15 minutes, or until done. Makes 16 rolls.
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Versatile Bread
1/4-oz. package active dry yeast
1 cup warm water (110ºF)
2 Tbsp. white sugar
2 tsp. salt
2 Tbsp. vegetable oil
2-1/2 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets. In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 325ºF. Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool. Makes 1 dozen.
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What-to-Do-With-All-the-Egg-Yolks Bread
from "Killer Pancakes," by Diane Mott Davidson
2-1/2 tsp. active dry yeast, 1-1/4 ounce envelope
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter, melted
1/2 cup canola oil
1 Tbsp. chopped orange zest
1 tsp. salt
4 egg yolks, lightly beaten
3-1/2 to 4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup chopped pecans
Butter a 10" tube pan and set aside. In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainder of the sugar and salt. Stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour, 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute. Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk. Preheat the oven to 375ºF. Bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.
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Whole Wheat Croissants
2 Tbsp. active dry yeast
3/4 cup water
1-1/2 Tbsp. honey
1-3/4 cups whole wheat pastry flour
2 cups butter (cut into 1/2 inch cubes)
1 egg
1 Tbsp. water
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1-1/2 hours. In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets. In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375ºF. Glaze croissants with the egg mixture once more before baking. Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve. Makes 1 dozen.
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Whole Wheat Hamburger or Hot Dog Buns
from "Bread Machine Magic"
1 cup water
1 whole egg
2 cups all-purpose flour
1 cup whole wheat flour*
3/4 tsp. salt
1/4 cup shortening*
1/4 cup sugar
3 tsp. yeast
Place all ingredients into a bread machine. Select dough cycle. When complete, turn out onto a floured surface and roll dough into a 12 in. long rope. Divide into 8 equal pieces for hamburger buns or 12 pieces for hot dogs buns. Roll dough into a ball and flatten slightly on top for burger buns. Roll dough by hand into a 6 in. hot dog shape for hot dog buns. Place buns on a baking sheet. Cover and let rise 10-15 minutes. Preheat oven to 400º bake 12-15 minutes,. until golden brown. Cool on a rack. When ready to use split in half, these will keep in a plastic Ziploc bag 3-4 weeks in the freezer.
NOTES: For White buns substitute one cup bread flour. * Foree buns use 1/4 cup unsweetened applesauce and egg whites
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Whole Wheat Pita Bread
1 pkg. active dry yeast
2-1/4 cup all-purpose wheat flour
1 tsp. honey
1/2 cup whole wheat flour
1 cup plus 2 Tbsp. warm water
1 tsp. salt
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes. Combine the fours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough floured board until smooth. Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 2 hours. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets; let stand about 30 minutes. Bake on middle rack of preheated 500ºF oven for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator. To serve, reheat wrapped in aluminum foil at 350ºF. for 10 minutes.
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Yeast Hot Rolls
3 Tbsp. potato flakes
1-1/2 cups milk
1/2 cup vegetable oil
1/2 cup white sugar
1 tsp. white sugar
2 eggs
1 tsp. salt
1 Tbsp. active dry yeast
6 1/2 cups all-purpose flour
1/2 cup boiling water
1/2 cup warm water (110ºF.)
Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add the 1/2 cup very warm water and the tsp. sugar to the yeast and set aside. Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt. Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed. Once dough has risen once, punch down and shape into about 3-1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375ºF. oven for about 15 to 20 minutes.
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Zucchini Yeast Bread
from "The Great American Baking Book"
1 lb zucchini, grated
2 tbsp. salt
1 pkg. active dry yeast
1-1/4 cups lukewarm water
3-1/2 cups flour
olive oil, for brushing
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes over a bowl or sink. Then squeeze out the moisture with your hands. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave to dissolve for 15 minutes. Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1-1/2 hrs. Grease a baking sheet. Punch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 minutes. Preheat oven to 425ºF. Brush with olive oil and bake until golden,40 to 45 minutes. Cool on a wire rack.
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