1 loaf crusty sourdough or french bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T vanilla
Topping
1/2 c. flour
1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter cut in pieces
Grease 9x13 pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. In separate bowl, mix topping ingredients until it resembles fine pebbles. Store in a ziploc in the fridge.
When you're ready to bake, preheat oven to 350. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 min for a softer, more bread pudding texture, 60 min for a more firm texture.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Buttermilk (or Whey or Kefir) Biscuits
taken and adapted from Mels
*great way to use up whey from strained yogurt!*
3 c. flour
1/2 tsp baking soda
1 1/2 T baking powder
1 tsp salt
9 T very cold butter cut into pieces (I just use 1 stick)
1 1/2 c. buttermilk (or kefir or 1 1/4 c. whey)
Preheat oven to 450. Combine dry ingredients in food processor. Add butter pieces and pulse until it looks like coarse crumbs. Pour in the buttermilk or whey and mix just until combined. Pour dough out onto lightly floured surface and knead slightly just folding the dough over on itself and patting. Pat dough into a square and cut into 12-16 biscuits. Place on lined baking sheet and bake for 10-12 min.
*great way to use up whey from strained yogurt!*
3 c. flour
1/2 tsp baking soda
1 1/2 T baking powder
1 tsp salt
9 T very cold butter cut into pieces (I just use 1 stick)
1 1/2 c. buttermilk (or kefir or 1 1/4 c. whey)
Preheat oven to 450. Combine dry ingredients in food processor. Add butter pieces and pulse until it looks like coarse crumbs. Pour in the buttermilk or whey and mix just until combined. Pour dough out onto lightly floured surface and knead slightly just folding the dough over on itself and patting. Pat dough into a square and cut into 12-16 biscuits. Place on lined baking sheet and bake for 10-12 min.
Buttermilk Quick Bread
taken from thekitchn.com
2 c. flour
1/2 c. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c. buttermilk
1 large egg
1/4 c. butter, or oil
Heat oven to 350. Grease loaf pan. Whisk together dry ingredients. Melt butter if using. Whisk it with buttermilk and egg. Pour liquid ingredients over dry and mix until shaggy batter is formed. Scrape into prepared pan and pat into corners. Bake for 45-50 min. Let cool in pan for 15 min.
Variations:
sugar can be reduced to 1 T for savory loaves
half the flour can be substituted with alternative flour
Replace buttermilk with leftover whey from straining yogurt, yogurt, milk with a little lemon
use up to 1 1/2 c. fruits, nuts, cheese, or other ingredients
Use 1-3 T herbs or spices
Banana Bran Muffins
taken from melskitchencafe
2 T butter softened
1/3 c. applesauce
1/2 c. sugar
2 eggs
3 med bananas mashed
1/2 c. buttermilk
1 1/2 c. flour (I used 1/2 whole wheat)
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes
1/2 c. chocolate chips
preheat oven to 350. cream butter and sugar. Add applesauce. Add eggs, bananas and buttermilk and mix well. Add rest of ingredients and mix until moistened. Fill muffin cups 2/3 full. Bake 16-18 min. Makes 24.
2 T butter softened
1/3 c. applesauce
1/2 c. sugar
2 eggs
3 med bananas mashed
1/2 c. buttermilk
1 1/2 c. flour (I used 1/2 whole wheat)
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes
1/2 c. chocolate chips
preheat oven to 350. cream butter and sugar. Add applesauce. Add eggs, bananas and buttermilk and mix well. Add rest of ingredients and mix until moistened. Fill muffin cups 2/3 full. Bake 16-18 min. Makes 24.
Chocolate Banana Muffins
taken from sallysbakingaddiction.com & slightly adapted
3 large bananas
1/3 c. sugar
1 egg
1/3 c. applesauce
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. cocoa
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2-1 c. chocolate chips (I just threw in a handful)
Mash bananas. Add sugar, egg and applesauce. Add dry ingredients and mix just until incorporated. Bake at 375 for 18 min or until toothpick comes out clean.
3 large bananas
1/3 c. sugar
1 egg
1/3 c. applesauce
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. cocoa
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2-1 c. chocolate chips (I just threw in a handful)
Mash bananas. Add sugar, egg and applesauce. Add dry ingredients and mix just until incorporated. Bake at 375 for 18 min or until toothpick comes out clean.
Molasses copycat bread
taken from melskitchencafe
2 1/2 c. warm water
1 1/2 T yeast
1/3 c. molasses
2 T cocoa powder
3 T oil
1/3 c. honey
2 tsp salt
3 T gluten
3 c. wheat flour
3-4 c. white flour
Mix through wheat flour together in mixer until combined. Add white flour until dough pulls away from sides. Knead 5-7 min. Place in greased bowl and cover until doubled. Divide into 3 pieces. Form into loaves, place on parchment lined baking sheet and let rise again. Preheat oven to 375. Bake for 30 min.
2 1/2 c. warm water
1 1/2 T yeast
1/3 c. molasses
2 T cocoa powder
3 T oil
1/3 c. honey
2 tsp salt
3 T gluten
3 c. wheat flour
3-4 c. white flour
Mix through wheat flour together in mixer until combined. Add white flour until dough pulls away from sides. Knead 5-7 min. Place in greased bowl and cover until doubled. Divide into 3 pieces. Form into loaves, place on parchment lined baking sheet and let rise again. Preheat oven to 375. Bake for 30 min.
Whole Wheat Bread
adapted slightly from melskitchencafe
1 or 2 c. cracked 9 grain cereal (I added this)
12+ c. whole wheat flour
2 T Saf yeast
1/2 c. vital wheat gluten
1000 mg vit. C crushed
6 1/2 c. warm water
2/3 c. oil (I've reduced this to 1/3-1/2)
2/3 c. honey (I've reduced this too)
2 T salt
Mix 9 grain cereal with 4 c. wheat flour, water, yeast, vit. C. Mix well. Add oil and honey and mix again. Let sit for 10-15 min to sponge. Add the salt and mix in the rest of the flour until it pulls away from the side of bowl. Knead for 7 minutes. It will be sticky-ish. Form 5 loaves (about 1 lb 10 oz each). Spray the counter before you roll it out. Don't roll it up too tight or it will blow out the side while baking. Let rise until an inch above the pan. Put in cold oven and set temp to 350 and bake for 33 minutes. (or let rise 2 inches above and put in pre-heated oven for 26-ish minutes.)
1 or 2 c. cracked 9 grain cereal (I added this)
12+ c. whole wheat flour
2 T Saf yeast
1/2 c. vital wheat gluten
1000 mg vit. C crushed
6 1/2 c. warm water
2/3 c. oil (I've reduced this to 1/3-1/2)
2/3 c. honey (I've reduced this too)
2 T salt
Mix 9 grain cereal with 4 c. wheat flour, water, yeast, vit. C. Mix well. Add oil and honey and mix again. Let sit for 10-15 min to sponge. Add the salt and mix in the rest of the flour until it pulls away from the side of bowl. Knead for 7 minutes. It will be sticky-ish. Form 5 loaves (about 1 lb 10 oz each). Spray the counter before you roll it out. Don't roll it up too tight or it will blow out the side while baking. Let rise until an inch above the pan. Put in cold oven and set temp to 350 and bake for 33 minutes. (or let rise 2 inches above and put in pre-heated oven for 26-ish minutes.)
Scoffield Whole Wheat Bread
this is a bit large for my Bosch. Dough starts to come up and out. Might want to halve the recipe
5 c. hot water
1 c. steel-cut oats (I used a 9-grain)
1/4 c. milled flax
2 T salt
3/4 c. canola oil (I used 1/2 cup)
1/3 c. molasses
2/3 c. honey (I skipped the molasses and just used 1/2 c. honey)
1 12 oz can evaporated milk
3/4 c. vital wheat gluten
15 c. whole wheat flour
3 large eggs
1 T sugar
4 T yeast
1 c. hot water
Mix yeast mixture and let sit. Place water, oats, flax, salt, oil, honey, molasses, evaporated milk, vital wheat gluten and 5 c. flour in Bosch. Mix on high for 1 min. Add yeast mixture and mix for 1 min more. Let rest for 10 min. Add the eggs and continue to add flour until it cleans sides of bowl. Mix for 9 min. Put dough in a greased bowl and let rise until double. Dump on counter and knead a few times and then shape into 7 26 oz. loaves. Cover and let rise again. Bake at 325 for 25 minutes.
5 c. hot water
1 c. steel-cut oats (I used a 9-grain)
1/4 c. milled flax
2 T salt
3/4 c. canola oil (I used 1/2 cup)
1/3 c. molasses
2/3 c. honey (I skipped the molasses and just used 1/2 c. honey)
1 12 oz can evaporated milk
3/4 c. vital wheat gluten
15 c. whole wheat flour
3 large eggs
1 T sugar
4 T yeast
1 c. hot water
Mix yeast mixture and let sit. Place water, oats, flax, salt, oil, honey, molasses, evaporated milk, vital wheat gluten and 5 c. flour in Bosch. Mix on high for 1 min. Add yeast mixture and mix for 1 min more. Let rest for 10 min. Add the eggs and continue to add flour until it cleans sides of bowl. Mix for 9 min. Put dough in a greased bowl and let rise until double. Dump on counter and knead a few times and then shape into 7 26 oz. loaves. Cover and let rise again. Bake at 325 for 25 minutes.
Applesauce Muffins
from weelicious
1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)
Preheat oven to 400. Mix dry ingredients. Mix together wet ingredients and add to dry. Fold in apples. Bake for 20 min or mini muffins for 15.
1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)
Preheat oven to 400. Mix dry ingredients. Mix together wet ingredients and add to dry. Fold in apples. Bake for 20 min or mini muffins for 15.
Lunchbox Muffins
1 c. wheat flour
1 c. AP flour (I used 1/2 c. white, 1/4 c. wheat, 1/4 c. oat)
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 bananas
3 T honey or maple syrup or molasses
1/2 c. apple juice
2 tsp apple cider vinegar
1 1/2 c. grated zucchini or carrots or a mixture of both
1/2 c. raisins
Preheat oven to 350. Combine dry ingredients and set aside. In blender, blend bananas, honey, apple juice and vinegar until smooth. Mix with dry ingredients. Fold in zucchini and raisins. Pour into prepared muffin tin and bake for 20 min.
1 c. AP flour (I used 1/2 c. white, 1/4 c. wheat, 1/4 c. oat)
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 bananas
3 T honey or maple syrup or molasses
1/2 c. apple juice
2 tsp apple cider vinegar
1 1/2 c. grated zucchini or carrots or a mixture of both
1/2 c. raisins
Preheat oven to 350. Combine dry ingredients and set aside. In blender, blend bananas, honey, apple juice and vinegar until smooth. Mix with dry ingredients. Fold in zucchini and raisins. Pour into prepared muffin tin and bake for 20 min.
English Muffin Bread
5 1/2 c. water
2 T kosher salt
2 T sugar
3 pkg yeast (2 T)
11 1/2 c. flour
melted butter
cornmeal
Stir water, salt, sugar, yeast and flour and mix just until combined. The dough will be shaggy and very sticky. Let dough rise for 1 hour. Spray 3-4 standard loaf pans with cooking spray and coat with cornmeal. Fill pans no more than half-way full with the dough. Cover pans with sprayed plastic wrap and let rise until puffy and dough is just peeking over edge. Bake at 350 for 30 min. Brush tops of loaves with melted butter and let bake 10 more min.
2 T kosher salt
2 T sugar
3 pkg yeast (2 T)
11 1/2 c. flour
melted butter
cornmeal
Stir water, salt, sugar, yeast and flour and mix just until combined. The dough will be shaggy and very sticky. Let dough rise for 1 hour. Spray 3-4 standard loaf pans with cooking spray and coat with cornmeal. Fill pans no more than half-way full with the dough. Cover pans with sprayed plastic wrap and let rise until puffy and dough is just peeking over edge. Bake at 350 for 30 min. Brush tops of loaves with melted butter and let bake 10 more min.
Soft and Light Whole Wheat Bread
8-9 c. wheat flour
1 1/2 T yeast
1 1/2 T dough enhancer
3 T vital wheat gluten
1 T salt
3 c. warm water
1/2 c. oil (or less)
1/2 c. honey (or less)
1 T liquid lecithin
Combine 4 c. flour, yeast, dough enhancer, gluten and salt in bosch bowl with wire wisks. Add water, oil, honey and lecithin. Beat with wire attachment for 3 min. Replace wire attachment with dough hook. Add 4-5 c. more flour (until it leaves the sides) and knead for 10 min. Form into 3 or 4 loaves and let rise. Bake at 350 for 25 min.
1 1/2 T yeast
1 1/2 T dough enhancer
3 T vital wheat gluten
1 T salt
3 c. warm water
1/2 c. oil (or less)
1/2 c. honey (or less)
1 T liquid lecithin
Combine 4 c. flour, yeast, dough enhancer, gluten and salt in bosch bowl with wire wisks. Add water, oil, honey and lecithin. Beat with wire attachment for 3 min. Replace wire attachment with dough hook. Add 4-5 c. more flour (until it leaves the sides) and knead for 10 min. Form into 3 or 4 loaves and let rise. Bake at 350 for 25 min.
Classic Bran Muffins
1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. applesauce
1 egg
1 banana mashed (or 1/4 c. sugar)
1/2 tsp vanilla
1 c. wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c. frozen blueberries (optional)
Preheat oven to 375. Mix wheat bran and buttermilk together and let sit 10 min. Mix applesauce, egg, banana and vanilla and add to buttermilk/bran mixture. Add the rest of the dry ingredients and mix just until blended. Fold in blueberries and spoon into prepared muffin tin. Bake 15-18 min.
Servings - 12
Calories - about 100
Sweet Potato Biscuits
from Appetite for Reduction
1 c. mashed sweet potatoes
3 T canola oil
1 T maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 c. flour (I used half white half wheat)
2 tsp baking powder
1 tsp ground nutmeg (I used cinnamon and just a dash of nutmeg)
2-3 T cold water (I didn't need this)
Preheat oven to 400. Mix together potatoes through salt. Use a sifter to sift in flour, baking powder and nutmeg. Fold in the flour until moistened and crumbly; be careful not to overmix. Add 2 T water and lightly knead 5-6 times. Drop dough in golf ball size pieces onto parchment covered baking sheet. Bake 12-15 min.
1 c. mashed sweet potatoes
3 T canola oil
1 T maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 c. flour (I used half white half wheat)
2 tsp baking powder
1 tsp ground nutmeg (I used cinnamon and just a dash of nutmeg)
2-3 T cold water (I didn't need this)
Preheat oven to 400. Mix together potatoes through salt. Use a sifter to sift in flour, baking powder and nutmeg. Fold in the flour until moistened and crumbly; be careful not to overmix. Add 2 T water and lightly knead 5-6 times. Drop dough in golf ball size pieces onto parchment covered baking sheet. Bake 12-15 min.
Soft Pretzels
1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter
Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.
Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
melted real butter
Combine first 4 ingredients; allow to rest for 5 minutes.
Stir flour to mixture and knead for 5 minutes.
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
Bake in a 550 degree oven for 8 minutes, or until golden brown.
Brush melted butter onto hot pretzels.
Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.
Sweet Potato Biscuits
2 c. roasted, mashed sweet potatoes
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg
To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft. peel and mash while still warm. place in mixing bowl and add melted butter, brown sugar and buttermilk. mix well.
In another bowl, sift together the rest of the ingredients. Add to the potato mixture and stir to combine. Don't overmix. The dough should be quite tacky. you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut. Add flour as needed to be able to work the dough.
Bake at 375 for about 20 minutes.
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg
To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft. peel and mash while still warm. place in mixing bowl and add melted butter, brown sugar and buttermilk. mix well.
In another bowl, sift together the rest of the ingredients. Add to the potato mixture and stir to combine. Don't overmix. The dough should be quite tacky. you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut. Add flour as needed to be able to work the dough.
Bake at 375 for about 20 minutes.
Homemade Bagels #1
from John D. Lee
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)
Let them cool for at least 20 minutes
* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)
Let them cool for at least 20 minutes
* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
Pumpkin Pancakes #2
1 c. whole wheat flour
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil
Stir together all the dry ingredients into a medium size bowl. In another bowl, beat eggs with the pumpkin and vanilla. Beat in milk and oil until smooth. Add to flour mixture. Cook as usual.
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil
Stir together all the dry ingredients into a medium size bowl. In another bowl, beat eggs with the pumpkin and vanilla. Beat in milk and oil until smooth. Add to flour mixture. Cook as usual.
Whole Wheat Butterhorns
from Recipes from the Old Mill
Yield: 2 dozen rolls
4 1/2 tsp yeast
1 3/4 c. warm water
2 T brown sugar
3 T oil
1/4 c. honey
2 tsp salt
2 1/2 c. whole wheat flour
2-2 1/2 c. flour (I used 1 c. white and the rest wheat)
6 T soft butter (I used less)
Dissolve yeast in water
Add brown sugar, oil, honey, salt and 1 1/2 c. whole wheat flour. Mix well.
Stir in remaining whole wheat flour and enough flour to make a stiff dough.
Knead on a lightly floured surface for 10 minutes (I mixed in the Bosch for 7-8 min). Place in a greased bowl. Cover and let rise about 1 1/2 hours.
Divide into 2 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
Roll each ball into a 12 inch circle. Spread with soft butter (can use as little or as much butter as desired)
Cut each circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place on a greased baking sheet.
Cover and let rise 20-30 minutes. Bake at 375 degrees for 12-15 minutes.
Yield: 2 dozen rolls
4 1/2 tsp yeast
1 3/4 c. warm water
2 T brown sugar
3 T oil
1/4 c. honey
2 tsp salt
2 1/2 c. whole wheat flour
2-2 1/2 c. flour (I used 1 c. white and the rest wheat)
6 T soft butter (I used less)
Dissolve yeast in water
Add brown sugar, oil, honey, salt and 1 1/2 c. whole wheat flour. Mix well.
Stir in remaining whole wheat flour and enough flour to make a stiff dough.
Knead on a lightly floured surface for 10 minutes (I mixed in the Bosch for 7-8 min). Place in a greased bowl. Cover and let rise about 1 1/2 hours.
Divide into 2 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
Roll each ball into a 12 inch circle. Spread with soft butter (can use as little or as much butter as desired)
Cut each circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place on a greased baking sheet.
Cover and let rise 20-30 minutes. Bake at 375 degrees for 12-15 minutes.
