Potato Bread
3 cups all purpose flour
3 cups whole wheat flour
1 cups instand mashed potatoes
2 Tbls. sugar
1 Tbls. salt
2 Tbls. Lecithin
2 Tbls. gluten flour
1 Tbls. yeast
1/2 cup powdered milk
1/4 cup olive oil
2 1/2 cups hot water
I mix this in a Kitchenaid mixer with the dough hooks... I add 4 cups of the flour and the rest of the dry ingredients and mix up.. then I add the hot water and mix, add flour as you need until you get a slightly sticky elastic dough. Let raise until double punch down and form into loaves, let raise again about 30 minutes usually bake at 350 about 35 minutes.. until bread is golden and sounds hollow when you thump it... makes 2 loaves... Let me know what you think...
Mamma D's Italian Bread This Turned out very good... its from the allrecipes.com site....
INGREDIENTS:
3 cups warm water (110
degrees F/45 degrees C)
1 teaspoon white sugar 1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
DIRECTIONS:
1. Add the sugar and yeast to the warm water and let proof.
2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4. Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5. Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.
Potato Rolls
1 c mashed potatoes
1-1/4 c reserved potato cooking water
3 T honey
1/2 c butter
1 tsp salt
1 T active dry yeast
1 tsp honey
5-3/4 c flour
2 eggs
1/4 c melted butter
Pour 1 c of the potato water over the 3 T honey, 1/2 c butter, and salt in a mixing bowl. Heat just until the butter melts. Cool to lukewarm. Heat remaining potato water to lukewarm, add yeast and 1 tsp honey; stir to dissolve. To the butter mixture add softened yeast, mashed potatoes, and 2-1/2 c of the flour. Beat until smooth. Add the eggs, and beat well. Gradually stir in enough of the remaining flour (3-1/4 c) to make a soft dough. Knead if necessary to make elastic. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Let rest 10 minutes. Divide each half into 24 equal portions, and form into rolls. Place rolls, with sides touching, on greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a 400 oven for 12-15 minutes or until golden brown. Remove from baking sheets and cool on racks. Makes 48.
This dough can be made into 2 regular loaves, or 6 mini loaves.
It's all in the technique! These pop better when baked in a popover pan. If you don't have one, use a muffin pan with 1/2 cup cups and pour the batter into every other cup if the pan has less than one inch between cups.
Classic Popovers
3 large eggs
1 cup all-purpose flour
1 cup milk
About 1 tablespoon melted butter or margarine
1/4 teaspoon salt
Preheat oven to 375 degrees. Brush 6 popover or muffin cups with melted butter, or use nonstick spray. Use an electric mixer to beat all ingredients together until smooth. Do NOT overbeat. Pour batter evenly into cups, filling them at least 3/4 full. Place on a cookie sheet and bake until brown and puffy, about 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between the edge of each popover and the cup to loosen. Lift popovers from cups and serve hot. If made ahead, place slightly apart on a cookie sheet and bake in a 375 degree oven until crisp and hot, about 5 minutes.
172 calories per popover, and that does not include the butter and jam!
This message has been edited by MaxineS on May 26, 2006 10:00 PM
only I put a tablespoon of oil (or less) in the bottom of 10-11 muffin tin spots. I heat the oil at 400 F for ten minutes then pour about 1/4 cup of batter into each spot with boiling oil.
I bake it for about 10 minutes. I am using a toaster oven so watch it carefully if you are putting it in the oven!
Tonight I used 1 cup of rice flour instead of white flour and it was not bad. It required about 5 minutes longer to get it toasty, but it still came out better than I expected. This is to be served with gravy.
This is Donna McKenna's recipe from The $30 Week Grocery Budget.
PANCAKES and WAFFLES
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
1-3/4 cups milk
1/3 cup oil or melted margarine
Combine dry ingredients. Add liquid ingredients and stir just until blended.
For pancakes: heat griddle over medium heat until a drop of water will "dance" when dropped on it. (If using an electric frying pan, set heat at 350 degrees). Lightly grease with oil. Spoon batter onto griddle and cook until the bubbles on top burst but don't fill back in. Flip pancake to cook other side. Adjust heat if pancake is too dark at this point. Continue cooking until second side is browned. Serve immediately.
For waffles: heat waffle iron and spray grids with nonstick spray. Spoon batter over grids, close lid, and cook until done. Makes 4 waffles.
1/2 recipe--1 cup flour, 2-1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-1/2 tablespoons sugar, one egg, 3/4 cup + 2 tablespoons milk, scant 3 tablespoons oil or melted margarine.
1 cup all purpose flour
1 cup whole wheat pastry flour
1 cup sugar
1/4 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cup finely chopped or grated carrots
1 1/2 cups finely chopped or grated apples
3/4 cup coconut flakes
1/2 cup walnuts chopped
3 eggs, beaten
1/2 cup vegtable oil
1 tsp vanilla
Preheat oven to 350 Lightly oil muffin tins or cups
Mix dry ingredients in a bowl and wet ingredients in another bowl... stir together until smooth, cook 20 minutes or until tooth pick comes out clean.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1/4 pound) butter
1-1/4 cups buttermilk (I didn't have any so made the substitute of 1 Tablespoon lemon juice & fill with whole milk to make 1 cup - only I had to double it)
Make the bicsuit dough: Preheat the oven to 425º. In a large bowl, sift together flour, baking powder, baking soda, and salt. Using a pastry blender, your fingers, or 2 knives, cut in the butter until mixture resembles coarse meal. Use a dork to stir in buttermilk until the mixture forms a rough ball. (I got it too wet & had to add more flour, so add your milk gradually until it forms the ball)
Cut out and bake the biscuits: On a lightly floured surface, bently knead the dough 6 or 7 times. Using a rolling pin, roll the dough out to a 1/2 inch thick circle. Use a 2-inch round biscuit cutter to cut out biscuits. Gather scraps together and repeat until all of the dough is used. Place biscuits 1 inch apart (I put them on the cookie sheet touching) on an ungreased baking sheet. Bake until lightly browned 12 to 14 minutes. Serve warm.
2 Eggs
1c. Sugar
1 c. Egg Nog
1 stick butter or margarine
1 t. vanilla
2 T. Rum (can use rum extract--I use about 1/2 t.)
2 1/4 c. Flour
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
Beat eggs. Add sugar, eggnog, margarine, vanilla and rum. BLend well. Sift (I dont usually do this) flour, b.powder, salt and nutmeg. Add to egg mixture and stir well. Bake in greased 9x5 pan. Bake at 350 for 45-50 minutes. I often do the smaller pans to give as gifts. Reduce time to about 25 minutes or so. You can test with toothpick.
Mix up the dough, let rise till double, punch down, divide into 4 balls. Let rest 10 min. Roll each ball into 12" circle, let rise a bit. Shape heavy duty foil into 11" circle and place on top of each crust, Bake crusts 400º 12 min. Remove foil after 7 min. Brush crust with butter. Let cool, wrap and freeze.
To use: Top frozen crust with sauce and toppings. Bake 425 10-12 min.
To use this fresh, not frozen: shape into circle, let rise a bit, top, bake 425 til done. (15 min. or so?)
***Notes from Tnetter after making these. I put two crusts on pizza stones & two on insulated cookie sheets. I should have greased everything before putting the dough on them, because they stuck, even on the stones.
I have always wanted to be able to make biscuits that are light and fluffy like the ones at McDonalds or KFC. I have done all of the hints including using a soft flour, cutting in the shortening, working the dough as little as possible, etc. but they have been heavy.
This recipe is as close as I have come. The secret (I think) is that it uses yeast in addition to baking soda and baking powder. AND these are refridgerator biscuits. AND they use all purpose flour so I don't have to buy a special flour. And they are better the second day... and third (so far).
Since I live alone, I just make drop biscuits with a big spoonful and smooth the top down so it is about 1/2 inch thick. I eat them with butter and honey. Yum!!!
Magic Biscuits
5 c. all purpose flour
1 tsp. baking soda
3 tsp. baking powder
1 tsp salt
4 Tbsp. sugar
1 c. shortening
2 c. buttermilk (I substitute 2 tsp of vinegar and the rest of regular milk)
1 pkg. dry yeast
4 Tbsp hot water
Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in hot water. Place in oiled bowl in refrigerator. You DO NOT have to wait for rising. Roll out and cut with biscuit cutter. Bake at 425 degrees for 10 minutes. Batter will keep up to a week -- use only the amount you need at one time. Makes 24 - 30 depending on size.
This message has been edited by LindaOH on Sep 15, 2008 9:51 AM
This recipe is from Better Homes and Gardens Cookbook Set (from about 1970). I used to make these all the time when I was first married in the late 70's.
Basic Roll Dough
1 pkg active dry yeast
3-1/2 c. sifted all-purpose flour
1-1/4 c milk
1/4 c sugar
1/4 c shortening
1 tsp salt
1 egg
In large mixer bowl combine yeast and 2 cups flour. Heat milk, sugar, shortening, and salt just till warm, stirring occassionally to melt shortening. Add to dry mixture in mixing bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, gradually stir in remaining flour to make a soft dough, beating well. Place in greased bowl; turn once to grease surface. Cover and let rise till double, 1-1/2 to 2 hours.
Turn dough out on lightly floured surface and shape as desired. Cover and let rolls rise till double, 30 to 45 minutes. Bake on greased baking sheet or in greased muffin pans at 400 degrees for 12 to 15 minutes. Makes 2 dozen rolls.
Refrigerator Rolls
Prepare Basic Roll Dough. DO NOT LET RISE. Place dough in greased bowl, turning once to grease surface. Cover tightly; chill at least 2 hours, or up to 4 or 5 days.
About 2 hours before serving, shape the dough as desired on floured surface. Cover; let rise till double, about 1-1/4 hours. Follow the baking times for basic Roll Dough.
I have not made these before but you might want to try them. Betty Crocker usually has good recipes.
Potato Refrigerator Dough from Betty Crocker Cookbook (1974)
1 pkg. active dry yeast
1-1/2 c warm water (105 to 115 degrees)
2/3 c sugar
1-1/2 tsp salt
2/3 c shortening
2 eggs
1 c lukewarm mashed potatoes
7 to 7-1/2 cups all-purpose flour
Disolve yeast in warm water. Stir in sugar, salt, shortening eggs, potatoes and 4 cups of the four. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.)
Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the variations (different ways to make rolls) Let rise 1-1/2 hours before baking. Heat oven to 400 degrees. Bake rolls 15 to 25 minutes.
check out video on page three after googling "mother earth news no knead bread". it shows perfectly how to form up the loaf.
in the morning or the night before. (let rise at least six hours up to 24 hours)
3 cups flour
1/2 tsp. yeast
1 tsp salt
1 1/2 to 1 3/4 water.
mix in large bowl with spoon until sticky and thick, but not thick enough to knead. cover bowl totally with tin foil (this way I can use it over and over again). takes three minutes. use more water if w.w. flour.
when home and starting dinner:
preheat oven to 475 with covered dutch oven inside for 1/2 hour.
dump out on floured cutting board. pull like in video four times. optional - wet top with water and sprinkle with sesame seeds. turn over onto cornmealed towel like in video.
when half hour is up, dump loaf in pan. bake for 1/2 hour. take out and serve with dinner. serving with dinner drastically decreases leftovers!