2 Bagel Recipe 4 cups bread flour 1 Tbsp sugar 1 1/2 tsp salt 1 Tbsp vegetable oil 2 tsp instant yeast 1-1/4-1-1/2 cups of warm water Mix all the ingredients in a bowl. 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. Knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal sized balls, and let rest for minutes. Preheat your oven to 425. Push finger through the center of each ball to make a hole. Let your bagels rest on the counter for about 20 minutes, bring a pot of water to boil, and grease a large baking tray lightly. 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. You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
3 Banana Chocolate Chip Bread ¾ Cups sugar ¼ cup butter 1 egg ½ tsp vanilla 1 ripe banana mashed 1/3 cup sour milk ½ tsp baking soda 1 cup flour ½ tsp baking powder ½ cup chocolate chips Grease and flour 1 loaf pan Preheat oven to 350 Cream sugar and butter Beat in egg, vanilla and banana Mix together in a separate bowl sour milk, baking soda then add to batter Beat in flour and baking powder Add chocolate chips Pour into prepared loaf pan and bake for minutes.
4 Braided Lemon Bread Sponge: 6 tablespoons (3 ounces) warm water 1 teaspoon sugar 1 1/2 teaspoons instant yeast 1/4 cup (1 ounce) unbleached all-purpose flour Make sponge: In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. Dough 6 tablespoons (3 ounces) sour cream or yogurt 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened 2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread 1/4 cup (1 3/4 ounces) sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour white sugar for sprinkling Make dough in a stand mixer: Combine the sponge, sour cream, butter, eggs, sugar, salt and vanilla in the bowl of a stand mixer. Add flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on until a soft, smooth dough forms, about 5 to 6 minutes.??place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. Lemon Curd 3 tablespoons fresh lemon juice 3/4 teaspoon fresh lemon zest, finely grated 3 tablespoons sugar 1 large egg 2 tablespoons unsalted butter, cut into small pieces Make Lemon Curd: Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Lemon cream cheese filling 1/3 cup (2 1/2 ounces) cream cheese, softened 2 tablespoons (5/8 ounces) sugar 2 tablespoons (1 ounce) sour cream 1 teaspoon fresh lemon juice 2 tablespoons (1/2 ounce) unbleached all-purpose flour 1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd
5 Make the filling (while dough rises): Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Prepare bread: Gently deflate the dough and roll it out on a very well floured counter to a 10 x 15 rectangle. Transfer rectangle to a large piece of parchment paper, please; I did not and it led to all sorts of trouble. With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling. Spread the lemon curd over the cream cheese filling. To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of you dough (the parts without filling). Make sure you have an equal amount of 1-inch strips down the right and left sides. Be careful not to cut your parchment paper; if you have a bench scraper, this is a great time to use it. Remove the four corner segments. To braid, begin by folding top flap down and bottom flap up over the filling. Lift the top dough strip and gently bring it diagonally across the filling. Repeat on the right side, and continue down the entire braid, alternating strips until you are out. You can tuck the last couple that hand off decoratively under the end of the braid. Carefully transfer the dough and the parchment paper to a baking sheet. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy. Bake bread: Preheat the oven to 375 F. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory. Remove from the oven and cool for 15 to 20 minutes before serving. Cheesy Beer Bread 3 cups flour 1 Tbsp baking soda 1 Tbsp sugar 1 tsp salt 2 tsp dried dill 1 cup shredded cheddar cheese 12 oz beer (1 can) Mix all ingredients together except beer. Add beer. Spoon into 8 inch loaf pan. Add extra cheese to top if desired. Bake at 375 for 45 minutes
6 Cinnamon Rolls Dough: 3 cups Flour 4 Tbsp Shortening 3 tsp baking powder ½ tsp salt 1 egg 1 cup milk Spread: 2 Tbsp margarine 1 tsp cinnamon 1 cup brown sugar Frosting: 1/2 package cream cheese, softened 2 tablespoons butter, softened 3/4 cup confectioners' sugar 1/4 teaspoon vanilla extract 1/8 teaspoon salt (pinch) Preheat oven to 425 F Sift together flour, cinnamon, baking powder and salt. Cut in shortening Mix in one beaten egg and milk On a floured surface roll out dough on counter until its about ½ inch thick Cover the dough with margarine and sprinkle the cinnamon sugar spread over the margarine Roll up the dough and slice ½ inch thick rolls Place in a greased 9x13 pan Bake at 425 for minutes Cool in the pan for 10 minutes Remove from pan and frost each roll
7 Cinnamon Swirl Bread Dough Ingredients 1 cup Milk 6 Tablespoons Butter 2-½ teaspoons Active Dry Yeast 2 whole Eggs ⅓ cups Sugar 3-½ cups All-purpose Flour 1 teaspoon Salt Cinnamon/finishing ingredients ⅓ cups Sugar 2 Tablespoons Cinnamon Egg And Milk, Mixed Together, For Brushing Softened Butter, For Smearing And Greasing Melt butter with milk in microwave until warm, but don t boil. Allow to cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. In a separate bowl mix sugar and eggs until combined. Then pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined. Then pour into bread machine Add flour & salt to bread machine and turn on dough setting. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the buttersmeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. If you have to much to fit in the loaf pan cut it to size and allow extra to rise in another pan that can be baked according to the same directions. Preheat oven to 350 degrees. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.
8 Corn Bread 1 ½ cups all purpose flour 1 ¼ cups medium grind yellow cornmeal ½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup sugar 3 tablespoons brown sugar 2 eggs 1 cup buttermilk ½ cup corn oil Sliced jalapenos (Optional) Preheat oven to 350F. Spray a 9x5 inch loaf pan with cooking spray and dust with corn meal. Mix first 6 ingredients together in a large bowl. Combine the remaining four ingredients in a small bowl. Add wet mixture to dry and stir until combined. Pour batter into the pan and bake for 1 hour. Focaccia Bread Ingredients 2 ¾ cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 tablespoon active dry yeast 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme ½ teaspoon dried basil 1 pinch ground black pepper 1 tablespoon vegetable oil 1 cup water 2 tablespoons olive oil 1 tablespoon Parmesan cheese 1 cup mozzarella Directions In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
9 Bake in preheated oven for 15 minutes, or until golden brown. Serve warm. Honey Of An Oatmeal Bread 1 Cup water 1 Tbsp Vegetable Oil ¼ cup honey 1 tsp salt ½ cup oats 2 1/3 flour 1 tsp yeast Place all ingredients in the bread machine in the order above Select dough setting When dough is done preheat oven to 350 degrees Grease a loaf pan with cooking spray Knead dough and shape into loaf, place dough in loaf pan and Sprinkle with flour and let rise for 30 minutes with a damp cloth over top Place in oven for 35 minutes
10 Lemon Loaf Ingredients 1 ½ cups flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt 3 eggs, room temp 1 cup sugar 2 Tbsp butter, softened 1 tsp vanilla extract 1 tsp lemon extract 1/3 cup lemon juice ½ cup oil 1 cup icing sugar Icing ingredients 1 Tbsp icing sugar 2 Tbsp milk ½ tsp lemon extract Directions Preheat oven to 350. Grease and flour a loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack for 15 minutes. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth. Frost top of the cake with icing. When icing has set, slice loaf into slices
11 Soft Giant Pretzels INGREDIENTS: 1 1/8 cups water (70 to 80 degrees F) 3 cups all-purpose flour 3 tablespoons brown sugar 1 ½ teaspoons active dry yeast 2 quarts water ½ cup baking soda Salt DIRECTIONS: In bread machine pan, place the first four ingredients in order listed above. Select dough setting (checks dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Preheat oven to 425 Turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water to a boil and drop baking soda into boiling water (Stand back as it will make a lot of bubbles) Drop pretzels into boiling water, two at a time; boil for seconds then flip them over and wait another seconds. Remove with a slotted spoon; drain on a cooling rack. Place pretzels on baking sheets with parchment paper. Sprinkle with salt Bake at 425 degrees F for 8-10 minutes or until golden brown.
12 Steakhouse Black Bread Ingredients 1 1/3 cups strong brewed coffee, room temperature 1/4 cup vegetable oil 1/4 cup dark molasses 2 tablespoons brown sugar 1 cup whole wheat flour 1 cup rye flour 2 cups bread flour 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons salt 2 1/2 teaspoons active dry yeast or bread machine yeast Directions Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom. Tortilla 4 cups of flour 1/8 tsp baking powder ½ cup shortening 1 ½ tsp sea salt 1 cup water (lukewarm) Mix baking powder & shortening into flour with hands In a liquid measuring cup mix salt into water Pour water into flour mixture and combine with hands Once totally combined place on counter for 20 minutes under a bowl. Separate into 8-12 smaller balls and roll out on floured counter. Cook in a cast iron frying pan on medium heat for 20 seconds on each side
13 Basic Biscuits Note: Dough should be soft but not sticky 2 cups flour 4 tsp baking powder 1 tsp salt ¼ cup shortening 1 cup milk Mix flour, baking powder and salt. Cut in shortening until mixture is consistency of coarse cornmeal make a well in center and add liquid stir dough vigorously until it comes free from sides of bowl on a floured surface knead lightly roll to about ½ inch thick and cut in shapes desired place on un-greased sheet and bake at 450 for minutes. Variations: Cheese decrease shortening to 3 Tbsp and salt to ¾ tsp cut in ½ cup grated cheddar cheese Buttermilk decrease baking powder to 2 tsp add ½ tsp baking soda substitute 1 cup of buttermilk for milk Sweet cream decrease milk to ½ cup add ½ cup whipping cream Whole Wheat decrease flour to 1 cup add ¾ cup whole wheat flour add ¼ cup wheat germ
14 Cheese Biscuits 2 cups Flour 4 tsp baking powder ½ tsp salt 1 cup grated cheddar cheese ¼ cup butter 2/3 cup milk Preheat oven to 450 degrees Sift the flour, baking powder and salt together Mix with the grated cheese. Cut the butter into the dry ingredients Add the milk and mix quickly but thoroughly. The dough should be soft. Place on a floured surface and knead with the heel of you hand for a few seconds. Pat into a ½ inch thickness and cut Place on a cookie sheet with parchment paper Bake for 30 minutes or until lightly brown. Serve hot. Cheese Garlic Biscuits Serves: 10 2 cup Bisquick 1 cup flour 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon shortening 2/3 cup Milk ½ cup Cheddar cheese, shredded 1 Tbsp Chives, dried ¼ cup Butter, melted 1 clove minced garlic Preheat oven to 450F. Melt butter with garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven. Immediately, brush garlic butter mixture over warm biscuits before removing from baking sheet.
15 Sour Cream and Cheddar Biscuits Adapted from Gourmet 1 ½ cups all-purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 2 Tbsp cold unsalted butter, cut into bits ¼ pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups) Drained and chopped pickled jalapenos, to taste (I used about 2 tablespoons) 1 cup sour cream Direction: Preheat oven to 425 F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapenos and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as weathered as mine are) for 15 to 17 minutes, until golden on top. Do ahead: If you d like to serve them over a couple days, I recommend freezing already formed but unbaked biscuits until you are ready to bake them you can bake them directly from the freezer, adding just a minute or two to the baking time.
16 Banana Chocolate Chip Muffins Yield 12 2 cups flour 1 cup sugar 1 tsp baking soda 1 tsp baking powder 1 handful chocolate chips 1 cup mashed banana (about 2-3 banana) 1 cup mayonnaise Mix dry ingredients together in a large bowl and make a well in the center In a separate bowl mix wet ingredients Pour wet ingredients into the well in the dry bowl Mix until all ingredients are combined. DO NOT OVER MIX Bake for 20 minutes at 350 Blueberry Muffins 2 cups flour 1 cup scant sugar 3 tsp baking powder ½ tsp salt 1 cup milk 1/3 cup oil 1 egg 1 cup blueberries mix dry ingredients together mix remaining liquid ingredients together DO NOT over mix make a well in dry ingredients and add liquids add blueberries and stir slightly baking about minutes at 375 degrees
17 Chocolate Chip Muffins Yield: 12 medium muffins. 375 ml flour 125 ml sugar 15 ml baking soda 1 ml salt 250 ml chocolate chips 1 egg 250 ml milk 60 ml melted butter Mix dry ingredients together Add chocolate chips In a separate bowl combine milk, butter & egg Stir liquid ingredients into dry ingredients. Do not overmix Bake at 375 for 20 minutes Pumpkin Muffins/Cake Makes muffins 4 eggs 2 cups sugar 1 1/2 cup cooking oil 1 ¾ cup pumpkin 1 tsp salt 3 cup flour 1Tbsp cinnamon 2 tsp baking soda 2 tsp baking powder Beat eggs Slightly Add Sugar, oil and pumpkin, beat thoroughly Add the remaining dry ingredients and mix until it is smooth Fill muffin papers (or greased muffin cups 2/3 full) Springl tops with brown sugar Bake at 375 for minutes. This recipe also makes wonderful cake just bake for minutes in a 9x13 greased pan
18 Spiced Apple Muffin Muffin 1 cup (250 ml) all purpose flour 1 cup (250 ml) whole wheat flour 3 ½ tsp (17 ml) Baking powder ½ tsp (2 ml) salt ½ cup (125 ml) sugar 1 apple peeled and finely chopped 1 egg lightly beaten 1 cup (250 ml) milk 1/3 cup (75 ml) melted butter Topping 2 Tbsp (25 ml) Brown sugar ¼ tsp (1 ml) cinnamon ¼ tsp (1 ml) nutmeg Muffin In a large bowl, mix together flour, baking powder, salt and sugar. Stir in apple In a separate bowl, combine egg, milk and melted butter. Add liquid ingredients to the dry, stirring just until moistened DO NOT OVER MIX Spoon into paper-lined muffin cups, filling ¾ full Topping Combine sugar, cinnamon and nutmeg Sprinkle over muffins Bake muffins at 400 degrees for minutes Yield: 12 muffins
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