Garlic Herb Cheese Bread

Rate this post

Ingrients & Directions


1 1/2 LB
5/8 c Milk
2 Eggs
2 1/2 tb Butter or margarine
1 c Grated cheese; packed
– lightly
1 ts Salt
2 ts Sugar
1 1/2 Garlic clove; minced
1/8 ts Cayenne pepper
1/4 ts Oregano; dried
1/2 ts Basil; dried
2 ts Caraway seed
3 c Bread flour
1 1/2 ts Active dry yeast

1 3/4 LB
3/4 c Milk
3 Eggs
3 tb Butter or margarine
1 c Grated cheese; packed
– lightly
1 ts Salt
2 1/2 ts Sugar
1 1/2 Garlic clove; minced
1/4 ts Cayenne pepper
1/3 ts Oregano; dried
1/2 ts Basil; dried
2 1/2 ts Caraway seed
3 1/2 c Bread flour
2 ts Active dry yeast


Yields
1 servings

Bara Brith (speckled Bread)

Rate this post

Ingrients & Directions


6 oz Dried fruit
8 oz Dark brown sugar
1/2 pt Strong hot tea
10 oz Self-raising flour
1 Egg

This is Wales’ traditional rich fruit bread. South Wales makes it
with baking powder; Northerners prefer yeast as the raising agent.
Either way it’s delicious.

Soak the dried fruit and sugar overnight in the tea. You can use
either fresh tea, or the cold dregs from the teapot (this gives a
good strong colour). Next day, sieve the flour and fold it it into
the fruit. Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing it well into
the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours.
Cool and store for at least 2 days in a tin so that it matures moist
and rich. Traditionalists say you should never butter the Bara Brith,
but Dorothy says do, as it’s lovely that way.


Yields
1 servings

Grits Bread

Rate this post

Ingrients & Directions


———————NOTES: THIS IS A MUST TRY FO———————

-INGREDIENTS-
Water Cooked grits
Margarine Bread flour
Salt Yeast
Sugar

———————-1 1/2 LB LOAF: 1 LB LOAF———————-
3 T 2 Tbsp 1 1/2 c 1 cup
1 1/2 T 1 Tbsp 2 1/4 c 1 1/2 cup
3/4 t 1/2 tsp 2 1/2 t 1 1/2 tsp
1 T 2 tsp


Yields
2 servings

Pj’s Cinnamon Swirl Bread

Rate this post

Ingrients & Directions


2 1/2 ts Active dry yeast; (instant)
3 tb Sugar
1 1/2 ts Salt
3 1/2 c Bread flour
1/4 c Powdered milk
2 tb Unsalted butter; cut into
-pieces
1 c Warm water
2 tb Warm water
1 tb Cinnamon ; mixed with
1 tb Sugar

Place ingredients, except cinnamon-sugar, into bread machine and run on
“dough” cycle.

When machine has completed cycle, place dough on lightly oiled surface and
let sit for 5 minutes. Roll into 8X15″ rectangle, sprinkle with
cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck
ends under. Put loaf seam side down in lightly greased bread pan. Let rise
in warm place for 1-1.5 hours.

Bake bread in 375 oven for 35-40 minutes. May need aluminum foil tent last
10 minutes of baking to keep it from getting too brown.

Yields
1 Servings

Hearthside Cheddar Bread

Rate this post

Ingrients & Directions


2 1/2 c Unbleached Flour 1/4 c Vegetable Oil
1/2 c Sugar 2 ea Eggs; Lg
2 ts Baking Powder 1 1/2 c Apples; Cooking, *
1 ts Salt 2 c Cheddar; Sharp, Shredded
1/2 ts Cinnamon; Ground 3/4 c Walnuts Or Pecans; Chopped
3/4 c Milk

* Apples should be the cooking type (sour not sweet eating apples).
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
pan. In a large bowl, combine the flour, sugar, baking powder, salt and
cinnamon. Make a well in the center of the dry ingredients and add the
milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the
chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes
in the preheated oven until loaf is browned and sounds hollow when tapped
on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the
pan and cool to room temperature, on a wire rack, before slicing.

Yields
4 servings

Dilly Bread

Rate this post

Ingrients & Directions


2 c Chopped onions
1/2 c Water
3 c Warm water
1/4 c Sweetener
2 tb Yeast
1 tb Salt
3 tb Oil
1/3 c Nutritional yeast
3 tb Dry dill weed
3 c White flour
7 c Wholewheat flour

Cook onions in 1/2 c water. Combine sweetener, yeast & warm water &
let stand till it foams. Add 4 c flour to the yeast mixture. Stir
vigorously for 1 minute. Stir in all remaining ingredients except the
flour. After this is well mixed, beat in the rest of the flour a
little at a time until you have the correct consistency. Cover & let
rise till doubled. Punch down dough, knead & form into loaves. Place
into 3 oiled loaf pans. Let rise again till almost doubled. Bake at
350F for 35 to 40 minutes.

Yields
1 Servings

Qfest Bread Recipe Pt 2

Rate this post

Ingrients & Directions


See part 1

The rolls were put in the oven and left for 15 to 25 minutes, or until
golden brown on top.

We melted some butter and brushed the tops with it when they came out.

Some side notes:

Bread making is more of a technique, than a recipe, just like Qing.

The amount of moisture added determines how much bread you will make.

The temp it is cooked at will determine the finished product, just as much
as the recipe.

The biggest mistake you can make in bread making is to leave the salt out.
It will be like eating paper and no one will eat it.

I’ll try and explain how to knead. Pull up one side of the dough and put it
on top of the rest of the dough. Put one hand over the other and push down
on the dough, putting your body weight into it. Keep your arms under your
body so the body weight does the work, not your arms.

Turn the dough a quarter turn and repeat the process.

As you knead, you’ll notice it gets silkier. You can let it rest a bit and
continue. Resting lets it relax a bit and kneading is easier.

You can add or subtract things from the recipe to make it what you want.

More sugar to make it sweater for a breakfast type roll, or cinnamon rolls.
More eggs will make it even richer.
I’ve keep this dough in the fridge for a week or more before using.

If you keep it too long, it’s still good for pizza.

Pizza is cooked hot, 400 degrees or more.


Yields
1 servings

Sweet Coconut Curry Bread

Rate this post

Ingrients & Directions


3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar,Brown,Pressed Down
1 ts Salt
1 tb Applesauce
1/3 c Raisins
1/3 c Coconut flakes
2 ts Curry powder
2 ts Yeast


Yields
1 Servings

Karen’s Abm Adaptation-raisin Granola Bread (pillsbury)

Rate this post

Ingrients & Directions


-FOR 1 1/2 LB. LOAF-
3/4 c Water
1/3 c Milk
3 tb Oil
2 tb Honey
1 ts Salt
2 1/2 c Bread Flour
1 tb Grated Orange Peel
1/4 c Granola*; (up to 1/2)
1/4 c Sunflower seeds**
1/4 c Raisins**
2 1/4 ts Active Dry Yeast

*I use Strawberry Muesili instead of granola—wonderful!!

**One-quarter cup of the granola/muesili was added with the flour, the
remaining one-quarter cup was added along with the sunflower seeds and
raisins at the “beep”.

Yields
1 Servings

Sugarplum Bread

Rate this post

Ingrients & Directions


5 c Flour (up to 6)
1/2 c Sugar
2 ts Salt
2 pk Yeast
1/3 c Nonfat dry milk
1 1/3 c Hot water
1/4 c Vegetable shortening
2 Eggs, slightly beaten
1/2 ts Vanilla
1/4 ts Nutmeg
1/2 c Candies fruits
1 c Raisins

TOPPING
1 c Confectioners sugar mixed
-with:
1 1/2 T lemon juice (up to 1)
12 Red candy cherries
Slivers of green candy
-cherries
6 Walnut halves

Makes one large and six babies [to give away!]

Combine 2 cups of flour and all but the fruit in a bowl and beat with a
wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly
until it cleans the sides of the bowl. Knead for 10 minutes, occassionally
throwing it down hard to break bubbles. Let it rise at room temp in a
greased bowl covered with plastic wrap for approx. 1 1/2 hours or until
doubled in volume. Divide into two and knead briefly. Make one large round
loaf and place ona baking sheet and cover with wax paper. Make six small
loaves and place in muffin tins [dough should nearly reach top of tin] and
cover with wax paper – let rise until doubled, about an hour. Preheat for
20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden
and the muffin loaves 20 minutes [you all know the thumping trick] – remove
to rack to cool and frost, decorating the large with the fruits and the
small with a walnut half each –

Yields
1 Servings