1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
10/20/07
Super-Quick Garlic Bread
1 loaf Italian bread (about 10-12 oz)
1/2 cups melted butter
2 garlic cloves, minced (or pressed if you have a garlic press)
1 Tbsp. fresh minced basil (we never use unless we have it on hand)
1/4 tsp. salt
Preheat oven to 375*. using serrated bread knife, cut into 1 inch thick slices. Place bread slices on cookie sheet. Place butter in microwave to melt. Add garlic and salt, mix well. Brush butter mixture on both sides of bread slices. Bake 13-15 minutes or until bread is crisp around the edges. Serve hot.
1/2 cups melted butter
2 garlic cloves, minced (or pressed if you have a garlic press)
1 Tbsp. fresh minced basil (we never use unless we have it on hand)
1/4 tsp. salt
Preheat oven to 375*. using serrated bread knife, cut into 1 inch thick slices. Place bread slices on cookie sheet. Place butter in microwave to melt. Add garlic and salt, mix well. Brush butter mixture on both sides of bread slices. Bake 13-15 minutes or until bread is crisp around the edges. Serve hot.
Sour Cream Lemon Loaf
Beat together 1/2 cup sour cream, 1/2 cup veg. oil, 2 eggs, 2 tsp. grated lemon zest, 1 tsp. lemon juice; beat in a 16 oz. pound cake mix. Bake in greased 9x5" loaf pan at 350* for 1 hour. Next, stir together 1 tsp. lemon zest, 2 Tbsp. fresh lemon juice and 3/4 cup powdered sugar. Drizzle over loaf!
Banana Chocolate Chip Loaves
This one is a little bit different from the other recipe for banana choc. chip bread. It has peanut butter added!
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
10/13/07
Honey Whole Wheat Bread
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 Tbsp. salt
2 pkgs. yeast
2 1/4 cups very warm water
3-4 cups flour
Softened butter
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl; add warm water. Blend on low speed, scraping bowl frequently, 1 minute. Beat on medium speed. Stir in enough of the flour, 1 cup at a time to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; and let rise in warm place until double, 40-60 minutes. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18x9 inches, on lightly floured surface. If dough shrinks, gently stretch into rectangle. Fold 9 inch sides crosswise into thirds, overlapping ends. Roll up tightly toward you, beginning at one of the open ends. Pinch edge firmly to seal. Preass each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 or 8 1/2x41/2x2 1/2". Brush lightly with butter; sprinkle with whole wheat flour or crushed rolled oats if desired. Let rise until double, 35-50 minutes.
Heat oven to 375. Place loaves on low rack so that the tops of pans are in center of oven. Bake until loavs are deep golden brown and sound hollow when tapped, 40-45 minutes. Remove from pans; cool on wire rack.
2 loaves (20 slices each) 80 calories per slice
1/3 cup honey
1/4 cup shortening
1 Tbsp. salt
2 pkgs. yeast
2 1/4 cups very warm water
3-4 cups flour
Softened butter
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl; add warm water. Blend on low speed, scraping bowl frequently, 1 minute. Beat on medium speed. Stir in enough of the flour, 1 cup at a time to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; and let rise in warm place until double, 40-60 minutes. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18x9 inches, on lightly floured surface. If dough shrinks, gently stretch into rectangle. Fold 9 inch sides crosswise into thirds, overlapping ends. Roll up tightly toward you, beginning at one of the open ends. Pinch edge firmly to seal. Preass each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 or 8 1/2x41/2x2 1/2". Brush lightly with butter; sprinkle with whole wheat flour or crushed rolled oats if desired. Let rise until double, 35-50 minutes.
Heat oven to 375. Place loaves on low rack so that the tops of pans are in center of oven. Bake until loavs are deep golden brown and sound hollow when tapped, 40-45 minutes. Remove from pans; cool on wire rack.
2 loaves (20 slices each) 80 calories per slice
Gingerbread
2 1/2 cups sifted flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs
3/4 cup molasses
1 cup buttermilk
Preheat oven to 350. Grease and flour 9x13x2" pan. Sift flour and sift again with spices. Cream softened butter and sugar. Add eggs one at a time. Mix well, blend in molasses and dry ingredients, alternating with buttermilk. Mix well after each addition. Pour into pan. Bake for 35-40 minutes. Serve warm with fresh whipped cream.
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs
3/4 cup molasses
1 cup buttermilk
Preheat oven to 350. Grease and flour 9x13x2" pan. Sift flour and sift again with spices. Cream softened butter and sugar. Add eggs one at a time. Mix well, blend in molasses and dry ingredients, alternating with buttermilk. Mix well after each addition. Pour into pan. Bake for 35-40 minutes. Serve warm with fresh whipped cream.
Banana Chocolate Chip Mini Bread
(This recipe requires 5 of those disposable small aluminum loaf pans)
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. each of baking soda and salt
3 large eggs
2 cups (about 4 large) mashed, very ripe bananas
3 cups flour
1 1/2 cups semisweet chocolate mini-chips
3/4 cup walnuts, chopped (optional)
1. Heat oven to 350. Coat insides of 5 small 5-3/4 x 3-1/4 x 2 inch disposable aluminum loaf pans with nonstick cooking spray.
2. Beat butter, sugar, baking powder, baking soda and salt in a large bowl on med. high speed 3 min. or until pale and fluffy. Add eggs 1 at a time, beating after each just until blended. Beat in bananas. Reduce speed to low and gradually add flour, beating just until blended. Stir in chocolate chips and nuts.
3. Place loaf pans on heavy cookie sheet. Divide batter evenly amongst pans. I've lost the cooking time...but I would guess less than 15 minutes.
These are perfect for giving away at holidays. Cool the loaves then wrap in saran wrap and raffia with little note.
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. each of baking soda and salt
3 large eggs
2 cups (about 4 large) mashed, very ripe bananas
3 cups flour
1 1/2 cups semisweet chocolate mini-chips
3/4 cup walnuts, chopped (optional)
1. Heat oven to 350. Coat insides of 5 small 5-3/4 x 3-1/4 x 2 inch disposable aluminum loaf pans with nonstick cooking spray.
2. Beat butter, sugar, baking powder, baking soda and salt in a large bowl on med. high speed 3 min. or until pale and fluffy. Add eggs 1 at a time, beating after each just until blended. Beat in bananas. Reduce speed to low and gradually add flour, beating just until blended. Stir in chocolate chips and nuts.
3. Place loaf pans on heavy cookie sheet. Divide batter evenly amongst pans. I've lost the cooking time...but I would guess less than 15 minutes.
These are perfect for giving away at holidays. Cool the loaves then wrap in saran wrap and raffia with little note.
10/12/07
Light Rolls
Combine: 3 pkg. active dry yeast and 1/2 cup warm water
Heat: 1 1/2 cups milk in saucepan until warm. Mix with yeast mixture. Add pinch of salt, 1/2 cup oil, 1/4 cup sugar, 3 beaten eggs and 6 cups of flour. Mix. Let rises one time until doubled (1 hour) Punch down. Shape into rolls. Let rise 15 more minutes. Bake at 400 in greased pans. Makes about 2 dozen rolls.
Heat: 1 1/2 cups milk in saucepan until warm. Mix with yeast mixture. Add pinch of salt, 1/2 cup oil, 1/4 cup sugar, 3 beaten eggs and 6 cups of flour. Mix. Let rises one time until doubled (1 hour) Punch down. Shape into rolls. Let rise 15 more minutes. Bake at 400 in greased pans. Makes about 2 dozen rolls.
10/11/07
Diana's Hot Rolls
My Mother-in-law, Diana, makes these for every dinner/holiday, etc. SO good!
Hot Roll Mix:
20 c. flour
1 c. powdered milk
1 1/4 c. sugar
1-2 Tbls. salt
Actual Rolls:
1 1/2 c. warm water
1 Tbl. yeast
1/4 c. oil
2 eggs
6 cups hot roll mix
Directions: Stir together flour, powdered milk, sugar and salt very thoroughly and use to make rolls. Dissolve yeast in warm water (add 1/2 tsp. sugar). Mix in the oil and eggs. Add 3 cups of flour and mix. Gradually add the rest of the flour. When it is too stiff for the mixer, knead the rest of the flour in. Let it rise until doubled in bulk--about 2 hrs. Form into 24 rolls. Let rise about 45 minutes. Bake at 375 degrees for 12 min.
Hot Roll Mix:
20 c. flour
1 c. powdered milk
1 1/4 c. sugar
1-2 Tbls. salt
Actual Rolls:
1 1/2 c. warm water
1 Tbl. yeast
1/4 c. oil
2 eggs
6 cups hot roll mix
Directions: Stir together flour, powdered milk, sugar and salt very thoroughly and use to make rolls. Dissolve yeast in warm water (add 1/2 tsp. sugar). Mix in the oil and eggs. Add 3 cups of flour and mix. Gradually add the rest of the flour. When it is too stiff for the mixer, knead the rest of the flour in. Let it rise until doubled in bulk--about 2 hrs. Form into 24 rolls. Let rise about 45 minutes. Bake at 375 degrees for 12 min.
Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
Butternut Squash Rolls
1 Tbsp. active dry yeast
1/4 cup warm water (110-115 degrees)
1 tsp. sugar
2/3 cup warm fat-free milk (110-115 degrees)
1 cup cooked and mashed butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tsp. salt
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. Beat on med speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surace; divide into 20 pieces. Shape each peice into a ball. Place 2 in. apart on baking sheets coated with non-stick cooking spray. With a sharp knife make shallow slashes on tops of rolls (one slash down middle). Cover and let rise until doubled, about 45 minutes.
Bake at 400 degrees for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls
1/4 cup warm water (110-115 degrees)
1 tsp. sugar
2/3 cup warm fat-free milk (110-115 degrees)
1 cup cooked and mashed butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tsp. salt
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. Beat on med speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surace; divide into 20 pieces. Shape each peice into a ball. Place 2 in. apart on baking sheets coated with non-stick cooking spray. With a sharp knife make shallow slashes on tops of rolls (one slash down middle). Cover and let rise until doubled, about 45 minutes.
Bake at 400 degrees for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls
10/9/07
Pumpkin Pancakes
Makes: 8 servings (16 pancakes)
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cups milk
1/2 cup canned pumpkin
1 egg
2 Tbsp. veg. oil
1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl.
2. Mix together milk, pumpkin, egg, and oil in small bowl.
3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy!
4. Heat griddle over med. heat...Pour 1/4 cup batter onto griddle (or skillet) for each pancake; flatten slightly with back of spoon to 4-5 inch diameter. Cook until bubbles form on surface and begin to burst. Cook 30 seconds on other side and serve! (Yummy with maple syrup and crushed pecans!)
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cups milk
1/2 cup canned pumpkin
1 egg
2 Tbsp. veg. oil
1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl.
2. Mix together milk, pumpkin, egg, and oil in small bowl.
3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy!
4. Heat griddle over med. heat...Pour 1/4 cup batter onto griddle (or skillet) for each pancake; flatten slightly with back of spoon to 4-5 inch diameter. Cook until bubbles form on surface and begin to burst. Cook 30 seconds on other side and serve! (Yummy with maple syrup and crushed pecans!)
Banana Mini-Chip Muffins
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) softened butter
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla extract
3 med. ripe bananas
1 large egg
2 cups mini choc. chips
Preheat oven to 350.
Combine flour, baking powder, and salt in med. bowl. Beat butter, sugars, and vanilla in large bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spoon batter evenly into prepared cups, filling 2/3 full.
Bake 15-20 min.
Makes 48 mini muffins.
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) softened butter
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla extract
3 med. ripe bananas
1 large egg
2 cups mini choc. chips
Preheat oven to 350.
Combine flour, baking powder, and salt in med. bowl. Beat butter, sugars, and vanilla in large bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spoon batter evenly into prepared cups, filling 2/3 full.
Bake 15-20 min.
Makes 48 mini muffins.
Amazing Whole Wheat Pizza Crust
1 tsp. white sugar
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
7/26/07
Sausage Bread
1 recipe pizza dough
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
Oatmeal Dinner Rolls
2 cups water
1 cup quick-cooking oats
3 Tbsp. butter
1 pkg. active dry yeast (1/4 oz.)
1/3 cup warm water (110*-115*)
1/3 cup packed brown sugar
1 Tbsp. sugar
1-1/2 tsp. salt
1-3/4 to 5-1/4 cups all-purpose flour
In a saucepan, bring water to a boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour) Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in 2-9 inch round baking pans, coating with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350* for about 20-25 minutes, or until golden brown. Remove from pan to wire racks. Yields: 1 1/2 dozen
1 roll= 172 calories, 33 carbs, 4g. protein, 2 g. fat, 1 g. fiber
1 cup quick-cooking oats
3 Tbsp. butter
1 pkg. active dry yeast (1/4 oz.)
1/3 cup warm water (110*-115*)
1/3 cup packed brown sugar
1 Tbsp. sugar
1-1/2 tsp. salt
1-3/4 to 5-1/4 cups all-purpose flour
In a saucepan, bring water to a boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour) Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in 2-9 inch round baking pans, coating with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350* for about 20-25 minutes, or until golden brown. Remove from pan to wire racks. Yields: 1 1/2 dozen
1 roll= 172 calories, 33 carbs, 4g. protein, 2 g. fat, 1 g. fiber
Mykin's Pumpkin Bread
2 1/2 c. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
11/7/06
Cheesy Italian Pan Bread
I made this bread last night with salad and Fettecine Alfredo. It was delicious..... And it is very pretty to.
2 c. water
1 c. quick oats
3 T. butter
4-5 c. flour
1/4 c. sugar
2 t. salt
2 T. yeast
1 egg
1 c. shredded moz. cheese
Topping
2 T. parmesan cheese
3/4 t. basil
1/4 t. oregano
3/4 t. garlic powder
6 T. butter
Grease 9 x 13 pan. Bring water to a boil: stir in oats and butter. Meanwhile, combine 1 1/2 cups flour, sugar, salt, and yeast in a large bowl; blend well. Add oat mixture and egg to flour. Blend until moistened. Add another 1 3/4 to 2 1/2 cups flour and the moz. cheese to form stiff dough. Knead in another 1/2 to 3/4 cups flour until dough is smooth. Shape into a ball; cover and let rest 15 minutes. Press into pan. Using a sharp knife, cut diagonal lines 1 1/2 inches apart, cuttingly completely through dough. Repeat in opposite direction creating a diamond pattern. Cover loosely with greased plastic wrap and put in warm place to rise for 45 minutes. Heat oven to 375*. Uncover dough and redefine diamond pattern by cutting up and down through to the bottom of the pan. Melt 4 T. of butter and spoon over top of dough. Bake for 15 minutes. Combine toppings ingredients and 2 T. melted butter. Sprinkle on top of partially baked bread and return to oven for 5 to 10 more minutes or until golden brown.
2 c. water
1 c. quick oats
3 T. butter
4-5 c. flour
1/4 c. sugar
2 t. salt
2 T. yeast
1 egg
1 c. shredded moz. cheese
Topping
2 T. parmesan cheese
3/4 t. basil
1/4 t. oregano
3/4 t. garlic powder
6 T. butter
Grease 9 x 13 pan. Bring water to a boil: stir in oats and butter. Meanwhile, combine 1 1/2 cups flour, sugar, salt, and yeast in a large bowl; blend well. Add oat mixture and egg to flour. Blend until moistened. Add another 1 3/4 to 2 1/2 cups flour and the moz. cheese to form stiff dough. Knead in another 1/2 to 3/4 cups flour until dough is smooth. Shape into a ball; cover and let rest 15 minutes. Press into pan. Using a sharp knife, cut diagonal lines 1 1/2 inches apart, cuttingly completely through dough. Repeat in opposite direction creating a diamond pattern. Cover loosely with greased plastic wrap and put in warm place to rise for 45 minutes. Heat oven to 375*. Uncover dough and redefine diamond pattern by cutting up and down through to the bottom of the pan. Melt 4 T. of butter and spoon over top of dough. Bake for 15 minutes. Combine toppings ingredients and 2 T. melted butter. Sprinkle on top of partially baked bread and return to oven for 5 to 10 more minutes or until golden brown.
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