4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 - 115 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned. Makes 12 pretzels.
For Supper Club: You may want to double this recipe. If you are planning on having another type of bread for dipping with the fondue then you don't need to double this. Its up to you.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
New Orleans Beignets
1 envelope active dry yeast 1/4oz.
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting
Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F. Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar. You can keep these warm in a 200 degrees F. oven for up to 30 minutes.
** these are sooo good! if you like sopapillas you will love these! **
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting
Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F. Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar. You can keep these warm in a 200 degrees F. oven for up to 30 minutes.
** these are sooo good! if you like sopapillas you will love these! **
Beer Bread
I know you can get a beer bread mix from one of those home parties, but I can't justify paying that much when I can make the same thing from scratch for much cheaper. I think this one tastes just as good as the expensive mix.
2 1/2 cups self rising flour
1 bottle of beer (your choice...I always use a light beer)
1 Tbsp. sugar
1 stick of real butter, melted
Pre-heat oven to 375 degrees. Grease a large loaf pan and set aside. combine flour and sugar in large bowl, add beer and stir until well blended. The batter will be very sticky. Pour batter into prepared loaf pan. Pour melted butter over top of batter. Bake at 375 degrees for about 45 minutes or until a toothpick comes out clean from the middle of the loaf. Let set for a few minutes and then turn out onto a cutting board or cooling rack. Allow to cool at least 20 minutes before cutting. This bread goes great with homemade chili.
** be sure to use a LARGE loaf pan with this recipe or you will end up with butter all over your oven**
2 1/2 cups self rising flour
1 bottle of beer (your choice...I always use a light beer)
1 Tbsp. sugar
1 stick of real butter, melted
Pre-heat oven to 375 degrees. Grease a large loaf pan and set aside. combine flour and sugar in large bowl, add beer and stir until well blended. The batter will be very sticky. Pour batter into prepared loaf pan. Pour melted butter over top of batter. Bake at 375 degrees for about 45 minutes or until a toothpick comes out clean from the middle of the loaf. Let set for a few minutes and then turn out onto a cutting board or cooling rack. Allow to cool at least 20 minutes before cutting. This bread goes great with homemade chili.
** be sure to use a LARGE loaf pan with this recipe or you will end up with butter all over your oven**
Chocolate Chip Loaf
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
Garlic Cheese Biscuits
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
Anne's Banana Bread
1 1/4 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
Sweet Potato-Bacon Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
Anne's Pumpkin Bread
3 cups white sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 1/3 cups all purpose flour
2 teaspoons baking soda
Preheat oven to 350 degrees F. Grease 3 regular size loaf pans, set aside. Mix sugar, oil, eggs, water, and pumpkin in large bowl until smooth. Add salt, cinnamon, nutmeg, flour, and baking soda to wet ingredients and stir just until blended. Pour into prepared loaf pans and bake at 350 for 1 hour. Allow to cool for 15 minutes and then turn loaves out onto wire racks to cool.
You can also add nuts to this recipe if you like, they taste great. These loaves freeze really well I wrap them in saran wrap and then put them into freezer bags. I love this recipe because it makes 3 loaves so you always have one or two to share!
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 1/3 cups all purpose flour
2 teaspoons baking soda
Preheat oven to 350 degrees F. Grease 3 regular size loaf pans, set aside. Mix sugar, oil, eggs, water, and pumpkin in large bowl until smooth. Add salt, cinnamon, nutmeg, flour, and baking soda to wet ingredients and stir just until blended. Pour into prepared loaf pans and bake at 350 for 1 hour. Allow to cool for 15 minutes and then turn loaves out onto wire racks to cool.
You can also add nuts to this recipe if you like, they taste great. These loaves freeze really well I wrap them in saran wrap and then put them into freezer bags. I love this recipe because it makes 3 loaves so you always have one or two to share!
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