August 21, 2009 • 1:40 pm Comments Off
From: AllRecipes.com
Makes: 12 servings
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
3. Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
4. Bake 10 to 12 minutes, or until golden brown.
August 17, 2009 • 10:10 pm Comments Off
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 10 servings
Ingredients
1 French baguette, sliced into 1/4 inch rounds
1/4 cup olive oil or melted butter
2 pears – peeled, cored and sliced
8 ounces crumbled Gorgonzola cheese
1 cup chopped walnuts
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
3. Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.
August 16, 2009 • 8:16 pm Comments Off
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours, 35 minutes
Makes: 20 servings
Ingredients
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour
Directions
1. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
3. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
August 15, 2009 • 2:12 pm Comments Off
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 8 servings
Ingredients
1/2 cup butter, softened
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded mozzarella cheese
1/2 cup chopped black olives
1 loaf French bread, halved lengthwise
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet.
3. Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.
August 14, 2009 • 7:16 am Comments Off
From: AllRecipes.com
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours, 20 minutes
Makes: 8 servings
Ingredients
3/4 cup lukewarm milk
5 tablespoons lukewarm water
3 tablespoons butter, softened
1 1/2 teaspoons salt
3 tablespoons white sugar
1 teaspoon onion powder
3 tablespoons dried minced onion
1/4 cup instant potato flakes
3 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 tablespoon water
1/4 cup dried minced onion
Directions
1. Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
2. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
August 13, 2009 • 9:41 pm Comments Off
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 10 servings
Ingredients
2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme
Directions
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
3. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
4. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
• 2:38 pm Comments Off
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 12 servings
Ingredients
2-1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×5 inch baking pan.
2. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
3. Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
August 12, 2009 • 1:57 pm Comments Off
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Makes: 12 servings
Ingredients
1 cup chopped green chile pepper
1 cup shredded Cheddar cheese
3 cups self-rising flour
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. Blend green chiles and cheese together in a blender until smooth.
3. In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
4. Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
August 10, 2009 • 2:06 pm Comments Off
From: Kitchen Lane
Makes: 2 loaves
Ingredients
5-1/2 cups (27.5 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed
1 cup old-fashioned rolled oats or quick cooking (not instant) oats, plus 4 tablespoons for garnish
3 tablespoons granulated sugar
Scant 2 3/4 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1/4 cup clover honey or light (mild) molasses
1/4 cup corn oil or other flavorless vegetable oil, plus extra for coating dough tops and baking pans
2-1/4 cups plus 2 tablespoons ice water, plus more if needed
Directions
First rise: In a very large bowl, thoroughly stir together the flour, oats, sugar, salt, and yeast. In a large measuring cup, thoroughly whisk the honey and oil into the water. Thoroughly stir the mixture into the bowl, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in just enough more water to blend the ingredients; don’t over-moisten, as the dough should be slightly stiff. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second rise: Vigorously stir the dough. If necessary, stir in enough more flour to yield a hard-to-stir consistency. Generously oil two 8 1/2 x 4 1/2-inch loaf pans. Sprinkle a tablespoon of oats in each; tip the pans back and forth to spread the oats over the bottom and sides. Use well oiled kitchen shears or a serrated knife to cut the dough into 2 equal portions. Put the portions in the pans. Brush or spray the tops with oil. Press and smooth the dough evenly into the pans with an oiled rubber spatula or fingertips. Sprinkle a tablespoon of oats over each loaf; press down to imbed. Make a 1/2-inch deep slash lengthwise down the center of each loaf using oiled kitchen shears or a serrated knife. Tightly cover the pans with nonstick spray-coated plastic wrap.
Let rise using any of these methods: for a 2- to 3-hour regular rise, let stand at warm room temperature; for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends 1/2 inch above the pan rims.
Baking: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375 degree F.Bake on the lower rack for 50 to 60 minutes, until the tops are well-browned. Cover the tops with foil. Bake 10 to 15 minutes more until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208 to 210 degree F on an instant-read thermometer). Bake for 5 minutes longer to be sure the centers are done. Let cool in the pans on a wire rack for 15 minutes. Turn out the loaves onto racks and cool thoroughly.
• 1:54 pm Comments Off
From: Bread World
Prep Time: 40 minutes
Proof Time: 10 minutes
Bake Time: 25 to 30 minutes
Makes: 12 servings
Onion Garlic Filling Ingredients
1 tablespoon butter or margarine
1 sweet onion, thinly sliced
2 cloves crushed garlic
Bread Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 envelope Fleischmann’s RapidRise Yeast
1-1/2 tablespoons sugar
1 tablespoon ground flax seed
1 teaspoon salt
1/2 cup + 1 tablespoon very warm water (120° to 130°F)
3 tablespoons butter or margarine, softened
1 egg
Sour Cream Filling Ingredients
1/2 cup sour cream
1 egg
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Cheese Topper Ingredients
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
Directions
1. For Onion Garlic Filling: Melt butter in a large skillet over medium heat. Sauté onion and garlic in butter until onion is golden in color, about 10 minutes. Cool.
2. For Bread: Combine whole wheat flour, 1/2 cup all-purpose flour, undissolved yeast, sugar, flax seed and salt in a large mixer bowl. Add water, butter and egg. Beat on medium speed for 2 minutes. Stir in enough additional flour to make a soft dough.
3. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 4 to 5 minutes. Cover and let dough rest 10 minutes. Divide dough into 2 equal pieces. Flatten gently or roll into 6 x 10-inch rectangles. Place crusts on greased baking sheet.
4. Whisk all ingredients for Sour Cream Filling together in a small bowl; top each crust with an equal amount. Spoon cooled Onion and Garlic Filling over sour cream mixture. Sprinkle with cheeses.
5. Bake at 375°F for 25 to 30 minutes, or until lightly browned. Serve warm.
Recipe Note
Bread may be made in bread machine on dough setting. Remove dough from bread machine and let rest for 10 minutes. Proceed with shaping and topping the bread.
