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Happy Baking!
French Market Doughnuts
Old Tavern Corn Fritters
Pretzels Kiev Style
Homemade Pretzels
Pretzels
Pretzels
Boston Brown Bread
South Louisiana
Buttermilk Biscuits & 2 Gravies
Biscuits
Breakfast Biscuits and Gravy
Muffuletta Bread
Sweet rolls from Herren's
SWEET CORNBREAD
PIZZA HUT DOUGH MIX
Pizza Hut Crust
Pizza Hut Pizza Crust
PIZZA HUT'S PIZZA DOUGH
Easy Bread
Cinnamon Rolls
Cornbread
BEIGNETS
French Market Doughnuts
Pronounced "ben-YAYS", these are the rectangular French doughnuts (no holes)
1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)
Put the warm water into a large bowl, then sprinkle in the yeast and
a
couple teaspoons of the sugar and stir until thoroughly dissolved.
Let
proof for 10 minutes. Add the rest of the sugar, salt, eggs, and
evaporated milk. Gradually stir in 4 cups of the flour and beat with
a
wooden spoon until smooth and thoroughly blended. Beat in the shortening,
then add the remaining flour, about 1/3 cup at a time, beating it in
with
a spoon until it becomes too stiff to stir, then working in the rest
with
your hands. Cover the bowl with plastic wrap and refrigerate overnight
in
a greased bowl.
Roll the dough out onto a floured board or marble pastry surface to
a
thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by
3-1/2
inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees
F.
Fry the beignets about 3 or 4 at a time until they are puffed out and
golden brown on both sides, about 2-3 minutes per batch. Turn them
over in
the oil with tongs once or twice to get them evenly brown, since they
rise
to the surface of the oil as soon as they begin to puff out. Drain
each
batch, place on a platter lined with several layers of paper towels,
and
keep warm in a 200 degree F oven until they're all done.
The dough keeps well under refrigeration for about a week.
Serve 3 beignets per person, sprinkling heavily with powdered sugar,
and
serve hot with cafe au lait.
Back to the Top
1 cup all-purpose flour
1 1/2 tsp. baking powder
2 eggs
1/3 cup milk
1 can (15 1/4 oz.) whole kernel corn, drained
1 Tbs. butter or margarine, melted
Oil for deep fat frying
Confectioners' sugar
Maple syrup, warmed
In a bowl, combine flour and baking powder; set aside. In another bowl,
beat the eggs and milk; stir in corn and butter. Stir into dry
ingredients just until blended. In a deep fat fryer or electric skillet,
heat oil to 375 F. Drop batter by heaping teaspoonfuls into hot oil;
fry
for 2-3 minutes or until golden brown. Drain on paper towels. Dust
with
confectioners' sugar. Serve with syrup. Makes about 2 dozen.
Enjoy.
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2 Tbs. Cognac
3 each Eggs separated
3/4 cup Milk
1 lb Flour
3/4 cup Almonds grated or finely
-chopped
1/2 cup Butter melted
3/4 cup Oil or lard melted
Salt to taste
5 Tbs. Sugar
2 tsp. Vanilla or cinnamon
Whip the egg whites and sugar. Add the cognac, melted butter, and
milk. Mix well then add the salt, almonds. Stir in the flour very
slowly, mix thoroughly. Knead this dough well and roll it out thin.
Cut 2" x 6" strips. Cut a 1 1/2" slit in the middle of each strip and
pull one end through the slit. Fry in the pre-heated oil or lard for
4 minutes or until they are golden brown on each side. Remove, drain,
cool, then sprinkle with the sugar and vanilla or cinnamon and sugar.
Back to the Top
1 tsp. Dry yeast
1 1/4 tsp. Sugar
1 3/4 cup All-purpose flour
1 tsp. Kosher salt (or rock salt)
3/4 cup Warm water (105F to 115F)
1/2 tsp. Salt
1 Egg, slightly beaten
Dissolve the yeast in the warm water in a large bowl; let stand for
5
minutes. Add the sugar, 1/2 teaspoon of salt, and the flour.
Stir
until smooth. Turn the dough out onto a lightly floured surface and
knead until smooth (about 3 minutes). Cut the dough into 18 pieces.
Roll each piece of dough into a 9 inch rope. Shape each rope
as
desired; place on greased baking sheets. Brush the pretzels with the
egg and sprinkle with the kosher salt. Bake at 425F for 10 to
12
minutes or until golden brown.
Back to the Top
1 pkg. Yeast
1 1/2 cup Warm water
4 1/2 To 5 cups flour
2 tsp. Salt
1 Tbs. Sugar
Combine yeast and 1/2 cup warm water in measuring cup, stirring with
fork until dissolved.
Combine 2 cup flour, salt, and sugar in bowl. Add dissolved yeast
and
remaining 1 cup warm water. Beat vigorously with whisk or spoon
for 2
minutes. Gradually add enough of remaining flour, 1/4 cup at
a time,
to make a soft dough. Turn out of bowl. Knead until smooth
and
elastic, adding as little flour as necessary, about 8-10 minutes.
Place dough in bowl, cover with plastic wrap, put in warm place to
rise until doubled in size.
Punch down dough and divide into 12 equal portions. Roll each
portion into an 18-20 inch long rope, slightly tapered and thinner
at
ends. (My Note: you may need to allow the dough to rest once
or
twice if it's too elastic to hold the rope shape. It also helps
to
roll if your hands are clean and slightly damp - you'll have to rinse
them in between every piece or so.) Form into pretzel shapes.
Place
on 5 inch squares of baking parchment. Cover with a towel and let
rest 20-30 minutes.
Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup
salt in a large shallow pan. Gently drop 3 or 4 pretzels into
the
simmering water, parchment side up. Remove parchment. Poach
first
side 2 minutes. Turn and poach other side 2 minutes. Remove
pretzels with slotted spatula and place on towel to cool.
Brush with an egg white wash (1 egg white mixed with 1 Tbs. water).
Sprinkle with coarse salt (available in health food stores) Bake
on
greased and foil lined baking sheets at 375 degrees for 30
minutes. Remove from baking sheet and cool on wire racks.
These freeze very well.
Back to the Top
1 pkg. Yeast; active, dry
1 1/2 cup ;water, warm, 110-120 degrees
1 tsp. Salt
1 Tbs. Sugar
4 cup Flour; unbleached
1 each Egg; large, beaten
1 x Salt; coarse
Dissolve yeast in warm water. Add salt and sugar to yeast mixture.
Blend in flour and knead dough until smooth, about 7 to 8 minutes.
Cover and let dough rise until double in bulk. Punch down.
Cut dough
into small pieces and roll into ropes. Twist ropes into pretzel
shapes and place on greased cookie sheet. Using a pastry brush, brush
pretzels with egg and sprinkle with coarse salt. Allow pretzels
to
rise until almost double in bulk. Bake at 425 degrees F. for
10 to 15
minutes or until browned. Best if eaten immediately. If
not, store
in airtight container. Makes 12 6 inch pretzels.
Back to the Top
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
1 cup buttermilk
Mix the rye flour, cornmeal, whole wheat flour, baking soda, and salt
in a
large bowl. Stir the dry ingredients with a fork to lighten and mix.
Add the
molasses and milk and blend well. The batter should be the consistency
of
pancake batter. Butter a 1 quart pudding mold or a 1 pound coffee can,
and
pour in the batter, filling the mold no more than two thirds full.
Cover
tightly (if using a coffee can snugly fit aluminum foil on top) and
place in
a deep kettle. Add boiling water halfway up the mold. Cover the kettle
and
steam for about 1 1/2 hours, or until a broom straw comes out clean
when
inserted in the middle of the bread. Remove and cool on a rack. Serve
warm.
It has a wonderful full, satisfying flavor and is traditionally served
with
baked beans. But try toasting it and spreading it with butter and honey.
Back to the Top
4 cup all-purpose flour (OR southern wheat flour
2 Tbs. baking powder PLUS 2 tsp.
2 tsp. salt
1/4 cup lard or vegetable shortening
1 cup buttermilk
Lightly grease 2 baking sheets. Preheat oven to 400 F. Sift flour,
baking powder and salt into a large bowl. Work in lard or shortening
with your fingertips until mixture resembles coarse cornmeal. Add
buttermilk slowly, stirring with a fork until blended. When dough is
smooth, turn out onto a floured surface. The dough will be sticky,
so
flour work surface and surface of dough fairly heavily; do not work
more flour into dough itself. Roll out to 1/2 inch thickness. Using
a
2 inch biscuit cutter (I use a floured water glass), cut dough into
rounds. Place on greased baking sheets. Gather scraps of dough
together. Repeat rolling and cutting until all dough has been used.
Bake in a preheated oven until light golden brown, 15 to 18 minutes.
To freeze, freeze unbaked biscuits, unwrapped, on baking sheets just
until firmly frozen; place in freezer bags to store up to one month.
To bake, preheat oven as directed in recipe; place frozen biscuits
on
a baking sheet. Bake in preheated oven, allowing 3 to 5 minutes
longer. Serve hot.
Makes 24 biscuits
Milk Gravy
2 Tbs. flour
1 to 2 Tbs. bacon or sausage grease
1 cup milk
Salt and pepper to taste
In skillet used to cook sausage or bacon, drain off all but 1 to 2
tablespoons of the grease. In the skillet, combine flour, salt and
pepper. Cook over medium high heat; add milk and stir until mixture
boils. Serve hot with eggs and biscuits.
NOTE: For thicker gravy, use less milk; for thinner gravy, use more
milk.
Olde Tymes Famous Sausage Gravy
5 cup water
7 cup milk
1 lb pork sausage
1.5 cup flour
2 Tbs. salt
2 Tbs. pepper
Mix water and milk in a stock pot. Place on the stove to heat. Do not
boil!
The sausage needs to be chopped. If you use links, put them through
a food
chopper. If you use bulk, then chop and stir while cooking. The sausage
should be fried in a cast iron skillet. When it is done, carefully
strain
and save the grease. Put the cooked sausage in the milk and water mixture.
Put the grease back in the skillet over moderate heat. Stir in the
flour,
salt and pepper to make your roux. Cook this mixture until it will
cling to
the spoon and come off the skillet cleanly. When the milk and water
mixture
is just under boiling, stir in the roux quickly while turning off the
heat
to thicken the gravy. Serve over biscuits or toast.
Back to the Top
12 lb flour
8 lb shortening
2 cup baking powder
2 cup sugar
1/2 cup salt
2 qt buttermilk
1 qt milk
Mix all ingredients together and let stand 4 hours. Roll the dough
out about 1/8 inch thick and cut with biscuit cutter. Place on
greased baking sheet and bake at 350F for 35 minutes.
Back to the Top
For The Biscuits:
1 3/4 cup unbleached all-purpose flour
2 tsp. baking powder
1 tsp. salt
4 Tbs. (1/2 stick) unsalted butter, chilled
1/3 cup plain yogurt
1/2 cup (+2 Tbs.) milk
For The Sausages:
1 1/2 lb pork sausage
1 1/2 Tbs. minced fresh sage leaves, or 1 tsp. dried
1/4 tsp. salt
Freshly ground black pepper
1/2 tsp. paprika
1/4 tsp. ground allspice
For The Gravy:
3 tsp. unsalted butter, or as needed
3 Tbs. all-purpose flour
2 1/4 cup milk
salt and freshly ground black pepper
Garnish With:
2 tsp. fresh sage leaves
Preheat the oven to 425F. Cover a baking sheet with a piece of
parchment paper.
Make the biscuits: sift the flour, baking powder, and salt
together into a large bowl. Using two knives or a pastry blender, cut
in the butter until the texture rangers from cornmeal to the size of
small peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt, then the milk,
until the dough is quite soft and somewhat sticky. Work quickly
without overworking the dough. Turn it out onto a lightly floured
surface and knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches thick, and cut it
into 2 inch rounds. (You will have 10 biscuits.) Arrange the rounds
on the prepared baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to 20 minutes.
While the biscuits are baking, prepare the sausages: place all
the sausage ingredients in a large bowl and mix thoroughly, using your
fingers. To test the seasoning, fry a tiny patty and taste; adjust
if
necessary.
Place the patties in a large heavy or nonstick skillet over
medium high heat, and cook until they are crisp and brown on the
outside and cooked through inside, about 8 minutes per side. Transfer
the sausage patties to a warmed platter and keep warm.
Make the gravy: Add enough of the butter to the skillet so the
bottom is covered with 1/8 inch of fat. Stir, scraping up the browned
bits from the bottom of the skillet. Reduce the heat to medium and
add the flour slowly, stirring until it has absorbed the butter. Cook,
stirring constantly, until it turns golden brown, at least 2 minutes.
Then slowly pour in the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream. Season to taste
with salt and a generous amount of black pepper.
To serve, split two biscuits in half. Place the bottom halves on
a warm plate, top them with sausage patties, and pour a generous
amount of gravy over the sausage. Mince the fresh sage and sprinkle
some over the sausage and gravy. Set the biscuit tops at an angle,
partially covering the sausages and serve immediately.
4 servings (with extra biscuits).
Back to the Top
1 cup Water, warm
1 Tbs. Sugar
2 1/4 tsp. Yeast
3 cup Bread flour
1 1/2 tsp. Salt
2 Tbs. Oil
Sesame
Seeds
Combine water and sugar in measuring cup. Add yeast and
proof yeast
5 to 10 minutes.
In food processor, with steel blade, combine 3 cups flour, salt,
and
oil. Add yeast mixture and process until dough forms a ball,
about 5
seconds. Stop machine and check consistency of dough.
It should be
smooth and satiny. If dough is too dry, add more warm
water, 1
tablespoon at a time. If dough is too sticky, add flour 1 tablespoon
at a time. Process 20 seconds to knead.
Oil a large bowl. Place dough in bowl, cover with plastic
wrap and
let rise until double, about 1 1/2 hours.
When doubled, punch down and form round loaves about 10 inches
in
diameter. Place on greased baking sheet. Sprinkle tops
with sesame
seeds. Cover loosely with plastic wrap and let rise until almost
double, about 1 hours.
Bake at 425F for 10 minutes. Reduce heat to 375F. and
bake 25 minutes
more.
Back to the Top
1/4 cup butter
1/4 cup sugar
1-1/4 tsp. salt
2 packages yeast
1 cup milk
4 cups flour, sifted
cinnamon sugar mixture
2 cups sugar
4 Tbs. cinnamon
Let milk come to a boil in heavy saucepan. Add butter, sugar,
and
salt. Cool. Soften yeast in water and stir into first mixture.
Add
flour, about half at a time and beat well. Turn out on a floured
board, allow to sit for 15 min. then knead until smooth.
Place dough in a buttered bowl, cover with a cloth, and let rise until
double in size. Roll out dough on a floured board to about 1/4"
thick
and cut into rough 8" squares. Work with one square at a time.
Brush
melted butter and sprinkle cinnamon and sugar mixture generously over
entire surface. Starting at one side of square roll up into tube.
Continue rolling tube back and forth until it is 12 to 16 inches long.
Cut tube into wheels approximately 1/2" wide and place flat in pan
that has been brushed with melted butter and sprinkled generously with
cinnamon and sugar mixture. Note: as this recipe will make
60 to 80
sweet rolls, use 3 or 4 small (6-8") aluminum pans. This will allow
you to stagger cooking during your dinner or save to bake off for breakfast
Place sweet rolls in pan so that they touch, but don't over pack.
Brush top with butter and sprinkle mixture generously over entire
surface. Let stand at room temperature for 1 hour.
Sweet rolls are now ready for baking (18-20 min. at 350). Bake
now or
cover with aluminum foil and refrigerate. Allow 30 min. to bring
back
to room temperature when removing from refrigerator.
Special note: this dough minus the cinnamon and sugar mixture is the
same that we use for our equally delicious parker house rolls. You
may
wish to save one 8" square of dough and serve your guests both rolls
with dinner. Cut square into 1-1/2" pieces. Pull pieces, dip
in
melted butter, fold over, and place in buttered pan 1/2" apart. Let
stand at room temperature for one hour, then bake 15 min. at 350.
Herren's was a favorite downtown Atlanta restaurant for many years.
They served baskets full of their fabulous cinnamon rolls.
They printed recipe on the take home sacks and this recipe is a copy.
I've made them several times and it's a very reliable recipe, even
for beginners.
This is excellent cornbread, especially topped with honey butter!
To make
cornbread muffins, just spoon batter into greased or paper lined muffin
cups
and bake for about 18 minutes.
1/2 cup cornmeal
1-1/2 cups flour
2/3 cup sugar
1 tbs.. baking powder
1/2 tsp. salt
1/3 cup oil
3 tbs.. melted butter
1 tbs.. honey
2 eggs, beaten
1-1/4 cups milk
Honey butter, optional
Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.
Add oil, butter, honey, eggs and milk; stir until just blended.
Pour into greased 8 inch square baking pan. Bake in preheated 350:
oven
for 35 minutes. Yield: 9 large squares.
To make honey butter, whip 1/2 cup butter with electric mixer until
fluffy.
Mix in 2 tbs.. honey, or to taste.
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Recipe By : Sherry girl
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Pizza
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
8 cups
unbleached bread flour
4 cups
unbleached all purpose flour
1 cup
stone ground cornmeal
1/4 cup
sugar
3 tablespoons
salt
3 tablespoons
baking powder
In a large bowl, whisk together bread flour, all purpose flour, cornmeal,
sugar, salt and baking powder very well. Store in well sealed
plastic
bags. Keeps 4 months.
To make pizza dough: 1 cup water 1 to 1 1/2 teaspoons fast rise yeast
3
cups dough mix 2 tablespoons olive oil
If you like your pizza crisp, use the lesser amount of yeast.
For a
fluffier, breadier pizza, use the larger amount (and do not roll out
too
thin). Depending on the yeast you choose (i.e. brands differ
in
performance as do fast or active dry varieties), the fermentation may
vary
somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or
in a
bread machine on dough cycle, following manufacturer instructions.
For the
mixer, place water in a bowl with yeast. Mix a moment and allow
mixture to
sit about five minutes, to allow yeast to expand. Add pizza mix
and oil,
then knead, until smooth and elastic on slow speed - about 5-7 minutes.
Once dough is made, cover well with oiled plastic (or refrigerate)
and
allow to rest one hour. Deflate before proceeding.
This is an excellent mix to prepare by hand, in the mixer and especially
in
the bread machine. The secret ingredient is baking powder.
Surprised?
Extensive testing revealed that baking powder plus yeast in a pizza
dough
yields a chewy crust with a hint of tenderness, reminiscent of the
pizza
chain deep dish offerings. Baking powder also gives the dough
an
near instant oven rise.
Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle,
or
a variety of smaller, free form individual pizzas.
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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Copycat
Breads
Italian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 packages
dry yeast
2/3 cup
warm water
2 teaspoons
sugar
2 cups
cold water
3 tablespoons
corn oil
2 tablespoons
sugar
1/4 teaspoon
garlic salt
1 teaspoon
salt
1/2 teaspoon
dry oregano leaves
6 1/2 cups
all-purpose flour -- (up to 7)
Sprinkle yeast over warm water and stir in the sugar. Let stand about
5
minutes or until very bubbly. Combine the remaining ingredients with
about
half of the flour, beating to a smooth batter. Beat in the yeast mixture
and then with a sturdy spoon work in remaining flour until you can
toss it
lightly on a floured surface and knead it until it feels elastic in
texture. The kneading may require about 2/3 cup additional flour, that
you
will be coating your hand with as you knead the dough. Don't let the
dough
become too stiff and yet you don't want it to stick to your hands.
Place it
in a large plastic food bag, which you can spray inside with Pam or
wipe
the inside of it with oil and place the ball of kneaded dough in this
to
rise until doubled in bulk. Be sure the plastic bag is large enough
that it
will permit the dough to double without splitting the bag. You can
place
the bag of dough on a warm, sunny spot on the table or kitchen counter
which helps it to raise quickly and if it's summertime, place the bag
of
dough (with open end sealed tightly with tape) in your car with the
windows
up! When dough has doubled, punch it down and shape it to fit two 15"
round
pizza pans that have been greased and dusted in cornmeal. Add the sauce
and
topping ingredients exactly in the order listed above, spreading each
ingredients evenly over the dough. Let this rise about 20 minutes in
a warm
place and then bake at 450~, about 20 to 25 minutes, putting one pizza
at a
time on center rack of the preheated oven. If you don't want a pizza
pizza
and you can only handle one of them, wrap the second pizza in foil
or
plastic and seal it with tape to lock out all air. Freeze it before
it
rises the last time. After letting it thaw 30 ,omits, you can bake
as
directed above. Source: Gloria Pitzer's Secret Fast Food Recipes.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/3 cup
Warm water
1/2 tsp.
Salt
4 cup
Flour
1/3 tsp.
Oregano
1 Tbs.
Sugar
1 pkg.
Dry yeast
1/3 tsp.
Garlic salt
2 Tbs.
Olive oil
Mix 1 cup flour and remaining ingredients in food processor;
beat 1 min.
Add flour gradually and process until dough leaves the
side of the
container. Place in greased bowl, turn to grease top, and
cover with
plastic wrap. Let rise in refrigerator overnight. Divide
dough in thirds.
Press with heel of hand onto greased pizza pan until crust
fills pan.
(Unless, of course, you are talented enough to toss it
into the air.)
Bake in 350F oven for 5 minutes. Freeze. When ready
to make pizza,
remove from freezer and quickly cover with pizza sauce
and toppings. Bake
on oven rack without pan.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Pizza
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups
water
2 teaspoons
sugar
1 1/4 teaspoons salt
2 tablespoons
olive oil
2 tablespoons
cornmeal
2 cups
unbleached all purpose flour
1 cup
bread flour
1 teaspoon
baking powder
1/4 teaspoon
garlic powder
1/4 teaspoon
onion powder
3/8 teaspoon
MSG
1 1/2 teaspoons instant
yeast
(You may use all-purpose flour only for
-- this recipe)
Bread machine: Add ingredients to machine bread pan in order given or
as
per manufacturer's instructions. Set to 'dough' mode.
Food processor: Place water, sugar, salt and olive oil in bowl of food
processor and pulse to dissolve sugar and salt. Add yeast, bread
flour and
all purpose flour. Process until a soft ball forms. Remove
from machine
and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook: Place water, sugar, salt and olive oil in bowl of mixer
and
dissolve sugar and salt. Stir in yeast, bread flour and all purpose
flour
and knead with dough hook to form a soft, but not too sticky dough
(about 8
minutes). Remove from machine and allow to rest, covered with
a tea towel
about 45 minutes.
By Hand: In this case, use only all-purpose flour. Place water,
sugar,
salt and olive oil in bowl and dissolve sugar and salt. Stir
in yeast, all
purpose flour and knead to form a soft, but not too sticky dough (about
8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
(*) For a bread pizza dough - depending on taste and recipe
requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further
15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.
Tender, chewy, dare we say 'commercial' tasting. This dough uses
two
leaven's to achieve that chain restaurant texture.
Back to the Top
4 cups warm water
4 tablespoons dry yeast
1/2 cup sugar
2 tablespoons salt
1/2 cup oil
12 cups white flour
Stir water, yeast, sugar, salt, oil, 3 cups flour into a sloppy
mix Pour 1/3
mix into food processor Add 3 cups flour and run machine until
wad of dough
forms Repeat twice more turning dough out onto counter top Knead the
lumps
together and work as much as you want; the real kneading has occurred
in the
food processor Put the dough back in original dish, cover with
chunk of Saran
sprayed with Pam. Put the Saran right on the dough. Place in microwave
at power
1 for 20 minutes, leave in microwave. Let rise till doubled at least
(about an
hour). Punch down and cut into 4 equal lumps, place lumps in bread
pans. Place
in stove oven previously warmed to rise again (another hour or as long
as it
takes). Leave loaves in oven Turn heat to 400F and bake 30 minutes
One chunk of
dough cut into 12 lumps and put in muffin pan makes nice rolls Up to
half the
white flour can be replaced by whole wheat flour plus a couple of handfuls
of
Red River cereal. All purpose flour is fine, bread flour is probably
a bit
nicer.
Back to the Top
Sweet dough:
2 packages yeast (5 teaspoons)
3/4 cup warm water
3/4 cup sugar
1/2 cup shortening, melted
1/4 cup butter, melted
3 eggs
1 1/4 cups milk
6-7 cups high gluten flour
1 teaspoon salt
Filling:
6 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar
3 teaspoon cinnamon
Glaze:
3/4 cup powdered sugar
1 teaspoon vanilla
Milk, to desired consistency
In a bowl dissolve yeast in water. In another bowl combine sugar and
eggs.
Add the melted shortening, butter and milk. Add yeast and water and
stir to
combine. In a large bowl stir flour and salt together. Add flour a
cup at a
time to yeast mixture and mix until thoroughly incorporated. Knead
mixture
until semi smooth. Transfer dough to a buttered bowl, cover and place
in a
warm spot to rise for one hour.
Roll out dough in a rectangle (approximately 24 inches x 10 inches)
and to a
thickness of 1/4 - 1/2 inch. Brush dough with melted butter. In a bowl
combine sugar, brown sugar and cinnamon. Sprinkle mixture over melted
butter, covering all the dough. Along long side of rectangle roll dough
up,
like a rug. Trim ends and slice roll into 16 1 1/2 inch rounds. Dip
both
sides of rounds in cinnamon sugar mixture and arrange on greased sheet
pan
or in 2 buttered large cast iron frying pans, cover and let rise for
30-40
minutes. In a bowl whisk together powdered sugar, vanilla and milk,
cover
and set aside.
Bake at 400 degrees F for 15-20 minutes or until golden. Cool for 5
minutes
and drizzle with glaze, if desired.
Yield: 16-18 rolls
Back to the Top
1 1/4 cups unbleached white flour
3/4 cup corn meal
4 Tbs. sugar
5 tsp. baking powder
3/4 tsp. salt
Sift above ingredients together into a bowl.
Beat together:
1 egg
1 cup milk
2 Tbs. vegetable oil
Add to dry ingredients and stir well. Pour into a greased 9 inch pie
plate.
Bake at 375 degree F. for 30-35 minutes.
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