Breads:
Basic Flour Tortillas
2 cups unbleached (or all-purpose) flour
1/2 tsp. salt
1/4 cup melted butter
2/3 cup warm water
Rub flour, salt, and melted butter together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 mins.
Divide dough into 12 to 15 equal pieces, roll into balls, cover with plastic wrap, and let rest at least 30 minutes before baking.
Dough can be pressed and baked on a tortilla maker or flattened and toasted in a pan.
Best Ever Muffins
1 3/4 cups sifted all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 well-beaten egg
3/4 cup milk
1/3 cup melted butter
(I like to add a couple pinches of cinnamon)
Sift dry ingredients into bowl; make well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fill greased muffin pans 2/3 full. Back at 400 degrees farenhieght about 25 minutes. Makes 12.
Soft Chapatis
1 cup hard red winter wheat ground (before ground)
1 cup spelt
1 cup warm water with lots of ghee
salt
mix by hand
Challah
2 cups milk
1 stick butter
1/3 cup sugar
2 pkgs dry yeast (3/4 oz) (1 1/2 Tbsp)
3 eggs room temp
2 tsp salt
6 cups unbleached flour
Bring milk, six Tbsp butter, and sugar to a boil in a medium sized sauce pan. Remove from heat and pour into a large mixing bowl. Let cool to 105 to 115 degrees. Stir yeast into milk mixture and let stand for 10 mins.
Beat three of the eggs well and stir eggs and salt into milk and yeast mixture. Stir in 5 cups of flour, one cup at a time, until you achieve a sticky dough.
Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl. Sprinkle additional flour over the dough and begin kneading until you have a smooth elastic dough. Smear the remaining two Tbsp of butter around the inside of the bowl. Add the ball of dough turning it to coat it lightly. Cover bowl with a towel and set aside until it triples in bulk, 1 1/2 to 2 hours.
Turn dough out onto a lightly floured work surface and cut into fourths and cut each fourth into three pieces.
Braid three of the snakes together into a loaf and tuck the ends under. Makes four loaves. Transfer loaves to baking sheet, leaving room for them to rise. Cover loaves with a towel and let rise until nearly doubled, about 1 hour.
Preheat oven to 350 degrees. Set baking sheet on the middle rack of the oven.
Bake for 30-35 minutes or until loaves are golden brown and sound hollow. Cool completely on racks.
Filling
(Too much, is for 4 loaves, you can cut it in half or fourths)
1/2 cup melted butter
4 cups ground nuts (pecans)
2 cups brown sugar
Flatten each of the dough snakes and brush with butter. Sprinkle sugar and ground nut mix, pull dough back into rolled snakes, and braid.
Cream Biscuits
2 cups all purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 1/2 cups heavy cream
2 Tbsp. melted butter
Combine flour, salt, baking powder, and sugar in mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add cream to mixture stirring constantly. Gather dough together, when it holds together and feels tender, it is ready to knead.
Place dough on a lightly floured board and knead for 1 min. Pat dough into a square that is 1/2 inch thick. Cut into 12 squares and place on pan. Brush with melted butter and bake on 425F for about 15 mins. (convection bake works well).
Pumpkin Bread
Preheat oven to 350F. Grease two 9 x 5 inch loaf pans. In a medium bowl, combine 1 cup melted butter, 2/3 cup water, 4 beaten eggs, and 1 can pumpkin and stir until well mixed. In a bag combine 1 cup raisins, 1 cup chopped pecans, and 2 Tbsp. flour; shake until well coated; set aside.
In a large bowl, combine 3 1/3 cups flour, 3 cups sugar, 2 tsp. baking soda, 1 1/2 tsp. salt, 1 tsp. cinnamon, and 1 tsp. ground nutmeg; add the liquid ingredients and stir until mixed. Stir in the raisin mixture. Spoon evenly into the prepared loaf pans. Bake for 1 hour and 30 mins. or until a toothpick comes out clean. Makes 2 loaves.
Basic Flour Tortillas
2 cups unbleached (or all-purpose) flour
1/2 tsp. salt
1/4 cup melted butter
2/3 cup warm water
Rub flour, salt, and melted butter together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 mins.
Divide dough into 12 to 15 equal pieces, roll into balls, cover with plastic wrap, and let rest at least 30 minutes before baking.
Dough can be pressed and baked on a tortilla maker or flattened and toasted in a pan.
Best Ever Muffins
1 3/4 cups sifted all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 well-beaten egg
3/4 cup milk
1/3 cup melted butter
(I like to add a couple pinches of cinnamon)
Sift dry ingredients into bowl; make well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fill greased muffin pans 2/3 full. Back at 400 degrees farenhieght about 25 minutes. Makes 12.
Soft Chapatis
1 cup hard red winter wheat ground (before ground)
1 cup spelt
1 cup warm water with lots of ghee
salt
mix by hand
Challah
2 cups milk
1 stick butter
1/3 cup sugar
2 pkgs dry yeast (3/4 oz) (1 1/2 Tbsp)
3 eggs room temp
2 tsp salt
6 cups unbleached flour
Bring milk, six Tbsp butter, and sugar to a boil in a medium sized sauce pan. Remove from heat and pour into a large mixing bowl. Let cool to 105 to 115 degrees. Stir yeast into milk mixture and let stand for 10 mins.
Beat three of the eggs well and stir eggs and salt into milk and yeast mixture. Stir in 5 cups of flour, one cup at a time, until you achieve a sticky dough.
Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl. Sprinkle additional flour over the dough and begin kneading until you have a smooth elastic dough. Smear the remaining two Tbsp of butter around the inside of the bowl. Add the ball of dough turning it to coat it lightly. Cover bowl with a towel and set aside until it triples in bulk, 1 1/2 to 2 hours.
Turn dough out onto a lightly floured work surface and cut into fourths and cut each fourth into three pieces.
Braid three of the snakes together into a loaf and tuck the ends under. Makes four loaves. Transfer loaves to baking sheet, leaving room for them to rise. Cover loaves with a towel and let rise until nearly doubled, about 1 hour.
Preheat oven to 350 degrees. Set baking sheet on the middle rack of the oven.
Bake for 30-35 minutes or until loaves are golden brown and sound hollow. Cool completely on racks.
Filling
(Too much, is for 4 loaves, you can cut it in half or fourths)
1/2 cup melted butter
4 cups ground nuts (pecans)
2 cups brown sugar
Flatten each of the dough snakes and brush with butter. Sprinkle sugar and ground nut mix, pull dough back into rolled snakes, and braid.
Cream Biscuits
2 cups all purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 1/2 cups heavy cream
2 Tbsp. melted butter
Combine flour, salt, baking powder, and sugar in mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add cream to mixture stirring constantly. Gather dough together, when it holds together and feels tender, it is ready to knead.
Place dough on a lightly floured board and knead for 1 min. Pat dough into a square that is 1/2 inch thick. Cut into 12 squares and place on pan. Brush with melted butter and bake on 425F for about 15 mins. (convection bake works well).
Pumpkin Bread
Preheat oven to 350F. Grease two 9 x 5 inch loaf pans. In a medium bowl, combine 1 cup melted butter, 2/3 cup water, 4 beaten eggs, and 1 can pumpkin and stir until well mixed. In a bag combine 1 cup raisins, 1 cup chopped pecans, and 2 Tbsp. flour; shake until well coated; set aside.
In a large bowl, combine 3 1/3 cups flour, 3 cups sugar, 2 tsp. baking soda, 1 1/2 tsp. salt, 1 tsp. cinnamon, and 1 tsp. ground nutmeg; add the liquid ingredients and stir until mixed. Stir in the raisin mixture. Spoon evenly into the prepared loaf pans. Bake for 1 hour and 30 mins. or until a toothpick comes out clean. Makes 2 loaves.
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