1 cup warm water 2 tbsp. Fermipan yeast 4 tsp. sugar 4 cups water 4 tbsp. butter 4 tbsp. molasses 2 tbsp. oil 4 tsp. salt 3 tbsp. sugar 2 cups rolled oats 3/4 cup sunflower seeds 1/2 cup oat bran 2 cups whole wheat flour 4 1/2-5 1/2 cups flour 1 egg white Sesame seeds
Add sugar to 1 cup water and sprinkle yeast on top. Let sit 10 minutes. Add rolled oats, sunflower seeds, oat bran, oil and molasses. Melt butter in 4 cups water and add to mixture very warm, not hot. Add 2 cups whole wheat flour and beat 5 minutes Add 2 cups flour and beat 5 minutes Add flour for a soft dough; knead 5 minutes, adding flour as necessary. Let rise until doubled in greased bowl about 1/2 hr. Punch down, let rest 5-10 minutes Shape into loaves or buns and let rise until doubled, about 1/2 hour. Brush loaves gently with egg white plus 2 tbsp. water. Sprinkle with sesame seeds. Bake at 375 F. About 45 minutes for loaves, 25 minutes for buns. Makes 4 loaves or 48 buns.
2 eggs 1/2 cup flour 1/2 cup milk 2 tbsp. butter
Beat eggs slightly. Add flour and milk and beat. Melt 1 tbsp. butter in each of two 9-inch pie plates. Pour in batter. Bake at 425º for 10-15 minutes.
3 cups water lukewarm 8 tbsp. sugar 6 tbsp. oil 1 tsp. salt 2 tbsp. Fermipan Instant Yeast 2 eggs Flour (7-8 cups - to make workable dough)
Mix yeast and 4 cups flour. In a separate bowl, whip eggs, sugar, oil and water. Blend well, add remaining flour and salt. Knead in last of flour. Let rise 15 minutes Punch down. Do not knead. Let rise again for 15 minutes Punch down and form into buns. Put buns in greased pan; cover and let rise in warm place for one hour. Bake in 350 F oven for 15 to 18 minutes Makes 4-5 dozen buns.
41/2 cups water 1 1/4-1 1/2 cups sugar 3 tsp. salt 3/4 cup oil 6 eggs 3 tbsp. Fermipan yeast About 13-14 cup flour
Same method as the "Two-Hour Buns" above
Dissolve 1 tbsp. yeast in 1/2 cup warm water. Add to a mixture of 1/2 cup warm water and 1 cup flour. Cover bowl (not a tight cover) and let stand in a warm place 4-5 days. Put mixture in a jar (only half full), cover and place in the fridge. The night before you use it, mix 2 cups flour and 13/4 cups warm water in a bowl; add all of the starter. Let sit overnight. Take out one cup for a new starter. For pancakes: To bowl, add 1 egg, 1/4 cup oil, 1/4 cup milk, 1 tsp. salt, 3 tbsp. sugar.
20 frozen dough rolls 1 cup brown sugar 1/4 cup vanilla instant pudding 1-2 tbsp. cinnamon 3/4 cup raisins, optional 1/4-1/2 cup melted butter
Before you go to bed, grease a 10" bundt pan and add the frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour the melted butter over all. Cover with a clean damp cloth. Leave out at room temp. In the morning, preheat the oven to 350 F and bake for about 25 minutes Let sit for 5 minutes then turn out on a serving dish.
2 cups whole wheat flour 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 tbsp. golden syrup 1 egg beaten 1 1/2 cups buttermilk
Combine flour, baking powder, soda and salt. Combine syrup, beaten egg, and buttermilk. Add wet ingredients to dry ingredients and mix thoroughly. Knead 10-12 times on a board sprinkled with rolled oats. Mould dough into a ball shape and place on greased cookie sheet. Bake at 375 F 50-60 minutes until it makes a hollow sound when tapped. Best eaten the same day.
4 eggs 1/2 cup cream or milk 1/4 cup packed brown sugar 2 tbsp. orange juice Pinch each nutmeg, cinnamon 6 thick slices bread (Egg or raisin bread is good)
In large shallow dish combine eggs, cream, brown sugar orange juice and spices. Place bread in mixture; leave 5 minutes. Turn bread over; leave for 5 minutes or until liquid is absorbed. Cover and refrigerate overnight. Tranfer to non-stick cookie sheet. Bake in 375º oven for 10 mins. Turn and bake 10-15 mins. longer or until puffed and golden.
1 pkg. active dry yeast 1/4 cup hottest tap water 2 1/2 cups all-purpose flour 2 tbsp. sugar 1 tsp. salt 1/4 tsp soda 1 cup dairy sour cream 1 egg 1 cup shredded cheddar cheese 1/2 tsp. pepper
Grease two 1-lb. coffee cans. In large mixer bowl, dissolve yeast in hot water. Add 11/2 cup flour, the sugar, salt, soda, sour cream, and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on low speed, scraping bowl occasionally. Stir in remaining flour, cheese, and pepper. Divide batter between cans. Let rise in warm place 50 minutes Batter will rise slightly, not double. Heat oven to 350 F. Bake 40 minutes or until golden. Remove from pans immediately.
1 tsp. granulated sugar 1/4 cup lukewarm water 1 pkg. or 1 tbsp. active dry yeast 1 cup milk 1 tsp salt 2 1/2 cups all-purpose flour 1 tsp dry mustard 1/4 tsp baking soda 3/4 cup grated cheddar cheese 2 tbsp cornmeal
In large bowl, dissolve sugar in water, sprinkle yeast over & let stand for 10 minutes. In saucepan, scald milk & salt; let cool to lukewarm; add to dissolved yeast. Add 1 cup flour, mustard, baking soda and cheese; mix until smooth. Stir in remaining flour. Grease a loaf pan & sprinkle with cornmeal. Place dough in pan and sprinkle more cornmeal on top. Cover and let rise in warm place for about 45 minutes. Bake @ 400 F appx. 25 minutes
2 tsp. soda 1 1/2 cups boiling water 4 cups flour 1 1/2 cups brown sugar 1 1/2 cups white sugar 2 eggs 2 tbsp. butter 1 tsp. salt 2 tsp. vanilla 3 or 4 cups (minimum of 3) of any combination of: raisins, currants, fruit, coconut, nuts
Mix the soda and water and let stand. In a large bowl, blend the next 7 ingredients. Blend in the soda-water mixture. Add fruit mixture. Fill greased empty tins half-full. Bake 45-60 minutes @ 350 F. (Creamed corn and evaporated milk tins are best because they are specially coated.)
1 pkg. (12) frozen roll dough 1/4 cup butter, melted. 1/4 cup grated parmesan cheese 2 tsp. Italian seasoning 1/4 tsp. garlic powder
Generously butter a 9x13 pan. In a small bowl, mix together cheese and seasonings. Place melted butter in a separate bowl. Roll frozen dough pieces in melted butter, then in cheese mixture and arrange in pan. Cover loosely with a piece of plastic wrap to prevent drying, and let rise in a warm place for at least 3 hours until tripled in size. Preheat oven to 375 F. Remove plastic and bake for 20 minutes.
1 tbsp. fast rising yeast 3 1/2 cups warm water 1/2 cup white sugar 1/2 cup cooking oil 1 tsp. salt 1 tbsp. vinegar 10 cups flour
Dissolve yeast in 1/2 cup warm water and 1 tsp. sugar. Do not stir. Let stand until yeast comes to top. Meanwhile, mix water, sugar, oil, salt and vinegar. Add 4 cups flour to make a thin batter. Add yeast mixture; stir until smooth. Add remaining flour. Knead until dough is smooth. Let rise in a warm place until double in bulk. Punch down; let rise 1 hour. Make into buns and let rise for 1 hour or more. Bake in a 350º oven until golden. Grease tops of buns while still hot.
1/2 cup warm water 1 tsp. sugar 1 tbsp. active dry yeast 1 1/2 cups water 1/2 cup milk 3 tbsp. margarine 3 tbsp. sugar 2 tsp. salt 5 1/2 to 6 1/2 cups flour (2 eggs) if making buns
Combine warm water and 1 tsp. sugar. Sprinkle with yeast. Let stand 10 minutes. Stir well. Combine 11/2 cups water, milk and margarine. Heat until liquids are warm and margarine melts. Stir in 3 tbsp. sugar and salt. (and 2 eggs if your making buns) Allow to cool 5 minutes. Add yeast. Beat in 2 cups of flour until smooth. Stir in additional flour to make a soft dough. Turn onto floured board. Knead until smooth and elastic. Place in greased bowl. Cover. Let rise about one hour until double in bulk. Punch dough down. Turn onto floured board, cover, and let rest for 15 minutes. Divide dough in half and shape into loaves or shape into 24 buns. Place in greased loaf pans. Cover. Let rise about one hour until double in bulk. Bake at 375 F 45-55 minutes for bread or 400 F 30-40 minutes for buns.
3 cups flour 1 tsp. salt 1 cup lard 1 tbsp. or 1 envelope of yeast 2 egg yolks (beaten) 1 tbsp. white sugar 1 cup warm milk
Mix flour, salt and lard as for pie crust. Soften yeast in 1/4 cup warm milk into which has been added 1/2 tsp. sugar. After 10 minutes, mix yeast in with the eggs, sugar and milk. Stir and add to the flour mixture. Mix with the electric mixer until it starts to form together. Form it into a ball in your hands. Rub lard or butter on top. Cover and set in refrigerator overnight. In the morning, cut dough into 3 sections. Roll each out into about 1/8 inch thick circle. Cut circle into 8 pie wedges and roll up each wedge, starting with the large end. Curl the "ears" down, place horn on cookie sheet and let rise 2 hours. Bake at 375-400º until brown-about 15 minutes. Ice with thin icing while warm.
1 cup water 1 cup quick-cooking oats 3/4 cup whole wheat flour 1 1/2 tsp. baking powder 1 tsp. ground ginger 1/4 tsp. baking soda 3 egg whites or 2 eggs 1/2 cup milk 1 tbsp. grated orange peel
Boil water; add oats; remove from heat. Combine dry ingredients; stir in eggs, milk, peel and oatmeal. Cook "smallish" pancakes on a med-high greased griddle or fry-pan.
2 cups all-purpose flour (approx) 500 ml 1 cup whole wheat flour 250 ml 1/4 cup flaxseeds 5O ml 2 tbsp sesame seeds 25 ml l tbsp poppy seeds 15 ml 2 tsp quick -rising (instant) dry yeast 10 ml 1 1/4 cups water 300 ml 2 tbsp liquid honey 25 ml 2 tbsp vegetable oil 25 ml l 1/2 tsp salt 7 ml
~ In large bowl, stir together all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. In small bowl, whisk water, honey, oil and salt; stir into flour mixture to make a sticky dough.
~ Turn out onto lightly floured surface. Knead for about 8 minutes or until still slightly sticky and dough springs back when pressed in center, adding up to ¼ cup more all-purpose flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 ¼ hours or until doubled in bulk.
~ Punch down dough; turn out onto lightly floured surface. Gently pull into 11- x 8-inch (28x20cm) rectangle. Starting at narrow end , roll up into cylinder; press seam to seal. Place, seam side down. in greased 8- x 4 inch loaf pan. Cover with towel; let rise for about 1 hour or until doubled in bulk and about ¾ inch (2 cm) above rim of pan.
~ Brush top with water. With serrated knife, make 1-inch (.5 cm) deep cut lengthwise' along top of loaf. Bake in center of 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan: let cool on rack. Makes 1 loaf, 12 slices.
PER SLICE: about 172 cal, 5 g pro, 5 g total fat (trace sat. fat), 288 carb, 3 g fibre,
0 mg chol, 292 mg sodium. % RDI: 3% calcium, 14% Iron. 25%folate.
Bread Machine Method:
Into pan of 1½ to 2 lb (750 g to 1 kg) machine, add (in order) water, honey. oil, salt, all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. (Do not let yeast touch liquid.)
Choose appropriate setting (whole wheat). Let loaf cool on rack.
Canadian Living November 2000
2 cups flour 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 cup butter 1 1/2 cups grated cheddar cheese 6 slices bacon, cooked crisp and crumbled 1 cup no-fat plain yogurt
Combine flour, baking powder, baking soda and salt in mixing bowl. Cut in butter with pastry blender. Stir in cheese and bacon. Mix well. Add yogurt all at once, stirring to moisten. Turn onto lightly floured surface and knead 15 times until smooth. Pat out into an 8" square. Cut square in half, then cut each half into 6 rectangles. Place on ungreased cookie sheet and bake at 450F for 10-15 minutes until golden. Serve warm.
1-1/4 Cups Water 1/4 Cup Sugar 3 Tbsp. Skim milk powder 1-1/4 Tsp. Salt 1 Egg, beaten 4-1/4 Cups Flour 2 Tbsp. Butter 1-1/4 Tsp. Yeast Brown Sugar-Nut Syrup: 1/4 Cup Butter 2/3 Cup Brown sugar, packed 3 Tbsp. Water 3/4 Cup Pecan halves Filling: 3 Tbsp. Melted butter 2/3 Cup Brown sugar, packed 1 Tbsp. Ground cinnamon 3/4 Cup Chopped pecans
Measure first 8 ingredients in the order listed into bread machine pan. Select: Dough/Pasta Setting Meanwhile, prepare syrup. Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up on syrup. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over syrup. Cover and let rise 30 minutes or until double in volume. Remove cover. Bake at 375 F for 35 minutes. Loosen edges and invert onto serving tray. Yield: Makes 12 buns Time: 3:50 hrs.
Cathy Acheson's Hot Cereal Mix
2 cups quick-cooking rolled oats 2 cups oat bran 1 1/2 cups Sunny Boy cereal 1 cup wheat germ 1 cup sunflower seeds 1 cup raisins or 1 pkg. Sun Maid Fruit Bits
Mix all ingredients well and store in freezer.
To cook:
Add 1 cup of mixture to 2 cups boiling water and ½ tsp. salt. Cook 5
minutes, stirring frequently. Serves 4.
2 cups flour 4 tsp. baking powder ½ tsp. salt 4 tbsp. shortening, chilled ½ cup milk
Stir dry ingredients together. Cut butter or shortening finey into dry ingredients. Add liquid slowly, stirring only btil it forms a soft ball. Turn dough onto a lightly floured surface and toss until sparingly covered with flour. Knead lightly for a few minutew. Pat or roll out to 3/4" thick. Yields 8 to 12 biscuits. Bake at 450 F for 12 to 15 minutes until light golden brown.
1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed ripe bananas 1 tsp. lemon juice 2 cups flour 3 tsps. baking powder 1/2 tsp. salt 1 cup nut meats, chopped
Cream shortening and sugar together. Beat eggs until light and add. Mash bananas (food processor works) and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in a greased loaf pan in moderate oven (375ºF) about 1 ¼ hours. Makes one loaf.
1/2 cup grated Parmesan cheese 1/4 cup mayonnaise 1 green onion, chopped 1/2 tsp dried basil 1 can Pillsbury Breadsticks
Preheat oven to 350 deg F. Combine first four ingredients. Unroll dough to form a rectangle, and spread with cheese mixture. Separate dough at perforations and twist. Place on greased baking sheet and bake 15 to 18 minutes. Makes 8.
1 1/4 cups warm water 2 tbsp brown sugar 2 tbsp molasses 2 tbsp melted butter 1 1/2 tsp salt 3 1/4 cups flour 1 cup bran 1 1/2 tsp yeast
Add to bread machine in order listed.
Basic bread setting. Light crust setting.
1 pkge dry yeast 1/4 cup warm water 1 tbsp butter 2 tsp dill weed 1 cup creamed cottage cheese, (small curd) heated till warm 1 tbsp minced onion 2 tbsp sugar 1/4 tsp soda 1/4 tsp salt 1 unbeaten egg
Soften yeast in warm water. Combine in bowl, cottage cheese, onion, butter, dill seed, soda, salt, egg and yeast. Add flour to form a stiff dough, beating well after each addition. Let rise in a warm place till double in size. Stir down. Turn into a well greased casserole dish. I used my 8-cup souffle pan. Let rise. Bake @350 deg F for 40-50 minutes. Brush with butter.
2 cups all-purpose flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. soda 1 beaten egg 1/2 cup orange juice 2 tbsp. butter - softened in 2 tbsp. hot water 1/2 cup chopped walnuts Grated rind of 1 orange 2 cup cranberries - raw - cut in half with scissors
Mix dry ingredients, then mix liquid ingredients and add to dry mixture. Add the walnuts, rind and cranberries and mix well. Bake in loaf pan for 1 hour and ten minutes at 350 deg F. Chill overnight before serving
I cup oatmeal 2 cups boiling water 1 1/2 cups very warm water 4 tbsp brown sugar 1/2 cup molasses 4 tsp salt 1/4 cup oil 10 cups flour (takes less)
Mix oatmeal, brown sugar, oil molasses and salt with 2 cups boiling water Add 2 envelopes of quick rising yeast to flour. When boiling water and ingredient mixture is lukewarm add 1 1/2 cups very warm water and mix with flour and yeast. Knead 10 - 15 min. Let rise for 1 hour. Punch down and put in pans. Let rise again. Bake at 350º about 30 minutes.
1/2 cup currants 2 cups all purpose flour 2 Tablespoons sugar 1 Tablespoon baking powder 1/2 tsp. salt 4 tbsp. chilled unsalted butter cut small 1 egg 1/3 cup whipping cream 1/2 cup milk (or skip the cream, 3/4 cup milk)
Cover currants with boiling water. Let stand for 10 minutes. Drain, pat dry. Mix flour, sugar, baking powder and salt in food processor. With the motor running add the butter and process to the texture of cornmeal. In another bowl beat the egg sightly with the cream and milk. With motor running pour in egg mixture and process till the dough forms a ball. Fold in currants. Pat dough into two 7-inch circles and cut each circle into 6 pieces. Place on a sprayed cookie sheet. Bake at 400 F for about 15 minutes.
Whole Wheat Oatmeal Bread (Machine)
1 1/4 cup water 2 tbsp honey 2 tbsp butter, softened 1 1/4 tsp salt 2 tbsp powdered milk 1 2/3 cup flour 1 cup whole wheat flour 1/3 cup rolled oats 1 1/4 tsp yeast
Choose whole grain or whole wheat setting, regular crust.
Fred Brick's Sourdough Pancakes
Dissolve 1 tbsp. yeast in 1/2 cup warm water. Add to a mixture of 1/2 cup warm water and 1 cup flour. Cover bowl (not a tight cover) and let stand in a warm place 4-5 days. Put mixture in a jar (only half full), cover and place in the fridge. The night before you use it, mix 2 cups flour and 1¾ cups warm water in a bowl; add all of the starter. Let sit overnight. Take out one cup for a new starter. For pancakes: To bowl, add 1 egg, 1/4 cup oil, 1/4 cup milk, 1 tsp. salt, 3 tbsp. sugar.
1 cup water 1 cup quick-cooking oats 3/4 cup whole wheat flour 1 1/2 tsp. baking powder 1 tsp. ground ginger 1/4 tsp. baking soda 3 egg whites or 2 eggs 1/2 cup milk 1 tbsp. grated orange peel
Boil water; add oats; remove from heat. Combine dry ingredients; stir in eggs, milk, peel and oatmeal.
1 pkge (397 gr.) Frozen puff pastry 1 1/2 lb. thinly sliced ham 1 lb. medium cheddar cheese-grated 2 pkge (300 gr.) frozen spinach-well drained 1 red pepper-cut in thin strips 6 eggs
Arachnophilia 4.0