Search Results for '("C'

[rottiedogs]

Breads: Whole Wheat, Irish Flour Bread (Bread Machine)
Submitted by sandi81 on September 28, 2004 at 10:27 am

DESCRIPTION
Breads: Whole Wheat, Irish Flour Bread (Bread Machine)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
When I started playing with Irish flour, I was amazed at the changes in my breads. This is a good KA product to keep on hand. I am getting to where I toss some into almost every loaf!

1 c. water
1 egg, slightly beaten
2 T. margerine or butter
2 C. AP flour
3/4 C. KA Irish Flour
1/2 C. whole wheat flour
1/8 C. honey
3/4 t. salt (can use less)
1 T. instant Bread Machine yeast

Place all ingredients into bread pan in order given. I use the 45 min. dough cycle on the Zo. When done, remove and shape into one loaf. Place in oiled pan. Cover and let rise until double. About 30 to 45 min. Bake at 375 X 35 min. (tests done @ 190 - 201 degrees)

[rottiedogs]

Breads: Rye Bread
Submitted by sandi81 on August 28, 2004 at 4:52 pm

DESCRIPTION
Breads: Rye Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 3/8 C. Water
2 1/2 C. Bread four
1/2 c. Whole Wheat Flour
1 c. Rye flour
1 1/2 t. salt
2 T. butter
2 T. Molasses..Can use Brown Sugar or Honey
1 t. Caraway seed
1 t. Charnuska seed (optional)
3 t. yeast

When dough cycle is complete, put dough onto lightly floured board. Form into loaf and place in well oiled pan. Let rise till slightly over the top of your pan, about 45 min. Bake at 375 degrees x 30-40 min. Doneness can be tested with thermometer, 190-205 degrees or when tapped lightly on the botom it sounds dull.

First posted: 9/26/03
Edited to change name: 8/28/04

[rottiedogs]

Breads: Potato Bread
Submitted by sandi81 on September 28, 2004 at 10:26 am

DESCRIPTION
Breads: Potato Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 1/8 C. Milk
3 C. Bread Flour
1/4 C. Instant potato flakes
1 t. Salt
2 T. Butter or margerine
1 1/2 T. sugar
2 1/4 t. yeast

Place all in ABM and use light cycle or dough cycle. When using dough cycle: when cycle finishes place dough onto lightly floured board. Form into loaf and place in well oiled bread pan. Let rise 45 min or over the top of pan. Bake in 375 Degree oven until thermometer reads 190-205 or sounds dull when tapped on bottom.

First posted: 07/03/03
Edited to change title: 09/28/04

[rottiedogs]

Breads: Oatmeal Bread
Submitted by sandi81 on September 28, 2004 at 10:21 am

DESCRIPTION
Breads: Oatmeal Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 c. Oatmeal
1 3/8 C. Water
1/3 c. dry buttermilk pwd.
3 T. honey
3 c. Bread flour
1 t. salt
2 T. butter, margerine or oil
3 t. yeast ( Updated info:If you are going to bake also in ABM, reduce yeast when using fast rising instant yeasts. That may allow it to not rise as high. I use 2 1/4 t.if I am going to bake it in the machine.)

Place in ABM using dough cycle.
When it signals it it done. Form into one large or two small loaves and place in greased pan(s). Let rise till just over top of pans and bake at 375 degrees. 30 -35 for single loaf, 25 for small. Check temp, doneness is between 190 -205

[rottiedogs]

Breads: Multigrain Bread
Submitted by sandi81 on August 03, 2004 at 10:08 am

DESCRIPTION
Breads: Multigrain Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 3/8 C. water (11 Oz.)
2 1/2 C. Bread Flour
1/4 C. Harvest Grains or 7 Grains mixture
1/4 C. Whole Wheat or Irish Flour
1 C. Rye flour
1 1/2 tsp. salt
1 1/2 T. Butter
2 T. brown Sugar, can use honey or molasses
1 t. caraway, optional

3 tsp. yeast

Place into bread pan in order according to your manufacturer.

I use the dough cycle and remove when done. Turn onto lightly floured mat and shape into a loaf. Place in greased breadpan and let rise 30-45 min. or doubled. Bake at 375 X 25 min or until tests done. 199 to 205 internal temp., or it sounds hollow when tapped.

[rottiedogs]

Breads: Irish Whole Wheat
Submitted by sandi81 on August 28, 2004 at 4:46 pm

DESCRIPTION
Breads: Irish Whole Wheat

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 C. Water
2 T. Margerine or Butter
1 Egg
2 c. AP flour
3/4 C. Irish Flour
1/2 C. Whole Wheat Flour
1/8 C. Sugar, can use honey
3 t. Yeast
3/4 t. Salt

Using dough cycle, when complete turn onto lightly floured board. Form into loaf and place into a well oiled bread pan, can use two small pans. Let rise,covered until double, about 45 min. Bake @ 375 degrees. For large loaf, about 35 min. For small loaves, 25 to 30. Test for doneness..temp of 190-205 or sounds hollow when tapped on bottom.

First posted: 9/26/03
Edited to change name: 8/28/04

[rottiedogs]

Breads: Irish Flour Bread
Submitted by sandi81 on August 28, 2004 at 4:45 pm

DESCRIPTION
Breads: Irish Flour Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 c. Water
2 T. Butter or margerine
1 Egg
2 1/4 C. AP Flour
1 C. Irish flour
1/8 C. sugar, can use brown sugar
3/4 t. salt
1 T. yeast

Use light setting if baking in ABM.If using dough setting,when cycle is complete turn onto lightly floured board and form into loaf. Place into oiled bread pan and let rise. Bake at 375 X 25 to 30 min. Test for doneness with thermometer, 190 - 205 degrees or sounds hollow when tapped.

First posted: 9/23/03
Edited to change name: 8/28/04

[rottiedogs]

Breads: Honey Whole Wheat
Submitted by sandi81 on August 28, 2004 at 4:50 pm

DESCRIPTION
Breads: Honey Whole Wheat

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
When I saw, again, a recipe being posted that was almost exactly what I was making, I decided it was time to post my breads. So many of us develop the same recipes over time, it is amazing. This is a very good light recipe and lends itself to many variations...don't they almost all?
1 C. Water
1 Egg
2 C. AP flour
1 1/4 Whole wheat
1/8 C. Honey
2 T. Butter or margerine
3/4 t. Salt
1 T. instant yeast (udated: 1/5/04 to add: when using fast instant rise yeasts and baking in the bread machine, it might be better to reduce the yeast to 2 1/4 tsp.)

If using bread machine, use light setting.
If using the dough setting, when it cycles done turn onto lightly floured board. Form into 1 large or two small loaves and place in well oiled pan(s). Let rise 45 min or until above pan(s). Bake at 375 degrees. Large loaf, 30 -35 min (190 - 205 on thermometer). Small loaves, 25 min. (190 - 205 temp.)

First posted: 1/5/04
Edited to change name: 8/28/04

[rottiedogs]

Breads: Buttermilk Rye Bread
Submitted by sandi81 on August 28, 2004 at 11:24 am

DESCRIPTION
Breads: Buttermilk Rye Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 3/8 C. water
1/3 C. Dry buttermilk pwd.
3 C. Bread flour
1 C. Rye flour
1 t. Salt
2 T. Butter, marg. or oil
2 T. Brown Sugar
1 t. Caraway Seeds
1 t. Charnuska seeds(optional)
1 T. yeast

Place all in ABM. If baking in machine, use Light setting. Using dough cycle, when cycle is complete, turn out onto floured board and form into either one loaf or 2 small loaves. Place in greased pan(s) and let rise. When ready bake at 375 degrees. Lg loaf, 30 -40 min (190 - 205 degrees on therm). Small loaves, 25 min or 190 -205degrees.

[rottiedogs]

Blueberry Muffins
Submitted by sandi81 on April 17, 2003 at 10:22 pm

DESCRIPTION
Blueberry Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This has been a favorite muffin recipe for our family. I found the original in a magazine one time...then naturally, had to play around. These are also good with raisins, craisins, or as plain muffins. You can do just about anything with this recipe and it works.

1 1/2 C. flour
3 T. sugar
3 T. Brown sugar
2 t. Baking Pwd
1/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cardamom (optional)
1 egg slightly beaten
1 stick butter, melted and cooled
1 c. milk

1 c. blueberries

Topping:

1/4 c. walnuts (optional)
1/4 C. Brown Sugar
2 T. flour
1/2 T. orange zest or lemon zest
1 T. melted butter

Pre-heat oven and line or lightly oil muffin tin. In a bowl, sift together flour, sugars, baking pwd, salt, cinnamon, nutmeg and cardamom. In another bowl or large measuring cup, mix the wet ingredients together. Make a well in the center of the dry ingredients, pour the wet into the center. Stir to combine. Don't overmix. Fold in berries. Fill tins 3/4 full.

In a small bowl combine the topping ingredients and sprinkle over each muffin.

Bake at 350 degrees X 20 - 25 min. Makes 12 nice muffins

[Mike Nolan]

Given how much the latest set of USDA nutritional recommendations has changed from what we all learned as the 'truth' back in the 50's and 60's (and how much some nutritionists say it still needs to change), Woody Allen could still turn out to be right!

One of the more vocal critics has said that the USDA's 'food triangle' may have been a major contributor to the obesity and diabetic trends we're seeing now.

[Mike Nolan]

Salt and yeast are the ingredients you need to be most careful about when increasing a recipe, mostly because small measuring errors can get compounded in a large batch.

You could try putting the original recipe into baker's math and scale up using that.

I'd cut back on the yeast just because I think most recipes use more than what is needed anyway.

Hopefully the temple has a large commercial mixer you can use. But if I was teaching a class like that, I think I'd have the large recipe of dough mixed up ahead of time (through the bulk rise and ready for shaping) but mix up a single batch to start the class off just so they can see what you're doing. If you time it right, the batch you make up during the class should be nearly ready for shaping around the time that the large batch is shaped, proofed and ready to go in the oven, so if you want to demonstrate a different braiding technique or something like a two layer celebration Challah or a ring, you can do that while the dough is baking.

Teaching a class like that sounds like fun, I wish I was close enough to assist.

[aaronatthedoublef]

Hi,

I am teaching my challah class for the third year in a row and the temple has asked me to work with the seventh and eight graders. We'll probably need about 30 pounds of dough and my recipe makes between 4 and 4.5 pounds.

I know that when scaling up a bread recipe the amount of yeast does not increase linearly. With the recipe below how much yeast would I need if I increased this seven or eight times?

Thanks

Ingredients:
Dry:
• 6 - 7½ cups bread flour
• 2 tablespoons instant dry yeast
• 2¾ tsp. Salt (optional)
Wet:
• 1 cup warm water
• ¾ cup apple cider
• ½ cup honey
• ½ cup vegetable oil
• 3 eggs

Egg Wash:
• 1 egg plus 1 egg yolk
• 1 tablespoon water

[rottiedogs]

Super Bread Dough Enhancer
Submitted by justjasmine on August 15, 2002 at 7:02 pm

DESCRIPTION
Super Bread Dough Enhancer

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Super Bread Fresh Dough Enhancer

Recipe By :Robert Barnett
Serving Size : 30 Preparation Time :0:00
Categories : Bread Machine Dough Enhancers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granuals
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non-Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast

MIXING:

Combine all ingredients in a blender container or food processor. Process
for 30 seconds. Store the dough enhancer in the freezer in a tight lidded
container (glass is best).

USING:

Use 1 tablespoon per cup of flour called for in the recipe. No other
adjustments are needed.

Copyright:
"2002, by Robert Barnett. All World Wide Rights Reserved."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 1g Fat (25.8% calories
from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 0 Other Carbohydrates.

NOTES : VITAL WHEAT GLUTEN:

Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour is a
mixture of Vital Wheat Gluten and Bread Flour. Vital Wheat Gluten
helps form a better dough that is better able to trap the gas
given off by the yeast. This enables more of the gas to be trapped
which means the loaf will be taller and have a text structure and
texture.

POTATO FLAKES:

Potato Flakes (Instant mashed potaotes) help the bread stay moist
longer which helps keep it from stailing. It also helps makes a
more tender bread with a better structure and taste.

PECTIN POWDER:

Pectin Powder (the same you use for making jelly) helps keep the
bread fresher longer, it helps with dough structure and bread
texture.

LECITHIN GRANUALS:

Lecithin is found is soy foods and in egg yolks. It helps with
bread moisture, texture, flavor, crust browning and is a mild
natural preservative.

ASCORBIC ACID POWDER:

Ascorbic Acid (Vitamin C) helps boost the yeast which helps it do
a better job in rising the bread. It is also a mild natural
preservative. If you can find ascorbic acid powder by a bottle of
natural vitamin C tablets and powder them in the blender. Do this
before you add the rest of the ingredients you need the tablets to
be completly ground up.

GINGER POWDER:

Ginger Powder is a very good natural preservative as it is also
antiseptic which helps it retard mold formation. It is also a mild
yeast booster. Don't worry you won't taste the ginger in your
bread.

POWDERED MILK:

Powdered milk helps with the taste, texture and the crust browness
of your bread.

NON-DIASTATIC MALT POWDER:

Non-Diastatic Malt is used in NY Bagel recipes and is what gives
it that special taste. Used here it is a yeast booster and food.
Yeast will feed off of this before any other sweetener they just
love it.

UNFLAVORED GELATIN:

Geletain helps with keeping the bread fresher longer. It helps
make a moister loaf of bread which in turns means it takes longer
for it to dry out and go stale. Knox is the most popular brand of
unflavored gelatin.

ACID WHEY:

Acid whey is the by product of making many types of dairy
products. Make sure you get acid whey and not sweet whey. If it
doesn't say acid whey then assume it is sweet whey. The acid whey
is a yeast booster and a mild preservative. It also helps in dough
and bread structure and texture. This product can be hard to find.
King Arthur Flour http://www.kingarthurflour.com sells it. It is
item number 1187.

TOFU POWDER:

Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy Protein
Powder, etc. should be easy to find at almost any health food
store. If you go for the Soy Protein Powder make sure it is
unflavored. Tofu Powder helps with structure and the texture of
the bread. It also helps in the browning of the crust and overall
taste of the bread.

CORN STARCH:

Corn Starch helps with structure, texture and moisture retention.

INSTANT YEAST:

This just adds an extra little boost to the bread dough.

[rottiedogs]

Sparkly Lemon Cookies
Submitted by jssjfs5573 on December 01, 2011 at 8:04 am

DESCRIPTION
lemon glazed cookies with edible glitter or coarse sanding sugar

SUMMARY
Yield 40 cookies Source Martha Stewart File under Christmas cookies

INGREDIENTS
2 c. all-purpose flour
1/4 tsp. salt
1 stick + 2 1/2 tbl. butter, room temp
1/2 c. + 2 tbl. granulated sugar
3 lemons, zested and juiced (1/3 c. juice)
2 lg. eggs
1/4 c. milk
2 3/4 c. confectioners' sugar

star-shaped edible glitter or coarse sanding sugar, optional

INSTRUCTIONS
Preheat oven to 325. Whisk together flour and salt in a small bowl. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 min.

Beat in eggs. Reduce speed to low and gradually beat in flour mixture. Slowly add milk and beat on medium speed for 5 minutes.

Transfer dough to a pastry bag fitted with a 1/2 inch plain round tip. Pipe 1 1/2 inch rounds onto parchment lined baking sheets. Bake until bottoms are pale gold, 16 to 18 minutes. Let cool completely on sheets set on wire rack.

Whisk together confectioner's sugar and lemon juice in a small bowl until smooth. Brush glaze oto cookies and sprinkle with edible glitter.

Cookies can be stored at room temperature for up to 3 days.