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Yeast Breads, Rolls, Etc. | |||||||||||||||||||
| Yeast Breads | |||||||||||||||||||
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Neil's Harbour White Bread Into a large warmed, pottery bowl pour 1 cup lukewarm water. Into the water dissolve 1 tsp sugar. Over the water sprinkle 2 tbsp traditional active dry yeast. Let rest 10 minutes until dissolved. Into this mixture stir:- 2 cups lukewarm water, 1/2 cup white sugar, 1/2 cup vegetable oil, 1 heaping tbsp salt. Beat, then stir in 1 cup at a time, about 8 cups of bread flour. Mix until it requires muscle; rest. Then keep mixing until the dough hold together and is easy to handle but floppy and inclined to be moist. Scrape the dough onto a well floured surface, sprinkle with a little flour and knead. Keep turning the dough, sprinkling with more flour. Keep kneading until smooth and elastic, about 5 minutes usually. Plop dough back into bowl, rub over it the dough that has stuck to your hands and a sprinkling of flour. Loosely cover bowl with tea towel and put in a warm place, let rise 1 to 2 hours, until double in size. Punch dough down. Divide into three (3) equal pieces and shape each into a loaf. Place into well greased loaf pans, cover and let rise until double - about 1 hour. Bake in 350F for 30 minutes. Note:- Make variations. Add 1 cup raisins for each loaf after dividing into three. OR 1 cup mixed fruit OR 2-3 cups shredded old cheddar cheese for whole recipe. OR 2-3 cups minced onion, or 1 to 2 pkgs onion soup mix. --------------------------------------------------- BETTY'S BREAD- Makes 2 loaves (may be doubled for 4 ) 1 or 2 pkgs active dry yeast, 1/2 cup warm water (110F-115F). Using 2 pkgs will shorten rising time, but may give bread a yeasty taste. Dissolve yeast in warm water. Add all remaining ingredients, except second part of flour:- 1-3/4 cups warm liquid (110F)(I prefer water to milk), 3 tbsp sugar, 1 tbsp salt, 2 tbsp soft shortening, 4 cups plus 3 to 3-3/4 cups flour. Beat with wooden spoon OR electric mixer until smooth and batter falls from spoon or beater in sheets. Using hand or spoon, mix in enough remaining flour until dough cleans bowl and doesn't stick to fingers. Turn dough onto "lightly" floured board. Wash mixing bowl, dry and grease it thoroughly. Kneading and Rising:- Knead rhythmically about 10 minutes, until dough is smooth and blistered. Keep board lightly floured until dough no longer sticks. Place dough in the greased bowl, cover with clean towel or cloth. Let rise in a warm place (draft free), until double - 1 to 2 hours. Punch down, pull in edges. Turn upside down in bowl, cover again and let rise 40 to 60 minutes. Punch down again, divide into 2 pieces, rest on cloth covered board. Grease 9x5x3" loaf pans. Begin shaping loaves. Place in pans, seam side down. Grease top, let rise 50-60 minutes. Loaves are ready to bake if slight dent remains when touched. Baking:- Heat oven to 425F (Hot). Place pans in center of oven, not touching each other. Bake 25-30 minutes or until golden brown. Tap crust, if it sounds hollow bread is done. Remove from pans, cool on racks. Do not place in direct draft. For tender crust, brush with butter while hot. ----------------------------------------------------- | ||||||||||||||||||
| Yeast Rolls | |||||||||||||||||||
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2 Hour Dinner Rolls --------------- 3 cups water 1/2 cup white sugar 1/3 cup vegetable oil 1-1/2 tsp salt 2 pkgs or 2 tbsps quick rising dry yeast 8 cups all-purpose flour 2 eggs In saucepan heat water, sugar, oil and salt until 125F or until hand can remain on side of saucepan for no longer than 5 seconds. In large bowl, mix yeast with 1/2 the flour, stir in hot liquid. Beat in eggs, one at a time. Add enough of the remaining flour to make a soft dough. Turn out on a floured board, knead for 5 minutes. Place in a greased bowl, turning to grease all over; cover with plastic wrap and a towel. Let rise in a warm place for 15 minutes. Punch down. With greased hands, shape dough into 2-inch balls to make about 48, divide between 2 greased 13"x9" pans (I have one 13x9 and one 9x9, fit in all 48 just fine). Cover with plastic wrap and towel again. Let rise for 1 hour. Bake in 350F for 15 to 20 minutes or until golden brown. Rotate pans 1/2 way through baking. Let cool in pans for 5 minutes. Then turn out unto a rack to finish cooling. **If they get a chance to cool, my family starts as soon as they come out of the oven.** ------------------------------------------------- Buns with Meat Filling Dough:- approx. 4 cups all-purpose flour 1/4 cup sugar 2 tsp. salt 1 pkg. quick rising yeast 1/3 cup vegetable oil 3 eggs, beaten In large bowl, combine 3 cups of the flour, salt, sugar and yeast. In small bowl combine 1 cup hot water (125F) with oil; stir into flour mixture to make lumpy mixture. Stir in eggs, then enough of the remaining flour to make a soft slightly sticky dough. Turn out onto lightly floured surface and knead for 3 minutes. Let stand covered, for 10 minutes. Flatten 20 paper muffin cups; brush with oil. Arrange on baking sheets. Divide dough into 20 pieces. Roll each into a ball; flatten into 4-inch round. Place heaping tbsp filling in center, gather up edge of dough and pinch firmly closed. Place pinched side down, on paper cup. Cover with towel and let rise in warm place for an hour. Beat an egg with 1 tbsp water; brush over buns. Bake in 350F oven for 25 minutes until golden, rotating half way through. (Buns can be frozen for up to 2 months.) One suggested meat filling:- 1 tbsp vegetable oil, 1/2 cup minced onion, 2-1/4 cups cubed pork or beef (mixed with some BBQ sauce), 2 tbsp chopped coriander, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1 tbsp ketchup, 2 tsp sugar, 1 tsp soy sauce, 1/4 tsp sesame oil (optional), 1 egg. In skillet, heat oil over medium heat; cook onion for 2 minutes. Stir in meat. Mix 1/4 cup water with coriander, oyster, cornstarch, ketchup, sugar, soy sauce and sesame oil; stir into meat mixture and cook for 1 minute or until thickened. Let cool. Put in buns. Note:- I sometimes use pizza fillings in the buns, for my own pizza pockets. ------------------------------------------------------- BUTTERY ROWIES 1 pound flour (about 2 cups, some flour is heavier than others) 3/4 pound lard and margarine, mixed (I used 1/2 shortening and 1/2 margarine) 1 teaspoon salt 1 tablespoon sugar 1 ounce of yeast 3/4 pint tepid water (12 ounces) Sieve flour and salt, cream yeast and sugar. Then add to flour mixture along with tepid water. Mix. Set in warm place to rise until double. Divide the fat into three parts. Roll out dough on a floured board, dot with 1/3 of the fat in small pats. Fold in three and roll out again, repeat twice until fat is used up. Cut in oval shapes. Put these on a greased baking sheet, then proof for a further 30 minutes. Bake in a fairly hot oven for 20-25 minutes. NOTE:- I used rapid rise yeast. I mixed the flour, salt and sugar; then I added 2 tablespoons of yeast and stirred that in. Then I mixed in the tepid water. I baked them at 375F. -------------------------------------------------------- | ||||||||||||||||||
| Bread Machine Recipes | |||||||||||||||||||
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Basic Pizza Dough - 1 pound 2/3 cup water (temperature as required by your machine) 4 tsps. olive or vegetable oil 1/2 tsp salt 2 cups all-purpose flour 1-1/2 tsp bread machine yeast (i use rapid rise yeast most of the time) 1 tablespoon cornmeal Add everything except cornmeal to machine in order subscribed by your machine. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary knead in enough flour to make dough easy to handle. For each pizza grease pan and sprinkle with cornmeal. Roll out dough, place on pan and top with desired toppings. Bake at 425F for 15 to 25 minutes or until done - pizza is done when edges of crust are golden and cheese is bubbly. Whole Wheat Dough:- Prepare as above, except use 1 cup whole wheat flour and 1 cup all-purpose. Basil-Parmesan Dough:-prepare Basic or whole wheat, except add 3 tablespoons grated parmesan and 3/4 teaspoon sweet basil with the flour. Taco Pizza Dough:- Prepare Basic or whole wheat, except add 2 tablespoons cornmeal, 2 teaspoons chili powder and 1/2 teaspoon ground cumin with the flour. -------------------------- White Bread for 1-1/2lb or 2 lb. machine 1-1/4 cups warm water (about 85*F) 2 tbsp butter or margarine 1-1/2 tsps salt 2 tbsp white sugar 3 cups best for bread white flour 1-1/2 tsp bread machine or quick rising yeast N.B.:- I have found lately that I have to cut the yeast back to 1-1/4 tsps. Place ingredients in machine bread pan, in order stated by the manufacturer. (I have listed them in the order I use them) Use white bread cycle. ---------------------------------- White wheat bread 1-1/4 cups warm water 2 tbsps butter or margarine 3 tbsp white sugar 1-1/2 tsps salt 2-1/2 cups best for bread white flour 1/2 cup coarse ground whole wheat flour 1-1/2 tsp bread machine or quick rising yeast Place ingredients in bread pan, in order stated by machine manufacturer. Use white bread setting. ------------------------------- Garlic Bread for Machine This is a tasty bread, makes a 2-pound loaf (1-1/2 pound measurements are in brackets). 1-3/8 cups warm water (1-1/4 cups) 3 tablespoons oil (2 tablespoons) 1 teaspoon minced garlic (same) 4 cups bread flour (3 cups all-purpose flour) 3 tablespoons sugar (2 tablespoons sugar) 2 teaspoons salt ( 1-1/2 teaspoons salt) 1/4 cups parmesan cheese (same) 1 teaspoon dried basil (same) 1 teaspoon garlic powder (same) 3 tablespoons chopped fresh chives (same) 1 teaspoon coarse ground black pepper (1/2 teaspoon) 2-1/2 teaspoons bread machine yeast (1-3/4 teaspoons) Directions:- Place ingredients in the bread machine in the order suggested by the manufacturer. Can be made on the White, Rapid, or Delay bake cycles. Choose one and Start. ------------------------------------------------------ | ||||||||||||||||||
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