2 cups reduced fat Bisquick
1 1/4 cups fat free milk
1/4 cup Egg Beaters
Mix ingredients together. Spray skillet or griddle with Pam. Cook on medium heat. Using 1/4 cup measuring cup, pour batter onto skillet. Cook until bubbles break on top then turn and cook until the other side is lightly browned.
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Sunday, May 04, 2008
Sunday, November 26, 2006
Pumpkin Bread in a Jar
1 3/4 cups flour
1 1/2 cups sugar
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup oil
1 cup pumpkin
1 egg, beaten
1/3 cup water
1/2 cup chopped walnuts
Grease four wide mouth pint jars. Preheat oven to 350.
Sift dry ingredients together. Make a well in the center. Add remaining ingredients and mix well.
Fill jars halfway with batter. Do NOT put lids on them. Keep the rims clean, wiping off any batter that gets on the rims.
Bake at 350 degrees F for 30-35 minutes.
Meanwhile, sterilize lids and rings in boiling water.
As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as bread cools. Place jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
The recipe I got the jar idea from said you can keep them sealed in the refrigerator for up to a week.
When you serve them, just open the jar and the bread will slide right out. It stays VERY moist and is really really good this way. Much better than loaves!
(recipe from a friend; jar idea from AllRecipes.com)
1 1/2 cups sugar
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup oil
1 cup pumpkin
1 egg, beaten
1/3 cup water
1/2 cup chopped walnuts
Grease four wide mouth pint jars. Preheat oven to 350.
Sift dry ingredients together. Make a well in the center. Add remaining ingredients and mix well.
Fill jars halfway with batter. Do NOT put lids on them. Keep the rims clean, wiping off any batter that gets on the rims.
Bake at 350 degrees F for 30-35 minutes.
Meanwhile, sterilize lids and rings in boiling water.
As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as bread cools. Place jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
The recipe I got the jar idea from said you can keep them sealed in the refrigerator for up to a week.
When you serve them, just open the jar and the bread will slide right out. It stays VERY moist and is really really good this way. Much better than loaves!
(recipe from a friend; jar idea from AllRecipes.com)
Sunday, November 06, 2005
French Bread Rolls to Die For
INGREDIENTS:
DIRECTIONS:
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
http://bread.allrecipes.com/AZ/FrnchBrdRllstDiFr.asp
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups bread flour
DIRECTIONS:
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
http://bread.allrecipes.com/AZ/FrnchBrdRllstDiFr.asp
Saturday, September 03, 2005
Pizza
1 packet active dry yeast
1/4 tsp. granulated sugar
3/4 cup warm water - 110 degrees
1 3/4 cups all-purpose flour
1/2 tsp. salt
Garlic powder
Pizza sauce
2 cups shredded cheese (I like the Kraft mozzarella/provolone mix)
Your favorite pizza toppings
Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. Coat hands with olive oil and pat dough into ball Working from the edges to the center, press dough into a 12" circle.
Place dough on a lightly greased pizza pan and stretch dough to edges, leaving a thicker crust around the edges (I use a Pampered Chef bar pan).
Spread sauce over crust and top with garlic powder, cheese and desired toppings.
Bake in a 500 degree oven for 8-12 minutes (mine usually takes about 15) or until edges are golden brown.
Original Crust Recipe: Robbie's Recipe Collection Thin Crust Pizza Dough (I made minor changes)
1/4 tsp. granulated sugar
3/4 cup warm water - 110 degrees
1 3/4 cups all-purpose flour
1/2 tsp. salt
Garlic powder
Pizza sauce
2 cups shredded cheese (I like the Kraft mozzarella/provolone mix)
Your favorite pizza toppings
Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. Coat hands with olive oil and pat dough into ball Working from the edges to the center, press dough into a 12" circle.
Place dough on a lightly greased pizza pan and stretch dough to edges, leaving a thicker crust around the edges (I use a Pampered Chef bar pan).
Spread sauce over crust and top with garlic powder, cheese and desired toppings.
Bake in a 500 degree oven for 8-12 minutes (mine usually takes about 15) or until edges are golden brown.
Original Crust Recipe: Robbie's Recipe Collection Thin Crust Pizza Dough (I made minor changes)
Thick pizza crust
(this makes enough for 2 pizzas - stick the unused portion in the freezer)
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 50 Minutes
1 package active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir salt and oil into yeast solution. Mix in 3 cups of flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
Place dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
Roll crust out and place in pan. Preheat oven to 425 degrees F.
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Sprinkle crust with garlic powder. Add pizza sauce, Parmesan cheese, mozzarella cheese and toppings.
Bake pizza in preheated oven, until the cheese and crust are golden brown, 20-25 minutes.
Based on Jay's Signature Pizza Crust, modified only slightly by me.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 50 Minutes
1 package active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir salt and oil into yeast solution. Mix in 3 cups of flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
Place dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
Roll crust out and place in pan. Preheat oven to 425 degrees F.
If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Sprinkle crust with garlic powder. Add pizza sauce, Parmesan cheese, mozzarella cheese and toppings.
Bake pizza in preheated oven, until the cheese and crust are golden brown, 20-25 minutes.
Based on Jay's Signature Pizza Crust, modified only slightly by me.
Italian Bread
1 package active dry yeast
1/3 cup warm water
3 1/2 to 4 cups all purpose flour
2 tsp. salt
1 1/4 cups water
1 Tbsp. coarse cornmeal*
Dissolve yeast in 1/3 cup warm water (105 to 115 degrees). Mix well and let stand 5 minutes.
Mix flour and salt together. In large bowl, combine dissolved yeast and 1 1/4 cups water. Slowly add flour mixture, stirring well after each addition, to form a stiff dough.
Turn out on floured board and knead 10-15 minutes, adding flour as necessary, until smooth and elastic (I used my mixer with dough hooks for about the same amount of time, and added flour until it wasn't too sticky).
Place in greased bowl and rotate to coat surface of dough. Cover and let rise in warm place 1-2 hours or until double in bulk. Punch down.
Preheat oven to 400.
Lightly flour a smooth surface. Toss dough with flour until no longer sticky. Divide into 2 parts.
Roll each part with a rolling pin to a 12x8" rectangle. Roll up jelly-roll fashion, beginning with a 12" side, to form a long loaf. Pinch edges to seal. Taper ends of loaf by rolling between the palms of the hands.
Sprinkle a large baking sheet with cornmeal*. Place loaves on baking sheet and cover with a towel. Let rise in a warm place until double in bulk (1-2 hours).
With a razor blade (I used a sharp knife) make 3 diagonal slits in the surface of the loaf. With a spray bottle, mist loaves with water.
Bake for 15 minutes at 400. Reduce heat to 350, mist loaves with water again, and bake an additional 15 minutes. Cool on rack.
(*I did not have any cornmeal. I just baked it on a Pampered Chef stoneware bar pan and it was great)
---------
Good crusty, chewy bread
1/3 cup warm water
3 1/2 to 4 cups all purpose flour
2 tsp. salt
1 1/4 cups water
1 Tbsp. coarse cornmeal*
Dissolve yeast in 1/3 cup warm water (105 to 115 degrees). Mix well and let stand 5 minutes.
Mix flour and salt together. In large bowl, combine dissolved yeast and 1 1/4 cups water. Slowly add flour mixture, stirring well after each addition, to form a stiff dough.
Turn out on floured board and knead 10-15 minutes, adding flour as necessary, until smooth and elastic (I used my mixer with dough hooks for about the same amount of time, and added flour until it wasn't too sticky).
Place in greased bowl and rotate to coat surface of dough. Cover and let rise in warm place 1-2 hours or until double in bulk. Punch down.
Preheat oven to 400.
Lightly flour a smooth surface. Toss dough with flour until no longer sticky. Divide into 2 parts.
Roll each part with a rolling pin to a 12x8" rectangle. Roll up jelly-roll fashion, beginning with a 12" side, to form a long loaf. Pinch edges to seal. Taper ends of loaf by rolling between the palms of the hands.
Sprinkle a large baking sheet with cornmeal*. Place loaves on baking sheet and cover with a towel. Let rise in a warm place until double in bulk (1-2 hours).
With a razor blade (I used a sharp knife) make 3 diagonal slits in the surface of the loaf. With a spray bottle, mist loaves with water.
Bake for 15 minutes at 400. Reduce heat to 350, mist loaves with water again, and bake an additional 15 minutes. Cool on rack.
(*I did not have any cornmeal. I just baked it on a Pampered Chef stoneware bar pan and it was great)
---------
Good crusty, chewy bread
Garlic Cheese Biscuits
2 cups Bisquick
2/3 cup Milk
1/2 cup Shredded Cheddar Cheese
2-3 Tbsp. butter, melted
1/8 tsp. garlic powder
Preheat oven to 450.
Mix Bisquick, milk and cheese until soft dough forms.
Drop by spoonfuls onto ungreased cookie sheet to make 9 biscuits.
Bake 8-10 minutes until golden brown.
Stir together butter and garlic and brush generously over warm biscuits.
(tastes like Red Lobster's biscuits - recipe from Bisquick).
2/3 cup Milk
1/2 cup Shredded Cheddar Cheese
2-3 Tbsp. butter, melted
1/8 tsp. garlic powder
Preheat oven to 450.
Mix Bisquick, milk and cheese until soft dough forms.
Drop by spoonfuls onto ungreased cookie sheet to make 9 biscuits.
Bake 8-10 minutes until golden brown.
Stir together butter and garlic and brush generously over warm biscuits.
(tastes like Red Lobster's biscuits - recipe from Bisquick).
Jan's Challah Bread
7 to 7 1/2 cups all purpose flour
2 pkg. dry yeast
2 cups water
1/4 cup sugar
1/4 cup butter or margarine
2 tsp. salt
3 eggs
1 egg yolk
1 Tbsp. water
Poppy seeds (optional)
In large bowl, combine 3 cups flour and yeast.
In saucepan, heat 2 cups water, sugar, butter and salt until just warm, stirring constantly until butter almost melts. Add to dry mixture.
Add 3 eggs. Beat at low for 30 seconds, scraping sides constantly. Beat 3 minutes at high. Stir in enough of the remaining flour by hand to make a soft dough.
Turn onto lightly floured surface and knead 8 minutes or until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place about 45 minutes or until doubled.
Punch down and divide into 3 portions. Divide each portion into 3 pieces. Cover and let dough rest 10 minutes. Roll each piece into 16" rope. Using 3 ropes for each loaf, braid and secure ends.
Place on greased baking sheets. Cover and let rise 35 minutes or until almost doubled. Brush with mixture of egg yolk and 1 Tbsp. water. Sprinkle with poppy seeds if desired.
Bake 25-30 minutes at 375.
2 pkg. dry yeast
2 cups water
1/4 cup sugar
1/4 cup butter or margarine
2 tsp. salt
3 eggs
1 egg yolk
1 Tbsp. water
Poppy seeds (optional)
In large bowl, combine 3 cups flour and yeast.
In saucepan, heat 2 cups water, sugar, butter and salt until just warm, stirring constantly until butter almost melts. Add to dry mixture.
Add 3 eggs. Beat at low for 30 seconds, scraping sides constantly. Beat 3 minutes at high. Stir in enough of the remaining flour by hand to make a soft dough.
Turn onto lightly floured surface and knead 8 minutes or until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place about 45 minutes or until doubled.
Punch down and divide into 3 portions. Divide each portion into 3 pieces. Cover and let dough rest 10 minutes. Roll each piece into 16" rope. Using 3 ropes for each loaf, braid and secure ends.
Place on greased baking sheets. Cover and let rise 35 minutes or until almost doubled. Brush with mixture of egg yolk and 1 Tbsp. water. Sprinkle with poppy seeds if desired.
Bake 25-30 minutes at 375.
Basic White Bread
1/4 cup very warm water
1 pkg. dry yeast
2 cups milk, scalded
1/4 cup butter or margarine
2 Tbsp. sugar
2 tsp. salt
6 cups flour
Sprinkle yeast into water. Let stand, then stir.
Pour milk over butter, sugar and salt in large mixing bowl. Cool to lukewarm and add yeast and 3 cups flour. Beat well.
Add remaining flour and mix well.
Turn onto floured pastry board and knead until smooth. Put in greased mixing bowl. Turn once, cover and let rise 1 1/2 hours. Punch down and let rise 30 minutes.
Divide dough in half. Roll each piece into 12x15" oblong. Starting at narrow edge, roll up. Seal edges and folder over 1". Place in greased loaf pans and let rise 45 minutes.
Bake 35 minutes at 400 degrees.
1 pkg. dry yeast
2 cups milk, scalded
1/4 cup butter or margarine
2 Tbsp. sugar
2 tsp. salt
6 cups flour
Sprinkle yeast into water. Let stand, then stir.
Pour milk over butter, sugar and salt in large mixing bowl. Cool to lukewarm and add yeast and 3 cups flour. Beat well.
Add remaining flour and mix well.
Turn onto floured pastry board and knead until smooth. Put in greased mixing bowl. Turn once, cover and let rise 1 1/2 hours. Punch down and let rise 30 minutes.
Divide dough in half. Roll each piece into 12x15" oblong. Starting at narrow edge, roll up. Seal edges and folder over 1". Place in greased loaf pans and let rise 45 minutes.
Bake 35 minutes at 400 degrees.
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