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I love making breads, rolls and biscuits from scratch. Here's a collection of my favorites and some recipes that I've collected. Yeast dough is really very easy to work with once you get the hang of the basics, you really owe it to yourself to give it a shot. C'mon, go for it!
Makes 16 medium biscuits
2 cups sifted all-purpose
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2 inch thick; cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven (450 degree) 10 to 12 minutes.
Makes 12 (7") tortillas
2 cups Flour, all purpose
Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls. Cover and allow to rest for 30 minutes. Roll each ball into a thin 7" tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately.
Allowing the apples to render their juices with the sugar and eggs makes tender, flavorful muffins. Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a standard 12-muffin pan or line with paper cups.
Whisk together in a large
Stir and let stand for 10
Add flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 or 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably the day they are baked.
Tender banana muffins enhanced with walnuts and just enough whole-wheat flour or (our preference) wheat bran for extra flavor. Position a rack in the center of the oven. Preheat the oven to 375 degrees F. Grease a standard 12-muffin pan or line with paper cups.
Whisk together thoroughly:
Whisk together in a large bowl:
Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferable the day they are baked.
Topper variation: I don't always have wheat flour so I just replace the wheat with white, no problems.... Since I'm a chocolate lover I add chocolate chips. After spooning the batter into the muffin tins I place between 5 and 7 chocolate chips on top of the batter, in the center. As the muffin bakes and pops open on top you end up with the chips pretty evenly distributed over the top of the muffin. If you arrange them scattered on the batter and then bake they tend to spread too far to the sides an fall off after the muffin is baked.
1 cup applesauce
Preheat the oven to 325
degrees F. In a large bowl, mix the
Triple Chocolate Muffins Makes twelve muffins
Sit down with cake for breakfast and you’re naughty, but with these muffins you’re being healthy! hehehe
3 cups flour
Preheat the oven to 325 degrees F (or 160 degrees C). Grease a regular-sized muffin pan. Sift together the flour, baking powder, and cocoa. Add the brown sugar and the chocolate chips. Mix well. Add the melted butter, milk and eggs and mix well. Fill the muffin tins about 3/4 full. Bake for 20 minutes. Allow to cool for 10 minutes in the pan before turning out.
1 package active dry
Soften the active dry yeast in warm water or compressed yeast in lukewarm water. Combine hot milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of the flour. Add yeast mixture and eggs. Beat well.
Stir in remaining flour (or enough to make a soft dough). Turn out on floured surface; knead lightly 5 to 8 minutes. Place dough in greased bowl, turning once to grease surface; cover and let rise till double. Turn out on lightly floured surface. Divide dough in thirds; roll each third to 9 inch circle. Brush with melted butter. Cut each circle in 12 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point. (if wide end shrinks in, pull out to original shape.)
Arrange rolls, point down, on greased cookie sheets; brush with melted butter. Cover and let rise till very light (about 45 minutes). Bake in hot oven (400 degrees) 10 to 12 minutes. Makes 3 dozen rolls.
Crescents: Shape Butterhorns in curve on cookie sheet; let rise and bake as above.
About 4 cups flour
Stir the yeast into the tepid milk. Sift the flour and salt into a bowl. Make a well in the flour and pour the yeast-and-milk mixture into it. Add the sugar and the butter pieces, and gradually incorporate flour from the well into the liquid until all of the flour is wet and the mixture has become a soft, sticky dough.
Knead the dough for about 5 minutes, cover it with plastic wrap, then let it rise at room temperature until doubled in volume- from 1 1/2 to 2 1/2 hours. Punch down the dough and let it rise again, either at room temperature for one hour and then in the refrigerator for 1 hour, or overnight in the refrigerator.
Flatted the chilled dough on a cool, un-floured work surface. Roll out the dough into a rectangle about 1/2-inch thick and twice as long as it is wide. With a narrow-bladed metal spatula, spread 2/3 of the rectangle with the softened butter, leaving an unbuttered margin about 3/4 wide. Fold the unbuttered third of the dough over half of the buttered section, then fold the other buttered section over the top. The dough will thus form 3 layers, with 2 layers of butter between them. With a rolling pin, press the edges of the dough packages to seal in the butter. Turn the dough package so that a folded side faces toward you and roll out the dough lightly; Too much pressure will force the butter out. Roll the dough until the rectangle is about twice as long as it is wide.
Fold the dough into thirds again. Wrap it in plastic wrap and refrigerate it for 1 hour. Place the rectangle on the work surface with one of its short sides facing you. Roll it out lengthwise. Fold, as before, wrap it in plastic wrap and return it to the refrigerator. Repeat the turning, rolling and folding twice more, refrigerating the dough after each folding.
The dough is now ready for shaping and baking.
Makes about 1 1/2 pounds dough This recipe will yield enough dough for about 32 small croissants, about 12 Danish pastries, or one large coffeecake.
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