Breads

Easy Beer Bread by noahsmom29

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3 c self-rising flour
3 T sugar
1 (12 oz) can beer, room temperature
2 - 3 T melted butter

Combine flour and sugar into lg bowl and gradually add beer, stirring just until dry ingredients are mostened. Spoon batter into greased bread pan. Bake at 350 degrees for 1 hour. Brush top with melted butter. Cool in pan and cool completely on wire rack. Slice with serrated knife

Pumpkin Bread by Linderlou


3 cups sugar
3 1/2 cups flour
1 cup oil
2 teaspoons baking soda
4 eggs, beaten
2 teaspoons salt
16 ounces pumpkin
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup water
1/2 teaspoon ground cloves
raisins or chopped nuts, if desired

Preheat oven to 350º. Grease and flour two 9 x 5" loaf pans; set aside.

Cream sugar and oil. Add eggs and pumpkin, mix well. Add dry ingredients to pumpkin mixture alternately with the water; mixing well after each addition. Pour batter into prepared pans.

Bake at 350º for 1 1/2 hours or until it tests done. Let stand 10 minutes then remove from pans to cool.

Yield: 2 loaves

Per Serving: 200 Calories; 8g Fat (33.4% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 235mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Using 1/2 cup of oil, 1/2 cup of unsweetened applesauce; 1 1/2 cup sugar, 1 1/2 cup Splenda; and 1/3 cup of raisins:

Per Serving: 135 Calories; 4g Fat (27.3% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Quick Fruitcake Bread by Boxingmamma or writermom


1 pkg. (15.6 oz) pillsbury cranberry bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained

Prepare Quick bread batter according to package directions. Stir in remaining ingredients.

Pour into a greased and floured 9 x 5 x 3 in. loaf pan, or 3 mini pans.

Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pan to wire rack.


NOTE: I always used dates instead of raisins. This is a fruitcake that everyone will like and sells great at bake sales.
It's our family's favorite at Christmas.

Dinner Rolls by deardaughterofeve

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by Cook's Illustrated magazine

For this recipe, the dough is made and the rolls are shaped and refrigerated a day or two before being baked and served. Be sure to plan accordingly, as the refrigerated rolls require about six hours to rise before they're ready for baking. For the best flavor, let the rolls rise at cool room temperature, about 68 degrees. Depending on the brand, instant yeast is marketed as "rapid rise," "quick rise," or "perfect rise" yeast, or sometimes as bread machine yeast; if it's necessary to use active dry yeast in its place, see page 30 for more information. If your cake pans have a dark nonstick finish, bake the rolls in a 375-degree oven to moderate the browning. This dough should be moister than most; resist the urge to add more flour than is needed to keep the dough from sticking to your hands. Made on a humid day, the dough may require more flour than if made on a dry day.

Makes Sixteen 3-inch Rolls

3/4 cup whole milk

8 tablespoons unsalted butter , melted, (reserve 2 tablespoons for brushing on rolls before baking)

6 tablespoons sugar

1 1/2 teaspoons table salt

2 large eggs , room temperature

1 package rapid-rise yeast (2 1/4 teaspoons), may also labeled "instant"

3 cups unbleached all-purpose flour (15 ounces), plus additional flour as needed (see note above)

Rich, soft, and tender—with mild sweetness—these dinner rolls are best served warm with a pat of butter.


1. TO MAKE THE DOUGH: Bring milk to boil in small saucepan over medium heat; let stand off heat until skin forms on surface, 3 to 5 minutes. Using soup spoon, skim skin off surface and discard. Transfer milk to bowl of standing mixer and add 6 tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 to 100 degrees), whisk in eggs and yeast until combined.

2. Add flour to bowl; using dough hook, mix on low speed on standing mixer until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes more; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If dough is sticky, add another 1 to 3 tablespoons flour.) Continue to knead on medium-low until cohesive, elastic dough has formed (it should clear sides of bowl but stick to bottom), 4 to 5 minutes longer.

3. Transfer dough to lightly floured work surface. Knead dough by hand 1 to 2 minutes to ensure that it is well kneaded. Dough should be very soft and moist but not overly sticky. (If dough sticks excessively to hands and work surface, knead in flour a tablespoon at a time until dough is workable.) Lightly spray medium bowl with nonstick cooking spray. Transfer dough to bowl; lightly coat surface of dough with cooking spray and cover with plastic wrap. Let dough rise in warm, draft-free location until doubled in volume, 2 to 3 hours.

4. TO SHAPE THE ROLLS: Coat two 9-inch round cake pans with cooking spray; set aside. Turn dough out onto lightly floured work surface. Pat dough into rough 12 by 10-inch rectangle (see illustration 1, below), gently pressing out air; starting from edge farthest from you, roll dough into cylinder (illustration 2). Using palms, roll dough back and forth until cylinder is about 18 inches long and of even thickness. Using bench scraper or chef's knife, cut cylinder in half crosswise, then cut each half into 8 evenly sized pieces (illustration 3).

5. Working with one piece at a time and keeping remaining pieces covered with plastic wrap or kitchen towel, form dough pieces into smooth, taut rounds (illustration 4). Set piece of dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it); without applying pressure to dough, move hand in small circular motions. (Tackiness of dough against work surface and circular motion should work dough into smooth, even ball.) Arrange shaped rolls in prepared cake pans (one in center and seven spaced evenly around edges) (illustration 5); cover cake pans with plastic wrap lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.

6. TO BAKE THE ROLLS: Remove foil (but not plastic wrap) from cake pans; let rolls rise in draft-free cool room-temperature location until doubled in volume (rolls should press against each other), 6 to 7 hours. When rolls are nearly doubled in volume, adjust oven rack to lower-middle position and heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 tablespoons melted butter; bake until deep golden brown, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 to 15 minutes longer. Break rolls apart and serve warm.




STEP BY STEP: Getting Dinner Rolls Shaped Just Right



1. Pat dough into 12 by 10-inch rectangle.
2. Roll dough to form even cylinder, stretching to 18-inch length.

3. Using bench scraper or chef's knife, cut cylinder into 16 pieces.
4. Using circular motion, gently form dough pieces into rounds.

5. Arrange rounds in pan, one in center, seven around edge.
STEP BY STEP: If You Can't Help the Heat, Get out of the Kitchen
These rolls rise for several hours on the counter, so getting the temperature right is crucial.


At cool room temperature (68 degrees), the dough rounds should double in size after six or seven hours,...
..., yielding light, fluffy rolls upon baking.

If they rise in a spot that's too warm, the exterior will race ahead of the interior, the rolls will rise unevenly,...
...and a pan full of dense, misshapen rocks will emerge from the oven. If the heat in your kitchen is unpredictable, try a less conventional cool spot--like a basement or a spare bedroom.

Pumpkin Muffins by mom2two

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1 box spice cake mix
1 can of pumpkin

Mix ingredients together until all the cake mix is incorporated. Makes 18 muffins.
Bake @ 350 for 18-20 minutes.

Sourdough Potato Starter and Bread by munchkinhead426

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1 pkg dry yeast (4 tsps if you buy in bulk like me)
1/2 c lukewarm water
2T sugar
2 C warm water
2 1/2 T all purpose flour

Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture....set in glass jar, covered with a cloth, for 5 days. After 5 days, put this mixture in refrigerator for 3-5 days. Take out and feed with following:

FEED:
3/4 c sugar
3T instant potatoes
1C warm water
Mix well and add to starter. Let starter stand out of refrigerator all day (8-12 hours) Remove 1 c to make bread: return remainder to fridge. Keep for 3-5 days and feed again. If not making bread after feeding starter, throw away 1 cup. It may be fed 2-3 times before using any for bread.

BREAD RECIPE
1/2 C sugar
1/2 C oil
1T salt
1C sourdough potato feed starter
1 1/2 C warm water
6 C white bread flour (or 1/2 whole wheat flour)

In large bowl, blend sugar, oil, salt, potato starter, water and flour. This makes stiff batter. Grease another bowl; add dough and turn it over so that it is greased on all sides. Lightly cover and let stand overnight. Next morning punch down dough. Knead a little. Divide into 3 parts and knead each part 8-10 times on floured board. Put into ungreased loaf pan and cover. Let rise until doubled 4-5 hours, Uncover dough and bake at 350 for 30 minutes. Remove and cool. Bread may be frozen. (I have to add that I only make 2 loaves because I like really big loaves of bread!)

Cinnamon Scones by Buckeyes


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These are AWESOME!!! Soooooooooo good....

Cinnamon Chip Scones

This will make two 8-9” discs. Can double; freeze or fridge.

DRY INGREDIENTS

3 cups of flour
1/2 cup of sugar
4 teaspoons baking powder
1/2 teaspoon salt


WET INGREDIENTS (Can add on top of the dry ingredients)

1/2 cup butter (cold)
1 egg beaten
2/3 cup buttermilk
1 cup cinnamon chips

Preheat the oven to 400.
Grease a large cookie sheet (think two 8" discs side by side).
Sift dry ingredients.
Cut butter into the flour mixture.
Add the buttermilk and beaten egg.
Mix a bit, then fold in cinnamon chips.
Mix thoroughly.

Knead and form into a ball; divide ball in half; flatten each ball into an 8-9 inch disc.

Put the discs on a cookie sheet and score the tops with a knife (about ¼”) into about 6-8 pieces per disc). The original recipe says to brush the tops with butter and sprinkle with cinnamon and sugar.

Bake for 20-25 minutes. I think I usually cook them closer to the 20-minute mark. I like them light rather than a bit of a toasty look. Again, the original recipe says remove from sheet immediately after baking and put on a cooling rack, but I do not.