1 1/8 c Water
1 1/2 tb Olive oil
1/3 c Grated swiss cheese
1/3 c Grated parmesan cheese
1/3 ts Salt
1 tb Sugar
1 tb Basil
1 1/2 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Active dry yeast
Add ingredients in order suggested by manufacturer and process on whole wheat cycle if machine has that option. 1-1/2 lb. loaf.
Orange Peel Bread
1 cup orange peel, cut into 1/4 x 1/2-inch strips
1 3/4 cups granulated sugar, divided
1 tablespoon butter
4 cups all-purpose flour
6 teaspoons baking powder
1/8 teaspoon salt
2 cups milk
Preheat oven to 350 degrees F. Butter two loaf pans.
Place orange peel in suitable saucepan add water to cover. Boil until tender. Add 1 cup sugar boil to a medium syrup cool.
Cream butter, remaining sugar and eggs.
Sift flour, baking powder and salt add with milk to creamed mixture. Beat with electric mixer at medium speed for 4 minutes. Remove from mixer bowl. Add orange peel and syrup beat by hand with spoon for at least 1 minutes until thoroughly mixed. Turn into prepared pans. Bake for 30 minutes until about half done. Turn oven temperature to 300 degrees F. Cut a slit lengthwise in top of loaf. Finish baking at 300 degrees F.
Upside-Down Gingerbread Cake
3 pounds 6 ounces gingerbread cake mix
1 pound butter, melted
1 (#10) can apricot halves, well drained
1 pound 12 ounces light brown sugar, firmly packed
8 ounces walnuts, coarsely chopped
Combine sugar, butter and nuts spread evenly into two hotel pans (12 x 20 x 2-inches). Arrange apricot halves, skin side down, over butter-nut mixture.
Prepare gingerbread cake mix according to package directions. Pour batter over apricots. Bake at 350 degrees F for about 40 minutes, or until a wooden pick inserted in center comes out clean.
Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut into squares.
Serve warm or at room temperature.
1/2 cup extra virgin olive oil
8 plum tomatoes — seeded and cut into
— 3/4-inch cubes 1 large clov garlic — minced
1/4 cup chopped mint
2 tablespoons lemon juice
1 1/4 teaspoons grated lemon zest
1 pinch crushed red pepper
Salt — fresh-ground black — pepper 1 1/2 cups coarse fresh whole-wheat bread crumbs
3/4 pound salmon fillet — pin bones removed
1 pound large pasta shells
Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper in a large pasta bowl. Stir to mix and set aside.
Preheat the grill or broiler. Bring a large pot of water to a boil.
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the bread crumbs and stir until roasted and crisp, about 5 minutes. Season with salt and pepper and set aside.
Brush the salmon with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the salmon, about 4 minutes. Turn and cook 3 to 5 minutes more, or until cooked through. Remove to a plate and break into chunks.
Cook the pasta shells until al dente and drain. Transfer to the bowl with the tomatoes and add the salmon. Toss to mix and sprinkle with the bread crumbs. Serve immediately.
Converted by MC_Buster.
3 c Bread or all-purpose flour
1 pk Dry yeast
1 ts Sugar
1 ts Salt
1/4 c Instant potato flakes
1 1/2 c Hot water 120-130 degrees
1/2 Butter or margarine melted
4 oz Swiss cheese coarsely grate
Recipe by: Bernard Clayton – The Complete Book of Breads – Page 337 Equipment: One 8″ tube pan (angel food, bundt, or guegelhupf), greased or Teflon 1 baking sheet. By Hand or Mixer: Measure 1 1/2 cups flour into a large mixing or mixer bowl and stir in the yeast, sugar, salt, potato flakes, and hot water. Beat by hand 30 strong strokes, or for 1 minute in the mixer. Add the melted butter or margarine, eggs, and Swiss cheese. Beat by hand 100 strokes, or for 2 minutes with the mixer turned to high. Stop the mixer. Stir in the balance of the flour, 1/2 cup at a time, first with the spoon and then by hand, or with the mixer flat beater and then dough hook. The dough will be a rough, shaggy mass that will clean the sides of the bowl. However, if it continues to be slack (wet), add small portions of flour. Kneading (8 minutes): Turn the dough onto a lightly floured work surface and knead with the rhythmic motion of push-turn-fold. Add light sprinkles of flour if necessary. In the mixer, with the dough hook, the dough will completely clean the sides of the bowl and form a ball around the revolving hook. The dough will be smooth and elastic. Knead by hand or mixer for 8 minutes. First Rising (1 hour): Place the dough in a greased mixing bowl and pat with buttered or greased fingers. Cover the bowl tightly with plastic wrap and leave at room temperature until the dough has doubled in volume, about 1 hour. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.) Shaping (6 minutes): Punch down the dough, turn it onto the floured work surface, and let it rest for 2 minutes. It can be shaped in one of two ways. One is to roll it under your palms to about 20 inches in length. Lay the length of dough in the prepared pan. Overlap the ends slightly and pinch together. Or, flatten the ball of dough and, with your fingers, punch a hole in the center and widen this to slip over the tube. Either way, push the dough firmly into the bottom of the pan. Second rising (45 minutes): Cover the pan with a length of foil or wax paper and let rise until the dough has doubled in volume, 45 minutes. Preheat the oven to 375 degrees 20 minutes before baking. (If using a convection oven, reduce heat by 50 degrees.) Place the pan in the moderate oven. Bake until a metal skewer inserted in the center of the loaf comes out clean and dry, about 45 minutes. Ten minutes before the baking is done, carefully turn the loaf out of the pan onto a baking sheet. Return to the oven. This will give the loaf a lovely overall brown that it would not otherwise have. But handle it carefully. It is fragile when hot. Take the bread from the oven. Slide the loaf off the baking sheet onto a metal rack to cool before slicing.
1 1/4 c Flour
1 1/2 ts Ground ginger
1 ts Cinnamon
1/4 ts Ground cloves
1/2 ts Allspice
1/4 ts Salt
1/2 Stick unsalted butter PLUS
2 tb Unsalted butter
1/2 c Granulated sugar
1/2 c Molasses
1 lg Egg, beaten lightly
1 ts Baking soda
8 oz Cream cheese, softened
1 1/2 c Confectioners’ sugar
1/2 ts Vanilla
1 ts Grated lemon zest
2 ts Fresh lemon juice
1 tb Sliced crystalized ginger
No Fail Yeast Bread
Posted by bettyboop50 at recipegoldmine.com 6/6/01 5:57:47 am
Source: Becky Low, Utah State University Extension – Presented 03/29/99 / KSL-TV
Cooks do not make homemade bread as they did a few years ago. Today, that treat may seem impossible for the novice cook – but not with this recipe. It is easy, quick to fix, and takes much less time than traditional homemade bread. Recipe makes 4 loaves.
5 cups warm water
This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough may be kneaded by hand.
Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Knead for 8 – 10 minutes. Flour hands and remove from mixer.
Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Preheat oven to 350 degrees. Bake 30 min.
NOTE: A nice variation is to make sweet rolls. Take 1 or 2 of the pieces of bread dough divided to make a loaf. Roll each portion of dough out into a 14 x 8 inch rectangle on a lightly floured surface. Brush with 1-2 tablespoons softened butter, then sprinkle with cinnamon and sugar. Roll up dough. Cut into 1 inch slices and place on greased baking pan. Allow to rise until double in bulk. Bake as above.