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Breads Of All Kinds

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judyb57

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Feb 20, 2008
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Sesame Dinner Rolls

Active Time: 30 Minutes
Total Time: 2 Hours 15 Minutes
Makes about 18 small dinner rolls

Derived from a popular Middle Eastern bread, this dough is easily shaped into dinner rolls that are also delicious eaten before dinner, spread with hummus, a Mid-East chick-pea appetizer. Black sesame seed is available at well-stocked specialty markets.

RECIPE INGREDIENTS

3 1/4-3 3/4 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup water
1 tablespoon butter or margarine
1 tablespoon honey
1/2 teaspoon salt
1 egg
2 teaspoons finely shredded orange peel
1 slightly beaten egg white
3 tablespoons white or black sesame seed


DIRECTIONS

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, water, butter or margarine, honey, and salt till mixture is warm (120°-130°) and butter or margarine is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel and as much of the remaining flour as you can.


Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 45 minutes).


Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease 2 large baking sheets. Divide dough into 18 pieces. Shape into cloverleaves, rosettes, or Parker House rolls (See Related Technique). Place 2 inches apart on the prepared baking sheets or in muffin pans. Cover and let rise in a warm place for 30 minutes, or till nearly double. Brush with slightly beaten egg white; sprinkle with sesame seed. (Parker house rolls do not need to be sprinkled with sesame seed.)


Bake in a preheated 375 degrees F oven for 15-20 minutes, or till breads are golden brown and sound hollow when tapped. Remove from baking sheets; cool on a wire rack.
 

judyb57

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Feb 20, 2008
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Strawberry Muffins

"Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife."

Makes 8 muffins

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries



Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
 

judyb57

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Feb 20, 2008
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Cheese Straws

You'll love the easy, four ingredient preparation for this kid-favorite cheese straw bread recipe.

Servings: 20
Yield: 20 straws
Prep Time: 15 mins

1 17 1/4 ounce package frozen puff pastry, thawed (2 sheets)
1 slightly beaten egg white
1 teaspoon cracked black pepper
1 1/2 cups finely shredded white cheddar, dill Havarti, or Monterey Jack with jalapeno peppers


directions
1. Line a baking sheet with parchment paper; set aside. Unfold pastry on a lightly floured surface; brush lightly with egg white. Sprinkle lightly with half of the pepper. Sprinkle with half of the cheese. Top with second sheet of puff pastry. Brush with egg white and sprinkle with remaining pepper and cheese. With a rolling pin, roll puff pastry to seal the sheets together and press cheese into the pastry.
2.Cut the pastry into long strips, 1/2 inch wide. Gently twist each strip several times. Halve, if desired. Transfer to prepared baking sheet, pressing down ends. Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Transfer to a wire rack and let cool. Makes about 20 straws.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206


Pull-Apart Cinnamon Sugar Pumpkin Bread

Ingredients:

Bread:
2 1/2 cups bread flour
3/4 cup pumpkin puree
2 Tbsp unsalted butter
2 1/4 teaspoons (1 envelope) active dry yeast
2 Tbsp unsalted butter
1/4 cup white sugar
1 tsp salt
1/2 tsp fresh ground nutmeg
1 cup granulated sugar
2 tsp ground cinnamon
1/2 cup milk


Buttered Rum Glaze:
2 Tbsp unsalted butter
1 1/2 Tbsp milk
1/8 cup brown sugar
1 Tbsp rum *
3/4 cup powdered sugar


Directions:

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
 

judyb57

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Feb 20, 2008
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Zucchini Nut Loaf

Ingredients

1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. baking powder
1 cup sugar
1 egg
1 cup zucchini, shredded
1/4 cup oil
1/2 cup raisins
1/2 cup pecans


Directions


In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well. Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees F. for 35 to 50 minutes. Makes 2 loaves.
 

judyb57

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Feb 20, 2008
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Butter Croissants


These buttery crescent rolls simply melt in your mouth

Recipe Ingredients:


2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast
3/4 cup warm water
3 1/2 cups all-purpose flour - divided use
1/2 cup water
1 1/2 tablespoons honey
2 cups butter, chilled
1 large egg
1 tablespoon water

Cooking Directions:

  • Combine yeast and warm water, stirring to dissolve the yeast. Let stand about 10 minutes.
  • In a large mixing bowl, mix together yeast mixture, half of the flour, 1/2 cup water, and honey; beating until smooth. Cover bowl with a towel and let stand for 1 1/2 hours.
  • With a pastry knife or two butter knives, cut butter into remaining half of flour. Add yeast mixture. Fold together to just moisten flour without breaking up the butter pieces.
  • Turn dough out onto a lightly floured surface and pat down, rolling into a 18 x 12-inch rectangle. Using a spatula, fold one-third of the dough toward the center, then fold another one-third from the other side. Lift the folded dough off the work surface and scrape the surface clean. Sprinkle the work area with flour and repeat the rolling and folding 3 more times. If the dough becomes too soft, chill until firm again.
  • Roll dough into a thin rectangle then cut diagonally to form 12 triangles; roll each triangle from the wide end to the point. Place on ungreased baking sheets, curving the ends into a crescent shape.
  • Beat egg with 1 tablespoon water and brush on top of the croissants. Let rise for about 1 hour.
  • Preheat oven to 375°F (190°C).
  • Reglaze croissants with egg/water mixture then bake until puffed and brown, about 10 minutes.
  • Makes 12 croissants.



Note: The butter and the folding are what make these croissants so flaky, so don't let the butter get so soft it will mix into the dough, and don't skimp on the folding process.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
ZUCCHINI BREAD

Ingredients
3 eggs
2 cups sugar
1 cup oil
2 cups shredded zucchini
1 cup black walnuts (optional)
3 cups flour
1 tsp baking soda
1 tsp baking powder



**** If you wish to make only ONE loaf, halve all the ingredients apart from the eggs. Make the eggs 2 and not 3.

Instructions:
1. In a mixer, add eggs, sugar, oil and zucchini and mix for 5 minutes .
2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.
3. Pour the batter into the two greased bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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Caramel Peach Muffins

Makes 12 muffins.

Ingredients

4 tablespoons butter
2/3 cup light brown sugar
3/4 cup cooked or canned drained sliced peaches
1 3/4 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 tablespoons shortening
3/4 cup milk

Instructions

Melt 4 tablespoons butter in a saucepan and cream with the brown sugar. Divide evenly into 12 well greased muffin pans. Cover with two medium thick slices of drained peaches.
Sift flour, baking powder and salt together. Cut in 4 tablespoons of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonsful on top of the peach mixture and bake in a hot oven (425 degrees F) for 18 to 20 minutes.
Turn out of pan immediately.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
Strawberry Cream Cheese Bread

INGREDIENTS

1/2 cup buttermilk
1 1/2 cups fresh strawberries, chopped
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

INSTRUCTIONS

1. In a medium sized mixing bowl, cream together butter, sugar and cream cheese.
2. Beat until fluffy.
3 Slowly add in eggs one at a time, beating well.
4. Mix in vanilla.
5. In a separate medium sized mixing bowl, blend together flour, baking soda, salt, and baking powder.
6. Slowly mix together flour mixture and cream cheese mixture, just until combined.
7. Add in buttermilk and stir just until combined.
8. Carefully fold in strawberries.
9. Pour into greased and floured loaf pan.
10. Bake at 350 degrees for 55 minutes, or until toothpick comes out clean.
11. Cool before removing from pan and slicing.
 

ladygambler

Junior Streaker
Joined
Aug 12, 2014
Messages
49
CREAM CHEESE STUFFED PUMPKIN SPICE PULL APART BREAD

INGREDIENTS:

- 1/4 cup sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 2 (16.3) cans buttermilk biscuits
- 8 oz. cream cheese
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter

INSTRUCTIONS:

- Preheat oven to 350 degrees F.
- Spray a 10-15 cup bunt pan.
- In a zip-lock bag combine pumpkin spice, cinnamon, and 1/2 cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces.
- In a small bowl, mix cream cheese with 1/4 cup sugar. Divide cream cheese into 32 sections.
- Make the biscuit sections into small discs and a place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan.
- Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30-35 minutes at 350 degrees F until biscuits are cooked through.


 

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