| Breads, Biscuits, Rolls, Etc.
, Give me all your dough!
Posted: 07-Sep-2008, 09:24 PM
High Queen of Ireland
Group: Celtic Nation
Realm: Southern West Virginia
| I got an Amish Bread starter from my sister in Tn. 2 weeks ago. I have no idea what's in the starter, but I have the recipe for the bread as you add ingredients every 5 days. It makes a wonderful bread with your morning coffee. It's more like cake. I'm going to post the recipe and directions. If anyone else has made this and would happen to know what's in the starter, please let me know.
Do not use any type of metal spoon for mixing. Do not refrigerate. If air bubbles get in bag, you can let them out. It is normal for batter to bubble and ferment.
1. this is the day you receive the batter. Make sure bag is dated
2. mush the bag
3. mush the bag
4. mush the bag
5. mush the bag
6. add to the bag, 1 cup flour, 1 cup sugar and 1 cup of milk. mush the bag.
7. mush the bag
8. mush the bag
9. mush the bag
10. mix and divide the bag as directed below.
Pour the contents of the bag into a non-metal bowl with 1 1/2 cups of flour, sugar and milk. Label 4 one gallon Ziploc bags with today's date. Measure 1 cup starter into each bag and squeeze out air. Give to 4 friends with a copy of this recipe.
Preheat oven to 325 degrees. To remaining starter in bowl, add the following:
1 cup oil
2/3 cup milk
1 cup sugar
2 teaspoons cinnamon
1/4 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt
2 cups flour
1 large box of instant pudding (any flavor- vanilla is good)
Grease 2 loaf pans. Mix an additional 1/4 cup sugar and 1 1/2 teaspoon cinnamon in a small bowl. Dust the greased loaf pans with half the cinnamon mixture. Pour the batter evenly into the 2 pans and sprinkle the rest of cinnamon mixture over the batter. Bake for 1 hour. Cool until the bread loosens from pan, about 10 minutes and then turn onto a rack to cool.
Out of this recipe I have made cinnamon, peach, chocolate almond coconut and pistachio. I'm going to make lemon poppyseed later on. I make this every 10 days. Maybe I'll do a search and try to find out what's in the starter. Whatever it is, it bubbles and ferments like beer. I was told no yeast was used and only the Amish know!
Posted: 08-Sep-2008, 06:49 AM
Group: Celtic Nation
Realm: Southern Michiagn USA
|QUOTE (maggiemahone1 @ 15-Feb-2008, 03:34 PM)|
| I love the smell of bread baking in the oven, especially yeast breads. Does anyone here use a breadmaker? I don't have one, always make my bread mixing, kneading and either cutting out or shaping with my hands. |
Here's my 5 year old grandson Sean's recipe for donuts...I do the deep frying and he cuts the holes out and sprinkles the confectionary sugar on the donuts.
1 pkg refrigerated biscuits
oil for deep fying
Open biscuits and flatten slightly, make hole in the middle, place in hot oil and cook til golden brown, which doesn't take long. Take out and place on plate with paper towel to soak up some of the oil. Sprinkle with confectionary sugar and whaa..laa..you have an instant donut!
My daughter gave me one for Christmas 5 years ago and I still use it.Love it. Sometimes I use a premixed box,I do have recipes that you can use but they make a lot and my kids get some.
I've made the donuts with my grandkids too and my grand daughter makes a mess.
It's fun too do things like that with them.I love being a grandmother.
Hopes are towers in the skies Dreams are wings taking flight
The Boundaries which divide Life from Death are at best Shadowy and vague. Who shall say where one ends and the other begins
Posted: 08-Sep-2008, 06:43 PM
Reader of souls, vision seeker, TROLL
Group: Super Moderator
Realm: The frontier of Penn's Woods
| This is one of my 1st attempts at food photography many years ago, the recipe is as old...
A recipe from my past:
Don't remember where it came from... it is good al the same! The photo is real old also, my first digital camera!
Here is a recipe from long ago...
This uses some of your basil after drying it.
TOMATO BASIL BREAD
1 Pack yeast
1/3 Cup warm water
1/4 Cup sugar
1 Tblsp salt
1/8 Cup olive oil
1 1/2 Cup water
5 Cup flour, may require more
2 Ounce sundried tomatoes, chopped
1 Tblsp dried basil
1 Tblsp tomato paste
1/2 Tsp red pepper flakes
Reserve 1 tblsp of sugar for yeast mixture.
Combine remaining sugar, salt, oil, 1 1/2 c water, sundried tomatoes, basil, red pepper flakes and tomato paste in a large bowl and let soak.
Dissolve yeast, 1 tblsp sugar and 1/3 c water.
When yeast is active combine half of the flour and the water and seasoning mix, then add the yeast mixture, mix well.
Add enough of the remaining flour to create a stiff dough.
Let rise twice.
Preheat oven to 375F and form dough into one loaf...let rise, then bake for 40-50 minutes.
I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
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Is iomadh duine laghach a mhill an Creideamh.
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The clan MacEwen
Posted: 09-Sep-2008, 12:51 PM
Group: Celtic Nation
WHITE SAGE BREAD
1 1/4 C. warm water (105 - 115°F.)
3 T. sugar or honey
1 package ( 1/4 oz.) active dry yeast
5 - 5 1/2 C. all-purpose flour
1/4 C. vegetable oil
2 T. chopped fresh sage leaves, or 1 T. dried
2 t. salt
2 large eggs
1 1/4 C. small-curd cottage cheese
1 egg white
1 T. water
1/8 t. salt
1/2 C. pine nuts, toasted, crushed
Put the warm water, sugar and yeast in a large bowl of electric mixer; stir to dissolve. Stir in 2 cups of the flour; beat until smooth, about 15 strokes. Cover loosely; let stand at room temperature until bubbly, about 1 hour.
Stir in 1 cup of the flour, oil, sage, salt, eggs and cottage cheese; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/2 cup at a time, beating on low speed until dough is soft and pulls away from the sides of the bowl.
Turn dough onto a lightly floured work surface; knead until soft and springy, 1-2 minutes. Place in a greased bowl; turn once to coat the top. Cover; let rise to room temperature until doubled, about 1 1/4 hours.
Grease a baking sheet or line with parchment paper. Turn dough onto clean work surface; divide into 2 equal portions. Form each into a tight round. Place on baking sheet; dust with flour. Cover loosely. Let rise at room temperature until doubled, about 50 minutes.
Heat oven to 350°F. Cut a large X on the top of each loaf, no more than 1/4 -inch deep.
For the glaze, whisk egg white, water and salt together until foamy. Brush loaves with glaze; sprinkle with pine nuts. Bake until loaves are golden-brown and sound hollow when tapped with your finger, 30 to 35 minutes. Remove from the baking sheet; cool on baking racks.
Makes 2 loaves.
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