Honey Whole Wheat Muffins

These need to be altered a little. We added a little salt to each muffin. And I added a crumb top. I also added one very small bananas and about 1/8 to 1/4 a cup of flour.

Ingredients

2 cups whole wheat flour
4 teaspoons baking powder
1 egg
3/4 cup milk
1/4 cup honey
1/4 cup vegetable oil

Directions

In medium large bowl, sift flour and baking powder together
In another small bowl, beat egg and add milk, honey, oil
Quickly combine both mixtures, stirring just to moisten
Fill greased muffin tins with batter
Bake at 400 degrees for about 20-25 minutes or until browned

Note: These did not have much flavor at all. They would probably have been better, but I over cooked them. The crumb topping is a must.

Italian herbed Bread -- Macaroni Grill

This is a recipe from Kathy -- She said it tasted a lot like the bread at Macaroni Grill. As far as I can tell, the bread is that best part of that place. So here it goes. Of course, I am bound to try it out a few times, and then start turning it into dirt with more grains. What can I say? I'm crazy.

Italian Herb Bread

2 tablespoons yeast
2 1/2 cups warm water
2 tablespoons sugar

Mix together and let sit for 10 minutes.

Add:
3 tablespoons olive oil
1 tablespoon salt
2 tablespoon. minced fresh red onion
1 tablespoon dry or 2 tablespoons fresh chopped basil
1 tablespoon dry or 2 tablespoons fresh chopped rosemary
1 tablespoon dry or 2 tablespoons fresh oregano or thyme

Add:
2 cups flour

Mix well, then add:

4 cups more flour

Mix well. Knead 3 minutes in Bosch/mixer on high or by hand. Let rise till double (about 45 minutes to 1 hour).

Punch down. Divide into three round loaves and place on a greased cookie sheet. Baste with

1 egg white mixed with 1 tablespoon water

Sprinkle with sea salt

Raise uncovered until double (about 1 hour).

Bake at 375 for 25-30 minutes till golden brown

Southwest Cornbread

Southwest Corn Bread

Yields One 9 inch pan for bread or 12 small muffins.

Bake at 360 in a convention oven.

Ingredients

1 1/4 t. flour (cups?) (might have been a typo ... flour should weigh 5.5 oz. or be 156 grams)

2 t. baking powder

1/4 c. sugar

1/4 t. salt

3/4 c. cornmeal

2 eggs

1/4 oil (vegetable)

1/2 c. milk

3 T. syrup or honey

1/2 c. corn niblets

1 c. sharp cheddar cheese

Instructions

Preheat oven to 360

Sift together the flour, baking powder, sugar, salt, and cornmeal and set aside.

Whisk together the eggs, oil, milk, and syrup or honey.

Stir the dry ingredients into the egg mixture until a smooth consistency is achieved

carefully fold in the corn and cheese

Pour batter into pans or muffin pins

garnish with additional cheese or corn or peppers

Bake for 20 to 25 minutes until golden brown on top.

Cool on wire racks.

Basic Biscuits

Basic Biscuits

Makes 12 round biscuits

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/4 c. flour

1 t. salt

2 T. sugar

2 T. baking powder

10 T. unsweetened butter

1 c. Whole milk

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

Turn dough onto a flour surface and mix in a little flour. Shape or roll until 1 1/2 inch thick.

Cut into rounds with a 3 inch cookie cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on wire rack.

Sprinkle with sanding sugar.

Ginger Scones

Ginger Scones

Makes 14 round scones

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. candied ginger

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Crumb Topping (1 1/3 c. flour, 1/2 c. brown sugar, 3/4 cinnamon, 1/8 t. salt, 1/2 c. unsalted butter, 1/8 t. baking powder)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the ginger.

Turn dough onto a flour surface and mix in a little flour. Shape into one large ball. Shape into disk or roll out until 5/8 inch think.

Cut into circles with a 3 inch round cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash and sprinkle with crumb topping.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on cookies sheet.

Cranberry-Orange Scones

Cranberry-Orange Scones

Makes 16 wedged scones or 14 round

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. dried cranberries

zest from 1/2 an orange

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Sanding Sugar (as needed)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the dried cranberries and orange zest and hand mix briefly.

Turn dough onto a flour surface and mix in a little flour. Shape into two large balls. Shape into disks and cut disks into triangle wedges.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on wire rack.

Brush with egg wash.

Sprinkle with sanding sugar.

Homemade Hot Dogs

Käsekrainer Hot Dogs! These were one of my favorite foods in Austria. They are basically giant hot dogs with boiling hot cheese inside. The best part is they server these dogs in fresh rolls with a hot shape cut out of the middle. So yummy! Prepare to scold your face and love every minute of it.

Ingrediants:
White bread dough
cheddar wursts
catch up

White Bread Dough
white flour
wheat germ
water
honey
oil
salt
yeast
gluten
oregano
dry milk
sugar
lecithin liquid

Start with 2 cups of water and adjust from there. I use this dough for pizza too.

Separate the dough into roll sized balls. Roll out each ball into a snake shape. Roll the snake around a wurst. Seal off the ends. Let hit one to two hours to rise. Make at 350 for about 30 minutes.

Here is the real thing!

Here is the homemade version:

Corn Bread

Got this recipe from Kip who got it from his friend from Kathy.

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees

Bread Sticks/ Pizza Bread Dough

Bread Sticks/ Pizza Bread Dough

4 c. of water
1 1/2 T. SAF Yeast
10 to 15 c. white flour (or wheat)
1/2 to 1 c. wheat germ
2 T. powdered milk
1 1/2 T. Gluten
2 Blobs Lecithin
1/2 c. olive oil
1/2 c. honey
1 T. salt
2 T. Oregano

After the dough is kneaded, shape the dough into bread sticks on a jelly roll pan. Let rise one hour. Sprinkle with oil or butter, salt, oregano and Parmesan cheese.

Bake at 350 for 17 to 19 minutes.

CPK Pizza

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil

Honey-Wheat Pizza Dough:
1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:
1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

Light Wheat Bread

Turkey Sandwich Bread -- Half White, Half Wheat

4 cups warm water
2 T. yeast
1 1/2 salt
1/2 cup honey
1/2 cup oil
1/4 to 1/2 brown sugar
2 T. gluten
2 T. lecithin
1/2 cup dry milk
2 eggs
3 T. Lemon Juice
2 T. Dough enhancer
about 15 cups flour but maybe more (Half white and half wheat)

Mix all ingredients and enough flour so the dough is not sticky.
Knead for 10 minutes
shape into loaf pans
Let rise until doubled in size
Bake 30 to 33 minutes

Wheat Bread: Multi-grain

Wheat Bread: Multi-grain (Quinoa, 9-grain, sunflower seeds, and wheat germ)

Start with 6 cups of warm water in a Bosch mixer (you can start with the water at about 130 degrees, but do not add the yeast until it is down to about 110 degrees)

Add to the water:
1 to 2 cups of a 9 grain mixture
1 to 2 cups of sunflower seeds (I use a mixture of roasted and raw)
1/2 to 1 cup wheat germ
1/2 to 1 cup Quinoa (go light on the seeds and mixture if you add a lot of Quinoa)

Allow the grains to soak in the water for about 15 minutes
Then start adding whole wheat flour about about 6 cups to get started

Then add:
3 T. Saf yeast
1/2 cup oil
2/3 cup honey
2 T. lecithin (2 globs directly into the dough works best)
2 T. vital wheat gluten

Then continue to add flour until the dough s pulled cleanly from the sides. (This s a mater of preference. I keep my dough a little sticky. Some people add flour until it would no longer stick to your fingers at all.)

Mix or Knead the dough on level 2 or 3 for about 6 minutes.

Add:
2 T. dough enhancer

Mix or Knead for about 2 more minutes

Preheat oven to 350 degrees F.
Stray bread pans with olive oil.

put a little oil on a clean surface and on your hands. Then turn the dough out.

Use a dough cutter to organize the dough. Every kind loaf pan calls for a different weight of dough. Find out what your pans call for, and try to fill the pan with that weight of dough instead of thinking "Oh, I have 5 pans, I should divide this dough in to five parts." Instead think, "Here is one pound for this pan and one pound for that pound etc. Extras to the kids."

This dough takes much longer to rise than most doughs with Saf yeast. Let the loaves rise about 1 to 2 hours. The dough should rise above and over the sides of the pan.

Then the dough is risen put in the oven and bake for about 33 minutes.

Remove from pans and cool on a wire rack.

Store in bags for up to 6 days.

Enjoy!


(This bread has a very distinctive smell when it has gone bad. You will know. Trust your gut.)

Bread Pudding

I make this is wheat bread and low fat milk. No big deal. I still love it.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Wheat Bread: Quinoa and Squash

Banana Squash Bread: First Try

6 cups of hot water
1 and 1/2 cups Quinoa
3 T. Saf yeast
2 T. Salt
2 T. dough enhancer
1 to 2 cup blended banana squash
2 T. Soy Lethicen
1/4 to 1 cup honey
12-15 cups of flour

Make Bread

4 bread pans

350F

33 minutes

Notes: I really like this bread. It was an accident because I ran out of the ingredients for the multigrain. The best part of this bread is that it is squishy and soft. It also makes pretty good cinnamon rolls.