makes one loaf or 12 muffins
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sunday, January 25, 2009
Wednesday, January 14, 2009
Dinner Rolls
makes 15 rolls
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Thursday, January 8, 2009
Bread
one loaf
I make our sandwich bread each week. This makes a whole wheat loaf that has enough sweetness to not be super wheaty. Our whole family likes this bread. I got the recipe here and tweaked it to fit my needs. I mix it and knead it in my KitchenAid mixer. I find that way I actually make the bread. For some reason, kneading it by hand sounds intimidating and I never feel like I have enough time to do it. :)
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon soy lecithin
3 cups (minus 3 tablespoons) whole wheat flour (I use King Arthur White Whole Wheat)
3 tablespoons vital wheat gluten
2 teaspoons instant active dry yeast (I use SAF Instant)
I make our sandwich bread each week. This makes a whole wheat loaf that has enough sweetness to not be super wheaty. Our whole family likes this bread. I got the recipe here and tweaked it to fit my needs. I mix it and knead it in my KitchenAid mixer. I find that way I actually make the bread. For some reason, kneading it by hand sounds intimidating and I never feel like I have enough time to do it. :)
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon soy lecithin
3 cups (minus 3 tablespoons) whole wheat flour (I use King Arthur White Whole Wheat)
3 tablespoons vital wheat gluten
2 teaspoons instant active dry yeast (I use SAF Instant)
1. Combine first 7 ingredients in a large mixing bowl; mix with a whisk.
2. Add in one cup of flour and yeast; whisk until smooth.
2. Stir in rest of flour and wheat gluten, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
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