|
 Articles
|
Bread Recipes
Bucket Bread
Take 4 ingredients, stir It In a bucket, refrigerate 24 hours and bake!
- 13 cups organic all purpose flour
- 3 Tbsp Granular yeast
- 3 Tbsp corse sea salt
- 6 Cups water
Directions: Get a large plastic storage container (about a gallon size - this is the bucket). Mix water (luke warm) with yeast and sea salt until
dissolved
. Pour in the un-sifted flour. Mix with long wood spoon until it is a wet dough. Place lid on loose and let sit for 2 hours
- Refrigerate
for 14 to 24 hours. Take out enough to fill about 1/4
height
of your pan. Preheat oven to 450 degrees. Place a pan of water on bottom of stove. Sprinkle flour on the top of dough and pull up a large handful and snip off what you think will cover 1/4 of the
height
of pan and still lightly touch side and snip with
scissor
. Place dough on floured surface and shape long or round and put into a lightly sprayed pan (I use olive oil spray). Pan can be square of rectangle nonstick loaf pan. Dough should fit loosely into sprayed pan. Let sit for about 30 minutes. Bake for 20 to 30 minutes or until bread taps hollow sounding. You can do 8 loaf pans all at once or use dough up to a week. If this is more than you need for a week just half recipe. |
Cheddar Dill Scones
Fills the house with the scent of herbs that tickles the appetite.
- 2 1/2 cups organic all purpose flour
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp baking powder
- 2 tsp. dill weed
- 1/2 tsp salt
- 3/4 cup organic butter
- 2 eggs organic (room temp.) slightly beaten
- 1/2 cup half and half
Directions:
Heat oven to 400 degrees . In medium bowl combine all ingredients except butter, eggs and half and half. cut in butter until crumbly. stir in eggs and half and half just until moist. Turn dough onto lightly floured surgace. knead until smooth (about one minute. Divide dough in half: roll each half into 8 " circle.cut each circle into 8 pie shaped wedges, place wedges slightly apare on pan. Bake for 15 to 20 minutes or until lightly brown. |
|
Hearty Honey Wheat Bread
Good for the body and soul
- 1 cup organic milk
- 3 Tbsp organic butter
- 2 pkg (1/4 oz each) active dry yeast
- 1 cup warm water (105° to 115°F)
- 4 3/4 - 5 3/4 cups organic all-purpose flour
- 2 cups organic whole wheat flour
- 1/3 cup honey
- 2 organic eggs
- 1 Tbsp salt
- 1 tsp sugar
- butter softened
- In 1 quart saucepan combine milk and butter. Cook over medium heat until butter is melted.
- Cool to lukewarm (105° to 115°F).
- In a large mixer bowl dissolve yeast in warm water. Add milk mixture, 2 cups flour, then the rest of the ingredients except the softened butter.
- Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface and knead until smooth and elastic (about 10 minutes).
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1.5 hours). Dough is ready if indentation remains when touched.
- Punch down dough; divide in half. Shape each half into loaf and place in a greased 9 x 5" loaf pan. Cover; let rise until double in size (about 1.5 hours).
- Heat oven to 350°F.
- Bake loaves for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately. If desired, brush tops of loaves with butter.
|
Old Fashioned Dinner Rolls
2 c. boiling water
1/2 c. organic butter softened
2 (1/4 oz.) pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees F)
9 to 10 c. organic all purpose flour
1/2 c. organic sugar
3 organic eggs
1 1/2 tsp. salt
In medium bowl stir together boiling water and
butter until butter is melted. Cool to warm (105 to
115 F). In large mixer bowl dissolve yeast in warm
water. Add butter mixture,3 c. flour, sugar, eggs
and salt to yeast. Beat at med. speed, scraping
bowl often, until smooth (1 to 2 min.). By hand,
stir in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface;
knead until smooth and elastic (about 10 min.). Place in greased bowl, turn greased side
up. Cover; let rise in warm place until double in size
(about 1 hr.). Dough is ready if indention remains
when touched. Punch down dough; divide in half.
With floured hands shape each half into 24 rounds.
Place in 2 greased 13 x 9" baking pans. Cover; let
rise until double in size (about 1 hr.). Heat oven to
400 F. Bake for 20 to 25 min. or until golden brown.
If desired, brush tops of rolls with butter |
RETURN TO RECIPES
|
