Breads – Quick and Yeast

CHOCOLATE CHIP BANANA BREAD

1/4 cup shortening

2 eggs

1 1/2 cups flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/4 cup milk

2 bananas (mashed)

1 cup sugar

1/4 tsp. salt

1/2 tsp. vanilla

1/2 cup mini-chocolate chips

  1. Preheat oven to 350F
  1. Grease 9 x 5” loaf pan.
  1. Sift together dry ingredients.
  1. Cream shortening, sugar and eggs in large bowl.
  1. Blend in mashed bananas and vanilla. Add dry ingredients gradually. Stir in chocolate chips.
  1. Pour into loaf pan and bake for 1 hour.. Let cool.

For muffins divide between 12 muffin pans and bake for 18-20 minutes

THE ALL AMERICAN BLUEBERRY MUFFIN

1/2 cup butter flavored shortening

3/4 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 tsp. baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh or frozen blueberries

1 teaspoon grated lemon rind

  1. Set oven at 375F, grease muffin pans.
  1. In large bowl beat together the shortening and sugar until creamy. Add eggs, one at a time. Beat in vanilla.
  1. Gradually stir in sifted flour, baking powder and salt. Mix with milk, do not overbeat.
  1. Add blueberries and stir, just to mix.
  1. Bake 20 minutes or until golden brown and well risen.

PUMPKIN MUFFINS

1 1/4 cups sugar

1/2 cup butter flavored shortening

2 eggs

1 cup canned pumpkin

1 3/4 cup flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 tsp. salt

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 cup chopped walnuts or pecans (optional)

  1. Set oven at 350F.
  1. Cream together sugar and shortening, add eggs and beat thoroughly. Add pumpkin.
  1. Sift dry ingredients together and add to pumpkin mixture. Stir in nuts.
  1. Divide between muffin pans and bake for 20 minutes or until golden brown and well risen.

CORN MUFFINS

2 cups cornmeal

1 teaspoon salt

1/2 teaspoon. baking soda

1 teaspoon. baking powder

2 tablespoon. brown sugar

1 egg (beaten)

1 tablespoon oil

2 cups milk

  1. Pre-heat oven to 425F.
  1. In a large bowl, stir together the dry ingredients.
  1. In another bowl, mix together the egg oil and milk.
  1. Add liquid ingredients to dry ingredients, and mix until moistened.
  1. Divide between 12 muffin pans and bake for 15-20 mins.

APPLE MUFFINS

- note that there is NO FAT in this recipe!!!

2 cups all purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1/3 cup sugar

1 cup chopped or grated apple

1 teaspoon cinnamon or pumpkin pie spice

1/2 cup raisins (optional)

1/2 cup chopped walnuts or pecans (optional)

1 cup milk

2 beaten eggs

1/4 cup apple sauce

  1. Heat oven to 400F
  1. Sift together flour, salt, baking powder and sugar in a large bowl.
  1. Stir in grated apple, cinnamon, raisins and nuts.
  1. Mix together milk, egg and apple sauce in a small bowl.
  1. Add to dry ingredients and mix until just blended.
  1. Place by teaspoonful in prepared muffin pans, filling 3/4 full. Bake for 20 mins or until well risen and golden brown.

LEMON BREAD

1/2 cup butter flavored shortening

1 cup sugar

2 eggs

1/2 cup buttermilk

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups flour

1 teaspoon grated lemon rind

1/2 cup nuts(may leave out)

  1. Preheat oven to 350ºF.
  2. Grease loaf pan.
  3. Sift flour, salt, and baking soda together in a bowl.
  4. Cream together shortening and sugar.
  5. Blend in eggs and buttermilk.
  6. Add sifted flour mixture gradually.
  7. Fold in grated lemon rind and nuts.
  8. Place in a greased loaf pan.
  9. Bake for 60 minutes.

Combine 1 1/2 Tablespoons lemon juice and 2 1/2 tablespoons. powdered sugar in a measuring cup. Microwave for 30 seconds on high. You may need to add more time. The juice should come to boil to melt the sugar. Turn the cooked bread on waxed paper and pour mixture over the top carefully.

SOUR CREAM COFFEECAKE

½ cup chopped walnuts

½ cup sugar

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup sugar

½ cup butter

2 eggs

1 cup sour cream

1 teaspoon vanilla

  1. Preheat oven to 350º F.
  2. Grease 9” tube pan.
  3. In a small bowl combine 1/2 cups nuts, 1/2 cup sugar, and1 teaspoon cinnamon. Set aside.
  4. Sift dry ingredients: flour, baking powder, andbaking soda. Set aside.
  5. In a large bowl cream together 1 cup sugar and 1/2 cupbutter; beat until light and fluffy.
  6. Add eggs, beat well.
  7. Add sour cream and vanilla, beat well.
  8. Add 1/3 of the flour mixture, blend well. Add the next 1/3 and blend well. Add the remaining flour and beat for 3 min.
  9. Spread half of the batter in the pan; sprinkle with 1/2 the nut mixture; spread the remaining batter and top with the remaining nut mixture.
  10. Bake for 1hr. Test with a toothpick. Cool for 15minutes in the pan before turning onto a cooling rack.

ZUCCHINI BREAD

2 eggs

1/2 cup vegetable oil

1 1/4 cups sugar

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1 cup unpeeled, grated zucchini

1/2 cup chopped nuts (optional)

  1. Preheat oven to 325ºF.
  2. Grease a 9 x 5” loaf pan.
  3. Sift together the dry ingredients –flour , baking powder., baking soda and cinnamon. Set aside.
  4. Beat together eggs, oil, sugar, and vanilla.
  5. Add dry ingredients to beaten mixture until just moistened.
  6. Stir in zucchini and nuts.
  7. Bake at 325 F for 1 hr.

MUFFINS

2 cups all purpose flour

1/3 cup sugar

1 tablespoons baking powder

½ teaspoon salt

¾ cup milk

½ cup vegetable oil

1 egg

  1. Preheat oven to 400ºF.
  1. Line muffin pans with paper liners.
  1. Sift flour, sugar, baking powder, and salt into a bowl.
  1. In another bowl mix the milk, oil, and egg.
  1. Add the liquid ingredients to the dry ingredients.
  1. Only mix until the dry ingredients are moistened.
  1. Divide the batter between the 12 cups.
  1. Bake for 18-20 min.
  1. Remove from pans immediately.

For your muffins you may add one of the following:

1. 1 teaspoon of jelly-fill the muffin cup 1/2 full with batter then add the jelly and cover with more batter.

2. 1/2 cup chocolate chips-add along with the liquid ingredients.

3. 1 cup frozen blueberries-gently fold in when the batter is slightly moistened.

PANCAKES

1 cup all-purpose flour

1 egg

1 tablespoon sugar

1 cup milk

2 teaspoons baking powder

2 tablespoons oil

¼ teaspoon salt

  1. In a large bowl sift together the flour, sugar, baking powder, and salt
  1. Make a well in the center and set aside.
  1. In a medium bowl beat together with a whisk the egg, milk, and oil.
  1. Add liquid mixture to the dry mixture, stirring only until moistened. Batter should be lumpy.
  1. Heat fry pan or griddle with oneteaspoon of oil on medium heat
  1. When hot pour a ¼ cup of batter for each pancake onto the fry pan. Cook for 2 min. then turn to the 2nd side when the top has a bubbly surface and starts to dry slightly. Makes 8 to 10 pancakes.

For blueberry pancakes add ½ cup blueberries to the flour mixture along with the liquid ingredients, do not overmix.

BAKING POWDER BISCUITS

2 cups all purpose flour

1 tablespoon sugar, if desired

1 tablespoon baking powder

1 teaspoon salt

½ cup shortening

¾ cup milk

  1. Preheat oven to 450º F.
  1. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl.
  1. Cut the shortening into the flour mixture with a pastry blender until the mixture looks like fine crumbs.
  1. Make a well and stir in the milk.
  1. Knead the dough in the bowl 10 times.
  1. Lightly flour the counter and pat the dough in a circle until it is ½” thick. Cut out biscuits.
  1. Place on an ungreased cookie sheet
  1. Bake for 10 to 12 min. until golden brown.

For a special touch: Add 1 cup grated cheddar cheese and a pinch of cayenne (omit sugar).

CLASSIC WHOLE WHEAT BREAD

1 cup whole wheat flour

2 tablespoons sugar

1 tablespoon active dry yeast

1 ½ cups all-purpose flour (You may not need all of the flour)

¾ cup warm water(110º-120ºF)

1 teaspoon salt

1 tablespoons vegetable oil

1 egg, beaten – for brushing top of bread

Day 1:

  1. In a small mixing bowl, dissolve the sugar and yeast in the warm water. Let stand until creamy, about 10 min.
  2. In a large mixing bowl, put the milk, vegetable oil,whole wheat flour, 1 CUP all purpose flour, and the salt.
  3. Add the yeast mixture to the ingredients in the large bowl and beat well.
  4. If the dough does not pull together, add the remaining flour 1 Tablespoon at a time until it does pull together. You may notneed to use all of the remaining ½ CUPof flour!
  5. Turn the dough onto a lightly floured surface and kneaduntil it is smooth and elastic, about 10 min.
  6. Grease a bowl then put the dough in the bowl and greaseboth sides. Cover with a damp cloth. Let rise for 1 hr. It should double in size.
  7. Punch down the dough.
  8. Grease a 8x4 pan. Shape the dough into a loaf. Put into loaf pan and grease the surface lightly. Cover with plastic wrap and refrigerate it overnight.

Day 2:

Preheat oven to 400ºF. Brush the top of the bread with beaten egg. Bake for 30 min., or until the bottom of the loaf sounds hollow when tapped

BRAIDED LOAF USING COOLRISE METHOD

3 cups (approx) wheat flour

1 package (2 teaspoons) active dry yeast

1 teaspoon sugar

1 teaspoon salt

1/4 cup butter or margarine

1 cup warm water (110ºF)

  1. In large mixing bowl, mix together the yeast, sugar, salt, softened butter and water. With an electric mixer add 1 cup of the bread flour and mix for 2 minutes, scraping down the bowl, as needed.
  1. Using a wooden spoon, gradually add enough flour to form a soft but not sticky dough. Turn out onto a floured work surface and knead until smooth and elastic - about 10 minutes.
  1. Divide dough into three. Roll each piece into a 10" sausage shape. Braid pieces together. Place on greased baking sheet, cover with cling wrap and refrigerate overnight.
  1. Next day, brush with milk and bake for 15 minutes at 425F, or until golden brown and hollow sounding. Bread can also be brushed with melted butter as soon as they come out of the oven for a softer result.
  1. Shaping ideas: shape into braids, crescents, knots, pretzel shapes
  1. For a loaf - after kneading dough, roll into 8"x6" rectangle, then roll tightlly. Place in greased loaf pan. After cool rise overnight, bring to room temperature, then bake at 400F for 25-30 minutes.

DOUGHNUTS (YEAST RAISED)

2 teaspoons dried yeast

¼ cup sugar

2 tablespoons butter

½ teaspoon salt

½ cup warm milk (110ºF)

1 egg

2 – 2 ½ cups flour

oil for deep frying

powdered sugar

sugar/cinnamon mix

  1. Dissolve yeast in warm milk, add sugar, egg and melted butter. Stir to mix. Add salt. Slowly add flour until soft dough is formed.
  1. Knead for 5 minutes.
  1. Rest the dough for 5 minutes. Roll out dough into ½ inch thick circle. Cut out doughnut rings and doughnut holes with cookie cutters.
  1. Place doughnuts onto floured baking sheet. Wrap, label and refrigerate.
  1. Next day – Heat oil to 350ºF in large wok or electric frying pan. Fry doughnuts on both sides for about 5 minutes until risen and golden brown. Drain on absorbent towels and toss in powdered sugar or sugar/cinnamon mixture.

CINNAMON ROLLS USINGCOOLRISE SWEET DOUGH

Day 1

1. Combine:1 cup flour

2 1/2 teaspoons dried. yeast

1/4 cup sugar

1/2 teaspoon salt

2. Add:1/4 cup softened butter or margarine

3. Add3/4 cup warm water (110ºF))

4. Beat with an electric mixer at medium speed for 2 minutes or until thick and elastic.

5. Add: 1 egg

1/2 cup flour

6. Beat with an electric mixer at high speed for 1 minute or until thick and elastic.

7. Gradually stir in just enough flour (about 1 - 1 1/2 cups) with a wooden spoon to make a soft dough which leaves the sides of the bowl. You should be able to knead the dough at this point.

8. Turn out onto a lightly floured surface. Knead for 5 - 10 minutes until the dough is smooth and elastic. Your finger imprint will pop out.

9. Put dough in a ziploc bag, label with your period and unit # and refrigerate overnight.

Day 2

1. Punch down dough.

2. Roll dough into a 15" x 9" rectangle.

3. Spread 2 tablespoons softened butter or margarine over dough.

4. Combine and sprinkle over dough:1/4 cup sugar

2 teaspoon cinnamon

5. Starting at 15" side, roll up tightly. Pinch edge of dough into roll to seal well. Cut into nine 1 1/2" slices. Place slightly apart in greased 9" square or round pan.

6. Brush dough with oil. Cover with plastic wrap. Label and refrigerate.

Day 3

Bake at 375ºF for 20-30 minutes. Remove from pans immediately.

Spread rolls with glaze while warm.

GLAZE:

Mix and spread over baked cinnamon rolls:

1 cup powdered sugar
1 tablespoon milk

1/2 teaspoon vanilla

BREADSTICKS

2 teaspoons yeast
3/4 cup warm water (temperature at 110F)
1 tablespoon sugar
1 teaspoon salt
3 tablespoons oil
2 cups all purpose flour
1 egg, beaten (for glaze)

Choose from: sesame seeds, poppy seeds, parmesan cheese, garlic powder to sprinkle

  1. Preheat oven to 400ºF.
  1. Grease baking sheet.
  1. In a large bowl stir together the yeast and the warm water.
  1. Add sugar, salt, oil and 1 cup of flour - mix well.
  1. Gradually stir in remaining flour to make soft dough. Knead 5 minutes. Rest the dough for 5 minutes.
  1. Roll out to an 8 x 8” square with a rolling pin.
  1. Cut into 8 x 1" strips using a pizza cutter.
  1. Twist each piece, place on greased baking sheet and brush with egg.
  1. Sprinkle with garlic salt, poppy seeds, sesame seeds or mixed herbs.

  2. Bake in preheated oven 400ºF for 15 minutes or until light brown. Remove onto cooling racks. Serve with pizza sauce.

For garlic knots – tie a “knot” in each piece of dough. Brush with egg, sprinkle with crushed garlic or garlic salt.

PIZZA DOUGH

Makes: 1 - 14" pizza

1 package rapid rise dried yeast

1 cup warm (110ºF) water

1 teaspoon sugar

1/2 teaspoon salt

2 teaspoons vegetable oil

2 1/2 - 3 cups all purpose flour

Cornmeal

Toppings:

1 cup pizza sauce

2 cups grated mozzarella cheese

Choose from: pepperoni, mushrooms, ham, sausage etc.

  1. Sprinkle yeast over warm water in a large mixing bowl. Add sugar and stir with wooden spoon. Let stand 5 minutes until foamy.
  1. Add salt, oil and 2 cups of flour and beat with hand mixer until smooth, about 2 minutes. Add remaining flour, 1/2 cup at a time, until a smooth, elastic dough is formed.
  1. Knead on floured surface for 5 minutes. Cover and let rise for30 minutes, or until double.
  1. Preheat oven to 425ºF. Brush a 14 " pizza pan with oil and sprinkle with cornmeal.
  1. Punchdough down and roll to a 14 " circle, place in pizza pan forming a collar around edge to hold filling. Top with pizza sauce and sprinkle with mozzarella cheese and desired toppings.
  1. Bake for 15 - 20 minutes.

GOURMET MINI PIZZAS (with mozzarella)

1/2 teaspoon sugar

3/4 cup warm (110ºF) water

1 package (2 teaspoons) dried yeast

1 teaspoon salt

2 1/3 cups all purpose flour

For topping:3 ripe tomatoes, cut into thin slices

6 oz mozzarella cheese, grated

1 teaspoon dried oregano

1 clove of garlic, crushed

1 tablespoon olive oil

  1. Mix together the sugar, yeast and warm waterin a large mixing bowl. Let stand until frothy.
  1. Add 2 cups of flour and salt and stir until soft dough forms. Knead for 5 minutes until smooth and elastic. Allow to rest for 5 minutes.
  1. Chop tomato slices roughly and place in small bowl with mozzarella cheese, garlic, oregano and drizzle with olive oil.
  1. Preheat oven to 425ºF. Grease baking sheet or jelly roll pan.
  1. Roll out dough to 3/8" thick on a floured surface. Cut into 12 rounds with 3" pastry cutter. Lay the rounds on the greased baking sheet.
  1. Divide the tomato mixture evenly among the pizza rounds. Bake for 15 minutes or until the cheese melts and the edges of the crust are golden brown. Serve warm.

STROMBOLI

DAY 1

2 teaspoons dried yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon oil

1 cup warm water (110F)

2 cups flour

  1. Mix yeast sugar, salt and oil with water in a large mixing bowl.
  1. Gradually add 2 cups flour, mixing until a soft dough is formed.
  1. Knead for 5 minutes until smooth and elastic. Let rest on counter top for 5 minutes.

To make stromboli

  1. Roll dough to 14 x 10” rectangle. Place dough on greased jelly roll pan
  2. Spread with 1/4 cup spaghetti or pizza sauce.
  3. Layer with two slices ham and six slices pepperoni
  4. Sprinkle with 1 cup mozzarella cheese.
  5. Sprinkle with 1 teaspoon Italian seasoning.
  6. Roll up tightly.
  7. Cover with cling wrap. Label with name, unit number and period.

DAY 2

  1. Bake at 350ºF for 35 minutes until well risen and golden brown.
  2. Remove to serving plate and cut with bread knife into 1" slices.

Other ingredients: you may add sausage (cut into pieces and sauted until cooked through), roasted red peppers, garlic, mushrooms, fried onions etc.

OVERNIGHT DANISH TWISTS

2 teaspoons quick dry yeast (or 1 package)

2 cups bread flour

¼ cup sugar

1 teaspoon salt

½ cup cold butter, cut into small pieces