Our Family Recipes
Ingredients:
Directions:
Mix dry ingredients together (sifting baking powder + flour). Beat egg and add milk. Pour into dry mixture and stir lightly, makes a thick batter. Bake about 1 hour with medium heat makes 1 loaf.
Oven 325-350
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.
Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.
Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.
Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.
Sprinkle yeast over 1/4 cup water. Set aside to soften 5 minutes.
In a large bowl, beat eggs. Stir in sourdough starter, salt, 2 TBS sugar, oil, and softened yeast mixture. Stir in enough flour to make a stiff dough. Turn out onto lightly floured surface. Clean and lightly grease bowl.; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts.
Let rise 1 1/2 to 2 hours or until doubled in size. Grease and flour a large baking sheet; set aside.
Punch down dough and turn out onto lightly floured surface. Knead again, about 3 minutes. Divide into 12 equal pieces. Flour your hands. Shape each dough piece into a ball. Use your thumb to press a hole in center of each ball. Gently enlarge the hole by turning ball in your hands as your form dough into a doughnut shape.
Arrange shaped dough on prepared baking sheet. cover with a cloth and set in a warm place free from drafts. Let rise 15 to 20 minutes.
Preheat broiler. In a 5 quart pot, bring 4 quarts of water and 2 TBS sugar to a gentle boil. While water comes to a boil, broil bagels in preheated broiler 2 minutes on each side, turning with a fork. Carefully lower hot broiled bagels gently into boiling sugar-water. Boil only 4 to 5 bagels at a time. Boil 2 minutes on each side. Drain on paper towels 5 minutes.
Reduce oven heat to 375 F. Arrange drained bagels on prepared baking sheet. Bake 25 to 35 minutes or until golden brown with a crisp crust. Remove from baking sheet. Serve hot or cold.
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, salt, butter or margarine, and softened yeast mixture.
Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead dough 5 to 8 minutes until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts.
Let rise about 2 hours or until doubled in size. Grease a large baking sheet or 2 9-inch round baking pans; set aside.
Punch down dough. Divide into 24 pieces. Shape each into a roll. Arrange on prepared baking sheet. Cover with cloth and set it a warm place free from drafts.
Let rise 45 to 60 minutes or until doubled in size.
Preheat oven to 400 degrees F. Bake 20 minutes or until golden brown. Remove from baking sheet. Serve warm
In large bowl beat eggs. Add oil and sugar till well blended. Blend in juice, buttermilk, and zest. Fold in zucchini. Add dry ingredients.
Pour into greased loaf pan.
Bake at 350 degrees for 40-45 minutes.
Spoon glaze over it while still warm.
Let glaze set before cutting.
Combine sugar, oil, eggs, and vanilla, blending well.
Combine flour, cocoa, baking powder, baking soda, and salt. Add to egg mixture, blending thoroughly.
Stir in nuts, chocolate morsels, and coconut.
Pour into 2 greased 9X5X3-inch loaf pans.
Bake at 325 for 1 hour. Cool in pans for 10 minutes, then invert on wire cooling racks to complete cooling.
Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.
Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.
In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.
Warm a large bowl. Pour 1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Blend in sourdough starter, sugar, butter or margarine, salt, and 2 cups flour. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.
Grease a large baking sheet. Sprinkle with cornmeal; set aside. Punch down dough. Cover and let rest 10 minutes. Shape into two 10″ X 3 – 1/2″ loaves. Pull ends out to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise about 1 hour or almost doubled in size.
Preheat oven to 375. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking ban. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 30 to 35 minutes or until loaves sound hollow when tapped with your fingers. Remove from baking sheet. Cool on wire rack.
Warm a large bowl. Pour1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes.
Stir in sourdough starter, sugar, and salt. Beat in 3 cups of flour until blended. Cover with a cloth and set in a warm place free of drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.
Lightly grease a large baking sheet; set aside.
Stir down dough. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes our until smooth and elastic. Add more flour if necessary. Shape kneaded dough into two 10″ X 3 – 1/2″ loaves. Pull our ends to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on greased baking sheet. Cover with a cloth and set in a warm place free from drafts.
Let rise 1 to 2 hours or until almost doubled in size. Preheat oven to 400. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers.
If after 30 minutes of cooking the loaves are golden brown, cover with a tent of foil to prevent further browning.
Remove from baking sheet. Cool on a rack.
Combine warm water, yeast, and 1/4 tsp sugar and stir–allow to rest for 5-10 minutes until foamy.
Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.
While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all of the flour called for!
The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
Bake for 10-12 min. or until lightly golden on top.
While they’re baking, make the garlic sauce by combining all ingredients in a small bowl.
After removing knots from oven, while still warm, brush them lightly with garlic sauce.
Store in an air-tight container or bag at room temperature for 2-3 days.To Freeze After Baked: Allow garlic knots to cool completely and place them in a freezer ziplock bag. Store for up to 2 months. To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.To Freeze the Dough: Make the rolls up to step 8. Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours). Move the rolls from the baking sheet into a freezer safe ziplock bag or container and freezer for up to 3 months. To bake, remove frozen rolls and line them on a greased baking sheet. Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Bake at 400º F for 9-12 minutes.