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
Instructions
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.
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.
Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.
In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.
In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.
Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.
Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.
Mix the flour, sugar, baking soda, cinnamon and salt in a large bow. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
Combine the milk, and oil in a separate, microwave- safe bowl, and heat to between 120 degrees and 130 degrees. Be sure to stir the liquid well before measuring it’s temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
Pour the hot liquid over the dry ingredients in the mixing bowl.
Beat at high speed for 1 minute. The dough will be very soft.
Lightly grease an 8 1/2 by 4 1/2 loaf pan, and sprinkle the bottom and sides with cornmeal.
Scoop the soft dough into the pan, leveling it in the pan as much as possible.
Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400 degrees.
Remove the cover, and bake the bread for 22 to 27 minutes, til it’s golden brown and it’s interior temperature is 190 degrees.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
In a large bowl, dissolve yeast in warm water. let stand for about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During second rising, preheat grill to high heat.
At grill side, roll out one ball of dough into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.