Quick Rolls
Submitted
by: PrayingBear |
1 1/4 cups warm water
1 pachage rapid rise yeast
1 teaspoon salt |
2 tablespoons sugar
2 tablespoons oil
3 cups flour |
| Dissolve yeast in
warm water. Add salt and sugar and stir until dissolved. Add oil
and stir. Add flour and stir til well blended, then cover and
let rise til double in size. Make into rolls and place in a
greased 9x9" pan. Let rise again. Bake at 375°F about 20 minutes.
Makes 1 dozen. |
Grain Bread
Submitted
by: Barbiel |
2 1/2 cups (uncooked) stone-ground
seven-grain hot cereal
(including cracked wheat, flaxseed, oats and other cracked
grains)
2 cups boiling water
1/2 cup wildflower or other pale amber honey |
2 tablespoons instant yeast
2 teaspoons salt
1 cup warm (110°F) water
about 4 cups bread flour |
Put the cereal into a medium bowl, pour the boiling water over
it, and set aside to soften for 15 minutes. In the bowl of an
electric mixer or another large bowl, stir together the honey,
yeast, salt and warm water with a wooden spoon. Using the paddle
attachment or the spoon, beat in 3 cups of the bread flour, then
beat in the softened grains, with their liquid, until you have a
moist, soft, heavy dough. Switch to the dough hook and knead the
dough for 8-10 minutes, adding about 1 cup more flour, until the
dough is elastic and no longer sticky. Or turn the dough out
onto a floured surface and knead by hand. Place the dough in a
large oiled bowl and turn to coat. Cover with plastic wrap and
let rise at room temperature until doubled in bulk, about 1 hour.
Grease two 9 x 5 x 3-inch loaf pans or a large baking sheet and
set aside. Punch down the dough and turn it out onto a floured
surface. Knead it a few times. Divide the dough in half. Shape
each portion into a regular or round loaf and put in the
prepared loaf pans or on the baking sheet. Cover with plastic
wrap and let rise in a warm spot until doubled in bulk, about 1
hour.Preheat the oven to 375°F. Bake the bread for 40 minutes,
or until the loaves are a rich brown on top and sound hollow
when tapped on the bottom; an instant-read thermometer inserted
in the center should register 190 to 200°F. Transfer to a wire
rack to cool. Makes 2 regular or round loaves.
Note: Any good stone-ground, seven-grain cereal will work
well in this bread recipe. |
Peanut
Bread
Submitted
by: Barbiel |
1/2 cup sugar
3 teaspoons baking powder
4 cups bread flour
1/2 teaspoon salt |
1 teaspoon baking soda
1 1/2 cups milk
1/2 cup corn syrup
1 cup ground raw peanuts |
|
Preheat oven to 350°F. In a mixing bowl, mix the sugar, baking
powder, flour, salt and soda. In another bowl, mix the milk and
corn syrup. Pour the milk mixture into the flour mixture. Add in
the peanuts. Form dough into a loaf and lay in greased and
floured loaf pan. Bake 50 minutes or until tests for doneness.
Makes 1 loaf. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|