Pancakes: yields 8 X 4 in.
1.5 cups all purpose flour
3.5 tsp baking powder
1 tsp. salt
1 T. sugar
1.25 cups milk
1 whole egg
3 T. melted butter or veg. oil
1. in a bowl combine, flour, sugar, salt, baking powder. stir to blend.
2. blend egg, milk, butter or oil
3. in a 10 in. skillet sprayed with pan release or a tsp of veg. oil, heat
4. drop 2 oz. of batter onto hot oil.
5. cook to golden brown, flip, repeat the process
6. serve with syrup, butter, whipped cream
Variations: drop blueberries into the batter after you drop the batter.
Cinnamon Bread:
1 cup millk
2 each whole eggs
1/3 cup butter
1 tsp salt
1/2 cup sugar
2.5 tsp. dry active yeast
4.5 cups flour
1. mix milk, eggs, sugar yeast let stand 15 minutes.
2. combine flour and salt
3. with dough hook mix flour mixture with step one
4. place on floured surface, kneed for 5 minutes
5. The mixture will be slightly grainy, form into a ball. Cover with clean
towel.
6. Let rise 1 hour, or until doubled.
7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle. 1 cup brown
sugar, 2.5 T. ground cinnamon, 1/3 cup melted butter
8. brush rolled out dough with melted butter, evenly spread brown sugar
over buttered surface, sprinkle with ground cinnamon.
9. roll up long side into a log like roll
10. place 8 in log into 9 X 5 pan, cover let proof until doubled in size
11. Bake at 375 for 17 - 28 minutes or until golden brown, and center returns
dry pick.
Variations: make cinamon french toast out of bread
Cinnamon Rolls: yields 12 each
1 cup millk
2 each whole eggs
1/3 cup butter
1 tsp salt
1/2 cup sugar
2.5 tsp. dry active yeast
4.5 cups flour
1. mix milk, eggs, sugar yeast let stand 15 minutes.
2. combine flour and salt
3. with dough hook mix flour mixture with step one
4. place on floured surface, kneed for 5 minutes
5. The mixture will be slightly grainy, form into a ball. Cover with clean
towel.
6. Let rise 1 hour, or until doubled.
7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle. 1 cup brown
sugar, 2.5 T. ground cinnamon, 1/3 cup melted butter
8. brush rolled out dough with melted butter, evenly spread brown sugar
over buttered surface, sprinkle with ground cinnamon.
9. roll up long side into a log like roll
10. cut into 1/2 to 1 in coins. place in greased 9 X 10 in. pan. 11. cover and
proof to doubled in size 12. Bake at 375 for 8 - 15 minutes or until
golden brown.
Doughnuts, sweet potato: yields 15 donuts
2 eggs
1.5 cups ricotta cheese
2 cups sweet potato, cooked,peeled, mashed,
3.5 cups all purpose flour
1/2 cup milk
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon
1. blend eggs, ricotta, sugar, 2 min.
2. fold in sweet potato
3. combine remaining dry ingredients
4. fold dry ingredients with, results of step 1 and 2
5. kneed the mixture on counter top for 5 minutes.
6. roll out to 1/2 in. thickness
7. with a 3" diameter firm plastic cup, or die cut doughnuts
8. fry in 375 degree oil for 3 minutes, then turn and cook for another 3
minutes.
Suggestions: Coat with vanilla icing or, cream cheese
frosting
Banana Bread: yields 2 loafs
1 cup sugar
8 T. unsalted butter
2 ea. large eggs
3 ea. ripe banana, peeled, mashed
1 T. milk
1 tsp. ground cinnamon
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1.Preheat oven 325, grease 2 each 9 X 5 X 3 pan
2. Cream sugar, butter, in a mixing bowl3 minutes medium speed 3. add eggs
1 at a time, 20 seconds apart 4. add, milk, bananas
5. mix all dry ingredients together,
6. combine dry ingredients with the result of steps 4 - 2, don't
over mix, only combine until all ingredients are incorporated.
7. fill greased pan 2/3's up the side.
8. bake at 325 for 60 to 80 minutes. Or until a toothpick entered
into the center comes out clean.
Variations: use the banana bread to make french toast, slice 3/4 in. thick
slices
Blueberry muffins: yields 15 muffins
1 cup sugar
8 T. unsalted butter
2 ea. large eggs
1 cup blueberries
6 oz. milk
1 tsp. ground cinnamon
2 cups all purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt (unless using salted butter)
1.Preheat oven 325, grease 6 each 4 oz. muffin cups
2.Cream sugar, butter, in a mixing bowl3 minutes medium speed
3.add eggs 1 at a time, 20 seconds apart
4.add, milk,
5. mix all dry ingredients together,
6. combine dry ingredients with the result of steps 4 - 2, don't over mix, only
combine until all ingredients are incorporated. Fold in
blueberries
7. fill cups 3/4's up the side. 8. bake at 325 for 17 to 23 minutes. Or
until a toothpick entered into the center comes out clean.
Croissant:
5 cups bread flour
6 T. sugar
2.25 tsp. instant dry yeast
1 tsp. salt
24 oz. milk
7 T. butter, soft
1 lb. butter, cold (for folding)
1.in mixing bowl mix milk, yeast, sugar let stand 10 minutes
2.combine flour and salt
3.mix flour and liquid, then add soft butter
4.place on lightly floured surface, cover and let double in size approximately
1 hour
5.fold over dough and roll out to a rectangle on sheet, cover and refrigerate
overnight
6.on a lightly floured surface, roll out so that you have straight edges on
your rectangle.
7.cut cold butter into thin slices, place them on ½ of the rectangle
8.fold the uncovered ½ over the side with the butter on it, roll the two sides,
pressing to seal them together, turn 90 degrees, roll out into
rectangle with straight edges, again
9.visually divide the dough into 4 sections along the length of the rectangle,
10.fold the two outer edges to meet in the center of your rectangle
11.continue to fold the remaining two sections together to form a continuous
4 fold laminated dough, cover let rest for 1 hour
12.turn 90 degrees from last position and roll out into a rectangle again with
straight edges
13.now visually divide the dough into 3 sections,
14.fold the right edge over the middle section, then fold the left edge over
the center
15.wrap and refrigerate for 60 minutes
16.repeat step 14
17.wrap and refrigerate for 1 hour
18.roll out into 1/8 to ¼ in. thick rectangle
19.cut into triangles, 4 in. wide by 4 in. triangle, roll the width to the tip of
the triangle
20.pull ends together, brush with egg wash 21.Bake at 425 for 10 – 12
minutes
Danish:
5 cups bread flour
7 T. sugar
1 T. instant dry yeast
2/3 tsp. salt
11 oz. Milk 6 large eggs
6 T. butter, soft
1.5 lb. butter, cold (for folding)
1.in mixing bowl mix milk, yeast, sugar let stand 10 minutes
2.combine flour and salt
3.mix flour and liquid, then add soft butter
4.place on lightly floured surface, cover and let double in size approximately
1 hour
5.fold over dough and roll out to a rectangle on sheet, cover and refrigerate
overnight
6.on a lightly floured surface, roll out so that you have straight edges on
your rectangle.
7.cut cold butter into thin slices, place them on ½ of the rectangle
8.fold the uncovered ½ over the side with the butter on it, roll the two sides,
pressing to seal them together, turn 90 degrees, roll out into
rectangle with straight edges, again
9.visually divide the dough into 4 sections along the length of the rectangle,
10.fold the two outer edges to meet in the center of your rectangle
11.continue to fold the remaining two sections together to form a continuous
4 fold laminated dough, cover let rest for 1 hour
12.turn 90 degrees from last position and roll out into a rectangle again with
straight edges
13.now visually divide the dough into 3 sections,
14.fold the right edge over the middle section, then fold the left edge over
the center
15.wrap and refrigerate for 60 minutes
16.repeat step 14wrap and refrigerate for 1 hour
17.cut into 4 in. squares
18.fill with 1oz. fruit jells, or cream cheese mixture, fold two corners to meet
in center, pinch,
19.brush with egg wash
20.bake at 425 10 – 12 minutes or until golden
Scones:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or cream Milk or Cream
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces
1.Preheat oven to 425 degrees F and place rack in middle of oven.Line a
cookie sheet with parchment paper.
2.For the Scones: In a large bowl, whisk together the flour, sugar, baking
powder and salt. Cut the butter into small pieces and blend into
the flour mixture with a pastry blender or two knives. The
mixture should look like coarse crumbs. Gently fold in the
blueberries. In a small measuring cup combine the cream,
beaten egg and vanilla. Add this mixture to the flour mixture and
stir just until the dough comes together. Do not over mix the
dough or the scones will be tough.
3.Transfer the dough to a lightly floured surface and knead the dough gently
four or five times and then pat the dough into a circle that is
about 7 inches round and about 11/2 inches thick. Cut this circle
in half, then cut each half into four pie-shaped wedges
(triangles). Place the scones on the baking sheet. Brush the tops
of the scones with a little cream or milk.
4.For the Streusel Topping: In a small bowl whisk together the sugar, flour,
and cinnamon. With a pastry blender or two knives, cut in the
butter until crumbly. Top each scone with a teaspoon or two of
the streusel mixture. Cover and refrigerate any leftover streusel
mixture.
5.Bake the scones until nicely browned, about 15 - 20 minutes or until a
tooth pick inserted in the center of a scone comes out clean.
Transfer to a wire rack to cool slightly. These are best eaten the
day they are made but can be covered and stored for a few days.
Bread, white: yield 3 lbs of dough
1/2 cup water about 100 degrees to start, then add
3 tsp. dry active yeast
1 tsp. salt
1 tsp. honey, or sugar
4 T. oil, EVOO
4 cups bread flour
1. combine water, yeast and honey or sugar in mixing bowl, let sit for 15
minutes.
2. combine flour & salt.
3. add dry ingredients to mixing bowl.
4. on low speed, gradually mix up to 1.5 cups water until . If more water is
needed add.
5. mix until dough comes off the sides of the bowl. Should be clean,and
wrapped around the dough hook, not sticky or tacky. If tacky
gradually add small amounts of flour to mixture.
6. place on floured surface, knead for 5 - 7 minutes See steps in making a
yeast dough for procedure to complete bread
7. bake at 400 for 20 – 30, until golden brown and sounds hollow when
tapped with index finger. Variations: replace 1 cup of water with 1
cup of milk
Bread, Wheat:
3 cups bread flour
2 cup whole wheat flour
1 T. dry active yeast
1 tsp. Salt
1 cup water, warm (between 90 – 110 deg.)
1 tsp. Honey
3 T. Evoo
1. combine water, yeast and honey or sugar in mixing bowl, let sit for 15
minutes.
2. combine flour & salt.
3. add dry ingredients to mixing bowl.
4. on low speed, gradually mix up to 1.25 cups water until . If more water is
needed add.
5. mix until dough comes off the sides of the bowl. Should be clean,and
wrapped around the dough hook, not sticky or tacky. If tacky
gradually add small amounts of flour to mixture.
6. place on floured surface, knead for 5 - 7 minutes See steps in making a
yeast dough for procedure to complete bread
7. bake at 400 for 20 – 30, until golden brown and sounds hollow when
tapped with index finger.
Bread, Sour Dough:
4 cups bread flour
1 cup sour dough starter
1 T. dry active yeast
20 oz. water
1 tsp. salt
1.combine ½ water and yeast, let stand for 15 minutes
2.add starter, mix
3.combine salt and flour, then add to mixer, gradually add water as needed,
adjust if necessary with flour or water
4.follow mixing instructions
5.should be smooth,
6.bulk ferment for 1 hour or until doubled.
7.Then follow as steps for making a yeast dough
8.bake at 450 – 475 until golden brown and sounds hollow
Bread, Rye:
2.5 cups rye flour
2.5 cups starter dough
1 T. instant dry yeast
1 tsp salt
1 pt. water
1.combine ½ water and yeast in mixing bowl, let stand for 10 minutes, add
starter
2.combine flour and salt, add to mixer on low speed, add water as needed.
Adjust with flour or water
3.should be like clay, bulk ferment for 1 hour or until doubled
4.follow steps in making a yeast dough , above 5.bake at 450 until deep golden
brown
Bread, brioche:
5 cups bread flour
7 tsp. Dry active yeast
8 each large eggs
1 cup whole milk room temperature
4 oz. Sugar
1 tsp. Salt
2 cups butter, softened
1. combine milk, yeast, sugar and eggs in mixing bowl, let sit for 10 minutes.
2. combine flour & salt.
3. add dry ingredients to mixing bowl.
4. on low speed, gradually softened butter, scrape bowl periodically
5. mix until dough for about 15 minutes or until dough comes off the sides
of the bowl.
6. wrap dough up and refrigerate overnight
7. cut dough into dinner roll size, about 1.75 oz.
8. lightly flour hands, flatten sligthly, pinch the top to form head (like a
snowman)
9. poke a hole in the center of the “body”, pushed the rounded head through
the hole
10. brush with egg wash (equal parts egg and milk whisked together)
11. let proof in brioche tins or on a baking sheet 1 hour or until doubled.
12. bake at 375 – 400 for 10 – 15 minutes and golden brown
Bread, challah:
5 cups bread flour
5 tsp. instant dry yeast
1 cup water warm
8 egg yolks
4 oz EVOO or Vegetable oil
4 oz. sugar
¾ tsp. salt
1. combine water, yeast, sugar in mixing bowl, let sit for 15 minutes.
2. combine flour & salt.
3. add dry ingredients to mixing bowl.
4. on low speed, gradually mix up to 1 cups water until firm, smooth not
sticky.
5. mix until dough comes off the sides of the bowl. Should be clean,and
wrapped around the dough hook, not sticky or tacky. If tacky
gradually add small amounts of flour to mixture.
6. place on floured surface, knead for 5 - 7 minutes See steps in making a
yeast dough for procedure to complete bread
7. let bulk ferment until doubled, fold over allowing gas to release
8. cut into 3 even portions, roll out into even lengths,
9. let ferment until doubled, fold over
10. take portions, roll out again to even length. Braid together, pinch the
ends
11. brush with egg wash
12. allow for final fermentation, should be close to doubled
13. bake at 350 for 22 – 32 minutes until dark golden brown.
Bread, ciabbatta: 3.5 cups bread flour
2.5 cups biga, biga listed on the yeast doughs page
18 oz. Water
1 tsp. Dry active yeast
1 tsp. salt
1.combine water, yeast, and biga, let set for 10 minutes
2.mix flour with salt
3.add flour to mixer, should be blended and wet not too elasti
4.bulk ferment, until almost doubled between 30 – 60 minutes
5.fold gently 4 times, ferment another 30 minutes
6.gently fold in half, 2 times
7.allow to ferment for another 15 minutes
8.flour dough, shape dough, 4 ½ by 10 inches 9.bake at 460 until golden and
has a hollow sound
Bread, corn Bread:
1 cup yellow corn meal
1 cup flour
4 T. sugar
4 tsp. Baking powder
½ tsp. Salt
1 cup milk
1 egg
¼ cup vegetable oil
1.preheat oven to 425
2.in bowl combine, salt cornmeal, flour, sugar baking powder and salt
3.blend in egg, oil, milk, until smooth
4.spray 8” square baking dish, evenly spread mixture in pan
5.bake until tooth pick comes out clean, 15 – 23 minutes
Bread, foccaccia:
2 lbs. of bread dough, fermented 1 hour, until dough springs back
without collapsing
1 cup EVOO
1.brush deep rimmed round pan or cookie sheet with oil
2. place dough on floured surface and pre shape/stretch dough, or roll out
with pin to place on pan. Brush with olive oil, let dough rise 45 –
60 minutes.
3. brush dough with olive oil, gently indent dough with fingertips
4. place toppings on, cover and let rise for 1 hour
5. bake at 400 for 15 - 22 minutes
Toppings: thin slices of red potato, sauted onions, chopped kalamata olive, and
rosemary grated asiago cheese and roasted tomato slices, sauteed red pepper,
and goat cheese with capers
Bread, Irish soda bread:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and
buttermilk together, and add all at once to the flour mixture. Mix
just until moistened. Stir in butter. Pour into prepared pan.
3.Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes
out clean. Cool on a wire rack. Wrap in foil for several hours, or
overnight, for best flavor.
Flatbread Lavash:
4 cups bread flour
1 cup durum flour
1 cup whole wheat flour
1 ½ tsp. dry active yeast
16 oz. whole milk
8 oz. water
3 T. molasses
3 T. honey
2 T. salt
sesame seeds
1.in mixing bowl combine warm water and yeast, molasses, and honey, mix
let stand 10 minutes
2.combine flours, and salt
3.mix with liquid
4.mixture should pull away and should be wet and soft
5.bulk ferment until doubled, about 1 hour, fold gently
6.cover let retard in refrigerator overnight
7.roll dough out to paper thin, approximately 1/16 in thick even across the
dough
8.place on greased cookie sheet 9.brush with olive oil, sprinkle with sesame
seeds
10.let dough relax 20 minutes 11.bake at 400 degrees until golden 5 – 10
minutes
Flat bread, Naan:
2 cups flour
2 tsp. dry active yeast
6 oz. water
2 oz. melted butter
2 oz. yogurt, plain
1 large egg
1 oz. sugar
1 ½ tsp. Salt
1 T. poppy seeds
1.in mixing bowl add water and yeast, mix let sit for 10 minutes
2.combine flour and salt.
3.combine flour butter, yogurt, eggs, sugar with water
4.dough should be elastic yet wet
5.bulk ferment until doubled about 1 hours, gently fold
6.divide into 3 oz. Pieces, let rest 20 minutes
7.stretch into 7 in. round, pull ends to make oval shaped
8.place on greased cookie sheet,
9.brush with melted butter, sprinkle with poppy seeds
10.bake at 425 for 10 min. or until golden brown
Flat bread, Pita:
5 cups bread flour
2 tsp. dry active yeast
20 oz. water
2 T. olive oil
¾ tsp. sugar
1 tsp. Salt
1. combine water, yeast, sugar, oil into a mixing bowl. Mix let set for 10
minutes
2. combine flour and salt
3. mix until dough is slightly moist yet strong gluten
4. bulk ferment until doubled, about 1 hour, gently fold
5. divide dough into 4 ½ oz. Pieces, round into balls, let rest 20 minutes,
covered
6. roll out to 7 inches, place on sprayed baking sheet
7. bake at 450 – 500 for 3 – 5 minutes, should puff up, don't allow to brown
Flat bread, Flour Tortilla: yields 10
2 cups flour
½ tsp. salt
2 tsp. baking powder
1/3 cup butter, margarine, shortening (room temp)
½ cup warm water
1. combine flour, salt and baking powder
2. cut fat into flour mixture until pea sized or smaller pieces are formed
3. add water, knead 3 – 5 minutes until smooth
4. cover let rest for twenty minutes
5. divide dough into 10 equal parts,
6. roll out each part into a ball
7.on a floured surface roll out each ball to paper thinness
8.cook on ungreased skillet or comal briefly, after a few bubbles form on top,
flip cook for about 30 seconds longer.
Hot Dog Rolls: yields 12 rolls
30 oz. of bread dough (exchange 1 cup milk with 1 cup of water in
bread recipe) let rest 1 hour
1. cut dough into 12 units, roll into smooth balls. cover let rise 1 hour, or
until doubled.
2. roll into even 5 in. log on floured surface, do this with all 12
3. lay in a 9 X 12 in greased pan, leave 1/2 in. between logs.
4. cover let double in size.
5. bake at 400 for 11 - 13 minutes
Pizza Dough, Pizza:
20 oz. ball of bread dough
1. place dough ball on floured surface
2. go around the edge, and press a ridge around the outside
3. as pictured in the center above, press your hand into the center and press
outwardly in an even circular motion
4. once you have reached about 8 in. across place the dough on the back side
of your hands, then working from the center out work your way
around the dough. (roll out with a rolling pin if you dont feel
comfortable)
5. place dough on oiled pizza pan, 16 in.
6. to par bake crust: brush with watery pizza sauce, 4 parts water to 1 part
tomato.
7. bake at 400 degrees
Pizza dough, calzones:
20 oz. pizza dough
10 oz. italian coldcuts
3 oz. provolone cheese
1/2 cup sauted bell peppers
1 tomato, cut into slices
1 oz. italian dressing
4 oz. egg wash (beaten egg, with milk)
1. split dough into two even balls.
2. follow the instructions for pizza, to stretch out the dough
3. stack coldcuts and cheese, slice into 1/2 in. ribbons.
4. in a bowl, toss coldcuts and cheese with italian dressing.
5. on stretched out dough place cold cut mixture in center of one 1/2 of the
circle.
6. place 3 tomato slices on coldcuts
7. fold 1/2 that has nothing onto the 1/2 with coldcuts.
8. brush edges with egg wash, pinch edges closed tight
9. brush closed surface with egg wash
10. bake at 350 degrees for 20 - 30 minutes or until golden