Brown ground meat (I like turkey.) and onions. Salt and pepper to taste. Add shredded cabbage and carrots. Cook until vegetables are partially cooked and all the liquid is gone. Wrap about 1/3 cup filling in bread dough, place on greased cookie sheet, and bake at 350 degrees F until done.
Tag Archive for bread
Tortillas
4 c flour
2 t baking powder
3/4 t salt
3 T oil or melted lard
1 1/2 cup hot water (not boiling)
Mix dry ingredients. Add oil and water a little at a time. Knead dough until fully mixed, form into balls and roll out thin. Cook on a hot ungreased griddle, or in a cast iron pan.
Bread Sticks
1/3 c butter
2 1/4 c flour
1 T sugar
1 T baking powder
3/4 t salt
1 c milk
Melt butter on a cookie sheet in a preheating 375 degree F oven – watch to be sure it doesn’t burn. Stir together dry ingredients, add milk. Stir gently until dough clings together. Knead on a floured counter about ten times. Roll to 3/4 inch thick and cut into strips. Dip in butter, sprinkle with sesame or poppy seeds and bake for 15 minutes in preheated oven.
Amy’s Whole Wheat Bread
2 T. gluten
2 ½ cups filtered H2O
1 T. yeast
all starter – ½ cup
scant 1/3 cup oil
1 T. salt
4 large ice cubes, crushed
Add more flour (all white whole wheat) until stiff, and not sticky. Add crushed ice. Knead for 5 minutes.
Devoree’s Sourdough Bread
2 cups warm filtered H2O
2 cups white flour
4 teaspoons salt (I like 1 T.)
2 cups starter
Add more flour (all white whole wheat) until stiff, and not sticky. Add crushed ice. Knead for 5 minutes.
Gingerbread Men
1/4 cup butter
1/4 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Pumpkin Bread
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed
This is also very good with 1 ½ cups chocolate chips added.
Cream Toast
Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan. Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture. Cook until rapidly boiling; remove from heat. Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.
Serve over toast.
Amy’s Bread
Mix –
3 cups water 110 degrees Fahrenheit
1 tablespoons dry active yeast
¾ cup semolina flour (warmed 15 sec. in microwave)
1 ½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add –
2 tablespoons dry active yeast (let a min. sit to warm)
3 tablespoons gluten
¼ cup oil
½ teaspoon vitamin C granules
8 – 10 ice cubes, crushed & mixed with 1 cup water
½ can white wheat (about 7 cups), ground to flour
1 tablespoon sea salt
Knead in bread machine, let rise, shape into loaves, and rise again. Bake for 35 minutes at 350 degrees Fahrenheit.
Cold day – ovens at 150 F for 2 min., turn off, let bread have 2nd rise in warm ovens
Corn Bread
2 c all-purpose flour
¾ c sugar
2 2/3 T baking powder
3/4 t salt
2 c cornmeal
5 eggs
2 c milk
½ c vegetable oil
Combine flour, sugar, baking powder, cornmeal and salt. Combine eggs, milk, and oil, mixing well and then add to dry ingredients. Mix until smooth with a fork, but do not over beat. Pour into greased 9 x 13 inch pan. You can also halve the recipe and bake it in an 8×8 inch pan. Bake at 375 degrees for 20 to 30 minutes, or until a tooth pick inserted in the center comes out clean.
Baking Powder Biscuits
4 c flour
2 T baking powder
1/2 t salt
1/2 c shortening
1 1/2 c milk
Preheat oven to 450. Mix first three ingredients. Cut in shortening. Add milk and stir until all is moistened. Kneed gently, then pat or roll out to 1/2 inch thick. Cut into circles with a glass or cutter. Bake on ungreased baking sheet 10-12 minutes. Makes about 30
Adapted from Better Homes and Gardens New Cook Book (a968)
Amy’s Bread
Mix well in a stand mixer with a dough hook –
3 cups water* at 110 degrees Fahrenheit
1 tablespoon dry active yeast
¾ cup semolina flour
1½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add, mix and let sit a minute in the dough –
2 tablespoons dry active yeast
Then add –
3 tablespoons gluten
¼ cup oil
½ crushed vitamin C tablet
1½ cups crushed ice mixed with 1 cup water*
7 cups hard white wheat, ground to flour (measure b4 grinding)
1 tablespoon sea salt
Knead in bread machine until dough pulls away completely from the sides of the bowl and springs back when poked, adding more bread flour if the dough is too wet.
Let rise until double, dump onto counter, knead a few times and let rest for a couple of minutes. Shape into four loaves, put into loaf pans that have only been lightly greased on the bottom and cover with plastic wrap. Let your bread rise again, until when gently poked, the dough does not spring back. Preheat oven to 350 degrees Fahrenheit. Just when you put the loaves, turn the oven up to 375. Bake for 30-35 minutes.
* I get better results when I use filtered water rather than tap water, but that may only be an issue in my municipality.
Tips –
On a winter day, if your kitchen is cooler than usual, you can let the bread have its second rise in the oven. Turn the oven on at 150 Fahrenheit for 2 minutes, then turn it off and let your bread rise in the warm oven.
If you would like to have fresh bread another day, you can put the loaf of dough in the freezer right after you shape it into a loaf and put it in the bread pan. Once it is frozen solid, take it out of the pan and wrap well to store it frozen. When you want to bake it, take it out 7-8 hours (or overnight) before you would like it to go in the oven. Put it in a lightly greased on the bottom loaf pan and cover with plastic wrap to defrost and rise at room temperature. Bake as described above when it has fully risen. This method will change the texture of the bread slightly. I will have a courser crumb, but is still delicious and it is so nice to have fresh bread for breakfast.
Amy’s Mostly Whole Wheat Bread
Mix –
3 cups water @ 110 degrees Fahrenheit
3 tablespoons dry active yeast
¾ cup semolina flour (buy at the health food store)
1 ½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add –
3 tablespoons gluten (buy at the health food store)
¼ cup oil
½ teaspoon vitamin C granules (or 1 – 500 mg tablet
crushed)
1 cup cold water mixed with 1 cup crushed ice (8 – 10 ice
cubes) Note – on a cold day, just add 1 ¾ cups water
½ can white wheat (about 7 cups), ground to flour
1 tablespoon sea salt
Knead in electric mixer, let rise, shape into loaves, and rise again. Bake for 35 minutes at 350 degrees Fahrenheit.
Chocolate Zucchini Bread
| 3 c 1/4 c 1 T 1 t 1/2 t 1 t 2 c 3 1 c 2 t 2 c 1 c |
all-purpose flour unsweetened cocoa powder ground cinnamon baking soda baking powder salt sugar eggs vegetable oil vanilla extract shredded zucchini chopped walnuts |
|
| Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans. Mix well flour, cocoa, cinnamon, baking soda, baking powder and salt in a large bowl. Beat sugar and eggs in a separate bowl until blended, then add oil and vanilla, beat until combined, then stir in zucchini. Add flour mixture, and stir until just moistened. Stir in nuts. Spoon evenly into loaf pans.Bake for 55-60 minutes or until toothpick comes out clean. Cool in pans for 10 minutes before removing. Makes 20 servings.Adapted from Allrecipes.com | ||
Date-sugar Gingerbread
| 1 1/2 c 1 c 4 T 2 t 1 t 1/2 t 2 c 1 t 1 t 1 large |
water date sugar softened margarine ground ginger ground cinnamon ground cloves unbleached flour baking powder baking soda egg, beaten |
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| Preheat the oven to 350F. Lightly coat a 9-inch square baking pan with cooking spray. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling.Adapted from http://www.diabetic-lifestyle.com/diabeticrecipes.htm | ||
Gingerbread
| 1/2 c 1/2 c 1 1/2 c 1 1/2 c 3/4 t 3/4 t 1/2 t 1/2 t 1/2 c |
sugar shortening egg light molasses sifted all-purpose flour salt soda ground ginger ground cinnamon boiling water |
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| Cream sugar and shortening until light. Thoroughly beat in egg and molasses. Sift dry ingredients together. Add water and sifted dry ingredients to creamed mixture in an alternating manner, beating after each addition.Bake in greased, lightly floured, 8x8x2 inch pan at 350 degrees for 35-40 minutes. Serve warm. | ||