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Thread: Breads

  1. #1
    AuCaDo Member CKBozeman's Avatar
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    Default Beer Biscuits

    Beer Biscuits
    These are divine with a pat of butter!

    3 cups of Bisquick (or other baking mix)
    2 tablespoons of sugar
    8 oz. beer

    Mix ingredients. Spoon into a greased, pre-heated 12 cup muffin tin and bake at 350 degrees for about 10 minutes until golden.

    Chaffin Bozeman
    with Ruger & Lily in
    Raymond, Mississippi
    Last edited by sierrasuenos; 02-06-2007 at 01:31 PM.

  2. #2
    StinkwadMod littleroads's Avatar
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    Default Easter Egg Bread

    Easter Egg Bread

    2 cups plus 2 teaspoons water -- divided
    4 teaspoons white vinegar
    4 eggs -- (see Note)
    4 different food colors
    1 pound frozen bread dough -- thawed
    1/3 cup confectioners' sugar

    In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup. Place 1 egg in each cup and allow to sit until the desired color is attained, turning the eggs occasionally with a spoon . Remove to paper towels to drain and dry completely.

    Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid the strips together then place on a baking sheet and form into a ring, pinching the ends together to seal. Tuck the colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size.

    Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or until golden brown. Allow to cool slightly. In a small bowl, combine the confectioners' sugar and the remaining 2 teaspoons water, stirring until thoroughly blended. Brush the warm bread with the sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.

    NOTE: Feel free to decorate the eggs any way you like, but remember
    they need to be raw when you start (so they don't overcook).
    :8_3_22:
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  3. #3
    StinkwadMod littleroads's Avatar
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    Default Crusty French Onion Bread

    Crusty French Onion Bread

    1 loaf French bread
    1/4 pound softened butter or margarine
    2 to 4 tablespoons dry onion soup mix
    1/4 cup snipped parsley

    Diagonally cut bread into thick slices. Combine remaining ingredients and spread on sliced bread. Reassemble bread, wrap in foil and bake in a preheated 400 degree oven for 15 minutes.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  4. #4
    AuCaDo Member Waynescustomleather's Avatar
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    Default White Bread

    I love using this one for Hot Dog & Hamburger Buns, it worked great for Pigs in a Blanket too:

    White Bread
    1/2 cup milk
    3 tablesp. Sugar
    2 teasp. Salt
    3 tablesp. margarine or butter
    1 1/2 cups warm water
    1 pkg. active dry or cake, yeast
    About 6 1/2 cups sifted all-purpose flour

    Scald milk, stir in sugar, salt, and margarine. Cool to lukewarm. Measure warm water into large bowl; sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Form into smooth ball. Place in greased bowl, turning to grease top. Cover; let rise in warm place (80 - 85 degrees F), free from draft, until doubled in bulk, about 1 hour.
    Punch down dough. Let rest 15 min. Then divided dough into buns, rolls, sticks, loaves. Place buns, rolls or sticks touching each other on a greased cookie sheet or each loaf in a greased 9" x 5" x 3" bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr.
    Then bake at 400 F about 30 min., or until done. Makes 2 loaves, yield for buns, rolls and sticks vary by size.

    Debbie
    Alden, IA
    Last edited by Waynescustomleather; 04-23-2007 at 10:15 AM.

  5. #5
    AuCaDo Member irideaqh's Avatar
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    Default Re: White Bread

    "Red Lobster" Cheese Biscuits

    2 cups Bisquick
    1/2 Cup cold water
    3/4 cup grated sharp cheese

    Mix together. Drop by tablespoonfuls onto cookie sheet. Bake at 450 degrees for 8 to 10 minutes, then brush with:

    1/4 cup butter, melted
    1/2 tsp garlic powder
    1 tsp parsley flakes
    1/2 tsp Italian seasoning

    Lisa
    Pink, OK

  6. #6
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Breads

    Zucchini Bread or Muffins

    Cut and grate 3 cups of fresh zucchini

    Mix together in a large bowl,

    3 cups flour
    3 teaspoons cinnamon
    3 teaspoons vanilla
    1 teaspoon salt
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1 cup raisins
    1 cup chopped pecans

    Then add
    2 cups sugar
    3 eggs
    1 cup oil
    3 cups grated zucchini

    When blended, bake at 350 for 1 hour for loaf or
    20-22 minutes for muffins.

  7. #7
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Breads

    Lemon-Dill Drop Biscuits
    From Cooking Pleasures magazine
    Makes 12 biscuits.

    1 cup all-purpose flour
    1 tsp baking powder
    ? tsp salt
    2 Tbsp finely chopped fresh dill
    1 ? Tbsp grated lemon peel
    3 Tbsp butter, chilled, cut up
    ? cup milk
    1 Tbsp lemon juice

    Heat oven to 425 degrees. In medium bowl, stir together flour, baking powder, salt, dill, and lemon peel. With pastry blender or 2 knives, cut butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in milk and lemon juice until dough forms (dough will be sticky). Line baking sheet with parchment paper. Spoon heaping tablespoons of batter onto baking sheet, spacing 1 ? inches apart. Bake 10 to 12 minutes or until bottoms and edges are light golden brown.

  8. #8
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Breads

    Chestnut Apple Stuffing
    by Penny Porter
    Makes 10 cups.

    6 Tbsp unsalted butter
    ? lb chestnuts (peeled and chopped) or 1 c. chopped pecans
    1 c. chopped onion
    1 c. chopped celery
    ? lb. sliced white bread, diced (5 cups)
    ? lb. sliced wheat bread, diced (4 1/2 cups)
    2 (8 oz) apples, peeled, cored and chopped (3 cups)
    1 ? tsp poultry seasoning
    ? tsp salt
    ? tsp dried thyme
    ? tsp black pepper
    ? tsp white pepper
    1/3 c. milk

    Preheat oven to 475. In medium skillet, melt butter over medium heat. Add pecans; saut? until toasted 3 to 5 minutes. Add onion and celery. Saute until tender. In large bowl combine bread cubes, saut?ed vegetables with butter, apples, poultry seasoning, salt, thyme, black and white peppers. Toss until blended. Drizzle milk over stuffing. Mix well. Spread stuffing evenly in a buttered 13 x 9 x 2 baking pan. Cover with foil. Bake at 475 degrees for 20 minutes. Uncover and bake 10 minutes until bread is toasted on top.

  9. #9
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Breads

    Honey Cream Filled Crescents
    Serves 8.

    4 oz. cream cheese, softened
    3 Tbsp honey (divided)
    ? c. sliced almonds
    1 package (8 oz) refrigerated crescent dinner rolls
    dash cinnamon

    Preheat oven to 375 degrees. Mix cream cheese and 2 Tbsp honey. Stir in almonds. Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded Tbsp cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet, curve each into crescent shape. Sprinkle with cinnamon. Bake 12-14 minutes or until golden brown. Serve rolls warm, drizzle with remaining honey.

  10. #10
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Breads

    Mushroom Bread
    12-16 servings

    1 package (8 oz) refrigerated crescent roll dough
    2 c. sliced fresh mushrooms
    1 Tbsp butter, melted
    ? c. grated Parmesan cheese
    ? tsp fine herbs or Italian seasoning

    Preheat oven to 375 degrees. Separate dough into triangles. Place on a round pizza pan. Spread and roll out dough to cover pan using lightly floured roller. Toss sliced mushrooms into melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into wedges or squares and serve warm.

  11. #11
    AuCaDo Member nlper999's Avatar
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    Default Re: Breads

    FRENCH PEASANT BREAD -
    You do not have to be a "baker" to make this fabulous bread.

    - 2 cups lukewarm water
    - 1 package dry yeast
    - I tablespoon sugar
    - 2 teaspoons salt
    - 4 cups bread flour (but all-purpose will do)
    1 tablespoon cornmeal
    - Melted butter

    In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved. Stir in bread flour. Turn the dough out onto a floured plate.

    Clean the bowl and grease with butter. Return the dough to the bowl and cover with a damp towel. Let rise in a warm place for 45 minutes or until double in bulk.

    Grease a baking sheet and sprinkle it with 1 tablespoon of cornmeal. Flour your hands and divide the dough into 2 parts, shaping each into an oblong loaf but do not knead.

    Place both loaves on the prepared baking sheet. Let the loaves rise another 45 minutes until almost doubled.

    Preheat oven to 425?.

    Brush the tops of the loaves with melted butter and bake 10 minutes. Reduce the temperature to 375? and bake 20 minutes more.

    While the loaves are still hot, brush with more butter and serve. You will love the feeling of triumph!

    Serves 6 to 8
    Yield: Two loaves
    Preparation 15 minutes
    Rising 1 1/2 hours
    Baking30 minutes

  12. #12
    AuCaDo Veteran Lolly's Avatar
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    Default Refrigerator Rolls

    Refrigerator Rolls

    ? cup hot water
    ? cup warm water (115? - 120?)
    3 cups all-purpose flour or bread flour
    1 package yeast
    ? cup lard
    ? cup sugar
    1 egg
    1 teaspoon salt

    To test yeast: take 1 teaspoon sugar from ? cup, add ? cup WARM water not over 120? or it will kill yeast. Sprinkle yeast on top and stir. Set timer for 10 minutes. If it rises, proceed.

    Put ? cup HOT water on lard to soften. Let cool to warm. Add sugar, egg (beaten) and salt. Mix. Add flour. Mix until all flour is mixed in. Put in covered bowl in refrigerator at least overnight. Form dough into rolls or roll and cut-out.. Let rise 1 hour. Bake at 425? until brown.
    Laurey, Logan and Sweet Maggie Mae Pie

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