Lori's Recipe Finds: bread

Showing posts with label bread. Show all posts

Fluffy Cheese Puffs

Found on Disney Family Fun

Ingredients

1 cup water
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1 cup unbleached flour
4 large eggs
1 cup shredded Cheddar cheese
2 tablespoons minced chives or scallions

Instructions

Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray.
In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste.
With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions.
Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.

Ingredients

Directions

Preheat oven to 375 F. Butter and flour a large baking sheet, knocking off excess flour.

Sift together flour, sugar, baking soda, and salt into a large bowl. Cut in butter with a pastry cutter or your fingers until the butter is pea-sized lumps. Add raisins and caraway, then add buttermilk and stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough, then form into a ball. Pat dough ball into a domed 8-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife.

Bake in the middle of oven until golden brown and bottom sounds hollow when tapped, 45 to 55 minutes. Transfer to rack to cool completely.

Read more: http://www.kitchendaily.com/recipe/irish-soda-bread-151539/#ixzz1Gg9uHhAp

Gluten-Free Baked Donuts

Found on Multiply Delicious

Gluten-Free Donuts

Print Recipe

1/2 cup almond milk

1/2 teaspoon cider vinegar

3 tablespoons water

1 tablespoons ground flaxseed meal

1/2 cup organic cane sugar

2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Gluten-Free All Purpose Flour (I used Red Mill)

1/4 cup almond flour

1 tablespoon organic refined coconut oil, melted

Cinnamon Sugar Coating

1/2 cup organic cane sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees. Lightly grease 6 or 8 donut molds with cooking spray.

In small bowl, make “buttermilk” by combining the almond milk and cider vinegar. In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together 1/2 cup organic cane sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg. Stir in the flaxseed mixture and the “buttermilk” mixture. Gradually add the baking mix and almond flour and stir until the dry ingredients are thoroughly combined but the dough is still soft. Spoon the dough into donut molds and bake 15 to 20 minutes, or until donuts are golden and firm. Remove the donuts from the oven and turn out onto cooling racks to cool.

In a small bowl, mix together cinnamon-sugar mixture by combining sugar and cinnamon.

Brush the donuts with melted coconut oil and coat donut with cinnamon-sugar mixture. Serve immediately.

Serves about 6 to 8.

Recipe Adapted from Allergy-Free Desserts

Simple Bread Recipe

Submitted by ME! Courtesy of my Dad :)

3 c flour

1 1/2 tsp yeast

1 tbsp sugar

2 tsp salt

1 1/2 c warm water, remove -3tbsp (can vary depending on level of altitude/moisture in atmosphere)

4 tsp oil

I used my bread machine to mix it, made it even simpler. But if you do not have a bread machine, mix dry ingredients, and then add wet and mix well using your hands. Knead dough for apprx 15mins and then let the dough rest and rise for apprx 30 mins and the knead again for 15mins.

Take dough, should be moist but not sticky, and place on floured surface. Fold dough a few times, then fold the ends in and then the 'top' again. Lay dough in a lightly greased loaf pan seam down and cover with a light towel. Keep at room temp to help the dough rise. Usually takes about an hour to an hour and half to rise about inch to inch and half over the edge of the pan.

Preheat oven to 375 degrees. When bread is risen, bake at 375 for 30-35 mins. Let cool and then remove from pan. Keep in a sealed bagged for about a week. You can make several loaves and freeze before baking or after.

Avocado Pound Cake

Found on The Copy Cat Cook

½ cup millet flour
¾ cup sorghum flour
¼ cup tapioca starch
¼ cup yellow cornmeal
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup unsalted plus 2 tbsp vegan margarine, softened
¾ cup sugar
½ cup honey
2 large eggs
1 tsp pure vanilla extract
1/3 cup almond milk mixed with a splash of vinegar
Flesh of one ripe avocados, mashed

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium-sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside.

In the bowl of a stand mixer, beat vegan margarine on medium speed until softened and pliable. Add the sugar and honey and beat until light and fluffy, about four minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating one minute after the addition of each egg. Beat in vanilla extract. Reduce the mixer speed to low and add half of the flour mixture, all of the almond milk, and then the rest of the flour mixture. Beat just until combined. Scoop the batter into the loaf pan.

Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

For a non-gluten-free version-

Found on Joy The Baker

3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup unsalted butter, softened

3 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.

Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. I checked my cakes every ten minutes or so after the 30 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

Coconut Bread

Found on CookingBread

Ingredients

Dough:

2/3 cup coconut milk
2/3 cup lukewarm water
2 tablespoons shortening ( melted )
1/2 cup sugar
2 tablespoon milk powder
4 teaspoon instant yeast
1 teaspoon salt
1 egg ( beaten )
2 tablespoon coconut( finely chopped )
4 cups bread flour

Topping:

1 egg white
1 tablespoon water
3 tablespoon flour
2 tablespoon sugar
2 tablespoon butter, soft
2 tablespoon coconut( finely chopped )

Method

In a large bowl add the lukewarm water, beaten egg, coconut milk, melted shortening, sugar, instant yeast, salt and finely chopped coconut. Mix with a wooden spoon till well mixed.
Add in half the flour and continue to mix till smooth. Start to add in more of the flour slowly. When it becomes to hards to mix in the bowl, pour out onto a flat surface. Continue to add more flour and begin to knead the dough for 8 - 10 minutes. You may need a little more flour or you may not knead all the flour. It depends on the dough. You do not want the dough to stick to your hands, but you don't want it to be dry either.
After kneading add a little oil ( about a tablespoon ) to a bowl and add the dough. Flip over a few time to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for an hour or till the dough doubles in bulk.
Cut dough into two equal pieces. Take one piece and cut into 16 more pieces. I like to weigh each piece of dough so they are all the same weight.
Roll the first eight piece of dough into a ball and place into the bottom of an 4 1/2 X 8 greased loaf pan. Now, roll out the other 8 pieces of dough and place them on top of the other 8 pieces. Do the same with the other large piece of dough and you should end up with two loaves. Cover with plastic wrap and allow to rest for about an hour or till the dough reaches about 1 inch from the top of the pan.
o make the topping you need to add the flour, butter, sugar and coconut. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then add the crumble topping. Place into a 350 degree preheated oven for about 25-30 minutes. Remove from pans and allow to cool on a wire rack