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Jumbo Bake-At-Home Croissants
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Butter Crescents
These crescents will melt in your mouth.
1/2 cup milk
2 tbsp. honey
1/2 cup real butter, softened
1/3 cup granulated sugar
1/8 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 egg
3 1/2 cups all-purpose flour
1 egg, beaten
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1. Warm milk in small saucepan until small bubbles form. Remove from heat. Mix honey, butter, sugar, and salt in warm milk. Let cool. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 8 minutes.
2. In a large bowl, combine milk and yeast mixtures. Add egg and blend well. Add flour 1 cup at a time until dough pulls together. Turn out dough onto a lightly floured work surface and knead for 8-10 minutes. Place dough in a large buttered bowl, turning to coat. Cover with a damp cloth, with a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
3. Punch dough down and turn onto a lightly floured surface. Break dough into two pieces, and form into balls. Cover, and let rest for another 10 minutes.
4. Using a floured rolling pin, roll out each ball to make a circle 12 inches in diameter, then cut each circle into 8 triangles. Roll up from the long side of the triangle to the point. Pull ends in to make a crescent shape. Place on lightly greased baking sheets. Cover with clean towel, and let rise, about 45 minutes.
6. Preheat oven to 375 degrees.
7. Brush rolls with beaten egg, and bake for about 15 minutes or until golden brown.
Makes 12 servings
Brown Sugar Buns
Ingredients
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tbsp shortening
1/2 cup warm milk
1 teaspoon vanilla extract
1 tbsp butter, softened
1 1/2 cups brown sugar
1 teaspoon salt
Sift flour, baking powder, and salt together. Mix shortening thoroughly into dry mixture. Add vanilla, and slowly add enough milk to make a soft dough. Roll out on floured surface to a 1/4 inch thickness. Spread butter over dough and cover with brown sugar. Cut into 1 1/2 inch squares and place on greased pan. Bake at 375 degrees for about 30 minutes. Remove from pan at once.
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Boston Brown Bread
1 c. whole wheat flour
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
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Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Makes 2 or 3 small loaves.
Candy Rainbow Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
3 cups all-purpose or bread flour
1/4 cup powdered milk
3 tablespoons granulated sugar
1 tablespoon butter flavoring
1 teaspoon salt
2 large eggs
2 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup colored sugar sprinkles
1. In a small bowl, soften yeast in warm water (105° to 115°F) for 5 minutes.
2. In a large bowl combine yeast mixture, flour, powdered milk, sugar, butter flavoring, salt, eggs, melted butter and vanilla. Mix well and knead until smooth and satiny, about 10 minutes. Knead in sugar sprinkles. Cover and allow to rise in a warm place for 2 hours.
3. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Preheat oven to 350°F.
5. Bake bread for 20 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack.
Makes 1 loaf.
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Oatmeal Molasses Bread
3/4 cup boiling water
1/2 cup regular oats
3 tablespoons vegetable oil
1/4 cup light molasses
1 1/2 teaspoons salt
1 package active dry yeast
1/4 cup honey
1/4 cup warm water
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1 egg at room temperature
2 3/4 cups all-purpose flour
1 egg white, slightly beaten
2 tablespoons regular oats
1. Combine 3/4 cup boiling water, 1/2 cup oats, shortening, molasses, honey and salt in large mixer bowl; set aside and cool to lukewarm.
2. Dissolve yeast in 1/4 cup warm water. Stir yeast mixture, egg and 1 1/2 cups flour into oat mixture. Beat on medium speed, scraping bowl frequently for 2 minutes. Add remaining flour on low speed, beat until smooth.
3. Place batter into a greased 9 x 5 x 3-inch loaf pan, smoothing into shape with floured hands. Brush top with egg white; sprinkle with 2 tablespoons oats. Let rise in warm place until double, about 1 1/2 hours.
4. Preheat oven to 375*F (190*C).
5. Bake for 50 to 55 minutes or until loaf is golden brown.
6. Remove immediately from baking pan; cool on wire rack.
Makes 1 loaf.
French Onion Cheese Bread
Ingredients
2 1/2 teaspoons active dry yeast
1/2 cup water
3 cups bread flour
1/4 tsp ground ginger
1/4 tsp granulated sugar
1/2 cup whole wheat flour
2 tbsp wheat germ
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 cup shredded cheddar cheese
1 large egg
1 tablespoon vegetable shortening
1 can condensed onion soup
Soften yeast in water; set aside. In a bowl combine yeast, flour, ginger, sugar, whole wheat flour, wheat germ, salt, onion flakes, cheddar cheese, egg, oil, and onion soup (undiluted). Mix well. Knead until smooth, about 10 minutes. Cover with towel and let rest in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled, about 1 hour. Bake at 350*F for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
Potato Bread with Cream Cheese
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup warm water
3 cups all-purpose or bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon onion salt
1/8 teaspoon baking soda
1/3 cup instant potato flakes
1/4 cup powdered milk
2 tablespoons green onions, chopped
1 large egg
1/2 cup cream cheese softened
1 tablespoon butter or margarine, melted
1. Soften yeast in warm water; set aside.
2. In a bowl combine flour, sugar, salt, onion salt, baking soda, instant potato flakes, powdered milk, chopped green onion, egg, cream cheese, and melted butter. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F. for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
Peaches 'N Cream Bread
Ingredients
1 can (8 ounces) peaches in syrup
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 1/2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1 tablespoon wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon baking soda
1/3 cup chopped, dried peaches
1/3 cup sour cream
1 tablespoon butter or margarine, softened to room temperature
1 teaspoon vanilla extract
1. Drain peaches in syrup, reserving 1/3 cup of the syrup; chop peaches and set aside. Dissolve yeast in the reserved peach syrup.
2. In a large mixing bowl, combine flour, whole wheat flour, wheat germ, brown sugar, salt, cinnamon, nutmeg, baking soda; stir in chopped dried peaches, the drained peaches, sour cream, vanilla, and butter. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1-1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350°F. for 20 to 25 minutes, or until the top is browned and bread sounds hollow when removed from pan and tapped on the bottom with fingers.
Makes 1 loaf.
Raspberry Marshmallow Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2/3 cup water
2 3/4 cups all-purpose or bread flour
2 tablespoons wheat germ
1 teaspoon salt
1/8 teaspoon baking soda
1 large egg
2 tablespoons vegetable oil
1 (10-ounce) package frozen raspberries
1/2 cup miniature marshmallows
1. Soften yeast in water; set aside.
2. In a bowl combine flour, wheat germ, salt, baking soda, egg, oil, and the juice from frozen raspberries. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in the thawed raspberries and miniature marshmallows. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F. for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
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Orange Marmalade Bread
3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
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2 eggs, lightly beaten
3/4 cup orange marmalade
3/4 cup milk
1/4 cup honey
2 tbsp vegetable oil
Preheat oven to 350*F. Grease 9 x 5 x 3-inch loaf pan. Into large bowl, sift together flour, baking powder and salt. Stir in nuts. In small bowl, combine eggs, marmalade, milk, honey, and oil; blend well. Add to flour mixture; stir only until flour is well moistened (batter will be lumpy. Turn batter into prepared pan. Bake 65-0 minuets or until lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minuets. Remove from pan; cool compeletly on rack. Makes 1 loaf.
Toffee Nut Wheat Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 1/4 cups warm water
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup powdered milk
1 teaspoon salt
2 tablespoons butter, softened
1 teaspoon instant coffee powder
1 large egg
1 teaspoon vanilla extract
3/4 cup pecans, chopped
1. Dissolve yeast in warm water.
2. In a bowl combine flour, whole wheat flour, brown sugar, powdered milk, salt, softened butter, instant coffee powder, egg, and vanilla. Stir in the yeast mixture; knead to form a soft dough. Add chopped pecans. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1-1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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Mini Morsel Tea Biscuits
4 cups all-purpose flour
1/3 cup sugar
2 tbsp baking powder
1/2 tsp salt
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1/2 cup cold butter, cut into small pieces
1 cup (6 oz Nestles Toll House Semi-Sweet Chocolate Mini Morsels
4 eggs, divided
1 cup undiluted Carnation evaporated milk
1 1/2 tsp pure vanilla extract
2 tbsp milk
Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in morsels. Beat 3 eggs, evaporated milk and vanilla in medium bowl. Add to flour mixture all at once; stir with fork to form a soft dough. Turn dough onto well-floured surface. Knead 6 to 8 times. Pat dough to 3/4-inch thinkness. Cut with floured greased baking sheets. Beat remaining egg and milk in small bowl; brush over biscuits. Bake in pre-heated 400°F. oven for 14 to 16 minuets or until golden brown. Remove to wire racks; serve warm. Makes about 1 1/2 dozen buscuits.
French Breakfast Puffs
1 1/2 cups unsifted all-purpose flour
1/2 cup confectioners sugar
1 tsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1/2 cup water
1/4 cup Crisco oil
1 1/2 tsp grated lemon peel
3 eggs
Crisco for frying
confectioners sugar
Mix flour, 1/2 cup sugar, baking powder, salt and nutmet in small mixing bowl. Set aside. Combine milk, water, Crisco and lemon peel in medium saucepan. Heat to rolling boil over medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool sightly. Add eggs, one at a time, beating after each addition
Heat 2 to 3 inches of oil in deep-fryer or large saucepan to 350°F. Drop dough by tabelspoonfuls into hot oil. fry 3 or 4 puffs at a time, 4 to 6 minuets, or until golden brown, turning over several times. Drain on paper towels. Sprinkle top of each with confectioners sugar. Makes 32 puffs.
Caramelized Onion and Brie Focaccia
2 1/4 cups biscuit baking mix
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup hot water
2 tablespoons butter, softened
1 large egg
1/4 cup butter
3 onions, peeled and thinly sliced
1 tablespoon red wine vinegar
8 ounces Brie cheese, thinly sliced
1. In a large bowl combine biscuit baking mix and yeast. Stir in hot water, softened butter and egg to form a soft dough.
2. Turn dough out onto a floured surface and knead briefly, about 5 minutes. Press onto a lightly greased baking sheet to 1-inch thickness. Cover and let rise for 30 minutes.
3. Meanwhile, in a large skillet melt butter and cook onions over low heat until soft, about 30 minutes. Add vinegar and cook 10 minutes more.
4. Preheat oven to 400°F.
5. Poke holes in the dough at 1-inch intervals. Spoon onion mixture on top. Arrange Brie cheese over onions.
6. Bake until golden brown and cheese is melted, 15 to 25 minutes. Cut into squares or wedges to serve.
Makes 1 loaf.
 
 
 
 
 
 
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