Pulished on September 26, 2008 • Written by RecipeFeed.com
XKGR41A Don Fifield 1 1/2 c Bread flour (7 oz)
3/4 c All purpose flour (3 1/2 oz)
3 tb Sugar
2 tb Dry milk
1 ts Salt
2 1/2 tb Butter
3/4 c Water
1 ts Dry yeast
TOPPINGS: 3 oz Semi sweet chocolate;
-melted 1/2 c Blanched almonds; chopped
1/2 c Powdered sugar
1/2 c Whipped cream
1/2 c Cinnamon sugar (2 3/4 oz)
1. Place first 6 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30 minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool. 7. Garnish with your choice of toppings. 8, If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.
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Permalink: Doughnuts - Pan-1
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Pulished on • Written by RecipeFeed.com
-LYMAN EDDY (HKDS25A --------------------------------FOR ONE LOAF-------------------------------- 2 c Starter
2 tb Sugar
1 1/2 ts Salt
1 tb Dry yeast
3 tb Pwd milk..dry
1 c Warm water
2 tb Melted shortg or oil
3 1/2 c Etter for Bread flour.
Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I'm going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough... All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis
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Permalink: Dough Starter In Bread
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Pulished on • Written by RecipeFeed.com
1 1/2 c All-purpose flour with wheat
-bran (Five Roses) 1/2 c Oat bran
1/3 c Sugar
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Buttermilk
1/4 c Vegetable oil
1 Egg; lightly beaten
Grated rind of 1/2 orange Grated rind of 1/2 lemon 1/2 c Dates or prunes; chopped
1 tb Sesame seeds
In a large bowl, combine flour, oat bran, sugar, baking powder, baking soda and salt. In a separate bowl, beat buttermilk, oil, egg and citrus rinds. Add to dry ingredients, mixing until just dampened and still lumpy. Lightly stir in dates and spoon into lightly greased muffin cups. Sprinkle with sesame seeds. Bake at 375 F for 20 minutes.
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Permalink: Double Bran Citrus Muffins
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Pulished on • Written by Bread News
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Pulished on September 25, 2008 • Written by Bread News
My only brush with a homemade version of Russian cuisine came in my early 20s, when I was struggling to cook on my own.
Pulished on • Written by RecipeFeed.com
XKGR41A Don Fifield 2 1/4 c Bread Flour
1 tb Brown sugar
1 tb Dry milk
1 ts Salt
1 tb Butter
1/3 c Bran flakes (1 oz)
1/4 c Toasted bran (3/4 oz)
1 c Water
1 ts Dry yeast
Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.
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Permalink: Double Bran Bread - Pan-1
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Pulished on • Written by RecipeFeed.com
Vegetable cooking spray -- (optional) 1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Granulated sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Orange juice
1/4 c Margarine; melted
2 Egg whites; lightly beaten
3/4 c Blueberries, fresh or frozen
1/4 c Raspberry all-fruit spread
Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray. In medium bowl, combine flour, wheat germ, sugar, baking powder and salt; mix well. In small bowl, combine orange juice, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Gently stir blueberries into batter. Fill muffin cups half full with batter. Spoon 1 teaspoon fruit spread in center of each muffin; top with remaining batter. Sprinkle with additional wheat germ, if desired. Bake 20 to 22 minutes, or until goldenn brown. Serve warm. NOTES: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap. Microwave on High (100% power) about 30 seconds for each muffin. Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5% cal from fat, 0 mg chol, 180 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
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Permalink: Double Berry Muffins
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Pulished on • Written by RecipeFeed.com
2 c FLOUR
2 c BROWN SUGAR
1/2 c BUTTER
1 c BUTTERMILK
1 t SODA
1 x EGG
1 x SPECK OF SALT
CRUMB TOGETHER THE FLOUR, SUGAR AND BUTTER. TAKE OUT 1/2 CUP FOR TOPPING. ADD MILK TO REMAINING FLOUR MIX
ADD OTHER INGREDIENTS AND MIX WELL. PLACE IN GREASED 9 X 13 PAN. SPRINKLE TOPPING OVER THE TOP. BAKE AT 350 DEG F FOR 40 MINUTES. SERVE FROM BAKING PAN, HOT OR COLD.
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Permalink: Dotts Coffee Cake
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