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Bread (very basic) (diet)
1 package dry yeast 2 medium 8.5 x 4.5 inch
1/4 cup warm water (105 - 115 deg.) loaf pans, greased.
2 cups warm water (105 - 115 deg.) If pan is glass, reduce oven
6 to 6 1/2 cups all-purpose or bread flour temp. by 25 deg.
(could add 1 tablespoon of salt)
In a large bowl sprinkle yeast over the 1/4 cup warm water, stir
briskly with a metal whisk or fork, and leave for about 10 minutes
until it begins to bubble and foam.
Add the 2 cups of warm water, and flour a cup at a time. With a
wooden spoon, stir in each cup until the batter is smooth. When it can
no longer by worked with the spoon, use your fingers. Fold and work
the dough between the fingers. Fold and work the dough against the
sides of the bowl (it will be a moist, sticky dough) turn it out on a
floured work surface-counter top or bread board.
Because it is sticky, it will be easier to turn it with a metal spatula
or scraper (I use a broad putty knife). Keep the dough dusted with
flour during kneading or it will stick to your hands and work surface.
Be rough with the dough. Slam it against the counter top a dozen or so
times. Each time turn and lift it with the spatula and bang it down
again. Soon it will become elastic and lose most of its stickiness.
Knead for about 7 minutes, including the slamming, etc.
Place dough in bowl, cover, and leave in a warm place (80 - 85 deg.)
for about 1 hour or until it has doubled in bulk. (It will be stark
white in contrast to white bread doughs somewhat tinted by mild and/or
shortening.)
Turn out onto a lightly floured surface and knead for a moment or two
to press out bubbles. Divide in two and shape into loaves. Place in
pans, pressing into the corners.
Place pans in the warm place, cover with wax paper and leave until the
center of the dough has risen to the edge of the pan, about 45 minutes.
Meanwhile, preheat oven to 375 degrees.
Bake for 30 minutes or until it is light brown. (Because it contains
no salt, it will not become golden brown.) Turn one loaf out and test
for doneness by thumping the bottom crust with a forefinger. If it
sounds hard and hollow, it is done.
Turn out on a metal rack to cool. This toasts well, but don;t expect
the deep brown color that comes with a richer dough. It is good,
nevertheless, and a sprinkle of salt will make it right for the non-
dieter.
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This diet loaf is salt-free, sugar free, and has no shortening; water
is used instead of milk. Made with only yeast and flour, it is a
lovely light brown loaf that toasts well. If salt is added it becomes
French Peasant Bread. While it will freeze and keep nicely for months,
it will not remain soft and fresh for more than a day or two because it
contains no fat. (Complete book of Breads by Bernard Clayton Jr.)
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Beer Bread
3 cups self rising flour
3 tablespoons sugar
12 oz beer (room tempreture) = 1 can
Mix well & put in a greased bread pan.
Bake at 350 degrees for 1 hour 10 minutes.
(or may go to 1 hour 30 minutes)
Butter the crust when it comes out of the oven.
Its done when its brown, doesn't feel heavy, and
sounds hollow when tapped.
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Golden Corn Bread (old recipe from corn meal box)
1 cup yellow corn meal
1 cup sifted all-purpose flour
1/4 cup sugar (optional) may use brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening soft (or oil)
Sift together corn meal, flour, sugar, baking powder and salt
into a bowl. Add egg, milk and shortening. Beat with a rotary
beater (or stirr vigorously with a spoon) until smooth. (about 1
minute). Bake in a greased 8 inch pan in a hot preheated oven
(425 deg. F.) for 20-25 minutes.
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Irish Soda Bread
4 cups all purpose flour
1 teaspoon salt
3 tablespoons baking powder
1 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon cardamom or coriander
(or 1 to 2 cups raisins or currents)
1/4 cup butter
1 egg, (at room temperature)
1 3/4 cups buttermilk, (at room temperature)
two 8 inch cake or pie pans, greased.
In a large bowl, combine flour, salt, baking powder, baking soda,
sugar, and spice. Add butter, and cut in with 2 knives or work
it in with the fingers.
In another bowl beat the egg and mix with buttermilk (important
for these to be at room temperature - not cold) Pour this
mixture into the dry ingredients and stir until well blended.
Add the fruit, if desired.
Turn out on a floured surface and knead gently for 3 minutes or
until dough is smooth.
Divide dough into 2 pieces. Shape each into a round loaf and
place each loaf in a pan. Press down until the dough fills the
pan. With a sharp knife cut a cross about 1/2 inch deep on top
of each loaf.
Cover the pans Irish style, or leave uncovered.
Preheat oven to 375 degrees. Bake for about 40 minutes.
Thump the bottom of one of the loaves to test for doneness.
If it sound hollow, its done.
Turn out on a wire rack to cool. Do not cut for about 4 hours.
Cut into wedges to serve.
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Scones
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
3 tablespoons butter (at room temperature)
1 egg, lightly beaten (at room temperature)
1/2 cup buttermilk (at room temperature)
one baking sheet, greased
Heat oven to 375 degrees.
In a mixing bowl measure flour, salt, baking soda and cream of
tartar. Stir thoroughly. With the fingers rub the butter into
the dry ingredients.
Gradually stir beaten egg and buttermilk into the flour mixture.
If it is too moist and sticks to the hands, add a sprinkle of
flour.
Turn the dough onto a lightly floured work surface. Knead as
little as possible to achieve a soft pliable ball.
Divide the dough into 4 equal parts. Flatten each with the
knuckles - not the rolling pin - into a round disc, about 6
inches diameter and 1/2 inch thick. Prick a dozen times with
times of a fork. With the moist edge of a kitchen knife cut into
quarters. Lift each onto a baking sheet.
Bake in the oven until they are a lovely light tan. Don't scorch.
Remove the scones from the oven. Serve while hot if possible.
Yield 16 small scones.
(Mrs. McNab's Scones)
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Trail bread - cooked in dutch oven
general recipe half batch quarter batch
5 lbs. flour 2.5 lbs 1.25 lbs
1 lb. butter .5 lb .25 lb
4 tsp. salt 1 tsp .5 tsp
4 tblsp baking powder 2 tblsp 1 tblsp
some water some less more less
Mix all ingredients in a large bowl, kneading as for tortillas.
Pat dough into flat cakes about 1/2 inch thick (some may approach
1 inch as per the winner's at an event Jan. 18, 1997) that fit
the bottom of your dutch oven. Set the oven on hot coals (better
to pre-heat and wipe some oil or crisco to the bottom just before
putting the bread.) Put the top on the dutch oven and add coals
to the top. Cook until done, usually 15 to 30 minutes
depending on how hot the oven is.
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Donuts (Gelane's recipe)
2 eggs, well beaten
10 tablespoons sugar
5 level tablespoons butter, melted
1 cut sweet milk
2 tablespoons baking powder
?? ?? (2 cups ?) flour (enough for a soft dough)
Mix ingredients, roll out, cut out in donuts and fry
in deep fat (oil) about 350 to 375 degrees until done
use skimmer or fork to flip them to get evenly done on
both sides. The bits of dough between the cut out doughnuts
may be fried as "octopuses"
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Mrs. Zumwalt's Carrot Cake
(from Jim Talbert)
1 1/2 cups cooking oil
2 cups sugar
4 eggs
2 teaspoons cinnamon
2 teaspoons baking powder
3 cups grated carrots
1 cup pecans
1 teaspoon vanilla
Beat oil and sugar, add eggs individually, beat each one in
very well, add dry ingredients. Bake at 350 degrees until done.
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Cream Cheese Icing (for carrot cake)
8 ounces cream cheese
1/2 stick oleo (or butter)
1 box powdered sugar
Note: for better taste cut down on the sugar!
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SUGAR COOKIES from Aunt Josephine (Gelane's Aunt)
1 Cup brown sugar
1 Cup white sugar
3/4 cup butter, oleo or lard (whipped oleo is not measured
the same, more is needed)
3 beaten eggs
1 teaspoon of soda in 1 tablespoon hot water
1 teaspoon baking powder
4 cups flour (I always find that I need a little more)
Combine sugar and shortening and cream (mix) together.
Add other ingredients.
I always add vanilla. (1 to 2 teaspoons)
Chill so that it is easier to handle.
Roll out on a floured board, cut to shapes.
Sprinkle with colored sugar.
Bake at 350 degrees 8 to 10 minutes
makes about 6 to 8 dozen cookies
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FRENCH MARKET DONUTS (Benigets )
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/2 nutmeg
1 package dry or cake yeast
2 tablespoons luke warm water
2 tablespoons salad oil
1 egg
3 1/2 cups sifted flour
2 or more cups cooking oil for deep fat frying
Sifted confectioners sugar (powdered sugar)
to coat finished donuts.
Scald milk.
Add sugar, salt, nutmeg
cool to lukewarm
Sprinkle or crumble yeast into warm water, dissolve.
Add oil, egg, dissolve yeast into milk.
blend - add flour gradually
cover with waxed paper - then clean towel
let rise, in warm place (85 degree)F. untill double size
turn dough onto floured surface.
Kneed gently - roll into 18" x 12" rectangle.
With towel, let rise half hour - cut into 1 1/2" to 2" squares.
Fry a few at a time in 375 degree deep fat, utill brown, drain.
Roll in confectioners sugar and serve.
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Stollen recipe - updated 2016 - a Microsoft doc format file
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