rec·i·pe Pronunciation: 're-s&-(")pE Function: noun Etymology: Latin, take, imperative of recipere to take, receive -- Date: 1584
1 : a set of instructions for making something from various ingredients
2 : a formula or procedure for doing or attaining something (a recipe for success)

Bread Class

Recipes from the class the The Life Center


Neff Family Farm-Favorite Basic Bread Recipe

1 1/2 c milk

1 egg

1 1/2 T margarine

3 1/4 bread flour

3 T sugar

1 1/2 t salt

2 t dry yeast

Place ingredients in bread machine in this order, unless manufacturer recommendation is different. Take care to measure carefully. Process according machine directions.

To make flavored bread:

Add 1 packet instant soup mix, and omit salt. (Dry soup mix; vegetable, tomato, etc.)

 

Focaccia

Scant 1 c milk

3 c flour

3 T olive oil

1 t salt

4 t sugar

1 3/4 t quick rise yeast

Place in bread machine, process through dough cycle.

Remove and place on floured surface. Let rest 15 minutes. Devide in 2 portions. Roll and stretch each into 10 inch round. Brush with olive oil and let rise 20-30 min. With handle of wooden spoon make indention in dough at every inch. Top with rosemary, sliced garlic, black pepper, poppy seed and caramelized onion. Dust lightly with grated parmesean. On pizza pans or cookie sheets, Bake at 375-400 degrees for 15 min.

 

Herb Oat Bread

1-1/4 cups rolled oats
1 cup unbleached flour
1/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried dill
1/8 tsp. crumbled dried rosemary
1/4 cup vegetable oil
1/4 cup honey
1-1/4 cups plain low-fat yogurt
2 large eggs, beaten

1. Preheat the oven to 375 degrees. Butter and flour a 9 x 5 inch (1-1/2 quart) loaf pan.
2. Place the oats in a blender or food processor and grind until almost powdery. Pour into a large bowl and mix in the flours, baking powder, baking soda, salt and herbs.
3. In a small saucepan, combine the oil and the honey and heat just until blended. Remove from the heat and stir in the yogurt and beaten eggs.
4. Pour into the flour mixture and stir just until evenly moistened. Do not overbeat. Scrape into the prepared pan.
5. Bake 40 minutes, or until a knife inserted in the center of the bread comes out clean. (If the top of the bread begins to darken before it finishes cooking, lay a sheet of foil over the top of the pan and bake until done.) Cool on a wire rack 10 minutes before removing from the pan. Cool completely before slicing. Makes one 9 x 5 inch loaf.
6. Variations: A great gift idea is to bake this bread 25 minutes in three 5 x 3 x 2-inch baby loaf pans (disposable aluminum ones work well). Cool thoroughly when done, and wrap individually. To make Sage Onion Bread, substitute 1/4 teaspoon powdered sage and 1/4 cup fresh minced onion instead of the basil, dill and rosemary.

Cheese Scones

Cheese inside and out accounts for the sharp flavor of these Scottish "biscuits."

1-3/4 cups unbleached flour
1/4 cup whole wheat flour
2 tsp. baking powder
1 tsp. dry mustard
1/4 tsp. salt
Dash cayenne pepper
3 tbsp. cold unsalted butter
1 cup grated extra-sharp cheddar cheese
1 large egg, beaten
1/2 cup milk, plus extra for brushing

1. Preheat the oven to 400 degrees. Lightly butter a baking sheet. In a large bowl, thoroughly combine the flours, baking powder, mustard, salt and cayenne. Cut the butter into bits and rub it into the mixture until it resembles coarse crumbs. Stir in all but 2 tablespoons of the grated cheese. Mix the egg with the milk and stir in until just evenly moistened.
2. Turn the dough onto a lightly floured surface, and knead a few times, or just until pliable. Pat into a 1/2-inch-thick circle and cut the circle into 8 triangles. Place the scones on the baking sheet. Brush the tops lightly with some milk, then sprinkle on the reserved cheese. Bake 17 minutes, or until golden brown. Serve warm, not hot. Makes 8 large scones.

Rich Cream Cheese Biscuits

Buttery, flaky, and unforgettable--everything you could want in a biscuit.

1-3/4 cups unbleached flour
1/4 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
4 tbsp. cold unsalted butter
2 tbsp. cold cream cheese
1 large egg, beaten
3/4 cup milk

1. In a large bowl combine the flours, baking powder and salt and mix very well. Cut the butter and cream cheese into bits and mix into the flour mixture to coat. With a pastry cutter or your fingers, rub the bits into the flour until coarse crumbs are formed. Stir in the beaten egg with a fork, then slowly pour in the milk, stirring all the while. Let the dough sit for 1 minute to absorb the liquid.
2. Turn the dough onto a slightly floured surface and knead 5 or 6 times to make it pliable. Pat the dough into a round or oblong shape 1/2 to 3/4 inch thick. (Measure it.) With a 2-1/2 inch biscuit cutter or cup, cut out the biscuits and place them, with edges touching, on an un-greased cookie sheet. You should have about 12 biscuits.
3. Preheat the oven to 375 degrees. Place the cookie sheet in the freezer for 10 minutes, or in the refrigerator for at least 15 minutes and up to 4 hours before baking. (Cold biscuits in a hot oven ensure flakiness.) Bake 20 to 25 minutes, or until lightly golden. Serve immediately. Makes 12 biscuits.

Zucchini Bran Bread

A moist and not-too-sweet version of zucchini bread with added bran. Freeze one of the loaves for a future treat.

3 large eggs
1-1/2 cups sugar
1 tbsp. vanilla extract
1 cup vegetable oil
4 cups (about 2 large) grated zucchini
2 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup bran
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 cup finely chopped walnuts

1. Preheat the oven to 350 degrees. Butter and flour two 9 x 5 inch (1-1/2 quart) loaf pans.
2. In a large bowl, beat the eggs and sugar until light and fluffy. Beat in the vanilla and the oil, then stir in the zucchini.
3. In a medium bowl, thoroughly combine the remaining ingredients. Stir into the zucchini mixture just until evenly moistened. Scrape into the prepared pans. Bake 50 minutes, or until a knife inserted in the center of a loaf comes out clean. Let sit 5 minutes before turning out onto a wire rack. Cool completely before slicing. Makes two 9 x 5 inch loaves.

Fruit Juice Muffins

Only frozen apple juice concentrate, grated apple and raisins sweeten these light, fruity muffins.

1-1/2 cups unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts
1 medium apple, peeled and grated
1 large egg
1/3 cup vegetable oil
1/2 cup frozen apple juice concentrate

1. Preheat oven to 425 degrees. Butter the insides and top of a regular-size (1/3 cup) muffin pan.
2. In a large bowl, thoroughly combine the flours, baking powder, baking soda, salt and cinnamon. Stir in the raisins, walnuts and grated apple.
3. In a medium bowl, beat the egg, then beat in the oil, apple juice concentrate and 1/2 cup water. Stir this into the dry mixture until just evenly moistened. Spoon the batter into the muffin pan.
4. Bake 15 minutes, or until a knife inserted in the center of a muffin comes out clean. Cool for a few minutes before removing from the pan. Serve warm, not hot. Makes 12 muffins.

Cheddar Corn Muffins

These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese.

1 cup unbleached flour
1 cup yellow cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 large egg
1 cup milk
4 tbsp. unsalted butter, melted
1-1/4 cups grated extra-sharp cheddar cheese

1. Preheat oven to 425 degrees. Butter the insides and the top of a regular-size (1/3 cup) muffin pan.
2. In a large bowl, thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
3. In a medium bowl, beat the egg. Beat in the milk, and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not over mix. Stir in 1 cup of the cheese.
4. Immediately spoon the batter into the muffin cups. Evenly sprinkle the remaining 1/4 cup of cheese on top of the muffins.
5. Bake 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Serve hot or warm. Makes 12 muffins.

Jalapeno Cheddar Soda Bread

A delicate, buttery texture and hint of spiciness make this bread absolutely delicious.

2-1/4 cups unbleached flour
1/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
4 tbsp. cold unsalted butter, cut into bits
2 cups grated extra-sharp cheddar cheese
4 fresh or canned jalapeno peppers, seeded and minced (see note)
1 large egg, beaten
1-1/4 cups buttermilk, or plain low-fat yogurt

1. Preheat oven to 400 degrees. Rub a little flour into an 8-inch circle on a baking pan and set aside.
2. In a large bowl, thoroughly combine the flours, baking soda, baking powder and salt. Drop in the butter bits and rub them into the flour mixture with your fingertips until coarse crumbs are formed.
3. Stir in the cheese and jalapeno peppers until evenly distributed. Combine the egg with the buttermilk or yogurt and stir it into the mixture until just evenly moistened.
4. Scrape the dough onto a lightly floured surface and knead for 1 minute, or until the dough is just smooth and pliable. Pat it into a 7-inch circle, then place on the floured baking sheet. Cut a shallow X in the top.
5. Bake 35 minutes, or until golden brown. For best results, let cool about 1 hour and serve warm. Makes one 7-inch round loaf. Note: Wear rubber gloves when handling hot peppers so that the volatile oils don't get on your fingertips and later come into contact with your eyes. Jalapenos burn!

 

Coffee cake

A great morning treat, cinnamon-y and terrific warm!

1 c. sugar

1 t cinnamon

1/2 c butter/oleo

1/4 t butter flavor

2 large eggs

1/1/4 c flour

2 t baking powder

1/4 t salt

1/2 c. milk

Cream together sugar cinnamon, flavor & eggs. Add remaining ingredients, alternating dry and milk. Bake in a greased 8 " square pan at 350 degrees for 40 minutes or until done. Melt 3 T butter and brush over the cake, then sprinkle with mixture of 2 T sugar and 1/4 t cinnamon.

 

Pineapple Stuffing

Great way to use up hard ends of loaves.

Fill greased 9 1/2 x 13 pan with dry bread cubes or pieces

1 c sugar

1/2 c margarine

4 eggs

1 can crushed pineapple (15 1/2 oz)

Cream together margarine and sugar, beat in eggs 1 at a time. Stir in pineapple.

Fold together with dried bread until pieces are all coated. If mixture is too dry, you may add a little milk.

Bake at 350 degrees for 45-50 minutes, until golden brown. Great accompaniment for ham, or a dessert treat!


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