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Bread
Blanca’s
Stove Top Yeast Bread:
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Received from: The S/Y Promesa (Leo and Blanca)
Ingredients:
- ½ cup Lukewarm water
- 1 tsp Honey
- 2 tbsp or 2 Pkts Fleishman’s Yeast
- 1 cup Lukewarm water
- ¼ cup Honey
- 2 tsp Salt
- ¼ cup Vegetable oil
- 4 cups Flour
Preparation:
Into a large warm bowl put ½ cup lukewarm water, 1 teaspoon honey
and 2 tablespoons of yeast.
Mix and let stand for 10 minutes. If it is a cool day cover with a
towel to keep the water warm.
Stir, making sure the yeast is well dissolved.
Stir into the mixture 1 cup of lukewarm water, ¼ cup honey, 2
teaspoons salt, ¼ cup vegetable oil.
Stir in flour, 1 cup at a time and beat until smooth.
Mix until the ball of dough is a smooth cohesive mass.
Sprinkle a board and the dough with flour and knead for several
minutes until the dough is elastic.
Put the dough back into the bowl, smear with oil or shortening, cover
with a towel and let rise in a warm draft free place until double in
size (about 2 hours).
Punch down. Pat into a round shape.
Place in a well greased heavy pot with cornmeal on the bottom and
sides (to prevent burning).
Cover with a lid and let rise until double in size.
Bake over low heat with a flame tamer for 20 minutes then over high
heat for 5 minutes to form a crust.
Flip to brown the top.
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Bob's Garlic-cheese Bread:
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Received
from: SV Sirena (Bob and Marta)
Ingredients
1
package active dry yeast (1 Tablespoon) -- (1/4 oz.)
2 teaspoons
sugar
1/3 cup warm
water (110oF -- 45oC)
1 cup milk --
room temperature
2 Tablespoons
olive oil
1
egg -- room temperature
2 large garlic
cloves -- crushed (2 to 3)
2
teaspoons salt
10 1/4 cups
all-purpose or bread flour -- (41/4 to 43/4)
4 cups grated
Parmesan cheese (5 oz.)
1/4 cup butter
-- melted [one stick]
Preparation
In large bowl of
electric mixer, dissolve yeast and sugar in water. Let stand until
foamy, 5 to 10 minutes.
Add milk, olive oil,
egg, garlic, salt and 11/2 to 2 cups flour.
Beat at medium
speed with electric mixer 2 minutes or, beat 200 vigorous strokes by
hand.
Stir in 1 cup [11/2
package] cheese and enough remaining flour to make a soft dough. Turn
out dough onto a lightly floured surface.
Clean and grease
bowl. Knead dough 6 to 8 minutes or until smooth and elastic. Place
dough in greased bowl, turning to coat all sides. Cover with a slightly
damp towel. Let rise in a warm place, free from drafts, until doubled
in bulk, about 1 1/2 hours.
Grease 2 (9" x 5")
loaf pans.
Punch down dough;
knead 30 seconds. Divide dough in half, divide each half into 6 equal
pieces. Roll each piece into a smooth ball. Roll balls in melted
butter, then in remaining cheese. Arrange 6 coated balls, zig-zag
fashion, in each prepared pan.
Drizzle with any
remaining butter; sprinkle with cheese left from coating dough. Butter
a 15-inch length of waxed paper. Place over loaves. Let rise until
doubled in bulk, about 1 hour.
Preheat over
to 375oF. Bake 30 to 35 minutes or until bread sounds hollow when
tapped on top. Carefully remove from pans. Cool on racks. Makes 2
loaves.
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Carolyn's
Onboard Bagels |
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Received from: SV
Wind-Borne III (Rick and Carolyn)
Ingredients
4 cups
all-purpose flour -- (4 to 4 1/2)
2
packages active dry yeast
1 1/2
cups warm water -- about 110°
3 tablespoons
sugar
1 tablespoon
salt
1 tablespoon
sugar
Preparation
In a mixing bowl,
combine 1 1/2 cups of the flour and the yeast.
Combine water, the 3
tablespoons sugar, and salt; pour over flour mixture.
Beat at low speed of
electric mixer for 1/2 minute, scraping bowl a few times. Stir in as
much flour as you can mix with a spoon.
Turn out onto a
lightly floured board and knead in enough flour to make a moderately
stiff dough that is smooth and elastic (about 8 minutes). Cover with a
clean towel and let rest 10 minutes.
Cut into 12 equal
portions; shape each portion into a smooth ball.
Punch a hole in the
center of each ball and pull gently to make a 1 1/2 inch hole in the
center.
Place on a greased
baking sheet. Cover and let rise 20 minutes.
Broil bagels 5
inches from the heat for 4 minutes, turning once. Tops shouldn't brown.
Heat 1 gallon of
water with 1 tablespoon of sugar; bring to a boil then reduce heat.
Cook about 3 to 4
bagels at a time, turning once. Drain.
Place on greased
baking sheet.
Bake at 375° for 25
to 30 minutes.
Makes about 1 dozen
bagels.
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Maria Elena's Arepas |
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Received from: El Ancla Restaurant (Maria Elena and Roberto)
Ingredients
2
cups white corn flour
1
teaspoon salt
2
cups water (room temperature)
Preparation
Place
the flour in a large bowl. Add the salt and some of the water. Keep hands
wet and continue adding water. Mix well until the dough forms a large ball
and pulls away from the side of the bowl. The amount of water required
will vary.
Form
a ball of dough a little larger than a tennis ball then flatten to about
3/4 of an inch thick.
Place the uncooked arepas on a very hot griddle or heavy frying pan and
brown each side. Once browned, either cover, reduce heat and cook slowly
or remove from the griddle and place in an oven preheated to 350 degrees
until cooked through.
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Nancy's Stove Top English
Muffins |
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Received from: SV Panache (Nancy and Jeffery)
Ingredients
¼ cup warm water
1 package yeast
1
tablespoon honey
4
cups flour
1½ teaspoons salt
2
tablespoons sugar
3 tablespoons oil
1 cup warm milk
1 egg -- beaten
cornmeal
Preparation
Dissolve honey and yeast in warm water.
Add
milk, salt, sugar and 1 cup of flour, mix well.
Add
oil, egg and more flour. Mix until smooth and elastic about 5 minutes.
Roll
out dough about 1 inch thick and cut into 3 to 4 inch circles.
Sprinkle with cornmeal on both sides.
Let
rise about 1 hour or until double in size covered with a dishtowel.
Cook
in a heavy covered pan on medium high heat for 5 to 7 minutes on each
side. Use cornmeal on pan to prevent scorching.
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Rick's 10 Grain Bread: |
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Received from: S/Y Wind-Borne III (Rick & Carolyn)
Ingredients:
- 8 to 8½ cups Flour Whole wheat/Whole Grain or Multi Grain
- 2 Tbsp or 2 Pkgs Active dry yeast
- 2½ tsp Salt
- 1½ cups Milk
- 1½ cups Water
- ¼ cup Honey
- ¼ cup Vegetable oil
Preparation:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt.
Heat milk, water, honey and oil until very warm (120 to 130ºF).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1cup flour; beat 2
minutes at high speed, scraping bowl occasionally. (If you are
preparing this recipe without an electric mixer you will get better
results by making the sound of a mixer while stirring quickly).
With a spoon, stir in enough remaining flour to make soft dough. K nead
on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 45 to 60
minutes.
Punch dough down. Remove dough to lightly floured surface;
divide dough in half. Roll each to 12- × 7-inch rectangle.
Beginning at short end of each rectangle, roll up tightly as for jelly
roll. Pinch seams and ends to seal. Place, seam sides down, in two
greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 60 minutes.
Bake at 375ºF for 35 to 45 minutes or until done. Remove from
pans; cool on wire racks.
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Wendy's Rock Buns |
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Received from: SV Kamytoo (Wendy and Lorne)
Ingredients
4
cups flour
½
Cup water
1
cup butter
1 egg
1
cup sugar
4
tsp. baking powder
2
tsp. vanilla
Preparation
Mix
dry ingredients and butter, working in flour with fingers or pastry
mixer. Swizzle egg, extract and water, and add to dry ingredients. Place
small quantities of mixture on greased cookie sheets. Bake at 350 ° F for
about 45 minutes or until golden brown.
These were delicious and tasted very much like scones.
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