Apple Biscuit Bake submitted by KKM
2 cans of canned biscuits
1 stick of butter- more or less
3/4 cup brown sugar
1 tsp cinnamon
1 can apple pie filling
Spray the bottom of a 9X13 baking dish with pam. Using a cup or rolling pin flatten out each biscuit of ONE can and place in baking dish. Cut up apples in filling. I just do this in the can with a knife. Spread filling over the top of the first layer of biscuits. I dash a little cinnamon and nutmeg ontop of the pie filling. Flatten out biscuits of the second can and place them ontop of the pie filling layer. Pinch together the biscuits as much as possible. Melt butter, then stir in brown sugar and cinnamon. Pour mixture over the top of biscuits and bake at 350 degrees for about 40 minutes then cover with tinfoil. Return to oven and cook an additional 10 minutes, or until all the butter is mostly asorbed.
Garden Wheat Batter Bread submitted by Becksgirl
2 cups whole wheat flour
1 pkg yeast
1 tsp. salt
1 1/4 cups water
2 tbsp. honey
2 tbsp. butter
1 cup unbleached flour
1 sm. carrot, finely chopped
1 tbsp. chopped parsley
1 cup sliced almonds
Mix whole wheat flout, yeast and salt in a mixing bowl. Heat water, honey and butter in sauce pan until temp is 120° - 130°. Add to flour mixture; beat on low speed until moistened. Scrap bowl occasionally. Beat 3 minutes on medium speed. Stir in unbleached flour, carrots, parsley & almonds. Scrape batter from side of bowl. Cover and let rise in warm place until doubled, about 20-30 minutes.
Genereously grease loaf pan (sprinkle with sesame seeds if desired). Stir down batter, smooth and pat batter in loaf pan, cover, let rise for 20 additional minutes. Bake @ 375° for 30-35 minutes.
Brush top with butter after removing from oven if desired.
Homemade Bread, Mum's submitted by Mum
14 Cups of flour
6 TBSP of Sugar
1 TESP of Salt
4 TBSP of Crisco
4 Packs of dry yeast
4 & 1/2 Cup's of water at 130º
Mix half the flour & reast of the ingredients together,add the water, stir in remaining flour one cup at a time. Kneed dough till mixed out of bowl, like till no longer sticky. Let it raise for 1/2 hour or so. Till doubled in size. Kneed dough agian,(my indians call this farting the bread LOL) cut in to 2 to 4 pices (I do 2) Place in greased & flour'd pan's rise again for another 1/2 hour or so till doubled again.
Cook at 425º for 25 to 30 minutes, they should sound hollow on bottom when tap'd
Honey Oatmeal Bread submitted by Becksgirl
Yield: 2 loaves.
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes: Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
I use unbleached all purpose flour for regular bread and for breads like this, I use unbleached bread flour. And I only use King Aurthur. My Mom always used that flour, so I just stick with what she did, cuz she always made the best breads.
Soft Pretzels submitted by Mo
Suposedly just like Aunt Annie's, though I haven't tried it.
Serves : 8-12
Prep. Time : 2:00
1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1/2 tsp. baking soda
2 tsp. warm water
1 cup melted butter
toppings (see NOTES)
-Combine first 4 ingredients; let sit 5 minutes.
-Stir flour to mixture and knead for 5 minutes.
-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
-Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
-Stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly greased cookie sheet.
-Bake in a 550 degree oven for 8 minutes, or until golden brown.
-Brush melted butter onto hot pretzels.
NOTES : For salted pretzels, sprinkle with coarse salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.
Tender Potato Rolls submitted by Becksgirl
3 to 3-1/2 cups bread flour or all-purpose flour
1 package active dry yeast
3/4 cup water
1/2 cup milk
1/3 cup shortening I am using butter - don't have any shortening in the house.
1/4 cup sugar
1 teaspoon salt
1/3 cup packaged instant mashed potato flakes
1. In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir the water, milk, shortening, sugar, and salt just until warm (120 degrees F to 130 degrees F) and shortening almost melts. Stir in the potato flakes. Let stand for 1 minute. Add milk mixture to dry mixture along with the egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1-1/4 hours).
3. Punch dough down. Turn dough onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two 8x8x2-inch or 9x9x2-inch baking pans.
4. On a lightly floured surface, roll each portion of dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Place rolls in prepared baking pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
5. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Immediately remove rolls from pans. Cool the rolls on wire racks. Makes 20 to 24 rolls.
Make-Ahead Tips: Before letting the shaped roll dough rise, cover shaped rolls in pan with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 20 minutes. Bake following directions above. Or, up to 2 weeks ahead, prepare and bake the rolls. Wrap in moisture-vapor proof wrap and freeze.