Flat Bread
This is popular with adventurers and Wilder Elves. The baked version
is found in civilized
dining halls stuffed with meats and cheeses. (Turkey, provolone
and bean sprouts are
exceptionally good)
2 1/2 c. flour
1 package dry yeast
1/2 c. warm water mixed with 1 tsp. sugar
1/2 c. warm water mixed with 1 tsp. salt
Pour warm sugar water into bowl. Sprinkle yeast in gently to avoid
lumping. Let stand 10
minutes. Add salt water and 1 c. flour. Mix well.
Add remaining flour, stir thoroughly. Turn
on to floured board; knead 10 minutes. Divide into 6 potions.
Roll each into a 1/2" to 3/4" thick
circle. Place on greased baking sheet at least 1" apart.
Bake 425ø until golden spots appear on
edges and bottom, 8-10 minutes. Or fry in 1 Tbsp. hot oil over
medium heat for about 2 minutes
a side. Bread will remain mostly unbrowned either way.
Both types can be frozen, although the
baked should be perforated and deflated.
Kentucky Biscuits
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
dash salt
1 Tbsp. sugar
1/2 c. butter, or shortening
3/4 c. buttermilk
1 Tbsp. melted butter
Flour, optional
Mix dry ingredients in mixing bowl. Cut in butter or shortening
until the mixture resembles
coarse crumbs. Add buttermilk; mix quickly to make soft dough.
Turn out onto lightly floured
board. Knead a few times, do not overknead or the dough will
be dry. Roll into 6x6 square,
place on ungreased baking sheet. Cut dough into 12 equal pieces,
do not separate. Brush with
melted butter. Bake 400ø until golden, about 15 minutes.
Dust with flour when they come out,
if desired. Makes 12.
Banana Bread
1/2 c. oleo
2 eggs
1 tsp. baking soda
1/2 c. nuts
3/4 c. sugar
2 c. flour OR 1 1/2 c. flour + 1/2 c. oatmeal
3 ripe bananas, mashed
1/4 tsp. salt
1 tsp. vanilla
Mix together, bake in greased floured loaf pan at 350ø for 1
hour.
French Toast
6 eggs
2 c. milk
1/4 tsp. salt
1/2 c. flour
cinnamon
1 1/2 Tbsp. sugar
18 slices bread
3 Tbsp. fat
Beat eggs, salt flour, milk, cinnamon and sugar. Saturate bread.
Melt fat. Fry bread until
golden.
Chewy Arms
"I think arms are grand
from the shoulder to the hand.
They're especially fine
when served with spine,
and kids are my favorite brand
my brand
And kids are my favorite brand."
--The Ogre Song, by Dennis Drew
1 package active dry yeast
1/4 c. warm water
1 Tbsp. salad oil
1 tsp. sugar
1/4 tsp. salt
1/2 c. warm milk
2 1/2-3 c. flour
caraway seeds for garnish
In large bowl, sprinkle yeast over water. Let stand 5 minutes.
Stir in oil, sugar, salt, milk and 2
c. flour. Beat on medium for 5 minutes, or until dough pulls
away from bowl in stretchy strands.
Stir in more flour to form stiff dough (about 1 c.). Turn onto
lightly floured board and knead 10
minutes or until smooth. Turn dough into lightly greased bowl.
Cover with plastic wrap, let rise
in warm place for 1 hour or until doubled. Turn back onto board
and knead. Cut into 12 pieces,
cover and let rest 5 minutes. Roll each piece into a log about
12" long. Set on greased baking
sheet 1" apart. Brush lightly with oil and sprinkle with caraway.
Let rise 20 minutes or until
puffy. Bake 350ø for 15-20 minutes or until golden.
Cool on pan 2 minutes. Makes 12.
Irish Soda Bread
And be sure to leave a bit out for the Wee Folk.
2 c. whole wheat flour
2 c. all-purpose flour
1 tsp. baking powder
1 1/3 tsp. baking soda
dash salt
1 pint plain yogurt or buttermilk
Combine flours. Add baking powder, baking soda, sugar and salt.
Add buttermilk or yogurt.
Mix and knead until a soft dough forms. It should still feel
wet. Turn onto floured surface and
knead a few times, until dough sticks together. Form a round
loaf. With floured knife, make
some slits in the top of the loaf. Place on lightly greased baking
sheet. Bake 375 for about 20
minutes, or until bread is golden brown and inside is cooked.
Bannock Bread
"Bake me a bannock and roast me a collop, for I am off to seek my fortune"
are the words that
launch many a Jack on his quest for fortune.
2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1/2 c. shortening
1/2 c. water to make thick dough
Mix dry ingredients well. Cut in shortening. Mix in water
and knead until very smooth, about
15 minutes. Grease black frying pan, including sides, and press
dough into pan. Bake on top of
stove over low heat. Watch carefully so that it does not brown
or burn before center is cooked.
When bread is free of pan, turn loaf over and continue to cook, takes
about 10 minutes to a side.
Serves 4-6.
Slash writer's Sticky Buns
Great for late night inspiration (or at least a sugar rush). If
you don' know what slash is, don't
ask, you really don't want to know.
1/3 c. milk
1/4 c. granulated sugar
1/2 tsp. salt
1/4 c. butter
1/4 c. warm water
1 package active dry yeast
1 egg
2 1/2 c. flour
Filling:
softened butter
light brown sugar
1/2 tsp. cinnamon
1/2 c. pecan or walnut halves
1/2 c. chopped raisins
Heat milk until bubbles form around edge. Add sugar, salt and
butter. Stir to melt butter. Cool
to lukewarm. Sprinkle yeast over water in large bowl. Stir
in milk mixture, add egg and 2 c.
flour. Beat with mixer until smooth. Add remaining flour,
mix until smooth. Turn onto floured
pastry cloth, knead until smooth and blisters appear. Place in
greased bowl and turn over,
putting greased side on top. Cover, let rise in warm place until
doubled. Meanwhile, make
filling. With wooden spoon, cream 1/4 c. butter with 1/4 c. brown
sugar. Spread on bottom and
sides of 9x9 baking pan. Sprinkle with pecans. Roll out
dough on floured surface into 16x12"
rectangle. Spread with 1/4 c. butter, sprinkle with 1/4 c. brown
sugar, raisins and cinnamon.
Roll from long side. Cut into 12 pieces. Place cut side
down in pan, and let rise until
doubled, about 1-1 1/2 hours. Bake at 375ø 25-30 minutes
or until golden. Invert on board. Let
stand 1 minute. Serve warm. 1 dozen rolls.
Easy-do Bacon Roll-ups
1 package refrigerated crescent rolls
Onion salt
6 slices bacon, cooked crisp and crumbled OR 1/3 c. bacon bits
Separate rolls and sprinkle with onion salt. Sprinkle crumbled
bacon over dough triangles. Roll
up each triangle, starting at wide side of dough. Place crescents
on ungreased baking sheet,
point side down. Bake 375 for 12 to 15 minutes, or until golden
brown.
Perfect White Bread
1 package active dry yeast
5 3/4 to 6 1/4 c. sifted flour
2 1/4 c. milk
2 Tbsp. sugar
1 Tbsp. shortening
2 tsp. salt
Combine yeast and 2 1/2 c. flour. In saucepan, heat milk, sugar,
shortening and salt until just
warm, stirring occasionally to melt shortening. Add warm liquid
to dry mixture. Beat at low
speed with a mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes on high.
By hand, stir in enough of remaining flour to make stiff dough.
Turn out onto floured surface;
knead until smooth and satiny, about 8-10 minutes. Shape into
ball, place in lightly greased
bowl, turning once to grease top. Cover, let rise in warm place
until doubled in size, about 1 1/4
hours. Punch down. Cut into 2 portions. Shape each
into smooth ball, cover and let rest 10
minutes. Shape into loaves (roll into 15x7" rectangle, roll up,
sealing each turn with fingers.
Smooth and tuck ends under) and place into 2 greased loaf pans.
Cover, let rise until doubled,
about 45-60 minutes. Bake 400ø for 35 minutes, or until
done. If tops of loaves brown too fast,
cover loosely with foil during last 15 minutes.
Hot Roll Mix
5 lb. flour
1 1/4 c. sugar
4 tsp. salt
1 c. dry milk
Stir together well. Store in large air-tight container.
Makes 22 cups. Use in 6-8 months.
Monkey Bread
1 1/2 c.+2 tsp. sugar
1/2 c. warm water
1 package dry yeast
1 1/2 c. milk
1/2 c. shortening
1 Tbsp. salt
6 c. sifted flour
2 eggs, beaten
1 stick melted butter
2 tsp. cinnamon
1/2 c. nuts
Dissolve 2 tsp. sugar, water and yeast. Scald milk, add shortening,
1/2 c. sugar and salt. Cool,
add enough flour to make thick batter. Stir in yeast mixture
and eggs. Beat thoroughly and add
enough flour to make soft dough. Knead until smooth and elastic.
Allow to double in bulk.
Punch down, let rest 20 minutes. Pinch off small balls, drop
in butter, roll in sugar and
cinnamon. Place in greased tube pan. Bake 30 minutes
at 350ø.
Rich Egg Bread or Rolls
2 pkg. active dry yeast
1/2 c. warm water (105-115ø)
1 1/2 c. lukewarm milk (scalded then cooled)
1/4 c. shortening or butter (soften)
1/4 c. sugar
1 Tbsp. salt
7 1/4-7 1/2 c. flour
3 eggs
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs,
shortening and 4 c. flour. Beat
until smooth. Mix in enough remaining flour to make dough easy
to handle. Turn dough onto
lightly floured board; knead until smooth and elastic (about 5 min.).
Place in greased bowl; turn
greased side up. Cover; let rise in warm place until double,
about 1 1/2 - 2 hours. Punch down
dough, divide in half. Roll each half into rectangle 18x9".
Roll up beginning at short side. With
side of hand, press each end to seal. Fold ends under loaf.
Place seam side down in greased loaf
pan. Cover; let rise until doubled, about 1 hour. Heat
oven to 425ø; bake 25-30 minutes. 2
loaves or 24 rolls.
Unleavened Bread
1 c. whole wheat flour
1/8 tsp. salt
3 Tbsp. oil
4 Tbsp. water
Mix water, oil and salt until frothy. Add flour and beat or knead
6 minutes. Spread 1/8" thick on
greased pan, score. Bake 325ø for 20 minutes.
Giant mush
"And Jack ate his fill of the mush and milk, and hid the rest in the
bag inside his shirt. The giant
was impressed. And then Jack announced, 'I can do something you
can't.' and slit the bag and his
shirt open, and out tumbled the mush and milk. The giant, not
to be bested by a mortal, did the
same, and fell dead." --Jack the Giant Killer
1 c. yellow cornmeal
1/2 c. cold water
1 tsp. salt
4 c. boiling water or milk
Mix cornmeal in 1/2 c. cold water. Heat water or milk and salt
to boiling in heavy pan. Stir in
cornmeal paste. Cook over moderate heat until thickened, stirring
constantly. Cover pan and
simmer over low heat for 30-45 minutes. Spoon into cereal bowls
and serve hot with butter or
milk and honey. For Fried mush, pour into loaf pan to cool.
When cold and firm, slice and fry.
Serve with molasses and butter
Corn Fritters
1 1/3 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1 can (17 oz) cream style corn
1 egg, slightly beaten
1 c. vegetable oil (corn pref.)
Sift dry ingredients. Mix corn and egg; add to dry ingredients.
Heat oil in skillet. Drop batter
by tablespoons into hot oil. Fry about 2 minutes on each side,
or until golden brown. Drain on
paper towels. 16 fritters.
Basic Roll Dough
1 pkg active dry yeast
1/4 c. warm water
1 c. scalded milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted flour
1 egg
Soften yeast in warm water. Combine milk sugar, shortening and
salt; cool to lukewarm. Add 1
1/2 c. flour; beat well. Beat in yeast and egg. Gradually
add remaining flour to form soft dough,
beating well. Place in greased bowl, turn greased side up.
Cover, let rise until double 30-45
minutes. Bake on greased baking sheet or greased muffin tins
in 400ø oven for 12-15 minutes.
Makes 2 dozen cloverleafs, butterfans or bowknots, or 3 dozen Parker
House.
Cloverleaf Rolls: Place 3 1" balls of dough in greased muffin cup, brush with melted butter.
Bow knots: Cut dough in 18x10" rectangle, 1/2" thick. Cut strips
10" long, 3/4" wide. Roll
lightly under fingers; loosely tie in knot. For Rosettes, tuck
loose ends under.
Butterfans: Roll dough in 27x14" rectangle, 1/4" thick. Cut crosswise
into 18 1 1/2" strips.
Brush with melted butter. Stack 6 strips, cut into 9 portions.
Place cut side down in greased
muffin pan.
Parker House: Roll dough 3/8" thick; cut with floured 2 1/2" round cutter;
brush with butter.
Make off-center crease; fold so top overlaps slightly. Seal edges
of each roll.
English Muffins
Goes so well at Tea-time in the Library.
1 pkg. active dry yeast
1 1/2 c. milk, scalded
2 Tbsp. sugar
2 tsp. salt
1/4 c. shortening
5 3/4-6 c. flour
Soften yeast in 1/2 c. warm water. Combine milk sugar, salt and
shortening; cool to lukewarm.
Stir in 2 c. flour; beat well. Add yeast, mix. Add enough
remaining flour to make moderately
stiff dough. Turn out on lightly floured surface; knead until
smooth (8-10 minutes). Place in
greased bowl, turning once. Cover, let rise until double (1 1/4
hours). Punch down, cover, let
rest 10 minutes. Roll to slightly less than 1/2" thick on lightly
floured surface. Cut with 3"
round cutter (reroll edges). Cover, let rise until very light
(1 1/4 hours) Bake on top of range on
medium hot greased griddle; turn frequently until done, about 30 minutes.
Cool thoroughly,
split with fork; toast both sides. Makes 24.
Best-ever Muffins
1 3/4 c. sifted flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 well beaten egg
3/4 c. milk
1/3 c. oil or melted shortening
Sift dry ingredients into bowl; make well in center. Combine egg,
milk and oil. Add all at once
to dry ingredients. Stir quickly just until dry ingredients are
moistened. Fill greased muffin pans
2/3 full. Bake at 400ø about 25 minutes. Makes 12.
For blueberry muffins, add 1 c. blueberries.
For jelly muffins: add 1 tsp. jelly to top of each muffin. Raisin,
nut or date muffins: Add 1/2-3/4
c. of extra ingredient.
Watcher Scones
"Oxford. That's where they makes Gileses!'"
"And I can have scones."
--"Buffy the Vampire Slayer"
1/3 c. butter
1 3/4 c. flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg beaten
1/2 c. currents or raisins
4-6 Tbsp. half and half
1 egg beaten
Cut butter into flour, sugar, baking powder and salt until mixture resembles
fine crumbs. Stir in
1 egg, the currents and just enough half-and-half so that mixture leaves
sides of bowl. Knead 10
times on lightly floured surface. Roll or pat out 1/2" thick.
Cut into 2" rounds or diamond
shapes. Place on ungreased cookie sheet; brush with beaten egg.
Bake until golden brown,
10-12 minutes. Remove from cookie sheet, cool. Split, spread
with butter and serve with
strawberry preserves, if desired. 15 scones.
Popovers
2 eggs
1 c. flour
1 c. milk
1/2 tsp salt
Heat oven to 450ø. Generously grease six 6-oz custard cups.
Beat eggs slightly; beat in flour,
milk and salt just until smooth (do not overbeat). Fill custard
cups about half full. Bake 20
minutes. Decrease oven temperature to 350ø; bake 20 minutes
longer. Immediately remove
from cups, serve hot. 6 popovers. Placing custard cups
on cookie sheet makes for easier
handling when removing from oven.
Sp„tzle
2 eggs, beaten
1/4 c. water or milk
1 c. flour
1/2 tsp. salt
Dash pepper
2 quarts water or broth
1 tsp. salt
2 Tbsp. melted butter
Mix eggs, milk, flour, 1/2 tsp. salt and pepper. Heat water and
1 tsp. salt to boiling in dutch
oven. Press batter through colander (one with large holes) a
few Tbsp. at a time into boiling
water. Stir once or twice to prevent sticking. Cook until
spaetzle rise to the surface and are
tender, about 5 minutes; drain. Pour margarine over spaetzle.
6 servings.
Pizza Dough
1 pkg. active dry yeast
1 c. warm water
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. salt
2 3/4-3 1/4 c. flour
Dissolve yeast in warm water. Stir in sugar, oil and 1 c. flour.
Beat smooth. Mix in enough
flour to make dough easy to handle. Turn onto lightly floured
surface, knead until smooth and
elastic (about 5 minutes). Place in greased bowl, turn greased
side up. Cover and let rise in
warm place until almost double, about 30 minutes. Punch down
before using.
Streamlined White Bread
1 1/4 c. warm water
1 pkg. yeast
2 tsp. soft shortening
2 tsp. salt
2 Tbsp. sugar
3 c. flour
Dissolve yeast. Add rest of ingredients and 1 1/2 c. flour.
Beat 2 minutes at medium speed.
Add rest of flour and blend with spoon until smooth. Scrape from
sides. Cover with cloth, let
rise 30 minutes. Beat 25 strokes and spread in greased loaf pan.
Smooth and pat into shape. Let
rise until 1/4" from top of pan, about 40 minutes. Bake 375,
45-50 minutes.
Grandma Wymer's No Knead Refrigerator Rolls
2 pkgs. yeast
2 c. warm water
1/2 c. sugar
2 tsp. salt
6-7 c. flour
1 egg
1/4 c. oil
Dissolve yeat in water. Add sugar, salt and half of flour.
Mix well. Add egg and oil. Mix well.
Gradually add enough flour to form fairly stiff dough. Cover
with damp cloth. Dough may be
stored in fridge for up to 5 days. 2 hours before baking, pinch
off necessary amount of dough
and shape. Return remaining dough to fridge. Cover and
let rise 1 hr, 45 min. Bake in greased
pan, 400ø for 12 minutes.
Big Pretzels
1 Tbsp. yeast
1 1/2 c. water
2 eggs, beaten
1/2 c. oil
5-6 c. Hot Roll mix (pg 6)
1 egg, beaten
2 T. coarse salt
Dissolve yeast. Blend in eggs and margarine. Add 5 c. mix.
Stir. Add enough mix to make soft
dough. Knead 5 minutes. Roll into 18" ropes, 1/2" thick.
Form into pretzels or cut 5-6" long.
Put on greased baking sheets. Brush with eggs and sprinkle with
salt. Bake 12-15 minutes at
425ø
Cheddar Onion Muffins
1 1/2 c. flour
1 c. cornmeal or flour
1 1/2 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 c. grated sharp cheddar
1/2 c. minced onion
2 eggs
1 1/2 c. milk
1/4 c. melted butter
Sift together first 5 ingredients. Add cheese and onion.
Mix by hand until cheese is coated and
everything is well-mixed. Add eggs, milk and butter. Combine
until just mixed. Spoon into
greased muffin tins, filling cups 2/3 full. Bake 350ø,
30-40 minutes until puffed and golden. 2
dozen.
Potato Latkes
3 large potatos
1 small onion
3 eggs
2 Tbsp. flour
1 tsp. salt
Wash, peel and grate potatos, drain excess water. Grate onion
into potatoes. Beat eggs and add
to potatos. Mix in flour and salt. Deep fry by spoonfuls
until golden brown. Turn. Drain on
paper towels. Serve with applesauce or sour cream. Latkes
are a traditional Hanukkah food.
The oil they are cooked in represents the oil that burned for eight
days.
Bacon Potato Bread
2 1/2-3 c. unbleached flour
1 Tbsp. sugar
1/2 tsp. salt
1 tsp. caraway seeds
1 pkg active dry yeast
1/4 c. water
3/4 c. undiluted evaporated milk
2 Tbsp. butter
1 Tbsp. dried onion flakes
1 c. mashed potato
1 egg
1/4 c. finely crumbled crisp bacon
Mix 1 c. flour, sugar, salt, caraway and yeast. Combine water,
milk, butter and onion flakes in
small saucepan; warm over low heat. Add to dry ingredients, beat
2 minutes. Add potato, egg
and bacon, beat for 2 minutes. Add enough flour to make soft
dough. Turn out onto lightly
floured surface, knead till smooth and elastic, 10 minutes. Place
in greased bowl, turning to
grease top. Cover lightly with plastic wrap, let rise 30 minutes
or until doubled. Punch down.
Roll into 12x9 rectangle, cut into 3 12" strips. Put on greased
baking sheet. Braid, pinching
ends to seal. Let rise 15 minutes, or until light. Bake
350ø for 35-40 minutes until well
browned.
Pizza Muffins
6 Tbsp. olive oil
1/4 c. finely chopped onion
1 clove garlic, minced
1 c. tomato juice
1 egg, beaten
2 c. flour
2 3/4 tsp. baking powder
3/4 tsp. salt
1 tsp. dried oregano
1 c. finely diced Mozzarella
1/4 c. finely diced pepperoni
1/2 c. grated Parmesan or Romano
Saute onion and garlic in 2 Tbsp. oil until soft. Mix sauteed
mixture with tomato juice and egg.
In another bowl, combine flour, baking powder, salt oregano, Mozzarella
and pepperoni. Stir
wet ingredients into dry ingredients until just moistened. Spoon
into oiled muffin cups, sprinkle
with grated cheese. Bake 400ø for 20 minutes. 1
dozen.
Pepper cheese bread
2 pkgs yeast
1 1/4 c. warm water
1 1/2 c. grated sharp white cheddar
2 T salt
1 Tbutter
1 t. salt
1 t. coarsely ground black pepper
4-4 1/2 c. flour
1 egg, room temp
1 egg white, lightly beaten
coarsely ground black pepper.
Dissolve yeast in warm water. Stir in cheese through 2 c. flour.
Add egg and enough flour to
make smooth dough. Knead until smooth and elastic. Place in greased
bowl, turn to grease top.
Cover, let rise until doubled (about 30 minutes). Divide in half,
shape into two loaves. Place in
greased 8x4 loaf pans. Cover, let rise until double (30 min).
Brush with egg white and sprinkle
stripe of pepper on top. Bake 375 for 30 min, or until done,
cool on racks.
Whole wheat caramel rolls
1-2 c. flour
1 c. whole wheat flour
3 T sugar
1 t. salt
1 pkg yeast
3/4 c. milk
1/4 c. water
2 T shortening
1 c. brown sugar
1/2 c. melted butter
1/2 c. chopped nuts
Combine 1/2 c. flour, whole wheat flour, sugar, salt and yeast; blend
well. Heat milk, water and
shortening until very warm (120-130); add to flour mixture. Stir
by hand until moistened. Add
flour to form stiff dough. Knead on floured surface until smooth
and elastic. Let rise, covered
in greased bowl until doubled, about 1 1/4 hours. Punch down.
Roll into 18x12 rectangle,
spread combined sugar and margarine over it, sprinkle with nuts.
Starting on long side, roll up.
Cut into 16 pieces, place cut side down in greased 9x9 pan. Cover,
let rise 45-60 minutes. Bake
25-30 minutes at 350. Turn out onto serving plate.
Fiesta Corn Bread
1/4 c. shoprtening or oil
1 c. flour
1 c. yellow corn meal
4 t. baking powder
1/2 t. salt (opt)
2 T sugar (opt)
1 1/2 c. (6 oz) shredded sharp cheddar
1 (8.5 oz) can creamed corn
1 (4 oz) can chopped green chilies
1/2 c. milk
2 eggs, beaten
Heat oven to 400. Melt shortening in 8 or 9 inch square pan.
Tilt pan to coat bottom. Combine
dry ingredients. Add melted shortening and remaining ingredients;
mix unrtil just blended. Pour
into prepared pan. Bake 30-35 minutes or until golden brown.