2 1/4 cup flour
1 cup sugar
1 tbsp baking powder
1/4 lb butter
1 1/3 cup grated fresh coconut
2 eggs beaten
1/2 tsp vanilla
2 cup heavy cream
How to prepare
In lg bowl, mix flour, sugar, baking powder mix well. Using pastry blender, work in butter. Add coconut and mix well. In separate bowl, beat eggs, vanilla and cream and add to flour mixture. Pour into greased loaf pan and bake 40-45 min.
5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water
How to prepare
1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4
2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast
How to prepare
You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:
allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine
4 slices bacon
1/4 cup minced green onions
2 jalapeno seeded and minced
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup plain yogurt
3/4 cup milk
1/4 cup butter or margarine
1/2 cup shredded cheddar cheese
4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley
How to prepare
Remove crusts from bread. Melt butter in small skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a baking sheet. Bake at 375 f. For 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.
Mix in warm water (not hot), sugar and salt in a medium bowl stir add yeast stir let stand in a warm place for 10 minutes. (mixture will become very foamy.) In another bowl add the 3 cups flour, crisco, butter and the egg white mix yeast mixture in with the flour combination and mix with an electric mixer until it appears to be creamy. Add 2-3 cups more flour add the flour until the dough is just firm, but not sticky. Shape into ball and let it rise for 1 1/2 hours. Remove from bowl and knead for 2 to 5 minutes. Shape into ball again let it rise for another 1 1/2 hours cut into 3 equal sections roll into 3 pizza pans. Preheat oven to 375
Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it’s dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12″ round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12″ focaccias.