Gluten Free Bread

I am determined to find a gluten free bread recipe for my daughter. She is 17 and she loves bread and there just has to be a bread recipe out there that tastes good. I priced bread at the store and it is way out of my budget. Way out!

1/4 cup honey
1 1/2 cups buttermilk, at room temperature (substitute almond milk)

1 tablespoon active dry yeast

3 eggs (room temperature)

1 tablespoon cider vinegar
1/4 cup olive oil
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup tapioca flour
2 cups white rice flour
1 tablespoon unflavoured gelatin

*might need to add up to 1/2c or 1c of flour mixture depends on the dough consistency

Directions

I proofed the yeast with the milk and honey, put the rest of the wet ingredients in my mixer and mixed them, then added the yeast mixture and mixed some more.

I add the flour gradually into my mixer.
I mix it in my kitchen aid mixer, and then proof it in the oven.
I turn the oven on 170 until hot and then turn it off.

The consistency is that of a banana bread when ready to go into the pan but it definitely comes out a lot lighter.
I then put the loaf in the oven to proof for an hour and then turn the oven on to 375 for an hour. I bake it until it sounds hollow when tapped.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Homemade Hamburger Buns/ Hotdog Buns/ Sandwich Buns

After many years of trying I finally got a hamburger bun recipe I LOVE!!!! It is great for hotdogs, sandwich buns you name it. I have used it for sub buns as well. It freezes well and tastes so fresh when thawed.

1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour (I have used 1/2 all purpose & 1/2 whole wheat)
1 (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water

Directions

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

I have also put onion flakes, cheese and seeds on top before baking. YUMMY!

These rolls taste so good they make about 24 small rolls and 12 regular size ones... if 12 is too many for your family make some into sandwich buns. Trust me they will be great!!!!

** used this recipe for cheese sticks as well **

Zucchini Bread

My Very yummy Zucchini Bread!!!!!

3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup Apple Sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

**Do not drain zucchini**

Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. Butter can be added about 20 minutes into cook time.

Banana Walnut Bread

How I wish I had some bananas at the house to make this... I think a trip out to Briwood might be in order for today so that I can make some banana bread.

1 3/4 C. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe (this is usually 2 or 3 bananas)
1/3 cup margarine
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 C.) portions (OPTIONAL)

Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine. In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together. Do not over stir.

Pour batter into a greased 8×4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Pizza Crust

I have been trying to perfect our pizza crust in this house for a while and by golly I think I have got it!!!!!

makes 2 regular-crust pizzas or 4 thin-crust or individual pizzas:

2 envelopes active dry yeast (I used just over a tablespoon of bulk yeast)
1 tsp. salt
1 tsp. sugar
2 cups warm water
5 cups all-purpose flour
olive oil (I just drizzle in enough to make the dough easier to work with, probably a tablespoon or so)
cornmeal

Combine the yeast, salt, sugar, and warm water in a bowl. Cover and leave in a warm place for 10 minutes, or until foamy. Place flour in a bowl. Make a well in the center, add the yeast mixture and olive oil, and mix well.

Preheat oven to 400.

Knead the dough on a floured surface for 5 minutes, or until smooth and elastic. For 2 thick-crust pizzas, divide in half, then roll each portion out to a 14-inch round. For 4 thin-crust pizzas, divide in 4, then roll each portion out.

Sprinkle a pizza pan with cornmeal. Place the dough onto the pan. Top and cook according to recipe. Cook until done.

Homemade Biscuit Mix

Found this recipe online going to try my hand at making these this week. I love cooking from scratch because then I know what is in our food and not to mention how much cheaper it is.

Homemade Biscuit Mix

1 cup flour

1 1/2 tsp. baking powder

1/2 tsp salt

1 Tbsp shortening

Mix all of your dry ingredients together making sure that they are fully incorporated. Then add the shortening and cut in until crumbly. This is equivalent to 1 cup of Bisquick, so you can use interchangeably.

For bulk purposes:

8 cups flour

1/4 c baking powder

1 Tbsp plus 1 tsp salt

1/2 cup shortening

Because of the shortening, I prefer to store this in an airtight container in the refrigerator. However, I do believe that you can store it at room temperature, but I wouldn't do it for more than 2 weeks.

Bread Making...

Today I am making bread for the first time... okay not my first time but it has always been a dud in my house. I am determined not to purchase bread anymore. It is so expensive and not to mention the preservatives in factory produced bread.

Off I go to make a loaf of bread... wish me luck. :)

Update... 2:17pm.... bread is rising... looking good. I hope it turns out so I can say goodbye to store bought bread. :)

Recipe I am using: Link to Recipe: White Sandwich Bread

1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast

7/8 to 1 1/8 cups lukewarm water*

3 cups All Purpose Flour

1 1/4 teaspoons salt

3 tablespoons sugar

6 tablespoons unsalted butter, room temperature

1/4 cup dry no fat milk

1/2 cup instant mashed potato flakes

Directions

1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) Gently deflate the dough, and shape it into an 8" log.

5) Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.

6) Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.

7) Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.

8) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top. *** It was a flop yesterday but could be due to the yeast I used. I am going to try with new yeast tomorrow. ***

Cornbread Recipe

• 1 cup Sugar
• 1½ tsp Salt
• ½ C Butter, softened
• 1½ tsp Vanilla
• 3 Eggs
• 3 C Flour
• 1 T + 1½ tsp Baking Powder
• 1 C + 2 T Cornmeal
• 2 C Milk

Preheat oven to 400°, spray 9×13 w/oil. In a large bowl beat together sugar, salt, butter & vanilla until creamy. Stir in eggs, one at a time.

In a separate bowl mix flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately w/milk. Beat well. Bake 30-35 minutes. Best stuff in the world!

BTW: I came across this cornbread recipe on this website... Ship Full O' Pirates.

HM Wheat Bread

Description:

A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)

Yield: 1 loaf

Ingredients:

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Instructions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Additional Notes:

*If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed.

Bagels

I added all the ingredients in the bread machine in order it was given and put it on the dough cycle. After the dough cycle I put the dough on a lightly floured counter and started my water. I then made 9 balls--->
Then I poked a whole in the center of the dough balls and twirled it around my finger to make the whole big-->
(My daughter helped me twirl)
Let them rest for 10 minutes---> Boiling water should be ready too

Then I place a couple bagels at a time in the boiling water--for 30 seconds on each side--->
They all get placed on a clean dish towel out of there water bath---->
*Note--don't use paper towel--it sticks bad.
Then the bagels are placed on a cookie sheet that has corn meal sprinkled over it--->
Baked for 20 minutes or so---I don't let them get too dark, because we toast them in the toaster when we want one----and I don't want them too dark---->
Here is the recipe I used:


Bread Machine Bagels
Prep Time: 30 Minutes

Cook Time: 3 Hours 25 Minutes
Ready In: 3 Hours 55 Minutes

Yields: 9 servings

"The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you."

INGREDIENTS:
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
DIRECTIONS:
1.
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

ALL RIGHTS RESERVED © 2007 Allrecipes.com

Homemade Buns

60 buns

Yeast
2	tablespoons yeast
2	tablespoons sugar
1	cup water
Add
1/4	cup sugar
1 1/2	tablespoons salt
4	cups water
1	cup oil
1 1/2	teaspoons vinegar
13-15	cups flour (white, whole wheat or a mix of each)
1/2	cup wheat germ (optional)

1. Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
2. Knead out until dough is soft and does not stick to your hands.
3. Cover and let rise 45 minutes.
4. Punch down and let rise 30 minutes.
5. Shape into buns and let rise for 2 hours.
6. Bake at 375 for 15-17 minutes or until golden brown.

Reviews:
OUTSTANDING - excellent flavor. These deserve more than 5 stars!!! Light textured buns, even made with 1/2 whole wheat flour! Since there were no assembling instructions, here's what I did. After step 1, I added salt, sugar, vinegar, wheat germ, and oil to yeast mixture, and mixed 30 seconds. Added oil and mixed 30 seconds. I then added half unbleached flour and mixed to form a soft dough. Then added the remaining flour (whole wheat) one cup at a time, until the dough was stiff. I skipped step 2. Sprayed mixing bowl with Pam covered with plastic wrap, and let dough rise as instructed in step 3. Continued with rising and baking instructions as listed. They were fabulous! I rolled out dough to about 3/4" thickness and cut 24 3-inch rounds. After rising, half the recipe made 24 light 3-1/2" diameter buns 1-3/4" tall. As soon as a friend make me the larger cutter, I can make those X-large hamburger buns in healthy whole wheat. I am pleased to add this recipe to my permanent cookbook. I may never buy hamburger buns again!

I made these buns today and they were delicious. I scaled the recipe to yield 12 buns (~3 c flour), and used 1 c white whole wheat flour and 1/4 c soy flour with bread flour making up the remainder. I shaped them into long buns for brats (AKA bratwurst, not spoiled kids!), and brushed the top with an egg wash so a sprinkle of poppy or sesame seeds would stick. What a great texture...soft but with substance. Really good. Thanks!

French Bread

This is a delicious and frugal alternative to store bought French bread! You can even make it with whole wheat! We brought it to a friend’s house for dinner last night and it received unending rave reviews!

Original recipe from More with Less, but I made it more healthy.

Makes 2 loaves

Dissolve and let active for 5-10 min:

5 Tbls. active dry yeast
1/2 cup warm water
1/2 Tbls. honey

Combine together with:

2 Tbls. honey
2 Tbls. olive oil/coconut oil
2 tsp. salt
2 cup hot water

Stir in:

7 1/2- 8 cups flour (I used 3/4 part of whole wheat and 1/4 part white flour) - less is more on quantity!

Knead dough for 10 minutes, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled (I like to put mine, covered with a towel inside a slightly warm oven, works wonders!). Punch down and let rest 15 min (Opps..I skipped the resting!). Divide dough in half. On floured surface, roll each halfinto a 12×15” rectangle. Roll up, starting from the 15” edge. Place loaves on a greased cookie sheet and make 4-5 slashes diagonally across tops. Let rise until double.

Mix and brush on:

1 egg, beaten or melted butter

Sprinkle on, if desired:

poppy or sesame seeds

Bake at 400 degrees for 20 minutes.