Category Archives: Breads

Biscuit Puffs

Biscuit Puffs
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Biscuit Puffs
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Instructions
  1. Cut each biscuit into 4 pieces. Flatten each fourth into a round.
  2. Place ¼ tsp filling on each, seal in ball shape.
  3. Brush with beaten egg white and sprinkle with sesame seeds, minced onions, poppy seeds or chopped chives.
  4. Bake at 375° until golden brown, serve immediately.
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Banana Bread

The best recipes come tried and true from friends who begged them from other friends and so on and so on. Thats the wonderful thing about sharing recipes – the more good recipes we share the better we all get to eat This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friends mother – Mrs. Hockmeyer parents of friends are always Mr. and Mrs. no matter how old we get. Mrs. Hockmeyer passed away years ago but her simple but perfect banana bread lives on for all of us to enjoy.

Banana Bread
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Banana Bread
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Ingredients
Instructions
  1. No need for a mixer for this recipe. Preheat the oven to 350F 175C. With a wooden spoon mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Recipe Notes

Posted by Elise on Jun 15 2006

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Peach Bread

Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Peach Bread
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Servings
2-3 Loaves
Servings
2-3 Loaves
Ingredients
Instructions
  1. Mix dry ingredients in order listed. Pour into greased and floured loaf pans 2 regular or 3 small bake 1 hour at 350.
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Poppy Seed Bread

Poppy Seed Bread
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Servings
2 loaves
Servings
2 loaves
Poppy Seed Bread
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Servings
2 loaves
Servings
2 loaves
Ingredients
Glaze
Instructions
  1. Cream together sugar eggs oil flavorings. Mix flour salt baking powder and poppy seeds. Alternate flour mix and 1 cup milk. Pour into 2 large or 3 small loaf pans. Bake 2 hour at 350 .
Glaze
  1. Combine and heat over low heat until sugar is dissolved. Pour over warm loaves.
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Pumpkin Bread

Pumpkin Bread
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Pumpkin Bread
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Ingredients
Instructions
  1. Mix all ingredients and pour into 3 greased and floured loaf pans. Bake at 350for 50-60 minutes.
Recipe Notes

Lolita Ramos Stratton CO

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No-Knead Crusty White Bread

No-Knead Crusty White Bread
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The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. If you're a seasoned yeastie, you'll love this recipe's simplicity.
No-Knead Crusty White Bread
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The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. If you're a seasoned yeastie, you'll love this recipe's simplicity.
Ingredients
Instructions
  1. The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.
  2. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105 degrees F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.
  3. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.
  4. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
  5. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
  6. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
  7. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
  8. Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.
  9. Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450 degrees F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
  10. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
  11. Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
  12. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
  13. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.
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