Preheat oven to 400 degrees.
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 1/2 cup fresh blueberries
Cinnamon topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Combine the first four ingredients into a mixing bowl. In a separate bowl add egg, milk and oil. Pour the liquid mixture into the dry and mix well making sure no clumps are left. Fold in blueberries and fill muffins 3/4 full. I use the big muffin cups which yields 8 muffins. Top muffins with cinnamon crumb miixture and bake for 20-25 minutes. Don’t be alarmed if the batter seems thick, it is.
Topping: combine flour, sugar and cinnamon in a bowl and mix together. Add butter chunks and either use a fork or your hands and just mix the butter around and it will begin to form cinnamon chunks. Once done, sprinkle on top of muffins before going into the oven.
Since everything has high fructose corn syrup in it we have been making more from scratch, including dinner rolls. I would be lying if I said I didn’t have help; thank you Mr. Bread Machine.
These are pretty quick rolls to make, the most time spent is waiting for it to rise fully. So it’s best to start them about 2.5 to 3 hours ahead of dinner time. Once these are ready to sit to rise, you can make your main course, you have about 40 minutes. Easy, tasty, and high fructose corn syrup-free!
3 c. bread flour
3 tbsp. white sugar
1 tsp. salt
1/4 c. dry milk powder
1 c. warm water (110 degrees F/45 degrees C)
2 tbsp. butter, softened
1 1/4 tsp. (.25 packet) active dry yeast
1 egg white
2 tbsp. water
Add wet ingredients first then dry adding the yeast on top last. Put on dough cycle. Once done, lay on a floured area and cut into 12 equal pieces. Place the rounds into a round, lightly greased baking pan. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees.
In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
Remove from pan and let cool on rack for a few minutes. Enjoy!
My friend Linda brought this bread to dinner a couple of weeks ago. It is a wonderful tasting bread.
adapted from Jim Lahey, Sullivan Street Bakery from the NYTimes 11/08/06
3 cups of flour, all purpose or bread
1/4 tsp. instant yeast
1 1/4 tsp. salt
Cornmeal and extra flour as needed
In a large bowl combine the first 3 ingredients. Add 1 5/8 cup of water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, 18 is preferable. (should be about 70 degrees but it has been colder here and did fine)
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface (may need more than light flour depending on how sticky the dough is). Place dough on this and flour the top and fold it over itself once or twice. Cover loosely with plastic wrap for 15 minutes.
Using just enough flour to keep dough from sticking to work surface and to your fingers, gently shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart heavy covered pot in oven as it heats. ( can be cast iron, ceramic, enamel, pyrex) Whendough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. It will look like a mess but that’s okay. Shake pan once or twice if dough is unevenly distributed, it will straighten as it bakes. Cover with lid and bake for 30 minutes, remove lid to brown and continue to bakc another 15 to 30 minutes. Cool on a rack.
A couple of notes from me. I placed an extra towel on the granite counter top because it is so cold. I had to use a metal bowl because I made 1 1/2 batches. You need a big bowl and I will be buying a much larger glass or Pyrex bowl. The metal was fine but I prefer the glass.
I also used my Romertopf clay cooker. I soaked top and bottom at least 15 minutes and then placed it into the cold oven; then pre-heated the oven as noted above. Also, you will need to shape the loaf to fit the clay cooker. It is delicious in the clay cooker. I will be buying a cast iron dutch oven to try as well. I also decided to try adding some whole wheat flour. I only replaced 1 cup of flour to see how it tastes. It is heavier but still very tasty. I found I needed a little more flour when I removed it to the counter. It was very sticky and didn’t cooperated much. I found that it comes out great no matter how much of a mess it looks going in.
Kristin, I know my grandsons will love this bread. Enjoy.
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
Put ingredients starting with dry and then wet, putting yeast in last. Make a little hole in the flour to hold the yeast.
Put bread machine on pizza dough.
Once done, let cool and roll in flour. Place in Ziploc bag and put in fridge until needed.
Preheat oven to 375 degrees.
1 loaf of dough, cut into 32 pieces
1/3 c. unsalted melted butter
2 tbsp. parsley
2 tbsp. finely chopped onion
1 tsp. minced fresh garlic
1/4 tsp. salt
In large bowl place dough pieces.
In small bowl combine all ingredients and pour over bread dough. Toss and coat well, take pieces and place into a 1 1/2 qt. casserole dish. Cover and let rise until double in size (about 1-1.5 hours)
Bake at 375 for 30-35 minutes.
1/4 cup warm water
1 1/2 tsp. yeast
1 Cup cottage cheese (warm)
2 Tbs. sugar
1 tsp. salt
1/4 tsp. baking soda
2 tsp. dill weed
3 tsp. onion flakes or Mrs. Dash or something similar ( I use more)
2 eggs
2 1/3 cups flour
Mix water and yeast together and set aside. Combine the cottage cheese, sugar, baking soda, dill seed, onion flakes and eggs in a mixing bowl and beat. Add one cup of flour and mix well.
Add the yeast mixture and beat. Add the rest of the flour and mix.
Let it rise until double in size. Stir it down. Grease a 1 1/2 quart casserole bowl and put the bread in it. Let it rise and when double in size, bake it at 325 F oven for about 40- 50 minutes.
For a variety, you can use a flavored cottage cheese.
1 1/4 c. warm water
1/4 tsp. salt
2 tbsp. sugar
2 c. all-purpose flour
1 c. whole wheat flour
2 tsp. active dry yeast
2 tsp. oregano
1 tsp. dried red pepper
2 tsp. garlic powder
1/2 tsp. basil
Add ingredients starting with wet going to dry. In the flour, make a hole for the yeast to rest in. You DO NOT want the yeast and water to touch.
Ingredients Loaded In
Finished Dough
Stored Dough
This recipe is for bread machines. Place ingredients in loaf pan starting with wet then dry. Put in yeast last, make a little hole in the flour to hold the yeast. This helps keep it away from water.
1 c. warm water
1 1/2 tbsp. lard
2 tsp. dry yeast
3/4 c. raisins
3 c. bread flour
1 tsp. salt
1 tsp. ground cinnamon
