Breads
Monday, June 09, 2008
Give Dad a beer-themed day
When Father’s Day comes around, it’s nice to be able to make Dad some of his favorite foods and to serve them along with his favorite beverages. If beer is one of your dad’s favorite beverages, you can create a tempting celebration by cooking and baking with his preferred brand.
If you want the flavor of beer without the alcohol, try substituting non-alcoholic beer. Although that will work in most recipes, remember that the flavor and texture of the final product may be different.
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This bread is good served with butter, dip, or cheese spread.
Easy Beer Bread
1 12-ounce can or bottle beer
3 cups self-rising flour
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into prepared pan. Bake until top becomes crunchy, about 50 to 55 minutes. Makes 12 servings.
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Beer Brats
4 12-ounce cans or bottles beer
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat; lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Grill bratwurst, turning once, until they reach desired doneness, about 5 to 10 minutes. Makes 10 servings.
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Beer Cake
1 18.25-ounce package yellow cake mix
1 3.5-ounce package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan; set aside. In a large bowl, combine cake mix and pudding mix. Add beer and vegetable oil; mix lightly. Add eggs; beat at high speed until mixture is thick, creamy, and smooth. Pour into prepared pan. Bake for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired. Makes 12 servings.
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Pantry Pointers
To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Breads • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, March 12, 2007
Bake some Irish soda bread
The number of different recipes for Irish soda bread shows the versatility of this traditional treat. Recipes can be plain or sweet, full of raisins or caraway seeds, and baked in loaf pans or on baking sheets. But all the variations have two things in common—the bread is simple to make, and it’s best served warm from the over with butter, jam, and tea.
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Irish Soda Bread
4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint (2 cups) sour cream
1 cup raisins
Preheat oven to 325 degrees. Grease two 8x4-inch loaf pans. Mix the flour, sugar, baking soda, baking powder, and salt. Add the eggs, sour cream, and raisins; mix until just combined. Divide batter evenly between the two pans. Bake loaves until golden brown, about 1 hour. Makes 2 loaves (20 servings).
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Irish Brown Soda Bread
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups buttermilk
Preheat oven to 425 degrees. Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda, and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an ‘X’ and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Makes 12 servings.
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This recipe is designed for bread machines that make 1-1/2 to 2 pound loaves.
Bread Machine Irish Soda Bread
1-1/2 cups buttermilk
3 tablespoons butter or margarine
2-1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon caraway seeds
3-1/2 cups bread flour
2-1/2 teaspoons yeast
1/2 cup raisins
Place buttermilk, butter, sugar, salt, baking soda, caraway seeds, flour, and yeast in the bread machine in the order specified by the manufacturer. Set on the sweet or basic cycle. Add raisins either at the beep or after the first kneading cycle, depending on your bread machine. Makes 1 loaf.
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Pantry Pointers
To test the effectiveness of baking soda, pour a small amount of vinegar or lemon juice into a cup and add a spoonful of baking soda. If a fizzing action occurs, the baking soda is still “active” and good for use in baking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 20, 2006
Dust off your bread machine
There are a lot of gadgets on the market these days, from appliances that promise perfect hard-cooked eggs to countertop grills that drain off fat. But few things are as versatile as a bread machine. With this appliance, you can make everything from sandwich bread to pizza crusts, banana bread, and hot dog buns. You’ll end up with bread products that are better tasting and healthier than store-bought varieties, at a fraction of the cost.
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This recipe works well with either seven-grain or nine-grain cereal, which contain tasty ingredients such as wheat, rye, oats, barley, and flaxseed. It may be labeled as a “hot cereal,” but use it dry and unprepared in this recipe.
Seven-Grain Bread
1-1/3 cups water (70 to 80 degrees)
2-1/2 tablespoons butter or margarine, softened
2 tablespoons packed brown sugar
1 teaspoon salt
1-1/3 cups seven-grain cereal
2-2/3 cups bread flour
1-1/2 teaspoons yeast
In bread machine pan, place all ingredients in order recommended by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Makes 1 1.5-pound loaf.
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Whole Wheat Oatmeal Bread
1-1/4 cups water (70 to 80 degrees)
2 tablespoons honey
2 tablespoons butter or margarine, softened
1-1/4 teaspoons salt
2 tablespoons nonfat dry milk powder
1-3/4 cups bread flour
1 cup whole wheat flour
1/3 cup quick-cooking oats
1-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order recommended by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Makes 1 1.5-pound loaf.
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Pantry Pointers
If you use your bread machine often, buying yeast in bulk can save money. Good places to buy yeast include health food stores and membership club stores where yeast can cost as little as $2 or $3 per pound. Store what you need in the refrigerator and keep the extra in the freezer.
If your recipe calls for a 1/4-ounce package of yeast, substitute 2-1/4 teaspoons of bulk yeast. Allow the yeast to come up to room temperature before using.
If your bread doesn’t rise properly, it may be a sign that your yeast isn’t fresh.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 17, 2005
Easy biscuits complete almost any meal
Sometimes it’s not the entree that makes a meal special. Sometimes it’s going that extra mile to add a finishing touch to a meal, like with a homemade dessert or fresh biscuits out of the oven. And with these recipes, homemade biscuits don’t have to be time consuming to make.
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Sour Cream Biscuits
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil
Preheat oven to 425 degrees; lightly grease a baking sheet. In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4 to 6 times. Roll out to approximately 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on prepared baking sheet; if desired, lightly spray tops with nonstick cooking spray to encourage browning. Bake until golden brown, about 10 to 12 minutes. Makes 4 biscuits.
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Despite their name, these biscuits do not taste like mayonnaise. The mayonnaise does, however, give the biscuits a fluffy texture.
Mayonnaise Biscuits
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
Preheat oven to 400 degrees; lightly grease a baking sheet. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto prepared baking sheets. Bake until golden brown, about 10 to 12 minutes. Makes 1 dozen.
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Cheddar Bitty Biscuits
2 cups buttermilk baking mix, such as Bisquick
1/2 cup (2 ounces) shredded cheddar cheese
2 cloves garlic, minced
2/3 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine baking mix, cheese and minced garlic. Using a fork, stir in milk just until moistened. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 8 to 10 minutes. In a small bowl, combine butter and garlic powder; brush over hot biscuits. Makes 1 dozen.
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Pantry Pointers
As a substitute for self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1-cup measuring cup. Add all-purpose flour to fill measuring cup.
Check your leavening ingredients before making biscuit dough. When baking soda and baking powder are past their prime, your biscuits won’t rise properly.
Be careful not to knead biscuit dough too much. This will develop more gluten in the flour, and this gluten will make the texture of the biscuits rubbery. Kneading as little as possible makes biscuits light and tender.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 04, 2005
Not all quick breads start with fruit
Few things liven up a meal like bread. But breads made with yeast often are too time consuming for a weekday meal. Since quick breads use baking soda or baking powder to make them rise, they are done a lot sooner than yeast breads. And while quick breads that include bananas and apples are staples in many homes, those made without fruit also have a place at the breakfast or dinner table.
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Cheesey Corn Loaf
2 teaspoons plus 1 cup cornmeal, divided
1-1/2 cups all-purpose flour
1/2 teaspoon rubbed sage
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper, optional
2 eggs
1-1/4 cups buttermilk
1/4 cup vegetable oil
1 cup (4 ounces) shredded mozzarella cheese.
Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside. In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator. Makes 1 loaf.
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Cinnamon Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
Topping:
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons butte or margarine
Preheat oven to 350 degrees. Lightly grease one 9x5 inch loaf pan; set aside.
Measure flour, 1 cup sugar, baking powder, baking soda, cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan; smooth top.
In a small bowl, mix topping ingredients until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.
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Pantry Pointers
The batter of most quick breads will be lumpy after you stir the wet ingredients into the dry ingredients.
Store cooked quick breads in the freezer for up to two months.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 14, 2005
Wake up the family with cinnamon
Few things smell as good in the morning as cinnamon, but don’t limit this spice to cinnamon rolls and coffee cake. Serve cinnamon coffee and biscuits together for a delicious theme breakfast or separately to incorporate cinnamon into a variety of menus. Either way, the aroma that fills the house should be enough to get even the sleepiest heads out of bed.
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Cinnamon-Sugar Coffee
2/3 cup ground coffee
1 teaspoon ground cinnamon
3 tablespoons granulated sugar or firmly packed brown sugar
6 cups cold water
Milk and additional sugar, optional
Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete, remove carafe and carefully stir coffee mixture with wooden spoon until well mixed. Serve immediately. Add milk and additional sugar to individual servings if desired. Makes 7 servings.
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For an extra special treat, substitute homemade buttermilk biscuits for the canned biscuits.
Jelly and Spice Biscuits
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 12-ounce tube refrigerated buttermilk biscuits, separated into 10 biscuits, uncooked
1/4 cup butter or margarine, melted
1/4 cup strawberry preserves
Preheat oven to 375 degrees. In a small bowl, combine the sugar and cinnamon. Dip top and sides of each biscuit in butter, then in cinnamon mixture. Place on an ungreased baking sheet. With the end a wooden spoon handle, make a deep indentation in the center of each biscuit. Divide preserves evenly between biscuits, placing about 1 teaspoon in each indentation. Bake until golden brown, about 15 to 18 minutes. Because preserves will be hot, allow biscuits to cool for 15 minutes before serving. Makes 10 biscuits.
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This topping is perfect for pancakes, French toast and waffles.
Cinnamon Syrup
1/2 cup butter or margarine
1/4 cup maple pancake syrup
3/4 teaspoon ground cinnamon
In a saucepan over low heat, heat butter, syrup and cinnamon until butter is melted. Stir until smooth. Serve warm. Makes about 3/4 cup.
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Pantry Pointers
Purchase cinnamon in small quantities as it loses its flavor over time. When stored in a cool, dry place in an airtight container, ground cinnamon usually keeps about six months. But since cinnamon loses its aroma as it loses its flavor, give your cinnamon a good sniff before using it.
Make your own cinnamon-sugar for toast by mixing 2 to 3 teaspoons of ground cinnamon with 1/4 cup granulated sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 15, 2004
Include biscuits in your Thanksgiving menu
With all the food on the Thanksgiving table, it would seem like there would be no room for biscuits and rolls. Yet for many people, biscuits and rolls are as important to the meal as the turkey. Whether you start from scratch or from a can, serve your guests special biscuits fresh out of the oven.
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Homemade Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk
1 tablespoon honey
Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. In a separate bowl, combine the egg, milk and honey; stir into flour mixture until just combined. Turn onto a floured surface; knead 8 to 10 times. Roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place 1 inch apart on an ungreased baking sheet. Bake until golden brown, about 10 to 12 minutes. Makes 10 biscuits.
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If you don’t have time to make biscuits from scratch, make refrigerated biscuits your own by adding seasonings.
Poppy Seed Biscuit Ring
1/3 cup butter or margarine, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
2 12-ounce tubes refrigerated buttermilk biscuits
Preheat oven to 400 degrees. Lightly grease a 10-inch fluted tube pan. In a bowl, combine butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in prepared pan. Bake until golden brown, about 14 to 16 minutes. Immediate invert onto a serving plate. Makes 10 to 15 servings.
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Serve this spread with biscuits, breads or muffins.
Pumpkin Apple Butter
1 15-ounce can pure pumpkin
1 medium apple, peeled and grated
1 cup apple juice
1/2 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1-1/2 hours. Store in airtight container in refrigerator for up to 2 months. Makes 24 servings.
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Pantry Pointers
When making biscuits, be sure to knead the dough only as much as the recipe requires. Over handling the dough can result in tough biscuits.
If you don’t have pumpkin pie spice, substitute 3/8 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com