.............BREADS...........
.........INDIAN FRY BREAD..........
4 c. flour
2 tsp. salt
4 Tbsp. baking powder
....Mix with water
until mixed good and wet, then add flour until covered good and not sticky.
Pinch off to desired size balls and flatten with fingers as little as possible.
(I use a wooden dowel..make ball the size of appricot and flatten with dowel..is
my rolling pin :) about 3-4 inches across..like pie top:)..Put into hot grease
and fry to golden brown and turn, golden brown. on both sides..Make sure oil is
hot or they will be greasey...put on paper towels for few minutes..serve hot
with honey.. or serve as bread dipped in salsy..... hope makes sense is
delicious....
SOURDOUGH STARTER
===============
2 cups warm water
1 tablespoon sugar
1 package active dry yeast
2 cups all-purpose flour
Pour the water into a 2-quart glass bowl.
Dissolve the sugar and yeast in the water.
Gradually stir in the flour,
mixing thoroughly.
Cover the bowl and place it in a warm location.
The
batter will begin to bubble almost immediately.
Let it sit for about 2 to 5
days, making sure you stir it each day. Once the bubbling has subsided and you
notice a yeasty, sour aroma, stir the starter and refrigerate it until you are
ready to use it.
Your starter will need little attention once it is in the
refrigerator. You will notice that while it is stored in the refrigerator it wil
separate and the alcohol will come to the surface. Simply blend it back into the
starter with a spoon or wire whisk. You should feed your starter whenever you
remove some for baking. You should replenish its food and water at least once
every two weeks - hopefully you will be using the starter so you won't end up
with a room full of starter!
FEEDING YOUR STARTER: Replace the amount taken with equal amounts of
flour and water. Thus, if you remove one cup of starter then you would replace
it with one cup of flour and one cup of water. If you remove 2 cups of starter
then you would replace it with 2 cups of flour and 2 cups of water.
When you
replenish the starter it is recommended that you let it sit at room temperature
for at least overnight to give the yeast a chance to become active before you
return it to the refrigerator.
SOURDOUGH BREAD
============
2 cups sourdough starter
1 cup warm water
1/4 granulated sugar
3 tablespoons vegetable oil
1/2 tsp. salt
4-1/2-5 cups all purpose
flour
Make a soft sponge mixing the starter, water, sugar, oil and salt.
Add 2-1/2 cups of the flour.
Cover and set the well mixed sponge in a
warm place for about 8 hours.
Add the remaining flour, a cup at a time, and
knead to a smooth and elastic consistency.
Place in a greased bowl and cover
and let rise for 2 to 4 hours.
Punch down and shape in 2 long French- or
Italian-style loaves.
Place on a baking sheet sprinkled with cornmeal and
let rise another 1 to 1-1/2 hours.
Just before baking, slash the tops
diagonally every few inches, about 1/4 inch deep and brush with cold water.
Bake in a 450 degree Farenheit oven for about 25 minutes.
..............Soft Pretzels....(homemade).
1 loaf of
uncooked bread dough (can get in frozen bread section of freezer at gro store)
1 T baking soda
pot of water
some corse salt
...How to
do.........
Let the loaf of bread thaw (you got from store ....)
Take a
very sharp knife and cut strips length wise (6-8)
Now (here's where the kids
love to help,) Roll in to long strips (secret, dont let kids get to carried
away, when raised these have to fit into your pot of boiling water with that
baking soda in it )
Twist the strips into pretzel shape.
Put on a
lightly greases baking sheet and let double in size.
Now for that pot of
boiling water, just before you drop in the pretzels (gently) put in 1 Tsp.
baking soda (kids keep your nose out of pot)
Now gently drop in the raised
pretzel on at a time, Just what the pot will hold, Let pretzels in water one
minute per side,
Now put take out of the boiling water and place on the
greased baking pan, If you like them salty now is when you sprinkle corse salt
on them,
put them in a 450 degree oven for 15 minutes....
PS...now have fun with them, dip in melted cheese, in spegg sauce, I
like to dip entire pretzel in melted butter and then sprinkle with cheese, have
fun and kids like to dip in melted chocolate and nuts.
......................Wheat-Free Banana
Bread..................
sent in by : graveyarder
Easy and
tastes great!
Set the oven at 180:C (360:F) and put a shelf near the top.
Cream ... 2oz of butter / margarine.
6oz sugar - brown if you have it.
Then add ...
1 egg and beat well.
Beat in ...
3 mashed bananas.
Over-ripe bananas are excellent and cheap.
Fold in ... 8oz of wheat-free
flour mix with raising agent.
Oil a 2lb loaf tin or, better still, cut a
piece of greaseproof paper and fit to the bottom of the tin. Pour in the mix,
level it out. Sprinkle on sliced almonds, sesame seeds, poppy seeds or whatever
and place in the oven.
Cooking time should be about 40 minutes. A skewer or
knife should come out clean and almost dry when the bread is done.
Tip it
out onto a cooling rack and you can start eating in about five minutes! Serve
with butter.
........Brown Bread In a
Can...........
Given by: woody^
(Grease bottom 4 sides of
4, 32 oz cans)
1/2 cup sugar
1/2 cup molasses
3/4 cup white flour
1&1/2 cup whole wheat flour
1&1/2 tsp salt
1&1/2 tsp
soda
1&1/2 cup buttermilk
1/2 to 1 cup raisins
Disolve soda in
milk, mix all ingredients together in large mixing bowl. Fill cans halfway with
batter, cover tightly with aluminum foil secured with rubber band. Place on rack
in kettle of boiling water. (water should come halfway up on sides of cans).
Steam gently for about two hours. Long toothpick or cake tester will come out
clean. Remove from cans and allow to cool. Best flavor if allowed to age 24
hours before eating. Recipie doubles well. Bread freezes very well.
Camp Bread
================
3 cups water (warm)
1 cup powdered milk
3 pakgs yeast
3/4
cup sugar
1 T salt
3 eggs
3/4 cup melted butter
10-11 cups flour
----------------
water, powdered milk , yeast, sugar , salt , eggs ,
melted butter, in big bowl mix in order given.
add flour one cup at a time ,
flour may vary according to humidity. Need till when thumb is pressed will come
back. no hole :)
rise 1-2 hours till size is doubled
knead down and let
rise again
form into bread pans
rise when doubles size again bake
bread is done when tapped on top and it sounds hollow
recipe is
about 80 years old....
can be used as cinnimon rolls dough also you can put
in grated cheese and bacon bits when it is riseing have fun is a good basic
dough mixture i have taken and rolled it out some and added cinninmon and sugar,
for cinnimon bread. then let go thro last rise normally parker house rolls work
well also with this dough its good old fashion little time preperation bread.
The RustieRose
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