I'm looking for a high altitude bread recipe that uses both white flour and whole wheat without having to use gluten. Any help?High altitude white and whole wheat bread recipe?
Use whatever recipe you like but, follow this advice.
';At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball.';High altitude white and whole wheat bread recipe?
doesnt the extra salt add too much salty flavor? Report Abuse
I thought in hi altitude the only change you make is addtional grain.
Monday, November 21, 2011
What will happen if i put more oil than called for in a bread recipe?
my recipe calls for only 1 tablespoon of oil (olive oil)
the more i put what will happen?
I wanted to put about 1/4 cup or 1/2 cup
please answer with good helpWhat will happen if i put more oil than called for in a bread recipe?
I think if you want to use more oil, you should find a recipe that calls for more oil. While I was trying to find an answer for you, I found a website called Everyday Homemaking, which had a recipe for Vicki's Favorite with 1/4 cup of olive oil.
Moral of the story is, if the recipe called for 1 tbsp, I WOULD NOT change it to a 1/4 or 1/2 cup. Cant tell you why, that's why I was looking.What will happen if i put more oil than called for in a bread recipe?
My Focaccia uses that amount of olive oil (4 tbs = 1/4 cup). Aside from Focaccia and Pizza dough (which uses slightly less), few breads call for that kind of oil.
If you make West Indian Roti, that uses the amounts of oil you are looking to use. Some other flat breads use a fair amount of oil too.
bread is not a fat- or oil-laden food... just a bit for tenderness. Too much makes it oily and it won't rise properly.
If you're so keen to eat extra oil, why not bake the bread as directed, but dip it in olive oil at the table (instead of butter)?
it will change the moisture level of the dough slightly, so you may need more flour. The dough will also bake slightly differently, will be a little softer, and may brown faster while baking. It will also keep a little longer afterwords.
Your bread could not rise. It will turn out to be hard as a rock lump of dough. If you are looking for a olive oil bread here is a recipe.
http://allrecipes.com/Recipe/Olive-Oil-B鈥?/a>
Won't taste good,too much oil is a no no.
the more i put what will happen?
I wanted to put about 1/4 cup or 1/2 cup
please answer with good helpWhat will happen if i put more oil than called for in a bread recipe?
I think if you want to use more oil, you should find a recipe that calls for more oil. While I was trying to find an answer for you, I found a website called Everyday Homemaking, which had a recipe for Vicki's Favorite with 1/4 cup of olive oil.
Moral of the story is, if the recipe called for 1 tbsp, I WOULD NOT change it to a 1/4 or 1/2 cup. Cant tell you why, that's why I was looking.What will happen if i put more oil than called for in a bread recipe?
My Focaccia uses that amount of olive oil (4 tbs = 1/4 cup). Aside from Focaccia and Pizza dough (which uses slightly less), few breads call for that kind of oil.
If you make West Indian Roti, that uses the amounts of oil you are looking to use. Some other flat breads use a fair amount of oil too.
bread is not a fat- or oil-laden food... just a bit for tenderness. Too much makes it oily and it won't rise properly.
If you're so keen to eat extra oil, why not bake the bread as directed, but dip it in olive oil at the table (instead of butter)?
it will change the moisture level of the dough slightly, so you may need more flour. The dough will also bake slightly differently, will be a little softer, and may brown faster while baking. It will also keep a little longer afterwords.
Your bread could not rise. It will turn out to be hard as a rock lump of dough. If you are looking for a olive oil bread here is a recipe.
http://allrecipes.com/Recipe/Olive-Oil-B鈥?/a>
Won't taste good,too much oil is a no no.
Anyone have a moist, heavy pumpkin bread recipe?
Very dense and moist (it's the oil)....... Best the next day.
Pumpkin bread
3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Anyone have a moist, heavy pumpkin bread recipe?
MOLASSES PUMPKIN BREAD
1/3 cup butter (shortening ok)
1 cup brown sugar
2 large eggs
1/2 cup molasses
1 cup pumpkin (also try banana or sweet potato!)
1/3 cup heavy cream
2 cups flour
1/4 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp ground cloves
1 tsp. nutmeg
1 tsp. vanilla
1 cup chopped walnuts or pecans
Cream shortening and sugar. add eggs. Add molasses, cream and pumpkin. Add remaining ingredients and mix it all up.
Bake at 350潞F in a greased loaf pan for 1 hour or until a toothpick comes out clean.
Anyone have a moist, heavy pumpkin bread recipe?
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Here are 900 recipes for you:
http://www.cooks.com/rec/search/0,1-0,pu鈥?/a>
Pumpkin bread
3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Anyone have a moist, heavy pumpkin bread recipe?
MOLASSES PUMPKIN BREAD
1/3 cup butter (shortening ok)
1 cup brown sugar
2 large eggs
1/2 cup molasses
1 cup pumpkin (also try banana or sweet potato!)
1/3 cup heavy cream
2 cups flour
1/4 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp ground cloves
1 tsp. nutmeg
1 tsp. vanilla
1 cup chopped walnuts or pecans
Cream shortening and sugar. add eggs. Add molasses, cream and pumpkin. Add remaining ingredients and mix it all up.
Bake at 350潞F in a greased loaf pan for 1 hour or until a toothpick comes out clean.
Anyone have a moist, heavy pumpkin bread recipe?
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Here are 900 recipes for you:
http://www.cooks.com/rec/search/0,1-0,pu鈥?/a>
Monday, August 23, 2010
What is a good sourdough bread recipe (and cheese bread)?
I am looking for 2 recipes, a sourdough bread recipe and a cheese bread recipe. I don't want the cheese bread recipe to have anything but lots of cheese, no onion or garlic or mustard or other strong flavors. I'd like recipes for homemade loaves, not bread machines. Anyone have a good recipe to share or know where I can find them?What is a good sourdough bread recipe (and cheese bread)?
Commercial yeast is a 20th century invention. REAL sourdough does NOT have commercial yeast in its starter culture. Using this 20th century invention and calling it sourdough is a slap in our ancestors face. That is like comparing a paint by number to the Mona Lisa and saying the paint by number is LIKE the Mona Lisa. Leo would turn over in his grave. LOL
If you want sourdough bread, you must have a mature, viable sourdough culture teaming full of yeasty beasties and the right bacteria. It takes time to develop the right pH and ratio of bacteria to yeast. It is possible to cultivate a starter and make something out of it in 10 days, but it is in its infancy at that time. For good bread, it takes a number of weeks to months of nurturing to get something worth calling bread.
Something tells me you don't have a sourdough starter, so what you could do that will have some nice flavor is make a preferment overnight. Different countries call it by different names.. poolish, biga, etc.
Peter Reinhardt makes fantastic breads using bigas. I cannot put any of his recipes here as that would violate copyright laws. I suggest doing a search for Peter Reinhardt, and also purchasing one of his books like Crust and Crumb
For the cheese bread, King Arthur Flour just posted a fantastic cheese bread recipe: http://tinyurl.com/cheesebread
If you want to delve into the sourdough world and start a culture yourself, KitchenAid has a forum where experts share their recipes and how-to's. http://tinyurl.com/sourdoughinfoWhat is a good sourdough bread recipe (and cheese bread)?
cream cheese bread
Cream cheese bread
1 lb loaf
1-3/4 teaspoons active dry yeast
2 cups bread flour
3/4 teaspoon salt
2 tablespoons white sugar
2 tablespoons and 2 teaspoons margarine
2/3 cup cream cheese, diced
1 egg
3 tablespoons and 1-3/4 teaspoons milk
1 1/2 lb loaf
2 1/2 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
3 tablespoons white sugar
1/4 cup margarine
1 cup cream cheese, diced
1 egg
1/3 cup milk
DIRECTIONS:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.
If you don't have a bread machine:
Simply do it all by hand or by standmixer. Proof your yeast in the water called for in the recipe, put the flour in the mixer bowl. Add the proofed yeast and water to the flour along with the other ingredients. Knead with the standmixer on speed 2 for several minutes until the dough feels right (passes the window pane test for gluten development). Cover bowl and place in a warm but not hot place to rise till doubled. Then shape the bread, either in a round bowl to be free formed and baked or place in your loaf pan. Cover and let rise again till almost doubled. Preheat the oven to about 400 degrees. Then place your bread in the oven and bake for about 30 minutes or so.
Check to see if it is done and bake more if needed. The internal temp of the bread should be around 200 degrees to be done. You can stick a meat thermometer in it to take its temperature. That should do it!
I can't help with the cheese bread (though it sounds tasty!) but the links below are my trusty sourdough recipes, the first link is for the starter and the second is the recipe for the bread. They are both really simple.
SOURDOUGH BREAD
THE SOURDOUGH STARTER:
1 pkg. dry yeast
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
Take the sourdough starter out of the refrigerator and feed with the following:
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.
To make bread, make a stiff dough of the following:
1/3 c. sugar
1 tbsp. salt
1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour
Put dough in large oiled bowl. Pat top of dough with oil. Cover lightly with foil and let stand for 12 to 14 hours. Do not refrigerate. Punch dough down and knead a little and divide in 3 parts. Knead each part on a floured board 8 to 10 times. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours. Bake at 325 degrees for 30 to 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.
~~~~~~~~~~~~~~~~~~
CHEESE BREAD
2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese
Preheat oven to 350F degrees.
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.
Pour into a greased 9x5'; loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.
Bake about 45 minutes.
Serve warm, or sprinkled with cheese and toasted the next day.
~~~~~~~~~~~~~~~~~~~~~~
hope this helped and good luckmakeup hair tips
Commercial yeast is a 20th century invention. REAL sourdough does NOT have commercial yeast in its starter culture. Using this 20th century invention and calling it sourdough is a slap in our ancestors face. That is like comparing a paint by number to the Mona Lisa and saying the paint by number is LIKE the Mona Lisa. Leo would turn over in his grave. LOL
If you want sourdough bread, you must have a mature, viable sourdough culture teaming full of yeasty beasties and the right bacteria. It takes time to develop the right pH and ratio of bacteria to yeast. It is possible to cultivate a starter and make something out of it in 10 days, but it is in its infancy at that time. For good bread, it takes a number of weeks to months of nurturing to get something worth calling bread.
Something tells me you don't have a sourdough starter, so what you could do that will have some nice flavor is make a preferment overnight. Different countries call it by different names.. poolish, biga, etc.
Peter Reinhardt makes fantastic breads using bigas. I cannot put any of his recipes here as that would violate copyright laws. I suggest doing a search for Peter Reinhardt, and also purchasing one of his books like Crust and Crumb
For the cheese bread, King Arthur Flour just posted a fantastic cheese bread recipe: http://tinyurl.com/cheesebread
If you want to delve into the sourdough world and start a culture yourself, KitchenAid has a forum where experts share their recipes and how-to's. http://tinyurl.com/sourdoughinfoWhat is a good sourdough bread recipe (and cheese bread)?
cream cheese bread
Cream cheese bread
1 lb loaf
1-3/4 teaspoons active dry yeast
2 cups bread flour
3/4 teaspoon salt
2 tablespoons white sugar
2 tablespoons and 2 teaspoons margarine
2/3 cup cream cheese, diced
1 egg
3 tablespoons and 1-3/4 teaspoons milk
1 1/2 lb loaf
2 1/2 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
3 tablespoons white sugar
1/4 cup margarine
1 cup cream cheese, diced
1 egg
1/3 cup milk
DIRECTIONS:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.
If you don't have a bread machine:
Simply do it all by hand or by standmixer. Proof your yeast in the water called for in the recipe, put the flour in the mixer bowl. Add the proofed yeast and water to the flour along with the other ingredients. Knead with the standmixer on speed 2 for several minutes until the dough feels right (passes the window pane test for gluten development). Cover bowl and place in a warm but not hot place to rise till doubled. Then shape the bread, either in a round bowl to be free formed and baked or place in your loaf pan. Cover and let rise again till almost doubled. Preheat the oven to about 400 degrees. Then place your bread in the oven and bake for about 30 minutes or so.
Check to see if it is done and bake more if needed. The internal temp of the bread should be around 200 degrees to be done. You can stick a meat thermometer in it to take its temperature. That should do it!
I can't help with the cheese bread (though it sounds tasty!) but the links below are my trusty sourdough recipes, the first link is for the starter and the second is the recipe for the bread. They are both really simple.
SOURDOUGH BREAD
THE SOURDOUGH STARTER:
1 pkg. dry yeast
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
Take the sourdough starter out of the refrigerator and feed with the following:
3/4 c. sugar
3 tbsp. instant potato flakes
1 c. warm water
Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.
To make bread, make a stiff dough of the following:
1/3 c. sugar
1 tbsp. salt
1/2 c. corn oil
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour
Put dough in large oiled bowl. Pat top of dough with oil. Cover lightly with foil and let stand for 12 to 14 hours. Do not refrigerate. Punch dough down and knead a little and divide in 3 parts. Knead each part on a floured board 8 to 10 times. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours. Bake at 325 degrees for 30 to 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.
~~~~~~~~~~~~~~~~~~
CHEESE BREAD
2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese
Preheat oven to 350F degrees.
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.
Pour into a greased 9x5'; loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.
Bake about 45 minutes.
Serve warm, or sprinkled with cheese and toasted the next day.
~~~~~~~~~~~~~~~~~~~~~~
hope this helped and good luck
Looking for a bread recipe made with cheese?
Please read be for posting
this bread is round , has cheese i'm thinking sharp chedder also has green peppers,and onions not sure if there was any other veg added to the bread by chance anyone know what it called my baker used to make in in Idaho .Looking for a bread recipe made with cheese?
Use one of the cheese bread recipes posted and add cheddar,gr.pepper and onions to the dough.It will work as I have done it ...adding all kinds of different stuff.
Toss the green pepper in a little flour before adding to the dough.
Let rise..punch down,shape into a round loaf,let rise and bake.I brush it with egg wash before baking.You can also add extra chese on top about 5 mins.before removing from the oven.Cheddar is what I use.
I also like to make it with a Foccacia Bread dough recipe.
Leave the spices out if you don't care for them.I do it both ways.Oh...I add fresh garlic........
Foccacia Bread
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch ground black pepper
1 tablespoon olive oil
1 cup warm water (120-130 F; 49-54 C)
1 tablespoon grated Parmesan cheese
1 Tbsp. fresh rosemary,
Directions
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, and black pepper. Mix in the olive oil and water. (Be sure the water is warmed to the appropriate temperature or the dough will not rise.)
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a cloth, and let rise in a warm place for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle and press indentations into the dough spaced about 2 inches apart. Lightly brush top with olive oil. Sprinkle with Parmesan cheese and rosemary.
Bake in preheated oven for 10-15 minutes, or until golden brown. Serve warm.
This recipe will only produce enough dough to only partially fill a standard baking sheet. If you wish to make a full baking sheet's worth, double the recipe.Looking for a bread recipe made with cheese?
Cheese and Pepper Muffins
35 min | 15 min prep | 18 muffins
Ingredients
2 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon red peppers
3/4 cup sharp cheddar cheese
1/4 cup onions
3 tablespoons green peppers
1 (2 ounce) jar diced pimentos , drained
2 eggs , beaten
1 1/2 cups milk
1/4 cup vegetable oil
Directions
1Combine first 10 ingredients in a large bowl,make a well in the center of the mixture.
2Combine eggs,milk and oil,add to dry ingredients,stirring just until moistened.
3Spoon into greased muffin pans,filling 2/3 full.
4Bake at 400 for 20-25 minutes
www.allrecipes.com
Extra Good Cheese Bread
2 tb Butter or margarine
1/2 c Onion; minced
1/4 cup chopped green pepper
1 1/4 c All purpose flour
2 ts Baking powder
3/4 ts Salt
1 Egg; lightly beaten
1/4 c Oil
1/2 c Milk
1/2 c Cottage cheese
1/2 c Cheddar cheese; grated
1 tb Poppy seeds
Instructions:
Melt butter in skillet. Add onion and green pepper. Saute until tender. Stir together flour,
baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,
blending lightly. Stir in cottage cheese and sauteed onions. Turn into
buttered 9'; round cake pan. Sprinkle with cheddar cheese and poppy seeds.
Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in
wedges.
thus one????
Cheese Bread
Ingredients
2 (1/4 ounce) packets active dry yeast
2 cups milk
2 tablespoons sugar
2 tablespoons butter , melted
1/4 teaspoon salt
4 1/2 cups all-purpose flour
6 ounces sharp cheddar cheese , cut into 1/4-inch dice
Directions
1. Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.
2 . Add the sugar, butter, and salt and stir to dissolve.
3. Add the flour and beat with an electric mixer until smooth.
4. Add the cheese and mix to thoroughly combine.
5. Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.
6. Allow to sit at room temperature until doubled in volume, about 1 hour.
7. Bake in a preheated 350掳F (180掳C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool for at least 30 minutes before serving.
http://www.recipezaar.com/68210
(*-*)
this bread is round , has cheese i'm thinking sharp chedder also has green peppers,and onions not sure if there was any other veg added to the bread by chance anyone know what it called my baker used to make in in Idaho .Looking for a bread recipe made with cheese?
Use one of the cheese bread recipes posted and add cheddar,gr.pepper and onions to the dough.It will work as I have done it ...adding all kinds of different stuff.
Toss the green pepper in a little flour before adding to the dough.
Let rise..punch down,shape into a round loaf,let rise and bake.I brush it with egg wash before baking.You can also add extra chese on top about 5 mins.before removing from the oven.Cheddar is what I use.
I also like to make it with a Foccacia Bread dough recipe.
Leave the spices out if you don't care for them.I do it both ways.Oh...I add fresh garlic........
Foccacia Bread
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch ground black pepper
1 tablespoon olive oil
1 cup warm water (120-130 F; 49-54 C)
1 tablespoon grated Parmesan cheese
1 Tbsp. fresh rosemary,
Directions
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, and black pepper. Mix in the olive oil and water. (Be sure the water is warmed to the appropriate temperature or the dough will not rise.)
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a cloth, and let rise in a warm place for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle and press indentations into the dough spaced about 2 inches apart. Lightly brush top with olive oil. Sprinkle with Parmesan cheese and rosemary.
Bake in preheated oven for 10-15 minutes, or until golden brown. Serve warm.
This recipe will only produce enough dough to only partially fill a standard baking sheet. If you wish to make a full baking sheet's worth, double the recipe.Looking for a bread recipe made with cheese?
Cheese and Pepper Muffins
35 min | 15 min prep | 18 muffins
Ingredients
2 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon red peppers
3/4 cup sharp cheddar cheese
1/4 cup onions
3 tablespoons green peppers
1 (2 ounce) jar diced pimentos , drained
2 eggs , beaten
1 1/2 cups milk
1/4 cup vegetable oil
Directions
1Combine first 10 ingredients in a large bowl,make a well in the center of the mixture.
2Combine eggs,milk and oil,add to dry ingredients,stirring just until moistened.
3Spoon into greased muffin pans,filling 2/3 full.
4Bake at 400 for 20-25 minutes
www.allrecipes.com
Extra Good Cheese Bread
2 tb Butter or margarine
1/2 c Onion; minced
1/4 cup chopped green pepper
1 1/4 c All purpose flour
2 ts Baking powder
3/4 ts Salt
1 Egg; lightly beaten
1/4 c Oil
1/2 c Milk
1/2 c Cottage cheese
1/2 c Cheddar cheese; grated
1 tb Poppy seeds
Instructions:
Melt butter in skillet. Add onion and green pepper. Saute until tender. Stir together flour,
baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,
blending lightly. Stir in cottage cheese and sauteed onions. Turn into
buttered 9'; round cake pan. Sprinkle with cheddar cheese and poppy seeds.
Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in
wedges.
thus one????
Cheese Bread
Ingredients
2 (1/4 ounce) packets active dry yeast
2 cups milk
2 tablespoons sugar
2 tablespoons butter , melted
1/4 teaspoon salt
4 1/2 cups all-purpose flour
6 ounces sharp cheddar cheese , cut into 1/4-inch dice
Directions
1. Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.
2 . Add the sugar, butter, and salt and stir to dissolve.
3. Add the flour and beat with an electric mixer until smooth.
4. Add the cheese and mix to thoroughly combine.
5. Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.
6. Allow to sit at room temperature until doubled in volume, about 1 hour.
7. Bake in a preheated 350掳F (180掳C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool for at least 30 minutes before serving.
http://www.recipezaar.com/68210
(*-*)
I would like to replace the oil in my bread recipe with applesauce or yogurt.?
Has anyone tried it? What was the difference?I would like to replace the oil in my bread recipe with applesauce or yogurt.?
While you are at it you can replace some of the flour with almond meal (ground almonds) for more fiber and nutrition.I would like to replace the oil in my bread recipe with applesauce or yogurt.?
that sounds like something that would work better in cake, I can't quite immagine the texture while kneeding. but it's certainly worth a try :)
I've never tried yogurt.
Applesauce works wonderfully for me.
The difference was not noticable.
Actually you can't completely do away with the oil, it needed to make the bread recipe work properly. The oil or fat in the recipe is part of a chemical reaction that has to take place for the bread to rise properly. It helps a protein called gluten to become elastic and help the bread dough to retain the air that makes the bread rise, so you would be best to leave a portion of the oil in but if there is fat in the yogurt you could use it to replace say 3/4 of the oil in your recipe. Apple sauce, not so much-you could use it to replace some of the sugar though.
I assume it would make it more moist without altering the taste
But instead of replacing the oil completely, try cutting down on the oil as you add the apple sauce or yogurt
Just don't forget to coat the sides of the pan with butter and flour and you should be fine.
While you are at it you can replace some of the flour with almond meal (ground almonds) for more fiber and nutrition.I would like to replace the oil in my bread recipe with applesauce or yogurt.?
that sounds like something that would work better in cake, I can't quite immagine the texture while kneeding. but it's certainly worth a try :)
I've never tried yogurt.
Applesauce works wonderfully for me.
The difference was not noticable.
Actually you can't completely do away with the oil, it needed to make the bread recipe work properly. The oil or fat in the recipe is part of a chemical reaction that has to take place for the bread to rise properly. It helps a protein called gluten to become elastic and help the bread dough to retain the air that makes the bread rise, so you would be best to leave a portion of the oil in but if there is fat in the yogurt you could use it to replace say 3/4 of the oil in your recipe. Apple sauce, not so much-you could use it to replace some of the sugar though.
I assume it would make it more moist without altering the taste
But instead of replacing the oil completely, try cutting down on the oil as you add the apple sauce or yogurt
Just don't forget to coat the sides of the pan with butter and flour and you should be fine.
-Does anyone have a normal bread recipe which uses self raising flour?
';Normal'; bread would be a regular yeast-risen loaf so the answer would be no. Self raising flour contains bicarbonate of soda which is the rising agent, normal bread is made with yeast and proofed before baking. They are two totally different things.
Cheers-Does anyone have a normal bread recipe which uses self raising flour?
They use beer as a replacement for yeast. Bread has yeast in it. Unless your making unleavened bread which is a Kosher Bread. Its kinda tough but good.
Biscuits are an example of leavened bread without yeast.
6 cups of self rising
2 cups of lard or shortening
1 cup of milk
Cut in or mix the fats with the flour then add the milk if after mixing you find you need more liquid add it one tablespoon at a time, roll it out thick cut into biscuits, bake at 400 for 10minutes.
There is salt rising bread that does not use packaged yeast but rather a ';Starter'; that you make yourself, it complicates the recipe %26amp; is not a ';Quick Bread';.
Google simple Quick Breads for more recipes. Breads that use salt, sugar %26amp; eggs generally fall under muffins or cakes.-Does anyone have a normal bread recipe which uses self raising flour?
If the normal ingredient calls for normal flour, then use normal flour. But if you want to go self raising and end up with a mess that's your concern.
Bread, pizza dough and things down this line, need proof time for the yeast to work, certain ingredients used for the manufacture of self raising flour does not react too well with yeast.
This sounded good to me!
3 cups self rising flour
1/2 cup sugar
1 12 oz bottle of beer
Stir these ingredients together....you can also add some shredded sharp cheese and herbs, such as chopped chives to this. Dump into a lightly greased loaf pan - larger size. Bake at 350 degrees for 45 minutes. Pour melted butter over top and bake for 10 more minutes. Cool.....remove from pan....can be served somewhat warm.
Cheers-Does anyone have a normal bread recipe which uses self raising flour?
They use beer as a replacement for yeast. Bread has yeast in it. Unless your making unleavened bread which is a Kosher Bread. Its kinda tough but good.
Biscuits are an example of leavened bread without yeast.
6 cups of self rising
2 cups of lard or shortening
1 cup of milk
Cut in or mix the fats with the flour then add the milk if after mixing you find you need more liquid add it one tablespoon at a time, roll it out thick cut into biscuits, bake at 400 for 10minutes.
There is salt rising bread that does not use packaged yeast but rather a ';Starter'; that you make yourself, it complicates the recipe %26amp; is not a ';Quick Bread';.
Google simple Quick Breads for more recipes. Breads that use salt, sugar %26amp; eggs generally fall under muffins or cakes.-Does anyone have a normal bread recipe which uses self raising flour?
If the normal ingredient calls for normal flour, then use normal flour. But if you want to go self raising and end up with a mess that's your concern.
Bread, pizza dough and things down this line, need proof time for the yeast to work, certain ingredients used for the manufacture of self raising flour does not react too well with yeast.
This sounded good to me!
3 cups self rising flour
1/2 cup sugar
1 12 oz bottle of beer
Stir these ingredients together....you can also add some shredded sharp cheese and herbs, such as chopped chives to this. Dump into a lightly greased loaf pan - larger size. Bake at 350 degrees for 45 minutes. Pour melted butter over top and bake for 10 more minutes. Cool.....remove from pan....can be served somewhat warm.
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