This is a very old recipe for old fashion white bread this recipe is from over one hundred years ago it makes the best bread.
it is easy to make just take time
This recipe makes four loaves
you can easily half this recipe
in 1 cup of lukewarm water disslove
2 teaspoons white sugar
make sure that the water is not too hot or it will kill the yeast if it is too cold the yeast will not grow it should be just over body temp
pour over this 4 1/2 tsp of active dry yeast (two envelopes)
let stand for tem mins it should puff up and grow
doing this step makes sure your bread will rise as you know that the yeast is alive.
next
scald 2 cups milk (heat in a pot until hot but not boiling)
meanwhile
in a large bowl add
1/4 cup white sugar
4 tsp salt
1/4 cup shortening
1 cup cold water
add hot milk and stir slowly until the shortening is melted
make sure that this cools down to just over body temp (lukewarm) as you do not want to kill the yeast but you still want it warm so the bread will raise
with a fork briskly stir the yeast mix to soften it add it to the liquid.
beat in 5 cups of reg white flour
beat vigorously by hand
then gradually beat in with a wooden spoon an additional 4 to 5 cups of flour.
work in lat of flour with a rotating motion of the hand turn dough onto a floured surface and knead 8 to 10 mins.
you want the dough to be elastic in texture
shape into a smooth ball and place in a greased bowl rotation dough to grease the surface of the dough so it does not dry out during the raising time
cover with a wet warm cloth
]let stand until the dough doubled about 1 1/2 hours.
keep in a warm place.
punch down and shape into 4 loaves
place in a greased 8 1/2 x 4 1/2 loaf pans grease tops cover and let rise again until doubled about one hour
bake in a preheated 400 F for 30 mins to 35 mins
bake until golden brown
if you thump the bottom of the loaf with fingers it should sound hollow if it is down enough.
take out of bread tins and place on a cooling rack
if you like a crunchy crust leave alone
if you like a soft crust cover with a tea towel
or bruch melted butter over it.
if you would like other bread recipes I have all kinds of them from whole grain to bagels peta breads tones of them or have any ??'s about this recipe feel free to email me.Does anyone have a good homemade bread recipe?
Here is a good Sourdough bread recipe:
http://allrecipes.com/Recipe/Sourdough-B鈥?/a>
Easy to make!Does anyone have a good homemade bread recipe?
Bread
4 c Bread flour
1 1/3 c Milk; warm
2 2/3 tb Olive oil
2 ts Salt
2 ts Active dry yeast
1 1/3 tb Sugar
Instructions:
Put in bread machine in order listed. Choose white bread setting. Makes 1
1/2 pound loaf.
Rosemary bread.
1c warm water
1 packet of yeast(1 tbsp)
1 tbsp sugar
2 c all purpose flour
1 tbsp salt
2 tbsp fresh rosemary divided
melted butter
course salt(kosher)
2 tbsp oil
Dissolve yeast and sugar in water.
in separate bowl sift together flour and salt.
Add 1 cup of flour and 1 tbsp of rosemary to water and blend well.add remaining flour and blend.
turn dough out onto a floured surface and kneed for about 10 mins.adding more flour as needed.
place oil in bowl add dough and turn to coat.cover with towel and let rise for 1 hour or until doubled in bulk..
punch down and let rest for 5 mins then turn dough on to lightly floured surface and divide.form 2 oval loaves.
brush loaves with butter.sprinkle each loaf with the remaining Rosemary and course salt..pressing them lightly into the surface.Place on un-greased pan and let rise until doubled in bulk.
Bake in a preheated 450 oven until brown.about 5 mins but ovens very so check after 3 mins .
Monday, November 21, 2011
Any one know a good wholewheat bread recipe?
i dont have any mollasses, is that crucial for whole wheat bread?Any one know a good wholewheat bread recipe?
PBJAny one know a good wholewheat bread recipe?
nope its not go to www.foodtv.com
100% Whole Wheat Bread Recipe
Ingredients
5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
Directions
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Ingredients
5 cups warm water
13-16 cups whole wheat flour
1 cup flax seed
1/2 cup honey
3 pkg dry yeast
1 T salt(don't forget this!)
Directions
Bake @ 325掳F for 35 minutes.
Start yeast by putting 1T honey in 1/2 cup lukewarm water, stir to dissolve honey, then add yeast %26amp; Set aside to let it grow.
Grind flax (I use my blender) Mix 5 cups water with 7 cups wheat %26amp; Flax flour.
Mix for 3 minutes.
Add yeast mixture, salt, honey %26amp; Mix well.
Add 2 more cups flour %26amp; Mix well.
Add 3 cups flour gradually while kneading.
Continue kneading %26amp; Adding flour until it has an elastic feel %26amp; Is not overly sticky.
You can't knead it too much.
(You can add too much flour)
Set aside %26amp; Let rise until double.
Punch down %26amp; Let rest 10 minutes.
Divide %26amp; Shape into loaves.
Let rise until double, then bake.
PBJAny one know a good wholewheat bread recipe?
nope its not go to www.foodtv.com
100% Whole Wheat Bread Recipe
Ingredients
5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
Directions
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Ingredients
5 cups warm water
13-16 cups whole wheat flour
1 cup flax seed
1/2 cup honey
3 pkg dry yeast
1 T salt(don't forget this!)
Directions
Bake @ 325掳F for 35 minutes.
Start yeast by putting 1T honey in 1/2 cup lukewarm water, stir to dissolve honey, then add yeast %26amp; Set aside to let it grow.
Grind flax (I use my blender) Mix 5 cups water with 7 cups wheat %26amp; Flax flour.
Mix for 3 minutes.
Add yeast mixture, salt, honey %26amp; Mix well.
Add 2 more cups flour %26amp; Mix well.
Add 3 cups flour gradually while kneading.
Continue kneading %26amp; Adding flour until it has an elastic feel %26amp; Is not overly sticky.
You can't knead it too much.
(You can add too much flour)
Set aside %26amp; Let rise until double.
Punch down %26amp; Let rest 10 minutes.
Divide %26amp; Shape into loaves.
Let rise until double, then bake.
I am looking for a good chocolate sough dough bread recipe.?
Go to...foodnetwork.com....they have everything...
Just add coca powder and sugar.....Voila!
Elysabeth Faslund...poemhunterI am looking for a good chocolate sough dough bread recipe.?
Why that sounds really groos
Just add coca powder and sugar.....Voila!
Elysabeth Faslund...poemhunterI am looking for a good chocolate sough dough bread recipe.?
Why that sounds really groos
Does anybody here have a tried and true, kick a*s banana bread recipe?
1 1/3 cup sugar
1/2 cup of butter
2 large eggs
1 1/2 cup over ripe banana (3-4 bananas)
1/2 cup butter milk (or regular milk with a drip of apple cider vinegar)
1 teasoppn vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees.
Grease bottom of 2 loaf pans and dust with flour. loosely mash bananas and set aside.
Mix sugar and butter in a large bowl. Fold in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (it is okay if there are some small lumps of banana.) Stir in flour, baking soda and salt until the dry ingredients are moistened (do not over stir). Pour into pans.
Bake for about an hour.
enjoy!!! I've developed this recipie since I was 12 years old!!!Does anybody here have a tried and true, kick a*s banana bread recipe?
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
little salt
1 1/2 cup of all-purpose flour
Preheat the oven to 350掳
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. Add a little cream cheese to this.... yummy!Does anybody here have a tried and true, kick a*s banana bread recipe?
BOURBON BANANA NUT BREAD
1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon
The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.
Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.
JM
Delicious slabs of brown banana bread, *ahem* just like you get in the cafe. I have been working on perfecting this recipe for a very long time (longer than I'd like to admit) and there have been many disasters along the way. Obviously add walnuts or chunks of banana to suit your taste- and I daresay some cream cheese frosting wouldn't go amiss. This was done in a 20cm x 20 cm super deep square teflon cake tin. A general rule of thumb is to use as many bananas as fit in the tin whole (with the skin on) and go from there. It sure is alot of bananas!
Ingredients:
Bananas, roughly 10 small to medium size, spotted ripe
3 1/2 cups self- raising flour (do not substitute)
2 cups brown sugar, lightly packed
5 X medium eggs (50-60g)
1 tbsp vanilla extract
50 g butter, melted
1 tsp salt
2 tsp cinnamon
1 tsp mixed spice
1/2 tsp cardamom
Method:
(preheat the oven to 140掳C / 275掳F / Gas Mark 1)
1. In a big bowl, peel and break the bananas into chunks. Mash this well with a potato masher. Pour in the vanilla, melted butter, and crack the eggs in, stirring until everything is a unified mixture.
2. In another bowl, place flour, salt, spices, and brown sugar. Mix this with your hands, breaking up any lumps of brown sugar as you mix.
3. Grease the cake tin with butter, and place strips of wax paper going both ways so that they over hang by at least 2 inches over the edges of the tin. This will make it easier to lift out when its done, and it is important to grease the pan now so that when the flour activates with the liquid ingredients it will spend little or no time waiting to go in the oven.
4. Pour the flour mixture into the banana mixture and fold until you have a uniform batter. Pour this into the tin and quickly place on the middle shelf of your oven. Bake for 1 hr and 20 min, or until when you push down the top there is no squidgyness underneath the crust, and when a skewer comes out clean. Keep your eye on the temperature as every oven varies. Store at room temperature.
1/2 cup of butter
2 large eggs
1 1/2 cup over ripe banana (3-4 bananas)
1/2 cup butter milk (or regular milk with a drip of apple cider vinegar)
1 teasoppn vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees.
Grease bottom of 2 loaf pans and dust with flour. loosely mash bananas and set aside.
Mix sugar and butter in a large bowl. Fold in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (it is okay if there are some small lumps of banana.) Stir in flour, baking soda and salt until the dry ingredients are moistened (do not over stir). Pour into pans.
Bake for about an hour.
enjoy!!! I've developed this recipie since I was 12 years old!!!Does anybody here have a tried and true, kick a*s banana bread recipe?
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
little salt
1 1/2 cup of all-purpose flour
Preheat the oven to 350掳
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. Add a little cream cheese to this.... yummy!Does anybody here have a tried and true, kick a*s banana bread recipe?
BOURBON BANANA NUT BREAD
1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon
The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.
Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.
JM
Delicious slabs of brown banana bread, *ahem* just like you get in the cafe. I have been working on perfecting this recipe for a very long time (longer than I'd like to admit) and there have been many disasters along the way. Obviously add walnuts or chunks of banana to suit your taste- and I daresay some cream cheese frosting wouldn't go amiss. This was done in a 20cm x 20 cm super deep square teflon cake tin. A general rule of thumb is to use as many bananas as fit in the tin whole (with the skin on) and go from there. It sure is alot of bananas!
Ingredients:
Bananas, roughly 10 small to medium size, spotted ripe
3 1/2 cups self- raising flour (do not substitute)
2 cups brown sugar, lightly packed
5 X medium eggs (50-60g)
1 tbsp vanilla extract
50 g butter, melted
1 tsp salt
2 tsp cinnamon
1 tsp mixed spice
1/2 tsp cardamom
Method:
(preheat the oven to 140掳C / 275掳F / Gas Mark 1)
1. In a big bowl, peel and break the bananas into chunks. Mash this well with a potato masher. Pour in the vanilla, melted butter, and crack the eggs in, stirring until everything is a unified mixture.
2. In another bowl, place flour, salt, spices, and brown sugar. Mix this with your hands, breaking up any lumps of brown sugar as you mix.
3. Grease the cake tin with butter, and place strips of wax paper going both ways so that they over hang by at least 2 inches over the edges of the tin. This will make it easier to lift out when its done, and it is important to grease the pan now so that when the flour activates with the liquid ingredients it will spend little or no time waiting to go in the oven.
4. Pour the flour mixture into the banana mixture and fold until you have a uniform batter. Pour this into the tin and quickly place on the middle shelf of your oven. Bake for 1 hr and 20 min, or until when you push down the top there is no squidgyness underneath the crust, and when a skewer comes out clean. Keep your eye on the temperature as every oven varies. Store at room temperature.
Gluten and yeast free white bread recipe?
anyone have a recipe for a good soft/ fluffy gluten and yeast free white bread recipe??
Im hoping for one that is similar texture to normal white bread. Many thanks.Gluten and yeast free white bread recipe?
Gluten-Free Recipes:
Yeast Free Bread
This recipe makes a 1kg loaf in a Breville Bread Maker. For those who are lactose intolerant, replace the milk powder and water with 400 ml of lactose free milk. It should also make a good white bread if you leave out all the grains, and should make nice bread rolls if you put it in muffin-tins and bake in the oven at 180c for about 20 mins.
Ingredients:
3/4 cups white rice flour 1 cup soy flour
3/4 cup potato starch 1/2 cup glutinous rice flour (sweet or sticky rice)
1/4 cup tapioca flour 1/4 cup rice bran (optional)
3 tsp xantham gum 1 tbs sugar
1/2 tsp salt 7 tsp GF baking powder
3 tbs milk powder 400 ml water
3 tbs margarine or oil 3 x 60g eggs beaten (room temperature)
1 tsp vinegar handful of sesame seeds %26amp; caraway seeds (or whatever seeds you like)
Method:
Mix dry ingredients together in bowl.
Warm water and mix with wet ingredients.
Mix wet and dry ingredients together thoroughly and place in pan of breadmaker.
Bake on Yeast Free setting.
Note:the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf.
We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute ';keep warm'; time, so the bread takes about 1 hour 20 minutes.
Im hoping for one that is similar texture to normal white bread. Many thanks.Gluten and yeast free white bread recipe?
Gluten-Free Recipes:
Yeast Free Bread
This recipe makes a 1kg loaf in a Breville Bread Maker. For those who are lactose intolerant, replace the milk powder and water with 400 ml of lactose free milk. It should also make a good white bread if you leave out all the grains, and should make nice bread rolls if you put it in muffin-tins and bake in the oven at 180c for about 20 mins.
Ingredients:
3/4 cups white rice flour 1 cup soy flour
3/4 cup potato starch 1/2 cup glutinous rice flour (sweet or sticky rice)
1/4 cup tapioca flour 1/4 cup rice bran (optional)
3 tsp xantham gum 1 tbs sugar
1/2 tsp salt 7 tsp GF baking powder
3 tbs milk powder 400 ml water
3 tbs margarine or oil 3 x 60g eggs beaten (room temperature)
1 tsp vinegar handful of sesame seeds %26amp; caraway seeds (or whatever seeds you like)
Method:
Mix dry ingredients together in bowl.
Warm water and mix with wet ingredients.
Mix wet and dry ingredients together thoroughly and place in pan of breadmaker.
Bake on Yeast Free setting.
Note:the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf.
We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute ';keep warm'; time, so the bread takes about 1 hour 20 minutes.
Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
i am going to guess that these tubes are fairly long and have ridged bottoms and tops. if so these are for sweet or quick breads. also used for cakes. spray top and bottom cooking spray. flour lightly. practice with box breads or cake. fill bottom 3/4's full of batter. put top on if this is the type of tubes you have. bake at 350 at time said on box. hope this helps.Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
Serves: 8 Servings
Ingredients:
1 pk (11-oz) Pillsbury
-refrigerated crosty french
-loaf
Instructions:
Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly
spray Bread Tube with vegetable oil spray. Place dough in
Bread Tube. Secure covers on both ends. Bake upright 55-60
minutes or until ends are golden brown. Remove from tube onto Non-Stick
Cooling Rack. Let cool 5 minutes Slice into 1/2-inch slices using Serrated
Bread Knife. Serve with Hot Beef and Cheese Dip (see recipe).Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
MONKEY BREAD
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).
Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.
Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.
Bake at 350 degrees for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.bloom-
Serves: 8 Servings
Ingredients:
1 pk (11-oz) Pillsbury
-refrigerated crosty french
-loaf
Instructions:
Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly
spray Bread Tube with vegetable oil spray. Place dough in
Bread Tube. Secure covers on both ends. Bake upright 55-60
minutes or until ends are golden brown. Remove from tube onto Non-Stick
Cooling Rack. Let cool 5 minutes Slice into 1/2-inch slices using Serrated
Bread Knife. Serve with Hot Beef and Cheese Dip (see recipe).Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
MONKEY BREAD
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).
Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.
Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.
Bake at 350 degrees for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.
GLUTEN FREE bread recipes or puff pastry recipes? ?
Please don't just copy off net and post - could you only post tried and tested recipes - thank you!GLUTEN FREE bread recipes or puff pastry recipes? ?
We make our own Gluten Free bread and I think this is the recipe that my mum makes. It's really good. Do you have a bread maker?
Ingredients.
500g white or wholemeal spelt flour,
2 teaspoons salt,
1 teaspoon bread improver,
1 tablespoon milk powder (optional),
1 table spoon oil with water added to make up 275mL (for white spelt flour) or 290mL (for wholemeal spelt flour),
1 1/2 teaspoons yeast.
Add all ingredients as per bread machine requirements. Cook on appropriate setting (white or wholemeal).
Good luck.GLUTEN FREE bread recipes or puff pastry recipes? ?
You should know that spelt flour is NOT gluten free. That's probably why the bread is so good. :-( Report Abuse
We make our own Gluten Free bread and I think this is the recipe that my mum makes. It's really good. Do you have a bread maker?
Ingredients.
500g white or wholemeal spelt flour,
2 teaspoons salt,
1 teaspoon bread improver,
1 tablespoon milk powder (optional),
1 table spoon oil with water added to make up 275mL (for white spelt flour) or 290mL (for wholemeal spelt flour),
1 1/2 teaspoons yeast.
Add all ingredients as per bread machine requirements. Cook on appropriate setting (white or wholemeal).
Good luck.GLUTEN FREE bread recipes or puff pastry recipes? ?
You should know that spelt flour is NOT gluten free. That's probably why the bread is so good. :-( Report Abuse
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