by Laurie | Jan 2, 2011 | Breads
Ingredients:
2 C. boiling water
1 C. rolled oats
1/2 C. honey
2 T. butter
2 t. salt
2 (.25 oz.) packages active dry yeast
1/2 C. warm water
5 C. bread flour
2 T. honey
2 T. rolled oats
- In a lg. mixing bowl, combine boiling water, oats, 1/2 C. honey, butter & salt. Let stand 1 hour.
- 2 In a sm. bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
- Pour yeast mixture into oat mixture. Add 2 C. flour; mix very well. Stir in remaining flour, 1/2 C. at a time, beating well after each addition. When dough is pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 20 min. Lightly oil a lg. bowl, place dough in bowl & turn to coat w/ oil. Cover w/ a damp cloth & let rise until double in size about 1 hour.
by Laurie | Jan 2, 2011 | Breads
Ingredients:
1 loaf frozen bread dough, thawed
1/4 C. margarine, melted
1 egg, beaten
1 t. parsley flakes
1/4 t. salt
1/2 t. garlic powder
Cut thawed dough into walnut-sized pieces. Combine margarine, egg, parsley, salt, and garlic. Dip dough in garlic mixture, and place in greased loaf pan. Cover and let rise until double in size. Bake at 375 degrees for 40 minutes. Cool in pan for 10 minutes, then remove. *Could add Parmesan or come up with other variations to season.
by Laurie | Jan 2, 2011 | Breads
Ingredients:
1 loaf frozen bread dough, thawed
1 box butterscotch pudding
1 stick (1/2 C.) margarine
1/4 C. brown sugar
Grease one loaf pan. Cut dough into pieces, and place in pan. Sprinkle with pudding. Melt margarine and add brown sugar. Drizzle over bread; let rise 1 1/2 hours. Bake at 350 degrees for 20 minutes.
by Laurie | Jan 2, 2011 | Breads, Breakfast
Ingredients:
1 1/2 C. flour
3/4 C. white sugar
1/2 t. salt
2 t. baking powder
1/3 C. vegetable oil
1 egg
1/3 C. buttermilk or milk
1/2 t. vanilla
1 C. fresh blueberries
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, softened
1 1/2 t. cinnamon
- Preheat oven to 400. Grease muffin cups and tops.
- Combine 1 1/2 C. flour, 3/4 C. sugar, salt & baking powder. Place oil in a 1 C. measuring cup; add egg&enough milk to fill the cup. Mix this w/ flour mix. Add vanilla. Fold in blueberries. Fill muffin cups 2/3 full & sprinkle w/ crumb topping.
- To make crumb topping: Mix together 1/2 C. brown sugar, 1/3 C. flour, 1/4 C. butter & cinnamon. Mix with fork& sprinkle over muffins. Bake for 18-20 minutes.
by Laurie | Jan 2, 2011 | Breads, Breakfast
Ingredients:
1 C. dry oatmeal
1 C. buttermilk
1 med. egg
1/2 C. brown sugar
1/3 C. oil
1 1/4 C. flour
1/2 t. baking soda
1/2 t. salt
1 t. baking powder
1/2 C. raisins
In a lg. bowl, combine oatmeal & buttermilk. Let stand a few min. Add egg. sugar & oil. Beat very well w/ a wire whisk. Add flour, baking soda, salt & baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should take 20-30 strokes by hand. Spoon batter into a dozen well oiled muffin cups. Bake at 400 for 20 min. May add 1 C. dice apples instead of raisins.
