Ingredients
- 4 c (480 g) all purpose flour
- 2 tbsp baking powder
- 1.5 tsp salt
- 2 tsp sugar
- 1/2 c (4 oz) melted butter or shortening
Preparation
Mix dry ingredients, then add melted butter and mix well.
Mix dry ingredients, then add melted butter and mix well.
Heat milk and butter or margarine over low heat until very warm.
Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.
Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.
On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.
Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.
Pre-heat oven to 425F
Mix your dry ingredients together
Mix the melted butter and milk together until clumps of fat form in milk (put in fridge if necessary)
Combine ingredients together in large mixing bowl
Use a greased quarter cup measuring cup to place biscuit batter on baking sheet lined with parchment paper.
Bake in oven until tops are golden brown, about 15 minutes. Brush tops with melted butter as they cool.
The Unmanly Chef
Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
In a large bowl, mix together the sugar, eggs, oil and vanilla.
In a separate bowl, mix together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl.
Mix in the rolled oats, applesauce, and walnuts.
Pour the mixture into the prepared pan. Bake the bread for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Remove the bread from the oven, and cool completely.
Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
King Arthur Flour
Heat the oven to 400 degrees and adjust a rack to the center position. Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl. Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened. The dough will still be scrappy and uneven.
Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and a tested comes out clean when inserted into the center of the loaf, about 40 to 45 minutes. Remove from oven and brush with a tablespoon of melted butter if desired. Cool for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
CI
Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
Let this cool until mixture is lukewarm (should take about 10 minutes).
Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
If you need to — and only if you need to — add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
When smooth and elastic, gather the dough into a ball.
Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.
Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
Sprinkle with additional corn flour just before baking.
Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
Transfer to wire racks and wait impatiently for them to cool.
Easy Portuguese Recipes
Preheat oven to 350. Combine dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, mixing after each one. Add vanilla, pumpkin, and dry mixture about 1/2 c. at a time, alternating between pumpkin and dry mix until all is added. Stir in cranberries and nuts. Divide batter between two 8x4 1/2" greased and floured loaf pans and bake for 55-65 minutes.
Penzey’s Spices
1. Preheat the oven to 350°. Line a baking sheet with parchment paper.
2. Prepare the bread: Score the bread lengthwise. To do this, slice the bread as you would for toast, but don’t cut all the way down to the base of the loaf. The idea is to keep the bread in a loaf shape and fully intact. Repeat this scoring across the width of the loaf. You will end up with what looks like little squares of bread.
3. Use a spatula or butter knife to spread pesto in the crevices of the bread. No need to be precise–just get a good slathering in there.
4. Next, place mozzarella slices inside the crevices, wedging them in so that they don’t stick out too far at the top (you want all that gooeyness inside the bread and off your pan).
5. Transfer the loaf to the prepared baking sheet, and bake until the pesto is bubbly and the mozzarella is melted, 15 to 17 minutes. Serve warm.
PureWow
Toppings: cumin seeds, thinly sliced onions
Combine warm water and yeast. Stir in olive oil, cumin seeds, chopped garlic, salt and flour and mix to form a dough. Add more flour if the dough is too sticky.
Transfer the dough to a floured surface and knead for a few minutes in a folding motion until the dough is smooth.
Grease a large bowl with olive oil and plop the dough into it. Roll around a few times to coat the dough in the oil. Cover the bowl with a warm cloth. Place the bowl in a warm spot and let the dough rise for about an hour.
After the rise, punch the dough once and place it on a floured surface and knead gently for a few minutes. Roll out the dough to about 1" thickness.
Place dough on a greased baking sheet. Poke holes all over the surface with your finger.
Brush the top of the dough generously with olive oil. Top with cumin seeds and sliced onions.
Cover with the towel and let rise again for 20 minutes, in a warm spot.
Bake the bread in a preheated 350 degree F oven for about 30-35 minutes or until you see a light brown crust. Check the bread for firmness with a toothpick. Cool for a few minutes before slicing.
Healthy Happy Life, via Tasty Treats
Preheat oven to 400.
Mix milk, honey, and oil. Add dry ingredients. Drop biscuits onto greased cookie sheet or roll biscuits and place on greased cookie sheet. Bake at 400 for 10-12 minutes.
KASEYK, SparkPeople