Ingredients

• 3 1/2 teaspoons white sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour
• 1/2 cup margarine
• 1 cup milk
• 1 egg
• 1 egg yolk
• 2 pounds Muenster cheese, shredded
• 1 egg white, beaten
• 2 tablespoons whole blanched almonds

Preparation

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.

Ingredients

• 2 Cups of All Purpose Flour
• 8 Tablespoons (1/2 c) of Bacon Fat (or Butter) (Melted)
• 1 Cup 2% Milk or buttermilk
• 2 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/2 Tsp. Baking Soda

Preparation

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

Ingredients

• 1 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla or boiled cider
• 1/2 cup King Arthur White Whole Wheat Flour
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup rolled oats
• 3/4 cup applesauce
• 1/2 cup chopped walnuts

Preparation

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

Ingredients

• 3 cups all-purpose flour
• 1 cup cake flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon melted butter, optional

Preparation

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

Ingredients

• 1 1/4 cups fine white cornmeal
• 2 teaspoons salt
• 1 1/4 cups boiling water
• 1 teaspoon granulated sugar
• 1 cup lukewarm water, divided
• 1 tablespoon active dry yeast (or 1 15 mL pkg)
• 3 cups all-purpose flour
• 1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Preparation

1. 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.

2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

3. Let this cool until mixture is lukewarm (should take about 10 minutes).

4. 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.

5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

6. 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.

7. 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.

8. 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.

9. When smooth and elastic, gather the dough into a ball.

10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

11. 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.

12. 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.

13. 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.

14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

15. Sprinkle with additional corn flour just before baking.

16. 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.

17. Transfer to wire racks and wait impatiently for them to cool.

Easy Portuguese Recipes

Ingredients

• 3 1/2 c. flour
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. grated orange peel
• 3/4 c. butter, softened
• 1 c. sugar
• 1 c. brown sugar
• 3 eggs
• 1/2 tsp. vanilla
• 1 15 oz. can pumpkin
• 1 c. fresh, chopped cranberries
• 1 c. chopped walnuts or pecans

Preparation

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

Ingredients

• 1 loaf unsliced bread
• 1 cup pesto
• 12 ounces mozzarella cheese, thinly sliced
• Kosher salt
• Freshly ground black pepper

Preparation

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

Ingredients

• 3 cups whole wheat flour
• 1 packet active dried yeast
• 1 1/4 cups warm water
• 1 tsp cumin seeds
• 6 cloves fresh garlic, finely chopped
• 1 tsp salt
• 3 tbs olive oil

Toppings: cumin seeds, thinly sliced onions

Preparation

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

Ingredients

• 3/4 c buttermilk or milk + 2 T vinegar
• 2 T canola oil
• 1 T honey or brown sugar
• 1 c whole wheat flour
• 1 c whole wheat pastry flour
• 1/2 tsp salt
• 4 tsp baking powder
• 1/4 t baking soda

Preparation

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

Ingredients

• 4 strips bacon
• 2 Granny Smith apples, peeled, cored, and finely chopped
• 1 cup all-purpose flour
• 3⁄4 cup yellow cornmeal
• 3 tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1 1⁄2 cups buttermilk
• 2 eggs
• 5 tablespoons unsalted butter, melted

Preparation

Preheat oven to 425°F. Butter a 9-inch square baking pan; set aside.

In a medium skillet, fry the bacon until crisp. Drain on a paper-towel-lined plate, then crumble the bacon into small pieces. Set aside.

Drain all but 1 tablespoon bacon drippings from the pan. Cook the apples in hot drippings over medium-high heat for 5 minutes, stirring frequently. Set aside.

In a large bowl, whisk together the fl our, cornmeal, sugar, baking powder, baking soda, pepper, and salt. In a medium bowl, beat together the buttermilk, eggs, and butter. Fold the buttermilk mixture into the flour mixture. Fold in the bacon and apples. Pour the batter into the prepared pan.

Bake for 25 to 30 minutes or until golden and a knife inserted in the center comes out clean. Cool for 10 minutes before serving.

Deen Bros. Blog