Mar. 15th, 2019 05:46 pm
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2 cups Flour + some for rolling out
2 teaspoons Baking Powder
1⁄2 teaspoon Salt
2 Tablespoons Shortening
3⁄4 cup warmed milk
oil (for frying) (at least 3" deep in sturdy pan)


Sift together flour, baking powder and salt.
Cut shortening in until mixture is a rough texture.
Gradually add warm milk.
Mix to form dough.
Knead until smooth.
Cover and let stand for 20 minutes (this will make it easier to roll out).
Start oil heating (desired temp is 375° - 400°).
On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
Cut into 3 inch squares.
Fry a few at a time, turning when golden and puffed up, about 2 minutes, each side.
Drain on paper towels.
Best when served immediately. Serve with honey or powdered sugar, cinnamon. Or slice open and stuff with meats and chile.
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REGIONAL VARIATIONS ON PIADINA As you travel inward from the east-central Italian coast, you will find that the piadina changes. Starting on the coast, the breads are larger in diameter and very thin. As you move more inland, the breads get smaller in diameter, but thicker.

You will find piadina made with a number of different ingredient substitutions as well. Olive oil makes for a lighter a crisper piadina, while lard will make for a softer and richer bread. Using milk also makes for a softer piadina, while using water makes for a more firm bread. Some recipes will use a little leavening agent to soften the bread as well, while other’s don’t bother.

This is a recipe for piadina that creates a nice, soft and supple dough that is easy to work with. The resulting flatbread is soft and pliable from using milk and baking powder, but the edges crisp up nicely after it is filled and spends a little longer on the pan. It is tasty torn and eaten on its own, but oh-so-good filled with fresh mozzarella and prosciutto and left to crisp up just slightly!


Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty fillings like fresh mozzarella and flavorful prosciutto.

Yield: 6 (9 inch)

Prep Time - 1 hr Cook Time - 30 mins Total Time - 1 hr 30 mins

For The Flatbread

3 c unbleached all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
3 Tbsp olive oil
½ c warm water
6 Tbsp warm milk

Possible Fillings

Prosciutto di Parma
Sliced mozzarella or Fontina cheese
Greens: Arugula, Lettuce, Cabbage
Red onions, sliced


1. In a large bowl, combine the flour, baking powder, and salt. Mix together.

2. Add olive oil and mix until evenly crumbly.

3. Make a well in the middle of the flour and add the warm water and milk. Mix with your hands (or with a fork) until the dough comes together into a dough that is soft, but not sticky. (If necessary, add a little more water to get the dough to come together nicely.)

4. Turn the dough out onto a clean work surface and knead for 5-7 minutes until it is soft and smooth.

5. Divide the dough into 6, roughly even, pieces. Roll each piece into a ball and place the balls to rest on a flour-dusted surface covered with a damp tea towel for 30 minutes

6. Close to the end of resting time, heat your griddle or 10 inch cast iron skillet.
Working with one ball at a time, roll the dough into a disc roughly 9 inches in diameter. (The flatbreads should be about 2 mm thick.) Gently place the dough onto the hot griddle.

7. Cook the bread over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, pricking any bubbles that appear with a fork.

8. Remove the flatbread from the griddle and wrap it in a clean tea towel if you’d like to continue cooking the remaining dough. (Once all the dough is cooked, you can add your fillings as desired and grill to heat the bread and fillings as described below.)

9. Or, add your sandwich fixings to the flatbread while it is on the griddle and fold the piadine into a half moon around the fillings. Heat the sandwich on the griddle for 2-4 minutes until the fillings are warm and the cheese is melty.

10. Serve immediately.

Recipe Notes

Piadina are best fresh but they can be made ahead of time and refrigerated in a well-sealed container for a week or frozen and re-heated in a hot pan.

Milk Street's version:
A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.

READY IN: 20mins SERVES: 5

3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water


In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.

Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).

Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.

Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.

Nonna's Piadina

kind of a cross between a biscuit and flat bread. The dough handled like a dream and is very forgiving. I could not get mine in such beautiful circles like mrslarkin's Nonna, but I think that takes practice. They were just perfect and made an amazing base for breakfast pizza -- the rest of them were frozen, awaiting the antipasti on New Years Eve. This is a great recipe, easy to make and totally delicious.

Serves: 6 (recipe can be multiplied)
Prep time: 25 min Cook time: 10 min


3 cups all-purpose flour
1 teaspoon salt
2 1/4 teaspoons baking powder
3 heaping tablespoons shortening or leaf lard
3/4 cup warm water
1/4 cup warm milk
1 handful Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want.


1. Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.

2. Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.

3. Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape. (Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.)

4. Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.

5. Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadina into quarters and enjoy with your favorite sandwich fixings.

6. Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
Nonnas piadia

Pita Bread

Nov. 11th, 2018 03:33 pm
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Pita Bread
Yield 10 - 6" Pita Breads Time - 4 HOURS 40 minutes active

This pita bread, made with whole-wheat flour and whole-milk yogurt, is full-flavored and has a pleasant chew. To ensure the breads puff nicely and form pockets, they're baked two at a time on a heated baking steel or stone. We preferred a stand mixer for making the dough, but a food processor did the job, too. To make the dough in a processor, combine the flours, yeast and sugar in the workbowl and pulse until combined. Add the water, yogurt and 2 tablespoons of the oil and process until a smooth, slightly sticky ball forms, about 1 minute. Add additional water, 1½ teaspoons at a time (up to 2 tablespoons total), if the dough feels too dry. Let the dough rest in the processor for 5 minutes, then add the salt and process until smooth and pliable, about 1 minute. Knead by hand on a lightly floured counter for 1 minute, then transfer to an oiled medium bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until not quite doubled in bulk. Continue with the recipe from the third step to shape and bake. Store leftover pita in a zip-close bag for up to a day; to wrap the pitas in foil and heat for 4 minutes at 300°F.

Don’t forget to heat the baking steel or stone for a full hour before baking. And do cover the pita breads with a towel when they come out of the oven to keep them soft.

4 tablespoons grapeseed or other neutral oil, divided
175 grams (1¼ cups) bread flour, plus extra for dusting
175 grams (1¼ cups) whole-wheat flour
2 1/4 teaspoons instant yeast
2 teaspoons white sugar
3/4 cup warm water (100°F to 110°F), plus more if needed
1/4 cup plain whole-milk yogurt
2 1/2 teaspoons kosher salt


Coat a medium bowl with 1 teaspoon of the oil; set aside. In the bowl of a stand mixer fitted with the dough hook, add both flours, the yeast and sugar. Mix on low until combined, about 5 seconds.

Add the water, yogurt and 2 tablespoons of the oil. Mix on low until a smooth ball forms, about 3 minutes. Feel the dough; it should be slightly sticky. If not, add water 1½ teaspoons at a time (no more than 2 tablespoons total), mixing after each addition, until slightly sticky. Let rest in the mixer bowl for 5 minutes.

Add the salt and knead on low until smooth and pliable, 10 minutes. Transfer to the prepared bowl, forming it into a ball and turning to coat with oil. Cover with plastic wrap and let rise in a warm, draft-free area until well risen but not quite doubled in volume, 1 to 1½ hours.


Dust a rimmed baking sheet evenly with bread flour. Transfer the dough to the counter. Using a dough scraper or bench knife, divide the dough into 10 pieces (about 2 ounces each).

Form each into a tight ball and place on the prepared baking sheet. Brush each ball with ½ teaspoon of the remaining oil, then cover with a damp kitchen towel. Let rise in a warm, draft-free area until well risen but not quite doubled, 30 to 60 minutes. Meanwhile, heat the oven to 500°F with a baking steel or stone on the upper-middle rack.

Lightly dust two rimmed baking sheets with bread flour and lightly dust the counter. Place a dough ball on the counter; use a lightly floured rolling pin to roll the ball into a round ⅛ inch thick and 5½ inches in diameter.

Set on one of the prepared baking sheets. Repeat with the remaining dough balls, placing them in a single layer on the baking sheets. Cover with a damp kitchen towel and let rest for 10 minutes.


Lightly dust a peel with bread flour, then place 2 dough rounds on the peel without flipping them. Working quickly, open the oven and slide the rounds onto the baking steel.

Immediately close the door. Bake until the breads have puffed and are light golden brown, about 3 minutes. Using the peel, remove the breads from the oven.

Transfer to a wire rack and cover with a dry kitchen towel. Repeat with the remaining dough rounds. Serve warm or room temperature.

Pita bread

Beer Bread

Sep. 9th, 2018 12:42 pm
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Beer Bread

The darker the beer, the "harder" the crust. Just knead the mixture until it becomes "doughy"...

beer bread
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Carrot Zucchini Apple Bread

This Carrot Zucchini Apple Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, zucchini, and apples makes this bread irresisitble! Sure to be a new favorite!

Prep time - 15 mins Cook time - 1 hour Total time - 1 hour 15 mins
Serves: 32 servings
Read more... )
Carrot Zucchini Apple Bread
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Irish soda bread

Irish Soda Bread
YIELD1 loaf, 8 to 12 servings, TIME About 1 hour

This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It’s a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy’s Day. Or make this recipe all year long. That’s how they do it in Ireland.

• 450 grams all-purpose flour (about 3 1/2 cups)
• 3 grams fine sea salt (about 1/2 teaspoon)
• 4 grams baking soda (about 3/4 teaspoon)
• 1 ½ cups buttermilk, more as needed


Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.

Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.

Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
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deep dish pizza dough

Deep Dish Pizza Dough

Author Notes: This blend makes a dough that crisps nicely where it touches the pan, but stays soft and pillowy in the center. —Erin McDowell

Makes 2 pounds

4 cups (482 grams) all-purpose flour
1/3 cup (54 grams) semolina flour
1 1/2 teaspoons (6 grams) fine sea salt
1 tablespoon (9 grams) instant active dry yeast
1/3 cup (81 grams) extra-virgin olive oil
1 1/2 cups (363 grams) warm water

1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the all purpose flour, semolina flour, salt, and yeast to combine.

2. Add the olive oil and water and mix on low speed for 2 minutes. Raise speed to medium and mix for 3 minutes more.

3. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise until double in size, about 45 minutes-1 hour. At this point, the dough can be used or wrapped tightly and refrigerated for up to 3 days.

4. Bring to room temperature before using.
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The best thing about this loaf is that it’s relatively easy to throw together, and the results are killer. Top it with slices of radish and a sprinkling of salt for an afternoon snack. It’s perfect as sandwich bread But its greatest iteration, perhaps, is toast: golden, with a little bit of give in the center.

The final dough is quite sticky—a good sign of things to come. A highly-hydrated or “wet” dough is likely to have a crisp outer crust later, especially if baked at a nice, high temperature. But the dough will also continue to gain structure during its first rise, so it will already feel less tacky when you go to shape it. I shaped the dough into a simple loaf by baking it in a 9x5 pan. Baking the loaf at 400°F helps ensure a nice, towering spring, plus excellent browning.

An extra step (one that can be skipped, but produces even better results when used) by throwing about 2 cups of ice cubes onto a baking sheet and placing it in the base of the oven right when the bread is put in. In the heat, these ice cubes melt, producing steam—something the fancy ovens in bread shops have. This steam produces an even crispier outer crust

beer bread

Vanilla Porter Rye Bread

Makes one 9 x 5 loaf

1/4 cup (26 g) medium rye flour
1/4 cup (30 g) bread flour
1 1/2 teaspoons (5 g) instant dry yeast
1/2 cup (118 g) warm water


1 1/2 cups (155 g) medium rye flour
3 1/2 cups (420 g) bread flour
1/4 cup (35 g) dry milk
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (6 g) fine sea salt
12 ounces (340 g) Breckenridge Vanilla Porter (not cold)
2 tablespoons (28 g) unsalted butter, at room temperature


1.Make the sponge: in the bowl of an electric mixer, stir the rye flour, bread flour, yeast, and water to combine. Cover, and let sit for 30 minutes.

2. Make the dough: add the remaining ingredients to the mixer bowl and attach the dough hook to the mixer.

3. Mix the dough on low speed for 3 minutes, then on medium speed for 4 minutes more. The dough will be relatively sticky.

4. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour.

5. Turn the dough out onto a lightly floured work surface, and pat it into a thick rectangular shape.
Working from the end farthest from you towards yourself, begin to fold the dough over itself and press firmly with your fingertips to seal. Repeat this movement until you’ve formed a loaf shape.

6. Lightly grease a 9x5 inch loaf pan, and transfer the shaped dough to the pan. Cover the dough with greased plastic wrap and let rise until it reaches the upper lip of the loaf pan, 1 hour – 1 hour 15 minutes.

7. Towards the end of rise time, preheat the oven to 400°F. Use scissors or a razor blade to cut a few vents in the top of the bread, then transfer the loaf to the oven on the middle shelf.

8. Optional extra step: place a baking sheet with about 2 cups of ice cubes in the base of the oven. This produces steam which makes a crispier crust, but can be skipped.

9. Bake until the loaf is very golden brown and has an internal temperature of 195°F. Let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.


Feb. 17th, 2018 06:09 pm
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This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle Ages.




In a medium-size bowl, mix the yeast, warm water, and sugar, and allow it to stand 10 minutes, until foamy.

In a large bowl, mix 5 cups of the flour and 1 ½ teaspoons of the salt, forming a well in the center. Pour the yeast mixture into the well, along with 2 tablespoons of the oil.

Stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough.

Use floured hands to mix the dough when it becomes too stiff to work with a spoon.

Dust a work surface with about ¼ cup of the remaining flour, turn the dough out onto it, and knead 10 minutes, adding flour if the dough gets sticky. (Alternatively, this step can be accomplished with the dough hook of an electric mixer.)

When the dough is smooth and elastic, shape into a small ball and place it in a greased bowl, turning it once to bring the greased side up.
Cover with a damp dish towel or plastic wrap, and allow it to rise until doubled in volume, about 30 minutes.
Punch down the dough, cover, and allow it to rise as before.

With your hands, spread and press the dough into a greased 11” X 15” jelly-roll pan, forcing up the edges to form a 1”-high wall.
With your knuckles, press the surface of the dough all over, making a pattern of indentations. Cover and let rise for 5 minutes, while the oven preheats to 450 degrees.

In a bowl, blend the remaining olive oil and salt, the onion, rosemary, and pepper.
Press down the dough with your knuckles, exactly as before.
Spread the onion mixture over the dough, leaving the edges bare, and brush the edges with whatever oil remains in the mixing bowl.

Bake for 30-35 minutes. When golden, after approximately 20 minutes, cover with foil and continue baking 15 minutes longer.
To serve, cut the focaccia into rectangles.
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Golden Pita Bread

3 cups Unbleached All-Purpose Flour
2 teaspoons instant yeast
*2 teaspoons Easy-Roll Dough Improver
2 teaspoons sugar
1 1/2 teaspoons salt
1 cup water
2 tablespoons vegetable oil
*Optional, but it relaxes the dough, allowing you to roll it into pita shapes much more easily. Also, the bit of baking powder in the Relaxer helps puff up the pitas.

1. Combine all of the ingredients, mixing to form a shaggy/rough dough.

2. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.

3. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

4. Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

5. Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

6. Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

7. Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

8. Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9. Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

10. Store cooled pitas in an airtight container or plastic bag.


Pita bread can be a bit temperamental; it doesn't always puff. And when it doesn't, don't despair. It's still soft and delicious.

For sandwiches, simply wrap a pita around the filling, rather than splitting and filling.
Golden Pita Bread
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Yield: 6 large breads

2 cups White Whole Wheat Flour or Premium Whole Wheat Flour
1 1/2 cups Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 teaspoon baking powder
2 tablespoons butter or ghee (clarified butter), melted
1/2 cup milk or whey (from the drained yogurt, below)
3/4 cup plain whole-milk yogurt
1 large egg
garlic oil or olive oil, for brushing on cooked naan


To make the naan:

1. Combine all of the ingredients in a large bowl.

2. Mix until cohesive; the dough will be rough and shaggy.

3. Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Or knead for about 7 minutes in a stand mixer.

4. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling.

To cook the naan:

1. Divide the dough into six pieces. Hand-stretch or roll each piece into a thin oval shape, about 4" x 7".

2. Pull on the front edge of the oval to elongate and create the traditional tear shape.

3. Let the pieces rest, uncovered, while you heat a griddle on high heat. During the hot days of summer, try heating a cast-iron pan on your outdoor barbecue grill; works like a charm!

4. Transfer the naan to the griddle, as many as will fit at a time. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. If it appears to be browning too quickly, lower the heat.

5. Flip over and continue to cook, until the bottom side is brown. Remove from the griddle, and brush with olive oil or garlic oil.

6. Serve warm, with raita.
Cool any leftovers; store, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Tips for Bakers
Stir 1 tablespoon sesame seeds into the dough, if desired, for a slightly "nutty" flavor.

Plain whole milk yogurt is surprisingly hard to find these days. Substitute lower-fat plain yogurt, if necessary, but try to avoid nonfat yogurt. If you have to use nonfat, increase the butter or ghee by 1 tablespoon.

Want to make the dough for the naan in your bread machine? Go for it; use the dough cycle to knead and raise the dough, then pick up the directions at step #6.

Looking for a way to use leftover naan? Split in half around the circumference, it makes a nice crust for thin-crust whole-grain pizza. Simply add toppings, and bake until hot. Leave naan whole to make a thicker pizza crust.
whole wheat naan
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Praline-Apple Bread

1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Step 1
Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

Step 2
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

Step 3
Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Step 4
Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Step 5
Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Step 6
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Praline-Apple Bread
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Cast Iron Biscuits
From What’s 4 Dinner Solutions!

2 cups white flour
½ cup whole wheat flour
4 tsp baking powder
¾ tsp salt
1/3 cup shortening
¾ cup milk
large bowl and cast iron skillet

Mix dry ingredients together, cut in shortening, add milk. Stir quickly with a fork until completely moistened, don’t over mix.

Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits.

Place in cast iron skillet, with a bit of space between them, and bake in preheated oven at 450° for 10-12 minutes, until golden brown.

Cast Iron Biscuits
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cornbread pan sandwiches

Cornbread Pan Sandwiches

2- 8-ounce packages corn muffin mix (the size that makes 6 muffins), plus ingredients called for on package to make batter
5-6 slices American Cheese
5-6 slices ham lunch meat (or other lunch meat of your choice)
1 small onion, chopped
2 Tablespoons Spicy Brown Mustard

Preheat oven to 400.

Prepare corn muffin mix batter according to package directions.
Add chopped onion and spicy brown mustard to batter, stir until well mixed.

Spread half of batter into a greased 8×8 or 9×9 baking dish.
Top with ham slices followed by cheese slices, cutting them to fit if needed.

Top with remaining batter and gently spread to cover.

Bake for 25-30 minutes, or until cornbread is golden. Allow to cool 5 minutes before cutting.
Serve hot and enjoy!

Quick Tip option: dip these sandwiches in sweet BBQ sauce.

Milk Bread

Jan. 1st, 2018 09:14 pm
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Milk Bread


5 1/3 cups bread flour, divided, plus more for surface
1 cup heavy cream
1/3 cup mild honey
3 tablespoons nonfat dry milk powder
2 tablespoons active dry yeast
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
nonstick vegetable oil spray
Flaky sea saltRead more... )

Quick Tip: Brush the top of the bread with egg and sprinkle with sea salt for a lovely finish.
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Harvest Stuffing Bread
By Posie Harwood

The best flavors of Thanksgiving stuffing in a soft, tender white bread. This recipe comes from Fleischmann's Yeast, which has an archive packed with interesting bread ideas.

Makes one loaf or 12 rolls

3 cups (12 3/4 ounces) all-purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant or active dry yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cups water
1/2 cup whole milk
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery seed

In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.

In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.

Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).

If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.

When ready to bake, preheat the oven to 375°F.

Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.
stuffing bread
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My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

prep 5 minscook 32 minsinactive 1 hour, 50 minstotal 2 hours, 27 mins
author alexandra
yield 2 loaves
The bowls:

The cheapest, most widely available 1-qt bowl is the Pyrex 322.

The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post.

The bread:

This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (about 1-L or 1-qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big.


I buy SAF Instant Yeast in bulk from Amazon I store it in my fridge or freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — It's 2.25 teaspoons. I have made the bread with active dry, rapid rise, and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: SAF instant yeast and Red Star Baking Yeast (use this if you prefer to stick to active-dry, though I highly recommend using instant). The beauty of instant yeast is that there is no need to do the proofing step — you can add the yeast directly to the flour. I never use active-dry yeast anymore.


Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.

Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.
Peasant Bread
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Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread to die for. Serve with butter or a drizzle of honey.

Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes
Servings 8


1 medium sweet potato (about 1 lb.)
1.5 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
1/2 cup sour cream
3/4 cup milk
2 Tbsp canola or vegetable oil
1/2 Tbsp canola or vegetable oil for the skillet Read more... )



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