1 3/4 cup flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
Dash ginger and nutmeg
3/4 cup milk
1/4 cup oil/applesauce
1 egg
1 cup canned pumpkin/zucchini (shredded)
Mix wet ingredients. Stir dry ingredients until well blended. Add wet ingredients to dry and stir until just moistened. Lightly coat 12 count muffin tin with cooking spray. Divide mixture between 12 cups. Bake 20-25 minutes at 400 degrees F.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, May 24, 2010
Whole Wheat Bread
2 Tbsp yeast
1/2 cup warm water
5 cups hot tap water
14 cups whole wheat flour (or any combo of flour - freshly ground)
1 Tbsp salt
2/3 cup oil
2/3 cup sugar
1/3 cup gluten flour
In a small bowl, mix yeast into warm water (adding 1 tsp sugar will help it grow). Blend the hot tap water with about half of the flour in a mixing bowl. Add salt, oil, and sugar to mixture. Mix until well blended. Add prepared yeast mixture. Add the rest of the ingredients to make dough just stiff enough to clean the sides of the bowl. Knead on low setting for 10 minutes. On a slightly oiled surface, divide the dough into 4 equal portions; cover with damp towel & let rise till double i nsize. Shape loaves and place in greased loaf pans. Cover and let rise in a warm place until dough has doubled in size again. Bake at 350 degrees F for 30-35 minutes.
* For pitas, use 1 loaf of dough that has risen once, spread corn meal on a cookie sheet, take make 2 inch balls (about 14 per loaf), flatten out to just beyond size of hand. Let rise 30 minutes. Then bake with the rack on the lowest shelf in preheated oven to 500 degrees F (the 500 degrees is a must as it makes the hole in the middle, so be sure to get it back there between pitas). Bake 4-5 pitas at a time for 4-5 minutes. Can bake on a cooling rack. Remove with spatula and put in a ziploc baggie to soften the outsides.
1/2 cup warm water
5 cups hot tap water
14 cups whole wheat flour (or any combo of flour - freshly ground)
1 Tbsp salt
2/3 cup oil
2/3 cup sugar
1/3 cup gluten flour
In a small bowl, mix yeast into warm water (adding 1 tsp sugar will help it grow). Blend the hot tap water with about half of the flour in a mixing bowl. Add salt, oil, and sugar to mixture. Mix until well blended. Add prepared yeast mixture. Add the rest of the ingredients to make dough just stiff enough to clean the sides of the bowl. Knead on low setting for 10 minutes. On a slightly oiled surface, divide the dough into 4 equal portions; cover with damp towel & let rise till double i nsize. Shape loaves and place in greased loaf pans. Cover and let rise in a warm place until dough has doubled in size again. Bake at 350 degrees F for 30-35 minutes.
* For pitas, use 1 loaf of dough that has risen once, spread corn meal on a cookie sheet, take make 2 inch balls (about 14 per loaf), flatten out to just beyond size of hand. Let rise 30 minutes. Then bake with the rack on the lowest shelf in preheated oven to 500 degrees F (the 500 degrees is a must as it makes the hole in the middle, so be sure to get it back there between pitas). Bake 4-5 pitas at a time for 4-5 minutes. Can bake on a cooling rack. Remove with spatula and put in a ziploc baggie to soften the outsides.
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