Bread Class
Recipes from the class the The Life Center
1 1/2 c milk
1 egg
1 1/2 T margarine
3 1/4 bread flour
3 T sugar
1 1/2 t salt
2 t dry yeast
Place ingredients in bread machine in this order, unless manufacturer recommendation is different. Take care to measure carefully. Process according machine directions.
To make flavored bread:
Add 1 packet instant soup mix, and omit salt. (Dry soup mix; vegetable, tomato, etc.)
Focaccia
Scant 1 c milk
3 c flour
3 T olive oil
1 t salt
4 t sugar
1 3/4 t quick rise yeast
Place in bread machine, process through dough cycle.
Remove and place on floured surface. Let rest 15 minutes. Devide in 2 portions. Roll and stretch each into 10 inch round. Brush with olive oil and let rise 20-30 min. With handle of wooden spoon make indention in dough at every inch. Top with rosemary, sliced garlic, black pepper, poppy seed and caramelized onion. Dust lightly with grated parmesean. On pizza pans or cookie sheets, Bake at 375-400 degrees for 15 min.
Herb Oat Bread
1-1/4 cups rolled oats
1 cup unbleached flour
1/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried dill
1/8 tsp. crumbled dried rosemary
1/4 cup vegetable oil
1/4 cup honey
1-1/4 cups plain low-fat yogurt
2 large eggs, beaten
1. Preheat the oven to 375 degrees. Butter and flour a 9 x 5 inch (1-1/2 quart) loaf pan. |
Cheese Scones
Cheese inside and out accounts for the sharp flavor of these Scottish "biscuits."
1-3/4 cups unbleached flour
1/4 cup whole wheat flour
2 tsp. baking powder
1 tsp. dry mustard
1/4 tsp. salt
Dash cayenne pepper
3 tbsp. cold unsalted butter
1 cup grated extra-sharp cheddar cheese
1 large egg, beaten
1/2 cup milk, plus extra for brushing
1. Preheat the oven to 400 degrees. Lightly butter a baking sheet. In a large bowl, thoroughly combine the flours, baking powder, mustard, salt and cayenne. Cut the butter into bits and rub it into the mixture until it resembles coarse crumbs. Stir in all but 2 tablespoons of the grated cheese. Mix the egg with the milk and stir in until just evenly moistened. |
Rich Cream Cheese Biscuits
Buttery, flaky, and unforgettable--everything you could want in a biscuit.
1-3/4 cups unbleached flour
1/4 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
4 tbsp. cold unsalted butter
2 tbsp. cold cream cheese
1 large egg, beaten
3/4 cup milk
1. In a large bowl combine the flours, baking powder and salt and mix very well. Cut the butter and cream cheese into bits and mix into the flour mixture to coat. With a pastry cutter or your fingers, rub the bits into the flour until coarse crumbs are formed. Stir in the beaten egg with a fork, then slowly pour in the milk, stirring all the while. Let the dough sit for 1 minute to absorb the liquid. |
Zucchini Bran Bread
A moist and not-too-sweet version of zucchini bread with added bran. Freeze one of the loaves for a future treat.
3 large eggs
1-1/2 cups sugar
1 tbsp. vanilla extract
1 cup vegetable oil
4 cups (about 2 large) grated zucchini
2 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup bran
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 cup finely chopped walnuts
1. Preheat the oven to 350 degrees. Butter and flour two 9 x 5 inch (1-1/2 quart) loaf pans. |
Fruit Juice Muffins
Only frozen apple juice concentrate, grated apple and raisins sweeten these light, fruity muffins.
1-1/2 cups unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts
1 medium apple, peeled and grated
1 large egg
1/3 cup vegetable oil
1/2 cup frozen apple juice concentrate
1. Preheat oven to 425 degrees. Butter the insides and top of a regular-size (1/3 cup) muffin pan. |
Cheddar Corn Muffins
These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese.
1 cup unbleached flour
1 cup yellow cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 large egg
1 cup milk
4 tbsp. unsalted butter, melted
1-1/4 cups grated extra-sharp cheddar cheese
1. Preheat oven to 425 degrees. Butter the insides and the top of a regular-size (1/3 cup) muffin pan. |
Jalapeno Cheddar Soda Bread
A delicate, buttery texture and hint of spiciness make this bread absolutely delicious.
2-1/4 cups unbleached flour
1/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
4 tbsp. cold unsalted butter, cut into bits
2 cups grated extra-sharp cheddar cheese
4 fresh or canned jalapeno peppers, seeded and minced (see note)
1 large egg, beaten
1-1/4 cups buttermilk, or plain low-fat yogurt
1. Preheat oven to 400 degrees. Rub a little flour into an 8-inch circle on a baking pan and set aside. |
Coffee cake
A great morning treat, cinnamon-y and terrific warm!
1 c. sugar
1 t cinnamon
1/2 c butter/oleo
1/4 t butter flavor
2 large eggs
1/1/4 c flour
2 t baking powder
1/4 t salt
1/2 c. milk
Cream together sugar cinnamon, flavor & eggs. Add remaining ingredients, alternating dry and milk. Bake in a greased 8 " square pan at 350 degrees for 40 minutes or until done. Melt 3 T butter and brush over the cake, then sprinkle with mixture of 2 T sugar and 1/4 t cinnamon.
Pineapple Stuffing
Great way to use up hard ends of loaves.
Fill greased 9 1/2 x 13 pan with dry bread cubes or pieces
1 c sugar
1/2 c margarine
4 eggs
1 can crushed pineapple (15 1/2 oz)
Cream together margarine and sugar, beat in eggs 1 at a time. Stir in pineapple.
Fold together with dried bread until pieces are all coated. If mixture is too dry, you may add a little milk.
Bake at 350 degrees for 45-50 minutes, until golden brown. Great accompaniment for ham, or a dessert treat!