BREAD IN A BAG
Simple, delicious homemade bread! Great for kids who are anxious to help out with dinner. Simply 'squish' ingredients in a large resealable bag before lightly kneading and baking!
Provided by southernbelle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
- In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
- Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the bread for 35 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.8 g, Cholesterol 0.4 mg, Fat 4.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 361.9 mg, Sugar 5 g
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BOURBON BOG
Steps:
- Fill a cocktail shaker or small pitcher with ice. Add the bourbon, cranberry juice, lemon syrup, and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Drop 2 to 3 cranberries in the glass. Drink.
- Put the lemon wedges, sugar, and water into a saucepan; bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Cool and refrigerate for up to 2 weeks.
CRANBERRY BOGS (CANDY)
Make and share this Cranberry Bogs (Candy) recipe from Food.com.
Provided by startnover
Categories Candy
Time 2h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Melt the caramels w/ the cream in the microwave, mix till all lumps are out.
- Lightly grease 2 large cookie sheets and arrange the cashew pieces in small mounds.
- Use a small scoop and place a round of caramel over each mound of nuts.
- Push 4-5 craisins into the top of each mound of caramel.
- Place in the fridge and allow to firm up.
- Melt the two chocolates together and stir till smooth and no lumps.
- Dip the firmed up nut/caramel mound into the chocolate and coat both sides.
- Place on an ungreased cookie sheet and refridgerate till chocolate is hard.
- Remove from cookie sheet and place in airtight container in cool place for upto around a month.
- Time includes chill time.
Nutrition Facts : Calories 114.3, Fat 7.2, SaturatedFat 3, Cholesterol 2.5, Sodium 59.6, Carbohydrate 12.9, Fiber 1.2, Sugar 8.5, Protein 2.1
EASY WHOLE GRAIN FLATBREAD
by mark bittman - http://content.markbittman.com/recipes/easy-whole-grain-flatbread - "preparation time" does not include extended waiting time
Provided by ellie3763
Categories Breads
Time 1h
Yield 1 round flatbread, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or up to 12 hours. The batter should be about the consistency of thin pancake batter.
- When ready to bake, heat the oven to 450°F Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you're using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it.
- Carefully remove the pan (give the onions a stir), pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares.
- To use for pizza, top baked flatbread with a thin layer of tomato sauce, a sprinkling or crumble of cheese, and thinly sliced vegetables, cooked meat, olives, onions, etc. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.
Nutrition Facts : Calories 221, Fat 14.1, SaturatedFat 2, Sodium 583.1, Carbohydrate 21.8, Fiber 3.7, Sugar 0.1, Protein 4.1
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