2 boxes (8 1/2 oz. each) cornbread mix
3 eggs
1/2 cup cream
1 box (10 oz.) frozen chopped spinach, thawed and drained
1 cup gorgonzola cheese crumbles
1 tsp. pepper
Mix cornbread mix, eggs, cream, spinach, cheese and pepper in medium bowl. Grease the inside of the crock pot, add batter. Cover. Cook on high for 1 1/2 hours or until done.
Note: Cook only on HIGH setting for proper crust and texture.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Friday, January 14, 2011
Friday, September 10, 2010
Homemade Rolls
3/4 cup shortening
1 Tbsp. salt
1/2 cup sugar
2 eggs
Cream above ingredients well in a mixer. Then add:
1 1/2 cups warm water
4 1/2 cups flour
4 tsp. yeast
Mix all ingredients well. Sticky dough. Let sit 1 hour. Stir down. Shape into rolls or put in fridge until needed.
For crescent shaped rolls, split dough into 2 or 3 depending on how large you want your rolls. Roll them out into circles and cut like a pizza. Spread with melted butter then roll them up starting at large end first.
Let rise about an hour or until almost double in size. Bake at 350 for 15-25 minutes.
1 Tbsp. salt
1/2 cup sugar
2 eggs
Cream above ingredients well in a mixer. Then add:
1 1/2 cups warm water
4 1/2 cups flour
4 tsp. yeast
Mix all ingredients well. Sticky dough. Let sit 1 hour. Stir down. Shape into rolls or put in fridge until needed.
For crescent shaped rolls, split dough into 2 or 3 depending on how large you want your rolls. Roll them out into circles and cut like a pizza. Spread with melted butter then roll them up starting at large end first.
Let rise about an hour or until almost double in size. Bake at 350 for 15-25 minutes.
Friday, February 12, 2010
Lion House Rolls
Keep dough frozen until ready to bake. Spray a 9x13 baking pan with non-stick cooking spray. Place rolls evenly apart with the end of the roll facing down and facing the same direction. Cover lightly with plastic wrap. Let rolls rise for 3-5 hours, until double in size. Actual time will depend on the temperature of your kitchen. Preheat oven to 375°. Carefully remove plastic wrap. Bake rolls 15-18 minutes until golden brown. Remove rolls from oven and brush lightly with melted butter.
SPEED METHOD: place rolls in pan as indicated above. Do not cover. Preheat oven to 200°. Boil 1 quart of water, place in a shallow pan on bottom rack of oven. Place pan of frozen rolls on the top rack. Let dough rise about 1 hour, or until double in size. Do not allow to rise too high. Rolls will raise more as they bake. Remove rolls from oven and preheat the oven to 375°. Bake as indicated above.
After baking and cooling rolls place in plastic bags. They may be stored in the refrigerator for 4 days or frozen.
SPEED METHOD: place rolls in pan as indicated above. Do not cover. Preheat oven to 200°. Boil 1 quart of water, place in a shallow pan on bottom rack of oven. Place pan of frozen rolls on the top rack. Let dough rise about 1 hour, or until double in size. Do not allow to rise too high. Rolls will raise more as they bake. Remove rolls from oven and preheat the oven to 375°. Bake as indicated above.
After baking and cooling rolls place in plastic bags. They may be stored in the refrigerator for 4 days or frozen.
French Bread
3 cups very warm water
2 Tablespoons yeast
4 Tablespoons sugar
Mix together and let set for at 3-5 minutes
Add
1 Tablespoon salt
2 Tablespoons cooking oil
7 ½ - 8 Cups flour
Mix all ingredients. Knead together for one minute. Dough will be stiff. Cover and let rise for 1 hour punching the dough down every 15 minutes. Divide dough into 4 equal parts. Roll each part into a long strips and roll into French bread form. Place bread on greased cookie sheet. Cut 3 slits on top of each loaf. Cover with towel and rise until double in size, about 30 minutes. Bake at 325 for 25 minutes. Brush hot bread with melted butter.
Optional – add ¼ cup Italian seasoning to dough mixture.
Serve with oil and balsamic vinegar.
2 Tablespoons yeast
4 Tablespoons sugar
Mix together and let set for at 3-5 minutes
Add
1 Tablespoon salt
2 Tablespoons cooking oil
7 ½ - 8 Cups flour
Mix all ingredients. Knead together for one minute. Dough will be stiff. Cover and let rise for 1 hour punching the dough down every 15 minutes. Divide dough into 4 equal parts. Roll each part into a long strips and roll into French bread form. Place bread on greased cookie sheet. Cut 3 slits on top of each loaf. Cover with towel and rise until double in size, about 30 minutes. Bake at 325 for 25 minutes. Brush hot bread with melted butter.
Optional – add ¼ cup Italian seasoning to dough mixture.
Serve with oil and balsamic vinegar.
Friday, August 28, 2009
Perfect Whole Wheat Bread
(From Shellie Hall)
10-12 cups whole wheat flour
2 Tbsp. dry yeast (SAF instant yeast works great)
1/2 cup wheat gluten
4 cups warm water (120-130 degrees)
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
Place 6 cups flour into mixer bowl with kneading arm. Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let dough sit for 10 minutes. This makes the bread lighter. Add oil, honey, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 7-10 minutes with mixer or by hand 12-15 minutes. Dough should be smooth and elastic.
Preheat oven to 150 degrees. Wet hands with water. Divide dough into four equal portions. Shape and place in nonstick cooking-sprayed pans. Place into warm oven and let rise about 15-20 minutes. When it is almost double in size, turn oven to 350 degrees and bake about 20-25 minutes, or until golden brown. Turn out of pans onto a wire cooling rack immediately. Spray with water, to make crust soft. When it is cool, store bread in plastic bread bags. Freezes well. Makes 4 1-pound loaves.
10-12 cups whole wheat flour
2 Tbsp. dry yeast (SAF instant yeast works great)
1/2 cup wheat gluten
4 cups warm water (120-130 degrees)
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
Place 6 cups flour into mixer bowl with kneading arm. Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let dough sit for 10 minutes. This makes the bread lighter. Add oil, honey, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 7-10 minutes with mixer or by hand 12-15 minutes. Dough should be smooth and elastic.
Preheat oven to 150 degrees. Wet hands with water. Divide dough into four equal portions. Shape and place in nonstick cooking-sprayed pans. Place into warm oven and let rise about 15-20 minutes. When it is almost double in size, turn oven to 350 degrees and bake about 20-25 minutes, or until golden brown. Turn out of pans onto a wire cooling rack immediately. Spray with water, to make crust soft. When it is cool, store bread in plastic bread bags. Freezes well. Makes 4 1-pound loaves.
Swope Bread
(Recipe from Margaret)
4 cups whole wheat flour
2 cups white flour
1 cup sugar
2 tsp salt
3 ½ cups milk
½ cup vinegar
2 tsp baking soda
Add flours, sugar and salt in large bowl and mix ingredients together.
In a separate bowl add the vinegar and milk together, then add baking soda. Briskly whisk together until the milk bubbles/foams and doubles in size and then quickly pour over dry ingredients. Fold/mix ingredients together completely.
Pour dough into 2 well greased bread pans. Bake at 350° for 60-70 mins.
4 cups whole wheat flour
2 cups white flour
1 cup sugar
2 tsp salt
3 ½ cups milk
½ cup vinegar
2 tsp baking soda
Add flours, sugar and salt in large bowl and mix ingredients together.
In a separate bowl add the vinegar and milk together, then add baking soda. Briskly whisk together until the milk bubbles/foams and doubles in size and then quickly pour over dry ingredients. Fold/mix ingredients together completely.
Pour dough into 2 well greased bread pans. Bake at 350° for 60-70 mins.
Subscribe to:
Posts (Atom)