Bread and Baked Goods Recipes

Bread and Baked Goods' Recipes

Bread Machine Pizza Dough

1-¼ cups of water

3 tablespoons of oil (preferably olive oil)

1-teaspoon salt

4 cups of all-purpose flour

2 teaspoons (1 prepared package) of active dry yeast

Combine ingredients in order into bread machine. Set selector to dough.

When dough is finished in bread machine put in a floured bowl and cover with a damp towel. It takes approximately 2-4 hours for bread to completely rise. Midway through the rising process punched down the dough and recover. Knead for 2-3 minutes and split dough into to balls. Let it rise another 10 minutes.

Roll and press into two pizza pans.

Top with favorite toppings.

Bake 18-22 minutes at 350-degrees. The last five minutes turn over temperature up to 425-degrees for a crunchier crust if desired.

Refrigerated Potato Dough (from Betty Crocker)

1-package active dry yeast             6 ½ to 7- cups of all-purpose flour

1-1/2 cups of warm water                  2- eggs

2/3 cup of sugar                            2/3 cup of shortening

1 ½ - teaspoons of salt                               1- cup lukewarm mashed potatoes

Dissolve yeast in water. Add sugar, salt, shortening, eggs, potatoes and 4-cups of the flour. Beat until smooth and tacky. Add in remaining flour to make easy to handle. Turn on lightly floured surface. Knead for about 5 minutes.

Place in a greased bowl- turning the greased side up. Cover bowl tightly and refrigerate for a minimum of 8 hours.

Keeps in refrigerator for 5 days.

Before using punch dough down.

Cinnamon Rolls

Take ½ of the prepared dough and roll out into an oblong shape. Melt 3 tablespoons of butter and spread over rolled out dough.

Prepare mixture of ½ cup sugar and 1-tablespoon of cinnamon.

Sprinkle mixture over butter dough.

Roll up and cut into 9 equal rolls.

Let rise in greased pan for 45 minutes. Cook at 350-degrees for 25-28 minutes.

Prepare icing of 2 cups of powdered sugar, 2 tablespoons of milk (1 teaspoon of vanilla option). When rolls are hot out of the oven, drizzle icing over top and serve.

Soft Batch Cookies

1 pound softened butter

2 Eggs

2-tablespoons Molasses

2-teaspoons Vanilla extract

1/3 cup Water

1-1/2 cup granulated Sugar

1-1/2 cup packed Brown Sugar

1-teaspoon Baking Powder

1-1/2 teaspoons Baking soda

1-teaspoon salt

5 -Cups all-purpose flour

6 -Ounces chocolate chips

1. Preheat the oven to 375-degrees.

2.      Cream the butter, molasses, vanilla, eggs and water in a medium bowl.

3.      In a large bowl sift together the sugars, baking powder, baking soda, salt and flour.

4.      Combine the moist mixture with the dry mixture add the chocolate chips.

5.      Shape the dough into 1-inch balls and place them 1-inch apart on an ungreased cookie
sheet.

6.      Bake for 8 minutes or until light brown around edges.

Fudge Pound Cake

1 box Devil’s Food cake mix
8 ounces cream cheese, softened
1 cup vegetable oil
3 large eggs
1/2 cup chocolate syrup
1 teaspoon vanilla extract
1 tablespoon Kahlua or other coffee liqueur, optional
1 16-ounce tub prepared fudge frosting
Preheat oven to 350 degrees F. Butter and flour a 12-cup bundt or tube pan, shaking out the excess, and set aside.
Combine cake mix, cream cheese, oil, eggs and chocolate syrup in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and coffee liqueur, if desired, and pour into the prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a cooling rack.
Heat one cup of the prepared frosting in a small saucepan over simmer until it melts into a glossy glaze, about 2 minutes. Reserve the remaining frosting for another use. Drizzle glaze over cake.
Servings: 10 to 16

Homemade Bagels

1 1/2 cups warm water (112-115 degrees F)

2 Tablespoon dry yeast

3 Tablespoon sugar
1 tablespoon salt

4 1/4 cups bread flour

8 cups of water, for boiling 1 egg white, lightly beaten 1-tablespoon water instructions:

1. In a small bowl, mix yeast, sugar and warm water together
and let stand 3 minutes.

2.      Mix 2 cups of flour with the salt in a large bowl; then add the
yeast mixture. Stir until combined and slowly mix in the rest of
the flour.

3.      Knead dough on a floured surface for 5 minutes, adding
additional flour if necessary. Dough should be fairly smooth and
somewhat firm. Place dough in a greased bowl, cover and let
rise until double.

4.      Punch dough down (if making cinnamon raisin bagels, add
the cinnamon and raisins now — knead just enough to swirl the
cinnamon through the dough). Divide and shape into 12 balls.
(For larger bagels, make only 8 balls.) Allow to rest for 5
minutes.

5.      Bring 2 quarts of water to boil. Make a hole in each ball of
dough and pull open about 2 inches, making a bagel shape.
Place the shaped dough onto a cookie sheet and cover for 10
minutes.

6.      Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into
the boiling water for about 45 seconds, turning each once.

7.      Drain cooked bagels on a wire rack. Mix egg white and
water; brush tops with egg white mixture and top with optional
toppings, if using. Place bagels on greased baking sheets.

8. Bake at 350 degrees for 35 minutes, turning once halfway through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny

Makes 8-12 bagels. Keep in untied bag. Stays fresh for up to 5 days.