Labels: baking, bread, yeast bread

This is really an open letter to my sister who is just getting started. Her whole family is going to go gluten free this summer, so I thought I'd give her some tips.

The How Can It Be Gluten Free Cookbook

A Test Kitchen Handbook

Labels: bread, gluten free, gluten free baking, yeast bread

3 cups milk
3/4 c. butter, sliced

Put milk in microwave container and add butter to it. Put it in microwave starting at 2 minutes and then 30 second intervals until butter is melted.

While milk & butter are in the microwave, mix together:

1 cup instant potato flakes
3/4 cup sugar
1 T. salt

Add milk mixture to dry ingredients. Mix until blended.

Add 2 cups flour. Mix well.
Add in 4 beaten eggs. Mix until blended.
Add in 1 T. and 1 1/2 tsp. instant yeast (fast rising) and mix.

Slowly add 5 more cups of flour while mixing. When all flour is added, mix for 7-8 minutes on low speed. Add 1 more cup of flour as needed at the end of mixing to make sure all the dough is not sticking to the edges of the bowl.

Put the dough in a greased (spray - like Pam) bowl, cover with sprayed Saran wrap, and let rise for 1 hour. After rising, divide dough in half and roll one half into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way. Cut dough into 1 inch strips and tie into a "knot". Put dough on greased cookie sheet (about 9 per pan). Do the same thing with the second piece of dough.

Let rise 2-3 hours and bake at 375 degrees F. for 11-12 minutes.

Thanks Karalyn (who taught me) and Karen (who taught her)! You rock girls!

Labels: bread, contributions from friends, rolls, yeast bread

In mixing bowl add:

1 package yeast
2 1/4 c. lukewarm water
3 T. sugar

Let set for 5 minutes, then add:

2 T. butter or margarine
2 T. vinegar
1 T. dried minced onion
1 T. dill weed
1 T. parsley flakes

Beat in 3 c. flour and 1 1/2 tsp. salt. Let it rest for about 10 minutes before adding the rest. (You're going to use about 6 cups flour total, plus 1 c. ground oatmeal or multigrain cereal and 1 c. cooked oatmeal or multigrain cereal. Keep reading....)

Slowly add in 1 cup ground oatmeal or mulitgrain cereal (grind in food processor or blender), 1 cup cooked oatmeal or multigrain cereal (leftovers are fine - but I wouldn't use Maple & Brown Sugar Flavor. I used a 6 grain cereal for the loaves pictured), and about 3 more cups of flour. Mix until you have a soft dough, pour out onto floured board, knead 10-15 minutes. Oil outside and place in bowl to rise, covered, until doubled in size. Punch down, form into two 1 pound loaves, let rise until doubled again. Bake in hot oven (400 degrees F.) for 30 minutes. Makes 2 (1 pound) loaves.

My own variation of Marni Larson's and Aunt Beth's recipes.

Labels: bread, yeast bread

Indian Fry Bread (from Kariswarmplace.blogspot.com)
4 C flour
1/4 C shortening
1 t salt (scant)
1 1/2 C warm water
Cut shortening into the flour and salt. Add warm water to make a soft dough. Knead until smooth. Divide into golf ball size pieces. Roll out to about 1/4 inch thick. Fry in very hot cooking oil until golden brown on both sides. (Dough can be stored several days in refrigerator). As an alternative to frying, bake the dough – prepare the same way. (We like it better baked than fried.)

For meals, you can add any combination of the following: Refried beans, Taco, meat, Shredded lettuce, Diced tomatoes, Shredded cheese, Sliced, olives, Diced onions, Salsa, Pico de Gallo salsa, etc.

Or serve with butter, honey, and/or powdered sugar.

Labels: bread, Mexican, yeast bread

Make 1 recipe bread dough (I add a tablespoon each of minced onion,and italian seasoning or oregano to bread dough with the warm water). Let rise once, then punch down and roll out into greased jelly roll pan. Poke about every 2 inches with fingers to leave indentions, brush with olive oil, sprinkle with kosher salt and rosemary. Let rise until doubled. Bake 15 to 20 minutes in 400 degree oven.

Got leftovers? Slice in half, butter insides and toast under broiler, top with pizza fixings, or makes an amazing bun for burgers or deli sandwiches!

Labels: bread, food storage, yeast bread