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ABOUT YEAST BREADS - BAKING TIPS
Yield: 1 Servings

See Below

Use loaf pans of anodized aluminum, darkened metal glass for bread
with well-browned crusts.

Shiny cookie sheets or muffin cups produce sweet rolls u tender,
golden brown crusts.

Stagger loaf pans on a lower shelf of the oven so they do not touch
sides of the oven or each other.

The top of each pan should be level with, or slightly above, the
middle of the oven.

If baking round loaves on a cookie sheet, place the sheet on the
center rack.

Doneness is determined by tapping the crust. The loaf will have a
hollow sound when done.

Remove loaves from pans immediately and place on wire racks away from
draft. to cool.

For a shiny, soft crust, brush just-baked loaf with margarine, butter
or shortening.

STORING Bread and rolls can be stored in airtight containers in a
cool dry place for 5 to 7 days. Refrigerate only in hot, humid
weather. Breads can be stored, tightly wrapped in moistureproof or
vaporproof material, labeled and dated, in the freezer for 2 to 3
months. To thaw, let stand wrapped at room temperature for 2 to 3
hours.




630

Recipe Books

ALMOST IMPOSSIBLE BASIC BAKING MIX
Yield: 1 Servings

2 3/4 c All-purpose flour*
1/3 c Nonfat dry milk powder
1 tb Sugar
1 tb Double-acting baking powder
1 ts Salt
6 tb Solid vegetable shortening

*To vary the mix, replace half of the flour with whole-wheat flour or
cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.

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1165

Recipe Books

KING ARTHUR FLOUR - BAKING TIPS
Yield: 1 Servings

-DEBBIE CARLSON (PHHW01A)
-KING ARTHUR FLOUR HINTS

1. Yeast Proofing: To "proof" yeast, first dissolve
the
sugar (about 1 Tbsp. for each 2 cups liquid) or other
sweetener in warm water (about 95 degrees) and then
add
your yeast. Wait several minutes for it to dissolve
and begin to "work", or develop tiny bubbles. If it
doesn't show signs of life, discard it and try
another
batch. Because yeast doesn't like salt, add it after
the yeast is "proofed".

2. A Better Measure: Because flour settles and
compacts
in storage, fluff it up before you measure. Then,
gently sprinkle it into your measuring cup and scrape
the excess off with the back of a knife. This will
insure a 4 oz. cup of flour rather than the 5 oz. you
would have if you scooped it out with your cup. 3.
Rest When You "Knead" It!: After 3 or 4 minutes of
kneading dough, let it rest for a few minutes. The
rest relaxes the dough and makes the remaining
kneading
easier.

4. Liquid Assets: Instead of the water your recipe
calls
for, try juices, bouillon, or water you've cooked
vegetables in. Instead of milk, try buttermilk,
yogurt, or sour cream. It can add a whole new flavor
and improve nutrition.

5. Sweeteners: Even though you don't need it when
making
bread, a little sugar can bring out flavor, just as
salt can. For added moisture, try honey, maple
syrup,
or regular or dark unsulphured molasses.

6. Oil for Longevity: If you don't mind a few extra
calories (12 to 15) per slice (a slice of bread
without
fat has only 60 to 65 calories!), add a couple of
tablespoons of butter or vegetable oil to your dough,
and your bread will stay fresher for a longer
period. 7. Storing King Arthur Flour: If you use your
flour
fairly quickly, store it in a cool, dry cupboard and
stick a couple of bay leaves in the bag to discourage
any visitors. If you use your flour more slowly,
especially your whole wheat, put it in a lock-type
plastic bag and store it in your freezer. 06/30
09:22 pm LORELI Loafing and Laughing in Ocala,L
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME:
06/30 9:24 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA
(WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY



3818

CHEESE FILLING (THE ART OF FINE BAKING)
Yield: 1 Servings

2 tb Yellow raisins
1 tb Cognac
1 c Cream cheese (or cottage)
1/4 c Sugar
1 tb Flour
1 Egg yolk
1 ts Melted butter
1 tb Sour cream
1/2 ts Grated lemon rind
1/2 ts Vanilla

Yield: 1

Mix raisins with cognac. Cream together cheese, sugar, and flour.
Stir in egg yolk, then melted butter, sour cream, lemon rind, and
vanilla. Add cognac-soaked raisins.

From "The Art of Fine Baking" by Paula Peck,



6398

POTATO CREAM FILLING (THE ART OF FINE BAKING~
Yield: 1 Servings

1/2 c Butter
1 c Potatoes, mashed
1/4 c Cream cheese
1/3 c Sugar
1/4 c Sour cream
1 ts Orange rind, grated
3 Egg yolks
1 ts Lemon rind, grated
1 ts Vanilla

Yield: 1

Cream butter until soft. Beat in mashed potatoes and cream cheese.
Stir in remaining ingredients.

From "The Art of Fine Baking" by Paula Peck,



13975

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