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English Muffins. 1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and ¾ cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining ¼ cup milk. The dough should be soft and pliable, not stiff. 2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). 3. 4. 5. 6. 7. 8.

Basic Cornbread Recipe - Easy Corn Bread. Basic Cornbread Recipe Cornbread is a member of the quickbread family, though it differs from biscuits and scones because it's made with butter (or shortening) that's melted, not solid. The key to a good corn bread is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour and corn meal are moistened — no more than about ten seconds. Too much mixing can cause the final product to be dry, tough or misshapen. This basic cornbread recipe is perfect with soup or chili and makes a great breakfast. More Cornbread Recipes:• Buttermilk Corn Bread• Mexican Cornbread• Cornbread Muffins• Cornbread with Corn• Sweet Corn Muffins• Blueberry Cornbread Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 1 cup all-purpose flour, sifted1 cup yellow cornmeal1 Tbsp baking powder½ tsp salt2 eggs, beaten1 cup half and half¼ cup melted butter or shortening¼ cup honey¼ cup sugar Preparation: Preheat oven to 400° F.

My Favorite Cinnamon Rolls | Emily Loves Food. Okay, nothing quite beats a cinnamon roll for breakfast. The soft fluffy dough, the gooey bottoms, the perfect way they unwind. I’m personally not a cream-cheese-frosting fan… frosting is for cupcakes, not for breakfast, but a simple milk n’ icing sugar glaze is the perfect substitute. I’ll be honest, usually I end up making these for afternoon tea. You have to be commit at least two or three hours to the preparation of a good cinny’ roll (forget no-yeast, quick-rise, no-proofing, one-hour recipes.

This time however, I thought ahead. That’s the beauty of this recipe – an adaptation of The Pioneer Woman’s famous write-up – you can stick it in the fridge to give it a slow rise. Unfortunately, the original recipe heralds roughly 50 rolls. The original recipe also claims to be no-knead, but I’ve had a lot more success with the recipe by chucking a wee knead in here. My Favorite Cinnamon Rolls – Makes 12 – Adapted from The Pioneer Woman *as usual, my oven cooks bread double-time. Cinnamon Rolls 101. Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls.

A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Homemade Crescent Rolls. Homemade Thin Crust Pizza Recipes from The Kitchn. Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.

This said, letting the dough rise a little or even refrigerating it overnight gives the dough even more depth of flavor and a crackling crust. Once you've finished kneading, let it rise until doubled, divide it in two, and store the balls of dough in separate containers. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings—ten minutes or so should do it. Homemade Thin Crust Pizza Makes two 10-inch pizzas For the dough:3/4 cups (6 ounces) lukewarm water1 teaspoon active-dry or instant yeast2 cups (10 ounces) unbleached all-purpose flour1 1/2 teaspoons salt. Basic Calzone Dough. I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. 1 c lukewarm water2 1/4 t active dry yeast1 t salt1/2 t sugar3 c flour, plus extra for dusting1 T extra-virgin olive oil In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve.

Seal by crimping the edges of the dough with your fingers or the times of a fork. No-Time Bread. So, by now you've tried No-Knead Bread and No-Knead Bread in a Hurry, a slightly quicker variety, and you've seen how easy it is to bake bread at home. The No-Knead phenomenon is still going incredibly strong, over a year later, and we think it's because it's taught so many people how easy bread really is! You can play with bread basics and yeast to suit almost any schedule. The one thing you usually need in making bread, though, is time. No-Knead Bread is delicious partly because of the very long rise. But what if you have a craving for last-minute yeasty goodness? What if you are making dinner and have only an hour or so, and biscuits just won't do? Enter No-Time Bread. If you're a baker you should be instantly suspicious; time is what generally makes bread good. Also, we stick to what works, and we bake this loaf in a covered pan, like No-Knead.

If you're still thinking about buying a Dutch oven, check out our Dutch oven roundup. And the taste? The final verdict? No-Time Bread1 loaf.