My Camper Kitchen

Posts Tagged ‘Bread’

Found this at https://www.facebook.com/foodgasmsrecipes

For the Apple Filling
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread
(note: You can substitute bread dough for Pillsbury Crescent Roll Dough or any dough already rolled out!)
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze:
1/3 cup confectioners sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Makes 24 Rolls, freeze the extra’s for later!

Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Directions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. You can use a small empty jelly jar to cut out the perfect shape! Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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Photo By Carolyn Davidson Hicks

Ingredients

1/3  cup vegetable oil
1  cup canned pumpkin (fresh baked  pumpkin, add 1/2 cup more)
3  eggs
2 1/3  cups Bisquick® Original baking mix
1 1/4  cups sugar
2  teaspoons ground cinnamon
1/2  cup raisins

Directions

Heat oven to 350°. Generously grease bottom only of loaf pan, 9x5x3 inches.
Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.

(optional) Can be baked on a grill too!

Ingredients:

• 2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)
• 3 tablespoons granulated sugar
• 1/4 teaspoon pumpkin pie spice (optional)
• 5 large eggs
• 2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes
• 8 ounces sour cream
• 1 stick (4 ounces) unsalted butter, melted, plus more for the skillet

Directions:

• 1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
• 2. Meanwhile, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using, in a large bowl. Make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
• 3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or almost clean. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.

This recipe is perfect for the colder months!

Bread Pudding with Rum and Vanilla Sauce

Pudding Ingredients:

• 4 cups chopped bread (white)

• 1/2 cup raisins

• 2 cups milk

• 1/4 cup butter

• 1/2 cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon Imitation Rum Flavoring! (2 tablespoons for a rich Rum flavor)

• 1/2 teaspoon ground nutmeg or cinnamon

Sauce Ingredients:

• 1/2 cup butter

• 1/2 cup sugar

• 1/2 cup firmly packed brown sugar

• 1/2 cup heavy whipping cream

• 1 tablespoon vanilla extract and Rum or Imitation Rum Flavoring!

Directions for Pudding:

Heat oven to 350°F. Combine crumbled bread and raisins in a large bowl and allow to sit for an hour uncovered. Combine milk and butter eggs, sugar and vanilla or rum in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce poured over the tops of each individual serving. Store refrigerated!

Photo By Carolyn Davidson Hicks

Ingredients
1 pound of bacon strips, diced
1 cup of milk or more if needed
4 cups of Bisquick
2 eggs
1 cup shredded cheddar cheese

Directions
In a large skillet, cook bacon until crisp. Drain on paper towels. Mix in a bowl the flour, oil. milk, bacon, eggs and cheese. Poor dough in a Bundt pan or loaf pan and bake at 350° for 15 minutes or 20 minutes or until done. You can test with a pick.