1 c Sourdough starter 2 1/2 c Buttermilk, fresh or -from dried. 1 T Canola oil 1 oz Yeast, active 1 pkt 1/4 c Honey 3 c Bread flour 1 c Whole wheat flour 1/8 c Gluten flour 1 c Oatmeal, dry 1/4 c Wheat germ 1/4 c Oat bran, dry 1/4 c Wheat bran 1 T Sugar 2 t Salt 1 t Baking soda OPTIONAL 1/4 c Hops The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on – stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 – 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won’t take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster. |
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| —————————LARRY LUTTROPP FVKC70A————————— ————————–L.A. TIMES FOOD SECTION————————– 1 1/2 c Cake flour 1/2 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 c Butter 1 c Sugar 1 Egg, lightly beaten 1 ts Vanilla 1 c Sour cream ———————————-TOPPING———————————- 1/4 c Flour 3/4 c Brown sugar; packed 1/4 ts Salt 1 c Chopped walnuts 1/4 c Butter All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder. In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients. Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with rmaining batter. Sprinkle with remaining Topping. Bake at 350 degrees 40 to 45 minutes. TOPPING: Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to overmix. Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholestrol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber. By: Rose Dosti, L.A. Times, Culinary SOS, in response to, “If I were dying, I would want the coffee cake served in the junior and senior high schools in Los Angeles as my last meal. Do you, by chance, have the recipe?” Rose responded, “Our sentiments exactly. Here’s the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.” —– |
| Ingredients | |||
| 1 | cup | buttermilk | |
| 1/2 | cup | margarine | |
| 1 | teaspoon | baking soda | |
| 1 | cup | sugar | |
| 3 | cup | flour | |
| 1 | teaspoon | vanilla | |
| 2 1/2 | teaspoon | baking powder | |
| 1 | each | egg | |
| 1 | teaspoon | salt | |
Directions: | |||
| Mix vanilla and egg, beat until mixed. Add the buttermilk and the soda and sift the dry ingredients into this. Add the rest of the ingredients, mix well. Put the container into the refrigerator and chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight, (like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right height. Bake in a 450 degree pre-heated oven for approximately 6 to 8 minutes. They should be a light brown before you remove them. Notes: -Refrigeration is one of the keys of “KRINGLA” making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use oatmeal, raisins, or whole wheat. - You can fill them with your favorite filling, cream cheese, jelly, etc. You don’t need eggs or yeast. They are not too sweet. It is a coffee bread not like muffins, which are too sweet, and also do not have too many calories. - You could use custard filling, or different flavored oils like pure orange oil, butterscotch, several berries types. | |||
| Ingredients | |||
| 3 | cups | flour, white unbleached | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 12 | tablespoons | sweet butter, cold 1 1/2 sticks | |
| 2 | cups | raisins | |
| 1 | large | egg | |
| 1/2 | cup | honey | |
| 1 | cup | buttermilk | |
Directions: | |||
| Makes 1 large loaf. Preheat oven to 350 degrees F. Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks. Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk. Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn’t have to be completely mixed and should be very rough and lumpy. butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 degrees F about an hour or until the middle is set. Cut out a piece to test if necessary. Cut into wedges and serve warm from the pan. | |||
1 1/2 c All-purpose flour 3/4 c Sugar 2 1/2 ts Baking powder 1 ts Salt 1/4 c Vegetable oil 3/4 c Milk 1 Egg 1 1/2 c Blueberries (I use fresh, -but imagine frozen would -work) 1/3 c All-purpose flour 1/2 c Brown sugar, firmly packed 1/2 ts Cinnamon (or more to taste) 1/4 c Firm butter (1/2 stick) Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9×1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don’t overbake. Serve warm with butter or honey. Serves 8. Sonya’s note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait! |
3 c Unbleached, all-purpose Flour 1 pk Dried yeast 1 1/2 ts Salt 1 ts Cumin seed, ground 1 c Plus 3 oz. lukewarm water 1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve. |
1 Egg 1/2 ts Salt 1/2 c Sugar 1/4 c Molasses 1 1/2 c All bran 1 1/2 c Flour 1 1/2 c Sour milk 1 ts Soda Beat egg and add salt, sugar and molasses. Add sour milk and all bran and let set till most of moisture is taken up, add flour and soda. Put in greased loaf pan and bake in 350 F oven for 1 hour. P.S. Sour milk by adding 1 T. vinegar to the milk or use sweet milk and cut soda to 1/2 ts. and add 1 ts. baking powder. |
| Ingredients | |||
| 1/2 | cup | sugar | |
| 1 | tablespoon | baking powder | |
| 2 | cup | all-bran cereal | |
| 1/4 | cup | skim milk | |
| 1/4 | cup | applesauce | |
| 1 | each | egg | |
| 1/4 | cup | flour | |
Directions: | |||
| Stir together flour, sugar and baking powder. In a large mixing bowl combine cereal and milk. Let stand 5 minutes or until cereal softens. Add egg and applesauce. Beat well. Add flour mixture stirring only until combined. Pour into 12 muffin cups. Bake at 400 degrees for 20 minutes until lightly brown. Serve warm. | |||
3/4 c Whole wheat flour 3/4 c Flour, all-purpose 1 T Baking powder 1/2 t Salt 1/3 c Sesame seeds 2 t Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegatable Oil 1/2 c Bran cereal Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2″ loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. |
1/2 c Whole almonds, with skins 1 1/2 c Brown rice flour 4 ts Baking powder 1/4 ts Salt 3 ts Poppy seeds 1/2 c Plain low-fat yogurt 1/2 c Water 1 lg Whole egg 1 lg Egg white white 2 tb Vegetable oil This and the following two recipes are wheat free, utilizing brown rice flour. They’re from an article by Jacqueline Mallorca in the Chron. For those to whom it is important, she’s working on a book about wheat-free baking. No hint as to the release date though. Preheat oven to 350F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed++the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices). PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993. |