‘Bread & Pancakes’

German Oven Pancake




Oven 400 F

Serves 2

Place 12” skillet in the oven and preheat to 400 F.

3 eggs

½ tsp salt

Beat the eggs and salt with a wire whip until light.

1/3 cup sifted flour

1 T sugar

½ cup milk

Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.

2 T butter

Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.

Suggested Toppings:

Powdered sugar

Butter

Fresh lemon

Apricot jam

Strawberries

Serve with your favorite toppings.

Scones

Scones.jpg

Oven 425 F

Yields 12 Scones

2 cups flour

4 tsp baking powder

1 tsp salt

2 T sugar

Mix together in a medium mixing bowl.

½ cup butter (one stick)

Soften the butter a bit (20-30 seconds in the microwave on power level 3). Cut the butter into the flour with a pastry blender until the mixture is like tiny gravel.

1 cup milk

Add the milk all at once, and mix with a fork just until all is moistened. The batter should be very soft and sticky.

Biscuits_1.jpg

½ cup flour

Spread ½ cup of flour on the countertop in a 12” circle. Turn out the batter onto the flour. Sprinkle 2 Tbsp of flour on top.

Biscuits_2.jpg

Gently knead about 12 times, pulling from under the outer edge and folding in to the center to knead in the flour.

This is the critical point for fluffy scones- don’t handle the dough too much and don’t mix in too much flour or the scones will be tough.

When the dough is just stiff enough to hold its shape without sticking to your fingers, pat it down evenly to 3/4″ – 1” thickness. Cut with a round biscuit cutter or just cut into triangles.

Rub the cutter or knife in the flour between cuts. Place on an ungreased cookie sheet.

Gather up the remnants of dough into a ball and pat down for another cut.

Bake at 425 F for 10-12 minutes.

This is a variation of my mom’s biscuit recipe. These scones are perfect shortcakes – just add fruit and whipped cream.   

Wheat Buns

 Wheat_Buns

 

Oven 350 F

Yields: 1 dozen

1 ½ cups warm water

 ¼  cup sugar

 1 tsp salt

¼ cup shortening 

 

 

 

Mix ingredients in a large bowl with a mixer. Make sure the warm water is less than 115 F or it will kill the yeast.

2 pkgs yeast

½ cup warm water 

 

In a separate small bowl or cup, mix the water and yeast with a fork until dissolved. Add to the batter.
1 egg 

¼ cup honey

   

Add to batter and mix well.
2 cups white flour

3 cups whole wheat flour (Bob’s Red Mill brand) 

 

Add half the flour and mix well with the mixer.  Add the rest of the flour and mix well. Place the dough in a greased bowl, cover with a towel and set in a warm place to rise for about one hour.

¼ cup white flour 

Sprinkle the flour on the countertop in a 12” circle. Turn out the dough onto the flour.  Knead the dough 12 times. Form the dough into 2” balls. Place on a lightly greased baking sheet. Cover with a towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 10-12 minutes until golden brown.

 

Blueberry Crumb Cake

Blueberry_Crumb_Cake

Oven 350 F

1 cup sugar

1/3 cup shortening

1 egg

Beat together.

1 cup milk

Add and beat.

2 cups flour

3 tsp baking powder

1 tsp salt

Sift together, add and beat.

3 cups fresh blueberries

or substitute frozen blueberries, thawed and drained

Grease and flour a 9×13 pan. Spread half of the batter in the pan. Sprinkle with half of the blueberries. Cover with remaining batter and sprinkle with blueberries. Bake at 350 F for 30-40 minutes. To test for doneness, lightly touch the center of the cake. It springs back when done. Cool and frost with Buttercream Frosting. I like to create a lattice of frosting with a decorating tip and bag.

Whole Wheat Bread

 

 

Oven 375 F

Yields: 2 loaves

2 pkg dry yeast

1 cup warm water (110 F)

2 Tbsp sugar

1 tsp salt

½ cup white flour

 

The water temperature is the most important detail for the yeast to rise. Use a thermometer and adjust the water between 105 -110 F.  Warm up a large mixing bowl by filling with hot water and emptying. Mix the ingredients together. Cover with a dry towel and let stand in a warm place for 15 minutes.

 

1 ¼ cup warm water

2 Tbsp shortening

¼ cup dry milk

3 Tbsp honey

2 tsp salt

2 cups whole wheat flour

 

Add and mix well with the mixer.

4 cups whole wheat flour

 

 

 

Continue to add additional flour until the dough is too stiff for the mixer. Add the rest of the flour by hand.

½ cup white flour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Optional: Raisins, butter, cinnamon, sugar

 

 

 

 

 

 

 

Spread flour on the counter top in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Turn one quarter turn and repeat.  Place the dough back into the bowl, cover with a warm, damp towel and set in a warm place to rise for about one hour.

 

Spread a little flour on the counter and turn out the dough. Divide into two equal pieces. Knead a few times to form a smooth ball.  Roll out with a rolling pin to 2 “ thick to remove any air bubbles.

 

At this point, you may add raisins, or a light coating of butter, cinnamon & sugar for a cinnamon swirl loaf.

 

Roll into a loaf and push the ends under. Place in a loaf pan. Cover with the damp towel and let the bread rise in the pan for 30 minutes.

 

Bake at 375 F for 35-35 minutes.

 

I prefer a super finely ground whole wheat flour such as Bob’s Red Mill brand. This recipe is based on Lois Deuter’s bread.

Lois Deuter’s Bread

 

 

Oven 375 F

Yields: 2 loaves

2 pkg dry yeast

1 cup warm water (110 F)

2 Tbsp sugar

1 tsp salt

½ cup flour

 

The water temperature is the most important detail for the yeast to rise. Use a thermometer and adjust the water between 105 -110 F.  Warm up a large mixing bowl by filling with hot water and emptying. Mix the ingredients together. Cover with a dry towel and let stand in a warm place for 15 minutes.

 

1 ¼ cup warm water

2 Tbsp shortening

¼ cup dry milk

3 Tbsp honey

2 tsp salt

2 cups flour

 

Add and mix well with the mixer.

4 cups flour

 

 

 

Continue to add additional flour until the dough is too stiff for the mixer. Add the rest of the flour by hand.

½ cup flour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Optional: Raisins, butter, cinnamon, sugar

 

 

 

 

 

 

 

Spread flour on the counter top in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Turn one quarter turn and repeat.  Place the dough back into the bowl, cover with a warm, damp towel and set in a warm place to rise for about one hour.

 

Spread a little flour on the counter and turn out the dough. Divide into two equal pieces. Knead a few times to form a smooth ball.  Roll out with a rolling pin to 2 “ thick to remove any air bubbles.

 

At this point, you may add raisins, or a light coating of butter, cinnamon & sugar for a cinnamon swirl loaf.

 

Roll into a loaf and push the ends under. Place in a loaf pan. Cover with the damp towel and let the bread rise in the pan for 30 minutes.

 

Bake at 375 F for 35-35 minutes.

 

This is a Ree Heights classic! Aunt Lois made this bread several times a week for the farm hands’ dinner. Her recipe called for 24 cups of flour which makes a big batch! I remember her mixing it up in a large tin wash basin.

Sticky Buns

 

 
 

Oven 350 F

Yields 2 dozen

1 ½ cups warm water

  ½ cup sugar

1 tsp salt

¼ cup shortening

 

 

 

Mix ingredients in a large bowl with a mixer. Make sure the warm water is less than 115 F or it will kill the yeast.
2 pkgs yeast

  ½ cup warm water

 

 

 

In a separate small bowl or cup, mix the water and yeast with a fork until dissolved. Add to the batter. 
1 egg  Add to batter and mix well.  

 

5 cups flour

Add half the flour and mix well with the mixer.  Add the rest of the flour and mix well. Place the dough in a greased bowl, cover with a towel and set in a warm place to rise for about one hour.

 

¼ cup flour Sprinkle the flour on the countertop in a 12” circle. Turn out the dough onto the flour.  Knead the dough 12 times. Form the dough into 2” balls. Place on a lightly greased baking sheet. Cover with a towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 10-12 minutes until golden brown. Cool.

 

Buttercream icing: 

 ¼ cup (1/2 stick) butter

2 cups Domino’s powdered sugar

½  tsp vanilla

1 Tbsp milk

A little warm water

 

 

 

Soften the butter in the microwave on the defrost setting, but don’t let it melt.  Mix all ingredients with the mixer.  Add a few drops of warm water at a time and mix well to thin the icing to the spreading consistency.

Frost the buns and serve. Make sure you have enough for seconds for everyone!

Banana Oatmeal Muffins

Banana Oatmeal Muffin

 

 

Oven 400 F

1 dozen

1 egg

1/3  cup milk

½ cup oil

1 tsp vanilla

 

Beat together.

1 cup whole wheat flour

1 cup oatmeal

1/3 cup brown sugar

¼ cup flax meal

3 tsp baking powder

1 tsp salt

¼ tsp cinnamon

 

Add dry ingredients.

1 cup mashed bananas

(2-3 very ripe)

 

Mash the bananas with a fork, and gently stir into the batter. Line a cupcake pan with baking papers and fill the cups. Bake 15-18 minutes until the center is dry and springs back to the touch.

 

I suggest a very fine ground whole wheat flour such as Bob’s Red Mill brand.

Cinnamon Rolls

Cinnamon Rolls

 

Oven 350 F

Yields 2 dozen

1 ½ cups warm water

½ cup sugar

1 tsp salt

¼ cup shortening

Mix ingredients in a large bowl with your mixer. Make sure the warm water is less than 115 F or it will kill the yeast.

 

2 pkgs yeast

½ cup warm water

In a separate small bowl or cup, mix the water and yeast well with a fork until dissolved. Add to the batter.

 

1 egg

Add to batter and mix well.

 

5 cups flour

Add half the flour and mix well with the mixer. Add the rest of the flour and mix with a large wooden spoon. You should have a soft dough as shown:

 Dough Before Kneading

½ cup flour

Spread ½ cup of  flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Place the dough in a greased bowl, cover with a warm, slightly damp towel and set in a warm place to rise for about one hour.

Dough After Rising

 

2 Tbsp shortening

Grease two 9×13 pans.

 

¼ cup flour

Spread the flour on the countertop in a 12” circle. Turn out the dough onto the flour.  Knead the dough 12 times. Roll out the dough in a rectangular shape to ¼ inch thickness. The rectangle should be approximately 18” x 24”.

 

½ cup butter (1 stick)

Soften the butter to room temperature or microwave on power level 1 for one minute; don’t melt.  Spread the soft butter all over the dough.

 

½ cup sugar

3 Tbsp cinnamon

Mix together and sprinkle evenly over the dough. Starting with the long side of your rectangle, roll the dough tightly into a log. Using a very sharp knife with a sawing motion, cut 1” slices. Place in the greased pan. Cover with a dry towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 15-18 minutes until golden brown. Cool.

 

¼ cup butter (½ stick)

1 lb powdered sugar

3 Tbsp hot water

1 tsp vanilla

 

Icing:

Mix well with mixer. Add additional sugar or hot water to reach desired consistency. Spread icing on buns with a spatula.

Herbed Flat Bread

Herbed Flat Bread

 

Oven 425 F

1 cup of warm water

2 pkgs dry yeast

1 tsp sugar

1 tsp salt

3 Tbsp Provence Herbs or Italian Mixed Herbs

2 Tbsp olive oil

2 ½ cups flour

 

Warm the mixing bowl by filling the bowl with hot water, pour it out and dry. Add the cup of warm water. Dissolve the yeast into the water with a fork. Add all ingredients. Mix with the mixer on low speed for a few minutes. Cover with a warm damp towel and let it stand for 15-30 minutes.

½ cup flour

¼ cup course cornmeal

1 Tbsp olive oil

Spread ½ cup of flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Knead until the dough is no longer sticky. Sprinkle a little more flour on the counter. Use a rolling pin to roll out a thin circle about ¼” thickness. Make a circle for one large pizza pan. If you don’t have a pizza pan, divide the dough for two smaller circles on a cookie sheet.

 

Sprinkle corn meal on the baking pan. Lift the dough and place it on the pan. Brush lightly with olive oil.

 

Bake on the center rack of the oven for 12-15 minutes until the bread is golden brown.

 

Remove from the oven and slide onto a cutting board. Cut into 2 “ strips and across into diagonal shaped pieces.

 

For a wonderful appetizer, serve this fresh bread with Bruschetta Salsa or Olive Tapenade.

 

This is a basic pizza crust recipe, with the addition of herbs to jazz it up for appetizers.