BREADS |
1 PKG Yeast, dissolved in 1/4 Cup Warm Water 3/4 Cup Scalded Milk 1/2 Cup Sugar 3 Eggs, well beaten 3/4 tsp Salt 3 1/2 - 4 Cups Flour Mix ingredients together. Let rise 2-2 1/2 hours. Divide the dough in half. Take 1/2 of the dough and roll into 16-inch diameter circle. Brush with melted butter and cut into 16 wedges. Roll up wedges starting with the wide end. Place rolls in greased 16-inch dutch oven and let rise. Bake at 350* for 12 - 15 minutes. 1 PKG Yeast 2-3 TBS Warm Water 2 Eggs 1/2 Cup Sugar 1/2 Cup Melted Shortening 1 tsp Salt 1 Cup Warm Water 4 Cups Flour Butter Dissolve yeast in warm water. Set aside. Beat eggs, mix in sugar, melted shortening, salt & warm water. Add yeast mixture and 4 cups flour. Cover bowl tightly and chill for 1 hour. Roll into balls and place in a 12" dutch oven. Let rise 2 hours and bake for 20-25 minutes. Brush with butter. 1 PKG Yeast 1 tsp Sugar 1/2 Cup Warm Water 3 Cups Flour 1 TBS Sugar 1 1/2 tsp Sugar 1 tsp Rosemary 1 tsp Thyme 1 Pinch Basil 1 tsp Baking Soda 3 TBS Shortening 1/2 Cup Milk 1/4 Cup Sour Cream 1 TBS Melted Butter Sprinkle yeast and 1 tsp sugar over warm water in a small bowl. Stir to dissolve. Mix flour, sugar, salt, and baking powder and soda in a large bowl. cut in shortening with pastry blender until mixture resembles coarse meal. Add milk, sour cream and yeast mixture. Stir to form sticky dough. Pat dough with floured hands onto well floured surface. Roll out to 1/2 inch thick. Cut into biscuits and place in greased dutch oven. let rise in warm place for 1 hour. Bake at 375* or until lightly browned. Yields 18 to 20 biscuits. 2 Cups Sarm Water (110 - 115*) 1/4 Cup Dry Milk (Carnation) 2 TBS Sugar 2 Eggs, beaten 1 1/2 Sticks Melted Butter 4 to 5 Cups Bread Flour (Lehi Mills) 1/4 Cup Melted Butter 1 TBS Toasted Sesame Seeds In a mixing bowl, dissolve yeast, sugar, milk and water. Let stand for 5 minutes. Add eggs and 1 1/2 sticks melted butter, salt and flour and mix until smooth. Add enough remaining flour to form soft dough. Turn onto floured surface and knead until smooth and elastic, about 6 - 7 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until double. Punch dough and shape into rolls. Put in well greased 14" dutch oven. Glaze with melted butter and add toasted sesame seeds. Let them rise until double and bake with 8-10 coals on bottom and 18-20 on top. Bake for 25 minutes or until golden brown. 1 Egg 1 Cup Nonfat Cottage Cheese 1/4 Cup Vegetable Oil 2 tsp Honey 1 tsp Salt 2 PKG Active Dry Yeast 1 Cup Warm Water 1/4 Cup Wheat Germ 2 3/4 to 3 1/4 Cups Flour 3 TBS Chives, Chopped and Dried 1 Egg Beaten 1 Small Onion, Chopped In a mixing bowl, combine egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water. Let stand a few minutes and add to egg mixture. Add wheat germ and 1 1/2 cups flour. Mix together, add chives and enough remaining flour to form a soft dough. Turn onto floured board and knead until smooth and elastic, adding flour as needed. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for about an hour. Punch dough down. Roll into individual ropes about 2 inches in diameter and about 15 inches long. Tie each rope into a knot, twisting ends into a ball by tucking them into the top and bottom of knot. Place into a greased 12 inch dutch oven making about 12 knots. Cover and let rise until doubled. Brush top with beaten egg and sprinkle with chopped onion, then bake with 9-10 coals on the bottom and 15-16 on top. Bake until golden brown, about 20-30 minutes. Remove from oven and place on rack to cool. 2 PKG Dry Yeast 1 TBS Sugar 1/2 Cup Warm Water 4 Cups Whole Wheat Flour 1 tsp Baking Soda 1 tsp Salt 1 1/2 Cups Buttermilk 1/2 Cup Molasses 1 Egg Mix yeast, sugar and warm water in small bowl. Float small bowl in large bowl of hot water to keep warm until needed. Mix flour, soda and salt in large mixing bowl and set aside. Mix buttermilk, molasses and egg in small bowl. Mix yeast mixture into flour mixture. Mix buttermilk mixture into flour and yeast mixture and mix well with fork. Let rise until double. Stir down. Spray 10-inch dutch oven with Bakers Joy and pour batter into dutch oven. Let rise 30 minutes, until 2/3 double. Bake at 350*, 7 coals on bottom and 13 on top for 35 minutes or until top is browned and a small thump on top sounds hollow. May be garnished with oats or seeds if you like. Ingredients: 1 envelope active dry yeast 1/4 cup very warm water 1/3 cup sugar 1/4 cup butter or margarine 1 tsp. salt 1 cup scalding hot milk 1 egg, lightly beaten 41/2-cups sifted all-purpose flour 2 Tbs. melted butter or margarine, for brushing rolls Directions: Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist. ) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough Lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth:Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. -Place in neat rows, not quite touching, in a well-buttered 14" dutch oven. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot dutch oven (375 degrees) 18 to 20 minutes or until nicely browned. Butter the top of each roll let stand from 1-2 min. and serve warm. Number of servings: This recipe yields about 2 dozen rolls. Dilly Rolls Keith and Wendy Fisher 2 cups cottage cheese, small curd 2 teaspoons butter 2 packages dry yeast 1 cup warm water 2 eggs 1/4 cup sugar 2 tablespoons dried, minced onion 1-2 tablespoons dill weed 1 tablespoon salt 1 teaspoon baking soda 41/2 -5 cups flour In an 8 inch Dutch oven over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups flour, beat until smooth. Add remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down. Form into 24 balls. Place in a greased 14 inch Dutch oven and sprinkle with sesame seeds, cover and let rise about 45 minutes. Bake with 10 coals on the bottom and 18 on top until golden brown. About 30 minutes. Dutch Oven Bread John Lapic 3 cups very hot water 1/2 cup butter 1/2 cup sugar 2 1/2 tsp salt 2 Tbs instant yeast 8 cups flour oil for oven Combine water, butter, sugar, salt, yeast and stir until butter is melted. Add approximately 5 cups flour and mix to form a thick batter. Continue adding flour until a stiff dough forms. Knead on a floured board until smooth (about 10 minutes). Placed in a greased 12 inch oven, cover with the lid and let rise until doubled (about 45 minutes). Punch down and knead for a few minutes and place back in greased oven. Let rise until almost doubled. Bake at 350 degrees (12 coals on top and 8 on bottom) for 45 minutes. The top will be golden brown. Tastes great hot out of the oven with honey butter. Leftovers, if there are any, are great for French toast. 2 cups milk scalded 1/2 cup shortening 1/2 cup sugar 1 heaping tablespoon salt 2 packages dry yeast 1/2 cup lukewarm water 2 beaten eggs 6 cups flour non-stick vegetable spray Use the grill to your Ultimate Dutch Oven to cook these on. Spray your Ultimate Dutch Oven Grill with non-stick vegtavle spray. Combine milk, shortening, sugar and salt into a bowl. Cool to luke warm. Add yeast softened in warm water; add eggs. Stir in flour soft dough. Cover & let rise until doubled. Stir down with spoon, let rise again. Turn on lightly floured surface and roll dough out until 1/2 inch thick. Cut 2 1/2 inch cutter. Brush with melted butter. Crease each round thru center with dull edge knife and fold over. Place rolls onto the griddle of your Ultimate Dutch Oven Let rise untill double, then bake. Cook over 32 briquettes for 400 degrees. Place 2/3 of the briquettes on top of your Ultimate Dutch Oven and 1/3 underneath )ie: (22 briquettes on top and 10 briquettes underneath). Bake for 10 to 15 min. |
