Homemade Whole Wheat Tortillas

Yield: 12 tortillas
Ingredients

• 2 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1/2 cup oil
• 1 teaspoon salt
• 1 cup warm water (heat in the microwave for 1 min)

Directions

1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
7. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

From 100 Days of Real Food

Hamburger/Hot Dog Buns

1c water
2T butter
2T sugar
2t salt
3-3 1/4c bread flour
3T nonfat dry milk
2t yeast

Add ingredients according to your bread machine instructions. Remove from machine. Punch down and let it rest for 20 min. Form into ~12 balls, make bun shapes and flatten. Cover, and let rise for ~1hour. Bake in a preheated 375 oven for 15-20min until golden brown.

Tips: Sometimes I substitute 1c whole wheat flour in, add flaxseed, or other things to the dough - herbs, chives, sesame seeds etc. 

From The Bread Machine Cookbook.

Cranberry Orange Muffins

Adapted from America's Test Kitchen

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, melted

1 cup sugar

2 large eggs

1 1/2 cups yogurt  (or sour cream works)

1c cranberries, I like dried

1 orange zested

1/2-1orange freshly squeezed

 

  

1. Adjust oven rack to lower middle position and heat oven to 375°F Mix flour, baking powder, baking soda, sugar, and salt in medium bowl; set aside.

2 Mix eggs and yogurt. Add to the dry indgredients until just mixed with a spatula.

3. Add butter, cranberries, orange zest, and juice. Mix with spatula

4.Spray twelve-cup muffin tin (or more) with vegetable cooking spray with flour 

5.Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin.

I like to use mini muffin tins too and bake about 20min.

Can be frozen too.

Persimmon Bread

1 cup persimmon pulp

2 teaspoons baking soda

3 cups white sugar

1 cup vegetable oil

4 eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 teaspoons salt

2/3 cup water

3 cups all-purpose flour

1 cup chopped walnuts (opt)

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. (or equilvalent)
1. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
2. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Pretzels

Copycat Recipe of Aunt Annie's Pretzels

Ingredients:1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Notes:  Sometimes we'll think outside the box and do some pretzel art - make some beetles by making a body and 6 legs or an octopus, dinosaur etc. Decorating with chocolate chips or other candies.

Pumpkin Bread

Mix together:
1c oil, 4 eggs, 2/3c water, 2c pumpkin
Sift and add to liquid:
3 1/3c flour, 3c sugar, 2t baking soda, 1 1/2t salt, 1t nutmeg, 1 1/2t cinnamon, pinch of ginger

Mix together well. Pour into 3 greased loaf pans. Bake at 350F ~35-35 min. Cool.

Notes: Can be frozen.

Recipe is from my mother-in-law, Barb.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
 
Recipe is from Allrecipes.com

Great White Bread

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast

1.Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.


2.Bake on White Bread setting . Cool on wire racks before slicing.
 
Notes: This is the best white bread recipe I've been able to make that works well for sandwiches (slices easily) and is a nice side bread for dinner when it is still warm.
 
Recipe is from Allrecipes.

Multi-grain Loaf

For a 1 1/2 pound loaf

1 1/4c water
2T butter, softened
1 1/3c bread flour
1 1/3c whole wheat flour
1c 7-grain or multigrina hot cereal (uncooked)
    (or any 1c combination of flax seed, oats, quinoa grain etc)
3T brown sugar
1 1/4t salt
2 1/2t yeast

Combine ingredients according to your bread machine.
Use Basic/White cycle (unless you want to make rolls, select dough setting)
Remove from machine and cool.

Whole Wheat Dinner Rolls

1c water
2T butter/margarine
1 egg
2c bread flour
1 1/4c whole wheat flour
1/4c sugar
1t salt
3t bread machine yeast (I've used regular yeast too and worked just fine)

Measure ingredients and place into bread machine as recommended by the manufacturer of your bread machine.
Select Dough/manual cycle.
Remove dough from pan with lightly floured hands. Cover and let rest 10min on lightly floured surface.
Grease a 13x9x2in pan. Make 15 balls and place in pan. Brush with butter (opt). Cover and let rise for about 30min or until dough has doubled.
Heat oven to 375 and bake 12-15min until godlen brown.

Notes: Feel free to add 1/4c flax seed or other grains to make a multi-grain roll.

Recipe is from Bread Machine Recipes cookbook.

Clone of Cinnabon

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 
Recipe taken from Allrecipes.

Braided Bread

2 1/4t active dry yeast
<1/2c warm water
3/4c milk
1/2c sugar
1/2t salt
1/4c butter, softened
2 beaten eggs
3/4t ground cardamon
4c flour

Add ingredients according to your bread machine. Use the dough cycle.
Split into 9 pieces. Roll each piece out into a long rope using flour.
Make 3 braids.
Let rise for about 45 min.
Bake 12-15min at 375.
Brush with butter once removed from oven (opt)

Notes: Can be frozen once the bread is cooked. Makes 3 loaves.

Recipe is from my Aunt Cheryl.

Italian Bread Baked on a Pizza Stone

3 cups unbleached flour

1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal

1.Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.


2.Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.

3.Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4.In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.

5.Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
 
Recipe is from Allrecipes.

Pumpkin Muffins

4 eggs
2c sugar
16oz pumpkin
1 1/2c oil (or combination with applesauce)
3c flour
2t baking soda
2t baking powder
1t cinnamon
1t salt
1 pkg choc. chip (or less depending on your preference)

Mix all together. Makes 24-30 muffins. Bake at 400 for 16-20min.
These can be frozen to be thawed and eaten later.

Notes: These are some of the best muffins.

Recipe is from my friend Ellen.

Naan

Worth the effort - much cheaper than the store.

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted (optional)

1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.


2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3.During the second rising, preheat grill to high heat.

4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
 
Tips:

• Feel free to use the Broiler inside if you cannot grill, but they do taste better grilled, but what doesn't?
• Tastes best right after making them, but can be reheated in microwave for later.
• Can use alternative milk (soy, almond, etc) if you can not eat dairy.

Recipe taken from Allrecipes.