Copyright © 2011 the Main wiki and its contributing authors. 47:
48:Printed materials are published under a Creative Commons 3.0 Licence. 49:
50:This document is made available under the terms of the Creative Commons Attribution–ShareAlike 3.0 New Zealand Licence(approve sites). You may also choose to receive the document under the terms of any other copyleft licence, such as the GNU Free Documentation Licence(approve sites). You may: 51:
52:This document is distributed in the hope that it will be useful, but without any warranty; without even the implied warranty of merchantability or fitness for a particular purpose. 56:
57: 58:∗
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60:66: 12–16 rolls 67: Carolyn Eshelman 68:
69:4 cups flour (approximate) 70: 3/4 cup mik powder (I often omit this) 71: 1 tablespoon dry active yeast 72: 1 teaspoon salt 73: 3 tablespoons sugar 74: 3 tablespoons oil 75: 1 1/2 cup warm water 76: butter 77: cinnamon 78: brown sugar 79:
80:Add yeast to warm water (unless putting in fridge overnight). Combine 2 cups of flour, milk powder, salt, and sugar and mix well. Add yeast and water. Beat until smooth. Gradually add rest of flour. 81: Knead till dough is smooth and elastic. Roll out dough to 1/4 inch thick rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. 82: Roll up like a jelly roll. Cut in 3/4 inch pieces. 83: Place in greased baking dish close together but not touching. Allow rolls to rise until double. 84: Bake at 400 F (205 C) for 20 minutes or until golden brown. 85:
86:Drizzle with glaze made of powdered sugar, 1/8 teaspoon vanilla and a bit of milk.
87: I often prepare this the night before using cold water. I put the rolls in the fridge to rise overnight. In the morning, pull out of the fridge and into the oven for warm cinnamon rolls for breakfast!
92: Makes 1 loaf 93: Jane Waites 94:
95:500g self-raising flour (3 3/4 cups and 2 T) 96: 1/2 tsp salt 97: 125g cheddar, cut into small cubes (1/4 lb) 98: 340ml beer (a can in South Africa, slightly less than a full can here in the UK)(1 1/2 cups) 99: 50ml water (1/4 cup) 100: 1Tbsp fresh thyme 101: 50ml sesame or sunflower seeds (1/4 cup) 102: Maldon salt to sprinkle on top 103:
104:Pre-heat the oven to 180C. Grease a small loaf tin. 105: Sift flour and salt together in a mixing bowl. Stir in the beer, cheese, water and thyme. You can add a little water if the dough is too dry. Mix until all the flour has been moistened and the dough forms a cohesive mass. 106: Transfer the dough to the loaf tin, sprinkle with seeds and Maldon salt and place in the pre-heated oven. 107: Test with a skewer after about one hour when the top is golden brown - if the skewer comes out clean, remove from oven. Serve with plenty of butter. 108:
109:Leave to cool for 10 minutes or so before you slice!! I was in too much of a hurry to get at that glorious-smelling loaf and ended up shredding one end in my haste ;-)
114: 24 muffins 115: Maureen Horton 116:
117:1 cup butter or margarine, softened 118: 1 1/4 cup sugar 119: 1 egg 120:
121:1 tablespoon instant coffee 122: 1 tablespoon hot water 123: 1 1/3 cup ripe bananas, mashed 124:
125:2 1/2 cups flour 126: 1 teaspoon baking powder 127: 1/2 teaspoon baking soda 128: 1/2 teaspoon salt 129:
130:1 cup chocolate chips 131:
132:Cream first 3 ingredients. Combine coffee, water and bananas. Mix well, then add to first ingredients. Combine flour, baking powder, soda and salt. Slowly add to previous mixture. Beat till smooth. Stir in chocolate chips. Put in greased muffin tins. 133: Bake at 350 F for 15–20 minutes. 134:
138: Makes 1 Loaf 139: Jane Waites 140:
141:3 cups all-purpose flour 142: 1 tablespoon granulated sugar 143: 1 teaspoon salt 144: 1 tablespoon baking powder (make sure it’s fresh!) 145: 2 tablespoons chopped fresh dill (or 2 teaspoons dried) 146: 1 cup finely grated sharp cheddar cheese 147: 12 ounces beer 148:
149:Optional glaze: 1 egg & 2 teaspoons water, beaten 150:
151:Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. 152:
153:Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature. 154:
155:159: 16 muffins 160: Carla Gray 161:
162:1–3/4 cup all-purpose flour 163: 3/4 cup sugar 164: 1 tsp baking powder 165: 1 tsp baking soda 166: 1/2 tsp salt 167: 1 egg 168: 1/2 cup vegetable oil 169: 1/2 cup banana yogurt 170: 1 tsp vanilla extract 171: 1 cup mashed banana 172: 3/4 cup chocolate chips or chopped Milka milk chocolate bar 173:
174:Preheat oven to 350 degrees F. Lightly grease or line muffin pans. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine egg, oil and yogurt. Stir into dry ingredients just until moistened. Fold in bananas and chocolate. Fill muffin cups two-thirds full. Bake for 22–25 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire rack. 175:
176:Melt in your mouth delicious!
181: Makes 2 loafs or about 18 muffins 182: Julie Grimes 183:
184:3 cups flour tipo “00” 185: 1 teaspoon salt 186: 1 cup sugar 187: 1 cup brown sugar 188: 1 cup vegetable oil 189: 1 teaspoon baking soda 190: 2 teaspoons ground cinnamon 191: 3 eggs, slightly beaten 192: 3 teaspoon vanilla extract 193: 4 apples, Pippin or Granny Smith 194:
195:Add all dry ingredients, except sugars, together into a large bowl and mix well together. In a medium bowl add eggs, oil, vanilla and sugars. Cream together until well blended. Peel, core and slice apples into small pieces (about 1/4” - 6.5 mm). Add wet ingredients and prepared apples to dry ingredients and blend together with spoon or mixer on medium speed until just mixed, do not over mix ingredients. Should look like a thick sugary mixture. Spoon into 2 greased loaf pans for bread or prepared muffin pan (apporximately 18 muffins). 196:
197:Bake at 180C for 1 hour for loaf, or approximately 15–20 minutes for muffins. 198:
199:203: 12 Servings 204: Melodye Bowers 205:
206:1 cup flour 207: 1 cup cornmeal 208: 2/3 cup sugar 209: 1 teaspoon salt 210: 3 1/2 teaspoons baking powder 211: 1 whole egg 212: 1 cup milk 213: 1/3 cup vegetable oil 214:
215:Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. 216: In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. 217: Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 218:
222: 223: Jane Waites 224:
225:3 cups flour (sifted) 226: 3 teaspoons baking powder (omit if using Self-Rising Flour) 227: 1 teaspoon salt (omit if using Self-Rising Flour) 228: 1/4 cup sugar 229: 1 (12 ounce) can beer (bottle of Tirana beer!) 230: 1/2 cup melted butter (1/4 cup will do just fine) 231:
232:Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. 233:
234:Flavour Variations 235:
236:Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination. 241:
242:Copyright © 2011 the Main wiki and its contributing authors — Attribution–ShareAlike 252:
253: 254:Page collection published April 20, 2011, at 04:01 PM ¶ Typeset by Wikipublisher
257:Copyright © 2011 the Main wiki and its contributing authors. 47:
48:Printed materials are published under a Creative Commons 3.0 Licence. 49:
50:This document is made available under the terms of the Creative Commons Attribution–ShareAlike 3.0 New Zealand Licence(approve sites). You may also choose to receive the document under the terms of any other copyleft licence, such as the GNU Free Documentation Licence(approve sites). You may: 51:
52:This document is distributed in the hope that it will be useful, but without any warranty; without even the implied warranty of merchantability or fitness for a particular purpose. 56:
57: 58:∗
Typeset by Wikipublisher
60:66: 12–16 rolls 67: Carolyn Eshelman 68:
69:4 cups flour (approximate) 70: 3/4 cup mik powder (I often omit this) 71: 1 tablespoon dry active yeast 72: 1 teaspoon salt 73: 3 tablespoons sugar 74: 3 tablespoons oil 75: 1 1/2 cup warm water 76: butter 77: cinnamon 78: brown sugar 79:
80:Add yeast to warm water (unless putting in fridge overnight). Combine 2 cups of flour, milk powder, salt, and sugar and mix well. Add yeast and water. Beat until smooth. Gradually add rest of flour. 81: Knead till dough is smooth and elastic. Roll out dough to 1/4 inch thick rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. 82: Roll up like a jelly roll. Cut in 3/4 inch pieces. 83: Place in greased baking dish close together but not touching. Allow rolls to rise until double. 84: Bake at 400 F (205 C) for 20 minutes or until golden brown. 85:
86:Drizzle with glaze made of powdered sugar, 1/8 teaspoon vanilla and a bit of milk.
87: I often prepare this the night before using cold water. I put the rolls in the fridge to rise overnight. In the morning, pull out of the fridge and into the oven for warm cinnamon rolls for breakfast!
92: Makes 1 loaf 93: Jane Waites 94:
95:500g self-raising flour (3 3/4 cups and 2 T) 96: 1/2 tsp salt 97: 125g cheddar, cut into small cubes (1/4 lb) 98: 340ml beer (a can in South Africa, slightly less than a full can here in the UK)(1 1/2 cups) 99: 50ml water (1/4 cup) 100: 1Tbsp fresh thyme 101: 50ml sesame or sunflower seeds (1/4 cup) 102: Maldon salt to sprinkle on top 103:
104:Pre-heat the oven to 180C. Grease a small loaf tin. 105: Sift flour and salt together in a mixing bowl. Stir in the beer, cheese, water and thyme. You can add a little water if the dough is too dry. Mix until all the flour has been moistened and the dough forms a cohesive mass. 106: Transfer the dough to the loaf tin, sprinkle with seeds and Maldon salt and place in the pre-heated oven. 107: Test with a skewer after about one hour when the top is golden brown - if the skewer comes out clean, remove from oven. Serve with plenty of butter. 108:
109:Leave to cool for 10 minutes or so before you slice!! I was in too much of a hurry to get at that glorious-smelling loaf and ended up shredding one end in my haste ;-)
114: 24 muffins 115: Maureen Horton 116:
117:1 cup butter or margarine, softened 118: 1 1/4 cup sugar 119: 1 egg 120:
121:1 tablespoon instant coffee 122: 1 tablespoon hot water 123: 1 1/3 cup ripe bananas, mashed 124:
125:2 1/2 cups flour 126: 1 teaspoon baking powder 127: 1/2 teaspoon baking soda 128: 1/2 teaspoon salt 129:
130:1 cup chocolate chips 131:
132:Cream first 3 ingredients. Combine coffee, water and bananas. Mix well, then add to first ingredients. Combine flour, baking powder, soda and salt. Slowly add to previous mixture. Beat till smooth. Stir in chocolate chips. Put in greased muffin tins. 133: Bake at 350 F for 15–20 minutes. 134:
138: Makes 1 Loaf 139: Jane Waites 140:
141:3 cups all-purpose flour 142: 1 tablespoon granulated sugar 143: 1 teaspoon salt 144: 1 tablespoon baking powder (make sure it’s fresh!) 145: 2 tablespoons chopped fresh dill (or 2 teaspoons dried) 146: 1 cup finely grated sharp cheddar cheese 147: 12 ounces beer 148:
149:Optional glaze: 1 egg & 2 teaspoons water, beaten 150:
151:Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. 152:
153:Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature. 154:
155:159: 16 muffins 160: Carla Gray 161:
162:1–3/4 cup all-purpose flour 163: 3/4 cup sugar 164: 1 tsp baking powder 165: 1 tsp baking soda 166: 1/2 tsp salt 167: 1 egg 168: 1/2 cup vegetable oil 169: 1/2 cup banana yogurt 170: 1 tsp vanilla extract 171: 1 cup mashed banana 172: 3/4 cup chocolate chips or chopped Milka milk chocolate bar 173:
174:Preheat oven to 350 degrees F. Lightly grease or line muffin pans. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine egg, oil and yogurt. Stir into dry ingredients just until moistened. Fold in bananas and chocolate. Fill muffin cups two-thirds full. Bake for 22–25 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire rack. 175:
176:Melt in your mouth delicious!
181: Makes 2 loafs or about 18 muffins 182: Julie Grimes 183:
184:3 cups flour tipo “00” 185: 1 teaspoon salt 186: 1 cup sugar 187: 1 cup brown sugar 188: 1 cup vegetable oil 189: 1 teaspoon baking soda 190: 2 teaspoons ground cinnamon 191: 3 eggs, slightly beaten 192: 3 teaspoon vanilla extract 193: 4 apples, Pippin or Granny Smith 194:
195:Add all dry ingredients, except sugars, together into a large bowl and mix well together. In a medium bowl add eggs, oil, vanilla and sugars. Cream together until well blended. Peel, core and slice apples into small pieces (about 1/4” - 6.5 mm). Add wet ingredients and prepared apples to dry ingredients and blend together with spoon or mixer on medium speed until just mixed, do not over mix ingredients. Should look like a thick sugary mixture. Spoon into 2 greased loaf pans for bread or prepared muffin pan (apporximately 18 muffins). 196:
197:Bake at 180C for 1 hour for loaf, or approximately 15–20 minutes for muffins. 198:
199:203: 12 Servings 204: Melodye Bowers 205:
206:1 cup flour 207: 1 cup cornmeal 208: 2/3 cup sugar 209: 1 teaspoon salt 210: 3 1/2 teaspoons baking powder 211: 1 whole egg 212: 1 cup milk 213: 1/3 cup vegetable oil 214:
215:Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. 216: In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. 217: Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 218:
222: 223: Jane Waites 224:
225:3 cups flour (sifted) 226: 3 teaspoons baking powder (omit if using Self-Rising Flour) 227: 1 teaspoon salt (omit if using Self-Rising Flour) 228: 1/4 cup sugar 229: 1 (12 ounce) can beer (bottle of Tirana beer!) 230: 1/2 cup melted butter (1/4 cup will do just fine) 231:
232:Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. 233:
234:Flavour Variations 235:
236:Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination. 241:
242:Copyright © 2011 the Main wiki and its contributing authors — Attribution–ShareAlike 252:
253: 254:Page collection published April 20, 2011, at 04:01 PM ¶ Typeset by Wikipublisher
257: