The Forum Has Moved!

Nothing beats the delicious yeasty fragrance of bread fresh from the oven...Your bread, roll and muffin recipes may be placed here....


Old Forum - Breads, Rolls & Muffins

Chapati Bread

Flatbread, adapted from MelindaLee

2 1/4 cups, whole wheat flour
1 cup, all-purpose flour (plus more for dusting)
1 teaspoon, salt
1 cup, warm water
herbs, garlic, chopped onion, dried chilies may be added...



Mix together both flours in the bowl of a food processor; add the salt and, with the machine running, pour in the one cup of warm water. Process for about 30 seconds, then remove the cover. Dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add more warm water a tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

With floured hands, shape the dough into a ball, cover it with plastic and allow it to rest for at least 30 minutes. (At this point, you may wrap dough tightly in plastic and refrigerate it for up to a day; bring the dough to room temperature before proceeding.)

When ready to grill, pinch off a piece of dough (walnut-size to golf-ball size, according to your preference) and roll it out as thin as is practical (see introductory note). Dust the rolled-out pieces lightly with flour to keep them from sticking and cover them with plastic wrap or a damp cloth while you roll out the remaining dough. (It is O.K. to overlap them a bit, but do not stack them.) Or just roll as you grill.

Grill the chapatis until they start to blister, char and puff up a bit, about a minute or so. Turn and repeat. Serve immediately.

Cheese Bread

3 cups self rising flour
1/4 cup sugar
1 cup grated cheddar cheese
1/2 cup chopped onion
1 egg beaten
1 1/2 cups milk
1/4 cup melted butter
Lawrey's seasoning salt
Garlic salt
Parmesan cheese
Parsley flakes

Combine first six ingredients and pour into a loaf pan. Bake at 350 for 1 hour. Pour butter on top of bread and sprinkle with Lawrey's, garlic salt, parmesan cheese and parsley flakes.

Banana Coconut Muffins

from my Recipezaar collection...

Ingredients

2 eggs
3/4 cup sugar
1/2 cup vegetable oil or butter, melted
1 cup mashed banana (3 bananas)
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup shredded coconut (mine was sweet)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup slivered almond, chopped
1/2 cup maraschino cherry, chopped
1/4 cup semi-sweet chocolate chips

Directions

Put the eggs in a large bowl. Beat until it’s soft and frothy. Add the sugar and oil. Beat well. Incorporate the mashed bananas and the almond extract.

Put all the other ingredients in another bowl. Stir until combined. Put in the eggs mixture. Stir until combined. Put in 12 greased muffins cups.

Cook for 30 minutes at 350 F until a tooth-pick inserted in it comes out clean.

Apple Loaf

Ingredients

1/2 cup butter or margarine, soften
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
1 cup apple, grated roughly, unpeeled, packed (I used small diced apples, packed)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped

Directions

In a bowl, put butter, sugar and 1 egg. Beat to obtain a creamy mixture. Add the second egg and beat well. Add vanilla and cinnamon if using. Stir and add apples.

In another bowl, mix flour, baking powder, baking soda, salt and walnuts. Pour in the dough. Stir only to wet. Put in a greased loaf pan of 9 x 5 x 3 inch.

Cook in a preheated oven of 350 F for 50 to 60 minutes or until toothpick inserted comes out clean. Let rest 10 minutes then remove from the pan. Put on a grill to cool down and wrap it.

Apricot-Oatmeal Muffins

from Betty Crocker.com

3/4 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots
1 tablespoon quick-cooking or old-fashioned oats, if desired

Directions

1. Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.

2. In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.

3. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Donut Muffins

•1/3 cup shortening
•1/2 cup sugar
•1 medium egg
•1-1/2 cups flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon nutmeg
•3/4 cup milk
For The Topping:

•1/2 cup powdered sugar
•1 teaspoon cinnamon
•1/4 cup melted margarine

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth.

Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350 degrees for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

Mix the powdered sugar and cinnamon in a small bowl and set aside.

Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm.

Basic Muffin Mix

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Directions

Preheat oven to 400 degrees F (205 degrees C).

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center.

In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture.

Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.

Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

Bake for 25 minutes, or until golden.