this is so freaking good it doesn't even need butta--read more >>

1. Pour OJ and hand-hot water or buttermilk into bread machine pan. Add mashed bananas and honey.
2. Sprinkle four over the liquid and fruit so it is completely covered. If using water, sprinkle the nonfat dry milk powder over the flour, but do no use it if you are using buttermilk. Place the salt and butter in 2 corners of the pan. Make an indentation in the flour with your finger without exposing the liquid and add the yeast to it.
3. Place the bread pan in the machine and close the lid. Set the machine to the basic setting, medium crust and press start. If the dough looks very sticky towards the end of the first kneading, add further bread flour.
4. Just before the baking cycle starts (about 2 hours after the start), brush the top of the loaf with milk to glaze if you like. When the cycle has finished, switch off machine. Remove pan with oven gloves and turn out the bread on to a wire rack to cool.

Linda Doeser's "Making Bread at Home"

15

4 T Orange Juice

7/8 c buttermilk or water

2 medium ripe bananas, peeled and mashed

3 T honey

3 3/4 c bred flour, plus extra 1-2 T for sticky dough

1 1/2 T nonfat dry milk powder, optional

1 t salt

3 T butter, softened or diced

1 t yeast

milk for glazing, optional

--read more >>

mix yeast, 1/4 c water, & sugar. Let sit until foamy (about 7-10 minutes. Add remaining ingredients. Kneed 100 times. Lightly oil a large bowl, turn dough until it is lightly coated. Cover with a dishtowel and let rise for 1 hour.

preheat oven to 425 bake for 25-30 minutes

makes 2 pounds of dough

90

this is a very easy dough, the whole wheat version is easier to work with than the white but it's great both ways

1/4 cup warm water

1 1/2 tbsp yeast

1 tbsp sugar

1 3/4 cups water

6 cups flour (for whole wheat crust use 2 cups ww flour and 4 cups all purpose otherwise just use all purpose)

1 tsp salt

1 tbsp olive oil + a little more to coat the bowl

--read more >>

lace all ingredient (in order given), except Egg Glaze, in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray). Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.

After resting, shape the dough into 24 tight balls between the palm of your hands. NOTE: To make uniform rolls, weigh the dough into 2 ounces each. As you shape the rolls, stretch the top of the dough ball while simultaneously sealing the bottom. This stretching helps the dough hold up to the expansion that occurs in the oven, and the sealing prevents the roll from opening up while baking. As you make each roll, transfer the roll to a non-sticking baking sheet (sealed side down). NOTE: Keep unused dough and dough roll covered with plastic wrap to prevent drying out. This recipe will need two large baking sheets, 12 rolls on each baking sheet.

Preheat oven to 400 degrees F. Cover rolls with plastic wrap and place in a warm spot to rise, approximately 15 to 20 minutes. After rising, brush each roll with Egg Glaze. Bake approximately 10 to 15 minutes or until golden brown.

NOTE: I usually bake these rolls a few days ahead of time. Bake them just until they're slightly golden. When cool, freeze them in plastic bags. When ready to use, remove as many rolls as you will need. Place on baking sheets, cover with aluminum foil, and bake at 350 degrees F. for 10 minutes or until they are heated through.

EGG GLAZE:
1 egg yolk
1 tablespoon water

In a small bowl, combine egg yolk and water.

Makes 24 (2-ounce) rolls.

whatscookingamerica.com

24

90

I cut up and roasted/pureed two pumpkins last weekend and then was searching for new recipes to use the pumpkin in...found this and they're delish. We only ate a few, I froze the rest for our holiday party next month.
This is what it says on the is website where I found the recipe :
Wait until you smell the wonderful pumpkin aroma as these rolls bake! They make a wonderful Thanksgiving or Christmas dinner roll, but are excellent anytime of the year. I usually make and bake them a week ahead of time and freeze until ready to reheat. This helps take some of the hassle out of the holiday meal.

1 cup milk (110 degrees F.)

6 tablespoons butter, softened

1 cup canned pumpkin puree

1/3 cup firmly-packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 teaspoon salt

5 cups bread flour

1 tablespoon instant yeast

Egg Glaze (see recipe below)--read more >>

in a bowl combine yeast, water, & sugar. let sit until foamy, about 5 minutes. Stir in oil and salt
add the flour(s) and stir till it becomes a raggid mass of dough. transfer to a clean lightly floured surface. clean & dry bowl.
kneed dough for ten minutes or until smooth and elastic
lightly coat the inside of the bowl with oil and turn until dough is coated. cover tightly with plastic wrap.
chill the dough at least 12 hours but up to 48 hours
remove dough and let it reach room tempture (about two hours)
for focaccia
use fingertips to press dough into a lightly oiled 12 by 17 1/2 inch jelly roll pan, making dimples all over. Brush liberaly with olive oil and scatter some sea salt, and fresh chopped herbs. let the fociccia rise, covered in the pan for 1 hour
than bake in a preheated 450 degree (f) oven for 25- 30 minutes or until golden brown
for bread
gently press dough into 1 inch thick circle, fold the top third of the dough over and press to form a seam in the middle of the circle. Fold the bottom third up to meet the seam and press firmly with your fingers to seal. Flip the dough over and tuck in the edges. Place the dough, seam side down, in a lightly greased loaf pan. cover the dough with a damp towel and let it rise one hour, or until the dough rises 1 inch above the pan. uncover and gently brush the top of the dough with oil. Bake for 45 minutes at 400 (f) until it sound hollow when tappen underneath or until internal temp is 200 (f). Let cool in pan for 45 minutes before slicing
for pizza dough
divide in half. cover one peice with a damp towel. roll out the other in a free form circle and transfer it to an inverted cookie sheet or peel dusted with cornmeal. Add the toppings and slide dough onto a preheated pizza stone. Bake at 500 (f) for 12- 15 minutes. repeat with second half.

the modern vegetarian kitchen

360

I made this focaccia and so many things went "wrong"~I put coarse sea salt in the dough and cooked it until it was a little more than golden but it was still fantastic with a bowl of penne rigate and homemade sauce
this is a great recipe if you're busy because the dough can stay in the fridge for up to two days

1 tsp active dry yeast

1 1/3 cups luke warm water

1 tsp sugar, barley malt syrup, or honey

2 tbsp olive oil

2 tsp fine sea salt

3 3/4 c all purpose unbleached flour or 3 c all purpose & 3/4 c ww or whole rye bread flour

pizza toppings or fresh chopped herbs, extra virgin olive oil, and sea salt (optional)--read more >>

Combine wet ingredients in bread pan. Place dry ingredients on top with little depression in middle for yeast. Do not let yeast touch wet ingredients.
Set machine for "dough".

1.5 lb / 2 lb

90

http://www.hipmama.com/node/18955

.5 teaspoon / .75 teaspoon

3 cups / 4 cups all purpose flour

1.5 teaspoon / 2 teaspoon active dry yeast

1 cup / 1.25 cup water

2 tablespoons / 3 tablespoons olive oil

--read more >>

Put the milk in a bowl. Add 1 tsp of the sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is bubbly. Sift the flour, salt, and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the 2 tbl veg oil, the yoghurt, and the egg. Mix and from a ball of dough. Empty the dough onto a clean work surface and knead it for 10 minutes or more, until it is smooth. Form into a ball. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
Preheat your oven to the highest temperature. Put the heaveiest tray you own to heat in the oven. Preheat your broiler.
Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work. Roll the ball into a tear-shaped naan, about 10 inches in length and about 5 inches in width. Remove the hot baking tray from the oven and slap the naan onto it. Immediately put it into the oven for 3 minutes. It should puff up. Now place the baking try and naan under the grill, about 3-4 inches away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean towel. Make all the naans this way and serve hot.

Madhur Jaffrey

6

120

You can add minced garlic and chopped cilantro to the top of the naan while it bakes. Or whatever you like!

2/3 cup hot milk

2 tsp sugar

2 tsp active dry yeast

3 3/4 cup unbleached all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 tbl veg oil plus a little extra

2/3 cup plain yogurt, lightly beaten

1 large egg, lightly beaten--read more >>