CHEESY CALZONE FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.)
- To make Calzone use 1/2 of the above recipe,.
- In a mixing bowl stir together mozzarella or cheddar cheese, ricotta cheese, and if desired, sun-dried tomatoes. Set aside.
- On a lightly floured surface roll bread dough into a 10 inch circle. Transfer to a large baking sheet.
- Spread cheese mixture over half of the circle to within 1 inch of edge. Moisten edges of dough with water. Fold dough in half over cheese mixture. Seal edges by pressing together with fingers. Cut slits in top. Brush top with milk. Sprinkle with Parmesan cheese.
- Bake in a 375 over for 25 to 30 minutes or till crust is golden brown. Serves 2.
Nutrition Facts : Calories 805.5, Fat 29.5, SaturatedFat 12.1, Cholesterol 110.8, Sodium 787.7, Carbohydrate 104.3, Fiber 4, Sugar 8.4, Protein 29.5
GOLDEN CHEESE YEAST BREAD
My husband, Mark, and I wanted a causal wedding and decided on a cold plate buffet supper. This fun cheesy bread baked by my mom was a special addition.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half and shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 200mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
DEEP-DISH PIZZA FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Categories Oven
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make pizza, use 1/2 of the above recipe.
- With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
- Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
- Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.
Nutrition Facts : Calories 880.6, Fat 33.1, SaturatedFat 11.4, Cholesterol 125.6, Sodium 961.6, Carbohydrate 108, Fiber 4.1, Sugar 12.5, Protein 35.4
BRAIDED BREAD FROM OAMC EASY MIX YEAST DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Categories Yeast Breads
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make braided bread, use 1/4 of the above recipe.
- On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
- Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
- On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
- Cover braid and let rise in a warm place till nearly double (about 30 minutes).
- Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).
Nutrition Facts : Calories 312.4, Fat 8.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 240.9, Carbohydrate 50.1, Fiber 1.8, Sugar 3.4, Protein 8.5
CINNAMON ROLLS/BREAD FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
Of course you can double for larger families, or multiple days of bread. I made a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. I've used my stand mixer for this, but it is certainly not necessary. Double this recipe fits in my KitchenAide stand mixer. Triple won't. From Better Homes and Gardens.
Provided by Smirk
Categories Breads
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the basic dough used in my other recipes:.
- In a large mixing bowl combine 1 1/2 cups of the flour and the yeast.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make cinnamon rolls, use 1/4 of the above recipe.
- On a floured surface roll or pat dough into a 6 inch square. Melt margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
- Place slices cut side down in a greased 8X4X2 inch loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden. Cool slightly, remove from pan.
- For icing, in a bowl combine powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, till icing is smooth and of drizzling consistency. Drizzle over rolls. Makes 6 rolls.
- To make bread instead of rolls,.
- prepare as above, except do not cut roll of dough into slices. Pinch ends of dough closed, tuck under. Place in a greased 7 1/2 X 3 1/2 X 2 -inch loaf pan. Let rise and bake as directed. Drizzle with icing. Makes 1 loaf (12 slices).
Nutrition Facts : Calories 359.5, Fat 8.8, SaturatedFat 2.3, Cholesterol 31.9, Sodium 247.2, Carbohydrate 60.9, Fiber 1.9, Sugar 13.9, Protein 8.5
CARAMEL ROLLS FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour.
Provided by Smirk
Categories Breads
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make caramel rolls, use 1/4 of the above recipe.
- On a floured surface roll or pat dough into a 6 inch square. Melt 1 teaspoon margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
- Melt 2 tablespoons margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just till blended. Pour into greased 8X4X2 loaf pan. Sprinkle nuts evenly in the bottom of pan.
- Place slices cut side down in loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden.
- Invert rolls onto a wire rack or serving plate. Makes 6 rolls.
Nutrition Facts : Calories 384.9, Fat 12.7, SaturatedFat 2.9, Cholesterol 31.8, Sodium 295.9, Carbohydrate 58.7, Fiber 2, Sugar 10.4, Protein 8.9
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