801 homemade all Recipes

white sugar, all-purpose flour, baking powder, salt, egg whites, water, butter, vegetable shortening, powdered sugar, granulated sugar, evaporated milk, vanilla extract, drops lemon extract

cornmeal, all-purpose flour, baking powder, sugar, skim milk, egg substitute, canola oil

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

king arthur unbleached all-purpose flour, milk, eggs, salt, ricotta cheese, grated romano cheese, egg, minced fresh parsley or 1 tsp dried parsley flakes, meatless spaghetti sauce, shredded romano cheese , optional

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), sugar, salt, eggs, beaten, butter, softened, king arthur unbleached all-purpose flour, egg yolk, water, sesame seeds

king arthur unbleached all-purpose flour, salt, water, eggs, butter, softened, potatoes, peeled and cubed, onions, chopped, butter, cream cheese, softened, salt, pepper, chopped onion, butter, minced fresh parsley

butter, softened, white sugar, eggs, all-purpose flour, unsweetened cocoa powder, chopped almonds, flaked coconut, sweetened condensed milk, prepared chocolate frosting

wheat flour, bread flour, all-purpose flour, baking powder, salt, salt, sugar, egg, milk, melted butter

pillsbury best all purpose flour, sugar, baking powder, salt, crisco butter shortening or 2 2/3 sticks sticks

active yeast, sugar, all-purpose flour, salt course, thyme fresh leave, water, oil

king arthur unbleached all-purpose flour, sugar, baking powder, salt, shortening, egg, milk, shredded cheddar cheese, crumbled cooked bacon, minced chives, raisins, ground cinnamon

butter, cubed, king arthur unbleached all-purpose flour, milk, brown sugar, baking cocoa, salt, vanilla extract, freezer pop molds or paper cups (3 oz each) and wooden pop sticks

active dry yeast, warm water (110o to 115o), king arthur unbleached all-purpose flour, salt, baking soda, cold water, coarse salt

vegetable oil, all purpose flour divided, chicken broth plus 1 can water, salt, msg or accent flavor enhancer, ground black pepper

granny smith apples, peeled and cut into 1/2-inch-thick wedges, sugar, all-purpose flour, ground cinnamon, salt, cornmeal crust dough, butter

boneless beef chuck roast or boneless beef rump roast, cut into 1-inch pieces, canola oil, sliced onion, garlic clove, minced, ketchup, worcestershire sauce, white vinegar, brown sugar, paprika, salt, ground mustard, crushed red pepper flakes, water, divided, king arthur unbleached all-purpose flour, hot cooked egg noodles

active yeast, sugar, all-purpose flour, coarse salt, fresh thyme leaves, water (might need more), oil

active yeast, sugar, all-purpose flour, coarse salt, fresh thyme leaves, water (might need more), oil