Soft Breadsticks
Ingredients & Directions 1 pk Regular or quick-acting 1 ts Dried oregano leaves -Active dry yeast 2 tb Vegetable oil 1 c Warm water (105 to115 degree Cornmeal 1 tb Sugar 1 Egg white 1 ts Salt 2 tb Cold water 3 1/4 c All-purpose flour* Poppy seed or sesame seed, 2 ts Dried rosemary -If desired. -Leaves, crushed *do not use self-rising flour in This recipe. The food processor method is terrific for those of us who bake frequently. Dissolve yeast in warm water in large bowl. Stir in sugar, salt, rosemary, oregano, 2 cups of the flour and the oil. Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft). Turn dough onto lightly floured surface. Knead about 5 minutes until smooth and elastic.Place dough in greased medium bowl and turn greased side up. Cover and let rise in warm place 1-1/2 to 2 hours or until double. (Longer rising gives typical French bread texture.)Grease large cookie sheet and sprinkle with cornmeal. Divide dough into 24 equal parts. Roll and shape each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on cookie sheet. Mix egg white and 2 tablespoons cold water. Brush over breadsticks. Sprinkle with poppy seed. Heat oven to 400 degrees. Bake about 20 minutes or until crust is deep golden brown and crisp. Immediately remove from cookie sheets. Store loosely covered. 2 DOZEN BREADSTICKS; 65 CALORIES PER BREADSTICK Food Processor Directions: Place warm water and yeast in food processor. Cover and process, using quick on-and-off motions, until yeast is dissolved. Add flour, sugar and salt. Process about 30 seconds or until dough forms ball. (If dough is too sticky, add flour, 1 tablespoon at a time.) Do not knead dough. Continue as directed. Yields 24 servings
Grissini Al Finocchio (fennel Bread Sticks)
Ingredients & Directions 1 pk Active dry yeast 3/4 c ;Warm water (abt. 110 F.) 3/4 c Salad oil 3/4 c Beer 1 ts Salt 1 tb Fennel seeds 4 1/2 c All-purpose flour 1 Egg, beaten w/1 tb. water In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften. Stir in salad oil, beer, salt and fennel seeds. With a heavy-duty mixer or wooden spoon, beat in 3 1/2 c. flour until dough is elastic (about 5 minutes). On a board or pastry cloth, spread remaining 1 c. flour and turn out dough. Knead, using this technique: lift edge of dough, coated well with flour, and fold toward center, avoiding contact with sticky part of dough. Continue folding toward center and kneading, turning dough as you work, until it is smooth and elastic. Place dough in a greased bowl; turn dough to grease top. Cover and let rise in a warm place until doubled (1 to 1 1/4 hours). On a floured surface, knead just to expel air. Pinch off lumps (1 1/2″ in diameter) and roll each into a strip that is 18″ long. Cut each strip in half. Set wire racks on baking sheets and arrange strips across racks, 1/2″ apart. Brush strips with egg-water mixture. Bake at 325 F. for about 35 minutes or until evenly browned. Serve hot, or cool on wire racks. From “Sunset Italian Cookbook” by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 90. ISBN 0-376-02465-8. Yields 60 Servings
Whole Wheat Cakes
Ingredients & Directions 1 1/3 c Whole wheat flour 3 ts Baking powder 3/4 ts Salt 3 tb Sugar 1 Egg, well beaten 1 c Milk 3 tb Melted shortening Combine egg, shortening, and milk. Blend sugar, salt, and baking powder with whole wheat flour. Beat until smooth. Bake on hot griddle. 8 servings. The Household Searchlight – 1941 Yields 8 Servings
Campers Pizza Pie
Ingredients & Directions 8 ea . pizza or spaghetti 1/4 ea Mozzarella cheese 1 ea Wheat bread 1 x Pepperoni Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. Yields 4 Servings
Cheesy Chile Corn Bread`
Ingredients & Directions 2 c Yellow Cornmeal 2 c All-Purpose Flour 1/3 c Sugar 2 tb Baking Powder 1/2 ts Salt 3 c Buttermilk 4 lg Eggs — beaten 6 tb Butter — melted 2 c Sharp Cheddar Cheese — -shredded 1 Jalapeno Pepper, Seeded And -Minced — or more to -taste 1. Preheat the oven to 350 F. Butter a 13 by 9-inch baking pan. 2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk, eggs, and melted butter. Stir just until combined; do not overmix. Stir in the cheese and chile pepper. Spread evenly in the baking pan. 3. Bake until a toothpick inserted in the center of the bread comes out clean, 30 to 35 mins. Serve warm or at room temperture. Note: If you have blue cornmeal, you can use it to make this bread, but you may have to use a little more buttermilk to get a batter of the right thickness. Blue cornmeal has a slightly stronger absorption rate than the yellow cornmeal. Makes 9 to 12 servings from Clyde Nelson of The Home Ranch of Clark, CO. Yields 9 servings
Mutzen (cookies)
Ingredients & Directions 3 1/2 oz Butter 3 1/2 oz Cornstarch 1 3/4 oz Sugar 9 oz Flour 1 Lemon Peel,ground 1 ts Baking Powder 1 pn Salt Oil for frying 2 Eggs Powdered Sugar 2 tb Rum 1 .Melt the butter; mix with sugar and ground lemon peel, salt and eggs until very foamy. 2. Mix flour with cornstarch and baking powder and add mix, stirring after each addition; untill it is a smooth dough. 3. Let the dough rest for 1/2 hour. 4. Roll out dough about 1 cm thick;cut into any shapes you like. 5. Heat the oil in deep fryer and fry the cookies until golden brown. 6. Dry on paper towels and ,while still warm, sprinkle sugar. Translated Yields 20 cookies
Kugelhopf Bread
Ingredients & Directions 1 c Water; lukewarm 3 c White bread flour 1 1/2 tb Dry milk 3 tb Sugar 1 ts Salt 2 tb Butter 1 3/4 ts Lemon zest; fresh 1/3 c Almonds; chopped 1/3 c Raisins; golden 3/4 ts Vanilla extract 3 ts Active dry yeast Add ingredients according to bread machine manufacturer’s instructions. Makes a 1.5 pound loaf. Yields 1 Servings
