Food Storage Recipes

[TurtleMama]

More bread recipes...various kinds, many of these are quick (yeastless) breads.

(Note, there are more to come...I had to stop early because my kids want to play! I'll post the remainder of the quick bread recipes this evening.)

 

Oatmeal Bread NOTE: this recipe was changed to correct flour amounts 11/7/2011

(makes 2 loaves)

1/2 cup warm water

2 Tbsp active dried yeast

3/4 cup water, boiling

3/4 cup rolled oats

1 cup buttermilk

1/3 cup veggie oil

1/2 cup honey or molasses

2 cups all purpose flour

1 Tbsp salt

1/2 tsp. baking soda

3 to 3 1/2 cups all purpose flour

(NOTE: To make buttermilk from dry milk powder: 1/3 cup dry powdered milk mixed with 1 cup water and 1 Tbsp vinegar or lemon juice = 1 cup buttermilk)

 

In small bowl, stir yeast into the warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring the water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift 2 cups flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of the remaining 3-3 1/2 cups of flour until the dough is stiff enough for kneading. Turn out onto floured surface and knead 8-10 minutes until a soft, elastic ball forms. Place dough in clean, greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions; cover with towel and allow to rest 10 minutes. Form into loaves and place in greased 8x4 inch pans. Cover and let rise until doubled in bulk. Bake at 350-375 for 45 to 50 minutes or until done. Remove from oven and turn out to cool on a wire rack.

 

Honey Oat Bread

(makes 2 loaves)

2 Tbsp. dry yeast

1/2 cup warm water

1/4 cup shortening or oil

1/3 cup honey

1 Tbsp salt

2 cups boiling water

6 to 6 1/2 cups all purpose flour

2 cups rolled oats

1/2 cup instant nonfat dry milk powder

Dissolve yeast in 1/2 cup warm water. In 2 cups boiling water, melt shortening; add honey and salt. Cool to lukewarm. Combine 2 cups flour, the oats and the dry milk. Stir into cooled shortening and honey liquid. Add yeast, and beat with electric or hand mixer at high speed for 3-4 minutes (longer, of course, for hand mixer). Add remaining flour and knead to make a smooth, elastic dough. Cover and let rise until double in bulk. Divide dough and shape into loaves. Place in greased bread pans and bake at t350 for 50 minutes.

 

Corn Bread

(makes 1 loaf)

1 2/3 cups flour

2/3 cup sugar (optional)

5 tsp baking powder

1 tsp salt

1 2/3 cups yellow cornmeal

2 beaten eggs (can use reconstituted powdered eggs)

1 2/3 cups milk (can use reconstituted powdered milk)

1/3 cups margarine, melted (or 1/3 cup veggie oil)

Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter until just blended. Do not over stir. Pour into well buttered loaf pan; Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out on wire rack to cool.

 

Oatmeal Croquettes

(makes 10 servings)

2 cups cooked oatmeal (cook per package directions)

1 small onion, chopped (remember, rehydrated dried onions would work too!)

1 cup soft bread crumbs

1 well-beaten egg

salt and pepper to taset

flour

Combine all ingredients except flour. Season to taste. Add sufficient flour to make a stiff drop batter. Mix very thoroughly. Then drop by teaspoonfulls into hot fat. Fry until golden brown. Drain on paper towels. Extra dry rolled oats may be added to make a more chewy croquette.

 

Tortillas

2 cups white flour

1/4 cup shortening

1 tsp salt

1/2 cup warm water

Mix flour and salt. With fork, cut in shortening. add water and mix with fork to make a stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 10 pieces and shape into balls. Roll out paper thin. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas, or use to make enchiladas. Yum!

 

Wheat Thins

1 3/4 cups whole wheat flour

3/4 tsp salt

1 1/2 cups flour

1/3 cup oil

1 cup water

Mix dry ingredients. Add oil, salt and water to mixture. Knead as little as possible to make a smooth dough. Roll dough VERY thin. Score with a knife into the desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

 

Picnic Pretzels

A great activity to do with children!

1 envelope (1 Tbsp) dry yeast

1 1/2 cups sugar

1 1/2 cups warm water

1 tsp. salt

4-5 cups flour

1 egg, beaten

Coarse Salt

In a large bowl, dissolve the yeast and sugar in the warm water; let sit about 5 minutes. Stir in the salt and 2-3 cups of the flour to make a soft batter. Keeping your hands dusted with flour, knead in enough additional flour to make a dough stiff enough to roll out. Still keeping your hands dusted with flour, take a lump of dough about the size of a peach, and roll it between your hands to make an 8-12 inch long rope about as think as your finger. Twist the rope into a pretzel shape, place it on a greased cookie sheet, brush it with beaten egg, and sprinkle coarse salt on the top. Repeat these last two steps until the dough is used up. Bake at 425 for 12-15 minutes until the pretzels are golden brown. Remove from sheet to cool.

Cover loosely to store. If you want to add a little flavor, use 1/2 tsp. caraway seeds, coarsely ground, in flour mixture.

 

Cinnamon Rolls

(makes 24 rolls)

5 1/2 to 6 cups flour

2 pckgs (2 tbsp) dry yeast

1/2 cup sugar

1 1/2 tsp salt

1 cup milk

1 cup water

1/4 cup butter

2 eggs

1/3 cup butter, melted

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 cup chopped nuts and 1 cup raisins (both optional)

Pre heat oven to 375. In large bowl, combine 2 cups flour, yeast, 1/2 cups sugar and salt. Mix well. In saucepan, heat milk, water, butter until warm. Ad to flour mixture. Add eggs. Mix until moistened, then beat 3 minutes at medium speed. By hand, gradually stir in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, about 1 hour. Punch down. Divide into 2 parts. On lightly floured surface, roll or pat each ball into a 12x9 inch rectangle. Brush each part with melted butter. Combine 3/4 cup sugar, cinnamon and nuts. Sprinkle over buttered surface and add raisins, if using. Starting with a 12-inch side, roll up tightly, pressing dough into a roll with each turn. Pinch edges to seal. Cut each roll into 12 pieces with string or dental floss. Place cut-side down in greased 9x13 inch pans. Cover, let rise in warm place until amost doubled, about 30 minutes. Bake at 375 for 20 minutes or until golden brown. Combine glaze ingredients (see below); blend until smooth. Drizzle over hot rolls. Serve warm or cold.

Glaze: 3 tbsp. butter, melted

1/2 tsp maple or vanilla flavoring

2 cups powdered sugar.

 

Cinnamon Apple Rolls

(makes about 8 rolls)

3 cups flour

4 tsp baking powder

1 cup milk

2 cups chopped apples (I think either fresh or canned would work)

1 tsp cinnamon

1/2 cup oil

2 tbsp sugar

1 tsp salt

1/2 cup oil

1/2 cup brown sugar

1 cup brown sugar

1/2 cup chopped nuts

Combine flour, 2 tbsp sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place in lightly floured surface and knead. Roll into 1/4 inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil, and nuts in bottom of 9x13 inch pan. Place rolls in pan. Bake at 425 for 15-20 minutes until desired browness. IMmediately turn upside down onto large platter or cookie sheet; serve warm.

 

Cake Mix Cinnamon Rolls

1 pkg. white or yellow cake mix

2 3/4 cup hot tap water

cinnamon, as needed

2 Tbsp yeast

5 cups flour, divided

Melted butter, as needed

Brown sugar, as needed

Stir together cake mix, yeast, and 2 cups of the flour. Add the hot tap water. Stir , then add 3 more cups of the flour. Knead together until mixed. Let rise til doubled in size. Roll out, spread with melted butter, cinnamon, and brown sugar as desired. Roll up like jelly roll, cut with dental floss, and place on greased pans. Let rise in pans until doubled in size. Bake at 350 for 20 minutes. Frost while warm. Try other flavors of cake mixes, too. (I think spice would be good but haven't tried it yet)

Frosting: Use a box of powdered sugar, and add either milk or water a teaspoonful at a time, beating after each addition, until desired consistency is reached. Thicker icing should be spread on rolls with a spatula, thinner icing can be drizzled.

 

Baking Powder Biscuits

(makes 12-16 biscuits)

2 cups flour

1 tsp salt

3/4 cup milk (can use water, too, in a pinch)

3 tsp baking powder

1/3 cup shortening

Preheat oven to 425. Combine flour, baking powder and salt. Add shortening and cut in with fork or two knives until it resembles a coarse meal. Add milk; stir until blended. Transfer dough to lightly floured surface. Knead gently, 8-10 times, do not overknead. Roll dough 1/2 inch thick. Cut into biscuits with biscuit cutter or use a drinking glass that is floured so the dough won't stick to it. Bake on ungreased baking sheet 12-15 minutes.

(IMHO, these are the BEST served with sausage gravy!!!!! OooOOoOOOOooOoOooOOOoo.... )

 

Wheat Muffins

(makes 12 muffins)

NOTE: These are WONDERFUL, don't pass them by!

2 cups whole wheat flour

1 cup brown sugar

1/4 tsp salt

1 tsp baking soda

1 cup milk (1/3 cup powdered milk + 1 cup water)

1 cube melted margarine or butter

1 egg

1 tsp. vanilla

Mix dry ingredients together in a medium bowl. If you are using powdered milk, add milk powder with dry ingredients, water with liquid ingredients). In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins. Bake at 350 for 15 minutes.

[sassenach]

Thanks, cinnamon apple rolls look perfect for what I want regarding apples in the next couple days and always love wheat thins, nice to have traditional make it by hand tortilla mix too! Thankyou!

[Mt_Rider]

That tortilla recipe is the one I'm so excited about cuz the dough is so workable. You can get it really thin. I have been using fresh ground, whole wheat flour [just about 1/4 is white flour] and I use 3/4 cup cold water. It's great.

 

 

MtRider

[sassenach]

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