Bread and Pastry Recipes

Banana Bread: yields 2 loafs

1 cup sugar

8 T. unsalted butter

2 ea. large eggs

3 ea. ripe banana, peeled, mashed

1 T. milk

1 tsp. ground cinnamon

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1. Preheat oven 325, grease 2 each 9 X 5 X 3 pan

2. Cream sugar, butter, in a mixing bowl3 minutes medium speed

3. add eggs 1 at a time, 20 seconds apart

4. add, milk, bananas

5. mix all dry ingredients together,

6. combine dry ingredients with the result of steps 4 - 2, don't over

mix, only combine until all ingredients are incorporated.

7. fill greased pan 2/3's up the side.

8. bake at 325 for 60 to 80 minutes. Or until a toothpick entered into

the center comes out clean.

 

 

Variations: use the banana bread to make french toast, slice 3/4 in.

thick slices

Cinnamon Bread:

1 cup millk

2 each whole eggs

1/3 cup butter

1 tsp salt

1/2 cup sugar

2.5 tsp. dry active yeast

4.5 cups flour

1. mix milk, eggs, sugar yeast let stand 15 minutes.

2. combine flour and salt

3. with dough hook mix flour mixture with step one

4. place on floured surface, kneed for 5 minutes

5. The mixture will be slightly grainy, form into a ball. Cover with

clean towel.

6. Let rise 1 hour, or until doubled.

7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle.

1 cup brown sugar, 2.5 T. ground cinnamon, 1/3 cup

melted butter

8. brush rolled out dough with melted butter, evenly spread brown

sugar over buttered surface, sprinkle with ground

cinnamon.

9. roll up long side into a log like roll

10. place 8 in log into 9 X 5 pan, cover let proof until doubled in size

11. Bake at 375 for 17 - 28 minutes or until golden brown, and center

returns dry pick.

 

Variations: make cinamon french toast out of bread

Cinnamon Rolls: yields 12 each

1 cup millk

2 each whole eggs

1/3 cup butter

1 tsp salt

1/2 cup sugar

2.5 tsp. dry active yeast

4.5 cups flour

1. mix milk, eggs, sugar yeast let stand 15 minutes.

2. combine flour and salt

3. with dough hook mix flour mixture with step one

4. place on floured surface, kneed for 5 minutes

5. The mixture will be slightly grainy, form into a ball. Cover with

clean towel.

6. Let rise 1 hour, or until doubled.

7. roll out onto floured surface, 1/8 in to 1/4 in thick rectangle.

1 cup brown sugar, 2.5 T. ground cinnamon, 1/3 cup

melted butter

8. brush rolled out dough with melted butter, evenly spread brown

sugar over buttered surface, sprinkle with ground

cinnamon.

9. roll up long side into a log like roll

10. cut into 1/2 to 1 in coins. place in greased 9 X 10 in. pan.

11. cover and proof to doubled in size

12. Bake at 375 for 8 - 15 minutes or until golden brown.

Doughnuts, sweet potato: yields 15 donuts

2 eggs

1.5 cups ricotta cheese

2 cups sweet potato, cooked,peeled, mashed,

3.5 cups all purpose flour

1/2 cup milk

1 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

1/2 tsp. cinnamon

1. blend eggs, ricotta, sugar, 2 min.

2. fold in sweet potato

3. combine remaining dry ingredients

4. fold dry ingredients with, results of step 1 and 2

5. kneed the mixture on counter top for 5 minutes.

6. roll out to 1/2 in. thickness

7. with a 3" diameter firm plastic cup, or die cut doughnuts

8. fry in 375 degree oil for 3 minutes, then turn and cook for another

3 minutes.

 

Suggestions: Coat with vanilla icing or, cream cheese frosting

Bread, foccaccia:

2 lbs. of bread dough, rested 1 hour

1 cup EVOO

1. brush deep rimmed cookie sheet with oil

2. place dough on floured surface and stretch dough, or roll out with

pin to place on pan.

3. place dough on pan, stretch dough out evenly and press into

the corners of the pan.

4. cover with clean cloth, let double in size

5. poke fingers across surface letting air out of the dough, cover let

rise until doubled.

6. poke fingers across surface gently, to leave impressions.

Toppings:

Thin slices of red potato and sauted onions.

Chopped kalamata olive, and rosemary

grated asiago cheese and tomato slices

sauteed red pepper, and goat cheese with capers

7. bake at 375 for 13 - 18 minutes

 

Hot Dog Rolls: yields 12 rolls

30 oz. of bread dough (exchange 1 cup milk with 1 cup of

water in bread recipe) let rest 1 hour

1. cut dough into 12 units, roll into smooth balls. cover let rise 1 hour,

or until doubled.

2. roll into even 5 in. log on floured surface, do this with all 12

3. lay in a 9 X 12 in greased pan, leave 1/2 in. between logs.

4. cover let double in size.

5. bake at 400 for 11 - 13 minutes

Pancakes: yields 8 X 4 in.

1.5 cups all purpose flour

3.5 tsp baking powder

1 tsp. salt

1 T. sugar

1.25 cups milk

1 whole egg

3 T. melted butter or veg. oil

1. in a bowl combine, flour, sugar, salt, baking powder. stir to blend.

2. blend egg, milk, butter or oil

3. in a 10 in. skillet sprayed with pan release or a tsp of veg. oil, heat

4. drop 2 oz. of batter onto hot oil.

5. cook to golden brown, flip, repeat the process

6. serve with syrup, butter, whipped cream

 

Variations: drop blueberries into the batter after you drop the batter.

pizza1pizza2backhand

Pizza Dough, Pizza:

20 oz. ball of bread dough

1. place dough ball on floured surface

2. go around the edge, and press a ridge around the outside

3. as pictured in the center above, press your hand into the center

and press outwardly in an even circular motion

4. once you have reached about 8 in. across place the dough on the

back side of your hands, then working from the center out

work your way around the dough.(roll out with a rolling

pin if you dont feel comfortable)

5. place dough on oiled pizza pan, 16 in.

6. to par bake crust: brush with watery pizza sauce, 4 parts water to 1

part tomato.

7. bake at 400 degrees

Pizza dough, calzones:

20 oz. pizza dough

10 oz. italian coldcuts

3 oz. provolone cheese

1/2 cup sauted bell peppers

1 tomato, cut into slices

1 oz. italian dressing

4 oz. egg wash (beaten egg, with milk)

1. split dough into two even balls.

2. follow the instructions for pizza, to stretch out the dough

3. stack coldcuts and cheese, slice into 1/2 in. ribbons.

4. in a bowl, toss coldcuts and cheese with italian dressing.

5. on stretched out dough place cold cut mixture in center of one 1/2

of the circle.

6. place 3 tomato slices on coldcuts

7. fold 1/2 that has nothing onto the 1/2 with coldcuts.

8. brush edges with egg wash, pinch edges closed tight

9. brush closed surface with egg wash

10. bake at 350 degrees for 20 - 30 minutes or until golden

Bread, white: yield 3 lbs of dough

1/2 cup water about 100 degrees

3 tsp. dry active yeast

1 tsp. salt

1 tsp. honey, or sugar

4 T. oil, EVOO

4 cups bread flour

1. combine water, yeast and honey or sugar in mixing bowl, let sit for

15 minutes.

2. combine flour & salt.

3. add dry ingredients to mixing bowl.

4. On low speed, mix 1.5 cups water. If more water is needed add.

5. mix until dough comes off the sides of the bowl. Should be clean,

and wrapped around the dough hook, not sticky or tacky.

If tacky gradually add small amounts of flour to mixture.

6. place on floured surface, kneed for 5 - 7 minutes

 

See steps below for procedure to complete bread

 

Variations: replace 1 cup of water with 1 cup of milk

7 Steps for making a yeast dough

 

Conditions for proofing dough. The warmest part of the kitchen, usually near a warm

stove. Ideal conditions are 75 - 100 degrees, with 80% humidity. If conditions aren't the

ideal it can stunt the rising.


1.Mixing dough - Stages of mixing dough

A. Cleanup – moderate speed, rough texture, is coming together

 

B. Pickup – blended ingredients, on low until just combined

 

C. Development – gluten elasticity begins to develop, medium speed

 

D. Final Development – dough comes off bowl clean, smooth

 

E. Knead dough – remove dough from bowl onto lightly floured surface,

stretch and fold into the center of the dough each corner pushing

into the center, continue for 5 minutes. This should yield a

“window” that you can see light through, this shows proper gluten

development. You should have a smooth finish for the start of your

bulk fermentation process.


2. Bulk fermentation – used when adding yeast directly into recipe, allow to rest for 1 hour

or doubled in size, covered, then uncover and punch dough and release gases,

turn onto lightly floured surface.


3. Pre shape dough – cut to size using a dough divider of the product you are making, if

you are making dinner rolls at 1oz. now you will cut them, a 16 oz. loaf of

bread, shape, cover and letrise, keep organized so you know what order to work

with your products.


4. Table Rest – gives the dough a chance to regroup fter the cutting and shaping process.

Keep covered about 60 minutes, roll over.


5. Shape – now you want to get the product to its final shape, place on/in baking vessel, if

you will be using a wash, such as egg, water, milk or cream, butter or oil now is

the time to do it. If the dough requires scoring or marking now would be the

time to do this. Final fermentation – keep covered during this process to

prevent a skin from forming, should be about 60 minutes or until completely

doubled for smaller rolls, and 80 – 90% doubled if a large loaf. A large loaf will

rise more in the oven (oven spring) because of longer cooking time where as a

smaller roll will cook rapidly, not allowing further rise.

 

6. Final fermentation – keep covered during this process to prevent a skin from

forming, should be about 60 minutes or until completely doubled for smaller

rolls, and 80 – 90% doubled if a large loaf. A large loaf will rise more in the

oven because of longer cooking time where as a smaller roll will cook rapidly,

not allowing further rise.

 

7. Bake - lean doughs are baked at high heats of 400 - 450, while rich doughs are baked at

lower temperatures of 350 - 375. Breads are best cooled on wire racks, which

prevents moisture from condensing on crust.


Note: rich doughs are ones that have higher fat, sugars, eggs. Caramelization occurs at

lower temperatures. Ex. Brioche, cinnamon rolls. Lean doughs caramelize at

higher temperatures, French bread, Italian bread.