Showing category "Yeast Bread" (Show all posts)

egg roll rich

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
yeast 6 oz
water 5 lb 4 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
flour 10 lb 8 oz 

motified straight dough method.  develop 3-5 minutes ferment 30 mintues
make up proof little steam  bake at 375 at 400 degrees 
Continue reading ...
 

Croissants

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Milk 1 lb
yeast 1 oz
sugar 1 oz
salt 1/2 oz
butter, softened 1 lb 12 oz
bread flour 1 lb

Butter 1 lb

mixing straight dough method.  scald milk, cool to lukewarm add yeast.  add remaining ingredients except the last pound of butter.  mix dough smooth.  do not over mix 3-5 minutes. Ferment 1 hour punch down and refrigerate 30 minutes.  roll in the last amount of butter and give 3 folds.  Refrigerate over night.  proof  egg wash and bake at 400.
Continue reading ...
 

Cinnamon buns from heaven

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
dough
2 pks dry yeast  (3/4 oz)
1 cup warm water
2/3 cup plus 1 t granulated sugar divided
1 cup warm milk
2/3 cup butter
2 tsp salt
2 eggs slighly beaten
7-8 cups flour more in needed  ( 2lb 12 oz

filling
1 cup melted butter 2 sticks
1 3/4 cup sugar divided
3 T ground cinnamon
1 1/2 cups chopped walnuts optional
1 1/2 cup raisens optional

Glaze
2/3 cup melted butter ( 1 stick plus 2 T)
4 cups powdered sugar
2 tsp vanilla
4-8 T hot water

Mix together water, yeast, sugar and set aside.  mix milk with 2/3 cup suga...
Continue reading ...
 

Basque Sheepherder's Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minut...
Continue reading ...
 

Soft Sour, Sour rye Sour Multi Grain and how to make a sour starter

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up...
Continue reading ...
 

Pumpernickel

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 3 lb
yeast 1 oz
fermented sour rye meal ( pumpernickel)
clear flour 4 lb 12 oz
salt 2 oz
malt syrup 1 oz
molasses 2 oz
caramel color 1.5 oz optional

dissolve the yeast in water.  add the sour and mix to break up the sour.  add the rye meal, clear flour, salt, malt molasses and color  develop the dough 5 minutes at low speed.  rest 15 minutes then scale.  give only 3/4 proof.  bake at 425 with steam for first 10 minutes  yields 11 lb 5 oz 
Continue reading ...
 

Beignets

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
2 1/4 teaspoons yeast
1 1/2 cups warm water
1/2 cup white sugar
1 t salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confections sugar

in a large bowl, disslove yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  mix in 4 cups of flour and beat until smooth.  add shortening and then the remaining 3 cups of flour.  cover and chill up to 24 hours
roll out dough 1/8 inch thick.  cut into 2 1/2 squares  Fry in oil drain and ...
Continue reading ...
 

yeast dough

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Yeast dough 2 qt
water 2 qt
yeast 2 oz
salt 2 oz
powdered milk 4 oz
sugar 4 oz
shortening 8 oz
bread flour  3 lb 6 oz
all purpose flour 3 lb 6 oz

Yeast dough 4 qt
water 4 qt
yeast 4 oz
salt 4 oz
powdered milk 8 oz
sugar 8 oz
shortening 1 lb
flour 12 lb

Straight dough method develop 10-12 minutes ferment 90 make up bake 425

medium dough 1 qt
water 1 qt
yeast 2 oz
powdered milk 3 oz
salt 1 oz
sugar 4 oz
shortening 4 oz
eggs 4 oz
bread flour 3 lb 12 oz 

Soft rolls/ bread 3 qt
water 3 qt
yeast 6 oz
salt 3 oz
powdered milk 8 oz...
Continue reading ...
 

egg rolls/bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
egg rolls/bread 1 1/2 quart
water 2 lb 10 oz
yeast 3 oz
salt 1.5 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
butter 4 oz
eggs 8 oz
bread flour 5 lb 4 oz

Egg rolls/bread 3 qt
water 5 lb 4 oz
yeast 6 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
bread flour 10 lb 8 oz

Straight dough method develop 10-12 minutes ferment 90 minutes make up bake at 400 
Continue reading ...
 

buttermilk rolls - dill bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Butter milk rolls
buttermilk 3 lb
yeast 3 oz
salt 1 1/2 oz
sugar 8 oz
shortening 4 oz
butter 4 oz
flour high gluten 5 lb 4 oz
straight dough method.  mix 8-10 minutes ferment 90 minutes make up proof bake 400

Dill bread
water 2 qt
yeast  2 oz
salt 2 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
cottage cheese 1 lb
dill weed 1 1/2 T
high gluten flour 6 lb 6 oz
straight dough method mixt 8-10 minutes ferment 1 hour make up let rise in muffin tins bake 400 
Continue reading ...
 

French Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
French bread 2 qt

water 2 qt
yeast 3 oz
salt 2 oz
malt syrup .5 oz
granulated sugar 2 oz
shortening 2 oz
bread flour 7 lb 

French Bread 3 qt

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz

Straight dough method  develop 8-10 minutes ferment 90 minutes make up bake 425 steam first 10 minutes 
Continue reading ...
 

Italian bread 3 qt

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
straight dough method.  mix 8-10 minutes, ferment 90 minutes make up, bake 425.  steam first 10 seconds
Continue reading ...
 

Vienna Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 1 qt
yeast 1.5 oz
salt 2 oz
sugar 3.5 oz
oil 3.5 oz
eggs 3.5 oz
high gluten flour 5 lbs plus 8 oz

straight dough method
develop 10 minutes
ferment 1 hour
make up 
bake at 425.  Steam for 10 seconds
Continue reading ...
 

brioche, Foccacia, Croissants and Challah training size

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2...
Continue reading ...
 

Rich Sweet Dough ( Cinnamon Rolls)

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
milk scaled and cooled 8 oz
yeast 1 oz
bread flour 10 oz
butter 8 oz
sugar 4 oz
salt .25 oz
eggs 5 oz
bread flour 10 oz
make a sponge with the first three ingredients.  cream butter, sugar, and salt until well blended.  blend in eggs. Add the sponge mix to break up sponge add flour and develop the dough.  mixing time about 3 minutes
fermentation 30-40 minutes
make up  scale sweet dought into 20 oz unite or as desired.  on a flourewd bench roll each piece of dough into 9x12 rectangle about 1/4 inch thic...
Continue reading ...
 

Naan

Posted by Penny Moline on Thursday, October 3, 2019, In : Yeast Bread 
4 cups all purpose flour or 1/2 all purpose and 1/2 whole wheat flour
1 1/2 t baking powder
1 t baking soda
1 T sugar
1/4 c warm water
3/4 t active dry yeast
3/4 cup warm milk
1 cup Greek yogurt or sour cream
melted butter for brushing or use olive oil

Dissolve sugar in warm water. Add dry yeast let sit for 10 minutes
Add flour, baking soda and baking powder
Add milk and yogurt. Pour wet ingredients right in the middle of the dry ingredients and mix cover and let rise
When ready to cook make into equal...
Continue reading ...
 

Pizza dough

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces

Pizza ball size for personal pizza is 5 ounce

Straight dough method
mix 8-10 minutes
ferment 9-
make up

Roll into 5 ounces each
coat in olive oil
Freeze 10 minutes
refrigerate over night


Continue reading ...
 

Italian Bread 1 pint

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
Water 1 pint
Yeast, .75 ounce
salt .5 ounce
sugar .5 ounce
olive oil 1 T
Four 1 pound 12 ounces

Straight dough method
mix 8 to 10 minute
ferment 90 minutes
make up
bake at 423. Steam first 10 minutes

Continue reading ...
 

Focaccia

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
water 2 quarts
yeast 3 ounces
salt 2 ounces
sugar 2 ounces
olive oil 2 1/2 ounces
Flour 7 pounds

Topping you can use anything, here are some ideas

pepper 1 T
Coarse salt 1 T
Garlic minced 3 T
Rosemary, Fresh
Basil 3 T
Sundried tomatoes, 1 cup

Straight dough method
mix 7 - 10 minutes on large mixer with dough hook
ferment 90 minutes
Push down, roll out and brush with olive oil and top with your choice of seasonings
Using your three middle finger, make indentations in the dough.
Drizzle with olive oil when it c...
Continue reading ...
 

Sopapila Dough for Fry Bread Taco's or Utah Scones

Posted by Penny Moline on Friday, May 31, 2019, In : Yeast Bread 
Water 1 qt
Yeast 3 ounce
Bread flour 3 Lbs 14 ounces
Salt 1 ounce
Oil 6 ounces
Powdered milk 3 ounces
Eggs 8 ounces

Straight dough method
Ferment 80 degrees for 1 hour
Proof 10 minutes

Portion into 3 ounce balls, roll out into a disk and deep fry
Great for Fry bread taco's or with honey butter
Serve immediately

For Fry Bread Taco's  Serve with your favorite chili, cheese, tomato, lettuce, onions and olives
For Scones, perhaps a honey butter would be nice. 


Continue reading ...
 

Fry Bread for Taco's small size

Posted by Penny Moline on Wednesday, May 22, 2019, In : Yeast Bread 
Flour 2 cups
Baking powder 1 T
Salt 1/2 t
Sugar 1/2 t
water warm 1 cup
Shortening melted 2 T

Sift together dry ingredients
Combine warm water with melted shortening
add liquid ingredients to dry ingredients and mix to a soft dough
Rest the dough
Roll out into 1/2 thickness
cut out to desired size
Dock
Fry and serve with your favorite toppings such as chili, hamburger, lettuce, tomatoes, cheese, olives, onions, etc

Continue reading ...
 

Parker house rolls

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces

straight dough method 

hint :  always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil

mix 10 to 12 minutes
ferment 90 to 120 minutesferment 
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Ste...
Continue reading ...
 

Yeast dough

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce

straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425 
Continue reading ...
 

Italian bread 1 quart

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 quart
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces

straight dough method
mix 8 to 10 minutes
ferment 90 minutes
make up
let rise
bake at 425

Continue reading ...
 

whole wheat ( can be used in a bread machine)

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
1 1/2 teaspoon dry yeast
1 1/4 cup water
1 1/2 t salt
1 1/2 t sugar
1 1/2 tablespoon powdered milk
1 1/2 Tablespoons butter

Staight dough method
mix 10 minutes
ferment 90 minutes
make up
let rise
bake 375

Continue reading ...
 

Multi wheat roll 50/50

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
yeast 1 1/2 ounce
water 1 quart
sa;t 1 /2 ounce
shortening 6 ounce
powdered milk 3 ounce
brown sugar 5.5 ounce
honey 1/4 cup
molasses 1/4 cup
wheat flour 2 pounds 8 ounces
bread flour 2 pounds 8 ounces

Straight dough method
develop 10 minutes
ferment 90 minutes
make up
let rise again
bake 425
Continue reading ...
 

Multi grain wheat dough

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 quart
yeast 1.5 ounce
powdered milk 3 ounces
salt 1 ounce
sugar 4 ounce
shortening 4 ounce
eggs 1/2 cup
high gluten flour 2 lbs 5 ounces
whole wheat flour 12 ounces
multi grain 4 ounces
cracked wheat 4 ounces

straight dough method
develop 8 to 10 minutes
ferment 90 minutes
make up
let rise again
bake 400
Continue reading ...
 

Italian Bread 1 pint

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 pint
yeast .75 oz
salt .5 ounce
sugar .5 ounce
olive oil 1 T
flour  1 pound 12 ounces

Straight dough method
mix 8 to 10 minutes
let rise 90 minutes
form into desired shapes
bake at 425

Continue reading ...
 

Sour dough starter

Posted by Penny Moline on Monday, March 25, 2013, In : Yeast Bread 
1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by vo...
Continue reading ...
 

Lavender Pizza

Posted by Penny Moline on Tuesday, November 15, 2011, In : Yeast Bread 
2 teaspoon yeast
3/4 cup plus 2 Tablespoon lukewarm water
2 cups flour
2 tablespoons olive oil
1/2 teapoon salt
1 to 2 tesapoon lavender (depending on taste)

In a bowl comine, yeast, 1/4 cup warm water. 
Let stand
Add flour
Add 1/2 cup water plus 2 tablespoons olive oil, salt and lavender
knead until smooth
place in an oiled bowl and cover with plastic wrap.
let rise 45 minutes
On a floured surface divide the dough and form into balls. 
Roll out dough
Add your favorite pizza toppings
Continue reading ...
 
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Showing category "Yeast Bread" (Show all posts)

egg roll rich

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
yeast 6 oz
water 5 lb 4 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
flour 10 lb 8 oz 

motified straight dough method.  develop 3-5 minutes ferment 30 mintues
make up proof little steam  bake at 375 at 400 degrees 
Continue reading ...
 

Croissants

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Milk 1 lb
yeast 1 oz
sugar 1 oz
salt 1/2 oz
butter, softened 1 lb 12 oz
bread flour 1 lb

Butter 1 lb

mixing straight dough method.  scald milk, cool to lukewarm add yeast.  add remaining ingredients except the last pound of butter.  mix dough smooth.  do not over mix 3-5 minutes. Ferment 1 hour punch down and refrigerate 30 minutes.  roll in the last amount of butter and give 3 folds.  Refrigerate over night.  proof  egg wash and bake at 400.
Continue reading ...
 

Cinnamon buns from heaven

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
dough
2 pks dry yeast  (3/4 oz)
1 cup warm water
2/3 cup plus 1 t granulated sugar divided
1 cup warm milk
2/3 cup butter
2 tsp salt
2 eggs slighly beaten
7-8 cups flour more in needed  ( 2lb 12 oz

filling
1 cup melted butter 2 sticks
1 3/4 cup sugar divided
3 T ground cinnamon
1 1/2 cups chopped walnuts optional
1 1/2 cup raisens optional

Glaze
2/3 cup melted butter ( 1 stick plus 2 T)
4 cups powdered sugar
2 tsp vanilla
4-8 T hot water

Mix together water, yeast, sugar and set aside.  mix milk with 2/3 cup suga...
Continue reading ...
 

Basque Sheepherder's Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
3 cups hot  water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt.  stir until the butter has melted.  let cool to 110 degrees.  stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter.  stir in enough remaining flour to make a stiff dough.  turn dough out onto a floured board.  knead until smooth.  add flour as needed .  let ferment 90 minut...
Continue reading ...
 

Soft Sour, Sour rye Sour Multi Grain and how to make a sour starter

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up...
Continue reading ...
 

Pumpernickel

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 3 lb
yeast 1 oz
fermented sour rye meal ( pumpernickel)
clear flour 4 lb 12 oz
salt 2 oz
malt syrup 1 oz
molasses 2 oz
caramel color 1.5 oz optional

dissolve the yeast in water.  add the sour and mix to break up the sour.  add the rye meal, clear flour, salt, malt molasses and color  develop the dough 5 minutes at low speed.  rest 15 minutes then scale.  give only 3/4 proof.  bake at 425 with steam for first 10 minutes  yields 11 lb 5 oz 
Continue reading ...
 

Beignets

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
2 1/4 teaspoons yeast
1 1/2 cups warm water
1/2 cup white sugar
1 t salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confections sugar

in a large bowl, disslove yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  mix in 4 cups of flour and beat until smooth.  add shortening and then the remaining 3 cups of flour.  cover and chill up to 24 hours
roll out dough 1/8 inch thick.  cut into 2 1/2 squares  Fry in oil drain and ...
Continue reading ...
 

yeast dough

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Yeast dough 2 qt
water 2 qt
yeast 2 oz
salt 2 oz
powdered milk 4 oz
sugar 4 oz
shortening 8 oz
bread flour  3 lb 6 oz
all purpose flour 3 lb 6 oz

Yeast dough 4 qt
water 4 qt
yeast 4 oz
salt 4 oz
powdered milk 8 oz
sugar 8 oz
shortening 1 lb
flour 12 lb

Straight dough method develop 10-12 minutes ferment 90 make up bake 425

medium dough 1 qt
water 1 qt
yeast 2 oz
powdered milk 3 oz
salt 1 oz
sugar 4 oz
shortening 4 oz
eggs 4 oz
bread flour 3 lb 12 oz 

Soft rolls/ bread 3 qt
water 3 qt
yeast 6 oz
salt 3 oz
powdered milk 8 oz...
Continue reading ...
 

egg rolls/bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
egg rolls/bread 1 1/2 quart
water 2 lb 10 oz
yeast 3 oz
salt 1.5 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
butter 4 oz
eggs 8 oz
bread flour 5 lb 4 oz

Egg rolls/bread 3 qt
water 5 lb 4 oz
yeast 6 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
bread flour 10 lb 8 oz

Straight dough method develop 10-12 minutes ferment 90 minutes make up bake at 400 
Continue reading ...
 

buttermilk rolls - dill bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Butter milk rolls
buttermilk 3 lb
yeast 3 oz
salt 1 1/2 oz
sugar 8 oz
shortening 4 oz
butter 4 oz
flour high gluten 5 lb 4 oz
straight dough method.  mix 8-10 minutes ferment 90 minutes make up proof bake 400

Dill bread
water 2 qt
yeast  2 oz
salt 2 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
cottage cheese 1 lb
dill weed 1 1/2 T
high gluten flour 6 lb 6 oz
straight dough method mixt 8-10 minutes ferment 1 hour make up let rise in muffin tins bake 400 
Continue reading ...
 

French Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
French bread 2 qt

water 2 qt
yeast 3 oz
salt 2 oz
malt syrup .5 oz
granulated sugar 2 oz
shortening 2 oz
bread flour 7 lb 

French Bread 3 qt

water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz

Straight dough method  develop 8-10 minutes ferment 90 minutes make up bake 425 steam first 10 minutes 
Continue reading ...
 

Italian bread 3 qt

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
straight dough method.  mix 8-10 minutes, ferment 90 minutes make up, bake 425.  steam first 10 seconds
Continue reading ...
 

Vienna Bread

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
water 1 qt
yeast 1.5 oz
salt 2 oz
sugar 3.5 oz
oil 3.5 oz
eggs 3.5 oz
high gluten flour 5 lbs plus 8 oz

straight dough method
develop 10 minutes
ferment 1 hour
make up 
bake at 425.  Steam for 10 seconds
Continue reading ...
 

brioche, Foccacia, Croissants and Challah training size

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2...
Continue reading ...
 

Rich Sweet Dough ( Cinnamon Rolls)

Posted by Penny Moline on Friday, June 25, 2021, In : Yeast Bread 
milk scaled and cooled 8 oz
yeast 1 oz
bread flour 10 oz
butter 8 oz
sugar 4 oz
salt .25 oz
eggs 5 oz
bread flour 10 oz
make a sponge with the first three ingredients.  cream butter, sugar, and salt until well blended.  blend in eggs. Add the sponge mix to break up sponge add flour and develop the dough.  mixing time about 3 minutes
fermentation 30-40 minutes
make up  scale sweet dought into 20 oz unite or as desired.  on a flourewd bench roll each piece of dough into 9x12 rectangle about 1/4 inch thic...
Continue reading ...
 

Naan

Posted by Penny Moline on Thursday, October 3, 2019, In : Yeast Bread 
4 cups all purpose flour or 1/2 all purpose and 1/2 whole wheat flour
1 1/2 t baking powder
1 t baking soda
1 T sugar
1/4 c warm water
3/4 t active dry yeast
3/4 cup warm milk
1 cup Greek yogurt or sour cream
melted butter for brushing or use olive oil

Dissolve sugar in warm water. Add dry yeast let sit for 10 minutes
Add flour, baking soda and baking powder
Add milk and yogurt. Pour wet ingredients right in the middle of the dry ingredients and mix cover and let rise
When ready to cook make into equal...
Continue reading ...
 

Pizza dough

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces

Pizza ball size for personal pizza is 5 ounce

Straight dough method
mix 8-10 minutes
ferment 9-
make up

Roll into 5 ounces each
coat in olive oil
Freeze 10 minutes
refrigerate over night


Continue reading ...
 

Italian Bread 1 pint

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
Water 1 pint
Yeast, .75 ounce
salt .5 ounce
sugar .5 ounce
olive oil 1 T
Four 1 pound 12 ounces

Straight dough method
mix 8 to 10 minute
ferment 90 minutes
make up
bake at 423. Steam first 10 minutes

Continue reading ...
 

Focaccia

Posted by Penny Moline on Wednesday, October 2, 2019, In : Yeast Bread 
water 2 quarts
yeast 3 ounces
salt 2 ounces
sugar 2 ounces
olive oil 2 1/2 ounces
Flour 7 pounds

Topping you can use anything, here are some ideas

pepper 1 T
Coarse salt 1 T
Garlic minced 3 T
Rosemary, Fresh
Basil 3 T
Sundried tomatoes, 1 cup

Straight dough method
mix 7 - 10 minutes on large mixer with dough hook
ferment 90 minutes
Push down, roll out and brush with olive oil and top with your choice of seasonings
Using your three middle finger, make indentations in the dough.
Drizzle with olive oil when it c...
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Sopapila Dough for Fry Bread Taco's or Utah Scones

Posted by Penny Moline on Friday, May 31, 2019, In : Yeast Bread 
Water 1 qt
Yeast 3 ounce
Bread flour 3 Lbs 14 ounces
Salt 1 ounce
Oil 6 ounces
Powdered milk 3 ounces
Eggs 8 ounces

Straight dough method
Ferment 80 degrees for 1 hour
Proof 10 minutes

Portion into 3 ounce balls, roll out into a disk and deep fry
Great for Fry bread taco's or with honey butter
Serve immediately

For Fry Bread Taco's  Serve with your favorite chili, cheese, tomato, lettuce, onions and olives
For Scones, perhaps a honey butter would be nice. 


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Fry Bread for Taco's small size

Posted by Penny Moline on Wednesday, May 22, 2019, In : Yeast Bread 
Flour 2 cups
Baking powder 1 T
Salt 1/2 t
Sugar 1/2 t
water warm 1 cup
Shortening melted 2 T

Sift together dry ingredients
Combine warm water with melted shortening
add liquid ingredients to dry ingredients and mix to a soft dough
Rest the dough
Roll out into 1/2 thickness
cut out to desired size
Dock
Fry and serve with your favorite toppings such as chili, hamburger, lettuce, tomatoes, cheese, olives, onions, etc

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Parker house rolls

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces

straight dough method 

hint :  always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil

mix 10 to 12 minutes
ferment 90 to 120 minutesferment 
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Ste...
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Yeast dough

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce

straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425 
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Italian bread 1 quart

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 quart
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces

straight dough method
mix 8 to 10 minutes
ferment 90 minutes
make up
let rise
bake at 425

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whole wheat ( can be used in a bread machine)

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
1 1/2 teaspoon dry yeast
1 1/4 cup water
1 1/2 t salt
1 1/2 t sugar
1 1/2 tablespoon powdered milk
1 1/2 Tablespoons butter

Staight dough method
mix 10 minutes
ferment 90 minutes
make up
let rise
bake 375

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Multi wheat roll 50/50

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
yeast 1 1/2 ounce
water 1 quart
sa;t 1 /2 ounce
shortening 6 ounce
powdered milk 3 ounce
brown sugar 5.5 ounce
honey 1/4 cup
molasses 1/4 cup
wheat flour 2 pounds 8 ounces
bread flour 2 pounds 8 ounces

Straight dough method
develop 10 minutes
ferment 90 minutes
make up
let rise again
bake 425
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Multi grain wheat dough

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 quart
yeast 1.5 ounce
powdered milk 3 ounces
salt 1 ounce
sugar 4 ounce
shortening 4 ounce
eggs 1/2 cup
high gluten flour 2 lbs 5 ounces
whole wheat flour 12 ounces
multi grain 4 ounces
cracked wheat 4 ounces

straight dough method
develop 8 to 10 minutes
ferment 90 minutes
make up
let rise again
bake 400
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Italian Bread 1 pint

Posted by Penny Moline on Monday, May 6, 2013, In : Yeast Bread 
water 1 pint
yeast .75 oz
salt .5 ounce
sugar .5 ounce
olive oil 1 T
flour  1 pound 12 ounces

Straight dough method
mix 8 to 10 minutes
let rise 90 minutes
form into desired shapes
bake at 425

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Sour dough starter

Posted by Penny Moline on Monday, March 25, 2013, In : Yeast Bread 
1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by vo...
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Lavender Pizza

Posted by Penny Moline on Tuesday, November 15, 2011, In : Yeast Bread 
2 teaspoon yeast
3/4 cup plus 2 Tablespoon lukewarm water
2 cups flour
2 tablespoons olive oil
1/2 teapoon salt
1 to 2 tesapoon lavender (depending on taste)

In a bowl comine, yeast, 1/4 cup warm water. 
Let stand
Add flour
Add 1/2 cup water plus 2 tablespoons olive oil, salt and lavender
knead until smooth
place in an oiled bowl and cover with plastic wrap.
let rise 45 minutes
On a floured surface divide the dough and form into balls. 
Roll out dough
Add your favorite pizza toppings
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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