Breads – Recipes https://recipes.esler.org Esler Family Favorites Thu, 01 Dec 2022 13:52:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 No Knead Artisan Bread https://recipes.esler.org/2020/12/28/no-knead-artisan-bread/ https://recipes.esler.org/2020/12/28/no-knead-artisan-bread/#respond Mon, 28 Dec 2020 17:07:59 +0000 https://recipes.esler.org/?p=503
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No Knead Artisan Bread

This recipe takes forethought as you have to make the dough the day before but it is as easy as can be. You must have a Dutch oven though. Mine is a 3-quart Dutch oven.
Course Breads
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 1/2 teaspoons sea salt
  • 1 1/2 cups warm water (105 degrees F)

Instructions

  • Combine the flour, yeast, and salt in a large bowl and mix well.
  • Add the water and mix until the dough forms a ball.
  • Cover the bowl with plastic wrap sprayed with cooking spray and a damp kitchen towel.
  • Let dough sit covered at room temperature for 18-24 hours.
  • After this resting time, preheat the oven to 450 degrees F.
  • Place the empty Dutch oven with lid in the preheated oven for at least 20 minutes.
  • Form the dough into a ball using a few more tablespoons of flour if needed. I dump my dough onto a floured surface or pastry paper and shape. Do not be concerned if the ball flat, loose, and floppy. (Pastry paper must tolerate heat to 450 degrees. Read the label.)
  • Carefully removed the heated Dutch oven and remove the lid. Plop the dough ball into the Dutch oven, cover and return to the hot oven to bake.
  • Bake at 450 for 30 minutes. Remove the lid and bake an additional 15 minutes or until golden brown.
  • Enjoy!
]]> https://recipes.esler.org/2020/12/28/no-knead-artisan-bread/feed/ 0 Yorkshire Pudding https://recipes.esler.org/2020/11/20/yorkshire-pudding/ https://recipes.esler.org/2020/11/20/yorkshire-pudding/#respond Fri, 20 Nov 2020 21:36:45 +0000 https://recipes.esler.org/?p=144
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Yorkshire Pudding

Similar to popovers, these individual "puddings" are a Canadian favorite. They are wonderful with roast meat, mashed potatoes and gravy! My mouth is watering! Old fashioned, yes, but so very good!
Servings 1 dozen

Ingredients

  • 1 cup flour
  • 1 teaspoon salt
  • 1 cup water
  • 2 teaspoon oil

Instructions

  • Preheat oven to 470 degrees. Yes, you read this right!
  • Distribute the oil between the compartments of a muffin tins and let heat in preheated oven for 3 minutes or until the oil just begins to smoke.
  • Whisk together flour, salt, eggs, and water taking care to not overbeat. Pour into muffin tins with hot oil, proceeding quickly and taking care not to let the oven cool down.
  • Immediately return pan to the oven. Turn the oven down to 350 degrees and bake approximately 20 minutes more until golden brown. Serve hot.
]]> https://recipes.esler.org/2020/11/20/yorkshire-pudding/feed/ 0 6 Week Bran Muffins https://recipes.esler.org/2020/11/19/6-week-bran-muffins/ https://recipes.esler.org/2020/11/19/6-week-bran-muffins/#respond Thu, 19 Nov 2020 23:50:16 +0000 https://recipes.esler.org/?p=95
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6 Week Bran Muffins

These are the best. I avoid carbs but when in the mood, I default to these. They are so moist and delicious. They are a Lenz family favorite. Mix the batter ahead of time and store in the refrigerator for up to 6 weeks.
Course Breakfast
Servings 4 dozen

Ingredients

  • 2 cups Kellogg's All-Bran
  • 1 cup 100% Bran
  • 1 cup boiling water
  • 2 cups buttermilk
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking soda
  • 1 1/2 cups sugar
  • 1/2 cup Crisco
  • 1/2 teaspoon salt

Instructions

  • Pour boiling water over the cereals and let stand for 15 minutes.
  • Add buttermilk to the cereal mixture and mix well.
  • In a separate bowl, cream together sugar and shortening.
  • Add eggs, one at a time, beating as you go.
  • Sift together flour, soda and salt.
  • Combine everything together and stir only until moistened.
  • Pour into muffin cups and bake 20 minutes at 375 degrees or until muffins spring back at touch. Best served warm or slightly cooled with butter or honey-butter.
  • Store unused batter up to 6 weeks in the refrigerator.
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