Shortcut Bread Mix

Ingredients

5 pounds all-purpose flour 2 cups instant nonfat dry milk powder 1 cup sugar 7 1/2 tsp. salt Mix this all together to create the mix. This can be stored in an airtight container for 6 months. Makes 20 cups(enough for 5 basic loaves or Cinnamon Nut loaves or 10 homemade Pizza crusts). Basic White Bread Loaf 1 pkg (1/4 oz) quick rise yeast 1 cupp warm water(120-130F) 1 egg 2 tablespoons butter or margarine, melted In a large bowl, combine 1 cup bread mix and yeast. Add water, egg and butter; beat until smooth. Stir in 2 1/2 to 3 cups additonal bread mix to form a soft dough. Turn onto a floured surface; knead until smoothe and elastic, about 4-6 minutes. Cover and rest for 10 minutes. Shape into a loaf: place in a greased 9x5x3 inch loaf pan. Place a heatproof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. Place loaf pan on baking sheet; cover and let rise 20 minutes. Bake at 350 degrees for 30 minutes or until loaf sounds hollow when lightly tapped. Remove from pan and cool on wire rack. Makes 1 loaf.Cinnamon Nut Loaf 3 1/2-4 cups bread mix 1 pkg quick-rise yeast (1/4 oz) 1 cup warm water(120-130F) 1 egg 3 Tbls. butter or margarine, melted and divided 1/4 cup sugar 1/4 cup chopped nuts 1 1/2 tsp. ground cinnamon Icing: 1/2 cup confectioners sugar 1 tbls. milk 1/2 tsp vanilla extract In a mixing bowl, combine 1 cup bread mix and yeast. Add water, egg and 2 Tbls. butter; beat until smooth. Stir in enough remaining bread mix to form a soft dough. Turn onto a floured surface; knead until smooth and elastic 4-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into and 18x 8 inch rectangle. Brush with remaining butter. Conbine sugar, nuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; seal edges. Place seam side down in a greased 9x5x3 inch loaf pan. Place a heatproof bown on work surface; fill half full with boiling water. Cover bowl with baking sheet. Place loaf pan on baking sheet, cover and let rise for 20 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown, Remove from pan and let cool on wire rack. Combine icing , drizzle over loaf. Makes 1 loaf.Pizza dough 2 cups bread mix 1 tsp quick-rise yeast 2/3 cup warm water(120-130F) 1 Tbls. melted butter or margarine 1 Tbls cornmeal Pizza sauce , cheese and other toppingsIn a mixing bowl, combine 1 cup bread mix and yeast. Add water and butter; beat until smooth. Stirin remaining bread mix to form a soft dough. Turn on-to a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest 10 minutes. On a floured surface, roll dough in a 14-inch circle( or whatever shape your stone or pan is). Sprinkle cornmeal on ungreased pizza pan(or stone) and transfer dough to pan. Prick dough with fork all over. Bake at 450 degrees for 10 minutes. Take out of oven and add sauce and toppings. Bake 10-15 minutes longer or until golden brown. Makes 1 pizza

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