Pantry Secrets Bread Recipes

Pantry Secrets Bread Recipe from pantrysecrets.net

Four Loaves	Two Loaves
10 ½ Cups white unbleached bread flour (can use All-Purpose or whole wheat also) ½ Cup Sugar or sweetener or choice 1 Tablespoon Salt 3 rounded Tablespoons instant yeast (saf) 3 Tablespoons liquid lecithin* 4 Cups Hot Tap Water	5 ¼ Cup Flour ¼ Cup Sweetener 1 ½ teaspoon salt 1 ½ rounded Tablespoon salt 1 ½ Tablespoon liquid lecithin* 2 Cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.)

Spray counter and pans with cooking spray. Shape loaves and cover with dish towel to keep moist while rising for 25 minutes. Bake at 350 degrees for 25 minutes.

*squeeze or pour approximately 3 Tablespoons of lecithin directly into the bowl. Do not measure.

Laura’s comments about recipe:

* I have been told that it makes a difference of whether or not you use bread flour. I have not seen a difference so I prefer just to use my all-purpose flour which works just fine for me. I also prefer whole wheat bread for nutritional value although I will probably mix 25% of the flour being white just to keep some fluff. I have not tried this recipe with wheat, though. Someone said that they use applesauce when using whole wheat flour.

* I have been told the yeast must be instant. I haven’t tried it any other way yet.

* You can purchase liquid lecithin from a health food store.

* I have also been told that if you prefer Wheat Germ Oil to liquid lecithin you can use that. The argument is that we already get too much food with soy in it and that liquid lecithin is soy based. Liquid lecithin is also useful, though, in many other things including mixing with oil to make a great non-stick for pans!

You can make about 50 things from this recipe. Some of them include:

Soup bowls – 4 bowls to a loaf. Cut circle our of top to make the bowl.

Dinner Rolls - 16 pieces to a loaf; roll and lay on cookie sheet to touch each other or can keep separate for mini sandwich buns

Parmesan Rolls – Take softened butter and parmesan cheese into separate bowls. Dip rolls into butter and then chese

Cloverleaf Rolls – 3 pieces of dinner roll size in muffin tin next to each other in cup

Butterflake Rolls – Make a rectangle out of dough; brush with softened butter. Cut into 1 inch width pieces with a pizza cutter. Stack pieces on top of each other with at least one edge even. Stack 5 high. Cut approx. 3 inches. Turn to side in muffin tin to show layer.

French bread or Baguette – Shape long like a french bread. Place on cookie sheet. Cut diagonally across the top for french bread look. 20-22 min Bake.

Small loaves – cut ¼ recipe into 8 pieces. Bake 12-15 minutes.

Breadsticks – roll to cookie sheet. Cut in ½ lengthwise. Season with melted butter, parmesan cheese, garlic powder, seasoned salt, etc Don’t let rise if you want it crispy. Bake approx 15 minutes. Can pick up and twist to be fancier.

Hamburger or hot dog buns – cut loaf amount into 8 pieces. Roll to round for hamburger or change shape for hot dog bun. Place on cookie sheet far enough apart.

Hoagie buns – 6 to a loaf or bigger. Roll and cut like french bread.

Kiser buns – Make them 12 inches long. Pull into like a knot: Cross the ends and pull and end up through hole to the top and back down. Do the other end the same to make kind of like a pretzel. Pinch down so it stays.

Boboli Pizza Crust – bake first to save for later. Can freeze if needed. No need to rise if you want it flatter. Unfrozen, bake raw dough rounded for pizza at 400 for 8 minutes. Place toppings and bake another 8 minutes. Or if you are ready to put toppings on it right away you can do that.

Calzone – roll like for pizza on round pan. Put filling for calzone on half of a side. Fold over and seal edges (pinch edges) well to not come undone. Poke holds in top with a fork. For fillings you can to pepperoni, mushrooms, cheese, sausage. Or a spinach, sausage, mozzarella mix. Use imagination.

Stuffed pizza crust – when rolling out dough for pizza, roll over edges to put string cheese on edge. Fold extra dough over the sides and seal well so cheese doesn’t come out. Can brush crust with melted butter, garlic powder, parmesan, etc. Can also do a barbecue chicken pizza (doing half tomato sauce and half barbecue sauce).

Grilled pizza – roll to size of pizza screen. Cook about 8 minutes on the grill. Place toppings on the grilled side (bottom when in grill) of the pizza. Cook again on grill with uncooked side down.

Cinnamon Rolls – a loaf and a half – Roll to rectangle. Brush softened butter. Sprinkle brown or white sugar. Shake cinnamon. Roll up. Can cut each with floss (or knife). Place on cookie sheet. Let rise. Bake. Can dip in cream cheese frosting when baked.

Braid – Cut sides into 1 inch strips. Can use a 4 inch spatula to cut the sides. Place filling inside. Tuck ends underneath when done with braiding.

Filling for Cream Cheese Braid

4 oz. softened cream cheese

½ cup powdered sugar

½ tsp. vanilla

Filling for Broccoli Braid

2 ½ Cups chicken

¼ cup onion

8 oz. cream cheese

4 Tablespoon butter

½ teaspoon seasoned salt

¼ teaspoon pepper

OR

2 Cups chicken

1 can Cream of Chicken Soup

1 can Steamed Broccoli (or equivalent fresh or frozen)

1 Cup cheddar cheese

½ Cup onion

½ tsp. Seasoned Salt