HERB FOCACCIA
Ingredients
Water 110* 20 oz. Dissolve in warm water and oil
Yeast 1Tbls.
Oil 1 oz.
Flour 1 lb. 12 oz. Add flour and salt to yeast mixture.
Salt .5 oz. Mix to make a soft dough.
Knead 5 to 10 minutes.
Make dough into a smooth ball. Add 1 tablespoon of oil to a bowl, roll dough in
oil and cover with plastic wrap. Let dough rise, in proofer, until double in size. Heavily oil a half sheet pan and stretch dough into pan. Let dough rise, in proofer,
until double in size.
NO TIME ROLLS/BREAD
Preheat ovens to 400* conventional oven
350* convection oven
3 oz. dry yeast Mix in mixer bowl
2 qts. Warm water 100* until yeast is dissolved
1 lb. Granulated sugar
12 oz. Shortening Add to yeast mixture
7 lbs. Flour Weigh ingredients. Add
8 oz. Powdered milk to yeast mixture, knead
2 oz. Salt for 10 minutes.
Divide dough into muckest. Spray with pan spray and cover. Set dough into proof box. Let dough rest for 15 minutes.
Shape into desired shapes. Spray with pan spray. Return dough to proof box. Let dough rise to double in size.
REMEMBER: Never add the salt directly to the yeast. It will kill the yeast and your bread will not rise.
HALF RECIPE QUARTER RECIPE HOME RECIPE
1.5 oz. dry yeast 3/4oz. dry yeast 2 pkg.
1 qt. warm water 110* ½ qt. warm water 110* 2 cups
½ lb. Granulated sugar ¼ lb. granulated sugar ½ cup +1T.
6 oz. shortening 3 oz. shortening 1/3 cup + 2T.
3 ½ lbs. flour 1 1/4 lbs. flour 4 cups
4 oz. powdered milk 2oz. powdered milk ¾ cup
1 oz. salt 1/2 oz. salt 2t.
ONE HOUR ROLLS—CAN BE USED FOR DINNER ROLLS OR CINNAMON ROLLS
1½ cups warm water (not over 110 degrees)
2 pkg. Dry yeast
¼ cup granulated sugar
2 eggs
1/3-cup oil
¾ t. salt
4 to 5 cups flour
Dissolve yeast in warm water. Add sugar and mix well. Add all ingredients except flour and mix well. Add flour slowly until you have a soft dough. Let dough rise in the bowl for 15 minutes. Place dough on lightly floured surface and cut rolls. Round each roll up and place in greased muffin tins or in a 9x13 cake pan-if you want rolls with no brown sides. Let rise 15 minutes until an indent remains when touched. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Brush with butter or margarine. Serve warm.
This recipe should make 11/2 to 2 dozen rolls.
For cinnamon rolls, divide dough in half. Brush with melted butter. Sprinkle heavily with cinnamon and then sugar and spread evenly. Roll up jellyroll style and cut with dough cutter or knife. Place on a pan sprayed with no-stick cooking spray and brush rolls with melted butter. Let rise 15 minutes until an indent remains when slightly touched.
Bake at 400 degrees for 10-15 minutes until golden brown. Ice with your favorite icing.
Cream Pies
Vanilla Cream
1 cup sugar
1/2 cup flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs separated (Save whites for meringue)
3 tablespoons butter
2 teaspoons vanilla
1 9 inch baked pastry shell
For filling
In a medium saucepan combine sugar, flour and salt gradually stir in milk. Cook and stir over medium heat
until thick and bubbly. Reduce heat and cook and stir 2 minutes more. Remove from heat. Beat yolk slightly and gradually stir 1 cup of the hot mixture into the yolks. Return the egg mixture to the saucepan and bring to a gentle
boil. Cook and stir 2 minutes more. Remove form heat. Stir in butter and vanilla. Pour hot filling into bake pastry shell. Spread meringue over hot filling, seal meringue completely to the shell. Bake in a 350* oven for 12 to 15 minutes or until golden. Cool at room temperature until cool before refrigerate.
Preheat ovens to 400* conventional oven
350* convection oven
3 oz. dry yeast Mix in mixer bowl
2 qts. Warm water 100* until yeast is dissolved
1 lb. Granulated sugar
12 oz. Shortening Add to yeast mixture
7 lbs. Flour Weigh ingredients. Add
8 oz. Powdered milk to yeast mixture, knead
2 oz. Salt for 10 minutes.
Divide dough into muckest. Spray with pan spray and cover. Set dough into proof box. Let dough rest for 15 minutes.
Shape into desired shapes. Spray with pan spray. Return dough to proof box. Let dough rise to double in size.
REMEMBER: Never add the salt directly to the yeast. It will kill the yeast and your bread will not rise.
HALF RECIPE QUARTER RECIPE HOME RECIPE
1.5 oz. dry yeast 3/4oz. dry yeast 2 pkg.
1 qt. warm water 110* ½ qt. warm water 110* 2 cups
½ lb. Granulated sugar ¼ lb. granulated sugar ½ cup +1T.
6 oz. shortening 3 oz. shortening 1/3 cup + 2T.
3 ½ lbs. flour 1 1/4 lbs. flour 4 cups
4 oz. powdered milk 2oz. powdered milk ¾ cup
1 oz. salt 1/2 oz. salt 2t.
ONE HOUR ROLLS—CAN BE USED FOR DINNER ROLLS OR CINNAMON ROLLS
1½ cups warm water (not over 110 degrees)
2 pkg. Dry yeast
¼ cup granulated sugar
2 eggs
1/3-cup oil
¾ t. salt
4 to 5 cups flour
Dissolve yeast in warm water. Add sugar and mix well. Add all ingredients except flour and mix well. Add flour slowly until you have a soft dough. Let dough rise in the bowl for 15 minutes. Place dough on lightly floured surface and cut rolls. Round each roll up and place in greased muffin tins or in a 9x13 cake pan-if you want rolls with no brown sides. Let rise 15 minutes until an indent remains when touched. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Brush with butter or margarine. Serve warm.
This recipe should make 11/2 to 2 dozen rolls.
For cinnamon rolls, divide dough in half. Brush with melted butter. Sprinkle heavily with cinnamon and then sugar and spread evenly. Roll up jellyroll style and cut with dough cutter or knife. Place on a pan sprayed with no-stick cooking spray and brush rolls with melted butter. Let rise 15 minutes until an indent remains when slightly touched.
Bake at 400 degrees for 10-15 minutes until golden brown. Ice with your favorite icing.
Cream Pies
Vanilla Cream
1 cup sugar
1/2 cup flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs separated (Save whites for meringue)
3 tablespoons butter
2 teaspoons vanilla
1 9 inch baked pastry shell
For filling
In a medium saucepan combine sugar, flour and salt gradually stir in milk. Cook and stir over medium heat
until thick and bubbly. Reduce heat and cook and stir 2 minutes more. Remove from heat. Beat yolk slightly and gradually stir 1 cup of the hot mixture into the yolks. Return the egg mixture to the saucepan and bring to a gentle
boil. Cook and stir 2 minutes more. Remove form heat. Stir in butter and vanilla. Pour hot filling into bake pastry shell. Spread meringue over hot filling, seal meringue completely to the shell. Bake in a 350* oven for 12 to 15 minutes or until golden. Cool at room temperature until cool before refrigerate.