1 package Wildtree Gluten Free Bread
½ cup oats (certified gluten free)
½ cup sunflower seeds
2 tablespoons flax seed
1 ¼ cup milk, divided 1 (0.25 ounce) packet or 2 ¼ teaspoons active dry yeast
3 large eggs
2 ½ tablespoons Wildtree Natural Grapeseed Oil
3 teaspoons apple cider vinegar
Method of Preparation
Heat oven to 375°F and grease a 9 x 5 inch loaf pan. Heat ¼ cup milk to between 75°F and 90°F and stir in yeast to activate. Combine Bread mix, oats, sunflower seeds, and flax seeds in a large bowl. Add remaining milk, eggs, Grapeseed Oil, vinegar, and yeast mixture and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour into prepared loaf pan and let rise for 20 minutes. Bake for 35-40 minutes until golden brown.
Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
For the Topping:2 tablespoons unsalted butter, melted, divided½ teaspoon garlic powder1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy.
`*.¸.*✻✿ ✻¸.*making a difference — one pound at a time *✻✿
Method of Preparation
Preheat the oven to 350°F and grease an 8×4 inch loaf pan. In a small saucepan, heat the milk and butter together until the butter melts. In a large bowl, mix the butter and milk with the beer bread until a dough forms. Turn the dough out on the counter and divide into 8 separate pieces. Put each topping in a bowl and roll two balls of dough in each. Stack the coated dough balls in the greased pan and bake for 30 minutes, or until the top rolls are lightly browned.
Nutritionals are calculated before the addition of any toppings.
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