course-bread - JRPerk

Foccacia Bread

Note: You can make this in advance and refrigerate for a few hours before baking. INGREDIENTS – DOUGH: INGREDIENTS – TOPPING INSTRUCTIONS:

Cranberry Pecan Beer Bread – Randy’s

Note: I make this in my bread machine. This is my version of Grandpa Jim’s Cranberry Pecan bread. I set my machine to 1.5 lb, mix-ins, and medium crust. Light crust might be better with this much sugar. INGREDIENTS: INSTRUCTIONS: TRY THE FOLLOWING FOR A LARGER LOAF: I set my machine to 2 lb, mix-ins,… Continue reading Cranberry Pecan Beer Bread – Randy’s

Cranberry Nut Bread – Grandpa Jim’s Bread Maker

Note: Makes 1.5 lb. loaf with about 12 slices. INGREDIENTS: INSTRUCTIONS:

Dinner Rolls – Bread Machine

Notes: Makes 12-14 rolls. All ingredients should be room temperature. Ingredients Instructions

Delicious Recipes (1920s)

Fleischmann’s Yeast I found this booklet inside an old Hoosier Cabinet from 1919. It had fallen down beside the flour sifter. I pulled the back off the cabinet and it was there along with some old newspapers clippings. I scanned it and cleaned up the images. The original booklet was about 4 inches wide by… Continue reading Delicious Recipes (1920s)

NAAN Bread

Naan bread is typically baked on the sides of a 900 degree tandor oven. I make it in a very hot cast iron skillet. INGREDIENTS: 2 1/2 cups all-purpose flour (320 g) 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup warm water 1/4 oz active dry yeast (2 1/4 teaspoons) 1/2 cup sour cream 1… Continue reading NAAN Bread

Cinnamon Rolls – Randy’s

I deconstructed my mother’s cinnamon roll recipe and tweaked it. Her recipe called for a yellow cake mix and a different cinnamon spread. I mostly just substituted raw ingredients and process and added some instant oats to try to keep them from drying out. I also like a little toffee on the bottom of my… Continue reading Cinnamon Rolls – Randy’s

Category: course-bread