PaPas Bread Sticks

 

 

Recipe: PaPas Bread Stics

breadsticks

  1. Dough
  2. 1 cup warm water (70 to 80 degrees)
  3. 3 tablespoons soft butter
  4. 1 1/2 teaspoons salt
  5. 3 cups bread flour
  6. 2 tablespoons sugar
  7. 1 teaspoon italian seasoning
  8. 1 teaspoon garlic powder
  9. 2 1/4 teaspoons active dry yeast
  10. Topping (Parmesan and or Garlic)
  11. 1 tablespoon melted butter
  12. 1 tablespoon grated parmesan cheese
  13. 1 Tablespoon Melted Butter
  14. 2 Large minced Garlic cloves
  1. Mix the water (temp important), sugar and yeast together and let sit for 8 minutes
  2. Add yeast mixture & butter to the flour and mix with large spoon until to hard to mix .
  3. Put mixture on a large area with some flour spread out on the surface to prevent sticking to surface, kneed for 10 minutes, if to sticky add more flour, if to dry add 1 tbsp of water. Dough should feel a little tacky but not sticky, nice and silky feeling.
  4. Cut each portion into 12 pieces and roll each piece into a 4 to 6″ rope. You can twist if you like.
  5. Place 2″ apart onto greased baking sheets.
  6. Cover and let rise in a warm place for about 20 minutes or until doubled.
  7. Bake at 350° for 15 minutes or until golden brown.
  8. Immediately brush with butter and sprinkle with Parmesan cheese.
  9. Note: Be careful not to overbake or they will become tough.
  10. 24 Bread Sitcks

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

 

 

One Day Bagel

: One Day Bagel

  1. 2-3 T of active dry yeast
  2. 1 1/2 T of sugar
  3. 1/1/4 C warm water
  4. 3 1/2 C flour
  5. 1 1/2 t salt
  6. Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)

 Preparation:

1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture

3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.

4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 6-8 pieces (I used a scale to be extra precise, but it’s not necessary). Kneed each dough ball a bit (2-3 min) and if adding fruit and or cinnamon now is the time to do this. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with other dough rounds.

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 15-20 minutes. Meanwhile, preheat your oven to 425ºF.

9. Bring a large pot of water (2s TB SUGAR) to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 30 sec, and them flip them over to boil for another 30 sec. Extend the boiling times to 1-2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 15-20 minutes, until golden brown.

13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread some softened butter on it. Take a bite… Oh babyyy!)

5 :  ★★★★★ 1 review(s)

Basic Biscuits

biscuits 2 C Flour

1 t sugar

1 T baking powder

1 t salt

Mix all dry ingrediants together

8T butter, cubed

3/4 C milk

Cut in butter till all mixed, make a well in center, slowly add milk,  Knead.  Roll out on floured surface to 1/2 inch thick or your desired thickness.  cut in circles with top of small cup/glass.  Bake for 12 minutes on 325 degrees Makes 2 dozen