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Joined: Jan 2006
Erin, here are a couple of ideas. I remember posting about the BBQ Bean Bread I made a while back and we really liked it - different.
* Exported from MasterCook *
BARBECUE BEAN BREAD
1 cup warm water
1/2 cup cooking oil
1/3 cup molasses
1 T. paprika -- (1 to 2)
2 tsp. salt
2 pkgs. Active dry yeast
2 cups barbecue beans -- (1-lb. can)
5 cups Pillsbury all purpose flour -- (5 to 5 1/2)
Oven 375 F. Makes 2 loaves
Generously grease bottom and sides of two 9X5 or 8X4-inch loaf pans.
In a large mixer bowl, combine all ingredients except flour.
Blend at low speed until thoroughly combined.
Add 2 1/2 cups flour; blend at low speed until moistened; beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a stiff dough (I just added it to the K.A. and mixed it up. Also used the dough hook for 5 minutes)
Knead on floured surface until smooth and elastic, about 3 minutes.
Place in greased bowl, turning to grease the top. Cover and let rise 45-60 minutes.
Punch down dough; divide in half and shape each into a loaf. Place in prepared pans.
Cover; let rise another 45-60 min. Bake at 375 F. for 50 to 60 minutes, until a deep golden brown and loaf sounds hollow when lightly tapped. Remove from pans to cool.
Pillsbury note: for use with Pillsbury Self-Rising flour, omit salt.
Description:
"From the 21st (1970) Pillsbury Bake Off Cookbook - great with 3-Sister's stew"
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Here's one Maryann posted a while back - I guess you can do just about any of your recipes calling for flour and omit the salt...
* Exported from MasterCook *
Potato Refrigerator Dough
1 package active dry yeast
1 1/2 cups warm water (105º to 115º)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes*
6 1/2 cups all-purpose flour** (6 1/2 to 7 cups)
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape, let rise and bake as directed.
Yield: 10 1/3 cups
Notes: *Instant mashed potatoes can be substituted for the mashed potatoes; prepare as directed on package for 2 servings
**If using self-rising flour, omit salt.
Categories: Breads
Copyright: © General Mills, Inc. 1998.
This is identical to the one my mom used over 40 years ago. Tried and true. Enjoy!
Maryann
S(Internet Address):
"http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Number=26023&page=0&fpart=all&vc=1"
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And here’s one I’m working on for next book -
Deep Fried Beef Bites
2 lbs. cooked roast beef, cut into 1/2-inch pieces, set aside
6 T. milk
1 T. all-purpose flour
3 large eggs, slightly beaten
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1 1/2 cups self-rising flour
1 1/2 tsp. salt
1/2 tsp. black pepper
Peanut oil for deep frying
Combine milk and flour; stir into eggs in one bowl. Combine self-rising flour, salt and pepper in another.
Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot.
So far I’ve served them with a blue cheese dressing, honey mustard, horseradish sauce/dip and all have been really good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com