Lots of flour!!!?!
Lots of flour!!!?
Recently when I was cleaning my kitchen I found that I have four or more bags of flour. I really don't use flour and I don't want it to sit and get those ugly bugs in it. Does anyone have a receipe that calls for a lot of flour, especially if it deals w/ baking. I love to bake!!!
-Thanks
Answers:
ABM Beignets - New Orleans French Market Doughnuts
Yields: 24 beignets
1 cup water
1 egg
2 tbsp oil
3 tbsp Nonfat Dry Milk Powder
1/2 tsp nutmeg
1 tsp salt
3 1/2 cups bread flour
2 1/2 tsp Yeast
1/2 cup powdered sugar
Place all ingredients except sugar in machine. Program for knead and first
rise and press start. The dough will be sticky at first but will hold its
shape. After the final cycle, it will be workable. When dough is finished,
turn the dough out onto a floured surface and let it rest for 10 minutes.
Roll the dough to a generous 1/4" thick and cut it into 2" squares.
Cover the squares with a clean towel and let rise for 30 minutes. Add the
powdered sugar to a medium-size clean paper bag. Lay out paper towels to
drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375?F. Do not add too many;
add once or it may cool the oil too much. Gently brush the uncooked squares
to remove any extra flour. Slide them into the heated oil. When they pop to
the surface, spoon the hot oil over them constantly until they are puffed.
Turn the squares and cook until they are a light golden color on both sides.
It should take 1 to 2 minutes. Cut the first couple of squares in half to be
sure there is not sticky uncooked dough inside.
Remove from hot oil with slotted spoon and drain on paper towels. While
warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and
shake until they are well coated. Serve immediately.
Cinnabon Cinnamon Rolls for the ABM
12 servings
30 minutes 15 mins prep
Rolls
1/4 cup butter, melted
1/4 cup water
2 1/2 tablespoons vanilla instant pudding mix (about 1/2 package of
pudding)
1 cup milk
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast
Filling
1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Roll: Place ingredients in the machine following manufacturer's instructions
and set for dough cycle.
After completion of cycle, remove from machine and roll out to 17x10-inch
rectangle.
Filling: Mix together brown sugar and cinnamon.
Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture
over the top.
Roll tightly from long end, pinching edges closed when finished.
Slice into sizes of your choice (I usually get 12 rolls from this).
Place on greased cookie sheet and let rise until doubled.
Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
Frosting: Mix together and spread over hot rolls.
Enjoy!
Small Ultra-Light Healthy French Bread Loaf (Abm) Bread Machine
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (get it from Pharmacy - but it's quite expensive) as it is a recognised major flour improver and additionally helps the bread keep fresh for much longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it better that way too - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
How can you love to bake but have over 4 bags of flour when you don't even like to use it?
Make a paper mache pinata and place the flour in it.
Children love these muffins. I like to serve them on Jewish holidays as a side dish instead of a carrot kugal. For a colorful Rosh HaShana meal, serve these along with creamy peas, pecan noodle kugal and brisket.
INGREDIENTS:
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp salt
1 1/4 cups sugar
2 cups finely shredded carrot
3 large eggs
1/2 cup oil
1 cup applesauce
2 tsp. vanilla
PREPARATION:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar.
3. Fold in shredded carrots.
4. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir until well combined.
5. Divide batter into muffin cups, filling 1/2 to 3/4 full. Bake for 15 minutes in the middle of the oven. Turn the oven to broil and broil for 2 minutes to get the tops to puff and golden.
Bread uses the most flour, far more than cookies, pies and fruit breads. Bake some and freeze the rest or give it to a neighbor.
If you love to bake...you should love many varieties of flour as it is essential.
Make choc chip cookies that has lots of flour in it.
You could make pizza dough with it, homemade pasta/potsticker type things, cookies, cakes, and other breads. I like using allrecipes.com and doing an ingredient search with items I have on hand.
Just throw it out!!!!
put in freezer
I'd try making any kind of bread. Breads always use a lot of flour.