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Written By: kittencal on October 30, 2011 No Comment

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This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Plan ahead the batter needs to sit for 1 hour before using or you may refrigerate the batter overnight but you must allow it to come down to room temperature before using and for best result all ingredients should be room temperature

Servings 8


1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature


Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on September 23, 2011 No Comment

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This dough is a dream to work with and bakes out tender and flakey with a delicious buttery flavor, you could use 3 cups all-purpose flour but the crust will not be a flakey, I have posted the processor method which is the way I most always make this, for processor method place the butter and lard in the freezer until almost frozen

Yield two 9-inch pastry


1 1/2 cups all-purpose flour

1 1/2 cups cake and pastry flour (or use 3 cups all purpose)

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup butter, very cold

1/4 cup lard, very cold

1 egg yolk

7 tablespoons ice water

1 teaspoon vinegar


Mix both flours, sugar and salt in a large bowl.

With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

In a small bowl whisk the egg yolk, vinegar and water.

Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).

Gather into a ball then divide into two.

Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).

Processor method———–

In a processor combine the flour, sugar and salt for a couple of seconds.

In a small bowl mix the egg, vinegar and water together; set aside.

Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.

Process/pulse just until the dough holds together (do not over process or your dough will be tough!).

You will also find this recipe and  more of my  favorites on Recipezazz.com

Written By: kittencal on September 2, 2011 No Comment

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Yield 20 breadsticks


1 cup plus 2 tablespoons water (room temperature)

2 tablespoons olive oil

1/4 cup freshly grated parmesan cheese

2 tablespoons sugar

1 tablespoon garlic powder (or 2 garlic cloves, minced)

1-1/2 teaspoons salt

1/4 teaspoon dried basil

3 cups bread flour

1-1/2 teaspoons bread machine yeast (or 2 teaspoons active dry yeast, depending on what your bread machine uses)

melted butter


Place the first nine ingredients into the bread machine pan in order suggested by manufacturer.

Select dough setting, then press start.

After about 5-7 minutes of kneading add in flour or water if needed.

When cycle is completed, remove then transfer the dough onto a lightly floured surface.

Cover and allow the dough to rest for 15 minutes.

Divide into 20 portions, then roll each portion into a 9-inch rope.

Place on greased baking sheet/s.

Cover and let rise for 30 minutes or until doubled.

Bake in a preheated 350 degrees F oven  for 18-22 minutes or until golden brown.

Brush warm breadsticks with melted butter.

Transfer to a rack to cool.

Written By: kittencal on September 1, 2011 No Comment

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Yield 1 loaf


1/3-1/2 cup melted butter, slightly cooled

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) package Rhodes frozen white bread dough, completely thawed according to package directions


Grease a 9 x 5-inch loaf pan.

In a small bowl, combine the melted butter, parsley and garlic powder.

Cut dough into 1-inch pieces, then coat into the butter mixture.

Layer in a greased loaf pan.

Cover and let rise until doubled ( about 1 hour).

Bake in a preheated 350 degree F oven for 30 minutes or until golden brown.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on September 1, 2011 No Comment

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No servings or ingredients amounts here just use as much as you like


sandwich bread slices

soft butter

garlic salt

freshly grated grated Parmesan cheese

Spread butter on one side of each slice of bread.
Cut each slice in half; place plain side down on a baking sheet.
Sprinkle with garlic salt, then Parmesan cheese.
Broil 4 inches from the heat for 1-2 minutes or until lightly browned.
Written By: kittencal on September 1, 2011 No Comment

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Amounts and ingredients were tested and developed in my Zojirushi bread machine, if you make this on another bread maker you may have to adjust the water or flour amount

1/2 cup chopped walnuts may be used in place of the poppy seeds

Yield one 2-pound loaf


2 medium very ripe bananas mixed with water to make 1-1/2 cups

2 teaspoons banana extract

4-1/2 cup white bread flour

2 tablespoons dry milk powder

1-1/2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup poppy seeds

2-1/4 teaspoons active dry yeast


Place all ingredients into the bread machine in order listed.

Set to Basic cycle (light crust).

Press start.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on August 28, 2011 No Comment

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I make these using my all-purpose bread dough made into dough balls that I keep frozen in my freezer … frozen rolls such as Rhodes frozen dinner rolls will work fine, just thaw according to package directions

You can also do this using pizza dough strips

Yield 24


1/2 cup butter, melted and slightly cooled

1/2 teaspoon garlic powder (garlic lovers can use 3/4 teaspoon)

pinch salt

1-1/2 cups finely shredded cheddar cheese

1-1/2 cups finely shredded part mozzarella cheese

cup freshly grated Parmesan cheese

1 tablespoon dried parsley flakes

12 frozen bread dough dinner rolls, fully thawed according to package directions


In a shallow bowl combine melted butter with garlic and a pinch of salt.

In another shallow bowl combine cheeses and parsley.

On a lightly floured surface, roll each dinner roll into a 10-inch rope.

Dip in butter mixture, then in cheese mixture.

Fold each rope in half and twist twice; pinch ends together to seal.

Place 2-inches apart on greased baking sheets.

Cover with a clean dry tea towel, then and let rise until almost doubled (about 30 minutes).

Bake in a preheated 350 degree F oven (one pan at a time) for about 15 minutes or until golden brown, if you are using a convection oven then you can bake two pans at a time.

You will also find this recipe on www.recipezazz.com

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