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Fruit Loaf
Bread & Baking European

Fruit Loaf

4.8

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
  2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Navaho Indian Fry Bread
Bread & Baking American

Navaho Indian Fry Bread

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
  2. 2 Sift flour, baking powder, powdered milk, and salt together into a large bowl. Pour water over flour mixture; stir until a sticky dough forms. Form dough into a ball using floured hands.
  3. 3 Shape dough into 4 even-sized balls; flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty.
  4. 4 Fry dough in hot oil until golden, about 3 to 4 minutes per side. Drain on a paper towel-lined plate.

By maddy03

Caraway Rye Bread (for the bread machine)
Bread & Baking American

Caraway Rye Bread (for the bread machine)

4.8

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

By BramptonMommyof2

Asian Water Roux White Bread
Bread & Baking Asian

Asian Water Roux White Bread

4.7

Prep
25 min
Cook
30 min
Total
660 min

Instructions

  1. 1 Bring 1/2 cup water to a boil in a small saucepan. Add butter and 1 tablespoon sugar; stir until sugar is dissolved. Place 1 cup flour in a heatproof bowl. Pour boiling water mixture over flour and whisk until a smooth paste. Cover the bowl with plastic wrap and refrigerate water roux for 8 hours to overnight.
  2. 2 The next day: Bring water roux to room temperature. Stir together 3/4 cup warm water and yeast in the bowl of an electric stand mixer; let stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add remaining 3 cups flour, 1/3 cup sugar, egg, dry milk powder, and salt. Scoop all of the water roux by spoonfuls into the bowl and let the machine knead dough on low speed until thoroughly combined, about 2 minutes. Increase the mixer speed to medium and knead until dough is soft and smooth, about 8 minutes.
  3. 3 Turn dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
  4. 4 Grease two 8x4-inch loaf pans.
  5. 5 Punch down dough and transfer to a floured work surface. Cut dough in half and shape each piece into a loaf shape. Place into the prepared loaf pans, cover lightly with a cloth, and let loaves rise until doubled in size, about 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Bake loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove from the pans and brush loaves with 2 teaspoons melted butter while still warm.

By Jessica Choi

Bread Machine Honey-Oat-Wheat Bread
Bread & Baking American

Bread Machine Honey-Oat-Wheat Bread

4.6

Prep
10 min
Cook
35 min
Total
195 min

Instructions

  1. 1 Place water, sugar, and yeast in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes.
  2. 2 Meanwhile, mix together all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a large bowl until well combined; set aside.
  3. 3 Add honey, vegetable oil, and butter to yeast mixture, then pour flour mixture on top.
  4. 4 Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 hour and 30 minutes.
  5. 5 Transfer dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow dough to rise in a warm place until doubled in size, about 1 hour.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until the top is golden brown, about 35 minutes.

By notajenny

Japanese Milk Bread
Bread & Baking Japanese

Japanese Milk Bread

3.0

Prep
30 min
Cook
35 min
Total
160 min

Instructions

  1. 1 Make the water roux: Whisk bread flour and water together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from the heat and let cool to room temperature.
  2. 2 Make the dough: Mix 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook on low speed until well combined.
  3. 3 Add cooled roux, egg, cream, and cold water. Knead until dough comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to pull away from the sides of the bowl.
  4. 4 Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place into a greased bowl. Cover and let rise until doubled in volume, about 40 minutes.
  5. 5 Flatten dough and roll into an oblong shape. Place into a greased loaf pan. Cover and let rise until doubled in volume, 45 to 60 minutes.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

By anneeyeong

Bread Machine Irish Soda Bread
Breakfast European

Bread Machine Irish Soda Bread

3.8

Prep
5 min
Cook
Total
180 min

Instructions

  1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Crumpets
Breakfast European

Crumpets

4.5

Prep
15 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
  2. 2 Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
  3. 3 Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
  4. 4 Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
  5. 5 Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

By Tracy_V

Homemade Hot Chocolate Mix
Drink

Homemade Hot Chocolate Mix

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Sift together milk powder, white sugar and cocoa powder. Store in an airtight container.
  2. 2 To prepare, stir approximately 2 heaping teaspoons of mix into 1 cup of hot water.

By Debby

Easy and Fun Peanut Butter Balls
Dessert

Easy and Fun Peanut Butter Balls

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Homemade Plain Yogurt

Homemade Plain Yogurt

4.6

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
  2. 2 Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
  3. 3 When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
  4. 4 Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
  5. 5 When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
  6. 6 Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

By Naomi Witzke

Best Hot Chocolate Mix
Drink American

Best Hot Chocolate Mix

4.2

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.
  2. 2 To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

By Fran Willis

Hot Cocoa Mix
Drink American

Hot Cocoa Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  3. 3 Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
  4. 4 For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

By Earla Taylor

Peanut Butter Playdough
Dessert

Peanut Butter Playdough

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream together confectioners' sugar and peanut butter in a large bowl with an electric mixer until well combined. Beat in honey. Mix in milk powder until incorporated.
  2. 2 Divide dough into 15 equal portions. Store in resealable plastic bags in the refrigerator or freezer until ready to use.

By CALTXGIRL

Mocha Coffee Mix
Drink

Mocha Coffee Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
  2. 2 To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

By Bea Gassman

Homemade White Hot Chocolate Mix
Drink American

Homemade White Hot Chocolate Mix

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix milk powder and creamer together in a large bowl.
  3. 3 Mix sugar and butter flavoring together in a small bowl until fully incorporated. Mix into milk powder mixture vigorously using hands to decrease lumps.
  4. 4 Shred white chocolate using a small microplane or small shred side of a box grater; add to mixture. Stir lightly using a spoon to incorporate without melting chocolate.

By dana

Peanut Butter and Chocolate Balls
Dessert

Peanut Butter and Chocolate Balls

4.1

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Line a cookie sheet with aluminum foil or waxed paper.
  2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
  3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula