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Zadi's Potato Bread
Breakfast

Zadi's Potato Bread

4.0

Prep
20 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
  2. 2 Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
  3. 3 Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
  4. 4 Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.

By Zadi

Delicious Gluten-Free Pancakes
Breakfast

Delicious Gluten-Free Pancakes

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Dry Buttermilk Ranch Mix
Pantry American

Dry Buttermilk Ranch Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

By Scotdog

Fluffy Pumpkin Spiced Cupcakes
Dessert American

Fluffy Pumpkin Spiced Cupcakes

4.7

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
  2. 2 Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
  3. 3 Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By MarieLizette

Molasses Spice Muffins

Molasses Spice Muffins

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

By Anna

Limpa Bread
Snack European

Limpa Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
  2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET