Free Recipes Archive
Biscuits, Bread, Buns, Cakes, Muffins, Pancakes, Rolls, etc.
Dough: 1/2 cup (4 ounces) lukewarm water 1/2 teaspoon sugar 2 packages (1/4-ounce each) active dry yeast 2 cups (16 ounces) lukewarm milk 8-1/2 cups (2 pounds, 2 ounces) unbleached all-purpose flour 1-1/4 cups (8-1/2 ounces) granulated sugar 1 egg, Read More …
Dough: 1/4 cup (2 ounces) water 2 tablespoons instant yeast 1 cup (8 ounces) milk 4-3/4 cups (19 ounces) unbleached all-purpose flour 1/2 cup + 2 tablespoons (4-1/4 ounces) granulated sugar 1 egg, well beaten 1 teaspoon salt 1/2 cup Read More …
12 egg yolks (beat until thick & creamy) 3 c. sour milk (or buttermilk) 2 tsp. baking powder 1 tsp. vanilla 2 tbsp. melted butter 3 c. sugar 2 tsp. soda (in milk) 1 1/2 tsp. salt 1 tsp. nutmeg Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 F. Oven 3 gallon Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cup Baking powder 6 tablespoon Salt 1-1/2 Read More …
Biscuits 25 50 75 100 Cups Shortening 1 2-1/4 3-1/3 4-1/2 Cups Flour 4-1/2 9 13-1/2 18 Tablespoons Sugar 2 4-1/2 6 9 Tablespoons Baking Powder 3 6 9 12 Cups Milk* 1-3/4 3-1/2 5-1/4 7 Preheat oven to 450 Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: Muffin Pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5-1/4 lb 5-1/4 quart Baking Powder 3-1/2 ounces 1/2 cup Salt 3/4 ounce 3-1/2 teaspoons Sugar, granulated, fine 2-1/4 Read More …
Servings: 100 Portions (6 Pans) Portions: 3 Biscuits each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 degrees F. Oven 4-1/2 quart Water, warm (105 degrees F. to 110 degrees F.) 1 cup Yeast, active, dry 3 3/4 cups Read More …
3 cups grated parmesan cheese 1/3 cups dried oregano 1/3 cups dried parsley flakes 1 cups butter or margarine, softened 3 cloves garlic, minced 1 cups vegetable oil 6 loaves French bread, cut into 1/2 inch slices 6 lb. mozzarella Read More …
4 quarts flour 3/4 cups non-fat dry milk 1/2 cups baking powder 1-1/2 tablespoons salt 3-1/2 cups shortening 1 quart water (about) Mix the dry ingredients together real well. Cut in shortening. Add enough water to make a soft dough. Read More …
Yield: 100 portions (5 pans) Each Portion: 1 bagel Temperature: 400F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Percent Weights Measure Yeast, active, dry .88 2-1/2 ounces 1/2 cup Water, warm 30.90 5 lb 8 ounces 2-3/4 Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: muffin pan Ingredients Percent Weights Measure Flour, wheat, general purpose, sifted 36.15 5 lb 4 ounces 5-1/4 quarts Sugar, granulated 14.88 2 lb 3 ounces 1-1/4 quarts Baking Powder Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: muffin pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5-1/4 lb 5-1/4 quarts Baking Powder 3-1/2 ounces 1/2 cup Salt 3/4 ounce 3-1/2 teaspoons Sugar, granulated 2-1/4 lb Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 18 by 26-inch Sheet Pan Temperature: 425 F. Oven 3 gallons Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cups Baking powder 6 tablespoons Salt 2 Read More …
Servings: 100 Portions Portions: 2 Donuts each Temperature: 360 to 375 degrees F. Deep Fat 4 quart (4 lb) flour, wheat, bread, sifted 6 3/4 quarts (6 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 1 1/3 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 425 degrees F. Oven Temperature: 18 by 26-inch Sheet Pan 3 gallon Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cup Baking powder 6 tablespoon Salt Read More …
Servings: 100 Portions Portions: 2 Donuts each Temperature: 360 to 375 degrees F. Deep Fat 4 quart (4 lb) flour, wheat, bread, sifted 6 3/4 quarts (6 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 1 1/3 Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Source: Biga on the Banks, San Antonio, Texas Pecan Topping 3-1/4 cups pecan pieces 1/2 cup packed light brown sugar 1 cup granulated sugar 3/4 cup vegetable oil 1-1/4 tablespoons ground cinnamon Muffin Mix 2-1/2 cups pecan pieces 7-1/2 cups Read More …
11-1/2 lbs. flour 3 cups sugar 3 cups dry milk powder 6 ounce dried egg solids 3 tablespoon salt 1-1/2 lbs. shortening 7 lbs. water at 110 degrees (3-1/2 qt..) 1/2 cups dry yeast granules, dissolved in water Sift together Read More …
It seems that for home preparation the dough works better in the large quantity given here, enough for about 5 dozen beignets. Don’t worry, though … the dough keeps well under refrigeration for about a week. Just cut off some Read More …
Rolls Measurement 24 48 72 96 Dry Yeast Tablespoons 1 2 3 4 Warm Water Cups 2-1/4 4-1/2 6-3/4 9 Nonfat Dry Milk Cups 1 2 3 4 Oil Cups 1/2 1 1-1/2 2 Sugar Cups 1/2 1 1-1/2 2 Read More …
This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes. The first column serves 48, the larger amount serves 240. Ingredients 48 240 Brown stock Read More …
Yield: 100 portions (3 to 5 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry 2.37 5 ounces 1 cup Water, warm (105°F. to 110°F.) Read More …
Yield: 100 portions (7 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Percent Weights Measure Yeast, active, dry 1.04 5 ounces 1 cup Water, warm (105°F. to 110°F.) 6.68 2 Read More …
Yield: 100 portions (4 pans) Each Portion: 2 rolls Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Weights Measure Yeast, active, dry 3-1/2 ounces 2/3 cup Water, warm (105°F. to 110°F.) 1-3/4 lb 3-1/2 cups Water, Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 375F Oven Ingredients Weights Measure Yeast, active, dry 2-1/4 ounces 7 tablespoons Water, warm (105°F. to 110°F.) 1 lb 2 Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 425F Oven Ingredients Weights Measure Yeast, active, dry 1-1/4 ounces 1/4 cup Water, warm (105°F. to 110°F.) 12 ounces 1-1/2 Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 425F Oven Ingredients Percent Weights Measure Yeast, active, dry .58 1-1/4 ounces 1/4 cup Water, warm (105°F. to 110°F.) 5.54 Read More …
To make a single loaf, use the amounts of ingredients indicated in brackets. The single-loaf recipe can be mixed in the food processor or in the bread machine using the dough cycle (but bake it in the oven). This bread Read More …
20 to 30 min. 350 Degrees # of Rolls Measurements 25 50 75 100 Yeast Tablespoons 1-1/2 3 4-1/2 6 Warm Water Cups 1-1/2 3 4-1/2 6 Sugar Cups 1/2 1 1-1/2 2 Oil Cups 1/2 1 1-1/2 2 Dry Read More …
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2 quart (4 lb) Butter or margarine, melted 4 tablespoon (12 cloves) Garlic, dry, minced 200 slices (12 lb) Read More …
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 6 cups (3 lb) Butter or margarine, melted 4-1/2 tablespoon nonfat dry milk 1-1/2 cups water 1 teaspoon dehydrated Read More …
Servings: 100 Portions (8 Loaves) Portions: 2 slices each Pan Size: 11 by 5 by 3 1/2-inch Bread Pan Temperature: 425 degrees F. Oven 1/4 cup (1-1/4 oz) Yeast, active, dry 1-1/2 cups (11 oz) Water, warm (105 to 110 Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 450F Oven: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry .98 2-1/4 ounces 7 tablespoons Water, warm (105°F. to Read More …
Use Large Mixing Bowl: 2 cups warm water plus 1 tablespoon 1 teaspoon active dry yeast, let stand until yeast is frothy. Add: 4 tablespoons honey 3 teaspoons salt 4 tablespoon soft butter or margarine Add flours gradually and knead Read More …
The apple rings add spicy flavor as well as color to the bright red filling. 1/3 cup milk 1/3 cup apple juice 1/3 cup margarine or butter, cut up 1 egg 3 cups bread flour 3 tablespoons sugar 3/4 teaspoon Read More …
The cranberry filling adds a slight tartness to this unusually-shaped bread. 1/2 cup milk 1/4 cup water 1 egg 2 tablespoons margarine or butter, cut up 3 cups bread flour 2 tablespoons sugar 3/4 teaspoon salt 1-1/4 teaspoons active dry Read More …
This bread brings to mind the rough country breads found in France and Italy. It often is shaped into long loaves, called baguettes, which have a wonderful golden brown crust. 1 cup water 3 cups bread flour 3/4 teaspoon salt Read More …
This is a large quantity recipe. 15 ounces bran flakes (approximately 11 1/4 cups) 5 cups all-purpose flour 5 tablespoons baking powder 2 teaspoons ground cinnamon 2 tablespoons granulated sugar 4 large eggs 1 cup vegetable oil 4 cups buttermilk Read More …
3 qts. flour 3/4 c. baking powder 1 1/4 c. sugar 3 tbsp. salt 2 qts. cornmeal 2 1/2 c. dry milk 10 eggs 2 1/2 qts. water 2 1/2 c. melted shortening Sift dry ingredients together 3 times or Read More …
Ingredients Weights Measure YEAST,ACTIVE,DRY 2-1/4 oz 1/4 cup 1-2/3 tbsp WATER,WARM 3-1/8 lbs 1 qts 2 cup SWEET DOUGH MIX 7-1/2 lbs 1 gal 2-7/8 qts RAISINS 2-1/4 lbs 1 qts 3 cup CINNAMON,GROUND 1/2 oz 2 tbsp CLOVES,GROUND <1/16th Read More …
Ingredients Weights Measure FLOUR,WHEAT,GENERAL PURPOSE 6-5/8 lbs 1 gal 2 qts MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup BAKING POWDER 5-7/8 oz 3/4 cup SALT 1-1/2 oz 2-1/3 tbsp SHORTENING 12 oz 1-5/8 cup WATER 4-7/8 lbs 2 qts 1-3/8 cup Read More …
Yield: 100 portions (4 pans) Each Portion: 2 rolls Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Percent Weights Measure Yeast, active, dry .94 3-1/2 ounces 2/3 cup Water, warm (105°F. to to 110°F.) 7.50 Read More …
AP Flour 3 lbs. Cake Flour 3 lb. Salt 2 oz Sugar 12 oz Yeast 6 oz or Dry YEAST 2 oz Eggs 12 Water 3/4 quart Milk 3/4 quart Butter 1 lb. Combine ingredients and mix 5 minutes. Let Read More …
4 tablespoons yeast (I use fast-rise yeast) 1/4 cup sugar 1 cup warm (104°) water 1/2 cup sugar 2 tablespoons salt 3/4 cup evaporated milk 1 cup Crisco 5 egg yolks 2-1/2 cups hot (120°) water 10-1/2 cups all-purpose flour Read More …
Yield: 24 Servings All-purpose 1 lb. (1 quart) flour 5 ounces (1-1/4 cups) Soy flour 6 ounces (3/4 cup) Granulated sugar 2 tablespoons + 1-1/2 teaspoons Baking powder 1 tablespoon Ground cinnamon 2 teaspoons Dehydrated orange peel 1/4 teaspoon Salt Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …