Free Recipes Archive
Biscuits, Bread, Buns, Cakes, Muffins, Pancakes, Rolls, etc.
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans 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 Read More …
Servings: 120 muffins Portions: 1 each Pan Size: muffin pans Temperature: 425 degrees F. Oven 3-1/2 quarts (3 lb 8 ounces) flour, wheat, general purpose, sifted 3 quarts (3-24 ounce packages) (4 lb 8 ounces) cornmeal 2-1/2 cups (12 ounces) Read More …
Yield: 100 portions (2 pans) Pan Size: 18 x 26 inch sheet pan Each Portion: 1 piece Temperature: 425F Oven Ingredients Weights Measure Corn Bread Mix 11 lb 4 ounces 2-1/2 No. 10 cans Prepare mix according to instructions on Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: Muffin Pans Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 quart (5 lb 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 quart (1 lb) cocoa 1 cup (7 Read More …
Servings: 100 Portions (2 pans) Portions: 8 Croutons each Pan Size: 18 by 26-inch Sheet Pan Temperature: 425 degrees F. Oven 2 lb Bread, sliced, white Place bread slices on sheet pans. (Do not use end slices.) Allow to dry 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 (2 pans) Portions: 8 Croutons each Pan Size: 18 by 26-inch Sheet Pan and 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 2 lb Bread, sliced, white 1-1/2 cups (12 oz) butter or margarine 1 Read More …
If you use sliced loaves, allow 5-7 minutes per loaf prep time. If you split the loaves long ways, it only takes about 2 minutes per loaf. Melt together 2 sticks (1 cup) of butter or mixed butter and olive Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 16 x 4-1/2 x 4-1/8 inch loaf type pan Temperature: 375F Oven Ingredients Percent Weights Measure Milk, nonfat, dry 2.08 8 ounces 1-3/4 cups Water 18.70 4 lb Read More …
48 muffins preheat oven to 425° 4 cup natural bran 1-2 cups seedless raisins, optional 1 tablespoon baking soda 1 cup boiling water or apple juice 5 cups apple sauce, divided (or mashed bananas), divided 1-2 cups buttermilk 4 eggs Read More …
Servings: 100 Portions (12 Loaves) (4 Pans) Portions: 2 Slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 425 degrees F. Oven 1/4 cup Yeast, active, dry 1-1/2 Water, warm 8 3/4 cups Water, cold 6 tablespoon Sugar, granulated Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
Yield: 100 portions (4 pans) Each Portion: 1 muffin Temperature: 325F Griddle; 350F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Percent Weights Measure Yeast, active, dry .74 2-1/4 ounces 6-2/3 tablespoons Water, warm (105°F. to 110°F.) Read More …
Servings: 100 Portions (8 Loaves) Portions: 2 Slices each Pan Size: 16 by 4-1/2 by 4 1/8-inch Loaf-Type Pan Temperature: 300 degrees F. Oven 1 gallon Dates, pieces 6 tablespoons Baking soda 3-1/4 quarts Water, boiling 1-1/2 cups Butter or Read More …
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …
1. The water temperature in which the yeast is dissolved is important. If temperatures above 110°F. are used, the yeast will be killed. If under 105°F. the yeast’s growth or development will be retarded. 2. The amount of water required Read More …
1. Glazed Rolls (2 Pans) Follow Steps 1 through 6 of Recipe Sweet Dough. Roll each 4 lb 5 ounce piece of dough into a long rope of uniform diameter. Slice into 34 pieces, weighing 1-3/4 to 2 ounces Read More …
Figure 1. 1. Cloverleaf or Twin Rolls Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula. Divide each dough piece into thirds for cloverleaf rolls or in halves for twin rolls. 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 …
Number of Slices Ingredients Measurements 30 60 120 Margarine Pounds 3/4 1-3/4 3-1/2 Garlic Salt Tablespoons 1 2 4 French Bread Loaves 3 6 12 For thick sliced garlic toast, slice loaves in about 10 slices each. Add the Read More …
3 cups sugar 1 cup oil 2 cups canned pumpkin 2/3 cup water 3-1/3 cups bread flour 1-1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ground allspice 1-1/2 teaspoons salt 2 teaspoons baking soda 4 eggs, beaten 1 cup chopped Read More …
4 lb 2 oz Bread Flour 3/4 lb Sugar 1 tablespoon Salt 1 oz Instant Yeast 7 each Eggs 3 cups Milk, Scalded 8 oz Sweet butter Warm Water if needed Measure and mix dry ingredients. Melt butter in scalded Read More …
The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Try them topped–as they typically are in New Orleans–sprinkled with powdered sugar. 2/3 cup buttermilk 1/4 cup water 1 egg 1 tablespoon margarine or butter 1 teaspoon vanilla Read More …
18 lbs all purpose flour 18 lbs Corn Meal 6 lbs Sugar 2 lbs Baking Powder 12 oz Salt 4 lb 8 oz Salad Oil 6 dozen Eggs 3 gallons Milk Combine dry ingredients in a large mixing bowl. Add 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 .98 3-1/2 ounces 10-1/2 tablespoons Water, warm (105°F. to to 110°F.) 6.97 Read More …
2 (1/4 ounce) packages active dry yeast 1/4 cup warm water (110 degrees F to 115 degrees F) 4 cups warm milk (110 degrees F to 115 degrees F) 1 cup granulated sugar 1 cup shortening 7 to 7-1/2 cups Read More …
Yield: 100 portions (6 pans) Each Portion: 2 rolls Pan Size: 18 x 25 inch sheet pan Temperature: 400F Oven Ingredients Percent Weights Measure Yeast, active, dry .60 2 ounces 6 tablespoons Water, warm (105°F. to to ll0°F.) 7.75 1 Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
Servings: 100 Portions (2 pans) Portions: 8 Croutons each Pan Size: 18 by 26-inch Sheet Pan and 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 2 lb Bread, sliced, white 1-1/2 cups (12 oz) butter or margarine 1-1/2 Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 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 Percent Weights Measure Yeast, active, dry 1.60 3-3/4 ounces 3/4 cup Water, warm (105°F. to 110°F.) Read More …
Yield: 100 portions (9 pans) Each Portion: 1 muffin Pan Size: 12 cup muffin pan Temperature: 400F Oven Ingredients Percent Weights Measure Flour, wheat, general purpose, sifted 9.33 1 lb 8 ounces 1-1/2 quart Milk, nonfat, dry 3.50 9 Read More …
Yield: 100 portions (9 pans) Each Portion: 1 muffin Pan Size: 12 cup muffin pan Temperature: 400F Oven Ingredients Weights Measure Muffin Mix 8 lb 12 ounces Prepare muffins according to instructions on container. Fill each well-greased muffin Read More …
Yield: 100 portions (9 pans) Each Portion: 1 muffin Pan Size: 12 cup muffin pan Temperature: 400F Oven Ingredients Percent Weights Measure Flour, wheat, general purpose, sifted 35.75 4 lb 8 ounces 1-1/8 gallon Baking powder 1.24 2-1/2 ounces Read More …
These maple-flavored rolls are almost bite-size. 2/3 cup milk 1/3 cup maple-flavored syrup 1/3 cup margarine or butter, cut up 1 egg 3 cups bread flour 3/4 teaspoon salt 1-1/4 teaspoons active dry yeast or bread machine yeast 1/2 cup Read More …
Ingredients Measurements 50 servings Measurements 100 servings Rolled oats 2-1/4 cups (8 ounces) 1 quart, 1/2 cup (1 pound) Hot water 3-1/2 cups 1 quart, 3 cups All-purpose flour 3-1/2 cups (1 pound, 3 ounces) 1 quart, 3 cups Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan 1-1/2 quart (2 lb) celery, fresh, finely chopped 1-1/2 quart (2 lb) onions, dry, finely chopped 1 quart (2 lb) butter or margarine 6 Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
Servings: 100 Portions (12 Loaves) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 degrees F. Oven 6 tablespoon (2 oz) Yeast, active, dry 1-3/4 cups (14 oz) Water, warm (105 degrees to 110 degrees F.) Read More …
Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product is not changed. Retarded sweet dough may be held in Read More …
Yield: 100 portions: Each Portion: 1 donut Temperature: 375F Deep Fat Ingredients Percent Weights Measure Yeast, active, dry 1.78 3 ounces 9 tablespoons Water, warm (105°F. to 110°F.) 14.22 1 lb 8 ounces 3/4 cup Sugar, granulated 8.89 15 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 2-1/4 quarts (3 lb) Raisins 6-1/2 tablespoons (2-1/4 ounces) Yeast, active, dry 2-1/4 cups (1 lb 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 Read More …
Yield: 100 portions (4 loaves) Each Portion: 1 slice Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan Temperature: 350F Oven Ingredients Weights Measure Flour, wheat, general purpose 1-1/2 lb 6 cups Flour, wheat, whole grain 1-3/4 lb Read More …
Yield: 100 portions (4 loaves) Each Portion: 1 slice Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan Temperature: 350F Oven Ingredients Percent Weights Measure Eggs, whole 8.42 1 lb 8 ounces 2-7/8 cups (15 eggs) Flour, wheat, Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
1/3 cup + 1 tablespoon Active dry yeast* 2 quart + 1/2 cup Water, warm ( 110 F) 6 1/4 quart All purpose or bread flour 2/3 cup Vegetable oil 2-1/2 teaspoon Salt 1/4 cup + 2 teaspoon Sugar 1 Read More …
Yield: 100 portions Each Portion: 1 muffin Pan Size: 12 cup muffin pan Temperature: 400F Oven Ingredients Weights Measure Flour, wheat, general purpose, sifted 2-7/8 lb 2-7/8 quarts Cereal, oat bran, quick cooking 1-3/8 lb 5-3/4 cups Baking powder Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …