Crites Family Stuff

Description

I make these all the time. They are so good and easy!

Ingredients for 8 servings

Dough:

• 2.5 cups all-purpose flour
• .5 tsp salt
• 1 tsp sugar
• 2.25 tsp instant yeast
• 1 cup very warm water

Topping:

• .5 cup warm water
• 2 tbsp baking soda
• Coarse salt (optional) Kosher or Sea Salt
• 3 tbsp butter, melted

Steps

1. In a large bowl, place the flour, salt, sugar, and yeast. Stir to combine. Add the water and mix well, adding more flour as needed to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough by hand or machine for about 5 minutes. It should be soft but not sticky. Lightly dust the dough ball and place it in a plastic bag, leaving room for expansion. Let it rest fro 30-60 minutes.
2. Pre-heat oven to 500ºF. Don't be afraid of the high heat! This is what will help those pretzels brown and stay soft on the inside. Prepare two baking sheets with parchment paper or cooking spray (I use the parchment with cooking spray.)
3. Transfer the dough to a lightly greased work surface. Divide the sought into 4 strips of equal length. Allow easy piece to rest 5 minutes. meanwhile, combine the 1/2 cup warm water with the baking soda in a bowl. Stir to dissolve the soda. Set aside.
4. Cut each dough strip into 6-8 pieces, about 1- 1 1/2 inches long. Dip each pretzel bite into the reserved baking soda solution and place on the baking sheets. Sprinkle with the coarse salt. Allow to rest uncovered for 10 minutes.
5. Bake for 7-8 minutes or until golden brown, baking one sheet at a time.
6. Remove from oven and brush with the melted butter. Keep brushing the butter on until you've used it all up. It may seem like a lot, but that's what gives those pretzels their ethereal taste. Eat them warm or re-heat in the oven or microwave on low heat.

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Ingredients for 4 servings

• 2.25 tsp yeast
• 2 cups warm water
• 5 cups flour to 5 and 1/2 cups flour
• 2 tsp fine sea salt
• Extra virgin olive oil, for the bowl

Steps

1. Dissolve yeast in water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring till smooth. Stir in 2 cups more flour and continue adding more of the remaining 1/2 cup, a little at a time until dough comes away from the bowl but is still sticky.
2. Turn dough onto a lightly floured surface and knead about 10 minutes. Shape dough into a ball and transfer into a lightly oiled bowl, turning to coat. Cover with plastic and let rise until it doubles in volume, about 3 hours. A finger indentation should remain in dough when ready.
3. Place a pizza stone on floor of gas oven (remove racks) or on the bottom rack of electric oven. Preheat oven to at least 500F for 1 hour.
4. Meanwhile, scrape dough out of bowl onto floured surface and cut into 4 pieces, Shape into balls. Dust with flour and cover with plastic. Let rest 20-30 minutes, allowing dough to relax and almost double.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface. (Refrigerate other balls.) Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of hand, letting its weight stretch into a 12 inch round. Transfer dough to a lightly floured paddle. Press out edges with your fingers and dust with flour as needed. Arrange desired sauce and toppings on dough.
6. Heat oven to broil. Align paddle with edge of stone and jerk the pizza gently onto the stone. When edge of pizza touches stone, quickly pull back paddle to transfer pizza to stone. Broil unitl bubbles begin to form in crust and golden brown, 3-4 minutes. Reduce heat to 500F and bake until crust is crisp and golden brown, about 6-8 minutes longer, Remove pizza from oven with paddle. Top with any additional toppings desired. Slice and serve. Repeat with remaining dough.

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Ingredients for 4 servings

• 5 ears corn, shucked
• .25 cup milk
• 2 tbsp sugar
• .5 tsp coarse salt
• .25 tsp fresh ground pepper
• 1 egg
• .75 cup finely ground cornmeal
• 4 tbsp unsalted butter

Steps

1. Puree corn in food processor with the milk, sugar, salt, pepper, egg and cornmeal. The batter will be like a thick pancake batter.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. When butter is melted and hot, add batter forming 3 inch rounds. Cook for 2 minutes, turn and cook for 2 more minutes. Remove from pan and repeat process with remaining batter. These can be made 2 hours in advance and kept uncovered at room temperature. Reheat in a 350F oven.

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Ingredients for 4 servings

• 2 cups flour, plus more for kneading
• 1 egg
• .5 tsp baking powder
• 1 tsp sugar
• .25 tsp salt
• 2 tbsp plain yogurt
• .25 cup milk, warmed
• 2 tsp oil
• 2 medium onions, chopped
• .25 cup green pepper, chopped
• .25 cup coriander, finely chopped
• .25 cup butter, melted

Steps

1. Mix flour, egg, baking powder, sugar, salt, yogurt, milk and oil until combined. Gradually add 1/3 cup water and knead dough until firm but not too soft. Let dough rest, covered with a damp cloth for at least 2 hours.
2. Place a pizza stone in oven, heat to 350F. Divide dough into 4 pieces and knead each piece on a floured surface until smooth, forming into a ball. Rest for 10 minutes.
3. On a lightly floured surface, press each ball into a disk, 8 inches in circumference. Cover entire surface with onions, pepper, and coriander. Place on hot pizza stone in oven and bake until bread puffs up and brown blisters form on the surface, 5-10 minutes. Remove from oven and brush with melted butter.

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Ingredients for 24 servings

• 1.5 cups warm water
• 1 tbsp yeast
• 2 tbsp sugar
• 3.5 cups flour
• .5 tsp salt
• 3 tbsp butter, melted

Steps

1. Mix yeast with 1 cup flour and set aside. Mix water, sugar, and 1 cup flour until well combined. Add yeast and flour mixture and mix for 2 minutes. Add the rest of the flour and mix until smooth. Knead for 3 minutes. Roll out about 1/8 inch thick and cut into 1 to 2 inch strips, then cut again across the middle (so you have 2 equal sides). Butter cookie sheet. Twist 2 strips of dough together and place on cookie sheet. Place fairly close together. Brush with butter and sprinkle generously with garlic salt, parmesan cheese, and parsley. Cover and let rise for 30 minutes. Bake at 375F for 15 minutes or until golden brown.

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Ingredients for 2 servings

• 2.5 cups hot water
• .25 cup honey
• .125 cup oil
• 5.5 cups whole wheat flour
• 1.5 tsp gluten
• 1.5 tsp salt
• 1 tbsp yeast

Steps

1. In mixer, add hot water, honey, and oil. Add 1 cup flour and mix until it looks soapy. Add gluten, salt, and 1 1/2 cups flour. Mix until consistency of pancake batter. Add yeast then continue adding remaining 3 cups flour, one at a time until it cleans the bowl (careful not to add too much flour or your bread will turn out dense). Dump dough onto counter and knead for 5 minutes. Place in a bowl sprayed with cooking spray and cover with damp cloth. Let rise until double. Divide dough in half and shape into loaves. Place in greased bread pans and let rise again until it is at least 1/2 inch above pan. Bake at 350F for 25-30 minutes. Let sit in pans for a few minutes then take out.

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Ingredients for 15 servings

• .66 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1.66 cups milk
• 2.33 cups flour
• 1 cup cornmeal
• 4.5 tsp baking powder
• 1 tsp salt

Steps

1. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternating with egg mixture. Pour into a well greased 9 x 13 backing pan and bake at 400F for 22-27 minutes or until toothpick inserted in middle comes out clean.

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Description

We use this for our Navajo Tacos. It's quick and so good as scones too!

Ingredients for 10 servings

• 4 cups flour
• .25 cup sugar
• 2 tbsp baking powder
• .25 tsp salt
• 2 tbsp oil
• .75 cup water
• .75 cup milk

Steps

1. Mix dry ingredients together. Add oil, milk and water until a soft dough forms. Let rest 10 minutes. Roll our into small circles or squares and fry in hot oil until browned.
2. Jennifer Crites uses a similar recipe. Her recipe adds no sugar or oil, and adds 1 1/2 tsp salt. The instructions also suggest a cast iron skillet to fry them in, swirling the bread as it fries to increase the production of bubbles in the dough.

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Ingredients for 8 servings

• 1 tbsp yeast
• 1.5 cups warm water
• 4 cups flour
• 1 tbsp sugar
• .5 cup finely chopped onion
• 2 tsp salt
• Dried rosemary (can use fresh)
• Vegetable oil
• Kosher salt

Steps

1. Add sugar and yeast to water. Stir to dissolve yeast. Add flour, 2 tsp salt, and onion. Knead until smooth. Place dough in oiled bowl, turn, and let rise until doubled. Punch down. Flatten out dough on a well oiled cookie sheet to 1 inch thick. Oil top of dough. Let rise until double. Sprinkle rosemary and Kosher salt sparingly over the top just before baking. (Use about 1 tbsp of each.) Bake at 400F for 20-25 minutes. Cut into squares and serve fresh out of the oven.

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Description

This is my mother's recipe.

Ingredients for 6 servings

• 1.5 quarts warm water
• .75 cup evaporated milk
• 2 tbsp yeast
• .75 cup sugar
• 7 tsp salt
• 1 glob (yes, that is the word!-about 1 cup) shortening
• 1 cup mashed potatoes
• 18 cups flour

Steps

1. Dissolve yeast in 1 cup of the water and and 1 tsp sugar. Mix all other ingredients except flour and then add yeast. Add in flour enough to make a soft, smooth dough. Knead and let rise. Put into greased loaf pans. Rise again. Bake at 350F for 50 minutes.

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