North Dakota Mill - Quality Millers Since 1922 North Dakota Mill

 
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Bakers Corner Recipes Page

Photo of peanut butter cup cookies MOM’S PEANUT BUTTER CUP COOKIES

½ cup butter (not margarine)
½ cup creamy peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg
1 ¼ tsp vanilla
1 ¼ cup Dakota Maid All Purpose Flour
¾ tsp baking soda
½ tsp salt
1 pkg Reeses Peanut Butter Cups

Preheat oven to 375 degrees F. Cream butter, peanut butter, brown sugar and white sugar. Beat in egg and vanilla – mix well. Mix remaining dry ingredients together and add slowly to creamed mixture until fully mixed. Shape dough into 1” balls and place in ungreased mini muffin tin (no need to press or form). Bake 9 to 10 minutes until golden brown. Remove from oven and press Peanut Butter Cup into middle of each cookie. Wait 5 minutes and then twist and lift to remove.


Photo of lean white breadLEAN WHITE BREAD

6-7 cups Dakota Maid Bread Flour
2 tsp. salt
1/3 cup instant non-fat dry milk solids
1 pkg. active dry yeast
1 tbsp. sugar
2 cups warm tap water

In large bowl thoroughly mix 2 cups flour, dry milk solids, sugar and salt. Add the active dry yeast to the water and mix thoroughly. Gradually add water/yeast mixture to dry ingredients and beat 2 min. with electric mixer at medium speed, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board, knead until smooth and elastic, about 8-10 min. Place in greased bowl and turn to grease top. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down, divide in half. Roll each half into a 12”x8” rectangle. Shape into loaves. Place in two greased 81/2 x 41/2x 21/2 loaf pans. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400 degrees F. for 30-35 min. or until done. Remove from pans and cool on wire racks.

Yield: 2 loaves


Photo of whole wheat breadWHOLE WHEAT BREAD

4 cups Dakota Maid Whole Wheat Flour
2-21/2 cups Dakota Maid All-Purpose Flour
2 pkg. dry yeast
½ cup warm water (110-115 degrees F)
21/4 cups warm water
2/3 cup dry milk
¼ cup honey
¼ cup shortening, melted
1 tbsp. salt

Dissolve yeast in ½ cup water. Add remaining water, dry milk, honey, shortening and salt. Beat in 1 cup whole-wheat flour. Add remaining wheat flour.

Turn out on counter and knead, adding enough all-purpose flour to make a soft dough. Place in lightly greased bowl and let rise in warm place until doubled in bulk (about 45 min). Punch down dough, divide and form into two balls. Cover and let rest about 5 min. Roll each ball on lightly flour-dusted surface into a 10x6 in. rectangle. Roll up jellyroll fashion and pinch ends together. Place in two lightly greased 81/2 x 41/2 in or 9x5 in loaf pans, with seam sides down. Cover and let rise until doubled in bulk.

Bake at 400 degrees F for 40 min or until bread sounds hollow when tapped. Remove from pans immediately. Cool on wire rack.

Yield: 2 loaves