Murphy's Bake At Home LogoBaking at home is something that was part of our childhood on the farm learning from our mom and grandmothers. It is something we continue to do with our own children. 
With more families home at the moment than ever, now is such a great opportunity to bake at home along with your children. It is our hope that sharing recipes that are quick and easy to bring together, with basic pantry ingredients will provide an opportunity to have fun in the kitchen as a family. And the bonus, provide some delicious goodness! We hope you enjoy these recipes! 
Don’t have the ingredients? No problem. You can visit our online store to purchase our ready-to-go dry mixes or select the bakery items you need that might be hard to find in the grocery stores like flour, baking powder, salt, etc.

Chocolate Chip Cookies

INGREDIENTS
• 1 1/3 cups softened butter
• 1 1/3 cups dark brown sugar
• 2/3 cups sugar
• 2 eggs
• 1 tsp. vanilla
• 2 2/3 cups flour
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 cups chocolate chips
With a fork beat butter and sugars together until smooth.
Add egg and vanilla and mix well.
In a separate bowl mix flour, salt, baking powder, and baking soda together.
Combine wet and dry ingredients and mix thoroughly. Add chocolate chips and evenly mix.
Scoop cookies onto a parchment-lined cookie sheet.
Place scoops about 1 inch apart and press down.
Bake at 350 for 8-10 minutes or until golden brown.

Pizza Dough

INGREDIENTS
• 3 Cups All-purpose flour
• 1 1/2 tbsp. Instant Yeast*
• 1 1/2 tsp. salt
• 3/4 tsp. sugar
• 1 tbsp Olive oil
• 1 1/2 cup (hot) water
Mix all dry ingredients together with a whisk.
Add hot water and oil. Mix well with hands until dough pulls away from the side of the bowl. Shake in excess flour if necessary.
Cover with a tea towel and let sit for 15 minutes.
Remove dough and place on a floured surface.
Roll/ pat out to desired thickness. Remember to add a bit of flour if it’s too sticky!
Transfer to a parchment-lined cookie sheet and add your sauce and toppings.
Bake at 400 for 10-15 minutes or until the crust is golden.

*If you are making our Pizza Dough mix and only have active dry yeast please do the following:

  • Use 2 tbsp of active dry yeast (instead of 1.5 tbsp of instant yeast).
  • Mix yeast with 1/2 cup warm water and let sit for 5 mins until foaming.
  • Add into the dry mixture along with the remaining 1 cup of hot water.
  • Mix as instructions state! Enjoy!

Rustic White Bread

3 Cups flour
1 1/4 tsp. salt
1/4 tsp. Instant Yeast*
1 1/3 cup Water (cool)

Making the dough:
Mix flour, salt and yeast together in mixer. Add cool water (leave about 2 cups of water aside and add small amounts if needed.) Mix until dough is fully mixed into a ball-should be soft but not sticky. Place in an airtight container that’s twice the size (to allow for rising). Let sit for 12-18 hours.

Shaping the dough:
Scrape dough out the container onto a floured surface. Shape the dough by pulling the dough into the center to create a ball shape. Make sure all seams of the dough are on the bottom and the dough is shaped tight. Place dough on floured parchment and let rise for 25-30 min. Sprinkle with flour, slash the top of the bread with a sharp serrated knife. Bake at 350F for 42 minutes.

Note: for Rustic Whole Wheat bread, replace 3/4 cup of flour with whole wheat flour

*If you are making our Rustic Bread Mix and only have active dry yeast please do the following:

  • Use a heaping 1/4 tsp of active dry yeast (instead of a level one on instant yeast).
  • Mix yeast with 1/3 cup warm water and let sit for 5 mins until foaming.
  • Add into the dry mixture along with the remaining 1 cup of cool water.
  • Mix as instructions state! Enjoy!

Pancakes

 INGREDIENTS
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup plus 2 tbsp milk
  • 2 tbsp unsalted butter, melted and slightly cooled
  • Vegetable oil, for cooking
  1. Combine the flour, baking powder, sugar and salt in a bowl and mix well.
  2. Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
  3. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
  4. Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately.