Sunday, December 16, 2007

French Bread # 1

Title: French Bread # 1
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
3 c Bread flour
2 tb Sugar
1 c Less
1 Tbsp. hot water
1 ts Salt
2 tb Butter (sweet gives the most-(authentic taste)
2 Stiffly beaten egg whites Whip the whites until stiff and set aside.

Place the first 6 ingredients in the pan, select "French" bread and push start. Once all ingredients are moist, dump in the egg whites.
NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water, dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and sprinkle with sesame or poppy seeds.

French Bread # 2

Title: French Bread # 2
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 ts Salt
1 pk Yeast
1 ts Sugar
2 c Bread flour
1 ts Soft butter
1 c Plus 1 Tbsp. warm water

Put all ingredients in inner pot, select "French" bread and push start.

Golden Egg Bread

Title: Golden Egg Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
6 tb Vegetable or corn oil
3 c Bread flour
1 1/2 ts Salt
4 tb Sugar
3/4 c Warm water
2 Eggs; room temperature

Combine all ingredients in the pan in the order listed, select white bread and push start.
NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.

Golden Raisin Bread

Title: Golden Raisin Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
2 tb Soft butter
2 c Bread flour
3/4 c Golden raisins
1 c Whole wheat flour
1/4 ts Ground ginger
1/4 c Wheat germ
1/2 ts Cinnamon
1/4 c Brown sugar
1 1/2 c Warm water
1 ts Salt

Put all the ingredients in the pan in the order listed, select white bread and push start.
NOTE: A sweet, different version of raisin bread

Granola Bread

Title: Granola Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
1 1/2 ts Sugar
3/4 c Whole wheat flour
3/4 c Warm water
2 c Bread flour
1/2 c Buttermilk
1 c Granola; grind finely in
2 tb Sweet butter; warm-blender
2 tb Honey
3/4 ts Salt
1 Egg

Add all ingredients, select white bread and push start.

Hawaiian Coconut Bread

Title: Hawaiian Coconut Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 Egg
2 ts Salt
1 pk Yeast
1 tb Sugar
3 c Bread flour
1/4 c Soft butter
1/4 c Warm water
3/4 c Coconut; shredded
1/4 c Nonfat dry milk powder
1/2 c Pineapple juice from above
1/2 c Crushed pineapple; well-drained
3/4 c Macadamia nuts (whole is -fine or use almonds)

Drain the pineapple, reserve liquid. Add all ingredients in the order listed above, pineapple and juice "last". Select white bread and push start.

Henzi's Seed Bread

Title: Henzi's Seed Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------DRY INGREDIENTS------------------------------

1 pk Yeast
1 ts Salt
1 tb Sugar
1/3 c Golden raisins
1 1/2 c Bread flour
1/3 c Chopped pecans or walnuts
1 1/2 c Wheat flour
1/3 c Sunflower seeds
2/3 c Rye flour
1/3 c Poppy seeds
1/2 c Cornmeal
2 tb Caraway seeds
1/2 c Unprocessed bran

-----------------------------LIQUID INGREDIENTS-----------------------------

1 c Warm water
4 tb Honey
1/3 c Warm milk
1 Egg
1 tb Oil

Add all dry ingredients. Then pour in the liquids, measure the oil before the honey and watch the honey slip right off the spoon. Select white bread and push start. This loaf may sag a bit in the center, but does not affect the texture or taste.

Maple Oatmeal Bread

Title: Maple Oatmeal Bread
Categories: Breads, Breadmaker
Servings: 1


-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
1/3 c Maple syrup
1 c Quick cooking (Quaker) oats
1 tb Cooking oil
3 c Bread flour
1 1/4 c Plus 1 Tbsp. very warm water
1 ts Salt

Put all the ingredients into the pan, select white bread and push start.

Mint And Yogurt Bread

Title: Mint And Yogurt Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
3 c Bread flour
2 ts Honey
1 c Plain yogurt; room temp.
1 ts Melted butter
3 tb Fresh mint; chopped
Grated yellow rind of 1-fresh lemon
1/4 c Plus 1 Tbsp. warm water


Add all of the above ingredients, select white bread and push start.

Mom's Basic White Bread

Title: Mom's Basic White Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
2 tb Nonfat dry milk powder
3 c Flour
1 tb Butter
1 tb Sugar
1 1/4 c Warm water (110 degrees)
1 ts Salt

Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread, and push start.

Old Fashioned Graham Flour Bread

Title: Old Fashioned Graham Flour Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
1 ts Salt
2 c Bread flour
1 tb Honey
2 c Graham flour
1 tb Soft butter
1/4 c Nonfat dry milk powder
1 1/2 c Warm water

Combine all ingredients in pan, select white bread and push start.

Orange Bread

Title: Orange Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast
1 Egg; room temperature
3 c Bread flour
2 tb Grated orange rind
1/4 c Sugar
1 c Orange juice
1 ts Salt
1/4 c Hot water
1 tb Soft butter

Add all the ingredients to the pan, select white bread and push start.

Wednesday, December 12, 2007

Cinnamon Rolls

Title: Cinnamon Rolls
Categories: Breads, Low-cal, Ww
Servings: 10
-WRSD61A

1 ts Cinnamon
10 oz Buttermilk Biscuits, Refrig ^^(10 biscuits in "tube")
1/2 c Raisins; dark
2 tb Raisins; dark
5 ts Margarine; melted
5 ts Powdered sugar; sifted
5 ts Brown sugar; packed, divided
2 ts Water

Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.

Muffins

Title: Muffins
Categories: Low-cal, Breads, Ww
Servings: 1
-Nancy Erlich (XVPK76B).

1/4 ts Baking powder
1/2 c Pineapple; crushed
1/3 c Dry powdered milk
1 oz Cornmeal
1 pk Sweet'n Low
1 Egg
1/4 ts Baking soda

Put everything in blender to mix. Bake in muffin tins at 400 for 15 minutes. All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and 25 optional calories.

Orange-walnut Muffins

Title: Orange-walnut Muffins
Categories: Ww, Breads
Servings: 6

1 Flour; 1 cup + 2 tbls.
1 Salt; pinch
2 tb Brown Sugar; Lt. (packed)
1/2 c Orange juice
1 1/2 ts Baking powder
2 tb Margarine; melted + cooled
1 ts Lemon Rind; Grated
1 Egg; large
1/2 oz Walnuts; chopped (12 halves)

Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar, baking powder, lemon rind, walnuts and salt. In small bowl, mix together orange juice, margarine and egg. Add to dry ingredients, mixing with fork until just combined; do not over mix. Spray six 2 1/2 inch muffin cups with nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25 minutes, or until golden brown. Makes six servings.
EACH SERVING PROVIDES: 1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol.

Pancakes

Title: Pancakes
Categories: Breakfast, Breads, Low-cal, Ww
Servings: 1

3 tb Flour
1 Vanilla ALBA 77
1/4 ts Salt
1 Egg
1/2 ts Baking powder
1/2 c Warm water

Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1 protein.

Breadstick Dippers

Title: Breadstick Dippers
Categories: Appetizers, Breads, Ww
Servings: 12

2 1/4 c Flour; divided
1 c Skim milk
1 tb Sugar
1/4 c Reduced-calorie margarine; Melted.
2 ts Baking powder
1 ts Salt

Preheat oven to 425 degrees. Into medium mixing bowl sift together 2 c flour, the sugar, baking powder; and salt; add milk and, using a wooden spoon, mix to form dough. Using 2 T of the remaining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remain9ing 2 T flour as needed, until dough becomes smooth and elastic, about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about 1/2 " thick. Cut dough in half lengthwise; cut each half crosswise into 18 equal slices. Dip dough slices into margarine; being sure to use all of the margarine; place dough slices on baking sheet, leaving a space of about 1 inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12 servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306 mg sodium; 0.4 mg chol.

Dill Cottage Cheese Batter Bread

Title: Dill Cottage Cheese Batter Bread
Categories: Breads, Pat
Servings: 12

1 pk Dry yeast
1 ts Salt
1/2 ts Sugar
1 c Small curd cottage cheese-warmed slightly
1/4 c Very warm water
1 Egg
1/4 ts Baking powder
1 tb Dried instant onions
2 1/2 c Flour
1 tb Butter or margarine Melted butter
2 ts Dill weed

Grease a 1-quart baking dish. Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Beat egg slightly in large bowl. Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended. Stir in yeast mixture until well blended. Stir in enough of the flour to make a soft dough. Place dough in prepared baking dish. Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, about 1 hour. Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds hollow when topped with fingers. Turn bread out onto wire rack. Brush with melted butter and sprinkle with salt. Serve warm Makes 1 loaf (12 slices).
Per slice, 134 calories, 3 g fat.

Overnight Coffee Bread

Title: Overnight Coffee Bread
Categories: Breads, Brunch, Pat
Servings: 10

20 Frozen dinner rolls
1/2 ts Cinnamon
3 oz Box Jello vanilla pudding--NOT instant
1 Stick melted butter
1/2 c Pecans
1/2 c Brown sugar

Place frozen dinner rolls in a bunt pan. Stir together remaining ingredients and pour on top of rolls. Cover with a towel and leave overnight. The following morning, bake at 350 degrees for 30 minutes. Freeze while hot for fast reheating in microwave.

Benya Banana Fritters

Title: Benya Banana Fritters
Categories: Fruits, Breads
Servings: 1
- Pam Coombes RNCM95A
- MM:MK VMXV03A

3 tb Cinnamon
2 tb Nutmeg
1 Package of yeast
2 1/2 lb Flour
1 c Hot water Sugar
1 1/2 lb Sugar
Grated rind, med. sz orange
10 Very soft bananas
1/4 ts Salt

Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand to start rising process. Mash bananas throughly in large mixing bowl with yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix throughly and let stand overnight. Mixture will rise and triple in amount. Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold. May be frozen Makes 36 pastries.

APPLE OATMEAL BREAD

Title: APPLE OATMEAL BREAD
Categories: Breads, Fruits
Servings: 1

1 1/2 c Sifted flour
1 c Quick oatmeal
1 ts Baking powder
1 c Chopped nuts
1 ts Baking soda
2 Eggs
1 ts Salt
1/4 c Milk
1 ts Cinnamon
1/4 c Melted margarine, cooled
1/2 ts Nutmeg
2 Apples, cored, coarsely shred
2/3 c Packed brown sugar

Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small bowl, add all at once to oatmeal mixture, add apples, stir lightly with fork until liquid is absorbed into mix and it is completely moistened. Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool completely. Wrap, store overnight.

NUTRITIOUS BREAKFAST BREAD

Title: NUTRITIOUS BREAKFAST BREAD
Categories: Breads, Fruits
Servings: 2

1 c Flour
1/4 c Chopped walnuts
1 c Whole wheat flour
1/2 c Raisins
1/2 ts Salt
1/3 c Chopped prunes
1/2 ts Baking soda
3 Eggs
2 ts Baking powder
1/2 c Oil
2/3 c Dry non-fat milk powder
1/2 c Molasses
1/3 c Oatmeal
3/4 c Orange juice
1/2 c Brown sugar
1 c Mashed banana
1/2 c Chopped peanuts

Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hour ( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes) Cool slightly before removing from pan.You may substitute raw chopped apples,
grated carrots, applesauce or grated zucchini for bananas.

BAKING POWDER BISCUITS

Title: BAKING POWDER BISCUITS
Categories: Breads, Rolls
Servings: 12

2 c Flour
1/2 ts Salt
3 ts Baking powder
3/4 c Milk
1/4 c Shortening

Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs. Make a well, pour in milk all at once. Stir quickly with fork just until dough follows fork around bowl, Turn out onto lightly floured work surface. (*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down 1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for 12-15 minutes.

CHALLAH BREAD

Title: CHALLAH BREAD
Categories: Breads, Ethnic
Servings: 1

1 pk Active dry yeast
1/4 c Warm water(105-115 F)
1 tb Shortening
1/2 c Lukewarm water
2 3/4 c Flour
1 tb Sugar
Egg yolk
1 ts Salt
Egg
2 tb Cold water

Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.Turn dough out on floured work surface, knead until smooth and elastic(5 min) Round up dough in greased bowl, turn over to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal parts. Roll each part into strand 14 inches
long.Place strands close together on lightly greased cookie sheet. Braid gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 F for 25-30 minutes, or until golden.

WHITE BREAD

Title: WHITE BREAD
Categories: Breads
Servings: 1

1/2 c Lukewarm water(110 F)
1 ts Salt
1 pk Active dry yeast
3 c Flour
1/2 c Hot milk
Egg yolk
2 tb Butter
1 tb Milk
1 ts Sugar

Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in butter, sugar and salt. Cool to room temperature. Combine all ingredients. Knead dough until it becomes smooth and elastic, and put into lightly oiled bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to 350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour. Remove from pan.

REFRIGERATOR ROLLS

Title: REFRIGERATOR ROLLS
Categories: Breads, Rolls
Servings: 12

1 pk Active dry yeast
1/4 c Shortening
1/4 c Warm water
1 ts Salt
1 c Scalded milk
3 1/2 c Sifted flour
1/4 c Sugar Egg

Soften yeast in water. Combine milk,sugar,shortening and salt cool to lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour, beating well. Place in greased bowl, turning once to grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2 hours before serving, shape dough as desired on floured work surface. Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking sheet or muffin pans in 400 F oven for 12-15 minutes

TOMATO BREAD

Title: TOMATO BREAD
Categories: Breads, Vegetables
Servings: 2

2 c Tomato juice
1 ts Salt
1/2 c Tomato sauce
3/4 ts Oregano
2 tb Olive oil
1/2 ts Dry basil
6 1/2 c Flour
1/4 ts Rosemary
2 pk Active dry yeast
1/4 ts Pepper
3 tb Brown sugar
2 Cloves crushed garlic

Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mix and beat 3 minutes. Gradually add remaining flour, mixing by hand, if necessary, until it holds together enough to turn out on floured surface. The dough is quite sticky, and you may need to add a little more flour, but not too much, or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in greased bowl, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes longer Bread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool

TRADITIONAL SWEET ROLL DOUGH

Title: TRADITIONAL SWEET ROLL DOUGH
Categories: Breads, Rolls
Servings: 1

2 pk Active dry yeast
1 ts Salt
1/2 c Warm water
2 Eggs
1/2 c Scalded milk, cooled to luke
1/2 c Butter or margarine, softene
1/2 c Sugar
5 c Flour

Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2 cups flour. Beat until smooth. Mix enough flour to make dough easy to handle. Knead 5 minutes. Place in greased bowl, turn greased side up (Dough can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2 hours. Punch down and shape into whatever

SWEDISH RYE BREAD

Title: SWEDISH RYE BREAD
Categories: Breads
Servings: 2

1 pk Active dry yeast
1 1/2 c Hot water
1/4 c Warm water
2 1/2 c Rye flour,stirred
1/4 c Brown sugar
3 tb Caraway seed
1/4 c Light molasses
4 c Sifted flour
1 tb Salt
2 tb Grated orange peel(opt.)
2 tb Shortening

Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm. Stir in rye flour, beat well. Add softened yeast, and caraway or orange peel, mix well. Stir in enough flour to make a moderately stiff dough. Knead on well floured work surface until smooth and satiny (10 minutes) Place dough in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work surface, divide into 2 portions. Shape each into a smooth ball. Cover, let rest 10 minutes. Pat dough in 2 round loaves, place on greased baking sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for 25-30 minutes. Place foil loosely over tops last 10 minutes. For soft crust, brush with melted butter. Cool on wire racks.

KING ARTHUR'S EASY BEST LOAF

Title: KING ARTHUR'S EASY BEST LOAF
Categories: Breads
Servings: 2

1 tb Sugar
2 c Warm water

1 tb Salt
6 c Flour

1 pk Active dry yeast

Mix yeast,sugar,salt and water together. let stand until salt sugar and yeast are dissolved. Gradually add flour to liquid and mix thouroughly, until dough pulls form bowl sides. Turn onto floured work surface and knead 5 minutes, Let dough rest while you grease bowl. Knead dough again 2-3 minutes, Place dough in bowl, turn once to grease top. Cover with damp towel and keep warm until doubled in bulk (1-2 hours) Punch down dough and knead briefly to get out any air pockets. Cut in half, shape into 2 Italian or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5 minutes. Lightly slash tops 3 times diagonally and brush with cold water. Place on rack in cold oven with roasting pan full of boiling water below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds hollow to the touch,

FRENCH BREAD

Title: FRENCH BREAD
Categories: Breads
Servings: 2

1 pk Active dry yeast
1 tb Butter
1 1/2 c Water
5 c Flour
1 tb Sugar
2 tb Cornmeal
1 1/2 ts Salt

Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and 2 cups flour, Beat with spoon until mixed. Gradually add remaining flour, until dough is easy to handle. Knead on lightly floured work surface 5 minutes, until elastic, not sticky. Cover, let rise until doubled in bulk. Punch down on floured work surface, divide in half. Shape into loaves. Lightly grease French bread oan, put cornmela in and shake to coat all surfaces. Put each loaf into each section. Make sure loaves don't come any closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT ONCE!

PEPPERONI BREAD,PAT MCCLAY'S

Title: PEPPERONI BREAD,PAT MCCLAY'S
Categories: Breads, Cheese/eggs
Servings: 1

1 pk Frozen Bread dough (1 loaf)
1/4 lb Provolone cheese
1/2 lb Slicing pepperoni

Split defrosted loaf in half and roll out to about 8x13 inches. Layer Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in ends. Bake 400 F 20-25 minutes .

BREAD STICKS

Title: BREAD STICKS
Categories: Breads
Servings: 24

1 pk Active dry yeast
1 c Lukewarm water
1/4 c Warm water
3 1/2 c Sifted flour
1 1/2 ts Salt Egg white

Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough to make a moderatelyu stiff dough. Turn out onto floured work surface, Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough in lightly greased bowl, turn once to grease top. Let rise until doubled in bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45 Minutes) Divide into 2 portions. Divide each half dough into 12 equal parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place 1 inch apart on greased baking sheet and brush with a mix of water, slightly beaten egg white. Let rise uncovered until doubled in bulk(60 minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake dough at 400 F for 15 minutes. Brush again with egg mix, and bake an additional 10-15 minutes.

BANANA BREAD

Title: BANANA BREAD
Categories: Breads, Fruits
Servings: 1

2 tb Shortening
1/2 ts Baking soda
3/4 c Sugar
3 c Flour
1 ts Salt
3 ts Baking poder
1 Egg
2 Mashed bananas
1/2 c Milk

Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients and beat until smooth. Fold in bananas, then spoon into a greased loaf pan. Bake for 1 hour, at 350 F, or until brown and firm.

BASIC BEER BREAD

Title: BASIC BEER BREAD
Categories: Breads, Quickbreads
Servings: 1

3 c Flour
1 cn Beer
3 3/4 ts Baking powder
1 tb Honey
2 1/4 ts Salt

Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed. Bake in preheated 350 F oven for 45 minutes. Turn on rack and cool.

SWEDISH TEA RING

Title: SWEDISH TEA RING
Categories: Breads
Servings: 2

2 CAKES OF YEAST
1 c Milk, scalded, then cooled
1/4 c Lukewarm water
1 ts Lemon rind, grated
1/4 c Shortening
5 c Flour
1/2 c Sugar
Melted butter
1 ts Salt
Brown Sugar
2 Beaten eggs
Cinnamon

Soften yeast cakes in water. Add shortening, sugar and salt to scalded milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a stiff batter. Beat well. Add flour to make a soft dough. Turn out on floured work surface, and knead until satiny. Grease bowl, Put dough in bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down. Shape into 2 retangles about 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape into rings. Place on greased baking sheet, cut with scizzors at one inch intervals, ALMOST through rings. Turn slices slightly. Cover and let rise until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake Icing.

WHOLE WHEAT MOLASSES BREAD

Title: WHOLE WHEAT MOLASSES BREAD
Categories: Breads
Servings: 2

2 3/4 c Whole wheat flour
1/4 c Brown sugar
1 c Flour
2 tb Shortening
2 pk Active dry yeast
1 tb Salt
1 3/4 c Water
1 c White flour
1/2 c Dark molasses

In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat water, molasses, brown sugar, shrotening and salt until warm (115 F), stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes, scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white flour to make stiff dough. Turn out on light floured work surface, knead until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375 F for 30-35 minutes. For chewy crust, brush each loaf with warm water several times during the last 10-15 minutes of baking. Cool.

BABKAS #1

Title: BABKAS #1
Categories: Breads, Ethnic
Servings: 2

3/4 c Butter, soft
1 tb Lemon rind
1/2 c Sugar
1 c Milk, room temperature
10 Egg yolks
5 1/2 c Flour
2 pk Active dry yeast
1 c Golden raisins Confectioner's sugar
1/4 c Warm water
1 ts Salt

In large bowl, cream butter and sugar until light and fluffy. Beat in yolk, one at a time, until pale and fluffy. In small bowl, soften yeast in water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups of flour until a soft dough forms. Turn out on lightly floured work surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins. Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered) Bake in 350 F oven 25-30 minutes, or until well browned. Invert on rack. Sprinkle with confectioner's sugar. Tastes better eaten within a couple of days. Two Babkas, 10 servings each.

HONEY OATMEAL BREAD

Title: HONEY OATMEAL BREAD
Categories: Breads
Servings: 2

1 1/2 c Water
2 pk Active dry yeast
1/3 c Butter
2 Eggs
1/2 c Honey
1 tb Water
6 1/2 c Flour
Egg white
1 c Oats,quick cooking Oatmeal
2 ts Salt

Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute.Continue on speed two, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed two for 3-5 minutes longer. Place in greased bowl, turning once to grease top. Cover, let rise in warm place , frr from draft, until doubled in bulk, about 1 hour.Punch down dough and divide in half. Shape each half into a loaf and place in greased loaf pans. Cover, let rise in warm place,free from drafts, until doubled in bulk, about one hour. Combine egg white and water. Brush tops of loaves with mixture. sprinkle with oatmeal, bake at 375 F for 40 minutes. remove from pans immediately, and cool on wire racks. Yields:two loaves.

CRUSTY PIZZA DOUGH

Title: CRUSTY PIZZA DOUGH
Categories: Breads, Main dish
Servings: 1

1 pk Active dry yeast
2 ts Olive oil
1 c Warm water
3 1/2 c Flour
1/2 ts Salt Cornmeal

Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed two for 5 minutes.Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes. Yield:one 14 inch pizza.

FOCACCIA

Title: FOCACCIA
Categories: Breads, Ethnic
Servings: 35
-----------------------------------DOUGH-----------------------------------
1 pk Active dry yeast
1 1/2 ts Salt
2 c Warm water
3 tb Olive oil
5 1/2 c Flour
----------------------------------TOPPINGS----------------------------------
Olive oil Fresh sage,
rosemary+thyme
Kosher or sea salt

Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or combine ingredients in large bowl and beat vigorously with wooden spoon 2 minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl On lightly floured work surface, knead dough until smooth and elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to grease top. Cover with kitchen towel and let rise in a warm, draft-free place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape dough into 12x8 inch rectangle with rolling pin. Carefully transfer to prepared pan, stretching to gently to edges of pan with fingers. Press top of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest position. Place shallow baking pan on top rack of oven. If using a baking stone, place in cold oven and preheat 30 minutes before baking. Press dough again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1 teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1 teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack and immediately place dough on baking stone, or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom sounds hollow when removed from pan and tapped on bottom. Remove Focaccia from pan and transfer to wire rack. While still warm, brush top with another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes 35

FOUGASSE

Title: FOUGASSE
Categories: Breads, Ethnic
Servings: 24
-------------------------------FOCACCIA DOUGH-------------------------------
1 tb Cornmeal Whole sage leaves
1 tb Olive oil
1 ts Kosher salt

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half, shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2 inch slit in center of each oval. Cut 8 more slits in circle around center. With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two breads,12 slices each.

Title: CINNAMON NUGGETS

Title: CINNAMON NUGGETS
Categories: Breads
Servings: 80

1 pk Refrigerated soft bread stick (11 ounces)
Cinnamon Sugar

Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces. Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80 Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3 tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and Energy Service.

RHUBARB BREAD

Title: RHUBARB BREAD
Categories: Breads, Fruits
Servings: 1

1 c Brown sugar
1 ts Vanilla
1/2 c Sugar
2 1/2 c Flour
2/3 c Oil
1 ts Baking soda
2 Eggs
1/2 ts Nutmeg
1 c Sour milk
2 1/2 c Rhubarb,diced
1 ts Salt

Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar over each loaf. Bake at 350 F for about 1 hour

SAUDI ARABIAN PITA BREAD

Title: SAUDI ARABIAN PITA BREAD
Categories: Breads
Servings: 12

1 pk Active dry yeast
1 1/2 ts Salt
3 3/4 c Flour
1 1/4 c Warm water
1/4 c Shortening

In large mixer bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn onto lightly floured work surface. Knead in enough remaining flour to make a moderately soft dough that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place about 15 minutes. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, gently flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered until ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Do not stretch,puncture or crease dough(Work with enough flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or until dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds.

PARKER HOUSE ROLLS

Title: PARKER HOUSE ROLLS
Categories: Breads
Servings: 6

1 pt Milk
2 1/2 pt Flour
4 tb Shortening
1 ts Salt
2 tb Sugar
1 Yeast cake

Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes.

ONION PARMESAN BREAD

Title: ONION PARMESAN BREAD
Categories: Breads, Vegetables, Cheese/eggs
Servings: 2

1 pk Active dry yeast
4 c Flour
1/4 c Warm water
2 tb Butter
1 1/2 ts Salt
3/4 c Chopped onion
2 tb Soft margarine
2 tb Parmesan cheese
1 Egg, slightly beaten
1 ts Poppy seed (opt.)
1 c Scalded milk
1/2 ts Garlic salt

Dissolve yeast in water In large bowl, combine yeast, sugar, salt butter, egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add flour until dough can be handled. Knead 5 minutes or until elastic. Grease bowl, cover douch with plastic, let rise 1 1/4 hour in warm place. Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic salt, set both mixtures aside. When dough has risen, punch down, and place on floured work surface. Divide in 2. Roll each piece into a square 12"x12". Spoon half of fillings on each piece of dough. Spread, roll up like jelly roll,seal. Place loaves ,seam side down, on French bread pan. Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at once ~---- YUM!

BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)

Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)
Categories: Breads
Servings: 10

1/2 c Flour
3 c Whole wheat flour
3/4 c Sugar
3/4 c Dark molasses
1 1/2 ts Salt
1 Egg
1 1/2 ts Baking soda
2 c Milk
1/2 c Corn Meal
1/2 c Melted shortening

Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool.

KILLER BREAD

Title: KILLER BREAD
Categories: Breads, Ethnic, Cheese/eggs, Sourdough
Servings: 4

1 c Mayonnaise
1 lb Round sourdough bread
1 c Parmesan cheese, grated Butter
1 1/2 ts Garlic, minced
2
tb Fresh basil or 2t dried

Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in large bowl. Arrange bread cut side up on large baking sheet. Butter bread. Broil until crisp and brown. Spread parmesan mixture over cut sides of bread. Broil until to is puffed and golden brown. Sprinkle with chopped basil. Cut bread into wedges and serve.

LIGHT AND FLUFFY WAFFLES

Title: LIGHT AND FLUFFY WAFFLES
Categories: Breads
Servings: 5

2 EGGS
3/4 c CHOPPED PECANS (OPTIONAL)
2 1/4 c MILK
1 1/2 ts CINNAMON (OPTIONAL)
3/4 c OIL OR MELTED SHORTENING
2 c PEL'D & DICED APPLES (OPT'L)
2 1/2 c FLOUR CRUMBLED BACON (OPTIONAL)
4 ts BAKING POWDER
3 tb COCOA AND
3/4 ts SALT 2 tb CHOC CHIPS (OPTIONAL)

In large bowl beat eggs until light. Stir in milk and vegetable oil or melted shortening. Sift together flour, baking powder and salt and add to milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if desired. Pour batter onto center of hot waffle iron, cover and bake until steaming stops.

BUCHTA (POPPYSEED BREAD)

Title: BUCHTA (POPPYSEED BREAD)
Categories: Breads
Servings: 7

1 Cake compressed yeast OR
1 pk Active dry yeast + 1 tsp
1/2 pt Heavy cream (1 cup)
1 c Lukewarm milk
6 c Flour
6 Egg yolks
1/2 lb Butter(1 cup)
1/2 c Sugar
1 ts Salt
----------------------------------FILLING----------------------------------
Melted butter
1/2 c Sugar
1 1/2 c Poppyseeds(ground,please)
Vanilla

Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture and heavy cream;blend. Sift together flour and salt and add to egg yolk mixture. Knead until the dough no longer sticks to your hands.(this can be done in a mixer with a dough hook too.)Put the dough in a greased bowl, cover and let rise until doubled in bulk. Divide dough into 7 balls. On a floured surface, roll each ball into a rectangle 1/4" thick. Spread with your favorite filling and roll up as you would a jelly roll. Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise until doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough. Drizzle with melted butter to which some vanilla has been added and then roll up.

PENNSYLVANIA DUTCH PRETZELS

Title: PENNSYLVANIA DUTCH PRETZELS
Categories: Breads
Servings: 12

4 c Unsifted flour
1 qt Water
1 ts Sugar
3 tb Baking soda
1 pk Active dry yeast Coarse salt
1 1/2 c Very warm water (120F-130F)

In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at medium. Gradually add the rest of the flour. Turn out onto floured board and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover, let rise 45 minutes to an hour. Punch down, turn out onto board. Roll pieces of dough out into pencil shapeds and knot, forming preztel shape. Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet. Put each preztel in the water and simmer 20 seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15 minutes.

OLD MILWAUKEE RYE

Title: OLD MILWAUKEE RYE
Categories: Breads
Servings: 2
-----------------------------------SPONGE-----------------------------------
1 pk Active dry yeast
2 c Rye flour
1 1/2 c Warm water
2 tb Caraway seed
-----------------------------------BREAD-----------------------------------
1 pk Active dry yeast
1 tb Salt
1 c Warm water
1 c Rye flour
1/4 c Molasses
6 c Bread flour
1 Egg
3 tb Butter


SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1-3 days.
BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well. Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat until smooth. add butter. Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and let rise until doubled. Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2 large loaves or 3 smaller ones.

QUICK RYE-BATTER BUNS

Title: QUICK RYE-BATTER BUNS
Categories: Breads
Servings: 24

3 c Flour
1 Eggs
2 pk Quick-rising yeast
1 tb Caraway seed
2 c Milk
2 c Rye flour
1/2 c Dark brown sugar Milk
3 tb Cooking oil Caraway seed (optional)
1 1/2 ts Salt

1. In a large mixer bowl, combine the flour and yeast.
2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm (120-130 degrees), stirring constantly. Add to the flour mixture. Add the eggs and the caraway seed.
3. Beat the batter with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed for 3 minutes. Return to low speed and beat in rye flour.
4. Fill the greased muffin pans half full. cover and let the dough rise until double, about 25 minutes.
5. Bake in 400 degree oven for 10 minutes. Brush the buns with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to 10 minutes more or until done. Remove the buns from the pans; cool. Makes about 24.

ANGEL ROLLS

Title: ANGEL ROLLS
Categories: Breads, Rolls
Servings: 18

2 pk Yeast;dry active
4 c Flour
1/2 c Oil
1 ts Salt
2 tb Sugar
1/2 ts Soda
1 1/2 c Buttermilk

Sift dry ingredients together into a mixing bowl. Add the softened yeast. milk and oil. Beat well. let rise punch down shape into rolls let rise till doubled and bake 350 for 15 to 20 minutes

KAVRINGS

Title: KAVRINGS
Categories: Breads, Ethnic
Servings: 24
-Diana Lewis-VGWN37A

4 ts Baking soda
1 c Butter
5 3/4 c Flour
1/2 c Sugar
10 Cardamon seeds crushed
1 c Milk:whole
1/2 ts Salt
1 Egg

Method: Cream butter and sugar; add slightly beaten egg, then the milk and lastly the dry ingreidents, which have been sifted together. stir as little as possible. turn the dough out onto a floured board, shape into small buns and bake 10 minutes in hot oven (425) when done cut each roll in half and return to oven. bake in a slow oven(200) till light browned. these rusks are delicious served with hot fruit soup.

SWEDISH SCONES

Title: SWEDISH SCONES
Categories: Breads, Ethnic
Servings: 12
-Diana Lewis-VGWN37A

4 c Flour
1 pk Yeast
5 tb Butter
1 c Milk
1 ts Salt
3 Eggs
1/2 c Sugar

METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover and place in ice box over night. Four hours before baking remove from fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with melted butter. cut into segments like a pie, roll each strip up begining at wide end and roll to point. Place on greased baking sheet, cover and let rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden brown

Tuesday, December 11, 2007

Title: PEPPERONI PIZZA BREAD

Title: PEPPERONI PIZZA BREAD
Categories: Breads, Ethnic
Servings: 2

1 tb Oil
1 ts Dried oregano, crumbled
2 lb Pkg frozen bread dough, thaw
1 ts Dehydrated onion flakes
1/2 lb Pepperoni, sliced
1 lb Mozzarella, grated
1 tb Garlic powder
1 ts Dried basil, crumbled
1/2 c Parmesan,
grated Egg, beaten
Sesame seeds

Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll fashion and turn seam side down on cookie sheet. Brush with egg. Slice crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25 mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly and freeze. Thaw before baking.

BAGELS

Title: BAGELS
Categories: Breads
Servings: 12

1 pk Active dry yeast
1 c Milk
1/3 c Warm water
1 Egg; beaten with a little
1 ts Salt - water for glaze
4 c All-purpose flour Coarse salt, or poppy seeds
2 tb Sugar

Sprinkle the yeast over the warm water, stir, and let dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor equipped with the dough blade. Pulse the mixture several times to mix it well. (This action aerates the ingredients. Combine the yeast mixture and milk in a measuring cup. With the motor running, pour the mixture through the feed tube. Knead until the mixture balls together and is no longer sticky, about 60 seconds. Lightly flour a large plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point, the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) Let the dough rest for 10 minutes. Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With your fingers, shape the bagel evenly. Put the bagels on a tray or cookie sheet, cover them with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a slotted spoon, let them drip briefly on a towel held under the spoon, and place them 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.

GARLIC BUBBLE LOAF

Title: GARLIC BUBBLE LOAF
Categories: Breads
Servings: 6

3 c Flour
2 tb Shortening
1 pk Instant dry yeast
1 Egg
1 tb Sugar
1/4 c Butter; melted
1 ts Salt
1 ts Paprika
1/2 c Milk
1/2 ts Garlic powder
1/2 c Water
1 tb Sesame seed

In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well. In saucepan heat milk, water and shortening until warm (shortening does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at med. speed. By hand, gradually stir in remaining flour to make a soft dough. Knead on floured surface 25-30 strokes. Divide dough into 12 parts; shape into balls. Combine melted butter, paprika and garlic powder; mix well. Dip balls into butter mixture; place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with seame seed. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove from pan; serve warm. This is a one-rise, garlic bread in a pull-apart bubble loaf. Makes 1 loaf.

LANGOS- HUNGARIAN FRIED BREAD

Title: LANGOS- HUNGARIAN FRIED BREAD
Categories: Breads, Ethnic
Servings: 4

200 g Flour
1 tb Oil
2 Cooked, baked potato,mashed
1 ts Sugar
1/2 ts Salt
1 c Milk, lukewarm
1 pk Active dry yeast
1 c Oil, to fry

Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc.

EPISCOPALIAN BANANA BREAD

Title: EPISCOPALIAN BANANA BREAD
Categories: Breads, Fruits
Servings: 1

1 1/2 c Flour
1/4 c Brown sugar
3 ts Baking powder
3/4 c Oatmeal
1/3 c Oil
1/2 ts Baking soda
2 ts Cinnamon
1/4 c Milk
1/2 c Sugar OR
2 Eggs, well beaten
2 c Mashed bananas

Mix everything in one bowl and stir it up. In greased and floured bread pan, cook at 350 F for 50-60 minutes. This is really better if left to sit overnight before eating, it's almost too moist to eat right away.

Monday, December 10, 2007

Pane Di Mattina Alla Siciliana

Title: Pane Di Mattina Alla Siciliana
Categories: Breads, Italy
Servings: 2

1 ts Olive oil
1/3 c Marsala
1 pk Active dry yeast
1/2 c Unsalted butter
1/2 c +1ts sugar
3 tb Shortening
1 1/3 c Scalded milk cool to 100F
1 1/2 ts Fennel seeds
6 1/2 c Unbleached flour;approximate
4 Eggs
1/4 c Dried currents
1 tb Grated lemon rind
1/3 c Golden raisins
1/2 ts Salt
----------------------------EGG WASH----------------------------
1 tb Whipping cream
1/2 tb Marsala
1 Egg yolk

Brush olive oil over surface of a large stainless steel bowl. Put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to dissolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and remaining milk. Knead by hand or with mixer and dough hook till dough is soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While dough rises soak currents and raisins in Marsala for at least 1 hour. In a small sauce pan over low heat, melt butter and add 2 tablespoons shortening. add fennel seed, remove from heat and let stand till cool. add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar. Set aside. when dough has risen 5 hours add fennel seed mixture and mix well. add salt and begin adding remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn out onto a lightly floured board and knead till soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking. During final 5 minutes knead in raisins and currents. form dough into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place dough in pans cover and let rise till doubled in bulk. this may take as long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes before baking. brush again immediately before baking. Bake until loaves are golden brown and sound hollow when tapped about 35 minutes turn out and cool.

Merenda Fiorentina (Florentine snack bread)

Title: Merenda Fiorentina (Florentine snack bread)
Categories: Breads, Italy
Servings: 1

1 pk Dry active yeast
1 ts Salt
1 tb Minced garlic
Cornmeal for dusting
Coarse salt
3 c Unbleached flour
1 c Warm water (105F)
3 tb Olive oil + oil for brushing
The crust
1 ts Minced fresh rosemary:option

Combine yeast, salt and flour in large bowl. combine water and oil in a small bowl add liquid to dry ingredients and mix till they form a rough mass. Knead mixture in a bowl with your hands till it holds together then turn out onto a lightly flour surface and knead in garlic. Continue till dough is smooth and elastic about 8 minutes form ball and let rest on a lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking sheet sprinkled with cornmeal. Use finger tips to make indentations in the dough at 2 inch intervals sprinkle dough lightly with coarse salt and drizzle olive oil over the top. Sprinkle with rosemary if used bake till golden bnrown about 25 minutes remove from oven and brush with a little more oil cool slightly serve warm. to serve cut into thin slices and pack along with a picnic lunch with roast chicken roasted red peppers and red wine.

Pane Giallo (Polenta Bread)

Title: Pane Giallo (Polenta Bread)
Categories: Breads, Italy
Servings: 8

5 tb Unsalted bread
3 Eggs; separated
2 tb Minced garlic
2 c Milk
1 c Polenta (coarse yellow corn Meal)
1/2 c Half and half
1 1/2 ts Salt
1 ts Fresh ground black pepper
1 c Roasted red peppers; minced

Olive oil in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and saute until fragrant. remove from heat. combine polenta, salt and pepper in a bowl and set aside. Put egg yolks, milk and half and half
in a saucepan and wisk well. Bring to a boil, whisking constantly. add cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes. Serve immediately.

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