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yeast bread recipes

yeast bread recipes



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Published by act

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Published by: act on Jul 14, 2007
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* Exported from MasterCook *60-Minute Honey-Nut Ladder LoafRecipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 3/4 cups flour -- all-purpose1 tablespoon sugar1 teaspoon salt1 package yeast -- rapid-rise1 cup hot water (125-130)1 tablespoon margarine -- softenedSet aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast inmixer bowl. Stir in hot water and margarine. Add enough reserved flour tomake soft dough. Knead 4 minutes. Roll dough to 14 x 8" rectangle. Placeon greased baking sheet. Spread filling down center third. Cut 1" widestrips from sides of filling to dough edges. Alternately fold strips overfilling. Cover. Place boiling water in large shallow pan on counter. Placebaking sheet over pan and let dough rise for 15 min. Bake 20 min at 375 oruntil done. Remove from sheet and cool on wire rack. Can drizzle with aconfectioner's sugar glaze, if desired. Fran's notes: on a hot, humid day,I didn't need the extra cup of flour. I used a 12 oz can of solo almondfilling instead of the one listed here. I didn't have any 10x sugar, buta glaze would have been nice. Otherwise, I'll use a butter or egg wash to'pretty' it up. This is definitely a keeper and I can't wait to tryapricot, etc. filling.- - - - - - - - - - - - - - - - - -NOTES : on a hot, humid day, I didn&apos;t need the extra cup of flour. Iused a 12 oz can of solo almond filling instead of the one listedhere. I didn&apos;t have any 10x sugar, but a glaze would havebeen nice. Otherwise, I&apos;ll use a butter or egg wash to&apos;pretty&apos; it up. This is definitely a keeper and Ican&apos;t wait to try apricot, etc. filling.</DirT></DirS></RcpE><RcpE name="All Bran Bread" author="Possum Kingdom Lake Cookbook"><RTxt><![CDATA[* Exported from MasterCook *All Bran BreadRecipe By : Possum Kingdom Lake CookbookServing Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 Cup Shortening1/2 Cup Boiling Water1/2 Cup Sugar1 Cup All-Bran. Cereal1/2 Teaspoon Salt1 Egg -- well beaten1 Yeast Cake1/2 Cup Warm Water3 Cups Flour -- or4 Cups FlourMix shortening, boiling water, sugar, salt and All-Bran together. Let
stand until lukewarm.Soak the cake of yeast in the warm water. Add the egg. mix with theabove mixture. Add flour. Place in a slightly greased bowl. Set asideto rise.Knead on floured surface. Place in a greased bowl, cover and let riseuntil double in bulk.Turn out on floured surface and roll.Bake in hot over, 425 degrees for about 15 minutes.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *All Bran Refrigerator RollsRecipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Cup Shortening3/4 Cup Sugar1 Cup All-Bran. Cereal1 1/2 Teaspoons Salt1 Cup Boiling Water2 Eggs -- well beaten2 Yeast Cake1 Cup Warm Water6 Cups FlourMix shortening, salt, sugar and All Bran with boiling water, stirringuntil shortening melts. Let stand until lukewarm. Beat thoroughly.Dissolve yeast in lukewarm water. Add eggs.Add flour. Let stand covered with wax paper or foil in refrigerator untilready to make.Grease pan, pinch off rolls, butter tops. Let rise at room temperatureuntil double in bulk.Bake in 400 degree oven until brown.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Beer Cheese BreadRecipe By : Jo MerrillServing Size : 2 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons sugar1 package active dry yeast1/2 cup warm beer -- 105-115 deg2 1/2 cups bread flour1 cup sharp cheddar cheese -- shredded--or use extra sharp cheddar1/3 cup nonfat dry milk powder -- instant3/4 teaspoon salt1/2 teaspoon dry mustard1/4 teaspoon ground red pepper1 large egg -- beaten1 large egg white -- slightly beaten1 teaspoon sesame seeds -- toastedDissolve sugar and yeast in warm beer in a large bowl. Let stand for 5minutes. Stir in 2 1/4 cups flour and next 6 ingredients to form a softdough. Knead about 8 minutes, adding additional flour as necessary.Divide dough in half and shape each portion into a 6 inch round loaf.
Place loaves 4 inches apart on a large baking sheet coated with cookingspray. Brush tops with egg white and sprinkle with sesame seeds. Make1/8-inch deep cuts in a lattice design across tops of loaves. Cover andlet rise until doubled in size, about 1 hour and 15 minutes. Bake at 375degrees for 15 minutes or until loaves sound hollow when tapped. Cool ona wire rack NOTE from me: I am not sure the cooking time is correct; itseems too short. Prize winner in yeast and cheese bread division at DelMar County Fair--1993- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Blushing Tomato BreadRecipe By : Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 Cup Warm Water1/4 Cup Sugar1 Teaspoon Sugar1/4 Teaspoon Ground Ginger2 Packages Active Dry Yeast1 1/2 Cups Tomato Juice -- warmed6 Cups Unsifted Flour1/4 Cup Butter -- softened1 Teaspoon SaltIn small bowl, combine water, 1 Tsp. sugar, ginger and yeast. Let standuntil bubbly.In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Addyeast mixture; beat well. Stir in butter and salt.Add 3 cups flour; stir until thoroughly blended. Stir in remaining flour.Turn dough onto well-floured board; knead until smooth and satiny.Return dough to bowl; brush top with butter. Cover and let rise 30 to 40minutes, or until doubled. Punch down; divide in half.Shape into two 14" loaves.Place on greased baking sheets.Cut diagonal slashes on top. Brush with butter; cover and let rise againuntil doubled.Preheat oven to 350 degrees.Bake 40 to 50 minutes, or until lightly browned.Transfer loaves to wire racks. CoolMakes 2 loaves bread.- - - - - - - - - - - - - - - - - -NOTES : To freeze, wrap cool loaves tightly in aluminum foil; seal.Reheat wrapped loaves at 350 degrees about 30 minutes.* Exported from MasterCook *Brioche BunsRecipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Package Active Dry Yeast1/2 Cup Warm Water4 1/2 Cups Bisquick. Baking Mix1/2 Cup Butter -- softened1/4 Cup Sugar2 Eggs1 Egg -- separated

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