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* Exported from MasterCook *

60-Minute Honey-Nut Ladder Loaf


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups flour -- all-purpose
1 tablespoon sugar
1 teaspoon salt
1 package yeast -- rapid-rise
1 cup hot water (125-130)
1 tablespoon margarine -- softened
Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast in
mixer bowl. Stir in hot water and margarine. Add enough reserved flour to
make soft dough. Knead 4 minutes. Roll dough to 14 x 8" rectangle. Place
on greased baking sheet. Spread filling down center third. Cut 1" wide
strips from sides of filling to dough edges. Alternately fold strips over
filling. Cover. Place boiling water in large shallow pan on counter. Place
baking sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or
until done. Remove from sheet and cool on wire rack. Can drizzle with a
confectioner'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 almond
filling instead of the one listed here. I didn't have any 10x sugar, but
a 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 try
apricot, etc. filling.
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NOTES : on a hot, humid day, I didn't need the extra cup of flour. I
used a 12 oz can of solo almond filling instead of the one listed
here. I didn't have any 10x sugar, but a 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 try apricot, etc. filling.
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<RcpE name="All Bran Bread" author="Possum Kingdom Lake Cookbook">
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* Exported from MasterCook *
All Bran Bread
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Shortening
1/2 Cup Boiling Water
1/2 Cup Sugar
1 Cup All-Bran. Cereal
1/2 Teaspoon Salt
1 Egg -- well beaten
1 Yeast Cake
1/2 Cup Warm Water
3 Cups Flour -- or
4 Cups Flour
Mix 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 the
above mixture. Add flour. Place in a slightly greased bowl. Set aside
to rise.
Knead on floured surface. Place in a greased bowl, cover and let rise
until double in bulk.
Turn out on floured surface and roll.
Bake in hot over, 425 degrees for about 15 minutes.
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* Exported from MasterCook *
All Bran Refrigerator Rolls
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Shortening
3/4 Cup Sugar
1 Cup All-Bran. Cereal
1 1/2 Teaspoons Salt
1 Cup Boiling Water
2 Eggs -- well beaten
2 Yeast Cake
1 Cup Warm Water
6 Cups Flour
Mix shortening, salt, sugar and All Bran with boiling water, stirring
until 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 until
ready to make.
Grease pan, pinch off rolls, butter tops. Let rise at room temperature
until double in bulk.
Bake in 400 degree oven until brown.
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* Exported from MasterCook *
Beer Cheese Bread
Recipe By : Jo Merrill
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
1 package active dry yeast
1/2 cup warm beer -- 105-115 deg
2 1/2 cups bread flour
1 cup sharp cheddar cheese -- shredded
--or use extra sharp cheddar
1/3 cup nonfat dry milk powder -- instant
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 large egg -- beaten
1 large egg white -- slightly beaten
1 teaspoon sesame seeds -- toasted
Dissolve sugar and yeast in warm beer in a large bowl. Let stand for 5
minutes. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft
dough. 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 cooking
spray. Brush tops with egg white and sprinkle with sesame seeds. Make
1/8-inch deep cuts in a lattice design across tops of loaves. Cover and
let rise until doubled in size, about 1 hour and 15 minutes. Bake at 375
degrees for 15 minutes or until loaves sound hollow when tapped. Cool on
a wire rack NOTE from me: I am not sure the cooking time is correct; it
seems too short. Prize winner in yeast and cheese bread division at Del
Mar County Fair--1993
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* Exported from MasterCook *
Blushing Tomato Bread
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Warm Water
1/4 Cup Sugar
1 Teaspoon Sugar
1/4 Teaspoon Ground Ginger
2 Packages Active Dry Yeast
1 1/2 Cups Tomato Juice -- warmed
6 Cups Unsifted Flour
1/4 Cup Butter -- softened
1 Teaspoon Salt
In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. Let stand
until bubbly.
In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Add
yeast 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 40
minutes, 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 again
until doubled.
Preheat oven to 350 degrees.
Bake 40 to 50 minutes, or until lightly browned.
Transfer loaves to wire racks. Cool
Makes 2 loaves bread.
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NOTES : To freeze, wrap cool loaves tightly in aluminum foil; seal.
Reheat wrapped loaves at 350 degrees about 30 minutes.
* Exported from MasterCook *
Brioche Buns
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Active Dry Yeast
1/2 Cup Warm Water
4 1/2 Cups Bisquick. Baking Mix
1/2 Cup Butter -- softened
1/4 Cup Sugar
2 Eggs
1 Egg -- separated
1 Tablespoon Water
Heat oven to 350 degrees.
Grease 24 muffin cups.
Dissolve yeast in warm water in large bowl.
Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20
strokes.
Turn dough onto cloth-covered board well dusted with baking mix. (Dough
will be soft.)
Gently roll in baking mix to coat; knead until smooth, about 1 minute.
Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball.
Place in muffin cups; flatten slightly.
Divide remaining dough into 24 equal parts; shape each part into ball.
Press deep indentation in center of each ball dough in pan.
Place 1 small ball dough in each indention.
Beat egg yolk and 1 tbsp. water slightly; brush over rolls.
Bake until golden brown, about 15 minutes.
DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)
Heat oven to 300 degrees.
Prepare as directed above except - bake until set, about 15 minutes.
Remove from pan; cool.
Freeze rolls tightly wrapped.
To serve, heat oven to 350 degrees.
Unwrap rolls and place on ungreased cookie sheet or in muffin cups.
Bake until golden brown, 10 to 12 minutes.
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* Exported from MasterCook *
Buttermilk & Yeast Rolls
Recipe By : Hugh Ann Maxwell, Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Quart Buttermilk -- warmed
1 Cup Shortening
1 Cup Sugar
2 Packages Yeast
1/2 Cup Warm Water
Flour
1/2 Cup Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
Dissolve yeast in warm water.
Mix buttermilk, shortening, sugar and yeast. Add enough flour to make a
thick batter.
Set to rise double in size.
Mix 1/2 cup flour, baking powder, salt & soda. Add to batter. Add enough
flour to make dough handle until not sticky.
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* Exported from MasterCook *
Challah
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks butter -- melted
2 packages yeast
2 cups water -- warm
7 cups flour -- unbleached
4 teaspoons salt
3 egg -- beaten
1/2 cup sugar
2 egg -- beaten
poppy seeds -- -optional-
sesame seeds -- -optional-
Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add
salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of
the flour (all at once). Stir in the flour and continue to add 3 more cups
of flour until the dough is of a soft consistency. Knead the dough on a
floured board until the dough is no longer sticky and is springy to the
touch. Place the dough in a greased mixing bowl and cover with a towel.
Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough,
knead it a little, and divide it in 6 pieces. Roll each piece with your
hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends
together. Repeat the process with the other 3 ropes. Place each braided
loaf on it`s own greased cookie sheet, cover with a towel, and let rise
about an hour- until doubled in bulk. Brush the loaves with the 2 beaten
eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT
PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the
bread is golden-brown.
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* Exported from MasterCook *
Country Whole Wheat Bread (Brew Cuisine)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter
3/4 cup milk
1 cup wheat germ
1 1/2 cups beer
2 envelopes dry yeast -- fast acting
2 tablespoons honey
1/3 cup molasses
6 cups whole-wheat flour
Preheat oven to 375 degrees F.
Warm butter and milk over low heat. Add wheat germ to milk mixture. Stir.
Gradually hear beer until just below the boiling point. Add yeast to beer.
After it foams (about 8-12 minutes), add milk mixture. Stir honey,
molasses, and whole wheat flour into liquids. Mix well. If dough is too
sticky, add more flour. Knead on a lightly floured surface until dough is
smooth. Place dough in a greased bowl. Roll dough to coat surface. Cover
with a floured towel. Allow to rise in a warm area until double in
volume. Turn dough onto lightly floured pastry board and knead for 2-4
minutes. Divide into 2 equal parts and place in 2 well greased loaf pans,
8-1/2 x 4-1/2 inches. Cover again and allow to double. Bake for 1 hour.
Cool on racks.
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* Exported from MasterCook *
Cranberry-Orange Anadama Rolls
Recipe By : The New Carry-Out Cuisine by Phyllis Meras
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cranberry juice
1/2 cup yellow cornmeal
4 tablespoons unsalted butter -- at room temp
1/3 cup dark molasses
2 tablespoons dark molasses
1 t salt
1 package dry yeast
1/2 c warm water
1 c whole-wheat flour
2 1/2 c cranberries -- fresh, whole
zest of 1 orange, grated
4 c all-purpose flour -- up to 5 cups
1 egg -- lightly beat w/ 1 T
additional cornmeal for tops of rolls
In a small saucepan, heat cranberry juice to a simmer and gradually stir
in the cornmeal [whisk constantly to avoid lumps]. Reduce heat to low and
stir the mixture continuously with a wooden spoon [whisk] until the
mixture is thick and smooth like porridge, 5 to 7 minutes [this took more
like 10 minutes, and there were still lumps, but they were incorporated
when the dough was mixed together later]. Add 1/3 c of molasses [I used
1/4c] and the salt and set aside to cool to lukewarm.
Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10
minutes. Stir in the whole wheat flour and the cooled cornmeal mixture.
Place cranberries, orange zest and remaining molasses [I left out this
molasses] in a food processor and pulse several times until berries are
coarsely chopped (or chop by hand). Add to dough mixture and stir
thoroughly. Add the all-purpose flour to make a soft dough. [I added more
than 5 cups and it was still sticky--keep in mind it will stay sticky, and
just add enough to make it manageable.] Knead for 10 minutes until smooth
and elastic. Place in a greased bowl, turn to grease the top, and cover.
Let rise in a warm place until doubled in bulk, about 1 1/2 hours [I put
it in the refrigerator at this point and finished them the next morning].
Punch down and turn out onto a lightly floured surface. Tear off pieces of
the dough and shape into smooth balls, about 2" in diam. Place 2" apart on
lightly greased cookie sheets. Let rise in a warm spot until doubled in
bulk, 30-45 minutes.
Preheat oven to 375F. Brush all over with the egg wash and sprinkle tops
lightly with cornmeal. Bake 20 minutes or until golden brown.
Note: The book says this yields 18 rolls. I made dough balls the size of
golf balls and ended up with about 30 rolls the size of small dinner
rolls.
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* Exported from MasterCook *
English Muffin Bread
Recipe By : telenet!penguin!kpearson@uunet.uu.net (Kirk Pearson)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes yeast
6 cups flour -- 5 for microwave
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking soda
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until
very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of
flour to make a stiff batter. Spoon into 2 loaf pans that have been
greased and sprinkled with cornmeal. Cover; let rise in warm place for 45
minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and
cool.
Or: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest
5 minutes before removing from pans.
Notes:
The bread won't brown if you bake it in a microwave, so don't be tempted
to bake it longer than the specified time. It's still delicious!
My favorite way to eat this bread is in thick slices lightly broiled with
lots of butter (or margarine) and cinnamon-sugar mixture.
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NOTES :
The bread won&apos;t brown if you bake it in a microwave, so
don&apos;t be tempted to bake it longer than the specified time.
It&apos;s still delicious!
My favorite way to eat this bread is in thick slices lightly
broiled with lots of butter (or margarine) and cinnamon-sugar
mixture.
* Exported from MasterCook *
Frosted Cinnamon Icebox Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1/2 cup warm water
2 cups lukewarm milk -- (scaled then
-- cooled)
1/3 cup sugar
1/3 cup vegetable oil or shortening
3 teaspoons baking powder
2 teaspoons salt
1 Egg
5 cups all-purpose flour -- up to 6
4 tablespoons butter -- softened
1/2 cup sugar
1 tablespoon + 1 Tsp. cinnamon
Powder Sugar Frosting
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil,
baking powder, salt, egg and 2 to 3 cups of the flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well floured board; knead until smooth and elastic, 8 to
10 minutes. Place in greased bowl; turn greased side up. Cover, let rise
in warm place until double, about 1 1/2 hours. (dough is ready if an
indention remains when touched.)
Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into
halves. Roll 1 half into rectangle, 12x10 inches. Spread with half of
the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the
sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side.
Pinch edge of dough into roll to seal. Stretch roll to make even.
Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan
tightly with heavy aluminum foil. Repeat with remaining dough.
Refrigerate at least 12 hours but no longer than 48 hours. (To bake
immediately, do not wrap. Let rise in warm place until double, about 30
minutes. Bake as directed below.)
Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30
to 35 minutes. Frost with Powdered Sugar Frosting while warm.
Makes 24 rolls.
POWDERED SUGAR FROSTING: Mix 1 cup powdered sugar, 1 Tbsp. milk and 1/2
Tsp. vanilla until smooth and of spreading consistency. Frost 1 pan of
rolls.
VARIETIES OF ICEBOX ROLLS:
CARAMEL PECAN ICEBOX ROLLS: Omit Powdered Sugar Frosting. Before rolling
dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter
until melted; remove from heat. Stir in 2 Tbsp. light corn syrup.
Divide caramel mixture between pans. Sprinkle each with 1/2 cup pecan
halves. Roll dough, slice, refrigerate and bake as directed. Immediately
invert pan on large tray. Let pan remain over rolls 1 minute so caramel
drizzles over rolls.
ORANGE MARMALADE ICEBOX ROLLS: Omit butter, sugar-cinnamon mixture and
Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2
cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter,
softened, until smooth and creamy. Spread each rectangle with 1/3 cup of
the marmalade mixture. Roll dough, slice, refrigerate and bake as
directed. Frost with remaining marmalade mixture while warm.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Gram's Dinner Rolls
Recipe By : connally@vms.cis.pitt.edu Kate Connally
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
1 yeast cake -- or 1 pkg dry
3 eggs -- beaten
4 1/2 cups flour
Combine hot milk, shortening, sugar, and salt. Mix but don't worry if
shortening doesn't all melt. Cool to lukewarm. Add yeast and mix. Add
eggs and mix. Add flour and mix well to make a smooth soft dough. (This
is not the kind of dough you have to knead - it will be very soft and
sticky.) Let rise to double in volume. Punch the dough down and
refrigerate until cold.
Turn chilled dough out onto floured pastry cloth and knead briefly. Divide
dough into thirds. Roll out one third at a time. Roll into a large
circle about 1/8 inch thick. Brush surface of dough with melted butter.
Cut circle of dough into 8 pie shaped wedges. Roll up each wedge starting
at the wide end. Place each roll on baking sheet and curve it into a
crescent shape. (Be sure to put the pointy end on the bottom otherwise
roll may start to unroll as it rises or bakes.) Brush tops of rolls with
melted butter. Cover with a cloth and let rise until almost double. Bake
at 350 F for 16 minutes.
Note: These are fairly large rolls. If you prefer smaller rolls divide
dough into quarters instead of thirds.
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* Exported from MasterCook *
Herb Toasts
Recipe By : Martha Stewart's Quick Cook Menus
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf french bread
-----herb butter-----
1/2 cup unsalted butter -- at room temperature
2 tablespoons fresh dill -- chopped
2 tablespoons fresh chervil -- chopped
salt and freshly ground black pepper
1 loaf french bread
1. To make the herb butter, combine the butter and herbs in a small bowl
and blend thoroughly. Season to taste. Keep refrigerated until ready to
use. Makes 3/4 cup.
2. Cut the french bread diagonally into 1/2 inch slices. Spread each with
a bit of the herb butter and toast under the broiler until crisp and
brown. Note: if you won't be using the herb butter within 1 day it should
be frozen.
Serves 4-8
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* Exported from MasterCook *
Honey Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast
1 tablespoon warm water
3/8 cup butter
3/8 cup milk
1 1/2 eggs -- slightly beaten
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 cup warm water
3/8 cup water
3/8 cup sugar
1 tablespoon honey -- or more for taste
3 1/3 cups all-purpose flour -- sifted
Dissolve yeast, sugar and warm water. set aside. scald milk and water with
the butter & 3/4ths cup sugar. When tepid, mix with yeast solution. Set
Aside. Mix the eggs, the honey, the salt to the yeast mixture and add to
the flour. Knead for 10 minutes. Place in ungreased bowl and let rise for
2 hours. Punch down, turn. and let rise for another hour. Divide into 2
parts, place in greased loaf pans, let rise for a third time for 1 1/2
hours. Just before cooking, brush the top with an egg wash for browning.
Bake 350 F for 25 minutes.
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* Exported from MasterCook *
Khachapuri
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast -- dry
1 teaspoon sugar
1/4 cup water -- warm (110)
3/4 cup milk -- room temp
2 tablespoon sugar
1/2 cup butter -- melted
1 teaspoon salt
3 1/2 cup flour (a/p or bread)
filling:
8 ounce muenster cheese
8 ounce jarlsberg or swiss
8 ounce cheddar -- white
2 eggs -- beat slightly
2 tablespoon parsley -- chopped
1/4 teaspoon pepper -- white
Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes
to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough
flour to make a soft dough. Place in greased bowl and turn to coat all
sides. Cover and let rise until double in bulk. Shred cheeses, combine all
filling ingredients and refrigerate. Grease a 9" springform pan very
well. Punch down dough, shape into a ball, and roll to a 20" circle. Ease
dough into pan (fold in half to lift and unfold in pan) letting excess
hang over the edge. Mound cheese filling onto dough in pan and bring dough
up over the filling, folding to make 8-12 evenly spaced pleats. Twist and
pinch ends together to make a rough knob. Cover with a buttered 12" square
of waxed paper and let rise until double in bulk. Brush loaf with glaze of
1 egg white + 1 tbs water (or use marg). Bake 40-50 min. @ 375 Or until
deep golden brown. Remove bread from pan, place directly on oven rack, and
bake for an additional 5 minutes to brown bottom crust. Cool on rack for
45 minutes before cutting into wedges. * Served with soup or salad, this
is a full meal!!! Can substitute 4 oz muenster and 4 oz swiss for 8 oz
cheddar. HP Bread Books
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* Exported from MasterCook *
Never Fail Yeast Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pt. milk
1/2 cup shortening
1/2 cup sugar
1 package yeast
1 cup flour
1/4 cup water
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
Scald milk then add shortening and sugar. Let cool.
Dissolve yeast in water and add to shortening mixture. Add enough flour
to make a thick batter. Let rise.
Sift together flour, baking powder, salt and soda. Add this to batter
along with enough flour to make a soft dough.
Place in greased bowl in refrigerator and cover.
Make into rolls 1 1/2 hours before serving. Let rise and brush with
melted butter.
Bake at 375 degrees until lightly brown.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Oat Wheat Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Oats -- 3 Minute brand
2 tablespoons shortening
2 cups boiling water
1 package active dry yeast
1/2 cup milk -- scalded and cooled
1/2 cup white corn syrup
1 tablespoon sugar
2 teaspoons salt
1 Egg
2 cups whole wheat flour
3 3 1/2 cups all-purpose flour
Combine oats and shortening in bowl. Pour boiling water over them and set
aside to cool.
Meanwhile, soften yeast in cooled milk (should not be warmer than 110
degrees).
Combine oatmeal mixture with syrup, sugar, salt and egg. Mix very well.
Add yeast.
Gradually add the whole wheat flour and enough all-purpose flour to make a
soft dough. Knead on a lightly floured board until smooth and elastic.
Place dough in a greased bowl, turning once to grease surface.
Cover and let rise until double in size. Punch down and divide into 2
sections.
Shape into loaves and place into greased 9x5 inch loaf pans.
Let rise until double in size.
Bake at 350 degrees for 1 hour or until bread sounds hollow when tapped
with finger.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pizza Crust
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast
2 1/2 cups flour
1 teaspoon salt
1 cup warm water
1 tablespoon cooking oil
In large mixing bowl, combine yeast, 1 cup of flour and salt.
Add water and oil. Beat at low speed 1/2 min., scrapping sides of bowl.
Beat at high speed for 3 minutes.
Stir in enough of remaining flour to make a stiff dough.
Knead, let stand till dough doubles in size. 1 1/2 hours.
Punch down, cover and chill, 2 hours.
Divide into 3 or 4 balls.
Brush with oil.
Roll thin.
Bake at 450 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pizza Dough
Recipe By : jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water -- 75-80 degrees f
1 3/4 cups unbleached all-purpose flour -- or bread flour
1/2 teaspoon salt
Stir yeast and sugar into water, let sit for 8 minutes or so. It should
become slightly foamy with a familiar "yeast" odor. No foam after 6 or so
minutes and the yeast was bad or your water wrong temperature. I haven't
had a yeast problem yet.
In a bowl (or food processor) mix 1 3/4 cups unbleached all-purpose flour
or bread flour 1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running until
dough forms a ball, 10-20 seconds. By hand, just jump in and mix away.
If you've never done dough before, it gets a little sticky.
If the dough is a little dry (ie: flour left on sides of bowl and you
absolutely can't get it mixed) add 1/2 teaspoon water and try until you
get it. If measured right, you shouldn't need any additional water.
On a floured surface pick up dough and throw it down HARD 8-10 times
(really, you can't hurt it, think of your boss...) Continue kneading for
2 minutes or so. if dough is a little sticky, dust your finger and counter
with flour, but as little as possible).
That it. Either rolls out by hand for an 11" pizza (14" thin or 7"
thick). Bake at 500F in pre-heated oven for 8-12 minutes, the edges will
turn nice golden brown when done. Dough will be firm and crispy, not
soggy and soft like many other doughs.
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* Exported from MasterCook *
Refrigerator Rolls
Recipe By : Tommy Peacock
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups milk -- scalded
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
2 packages active dry yeast
1/2 cup warm water
6 cups all-purpose flour
2 eggs -- beaten
Add yeast to warm water in a glass. Add sugar and set aside while you
scald the milk then .
Scald milk. Add salt and shortening, stir to melt the shortening. Let
stand until luke warm.
In a large mixing bowl add mixture and the yeast mixture. Beat in 3 cups
of the flour. add eggs and rest of flour. Sit in refrigerator covered
until ready to use.
Take out how much you want to use. Roll on floured board. Cut with small
glass and put a little butter in center and fold together. Set out for 20
to 25 minutes then bake at 375 degrees for 20 minutes on a greased baking
sheet.
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* Exported from MasterCook *
Settin' 'round Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water -- at 105 deg. f
1/3 cup turbinado sugar -- or reg sugar
2 envelopes dry yeast
1/4 cup butter
1/4 cup shortening
5 1/2 cups water
1/2 cup milk
1 large egg
1 cup nonfat dry milk
5 1/2 teaspoons salt
1 1/2 tablespoons honey
1/8 teaspoon ground cinnamon
1/2 cup rolled oats
1/2 cup cornmeal
1/4 cup bran
1/4 cup cracked wheat
1/4 cup buckwheat
1/2 cup soy flour
1 cup rye flour
2 1/2 cups whole-wheat flour
3 cups white flour
butter
Melt the shortening and the butter. Let them cool a bit, so as not to
kill the yeast when they are added to the dough. If you want to scald the
milk, do so, and also let it cool (it is common practice to scald milk
before baking with it, though I never do.)
Dissolve the yeast and sugar in the 1/4 cup of lukewarm water.
Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy
flour, and rye flour. Add the rest of the water, the milk, butter,
shortening, egg, and honey, and mix well. Stir in the dissolved yeast
mixture. Mix in the salt, and the whole wheat flour.
Stir in the white flour, about 1/2 cup at a time, until the mixture is
stiff enough to knead. You'll probably have about half of it left.
Remove the dough from the mixing bowl, onto a floured surface. Knead the
dough, adding more white flour as necessary to keep the dough workable.
Knead the dough until it is smooth and elastic, about ten minutes. It's
okay if you end up using less than or more than the three cups of white
flour; just use whatever it takes.
Put the dough back into a bowl that's been very lightly greased. Let it
rise, covered, in a still, warm place (around 85 deg. F is best, though
room temperature will work) for 45 minutes, or until it has doubled in
bulk.
Punch the dough down, divide in half, shape into loaves, and place each
half into a loaf pan which has been very lightly greased. Let rise again,
for another 45 minutes, in a still, warm place, until the loaves have
about doubled in bulk.
Preheat the oven to 350 deg. F as the bread finishes rising. Bake the
bread for 35-40 minutes, until it sounds hollow when tapped. Remove from
the loaf pans, and rub the top of the loaves with some butter to give them
a nice, soft, chewy crust.
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* Exported from MasterCook *
Sicilian Twist Bread
Recipe By : Jo Merrill
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast -- 1/4 oz
1 tablespoon sugar
1 teaspoon salt
warm water
2 teaspoons olive oil
1 large egg white
beaten with 1 teaspoon water
sesame seeds
In a large bowl, add first 5 ingredients (dry ingredients) and mix
together. Add warm water gradually and mix until a soft dough is formed.
(amount of water is not specified) Add the olive oil; mix well and turn
out on a floured board and knead for 6 minutes. Add flour only if
necessary. Divide dough into 6 equal parts; roll out with hands to make
6 ropes. Form these into 2 braids (using 3 ropes for each). Place on
aluminum foil in pan; make some diagonal cuts. Brush with egg white wash
and sprinkle with sesame seeds. Let rise for one hour or more. Bake on
middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack.
Winner in foreign specialty yeast breads, Del Mar county fair--1993
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* Exported from MasterCook *
Swedish Kardemummakrans
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup warm water
2 1/2 cup warm milk
3/4 cup butter -- melted and cooled
1 lg egg
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoon cardamom -- ground
8 cup all purpose flour (approx.)
red or green candied
cherries -- halved (opt.)
lemon icing-
2 cup powdered sugar
1/4 cup milk
1 teaspoon lemon extract
In a large bowl, sprinkle yeast over warm water and let stand for about 5
minutes to soften. Stir in milk, butter, egg, salt, sugar, and cardamom
until blended. With spoon, stir in 7 cups of the flour or enough to form a
stiff dough. Knead about 10 minutes until smooth and elastic, adding more
flour as needed to prevent sticking. Place dough in greased bowl, grease
top, cover and let rise in a warm place until almost doubled (1-1/2 to 2
hours). Punch dough down and knead briefly on floured board to release
air. Divide into 6 equal portions; pull each into a rope about 24 inches
long. Place 3 ropes on a greased baking sheet, pinch tops together, and
braid loosely. Form braid into a ring, pinching ends together. Repeat to
make a second braided wreath. Cover and let rise until almost doubled
(about 40 minutes). Bake in a 350 oven until loaves are medium brown (35
to 40 minutes). Transfer loaves to a rack and let cool for 10 minutes,
then serve warm. Or, if made ahead, let cool completely, then wrap
airtight and freeze. Thaw unwrapped. To reheat, wrap in foil and heat in
a 350 degree oven for about 20 minutes. To serve, spoon half the Lemon
Icing around top of each wreath, letting it drizzle down sides. Decorate
with cherries, if desired.
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* Exported from MasterCook *
Swedish Rye Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
1 cup water
1/2 cup brown sugar
1/2 ounce dry yeast -- two packages
6 cups rye flour -- approximate
3 cups white flour -- approximate
1/2 cup granulated sugar
1/2 cup vegetable oil
1/4 cup dark molasses
2 teaspoons anise seed -- crushed
1 teaspoon salt
Scald the milk and combine it with the water and brown sugar in a very
large bowl. (You need something that holds at least 4 or 5 quarts.) When
the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye
flour and 1 cup white flour to make a paste.
Let the mixture rise in a warm place until it is light and foamy. This
usually takes about 30 minutes to an hour. Check it frequently-it can
really make a mess if it rises enough to overflow the bowl. (I'm sure
they could make a great horror movie about a gigantic blob of bread dough
that keeps getting bigger and bigger as it consumes everything in its
path....)
Stir in the granulated sugar, oil, molasses, anise seed and salt, and
enough flour to make a stiff dough, using 2 parts rye to 1 part white.
Knead the dough for about 5 minutes, or until it is smooth and elastic,
adding more flour to keep it from sticking to your hands.
Clean and grease the bowl. Put the dough in the bowl, turning it to
grease all sides. Cover the bowl loosely with a clean towel and let the
dough rise until it's doubled in bulk. Punch it down and let rise until
double again.
Divide the dough into three loaves and put in greased pans. (I usually
make round loaves and bake them on cookie sheets.) Cover with the towel
and let rise until double again.
Bake for about 45 minutes at 350 deg. F. Because of the high sugar
content, this bread can burn rather easily; watch it closely so it doesn't
get too dark.
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* Exported from MasterCook *
Sweet Golden Batter Bread
Recipe By : White Lily Flour bag
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup warm water
1 cup milk
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 eggs
2 teaspoons vanilla
4 1/2 cups bread flour
Proof Yeast in water. Heat milk and butter until butter melts. Add sugar
and salt to milk. Cool to lukewarm. Blend yeast mix., milk mix., eggs, and
vanilla. Mix in flour gradually. Beat until smooth. Dough will be sticky.
Place in greased bowl. Cover with damp towel or plastic wrap and place in
a warm place (such as in oven with pan of hottest tap water on rack below)
until doubled in size, about 2 hours. Punch down and beat for 1 minute.
Put dough into well greased Bundt pan and rise in warm place for about an
hour. Bake in preheated 325 deg F oven for 40 to 45 min. Remove from pan
and let cool slightly. Serve warm.
For Holidays: Add 3/4 cup chopped cranberries and 1 cup chopped pecans to
dough after punching down. Sprinkle 1/2 cup chopped pecans into Bundt pan
before putting dough into it.
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* Exported from MasterCook *
Three Flour Bread
Recipe By : Katie Lewis
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1 cup sifted all purpose flour
1 1/2 cups whole wheat flour
1/2 cup rye flour
2 cups milk
1/2 cup brown sugar
3 tablespoons shortening
2 tablespoons granulated sugar
1 teaspoon salt
Heat milk, brown sugar, shortening, sugar and salt together, stirring
just till warm.
Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute,
scraping bowl constantly. Beat 3 minutes at high speed.
Stir in an additional 2 1/4 to 2 1/2 cups sifted all-purpose flour,
enough to make a moderately stiff dough.
Turn onto floured surface; knead 8 to 10 minutes.
Place in greased bowl, turning once. Cover; let rise till double (about
1 1/2 hours). punch down; let rest 10 minutes.
Shape into two loaves. Place in 2 greased 8 1/2x4x3-inch loaf pans. Let
rise 45 minutes to 60 minutes.
Bake in 375 degree oven for 40 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Three Flour Yeast Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
Warm water
2 cups scalded milk
1 tablespoon brown sugar
3 tablespoons white sugar
1 tablespoon salt
3 tablespoons shortening
1/2 cup rye flour
1/2 cup whole wheat flour
1 cup white flour
Dissolve yeast in warm water.
Stir and mix the three flours extra well.
Mix all ingredients well. Add more flour as to make dough easy to knead
so as not to be sticky.
Let rise, punch down and rise again. Shape 2 loaves, let rise.
Bake at 350 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Very Buttery Challah
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks butter -- melted
2 packages yeast
2 cups water -- warm
7 cups flour -- unbleached
4 teaspoons salt
3 egg -- beaten
1/2 cup sugar
2 egg -- beaten
poppy seeds -- -optional-
sesame seeds -- -optional-
Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add
salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of
the flour (all at once). Stir in the flour and continue to add 3 more cups
of flour until the dough is of a soft consistency. Knead the dough on a
floured board until the dough is no longer sticky and is springy to the
touch. Place the dough in a greased mixing bowl and cover with a towel.
Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough,
knead it a little, and divide it in 6 pieces. Roll each piece with your
hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends
together. Repeat the process with the other 3 ropes. Place each braided
loaf on it`s own greased cookie sheet, cover with a towel, and let rise
about an hour- until doubled in bulk. Brush the loaves with the 2 beaten
eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT
PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the
bread is golden-brown.
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* Exported from MasterCook *
Wheat Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups milk -- very warm
2/3 cup sugar -- or honey
2/3 cup vegetable oil -- not olive
4 teaspoons salt
3/4 ounce dry yeast
1 1/2 cups whole-grain flour -- graham
1 1/2 cups bread flour
remainder all purpose white flour
Mix all the non-flour items (make sure the milk is not too hot to the
touch, or it will kill the yeast). Mix in the whole wheat and bread
flour. Then knead in enough of the all purpose flour so that the dough
does not stick appreciably to your hands (this may take 10 minutes of
kneading). Put the dough into a really large bowl, rub some oil on the
top of the dough so it doesn't get crusty (dry out) when rising. Cover the
bowl with some waxed paper (etc.) and put in a warm place. When approx.
doubled in size, form portions of dough into loaves and put in pans (This
makes about 6 small loaves for me). Put pans with dough in them in a warm
place (I just put them in the oven at this point and don't turn the gas on
until its risen). Let them rise until about doubled. Bake at 325F for
small loaves, 300F for big loaves (my oven's a bit hot, so you may need a
slightly higher temperature) on the bottom rack in the oven until the tops
are all brown. After taking the pans out of the oven, let cool for about
5 minutes then take the bread out of the pans and lay them on their sides
on cooling racks. When they're cool, I put most of them in zip-lock bags
and freeze them for the week.
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