60-Minute Dinner Rolls
1-1/2 cups warm milk
1 pkg. yeast
2 Tbsp. oil
2 Tbsp. sugar
1 tsp. salt
1 well-beaten egg
4 cups flour
Mix warm milk with yeast. Add oil, sugar and egg. Stir in flour and salt. Let rise 15 minutes; punch down. Let rise another 15 minutes. Grease pan. (I put them in greased muffin pans) Form in golf ball sized balls. Let rise 15 minutes. Bake 15 minutes at 400ºF.
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90-Minute Cinnamon Rolls
3-1/4 cup all-purpose flour, divided
1 Tbsp. quick-rise yeast
1/4 cup sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup water
1/4 cup butter or margarine
1 egg
1 cup brown sugar, firmly packed
1 Tbsp. cinnamon
1/3 cup butter or margarine, softened
1/2 cup raisins, optional
Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in a large bowl. Heat milk, water and 1/4 cup butter to 105-115ºF. Stir liquids into flour mix, stir to blend completely. Add the egg. Add enough of the reserved flour to make a soft dough that does not stick to the bowl. Turn out onto a floured surface and knead 5 times. Cover dough and let rest 10 minutes. Mix brown sugar, cinnamon and butter together (amounts can be increased up to 1-1/2 times given for extra sticky buns). Gently roll dough into a 12"x9" rectangle. Spread with cinnamon mixture and sprinkle with raisins if desired. Roll up from long side and pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up in greased muffin tins. Place muffin pan on a baking sheet on top of a large shallow pan half filled with boiling water. Cover dough and let rise for 20 minutes. Bake at 375ºF. For 20 minutes or until browned. Remove from muffin tins immediately to cool. Serve warm!
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A-#1 Egg Bread
two 1/4-oz. pkg. active dry yeast
2/3 cup warm water (110ºF)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 tsp. salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours. Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes. Preheat the oven to 375ºF. Brush the bread with egg wash again. Bake for 40 minutes, or until golden. Cool on a wire rack.
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Almond Apricot Bread
from Better Homes and Gardens
3-3/4 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter or margarine
1/2 tsp. salt
4 eggs
1 tsp. finely shredded lemon peel
3 Tbsp. apricot preserves
2/3 cup ground almonds
1/2 cup finely snipped dried apricots
3 Tbsp. sugar
1/4 tsp. lemon juice
1 Tbsp. water
In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. Set flour mixture aside. In a medium saucepan heat and stir the milk, the 1/4 cup sugar, butter, and salt just until warm (120-130ºF) and butter almost melts. Add milk mixture to flour mixture. Separate 1 of the eggs, reserve and chill egg white; add 2 of the whole eggs and the egg yolk to the milk-flour mixture. Beat with an electric mixer on low to medium speed 30 seconds, scraping side of the bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in lemon peel and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double (1 to 1-1/2 hours). For filling, in a small saucepan heat apricot preserves just until melted. Remove from heat and stir in the almonds, apricots, the 3 Tbsp. sugar, the reserved egg white, and lemon juice; set aside. Punch dough down. Turn dough out onto a lightly floured surface Divide dough in half. Cover and let rest for 10 minutes. In a small mixing bowl use a fork to beat the remaining whole egg and the water. Set aside. Roll each half of the dough into a 12x10" rectangle. Cut each rectangle into three 10x4" strips (6 strips total). Spread 3 Tbsp. of the apricot filling down the center of each strip. Brush edges of the rectangles with some of the egg mixture. Fold long sides of dough over filling. Press edges to seal. To shape the bread, place 3 filled ropes, seam sides down, 1 inch apart on a lightly greased baking sheet. Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope; lay it down. Bring the right rope under the new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to the center. Press ends together to seal. Tuck ends under. Braid the remaining 3 ropes on another lightly greased baking sheet. Cover and let rise in a warm place until nearly double, 45-60 minutes. Brush loaves with some more of the egg mixture. Bake in a 350ºF. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning. Remove from baking sheets and cool on wire racks. Makes 16 servings.
Make-ahead tip: Prepare and bake bread as directed; cool completely. Place loaves in an airtight container or bag and store at room temperature or in the refrigerator. Or place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature for 2 to 3 hours.
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Almond Puffs
1 pkg. active dry yeast
3/4 cup warm water (105-115ºF)
1/4 cup sugar
1/4 cup shortening, margarine or butter, softened
1 tsp. salt
1 egg
2 1/4 cups flour
2/3 cup chopped blanched almonds
3 Tbsp. sugar
Grease 16-20 medium muffin cups. Dissolve yeast in warm water in large bowl. Add 1/4 cup sugar, the shortening, salt, egg and 1 cup flour. Blend with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour and 1/3 cup almonds. Spoon batter into muffin cups filling each half full. Mix remaining 1/3 cup almonds and 3 Tbsp. sugar; sprinkle on batter. Cover and let rise in warm place about 1 hour or until doubled. Dough is ready if indentation remains when touched. Heat oven to 350ºF. Bake 15-20 minutes or until golden brown. Makes 16-20.
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Amish Cinnamon Bread
1 cup Amish Friendship Bread Starter, below
1 cup vegetable oil
1 cup white sugar
4 eggs
2 tsp. vanilla extract
2 tsp. baking soda
1 tsp. baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 tsp. ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Preheat oven to 325ºF. Grease three 9x5 inch loaf pans. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well. Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans. Bake 1 hour.
Amish Friendship Bread Starter
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with day 2).
NOTE: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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Amish Friendship Bread
2 cups all-purpose flour
1 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
1 cup Amish Friendship Bread Starter, below
3 eggs
2/3 cup vegetable oil
1 Tbsp. vanilla extract
1 cup chopped walnuts
2 apples, peeled, cored and finely chopped
Preheat oven to 350ºF. Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans. Bake 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Amish Friendship Bread Starter
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with day 2).
NOTE: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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Amish Friendship Bread Starter
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with day 2).
NOTE: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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Amish Friendship Chocolate Bread
2 cups all-purpose flour
1 cup white sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 (6 serving) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter, below
1 cup vegetable oil
1/2 cup milk
3 eggs
1 tsp. vanilla extract
Preheat oven to 350ºF. Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Amish Friendship Bread Starter
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with day 2).
NOTE: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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Amish White Bread
2 cups warm water (110ºF.)
2/3 cup white sugar
1-1/2 tablespoons active dry yeast
1-1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350ºF. for 30 minutes.
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Amy's Crusty Italian Bread
from "Bread Baking" with Amy Scherber, shared by LyndaMc994
3/4 teaspoon active dry yeast
1/2 cup very warm water (105-115ºF)
1 cup cool water (75ºF)
1-1/2 cups sponge starter, below
3-1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt, plus 1 teaspoon
Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water. Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. Knead the dough 5 to 7 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75-77ºF) for about 1 hour, or until the dough looks slightly puffy but has not doubled. (Here the dough can be made directly or retarded.) If you like, place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise. Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. gently flatten on piece, pressing out some of the air bubbles, and stretch it into a rectangle. Form the dough into a log, and then into a short baguette. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The leaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves, they will spread as they rise. Cover the loaves with well-oiled plastic and let them rise for about 1 hour. Thirty minutes before baking, preheat the oven to 475º F. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line a upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut over door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450º and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
Sponge Starter
1-1/2 cups very warm water (105-115ºF)
1/4 teaspoon active dry yeast
3-1/2 cups unbleached all-purpose flour
Mix all the ingredients together in a medium bowl, and stir them vigorously with a wooden spoon for 2 to 3 minutes, until a smooth somewhat elastic dough has formed. The sponge dough will be stiff, it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge in an electric mixer, with a paddle or a dough hook on medium speed for 1 to 2 minutes. Scrape the sponge into a glass or plastic bowl or container and cover it with plastic film. The film can be sealed loosely around the edge to allow the sponge to breathe. Mark the height of the starter and the time on the side of the container so you can see how much it rises. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just beings to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. It will triple in volume, and very small dents and folds will begin to appear in the top of the sponge as it reaches its peal and begins to deflate. Use it before it collapses too much.
NOTES: If you're not planning to make dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85-90ºF) instead of the cool water specified in the recipe. Or let it sit out, covered, until it reaches room temperature (this may take several hours), but don't let it collapse before using it.
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Angel Biscuit Rolls
5 cups all-purpose flour
1/4 cup white sugar
3 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. salt
1 cup shortening
1/4-oz. pkg. active dry yeast
1/4 cup warm water (110ºF)
2 cups buttermilk
2 Tbsp. butter, melted
Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls. These do not need to rise. Brush tops of biscuits with melted butter. Bake at 400ºF for 15-20 minutes. Makes 2 dozen
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Auntie Anne's Pretzels
from CopyCat Recipes
1-1/2 cups warm water
1-1/8 tsp. active dry yeast (1-1/2 pkg.)
2 Tbsp brown sugar
1-1/8 tsp. salt
1 cup bread flour
3 cup regular flour
2 cup warm water
2 Tbsp baking soda
To taste, coarse salt
2-4 Tbsp butter, melted
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. The longer and thinner you make the dough rope, the more like Auntie Annie's they will be. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450ºF. for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
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Australian Toaster Biscuits
1-1/2 tsp. active dry yeast
1 tsp. white sugar
1 cup warm water (110ºF)
3 cups unbleached flour
2 tsp. salt
3/4 cup milk (110ºF)
2 Tbsp. vegetable oil
1/4 cup cornmeal
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3-1/2 inch diameter circle and tape shut on the outside. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool. Makes 20 biscuits
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Austrian Apple Twists
1/4 oz. active dry yeast
3 cups flour
1 cup butter, softened
3 egg yolks, beaten
8 oz. (1 cup) sour cream
1/2 cup sugar
1/2 cup finely chopped pecans
3/4 tsp. ground cinnamon
1 medium tart apple, peeled, cored and finely chopped
Icing:
1 cup powdered sugar
4 tsp. milk
1/4 tsp. vanilla
finely chopped pecans
In mixing bowl, combine yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate zipper-top bags or wrap in plastic wrap; refrigerate overnight. In small bowl, combine sugar, pecans and cinnamon; set aside. On floured surface, roll each ball of dough into 9" circle. Sprinkle with sugar mixture and apple. Cut each into 16 wedges. Roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets. Bake at 350ºF. for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over twists. Sprinkle with pecans. Makes 64.
NOTE: This is correct; the yeast does NOT need to be dissolved in liquid, and NO rising time is necessary before baking.
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Babka
1-1/4 cups margarine, softened
2 cups milk
two 1/4-oz. pkg. active dry yeast
1/2 cup warm water (110ºF)
5 eggs
4 egg yolks
1 cup white sugar
1 tsp. salt
1 tsp. vanilla extract
1 Tbsp. orange liqueur (optional)
3 Tbsp. grated orange zest
1 Tbsp. grated lemon zest
10 cups all-purpose flour
1-1/2 cups currants
1-1/2 cups raisins
1-1/2 cups golden raisins
1 cup chopped blanched slivered almonds
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1 cup all-purpose flour
Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again. Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 Tbsp. butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350ºF. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool. Makes 3 eight-inch babkas.
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Babovka (Poppyseed Rings)
1/4 cup warm milk
1/4-oz. package active dry yeast
1/2 cup white sugar
1 cup milk
1/2 cup margarine
1 tsp. salt
2 eggs, beaten
1/2 tsp. vanilla extract
1 pinch ground mace
1 pinch ground ginger
4 cups all-purpose flour
42 ounces poppy seed filling
2 Tbsp. margarine, melted
Place 1/4 cup milk in a small saucepan and warm over a low flame. Add the yeast and l tsp. sugar. Cover and let rise until creamy. Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3-l/2 to 4 cups flour and stir until smooth. Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight. Preheat oven to 375ºF. Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppy seed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for 1-l/2 hours, or until doubled in size. Bake at 375ºF. for 25 to 30 minutes or until golden.
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Basic Pizza Dough
from "The All New Good Housekeeping Cookbook"
1-1/4 cups warm water (105-115ºF)
1 pkg. active dry yeast
1 tsp. sugar
2 Tbsp. olive oil
2 tsp. salt
about 4 cups all-purpose or 3-1/2 cups bread flour
cornmeal for sprinkling
In large bowl, combine 1/4 cup warm water, yeast and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon, stir in remaining 1 cup warm water, oil, salt and 1-1/2 cups flour until smooth. Gradually add 2 cups all-purpose or 1-1/2 cups bread flour, stirring until dough comes away from side of bowl. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of the remaining 1/2 cup flour just to keep dough from sticking. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80-85ºF) until doubled in volume, about 1 hour. Punch dough down. Turn onto lightly floured surface and cut in half; cover and let rest 15 minutes. Or, if not using right away, place dough in greased large bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared cookie sheet, with floured rolling pin, roll one ball into 14x10" rectangle. Fold edges in to form 1" rim. Repeat to make second pizza. Makes enough dough for two large pizzas, 4 servings each.
Each 1/8 portion of dough: 262 calories, 7g protein, 49g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 584mg sodium
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Berry-Cheesy Coffee Cake
1/3 cup sugar
2 Tbsp. cornstarch
1/3 cup water
1 1/2 cups fresh or frozen blueberries or raspberries
1 Tbsp. lemon juice
6 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 pkg. active dry yeast
1/4 cup warm water (105-115ºF.)
3 Tbsp. butter
2 Tbsp. sugar
1/4 tsp. salt
2 cups flour
3 Tbsp. milk
1 egg
Streusel Topping, below
Grease 12" pizza pan. For fruit filling, in saucepan combine 1/3 cup sugar, cornstarch and 1/3 cup water. Stir in berries. Cook and stir until thickened and bubbly. Remove from heat; stir in 1 Tbsp. lemon juice. Cool. For cheese filling, combine cream cheese, the 1/2 cup sugar and 1 Tbsp. lemon juice. Beat until smooth; set aside. Dissolve yeast in the warm water; let stand 5-10 minutes to soften. Meanwhile, combine the 3 Tbsp. butter, the 2 Tbsp. sugar and salt. Beat with electric mixer on medium speed until fluffy. Add 1/2 cup of the flour, the milk, egg and softened yeast; beat well. Stir in enough remaining flour to make a smooth dough. Divide dough in half. On well-floured surface, roll half the dough into 12" circle. Transfer dough to prepared pan. Spread cheese filling over dough to within 1/2" of the edges. Spread fruit filling evenly over cheese filling. Roll remaining half of dough into 12" circle. Set atop filling; press edges to seal. Sprinkle streusel topping over dough. Cover; let rise in warm place 30 minutes. Bake at 375ºF. for 20-25 minutes or until golden. Serve warm. Serves 12.
Streusel Topping: Combine 3 Tbsp. flour, 2 Tbsp. sugar and 1/2 tsp. ground cinnamon. Cut in 2 Tbsp. butter (NOT margarine) until mixture resembles coarse crumbs.
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Best-Ever Cinnamon Buns
two 1/4-oz. packages active dry yeast
2-1/2 cups warm water (110ºF)
18.5-oz. package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1-1/2 tsp. salt
1/2 cup butter, softened
4 Tbsp. white sugar
2 Tbsp. ground cinnamon
1/4 cup butter, melted
3 cups powdered sugar
1-1/2 tsp. vanilla extract
2/3 cup milk
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 350ºF. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon. Roll up like jelly rolls and cut buns 1-1/2" thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. Bake 25 to 35 minutes or until golden brown. Meanwhile, combine powdered sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting. Makes 2 dozen.
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Blue Ribbon Overnight Rolls
1/4-oz. pkg. active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 tsp. salt
4 cups all-purpose flour
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes. Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with waxed paper. Let dough stand at room temperature overnight. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake. Bake at 375ºF. for 12 to 15 minutes. Makes 2 dozen.
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Blueberry Tea Cake
Topping:
1/2 cup sugar
1/2 cup flour
1-1/2 tsp. ground cinnamon
1/4 cup butter (NOT margarine)
Cake:
2 1/2 cups flour
1 pkg. active dry yeast
1 cup milk
1/2 cup butter
1/3 cup sugar
1/4 tsp. salt
2 eggs
2 cups fresh or frozen blueberries
Grease 9x13" pan; set aside. For topping, stir together sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. For cake, combine flour, yeast and cinnamon; set aside. Heat and stir milk, butter, sugar and salt just until warm (120-130ºF.) and butter almost melts. Add milk mixture to flour mixture, then add eggs. Beat with electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using wooden spoon, stir in as much remaining flour as you can. Cover and let dough rest 10 minutes. Spread dough in prepared pan. Spoon blueberries on top. Sprinkle topping over fruit. Cover and let rise until double, about 60 minutes. Bake at 350ºF. about 40 minutes or until golden brown. Cool on wire rack. Serves 12.
Overnight version: Prepare topping; cover and refrigerate. Prepare dough as directed and spread in pan. Cover and refrigerate 4-24 hours. To serve, spoon berries on top of dough. Sprinkle with topping. Cover and let stand 20 minutes. Bake and serve as directed.
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Boiled Bagels
4-1/4 cups all-purpose flour
two 1/4-oz. pkg. active dry yeast
1-1/2 cups warm water (110ºF.)
3 Tbsp. white sugar
1 Tbsp. salt
1 Tbsp. white sugar
In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 Tbsp. sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. Meanwhile, start a gallon of water boiling. Put 1 Tbsp. of sugar in it, mix it around a bit. Reduce to simmering. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375ºF. for 30 to 35 minutes. Remove from oven, eat hot or cold. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above.
NOTE: Do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough. Makes 1 dozen.
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Braided Easter Egg Bread
2-1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 tsp. salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 Tbsp. butter
2 eggs
5 whole eggs, dyed if desired
2 Tbsp. butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1-1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Preheat oven to 350ºF. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. Bake in preheated oven for 50 to 55 minutes, or until golden.
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Breadsticks
from "The All New Good Housekeeping Cookbook"
2 pkgs. quick-rise yeast
2-1/2 tsp. salt
about 4 3/4 cups flour
1-1/3 cups very warm water (120-130ºF)
1/2 cup olive oil
3 Tbsp. caraway seeds or sesame seeds, poppy seeds or freshly grated Parmesan cheese
In large bowl, combine yeast, salt and 2 cups flour. With wooden spoon, stir in very warm water; beat vigorously 1 minute. Stir in oil. Gradually stir in 2-1/4 cups flour. Stir in caraway seeds, if using. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in enough of the remaining 1/2 cup flour just to keep dough from sticking. Cover dough loosely with plastic wrap; let rest 10 minutes. Preheat oven to 375ºF. Grease two large cookie sheets. Cut dough in half. Cover one dough half; cut remaining dough half into 32 equal pieces. Shape each piece into 12"-long rope. Place ropes, 1" apart, on prepared cookie sheets. If not using caraway seeds, sprinkle with sesame seeds, poppy seeds or Parmesan. Bake breadsticks until golden and crisp, about 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining dough. Makes 64 sticks.
Each stick: 52calories, 1g protein, 7g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 91mg sodium
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Brotchen Rolls
1/4-oz. pkg. active dry yeast
1 tsp. white sugar
1 cup warm water (110ºF)
2-1/2 cups bread flour
1 Tbsp. vegetable oil
1/2 cup bread flour
1 egg white
1 Tbsp. water
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy. Place 2-1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450ºF . In a small bowl, beat together egg white with 1 tsp. water until frothy. Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown. Makes 1 dozen
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Butter Crescents
1/4-oz. pkg. active dry yeast
1/2 cup warm water (110ºF)
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 tsp. salt
1 egg
3-1/2 cups all-purpose flour
1 egg, beaten
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk and yeast mixtures. Stir in egg. Beat in flour 1 cup at a time until dough pulls together. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover and let rest 10 minutes. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents and place point side down on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400ºF . Brush rolls with beaten egg and bake in preheated oven until golden brown, about 15 minutes. Makes 12 rolls
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Butterhorn Rolls
1 cup shortening
1 cup milk
1/2 cup warm water (110ºF)
1-1/2 tsp. active dry yeast
1 tsp. white sugar
2 eggs
1/2 cup white sugar
2 tsp. salt
4-1/2 cups all-purpose flour
1 tsp. baking powder
3 Tbsp. butter, softened
Melt and cool the shortening and milk. Dissolve the yeast and 1 tsp. of the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. Combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together and add to the wet mixture. Stir until combined then cover and refrigerate overnight. Divide dough into fourths and roll out on a floured surface. Spread top surface of the rolled out dough with the soft butter. Cut triangles (pie piece shaped) pieces and roll up from larger to small end. Place rolls on a baking sheet and allow to rolls to rise for 3 to 4 hours. Bake rolls in a preheated 400ºF oven for 5 to 8 minutes. Makes 32 rolls.
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Buttermilk Cinnamon Rolls
two 1/4-oz. packages active dry yeast
1/4 cup warm water (110ºF)
1-1/2 cups buttermilk
1/2 cup vegetable oil
4-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, melted
1-1/4 cups brown sugar
1-1/2 tsp. ground cinnamon
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400ºF. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
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Buttermilk Seed Bread
1/4-oz. package active dry yeast
1 tsp. white sugar
3/4 cup warm water (110ºF)
1-1/2 cups buttermilk
2 Tbsp. margarine, melted
3 Tbsp. honey
2 tsp. salt
2 Tbsp. sesame seeds
2 Tbsp. flax seed
2 Tbsp. poppy seed
2 Tbsp. sunflower seed
2 cups whole wheat flour
4 cups bread flour
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375ºF. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
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Buttery Pan Rolls
5-1/2 cups all-purpose flour
3 Tbsp. white sugar
2 tsp. salt
1-1/2 tsp. active dry yeast
1-1/2 cups milk
1/2 cup water
5/8 cup butter, divided
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120-130ºF. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes. Melt remaining 1/4 cup plus 2 Tbsp. butter. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes. Bake in a preheated 375ºF. oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter. Makes 40.
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California Sunshine Bread
from Lynda
1/4 cup lukewarm water, (110-115ºF)
1 Tbsp. honey
1 package active dry yeast, (1/4-ounce) or 2 1/2 tsp
2/3 cup fresh orange juice, warmed to room temperature
3 Tbsp. olive oil
2-1/2 cups bread flour
1 tsp. Morton's® salt substitute
1 Tbsp. grated orange peel
1 tsp. grated lemon peel
Combine lukewarm water, honey, and dry yeast in a large bowl, stirring until completely dissolved. Add warm orange juice and stir until well blended. Add 1 cup of the flour gradually, beating until smooth. Cover bowl and set in a warm place until bubbly and light, about 30 to 40 minutes. Add salt, olive oil, grated orange and lemon peels; stir gently to mix. Stir in remaining flour gradually, mixing well. Turn onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Place in a large, oiled bowl, turning dough around to coat all sides. Cover bowl; set in a warm place until dough has doubled in size, about 1 to 2 hours. Punch dough down. Knead on lightly floured surface for 5 minutes. Shape into a loaf and place in an oiled 8-1/2x4-1/2" loaf pan. Cover and let rise in a warm place about 1 hour. Preheat oven to 375ºF. Bake bread for 35 to 45 minutes or until it tests done. Remove bread from pan immediately and cool completely on wire rack. Store tightly wrapped at room temperature. Makes one 1 1/2 pound loaf.
NOTES: To make in bread machine, place ingredients in the bread pan in the order suggested by the manufacturer. Select Sweet bread cycle and start machine.
Per Serving (excluding unknown items): 88 Calories; 2g Fat (24.1% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 fruit; 1/2 Fat; 0 Other Carbohydrates.
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Caramel-Pecan Sticky Rolls
3-1/2 to 4 cups flour
1/3 cup granulated sugar
1 tsp. salt
2 pkgs. active dry yeast
1 cup very warm milk (120-130ºF)
1/3 cup butter, softened
1 egg
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup dark corn syrup
1 cup pecan halves (4 oz.)
2 Tbsp. butter, softened
1/2 cup chopped pecans or raisins, optional
1/4 cup granulated or packed brown sugar
1 tsp. ground cinnamon
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 90 minutes or until double. Dough is ready if indentation remains when touched. Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased 13x9" pan. Sprinkle with pecan halves. Punch down dough. On lightly floured surface, flatten with hands or rolling pin into 15x10" rectangle. Spread with 2 Tbsp. butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut into fifteen 1" slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. Heat oven to 350ºF. Bake 30-35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm. Makes 15.
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Caramel-Pecan Sticky Rolls #2
from Nell
Rolls:
1 pkg. dry yeast
1/4 cup warm water
1/2 cup milk
1/2 cup unsalted butter
1/3 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
2 eggs
2-1/4 to 2-1/2 cups all purpose flour
1 tbsp. cinnamon
1/2 cup dark brown sugar, packed
Topping:
1 cup dark brown sugar, packed
1/2 cup pecan pieces, toasted
1/4 cup unsalted butter, cut into several pieces
6 tbsp. corn syrup
Sprinkle the yeast over the warm water in a small bowl and let it dissolve. Heat the milk and 1/4 cup of the butter together in a small saucepan until The butter is melted. Pour the milk and butter into a large mixing bowl; Stir in the sugar, salt and vanilla. Let the mixture cool to lukewarm and Add the yeast. Beat in the eggs. Gradually mix in the flour, adding only as Much as is needed to make a smooth dough. Turn the dough out onto a floured Surface and knead it until it is satiny. Rinse and dry the bowl and coat it Lightly with oil. Place the dough back into the bowl and turn it over so it Is covered with a film of oil. Cover the bowl with a towel; set aside in a Warm place until the dough rises to double its original size ( about 1-1/2 hours). While the dough is rising, butter a 9 x 12 inch baking pan. Prepare the topping by scattering the brown sugar, pecans and butter bits in the baking pan; drizzle with the corn syrup. Place the pan in a 350 degree oven for a few minutes until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven turned on. Stir the mixture if it has melted unevenly; set the pan aside. Knead the dough lightly and roll it out into a rectangle about 10" x 12". Melt the final 1/4 cup of butter and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll the dough carefully from one of the rectangles longer sides. Cut the roll into slices about 1" thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely and let the dough rise until it is doubled again in size. Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside of the pan and invert onto a plate or tray. Rolls may be served immediately or cooled and reheated (covered) when needed.
Nell’s notes: I often make these rolls and bake in a buttered pan (without the topping), then glaze with a mixture of 1 cup powdered sugar, 4 tsp. orange juice and 3/4 tsp. grated orange peel.
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Caramel Sticky Rolls
3-1/2 cups all-purpose or bread flour
1/3 cup sugar
1 tsp. salt
2 packages regular or quick active dry yeast (4-1/2 tsp.)
1 cup very warm milk (120-130ºF.)
1/4 cup butter, softened
1 large egg
Caramel Topping, below
1 cup pecan halves (4 ounces), if desired
Filling, below
2 Tbsp. butter, softened
Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched. Make Caramel Topping. Pour into ungreased 13x9" pan. Sprinkle with pecan halves. Make Filling. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15 x 10-inch rectangle on lightly floured surface. Spread with 2 Tbsp. butter; sprinkle with Filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices with dental floss or a sharp serrated knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Heat oven to 350ºF. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Caramel Topping: Heat 1 cup packed brown sugar and 1/2 cup softened butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in 1/4 cup corn syrup.
Filling: Mix 1/2 cup chopped pecans or raisins, 1/4 cup granulated or packed brown sugar and 1 tsp. ground cinnamon.
Bread Machine Directions: Use ingredients listed above, except use 3-1/2 cups bread flour, 1-1/2 teaspoons yeast and 1 cup room-temperature water for the warm milk. Measure carefully, placing ail ingredients except Caramel Topping, pecan halves, Filling and 2 Tbsp. softened butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle; do not use delay cycle. Remove dough from pan. Continue as directed for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Do-Ahead Caramel Sticky Rolls: After placing slices in pan, cover tightly with plastic wrap or aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until double. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Cinnamon Rolls: Omit Caramel Topping and pecan halves. Grease bottom and sides of 13x9" baking pan with shortening. Place dough slices in pan. Let rise and bake as directed, except do not turn pan upside down. Remove tolls from pan to wire rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze if desired.
NOTE: To cut even slices, place a piece of dental floss or heavy thread under the roll, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions. Or cut with a sharp serrated knife.
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Cheddar Braids
1 cup warm water, 110-115ºF.
1 pkg. active dry yeast or 1 Tbsp. active dry yeast
3-1/2 to 4-1/2 cups unbleached flour
1 tsp. sugar
1-1/2 tsp. salt
3/4 cup butter; room temperature
4 large eggs, room temperature
6 oz cheddar; extra sharp, diced
1 large egg
1 Tbsp. milk
2 Tbsp. celery seeds
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1-1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2-1/2 to 3 hours. when the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1-1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400ºF. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing.
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Cheese-Crusted Flat Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Lois Mattson, Duluth, MN, 1964
Bread:
2-1/2 to 3 cups flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
3/4 cup milk
1/4 cup water
2 Tbsp. butter or margarine
Topping:
1/4 cup butter or margarine, melted
2 Tbsp. chopped onion
1/2 tsp. dried oregano leaves
1/2 tsp. paprika
1/4 tsp. garlic salt
14 tsp. celery seed
4 oz. (1 cup) shredded Cheddar cheese
In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, combine milk, water and 2 Tbsp. butter. Heat until very warm (120-130ºF.). Add warm liquid to flour mixture; mix well. Stir in remaining 1/2 to 1 cup flour to form a stiff dough. On lightly floured surface, knead dough until smooth, about 5 minutes. Place dough in greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 45-60 minutes. Grease two 9" round cake or pie pans. Divide dough in half; press each half in greased pan. In small bowl, combine 1/4 cup butter, onion, oregano, paprika, garlic salt and celery seed; mix well. Spread mixture over dough. Prick tops generously with fork. Sprinkle evenly with cheese. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Heat oven to 375ºF. Uncover dough. Bake 20-25 minutes or until golden brown. Serve warm.
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Chocolate Chocolate Crescents
from Fleischmann’s Yeast
3-1/4 to 3-1/2 cups all-purpose flour
1 package Rapid Rise Yeast
1/4 cup sugar
1 tsp. salt
3/4 cup milk
3/4 cup semi-sweet chocolate chips
1/4 cup water
3 Tbsp. butter or margarine
Confectioners' sugar
Chocolate Filling:
1 cup flour
3/4 cup sugar
3 Tbsp. unsweetened cocoa
1/4 cup butter or margarine
3 egg yolks
In large bowl mix 2 cups flour, undissolved yeast, sugar and salt. Combine milk, chocolate chips, water and butter in small saucepan. Stir over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface 4 minutes or until smooth and elastic. Cover; let rest 10 minutes. Prepare Chocolate Filling: In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry blender, cut in butter or margarine; blend well. Stir in egg yolks. Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval. Crumble about 3 Tbsp. Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape. Cover, let rise in warm place, free from draft until almost doubled in size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done. Cool on wire rack. Top with sieved confectioners' sugar, if desired.
Per Serving (excluding unknown items): 440 Calories; 15 g Fat (29.5% calories from fat); 8 g Protein; 71 g Carbohydrate; 3 g Dietary Fiber; 88 mg Cholesterol; 310 mg Sodium. Exchanges: 2-1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2-1/2 Fat; 2 Other Carbohydrates.
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Christmas Morning Cinnamon Rolls
from Better Homes & Gardens
4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1 egg
2 Tbsp. butter, softened
1/2 tsp. salt
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 tsp. half-and-half or light cream
Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120-130ºF.) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes). Brush rolls with half-and-half or light cream. Bake in a 350ºF. oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly.
Make-Ahead Tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.
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Ciabatta
1/8 tsp. active dry yeast
2 Tbsp. warm water (110ºF)
1/3 cup warm water
1 cup bread flour
1/2 tsp. active dry yeast
2 Tbsp. warm milk (110ºF)
2/3 cup warm water
1 Tbsp. olive oil
2 cups bread flour
1-1/2 tsp. salt
To Make Sponge: In a small bowl stir together 1/8 tsp. of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the room-temperature water, and 1cup of the bread flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1-1/2 hours. (Dough will be sticky and full of air bubbles.) Have ready a rimless baking sheet and 2 well-floured 12x6 inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1-1/2 to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to 425ºF. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
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Cinnamon Bubble Ring
from "The All New Good Housekeeping Cookbook"
3/4 cup warm water (105-115ºF)
2 pkgs. active dry yeast
1 tsp. + 3/4 cup granulated sugar
3/4 cup butter, softened
1 tsp. salt
about 5-1/2 cups flour
3 large eggs
1/2 cup packed brown sugar
1 tsp. ground cinnamon
In large bowl, combine 1/2 cup warm water, yeast and 1 tsp. granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Add remaining 1/4 cup warm water and 1/2 cup butter; mix well. With wooden spoon, stir in remaining 3/4 cup granulated sugar, salt and 2 cups flour just until blended. Gradually beat in eggs and 1 cup flour. Stir in 2-1/4 cups more flour. Turn dough onto lightly floured surface and knead until smooth and elastic, 8-10 minutes, working in enough of the remaining 1/4 cup flour just to keep dough from sticking. Cut dough in half and cut each half into 16 equal pieces. Cover and let dough rest 15 minutes. Meanwhile, in small bowl, combine brown sugar and cinnamon. Melt remaining 1/4 cup butter; set aside. Grease 9-10" tube pan. Shape each piece of dough into tight ball. Place half of balls in prepared pan; brush with half of melted butter and sprinkle with half of sugar mixture. Repeat with remaining dough, melted butter and sugar mixture. Cover pan with plastic wrap and let rise in warm place (80-85ºF) until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350ºF. Bake until browned and ring sounds hollow when lightly tapped, about 45 minutes. If top browns too quickly, cover with foil during last 15 minutes of baking. Cool ring in pan on wire rack 10 minutes; remove from pan. Serve warm, or cool or wire rack to serve later. Serves 16.
Each serving: 319 calories, 6g protein, 50g carbohydrate, 11g total fat (6g saturated), 63mg cholesterol, 249mg sodium
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Cinnamon Raisin Bread
from Cheryl
5-1/2 cups unbleached or bread flour
2 tbsp. active dry yeast (or two of those little yeast packs)
1 cup milk
3/4 cup water
1/4 cup sugar
1/4 cup oil
2 tsp. salt
1 egg
1 cup raisins (plumped in boiling water if not really fresh)
1/2 to 1 cup cinnamon sugar (whatever ratio of sugar to cinnamon you prefer so long as there is at least 2 tbsp. of cinnamon)
2 tbsp. butter or margarine; melted
Put two cups of flour in a large mixing bowl, make a well in the middle and pour the yeast in it. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm (120-130ºF. is optimal. You want it warm enough to activate the yeast, but if it is too hot it will kill the yeast rather than activate it). Add the liquid mixture to the flour-yeast mixture in the middle of the well. Beat with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough. Need until smooth and satiny, about 10 minutes. Cover up the dough with the bowl and let it rest for 20 minutes. Make your cinnamon sugar mixture and set aside (the original recipe calls for 1 cup of sugar and 2 tbsp. of cinnamon….way too much sugar for me, personally!). Punch down the dough and divide it in half. Roll out one half, on the floured surface (you might want to re-flour your bread board at this point so it makes it easy to roll the dough up later), to about a 14x7" rectangle. Brush with the melted butter and sprinkle with half of the cinnamon sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. (Note: this will prematurely darken the tops of your loaves, don't let this give you a false impression that the insides are cooked before they really are). You can also sprinkle more cinnamon sugar on top. Cover and let rise in a warm place until doubled, about 45 minutes. (I always cover with a warm damp towel, makes it rise much faster!). Bake in a preheated 375ºF. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from pans immediately (this wont be hard, they pop right out) and cool on wire racks.
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Cinnamon Raisin Bread #2
1-1/2 cups milk
1 cup warm water (110ºF)
two 1/4-oz. packages active dry yeast
3 eggs
1/2 cup white sugar
1 tsp. salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 Tbsp. milk
3/4 cup white sugar
2 Tbsp. ground cinnamon
2 Tbsp. butter, melted
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 Tbsp. milk. Mix together 3/4 cup sugar and 2 Tbsp. cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour. Bake at 350º for 45 minutes, or until loaves are lightly browned and sound hollow when tapped on the bottom. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing. Makes 3 loaves
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Cinnamon Raisin Bread #3
from "Mom’s Big Book of Baking"
Bread:
1-1/3 cups whole milk
1 envelope (2-1/2 tsp.) rapid rise yeast
3-1/2 cups flour, plus more if necessary
2 Tbsp. sugar
2 tsp. salt
2 Tbsp. butter, melted and cooled
Filling:
1-1/2 cup raisins
2 Tbsp. sugar
1-1/2 tsp. ground cinnamon
1 Tbsp. butter, melted and cooled
To make dough: Heat milk over low heat in small saucepan until warm to the touch. Pour into bowl or glass measuring cup and whisk in yeast. Let stand 5 minutes. Combine flour, sugar and salt in food processor and pulse 2-3 times to combine. With motor running, pour milk and yeast mixture and cooled butter into feed tube and process until dough forms a smooth ball, scraping down sides of bowl with rubber spatula once or twice if necessary. To knead, continue to process for 1 minute. Coat inside of large bowl with cooking spray. Shape dough into rough ball and place in bowl. Cover bowl with plastic wrap and let dough stand in warm, draft-free spot until dough has doubled in size, 1 to 1-1/2 hours. To make filling: Place raisins in small saucepan and cover with water. Bring liquid to a boil, remove pan from heat and let stand 5 minutes. Drain raisins and pat dry on paper towel. Set aside. Combine 2 Tbsp. sugar and the cinnamon in small bowl. Coat inside of 9x5" loaf pan with cooking spray. Turn dough onto lightly floured work surface and gently press into rectangle measuring 1" thick and 9" long. Brush dough with 1 Tbsp. cooled melted butter. Sprinkle with cinnamon-sugar. Sprinkle with raisins. Tightly roll rectangle into 9" long cylinder and place in prepared pan, seam side down. Press dough into pan so it touches sides and reaches into corners. Cover with plastic wrap and let dough rise in warm, draft-free spot until doubled in size, 1 to 1-1/2 hours. Preheat oven to 350ºF. Remove plastic wrap from loaf pan and place in oven. Bake until golden brown and firm, 40-50 minutes. Remove from oven and turn bread out onto wire rack. Let cool to room temperature before slicing and serving. Bread may be wrapped in plastic, then foil and frozen for up to 2 weeks.
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Cinnamon Rolls
recipe by Laura Jeffries, "Calling All Cooks"
2 packages yeast, (1/2-ounce or 2 scant tbsp)
1/2 cup hot water
1 Tbsp. sugar
1/2 cup butter
3/4 cup milk, warmed
1/2 cup sugar
1 egg
1 tsp. salt
4-1/2 cups flour
Dough topping:
1/2 cup butter
1-1/4 cups brown sugar
1/4 cup granulated sugar
2 Tbsp. cinnamon
Frosting:
1 pound powdered sugar
2-3 Tbsp. milk
2 drops butter flavor extract
Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 Tbsp. of sugar. Let sit. Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2-1/2 cups of flour. Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour). Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent). Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1-1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 Tbsp. (or as much as you desire) of cinnamon (evenly). Roll dough into a log. Cut into thumb-width slices or 1-1/2-inch widths. Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. Preheat oven to 350ºF. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired browness. Remove from oven - let cool.
Frosting: Combine 1 pound of powdered sugar, 2 to 3 Tbsp. of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve. Yield: 30 rolls
Per Serving (excluding unknown items): 234 Calories; 7g Fat (25.6% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1-1/2 Fat; 2 Other Carbohydrates.
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