Cinnamon Rolls #2
Rolls:
6-7 cups flour
1/2 cup sugar
2 tsp. salt
2 pkg. active dry yeast
1 cup water
1 cup milk
1/2 cup butter
1 egg
Filling & Glaze:
1/4 cup butter, softened
1/2 cup sugar or firmly packed brown sugar
2 tsp. cinnamon
3/4 cup powdered sugar
1 Tbsp. butter, softened
1/4 tsp. vanilla
1-2 Tbsp. milk
In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast; mix well. In small saucepan, heat water, 1 cup milk and 1/2 cup margarine until very warm (120-130ºF). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1-2 cups flour until dough is smooth and elastic, 5 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85ºF) until light and doubled in size, 45 to 60 minutes. Generously grease 13 X 9" pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll out dough to 20x16" rectangle. Spread with 1/2 cup margarine. In small bowl, combine 1/2 cup sugar and cinnamon; blend well. Sprinkle over dough. Starting with 16" side, roll up tightly, pressing edges to seal. Cut into 16 slices. Arrange slices, cut side down, in greased pan. Cover; let rise in warm place until light and doubled in size 35- 45 minutes. Heat oven to 375ºF. Uncover dough. Bake 25-30 minutes or until golden brown. Immediately remove from pan; place on wire rack. Cool 5 minutes. In small bowl, combine powdered sugar, 1 tablespoon margarine, vanilla and enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm rolls. Serve warm.
NOTE: For Whole Wheat Cinnamon Rolls, substitute whole wheat flour for half of the all-purpose flour.
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Cinnamon-Bun Bread
from Cooking Light magazine
Bread:
1 package dry yeast (about 2-1/4 teaspoons)
1/4 cup granulated sugar, divided
1-2/3 cups warm fat-free milk (100-110ºF.)
1/4 cup butter or stick margarine, melted
4 tsp. vanilla extract
2 large egg yolks
5 cups all-purpose flour, divided
2 tsp. salt
Cooking spray
2/3 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup apricot preserves, melted
Glaze:
1 Tbsp. butter or stick margarine, softened
1 cup sifted powdered sugar
1 Tbsp. fat-free milk
1/2 tsp. vanilla extract
To prepare bread, dissolve yeast and 1 Tbsp. granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4-1/2 cups flour, 3 Tbsp. granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a floured surface. Combine the brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough roll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 350ºF. Uncover dough, and bake 35 minutes or until loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush tops of loaves with melted preserves. Cool loaves on rack. To prepare the glaze, beat 1 Tbsp. butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over tops of loaves. Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice).
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Cinnamon Raisin-Nut Rolls
3/4 cup warm water (105-115ºF)
2 envelopes dry yeast
1-2/3 cups warm milk
1/4 cup solid vegetable shortening
1 Tbsp. salt
6-1/2 to 7 cups sifted all purpose flour
1/4 cup butter, room temperature
3/4 cup firmly packed brown sugar
3/4 cup chopped walnuts or pecans
1/3 cup raisins
1-1/2 tsp. cinnamon
Icing:
2 cups powdered sugar
1/4 to 1/3 cup fresh orange juice
1/4 cup butter, room temperature
1/2 tsp. vanilla
1/2 tsp. almond extract
Oil large bowl and set aside. Pour warm water into another large bowl. Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar and salt. Add 3 cups flour and beat until smooth. Add enough remaining flour to form a workable dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough into oiled bowl, turning to coat all sides. Cover with a damp towel and let stand in a warm draft free place until doubled, about an hour. Grease two large baking sheets. Punch down dough. Turn onto lightly floured surface and roll out into a 12"x18" rectangle. Spread with butter. Sprinkle evenly with brown sugar, nuts, raisins and cinnamon. Starting with a long side, roll up jelly roll style. Cut into slices slightly over 1 inch thick. Arrange on prepared baking sheets, tucking ends of dough under. Let stand in a warm draft free area until doubled in volume, about 40 minutes. Preheat oven to 350ºF. and bake rolls until golden, about 25-30 minutes. Prepare icing while rolls are baking. Combine all ingredients in a small bowl and beat until smooth, using only enough orange juice to thin for spreading or drizzling. Spread or drizzle while rolls are still hot. Serve warm or at room temperature. Makes 16
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Cinnamon-Raisin Walnut Wheat Bread
2 cups whole wheat flour
1 package regular or quick active dry yeast (2-1/4 tsp.)
2 cups very warm water (120-130ºF.)
2 Tbsp. packed brown sugar
2 Tbsp. olive or vegetable oil
2 tsp. ground cinnamon
2 tsp. salt
2-2-1/2 cups bread flour
1 cup coarsely chopped walnuts
1 cup raisins
cornmeal
Mix whole wheat flour and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes. Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour; 1/2 cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. 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 or until double. Dough is ready if indentation remains when touched. Grease cookie sheet with shortening; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double. Heat oven to 375ºF. Spray loaf with cool water. Carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf with sharp serrated knife. Place in oven; spray with cool water. Bake 35-40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Apple-Pecan Bread: Substitute chopped dried apples for the raisins and chopped pecans for the walnuts.
Fruit and Almond Bread: Omit cinnamon. Substitute diced dried fruit and raisin mixture for the raisins and chopped almonds for the walnuts
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Cinnamon Swirl Bread
from JoAnn
1 pkg. active dry yeast
1/2 cup warm water
2 cup scalded milk, cooled
1/3 cup sugar
2 tsp. salt
1/4 cup shortening
6-1/4 cups sifted flour
1/2 cup sugar
1 Tbsp. cinnamon
1-1/2 tsp. water
Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cup flour. Beat well. Add yeast, mix. Add enough flour to make moderately stiff dough. Turn out onto floured work surface, knead 8 to 10 minutes until smooth and satiny. Shape into ball, place in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1-1/4 hr. Punch down. Cut dough into 2 portions, roll dough to two 15 x 7 inch rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll into loaves. Place in greased and floured 9"x5"x3" loaf pans. Cover and let rise until doubled in bulk (60 min). Bake in preheated 375ºF oven for 30 minutes.
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Colleen's Potato Crescent Rolls
submitted by Colleen Wollenberg
2 potatoes, peeled
1/4-oz. pkg. active dry yeast
1-1/2 cups warm water (110ºF)
2/3 cup white sugar
2/3 cup shortening
2 eggs
1-1/2 tsp. salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and 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 plastic wrap and refrigerate at least 8 hours and up to 5 days. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Roll out each round into a 12 inch diameter circle. Brush with lots of butter and cut each circle into 16 wedges. Roll up tightly starting with the large end. Place point side down on lightly greased baking sheets with the ends bent in to form a crescent shape. Cover and let rise for 1 hour. Meanwhile, preheat oven to 400ºF . Bake in preheated oven for 15 minutes, or until golden brown Makes 32 rolls.
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Corn & Poppy Seed Loaf
2 cups all-purpose flour
1 cup corn flour
2 Tbsp. white sugar
two 1/4-oz. pkg. rapid rise yeast
1-1/2 tsp. salt
3/4 cup milk
1-1/4 cups all-purpose flour
1/2 cup water
1/4 cup butter
1 egg
4 Tbsp. poppy seed
1 Tbsp. butter, melted
In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 Tbsp. for topping. 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 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375ºF . Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 Tbsp. poppy seeds. Place on a wire rack to cool.
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Cornish Splits
1 tsp. active dry yeast
1-1/4 cups lukewarm milk
1 Tbsp. white sugar
3 cups unbleached all-purpose flour
1/4 tsp. salt
2 Tbsp. butter, melted and cooled
In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425ºF. Bake for 15-20 minutes until browned and puffed. Split open and serve warm. Makes 9.
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Country Loaf
5 to 5-1/2 cups bread flour
1 tsp. sugar
1 package regular or quick active dry yeast (2-1/4 tsp.)
2 cups very warm water (120-130ºF)
2 Tbsp. olive or vegetable oil
2 tsp. salt
Mix 2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly. Stir in oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 minutes, adding flour as necessary to keep dough from sticking, 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 or until double. Dough is ready if indentation remains when touched. Grease cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double. Place square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425ºF. Spray loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4" slashes on top of loaf with sharp serrated knife. Bake 35 to 40 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Whole Wheat Country Loaf: Substitute 2 cups whole wheat flour for 2 cups of the bread flour.
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Cranberry Pignoli Nut Bread
3 tsp. active dry yeast
1-1/4 cups warm water (110ºF)
2 cups bread flour
1/2 cup wheat germ
1/2 cup rolled oats
2 Tbsp. brown sugar
1 egg
2 Tbsp. butter, softened
1 tsp. salt
2 cups dried cranberries
1/2 cup pine nuts/pignoli
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and 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. Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375ºF. Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.
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Crazy Bagels
5 cups unbleached all-purpose flour
two 1/4-oz. pkg. active dry yeast
1/4 cup white sugar
1/4 tsp. salt
3 eggs
4 tsp. baking powder
2 tsp. baking soda
1 cup vegetable oil
1 cup warm water (110ºF)
1 cup semisweet chocolate chips
1 cup fresh raspberries
1 tsp. ground cinnamon
Preheat oven to 375ºF. Combine the flour, yeast, sugar, salt, baking powder and baking soda together. In a separate bowl combine the eggs, oil, and warm water. Add this to the flour mixture and mix until you form a wet dough. Stir in the chocolate and the raspberries. Divide dough into 12 equal pieces. Roll each piece into long snake and then form into the shape of a bagel. Place bagels onto a baking sheet. Bake about 1 hour. Makes 1 dozen.
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Crusty Hearth Bread
from Nell
1 pkg. dry yeast
1/4 cup warm water (105-115ºF.)
3 cups flour
1 cup buttermilk*
1/4 cup shortening
2 tbsp. baking powder
3/4 tsp. salt
2 tbsp. sugar
Dissolve yeast in warm water in large bowl. Stir in 1-1/2 cups of the flour, the buttermilk, shortening, sugar, baking powder and salt until smooth. Stir in remaining flour until dough forms. Turn dough onto floured surface; knead gently abut 1 minute or until smooth. Cover and let rise 10 minutes. Grease a cookie sheet; shape dough into a round loaf about 8" in diameter. Place on cookie sheet; cover and let rise in warm place 30 minutes. Heat oven to 350ºF. Cut an "x" shape about 1/2" deep in top of bread. Bake about 35 minutes or until golden brown. Cool. Tear bread into pieces or cut into slices.
Nell’s notes: *I often use 1 cup of sweet milk mixed with 1 tbsp. Vinegar when I don't have buttermilk available.
Maple-nut variation: Substitute packed brown sugar for the granulated sugar and 1/3 cup maple flavored syrup for the 1/3 cup buttermilk. Stir in 1 cup coarsely chopped pecans or walnuts (toasted if desired) with the last portion of flour.
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Cuban Water Bread
2-1/4 tsp. active dry yeast
2 cups warm water (110ºF)
1 Tbsp. white sugar
1 Tbsp. salt
8 cups all-purpose flour
1 Tbsp. cornmeal
1 Tbsp. sesame seeds, optional
2 Tbsp. cold water
In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven. Turn oven to 400ºF. Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water
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Diana's Hawaiian Bread Rolls
by Diana
1-1/2 cups warm water (110ºF)
1 egg
1 tsp. salt
1 tsp. vanilla extract
1 tsp. lemon extract
1 Tbsp. molasses
1 Tbsp. honey
5 Tbsp. white sugar
2 Tbsp. dry milk powder
2 Tbsp. butter flavored shortening
4-1/2 cups bread flour
2 tsp. active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF . Bake in preheated oven for 15 minutes, until golden brown. Makes 1 dozen.
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Dinner Rolls
3-1/2 to 3-3/4 cups all-purpose or bread flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp. salt
1 package regular or quick active dry yeast (2-1/4 tsp.)
1/2 cup very warm water (120-130ºF.)
1/2 cup very warm milk (120-130ºF.)
1 large egg
butter, melted, if desired
Mix 2 cups of the flour; the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and 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 or until double. Dough is ready if indentation remains when touched. Grease 13x9" pan with shortening. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Heat oven to 375ºF. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Bread Machine Directions: Use ingredients listed above, except use 3 1/4 cups bread flour, 2 Tbsp. softened butter, 3 tsp. yeast and 1 cup room-temperature water for the warm water; omit milk. Measure carefully, placing all ingredients except melted 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 Dinner Rolls: After placing rolls in pan, cover tightly with aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove 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.
Cloverleaf Rolls: Grease bottoms and sides of 24 medium muffin cups, 2 1/2 x 1-1/4 inches, with shortening. Make dough as directed, except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 24 rolls.
Crescent Rolls: Grease cookie sheet with shortening. Make dough as directed, except after pushing fist into dough, cut dough in half Roll each half into 12-inch circle on floured surface. Spread with softened butter. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 32 rolls.
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Double-Cheese Batter Bread
from "The All New Good Housekeeping Cookbook"
3/4 cup warm water (105-115ºF)
1 pkg. active dry yeast
1 tsp. + 1 Tbsp. sugar
6 oz. extra sharp Cheddar cheese, shredded (1-1/2 cups)
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt
2-1/2 cups flour
2 large eggs
In large bowl, combine warm water, yeast and 1 tsp. sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon or mixer at low speed, stir in Cheddar, Parmesan, remaining 1 Tbsp. sugar, salt and 1-1/2 cups flour just until blended. Separate 1 egg. Cover egg white and reserve in refrigerator. Beat remaining egg and remaining egg yolk into batter. Stir batter vigorously or increase speed to medium and beat 3 minutes, frequently scraping bowl with rubber spatula. Stir in remaining 1 cup flour to make stiff batter that leaves side of bowl. Cover bowl loosely with greased plastic wrap; let dough rise in warm place (80-85ºF) until doubled in volume, about 1 hour. Grease deep 1-1/2-quart round casserole. Stir down batter; turn into prepared casserole. Cover loosely with greased plastic wrap; let rise in warm place until doubled in volume, about 45 minutes. Meanwhile, preheat oven to 350ºF. Beat reserved egg white; brush over top of loaf. Bake until loaf sounds hollow when tapped on bottom, about 35 minutes. Remove loaf from casserole and cool on wire rack. Makes 12 slices.
Each slice: 185 calories, 8g protein, 22g carbohydrate, 7g total fat (4g saturated), 52mg cholesterol, 234mg sodium
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Double Quick Dinner Rolls
2-1/4 tsp. active dry yeast
1 cup warm water (110ºF)
1/4 cup dry potato flakes
2 Tbsp. white sugar
1 tsp. salt
1 egg
2 Tbsp. vegetable oil
3/4 tsp. onion powder
2-1/4 cups all-purpose flour
In a large bowl dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes. Bake in a preheated 400ºF for 15 minutes. Serve immediately. Makes 1 dozen.
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Easy Poppy Seed Roll
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed
1 cup sugar
1-1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350ºF oven.
NOTE: To make Easy Nut Roll, substitute ground nuts of your choice for the poppy seeds.
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Easy Refrigerator Yeast Rolls
1 cup margarine
1-1/2 cups water
1/2 tsp. salt
1/4 cup white sugar
three 1/4-oz. pkg. active dry yeast
1/4 cup white sugar
1 cup warm water (110ºF)
2 eggs, beaten
4-5 cups self-rising flour
In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours. Preheat oven to 375ºF . Bake dough balls 15 minutes, until golden brown. Makes 30 rolls.
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Easy Tuscan Focaccia
1 pkg. quick rise yeast
1-1/2 tsp. salt
about 4-1/2 cup all-purpose flour
1/2 tsp. sugar
olive or salad oil
2 lg. garlic cloves, thinly sliced
1 tsp. dried rosemary leaves
1/2 tsp. coarse salt (optional)
1/2 tsp. coarsely ground pepper
1/2 cup dried tomatoes in oil, drained
Fresh rosemary sprigs for garnish
In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan over medium heat, heat sugar, 3 Tbsp. olive oil or salad oil, and 1-1/4 cups water until very warm (125-130ºF). With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon stir in 1-1/2 cups flour to make soft dough. Turn dough onto floured surface and knead until smooth and elastic, about 8-10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and let rest 15 minutes. Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners. Cover, let rise in warm place (80-85ºF) until doubled, about 30 minutes. While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 Tbsp. olive or salad oil, stirring frequently until garlic is golden. With slotted spoon, remove and discard garlic. preheat oven to 400ºF. With fingers make deep indentations over entire surface of dough. Drizzle garlic oil over dough; top with grated Parmesan cheese, dried rosemary, coarse salt and coarse ground black pepper. Bake 10 minutes. Meanwhile, slice each dried tomato lengthwise in half. Remove focaccia from oven; top with dried tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer until bread is golden brown. Makes 12 servings.
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English Muffin Bread
2 cups milk
1/2 cup water
2 Tbsp. cornmeal
6 cups bread flour
two 1/4-oz. pkg. active dry yeast
1 Tbsp. white sugar
2 tsp. salt
1/4 tsp. baking soda
Warm the milk and water in a small saucepan until very warm (125ºF). Lightly grease two 8x4" loaf pans; sprinkle cornmeal inside pans. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400ºF. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool. Makes 2 loaves.
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Fake Sourdough Biscuits
5 cups all-purpose flour
1/2 cup white sugar
1/2 cup shortening
1 tsp. salt
4 tsp. baking powder
1/4 tsp. baking soda
two 1/4-oz. pkg. active dry yeast
3/4 cup warm water (110ºF.)
2 cups lukewarm buttermilk
Dissolve yeast in warm water. Allow to stand until mixture is frothy. In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks. When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes. Bake in a preheated 400ºF. oven for 15 minutes, or until golden brown. Makes 4 dozen.
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Fastnachts (Glazed Raised Doughnuts)
1-1/4 cups milk
1/4 cup shortening
1 tsp. salt
1 small yeast cake
3 eggs, beaten
3/4 cup sugar
1/4 tsp. nutmeg
4-1/2 to 5 cups sifted flour
Scald the milk, add shortening and salt. Cool milk until it is lukewarm; then add crumbled yeast cake and stir. Gradually add 2 2/3 cups sifted flour, beating batter thoroughly. Put in a warm place and allow to stand until full of bubbles. Mix sugar with nutmeg and combine with beaten eggs. Stir into first mixture and add remaining flour. Knead well, cover and let rise in a warm place for about 1 hour. Turn out lightly on floured board and roll 3/4" thick. Cut with doughnut cutter or biscuit cutter shaping into a ball, or make into twists. Cover with a thin cloth and let rise on board until top is springy to touch of finger. Drop into hot fat (375ºF.) with the raised side down, so the top side will rise while under side cooks. Drain on absorbent paper. Yields 3 doz.
Glaze:
1 cup sugar
3/4 cup water
1 Tbsp. white syrup
Combine all ingredients and boil in saucepan for 5 minutes. Dip raised doughnuts in syrup.
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Festive Focaccia
2 to 2-1/2 cups bread flour
1 envelope rapid-rise yeast
1/2 tsp. salt
2/3 cup water
1 Tbsp. olive oil
2 tsp. fresh rosemary, chopped
Topping:
3Tbsp. olive oil
2 Tbsp. fresh rosemary
coarse salt
In large bowl, combine 3/4 cup flour, undissolved yeast and salt. Heat water and olive oil until very warm (120-130º F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour and rosemary; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes. Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Cover; let rise in warm, draft-fee place until doubled in size, about 1 hour. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Bake at 425º F for 15-20 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired.
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Filled Sticky Buns
Dough:
3-1/2-4 cups flour
1/3 cup granulated sugar
1 tsp. salt
2 pkg. active dry yeast
1 cup warm milk, scalded then cooled to about 120ºF.
1/3 cup butter, softened
1 egg
Syrup:
1 cup packed brown sugar
1/2 cup butter
1/4 cup dark corn syrup
3/4 cup pecan halves, chopped, if desired
Filling:
2 Tbsp. butter, softened
1/2 cup chopped pecans
2 Tbsp. granulated sugar
2 Tbsp. packed brown sugar
1 tsp. ground cinnamon
Mix together 2 cups of flour, 1/3 cup granulated sugar, the salt and the yeast in large bowl. Ad milk, 1/3 cup butter and the egg. With electric mixer, beat on low speed 1 minute, scraping bowl often. Beat on medium speed 1 minute, scraping bowl often. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes, until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until it has doubled in size. Grease 13x9" baking pan. Heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup; cool 5 minutes. Pout into pan; sprinkle with pecan halves. Punch down dough. On lightly floured surface, roll out into 15x10" rectangle. Spread with 2 Tbsp. butter. Mix remaining filling ingredients. Sprinkle evenly over dough rectangle. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal. Stretch and shape roll to make it look even. Cut roll into fifteen 1" slices. Place slightly apart in pan.** Let rise in warm place about 30 minutes or until doubled in size. Heat oven to 350ºF. Bake 30-35 minutes, or until golden brown. Invert immediately onto heatproof serving plate or tray. Let pan remain in place for a minute or two so the caramel can drizzle over the rolls. Makes 15 rolls.
NOTE: ** At this point, if desired, you can cover the pan with foil and refrigerate at least 12 hours. Then follow the baking directions given above.
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Finnish Nissua
Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting.
2 cups milk
1/2 cup margarine
1 cup white sugar
1 tsp. salt
two 1/4-oz. packages active dry yeast
1/2 cup warm water (110ºF)
3 eggs
1 tsp. ground cardamom
7 1/2 cups bread flour
2 Tbsp. butter, softened
1 cup powdered sugar
1/2 tsp. vanilla extract
2 tsp. milk
Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour milk mixture into a large bowl. Beat in eggs, 1-1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and 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. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350ºF. Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely. In a small bowl, mix together butter and powdered sugar. Stir in vanilla and 2 Tbsp. milk to make a spreadable frosting. Spread the frosting over the cooled bread.
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Focaccia
2-1/2-3 cups all-purpose or bread flour
2 Tbsp. chopped fresh or 1 Tbsp. dried rosemary leaves, crumbled
1 Tbsp. sugar
1 tsp. salt
1 package regular or quick active dry yeast (2-1/4 tsp.)
3 Tbsp. olive or vegetable oil
1 cup very warm water (120-130ºF.)
2 Tbsp. olive or vegetable oil
1/4 cup grated Parmesan cheese
Mix 1 cup of the flour, the rosemary, sugar; salt and yeast in large bowl. Add 3 Tbsp. oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 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 30 minutes or until almost double, Dough is ready if indentation remains when touched. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until double. Heat oven to 400ºF. Gently make depressions about 2" apart in dough with fingers. Carefully brush with 2 Tbsp. oil; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.
Bread Machine Directions: Use ingredients listed above, except use 3 cups bread flour and room-temperature water. Measure carefully, placing all ingredients except 2 Tbsp. olive oil and the Parmesan cheese in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual 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.
Caramelized Onion Focaccia: Make dough as directed above, except omit rosemary, 2 Tbsp. oil and Parmesan cheese. Make onion topping: Heat 1/3 cup olive or vegetable oil in nonstick 10" skillet over medium heat. Stir in 4 cups thinly sliced onions (4 medium onions) and 4 cloves garlic, finely chopped, to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 30 to 40 minutes longer, stirring well every 5 minutes, until onions are light golden brown (onions will shrink during cooking). Continue as directed above, except do not brush dough with oil; after second rising, carefully spread onion mixture over breads. Bake as directed.
Breadsticks: Make dough as directed above, except omit 2 Tbsp. oil. After kneading, cover loosely with plastic wrap and let rest 30 minutes. Grease 2 cookie sheets with shortening; sprinkle with cornmeal if desired. Divide dough into 12 equal pieces. (To divide, cut dough in half; then continue cutting pieces in half until there are 12 pieces.) Roll and shape each piece into 12-inch rope, sprinkling with flour if dough is too sticky. Place 1/2" apart on cookie sheets. Sprinkle with grated Parmesan cheese or coarse salt if desired. Cover loosely with plastic wrap and let rise in warm place about 20 minutes or until almost double. Heat oven to 425ºF. Bake 10 to 12 minutes or until golden brown.
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Focaccia on the Grill
from BreadBakers.com, shared by Lynda
2 teaspoons yeast
1 cup water, (100 to 115ºF.)
1 tablespoon honey
1-1/4 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons semolina or corn meal
1 cup unbleached all purpose flour
2 cups unbleached bread flour
olive oil or cooking spray to grease
Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sautéed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat.
Lynda’s note: If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day.
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Focaccia with Rosemary & Garlic
Dough:
1-1/2 cup unbleached all-purpose flour
4 tbsp. (2 oz.) lard or sweet butter, room temperature
2 tbsp. rosemary leaves (fresh or preserved in salt or dried and blanched), finely chopped
Salt to taste
abundant freshly ground black pepper
6 tbsp. olive oil
Coarse-grained salt
2 tbsp. rosemary leaves, fresh or preserved in salt or dried and blanched, finely chopped
2 med. cloves garlic, peeled and finely chopped
2 tbsp. olive oil
freshly ground black pepper
Sponge:
2 cup plus 1 tbsp. unbleached all-purpose flour
1/2 oz. fresh compressed yeast or 1 pkg. active dry yeast
1-1/4 cup lukewarm or hot water, depending on the yeast
Pinch of salt
Prepare the Sponge. Place the 2 cups flour in a large bowl and make a well in it. Dissolve the yeast in the water, then pour it into the well with the salt. Use a wooden spoon to incorporate the flour, little by little, until it is all used. Sprinkle a Tbsp. of flour over; cover bowl with a cotton dish towel and let rest until the sponge has doubled in size (about 1 hour). When the sponge is ready, spread out the 1-1/2 cups of flour on board and place the sponge in it. Add the butter, rosemary, salt, and pepper; start incorporating them into the sponge, kneading in a folding motion until all the flour is incorporated and the dough is elastic and smooth. Use a rolling pin to roll out a large enough sheet of dough to fit a jelly-roll pan. With 2 Tbsp. of the oil, grease the pan. Place dough in pan, spreading it out to reach the sides. Sprinkle the coarse-grained salt over, then drip the remaining olive oil to cover the entire surface. Mix the chopped rosemary and garlic together and with your finger, push the mixture into the dough at several points over the surface. Prick dough all over with a fork, then cover pan with plastic wrap and let rest in a warm place, away from drafts, until doubled in size (about 1 hour). Preheat the oven to 400ºF. When the dough is ready, bake it for 25 minutes or until golden all over. Remove from oven, slice, and serve hot, dripping the 2 Tbsp. of oil over the surface and sprinkling with freshly ground black pepper.
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Four-Grain Batter Bread
4-1/2 to 4-3/4 cups all-purpose or bread flour
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
2 packages regular or quick active dry yeast (4-1/2 tsp.)
2 cups milk
1/2 cup water
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick-cooking oats
Grease bottoms and sides of two 8x4" loaf pans with shortening; sprinkle with cornmeal. Mix 3-1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120-130ºF). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans. Heat oven to 400ºF. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack; cool.
Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.
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French Herb Bread
1 Tbsp. active dry yeast
2 Tbsp. white sugar
1 tsp. salt
3-1/2 cups all-purpose flour
1 cup milk
1 Tbsp. distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 clove garlic, minced
1/2 tsp. salt
1 Tbsp. minced parsley
2 Tbsp. margarine
In a large bowl combine the yeast, sugar, 1 tsp. of the salt and 1-1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110ºF. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1-1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape about 16x8 inches. In a saucepan heat the onion, garlic, 1/2 tsp. salt, parsley and 2 Tbsp. butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized. Preheat oven to 400ºF. Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
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Fresh Herb Batter Bread
3 cups all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 package regular or quick active dry yeast (2-1/4 tsp.)
1-1/4 cups very warm water (120-130ºF.)
2 Tbsp. chopped fresh parsley
2 Tbsp. shortening
1-1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves
1/2 tsp. chopped fresh or 1/4 tsp. dried thyme leaves
butter, softened, if desired
Grease bottom and sides of loaf pan with shortening. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double. Heat oven to 375ºF. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter; sprinkle with additional chopped fresh herbs if desired. Cool.
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Fresh Herb Dinner Rolls
1/4-oz. pkg. active dry yeast
1 Tbsp. white sugar
1 cup warm water (110ºF)
1 cup milk, room temperature
2 eggs
1 Tbsp. salt
2 Tbsp. butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
6 cups bread flour
1 egg white
2 Tbsp. water
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes. In a large mixing bowl, stir together the yeast mixture with the milk, eggs, salt, butter or margarine, parsley, chives and 4 cups of the flour; stir until combined. Add the remaining flour, 1/2 cup at a time, stirring 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 put in a warm place to rise until doubled in volume, about 1 hour. Grease a 9x13 inch baking pan. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, divide these pieces in half and then again into thirds making a total of 18 pieces. Form each piece into a round and place the rounds into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350ºF . In a small mixing bowl, lightly beat the egg white with 2 Tbsp. of water. Using a pastry brush, wet the risen rolls with the egg mixture. Bake at 350ºF for about 30 minutes or until the tops of the rolls are golden brown. Makes 18.
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Galaxy Doughnuts
from "The Cereal Murders," by Diane Mott Davidson
5 tsp. active dry yeast
1/3 cup warm water
2-1/4 plus 1/2 tsp. sugar
1/3 cup solid vegetable shortening, melted
1-1/2 cups milk, scalded and cooled to lukewarm
2 tsp. salt
2 tsp. vanilla extract
2 large eggs
1/4 cup wheat germ
1/4 cup soy flour
1/4 cup oat bran
4-1/2 cups all-purpose flour
2 tsp. ground cinnamon
1 cup unsalted butter, melted
In a large mixing bowl, sprinkle the yeast over the warm water. Allow the yeast to soften for 5 minutes, then stir the yeast into the water along with the 1/2 tsp. sugar. Set the mixture aside to proof for 10 minutes; it should be foamy. Mix the melted shortening into the warm milk, then add the liquid to the yeast mixture along with 1/4 cup of the remaining sugar, the salt, vanilla, eggs, wheat germ, soy flour, oat bran, and 1-1/2 cups of the flour. Beat vigorously until very well blended. Stir in the remaining flour and beat until smooth. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough is doubled in bulk, about 1 hour. Punch the dough down, turn it out on a well-floured board, and pat it out so that the dough is about 1/2 inch thick. Using a star cookie cutter, cut out the dough and place the doughnuts 2 inches apart on buttered cookie sheets. Allow the doughnuts to rise uncovered for another 20 to 30 minutes or until they are doubled. Preheat the oven to 400ºF. Mix the remaining 2 cups sugar with the cinnamon. Bake the doughnuts for about 10 to 15 minutes or just until they are golden brown. Dip them quickly into the melted butter and roll them in the cinnamon sugar. Makes 3 dozen.
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Garden Herb Loaf
4-1/4 cups all-purpose flour
3 Tbsp. white sugar
two 1/4-oz. pkg. instant yeast
1-1/2 tsp. salt
1 tsp. dried marjoram
1 tsp. dried thyme
1 tsp. dried rosemary
3/4 cup milk
1/2 cup water
1/4 cup butter
1 egg
1 Tbsp. butter, melted
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, salt, and herbs. Heat milk, water, and 1/4 cup butter until very warm (120-130ºF.); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes. Bake at 375ºF. for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.
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Garlic Focaccia
2 pkg. fast-rising dry yeast
2 cups tepid water
2 Tbsp. granulated sugar
4 Tbsp. olive oil
1/2 cup salad oil
1 tsp. salt
5-1/2 cups bread flour
3 cloves garlic, crushed
1/4 cup olive oil, for topping
1 Tbsp. rosemary, for topping
1 Tbsp. coarse sea salt OR kosher salt, for topping
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl and punch down after each rising. Oil two baking sheet, each 11" X 17", and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about 30 minutes. Prick slightly with a fork to keep it from rising more in the oven. Brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt. Bake at 375ºF for 30 minutes. If desired, add toppings of your choice.
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George Washington Birthday Bread
2-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope rapid-rise yeast
1/2 tsp. salt
1/4 cup water
1/4 cup milk
2 Tbsp. butter or margarine
1 large egg
1/2 tsp. vanilla extract
1/2 cup cherry preserves
Egg Glaze/Almond Glaze:
1/4 cup sliced almonds
glazed red cherries, quartered
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120-130º F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Cut 1/4 portion from dough; shape into a trunk of a tree. Place on bottom center of a large baking sheet lined with parchment paper. Roll remaining dough to 12x12-inch square. Spread cherry preserves evenly over dough to within 1/2-inch from the edges. Fold dough in half; do not seal ends. Cut into twelve 1" strips; twist each strip 3 to 4 times. Attach folded ends of strips to the top of trunk, forming a semi-circle. Split unsealed ends of each twist with a knife. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with Egg Glaze. Bake at 350º F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Almond Glaze; decorate with red cherries and almond slices.
Egg Glaze: In a small bowl, combine 1 egg white and 1 Tbsp. water. Stir to blend well.
Almond Glaze: Combine 1/2 cup powdered sugar, sifted; and 2 to 3 tsp. milk. Add 1/2 tsp. almond extract. Stir until smooth.
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German Brotchen Rolls
2 Tbsp. active dry yeast
1 Tbsp. white sugar
2-1/2 cups warm water (110ºF)
2 Tbsp. shortening
2 tsp. salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 Tbsp. cold milk
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes. Mix in shortening, sugar, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles. Lightly oil a large mixing 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, form into a round and let rise again until doubled, about 45 minutes. Preheat oven to 425ºF. . Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into sixteen equal pieces and form into oval rolls about 3-1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 Tbsp. of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven. Bake at 425ºF. for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool. Makes 16.
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German Rye Bread
two 1/4-oz. packages active dry yeast
1/2 cup warm water (110ºF)
1-1/2 cups lukewarm milk
2 Tbsp. white sugar
1 tsp. salt
1/2 cup molasses
2 Tbsp. butter
3-1/4 cups rye flour
2-1/2 cups bread flour
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 to 1-1/2 hours or until double. Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1-1/2 hours. Preheat oven to 375ºF. Bake for 30 to 35 minutes.
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German-Style Weck Rolls
Weck rolls are cousins to the Brochten and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked.
2 Tbsp. active dry yeast
1 Tbsp. white sugar
2-1/2 cups warm water (110ºF)
2 Tbsp. shortening
2 tsp. salt
7 cups bread flour
3 egg whites, stiffly beaten
1 Tbsp. cold milk
1 egg white
1 cup ice cubes
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the shortening, salt and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and 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. Punch down, cover and let rise again until doubled, about 45 minutes. Deflate the dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces and form into rounds. Use a rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls seam side down and 3 inches apart onto a well greased baking sheets. This helps the rolls to keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425ºF and place a shallow pan on the bottom shelf of the oven. In a small bowl, beat together the milk with the remaining egg white. Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in the heated pan in oven. Bake immediately in preheated oven for 15 to 20 minutes, until golden brown. Move to wire racks to cool. Makes 16.
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Giant Cinnamon Rolls
6-1/4 to 6-3/4 cups flour
2 pkgs. active dry yeast
2 cups milk
1/4 cup granulated sugar
1/4 cup butter
1-1/2 tsp. salt
1 egg
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup flour
1 Tbsp. ground cinnamon
1/2 cup butter
1 cup chopped nuts or 1 cup raisins, optional
3 cups sifted powdered sugar
3 Tbsp. butter, melted
1-1/2 tsp. vanilla
2-3 Tbsp. milk
Stir together 3 cups of the flour and the yeast; set aside. In medium saucepan, heat and stir milk, the 1/4 cup sugar, the 1/4 cup butter and salt just until warm (120-130ºF.) and butter almost melts. Add to flour mixture. Beat in egg. With electric mixer on low to medium speed, beat 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes. Use wooden spoon to stir in as much of the remaining flour as possible. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until doubled, 45-60 minutes. For filling, in small bowl, combine 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup flour and cinnamon. Cut in 1/2 cup butter until mixture resembles coarse crumbs. If desired, stir in nuts; set aside. Punch dough down. Turn out onto lightly floured surface. Cover and let rest 10 minutes. Grease 13x9" baking pan; set aside. Roll dough into 24x16" rectangle. Sprinkle with filling. Roll up tightly, jelly-roll style, starting with one long side. Seal with fingertips as you roll. Cut crosswise into twelve 2" pieces. Place cut sides down in pan. Cover and let rise in warm place until nearly doubled, 30-40 minutes. Or cover with oiled waxed paper, then with plastic wrap and refrigerate 2-24 hours. If rolls have been chilled, let stand, covered, at room temperature for 20 minutes. Uncover and puncture any surface bubbles with greased wooden toothpick. Bake at 350ºF. for 25-35 minutes or until golden brown. Cool in pan 10 minutes. Remove from pan and cool slightly on wire rack. For frosting, stir together powdered sugar, 3 Tbsp. melted butter, vanilla and enough milk to make frosting easy to spread. Spread on still-warm rolls. Makes 1 dozen.
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Giant Overnight Cinnamon Rolls
Rolls:
1 pkg. Pillsbury Hot Roll mix
2 Tbsp. water
1 cup warm water (120-130ºF)
2 Tbsp. butter, softened
Filling:
1/4 cup butter, softened
1/3 cup sugar
1 tsp. cinnamon
1/2 cup raisins
1/4 cup finely chopped nuts
Glaze:
1-1/2 cups powdered sugar
1 Tbsp. butter, softened
2-3 Tbsp. milk
1/2 tsp. vanilla
Grease 13x9" pan. In large bowl, combine mixture with yeast from foil packet and 2 Tbsp. sugar; blend well. Stir in warm water, 2 Tbsp. butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. On lightly floured surface, roll dough to 15x10" rectangle. Spread 1/4 cup butter evenly over dough. In small bowl, combine 1/3 cup sugar and cinnamon; blend well. Sprinkle evenly over butter. Sprinkle with raisins and nuts. Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place, cut side down, in greased pan.* Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF) until almost doubled in size, about 30 minutes. Heat oven to 375ºF. Uncover dough. Bake 20-30 minutes or until golden brown. Cool 1 minute; remove from pan. Cool 10 minutes. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Makes 6 rolls.
NOTE: * At this point, dough can be covered with plastic warp and refrigerated overnight. (Dough will rise in the refrigerator.) Bake as directed above.
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Golden Corral Rolls
from recipegoldmine.com
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 tsp. salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/2 cup sifted all-purpose flour
2 Tbsp. melted butter or margarine, for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115ºF. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1-1/4 to 1-1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1-1/2 to 1-3/4" in diameter. Place in neat rows, not quite touching, in a well-buttered 13x9" pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375ºF) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. this recipe yields about 2 dozen rolls.
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Golden Gate Snack Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Mari Jane Petrelli, Las Vegas, NV, 1966 Grand Prize Winner
Bread:
3-1/2 cups flour
2 Tbsp. sugar
2 pkg. active dry yeast
2 Tbsp. butter or margarine
8-oz. jar pasteurized process cheese spread
Filling:
1/4 cup butter or margarine, softened
3 Tbsp. dry onion soup mix
In large bowl, combine 1-1/2 cups flour, sugar and yeast; blend well. In small saucepan, heat water and 2 Tbsp. butter until very warm (120-130ºF.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, about 30 minutes. In small bowl, combine 1/4 cup butter and soup mix; blend well. Set aside. Heat oven to 350ºF. Grease cookie sheet. Punch down dough. On floured surface, roll lout dough to a 20x14" rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14" side, roll up, pressing edges and ends to seal. Using knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes. Bake 15-25 minutes or until golden brown.
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Golden Knots
two 1/4-oz. pkg. active dry yeast
2 Tbsp. white sugar
1-1/2 cups warm water (110ºF)
1 cup milk
1/2 cup butter
1 cup white sugar
2 eggs
2 tsp. salt
8 cups all-purpose flour
2 Tbsp. butter, melted
In a small bowl, dissolve yeast and 2 Tbsp. sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating 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. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350ºF . Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter. Makes 42.
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