Onion Bread #2
two 1/4-oz. pkg. active dry yeast
3/4 cup warm water
2 cups milk
3 Tbsp. white sugar
2-1/2 tsp. salt
3 Tbsp. margarine
6 1/4 cups all-purpose flour
1-oz. package dry onion soup mix
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water, and 1 tsp. sugar. Set aside to proof. Add milk, 2 2/3 Tbsp. sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl, and turn several times to coat. Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes. Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Set aside to rise for 30 minutes. Bake at 375ºF. for 40 minutes. Loaf will sound hollow when done.
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Orange Bowknots
4 to 4-1/2 cups flour
2 pkgs. active dry yeast
1/2 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 tsp. salt
2 eggs
2 Tbsp. finely shredded orange peel
1/2 cup orange juice
Orange Icing, below
Combine 2 cups of the flour and the yeast; set aside. In medium saucepan, heat and stir milk, sugar, butter and salt until warm (120-130ºF.) and butter almost melts. Add to flour mixture. Then add eggs and orange juice. Beat with electric mixer on low to medium speed 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using wooden spoon, stir in orange peel and as much of the remaining flour as you can. 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 (6-8 minutes total). Shape dough into a ball; place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 hour. Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Grease 2 baking sheets; set aside. Roll each half of dough into 12x10" rectangle. Cut each into twelve 10" strips. Tie each strip into a loose knot. Place 3" apart on prepared baking sheets. Cover and let rise in warm place until nearly double, about 30 minutes. Bake at 375ºF. for 10-12 minutes or until lightly browned. Remove from baking sheets and place on wire racks. Drizzle with Orange Icing. Makes 2 dozen.
Orange Icing: Stir together 1-1/2 cups sifted powdered sugar, 1 tsp. finely shredded orange peel and enough orange juice (2-3 Tbsp.) to make icing easy to drizzle.
Lemon Bowknots: Prepare as above except substitute 1 Tbsp. finely shredded lemon peel for the orange peel and 1/4 cup lemon juice plus 1/4 cup water for the orange juice. Drizzle with Lemon Icing.
Lemon Icing: Stir together 1-1/2 cups sifted powdered sugar, 2 tsp. lemon juice and enough milk (1-2 Tbsp.) to make icing easy to drizzle.
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Orange Buns
2 Tbsp. active dry yeast
1 tsp. white sugar
1/4 cup margarine
1 cup milk
1 cup orange juice
2 eggs
1 tsp. salt
1 Tbsp. orange zest
1/2 cup white sugar
6 cups bread flour
Proof the yeast. Scald the milk, add butter, sugar and salt to it. When it is lukewarm add the yeast to it. Mix well, add about 2 cups of flour and beat well. Add eggs, orange juice and orange peel. Add flour mixing well after each addition, until it pulls away from the sides of the bowl. Knead for about 10 minutes. Cover and let rise until doubled, punch dough down and if you like, let it rise again. Divide dough into 3 balls, cover and let rest for 10 minutes. Make into braids or buns and rise once more. Bake at 375ºF for 10 - 12 minutes or until done. You may frost your braids or buns with an orange icing and sprinkle some nuts on top. I made 1 braid, 12 cinnamon buns and 12 butterhorns with this recipe.
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Orange Moravian Sugar Bread
1 cup sourdough starter, below
3-1/2 cups flour
1 pkg. active dry yeast
1/2 cup granulated sugar
1/2 cup milk
1/4 cup butter
1/2 tsp. salt
2 slightly beaten eggs
2 tsp. finely shredded orange peel
2 Tbsp. orange juice
3/4 cup flaked coconut
3/4 cup packed brown sugar
1/3 cup butter
1 tsp. ground cinnamon
Bring starter to room temperature. Lightly grease 13x9" baking pan; set aside. In large bowl, combine 1-1/2 cups of the flour and the yeast; set aside. In small saucepan, heat and stir sugar, milk, 1/4 cup butter and the salt just until warm (120-130ºF.) and butter almost melts. Add to flour mixture. Then add starter, eggs and orange juice. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes Using wooden spoon, stir in coconut, orange peel and remaining flour. Spread evenly in prepared pan. Cover and let rise in warm place until nearly double, about 1 hour. In small saucepan, heat and stir brown sugar, 1/3 cup butter and cinnamon until melted and smooth. Poke holes in dough with handle of wooden spoon. Pour brown sugar mixture evenly over dough in pan. Bake at 375ºF. about 25 minutes or until bread is golden. Cool slightly on wire rack. Serves 12.
Sourdough Starter: In large bowl, dissolve 1 pkg. active dry yeast in 1/2 cup lukewarm water (105-115ºF.). Stir in additional 2 cups water, 2 cups flour and 1 Tbsp. granulated sugar (or honey). Stir until smooth. Cover bowl with 100% cotton cheesecloth. Let stand at room temperature 5-10 days or until mixture has a sour, fermented aroma, stirring 2-3 times each day. (Fermentation depends upon room temperature; a warmer room speeds fermentation.) When mixture has fermented, transfer to 1-quart covered plastic container. If you haven’t used any of the starter in 10 days, stir in 1 tsp. granulated sugar or honey. Repeat every 10 days until starter is used.
To use the starter, bring desired amount to room temperature. For every 1 cup of starter used, stir 3/4 cup flour, 3/4 cup water and 1 tsp. granulated sugar of honey into remaining starter. Cover and let remaining starter sit at room temperature at least 1 day or until bubbly. Then refrigerate for later use. Makes about 2 cups starter.
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Overnight Butter Rolls
from "Cooking from Quilt Country," by Marcia Adams
2 pkg. dry yeast
1 1/4 cup very warm water
3 eggs
5 cup all purpose flour
1/2 cup sugar
3/4 cup butter, melted
2 tsp. salt
softened butter
Sprinkle both packages of yeast into 1/4 cup warm water. Set aside for 10 minutes In a large mixer bowl, beat eggs and blend in dissolved yeast. Add 2-1/2 cups flour alternating with the remaining 1 cup of very warm water. Mix in the sugar, 1/2 cup melted butter, and the salt. Mix until smooth. Beat in remaining flour until it is a soft dough. Cover and put in a warm place to rise until doubled in bulk, about 1-2 hours. Punch down dough, cover with plastic wrap, and refrigerate overnight. Punch down dough and divide in half. Roll each half into a rectangle and spread with softened butter (or pesto makes a nice filling too),. starting with the long edge, roll up jelly-roll fashion. With a very sharp knife, cut into 1" slices. Place slices in cups of a buttered muffin tin, cut side up. Let rise until doubled about 40 minutes to 1 hour. Preheat oven to 400ºF. and bake rolls for 8-10 minutes until golden brown. Immediately brush tops with remaining 1/4 cup melted butter. Place on a rack to cool.
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Overnight Caramel-Pecan Rolls
2 cups milk
two 1/4-oz. pkg. active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup vegetable oil
1 Tbsp. baking powder
2 tsp. salt
1 egg
7 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter
2 Tbsp. light corn syrup
1 cup pecan halves
1/4 cup butter, softened
1/2 cup white sugar
1-1/2 Tbsp. ground cinnamon
Warm the milk in a small saucepan until it bubbles, then remove from heat. 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 yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. 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. 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. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Roll up dough and stretch until roll out to make even. Cut roll in 1 inch wide slices. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350ºF. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Makes 2 dozen.
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Overnight Cinnamon-Raisin Swirl Bread
1/4-oz. package active dry yeast
3/4 cup warm water (110ºF)
5 cups all-purpose flour
1/2 cup white sugar
1 tsp. salt
4 tsp. baking powder
1/2 cup shortening
two 1/4-oz. pkg. active dry yeast
2 cups lukewarm buttermilk
2 Tbsp. butter, melted
1/4 cup white sugar
2 tsp. ground cinnamon
1/4 cup raisins
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; mix well until dough pulls together. Dough will be somewhat soft. Place dough in a lightly greased bowl, cover, and refrigerate overnight. The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for 45 minutes. Preheat oven to 400ºF. Press out dough onto a lightly floured surface to a rectangle. Brush the surface with melted butter and sprinkle with the sugar, cinnamon and raisins. Roll up dough and place, seam down, on a lightly greased baking sheet. Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.
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Overnight Cinnamon Rolls
2 pkgs. active dry yeast
1/2 cup warm water (105-115ºF)
2 cups very warm milk (120-130ºF)
1/3 cup sugar
1/3 cup vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
6-1/2 to 7-1/2 cups flour
4 Tbsp. butter, softened
1/2 cup sugar
1 Tbsp. + 1 tsp. ground cinnamon
Powdered Sugar Frosting, below
Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn onto well-floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 90 minutes or until double. Dough is ready if indentation remains when touched. Grease bottom and sides of two 9x13" pans. Punch down dough and divide in half. On lightly floured surface, flatten one half with hands or rolling pin into 12x10" rectangle. Spread with 2 Tbsp. of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half of the cinnamon-sugar mixture over rectangle. Roll up, beginning at 12" side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into 12 slices. Place slightly apart in one pan. Wrap pan tightly with heavy-duty foil. Repeat with other half of dough. Refrigerate at least 12 hours but no longer than 24 hours. (To bake immediately, do not wrap. Let rise in warm place about 30 minutes or until double. Bake as directed below.) Heat oven to 350ºF. Remove foil from pans. Bake 30-35 minutes or until golden. Frost while warm. Makes 2 dozen.
Powdered Sugar Frosting: Mix 2 cups powdered sugar, 2 Tbsp. milk and 1 tsp. vanilla until smooth and spreadable.
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Paczki (Polish Doughnuts)
from Janet
1 cake yeast
2 cups milk, scalded and cooled to lukewarm
2 cups sifted all-purpose flour
4 egg yolks and 1 whole egg
1/2 cup sugar
grated rind of 1/2 orange or lemon
1 teaspoon salt
1/4 pound butter, melted
5 cups sifted all-purpose flour
Dissolve yeast in lukewarm milk in large bowl. Add 2 cups flour. Let rise in warm place for 30 minutes. Beat together eggs, sugar, vanilla, grated rind and salt until light. Add to sponge together with melted butter. Mix in 5 cups flour. Beat with wooden spoon or hand until dough is elastic and leaves sides of bowl. Cover and let rise 1 hour, or until doubled in bulk. When light, turn out on floured board. Pat with floured hands to 1/2 inch thickness. Cut with doughnut cutter and let rise again until light. Fry in deep hot fat and drain on absorbent paper. Dust with confectioners sugar or granulated sugar. (Dough also can be used to make kuchen. Add 1/2 pound yellow raisins to ingredients, let rise, place in greased loaf pan, let rise again and bake in moderate oven for about 45 minutes.)
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Pan de Sal
crispy and delicious dinner rolls from the Philippines
2 cups warm water (110ºF)
2 tsp. active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1-1/2 tsp. salt
6 cups all-purpose flour
Put the warm water in a small mixing bowl and add the yeast and 1 tsp. of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the remaining 15 tsp. of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten. Preheat oven to 375ºF. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375ºF until golden brown, about 20 minutes. Makes 20-25 rolls.
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Pan Dulces
1 cup milk
6 Tbsp. butter
1/4-oz. package active dry yeast
1/3 cup white sugar
1 tsp. salt
2 eggs
5 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 Tbsp. butter, softened
2 egg yolks
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 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 a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two 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. While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned. Makes 16.
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Pan Pizza Dough
from "Mom’s Big Book of Baking""
1-2/3 cups warm water
1 envelope (2-1/2 tsp.) rapid-rise yeast
4 cups flour
2 tsp. salt
1/4 cup olive oil
Measure water into glass measuring cup and whisk in yeast. Let mixture stand 5 minutes. Combine flour and salt in food processor and pulse 2-3 times to combine. With motor running, pour yeast mixture and olive oil into feed tube and process until dough forms a smooth ball. To knead, continue to process for 30 seconds. 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. Punch down dough and cut in half with sharp chef’s knife. Place each half in separate bowl, cover each bowl with plastic and let dough rest 20 minutes. Use as directed in any pizza recipe. (After dough is punched down and divided, it can be placed in airtight containers and frozen up to 2 months. Defrost on counter for 5-6 hours before using.) Makes enough for two 10" round pan pizzas.
Tomato Sauce for Pan Pizza
from "Mom’s Big Book of Baking""
2 Tbsp. olive oil
2 Tbsp. finely chopped onion
2 Tbsp. peeled and finely chopped carrot
2 Tbsp. finely chopped celery
2 medium garlic cloves, finely chopped
28-oz. can crushed tomatoes
salt and pepper to taste
Heat olive oil in large saucepan over medium heat. Add onion, carrot and celery and cook until softened, stirring occasionally, 7-10 minutes. Stir in garlic and cook an additional 2 minutes. Add tomatoes and season with salt and pepper. Bring sauce to a simmer and cook until very thick, 20-25 minutes. Season with salt and pepper again if necessary. Makes about 2 cups, enough to top two 10" round pan pizzas.
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Parmesan Herb Bread
This bread is excellent when sliced, topped with shredded Mozzarella cheese and a layer of sliced pepperoni, and baked in the oven until the cheese melts.
2 cups warm water (110ºF)
2 Tbsp. margarine, softened
1-1/2 Tbsp. dried oregano
2 Tbsp. white sugar
4-1/2 tsp. active dry yeast
1/2 cup grated Parmesan cheese
4-1/2 cups all-purpose flour
2 tsp. salt
1 Tbsp. grated Parmesan cheese
Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume. Preheat oven to 350ºF. Lightly grease one round, 2-quart casserole. Set aside. Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 Tbsp. Parmesan cheese. Bake at 350ºF. for 55 minutes.
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Paska Bread
two 1/4-oz. pkg. active dry yeast
1/2 cup warm water (110ºF.)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
1/2 cup white sugar
1 cup margarine, softened
1/4 tsp. salt
1/4 tsp. lemon zest
12 cups all-purpose flour
1 egg
1 Tbsp. water
2 Tbsp. butter, melted
Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 Tbsp. water; brush onto loaves. Bake at 350ºF. for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.
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Peanut Butter Bread
4 cups all-purpose flour
1/3 cup sugar
2 envelopes rapid-rise yeast
1 tsp. salt
1 cup milk
1/2 cup water
1/3 cup peanut butter
2/3 cup chopped peanuts
In a large bowl, combine 1-1/3 cup flour, sugar, undissolved yeast and salt. Heat milk, water and peanut 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 1/2 cup flour and peanuts; beat 2 minutes at high speed. Stir in enough remaining flout to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal portions; roll each to 12x7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8x4" loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350º F for 25-30 minutes or until done. Remove from pans; cool on wire rack.
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Pecan Sticky Buns
4-1/2 tsp. active dry yeast
1/2 cup warm water (110ºF)
1-1/4 cups buttermilk
2 eggs
5-1/2 cups all-purpose flour
1/2 cup margarine, softened
1/2 cup white sugar
2 tsp. baking powder
2 tsp. salt
2 Tbsp. butter, softened
1/2 cup white sugar
2 tsp. ground cinnamon
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2-1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour. Divide dough in half and roll each half into a 12x7" rectangle. Spread each half with 1 Tbsp. soft butter and sprinkle with 1/4 cup of the sugar and 1 tsp. of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled. Bake in a preheated 375ºF oven for 30 minutes. Invert pans onto serving plates immediately. Makes 2 dozen.
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Pita Bread
from Gail
1 cup warm water
2-1/4 tsp. yeast
1 tsp. brown sugar
1 cup whole wheat flour (I use 3 cups of whole wheat flour and skip the white flour)
2-1/2 cup flour
1/2 tsp. salt
Dissolve yeast and brown sugar in warm water. Let sit for 5 minutes. Combine flours and salt in a bowl and make a well in the center. Pour the yeast and water mixture into the well in the flour. Stir from center outward. Add more warm water or flour if necessary. Knead on a lightly floured board until smooth and elastic (about 10 minutes). Place in a greased bowl, turning once. Cover and allow to rise until doubled (about 30-45 minutes). Punch down and return to floured board. Divide dough into 6 equal portions. Form each portion into a smooth ball. Place on floured surface and cover with plastic wrap or a damp cloth. Let rest for 10-15 minutes. Preheat oven to 475ºF. Heat cookie sheet by placing them upside down on bottom shelf of oven. Carefully roll 3 balls of dough into 6-inch circles about 1/8" thick. Take care not to stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place 3 rounds on hot cookie sheet. Bake for 5-6 minutes until puffed and set. Remove from cookie sheet with hot pad or turner, leaving sheet in oven to stay hot while rolling next batch of 3. Bake one batch before rolling the next. Place bread rounds on terry-cloth towel. Stack pitas on top of each other as they come out of the oven. Cover with another cloth while cooling. Keep covered until cooled. When cool, store in plastic bags in refrigerator up to 1 month. To serve, warm briefly in oven or on griddle. Cut pita bread in half crosswise. If pockets are not formed, slit with a knife. Makes 6 pitas.
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Pita Bread #2
2 cups all-purpose flour
1 cup pastry flour
1 cup warm water (110ºF)
1 tsp. active dry yeast
1 Tbsp. applesauce
1/2 tsp. salt
1-1/2 tsp. white sugar
1 Tbsp. olive oil
Dissolve the yeast and sugar in the warm water. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 Tbsp. of all-purpose flour till you get the right consistency. If too dry, add 1 Tbsp. of water at a time till you get the right consistency. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out to a 6-8" circle, depending on how big you want your pitas. There are two ways to cook pita bread. The flavor is a bit different with both.
To Bake Pita: Preheat oven to 500ºF and put a pita on a wire cake rack. Quickly put rack in oven and bake for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (careful, it's hot!) and quickly put it in a plastic freezer bag. Makes 8.
To Fry Pita: Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
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Polish Doughnuts
1 (0.6 ounce) cake compressed fresh yeast
3 Tbsp. warm water (110ºF.)
1 tsp. white sugar
3 cups milk
3/4 cup margarine
5 egg yolks
3/4 cup white sugar
8 cups all-purpose flour
8 cups shortening for frying
1/4 cup white sugar
Smash up yeast in a medium bowl. Add water and 1 tsp. sugar, and mix until pasty. Set aside. Let rise until spongy. Scald milk with margarine. Cool to lukewarm. Beat egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make hard doughnuts. Cover, and let rise until doubled. Shape dough into small balls. Let rise on floured waxed paper until doubled In a deep-fryer, heat shortening to 375ºF. Fry until brown. Roll in sugar. Cool. Makes 3 dozen
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Poppy Seed or Nut Roll
Poppy Seed Filling:
1-1/2 lbs. ground poppy seed
2 tsp. vanilla
1 cup sugar
1 cup butter or margarine
2 cups milk
Add milk, sugar, butter and vanilla to the butter and mix well. Add the poppy seed. Cook over low heat until medium thick. Cool and spread. This can be cooked the day before. Add a little milk if too thick for spreading.
Nut filling:
2 lb. ground walnuts
1 cup evaporated milk
1/2 cup melted butter or margarine
1 egg
2 cups sugar
1 tsp. vanilla
Melt butter and add nuts to melted butter. Remove from heat and add sugar, milk, vanilla and egg. Stir to blend. Let set in warm place overnight or until sugar dissolves.
Dough:
1/2 cup warm water
1 tsp. salt
2 pkg. dry yeast
1 cup butter or margarine, melted
6 cups flour
3 eggs
1 cup sugar
1 cup sour cream (room temperature)
In a small, warm bowl, pour water and sprinkle with yeast. Stir to dissolve; set aside. In large warm bowl, mix flour, sugar, salt, melted butter, eggs and sour cream. Pour yeast mix into this and knead well. Let stand 10 minutes. Divide dough into 6 pieces. Roll out each piece about as thin as pie crust into a rectangle. Spread with filling and roll from top to bottom. Don't roll too tight. Place on greased cookie sheet. Prick with fork, cover with clean cloth and let rise for about 1 hour in unlit gas oven or warm electric oven. Brush top with 1 egg yolk mixed with milk. Bake at 350ºF. for 20 to 25 minutes. Remove from cookie sheet while still warm. Let cool on clean towels. Wrap in foil. Can be frozen.
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Poppy Seed Rolls
2 cups all-purpose flour
1/4-oz. pkg. active dry yeast
1 cup warm milk
1/4 cup white sugar
1/4 cup shortening
1 tsp. salt
2 eggs, beaten
1-3/4 cups all-purpose flour
1/2 pound poppy seeds
1/2 cup margarine, softened
1/2 cup honey
2 cups heavy cream
1 cup finely chopped walnuts
1-1/2 cups raisins
1 tsp. orange zest
Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour. Stir together milk, sugar, shortening, and salt. Stir until shortening melts. Cool mixture to lukewarm. Mix yeast with 2 cups flour; mix into milk mixture. Stir in eggs. Work in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size. Drain poppy seeds well, and put through the finest blade of a grinder 3 times. Cream butter or margarine and honey. Add cream, and stir in poppy seeds, nuts, raisins and grated peel. Add more cream if necessary to spread thinly over dough. Deflate dough, and divide in half. Roll each half to a 12 x 8 inch rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. Let rise until doubled in bulk. Bake at 375ºF for 18 to 20 minutes. Makes 2 dozen.
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Portuguese Cornbread
Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish.
1-1/2 cups cornmeal
1-1/2 tsp. salt
1 cup boiling water
2 Tbsp. olive oil
1/4-oz. package active dry yeast
1 tsp. white sugar
1/4 cup warm water (110ºF)
2 cups all-purpose flour
In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume. Pulverize the cornmeal in a blender until fine. In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 Tbsp. olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk. With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 Tbsp. olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again. Bake in the middle of a preheated 350ºF. oven for 40 minutes, or until top is golden. Transfer to a rack to cool.
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Potato-Cheese Bread
2-1/4 cups defatted chicken stock or vegetable broth
1/3 cup grated sapsago or parmesan cheese
2 tbsp olive oil
2 tbsp honey
1 tsp. dried thyme
1 tsp. dill weed
2 tbsp active dry yeast
1-1/2 cups mashed potatoes
2-3/4 cups whole wheat flour
2-3/4 cups unbleached flour
In a 3-quart saucepan, heat the stock to lukewarm. Remove from the heat. Add the cheese, oil, honey, thyme and dill. Gently stir in the yeast. Stir in the mashed potatoes. Set aside for 10 minutes to proof (the yeast will become foamy). In a large bowl, mix the whole wheat flour and unbleached flour. Gradually stir 4 cups of flour into the potato mixture. Turn the dough onto a floured surface and knead in the remaining flour. Knead for about 10 minutes, or until the dough is smooth and elastic. Lightly oil a large bowl. Add the dough and turn to coat all sides. Allow to rise in a warm, draft-free place for 30 to 40 minutes, or until doubled in bulk. Punch down the dough and knead for 1 minutes. Divide into two portions and form into loaves. Coat two 8 1/2 x 4-1/2-inch loaf pans with nonstick spray. Add the dough, cover and let rise for 30 minutes, or until doubled in bulk. Bake at 350ºF. for 30 to 35 minutes, or until the loaves sound hollow when tapped. Then remove and cool on wire racks for 30 minutes before slicing. Makes 2 loaves; 12 slices.
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Potica
1/4 cup water
1/2 cup sour cream
1/4 cup oil
1 egg, at room temperature
1 tsp. salt
2 Tbsp. sugar
2 3/4 cups bread flour
2 1/4 tsp. active dry yeast
Filling:
(Combine and blend until smooth.)
2 cups walnuts, ground
1/4 cup sugar
1/4 cup packed brown sugar
2 Tbsp. half-and-half
1/4 cup butter, softened
1 egg
1/2 tsp. vanilla
Bread Machine Method: Have liquid ingredients at 80ºF. f and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough and follow shaping and baking instructions.
Mixer Methods: Combine 1 cup flour, yeast, sugar, and salt. Heat water, sour cream, and butter/oil to 120 to 130ºF. For hand-held mixer: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Add egg. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. For stand mixer: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, Shaping, and Baking: Punch down dough to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half into a 15- x 12-inch rectangle. Spread with half of Filling. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Cover; let rise until indentation remains after touching. Bake in preheated 350ºF. oven 20 to 25 minutes until golden brown; cool. If desired, sift powdered sugar over top before serving.
*Ripe Test: Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has risen sufficiently and is ready to be punched down and shaped is to perform a ripe test. Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer.
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Potluck Pan Rolls
one (.25 ounce) package active dry yeast
1/3 cup plus 1 tsp. sugar, divided
1-1/2 cups warm water (110º to 115º), divided
1/2 cup butter or margarine, melted
2 eggs
1/4 cup instant nonfat dry milk powder
1-1/4 tsp. salt
5 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 cup water. Add butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. x 2-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375ºFor 17-20 minutes or until golden brown. Cool on wire racks. Makes 27
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Pretzels
1 pkg. active dry yeast
1-1/2 cups warm water
2 Tbsp. sugar
1 tsp. salt
4 1/4-4 3/4 cups flour
1 egg, beaten
coarse salt
In large bowl, dissolve yeast in warm water. Add sugar and 1 tsp. salt. Gradually stir in 4 cups of the flour to make a dough; add additional flour if dough is too sticky. Turn out dough onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into ball. Place in greased bowl; turn once to grease the top. Cover bowl; let dough rise in warm place until doubled in size, about 45 minutes. Punch down dough. Turn out onto lightly floured surface. Cover and let rest 10 minutes. Preheat oven to 350ºF. Roll dough into 12x8" rectangle. Cut into 16 12x1/2" strips. Gently pull each strip into a rope about 16" long. On greased baking sheet, shape each dough rope into a pretzel by crossing one end of the other to form a circle, leaving about 4" at each end. Take one end of dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to opposite edge of circle. Tuck ends under to make pretzel shape. Moisten ends with water and press to seal in place. Brush tops with beaten egg; sprinkle with coarse salt. Bake about 18 minutes or until lightly browned. Transfer to wire rack to cool. Makes 16.
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Pull-Apart Bread
3-1/2 to 3-3/4 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1 cup milk
1/4 cup butter
1 egg
1/4 cup butter, melted
Grease 12-cup bundt cake pan or 10" tube pan. Mix 1-1/2 cups of the flour, the sugar, salt and yeast in 3-quart bowl. Heat milk and 1/4 cup butter in 1-quart saucepan over medium-low heat, stirring frequently, until very warm (120-130ºF). Add milk mixture and egg to flour mixture. Beat on low speed until moistened; beat 3 minutes on medium speed. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Shape dough into 24 balls. Dip each ball into melted butter. Layer evenly in pan. Cover and let rise in warm place until double, 20-30 minutes. Heat oven to 350ºF. Bake until golden brown, 25-30 minutes. Cool 2 minutes; invert onto heatproof serving plate. Serve warm.
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Pumpernickel Rolls
from Fleischmann's Yeast
1-1/2 cups medium rye or dark rye flour
2-1/2 cups all-purpose flour
1 Tbsp. cocoa
1 tsp. salt
1/2 cup water
1 package yeast
1/4 cup vegetable shortening
1/3 cup molasses
1 egg
1 tsp. fennel
Topping:
1/4 cup butter, melted
Fennel seeds
Sift the flours, cocoa and salt into a large bowl. Heat the water in a microwavable container for 30 seconds on HIGH and add the yeast. Stir the shortening, molasses and egg into the yeast mixture. Pour into the dry ingredients and add the fennel seeds. Stir well to incorporate all the ingredients. Turn out onto a floured surface and knead 6 minutes, until the dough is smooth and elastic. Form the dough into a ball and put into a lightly greased bowl. Turn to coat all sides. Cover with plastic wrap or a clean towel. Leave in a warm place to rise for 1-1-1/2 hours or put the bowl in the microwave oven and heat on MEDIUM for 1 minute. Leave to stand for 10 minutes. Repeat the process until the dough has doubled in bulk. To shape the dough punch it down, turn it out of the bowl and knead lightly for 2 minutes. Divide into 16 pieces and shape into round rolls and knots. Place the rolls in a circle on microwave baking sheets. Cover loosely with greased wrap and leave in a warm place for 30 minutes, or until the rolls have doubled in size. The microwave rising method may also be used. Melt the butter for 30 seconds on HIGH and brush over the surface of the rolls. Sprinkle on the fennel seeds and cook on HIGH for 3 to 4 minutes, turning the rolls over once during cooking. Cook in 2 batches. When the rolls are cooked, transfer to a cooling rack and serve warm.
Per Serving (excluding unknown items): 184 Calories; 7 g Fat (33.0% calories from fat); 4 g Protein; 27 g Carbohydrate; 1 g Dietary Fiber; 19 mg Cholesterol; 170 mg Sodium. Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates.
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Quick & Easy Herb Rolls
from Fleischmann's Yeast
2 cups all-purpose flour
2 Tbsp. sugar
1 package rapid rise yeast
3/4 tsp. salt
1 Tbsp. dried parsley
1 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. ground sage
3/4 cup evaporated skim milk
1/4 cup water
1/4 cup light butter
1 egg
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125-130ºF.); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter. Spoon batter into 12 greased 2 1/2- × 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake in preheated 400ºF oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack. Makes 1 dozen.
Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.5% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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Quick Butter Croissants
.25-oz. package active dry yeast
1 cup warm water (110ºF)
3/4 cup evaporated milk
1-1/2 tsp. salt
1/3 cup white sugar
1 egg
5 cups all-purpose flour, divided
1/4 cup butter, melted
1 cup butter, chilled and diced
1 egg, beaten
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days. Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1-1/2" space between each roll. Cover and let rise at room temperature until almost doubled in size, approximately 2 hours. Meanwhile, preheat oven to 325ºF. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden. Makes 32.
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Quick Pizza Dough
from "The All New Good Housekeeping Cookbook"
about 2 cups all-purpose flour
1 pkg. quick-rise yeast
3/4 tsp. salt
3/4 cup very warm water (120-130ºF)
cornmeal for sprinkling
In large bowl, combine 2 cups flour, yeast and salt. Stir in water until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Shape dough into one ball for one rectangular pizza, two balls for two round 10" pizzas and four balls for four 6" round pizzas. Place on cookie sheet (for four balls, use two cookie sheets). Cover loosely with greased plastic wrap; let rest 10 minutes. Sprinkle large cookie sheet with cornmeal. Shape dough: To make one large pizza, on prepared cookie sheet, roll dough into 14x10" rectangle; fold edges in to form 1" rim. For two 10" pizzas, pat and stretch one ball into 10" round. For four 6" pizzas, pat and stretch one ball into 6" round. Form 1/2" rim. Repeat to make three more pizzas. Serves 4.
Each 1/4 portion of dough: 233 calories, 7g protein, 48g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 438mg sodium
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Quick Praline Rolls
from "Pillsbury Best of the Bake-Off Cookbook"
Alice Houghtaling, San Diego, CA, 1962 Prize Winner
Filling:
3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1/2 cup chopped walnuts
Rolls:
1-3/4 to 2-3/4 cups flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 pkg. active dry yeast
1/3 cup milk
1/4 cup water
1/3 cup butter or margarine
1 egg
1/4 cup chopped walnuts
In small bowl, combine brown sugar and butter; beat until light and fluffy. Stir in 1/2 cup nuts; set aside. In large bowl, combine 1 cup flour, sugar, baking powder, salt and yeast; blend well. In small saucepan, heat milk, water and butter 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 remaining 3/4 to 1-3/4 cups flour to form a soft dough. Grease cookie sheet. On floured surface, toss dough until no longer sticky. Roll into 15x10" rectangle; spread with half of filling mixture. Starting with 15" side, roll up tightly, pressing edges to seal. Cut into 15 slices. Place cut side down on greased cookie sheet; flatten to 1/2" . Spread tops of rolls with remaining filling. Sprinkle with 1/4 cup nuts. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light, about 45 minutes. Heat oven to 400ºF. Uncover dough. Bake 10-12 minutes or until light golden brown. Immediately place on wire racks. Serve warm.
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Quick Yeast Rolls
2 Tbsp. shortening
3 Tbsp. white sugar
1 cup hot water
1/4-oz. package active dry yeast
1 egg, beaten
1 tsp. salt
2-1/4 cups all-purpose flour
Preheat oven to 425ºF. In a mixing bowl, combine the shortening, sugar and hot water. Allow to cool; add yeast to luke warm water (110ºF) and dissolve. Add the egg and salt; mix well. Add the flour; mix well and allow to double in size. Place dough into greased muffin tins and allow to double in size again. Bake for 10 minutes or until brown on top.
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Raised Doughnuts
5 cups flour
1/2 cup sugar
1 tsp. salt
2 pkgs. active dry yeast
1-3/4 cups very warm milk (scalded then cooled to 120-130ºF)
1/3 cup shortening
2 eggs
vegetable oil
sugar
Mix 2 cups of the flour, 1/2 cup sugar, the salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50-60 minutes or until double. (Dough is ready if indentation remains when touched.) Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough gently with hands or rolling pin to 1/2" thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2-3 times. Flatten to 1/2" thickness. Cut with floured doughnut cutter. Cover and let rise 30-40 minutes or until double. Heat oil (1-1/2 to 2") in Dutch oven to 350ºF. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Roll or shake in sugar. Makes about 2 dozen.
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Raisin Bread
2 cups milk
1/4-oz. package active dry yeast
1/4 cup warm water (110ºF)
2 Tbsp. white sugar
1-1/2 Tbsp. shortening
2-1/2 tsp. salt
6 cups all-purpose flour
2 cups raisins
Scald milk. Soften yeast in warm water; let stand 5 minutes. Pour scalded milk over sugar, shortening, and salt in a bowl. When lukewarm, blend in raisins and 1 cup flour. Stir in yeast and beat well. Add 3 cups flour, continue beating until smooth. Beat in enough remaining flour to make a soft dough. Turn on lightly floured surface; let rest about 5 minutes. Knead until smooth and elastic. Place dough in a greased bowl; turn to bring greased surface to top. Cover, let stand in warm place until dough is doubled, about 1 hour. Punch down, cover, and let rise again until almost doubled in bulk. Turn on lightly floured surface. Divide dough in half; let rest 5 to 10 minutes. Shape into loaves. Place in 2 greased loaf pans 9 1/2 x 5 1/4 x 2 3/4 inches. Cover and let rise until doubled, about 1 hour. Bake in a 400ºF. oven for about 50 minutes.
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Raisin Brown Bread
2 cups boiling water
1 cup rolled oats
2 Tbsp. shortening
3 Tbsp. brown sugar
4 tsp. salt
1 cup molasses
1/2 cup warm water (110ºF/45ºC)
1 tsp. white sugar
2 Tbsp. active dry yeast
3 cups warm water (110ºF/45ºC)
12 cups bread flour
1-1/2 cups raisins
1-1/2 tsp. ground cinnamon
Combine boiling water, oats, shortening, brown sugar, salt, and molasses. Allow to cool. Stir 1/2 cup warm water and 1 tsp. white sugar until sugar is dissolved. Sprinkle yeast over this mixture, and proof while oats are cooling. Add 3 cups of warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour 1 cup at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size. Divide dough into 5 parts. Shape loaves, and place into greased 9 x 5 inch loaf pans. Bake in a preheated 375ºF. oven for 20 minutes. Reduce heat to 350ºF, and bake an additional 20 minutes. Cool on wire racks Makes 5 loaves.
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Ring-a-Lings
from "Pillsbury Best of the Bake-Off Cookbook"
Bertha Jorgensen, Portland, OR, 1955 Grand Prize Winner
Dough:
4 to 4-1/2 cups flour
1/3 cup sugar
2 tsp. salt
2 tsp. grated orange peel
2 pkg. active dry yeast
1 cup milk
1/3 cup butter or margarine
2 eggs
Filling:
1 cup powdered sugar
1/3 cup butter or margarine, softened
1 cup hazelnuts (filberts), pecans or walnuts, ground
Glaze:
3 Tbsp. sugar
1/4 cup orange juice
In large bowl, combine 2 cups of the flour, 1/3 cup sugar, orange peel and yeast; mix well. In small saucepan, heat milk and 1/3 cup butter until very warm (120-130ºF.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2-1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 35-50 minutes. In small bowl, blend powdered sugar and 1/3 cup butter until smooth. Stir in nuts; set aside. In second small bowl, blend glaze ingredients; set aside. Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12" rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1" strips; twist each strip 4-5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Heat oven to 375ºF. Uncover dough. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3-5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.
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Rosemary Focaccia
1 package active dry yeast
1-1/4 cups warm water (105-115ºF)
3-1/2 cups all-purpose flour, divided
1 tsp. salt, divided
1/4 cup butter, melted
1/2 cup chopped fresh rosemary, divided
vegetable cooking spray
2 Tbsp. olive oil
4 cloves garlic, minced
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 2 cups flour, and 1/2 tsp. salt in a large bowl, stirring well. Cover and let rise in a warm place (85ºF), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and stir in remaining flour, butter, and 1/4 cup chopped rosemary. Turn dough out onto a lightly floured surface and knead 10 minutes. Divide dough into thirds; roll each portion into a 9-inch circle on baking sheets coated with cooking spray. Brush dough evenly with olive oil; sprinkle evenly with remaining 1/4 cup rosemary; 1/2 tsp. salt, and garlic. Prick dough generously with a fork. Bake at 400ºF for 20 minutes. Yield 12 servings.
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Selkirk Bannock
3/4 cup milk
1/2 cup butter
3 cups bread flour
2 Tbsp. white sugar
1/4-oz. package instant yeast
1/2 tsp. salt
2-1/2 cups golden raisins
1 egg yolk
1 Tbsp. water
In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 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. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Preheat oven to 375ºF. In a small bowl, beat together egg yolk and water. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.
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Sicilian Twist Bread
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast, 1/4 oz
1 Tbsp. sugar
1 tsp. salt
warm water
2 tsp. olive oil
large egg white beaten with 1 tsp. water
sesame seeds
In a large bowl, add first 5 ingredients (dry ingredients) and mix together. Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes. Add flour only if necessary. Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each). Place on aluminum foil in pan; make some diagonal cuts. Brush with egg white wash and sprinkle with sesame seeds. Let rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack.
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Sour Cream & Chive Rolls
1 cup sour cream
1 tsp. salt
1/2 cup white sugar
1/2 cup butter, melted
two 1/4-oz. packages active dry yeast
2 eggs
4 cups all-purpose flour
1/4 cup chopped fresh chives
1/2 cup warm water (110ºF)
In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. Cool until lukewarm. In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight. Divide dough into 4 parts. Knead and roll each part into a 10 inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubled in size. Bake at 375ºF for 12 to 15 minutes. Makes 50 rolls.
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Sour Cream Cinnamon Rolls
from Kristina
Dough:
1 package active dry yeast
1/4 cup lukewarm water
1 cup sour cream
2 Tbsp. unsalted butter
3 Tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 large egg
3 cups all-purpose flour
Filling:
3/4 cup packed brown sugar
1-1/2 tsp. cinnamon
4 Tbsp. unsalted butter, melted
Glaze:
3/4 cup powdered sugar
2 Tbsp. milk, or light cream
1/2 tsp. vanilla
Prepare the dough: Sprinkle the yeast over the lukewarm water in a small bowl; do not stir. Set aside to proof to a foamy consistency. Heat the sour cream in a saucepan over low heat, stirring occasionally, until the sour cream is lukewarm, about 4 minutes. Add the butter, sugar, baking soda, and salt, and cook, stirring occasionally, until the butter is melted, about 5 minutes more. Transfer the mixture to a mixing bowl, and, using an electric mixer, blend in the egg and the yeast mixture. Mix in the flour, 1/2 cup at a time; you will have a sticky and somewhat thick dough. Turn out the dough onto a floured board and knead it for 3 to 4 minutes, or until the dough is elastic and no longer sticky. Return the dough to the bowl, cover with a damp tea towel, and let the dough rise for 10 minutes. Prepare the filling: Combine the sugar and the cinnamon in a bowl and set aside. Divide the dough in half and transfer one of the halves to a floured board. Roll out the dough into a 13x10 inch rectangle that is about 1/4 inch thick. Brush half of the melted butter over the surface of the dough and sprinkle it with half of the cinnamon-sugar mixture. Roll up the dough in jelly-roll fashion, starting with the long side that is least even; you will end up with a roll about 13 inches long. Lightly oil a baking sheet. Cut the roll into 1-inch lengths and place each piece, with a spiral side facing up, on the baking sheet. Repeat the process with the other half of the dough. Cover the cinnamon rolls with a tea towel, and let them rise for 1 hour, or until they have about doubled in bulk. Meanwhile, preheat the oven to 375ºF. Bake the cinnamon rolls for 15 minutes, or until they are puffed and browned. While the rolls bake, make the glaze: Whisk together the powdered sugar and the milk in a bowl. When the mixture is smooth, whisk in the vanilla. Remove the rolls from the oven, and, while they are still not, drizzle them with the glaze. Let them cool slightly on their sheet or on racks. Serve warm or at room temperature.
Variation: To make sticky buns, omit the glaze and replace it in the following manner. Melt 4 Tbsp. unsalted butter in a saucepan, add 3/4 cup packed brown sugar (and, if you like, 1/2 cup chopped pecans), stir until the mixture is evenly blended, and spread on the baking sheet before you roll out the dough. Place the cinnamon rolls directly on this mixture, then let rise and bake as above. When you remove the baked cinnamon rolls from the oven, immediately invert the baking sheet on aluminum foil and let the cinnamon rolls cool and with the sticky glaze on top.
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Sourdough Biscuits
1/2 cup sourdough starter
1 cup milk
2-1/2 cups flour, divided
3/4 tsp. salt
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup oil
Eight-twelve hours before you plan to make the biscuits, mix starter, milk and 1cup flour in a large bowl. Cover and keep at room temp. When ready to make biscuits, stir in 1cup flour. Combine salt, sugar, baking powder and soda with 1/2 cup flour and sift over the top. Mix well and knead on a lightly floured board. Roll to 1/2" thickness. Cut with 2-1/2" biscuit cutter. Dip each in salad oil and place close together in a 9" square pan. Let rise in warm place for about 30 min. Bake at 375ºF for 30-35 min. Makes about 16 biscuits
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Sourdough Cinnamon-Nut Rolls
1 tbsp. active dry yeast
1/4 cup warm water
1-1/2 cup sourdough starter
3/4 cup milk
1 tsp. vanilla extract
2 tbsp. sugar
1 tsp. salt
1 tbsp. melted margarine
3-1/2 to 4-1/2 cup all-purpose flour
1-1/2 tsp. cinnamon
1/4 cup sugar
2 tbsp. softened margarine
1/2 cup chopped walnuts
1/2 to 3/4 cup raisins
Drizzle Topping (see below)
Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl, combine softened yeast, sourdough starter, milk, vanilla, 2 Tbsp. sugar, salt and 1 Tbsp. melted butter or margarine. Stir in enough flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Dough will become softer as it is kneaded. Place in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 2 hours or until doubled in size. In a small bowl, combine cinnamon and 1/4 cup sugar; set aside. Grease 2 (8 inch) square or 2 (9 inch) round baking pans; set aside. Punch down dough. Turn onto lightly floured surface. Roll out dough to a 24 x 10 inch rectangle. Spread softened butter or margarine over dough, leaving a 1-inch strip on 1 long side uncovered. Sprinkle buttered area evenly with cinnamon-sugar mixture. Sprinkle with chopped nuts and raisins, if desired. Beginning on covered long side, roll up jelly-roll fashion. Pinch edges to seal. Cut roll into 24 slices. Arrange cut side down in prepared baking pan with sides touching. Cover with a cloth and set in a warm place free from drafts. Let rise about 1-1/2 hours or until doubled in size. Preheat oven to 400ºF. Bake 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes.
Drizzle Topping:
1-1/2 cup powdered sugar
1 to 2 tbsp. milk
3 drops vanilla
Beat until smooth. Turn baked rolls out of pans onto a rack. Turn top side up. While still warm, drizzle with topping. Makes 24 rolls.
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Sourdough Dinner Rolls
1 cup sourdough starter
1 cup warm water (115ºF)
1/2 tsp. baking soda
1/2 cup cooking oil
1 egg
1 tsp. salt
1/4 cup sugar
4-1/2-5 cups white bread flour
Combine starter, water and baking soda in a plastic or glass bowl, stirring with a plastic or wooden spoon. Do not use metal. Combine oil and egg and stir into starter mixture. Add salt and sugar. Add flour, 1 or 2 cups at a time, and stir until dough cleans the bowl. Turn out onto floured surface, cover with bowl and let rest 10 minutes. Knead thoroughly. Shape dough into 24 rolls and place in a greased 9" x 13" baking pan (may be metal). Cover with damp cloth and let rise in a warm place for several hours. (I use my oven with the light turned on.) Bake at 350º for 20-25minutes. Makes 2 dozen.
NOTE: I received my first starter from a friend. If you do not have sourdough starter, you may begin your own. (See sourdough starter recipe above.)
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