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BREAD500.TXT
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--------- Recipe via Meal-Master (tm) v7.05
Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS
Categories: Breads, Doughnuts
Servings: 1
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-----------------------THE ART OF HUNGARIAN COOKING------------------------
3
c Flour
1/4 c Milk
1
/2 ts Salt
1/8 lb Sweet butter, melted
1
5
tb Sugar
Egg yolks
2
Yeast cakes ( dissolved in
-1/4 cup warm milk)
Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and
melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth
and dough falls off the spoon, this dough should be rather soft. Put dough
on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie
cutter, that has been dipped in flour. Put in warm place to rise until
doubled in size. Fry in deep fat until light brown. Sprinkle with powdered
sugar.
from "The Art of Hungarian Cooking"- put out by St. Emery's School
Building Fund- Fairfield Ct- 1955
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--------- Recipe via Meal-Master (tm) v7.05
Title: BASIL & SAGE BREAD
Categories: Breads, Wine
Servings: 1
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-----------------------------PATTI - VDRJ67A------------------------------
1
1
Yeast; dry; envelope
c Water; warm (105-115~)
1/2 c All purpose flour
/4 c Olive oil
ts Basil; crumbled dried
1/4 ts Sage; crumbled dried
1/2 c Dry white wine
1 3/4 ts Salt
1/4 ts Pepper; freshly ground
1/2 c Water; warm (105-115~)
5
1
4
(
electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let
Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty
rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in
heavy small skillet over low heat. Add basil and sage and stir until
aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt
and pepper into dough, using dough hook. Slowly add remaining 1/2 cup
water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer
until smooth and resilient, about 10 minutes, adding more all purpose flour
if sticky. Grease large bowl. Add dough, turning to coat entire surface.
Cover bowl. Let dough rise in warm draft-free area until doubled, about 1
1
/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form
each piece into 14-inch-long loaf. Place on prepared sheets, seam side
down. Let rise in warm draft-free area until almost doubled, about 1 hour.
Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until
breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire
racks before serving.
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--------- Recipe via Meal-Master (tm) v7.05
Title: PORTUGUESE SWEET BREAD
Categories: Breads
Servings: 1
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-----------------------------PATTI - VDRJ67A------------------------------
3
Yeast; fresh cakes
6
Eggs; room temperature
Page 148
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