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BREAD500.TXT
PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE
GLAZE,
AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE
IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN
TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL
HOT.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Garlic Monkey Bread Ring *
Categories: Breads
Servings: 1
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-----------------------------PATTI - VDRJ67A------------------------------
1
1
1
1
pk Active dry yeast
c Water; warm (105~ - 115~)
ts Sugar
1/4 c Butter or margarine; melted
1 lg Garlic clove; minced
1 ts Dried parsley
1/4 ts Salt
1/8 ts Fresh ground black pepper
ts Salt
2
1/2 c To 3 c all purpose flour
In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let
stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour.
After half the flour is added, beat until very smooth and satiny. Then stir
in enough flour to make a stiff dough. Turn out onto lightly floured boars.
Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and
satiny. Place dough in a bowl that has been greased. Turn dough over. Cover
and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix
melted butter, garlic, parsley, salt and black pepper. Turn risen dough out
onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into
buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1
hour or until doubled. Bake at 375~ for 25-30 minutes or until golden.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Tomato Barbecue Rolls *
Categories: Breads, Rolls
Servings: 12
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-----------------------------PATTI - VDRJ67A------------------------------
2
c To 2 1/2 cups unbleached
all purpase flour
tb Sugar
1 pk Active dry yeast
3/4 c Tomato juice (good quality)
1/4 c Water
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1
1
1
1
/2 ts Seasoned salt
/2 ts Italian seasoning
/8 ts Pepper
2 tb Butter or margarine
1 ts Instant minced onion
In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,
pepper and yeast. In small saucepan, heat the tomato juice, water, butter
and onion, until warmed (butter need not be melted). Add to dry
ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more
flour. Beat at high speed for 2 minutes. Stir in enough to make a soft
dough that clears the bowl. Turn out onto lightly floured surface. Knead
5
-10 minutes or until smooth and elastic. Put into greased bowl, turning to
grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)
area for 30 minutes or until doubled. Punch down. Shape dough into 12 even
balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to
1
minutes or until golden. Remove to wire rack to cool.
/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20
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--------- Recipe via Meal-Master (tm) v7.05
Title: San Francisco Sour Dough Bread *
Page 150
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