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BREAD500.TXT
Servings: 2
1/2 c Milk
1
1
1 pk Cake yeast
6 1/4 c Sifted all-purpose flour
1/4 ts Salt
1 ts Cardamom
2 tb Milk
3
1
/4 c Sugar
/2 c Butter
3
Egg yolks
---------topping-----------
tb Sugar
-
6
. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover
well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add
soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour.
Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for
kneading. 4. Turn out dough and knead until smooth and elastic. Place in
greased bowl. Cover well. Set aside to rise until double in bulk, 1 to
1
-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut
each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch
rolls together at one end, braid and pinch other ends together. Place
3
braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let
braids rise until double in bulk, about 45 minutes. For topping brush each
braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate
oven (375) 25 to 30 minutes. Yield: 2 coffee cakes
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--------- Recipe via Meal-Master (tm) v7.05
Title: Carrot-Walnut Bread
Categories: Breads, Vegetables, Nuts
Servings: 4
1
1/2 c Unbleached flour; sifted
1 ts Baking soda
1/4 ts Nutmeg; ground
1 c Sugar
2 Eggs; lg
1/2 c Walnuts; chopped
1
1
3
/2 ts Cinnamon; ground
/4 ts Salt
/4 c Cooking oil
1
1/2 c Carrots; pared, shredded
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes.
Add the dry ingredients, stirring just until moistened. Stir in the
carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf
pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake
tester or wooden pick inserted in the center comes out clean. Cool in the
pan on a wire rack for 10 minutes, remove from the pan and finish cooling
on the wire rack.
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-
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cinnamon-Raisin Bread
Categories: Breads, Fruits, Yeast
Servings: 10
5
1/2 c Unbleached or bread flour
2 ts Active dry yeast; bulk
2 pk Active dry yeast; or
1 c Milk
3
1
/4 c Water
/4 c Vegetable oil
1/4 c Sugar
2 ts Salt
1 c Raisins
1 ts Cinnamon; ground,or to taste
1
1
2
Egg; lg
c Sugar
ts Butter or margarine; melted
Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat
the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the
flour-yeast mixture. Beat, with an electric mixer at medium speed, until
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