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BREAD500.TXT
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--------- Recipe via Meal-Master (tm) v7.05
Title: CHALLAH BREAD
Categories: Breads, Ethnic
Servings: 1
1
pk Active dry yeast
Egg
1
1
/4 c Warm water(105-115 F)
/2 c Lukewarm water
1 tb Shortening
2 3/4 c Flour
1
1
tb Sugar
ts Salt
Egg yolk
2 tb Cold water
Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,
shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour
to make dough easy to handle.Turn dough out on floured work surface, knead
until smooth and elastic(5 min) Round up dough in greased bowl, turn over
to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch
dough down, divide into 3 equal parts. Roll each part into strand 14 inches
long.Place strands close together on lightly greased cookie sheet. Braid
gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush
braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat
egg yolk and cold water until blended, brush over braid. Bake at 375 F for
2
5-30 minutes, or until golden.
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--------- Recipe via Meal-Master (tm) v7.05
Title: WHITE BREAD
Categories: Breads
Servings: 1
1
1
/2 c Lukewarm water(110 F)
pk Active dry yeast
/2 c Hot milk
tb Butter
ts Sugar
1 ts Salt
3 c Flour
Egg yolk
1 tb Milk
1
2
1
Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in
butter, sugar and salt. Cool to room temperature. Combine all ingredients.
Knead dough until it becomes smooth and elastic, and put into lightly oiled
bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into
loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to
3
50 F Brush dough with egg yolk and milk mixture. Bake loaf one hour.
Remove from pan.
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--------- Recipe via Meal-Master (tm) v7.05
Title: PUMPERNICKLE BREAD
Categories: Breads
Servings: 2
2
pk Active dry yeast
1/4 c Warm water
ts Salt
/3 c Molasses
2 c Whole rye flour(100%)
2 1/4 c White flour
2 ts Cornmeal
1
2
1
Egg white
1
1
tb Caraway seeds
tb Shortening
3/4 ts Caraway seed
Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.
Stir Place rye flour and 2 c white flour in small bowl, blend using large
spoon. Gradually add flour to liquid mixture. Use hands to blend in flour
at end. Add remaining 1/4 white flour, if necessary to make dough easy to
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