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BREAD500.TXT
1/2 ts Dry basil
1/4 ts Rosemary
1/4 ts Pepper
2
1/2 c Flour
tb Olive oil
6
2
3
pk Active dry yeast
tb Brown sugar
2
Cloves crushed garlic
Lightly grease large bowl and two loaf pans with olive oil. In small
saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups
flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3
minutes. Gradually add remaining flour, mixing by hand, if necessary, until
it holds together enough to turn out on floured surface. The dough is quite
sticky, and yuou may need to add a little more flour, but not too much, or
you will have a dry bread. Knead about 5 minutes, until dough smooths out,
place in greased bowl, cover and let rise 1 hour. Punch dough down, let
rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans
and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,
reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf
sounds hollow when thumped with knuckle. Tip loaves out immediately onto
wire rack to cool
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--------- Recipe via Meal-Master (tm) v7.05
Title: TRADITIONAL SWEET ROLL DOUGH
Categories: Breads, Rolls
Servings: 1
2
pk Active dry yeast
/2 c Warm water
1 ts Salt
Eggs
1/2 c Butter or margarine, softene
5 c Flour
1
1
1
2
/2 c Scalded milk, cooled to luke
/2 c Sugar
Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2
cups flour. Beat until smooth. Mix enough flour to make dough easy to
handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough
can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2
hours. Punch down and shape into whatever
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--------- Recipe via Meal-Master (tm) v7.05
Title: SWEDISH RYE BREAD
Categories: Breads
Servings: 2
1
/4 c Warm water
/4 c Brown sugar
/4 c Light molasses
pk Active dry yeast
1 1/2 c Hot water
2 1/2 c Rye flour,stirred
3 tb Caraway seed
1
1
1
4 c Sifted flour
1
2
tb Salt
tb Shortening
2 tb Grated orange peel(opt.)
Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and
shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.
Stir in rye flour, beat well. Add softened yeast, and caraway or orange
peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead
on well floured work surface until samooth and satiny (10 minutes) Place
dough in greased bowl, turn once to grease top. Cover, let rise until
doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work
surface, divide into 2 portions. Shape each into a smooth ball. Cover, let
rest 10 minutes. Pat dough in 2 round loaves, place on greased baking
sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for
2
crust, brush with melted butter. Cool on wire racks.
5-30 minutes. Place foil loosely over tops last 10 minutes. For soft
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