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BREAD500.TXT
1
2
ts Salt
Beaten eggs
Brown Sugar
Cinnamon
Soften yeast cakes in water. Add shortening, sugar and salt to scalded
milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a
stiff batter. Beat well. Add flour to make a soft dough. Turn out on
floured work surface, and knead until satiny. Grease bowl, Put dough in
bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down.
Shape into 2 retangles about 1/4 inch thick. Brush with melted butter.
Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape
into rings. Place on greased baking sheet, cut with scizzors at one inch
intervals, ALMOST through rings. Turn slices slightly. Cover and let rise
until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake
Icing.
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--------- Recipe via Meal-Master (tm) v7.05
Title: WHOLE WHEAT MOLASSES BREAD
Categories: Breads
Servings: 2
2
1
3/4 c Whole wheat flour
c Flour
pk Active dry yeast
3/4 c Water
/2 c Dark molasses
1/4 c Brown sugar
2 tb Shortening
1 tb Salt
1
2
1 c White flour
1
In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat
water, molasses, brown sugar, shrotening and salt until warm (115 F),
stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes,
scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white
flour to make stiff dough. Turn out on light floured work surface, knead
until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise
until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let
rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased
baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375
F for 30-35 minutes. For chewy crust, brush each loaf with warm water
several times during the last 10-15 minutes of baking. Cool.
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--------- Recipe via Meal-Master (tm) v7.05
Title: BABKAS #1
Categories: Breads, Ethnic
Servings: 2
3
1
/4 c Butter,soft
/2 c Sugar
1 tb Lemon rind
1 c Milk,room temperature
5 1/2 c Flour
1 c Golden raisins
Confectioner's sugar
1
0
2
Egg yolks
pk Active dry yeast
1
/4 c Warm water
1 ts Salt
In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,
one at a time, until pale and fluffy. In small bowl, soften yeast in
water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups
of flour until a soft dough forms. Turn out on lightly floured work
surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.
Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in
bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch
fluted pans, let rise until double in bulk(covered) Bake in 350 F oven
2
confectioner's sugar. Tastes better eaten within a couple of days. Two
Babkas, 10 servings each.
5-30 minutes, or until well browned. Invert on rack. Sprinkle with
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