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BREAD500.TXT
1
1
/2 c Water;warm (105-115~)
c Milk
/2 c Butter; cut into pieces
ts Salt
1 c Sugar
c All purpose flour; sifted
2 tb Butter; melted
1
2
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until
foamy, about 5 minutes. Scald milk. Add butter and salt and stir until
butter melts. Cool to lukewarm. Using electric mixer, beat eggs until
frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk
mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;
dough should be soft and pull away from sides of bowl. Turn dough out onto
well-floured surface, sprinkle with 1 cup flour and knead until smooth and
elastic, adding up to 1 cup more flour as necessary to prevent stickiness,
about 10 minutes. Grease large bowl. Add dough. turning to coat entire
surface. Cover and let rise in warm draft-free area until doubled in
volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two
9
-inch round cake pans. Divide dough in half. Press each half into pan.
Cover and let rise in warm draft-free area until doubled in volume, about 1
hour. Preheat oven to 350~. Bake until loaves are golden brown and sound
hollow when tapped on bottom, about 30 minutes. Brush tops immediately with
melted butter. Serve warm. Makes 2 loaves.
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--------- Recipe via Meal-Master (tm) v7.05
Title: CSOROGE-HUNGARIAN CRISPY CRULLERS
Categories: Breads, Doughnuts
Servings: 1
-
-----------------------THE ART OF HUNGARIAN COOKING------------------------
6
1
2
1
Egg yolks
ts Salt
tb Sugar
ts Brandy
1 tb Vinegar
2 1/2 c Flour
1/2 c Sour cream
Add all or enough of flour to egg yolks and sour cream to make a soft
dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out
very thin. Cut into diamond shapes. Make a slit in center and pull one end
through slit. fry in deep fat until light brown. Drain on absorbent paper.
Sprinkle generously with powdered sugar.
From " The Art of Hungarian Cooking"- from St. Emery's School Building
Fund- Fairfield Ct. - 1955
Formatted for MM7 by Marge Nemeth
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--------- Recipe via Meal-Master (tm) v7.05
Title: PICKLE JUICE RYE
Categories: Breads, Vegetables
Servings: 2
Frances Nossen (SWTK50B)
From Bread in Half the Time
c FLOUR, BREAD
pk YEAST, DRY
1
EGG, LARGE,ROOM TEMP
2 ts SALT
3
3
1
1 tb DILL WEED, DRY
1 1/2 c FLOUR, MEDIUM RYE
1 1/2 ts CARAWAY SEEDS
c BRINE, SOUR DILL
3
/4 c WATER, 120 DEGREES
*****
EGG
GLAZE:
2
2
tb CRISCO
tb SUGAR
1
1 tb MILK
COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT
ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD
FLOUR
AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK.
PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES.
GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND
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