Thursday, August 9, 2012

import blog dec. 06

Entry for December 06, 2006 more recipes for the holidays
Entry for December 06, 2006 more recipes for the holidays magnify
  I really like this quilt, my Mom pieced and her amish friends did the hand quilting.
Here are some of my favorite Bread recipes
When Bonnie gave me this recipe she said she bakes this every year for Christmas just as her mother before her, it is a German tradition.
 1 1/4 ounce package dry yeast
3/4 cup warm water
1/2 cup sugar
1/2 teaspoon salt
3 whole eggs
2 egg yolk and reserve the white
1/2 cup soft butter
3 1/2 cups flour
1/2 cup chopped blanched almonds
1/4 cup candied citron-cut up
1/4 cup candied cherries-cut up
1/4 cup raisins
1 tablespoons grated lemon rind
 white frosting-recipe follows
Dissolve yeast in water in mixer bowl. Add and beat for 10 minutes the sugar, salt, eggs, egg yolk. butter, and 1/2 cup of flour
Blend in the remaining flour, nuts, fruit, and rind
Cover and let rise until double-about 1 1/2 hours
Stir down by beating 25 strokes. Cover tightly with plastic wrap
Store in refrigerator overnight
Turn out and coat with flour
Press into an oval 12X8
Spread with buterr. Fold the long way. Press folded edge. Place on greased baking sheet.
Brush with egg white beaten with 1 tablespoon of water
Bake at 375 degree for 30 to 35 minutes.
For the frosting- 1 1/2 cup sifted powdered sugar and 1 1/2 tablespoon milk that have been mixed uintil smooth. Spread all over the stollen

Ruth's Pumpkin Bread
This recipe comes from my Grandma Jones
3 1/2 cups flour
2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs
2/3 cup water
2 cups pumpkin puree
3 cups sugar
1 cup choppped nuts
Blend together the eggs, water, pumpkin, and sugar.
Mix in flour and spices.
Mix til well blended ad stir in the nuts just til blended
Pour in bread pan ad bake one hour in a 350 degree oven.
Double Braided Bread
This is a gorgeous loaf of bread, and easy to make. You will get tons of compliments. When ever we were invited over for dinner I would bring this bread-wonderful.
3 tablespoons sugar
2 teaspoons salt
1 package yeast
6 cups unbleached flour
3 tablespoons butter
1 egg
In a large bowl; combine the sugar, salt, yeast, and 2 cups of flour.
In a 1 quart saucepan over low heat; heat butter and 2 cups water until very warm 120 degrees. Butter does not need to melt. Let cool to lukewarm
In a large bowl mix together 3 cups flour, with yeast, and sugar. With mixer at low speed; gradually beat liquid into flour mixture until just blended. Increase speed to medium and beat for 2 minutes, keeping sides of bowl scraped down. Beat in 3/4 cup  more flour to make a thick batter. Continue beating 2 minutes and scraping down sides of bowl. Stir in enought additional flour to make a soft dough-about 2 1/2 to 3 cups.
Turn dough onto floured surface and knead until smooth as elastic, about 10 minutes adding in flour as needed.
Shape dough into a ball and place in a greased large bowl turning dough so top is greased. Cover and let rise in a warm place away from drafts until doubled. about 1 hour.
Punch dough down and let rise for 15 minutes for easier shaping.
To prepare the braided loaf; cut 2/3 of dough into 3 equal pieces. On floured surface with hands; roll each piece into a 15 inch long rope. Place ropes side by side and loosely braid, beginning in the middle and working toward each end. Pinch both ends to seal and place on a cookie sheet. this is bottom part of loaf.
For the top of loaf; cut remaining piece of dough into 3 equal pieces. Braid as above. Carefully place braid on top of bottom piece. May need to use toothpicks to keep in place while raising.
Cover and let rise in a warm place for 1 hour.
Preheat oven to 350 degrees
In a cup with fork; beat eggs in 1 tablespoon water. Gently brush loaf with the egg mixture. Bake 40 minutes or until golden and loaf sounds hollow when lightly tapped.
Remove and cool on wire racks


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