Tuesday, August 7, 2012

Import bread recipes

ReviewReviewReviewReviewReviewDec 1, '07 11:51 AM
for everyone
Category:Other
Cream Cheese Braids
Posted by: "Cheryl" myclyde@sccoast.net crochetmom29526
Fri Nov 30, 2007 7:20 pm (PST)
Cream Cheese Braids

1 cup commercial sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 pkgs. dry yeast (or 1 cup Herman starter)
1/2 cup warm water (105-115 degrees)
2 eggs beaten
4 cups flour -- bread

FILLING

1 8 ounce pkg. cream cheese -- softened
1 cup sugar
1 egg -- beaten
1/8 teaspoon salt
2 teaspoons vanilla
2 tablespoons flour

Heat sour cream over low heat. Stir in sugar, salt and butter; cool
to lukewarm. Sprinkle yeast over warm water in large mixing bowl,
stirring until yeast dissolves. If you use starter, just mix it into
the warm (not hot) water. Add sour cream mixture, eggs and flour; mix
well. Cover tightly and refrigerate overnight. The next day, divide
dough into 4 equal parts. Roll out each part on a well floured board
into 12 x 8" rectangles, spread with filling and roll up in a
jellyroll fashion beginning at long ends, lightly place rolls, seam
side down on greased baking sheet. Slit each roll at 2" intervals
about 2/3rd's of the way down through dough resembling a braid. cover
and let rise in warm place for about an hour. Bake at 375F. for 12 to
15 min. Spread with glaze while warm.
Filling;

Combine cream cheese and sugar in a small mixing bowl. Add egg, salt,
flour and vanilla extract. Mix well.
Glaze;

2 cups powdered sugar
4 tbl. milk
2 tea. vanilla extract

Combine all ingredients in a small bowl and mix well.

Source: DeeDee'a Recipe Archive

I think this would make a wonderful holiday bread


ReviewReviewReviewReviewReviewNov 29, '07 7:34 PM
for everyone
Category:Other
Apple-Walnut Whiskey Bread--PC
Posted by: "Judy" luvsbutterflies29526@yahoo.com luvsbutterflies29526
Thu Nov 29, 2007 10:26 am (PST)
Apple-Walnut Whiskey Bread--PC

Source: Presto

* 1/2 cup all-purpose flour
* 1/4 cup whole wheat flour
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 2 eggs, beaten
* 1/4 cup vegetable oil
* 1/4 cup apple butter
* 1/2 cup chopped walnuts
* 1/3 cup chopped apples
* 1 tablespoon whiskey (optional)
* 1/2 teaspoon vanilla
* 3 cups water

Mix flours, sugar, baking powder, baking soda, salt, and spices. Stir
in remaining ingredients except water. Pour into greased loaf pan, 6 x
2-1/4 x 2-inches. Cover pan securely with greased aluminum foil. Place
cooking rack or steamer basket and 3 cups water in 4- or 6-quart
Presto® pressure cooker. Place loaf pan on rack or in basket. Close
cover securely. Do not place pressure regulator on vent pipe. Heat
until steam flows gently through vent pipe. COOK 45 MINUTES. Remove
bread and let cool in loaf pan on wire rack 5 minutes. Remove bread
from pan. Let cool on wire rack. Makes one loaf.

I thought this recipe looked really good, so wanted to share another from my yahoo recipe group


Blog EntryNov 26, '07 12:06 PM
for everyone
I wanted to share a stollen recipe that I received from a dear friend of mine in Illinois. This is her family recipe passed down thru the generations and has always made this for Christmas
Stollen
1 1/4 ounces package dry yeast
3/4 cup warm water
1/2 cup sugar
1/2 teaspoon salt
3 whole eggs
2 egg yolks, reserve the whites
1/2 cup soft butter
3 1/2 cups flour
1/2 cup chopped blanched almonds
1/4 cup cup up candied citron
1/4 cup cut up candied cherries
1/4 cup raisins
1 tablespoon grated lemon rind
Quick white frosting-recipe follows
Dissolve the yeast in water in a mixing bowl. Add and beat for 10 minutes the sugar, salt, eggs, egg yolks, butter, and half of the flour.
Blend in the remaining flour, nuts, fruits, 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 the refrigerator overnight.
Turn out and coat with flour
Press into an oval (12X8)  Spread with butter. Fold the long way. Press folded edge. Place on greased baking sheet. Brush with egg white beaten with 1 tablespoon of water.
Let rise until double about 45 to 60 minutes
Bake at 375 degrees for 30 to 35 minutes
Frost with 1 1/2 cup sifted powdered sugar and 1 1/2 tablespoons milk that have been mixed until smooth.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This following recipe I got from a catalog I received from King Arthurs flour. Thought it looked really good.
Stollen Bites
These would be perfect to put in a pretty bag and given as a gift.
Sponge
1 cup (4 1/4 ounces) King Arthur unbleached all purpose flour
3/4 cup (6 ounces) lukewarm water
2 teaspoons instant yeast
Mix together and set aside for 1 hour or for up to 4 hours
Fruit
1/2 cup (2 3/4 ounces) dried pineapple chopped in 1/4" dice
1/2 cup (2 3/4 ounces) golden raisins or dried cranberries
1/2 cup (3 ounces) candied cherries, snipped into quarters
2 tablespoons (1 ounce) run or brandy
Mix together and set aside to allow the fruit to absorb the liquor
Dough
2 1/2 cups (10 1/2 ounces) King Arthur unbleached all purpose flour
6 tablespoons (3 ounces) softened butter
1/4 cup (1 1/2 ounce) Bakers special dry milk or nonfat dry milk powder
1/3 cup (2 3/8 ounces) granulated sugar
1 1/4 teaspoons salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon orange zest or 1/8 teaspoon orange oil
1/2 cup (2 1/2 ounces) toasted almonds chopped
Topping
1/2 cup (1 stick, 4 ounces) butter melted
2 cups (8 ounces) confectioners sugar, glazing sugar, or non melting sugar

Combine the starter and the dough ingredients except for the almonds, and mix and knead to make a soft shiny elastic dough  Towards the end, knead in the soaked fruits along with any liquid and almonds. Allow the dough to rise covered for 1 1/2 to 2 hours.
 Turn the dough out onto a work surface and divide it into 40 pieces, rolling each piece into  a ball. Place the balls on a greased or parachment lined baking sheet, leaving about 1 inch between them,
  Cover and let rise for about 45 minutes until the balls are puffy. Bake the stollen bites in a preheated 350 degree oven for about 18 minutes or until they're light brown. Remove from the oven and cool for 10 minutes. Toss stollen in the melted butter, then the confectioners sugar. allow to cool completely before wrapping and storing. stollen bites keep well for a week at room temperature, or freeze for longer storage. Toss with confectioners sugar again just before serving.


ReviewReviewReviewReviewReviewNov 22, '07 7:36 PM
for everyone
Category:Other
Coffee Can Bread
Posted by: "Cheryl" myclyde@sccoast.net crochetmom29526
Thu Nov 22, 2007 10:53 am (PST)
Coffee Can Bread

1 cup milk (heated to 110 degrees F)
1 package yeast
2 tablespoons granulated sugar
2 teaspoons salt
4 cups flour
1/4 cup vegetable oil
2 eggs

Dissolve yeast in milk. Put 2 cups flour in a
bowl and blend in the yeast mixture. Mix in oil,
eggs, sugar and salt. Add enough flour so that
dough is not sticky. Knead until elastic, but
light — about 10 minutes. Press into a greased
one-pound coffee can. Put plastic lid on coffee
can and let rise for 1 hour (or until lid pops
off can). Bake, uncovered, at 375 degrees F for 20 to 25 minutes.

Let stand a few minutes, then unmold.

Source: Recipes Market

I think these would make cool hostess's gifts



ReviewReviewReviewReviewReviewNov 16, '07 8:47 PM
for everyone
Category:Other
Molasses Yeast Rolls From Taste of Home Whenever I make these country-style rolls, I fondly remember my mother—she was an excellent baker who taught me so much in our North Dakota farm kitchen. Each year at Thanksgiving, my bread basket includes these hearty dinner rolls. —Ardis Rollefson Jackson Hole, Wyoming
INGREDIENTS
1 package (1/4 ounce) active dry yeast

3/4 cup warm water (110° to 115°)

1/2 teaspoon honey

1-1/2 cups warm milk (110° to 115°)

1/2 cup molasses

1/4 cup butter or margarine, softened

1 egg, beaten

1-1/2 teaspoon salt

3 cups whole wheat flour

4-1/2 cups all-purpose flour

DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add honey; let stand for 5 minutes. Add the milk, molasses, butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a 10-in. rope. Shape each rope into a "S"; coil ends until they tough the center. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 35 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 185 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 181 mg sodium, 34 g carbohydrate, 3 g fiber, 5 g protein.


SERVINGS 24
CATEGORY
Breads
METHOD Baked
PREP 30 min.
COOK 15 min.
TOTAL 45 min.

this one is from Taste of Home


ReviewReviewReviewReviewNov 14, '07 9:06 PM
for everyone
Category:Other
Toasty Walnut Muffins

2 tablespoons quick cooking rolled oats
1/4 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon baking powder
dash of ground cinnamon
1 large egg yolk, beaten
1 tablespoon cooking oil
1 tablespoon milk
2 tablespoons broken walnuts, toasted
1 tablespoon raisins
1 teaspoon unbleached flour
1/2 teaspoon brown sugar
1/2 teaspoon butter or margarine

Stir together oats and 1 tablespoon warm water let stand for 5 minutes.
Meanwhile stir together 1/4 cup flour, sugar, baking powder, cinnamon and
dash of
salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients
stirring just til moistened. Fold in 5 teaspoons of the walnuts and the
raisins.
Line two 6 ounce custard cups with paper baking cups. Fill 2/3 full. Combine
1 teaspoon flour, brown sugar, butter and remaining walnuts. Sprinkle atop
muffins. Microwave uncovered on 100% power for 1 to 1 1/2 minutes or till
done, rearranging once. When done surface may still appear moist but a
wooden
pick inserted near the center should come out clean. Remove from custard
cups. Let stand on a wire rack for 5 minutes. Serve warm.


ReviewReviewReviewReviewReviewNov 8, '07 7:41 AM
for everyone
Category:Other
Blueberry Scones
Posted by: "Matthew Goff" M_I_Goff@yahoo.com m_i_goff
Wed Nov 7, 2007 3:14 pm (PST)
Blueberry Scones

2 cups flour
2-1/2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
6 Tbs. butter, softened, in bits
1/3 cup buttermilk
1 egg
1 cup blueberries tossed with 1 tsp. flour

Combine flour, sugar, baking powder and salt. Add butter and blend
until well combined.(I used the processor). Add buttermilk mixed with
egg and toss till liquid is well incorporated. Fold in berries. Form
dough into 1/2-inch thick rectangle. Cut into 18 triangles and transfer
to baking sheet. Brush lightly with egg white and sprinkle with sugar.
Bake at 350 for 15 minutes or until lightly browned. Serve with butter.


ReviewReviewReviewReviewReviewOct 31, '07 10:11 AM
for everyone
Category:Other
One more to share from my new group. I love breads like this one.


Thanks Bread with Wild Berries and Seeds

A great way to use the best of fall's bounty-a hearty quick bread with
walnuts and cranberries.
Ingredients:
1 1/3 cups whole wheat flour
2/3 cup cornmeal
1/3 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
6 oz unsalted butter, melted
2 large eggs
1 1/2 cups buttermilk
1/2 cup black walnuts or other nuts, chopped
1/2 cup cranberries or other wild berries (huckelberries, hawthorn
berries, blackberries) chopped
1 1/2 tbsp cracked coriander seeds
1 tsp cracked fennel seeds
Directions:
Crack seeds in a coffee grinder or in a food procssor using pulse
action. Preheat oven to 375 degrees F. Butter twelve 3 X 3 X 1 1/2"
pans or muffin tins and dust with cornmeal, nut or almond flour. Stir
together flour, cornmeal, sugar, baking powder, baking soda, and sugar
and salt. Whisk together butter, eggs and buttermilk in a separate
bowl and add to flour mixture, stirring until just combined. Stir in
chopped nuts, berries and seeds. Divide the bread batter among pans or
tins and bake in preheated oven until nicely browned and a wooden
tester comes out clean (approximately 30 minutes). Cool in pans on
racks for 10 minutes before inverting breads onto racks. Serve with
honey butter or apple butter while still still warm.

Number of Servings: 12


ReviewReviewReviewReviewReviewOct 31, '07 10:08 AM
for everyone
Category:Other
CROCKPOT BANANA BREAD
Source: The Best of Electric Crockery Cooking

(Makes 4 to 6 servings)

Ingredients:

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Instructions:

Sift together the flour, baking powder, baking soda and salt. With
the electric beater on low, fluff the shortening in a small bowl,
until soft and creamy. Add the sugar gradually. Beat in the eggs in a
slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the
bananas another 1/3 of the flour mixture, the rest of the bananas
then the last of the flour mixture. Fold in the walnuts. Turn into a
greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker. Cover the cooker, but prop the
lid open with a toothpick or a twist of foil to let the excess steam
excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve Warm.

I found this recipe while browsing recipes in my new yahoo recipe group. I went a year or so with no stove or oven, so learned how to cook in different appliances. It is really amazing how many neat things you can make in your crockpot-Enjoy


Blog EntryOct 27, '07 8:20 PM
for everyone
  Turned out to be a nice day today.
Warmed up a bit today in high 50s but lots of sunshine by 10 am. The garage sales were not as plentiful as the paper looked, but we did find enough to have fun and explore.
I ended up with two beautiful sweaters each 1.00. and interesting in two different sales were furs! I was quite surprised. One was a gorgeous rabbit coat, and another sale had 2 full fur coats- Interesting. I also came home with a chicago bulls little bear.
  The best deal was at Lowes today. I need blinds or something not too expensive for my 3 big windows in my soon to be completed craft room. We found a whole rack of fabric roman shades marked down. I needed wide ones and the length didn't matter as I can cut them off.  These were 48 X72-I couldn't believe it-we found 3 matching green ones listed at 39.99 marked down to 8.00 I don't think I could buy all the stuff to make them for that price.very cool.
  They were also selling shades marked down. we found 2 leather looking ones that were 19.99 marked down to 5.00 so these will be perfect for two old brass lamps we have.
I also wanted to share the recipe I used to make the pumpkin bread I made last night and then shared with coffee early this morning with our friends and neighbors.
It comes from King Arthur Whole Grain Baking cookbook
I will also include my changes-I had to make it gluten free, without seeds, and diabetic friendly too
Golden-Cinnamon Pumpkin Bars
3/4 cup unsalted butter-I used 1/4 cup butter and 1/2 cup light olive oil
1 1/2 cup brown sugar-I used 1/4 cup sorghum and 3/4 cup splenda
1 teaspoon vanilla extract-I used my own homemade
3/4 teaspon baking powder
1/2 teaspoon salt-I omit
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger  ( for all these I used 2 teaspoons pumpkin pie spice and
1/4 teaspoon ground cloves      1 teaspoon cinnamon)
1/4 teaspoon ground allspice
1 large egg-I used cage free
1 cup canned pumpkin-not filling
1 1/2 cups whole wheat flour- I used 1 cup spelt flour and 1/2 cup sorghum flour
1 cup cinnamon chips-I used dark chocolate chips
1 cup golden raisins or dried cranberries-I cut up a cup of dried dates and apples and apricots mixed
Preheat the oven to 350 degrees lightly grease a 9 X 13 inch pan. I had a pan that held 4 little mini loaves so I filled that to take along today and I had enough dough to make 1 more loaf
Melt the butter in a medium microwave safe bowl or in a saucepan set over low heat, then add the sugar and stir to combine. Return the mixture to the microwave or heat until its hot and starting to bubble. Transfer the mixture to a medium bowl and allow it to cool till you can comfortably test it with your finger
Beat in the vanilla, baking powder, salt, and spices. add the egg beating until smooth and scraping the sides and bottom of the bowl. Stir in the pumpkin, flour, chips, and dried fruit, mixing thoroughy. Spoon the batter into the pan
Bake the bars until a sharp knife inserted into the center reveals moist crumbs 40 to 45 minutes. remove from oven and cool on a rack
Enjoy-this turned out so well with the dates

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