Archive for the ‘Bread’ Category
March 14th, 2010 | 
Author: Ingredients:
2 Tbsp + 3 tsp. sugar
1/4 cup warm water (110 degrees)
1 (1/4 ounce) package dry yeast
1/2 cup mashed potatoes
10 Tbsp butter, at room temperature, divided
3/4 cup warm milk (110 degrees)
1 large egg
1 tsp. salt
3 1/4 cup flour
Instructions:
Place 1 tsp. of sugar into the warm water and stir to dissolve. Place the yeast into the mixture and allow to stand for 7 minutes or until the yeast becomes bubbly. Add the mashed potatoes and stir to combine. Stir in the remaining sugar, 6 Tbsp butter and milk with a wooden spoon. Add the egg and the salt and continue stirring with the wooden spoon until completely combined. Beat in 2 cups of the flour briskly until the mixture becomes smooth. Slowly add the remaining flour while stirring. Mixture should become soft and moist. Lightly flour a flat surface. Turn the dough out onto the floured surface and knead for 10 minutes or until the dough becomes elastic. Add flour as necessary to keep the dough from sticking. Grease a large bowl. Place the dough into the prepared bowl and coat the top with grease. Cover and place in a warm area to rise, double in size, for 1 hour. Melt 4 Tbsp of butter. After the dough has risen to double its size punch it down using your knuckles. Divide the dough into two equal size pieces. Roll both halves of the dough out to 3/8 inch thickness. Flour a round cookie cutter and cut the dough into disks. Brush the top of each disk with the melted butter. Use the handle of a wooden spoon and make a crease in each disk from side to side in the middle. Fold the disk over at the crease and press the folded edge together. Spray a cookie sheet with a non stick cooking spray. Place the rolls on the prepared cookie sheet and brush again with the melted butter. Cover the cookie sheet tightly with plastic wrap and allow the dough to rise 45 minutes or until it doubles in size. Heat the oven temperature to 375 degrees. Remove the plastic wrap and bake the rolls 18 minutes or until a soft golden brown. Rolls can be brushed again with butter just before serving.
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Ingredients:
1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices
Instructions:
Place the egg in a saucepan. Add the cornstarch and salt. Dump in the vanilla. Mix together for 1 minute. Place another saucepan over low heat. Add the butter and allow it melt completely. Add the brown sugar and cinnamon to the melted butter. Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together. Pour in the milk. This will make the brown sugar hard but as the milk cooks the sugar will begin to melt. Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally. Slowly add the hot milk to the egg mixture being sure to stir as you add it. Place the egg mixture over medium heat. Stir constantly until the mixture begins to boil. Immediately remove from the heat. Pour the pudding into a large bowl. If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming. Place the pudding in the refrigerator to cool. When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.
Ingredients:
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs at room temperature
3/4 cup low-fat sour cream at room temperature
1/2 cup skim milk
1 stick unsalted butter, melted
Nonstick cooking spray
Instructions:
Place the flour, cornmeal, salt, brown sugar and baking powder in a sifter. Sift together into a large mixing bowl. Add the eggs and sour cream. Pour in the milk and butter. Mix with a rubber spatula just enough to moisten the dry ingredients. Heat the oven temperature to 400 degrees Fahrenheit. Spray a baking pan with the non stick cooking spray. Pour the batter into the prepared baking pan. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Ingredients:
1 package yeast
1 cup warm milk 110-115 degrees
4 cup bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold BUTTER
1/2 cup solid shortening
2 eggs lightly beaten
4 cups cherry pie filling
Instructions:
In a mixing bowl, combine flour, sugar, and salt. Add shortening and butter until mixture is crumbly. Place yeast in warmed milk. After yeast is dissolved, add to the flour mixture.
Mix in eggs until dough is soft. Kneading is not necessary. Put the mixture in the refrigerator covered. Once it has chilled for 8 hours, divide into 4 pieces. On a lightly covered surface, roll each piece into 14″1×11″. Spoon cherry filling down the center third of the dough. Fold the sides over the over the mixture to the other side. Pinch sides to seal and tuck under. Preheat oven to 350 F. In an un-greased cookie sheet, place the Tasty Cherry Delights approximately 2 inches apart. Bake until golden brown (approximately 25 minutes). While cooling, make your icing by mixing together 2 cups powdered sugar and 2-3 tablespoons milk. Drizzle icing over the top and enjoy.
Ingredients:
1 1/4-oz. package dry yeast
1/2 cup lukewarm water
1 teaspoon plus 1/4 cup sugar
3 tablespoons butter
1 1/2 cups milk
2 teaspoons salt
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds
Raisins
Instructions:
Dissolve the yeast in the lukewarm water. When yeast is completely dissolved add 1 teaspoon of sugar and stir. Allow to sit for 5 minutes or until bubbles begin to appear. Melt butter in a small saucepan over medium heat. Once the butter has melted pour in the milk and heat until just starting to get warm. Pour milk into the yeast. Add 1/4 cup of sugar and salt. Add both flours one at a time to the yeast. Stir until dough starts to become stiff. Place dough on a flour surface and knead until dough becomes smooth about 10 minutes. Butter a large bowl and place dough into bowl. Cover and let rise about 1 hour. Dough should double in size. After the dough has doubled use your fists to punch it down. To make the lion take a large piece of the dough and shape it into a body. Take smaller pieces of dough to make the lion head, legs and tail. Place the lion body on a cookie sheet sprayed with a cooking spray. Take a small amount of the dough and place it in a garlic press. Squeeze out the pieces of dough to use for the lions mane and end of his tail. Add raisins for the eyes. For the lamb take a large amount of dough and shape it into an oval for the body. Using smaller amounts of dough make a head, legs and a tail. Place on another prepared cookie sheet. Cover the legs and face with the poppy seeds. Take more dough through a garlic press and place it on the lamb for its wool. Use raisins again for the eyes. Cover both cookie sheets with plastic wrap and allow them to rise to double their original size. Place the egg in a small mixing bowl. Add the water and beat together. Once the dough has risen use a pastry brush to lightly brush each animal with the egg water mixture. Be careful not to smash your animals while doing this. Preheat oven to 350 degrees. Bake for 30 minutes or until slightly brown and hollow when tapped on the bottom.