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3-4 cups flour 1 tsp salt 2 Tbs sugar 6 large eggs 3 pkgs dry yeast ( or the equivalent cake yeast) 2 1/4 sticks (9 oz) unsalted butter, softened slightly. Sift dry ingredients into a bowl starting with 3 cups of flour. Toss in dry yeast. Add eggs and stir 10 minutes. Add softened butter and work into a bread dough. Add flour if needed. Turn into a lighlty floured bowl. Let rise until doubled (1 hour or so). Punch down. Refrigerate until completely cool (about 1/2 hour). Form into two loaves. Place into well greased and floured pans. Let rise till it reaches the top of the pans. (1 hour) Bake at 350 until golden brown 45-60 minutes. Remove and let cool. |
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1 pkg dry yeast 1 1/4 cups warm water 2 tbsp honey 2 tbsp margarine 1 tsp salt 3 cups flour, divided 1 tbsp cinnamon 1 cup raisins Dissolve yeast in 1 1/4 cups warm water. Stir in honey. Mix in margarine, salt and 2 cups of flour. Beat on low speed till blended, then beat one minute on high. Scrape bowl and beat one minute more. Stir in remaining 1 cup of flour by hand. Cover and let rise until doubled, about 45 minutes. Punch batter down, and stir in cinnamon and raisins. Let rise for 30-40 minutes more. Put into greased loaf pan and bake at 375 for 40 minutes. When done, top with glaze. Glaze: 1/2 cup confectioners sugar 1 tbsp milk 1/2 tsp vanilla Combine ingredients until smooth. |
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3/4 cup milk 1 pkg active dry yeast 3 1/2 cups flour 1/3 cup honey 1 1/4 tsp salt 1/4 cup butter or margarine 1/4 cup warm water 1 cup quick or old fashioned oats, uncooked 1 egg 1 tsp cinnamon Icing: 1 1/2 cup confectioners sugar 2 tbsp milk For bread, heat together milk and butter in small saucepan over medium heat, stirring occasionally until butter is melted; cool to lukewarm. Dissolve yeast in water. In large bowl combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic. Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes. Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly. Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up spiral fashion seal end tightly. Attach to top of body on cookie sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape one third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together. Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 . Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. Drizzle icing over cooled bread. (Makes 1 bunny) |
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There really isn't much of a trick to making good Fench bread, at least not with respect to ingredients. The technique is not particularly difficult either, though it takes at least a little practice to do well: Ingredients: 1/2 plus 2 cups warm water (100-110) Approximately 7 cups of flour (bread flour is best) 1 tablespoon salt 2 packages active dry yeast 1. Empty yeast into 1/2 cup warm water and stir to dissolve yeast. The water must be warm but not too warm, as this will kill the yeast. Let the mixture stand briefly. Some bubbles should be noted, indicating that the yeast is good. 2. Add to the yeast mixture 2 additional cups of water and 1 tablespoon salt and 2 cups of flour. Stir into a relatively smooth batter. 3. Add to the mixture 4 additional cups of flour and stir until it becomes very difficult to stir the mixture. Turn out the dough onto a clean, floured surface. 4. Knead the dough until it is free of lumps, rather elastic, and almost satiny in appearance. During this process, it will be necessary to add more flour, perhaps 1 or 1.5 cups or a bit more, depending on how damp the flour is. Enough flour has been added when the dough has only a hint or almost no stickiness. Too much flour will make the bread rather tough. Form the dough into a ball and place in a clean, lightly oiled bowl. Turn the dough over to oil all surfaces. Place a damp towel over the bowl. 5. Allow the dough to rise in a warm place until doubled, about 1 hour and 15 minutes to 1 hour and 30 minutes. After rising, punch down the dough and return to bowl and recover. 6. Allow dough to rise until again doubled, about 1 hour. Punch down dough and divide into two equal pieces. Form each piece into a long thin loaf (this recipe makes two quite large loaves, or you can divide the dough into more pieces and make small baquettes, suitable for sandwiches). The dough will be quite elastic - you need to be assertive with it when forming loaves. Place the loaves upside down on a baking sheet or a stone. Some people say to grease the baking sheet or cover it with cornmeal. 7. Place a damp towel over the loaves and let them rise for perhaps 20 minutes, until almost doubled. While the loaves are rising, preheat the oven to 375. 8. After rising, place the loaves into the oven. The loaves need to bake for about 40 minutes. During the first 20 minutes, spraying the loaves with water ( from a plant mister) every few minutes will improve the quality of the crust. 9. Remove loaves from oven. Turn the loaves over and rap the bottoms gently. They should sound rather hollow. If not, they are probably underdone and should be baked a bit longer. |
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(Food Processor recipe) Makes 1 loaf 3 cups all-purpose flour 2 tbs sugar 1 pkg rapid rise yeast 1 1/4 tsp salt 3 tbs butter or margarine cut into pieces 1 egg 3/4 cup warm water Insert metal blade in food processor bowl. Add flour, sugar, undissolved yeast, and salt; process 5-10 seconds to combine. Add butter and egg. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10-15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lighlty floured surface. Cover; let rest on floured surface 10 minutes. Roll dough to 12x7 inch rectangle. Beginning at short end, roll up tighly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375 for 30 minutes or until done. Remove from pan; let cool on wire rack. |
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Makes 2 loaves. 4 1/2 to 5 cups all-purpose flour 1/3 cup instant nonfat dry milk powder 2 packages rapid rise yeast 1 1/2 tsp salt 1 1/3 cups water 1/2 cup plain yogurt 3 tbs vegetable oil cornmeal 1 egg white, lightly beaten with 1 tbs water In large bowl, combine 1 1/2 cups flour, milk powder, undissolved yeast, and salt. Heat water, yogurt, and 2 tbs oil until very warm, stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 15 x 10 inch oval. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 - 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4or 5 diagonal slashes (1/4 inch deep) across top of each loaf. Brush with egg white mixture. Bake at 400 for 25 to 35 minutes or until done. Remove from baking sheet; let cool on wire racks. To make round loaves; divide dough in half. Shape each half into 5-inch ball. Place balls on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. |
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Makes 1 loaf. 3 1/2 to 4 cups all-purpose flour 2 tbs sugar 1 package rapid rise yeast 1 tsp salt 1 cup water 1/3 cup milk 1 1/2 cup (6-oz) grated sharp Cheddar Cheese 1 egg white, lightly beaten with 1 tbs water In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Knead in cheese. Divide dough into 3 equal pieces; roll each piece to 14-inch rope. Braid ropes; pinch ends to seal. Place dough in greased 8 1/2 x 4 1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes. Brush loaf with egg white mixture. Bake at 375 for 30-35 minutes or until done. Remove from pan; let cool on wire rack. |
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Makes 2 loaves. 1 3/4 cups warm water 2 packages active dry yeast 2 tsp salt 5 to 5 1/2 cups all-purpose flour additional four, optional Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20-40 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12-inch circle. Roll up each circle tightly as for jelly roll to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet. Cover; let rise in warm place until doubled in size, about 20-40 minutes. Lightly dust loaves with additional flour, if desired. With sharp knife, make 3 or 4 diagonal slashes (1/4 inch deep) across top of each loaf. Bake at 400 for 25 minutes or until done. Remove from sheet; let cool on wire rack. |
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2 cups warm water 1 package active dry yeast 1/3 cups plus 2 tbs olive oil 2 tsp salt 6 to 6 1/2 cups all-purpose flour 1 cup finely chopped fresh parsley 2/3 cup grated Parmesan cheese 2 tbs sweet basil 1 to 2 cloves garlic, minced cornmeal 1 egg white, beaten with 1 tbs water Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 tbs oil, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 - 60 minutes. In small bowl, combine remaining oil, parsley, parmesan cheese, basil and garlic; set aside. Punch down dough. Remove dough to lightly floured surface; divide in half. Roll each half to 15x12 inch rectangle. Spread each with half of basil mixture to within 1/2 inch of edges. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkled with cornmeal. With sharp knife, make one lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of ends. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes. Brush egg white mixture on loaves. Bake at 400 for 25-30 minutes or until done. Remove from sheet; let cool on wire racks. |
