Ingredients:
3 5/8 cups Bread Flour
1/4 tablespoon Salt
1/2 tablespoon Instant Yeast
1/2 cup Warm Water
1/2 tablespoon Oil
1 Egg White
Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a well-developed dough.
Let rest for 1 1/2 hours. Punch down and let rest for one more hour.
Form dough into 3 to 4 oz rolls.
Let rest until doubled in size.
Bake in a preheated 400-425 degree oven for 20-25 minutes.
Yield: 6 Rolls
Ingredients:
1 Tbsp Dried Active Yeast
8 Oz Scalded Milk
1 Lb Bread Flour
1 Tsp Salt
1 1/2 Oz Sugar
1 Egg
2 Oz Butter
Glaze:
1 Oz Sugar
2 Tbsp milk
14 ounces chocolate
Use the dough cycle.
Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25
minutes.
Use thermometer to check doneness.
Glaze the warm buns with sugar and milk.
Ingredients:
3/4 cups warm water — 105 to 115F
2 tsps sugar — plus 1/3 cup
2 env active dry yeast
2 tbsps butter — at room temperature
1/4 cups smooth peanut butter
1 egg
3 cups bread flour — up to 3 1/4 cups
1 tsp salt
Filling:
18 mini chocolate-peanut butter cups
Glaze:
8 mini chocolate-peanut butter cups
1 tbsp milk
Dough: Mix together warm water and the 2 tsps sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup of the flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume about 1 3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9 inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling: Unwrap and cut chocolate-peanut butter cups in half. Taking 1 piece of dough, wrap around a peanut butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth side down, in bottom of greased 6 cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven to 375F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze: Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
Servings: 24
Ingredients:
2/3 cups Flour — Unbleached
1 Tsp Baking Soda
2 Tsp Cream Of Tartar
Salt — To Taste
4 Tbsp Butter — (1/2 Stick)
3/4 cup Milk
1 cup grated cheese
Cheese Scones — Add 1 generous cup of grated cheese to the basic dough
before rolling it out. Cheddar is a particularly good choice, as is
parmesan. The author likes to serve them with vegetable soup.
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift
together the flour, soda, cream of tartar and salt. Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick. (If the dough is too
thin the scone won’t rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.
Dough:
1/2 cups warm water — 105 to 115
2 tsps maple syrup — plus 1/4 cup
2 env active dry yeast
6 tbsps butter — melted
1 egg
1/4 cups sweetened dried cranberries — chopped
3 cups bread flour — up to 3 1/4 cups
1 1/2 tsps salt
Filling:
4 ozs berry flavored cream cheese — 1/2 cup
1 tbsp berry preserves
3 tbsps all-purpose flour
1 egg yolk
1 tsp vanilla
1 pinch ground nutmeg
1/4 cups chopped pecans
Topping:
1 tsp sugar
1/4 tsp ground cinnamon
Dough: Mix together warm water and 2 tsps syrup in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in large bowl. Add yeast mixture. Beat on medium speed 3 minutes or until well combined. Stir in enough of remaining flour to make dough.
Turn dough out. Knead until smooth and elastic, 5 to 8 minutes, adding more flour as needed to prevent sticking. Place in greased bowl, turning to coat. Cover with clean kitchen towel. Let rise until doubled in volume, about 1 1/4 hours.
Punch dough down. Let rest for 5 minutes.
Filling: Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg in small bowl until smooth.
Roll dough out to 16 x 11-inch rectangle. Spread filling over dough, leaving 1-inch border. Sprinkle with nuts. Starting with long side, roll up. Chill 15 minutes to firm slightly.
Cut roll into 16 equal slices. Place slices, cut sides up, in greased muffin cups. Snip through each slice, cutting into quarters, using scissors. Spread dough pieces open. Cover. Let rise until doubled, 25 to 30 minutes.
Heat oven to 350F.
Topping: Mix sugar and cinnamon. Sprinkle over crowns.
Bake in 350F oven 15 to 20 minutes, until golden brown. Remove to rack to cool slightly. Serve warm.
Makes: 16 Crowns
1/2 cups milk
1/2 cups hot water
1 tbsp butter or bacon fat or any shortening
1 tbsp sugar
3 cups flour
1 1/4 tsp salt
3/4 cups grated cheese — (3/4 to 1 1/2)
1 1/2 tsp yeast
* (pre-grated supermarket cheddar works great, but if you want something celestial, try a hard smoked cheese, such as provolone or cheddar)
Put all ingredients in a bread machine, and put through the regular cycle
(light crust if you have the option).
When I make it outside the machine, I double it to make two loaves. Make it
like any standard dough through the first rising; punch down, shape and
place in two greased loaf pans. Let rise again. Bake at 425F for 15 mins;
then at 375 for about 30 mins more until done. Cool out of pans on a wire
rack.
1/3 cup warm water
1 pkg yeast or 1 Tablespoon dry yeast
1 teaspoon sugar
4 1/2 cups bread flour ( — or 20 ounces)
3 Tablespoons sugar
2 teaspoons salt
1/3 cup oil
2 eggs — plus water to make 1 cup total
—
GLAZE:
1 egg
1 pinch salt
1 teaspoon water
sesame seeds
Stir together the sugar, yeast and water. Let stand for 5 to 10 minutes to proof.
Fit dough blade into processor workbowl. Add flour, salt and remaining sugar. Pulse to combine. Break eggs into 2-cup measure, then add cold water to the 1 cup line. Add the oil. Stir to break up the eggs.
Turn machine on and pour the yeast mixture in first, then continue running the machine as you pour in the water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft–almost clinging to the sides of the bowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead dough.
Remove dough to an oiled bowl or a 1-gallon zip type bag. Close the dough in. Let rise in warm place until doubled. (Time varies from 45 minutes to 1 1/2 hours.)
Spray an area of your counter top. Empty dough out gently and form into a long narrow shape about 15-18 inches long. (Don’t purposely try to deflate the dough–it will be more compliant if you just work with it. It will naturally deflate as you do.) Place the dough on an oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and go to the one end, being careful not to stretch the dough, then go back to middle and braid to the other end. Pinch the 3 ends together at both ends of the loaf and tuck under any stray pieces.
Cover loaf loosely with oiled plastic wrap and set aside to rise until doubled.
Preheat oven to 375F before dough has fully doubled.
Whisk glaze together and brush on loaf. Sprinkle with seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350F and bake for 10-15 minutes longer, until loaf is golden. Cool on rack.
Regular loaf:
1/2 cup water
1 1/3 cups white bread flour
2/3 cup wheat bread flour
2 teaspoons dry milk
1 teaspoon salt
2/3 cup carrots — grated
1 tablespoon honey
2 tablespoons yogurt — plain
1 tablespoon molasses
2 tablespoons walnuts — chopped
1 teaspoon fast rise yeast **or**
2 teaspoons active dry yeast
Large loaf:
3/4 cup water
2 1/4 cups white bread flour
1 cup wheat bread flour
1 tablespoon dry milk
1 1/2 teaspoons salt
1 cup carrots — grated
2 tablespoons honey
1/4 cup yogurt — plain
2 tablespoons molasses
1/4 cup walnuts — chopped
1 1/2 teaspoons fast rise yeast **or**
2 1/2 teaspoons active dry yeast
Use loading instructions per your owner’s manual Tip: Use freshly grated carrots. This recipe can be used with the regular and rapid bake cycles.
The Milk Sour:
1 1/2 cups goats milk or high fat buttermilk
1 cup rye flour
The Rye Sponge:
2 1/2 teaspoons active dry yeast
1 1/3 cups warm spring water — (110-115 F)
All of the milk sour
2 cups unbleached bread flour — not all purpose flour
The Dough:
All the rye sponge
1 tablespoon salt
2 teaspoons molasses or honey
3/4 cup warm spring water
6 tablespoons caraway seeds ( 2T ground & 4T whole)
balance unbleached bread flour
The Glaze:
1 egg — whisked with
2 tablespoons milk
I use raw goats milk because I leave the rye sour out on the counter overnight to develop a slight sour taste. Pasteurized milk will spoil but not truly sour as raw will do. If you want a very sour taste then leave the rye sour out on the counter for a couple of days.
To make the rye sour combine the milk with the rye flour and mix very well. Cover and leave out on the counter as long as you desire. See explanation above. I have skipped a waiting period here and combined the milk sour with the rye sponge ingredients at the same time with satisfactory results.
To make the rye sponge proof the yeast in the warm water. When it is thoroughly dissolved pour it and the milk sour into a large bowl. Mix in the flour and stir well. Let the sponge sit, covered with a damp cloth, at room temp. for 3 1/2 to 4 hours- until it has risen well and dropped.
To make the dough- dissolve the molasses or honey in the warm water in a separate container. Stir down the rye sponge and sprinkle the salt over it. Add the sweetener and caraway and mix until well combined. Now start adding the flour until the dough cleans the sides of the bowl and is no longer sticky. Transfer the dough to the work table and knead for about ten minutes, adding flour as needed to keep the dough from sticking to the work surface. Cover the dough with a damp cloth to prevent drying and let it rise for 50-60 minutes. Punch the dough down and divide into two loaves or, if you want a very large loaf, leave it in one piece. Let dough sit on the worktable, covered, for ten minutes. This step will relax the dough and make it more pliable for forming. To form the loaves flatten the dough with a rolling pin then fold it over itself away from you. Square the edges by pushing the ends an inch or so toward the middle. Then roll into a tight log, sealing at each turn with the heel of your hand. Square the ends off and place each loaf, seam side down, on rimless baking sheet which has been lightly oiled and sprinkled with polenta (coarse cornmeal). Pre-heat oven to 415F.
Let loaves proof for 30-40 minutes. When the dough fails to spring back quickly when touched lightly with the fingertip it is ready. To attain a nice oven spring it is better to bake it a few minutes early than late. When loaves are ready brush the glaze on the tops and sides of each loaf and then slash 6-7 times across with a razor blade, starting from half way up one side and ending half way down the other. Sprinkle the top lightly with polenta.
Prior to placing the loaves in the oven spray water into the oven with a spray bottle, avoiding the oven light which may shatter. Bake the loaves for about 35 minutes, spraying the oven again after the first 5 minutes and again after ten minutes. This will give the loaves a crisp crust. Unless your oven has evenly distributed heat you may want to turn the baking sheet around half way through the baking to assure even browning. The loaves are done when they sound hollow when thumped on the bottom or when they have an internal temperature of 190F or above.
Dough:
2 1/2 cups Warm Water — (105 - 115 Deg F)
2 Tbsp Active Dry Yeast — (2 Pkgs)
1/2 cups Granulated Sugar
1 Egg
1 1/2 Tsp Pure Vanilla Extract
1/3 cups Vegetable Oil
1/2 cups Nonfat Dry Milk — Or Buttermilk Powder
1 Tbsp Salt
7 1/2 cups All-Purpose Flour — To
8 cups All-Purpose Flour
Caramel:
1 cups Butter — (2 Sticks)
2 cups Packed Brown Sugar
1/2 cups Light Corn Syrup
1/4 cups Water
Cinnamon Filling:
6 Tbsp Butter — Melted (3/4 Stick)
1 1/2 cups Packed Light Brown Sugar — Or Dark Brown Sugar
1/4 cups Ground Cinnamon
1 cups Chopped Pecans
1 cups Dried Currants
Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.
In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.
Let rise in a draft free place until doubled.
Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.
Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.
Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.
The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.
Makes 12 Caramel Rolls.
