EF Recipes

Dough:
3    tsp  yeast
4    cups  AP flour
1/4  cup  sugar
1/4  cup  milk powder
1    tsp  salt
300  ml  scant of warm water (somewhat less than 1 1/4 cups)
1    egg
3/4  tsp  vanilla
1/4  cup  oil
1    teaspoon  lecithin
1    teaspoon  lemon juice

Caramel:
1/2  cup  oleo (1 stick) — (1/4 lb)
1    cup  packed brown sugar
1/4  cup  corn syrup
1    oz  water

Filling:
3    tbsp  butter (Preferably unsalted).
Cinnamon
3/4  cup  packed brown or dark brown sugar
1/2  cup  chopped pecans
Raisins

Notes:
I’m using Canadian AP (Robin Hood, Bakery Standard) so check your dough and adjust
accordingly. The dough should be soft and slightly sticky.

I used olive oil, regular light, the kind with practically no taste. Canola should do fine.

Lecithin and Lemon Juice, not in the original recipe, are there because I add them to all my baking. I get a lighter product, higher rise, and better keeping qualities, and my finished product freezes well.

I have seen people when following this type recipe, add the egg to the liquid and beat, then add the slurry to the container. I have done this as well and can tell you that for whatever reason, the end product does not measure up. Add your liquids, break the egg into the container, and let the ABM do the blending, you will get a lighter better result.

Where I call for ‘oleo’, butter can of course be substituted. Also while this recipe is ‘halved’ from the original, I found it made more caramel then I needed. I was going to cut it still further, but enjoyed the leftovers on my ice cream so much (and still have some left in a jar) that I left it as is. Another thing, I used a flat (1/2 inch or so rims) pan for this recipe and because
I tipped it slightly when placing it into the oven, I have a well caramelized oven floor. I’d advise pans with an inch, inch and a half rim instead, and so I will do, next time.
Also, the original recipe called for the caramel to be made ’stovetop’ and so you can make it. I use the microwave because it cuts the constant stirring, danger of burning, It’s just faster and easier.

As to the filling, I confess I never measure when making them. Just do as you do or refer to the original if you need guidance. The original called for Currents by the way, I prefer the succulence of raisins, currents I save for scones.

Now what you’ve been waiting for … These buns are delicious … positively great!
In spite of all the stuff I’ve written (just trying to be clear), they are fast and simple to make. They are what we up here would call a ‘Chelsea Bun’ although to some a CB would contain candied fruit, which you could certainly add by the way.
—

Dough:
Place in container in the order best for your ABM Run on Dough setting.
Allow to rise until well doubled (about 3/4 hr) .

Caramel:
Place in container and microwave med high (70%) until oleo is melted, stirring occasionally. Spray (Pam) baking pans and pour in caramel, tipping to spread evenly over surface.

Filling:
Roll dough out on lightly floured surface making a rectangle approx 15″ wide by 11″ tall.
Spread oleo or brush with melted butter, leaving a 1 inch border at top. Sprinkle with cinnamon, brown sugar, raisins, and pecans. Roll up from the bottom, pinching the dough to seal well. Cut into 12 pieces a little over an inch wide and place in the pan fairly close together.
Cover loosely and allow to rise in a warm oven for about 45 minutes to one hour.

Bake at 350* or until they are golden brown, about 30 minutes. Let cool five minutes, then invert onto another pan or sheet. Let cool for 20 minutes, then pull apart. Serve warm.

Ingredients:
1 lb loaf: — (1 1/2 Lb Loaf):
3/4 cups Water — (1 C)
2 Tbsp Oil — (3 Tbsp.)
2 Tbsp Honey — (3 Tbsp.)
6 Dried Fig Halves — (8)
2 Tbsp Saco Cultured Buttermilk Blend — (3 Tbsp.)
2/3 cups Whole Wheat Flour — (1 C)
1 1/3 cups Bread Flour — (2 1/4 C)
2 1/4 Tsp Active Dry Yeast — (1 Tbsp)

Add ingredients in the order suggested by your bread machine manual.

Use Basic Medium setting.

Ingredients:

3 cups flour — (3 to 3 1/2)
2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 tbsp yeast

Mix 1 cup flour with remaining dry ingredients in a bowl. Set aside.

3/4 cups. buttermilk
1/4 cups. water
4 tbsp butter

Combine and heat until butter melts. Cool.
Stir in 1 Egg, beaten.

Beat mixture into dry ingredients. Add remaining flour, knead until smooth. Let rise until doubled. Roll dough into a circle, cut into 12 triangles. Roll each triangle up starting with the wide end. Let rise, brush with melted butter, bake at 375F for about 20 minutes. (For smaller rolls, make two circles with 12 triangles each, bake 10 - 15 minutes.)

Ingredients:

1 1/2Lb Loaf:
1 1/4 cups Water — Plus
2 Tbsp Water — (80F)
3 Tbsp Oil
3 Tbsp Buttermilk — Saco

Blend:
3 Tbsp Sugar
1 1/2 Tsp Salt
3 Tbsp Bread Flour
1 Tbsp Dry Yeast

1 lb loaf:
1 1/8 C + 1 Tbsp water, 80F
2 Tbsp oil
2 Tbsp buttermilk, Saco
Blend:
2 Tbsp sugar
1 tsp salt
2 Tbsp bread flour
2 1/4 ts dry yeast, Active

Add ingredients in the order suggested by your bread machine manual.

Ingredients:

12     eggs — colored *
1/2    cup  milk
1/2    cup  sugar
1      tsp.  salt
1/2    cup  butter — (one stick)
1/2    tsp.  lemon oil (NOT EXTRACT) or 1 Tbsp lemon peel — grated
2      packages  active dry yeast — (or 2 Tbsp)
1/2    cup  warm water
2      eggs — room temperature
4 1/2  cups  flour — sifted, plus more to knead
1      egg — beaten, for wash
Multi-colored decors

* EGG NOTE: First you have to decide about the eggs. Traditionally, you dye raw eggs and they cook in the oven right in the middle of the bread. This is fabulous (and amazing!) if you’re going to serve the bread right away as breakfast or brunch. However, I usually found that the yolks were still a little “fudgy” — fine when hot and probably being slathered with butter, salt & pepper, but not so fine if served room temperature later on. As I have been making these for grade-schoolers for some years now, I have taken the chance of over-cooked yolks and hard-boiled the eggs first. I don’t get many eggs back, so it must be OK! (N.B.: I find that simple, all-one-color eggs are all this presentation needs; fancier ones wouldn’t hurt, but it’s up to you if it’s worth the egg-stra effort…)

Next, decide on your presentation: rainbow rings (6 eggs in a round “braid”), baskets (eggs in a bread ring, with or without “handle” across the middle), or bunnies. Now you’ll know what to do at the end!

Decor note: You can use the tiny multi-colored hard sugar balls that decorate cakes and cookies so well, jimmies, sparkly sugar, or the flat sugar shapes (King Arthur has had a “barnyard mix” which is great — pink pigs, yellow chicks, green ducks, white rabbits and, so help me, shiny brown cows!) which you otherwise might sprinkle on cupcake tops. Whatever isn’t too big to stick onto the egg glaze.

Now, for the bread:

Scald the milk; add sugar, salt, butter & lemon oil or peel. Cook to lukewarm (it’s good to toss it into your big mixing bowl if that bowl needs to be warmed up!). Sprinkle yeast on top of the warm water, stir to dissolve. Add to milk mixture along with the 2 eggs and 2 1/2 cups of flour.
Beat until smooth (120 strokes is traditional and effective).

Stir in enough of the remaining flour, a little at a time, to form a dough that is easy to handle. turn onto lightly floured board and knead until smooth and elastic, 5-8 minutes. Place in lightly greased bowl; turn dough over to grease top. cover and let rise in a warm place free from drafts until doubled, about 1 hour.

Punch down, turn, cover & let rise again until almost doubled, about 30 minutes. Meanwhile, prepare baking sheets (full-sized cookie sheets hold six individual breads — bunnies or baskets — or one braid) by coating with cooking spray or covering the baking sheet with parchment paper.

for individual breads:
Divide into 12 even portions. Roll out a portion between your hands into an 8-10″ rope. Cut off about a quarter of the rope if making bunnies, about an eighth if making baskets with handles. Pinch remaining dough into a circle, securing dough well. Put an egg onto the prepared baking sheet, and stretch the dough around it. If you’ve reserved some dough, roll it into a long enough rope to make the basket handle or two bunny ears (make it long, cut in half, fold it double; pinch into bottom of bread ring above one long end of egg).

For rainbow rings:

Roll bread out into two ropes as long as possible. Leaving “tails” about long enough to go around the last egg, cross the two ropes and put one end of an egg against the joint, running lengthwise. Make the ropes cross over/under at the end of the egg and place the next egg at the joint of the ropes. Keep on truckin’ until you get to the sixth egg. If you’re truly compulsive (as I am) you will have, of course, arranged the eggs in rainbow order so there’s no beginning or end to the color wheel. As you tuck the last egg into the last of the ropes, pinch the ends together securely.

Brush assembled breads with beaten egg. Let rise until doubled. Meanwhile, preheat oven to 375F.

Brush breads with egg wash again, sprinkle on decorations as desired (pink sugar down the crease of the bunny ears is very charming). Bake individual breads 20-25 minutes; rainbow rings 30-40 minutes.

Baskets can be removed from pans promptly. WAIT 10-15 minutes on bunnies and rings, so the bread can set up a little. Then, remove to a cooling rack (or serving dish!) but be careful to support the shaped bread as much as you can.

Now, your eggs may come out a little spattered even though you were very careful not to splash the egg wash. Beats me, too! But the breads are so lovely anyway, no one notices.

Finishing notes on the bunnies: take your freezer marker (the one you label your leftover packages with) and draw eyes and two back-to-back fishhooks for a bunny nose/mouth. Here comes the obsession part: cut 1/4″ or so wide strips of paper about 3″ long (a 3 x 5″ card works fine for this). Then cut the strips ALMOST all the way lengthwise into three very narrow strips. You’ve left an approximately square “tab” at one end, and especially if you used the cards, you’ve got curly whiskers. Take a glue stick and stick one set of whiskers beside each side of the “nose” and you’ve got BUNNIES! (Yeah, I know glue stick and permanent marker aren’t edible, but they’re on the egg SHELL for pete’s sake. No one has sued me yet…)

1 1/2 cup  Flour — Rye Dark
9     cup  Flour — White - Hard Winter Wheat Enriched
1/2   cup  Oil — Vegetable, Corn
1 2/3 tbsp  Vinegar — Cider
1 1/3 tbsp  Salt — Sea/Flake
6     cup  Water
1 1/2 cup  Wheat Bran — Crude
5     oz  Yeast Bakers-Fresh

This ALL American Style “Dark Rye” Bread Formula Also makes A Light/Crusty SOUPIER
FORMULA: Loaves are 1# 12-oz.; Soupiers are 8-oz.
BREAD: Scale, Pan, Wash, Dock/Slash, and Place Near Oven or in warm proofer to proof.
BAKE: At 400 1/4 F - 500 1/4 F. for 40-Minutes or until Dark Brown. Then remove bread from oven and place in cooling racks to cool.

3 cups  all purpose flour — plus more if needed
1 teaspoon  salt
2 teaspoons  sugar
1 package  active dry yeast (1/4 ounce — 2 1/4 teaspoons)
1 cup  very warm water (about 120 degrees F)
2 tablespoons  olive oil — divided

1. In a large bowl, combine the flour & salt; set aside. In a small bowl dissolve the sugar & yeast in the water. Add 1 tablespoon of olive oil to the water, then add to flour. mix with your hands until a soft ball forms. ~I use a Kitchen Aid for a variety of reasons, the primary reason is cos it’s fast & easy~

2. Knead on a lightly floured surface for 5 to 7 minutes. ~I use corn meal~ until the dough is smooth & elastic. If the dough is too sticky, add more flour 1 tablespoon at a time

3. Place the dough in a bowl that has been coated with nonstick vegetable spray. turn the dough. Cover with plastic wrap & allow to rise at room temperature for 45 to 50 minutes, until doubled in size. ~at this point turn your oven down to 425 degrees & _carefully_ add more water if necessary - at this point I’ll shape them - I roll them in the corn meal & place them on a cookie sheet that has been sprayed with something like Pam. I have also rolled them in grated Parmesan cheese (you know, the stuff in the jar) for a different flavor. I allow them to rise (they seem to fairly quickly for me) for about 20 minutes, bake for 15 minutes at 425 degrees or until browned on the top~

4. Punch the dough down.

5. Coat a 12 inch deep-dish pizza pan or a 12 inch round cake pan with nonstick vegetable spray. using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan & dough comes three quarters of the way up the sides. ~when I use this recipe to make pizza, I roll it out - it rolls out wonderfully~

6. Cover with plastic wrap & let sit for 10 minutes

7. Uncover & brush with the remaining 1 tablespoon of oil

I then bake it at 425 degrees for 15 minutes, fill it with pizza fixings & return it to the oven til the cheese melts or browns, depends on who the pizza is for - about 10-15 minutes…

2           cups  all-purpose flour
3           Tbsp  sugar — plus more for sprinkling tops
1           Tbsp  baking powder
3/4      Tsp  salt
6           Tbsp  (3/4 Stick) Cold Unsalted Butter — Cut In Pieces
1 1/2    cups  fresh blueberries — picked over and rinsed
1            Tbsp  grated lemon zest
1/3        cups  heavy cream — plus more for brushing tops
2             Lg  eggs — lightly beaten

1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside.

2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

1     cups  old-fashioned rolled oats
1 1/4 cups  milk
1     egg
1 1/2 tbsp  butter
3     tbsp  honey
3     cups  bread flour
1 1/2 tsp  salt
1 1/2 tsp  active dry yeast.

This oat bread gives off a lovely aroma just cutting into it. It has a creamy white interior and a chewy texture.
It truly is pleasing.  Bake in Bread Machine.

2 cups  Warm Water
3 Pkg  Active Dry Yeast
4 Tsp  Sugar
3 Tsp  Salt
6 cups  Bread Flour — (6-6 1/2 C)
Flour For Dusting (Preferably Rye Flour - For Added Flavor)
Oil — For Greasing Bowl

Topping:
3 Tbsp  Minced Onion
2 Tsp  Poppy Seeds — Optional
1 Tsp  Vegetable Oil
1 Pinch  Salt

Combine topping ingredients and set aside.

In a large bowl sprinkle yeast over the warm water to soften; stir to
dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly until
dough forms up and comes away from the sides of the bowl.

Turn out the dough onto a floured work surface and knead, adding small
amounts of flour as needed, for 10 to 12 minutes.

Shape the dough into a ball; place in a large oiled bowl and turn to coat.
Cover and allow to rise 30 minutes. Press out all of the air with your
fingers and allow to rise until doubled in size (20-30 minutes).

Punch down the dough, divide into thirds, roll out under your palms into
ropes, and cut each rope in 6 equal pieces. Roll into balls. Cover and
allow the dough to rest for 10 minutes.

Roll out each ball into a 3 1/2 inch circle. If the dough becomes too stiff
or shrinks back, allow it to rest and go on to the next piece.

Evenly space the circles on 2 floured or cornmeal dusted baking pans. Cover
with flour rubbed cloths and allow to rise until puffy. Make an indentation
from the center outward, leaving a 1-inch rim. A shot glass with a 1″
bottom also works well. Press with a circular motion. Dribble bit of the
reserved topping into the hole. Dust lightly with reserved flour. Cover
with cloths and allow to proof until puffed up.

Bake without steam in a preheated 450F oven for 15-20 minutes.

Makes 18 bialys.