SSBBW / FA Quote of the Moment

"Marry a BBW/SSBBW with tattoos, you get warmth in winter, shade in summer and moving pictures all year round." ~ fun_12345678@hotmail.com [FA]


RECIPES - BAKED GOODS [4]


Previous Page                         Next Page


Lemon Bread
Ingredients

6 tablespoons shortening
1 cup white sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/2 cup white sugar
1 lemon, juiced

Directions

Whisk together flour, salt, and baking powder.
In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy.
Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan.
Pour glaze over warm bread. Serve with orange honey butter, if desired.

Orange Honey Butter
Ingredients

1/4 cup butter, softened
1/2 tablespoon honey
1/2 teaspoon orange zest

Directions

In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest.


Mother's Rolls
Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1 egg
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Directions

In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt
and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes.
Stir in enough remaining flour to form a soft dough. Turn onto a lightly 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 three portions. Let rest for 5 minutes.
Divide each portion into 36 pieces. Shape each piece into a ball; place three balls in each greased muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown.
Remove from pans to wire racks. Serve warm. Yield: 3 dozen. If Cooking for Two: Freeze rolls in a plastic storage bag.
Then defrost as many as needed at a moment's notice


Double Quick Dinner Rolls
Ingredients

2 1/4 teaspoons active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
3/4 teaspoon onion powder
2 1/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg,
vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining
flour. Continue stirring until smooth, scraping batter from sides of bowl.
Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full.
Let rise until batter reaches tops of cups, or about 20 minutes.
Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.


Challah
Ingredients

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup vegetable oil
1/3 cup sugar
1 tablespoon salt
5 eggs
6 cups all-purpose flour
1 teaspoon cold water
1 tablespoon sesame or poppy seeds (optional)

Directions

In a mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, 4 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm 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 in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled , about 1 hour.
Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 degrees F for 30-35 minutes or until golden brown.
Remove to wire racks to cool.


Barm Brack (Traditional Irish Bread)
Ingredients

2 1/2 cups Mixed dry fruit--currants>>> Dark & golden raisins.
1 cup Boiling black tea
1 Egg
1 teaspoon Mixed spice (see note*)
4 teaspoons Marmalade
1 cup (heaping) superfine sugar
2 1/2 cups Self-rising flour

Directions

Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingredients and mix well. Preheat oven to 375 F. Pour batter into greased 7" square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire rack. Slice and serve buttered with tea.

NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace. 1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean "bread". Barm brack is leavened bread, the word BARM meaning yeast. 2. The term "barmbrack" for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled Bread).


Sweet Dinner Rolls
Ingredients

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the
bread machine in the order recommended by the manufacturer.
Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half.
Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round.
Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly.
Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and
put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.


Parmesan Bread
Ingredients

1/2 cup grated parmesan cheese
1/2 cup (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf (16 oz.) French or Italian bread, cut in half lengthwise

Directions

PREHEAT oven to 400°F. Mix cheese, butter and seasoning until well blended.
SPREAD cut surfaces of bread with cheese mixture. Place, cut sides up,
on ungreased baking sheet.
BAKE 8 to 10 minutes or until lightly browned. Cut each half into 16 slices to serve.


Golden Dinner Rolls
Ingredients

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup shortening
3 eggs, beaten
6 cups unbleached flour

Directions

Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside.
Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F).
Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form
a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic.
Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves.
Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled,
about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden.
Bake loaves at 375 degrees F for about 30 minutes or until bread tests done.
Remove from pans and cool on wire racks.


Contact Us | ©2007-2011 SSBBW Magazine