|Sour Cream Fan Rolls|
2 tablespoons active dry yeast
1 cup warm water (110 degrees to 115 degrees)
10 tablespoons sugar
2 cups warm sour cream (110 to 115 degrees F)
2 eggs, lightly beaten
6 tablespoons butter, melted
1 1/2 teaspoons salt
1/4 teaspoon baking powder
7 cups all-purpose flour
In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft 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. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
|Croissant French Toast |
1 cup sugar
1/4 cup plus 2 tablespoons pure maple syrup
2 cups whole milk
2 large eggs
5 croissant, cut in half horizontally
Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan. In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
Boil until the caramel is a light golden color or a candy thermometer registers 240°, 5 to 8 minutes longer.
Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten. Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
Remove the French toast from the hot-water bath, cut into wedges and serve warm.
|Parmesan Puffs |
1/2 cup milk
1/4 cup margarine
1/2 cup all-purpose flour
3/4 cup grated Parmesan cheese
1 cup marinara sauce
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in
flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove
Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.
|Irish Brown Bread |
4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk
Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable.
Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.
|Lemon-Macadamia Nut Bread |
2 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup macadamia nuts, toasted, coarsely chopped
1 1/4 cups milk
1 tablespoon grated lemon peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons lemon juice
Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening. In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly.
Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
|French Bread Rolls to Die For |
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
4 cups bread flour
2 tablespoons honey
1/4 teaspoon salt
1 tablespoon margarine
10 ounces dark beer
1 (.25 ounce) package active dry yeast
1 pinch ground cinnamon
2 tablespoons butter, melted
Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours.
Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not touch the liquid. Select Dough setting, and Start. After the dough has risen, remove the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes. Brush top of rolls with melted butter.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
|Grilled Garlic, Chive and Cheese Bread|
1 container (8 oz) garden vegetable cream cheese spread
2 tablespoons chopped fresh chives
1 small garlic clove, minced
1 loaf (16 oz) French bread, split lengthwise
Heat gas or charcoal grill. In small bowl, mix cream cheese spread, chives and garlic.
When grill is heated, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until light golden brown.
Turn bread halves; spread cream cheese mixture on toasted sides of bread. Cook cheese side up 3 to 4 minutes longer or until thoroughly heated.
When using a grill without a cover, loosely wrap the cheese bread in foil and keep the cheese soft as it heats. Or heat the cheese bread under the broiler until the cheese is bubbly, about 2 to 3 minutes.