2 c. warm water
2 T. dry yeast
1 egg
1/3 c. oil or melter butter
3/4 c. sugar
2 1/2 tsp. salt
2/3 c. powdered milk
1/4 c. potato flour
5 c. flour
Combine yeast and water. Add egg, oil, sugar, salt, powdered milk and potato flour. Mix 2 cups of white flour into mixture. Add 2 more cups and mix and end with approximately 1 cup of flour. Dough should be sticky. Knead on low for about 5 minutes. Spray large bowl with pam and turn dough into bowl, cover with saran wrap and allow to rise until doubled in size. Punch dough down and form into 24 balls and place on a sprayed cookied sheert Allow to rise once again and bake at 350 for approximately 18 minutes of until light brown.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
June 9, 2009
June 7, 2009
Zupfa-Braided Bread
A long time holiday tradition (makes 2 loaves)
4 1/2 to 5 1/2 cups sifted flour
3 Tablespoons sugar
1 1/2 teaspoons salt
2 packages yeast (2 T.)
1 cube BUTTER
1 cup very hot water (I add 1/3 c. dry powdered milk)
4 eggs plus 1 egg white AT ROOM TEMPERATURE
1 tsp. cold water
1 egg yolk for brushing on rising loaves
Mix 1 1/4 cups flour, sugar, salt, dry milk powder and undisolved yeast. Add softened butter.Gradually add very hot water to dry ingredients and beat 2 minutes at medium speed on mixer.
Add 4 eggs and 1 egg white and 1/2 cup flour, or enough flour to make a thick batter.Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place until double in bulk (about 40 minutes if using quick rise yeast).Punch down dough; turn out onto lightly floured board.
Divide dough in half and cut each half in thirds.Braid three pieces into braid, making 2 braids. Seal ends securely.
Beat together remaining egg yolk and tsp. of water and brush loaves with egg mixture.Sprinkle with sesame seeds or Poppy seeds, if desired and let rise again.
Bake at 400 degrees for 30 minutes.
Remove from baking sheets and cool on racks.
Posted by-Mom
4 1/2 to 5 1/2 cups sifted flour
3 Tablespoons sugar
1 1/2 teaspoons salt
2 packages yeast (2 T.)
1 cube BUTTER
1 cup very hot water (I add 1/3 c. dry powdered milk)
4 eggs plus 1 egg white AT ROOM TEMPERATURE
1 tsp. cold water
1 egg yolk for brushing on rising loaves
Mix 1 1/4 cups flour, sugar, salt, dry milk powder and undisolved yeast. Add softened butter.Gradually add very hot water to dry ingredients and beat 2 minutes at medium speed on mixer.
Add 4 eggs and 1 egg white and 1/2 cup flour, or enough flour to make a thick batter.Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place until double in bulk (about 40 minutes if using quick rise yeast).Punch down dough; turn out onto lightly floured board.
Divide dough in half and cut each half in thirds.Braid three pieces into braid, making 2 braids. Seal ends securely.
Beat together remaining egg yolk and tsp. of water and brush loaves with egg mixture.Sprinkle with sesame seeds or Poppy seeds, if desired and let rise again.
Bake at 400 degrees for 30 minutes.
Remove from baking sheets and cool on racks.
Posted by-Mom
Zuccini Bread
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
1 T. cinnamon
2 t. vanilla
3 eggs
1 3/4 c. sugar
1 c. oil
2 c. grated zuccini
2 T. lemon rinde
1/2 c. chopped nuts
Bake 350 60 minutes
Posted by-Angie
1 t. salt
1 t. baking powder
1 t. baking soda
1 T. cinnamon
2 t. vanilla
3 eggs
1 3/4 c. sugar
1 c. oil
2 c. grated zuccini
2 T. lemon rinde
1/2 c. chopped nuts
Bake 350 60 minutes
Posted by-Angie
Golden Knots
2 pkg. yeast or 4 1/2 tsp
1 c. + 2 T. sugar (divided)
1 1/2 c. warm water (divided)
1 c. milk
1/2 c melted butter or marg.
2 eggs
2 tsp salt
8 1/2-9 c flour
In large mixing bowl:-dissolve yeast & 2 T. sugar in 1/2 c warm water In sause pan:
-heat milk, butter & remaining water until 110-115 degrees. (I put the butter on to melt then when melted I add the milk and water and take it off the heat and it's always the right temp.)
-add to yeast mixture-add eggs, salt, remaining sugar, and 5 c. flour
-beat until smooth
-add enough remaining flour to form soft dough
-turn onto floured surface & knead until smooth & elastic
-place in greased bowl turning once to grease top
-cover & let rise until doubled (about 1 hour)
-punch down dough and divid in to 3 parts
-role each part into 14 inch role then cut into 14 pieces, role peice into 9 in ropes & tie into knots
-place roles 2 inches apart on greased baking sheet
-cover & let rise until doubled in size
Bake 350 15-20 minutes until golden brown.
-Brush with melted butter
Posted by-Angie
1 c. + 2 T. sugar (divided)
1 1/2 c. warm water (divided)
1 c. milk
1/2 c melted butter or marg.
2 eggs
2 tsp salt
8 1/2-9 c flour
In large mixing bowl:-dissolve yeast & 2 T. sugar in 1/2 c warm water In sause pan:
-heat milk, butter & remaining water until 110-115 degrees. (I put the butter on to melt then when melted I add the milk and water and take it off the heat and it's always the right temp.)
-add to yeast mixture-add eggs, salt, remaining sugar, and 5 c. flour
-beat until smooth
-add enough remaining flour to form soft dough
-turn onto floured surface & knead until smooth & elastic
-place in greased bowl turning once to grease top
-cover & let rise until doubled (about 1 hour)
-punch down dough and divid in to 3 parts
-role each part into 14 inch role then cut into 14 pieces, role peice into 9 in ropes & tie into knots
-place roles 2 inches apart on greased baking sheet
-cover & let rise until doubled in size
Bake 350 15-20 minutes until golden brown.
-Brush with melted butter
Posted by-Angie
Zopf Bread
1/2 oz. active dry yeast
2 2/3 C milk ~110 degrees
1 tsp. sugar
2 egg yolks
4 tbs. butter, softened~
7 C. flour
1 tbs. salt
Combine yeast, milk & sugar and mix well. Let sit until foamy(~10 min). Add egg yolks, butter, salt and 2 C. flour. Mix well. Add 3 C. flour & mix well. Add enough remaining dough until it is soft, supple and barely sticky. Knead 10min. w/mixer dough hook. Cover and let rise until doubled. Grease 2 sheet pans. Divide dough in half and divide each half into 3 pieces. Roll each piece into ropes about 1" in diameter. Braid 3 pieces together. Pinch the ends together & tuck under. Place each braided loaf on it's own sheet pan, cover and let rise again until doubled. Preheat oven to 425. Brush loaves with an egg/milk wash and bake about 20 min. or until golden brown.*Try sprinkling sesame or poppy seeds on after the egg/milk wash, before baking.
Posted by-Gnat
2 2/3 C milk ~110 degrees
1 tsp. sugar
2 egg yolks
4 tbs. butter, softened~
7 C. flour
1 tbs. salt
Combine yeast, milk & sugar and mix well. Let sit until foamy(~10 min). Add egg yolks, butter, salt and 2 C. flour. Mix well. Add 3 C. flour & mix well. Add enough remaining dough until it is soft, supple and barely sticky. Knead 10min. w/mixer dough hook. Cover and let rise until doubled. Grease 2 sheet pans. Divide dough in half and divide each half into 3 pieces. Roll each piece into ropes about 1" in diameter. Braid 3 pieces together. Pinch the ends together & tuck under. Place each braided loaf on it's own sheet pan, cover and let rise again until doubled. Preheat oven to 425. Brush loaves with an egg/milk wash and bake about 20 min. or until golden brown.*Try sprinkling sesame or poppy seeds on after the egg/milk wash, before baking.
Posted by-Gnat
Ciabatta Bread
recipemakes 2 loaves.
Sponge:
1 1/2 C. flour
1 C. water
1/4 tsp. instant yeast
*DOUGH:
Prepared Sponge
1 1/2 C. flour
1 1/2 tsp. salt
1 tsp. sugar
1 tbs. nonfat dry milk
1/4 - 1/3 C. water
2 tbs. olive oil
*OR 1/4 tsp. active dry yeast dissolved in 1 tsp. warm water
Mix the Sponge ingredients until well combined. Let rest overnight, covered, for up to 15 hours. It will expand and become bubbly.
Place all ingredients (dough and Sponge) into your mixer and beat at medium speed, using the flat beater, for 5-8 minutes. The dough will never completely leave the sides of the bowl. Cover the bowl with plastic wrap and let rise for 1 - 1 1/2 hours. Halfway through rising, gently deflate and turn over the dough. Your dough should be kinda wet and sticky like a viscous blob but not runny like pancake batter.
Transfer dough to a well-oiled work surface. Lightly grease your hands and a cookie sheet.
Divide the dough in half and gently stretch each half into a 10" log and place it on the cookie sheet. Then, flatten down with your fingers until it is 4-5 inches wide. Lightly cover the loaves with heavily-oiled plastic and allow to rise 1 hour. The dough should then be light and puffy and jiggle like jello when lighlty shaken. Halfway through the last rise, you can dimple the dough with your fingers.Spray the loaves heavily with water and dust with flour or herbs.
Bake them at 425 degrees for 25-30 minutes until they are golden brown. Turn off the oven, take the loaves off of the cookie sheet and place on the rack in the oven with the door propped open a couple of inches. Allow the bread to cool in the oven. That will give it a nice crisp crust.ENJOY!
Posted by-Trees
Sponge:
1 1/2 C. flour
1 C. water
1/4 tsp. instant yeast
*DOUGH:
Prepared Sponge
1 1/2 C. flour
1 1/2 tsp. salt
1 tsp. sugar
1 tbs. nonfat dry milk
1/4 - 1/3 C. water
2 tbs. olive oil
*OR 1/4 tsp. active dry yeast dissolved in 1 tsp. warm water
Mix the Sponge ingredients until well combined. Let rest overnight, covered, for up to 15 hours. It will expand and become bubbly.
Place all ingredients (dough and Sponge) into your mixer and beat at medium speed, using the flat beater, for 5-8 minutes. The dough will never completely leave the sides of the bowl. Cover the bowl with plastic wrap and let rise for 1 - 1 1/2 hours. Halfway through rising, gently deflate and turn over the dough. Your dough should be kinda wet and sticky like a viscous blob but not runny like pancake batter.
Transfer dough to a well-oiled work surface. Lightly grease your hands and a cookie sheet.
Divide the dough in half and gently stretch each half into a 10" log and place it on the cookie sheet. Then, flatten down with your fingers until it is 4-5 inches wide. Lightly cover the loaves with heavily-oiled plastic and allow to rise 1 hour. The dough should then be light and puffy and jiggle like jello when lighlty shaken. Halfway through the last rise, you can dimple the dough with your fingers.Spray the loaves heavily with water and dust with flour or herbs.
Bake them at 425 degrees for 25-30 minutes until they are golden brown. Turn off the oven, take the loaves off of the cookie sheet and place on the rack in the oven with the door propped open a couple of inches. Allow the bread to cool in the oven. That will give it a nice crisp crust.ENJOY!
Posted by-Trees
Subscribe to:
Posts (Atom)
