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Reply
| | From:  Genie· (Original Message) | Sent: 11/30/2007 3:20 AM |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:34 PM |
Holiday Pumpkin Bread
- 1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped pecans
1/3 cup currants
1/4 cup butter, softened
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin
1/4 cup orange juice
1/2 teaspoon vanilla extract - In medium bowl, stir together flour, baking soda, spice, baking powder, and salt. Stir 1 tablespoon of the mixture into pecans and currants; set aside.
- In large bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, pumpkin, juice and vanilla until well blended. Add remaining dry mixture to pumpkin mixture and beat at low speed until thoroughly blended. Stir in reserved pecans and currants.
- Line bottom of lightly greased 9 x 5 x 3-inch loaf pan with waxed paper. Pour in batter. Bake in pre-heated 350ºF oven until lightly browned and cake tester inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack for 10 minutes. Remove from pan. Gently peel off waxed paper; cool.
Makes 1 loaf. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:37 PM |
Trinity Feast Bread
- 2 (1/4-ounce) packages active dry yeast or 5 teaspoons
6 cups all-purpose or bread flour, divided use
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup half-and-half
1/4 cup water
1/2 cup butter or margarine
4 large eggs
1 tablespoon lemon peel, grated
2 teaspoons vanilla extract
1 large egg white
1 tablespoon water
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
1 tablespoon colored sugar sprinkles - In a bowl, combine yeast, 1 1/2 cups flour, sugar, and salt in a large bowl; stir well.
- Combine half-and-half, water, and butter in a small saucepan. Heat over low heat until warm. Gradually add to the flour mixture, stirring well. Beat on medium speed of an electric mixer for 2 minutes. Add eggs, grated lemon peel, and vanilla; beat well. Gradually add 1 cup flour, beating on high speed for 2 minutes. Stir in up to 3 1/2 cups of flour to make a soft dough.
- Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in bulk,
- Punch the dough down and turn out onto a floured surface. Divide the dough in half and shape each portion into a ball. Divide each half into 3 balls and place together on a grease baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
- Combine egg white and water, mixing well; gently brush over each loaf.
- Bake at 350*F for 20 minutes. Cover loosely with aluminum foil and continue baking for 20 minutes, or until done. Cool.
- Combine powdered sugar, vanilla, and milk. Drizzle over the loaves then sprinkle with colored sugar sprinkles.
Makes 16 servings. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:38 PM |
Wreath Bread
- 1/2 cup pure maple syrup
2 tablespoons active yeast
2 1/2 cups whole wheat flour
2 cups apple juice
1 cup butter
1 large egg yolk
2 large eggs
1 tablespoon grated lemon peel
1 teaspoon almond extract
2 cups whole wheat flour
3 1/4 cups all-purpose or bread flour
3/4 cup whole wheat flour
1 large egg white - In a bowl, combine maple syrup, yeast, and 2 1/2 cup whole wheat flour.
- In a saucepan, heat apple juice and butter, stirring until smooth.
- With a mixer on medium speed, gradually beat the flour mixture into the yeast mixture. Add 1 egg yolk, 2 whole eggs, grated lemon peel, almond extract, and 2 cup whole wheat flour. Stir in up to 3 1/4 cups flour to make a smooth dough.
- Turn onto a floured surface and knead until smooth; adding up to 3/4 cup whole wheat flour. Knead for about 15 minutes. Place in lightly oiled bowl, turning once to oil the top. Let rise until doubled, about 1 hour.
- Punch down, turn onto a floured work surface, and form into 3 loaves. Cover and let rest for 15 minutes. Lightly oil two baking sheets. On a floured surface, roll each piece into a 24-inch length.
- On the oiled baking sheets lay the three lengths of dough side by side and start braiding loosely from the center to the ends. Loop the braided dough into a ring, join the ends, and pinch together. Repeat for the second and third loaves. Cover the braids and let rise in a warm place for 1 hour.
- Beat 1 egg white and brush over the loaves. Sprinkle with sliced almonds.
- Bake at 350*F for 30 minutes, or until tops are golden brown and the bread sounds hollow. Check bread at 15 minutes to make sure both sheets are browning evenly. If not, turn sheets.
Makes 1 loaf. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:22 AM |
Golden Eggnog Holiday Braid Recipe
2 tablespoons warm water (105° to 115°F)
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
2-1/2 cups all-purpose flour
2 tablespoons butter or margarine, cut into 2 pieces
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
Vegetable oil
Dairy eggnog
Crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured surface and shape into ball. Place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal. Place on greased cookie sheet. Brush with oil and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375°F. Brush braid with eggnog and sprinkle with sugar or almonds. Bake until golden, 25 to 30 minutes. Remove braid from cookie sheet. Cool on wire rack.
Makes 1 loaf.
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:23 AM |
Stollen Recipe
1 1/2 C. mixed candied fruit
1 C. golden raisins
6 T. rum (or 6 T. water with 1/2 t. rum flavor)
1 C. slivered almonds, coarsely chopped
3/4 C. milk
1/2 C. (1 stick) butter, plus 1/4 C. ( 1/2 stick) very soft butter, plus 1/2 C. (1 stick) melted butter, divided
1/3 C. plus 1/2 t. sugar, divided
1/2 t. salt
1/4 C. warm water
3 ( 1/4-oz.) packets active dry yeast
2 eggs, lightly beaten
4 1/2 C. flour, divided
1 t. vanilla
Grated zest of 2 lemons
3/4 C. powdered sugar
Optional, for icing: 1 1/2 to 2 T. milk and 1/4 t. vanilla
In a shallow dish, soak the candied fruit and raisins in the rum, covering the dish but stirring through occasionally, at least 30 minutes or overnight. Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan and set aside.
Heat the 3/4 cup of milk, one stick of butter and the 1/3 cup sugar in a small saucepan, stirring, just until the butter is melted and the sugar is dissolved. Pour into a large bowl; set aside to cool slightly.
Meanwhile, put the warm water in a cup, sprinkle the yeast over and stir in the 1/2 teaspoon of sugar. Wait about 5 minutes, until the yeast is foaming actively, then stir the yeast mixture into the warm milk mixture. Stir in the eggs and 3 cups of the flour and stir well. Add the teaspoon of vanilla, lemon zest, the 1/2 stick of softened butter cut into several pieces, the set-aside nuts and fruit (and any liquid remaining with the fruit), and the remaining 1 1/2 cups of flour.
Knead a few minutes on a floured board or in the bowl, adding flour if necessary, until the dough is soft, smooth and elastic. Shape into a ball. Wash and oil the bowl, turn dough in the bowl to oil all over, cover loosely and set in a warm place until doubled, about 1 hour.
Grease two baking sheets. Divide dough in two and (one at a time, working on one of the prepared baking sheets) roll or pat each half into an oval about 12 by 8 inches. Brush each liberally with melted butter and fold in half the long way (making 12-inch-long rounded loaves) and pinch around the edge to seal. Brush liberally with melted butter, cover loosely and let rise in a warm place until doubled, about 1 hour, preheating the oven to 350° F. near the end of the rise.
Bake 35 to 45 minutes, until the loaves are golden and a knife cut near the center shows no dampness in the middle. Brush liberally with melted butter and set aside to cool, brushing with butter several more times, until the butter is used up and loaves are fully cool.
If not glazing, sprinkle liberally with the powdered sugar.
If keeping before serving (up to a week), wrap tightly in plastic or foil. If glazing (do this only before serving; don't wrap glazed loaves), combine the powdered sugar, the 1 1/2 to 2 tablespoons of milk and the 1/4 teaspoon of vanilla, and drizzle over the loaves.
Makes 2 loaves.
The kind and quantity of fruit and nuts are just suggestions. Feel free to change them. Note that time is needed for soaking fruit and two risings of dough.
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:18 AM |
Lemon Candy Canes Bread
1 pkg. (1/4 oz.) active dry yeast
1/2 C. warm water (110° - 115°)
1/3 C. sour cream
1 egg
3 T. butter or margarine, softened
3 T. sugar
1 t. salt
2-3/4 to 3 C. all-purpose flour
Filling:
1/2 C. finely chopped walnuts or pecans
1/3 C. sugar
3 T. butter or margarine, melted
1 T. grated lemon peel
Lemon Icing:
1 C. confectioners�?sugar
1 T. lemon juice
1 T. water
1/4 t. vanilla extract
In a mixing bowl, dissolve yeast in warn water. Add the next 5 ingredients and 1-1/4 C. flour. Beat until smooth. Stir in enough 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, turn 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. Let rest 10 minutes. Roll each into a 12-in. x 8-in. rectangle. In a bowl, combine filling ingredients; mix well. Spread half of filling over dough to within 1/2-in of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips.
Holding both ends of strip, twist each strip three or four times. Place 2-in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° F. for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen
Best of Country Breads - Taste of Home Books | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:20 AM |
Italian Christmas Bread
2 packages yeast
1/2 cup warm water
1/4 cup sugar
3/4 tsp salt
1/3 cup butter, melted
1/4 cup water
1/3 cup non-fat milk solids
3 and 3/4 cup sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 cup white raisins
1/4 cup almonds, chopped
2 Tbsp candied pineapple
1/4 cup candies lemon peel
Soften yeast in lukewarm water. Combine sugar, salt, butter, and remaining water. Combine non-fat milk solids and 1 cup flour. Remove a Tbsp of white from the eggs and reserve for glaze. Add remainder of eggs, vanilla, and softened yeast. Beat till smooth. Add 1 cup flour with fruits and nuts. Blend and add remaining flour to form a soft dough. Turn out on a lightly floured pastry cloth and knead until smooth. Place in a greased bowl, turning once to bring the greased side up. Cover and let rise in a warm place until double in bulk (1 hour and 20 minutes). Turn out on a pastry cloth and knead. Shape into a round loaf and place in a greased 8 or 9 inch round cake pan. Brush with egg white, cover, and let rise until double in bulk (40 minutes).
Brush again with egg white and bake at 325F for 55-60 minutes. Cover with foil after 15 minutes of baking to prevent overbrowning. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 6:20 PM |
Christmas Mincemeat Bread
2 cups sifted flour
1/2 cup brown sugar, packed
4 tsp. baking powder
3 Tbsp. melted shortening
1 tsp. salt
1 cup prepared, moist mincemeat
1 beaten egg
1/2 cup milk Combine and sift flour, baking powder and salt. Combine egg, milk, sugar, shortening and mincemeat. Add to flour mixture; stir only until dry ingredients are moistened. Bake in greased 9 1/2"x5 1/2"x4" loaf pan for 1 hour at 350 degrees. Set stand 24 hours before cutting. Makes one loaf. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 6:23 PM |
Pumpkin Pecan Bread
3 cups sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack. NOTE: Bread may be frozen for up to 3 months. This bread makes great gifts for family, neighbors, friends and coworkers. | |
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