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| | From:  Genie· (Original Message) | Sent: 12/1/2007 8:00 PM |
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| | | From: Genie· | Sent: 12/1/2007 8:04 PM |
Egg Casserole Bread
Fluffy Texture and Rich Eggy Taste.
Yield: 2 Casserole-shaped loaves.
6 cups all-purpose flour
3 tablespoons sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
2 cups water
2 tablespoons butter or margarine
3 eggs, large
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into 2 greased 1-1/2 quart casseroles. Cover; let rise in warm, draft free place until double in size, about 40 minutes.
Bake at 375 F for 30 to 35 minutes or until done. Remove from casseroles; cool on wire rack.
Nutrition information per serving: Serving size: slice (1/24 of recipe) calories 140 total fat 2 g saturated fat 1 g cholesterol 30 mg sodium 200 mg total carbohydrate 26 g dietary fiber <1 g protein 4 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
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Reply
| | | From: Genie· | Sent: 12/1/2007 8:04 PM |
Challah
Yield: 2 loaves.
1 cup warm water (100 to 110 F)
2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's Active Dry Yeast
2 tablespoons sugar
1/3 cup margarine or butter, softened
1 1/2 teaspoons salt
5 1/4 to 5 3/4 cups all-purpose flour
4 eggs
1 teaspoon water
Poppy Seed and/or Sesame Seed, optional
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt, and 1 1/2 cups flour; blend well. Stir in 3 eggs, 1 egg white (reserve 1 yolk), and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. Divide remaining half into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Divide remaining piece into 3 equal pieces. Roll to 10-inch ropes; braid. Place small braid on large braid. Pinch ends firmly to seal and secure to large braid. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat reserved egg yolk with 1 teaspoon water; brush over loaves. Sprinkle with poppy or sesame seed, if desired. Bake at 400 F for 20 to 25 minutes or until done, switching positions of sheets in oven halfway through baking time. Remove from sheets; let cool on wire racks.
Nutrition Information
Nutrition information per serving (1/24 of recipe): calories 146; total fat 4g; saturated fat 1g; cholesterol 35mg; sodium 187mg; total carbohydrate 23g; dietary fiber 1g; protein 4g.
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
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Reply
| | | From: Genie· | Sent: 3/20/2008 4:17 AM |
* Exported from MasterCook *
Braided Lightbread
Recipe By :Christmas with Southern Living, 1981, page 69
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups warm water -- (105º to 115ºF), divided
2 packages dry yeast
1 tablespoon sugar -- PLUS
1 teaspoon sugar
10 cups all-purpose flour
2 eggs -- slightly beaten
3 tablespoons vegetable oil
1 egg yolk -- beaten
1 teaspoon water
Sesame seeds -- or poppy seeds, optional
Combine 2 cups water, yeast and sugar in a small bowl; set aside to rise.
Combine 9 cups flour, salt, eggs and oil in a large mixing bowl. Add yeast
mixture and 1 cup water; mix well.
Sprinkle remaining 1 cup flour on pastry cloth or board. Turn out dough and
knead until smooth and elastic (abut 8 to 10 minutes). Place in a greased
bowl, turning to grease top. Cover and let rise in a warm place (85ºF),
free from drafts, until doubled in bulk.
Turn dough out onto a floured surface; punch down and divide in half. Divide
each half into 3 equal parts, and form into 15-inch lengths. Place 3
lengths on a greased baking sheet and braid. Repeat with remaining 3
lengths. Press ends of each braid together, and turn under firmly. Cover
and let rise until doubled in bulk (about 45 minutes).
Combine egg yolk and water; brush top of braids. Sprinkle with sesame
seeds, if desired. Bake at 350ºF for 45 minutes. Cool on wire racks.
Mrs. Sam Huddleston, Brownsville, Texas
Source:
"Christmas with Southern Living, 1981"
Copyright:
"(c) 1981 Oxmoor House, Inc. ISBN: 0-8487-0522-X"
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5225 Calories; 69g Fat (12.1%
calories from fat); 150g Protein; 977g Carbohydrate; 38g Dietary Fiber;
637mg Cholesterol; 201mg Sodium. Exchanges: 63 Grain(Starch); 2 1/2 Lean
Meat; 9 1/2 Fat; 1 Other Carbohydrates.
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Reply
| | | From: Genie· | Sent: 6/17/2008 7:16 PM |
Amish Friendship Bread First bowl: 1 cup live yeast starter
1 cup flour
1 cup sugar
1 cup milk
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla 1. To the live yeast starter add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter. 2. Then add 1 cup oil, 1/2 cup milk, 3 eggs and then 1 teaspoon of vanilla mix all together then place to the side. Second Bowl: 2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts 3. Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour. | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 7:20 PM |
Easy Yeast Rolls
Mix:
1/2 cup sugar
1 tsp. salt
1 egg
In another bowl mix:
2 cups of warm water
2 1/4 tsp. yeast
Mix well and then mix with egg mixture.
Stir in 2 1/2 cups all purpose flour until mixed.
Stir in 2 1/2 more cups of all purpose flour and 3 T. of butter.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350 until golden. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:16 AM |
Greek Christmas Bread
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/3 cup sugar
1 tsp ground cardamom
1/4 tsp salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.
Serves 15 | |
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