Happy holidays all! thanks to Dan for reminding me to post this info:
To get the proper rise and shape, you have to use the proper pan - Bernard
Clayton in his Complete Book of Breads states that you must determine the total
amount of dough by either weight or volume and then use the following:
PAN SIZE VOLUME WEIGHT
Large 9 x 5 x 3 3 cups 2 lbs
Medium 8 x 4 x 2 2 1/2 cups 1.5 lbs
Small 7 x 3 x 2 1 1/2 cups 1 lbs
Mini 5 x 3 x 2 3/4 cups 1/2 lbs
submini 4 x 2 x 1 1/2 cup 5-6 oz
Now for a recipe I'm planning to try [if I can find the time!!!]
Sugarplum Bread
Makes one large and six babies [to give away!]
5-6 cups flour
1/2 cup sugar
2 t salt
2 packages yeast
1/3 cup nonfat dry milk
1 1/3 cups hot water
1/4 cup vegetable shortening
2 eggs, slightly beaten
1/2 t vanilla
1/4 t nutmeg
1/2 cup candies fruits
1 cup raisins
Topping:
1 cup confectioners sugar mixed with 1-1 1/2 T lemon juice
12 red candy cherries
slivers of green candy cherries
6 walnut halves
Combine 2 cups of flour and all but the fruit in a bowl and beat with a wooden
spoon or in mixer for 2 minutes. Add the rest of the flour slowly until it
cleans the sides of the bowl. Knead for 10 minutes, occassionally throwing it
down hard to break bubbles. Let it rise at room temp in a greased bowl covered
with plastic wrap for approx. 1 1/2 hours or until doubled in volume. Divide
into two and knead briefly. Make one large round loaf and place ona baking
sheet and cover with wax paper. Make six small loaves and place in muffin tins
[dough should nearly reach top of tin] and cover with wax paper - let rise
until doubled, about an hour. Preheat for 20 minutes at 350 degrees. Bake the
large loaf 35 minutes or until golden and the muffin loaves 20 minutes [you all
know the thumping trick] - remove to rack to cool and frost, decorating the
large with the fruits and the small with a walnut half each -
Happy holidays to all as well as a very happy and healthy new year - and many
thanks to reggie and friends for all their very hard work keeping us busy
baking!!! Cherie