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2 Recipes from Fleischmann's Yeast

"Bob & Carole Walberg" <walbergr@mb.sympatico.ca>
Tue, 30 Dec 1997 23:28:03 +500
v097.n083.1
I found a little leaflet called "Home Baked Treats" from 
Fleischmann's Yeast today that contained two beautiful-looking 
recipes.  I haven't tried the recipes yet, but plan to.  Hope that 
you enjoy the recipes!

                     *  Exported from  MasterCook  *

                           Cranberry Treasures

Recipe By     : Fleischmann's Yeast
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
  16      Ounces        Cream Cheese -- softened
   2                    Eggs
     1/2  Cup           Sugar
   1      Teaspoon      Pure Vanilla Extract
   1      Cup           Dried Cranberries  -Or-
   1      Cup           Miniature Chocolate Chips -- Semisweet
                        ***DOUGH***
   3 3/4  Cups          all-purpose flour -- To 4 1/4 Cups
   3      Tablespoons   Sugar
   4      Teaspoons     Orange Peel -- Freshly Grated
   1      Package       Fleischmann's Quick-Rise Instant Yeast -- or 
2 1/4 tsp
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Ground Mace
     1/2  Cup           Milk
     1/3  Cup           butter or margarine -- Cut Up
     1/4  Cup           Water
   3                    eggs -- Divided Use

To make filling: In medium bowl of electric mixer, beat cream cheese, 
2 eggs, sugar and vanilla until smooth.  With spoon, stir in dried 
cranberries.  Cover; refrigerate while preparing dough.

To make dough: In large bowl, combine 1 cup flour, sugar, orange 
peel, undissolved yeast, salt and mace.  Heat milk, butter and water 
until very warm (120' to 130'F); stir into dry ingredients.  Stir
in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining 
flour to make soft dough.  Knead on lightly floured surface until 
smooth and elastic, about 6 to 8 minutes.  Cover; let rest 10 
minutes.

To shape: Divide dough into 16 equal pieces; roll each to 6-inch 
circle.  Place an equal amount of filling on center of each.  Bring 
dough up around filling, pleating and pinching firmly just above 
ling to seal.  Place 2 inches apart on greased baking sheets.  Cover; 
let rise in warm, draft-free place until doubled in size, about 30 to 
60 minutes.

Uncover rolls; pinch again, just above filling, to reseal.  Lightly 
beat reserved egg white; brush on rolls.  Bake at 350'F for 20 to 25 
minutes or until golden brown, switching position of pans 
halfway through baking for even browning.  Remove from pans; cool on 
wire racks.  When cool, tie each with narrow ribbon.

Scanned & formatted by Carole Walberg


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                     *  Exported from  MasterCook  *

                           Mini Party Focaccias

Recipe By     : Fleischmann's Yeast
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Bread Flour -- up to 2 1/2 cups
   1      Package       Fleischmann's Quick-Rise Instant Yeast -- or 
2 1/4 tsp
     1/2  Teaspoon      Salt
     2/3  Cup           Very Warm Water -- 120F To 130F
                        Olive Oil
                        Toppings**

**Topping Combinations (use one or more of the following)
- Prepared pesto sauce, sliced plum tomatoes and pine nuts 
- Sliced mushrooms, sliced red onion, grated Parmesan cheese and 
thinly sliced green onions 
- Crumbled feta cheese, walnut halves, chopped fresh basil leaves and 
sliced red bell pepper 
- Finely chopped garlic, sliced ripe olives, sliced red and green 
bell pepper and pecan halves

To make dough: In large bowl, combine 1 cup flour, undissolved yeast 
and salt.  Stir water and 1 tablespoon olive oil into dry 
ingredients.  Stir in enough remaining flour to make soft dough.  
Knead on lightly floured surface until smooth and elastic, about 4 to 
6 minutes. Cover; let rest on floured surface 10 minutes.
To shape: Divide dough into 6 equal pieces; flatten each to 5-inch 
circle.  Place on greased baking sheets.  With handle of wooden 
spoon, make indentations in dough at 1-inch intervals.  Lightly 
brush tops with additional olive oil.   Arrange desired topping 
ingredients over each, adding ingredients in order listed.   Cover; 
let rise in warm, draft-free place until almost doubled in size, 20 
to 30 minutes. 
Bake at 425'F for 15 to 18 minutes or until done, switching position 
of pans halfway through baking for even browning.  Remove from pans; 
cool on wire racks.

Bread Machine Variation (all-size machines): Measure dough 
ingredients into bread machine pan as suggested by manufacturer; use 
2 1/4 cups bread flour and 1 1/2 teaspoons FLEISCHMANN'S Bread 
Machine Yeast.  Process on dough/manual cycle.  When complete, remove 
dough to floured surface; knead in additional flour to make dough 
easy to handle, if necessary.  Shape and proceed as directed. 
Makes 6 (6-inch) focaccias

Scanned and formatted by Carole Walberg

                   - - - - - - - - - - - - - - - - - - 
Carole Walberg

carole@mts.net
http://www.brandonu.ca/~walberrd/family.html for 1000's of 
recipes in MC format and the .MXP Browser for the non-MC user