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2 breads by hand

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Dec 1999 18:54:30 -0800
v099.n068.14
Here is a quick-bread and a roll recipe to make.  Both are hand-made.

                      *  Exported from  MasterCook  *

                           Cranberry Fruit Bread

Recipe By     : Taste of Home Magazine, Dec/Jan '94, p. 26
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Quick                   Desserts
                 Holiday Gifts                    Holidays
                 Nuts                             Bread-Bakers Mailing List
                 Fruits

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   12      Oz            cranberries, halved -- fresh or frozen
    2      Cups          pecan halves
    1      Cup           chopped mixed candied fruit
    1      Cup           chopped dates
    1      Cup           golden raisins
    1      Tablespoon    grated orange peel
    4      Cups          all-purpose flour -- divided
    2      Cups          sugar
    1      Tablespoon    baking powder
    1      Teaspoon      baking soda
      1/4  Teaspoon      salt
    2                    eggs
    1      Cup           orange juice
      1/4  Cup           shortening -- melted
      1/4  Cup           warm water

Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 
cup flour; set aside. In another bowl, combine sugar, baking powder, baking 
soda, salt and remaining flour; set aside. In a large mixing bowl, beat 
eggs. Add orange juice, shortening and water. Add flour mixture; stir just 
until combined. Fold in cranberry mixture. Spoon into three greased and 
waxed paper-lined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350F. for 60-65 
minutes or until breads test done.

Yield: three loaves.

MC formatting by bobbi744@sojourn.com





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NOTES : These small loaves make nice gifts and also freeze well.


Nutr. Assoc. : 2928 0 2431 0 0 0 0 0 0 0 0 0 0 0 0

                      *  Exported from  MasterCook  *

                              Candy Cane Rolls

Recipe By     : Taste of Home, Dec/Jan/94
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads                           Holidays
                 Bread-Bakers Mailing List        Hand Made
                 Low Fat

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      Package       Active dry yeast
      1/4  Cup           Warm Water -- (110-115 Deg F)
      3/4  Cup           Warm Milk -- (110-115 Deg F)
      1/4  Cup           Sugar
      1/4  Cup           Shortening
    1      Teaspoon      Salt
    1                    Egg -- lightly beaten
    3 3/4  Cups          All-purpose flour
    1      Cup           Candied cherries -- quartered
    1      Cup           Confectioner's sugar
    1      Tablespoon    Milk

In a large mixing bowl, dissolve yeast in warm water. Add warm 
milk,  sugar, shortening, salt, egg and 2 cups flour; beat until smooth. 
Stir in  cherries.  Add enough of the remaining flour to form a soft dough. 
Turn  onto a floured board; knead until smooth and elastic, about 6-8 
minutes. Place in a greased bowl, turning once to grease top. Cover and let 
rise in  a warm place until doubled, about 1 hour. Punch dough down; let 
rest for  about 10 minutes.  Divide dough into half. Roll each half into a 
12x7-inch  rectangle. Cut twelve 1-inch strips from each rectangle. Twist 
each strip  and place 2-inches apart on greased baking sheets, shaping one 
end like a  cane.  Cover and let rise until doubled, about 45 minutes. Bake 
at 375F  for 12-15 minutes or until golden brown.  Cool completely. 
Combine  confectioner's sugar and milk; frost rolls.

Janice Peterson  Huron, South Dakota Taste of Home, Dec/Jan/94



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Nutr. Assoc. : 0 0 4138 0 0 0 0 0 0 0 0