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"J.J. Sommerville" <cuttlefish@mindspring.com>
Sun, 20 Feb 2000 14:52:24 -0500
v100.n018.1
These all looked so good to me!  I made the Split-Top Butter loaf and it was
great! (Hubby and I ate 1/2 of a loaf before it had totally cooled!).  The
next time I make it, I'm going to add some whole wheat flour to see how it
does.  The next one I want to try is the Marbled Pumpernickel Rye (I love
making croutons out of the store bought stuff!)


* Exported from MasterCook *

                            Cheese-Filled Crowns

Recipe By     :Family Circle 2/1/00
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough
      1/2             c  warm water -- 105 to 115
   2               tsps  maple syrup -- plus 1/4 cup
   2                env  active dry yeast
   6              tbsps  butter -- melted
   1                     egg
      1/4             c  sweetened dried cranberries -- chopped
   3                  c  bread flour -- up to 3 1/4 cups
   1 1/2           tsps  salt
                         Filling:
   4                ozs  berry flavored cream cheese -- 1/2 cup
   1               tbsp  berry preserves
   3              tbsps  all-purpose flour
   1                     egg yolk
   1                tsp  vanilla
                     pn  ground nutmeg
      1/4             c  chopped pecans
                         Topping:
   1                tsp  sugar
      1/4           tsp  ground cinnamon

Dough:  Mix together warm water and 2 tsps syrup in small bowl.  Sprinkle
with yeast.  Let stand until foamy, 5 to 10 minutes.

Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in
large bowl.  Add yeast mixture.  Beat on medium speed 3 minutes or until
well combined.  Stir in enough of remaining flour to make dough.

Turn dough out.  Knead until smooth and elastic, 5 to 8 minutes, adding more
flour as needed to prevent sticking.  Place in greased bowl, turning to
coat.  Cover with clean kitchen towel.  Let rise until doubled in volume,
about 1 1/4 hours.

Punch dough down.  Let rest for 5 minutes.

Filling:  Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg
in small bowl until smooth.

Roll dough out to 16 x 11-inch rectangle.  Spread filling over dough,
leaving 1-inch border.  Sprinkle with nuts.  Starting with long side, roll
up.  Chill 15 minutes to firm slightly.

Cut roll into 16 equal slices.  Place slices, cut sides up, in greased
muffin cups.  Snip through each slice, cutting into quarters, using
scissors.  Spread dough pieces open.  Cover.  Let rise until doubled, 25 to
30 minutes.

Heat oven to 350F.

Topping:  Mix sugar and cinnamon.  Sprinkle over crowns.

Bake in 350F oven 15 to 20 minutes, until golden brown.  Remove to
rack to cool slightly.  Serve warm.

Description:
   "16 crowns for $5.51"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g
Protein; 21g Carbohydrate; 37mg Cholesterol; 249mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates


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


* Exported from MasterCook *

                       Chocolate-Peanut Butter Bread

Recipe By     :Family Circle 2/1/00
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      3/4             c  warm water -- 105 to 115F
   2               tsps  sugar -- plus 1/3 cup
   2                env  active dry yeast
   2              tbsps  butter -- at room temperature
      1/4             c  smooth peanut butter
   1                     egg
   3                  c  bread flour -- up to 3 1/4 cups
   1                tsp  salt
                         Filling:
   18                    mini chocolate-peanut butter cups
                         Glaze:
   8                     mini chocolate-peanut butter cups
   1               tbsp  milk

Dough:  Mix together warm water and the 2 tsps sugar in small bowl to
dissolve sugar.  Sprinkle with yeast.  Let stand until foamy, 5 to 10
minutes.

Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and
remaining sugar in large bowl.  Add yeast mixture.  Beat with mixer on
medium speed for 3 minutes or until well combined.  Stir in 1 cup of the
flour or more as needed for dough to come together.

Transfer dough to work surface.  Knead until smooth and elastic, about 8
minutes, adding more flour as needed to prevent the dough from sticking.
Transfer dough to greased bowl, turning to coat.  Cover with clean kitchen
towel or plastic wrap.  Let rise in warm place until doubled in volume about
1 3/4 hours.

Punch dough down.  Let rest for 5 minutes.  Gently pat, or roll dough into 9
inch square.  With sharp knife or pizza cutter, cut square into 36 equal
squares (6 pieces across each side).

Filling:  Unwrap and cut chocolate-peanut butter cups in half.  Taking 1
piece of dough, wrap around a peanut butter cup half.  Pinch together,
forming ball that covers cup.  Repeat with remaining dough and cup halves.
Place balls, smooth side down, in bottom of greased 6 cup Bundt pan or
9-inch round layer-cake pan.  Continue lining pan with balls of dough until
all pieces are used up and the pan is full.

Place pan in COLD oven.  Turn oven to 375F.  Bake for 30 to 35
minutes or until top is golden and puffed.  Immediately remove bread from
pan to wire rack to cool.

Glaze:  Meanwhile, melt 8 mini peanut butter cups in small saucepan over
very low heat.  Stir in milk until smooth.  Drizzle over the bread.  To
serve, either cut into slices or pull the pieces apart.


                                     - - - - - - - - - - - - - - - - - - -

Per serving: 92 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g
Protein; 14g Carbohydrate; 10mg Cholesterol; 115mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates


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


* Exported from MasterCook *

                          Marbled Pumpernickel Rye

Recipe By     :Family Circle 2/1/00
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Pumpernickel Dough:
      2/3             c  warm water -- 105 to 115F
      1/2           tsp  sugar
   1                env  active dry yeast
   1                  c  bread flour -- plus 2 tablespoons
      3/4             c  rye flour
   1 1/2           tsps  salt
   1                tsp  caraway seeds
   2               tsps  espresso powder
   2              tbsps  unsweetened cocoa powder
   1               tbsp  cider vinegar
   2              tbsps  unsulfered molasses
                         Rye Dough:
      2/3             c  warm water -- 105 to 115F
      1/2           tsp  sugar
   1                env  active dry yeast
   1                  c  bread flour -- plus 2 tablespoons
      3/4             c  rye flour
   1 1/2           tsps  salt
   1                tsp  caraway seeds
   1               tbsp  cider vinegar
   2              tbsps  unsulfered molasses
                         Topping:
   1                     egg white -- lightly beaten
      1/2           tsp  caraway seeds

Pumpernickel dough:  Mix 1/3 cup warm water and sugar in small bowl.
Sprinkle yeast over top.  Let stand until foamy, 5 to 10 minutes.

Mix bread and rye flours, salt and caraway seeds in large bowl.  Whisk in
espresso and cocoa powders.  Add vinegar and molasses to remaining 1/3 cup
warm water.  Stir vinegar-yeast mixture into flour mixture in bowl.  Add
more bread flour if dough is too sticky.

Turn dough out onto floured work surface.  With floured work surface.  With
floured hands, knead until smooth and elastic, about 10 minutes; dough will
be slightly stiff.

Transfer dough to greased bowl; turn to coat.  Cover with clean kitchen
towel or plastic wrap.  Let rise in warm place until doubled in volume,
about 1 1/2 hours.

Rye Dough:  Prepare dough following steps 1 through 3, omitting espresso and
cocoa powders.  Transfer to a second greased bowl, turning to coat.  Cover
with towel.  Let rise in warm place until doubled in volume, about 1 1/4
hours.

Remove doughs from bowls.  Punch dough down.  Let rest for 5 minutes.  Roll
doughs into 11 x 8 inch rectangles.  On top of rye dough, place pumpernickel
dough, overlapping so 1-inch strip of rye dough is exposed along short side.
Fold exposed "lip" over; firmly roll up doughs together.  Pinch seams to
close; turn ends under.  Transfer to greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf
pan.  Cover with kitchen towel.  Let rise until doubled, about 1 1/2 hours.

Heat oven to 350F.  Lightly brush top of risen loaf with the beaten
egg white.  Sprinkle with the caraway seeds.  Bake in heated 350 degree oven
for 30 to 35 minutes or until golden, puffed and hollow-sounding when
tapped.  Remove from pan to wire rack to cool.

Description:
   "1 loaf (12 slices) for $1.87."

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 138 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g
Protein; 28g Carbohydrate; 0mg Cholesterol; 540mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates


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


* Exported from MasterCook *

                               Onion Baguette

Recipe By     :Family Circle 2/1/00
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                  c  bread flour
   1                  c  all-purpose flour
   1                env  active dry yeast
   2               tsps  sugar
      1/4           tsp  onion powder
   2               tsps  salt
   1                  c  very warm water -- (120 to 130F)
   2              tbsps  olive oil
                         cornmeal -- for baking sheet
                         Topping:
   1                 sm  yellow onion -- sliced into rings
      1/4           tsp  salt
   1                     egg yolk
   1               tbsp  milk

Combine bread and all-purpose flours, yeast, sugar, onion powder and salt in
large bowl.  Stir in very warm water and oil.

Transfer flour mixture to work surface.  Knead until well blended and dough
is stiff, about 10 minutes, adding more flour as needed to prevent sticking.
Transfer to greased bowl, turning to coat.  Cover with clean kitchen towel
or plastic wrap.  Let rise in warm place until almost tripled in volume,
about 1 1/2 hours.  Dust baking sheet with cornmeal and set aside.

Topping:  Meanwhile, as the dough rises, bring small saucepan of water to
boiling.  Add sliced onion; cook until softened, about 8 minutes.  Drain.
Sprinkle with salt.

Once dough has risen, punch down.   Let rest, covered, 10 minutes.  Divide
dough in half and shape into two 12 x 2 inch loaves.  Transfer to baking
sheet.  With a razor or very sharp knife, make 4 diagonal slashes in each
loaf.

Whisk together egg yolk and milk in small bowl.  Brush over loaves.  Top
with onion rings.

Place bread in COLD oven.  Turn oven on to 400F.  Bake for 35 to 40
minutes or until loaves are puffed, golden and sound hollow when tapped on
bottom.  Transfer to wire rack to cool slightly.

Description:
   "Makes 2 loaves (16 slices each) at $0.63 each loaf"
Yield:
   "2 loaves"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 58 Calories (kcal); 1g Total Fat; (19% calories from fat); 2g
Protein; 10g Carbohydrate; 7mg Cholesterol; 151mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates


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


* Exported from MasterCook *

                        Wisconsin Cheddar Beer Bread

Recipe By     :Family Circle 2/1/00
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                  c  bread flour -- up to 4 1/2 cups
   1                env  fast-acting yeast
   1                     sweet Italian sausage -- (about 4 oz) casing removed
   12               ozs  beer -- amber or regular
   2              tbsps  sugar
   2               tsps  salt
   4                ozs  shredded cheddar cheese -- about 1 cup
   4                     scallions -- chopped (about 1/2 cup)
                         Topping:
   2              tbsps  butter -- melted

Mix together 2 cups flour and yeast in large bowl.

Cook sausage in small skillet, breaking apart with a wooden spoon, until
cooked through, about 5 minutes.

Heat beer, sugar and salt in saucepan  until 120 to 130F on instant
read thermometer.  Pour into flour-yeast mixture in bowl.  Beat with wooden
spoon for about 100 strokes.

Add remaining 2 cups flour, 1/2 cup at a time.  Add sausage, 1/2 cup cheese,
scallions; knead with hands.

Transfer dough to lightly floured surface.  Knead until smooth and elastic,
about 8 minutes, adding flour as needed to prevent sticking.  Transfer dough
to greased bowl, turning to coat.  Cover with clean kitchen towel or plastic
wrap.  Let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down.  Divide in half.  Let rest 5 minutes.  Shape each half
into oblong loaf, about 10 x 3 inches.  Transfer to greased baking sheet.
Cover with clean kitchen towel.  Let rise in warm place until doubled in
volume, 30 minutes.

Heat oven to 350F.  Using razor blade or sharp knife, make long slash
down center of each loaf.  Sprinkle with 1/4 cup cheese down center of each
loaf.

Bake in 350Fe oven for 15 minutes.  Brush each loaf with 1 tablespoon
melted butter.  Bake another 15 to 20 minutes or until golden and loaves
sound hollow when tapped on the bottom.  Remove to wire rack to cool.  Serve
slightly warm.

Description:
   "2 loaves (16 slices each) at $1.86 each"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 90 Calories (kcal); 2g Total Fat; (22% calories from fat); 3g
Protein; 14g Carbohydrate; 6mg Cholesterol; 164mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates


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


* Exported from MasterCook *

                           Split-Top Butter Loaf

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                tsp  sugar
      3/4             c  warm water -- 105 to 115F
   1                env  active dry yeast
   1 1/2              c  buttermilk
   1                     egg
   1               tbsp  salt
      1/4             c  honey
   3              tbsps  butter -- in pieces
   6                  c  bread flour
                         Topping:
   2              tbsps  butter -- melted

Stir sugar into warm water in small cup.  Sprinkle yeast over top.  Let
stand until foamy 5 to 10 minutes.

Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts
and mixture registers 110F to 120F on instant-read
thermometer.  Transfer to a large bowl.

Add 2 cups bread flour; beat until smooth.  Stir in yeast mixture.  Add
remaining flour, 1/2 cup at a time until dough holds together and pulls away
from the sides of the bowl.

Transfer dough to lightly floured surface.  Knead until smooth and elastic,
8 to 10 minutes.  Transfer to large greased bowl, turning to coat.  Cover
with clean kitchen towel or plastic wrap.  Let rise in warm place until
doubled in volume, about 1 hour.

Punch dough down.  Let rest for 5 minutes.  Grease two 9 1/4 x 5 1/4 x 2
3/4-inch loaf pans.  Divide dough in half; lightly coat halves with flour.
Gently pat each half into 7 x 5 inch rectangle.  Transfer to the 2 prepared
loaf pans.  Cover with clean kitchen towel.  Let rise in warm place until
doubled in volume, about 1 1/4 hours.

Heat oven to 350F.  With a razor blade or very sharp knife, make a
slash down length of each loaf.

Bake in 350 degree oven for 15 minutes.  Open oven; pull rack with breads
out slightly.  Brush loaves with some of the melted butter.  Bake another 15
minutes.  Brush again with butter.  Bake another 5 minutes or until loaves
sound hollow when tapped.  Remove loaves from pans to wire to cool.

Description:
   "Makes 2 loaves (12 slices each) at $1.42 each loaf."
Source:
   "Family Circle 2/1/00"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g
Protein; 29g Carbohydrate; 15mg Cholesterol; 310mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates


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