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09-29-2007, 09:33 AM
THE NEWS TRIBUNE
Published: September 25th, 2007 01:00 AM
Orange Angelfood Cake
1 1/4 cups cake flour
1 1/2 cups sugar
16 large egg whites
Zest of one orange, grated
2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 1.2 teaspoon Gran Marnier
1/2 teaspoon almond extract
1. Preheat oven to 325 degrees.
2. Sift flour and 3.4 cup sugar together. Set aside. Place remaining 3/4 cup sugar in another bowl. Set aside.
3. Beat egg whites in a stand mixer at low speed until beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form soft, billowy mounds. With the mixer still at medium speed, add 3/4 cup sugar, one tablespoon at a time, until all sugar is added, and whites are shiney and form soft peaks. Add vanilla, Grand Marnier and almond extract, beat until blended.
4. Reduce mixer speed to stir on lowest setting. Add flour mixture, three tablespoons at a time, until all flour mixture is incorporated.
5. Fold in orange zest.
6. Gently scrape the batter into an ungreased 9 inch tube pan with removable bottom. Smooth top; rap pan on counter to release any large air bubbles.
7. Bake 50-60 minutes until golden and top springs back when pressed firmly.
8. Invert pan and allow to cool, inverted, for 2-3 hours.
9. To unmold, run a thin knife or spatula around the edges and bottom of the pan.
10. To serve, cut slices by sawing gently with a serated knife.
Chocolate Espresso Torte
1 pound semisweet chocolate
3/4 pound unsalted butter (room temperature)
1/2 cup lukewarm double strength coffee plus 1/2 teaspoons of instant espresso powder
3/4 cup sugar
8 large eggs (room temperature)
1. Position a rack in the middle of the oven.
2. Preheat the over to 300 degrees.
3. Butter a 9 inch round cake pan and line with a parchment circle.
4. In a double boiler, melt the chocolate over low heat.
5. Remove when nearly melted and continue stirring until completely smooth.
6. Add the softened butter in 3 parts. Stirring until no visible traces of butter remain. (If butter begins to melt and separate, stop and allow the chocolate more time to cool).
7. Set aside to cool until the mixture is the consistency of softened butter.
8. Briefely return to the double boiler if it begins to thicken too much.
9. Place the chocolate and butter mixture into the bowl of an electric mixer.
10. Using the paddle attachment, begin mixing the chocolate and butter at low speed, slowly pouring in the tepid coffee.
11. Scrape down the sides of the bowl with a rubber spatula several times to ensure thorough mixing.
12. With the machine running on low, slowly add the sugar.
13. In a small bowl, gently whisk the eggs together just to blend.
14. With the machine still on low speed, add the eggs in a thin, steady stream, being careful not to incorporate too much air.
15. Stop and scrape down the sides of the bowl with a rubber spatula several times to ensure thorough mixing. The mixture should be as thick as melted chocolate and perfectly smooth and glossy.
16. Pour into the prepared pan, smoothing the top.
17. Place the pan on a rimmed heavy-duty baking sheet and place in the oven.
18. Pour about 1/2 inch of simmering water into the baking sheet for a bain-marie.
19. Bake 50-60 minutes, until the top looks dull and the center is shiny but set. When you shake the pan, the cake should slightly jiggle. Some blistering may appear on the top of the cake.
20. Let the cake cool in the pan for about 30 minutes.
21. Then loosely cover and refrigerate 2-4 hours.
22. To remove the cake from the pan, run a thin bladed knife around the edges to loosen and invert onto a cardboard cake circle.
23. Bring the torte to room temperature and remove parchment paper.
24. Have the “Chocolate Butter Glaze” ready.
25. Place the torte on a cooling rack positioned over a rimmed baking sheet.
26. Beginning 1 1/2 inches from the edge of the torte, slowly and evenly pour the glaze all around the torte, making sure the sides are sufficiently covered.
27. Then pour the remaining glaze onto the center of the torte.
28. Working quickly with a metal offset spatula , spread the glaze evenly over the top, letting excess run down the sides.
29. Let sit at room temperature until the glaze is slightly firm, about 5 minutes.
30. I vary from this recipe in the 30th step by placing the torte into the refrigerator long enough to set the glaze a little firmer. This torte can be stored at room temperature.
Chocolate Butter Glaze
4 ounces semisweet chocolate (finely chopped)
1 stick (8 tablespoons) butter (room temperature)
1. In a double boiiler over simmering water, melt the chocolate.
2. Remove the top of the boiler when the chocolate is nearly melted and continue stirring until smooth.
3. Add the softened butter.
4. Slowly stirring with a rubber spatula until no visible traces of butter remain. (If the butter starts to to liquify, stop and let the chocolate cool slightly.) The glaze should be glossy and smooth with a temperature of 80 to 85 degrees. When stirred it will hod a line, on the surface for about 10 seconds before disappearing. If the glaze begins to set up, return to the double boiler.
5. My own addition to the recipe: I prefer the glaze to be a little firmer so I keep the glazed cake in the refrigerator. This prevents Saran Wrap from sticking to the glaze and getting messy.
Apple Cake
2 tablespoons butter
6 tablespoons sugar
2 tablespoons brown sugar
2 1/4 cup cake flour (sifted)
3 large eggs and 2 egg yolks
1/2 cup heavy cream
2 teaspoons vanilla extract
1 1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
16 tablespoons butter (cut into 16 pieces)
2 granny smith apples (peeled, cored, cut into 1/2 inch dice)
2 tablespoons brown sugar
1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Butter bundt pan and coat with 6 tablespoons sugar. Sprinkle with 2 tablespoons brown sugar.
2. Combine apples with 2 tablespoons brown sugar and cinnamon. Spread into bottom of prepared pan.
3. Beat eggs, cream and vanilla with a fork in a small bowl. Measure out 1 cup of this mixture and set aside.
4. Sift dry ingredients into the bowl of a stand mixer.
5. With mixture on low speed, add butter, one tablespoon at a time; mix until the size of small peas. With mixer still running at low speed, add 1 cup milk mixture, mix 10 seconds and then increase speed to medium high. Add remaining milk mixture in a slow stream. Beat until thoroughly combined.
6. Pour batter over apples, smooth top.
7. Bake 40 minutes.
8. Invert immediately; cool one hour.
Zucchini Spice Cake
2 1/2 cups flour
1 1/2 cups organic cane sugar
2 cups shredded zucchini (1 cup yellow, 1 cup regular green)
3/4 cup chopped walnuts
1/2 cup canola oil
1/3 cup water
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon allspice
2 eggs
1. Preheat oven to 350 degrees. Grease and flour 2 round 9 inch cake pans.
2. In a large mixing bowls, blend all ingredients with mixture on low until well blended. Increase speed to high and beat batter for 2 minutes.
3. Pour into cake pans, dividing evenly. Bake 45-50 minutes or until inserte toothpick comes out clean.
4. Cool 10 minutes, then remove from cake pans and cool completely. Frost with butter frosting.
Butter Frosting
1/2 cup butter
3 1/2 cup powdered sugar
2 teaspoons vanilla extract
1. Heat butter in saucepan over medium heat. Heat until caramel-colored.
2. Remove from heat and stir in powdered sugar and vanilla.
3. Beat with spoon or mixer until smooth and of spreading consistancy. (A few drops of hot water can be added if needed to attain correct consistancy.)
4. Use at once, as frosting will harden fairly quickly.
Rum Coconut Pound Cake
1 cup shortening
2 cups sugar
4 eggs
3 cups flour
1 cup reconstituted canned milk
1 teaspoon baking powder
1 teaspoon rum flavoring
1 1/2 cyp flaked coconut
1. Preheat oven to 350 degree.
2. Grease flour 10 inch tube pan.
3. Cream sugan into shortening.
4. Add in eggs (one at a time).
5. Beat in milk and flour (1/3 each, alternating until incorporated.)
6. Mix in baking powder and flavoring.
7. Spoon in to cake pan.
8. Bake 1 hour or until center tests done with cake tester.
9. Cool 10 minutes in pan.
10. Turn onto wire rack to cool.
Honey Wheat Bread
2 tablespoons yeast
4 1/2 cup warm water
2/3 cup honey
2 tablespoons salt
1/2 cup oil
6 cups all-purpose flour
5 cups whole wheat flour
1. Dissolve yeast in warm water.
2. Add honey, oil and all-purpose flour.
3. Mix until smooth.
4. Let rest, 20 minutes (sponge).
5. Stir in salt.
6. Add remaining flour.
7. Knead until smooth and elastic.
8. Divide and shape into loaves.
9. Let rise in greased pan.
10 Bake 350 for 30 minutes.
Zesty Rye Bread
1/2 cup butter or margarine
4 cups milk
1/2 cup brown sugar
1/2 cup molasses
1 1/2 teaspoon anise seed
1/2 teaspoon fennel seed
2 tablespoons grated orange peel
1 tablespoon salt
2 cups rye flour
2 packages yeast
1/3 cup warm water
7 1/2 - 8 1/2 cups flour
1. In a large pot, melt butter.
2. add 2 cups milk, sugar, molasses, seeds, orange peel and salt, add rye flour and heat and stir together.
3. Add 2 more cups milk, cool to luke warm.
4. Dissolve yeast in water, stir into cooled milk.
5. Stir in as much flour as you can, then knead in the rest until smooth and elastic.
6. Place dough in greased bowl, let ris until double.
7. Divide into 3 loaves, let rise in pans.
8. Bake at 375 for 35-40 minutes.
Spelt Bread
2 cups warm water
2 tablespoons brown sugar
2 tablespoons molasses
4 tablespoons soft butter
1 tablespoon salt
2 tablespoons instant yeast
6-7 cups spelt flour
1. Combine all ingredients, except last cup of flour.
2. Mix well and add the last cup of flour gradually to get a soft, workable dough.
3. Knead about 8-10 minutes.
4. Shape into 2 loaves.
5. Put in greased pan.
6. Let rise and bake for 30 minutes at 350 degrees.
7. Remove from pans to cool.
Bagels
1 1/2 teaspsoon instant yeast (divided)
7 1/4 cups flour (divided)
2 1/2 cups water (room temperature)
2 1/4 teaspoons salt
1 tablespoon honey
To finish: 1 tablespoon baking soda, pot of hot water, cornmeal, for dusting and Sesame seeds or other toppings
1. In mixer with a dough hook, combine 1 teaspoon yeast and 4 cups flour to make a batter. Cover and leave at room temperature about 2 hours.
2. Then add rest if ingredients, holding back the 1/4 cup flour to use as needed to make a smooth dough.
3. Knead about 6 minutes.
4. Divide dough into 12 pieces for large bagels, or 24 pieces for mini bagels.
5. Let balls rest 20 minutes covered with a damp towel.
6. Then make a hole in center with your thumb and stretch and smooth into bagel shape.
7. Put onto cookie sheet covered with sprayed parchment paper.
8. Cover loosely with plastic wrap and sit at room temperature for 20 minutes.
9. Then refrigerate overnight.
10. To bake: gently place 2 or 3 bagels into boiling water with soda.
11. Turn after one minute and boil one minute more.
12. With slotted spoon, put bagels back onto cookie sheet and put on toppings as desired.
13. Place in 500 degree oven for 5 minutes.
14. Rotate pan and bake 5 minutes more at 450 degrees or until golden brown.
15. Cool 15 minutes and serve.
French Bread
4 tablespoons instant yeast
4 cups warm water
6 tablespoons sugar
2 tablespoon salt
1 cup vegetable oil
10 cups white flour
4 tablespoons gluten
1 egg for top
seeds for top if desired
1. Combine all ingredients well.
2. Thoroughly knead abut 10 minutes.
3. Let rise in a bowl 10 minutes, punch down
4. Let rise and punch down about 4 times
5. Divide into 3-4 loaves shape.
6. Slash top with sharp knife and brush with egg, slightly beaten, add seeds.
7. Let rise until double in size.
8. Bake 30 minutes at 400 degrees.
Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast
1/2 cup butter
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups flour
1. Combine the warm water and yeast in large bowl.
2. Let mixture stand for 5 minutes.
3. Stir in butter, sugar, eggs and salt.
4. Beat in flour, one cup at a time.
5. Cover and refrigerate for 2 hours.
6. Grease 13 inch pan.
7. Turn dough out onto lightly flour board.
8. Divide into 24 pieces.
9. Cover, let dough rise until double in volume.
10. Preheat oven to 375 degrees, Bake 15-20 minutes.
Bear Claw Rolls
2 cups milk
1/2 cup sugar
2 packages instant yeast
2 teaspoons salt
2 eggs
1/2 cup melted butter
7-8 cups flour
Filling
1 1/2 cups dates
3/4 cups prunes
3/4 cups raisins
1/4 cup sugar
1 1/2 cups water
Glaze
1 cup powdered sugar
1 teaspoon lemon juice
1 tablespoon milk or as needed to spread
Silvered almonds on top
1. Combine all filling ingredients, cook 10 minutes, stirring the whole time. Cool.
2. Mix all dough ingredients, except the last cup of flour. Add it gradually to make a soft dough. Knead about 10 minutes.
3. Roll out dough, spread with cooled filing, fold in half and seal the edges. Cut two slits in one edge to look like a bear claw.
4. Let rise and bake for about 20 minutes at 350 degrees. Cool. Glaze.
Banana Bread
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs (beaten)
5 medium bananas, mashed
1 cup sugar
1/2 cup vegetable oil
1/4 cup chopped walnuts
1. In a large bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg.
2. Create a well in the center.
3. In a seperate bowl, beat eggs.
4. Add bananas, sugar, oil and nuts, stir until mixed.
5. Pour into center of flour mixture.
6. Fold in flour mixture until blended.
7. Grease bottom and 1/2 inch up to the side of a 9x5x3 inch bread pan.
8. Pour mixture into the pan.
9. Bake at 350 degrees for 60 minutes or until toothpick inserded in center comes out clean.
10. Cool on wire rack for 10 minutes and remove from pan.
(Continued)
Published: September 25th, 2007 01:00 AM
Orange Angelfood Cake
1 1/4 cups cake flour
1 1/2 cups sugar
16 large egg whites
Zest of one orange, grated
2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 1.2 teaspoon Gran Marnier
1/2 teaspoon almond extract
1. Preheat oven to 325 degrees.
2. Sift flour and 3.4 cup sugar together. Set aside. Place remaining 3/4 cup sugar in another bowl. Set aside.
3. Beat egg whites in a stand mixer at low speed until beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form soft, billowy mounds. With the mixer still at medium speed, add 3/4 cup sugar, one tablespoon at a time, until all sugar is added, and whites are shiney and form soft peaks. Add vanilla, Grand Marnier and almond extract, beat until blended.
4. Reduce mixer speed to stir on lowest setting. Add flour mixture, three tablespoons at a time, until all flour mixture is incorporated.
5. Fold in orange zest.
6. Gently scrape the batter into an ungreased 9 inch tube pan with removable bottom. Smooth top; rap pan on counter to release any large air bubbles.
7. Bake 50-60 minutes until golden and top springs back when pressed firmly.
8. Invert pan and allow to cool, inverted, for 2-3 hours.
9. To unmold, run a thin knife or spatula around the edges and bottom of the pan.
10. To serve, cut slices by sawing gently with a serated knife.
Chocolate Espresso Torte
1 pound semisweet chocolate
3/4 pound unsalted butter (room temperature)
1/2 cup lukewarm double strength coffee plus 1/2 teaspoons of instant espresso powder
3/4 cup sugar
8 large eggs (room temperature)
1. Position a rack in the middle of the oven.
2. Preheat the over to 300 degrees.
3. Butter a 9 inch round cake pan and line with a parchment circle.
4. In a double boiler, melt the chocolate over low heat.
5. Remove when nearly melted and continue stirring until completely smooth.
6. Add the softened butter in 3 parts. Stirring until no visible traces of butter remain. (If butter begins to melt and separate, stop and allow the chocolate more time to cool).
7. Set aside to cool until the mixture is the consistency of softened butter.
8. Briefely return to the double boiler if it begins to thicken too much.
9. Place the chocolate and butter mixture into the bowl of an electric mixer.
10. Using the paddle attachment, begin mixing the chocolate and butter at low speed, slowly pouring in the tepid coffee.
11. Scrape down the sides of the bowl with a rubber spatula several times to ensure thorough mixing.
12. With the machine running on low, slowly add the sugar.
13. In a small bowl, gently whisk the eggs together just to blend.
14. With the machine still on low speed, add the eggs in a thin, steady stream, being careful not to incorporate too much air.
15. Stop and scrape down the sides of the bowl with a rubber spatula several times to ensure thorough mixing. The mixture should be as thick as melted chocolate and perfectly smooth and glossy.
16. Pour into the prepared pan, smoothing the top.
17. Place the pan on a rimmed heavy-duty baking sheet and place in the oven.
18. Pour about 1/2 inch of simmering water into the baking sheet for a bain-marie.
19. Bake 50-60 minutes, until the top looks dull and the center is shiny but set. When you shake the pan, the cake should slightly jiggle. Some blistering may appear on the top of the cake.
20. Let the cake cool in the pan for about 30 minutes.
21. Then loosely cover and refrigerate 2-4 hours.
22. To remove the cake from the pan, run a thin bladed knife around the edges to loosen and invert onto a cardboard cake circle.
23. Bring the torte to room temperature and remove parchment paper.
24. Have the “Chocolate Butter Glaze” ready.
25. Place the torte on a cooling rack positioned over a rimmed baking sheet.
26. Beginning 1 1/2 inches from the edge of the torte, slowly and evenly pour the glaze all around the torte, making sure the sides are sufficiently covered.
27. Then pour the remaining glaze onto the center of the torte.
28. Working quickly with a metal offset spatula , spread the glaze evenly over the top, letting excess run down the sides.
29. Let sit at room temperature until the glaze is slightly firm, about 5 minutes.
30. I vary from this recipe in the 30th step by placing the torte into the refrigerator long enough to set the glaze a little firmer. This torte can be stored at room temperature.
Chocolate Butter Glaze
4 ounces semisweet chocolate (finely chopped)
1 stick (8 tablespoons) butter (room temperature)
1. In a double boiiler over simmering water, melt the chocolate.
2. Remove the top of the boiler when the chocolate is nearly melted and continue stirring until smooth.
3. Add the softened butter.
4. Slowly stirring with a rubber spatula until no visible traces of butter remain. (If the butter starts to to liquify, stop and let the chocolate cool slightly.) The glaze should be glossy and smooth with a temperature of 80 to 85 degrees. When stirred it will hod a line, on the surface for about 10 seconds before disappearing. If the glaze begins to set up, return to the double boiler.
5. My own addition to the recipe: I prefer the glaze to be a little firmer so I keep the glazed cake in the refrigerator. This prevents Saran Wrap from sticking to the glaze and getting messy.
Apple Cake
2 tablespoons butter
6 tablespoons sugar
2 tablespoons brown sugar
2 1/4 cup cake flour (sifted)
3 large eggs and 2 egg yolks
1/2 cup heavy cream
2 teaspoons vanilla extract
1 1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
16 tablespoons butter (cut into 16 pieces)
2 granny smith apples (peeled, cored, cut into 1/2 inch dice)
2 tablespoons brown sugar
1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Butter bundt pan and coat with 6 tablespoons sugar. Sprinkle with 2 tablespoons brown sugar.
2. Combine apples with 2 tablespoons brown sugar and cinnamon. Spread into bottom of prepared pan.
3. Beat eggs, cream and vanilla with a fork in a small bowl. Measure out 1 cup of this mixture and set aside.
4. Sift dry ingredients into the bowl of a stand mixer.
5. With mixture on low speed, add butter, one tablespoon at a time; mix until the size of small peas. With mixer still running at low speed, add 1 cup milk mixture, mix 10 seconds and then increase speed to medium high. Add remaining milk mixture in a slow stream. Beat until thoroughly combined.
6. Pour batter over apples, smooth top.
7. Bake 40 minutes.
8. Invert immediately; cool one hour.
Zucchini Spice Cake
2 1/2 cups flour
1 1/2 cups organic cane sugar
2 cups shredded zucchini (1 cup yellow, 1 cup regular green)
3/4 cup chopped walnuts
1/2 cup canola oil
1/3 cup water
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon allspice
2 eggs
1. Preheat oven to 350 degrees. Grease and flour 2 round 9 inch cake pans.
2. In a large mixing bowls, blend all ingredients with mixture on low until well blended. Increase speed to high and beat batter for 2 minutes.
3. Pour into cake pans, dividing evenly. Bake 45-50 minutes or until inserte toothpick comes out clean.
4. Cool 10 minutes, then remove from cake pans and cool completely. Frost with butter frosting.
Butter Frosting
1/2 cup butter
3 1/2 cup powdered sugar
2 teaspoons vanilla extract
1. Heat butter in saucepan over medium heat. Heat until caramel-colored.
2. Remove from heat and stir in powdered sugar and vanilla.
3. Beat with spoon or mixer until smooth and of spreading consistancy. (A few drops of hot water can be added if needed to attain correct consistancy.)
4. Use at once, as frosting will harden fairly quickly.
Rum Coconut Pound Cake
1 cup shortening
2 cups sugar
4 eggs
3 cups flour
1 cup reconstituted canned milk
1 teaspoon baking powder
1 teaspoon rum flavoring
1 1/2 cyp flaked coconut
1. Preheat oven to 350 degree.
2. Grease flour 10 inch tube pan.
3. Cream sugan into shortening.
4. Add in eggs (one at a time).
5. Beat in milk and flour (1/3 each, alternating until incorporated.)
6. Mix in baking powder and flavoring.
7. Spoon in to cake pan.
8. Bake 1 hour or until center tests done with cake tester.
9. Cool 10 minutes in pan.
10. Turn onto wire rack to cool.
Honey Wheat Bread
2 tablespoons yeast
4 1/2 cup warm water
2/3 cup honey
2 tablespoons salt
1/2 cup oil
6 cups all-purpose flour
5 cups whole wheat flour
1. Dissolve yeast in warm water.
2. Add honey, oil and all-purpose flour.
3. Mix until smooth.
4. Let rest, 20 minutes (sponge).
5. Stir in salt.
6. Add remaining flour.
7. Knead until smooth and elastic.
8. Divide and shape into loaves.
9. Let rise in greased pan.
10 Bake 350 for 30 minutes.
Zesty Rye Bread
1/2 cup butter or margarine
4 cups milk
1/2 cup brown sugar
1/2 cup molasses
1 1/2 teaspoon anise seed
1/2 teaspoon fennel seed
2 tablespoons grated orange peel
1 tablespoon salt
2 cups rye flour
2 packages yeast
1/3 cup warm water
7 1/2 - 8 1/2 cups flour
1. In a large pot, melt butter.
2. add 2 cups milk, sugar, molasses, seeds, orange peel and salt, add rye flour and heat and stir together.
3. Add 2 more cups milk, cool to luke warm.
4. Dissolve yeast in water, stir into cooled milk.
5. Stir in as much flour as you can, then knead in the rest until smooth and elastic.
6. Place dough in greased bowl, let ris until double.
7. Divide into 3 loaves, let rise in pans.
8. Bake at 375 for 35-40 minutes.
Spelt Bread
2 cups warm water
2 tablespoons brown sugar
2 tablespoons molasses
4 tablespoons soft butter
1 tablespoon salt
2 tablespoons instant yeast
6-7 cups spelt flour
1. Combine all ingredients, except last cup of flour.
2. Mix well and add the last cup of flour gradually to get a soft, workable dough.
3. Knead about 8-10 minutes.
4. Shape into 2 loaves.
5. Put in greased pan.
6. Let rise and bake for 30 minutes at 350 degrees.
7. Remove from pans to cool.
Bagels
1 1/2 teaspsoon instant yeast (divided)
7 1/4 cups flour (divided)
2 1/2 cups water (room temperature)
2 1/4 teaspoons salt
1 tablespoon honey
To finish: 1 tablespoon baking soda, pot of hot water, cornmeal, for dusting and Sesame seeds or other toppings
1. In mixer with a dough hook, combine 1 teaspoon yeast and 4 cups flour to make a batter. Cover and leave at room temperature about 2 hours.
2. Then add rest if ingredients, holding back the 1/4 cup flour to use as needed to make a smooth dough.
3. Knead about 6 minutes.
4. Divide dough into 12 pieces for large bagels, or 24 pieces for mini bagels.
5. Let balls rest 20 minutes covered with a damp towel.
6. Then make a hole in center with your thumb and stretch and smooth into bagel shape.
7. Put onto cookie sheet covered with sprayed parchment paper.
8. Cover loosely with plastic wrap and sit at room temperature for 20 minutes.
9. Then refrigerate overnight.
10. To bake: gently place 2 or 3 bagels into boiling water with soda.
11. Turn after one minute and boil one minute more.
12. With slotted spoon, put bagels back onto cookie sheet and put on toppings as desired.
13. Place in 500 degree oven for 5 minutes.
14. Rotate pan and bake 5 minutes more at 450 degrees or until golden brown.
15. Cool 15 minutes and serve.
French Bread
4 tablespoons instant yeast
4 cups warm water
6 tablespoons sugar
2 tablespoon salt
1 cup vegetable oil
10 cups white flour
4 tablespoons gluten
1 egg for top
seeds for top if desired
1. Combine all ingredients well.
2. Thoroughly knead abut 10 minutes.
3. Let rise in a bowl 10 minutes, punch down
4. Let rise and punch down about 4 times
5. Divide into 3-4 loaves shape.
6. Slash top with sharp knife and brush with egg, slightly beaten, add seeds.
7. Let rise until double in size.
8. Bake 30 minutes at 400 degrees.
Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast
1/2 cup butter
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups flour
1. Combine the warm water and yeast in large bowl.
2. Let mixture stand for 5 minutes.
3. Stir in butter, sugar, eggs and salt.
4. Beat in flour, one cup at a time.
5. Cover and refrigerate for 2 hours.
6. Grease 13 inch pan.
7. Turn dough out onto lightly flour board.
8. Divide into 24 pieces.
9. Cover, let dough rise until double in volume.
10. Preheat oven to 375 degrees, Bake 15-20 minutes.
Bear Claw Rolls
2 cups milk
1/2 cup sugar
2 packages instant yeast
2 teaspoons salt
2 eggs
1/2 cup melted butter
7-8 cups flour
Filling
1 1/2 cups dates
3/4 cups prunes
3/4 cups raisins
1/4 cup sugar
1 1/2 cups water
Glaze
1 cup powdered sugar
1 teaspoon lemon juice
1 tablespoon milk or as needed to spread
Silvered almonds on top
1. Combine all filling ingredients, cook 10 minutes, stirring the whole time. Cool.
2. Mix all dough ingredients, except the last cup of flour. Add it gradually to make a soft dough. Knead about 10 minutes.
3. Roll out dough, spread with cooled filing, fold in half and seal the edges. Cut two slits in one edge to look like a bear claw.
4. Let rise and bake for about 20 minutes at 350 degrees. Cool. Glaze.
Banana Bread
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs (beaten)
5 medium bananas, mashed
1 cup sugar
1/2 cup vegetable oil
1/4 cup chopped walnuts
1. In a large bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg.
2. Create a well in the center.
3. In a seperate bowl, beat eggs.
4. Add bananas, sugar, oil and nuts, stir until mixed.
5. Pour into center of flour mixture.
6. Fold in flour mixture until blended.
7. Grease bottom and 1/2 inch up to the side of a 9x5x3 inch bread pan.
8. Pour mixture into the pan.
9. Bake at 350 degrees for 60 minutes or until toothpick inserded in center comes out clean.
10. Cool on wire rack for 10 minutes and remove from pan.
(Continued)