BREAD YEAST (50)
Source of Recipe
Roz,www.friends
List of Ingredients
HEALTH-CONSCIOUS HOUSEWIFE BREAD
2 cups stone ground whole wheat flour
2 cups rye flour
2 cups unbleached white flour
1 quart buttermilk, whey, or sweet milk
1 Tbsp. molasses
2 Tbsp. brown sugar
1/2 tsp. salt
2 rounded Tbsp. dry yeast
3/4 cup shortning
Mix all 3 flours in large bowl and have ready to use. Heat liquid to more
than lukewarm, not hot. Pour into a large bowl. Add sugar, molasses and salt.
Stir well until dissolved. Melt yeast in 1 cup warm water. Add 1 tsp. brown or
white sugar to yeast; it rises faster. When yeast is dissolved and starts to
rise, add to liquid mixture. With a large spoon, stir in enough flour mixture to
make a stiff batter. Then add 3/4 cup melted lard and beat dough smooth. Let
dough rise for 12 minutes. This is very importandt to make a soft brown bread.
After 12 minutes, add more flour to form a bread dough, working with hands on
greased board or bowl. If this is not enough flour, add more unbleached or
white flour to finish. Knead vigorously with both hands 5 to 10 minutes, or until
the dough squeaks. Grease hands lightly if dough wants to stick while
working. Cover. Set in warm place (out of draft) to rise until double. Knead lightly.
Let rise again until double. Knead. Let rise again, punch down and divide
into loaves. Brush grease over each loaf and prick deeply with fork. This is to
release air bubbles. Let rise double size. Bake at 350° for about 1 hour.
Elephant Ears
1/4 C. Butter
1 C. Flour
3 Tbsp. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/3 C. Milk
3 Tbsp. Brown Sugar, packed
1 tsp. Cinnamon
· Preheat oven to 400 degrees. Place butter in glass dish. Cover and melt in microwave for 1 minute on low heat. In large bowl, combine flour, sugar, Baking Powder and salt. Mix with hand.
· Stir in 3 Tbsp. Butter and Milk. Stir until you have smooth dough.
· On floured board, pat into rectangle. Brush with remaining butter.
· Combine brown sugar and cinnamon. Sprinkle on rectangle. Roll up the
rectangle tightly, pinch to seal. Cut roll into 4 pieces. Place 4 pieces on baking
sheet. Flatten each piece with your hand.
· Bake 10-12 minutes.
Easy Sticky Buns
2 dozen Dakota or Rhodes frozen rolls
1 sm. pkg Regular vanilla pudding (not instant)
1/2 C Brown sugar
1/2 C Chopped nuts
1 stick Melted margarine
1. Grease 9 x 13 pan.
2. Place frozen rolls in pan.
3. Sprinkle vanilla pudding over rolls.
4. Sprinkle brown sugar and chopped nuts over rolls.
5. Drizzle melted margarine over rolls.
6. Place on counter overnight to rise. Cover with greased saran wrap
(greasing will keep the saran wrap from sticking to the rolls). In the morning bake at
350 degrees 20-25 minutes. When done place a cookie sheet over the pan and
invert.
Crumpet
12 oz Strong plain flour
1/2 oz Fresh yeast
12 fl oz Water
2 tsp Salt
1/2 tsp Bicarbonate of soda
1/4 pint Milk
· Mix the first three ingredients together well. Cover the bowl with
polythene and leave in a warm place to prove, until the mixture is light and fluffy
and about to collapse (approximately 1 hour).
· Mix the bicarbonate of soda and salt into the milk, then mix briskly into
the batter. You may have to add a little more milk to make sure it's runny.
· Butter a griddle or heavy frying pan and heat up. Butter poaching rings and
set in the pan. Cook crumpets over a medium heat by adding 1 or 2 tbsp. of
batter at a time to each poaching ring. When the top is set remove the ring and
turn the crumpet over and cook for 2 or 3 minutes more. In the meantime, the
ring can be re-buttered and used for the next ones.
· Serve hot with butter, or with jam. Can be kept in an air-tight container
for a couple of days and toasted before eating.
Makes about 10
Cinnabons - "Cinnamon Buns from Heaven"
Dough
2 Pkgs. Active dry yeast
1 Cup Warm water (105°-115°)
2/3 Cup + 1 tsp. Granulated sugar
1 Cup Warmed milk
2/3 Cup Butter
2 Tsp. Salt
2 Eggs Slightly beaten
7-8 Cups All-purpose flour, or more if needed
In a small bowl, mix together warm water, yeast, 1 tsp. of sugar and set
aside. In a large bowl, mix milk, remaining 2/3 cup of sugar, melted butter, salt
and eggs; stir well and add yeast mixture. Add half the flour and beat until
smooth. Stir in enough of the remaining flour until dough is slightly stiff
(dough will be sticky). Turn out onto a well-floured board; kneed 5-10 minutes.
Place in a well-buttered glass or plastic bowl, cover and let rise in warm
place, free from drafts, until doubled in bulk (approximately 1 to 1½ hours). When
doubled, punch down dough and let rest 5 minutes. Roll out on floured surface
into a 15 x 20 inch rectangle.
Filling
1 Cup Melted butter, divided
1 3/4 Cup Granulated sugar, divided
3 Tbsp. Ground cinnamon
1 1/2 Cups Chopped walnuts (optional)
1 1/2 Cups Raisins (optional)
Spread 1/2 cup of the melted butter onto the rolled out dough. Mix together 1
1/2 cups of sugar, cinnamon; sprinkle on top of the buttered dough. Sprinkle
with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge
together to seal. Cut into 12 to 15 slices. Coat bottom of a 13 x 9" baking
pan and a 8" square pan with remaining 1/2 cup of melted butter, then sprinkle
with the remaining 1/4 cup sugar. Place cinnamon slices close together in
pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350°. Bake for 25 to 30 minutes, or until rolls are nicely
browned. Cool rolls slightly.
Glaze
2/3 Cup Butter, melted (1 cube plus 2 Tbsp.)
4 Cups Powdered sugar
2 Tsp. Vanilla
4-8 Tbsp. Hot Water
In a medium bowl, mix melted butter, powdered sugar and vanilla; add hot
water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread
over slightly cooled rolled
Refrigerator Cinnamon Rolls
How to make these rolls when you are busy: Think ahead one day. Make the
rolls up one morning, leave in the refrigerator all day. That night cut the
cinnamon rolls or dinner rolls and place in a pan, put back in the refrigerator. The
next morning set the rolls out at 6:00 am, bake at 8:00 am and eat fresh
cinnamon rolls at 8:30! Dough stays well in the refrigerator for a day or two.
2 Pkg. Yeast (2 slightly rounded teaspoons = 1 pkg. yeast)
1/2 Cup Warm water
3/4 Cup Sugar
3/4 Cup Shortening
1 Cup Boiling water
1 Cup Cold water
2 Eggs Beaten
1 1/2 Tsp. Salt
7 Cups Flour
Dissolve yeast in warm water. Add 1/2 teaspoon sugar. Melt shortening in
boiling water. Add cold water and eggs. Mix well. Add sugar, salt, yeast mixture
and sifted flour. Mix well until smooth, may knead in a little more flour so
you can handle the dough. Place the bowl and grease top of dough, cover with a
cloth in the refrigerator for at least two hours. For dinner rolls: Roll and
cut to desired size or pinch off and form small rolls, roll in butter, let rise
at room temperature for about two hours. Bake a 350° for 20 -25
For Cinnamon rolls:
Divide dough in half, roll out. Cover dough liberally with melted margarine,
cinnamon and brown sugar. Put additional margarine, cinnamon and brown sugar
in bottome of pan. Let rise at room temperature about 2 hours. Bake at 350° for
20 to 25 minutes. As soon as you take them out of the oven, turn the pan of
rolls out onto another plate. You may add a powdered sugar glaze.
Cinnamon Rolls
1 Pkg. Duncan Hines moist deluxe yellow cake mix
5 C All purpose flour
2 Pkgs. Active dry yeast (1/4 oz)
2 1/2 C Hot water
Softened butter or margarine
Cinnamon and Sugar
TOPPING:
1/2 C Butter - melted
1/4 C Brown sugar - firmly packed
1/4 C Light corn syrup
1 C Chopped nuts
1. Grease two 13x9x2 inch pans.
TIP:
For a special touch, place 1 C powdered sugar in a small bowl. Add 1 to 2
Tbsp. water - stirring until smooth and desired consistency. Drizzle over baked
rolls
1. Grease two 13x9x2 inch pans.
2. For Rolls: Combine cake mix, flour and yeast in large bowl. Stir until
well blended. Stir in hot water. Cover and let rise in warm place for 1 hour or
until doubled.
3. Divide dough in half. Roll half the dough into large rectangle on floured
surface. Spread with generous amount of softened butter - sprinkle with
cinnamon and sugar. Roll up jelly-roll fashion and cut into 12 slices. Place rolls
in one pan. Repeat with remaining dough. Cover and let rise for 30 to 40
minutes - or until doubled.
4. Preheat oven to 375.
5. For Topping - combine melted butter, brown sugar, corn syrup and nuts in
liquid measuring cup. Pour evenly over rolls. Bake at 375 for 25 minutes or
until light golden brown. Serve warm or cool completely.
WHOLE WHEAT HEALTH BREAD
2 1 / 2 c. warm water
2 tsp. sugar
3 pkg. yeast
1/2 c. molasses 1/2 c. honey
1/2 c. brown sugar
1 tsp. salt
4 c. white flour 1 1 / 2 c. whole wheat flour
1 c. oatmeal, dry 1 c. raisins
6 Tbsp. oil
mix in bread machine. When raised twice, pat out about 1 inch thich, and cut
into bars, about 2 inches by 5 inches. Let raise, bake.
Crumpets
Ingredients
Bread flour 1.00 lb. 2 cups
Sugar 0.02 lb. 3 tablespoons 2%
Yeast 0.02 lb. 1 tablespoons 2%.
Water 0.75 lb. 1 3 / 4 cups 75%
Baking soda 0.01 lb. 1 heaping teaspoon 1%
Milk 0.35 lb. 2 / 3 cup 35%
Salt 0.03 lb. 3 teaspoons 3%
TOTAL 2.18 lbs. 989 grams
Additional Ingredients: Cornmeal for dusting cooking surface
METHOD
In a mixing bowl of a 5 to 7 quart mixer fitted with the paddle attachment,
mix the flour, sugar, yeast and water for 3 minutes. Cover bowl and let mixture
rest for 30 minutes, at room temperature. The mixture should look like a
sponge. Add the soda, milk and salt, mix for 3 minutes, or until well mixed. Cover
and let rest for an additional 30 minutes, at room temperature.
Preheat heavy griddle or frying pan to a medium heat, dust surface with
cornmeal. Prepare crumpet rings or "tuna fish cans", by oiling all surfaces. Place
as many rings as possible on cooking surface and let them preheat as well.
Pour approximately 4 Tablespoons of batter in each prepared ring.
Turn heat to medium low setting and let crumpets cook gently until bubbles
have set, about 10 minutes. Remove rings, turn over with spatula, cook an
additional 3 to 4 minutes, until light golden brown, and centers are firm to the
touch. Repeat procedure until all batter is used.
Fresh Dinner Rolls
4 1/4 to 4 3/4 cups All-purpose Flour (divided)
1 package Active Dry Yeast
1 cup whole Milk
1/3 cup Granulated Sugar
1/3 cup Butter
3/4 tsp. Salt
2 large Eggs, lightly beaten
In a large mixing bowl sift together 2 cups of the flour and the package of
active dry yeast.
In a medium saucepan, heat the milk, sugar, butter, and salt just until
warm. Make sure to stir constantly and heat until the butter almost melts, or you
attain 120-F degrees on a cooking thermometer.
Add the warm milk mixture to dry mixture along with the eggs. Beat with an
electric mixer on low to medium
speed for 30 seconds, scraping sides of bowl constantly, then continue to
beat on high speed 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can. Turn
dough out onto a lightly floured surface. Knead in enough of the remaining
flour to make a moderately stiff dough that is smooth and elastic. You'll knead
the dough for 6 to 8 minutes total. Shape the dough into a ball. Place in a
lightly greased
bowl; turn once to coat. Cover and let rise in a warm place until double,
usually about 1 hour.
Punch down the dough. Turn the dough out onto a lightly floured surface.
Divide the dough in half. Cover
and let rest for 10 minutes. Meanwhile, depending on what shape of roll you
wish to make, lightly grease baking sheets or muffin tins. Shape the dough into
desired rolls and place on prepared baking sheets or in muffin cups. Cover
and let rise in a warm place till nearly double in size, usually about 30
minutes.
Bake in a pre-heated 375-F degree oven for 12 to 15 minutes or till golden.
Immediately remove rolls from
pans. Cool on wire racks.
RAISED DONUTS
1 c Sugar Flour
1 c Milk, scalded 1/2 Cake dry yeast
2 tb Melted butter or Marg
1/2 ts Salt 1/4 c Lukewarm water
2 Eggs, well beaten 1/4 ts Nutmeg
OR 1/4 tsp cinnamon
Scald milk, at night, and add butter and salt. Cool until lukewarm. Add
yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough
flour to make of soft roll dough consistency. Cover and let rise overnight.
Next morning cut down, add sugar, eggs, and enough additional flour to form
a soft roll dough. Cover and let rise until double in bulk. Turn onto
lightly floured board, roll in sheet 1/3 inch thick, cut with lightly
floured cutter. Cook in deep, hot fat (365ø F). Drain on crumpled,
absorbent paper. The doughnuts should rise to the top and begin to brown
almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA.
WHOLEWHEAT, MOLASSES, HONEY, RAISIN AND SUNFLOWER BREAD
6 c Wholewheat Flour 2 tb Dry yeast
1/4 c Molasses 1 cup raisins
1 / 2 cup sunflower seeds
1 / 4 c.honey 2 ts Sugar
3 ts Salt 2 c Lukewarm water
3 tb Vegetable oil
Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm
water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of
the water, a little at a time, until the dough is firm & not too sticky.
Turn out onto lightly floured board & knead for 15 minutes. Place in large,
lightly oiled bowl, cover with damp cloth & let rise till doubled.
Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape
into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1
hour.
90 MINUTE DINNER ROLLS
2 tb B sugar 1/2 c Milk
1/2 ts Salt 1/4 c Water
1 ea Active dry yeast 2 tb B margarine
2 1/2 cups unsifted flour
1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.
2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of
my
microwave for this. It works great!)
3. Gradually add milk mixture to dry mixture and beat 2 min. at medium
speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in
enough additional flour to make soft dough.
4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer.
Works
very well)
5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an
8-inch round pan.
6. Pour a 1-inch depth of boiling water into large pan on bottom rack of
cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30
minutes .
7. Remove the cover! Remove pan of water!
8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light
golden
in color. Remove from pan to cool. Serve Warm.
ICE BOX ROLLS
1 Cake dry yeast 6 tb Sugar
2 c Lukewarm water
1 Egg, well beaten 3 tb Melted shortening
2 ts Salt 6 1/2 c Flour
Soften yeast in lukewarm water. If dry yeast is used combine the sugar,
yeast, and water and allow to stand in a warm place 1 1/2 hours. If compressed
yeast is used allow to stand in lukewarm water 5 minutes. Add salt, egg,
sugar, if sugar has not already been added, and shortening. Mix well. Add flour, a
little at a time, beating thoroughly after each addition until dough is stiff
enough to knead. Knead on lightly floured
board until the dough is smooth and elastic. Cover dough with a warm, damp
cloth. Set in a moderately warm place and allow to stand 2 hours. Work
down, cover closely with waxed paper, and place in the refrigerator overnight.
If baking rolls for luncheon or dinner, remove desired portion of dough from
the refrigerator and allow about 2 hours to warm to room temperature and become
light. Form into rolls. Cover and let rise until treble in bulk. Place on
well-oiled baking sheet. Bake in hot oven (450ø F) about 15 minutes. This dough
will keep for 1 week or 10 days in a refrigerator if it is worked down each
day to prevent its becoming too light. The dough should be kept closely
covered with waxed paper to prevent a crust from forming over the surface. 32
rolls.
CRUMPETS
1 pk Active dry yeast 1 ts Sugar
1/4 c -Warm water 3/4 ts Salt
1/2 c Milk; lukewarm 1 Egg
-- (scalded, then cooled) 1 c Flour
1 tb Margarine or butter
Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients.
Beat until smooth. Cover and let rise in warm place until double, 40 to 60
minutes. Grease griddle or heavy skillet and insides of four to six 3-inch
flan rings or crumpet rings. (See NOTE). Place rings on griddle over medium
heat until hot. Pour about 2 tablespoons batter into each ring. Cook until
tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove
rings and turn crumpets to brown other side, 1 to 2 minutes. Repeat with
remaining batter, greasing insides of rings each time. Serve with margarine
or butter and jam or marmalade if desired. NOTE: 6 1/2 ounce tuna, minced
clam or shrimp cans, tops and bottoms removed, can be substituted for the
flan rings.
CRUMPETS (ENGLISH)
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying
English crumpets are delicious when spread hot with butter. The butter soaks
into the crumpet and drips down your chin as you bite them:) Strong white
flour is the type bakers use for bread dough. High in gluten in makes a good risen
batter or dough. In England we have 'Crumpet Rings' which are metal, about 3"
in diameter. These are placed into a fry pan and act as moulds while the
crumpet cooks. Crumpets can be anywhere between 2" and 5" in diameter. Sift the
flour and salt into a mixing bowl. Gently warm the milk to just hand hot and
sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes until frothy.
Add the yeast mix to flour and beat to a smooth batter. Cover with a damp cloth
and leave to stand in a warm place for 45 minutes, or the batter has doubled
in size. Dissolve the bicarb in 15ml of warm water and beat it into the batter.
Cover again and leave to stand for a further 20 minutes. Place a 3 inch metal
pastry cutter into a hot greased fry pan. Pour in about table spoon of the
batter to cover the base thinly. Cook until the top is set and the bubbles have
burst. Remove it from the ring, turn the crumpet over and cook the other side
for 2 or 3 minutes only. It should just colour slightly. Cool on a wire rack.
Eat them now, or leave to go cold and toast them until brown on both sides.
Spread with lots of good butter and enjoy:) From Ron's Plaice in Blackpool:)
CRUMPETS AND MUFFINS (ENGLISH)
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour
MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add the
water (just warm enough to bear the hand in it without discomfort); then dissolve
the yeast & salt in it, & stir in sufficient flour to make a moist paste.
Beat it well in a deep bowl & then clear off the paste from the hands; cover over
with a clean cloth & leave it to rise in a warm place. When it has well
risen, & is light & spongy, turn it out on the table, dredge over with flour, &
then divide it off into pieces about 3 oz in weight, roll them up into round
shapes, & set them on a wooden tray, well dusted with flour to prove. When light
enough, see that the hot plate is hot, & then carefully transfer the muffins
from the tray, one at a time, using a thin tin slice for the purpose, taking
particular care not to knock out the proof or the muffins will be spoilt. When
they have been properly cooked on one side, turn over with the slice & cook the
other side. When the muffins are done, brush off the flour, & lay them on a
clean clothe or sieve to cool. To toast them, divide the edge of the muffin all
round by pulling it open to the depth of about 1 inch with the fingers. Put it
on a toasting fork & hold it before a clear fire till one side is nicely
browned, but not burnt; turn, & toast it on the other. Do not toast them too
quickly, otherwise the middle of the muffin will not be warmed through. When done,
divide them by pulling them open; butter them slighlty on both sides, put them
together again, & cut them into halves. Pile on a hot dish & send quickly to
table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir
in only half the quantity of flour used for them, so that the mixture is more
of a batter than a sponge. Cover over, & leave for 1/2 an hour. At the end of
that time take a large wooden spoon & well beat up the batter, leave in the
spoon, cover over, & leave for another 1/2 an hour. Then give the batter another
good beat up. This process must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay out some crumpet rings
rubbed over inside with a little clean lard on a baking tin, & pour in sufficient
of the batter to make the crumpets. When cooked on one side, turn over with a
palette-knife, & when done take off on to a clean cloth to cool. Muffins &
crumpets should always be served on separate dishes, & both toasted & served as
quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2
dozen crumpets.
Sweet focaccia
2 1/2 c Water
1 pk Yeast
1/4 c Oil
1 Egg
5 c Flour
3/4 c Sugar
Pinch salt
1/2 c Raisins
Sugar/cinnamon
Dissolve yeast in warm water. add oil and egg. add todry ingrdients and mix
well. Add raisns and knead
well. Allow to to rise once double in bulk. Punch downand press out or roll
out to fit a greased jellyroll
or baking pan. Sprinkle with sugar and cinnamon. bakeat 375 for 25 to 30
minutes.
CRUMPETS AND MUFFINS (ENGLISH)
4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 t Sugar
1/2 pt Warm water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water
Sift the flours and salt into a warm bowl. Cream the yeast with the sugar.
Add the warmed water, then the oil. Stir into the flour to make a batter, and
beat vigorously until smooth and elastic. Cover the bowl, put in a warm place
and leave it until the mixture rises and the surface is full of bubbles (about 1
1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in
a warm place to prove for another 30 minutes. To cook the crumpets, heat and
grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or
scone cutters) and put them on the bakestone to heat. Cook as many crumpets as
possible at a time, as the batter will not stay bubbly for long. Put 1/2 inch
deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the
surface sets and is full of tiny bubbles. Using an oven glove for protection,
lift off the ring, and if the base of the crumpet is pale gold, flip it over
and cook for another 3 minutes until the other side is just colored. If the
crumpet batter is set but sticks slightly in the ring, push it out gently with the
back of a wooden spoon. Wipe, grease and heat the rings for each batch of
crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm
between batches. Butter generously and serve at once. If reheating, toast the
crumpets under the grill, cooking the smooth surface first and then the top so
that the butter will melt into the holes.
Angel Buns with Bisquick
1 package quick-acting active yeast
1 tablespoon sugar
1/4 cup warm water (105 to 115 degrees)
2 cups Bisquick Original or Reduced Fat baking mix
1/4 cup milk
Preheat oven to 425 degrees F.
Dissolve yeast and sugar in warm water in medium bowl.
Mix in baking mix and milk until dough forms.
Gently smooth into ball on surface dusted with baking mix and knead 10 times.
Roll 1/2 inch thick and cut with 2 inch biscuit cutter dipped in baking mix.
Place on ungreased cookie sheet.
Let buns rise in warm place about 30 minutes or until soft and puffed
Bake 6 to 8 minutes or until golden brown.
Angel Flake Biscuits
1 Pkg. Dry yeast
1/2 Cup Warm water
5 Cups Self-rising flour
3/4 Cup Shortening
1 Tsp. Baking soda
2 Cups Buttermilk
3 Tbls. Sugar
Combine yeast with warm water and stir to dissolve; let stand 5 minutes or
until bubbly. Set aside. Place flour in a large bowl; cut in shortening with a
pastry blender until mixture resembles coarse meal. Dissolve soda in
buttermilk; add to flour mixture, stirring with a fork. Stir in sugar and yeast mixture,
mixing well. Cover tightly and refrigerate 8 hours or overnight. Turn dough
out onto a lightly floured surface and knead 4 to 5 times. Roll dough to 1/2"
thickness and cut with a biscuit cutter. Place biscuits on greased baking
sheets. Cover and let rise one hour. Bake at 400° for twelve minutes or until
lightly browned. Makes about 4 dozen.
Croissants
Combine milk, butter, sugar and salt in a small pot and bring to a boil over
high heat. Immediately remove from the heat and let stand to room temperature.
1 cup milk
1 Tablespoon butter
3 Tablespoon sugar
1 teaspoon salt
In the meantime, dissolve the yeast in the water and add it to the cooled
milk.
1 package dry yeast
1/4 cup warm water
Then add to the mixture:
1 beaten egg
Place the yeast mixture in a mixer and add the flour.
2 1/2 cups unbleached flour (or more)
Using the dough hook, mix until the dough is elastic. It will be sticky.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place
in refrigerator and chill for 30 minutes.
Meanwhile, soften the remaining cold butter by pounding with a rolling pin.
1 cup cold butter
Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread
the butter over 2/3 of the rectangle closest to you. Fold the unbuttered
third over the center third. Then fold the bottom 1/3 over the doubled portion.
Swing the dough around a quarter turn, that is, bring east to south. Roll it
again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and
place in the refrigerator for 2 hours. When the dough is chilled, remove from the
refrigerator and repeat the folding and turning twice more. Then roll the
dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the
squares on the bias to form two triangles. Roll each triangle beginning with
the wide side, then shape the rolls into crescents. Chill for 30 minutes in the
refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce
heat to 350F and continue to bake another 15 minutes.
Crescent Rolls
Yield: 32 Rolls
3/4 c warm water
1/2 c sugar
2 eggs
4 c sifted flour
2 pk active dry yeast
1 ts salt
1/2 c soft shortening
Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2
cups of flour. Add rest of flour, mix until smooth. Scrape dough from sides of
bowl, cover with damp cloth. Let rise until double (1 1/2 hours). Shape as
crescents by dividing dough into 3 equal parts. Roll each part into a 12" circle
(1/4" thick). Spread with soft butter. Cut into 12 pie-shaped pieces.
Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise
until double (1 hour). Brush with butter. Bake at 400 for 12 - 15 minutes, until
golden brown.
BAKED YEAST DOUGHNUTS
2 pkg active dry yeast
1/4 Cup lukewarm water
1 1/2 Cups milk -- scalded
1/3 Cup butter or margarine
2 eggs 1/2 Cup sugar
2 Tsp salt
1 Tsp nutmeg -
(1 to 2) 4 3/4 Cups flour -
* Soak yeast in lukewarm water. Add butter to scalded milk and cool to
lukewarm. Add yeast. Beat eggs; add sugar and beat again; add to milk. Add salt,
nutmeg and beat flour in thoroughly, adding only enough to make a very soft
dough. Cover and let stand in warm place until double in bulk. Or let rise in
refrigerator until double in bulk, about 3 1/2 hours. Roll out onto lightly
floured board, about 1/3 of the dough at a time. Roll to 1/2 inch thickness. Cut
with well-floured doughnut cutter or cut into rectangles about 1 1/2 inches wide
and 4 inches long. Place about 2 inches apart on well greased baking sheets.
Brush well with melted butter or margarine. Let rise in warm place until double
in bulk. Bake 425-degree oven about 12 minutes or until lightly browned. Roll
in sugar or ice with powdered sugar frosting. (recipe follows) You may wish
to use use canned frosting. The frosted top may be dipped in coconut or finely
chopped
SOURDOUGH STARTER*****
2 c. flour
1 pkg. or 1 cake yeast
2 c. warm water
Mix well and place in a warm place overnight. In the morning, put 1/2 cup of
the starter in a scalded pint jar with a tight cover and store in refrigerator
or cool place for future use. This is Sourdough Starter. The remaining batter
can be used for pancakes, waffles, etc. For best results, use glass or
pottery containers. Never use a metal container or leave a metal spoon in the
starter. The liquid will separate from the batter when it stands for several days,
but this does not matter. If replenished every few days with flour and more
water, the starter keeps fresh. If starter is not used for several weeks, freeze
or dry it to keep it from spoiling. To carry it to camp, add enough flour to
shape it into a ball and place it in a sack of flour. In the dried form, the
yeast goes into a spore stage which will keep inert for a long time like old
fashioned yeast foam. Water and warmth bring the yeast back to the active stage.
OR
Mix 1 cup of water and 1 cup flour in a bowl, cover, and put into a warm
place. After 1 day, add another 1/2 cup water, and another cup flour, and put into
a warm place. Repeat this procedure until the batter starts to smell sour,
fruity and yeasty. Then, refrigerate.
Dee's Health Bread
1/2 cup warm water
1 tsp. sugar
2 tbsp. yeast
3 1/2 cups water -- warmed
1/4 cup honey
1/4 cup molasses
1/2 cup oil
2 eggs
2 tablespoons lemon juice
1/4 cup flax
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
7 cups whole wheat flour
4 cups white bread flour
Proof yeast, In a large mixing bowl add second ammount of warm water,honey,
mollasses, oil,eggs and lemon juice. Mix well. Add yeast mixture and stir,
gradually add 5 c. whole wheat flour beating well after each addition. Add the
flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 min, until
mixture is very light. Stir in salt and the rest of the flours until dough
pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is
smooth and elastic. Put into a greased bowl and cover, let rise in the oven with
lite on until doubled, about 1 hour. Punch down and shape into 6 round balls.
Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven
until doubled. Bake at 375*F 25-35 minutes.
ALASKA SOURDOUGH STARTER
· 1 package Yeast
· 1 tablespoon Vinegar
· 2 1/4 cups Warm water
· 1 teaspoon Salt
· 2 tablespoons Sugar
· 2 cups Bread flour
Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose
flour. Add remaining water until a creamy batter is formed. Place in a glass
bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a
powerful boozy smell. Stir again until creamy and measure out what is called
for in the recipe.Replenish starter with equal amounts of flour and water.
Store in the fridge and bring to room temp before using. It says to allow to
ferment for one week between uses but I don't.I do let it sit out overnight after I
feed it. This starter took about 1 1/2 months to become really sour.
SELF-RISING FLOUR YEAST ROLLS
1 c. milk, scalded
1 c. hot water
1/2 c. shortening
1/2 c. sugar
2 eggs, beaten
5 pkg. (1/4 oz. each) yeast,
dissolved in lukewarm water
6 c. sifted self-rising flour
Combine scalded milk, water, shortening and sugar, stirring until dissolved.
Cool until lukewarm; add beaten eggs and dissolved yeast and blend well. Add
flour and mix thoroughly (mixture will be loose and spongy). Cover and let rise
until doubled in bulk. Work down, cover and refrigerate several hours or
overnight. Remove from refrigerator, turn dough onto lightly floured board; knead
until smooth. Divide
dough in half. Roll on floured board about the thickness of a biscuit and cut
into circles. Brush top with melted butter or margarine. Fold rolls in half
and pinch closed. Brush tops with melted butter. Put in lightly greased pans,
cover and let rise until double in bulk. To freeze or refrigerate: Prebake at
400 degrees or 450 degrees for about 5 to 6 minutes. Cool on racks, wrap and
store. Refrigerated, will keep several weeks. Frozen will last indefinitely.
When ready to serve, bake in 400 degrees to 450 degrees
oven for 5 to 6 minutes. Yield: 5 to 6 dozen small rolls.
BAKED DONUTS
· 5 TO 5 1/2 CUPS FLOUR, DIVIDED
· 2/3 CUPS SUGAR
· 2 PACKAGES ACTIVE DRY YEAST
· 1 TEASPOON SALT
· 1 TEASPOON GRATED LEMON PEEL
· 1/2 TEASPOON GROUND NUTMEG
· 2 CUPS MILK, DIVIDED
· 1/2 CUP BUTTER
· 2 EGGS
· 2 CUPS SIFTED POWDER SUGAR
· 1/2 TEASPOON GROUND CINNAMON
·
7. COMBINE 2 CUPS FLOUR, SUGAR, YEAST, SALT, LEMON PEEL AND NUTMEG IN A LARGE
BOWL. COMBINE 1 3/4 CUPS MILK AND BUTTER IN 1 QUART SAUCEPAN. HEAT OVER LOW
HEAT UNTIL MIXTURE IS 120° TO 130°. ( BUTTER DOSN'T NEED TO COMPLETELY MELT.)
GRADUALLY BEAT MILK MIXTURE INTO FLOUR MIXTURE WITH ELECTRIC MIXER AT LOW
SPEED. INCREASE SPEED TO MEDIUM, BEAT 2 MINUTES.
8. BEAT IN EGGS AND 1 CUP FLOUR AT LOW SPRED, INCREASE SPEED TO MEDIUM, BEAT
2 MINUTES. STIR IN ENOUGH ADDITIONAL FLOUR, ABOUT 2 CUPS TO MAKE A SOFT DOUGH.
COVER WITH GREASED PLASTIC WRAP, REFRIGERATE AT LEAST 2 HOURS OR UP TO 24
HOURS.
9. PUNCH DOWN DOUGH. TURN OUT DOUGH ONTO LIGHTLY FLOURED SURFACE. KNEAD DOUGH
ABOUT 1 MINUTE OR UNTIL DOUGH IS NO LONGER STICKY, ADDING REMAINING 1/2 CUP
FLOUR TO PREVENT STICKING IF NECESSARY.
10. GREASE 2 LARGE BAKING SHEETS. ROLL OUT DOUGH TO 1/2" THICKNESS WITH
LIGHTLY FLOURED ROLLING PIN. CUT DOUGH WITH FLOURED 2 3/4" DOUGHNUT CUTTER. RE-ROLL
SCRAPS, RESERVING DOUGHNUT HOLES. PLACE DOUGHNUTS AND HOLES 2" APART ON
PREPARED BAKING SHEETS. COVER WITH TOWELS, AND LET RISE IN A WARM PLACE ABOUT 30
MINUTES OR UNTIL DOUBLED IN BULK.
11. PREHEAT OVEN TO 400°. BAKE DOUGHNUTS AND HOLES 8 TO 10 MINUTES OR UNTIL
GOLDEN BROWN. REMOVE FROM PAN, COOL ON WIRE RACKS 5 MINUTES.
12. GLAZE: COMBINE CONFECTIONERS' SUGAR AND CINNAMON IN A SMALL BOWL. STIR IN
ENOUGH REMAINING MILK ( ABOUT 1/4 CUP ) TO MAKE A GLAZE OF DESIRED
CONSISTENCY. COVER AND SET ASIDE.
13. DIP WARM DOUGHNUTS INTO GLAZE. PLACE RIGHT SIDE UP ON RACKS ALLOWING
GLAZE TO DRIP DOWN SIDES. SERVE WARM.
14. NOTE: PLACE PIECES OF WAXED PAPER UNDER WIRE RACKS TO CATCH GLAZE
DRIPPINGS.
Pull Apart Bread (butterscotch)
1 1/2 loaves frozen bread dough, cut into 24 pieces or use frozen rolls.
1 c. brown sugar
1 pkg. (3 3/4 oz.) butterscotch pudding mix (NOT instant)
1 tsp. cinnamon
1/2 c. butter, melted
Grease a tube/bundt pan. Sprinkle 1/2 of the brown sugar in the bottom of pan.
Pour 1/4 cup of melted butter over the brown sugar.
In a mixing bowl, combine the rest of the brown sugar with the pudding mix
and cinnamon. Dip each piece of dough in the remaining butter, then in the
pudding mixture. Layer the dough balls evenly into the greased tube pan. Let rise
until double in size.
Preheat oven to 350. Bake for 35-40 minutes. Turn pull apart onto a serving
dish immediately and serve warm.Note: Vanilla pudding can be substituted for
the butterscotch, if preferred.
APPLE PIZZA BREAD
1 loaf frozen bread dough
2/3 cup sugar
1/4 cup butter
4-6 apples, very thinly sliced or diced
1/2 cup flour
1/2 teaspoon cinnamon
Glaze:
1 cup powdered sugar
2 Tbl. butter
1-2 Tbl. water
Divide dough in half. Roll into two 12 inch circles. Coat pizza pans with
cooking spray or lightly butter. Line pans with dough; pinch edges with thumb and
finger all around to "ridge". Arrange apples on dough. Blend remaining
ingredients until crumbly. Sprinkle over apples. Let raise until doubled. Bake 35-40
minutes at 350 degrees. Combine powdered sugar, butter and water to make
glaze. Pour glaze
over pizza. Note: You can also make dough in your bread maker to use for this
too-removing after it
YEAST ROLLS WITH INST. POTATOES
1/2 Cup instant potatoes
1/4 Cup warm water
1 egg(room temperature)
1/4 Cup sugar
1/2 Cup milk (room temperature)
1/3 Cup Butter/Margarine(room temperature)
1/4 Tsp. salt
3-31/2 Cups of flour
1 pkg. of dry yeast
Sprinkle yeast over warm water and set aside.
Blend egg and sugar well, then add potatoes, milk, butter, and salt.
Mix together well, then add yeast. Add flour, one cup at a time until well
blended and until dough is formed. Make sure dough is not sticky, and knead for
about 3 mins. Rub some margarine in a glass bowl, on sides and bottom, make
sure kitchen is warm, so that yeast can rise. then take kneaded dough and place
in bowl, cover with paper towel, then clean dish tower, to help hold in
warmth. let rise for 1 hr or so, then punch down with fist, and turn over to rise
another hr. Then knead, cut, and put in pan. Bake for 7-10 mins, according to
oven, at 400 degrees. Brush with butter when do.(for some ovens bake at 350)
RYE BREADS
2 C water
2 Tablespoons oil
2 tsp salt
1/2 C honey
1/4 C cocoa
1 Tablespoon caraway seeds
1 C Rye flour
3 C all purpose flour
2 packages yeast
LIGHT RYE
1/4 cup honey
1/4 cup light molasses
2 teaspoons salt
2 tablespoons butter or margarine
2 tablespoons caraway seeds
1 cup boiling water
1 package yeast
3/4 cup warm water
1 cups rye flour
1 1/2 - 3 whole wheat flour
Mix 1 cup of the rye flour, 2 cups of the all-purpose flour, cereal, yeast,
caraway seed, salt and onion powder in large mixer bowl.
Mix 2 cups of the water, vinegar, molasses, butter and chocolate in saucepan.
Cook over low heat just until chocolate and butter begin to melt, stirring
occasionally.*
Add to flour mixture. Beat at low speed of electric mixer just until blended;
mix at medium speed for 3 minutes. Stir in remaining rye and all-purpose
flours to form stiff dough.
Place dough on lightly floured board; knead 5 minutes or until smooth and
elastic. Place in greased bowl; cover with clean towel. Let rise in warm place,
free from draft, until doubled in volume, 1 to 1-1/2 hours.
Punch down dough; shape into 2 round loaves. Place in 2 greased 8-inch layer
pans or on greased baking sheet. Cover with clean towel; let rise until
doubled in volume, about 1 hour.
Bake at 375°F for 45 minutes or until loaves sound hollow when tapped.
Meanwhile, blend cornstarch with remaining 1/4 cup water in saucepan. Bring
just to boil; brush over tops of loaves. Bake an additional 5 minutes or until
glossy. Remove from pans; cool on wire racks.
* Chocolate and butter need not be completely melted.
YEAST MUFFINS
1 pkg. yeast (dry)
2 c. warm water
3/4 c. Wesson oil or 3/4 c. butter
4 c. self-rising flour
1 egg, beaten
2 Tbsp. sugar (heaping)
Dissolve yeast in warm water; mix all ingredients together. Leave in
refrigerator for 2 hours. Fill greased
muffin pan 2/3 full. Bake at 350 degrees for 20 minutes. Do NOT sift flour.
Dough can be kept 1 week.
FOCCICIA BREAD (MY RECIPE)
In bread machine put:
1 cup hot water
2 Tea Salt
2 T. sugar
3 tsp. Yeast
1 tsp. Garlic
2 1 / 2 cups flour
mix for a couple of minutes and then add:
2 T. margarine
and 1 more cup flour
Mix about 10 min and then add:
1 / 2 chopped Green pepper
1 / 4 cup chopped onion
1 / 3 bunch cilantro
1 / 3 bunch basil (or dried equivalent)
2 medium tomatoes cut up (press out some of the juice with paper towels)
Can also add diced Jalepeno if desired
as the bread mixes, may need more flour…add accordingly.
Let raise once, then kneed down and press into greased cookie sheets. Spread
with light covering of
Pizza sauce or tomato sacue, sprinkle with grated parmesan cheese…
Let raise and bake at 400 for 15-20 min.
HAWAIIAN SWEET BREAD
(Makes 3 Loaves)
6 1/2 to 7 c. flour
3/4 c. potato flakes
2/3 c. sugar
1 c. milk
1/2 c. water
2 pkg. dry yeast (2 Tbsp.)
1 tsp. salt
1/2 tsp. ginger
2 tsp. vanilla flavoring
1/2 c. oleo (1 stick)
3 eggs
1 1 / 2 c crushed pineapple and juice, room temperature
Grease three 8 or 9-inch round cake pans or aluminum pie pans-can also make
into rolls or hamburger buns. Lightly spoon flour into cup, level off.
In large bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger,
vanilla and yeast.
Heat milk, water and oleo until warm (120 degrees to 130 degrees).
Add warmliquid, pineapple juice and eggs to flour mixture. Blend until
moistened. Stir in 3 cups flour to form stiff dough. On floured surface, knead in
1/2 to 1 cup flour until smooth and elastic (5 to 8 minutes). Place in greased
bowl; cover and let rise in warm place until light and doubled in size (1 to 1
1/2
hours). Punch dough down and divide into 3 loaves. Form into a ball. Place in
prepared pan. Cover and let rise until light and doubled in size (about 1
hour.) Bake 25 to 35 minutes in 375 degrees oven or until loaves sound hollow
when tapped lightly. Remove from pans immediately. It's hard to do anything wrong
with this recipe.
BUTTERMILK BREAD
5 to 6 c. flour
1/4 c. sugar
1/2 tsp. soda
2 tsp. salt
2 pkg. dry active yeast
1/2 c. water
1 1/2 c. buttermilk
1/2 c. margarine or butter
Grease two 8 x 4 or 9 x 5-inch loaf pans. Lightly spoon flour into measuring
cup; level off. In large bowl combine 2 cups flour, sugar, salt, soda and dry
yeast. Blend well. In small saucepan heat water, buttermilk and margarine
until very warm (120 degrees to 130 degrees). Mixture will curdle. Add warm liquid
to flour mixture. Stir until moistened. Beat 3 minutes. Stir in additional 2
1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On
floured surface, knead in 1/2 to 1 cup flour until
dough is smooth and elastic. Place in greased bowl; cover loosely with
plastic wrap and cloth towels. Let rise in warm place (80 degrees to 85 degrees)
until light and doubled in size, about 1
hour. Punch dough down several times to remove all air bubbles. Divide into 4
parts. Shape into balls. Allow to rest on counter, covered with inverted bowl
for 15 minutes. Shape into 4 rolls by rolling each ball to a 7 x 10-inch
rectangle. Roll each up, starting with short side. Press edges firmly, to seal.
Place 2 rolls, side-by-side, in each prepared pan. Cover, let rise in warm place
until dough fills pans and tops
of loaves are about 1-inch above sides of pans, about 30 to 45 minutes. Heat
oven to 375 degrees. Bake 30 to 40 minutes or until loaves sound hollow when
lightly tapped. Remove from pans immediately and cool on wire racks. Brush with
melted butter. Makes two 21 ounce loaves.
PITA BREAD
3 cups all purpose flour (you may need more flour)
1 cup warm water
1 package yeast
1 teaspoon sugar
1/2 teaspoon salt
Bloom the yeast in the water, add the sugar, and salt, and oil. mix in flour
and knead the dough till smooth and elastic, place in an oiled bowl, and cover
with a towel, let it raise till doubled in bulk, punch the dough down and
knead one more time (5-10 minutes maybe ). heat your oven to as high as it will
go place a baking stone in the oven, or use an inverted baking sheet. Take the
dough and divide into golf ball sized pieces, roll each dough ball out into
very flat circles, immediately place on baking stone in the extremely hot oven,
or on inverted baking sheet, baking time is only 30-35 seconds or until the
bread Puffs up like a balloon....Immediately remove from the oven, and set aside
to cool (yes this takes asbestos fingers).
ANGEL BISQUITS
1/2 cup (4 ounces) lukewarm water
1 teaspoon instant yeast
2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 cup (1 5/8 ounces) vegetable shortening
1/4 cup (1/2 stick, 2 ounces) cold butter
3/4 cup (6 ounces) milk or buttermilk
In a small mixing bowl, whisk together the warm water, yeast and 1/4 cup of the flour. Set the mixture aside for 30 minutes. In a medium-sized bowl, whisk together the remaining flour, the sugar, salt, and baking powder. Cut in the shortening and the butter, mixing until everything's rough and crumbly. Add the milk to the yeast mixture, and pour this all at once into the dry ingredients. Fold together gently until the mixture leaves the sides of the bowl and becomes cohesive. Sprinkle with an additional tablespoon of water only if necessary to make the dough hold together.
Turn the dough out onto a lightly floured work surface. Pat it gently into an 8 x 10-inch rectangle; it'll be about 3/4-inch thick. Cut the dough into fifteen 2-inch round biscuits. Gather, re-roll and cut the scraps, if desired; the resulting biscuits will probably be a bit tougher. Place the biscuits on an ungreased or parchment-lined baking sheet. Cover them lightly, and allow them to rise for 1 hour, or until they've increased in size by about a third. (The biscuits may be refrigerated for several hours or overnight at this point, or frozen for later use.)
Preheat the oven to 450°F. Uncover the biscuits, and place the pan in the top third of the oven. Bake for 6 minutes. Turn the oven off, but don't open the door for an additional 5 minutes. (Note: When baking frozen biscuits, leave the oven on for 8 minutes before turning it off.) The biscuits are done when golden brown on the top and bottom. Remove the biscuits from the oven, and serve them hot, with butter and jam or ham and eggs
WISCONSIN KRINGLE
1 pkg. active dry yeast
1 1/2 c. warm water (105~ to 114 degrees)
1 c. unseasoned lukewarm mashed potatoes
1 c. whipping cream
2/3 c. sugar
2/3 c. butter
2 eggs, separated
1 1/2 tsp. salt
7 or 8 c. all-purpose flour
1 tsp. vanilla
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, butter, eggs, salt and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and roll 1/2-inch thick. Dot with 2 sticks butter. Fold 1/3 of dough over the fold, then fold over 1/3 from the other side. Roll out and fold in thirds again and put in greased bowl and
let rise for 2 hours. Punch dough down and divide into 4 parts (equal). Roll dough into a 6 x 18-inch rectangle. Spread 3-inch center strip with beaten egg white, then with filling. Fold over 1 side of
dough, then the other side with a 2-inch overlap to cover filling. (Use any filling you like.) Recipes for suggested fillings can be found following Kringle recipe. Arrange on baking sheet in oval or U shape. Pinch each end closed. Cover. Let rise in warm place about 45 minutes. Bake at 400 degrees
for 20 to 30 minutes. Glaze while still hot.
Glaze for Kringle:
1 c. powdered sugar
1/4 tsp. vanilla
1/2 Tbsp. milk
Mix and stir until smooth.
Fillings for Kringle (Apple):
1/2 c. brown sugar, firmly
packed
1 c. apples, finely chopped
1/2 tsp. cinnamon
Mix brown sugar and cinnamon together. Sprinkle over
dough. Spread apples over mixture.
Fillings for Kringle (Pecan):
1/4 c. butter
1/2 c. brown sugar, firmly
packed
1 c. pecans, chopped
Cream butter and sugar until fluffy. Spread dough. Sprinkle with nuts.
Fillings for Kringle (Coconut Filling with Nuts):
1 pkg. coconut pudding mix
1/2 c. pecans, crushed, or
pieces
1 1/2 c. milk
1/4 c. butter or margarine
1/4 c. sugar
Mix butter and sugar. Add milk and pudding mix. Mix
well and spread on dough. Sprinkle with nuts.
Filling for Kringle (Pineapple):
1 c. crushed pineapple
1 pkg. Junket custard
1/4 c. butter or margarine
1/4 c. coconut
1/2 c. milk
Cream butter and sugar. Add milk, custard, pineapple
and coconut; mix well. Spread on dough.
NORWEGIAN KRINGLE
1/2 c. butter
1 c. flour
1 c. water
1/2 c. butter
3 eggs
1/2 tsp. almond extract
Mix butter, flour and water like pie crust. Pat on a
cookie sheet in two long strips, 3 inches wide. Bring 1 cup
water and 1/2 cup butter to a boil. Remove from heat and add 1
cup flour. Stir until a smooth ball is formed. Add 3 eggs,
one at a time. Mix well. Add the almond extract. Spread over
top of first mixture. Bake 1 hour at 350 degrees. Cool and frost.
Kringle Frosting:
1 c. powdered sugar
1 Tbsp. milk
1 Tbsp. butter
1 tsp. almond extract
Recipe
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