Search Results for '("C'

[rottiedogs]

Betsy's Stollen
Submitted by mrs.chiu on December 08, 2009 at 4:06 pm

DESCRIPTION
Betsy's Stollen

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Here's "Betsy's Stollen" recipe by Betsy Oppenneer I found in "The Bread Book" pg. 258-259 (don't ask me who the author is!):

This is a wonderfully moist stollen with a sugary glaze. It's the only one I'll ever make. (I put my notes/changes in parentheses.)

DOUGH:
1 C. raisins (I use 1/2 cranberries & 1/2 golden raisins)
1 C. mixed candied fruit (I use 1/2 cand. lemon peel & 1/2 cand. ginger)
1/4 C. orange juice or rum (I use dark rum)
2 scant Tablespoons or 2 (1/4 oz.) pkgs. active dry yeast (I use instant)
1/4 C. warm water (105-115 degrees F)
1 C. warm milk
8 T. (1 stick) unsalted butter, softened
4.5 to 5.5 C. KA flour (of the 4.5 C., I substituted 1/3 C. instant potato flakes for that same amt. of flour)
1/2 C. granulated sugar
1/2 t. ground mace
2 T. grated lemon peel
2 large eggs, lightly beaten
2 t. salt
1 C. chopped almonds (I use slivered)
2 T. unsalted butter, melted

FILLING:
2 T. granulated sugar
1 T. cinnamon

ICING:
1 C. confectioners' sugar
About 6 T. heavy cream
Red and green candied cherries (optional)

Makes 2 stollens (I prefer to make 4 stollens.)

Begin the dough by combining the raisins and candied fruits with the orange juice or rum. Set aside.

In large bowl, soften the yeast in the water.

Add milk, 8 T. butter, 2 C. flour, 1/2 C. granulated sugar, mace, lemon peel, and eggs to the yeast. Beat vigorously with dough whisk or heavy-handled spoon for 2 minutes. The sponge will have the consistency of cake batter.

Cover bowl w/plastic wrap and a tightly woven kitchen towel. Let rise for 30 minutes, or until the sponge is light and full of bubbles. (Both coverings are necessary to protect the sponge.)

Stir the sponge to deflate it. Add salt, raisin-fruit mixture, and almonds and mix well.

Gradually add more of the remaining flour, 1/4 C. at a time, until dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a lightly floured work surface.

Knead, adding more flour, a little at a time, for 8 to 10 minutes, or until you have an elastic dough and blisters begin to develop on the surface.

Put dough into an oiled bowl and turn to coat entire ball of dough with oil. Cover with towel and let rise for about 45 minutes, or until doubled in size.

Turn the dough out onto a lightly oiled work surface and divide it in half (or I do fourths). Shape each half into a 9 x 13 oval, if halving (dividing it in fourths I shape it so it's about 1/2 inch thick). Brush a Tablespoon of melted butter on each oval. Stir together the 2 T. granulated sugar and cinnamon. Sprinkle the cinnamon sugar lengthwise over half of each oval, dividing it equally between them. Fold each oval in half lenthwise. Carefully lift stollens onto a parchment-lined baking sheet. Press the folded side of each loaf slightly to help the stollen keep its shape during rising and baking. (I've found that I shape the stollens like you would parker-house rolls using a bench knife to almost but not quite cut through the dough at the place where you want the fold to be before folding it over on itself.)

Cover with towel and let rise for 45 minutes.

About 15 minutes before the end of rising, preheat the oven to 375 degrees F.

Bake for 25 to 30 minutes, or until golden brown (internal temp. should reach 190 degrees F). Remove from baking sheet to cool on a rack. Let sit for 30 minutes before icing. (I brushed mine with butter while warm.)

For the icing, combine the conf. sugar with enough heavy cream to make it the consistency of honey. Drizzle icing over the tops of the stollens.

If desired, cut red cherries into sixths and put them on top in the shape of flower petals. Cut the green ones into fourths to make stems and leaves.

(This would make excellent bread pudding or French toast.)
Mrs.Chiu

[rottiedogs]

Betsy's Challah
Submitted by mrs.chiu on February 25, 2010 at 12:22 pm

DESCRIPTION
Betsy's Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
For the Sponge:
1 scant T. active dry yeast*
1 Cup warm water
1 T. sugar*
1 Cup unbleached all-purpose flour

*my notes: I make up this sponge the night before and use only a pinch of instant yeast while omitting the sugar altogether.

For the Dough:
3 to 4 Cups unbleached all-purpose flour
3 T. sugar
2 t. instant yeast*
1 t. salt
2 large eggs
1/4 Cup vegetable or canola oil

*my notes: I add 2 t. yeast to the dough since I reduced yeast in sponge.

For the Topping:
1 large egg, beaten
1 T. cold water
poppy or sesame seeds, optional

In large bowl sprinkle yeast in the water to soften. Add sugar (if using) and flour and beat until the mixture is smooth. Cover with plastic wrap and let sit for 1 to 12 hours at room temp. Longer rise=more flavor.

By bread machine: add the salt, eggs, and oil to the sponge and stir to combine. Pour mixture into bread bucket and add 3 C. flour, the sugar and 2 t. yeast if making my changes.

Select Dough cycle and press start. While the dough is mixing, check the dough to see if it needs more water or flour. After rising about an hour, it should have doubled in size.

Turn dough onto lightly oiled work surface and divide in half. Divide each half into thirds. Shape each piece of dough into a 20-inch long rope. Working with 3 ropes at a time, lay the ropes side by side. Proceed with doing a 3 rope braid for 2 loaves.

Carefully lift and place the braided breads on a large parchment lined or well-greased baking sheet. Cover with tightly woven towel and let rise for 45 minutes.

About 10 minutes before baking, preheat the oven to 375 degrees.

Combine the beaten egg with cold water and brush on the braids. Let sit 5 minutes and brush the braids again. Sprinkle with seeds if using.

Bake for 25 minutes until internal temp. reaches 190 degrees. Immediately remove from baking sheet and place on rack to cool.

This bread freezes nicely for up to 6 months. Thaw and reheat in 375 degrees oven for 7 to 10 minutes.

Makes excellent French toast using KA's Rich French toast recipe in the Baker's Companion.

This is a Betsy Oppenneer recipe.

[Mike Nolan]

Yes, great work. I'm seeing some slight uptick in the daily page views and user counts, which may mean my efforts to get us in the search engines are slowly working, but we need more people making posts about food/baking or uploading new recipes. (I've been remiss in writing blog posts lately, myself.)

[rottiedogs]

Violet's Oatmeal Bread---Mr. George Hilley
Submitted by Used2BMoomie on March 30, 2003 at 11:26 am

DESCRIPTION
Violet's Oatmeal Bread---Mr. George Hilley

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Working recipe for 1 1/2 pound loaf
1/2 cup rolled oats
3/4 cup water
1 TBSP canola oil
1/4 cup pure maine maple syrup "Grade A extra dark Amber"*
1 1/4 tsp sea salt
3 cups bread flour
1 3/4 tsp instant yeast

_____________________________________________________________

Working recipe #1 for 2 pound loaf
3/4 cup rolled oats
1 1/4 cup water
1 1/2 tbsp canola oil
1/3 cup maine maple syrup etc...*
1 1/2 tsp sea salt
3 3/4 cups unbleached bread flour
2 tsp instant yeast

For 2 pound horizontal
Egg wash= 1 egg yok with the 1/2 tbsp water and 1/4 cup rolled oats to sprinkle over egg wash.

* Maine Grade "A" extra dark amber is the same as Vermont and Canadian grade "B" In absense of either use grade A dark.

Mr. George J. Hilley

There were no instructions...so I would have to say (I haven't tried this yet) that you should place all ingredients in the pan of your bread machine. Select basic...and go! ---Moomie

[rottiedogs]

Real Authentic Russian Black Bread---Mr. George Hilley
Submitted by Used2BMoomie on March 30, 2003 at 11:06 am

DESCRIPTION
Real Authentic Russian Black Bread---Mr. George Hilley

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe came to me from a baker in a local Italian restaurant who got it from a Russian girl who swore it was "just like the bread I had at home!"

The girl did it in a bread machine, although it can be done by hand, utilizing some non-traditional Russian ingredients. It is my belief this recipe may have been published but I am unable to determine where. I do know it was an adaptation to her needs! (Probably an amalgam of a couple and I've adapted it also! G.)

The bottom line is it's "real good Russian Bread" or so the girl said. I agree (and I lived there for a year)!"

Bon Appatit!----so wrote Mr. George Hilley at the top of this recipe....

1 1/3 cups water
1 1/3 TBSP Apple Cider Vinegar
1 1/3 TBSP Barley Malt Syrup (subsititute mild molasses)
2 2/3 TBSP Canola or vegetable oil
2/3 tsp Granulated sugar
1 1/2 tsp salt
2 TBSP unsweetened cocoa
1/2 tsp minced dry onion
1 tsp instant coffee granules
2 2/3 tsp caraway seeds
1/4 tsp fennel seed
2/3 cup oat bran
2 cups bread flour
1 1/3 c. rye flour
2 tbsp vital wheat gluten
2 1/2 tsp active dry yeast

In a bread machine put ingredients in container in the order listed. Bake on medium crust, whole grain or basic cycle.

By hand combine incredients in a large bowl. Knead until you have a supple dough. Let rise covered until doubled. Knock it down and form loaf to be put in bread pan. Bake at 350º for 45-50 minutes or til done. George J. Hilley

[rottiedogs]

No-Roll Sugar Cookies
Submitted by Used2BMoomie on October 17, 2002 at 1:02 pm

DESCRIPTION
No-Roll Sugar Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
2 c. sugar
1 1/2 c. margarine or butter, softened (make sure you use pure margarine if you use it)
1 c. flaked coconut
1 tsp vanilla
3 c. flour
1 tsp baking soda
1/2 tsp salt

Heat oven to 350º. Mix sugar, butter, coconut and vanilla in large bowl. Stir in remaining ingredients. Drop by TBSP on cookie sheets. Flatten with greased glass dipped in sugar. Bake about 8 to 10 minutes til edges are golden. Cool 3 minutes before removing from cookie sheet.

[rottiedogs]

Power Cookies
Submitted by Used2BMoomie on August 02, 2002 at 9:47 am

DESCRIPTION
Power Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
2 c. brown sugar (packed)
2 c. sugar
3/4 c. softened butter or margarine
1 c. shortening
4 eggs
2 tsp vanilla
3 1/2 c. flour
2 tsp salt
2 tsp soda
3 c. oatmeal
2 c. coconut
2 c. raisins
1 c. chocolate chips
1 c. chopped nuts

Cream together brown sugar, sugar, margarine and shortening. Beat in eggs and vanilla. Combine flour, salt, and soda; beat into first mixture. Add remaining ingredients, mix well. Drop by teaspoon onto cookie sheets. Bake at 350 for about 8 minutes or til golden.
This makes a HUGE batch of cookies! My stand mixer is a real life saver on this!

I also use this recipe to make our favorite oatmeal raisin cookies. I leave out the chocolate chips and nuts and add an extra cup of raisins to the dough. And bake as above. Yummy!

[rottiedogs]

Old Fashioned Oatmeal Bread
Submitted by Used2BMoomie on August 02, 2002 at 10:06 am

DESCRIPTION
Old Fashioned Oatmeal Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 1/2 pound loaf

1 c. milk
1/4 c. molasses
2 tbsp butter or margarine
3 c. flour
1/2 c. oats
1 1/4 tsp salt
2 tsp yeast

Put everything in your bread machine. You can select the white bread setting or just do the dough. If you do the dough cycle--dump out onto lightly floured surface---and shape as desired. Into a nice loaf or into dinner rolls---or yummy buns! The possibilities are endless! Oh, and goat's milk is lovely in this bread!

[rottiedogs]

Old Fashioned Honey Wheat Bread
Submitted by Used2BMoomie on August 02, 2002 at 10:09 am

DESCRIPTION
Old Fashioned Honey Wheat Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is my grandmother's recipe. One of the few I have. She shared it with her senior citizens group before she died---and each of us girls got a cook book.

Old Fashioned Honey Wheat Bread

1 1/2 c. water
1 c. cream style cottage cheese
1/2 c. honey
1/4 c. butter or margarine
5 1/2 to 6 cups flour
1 c. whole wheat flour
2 tbsp sugar
3 tsp salt
2 pkgs yeast
1 egg

Heat first 4 ingredients in saucepan til very warm (120 to 130 º). Lightly spoon flour into measuring cup; level off. Combine; warm liquid, 2 c. flour and the remaining ingredients in large bowl. Beat 2 minutes at med speed. By hand, stir in remaining flour to make stiff dough. Knead dough on well-floured surface until smooth and elastic, about 2 minutes. Place in greased bowl. Cover; let rise in warm place til doubled in size, 45 - 60 minutes. Grease two, 9x5 or 8x4 inch bread pans. Place in greased pans. Cover, let rise until light and doubled in size. 45 - 60 mins. Heat oven to 350º. Bake 40 - 50 minutes until deep golden brown. Remove from pans, brush tops with butter or margarine.

Okay----now for MY bread machine method!

3/4 c. water
1/2 c. cottage cheese
1/4 c. honey
2 TBSP butter
3 c. flour
1/2 c. whole wheat flour
1 TBSP sugar
1 1/2 tsp salt
3 tsp instant yeast
1 egg

Put all the ingredients in your bread machine. Select dough. Allow machine to complete it's cycle. Dump out onto floured surface---shape and place in a greased 9x5 inch loaf pan (this bread gets really big!) Let rise 30 to 40 minutes. Preheat oven to 350º-----bake for 40 to 50 minutes til deep golden brown! Brush loaf with melted butter---allow to cool on wire rack---but first you must eat the heal! LOL

It's tough for us to eat two loaves of bread---even one as delicious as this---so I've cut the recipe in half---but still bake it in a traditional pan in the oven. I do NOT like bread machine crust! This is much better!

Enjoy!
Moomie

[rottiedogs]

Moomie's Old Fashioned Honey Oatmeal Bread
Submitted by Used2BMoomie on September 25, 2003 at 12:13 pm

DESCRIPTION
Moomie's Old Fashioned Honey Oatmeal Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Hubby doesn't like the flavor of molasses in my other oatmeal bread, so I decided to work on a honey flavored loaf. This gives it a lightly sweet flavor without being over powering. This loaf is really delicious, and makes beautiful dinner rolls! It will also make lovely soft buns for sandwiches, or go all out and make cinnamon rolls or sticky buns!

Makes a 1 1/2 pound loaf

1 c. milk*
1/4 c. honey (use less for a less sweet loaf)
1 egg*
2 TBSP butter or margarine
3 1/2 cups flour (scant)
1/2 c. quick cooking oats
1 tsp salt
2 tsp yeast

*You can use 1 cup of water + 2 TBSP dry milk powder rather than the milk in this recipe for equal results. This is especially good when using the delay bake cycle. If using your delayed bake cycle, use a powdered egg product...being sure to adjust your water to make up for the liquid.

Place all ingredients in the bucket of your bread machine. White cycle. Press start.

Or do as I do...shape into a loaf, place in greased loaf pan, cover, allow to rise 30 minutes or so, bake in a preheated oven at 350º for about 50 minutes or til done.

Or...shape into dinner rolls. I like to make 12. Place in a greased 9X11 baking dish, cover, let rise 30 minutes. Bake in a preheated 375º oven for about 15 to 20 minutes.

Or...shape into 8 jumbo buns or 16 smaller luncheon buns. Place on greased baking sheets, cover, allow to rise 30 minutes or so. Bake in a preheated 375º oven for 15 to 20 minutes.

Or...add 1 tsp cinnamon to the dry ingredients...add 1/2 cup of raisins for a delightful Oatmeal Raisin loaf! Allow your machine to do all the work, or shape into a loaf and proceed as directed above.

Or...make cinnamon rolls using this recipe with the directions for Moomie's Cinnamon Rolls found also in my recipe section.

The possibilities are endless!

Enjoy!
Moomie

[rottiedogs]

Moomie's KA Potato Raisin Loaf
Submitted by Used2BMoomie on January 29, 2003 at 11:19 pm

DESCRIPTION
Moomie's KA Potato Raisin Loaf

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe began as a potato roll...flavored with dill and onion. Well...I'm not a big fan of dill in my bread. yeah...I know...wierd...but true! Anyway, the rolls are really really good and moist! I was hungry for some raisin bread, had some leftover mashed potatoes...so, I threw this loaf together. And wow! What a loaf! Thanks to KA for a great potato roll recipe, that was a great springboard for a fantastic loaf of raisin bread!

Here it is;

Moomie's KA Potato Raisin Loaf

1/3 c. water
1/3 c. goat's milk (or just regular milk)
2 Tbsp butter
1/2 c. leftover mashed potatoes (or make some from instant)
1 1/2 tsp buttery sweet dough flavoring
3 c. flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 tsp instant yeast
1/2 c. raisins

Place all ingredients into the bucket of your bread machine. Dough setting. Allow machine to complete it's cycle. Dump dough out onto lightly floured surface, shape into loaf. Place in greased large loaf pan. Cover, let rise 25 to 30 mins. Preheat oven to 350º. Bake for 30 to 35 minutes til browned.... Turn out onto wire wrack to cool completely.

[rottiedogs]

Moomie's KA Potato Pain di Mie
Submitted by Used2BMoomie on April 02, 2003 at 6:02 pm

DESCRIPTION
Moomie's KA Potato Pain di Mie

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I created this recipe by combining a wonderful potato roll recipe I blatantly stole from King Arthur, and the hamburger bun recipe....It's good!

1/2 cup water
1/2 cup milk
1 egg
3 TBSP butter
1/2 cup leftover mashed potatoes..or make up a bit with potato flakes
3 1/4 cups flour
2 tsp sugar
1 1/2 tsp salt
3 tsp instant yeast

Place all ingredients in the bucket of your bread machine in order recommended by the manufacturer. Dough setting, start. Allow machine to complete it's cycle.

Dumb dough out onto lightly floured surface, shape into loaf to fit your pullman pan. Spray pan and lid well with nonstick cooking spray, place loaf inside. Cover allow to rise til it nearly comes to the lip of the pan. Preheat oven to 350º. Bake loaf for 30 minutes, remove lid...bake an additional 10 minutes til done.

ENJOY!!!

[rottiedogs]

Moomie's Hawaiian Bread
Submitted by Used2BMoomie on September 24, 2002 at 4:24 pm

DESCRIPTION
Moomie's Hawaiian Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1/2 c. water
1/2 c. pineapple juice
1 egg
1 tsp vanilla
2 tbsp butter
3 cups flour
1/3 c. brown sugar
1 Tbsp instant potato flakes
1 tsp salt
pinch of ginger
3 tsp yeast

Place all ingredients in the bucket of your bread machine. Select dough. Allow machine to complete it's cycle.

Traditionally Hawaiian bread is made in round free form. I like to put it in a greased 9 inch round cake pan to help control it. However you choose, grease the vessel of your choice. Place dough into/onto pan, cover, let rise about 45 minutes til double. Preheat oven to 350º. Bake approx 30 minutes til golden.
If shaping into rolls, bake at 375º for 12 to 15 minutes to golden.

Enjoy!
Moomie

[rottiedogs]

Moomie's Famous Burger Buns
Submitted by Used2BMoomie on April 15, 2003 at 12:25 am

DESCRIPTION
Moomie's Famous Burger Buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Hamburger Buns
1 c water
2 tbsp butter or margarine
1 egg
3 1/4 c. flour
1/4 c. sugar
1 tsp salt
3 tsp instant yeast

Place all ingredients in your bread machine. Select dough. Allow to run cycle.
Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It maks a light onion-y flavor that it wonderful!
When I do these for burgers, I split the bun, butter, and fry in a skillet til brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!

Moomie's Food Processor Buns (directions by Karen Noll)

Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.

Add the egg and butter or margarine, and pulse briefly again to combine.

With the motor running, add the water (90 – 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.

Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.

Continue with directions for shaping and baking.

Notes:
To include your favorite variations:
- Dry flavorings (like onion powder or Penzey’s Foxpoint seasoning) should be added with the flour
- If you are using honey or molasses instead of sugar, add with the butter and egg

Thanks Karen! ---Moomie

[rottiedogs]

Moomie's Danishes
Submitted by Used2BMoomie on August 02, 2002 at 9:44 am

DESCRIPTION
Moomie's Danishes

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup milk
4 Tbsp butter, softenend
1 egg
1 tsp vanilla
3 1/2 c. flour
1/2 c. sugar
1 tsp salt
3 tsp yeast

Put all ingredients in your bread machine. Dough cycle. Allow to complete cycle. The dough will peak at about 3/4 of the bucket due to the high fat and sugar content of the dough. Dump dough out onto lightly floured surface. Roll into a 12x16 inch rectangle (approx). Cut into 16 strips (I used a pizza wheel for this--easy!) Take two strips, place them end to end and press together well, you'll make one long strip. On greased baking sheet, make swirled danishes. Holding dough in the air, allow one end to begin to coil on the sheet, continue coiling (snail like) till you have a round. Tuck in the loose end. Repeat with the rest of the strips. Cover, let rise 20 to 30 minutes---this will not rise super high at this stage, which is okay! It will out do itself in the oven! With a greased spoon, well out the center of each danish, fill with your choice of filling. Putting your filling in a pastry tube and piping it in makes a nice and super easy way of doing this step. (I use fruit flavored do-nut filling I purchase at a local bakery supply. You can use pie filling, jelly, or home made fruit filling! These are also lucious with cream cheese filling, and a bit of fruit filling on top!) Cover let rise while preheating oven 375º, about 10 to 15 minutes. Bake 13 to 14 minutes til golden. Remove to wire racks to cool Glaze with Vanilla Glaze----1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 to 2 tbsp milk. Stir well, til glaze will drizzle easily! Makes 8 luncheon plate size danishes! Really big! Yummy!!!

Enjoy!