Foods Recipes

3/4 c Milk

1 Fresh cake yeast

1/4 c Sugar

3 tb Shortening

1 ts Salt

1 Egg

3 1/2 c Flour

1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook

4 c (to 4-1/2 c.) all purpose

-flour 1 pk Active dry yeast

1/2 c Whole wheat flour

1/2 c Wheat germ

1/2 c Quick rolled oats

1 c Nonfat powdered milk

3 tb Sugar

2 ts Salt

2 c Water

1/4 c Oil

1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast. Source: Back of Red Star Yeast package Original Post Date: 18 July 1992

1 pk Active dry yeast

1/4 c Light brown sugar, packed

1 c Warm water (105F-to-115F)

3 c Bread flour

1/2 c Whole wheat flour

1 ts Salt

3 tb Walnut or vegetable oil

1 1/2 c Walnut pieces; toasted

-----------------------------FOR GLAZE, COMBINE----------------------------- 1 lg Egg; frothed with fork

1/2 ts Salt

STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5 minutes. Put both flours, salt and oil into food processor work bowl fitted with metal blade. Turn processor on to combine mixture. With processor running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is too dry and crumbly, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, process dough until well kneaded, uniformly supple and elastic, about 40 seconds. Add walnut pieces and process for 10 seconds. Remove blade. Then remove dough from bowl and press all loose walnuts into it. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil baking sheet. Punch dough down and shape into smooth ball. Place round side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes before baking, preheat oven to 400F, with rack in center of oven. When loaf has doubled, slash loaf for

surface design. Lightly brush with glaze. Bake until loaf is deeply browned and sounds hollow when rapped on the bottom, about 35 minutes. Immediately remove from pan to cool on rack. NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in 350F oven until fragrant and toasted, 8-to-10 minutes, watching carefully

to avoid burning) Makes 1 Loaf

-----------------------------------DOUGH----------------------------------- 1 lb Frozen white bread dough;

-thawed Olive oil cooking spray; 1 tb Olive oil;

Choice of topping; ---------------------------SAGE AND ONION TOPPING--------------------------- 1 md Size onion; thinly sliced

1 tb Sage; chopped fresh

->OR<- 1 ts Sage; crushed dried;

1/4 ts Coarse salt;

------------------------ROSEMARY AND RAISIN TOPPING------------------------ 1/3 c Golden raisins; plumped in

1/4 c Fresh orange juice; for 30

-minutes 1 tb Rosemary; chopped fresh

->OR<- 1 ts Rosemary; crushed dried

-------------------------------TOMATO TOPPING------------------------------- 1 Fresh plum tomato; about 1/4

-1/4 lb sliced crosswise -into paper-thin slices 1 oz Sun-dried tomatoes; (packed

-dry), plumped in 1/3 cup of -hot water for 5 minutes -drained and chopped 1 tb Fresh oregano;

->OR<- 1 ts Oregano; crushed dried

1/4 ts Coarse salt;

----------------------------SOUTHWESTERN TOPPING---------------------------- 4 cl Garlic; slivered

1/4 c Cilantro(fresh coriander)

1/4 c Dry-roasted sunflower seeds

This version of the popular Italian flat bread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage.

4 c Unbleached flour

2/3 Fresh cake yeast,

Dissolved in 2/3 cup warm Water 10 tb Olive oil

1/3 c Water

2 1/2 ts Salt

Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil