by Febrina Picone Malloy
Italian Christmas fruitcake, lighter than American-style fruitcakes. Can be made in a breadmaker on the dough setting.
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1/2 cup warm milk (scalded, then cooled)
1/2 tsp vanilla
2 TB sugar
1/4 cup honey
1/4 cup real butter
1/4 cup shortening
1 egg
1 tsp salt
4 cups flour
1/2 cup candied grapefruit or lemon or orange peel, or a combination, finely cut
1/2 cup each green and red candied cherries, sliced
1/2 cup chopped lightly toasted almonds
1/2 cup raisins (optional or substitute)
1/2 cup golden raisins (optional or substitute)
1/2 cup dried cranberries (optional or substitute)
1 cup confectioners sugar
1-2 TB milk
1/4 tsp vanilla
halved cherries and slivered almonds for decoration
Directions:
1. Dissolve the yeast in warm water in a large bowl.
2. Stir in all dough ingredients, except two cups of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle.
3. Put the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4. Divide the dough in half, and add the fruit mix to one half.
5. Place each half in a greased bowl. Turn greased side up. Cover both bowls with plastic wrap or with warm, moist towels, and let rise until double, about 1 1/2 hours.
6. Pat both out into rectangles, but make the fruited one smaller. Place the fruit half on top of the plain half and roll up like jelly roll.
7. Place the dough in a baking pan, cover, and let rise again until double.
8. Make sure no fruit and nuts poke out on top (they’ll burn).
9. Preheat the oven to 350°, and bake for about 40 minutes.
10. Top with glaze while warm, not hot; decorate with halved cherries and almonds.
Showing posts with label Yeast Breads. Show all posts
Showing posts with label Yeast Breads. Show all posts
Crusty Brown and Serve Dinner Rolls or Hamburger Buns for Breadmaker
by Febrina Malloy
Ingredients:
1/2 TB yeast
3 1/3 cup bread flour plus 1 or 2 TB more if needed
2 TB wheat germ
2 tsp sugar
1 1/2 tsp salt
1 TB butter
1 1/4 cup water
Directions:
1. Mix all ingredients in a bread maker on the manual white bread setting.
2. Shape into about 16 rolls (elongated) or 12 hamburger small buns.
3. Let rise uncovered about 35-45 minutes until doubled.
4. Bake at 400 degrees about 8 minutes.
5. Immediately cool on rack and freeze.
6. To use, defrost somewhat and bake until golden at 400 degrees just before ready to serve. To make rolls crustier, put hot water in a pan on the bottom shelf of the oven while baking.
Ingredients:
1/2 TB yeast
3 1/3 cup bread flour plus 1 or 2 TB more if needed
2 TB wheat germ
2 tsp sugar
1 1/2 tsp salt
1 TB butter
1 1/4 cup water
Directions:
1. Mix all ingredients in a bread maker on the manual white bread setting.
2. Shape into about 16 rolls (elongated) or 12 hamburger small buns.
3. Let rise uncovered about 35-45 minutes until doubled.
4. Bake at 400 degrees about 8 minutes.
5. Immediately cool on rack and freeze.
6. To use, defrost somewhat and bake until golden at 400 degrees just before ready to serve. To make rolls crustier, put hot water in a pan on the bottom shelf of the oven while baking.
Garlic Bread
by Febrina Picone Malloy
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
White Bread
by Febrina Picone Malloy
Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup evaporated milk
1/2 cup boiling water
3 TB butter
3 TB shortening
2 1/2 tsp salt
sugar
6 cups flour, divided in half
Directions:
1. In large cup, dissolve yeast and warm water.
2. In large mixing bowl, pour milk and boiling water. Add and stir until melted, butter and shortening.
3. Put salt in a glass measuring cup, and add sugar to reach the 1/4 cup line. Dissolve salt and sugar in the milk mixture. Cool milk to lukewarm, then add dissolved yeast.
4. Stir first three cups of flour, one at a time, beating well. Then add remaining flour, in the same manner, to form a rather sticky dough.
5. Turn out on lightly floured board and knead well for about ten minutes, until glossy and bubbles appear under surface.
6. Grease the mixing bowl, add the ball of dough, and then turn over. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Could put bowl in cold oven and put a pan of hot water on rack below it to keep warm and prevent top drying.)
7. Punch down until all bubbles are broken, then cover and let it rest 15 minutes. Divide in half and form into 2 loaves. Place in two greased pans. Cover and let rise until double, about 1 to 1 1/2 hours.
8. Bake at 400° F for 12 minutes, then reduce to 350° for 30 to 40 minutes longer, until they shrink a little from sides and sound hollow when bottom is tapped. Remove loaves and cool on rack.
Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup evaporated milk
1/2 cup boiling water
3 TB butter
3 TB shortening
2 1/2 tsp salt
sugar
6 cups flour, divided in half
Directions:
1. In large cup, dissolve yeast and warm water.
2. In large mixing bowl, pour milk and boiling water. Add and stir until melted, butter and shortening.
3. Put salt in a glass measuring cup, and add sugar to reach the 1/4 cup line. Dissolve salt and sugar in the milk mixture. Cool milk to lukewarm, then add dissolved yeast.
4. Stir first three cups of flour, one at a time, beating well. Then add remaining flour, in the same manner, to form a rather sticky dough.
5. Turn out on lightly floured board and knead well for about ten minutes, until glossy and bubbles appear under surface.
6. Grease the mixing bowl, add the ball of dough, and then turn over. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Could put bowl in cold oven and put a pan of hot water on rack below it to keep warm and prevent top drying.)
7. Punch down until all bubbles are broken, then cover and let it rest 15 minutes. Divide in half and form into 2 loaves. Place in two greased pans. Cover and let rise until double, about 1 to 1 1/2 hours.
8. Bake at 400° F for 12 minutes, then reduce to 350° for 30 to 40 minutes longer, until they shrink a little from sides and sound hollow when bottom is tapped. Remove loaves and cool on rack.
Lemon Dinner Rolls
by Grandma Edith Malloy
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
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