BREADS, BISCUITS & MUFFINS
Page 2

Stollen

This recipe makes 4 or 6 Stollens and is the perfect amount if you are doing it in a Kitchen Aid mixer.

7 cups (1.75 L) flour
1 cup (250 ml) sugar
1/2 lb (225 g) butter softened
2 Tbs (30 ml) dry yeast
6 eggs
1/2 tsp (2 ml) mace (or allspice works well)
2 tsp (10 ml)salt
Grated rind of one lemon
1+1/2 cup (375 ml) milk (lukewarm)
Candied Fruit and raisins (anywhere
from 3/4 to 1+1/2 cups, 180-375 ml )
1 beaten egg for glaze
1 cup (250 ml) blanched almonds to
decorate the outside (see recipe below)

Procedure:

Heat the milk to a lukewarm, 100F (40C) degrees, and stir in the yeast.
In your bowl pour in the milk mixture, 2 cups (500 ml) flour and 1/4 cup (60 ml) sugar, blend together. This is called a sponge, and let it sit so the yeast activates. (15 min.) While the sponge is working, assemble the other ingredients. Add the eggs, butter, mace, salt, lemon peel, and the fruit and raisins.
Add the flour and mix in one cup at a time. Knead until the dough is smooth and shiny. A little bit more flour is necessary if the dough is too sticky, but don't add too much, that will make it heavy!
Place in a greased bowl, or right on your cutting board if you like, and let it rise for 2 hours or until doubled. Punch the dough down and divide into 4 or 6 pieces. Now take a piece and divide it into 3 pieces.Roll each one into a snake about 1+1/2 inch (4 cm) diameter and about 6 to 9 inches (15 to 22 cm) long.
Braid the snakes loosely just a few times and tuck in the end pieces. Place on a greased baking sheet and repeat with the remaining pieces. Allow to rise nearly double. Brush with a beaten egg and top with blanched almonds. Our family painstakingly skins and splits the almonds in halves. Bake at 335F to 350F (170C to 180C) for 25 to 30 minutes until golden brown. Sprinkle with powdered sugar if desired. When cooled I double wrap the stollen in plastic wrap, and then foil. I keep them in the freezer and let them cure till the holidays. They are good right out of the oven as well.

Blanching almonds

Put 1 cup (250 ml) of shelled almonds in a pot and bring to a boil. Turn off heat and allow to stand for 5 min. Drain off hot water and cover with cold water and let it stand for a few minutes. Drain and place on a towel. The skins will slip off easily. Split in half starting at the narrow end. The halves stick well to the dough, where the whole almonds are bulky and fall off when you slice the Stollen.
Back to INDEX:
**************************************************************
A to Z Bread

3 cups flour                                  1 teaspoon salt
1 teaspoon soda                          3 teaspoons cinnamon (optional)
1/2 teaspoon baking powder     1 cup chopped nuts
3 eggs                                           1 cup oil
2 cups sugar                                 2 cups A to Z
3 teaspoons vanilla

Sift dry ingredients; set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add A to Z and vanilla. Add dry ingredients. Mix well. Add nuts. Spoon into 2 well greased loaf pans. Bake in a preheated oven at 325 for 1 hour. Make 2 large loaves.

A to Z: Use one of the following, or a mixture of the following to equal 2 cups--except as indicated.

apples, grated
applesauce
apricots, chopped
bananas, mashed
cherries, pitted, chopped
coconut, fresh, ground
dates, pitted and chopped
eggplant, ground
figs, finely chopped
grapes, seedless
honey, omit sugar
lemons, use only 1/2 cup
marmalade, omit 1 cup sugar
mincemeat
oranges, chopped
peaches, fresh or canned, chopped
peppermint, only 1/2 cup
pears, chopped
pineapple, crushed, drain
prunes, chopped--only 1 cup
pumpkin, canned
raisins
raspberries
rhubarb, finely chopped
strawberries, fresh or frozen, well drained
sweet potato, grated
tapioca, cooked
tomatoes, use only 1/2 cup sugar
yams, cooked and mashed
yogurt, plain or flavored
zucchini, ground or grated, drain well.
Back to INDEX:
**************************************************************
Dill Bread

1 packet dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
3 T. butter
3 T minced onion
2 T. melted oleo
2 T. dill seed
1 t. salt
1 unbeaten egg
3 cups flour
1/2 t soda

Soften yeast in water and combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg.  Add flour to form a stiff dough, beating well after each addition.  Cover and let rise double in size.  You can punch down and turn into greased round casserole or knead slightly and make into rolls or loaves of bread.
Bake in 350 degree oven for 40 to 50 minutes or until golden brown. Brush with butter.  Rolls take about 25 minutes.
Back to INDEX:
*******************************************************************
Braided white bread

1 cup lukewarm water (110F, 40C)
3 packages (21 g) dry yeast
4 Tbs (60 ml) sugar
5 to 6 cups (1.25 to 1.5 L) all-purpose flour
2 tsp (10 ml) salt
3 eggs
1/4 cup (60 ml) plus 1 tsp (5 ml) vegetable oil
1 egg yolk combined with 2 Tbs (30 ml) water

Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the sugar.  Stir to dissolve the yeast and allow to rest in a warm place for 5 minutes, or until it becomes frothy.  In a large mixing bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the salt.  Make a well in the center and add the yeast mixture, the remaining water, the 3 eggs, and 1/4 cup (60 ml) of the vegetable oil. Gently stir with a wooden spoon to combine, then beat vigorously until all the flour is absorbed.  Add up to 2 cups (500 ml) more flour until the dough can be gathered into a soft ball.  Place the dough on a lightly floured surface and knead for about 15 minutes until the dough becomes smooth and elastic.  Sprinkle as necessary with additional flour to keep it from sticking.  Shape the dough into a ball and place in a lightly oiled bowl.  Cover loosely with a dish towel and allow to rise in a warm place for about 45 minutes, until the dough has doubled in volume.  Punch the dough down and knead for a few minutes to deflate completely.  Return to the bowl and allow to rise for 15 minutes.  Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable oil.  Traditionally the bread is divided into quarters and braided in four parts, but this process is impossible for me to describe without the aid of illustrations.  You will achieve acceptable results by dividing it into three parts, rolling each into a length of about 24 inches (60 cm), thicker in the middle and tapered at the ends, and braiding them.  Pinch the dough together at both ends and carefully place the loaf on the baking sheet and let it rise in a warm place for about 30 minutes.  Brush the top with the egg yolk and water mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes.  Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the challah is crusty and golden brown. Makes one loaf.
Back to INDEX:
******************************************************************
APPLESAUCE PUMPKIN BREAD

2/3 cup Shortening
2+2/3 cups Sugar
4 Eggs
1 cup Applesauce
1 cup Pumpkin (cooked)
3+1/3 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1+1/2 teaspoons Salt
2 teaspoons Cinnamon
2/3 cup Apple Juice (or Cider)
1 cup Walnuts or Pecans (chopped)

Cream together Shortening and Sugar.  Add Eggs, one at a time, beating after each addition.  Stir in Applesauce and Pumpkin.  Sift together dry ingredients and add alternately with Apple Juice.  Stir in Nuts. Turn batter into 4 greased 8 by 4 inch foil pans.  Run a knife through batter to remove air bubbles.  Bake at 350 degrees for 45-60 minutes, or until toothpick comes out clean.  Makes 4 loaves.  Serve warm or at room temp.  You can freeze extra loaves, for about a month.  Back to INDEX:
**************************************************************
German Christmas Bread

2 cups (500 ml) milk, scalded and cooled
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
11 cups (2.75 L) flour (may require more)
2 packages active dry yeast, or 2 cakes compressed
yeast, dissolved in 1/4 cup (60 ml) warm water
1 lb (450 mg) butter
1+1/2 cups (375 ml) sugar
6 eggs, beaten
1/3 cup (80 ml) rum or brandy (may substitute water)
1 lb (450 g) golden raisins (sultanas)
1 lb (450 g) assorted candied fruits and peels
1 lb (450 g) chopped walnuts or slivered almonds
1/2 tsp (2 ml) mace
1/2 tsp (2 ml) nutmeg
Grated rind of 1 lemon
1/4 cup (60 ml) melted butter for brushing loaves
1/3 cup (80 ml) rum or brandy for brushing
loaves (optional)
1/4 cup (60 ml) powdered sugar for dusting loaves

In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar, 1 cup (250 ml) flour, and the yeast.  Stir to combine, cover, and let stand until bubbly.  Cream 1 pound (450 g) butter and 1+1/2 cups (375 ml) sugar until fluffy.  Stir in 5 cups (1.25 L) flour and the yeast mixture.  Blend 1 cup (250 ml) flour with the fruits and nuts.  Add the flour and fruit mixture, the spices, the lemon peel, and the remaining flour, mixing well to form a firm dough.  Turn the dough onto a floured surface and knead thoroughly.  Place in a large greased bowl, cover with a dish towel, and allow to rise until it has doubled in volume.  Punch the dough down and turn onto a floured surface.
Divide the dough into 3 or 4 sections and shape each section into a thick oval shape.  Fold one of the ends of the dough about 3/4 of the way over the other and gently press the edges together.  Place on greased cookie sheets and allow the loaves to rise until doubled in size.  Brush the loaves with melted butter and bake in a preheated 350F (180C) oven for 1 hour to 1 hour 20 minutes, depending on the size of the loaves, until golden brown.  If the loaves brown too fast, cover with aluminum foil.  When loaves are done, brush with melted butter and spoon a little rum or brandy (optional) over the loaves and allow it to soak in.  Sprinkle liberally with powdered sugar.  Allow the bread to mellow for 2 or 3 days before cutting.  Slice thinly and serve with whipped butter.  Keep tightly wrapped.  Makes 3 or 4 loaves.
Back to INDEX:
******************************************************************
Oreo Muffins

1 3/4 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup margarine, melted
3/4 cup milk
1/3 cup sour cream
1 egg
20 Oreo cookies, coarsely chopped

In medium bowl, combine flour, sugar, baking powder, and salt; set aside. In small bowl, combine milk, sour cream and egg; stir into flour mixture with margarine until just blended. Gently stir in cookies. Spoon batter into 12 greased 2 1/2 inch muffin cups. Bake at 400 degrees F. for 20-25 mins. or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack. Delicious warm or cold.
Back to INDEX:
**************************************************************
Craisin Bread

1      package       Red Star Active Dry Yeast
2      cups          bread flour
1      cup           whole wheat flour
3      tablespoons   sugar
1 1/2  teaspoons     salt
1/3  cup           milk
1/2  cup           water
1/3  cup           oil
2                    eggs
1      teaspoon      walnut extract

Ingredients are for a 1 1/2 lb loaf. For the ABM-100, select "White Bread" setting and place the baking control knob at 10 o'clock.  For the ABM-150R, select "Yeast Bread" setting and
"Medium" baking control.  For ABM-300/350/500/550/600/800, select "Medium" setting.  Before the end of the secondary kneading, the electronic beeper will sound 10 times.  At this signal, add:

2/3 cup craisins
1/3 cup walnuts
1 teaspoon dried orange peel or
grated orange rind from 1 orange.

For dinner rolls, use the 1 1/2 lb loaf amounts.  The dough will make 12-14 rolls.  After shaping, place in greased muffin pans or on a greased cookie sheet; cover and allow to rise in a warm place until double, about 30 minutes. Bake at 375 for 12-15 minutes.

Glaze:  Combine 1/2 cup sifted powdered sugar, 1/2 teaspoon grated orange rind and approximately 2 teaspoons orange juice.
Back to INDEX:
**************************************************************
Holiday Bubble Ring

2 packages active dry yeast
(2 cakes)
1/2 cup warm water
2 cups milk (scalded)
1/4 cup sugar
2 teaspons salt
1/2 cup margarine or shortening
7-8 cups flour
2 eggs (beaten)
3/4 cup margarine (melted)
1 cup sugar
1 teaspoon cinnamon
1 cup walnuts-finely chopped raisins
red and green candied cherry halves
walnut pieces

Soften yeast in warm water. Add sugar, salt and margarine to scalded milk; stir until margarine is melted. Cool to lukewarm; beat in 3 cups flour; stir in eggs and yeast. Beat well. Add rest of flour for soft dough; let rest 10 minutes. Use half of dough to form into balls the size of walnuts and hide cherry halves, raisins or walnut pieces in the center of some balls. Roll each ball in melted butter, then in mixture of sugar, cinnamon and chopped nuts. Place 1 layer of balls, slightly touching, in a well greased tube or bundt pan. Sprinkle a few raisins, cherries and walnut pieces over top. Repeat making balls using up all the dough and place in pan as you did the first layer. Cover; let dough rise until doubled. Bake 30 minutes; let stand 5 minutes; loosen and invert on rack to cool. Cooking time: 35-40 minutes Temperature: 375 degrees F. Servings: 25-30 Pan size: 10" tube pan
Back to INDEX:
**************************************************************
Teddy Bear Bread

1/2  cup           milk
3      tablespoons   sugar
2      teaspoons     salt
3      tablespoons   margarine
1      package       dry yeast
1 1/2  cups          warm water
3      cups          flour -- upto 4

Scald milk, stir sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture and 3 cups unsifted flour; beat until smooth. Stir in enough additional flour (3 1/2 to 4 cups) to make a stiff dough. Onto floured board, knead 8 to 10 minutes. Place in greased bowl; grease top of dough. Cover, let rise until doubled, about 1 hour. Punch down and divide in four equal pieces. Cut 1 piece in half and 1 piece in 14 pieces. Shape in balls. Place large balls on greased baking sheets for bodies. Place medium balls above for heads. Flatten slightly. Pinch seams. Attach small balls for paws, noses, and ears. Cover and let rise until doubled, about 1 hour. Make indentations in ears. Place raisins for eyes and belly buttons. Mix 1 egg and 1 tablespoon of water and brush on bears. Bake at 400 degrees for 25 to 30 minutes. Cool. Kids love helping to make and eat them. Makes 2 bears.
Back to INDEX:
**************************************************************
Red Savina Bread

1 1/2  cups          whole wheat flour
1 1/2  cups          white flour
1/2  cup           V-8® vegetable juice
1/2  cup           water -- * see note
1      teaspoon      salt
1 1/2  tablespoons   dry milk powder
1 1/2  tablespoons   brown sugar
1      tablespoon    sorghum -- or honey
1 1/2  teaspoons     bread machine yeast -- or
2      teaspoons     active dry yeast
2      tablespoons   butter
2      ounces        ground dried Red Savina Habanero powder

Heat liquid ingredients to about 100 F.  Pour into cannister.  Put in dry ingredients, yeast last.  Set machine to desired finish.  Done.

Jim's Notes:(all wheat flour may be used, but not all white the Savina (tm) seems to go good with wheat breads while white has too little flavor for it IMHO) I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking.  Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it.  I'm sure there are lots of different herb combinations that could be used as well.  Hope you all have fun with this!
Back to INDEX:
**************************************************************
Sun-Dried Tomato and Rosemary Bread 1.5 lb.

(Bread Machine)

   1 1/4  cups          water
   2      Tablespoons   olive oil
   2      teaspoons     honey
   3                    sun-dried tomatoes -- drained and minced
   1 1/2  cups          whole-grain wheat flour
   1 1/2  cups          bread flour
   2      teaspoons     basil -- (or 2 T. fresh)
   1 1/2  teaspoons     rosemary -- (or 2 T. fresh)
   1 1/2  teaspoons     sea salt
     1/2  teaspoon      garlic powder -- (2 cloves in recipe)
   4      teaspoons     active dry yeast

Sun-dried tomatoes:  If using ready to use tomatoes, soak in boiling water for 10 minutes, drain, and let cool before mincing.  If using oil packed tomatoes, drain and mince.
Remove bread pan; attach kneading blade. Place all ingredients in bread pan in order listed for your machine's manufacturer. Insert bread pan, close lid and plug in. Select bread type:  Whole Wheat Bread, large loaf cycle  (# 5 Oster machine). Press start.
"This rose-colored bread has a very prominent flavor and is ideal served with robust dishes."
Back to INDEX:
**************************************************************
Almond Oatmeal Bread

Bread Machine 1 lb loaf

2/3 c. milk
1 1/4 TBSP applesauce
1 TBSP Almond Paste
1 tsp Almond Extract
1 tsp sugar
1 tsp salt
2/3 c. Oats
1 1/3 c. Bread Flour
1 tsp yeast

Inspiring your culinary creativity ...
Back to INDEX:
**************************************************************
Yammy Muffins

Kids love these sweet muffins and they are full of nutrition. Yam muffins can be a delicious treat year-round.

1-3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
3/4 cup light brown sugar
1/4 cup sugar
1/2 cup skim milk
1 (15-oz) can yams, drained and mashed
1 tbsp grated orange rind
1/3 cup orange juice
1 large egg
1 large egg white
1/3 cup canola oil
1 tsp vanilla extract

Preheat the oven to 400 degrees. In large bowl, combine together the flour, baking soda, baking powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla.
Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes or until the muffins are done. Makes 18 to 20 muffins.
Back to INDEX:
**************************************************************
The Rolls that Mom liked

1 cube butter
2 eggs
1/2 cup sugar
small pinch salt
1 cup milk
4 cups white flour
3 teaspoons yeast

Start machine on "dough" cycle. Watch the dough and add flour as necessary (during the first knead cycle only). I let the dough rest for an hour or so after it's finished. (the first rise). Then divide the dough in half. Roll it out, spread with a total of another cube of butter and a sugar cinnamon mixture (I use about three teaspoons cinnamon and 3/4 cups sugar). Roll up the dough and butter mixture - slice into rolls, and place in a pan where they will have plenty of room to rise. If there's any butter left, drizzle it over the top. Do the same with any remaining sugar and cinnamon..... Put them in a warm place to rise again. I give them another 90 minutes or so, unless they're growing out of control....   Bake at 375 for apporximately 25 minutes. Take them out and immediately turn them out onto a sheet of foil. This way the butter - goo mixture stays on the bottom of the rolls.
These taste really good while still hot. My Mom used to put more butter on the top - but she was a true fan of butter!
Back to INDEX:
**************************************************************
My Mom has tinkered with  a basic bread recipe and if you want a lighter than air recipe for white bread here it is:

Stephie's Best Loaf

        1 cup warm water (divided)
        1 level tsp. sugar
        1 tsp. yeast
        1 egg
        2 Tbsp. sugar
        1/4 tsp. salt
        2 Tbsp. oil
        1 tsp. vinegar
        3 cups flour
        margarine to lightly grease the bread pan

Divide water in half.  In a cup, dissolve the 1 tsp. of sugar in half the water. Then add the yeast and set aside to proof. In a 4 cup bowl, put the other half cup of water and add the egg, the 2 tbsp. of sugar, salt, oil and vinegar.  With a whisk, beat it up. To this add 1 cup of flour and whisk it 15-25 strokes till glutinous and glossy.  Once the yeast is floating, stir it up and add this to the 4 cup bowl.  Whisk it another 20 strokes. Add another cup of flour and whisk 20 strokes. Pour into lightly greased bread machine pan and top with another cup of flour. Start your regular cycle. After 2 or 3 minutes and check the knead. Adjust the flour if it is a bit wet and does not form a clean ball while kneading.
This makes a LARGE  two pound loaf or if you just use the dough cycle, it can be risen twice and oven baked to make 2 regular loaves of bread. The loaf will feel like air in your hands.
Back to INDEX:
**************************************************************
SWEET OAT BREAD

From: "Bread Machine Magic" by Linda Rehberg & Lois Conway

Ingredients:
water..............1 c
molasses..........3 T
salt..............1-1/2  tsp
sugar.............1-1/2 T
rolled oats..........3/4 c
bread flour..........3 c
active dry yeast.....1-1/2  tsp

When baking is completed, place loaf on wire rack to cool for 30 min before cutting.
NOTE:  The first time you try this, use 1 c water and watch at the beginning to see if more is needed.  If so, add 1 tsp at a time and record how much it takes for the next time.  I needed 1 c plus 1 Tbsp.  The directions say to use the light setting on the machine, but it was too light for my taste this time.  I use the regular bake cycle, regular crust.
Back to INDEX:
**************************************************************
Leona's Cool Rise Sweet Dough

5-6 cups flour
2 T yeast
1/2 cup sugar
1 1/2 tsp salt
1/2 cup soft butter
1 1/2 cup hot tap water
2 eggs (room temperature)

Combine 2 cups flour, yeast, sugar and salt, add butter. Add water all at once and beat at medium speed 2 minutes. Add eggs and 1 cupp more flour and beat at high speed 1 minute. Stir in enough additional flour to make a soft dough, and knead until smooth and elastic. Cover with plastic and a towel. Let rest 20 minutes. Punch down and shape as desired. Place in greased pans and brush surface with oil. Cover loosely with plastic wrap and refrigerate for 2-24 hours. Remove from the refrigerator 45 minutes before baking. Bake at 375 degrees for 15 minutes for rolls or 20-25 minutes for coffee cakes.
Back to INDEX:
**************************************************************
Leona's Cream Rolls

1/4 recipe Cool Rise Sweet Dough
1 1/2 cup brown sugar
1 1/2 cup cream
1 tsp cinnamon
1 tsp vanilla

Grease well 2 (9 inch) square pans.  Mix brown sugar, cream, cinnamon and vanilla together and spread 1/2 cup in the bottom of each pan.  Pinch off balls of dough the size of a walnut. Place in pans, leaving 1 1/2 inches between each; cover and refrigerate.  Preheat oven to 375 degrees.  Let rolls rise at room temperature for 45 minutes. Bake 8 minutes.  Remove from oven and pour remaining cream mixture over them.  Return to the oven for an additional 10 minutes, until rolls are done and cream is bubbly.  These may be made with any type of sweet dough or thawed frozen bread.  Instead of refrigerating, let rise until light and bake immediately.
Back to INDEX:
************************************************************