Breads forum: Yeast Breads, Sweet

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patrob
Feb 23, 2010 6:18 PM CST
Name: Patricia
Central TX 7b/8a
BUTTERFLAKE COFFEE RING
Ingredients

3/4 c sugar
3/4 tsp cinnamon
1/4 c milk
2 pkgs refrigerated butterflake dinner rolls
1/4 c shredded coconut
1/4 c nuts, chopped, if desired
for glaze
1/2 c powdered sugar
1 TBSP milk
1/4 tsp vanilla
2 TBSP chopped pecans

Instructions
Combine sugar and cinnamon in one small bowl. Place milk in another. Dip each roll in milk and roll in sugar mixture. Place 12 rolls in well-greased 6-c ring mold or tube pan, slightly overlapping them. Sprinkle with coconut. Overlap remaining rolls on top of first layer. Bake at 375 degrees for 25 mins or until lightly browned. Invert on serving platter.
For glaze mix first 3 ingredients well and add pecans. Drizzle over coffee cake while it is still warm.

Source: Southern Living
patrob
Feb 24, 2010 11:47 AM CST
Name: Patricia
Central TX 7b/8a
DUTCH DOUGHNUTS
Ingredients

1 1/2 c scalded milk
1 pkg + 1 tsp dry yeast (3 1/4 tsp)
3 c flour
2 TBSP sugar
1 tsp salt
1/3 c raisins or currants, chopped
2 TBSP candied orange peel, finely chopped
1 1/2 tsp lemon zest
2 eggs, beaten
powdered sugar
vegetable oil for frying

Instructions
Cool milk to 110 degrees. Add yeast and let stand 5 min. Combine flour, sugar, salt, raisins, orange peel, and lemon zest in large bowl. Add yeast and eggs and stir until smooth. Cover and let rise until doubled. Stir down. Heat 1" oil in deep pan to 375 degrees (or use deep fryer) . Drop dough by TBSP into hot oil. Cook 5 to 7 min until brown, turning once. Drain on paper towels and sprinkle with powdered sugar.
30 doughnuts.
patrob
Mar 11, 2010 10:57 PM CST
Name: Patricia
Central TX 7b/8a
FAVORITE CINNAMON ROLLS
Ingredients

1/2 c instant potato flakes
1 c water
2 envelopes of active dry yeast (or 4 1/2 tsp yeast)
2 c warm water (100 to 110 degrees)
9 1/2 to 10 c flour
5 large eggs, lightly beaten
1 c sugar
1 c shortening, melted
2 tsp salt
1 1/2 c brown sugar, firmly packed
4 tsp cinnamon
1/2 c chopped pecans or raisins, if desired

for glaze
2 c powdered sugar
2 TBSP milk
2 TBSP water
1 tsp vanilla extract
2 TBSP cream cheese, softened
2 TBSP butter or margarine, softened

Instructions
Mix potato flakes and 1 c water in microwavable bowl and microwave for 3 min. Stir.
Combine yeast and 2 c warm water in another bowl and let stand 5 min.
In a large mixing bowl, combine potatoes, 4 c flour, eggs, sugar, shortening, and salt. Stir in yeast mixture until blended.
Gradually add remaining flour until soft dough forms. Cover and let rise in warm place about 1 hr or until doubled.
Divide dough into halves and on a floured board roll each half into an 18" x 15" rectangle. Spread half of butter on each rectangle and sprinkle with half of brown sugar, cinnamon, and pecans or raising.
Roll up jellyroll fashion starting at long edge. Cut into 1" thick slices.
Arrange in 4 13" x 9" pans. Cover and let rise until doubled, about 30 min.
Bake in 375 degree oven for 25 min. Drizzle with glaze.
for glaze
Whisk together all ingredients for glaze and drizzle on top of baked cinnamon rolls.
36 cinnamon rolls
[Last edited Mar 11, 2010 10:58 PM CST]
Quote | Post #116940 (3)
patrob
May 16, 2010 5:03 PM CST
Name: Patricia
Central TX 7b/8a
No-Knead Sweet Rolls
Ingredients

2 tsp salt
2/3 c sugar
2 envelopes dry yeast or 4 1/2 tsp
4 c flour
3/4 c milk
1/2 c water
1/2 c margarine
1 egg
1 can fruit pie filling

Instructions
In mixing bowl, combine sugar, salt, yeast, and 1 c flour.
In saucepan, mix milk, water, and margarine and heat over low heat to 120 degrees.
Slowly add liquid ingredients to dry ingredients. Beat 2 min on medium speed of electric mixer, scraping sides of bowl often. Add egg and 1/2 c flour, and beat at high speed 2 min. Add rest of flour to make a stiff batter.
Cover bowl tightly with plastic wrap. Refrigerate 3 hours or overnight.
Turn dough out onto a lightly floured board. Divide into 24 equal pieces.
Roll each piece into a rope 15" long. Hold one end in place and wind dough around to form a coil, tucking end underneath. Place on greased baking sheet about 2" apart. Let rise in warm place, free from draft, until double in bulk, about 1 hr.
Make an indentation about 1" in diameter in center of each roll, pressing to bottom. Fill with pie filling.
Bake in preheated 400 degree oven for 12 min or until light brown. Remove from sheet, and cool on wire rack. When cool, drizzle with powdered sugar frosting.
24 rolls
Imageherbie43
Sep 21, 2010 1:40 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Swiss Egg Bread

1 pkg yeast
2/3 cup warm water
2 tbs sugar
1 tsp salt
2 tbs softened butter
3 eggs
2 1/2 - 3 cups flour
1 tbs water

Dissolve yeast in warm water. Stir in sugar, salt two of the eggs and 1 cup flour. Beat until smooth.

Stir in 1 3/4 cup flour to make a smooth dough. turn onto lightly floured board and knead it 10 minutes, until smooth and elastic. Add only enough of the remaining flour to keep the dough from sticking.

Shape into ball and place in a large greased bowl, turning to coat all over with shortening. Cover and let rise in warm place 1 1/4 hour or until double in bulk.

Punch down, divide into 3 equal pieces. Rol each piece to 15 inch log. Place logs side by side on a large greased sheet. Pinch ends together at one end to fasten, then braid loosely, being careful not to stretch the dough. Pinch ends to seal.

Tuck ends under. Brush salad oil over top of braid. Cover and let rise 45 minutes or until doubled.
Preheat oven to 375 deg F. Beat remaining egg with the cold water and brush over braided loaf. Bake 30 minutes or until golden

Enjoy

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Imageherbie43
Apr 22, 2013 9:25 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
English Muffin Bread

Deb made this yesterday. It is delicious


English Muffin Bread
This bread taste just like real English muffins but without the nooks and crannies.

2 pkgs dry yeast
6 cups flour
1 tbls. Sugar
2 cups milk
1/4 tsp baking soda
1/2 cup water
Cornmeal
1 tsp salt

Preheat oven to 400 deg.

Combine 3 cups flour, yeast, sugar, salt, and baking soda in a large bowl.

Heat all the liquids until very warm then add it to the flour bowl and mix well. Stir in the rest of the flour to make a stiff batter.

Spoon evenly into two loaf pans that have been greased and sprinkled with cornmeal on bottom and up sides. Sprinkle cornmeal on top of loaves and cover. Let rise in a warm place for 45 minutes.

Bake for 25 minutes. Remove from pans and cool. Slice and toast as needed.
Thumb of 2013-04-22/herbie43/d783de
Thumb of 2013-04-22/herbie43/7b27ab
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
patrob
Apr 13, 2018 3:18 PM CST
Name: Patricia
Central TX 7b/8a
Crunchy French Toast
Ingredients

3 whole eggs
1/4 c half-and-half
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/3 c sugar
4 slices whole wheat read or any bread of your choice
1 c Panko breadcrumbs
1 stick butter, elted
softened butter and maple or pancake syrup, for serving

Instructions
In a shallow bow or pie pan, whisk together eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.
In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 TBSP of the butter so that the crumbs are slightly moist. Set aside.
In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.
One by one, dunk the bread slices in the egg mixture, turning to coat, then lay them in the dish with the panko crumbs, turning them over and pressing them gently so the breadcrumbs totally cover the surface.
Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.
Transfer the pieces to individual plates and serve with butter and syrup. Delicious!
Note - I used Texas toast white bread


Thumb of 2018-04-13/patrob/41676d

Source: posted by herbie43 (Franklin Troiso)

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