* Exported from MasterCook *
Herb Sour Cream Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- (105-115F)
2 packages active dry yeast
1 cup dairy sour cream (warm)
6 tablespoons margarine -- softened
1/3 cup sugar
2 teaspoons salt
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon thyme
2 eggs -- at room temperature
3 3/4 cups unsifted flour -- may need 4 3/4 cups
Measure warm water into large warm bowl. Sprinkle in yeast; stir
until dissolved. Add sour cream, margarine, sugar, salt, marjoram,
oregano, thyme and eggs. Beat in 3 cups flour until well-blended, about
1 minute. Stir in enough additional flour to make a soft dough. Cover;
let rise in warm place, free from draft, until doubled in bulk, about 50
minutes.
Stir down. Turn into 2 greased 1-quart casseroles. Cover; let rise
in warm place, free from draft, until doubled in bulk, about 50 minutes.
Bake at 375F for about 35 minutes, or until done. Remove from casseroles
and cool on wire racks.
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* Exported from MasterCook *
Russian Black Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups unsifted rye flour
3 cups unsifted white flour
1 teaspoon sugar
2 teaspoons salt
2 cups whole bran cereal
2 tablespoons caraway seed -- crushed
2 teaspoons instant coffee
2 teaspoons onion powder
1/2 teaspoon fennel seed -- crushed
2 packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 square unsweetened chocolate
1/4 cup margarine
1 teaspoon cornstarch
1/2 cup cold water
Combine rye and white flours. In a large bowl thoroughly mix 2 1/3
cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion
powder, fennel seed and undissolved yeast. Combine 2 1/2 cups water,
vinegar, molasses, chocolate and margarine in a saucepan. Over low heat,
heat until liquids are very warm (120-130F). Margarine and chocolate do
not need to melt. Gradually add to dry ingredients and beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Stir in
enough additional flour mixture to make a soft dough. Turn out onto
lightly floured board. Cover; let rest 15 minutes. Then knead until
smooth and elastic, about 10 to 15 minutes (dough may be sticky). Place
in greased bowl, turning to grease top. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn onto lightly floured board. Divide in half.
Shape each half into a ball about 5" in diameter. Place each ball in the
center of a greased 8" round cake pan. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 1 hour. Bake at 350F for
45 to 50 minutes, or until done. Meanwhile, combine cornstarch and cold
water. Cook over medium heat, stirring constantly, until mixture starts
to boil; continue to cook, stirring constantly, for 1 minute. As soon as
bread is baked, brush cornstarch mixture over top of loaves. Return bread
to oven and bake 2 to 3 minutes longer, or until glaze is set. Remove from
pans and cool on wire racks.
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* Exported from MasterCook *
Casserole Swedish Rye Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups unsifted white flour -- (may need 4 cups)
1 1/2 cups unsifted rye flour
1/3 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon caraway seed
2 packages active dry yeast
1 cup milk
1 cup water
2 tablespoons margarine
Combine flours. In a large bowl, thoroughly mix 1 1 /2 cups flour
mixture, sugar, salt, caraway seed and undissolved yeast. Combine milk,
water and margarine in saucepan. Heat over low heat until liquids are
very warm (120-130F). Margarine does not need to melt. Gradually add to
dry ingredients and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 3/4 cup of flour mixture. Beat at high
speed for 2 minutes, scraping bowl occasionally. Stir in enough additional
flour mixture to make a stiff dough. (If necessary use additional white
flour to obtain desired dough.) Cover; let rise in warm place, free from
draft, until doubled in bulk, about 40 minutes.
Stir dough down. Cover; let rise again until doubled in bulk, about
20 minutes. Stir down; turn into a well-greased 1 1/2 quart casserole.
Bake at 400F about 40 minutes, or until done. Remove from casserole and
cool on wire rack.
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* Exported from MasterCook *
Egg Casserole Bread
Recipe By : Fleischmann's Bake-It-Easy Yeast Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups unsifted flour -- (may need 6 1/2 c)
2 tablespoons sugar
1 tablespoon salt
2 packages active dry yeast
2 tablespoons margarine -- softened
2 cups very warm tap water -- (120-130F)
3 eggs -- at room temperature
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
undissolved yeast. Add the margarine. Gradually add very warm tap water
to dry ingredients and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup of flour. Beat at high
speed 2 minutes, scraping bowl occasionally. Stir in enough additional
flour to make a soft dough. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 35 minutes.
Stir down; turn into 2 greased 1 1/2 quart casserole dishes. Cover;
let rise in warm place, free from draft, until doubled in bulk, about 40
minutes. Bake at 375F for about 35 minutes, or until done. Remove from
casseroles and cool on wire racks.
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* Exported from MasterCook *
Streamlined Batter Bread
Recipe By : Faith Stohr: Buffalo, NY
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/4 cups warm water -- (105-115F)
2 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
2 2/3 cups unsifted flour
melted butter -- as needed
In large mixer bowl, dissolve yeast in warm water. Add shortening,
sugar, salt and 2 cups of the flour. Blend 1/2 minute on low speed of
electric mixer, scraping bowl constantly. Beat 2 minutes on medium speed,
scraping bowl occasionally. Stir in remaining flour until smooth. Scrape
batter from sides of bowl. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 30 minutes.
Stir down batter by beating 25 strokes. Spread evenly in a greased
loaf pan 9x5x3". Smooth out top of batter by patting with floured hands.
Cover; let rise in warm place, free from draft, until doubled in bulk,
about 40 minutes. Heat oven to 375F. Bake 45 minutes or until loaf
sounds hollow when tapped. Remove from pan and brush top with melted
butter. Cool on wire rack. Makes 1 loaf.
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NOTES : When doubling this recipe, I also double the rising times. The
longer you let it rise the bigger and the fluffier the loaves.
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