Favorite Breads
(All kinds!)
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Raised Donuts 2 pkgs yeast Soak yeast in water with 1 tsp sugar. Set aside. Mix shortening, salt and remaining sugar; add milk. Add eggs, let cool. When egg mixture has cooled, add soaked yeast mixture. Sift flour and mix in to make a soft dough. Let rise until doubled in bulk. Roll out on floured board and cut out. Let rise again till doubled and then fry in shortening at 350 degrees. Add favorite toppings, confectioners sugar, glaze etc. Nan Roberts
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Strawberry Nut Bread 20 oz frozen strawberries, thawed Beat eggs. Add oil, sugar, and berries. Slowly add in dry ingredients. Mix well. Fold in nuts. Bake at 350 degrees in either one large greased bread pan or two smaller pans for about one hour, or until toothpick inserted in the center comes out clean. Brenda Brazell |
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Danish Wreath Bread I make this recipe every Christmas to be served to my family on Christmas morning. We LOVE it! It's a little time consuming, but WELL worth it! One recipe makes two wreaths. 1 1/2 C Parkay margarine, softened Filling: 1. In a bowl, using a wooden spoon, beat butter and 1/4 C flour until smooth. Spread on waxed paper (on wet surface) into a 12x8 rectangle. Refrigerate on a cookie sheet until hard. Heat milk slightly. Add sugar and salt, stir to dissolve. Cool to lukewarm. 2. Check temperature of water with thermometer. Pour into a large bowl and sprinkle with yeast. Stir to dissolve yeast. Stir in milk mixture, egg and 3 C of flour. Beat with a wooden spoon until smooth. Mix in rest of flour with hand until dough leaves side of bowl. 3. Refrigerate covered for 30 minutes. Turn out onto lightly floured surface; with rolling pin, roll into 16x12" rectangle. Place chilled butter mixture on half of dough; remove paper. Fold other half of dough over butter, pinch the edges to seal. 4. With fold at right, roll out from center to a 16x8" rectangle. From short side, fold dough into thirds, making three layers. Seal edges, chill one hour. Repeat rolling and folding (if butter breaks through; brush with flour); seal edges; chill 30 minutes. 5. Roll; fold again; seal edges; chill, wrapped in foil for 3 hours or overnight. Cut dough in half lengthwise. Chill one half. Roll out the other half into a 22x8" strip. Cut into thirds length-wise. 6. Mix filling ingredients. Put the zwieback toast in a ziploc bag and beat and roll to crush it with a rolling pin. I found it easiest to slightly heat the almond paste in the microwave until plyable. Pour the melted butter over that and all the rest of the ingredients. Mix well. 7. Fill center of each strip with 1/3 cup of filling; close edges over filling. Braid the dough lengths. 8. Lay the pizza pan over the paper sack and trace around it. Make two of these. Cutting the circles slightly smaller, cut out the circle with scissors. Lay this circle in the bottom of each of the pizza pans. This helps absorb the extra grease from the butter. Lay the braid on top of the brown paper and form into a wreath, pressing the two ends together to complete the wreath. Make second wreath in the same way. 9. At this point I put the wreaths in the freezer. If I freeze these, I set them out the night before I want to cook them. By morning they have risen and are ready to be baked. If you are going to bake them now instead of freezing, then let rise in a warm place for 1 hour, until doubled. Preheat oven to 375 degrees and bake for 20-30 minutes. Watch closely so it won't get too brown. Cool slightly on rack. Drizzle with a mixture of 2 C powdered sugar, 3-4 tbsp milk and dash of vanilla while wreath is still warm. Icing can be colored green, if desired. You can also decorate the top with candied red cherries or decorative sprinkles. I don't like to put anything else on it to take away from the wonderful flavor! This was taken from the McCall's Cooking School cookbook dated December, 1974. Brenda Brazell |
Copyright Brenda's Blessings, 2002
Hits since August,
2002