Home Main Dishes Desserts Recipe of the week
You will need
1 medium potato , peeled and cut into small cubes
1 package active dry yeast
1 tblsp granulated sugar
1/3 cup warm water ( 105-115 degrees )
1 tblsp dried dill
2 tblsp softened butter
2 tblsp powdered milk
1 1/2 tsp salt
2 1/2-3 cups bread flour
1. In a saucepan, bring potato and enough water to cover to boil over high heat. Cover, cook until tender, 12 minutes. Drain, reserve 3/4 cup liquid. Cool slightly.
2. Using a potato masher or fork, mash potato until smooth, set aside to cool.
3. In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes.
4. Mix together mashed potato, reserved potato liquid, dill, butter, powdered milk and salt. Stir potato mixture into yeast mixture. At low speed, beat in flour, 1/2 cup at a time, until a soft dough forms.
5. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 1/2-2 hours.
6. Grease 9 x 5 inch loaf pan. Punch down dough. On a floured surface, knead dough until smooth and elastic, 5 minutes. Divide dough in half. Roll each dough half into a ball. Place balls, side by side, in prepared pan. Cover loosely with damp cloth, let rise in a warm place until almost doubled, 1 to 1 1/2 hours.
7. preheat oven to 425 degrees.
8. Bake loaf for 10 minutes. Reduce oven temperature to 350 degrees. Bake loaf until top is golden brown and sounds hollow when tapped, 45 to 55 minutes more. Transfer pan to wire rack to cool slightly. Turn loaf out onto rack to cool completely.
About 3 dozen
You will need
1. 1 cup hot milk
2. 4 tblsp butter
3. 1 1/2 tsp salt
4. 1 package dry yeast
5. 1/4 cup warm water
6. 3 cups flour
7. 1 egg white, lightly beaten w/ 1 tblsp cold water
Mix the hot milk, butter, sugar and salt in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and 2 cups of the flour to the first mixture, stir vigorously and add enough of the remaining flour so that the dough pulls away from the sides of the bowl. Turn out onto a lightly floured board, knead for a minute or two and let rest for 10 minutes. Resume kneading until smooth and elastic. Put in a buttered bowl, cover and let rise in a warm place until double in bulk. Punch down and roll out with a rolling pin into a rectangle 1/2 inch thick. Cut into strips about 1/2 inch wide and of uniform length. Place 1 inch apart on buttered cookie sheets, cover and let rise a little. Brush with egg white glaze before baking. Preheat oven to 300 degrees F. Bake bread sticks for 30 minutes or until lightly browned.
About 8 servings
You will need
1. 1/2 cup butter or margarine, melted
2. 3 to 4 garlic cloves, minced
3. 1 loaf (1 pound) french bread, halved lengthwise
4. 2 tablespoons minced fresh parsley
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet. Bake at 350 degrees for 8 minutes. Broil 4-6 inches from the heat for 2 minutes or until golden brown. Cut into 2-inch slices. Serve warm
Home Style Yeast Bread
Makes 3 loaves
You will need
1. 1 package (1/4 ounce) active dry yeast
2. 2 cups warm water (110 degrees to 115 degrees)
3. 1 cup sugar 1/2 cup butter or margarine, melted
4. 1-1/2 teaspoons salt
5. 2 eggs, beaten
6. 7 to 8 cups bread flour
In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-inch x 5-inch x 3-inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.