Recipe: Yeast Bread Recipes (14)

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02-02-2000 - Knead to Bake
14 Yeast Bread Recipes

Becky,.LA (10:05:04) :

PIZZA DOUGH-BREAD MACHINE
Recipe By : BECKY

DOUBLE CRUST
1 1/4 cups water -- warm 90-115 degrees
4 tablespoons olive oil
3 1/2 cups flour
1/2 cup corn flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons bread machine yeast

ADD TO BREAD MACHINE IN ORDER RECOMMENDED BY MANUFACTURER.
SET ON DOUGH CYCLE.
DIVIDE INTO 2 PARTS ROLL EACH IN CIRCLE.
TOP WITH FAVORITE TOPPINGS. BAKE AT 450 DEGREES UNTIL BROWN.

** I BAKE ON A PIZZA STONE.

LIKE TOP TOP WITH TOMATO SAUCE, ONION, PEPPERS, JALAPENOES, FETA CHEESE, OLIVE OIL, SUN DRIED TOMATOES, SMOKED MOZZARELLA.

Becky,.LA (10:00:09) :

BREAD MACHINE SUGAR CAKE
Recipe By : BECKY

1 1/2 POUND DOUGH
5/8 cup water -- warm 90-115 degrees
2 large eggs -- beaten
1/2 cup butter -- melted
1 teaspoon vanilla
1/2 cup sugar
3 cups four
1/2 cup instant potato flakes
1 teaspoon salt
2 teaspoons bread machine yeast

TOPPING
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter -- melted

ICING
3/4 cup powdered sugar
4 teaspoons milk

PLACE DOUGH INGREDIENTS IN MACHINE,, SELECT DOUGH SETTING.
WHEN DOUGH CYCLE HAS COMPLETED. TURN DOUGH OUT ONTO FLOURED BOARD.
GREASE A 15X10 OR 16X12 BAKING PAN.
STRETCH DOUGH TO FIT PAN.
PRESS EVENLY IN PAN.
SPRINKLE WITH BROWN SUGAR, CINNAMON AND DRIZZLE WITH BUTTER.
COVER AND LET RISE 30-45 MINUTES. OR DOUBLED IN SIZE.
BAKE AT 350 DEGREES FOR 15-20 MINUTES OR LIGHT BROWN.
MIX POWDERED SUGAR AND MILK. DRIZZLE ONTO CAKE WHILE WARM.

Becky,.LA (09:57:25) :

SPINACH STUFFED BREAD (bread machine)
Recipe By : BECKY

1/2 cup onion
1/2 cup bell pepper
2 cloves garlic -- chopped fine
3 cups fresh spinach -- washed/stemmed
1/2 cup Romano cheese -- grated
3/4 cup feta cheese
1/4 cup pepperoni sausage -- chopped
1 teaspoon Italian Seasoning

BREAD DOUGH
1 1/2 cups warm water -- 100-110 degrees
2 tablespoons olive oil
4 cups bread flour
1/4 cup Parmesan cheese -- grated
1 teaspoon salt
2 teaspoons yeast

BREAD DOUGH
Add all ingredients to bread machine according to manufacturers directions.
Set machine on DOUGH setting.

PREPARATION
Saute onion, pepper, garlic and spinach until limp.Cool.
Roll bread dough into 20 x 15 inch rectangle.
Sprinkle Italian seasoning, cheeses, pepperoni, spinach mixture evenly over dough.
Roll jelly roll style to make 20 inch loaf.
Be sure to seal edges and ends carefully. Place seam side down on baking pan.

Let rise 45-60 minutes or until double in size.

Bake at 375 for 30 minutes. Cool on wire rack.
When partially cooled slice into 1 inch slices.

Serve warm or at room temperature.
Excellent for a buffet, picnic or as an appetizer.

Becky,.LA (09:54:59) :

GREEK DIPSTICKS-BREAD MACHINE
Recipe By : BECKY

1 cup milk -- 120 DEGREES
1/2 stick butter -- melted
6 ounces Feta cheese -- crumbled
1 package chopped spinach -- drained well
-- chopped very finely
2 cloves garlic -- minced
1/4 vegetable shortening
1 large egg -- beaten
4 cups flour
1/4 cup sugar
1 tablespoon yeast

TOPPING
1 large egg -- beaten
1 tablespoon water
1/4 cup Parmesan cheese

MIX DOUGH INGREDIENTS IN BREAD MACHINE.
DIVIDE DOUGH INTO HALF.
ROLL EACH HALF INTO 18 X 9 INCH RECTANGLE.
CUT INTO 3 INCH X 1/2 INCH STRIPS.
ARRANGE ON BAKING SHEETS.
COVER AND LET RISE 1 HOUR.
BEAT WATER AND EGG. BRUSH ON STICKS AND SPRINKLE WITH PARMESAN.

BAKE AT 350 DEGREES. FOR 15-20 MINUTES.(11:25:40) :
Peanut Butter & Chocolate Pull-Apart Rolls
Makes 12 rolls.

Dough
4 to 4 1/2 cups all-purpose flour
1/2 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter, at room temperature

Filling
1 cup (6 ounces) semisweet chocolate pieces
1/4 cup creamy peanut butter

Icing

1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 to 2 tablespoons milk

To make dough: In large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk
and water until very warm (120 to 130 F); stir into dry ingredients. Stir in peanut butter
and enough remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. To make filling: In
small bowl, combine filling ingredients; blend well. Set aside. To shape and fill: Divide
dough in half; roll each to 14-inch circle. Cut each into 6 wedges; place filling, dividing
evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form
crescent. Arrange six crescents, seam side down, spoke fashion, on greased large baking
sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 F for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning.
Remove from pans; cool on wire racks. To make icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.

KellyWA (11:22:34) : Favorite Nut Roll
Makes 1 loaf.

2 1/2 to 3 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter or margarine, cut into pieces
1/4 cup water

Date-Nut Filling (recipe follows)
1 egg, lightly beaten
Powdered Sugar Frosting, optional (recipe follows)

In large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast, and salt. Heat milk, butter, and water until very
warm (120 to 130 degrees F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface
until smooth, about 4 minutes. Cover; let rest on floured surface 10 minutes. Roll to 15- x 10-inch rectangle. Spread
Date-Nut Filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and
ends to seal. Place roll, seam side down, on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in
warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush with beaten egg. Bake at 350 F for 30
minutes or until done. Remove from sheet; let cool on wire rack. Frost with Powdered Sugar Frosting, if desired. Date-Nut
Filling: In small bowl, combine 3/4 cup imported chopped or snipped pitted dates, 3/4 cup ground walnuts, and 1/2
teaspoon SPICE ISLANDS Ground Cinnamon. Stir well. Powdered Sugar Frosting: In small bowl, combine 1 cup
powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.

KellyWA (11:21:36) : Doughnuts
Makes about 20 doughnuts.

1/4 cup warm water (100 to 110 F)
1 package FLEISCHMANN'S Active Dry Yeast
3/4 cup warm milk (100 to 110 F)
1/3 cup sugar
3 tablespoons butter or margarine, softened
1 teaspoon salt
3 3/4 to 4 1/4 cups all-purpose flour
2 eggs
Vegetable oil (for frying)
Vanilla Glaze or Chocolate Glaze (recipes follow)

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.

Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375 F. Place 2 or 3 doughnuts in oil. (Handle dough as little as possible to prevent falling.) Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with remaining doughnuts. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with
Chocolate Glaze. Drain on rack set over wax paper. Vanilla Glaze: In small bowl, combine 2 cups powdered sugar, sifted; 1/3 cup milk; and 1 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.

Chocolate Glaze: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.

Nutrition information per serving (1 doughnut): calories 216; total fat 7 g; saturated fat 2 g; cholesterol 27 mg; sodium 148 mg; total carbohydrate 35 g; dietary fiber 1 g; protein 4 g.

KellyWA (11:19:45) : Fresh Apple Pockets
Makes 8 pockets.

Crust
2 to 2 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up

Filling
2 cups thinly sliced, peeled apples (about 2 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon SPICE ISLANDS Ground Cinnamon

Topping
1 egg, lightly beaten
1 tablespoon water
Additional sugar

To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt. Heat water and butter until very warm (120 to 130 F); butter does not need to melt. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon; toss to coat evenly. Set aside. Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar. Bake at 375 F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.

KellyWA (11:17:51) : Maple Monkey Loaf
Makes 1 loaf.

4 1/2 to 5 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine
2 eggs
1 cup maple syrup
1 cup chopped walnuts

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and 5 tablespoons butter until very warm (120 to 130 F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons butter; dip balls in butter. Layer 1/3 cup syrup, 1/2 cup walnuts, and 16 balls evenly in bottom of greased 10-inch tube pan with nonremovable bottom. Repeat layers once. Top with remaining 1/3 cup syrup.

*Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 375 F for 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Let cool in pan on rack for 10 minutes. Invert onto serving plate. *CoolRise method: Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough, and let stand 10 minutes at room temperature.

Bake and let cool as directed.

Nutrition information per serving (1 small roll or 1/32 of recipe): calories 158; total fat 6 g; saturated fat 2 g; cholesterol 21 mg; sodium 110 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 3 g.

KellyWA (11:16:10) : Cheese Coffeecake
Makes 2 coffeecakes.

3 1/2 to 4 cups all-purpose flour
1/4 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut into pieces
3 eggs
Date Cheese Filling (recipe follows)
Crumb Topping, optional (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup
flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough
in half; roll each half to 12- x 7-inch rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle. Along
12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling.

*Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if
desired. Bake at 375 F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks.

Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.

Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.

*To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer. Unwrap and place on ungreased baking sheets. Cover loosely; let stand at room temperature until fully thawed, about 2 hours. Let rise; bake, and let cool as directed.

Nutrition information per serving (1/16 of recipe): calories 293; total fat 13 g; saturated fat 7 g; cholesterol 73 mg; sodium 191 mg; total carbohydrate 39 g; dietary fiber 2 g; protein 7 g.

KellyWA (11:12:55) : Chocolate Chip Coffee Cake
Makes 1 coffeecake

3 cups all-purpose flour
1/3 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
cup milk
cup water
cup butter or margarine
2 large eggs
cup semi-sweet chocolate morsels

Chocolate Nut Topping (recipe follows)

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130o F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate
morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400oF for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.

Chocolate Nut Topping: In medium bowl, cut cup butter into 2/3 cup all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans.

Nutrition Information Per Serving (1/24 of recipe): calories 280; total fat 15; saturated fat 7 g; cholesterol 40 mg; sodium
180 mg; total carbohydrate 33 g; dietary fiber 1 g; protein 3 g

KellyWA (11:10:37) : Apple Crumb Coffee Cake
Makes 1 (9-inch) cake

2 1/4 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
teaspoon salt
1/4 cup water
1/4 cup milk
1/3 cup butter or margarine
2 large eggs
2 cooking apples, cored and sliced

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Spread evenly in greased 9-inch square pan. Arrange apple slices evenly over batter. Sprinkle Crumb Topping over apples. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 35 to 40 minutes
or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack.

Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon and 3 tablespoons cold butter or margarine. Mix until crumbly.

Nutrition Information Per Serving (1/12 of recipe): calories 250; total fat 9 g; saturated fat 5 g; cholesterol 55 mg; sodium 190 mg; total carbohydrate 38 g; dietary fiber 1 g; protein 4 g

KellyWA (11:05:49) : QUICK DINNER ROLLS
(from a 1960's Betty Crocker cookbook)

1 cup warm water
1 pkg. active dry yeast
2 TBS sugar
2 1/4 cups all purpose flour
1 tsp salt
1 egg
2 TBS Crisco
Poppy and/or sesame seeds

In large bowl, dissolve yeast in warm water. Add sugar, half of flour and salt to yeast mixture. Beat with spoon until smooth.

Add egg and shortening. Add remaining flour and stir until smooth. Cover with plastic wrap and let rise until double (about 30 minutes).

Grease 12 muffin cups. Stir down raised dough. Spoon into muffin cups, filling 1/2 full. Sprinkle with sesame or poppy seeds.

Cover and let rise until dough reaches top of cups (20-30 mins). Preheat oven to 400 degrees. Bake 15-20 minutes or until golden brown. Makes 12 rolls.

KellyWA (11:03:59) : CINNAMON BREAD
This traditional cinnamon bread recipe not only freezes, but travels well.

1 pkg dry yeast
1/3 cup warm water
10 cups all-purpose flour
1 stick butter, room temperature
2 TBS sugar
1 TBS salt
3 cups cold water

1 cup sugar
2 TBS cinnamon (or more, depending on preferences)

Dissolve the yeast and sugar in warm water. In food processor fitted with dough blade, place flour, butter and salt into work bowl. Process until butter is cut into mixture. With machine running, pour the yeast mixture through the feed tube. With machine still running, pour cold water through tube in a steady stream until absorbed by flour. When the dough leaves the sides of the bowl and forms a ball, continue processing for 60 seconds.

With floured hands, remove dough from bowl and place into greased bowl and roll to lightly coat. Cover and let rise until doubled in size (about 1 to 1 1/2 hours). In small bowl, combine sugar and cinnamon - set aside. Punch dough down and divide into 3 equal pieces. Press each piece into a rectangle (8 x 16) and sprinkle heavily with sugar and cinnamon mixture. Roll up dough jelly-roll fashion. Pinch seam to seal. Place loaves in greased bread pans (8 1/2 x 4 1/2 x 2 1/2). Cover and let rise until the loaf rises above the rim of the pan. Preheat oven to 375 degrees. Bake loaves for 30-35 minutes, or until golden. Makes 3 loaves.