Recipe: Yeast Bread Recipes - 2000-08-23 (7)

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08-23-2000 - 7 Yeast Bread Recipes

Kelly~WA (01:37:13) :

Cranberry Pineapple Bread

2 tablespoons vegetable oil
2 tablespoons honey
1 1/8 cups water
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 tablespoon dry milk powder
1 1/4 teaspoons salt
1 cup dried cranberries
2 dried pineapple rings, finely chopped
2 teaspoons active dry yeast

Combine the bread flour, whole wheat flour, ground cinnamon, mace, powdered milk, salt, cranberries, and pineapple. Add this mixture as you would normally add dry ingredients to your bread machine.

Add all the ingredients to the pan of the bread machine in the order suggested by the manufacturer.

Set your bread machine to Basic Loaf, and check to see that the dough forms a ball without excess moisture.

May have to add a little more bread flour, no more than a tablespoon, so that the dough forms a nice solid ball.

Makes one 1-1/2 pound loaf

Kelly~WA (01:36:29) :

Cherry Almond Bread

1 (16.5 ounce) can sour cherries
1 teaspoon almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/2 cup white sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
2 teaspoons rapid rise yeast
2/3 cup slivered almonds

Place all ingredient, except almonds, in the bread machine according to the manufacturer's directions.

Select sweet bread setting; press Start.

If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Makes 1 - 2 pound loaf

Kelly~WA (01:35:57) :

Apple Pie Bread

1 1/2 teaspoons active dry yeast
1 1/2 teaspoons ground cinnamon
3 1/4 cups bread flour
1 1/2 teaspoons salt
3 tablespoons powdered buttermilk
1 1/4 cups apple pie filling
1 1/2 tablespoons butter, softened
1/2 cup water

Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

Kelly~WA (01:29:15) :

Apple Oatmeal Bread

1-1/2 Pound
5/8 Cup Water
1/2 Cup Applesauce
1-1/2 Tbsp. Butter
2-3/4 Cups Bread Flour
1/2 Cup Rolled Oats
1-1/2 Tbsp. Dry Milk
2 Tbsp. Brown Sugar
1-1/2 Tsp. Salt
1 Tsp. Ground Cinnamon
1-1/2 Tsp. Yeast
1/3 Cup Raisins

Place all of the recipes ingredients except the raisins in your bread machines fully assembled pan and in the order recommended by your machine's manual. Select the "Basic" or "White" cycle and press start.

During the last 10 minutes of the final kneading process or when your machine add ingredients beep sounds add the raisins.

When the machine is finished wait 10 minutes before remove the bread from the pan. Allow the bread to cool for at least 30 minutes after removing
it from the pan before slicing.

recipelink.com (12:36:26) :

Apple-Cheddar Turnovers
Submitted to the WMMB by Shirley Nagel - Deerbrook, Wisconsin
Recipe By : Wisconsin Milk Marketing Board
Makes : 18

2 Pkg Dry Yeast
1/4 C Warm Water -- 110 to 115 deg
1/3 C Butter
1/3 C Sugar
1/2 C Shredded Sharp Cheddar Cheese -- ( 2 oz)
8 Oz Sour Cream
1 Egg -- beaten
3 1/2 C Flour -- (3 1/2 to 4)
1 1/4 C Apple Pie Filling
1 C Powdered Sugar
1/2 tsp Vanilla
1 tsp Milk -- 1 - 2 tsp

Soften yeast in warm water. Heat butter, sugar, and 1 tsp salt just till warm (115 - 120 deg), stirring constantly. Add cheese, stirring until melted. Pour into a large mixing bowl; stir in sour cream and egg. Stir in 1 1/2 c flour; beat well. Stir in yeast. Add remaining flour. On a lightly floured surface, knead 2 minutes. Cover; let rest 10 minutes. Roll half of the dough into a 12 inch square. Cut into nine 4-inch squares. Place about 1 tablespoon filling atop each square. Fold dough over to form triangle; seal edges. Place on greased baking sheets. Repeat with remaining dough. Cover; let rise in a warm place till double (20 minutes). Bake in 350 deg oven for 10 to 12 minutes. Remove to wire rack. Combine powdered sugar and vanilla. Stir in milk to make of spreading consistency. Spread atop warm pastries.

recipelink.com (12:26:28) :

All Bran Bread
Recipe By : Elizabeth Powell

1 package active dry yeast
1/2 cup warm water
1/2 cup All-Bran Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour

Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast.

Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise until double in bulk. Punch down. Form into 2 small loaves, place in buttered pans, and let rise again until double. Just before baking, brush tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes.

NOTES : After first rising, dough may be punched down and put in the refrigerator overnight, or it may be mixed and put right in refrigerator and both risings done second day. If refrigerated, allow to stand at room temperature for a couple of hours before proceeding.

recipelink.com (12:23:42) :

Potato Rolls
Source: Fred Towner
Makes: 72

1 Package Active dry yeast
1/2 Cup Water -- warm(105-115 degrees F.)
1 Cup Milk -- scalded
1 Cup Potatoes -- mashed
2/3 Cup Vegetable shortening
2 Teaspoons Salt
2 Eggs -- well beaten
8 Cups Flour -- all-purpose
1 Butter -- melted

1. Soften yeast in water.
2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk.
3. Let cool to lukewarm; add eggs and yeast; mixing well.
4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead.
5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic. 6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top.
7. Cover with towel; let stand in warm, draft-free place until doubled.
8. Shape dough into rolls; place in greased muffin cups and let rise until double.
9. Bake in preheated 400 degrees F. oven 15 to 20 minutes; cool on racks.
10. Brush tops with melted butter.

NOTE: For interesting variations, use mashed sweet potatoes or squash instead of regular potatoes.