2 package active dry yeast
1 cup warm milk -- =b0105-115
1/2 cup warm water -- =b0105-115
1/3 cup sugar
1/4 cup butter or margarine --
1 melted
2 tsp salt
2 eggs
5 to 5 1/2cups flour
Directions
In a large bowl, combine yeast, milk, water, sugar, butter or
margarine, salt and eggs. Add 2 cups of the flour and beat with
electric mixer on Low speed for 3 minutes, scraping the bowl
constantly. Stir in enough of the remaining flour with a wooden spoon
to make a soft dough that's not sticky. Cove and let rise in a warm
place until doubled, for about 1 hour. Punch dough down. Turn out
onto a lightly floured surface. Divide dough in half. |Cover and let
erst for 10 minutes. Shape as desired. Bake according to directions.
PARKER HOUSE ROLLS: Prepare dough as directed. Lightly grease baking
sheets. Melt 2 Tbsp. butter or margarine. On a lightly floured
surface, roll each half of dough 1/4" thick. Cut with a floured 2
1/2" round cutter. Brush each dough round with some of the melted
butter or margarine. Make an off-center crease in each round. Fold
each round along the crease so the large half is on top. Press folded
edges firmly. Place rolls, 2-3" apart on baking sheets. Cover and let
rise in a warm place until nearly doubled, about 30 minutes. Bake in
a 375=B0 oven for 12-15 minutes or until golden brown. (Makes 36
rolls.) BUTTERHORN ROLLS: Prepare dough as directed. Lightly grease
baking sheets. Melt 2 T. butter or margarine. On a lightly floured
surface, roll each half of dough into a 12" circle. Brush with melted
butter or margarine. Cut each circle into 12 wedges. Begin at the
wide end of each wedge and roll toward point. Place, point side down,
2-3 inches apart on baking sheets. Cover and let rise in a warm place
until nearly doubled, about 30 minutes. Bake in a 375=B0 oven for
12-15 minutes or unitl golden brown. (Makes 24 rolls.) KOLACHES:
prepare dough as directed. Lightly grease baking sheet. On a lightly
floured surface, shape each half of dough into 12 balls, pulling the
edges under to make a smooth top. Place the balls 3" apart on baking
sheets. Fatten each to 2 1/2" in diameter. Cover and let rise in a
warm place until nearly doubled, about 35 minutes. Using your thumb
or two fingers, make an indentation in the center of each dough
circle. Spoon 2 tsp. purchased poppy seed or fruitcake and pastry
filling into each indentation. Lightly brush 2 Tbsp. melted butter or
milk around edges of rolls. Bake ina 375=B0 oven for 12-15 minutes or
until rolls are golden brown. Remove to rack. Lightly sift about 1
Tbsp. powdered sugar over rolls. (Makes 24 rolls.)
~ - - - - - - - - - - - - - - - - -
NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin. The same
recipe makes all three kinds of rolls. MC formatting by
bobbi744@sojourn.com Sojourn Systems Ltd.
From msflaxen@netcom.com Tue Aug 06 10:32:41 1996 Here you go.
:)
Diana
Recipe By : Midwest Living Magazine, June '95
Servings: 24 servings
No-Knead European Breads(Kolaches & Dinner Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dinner
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of many spices, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. For the next few years, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and as a consequence, cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications are highly popular mostly as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this No Knead European Breads(Kolaches & Dinner recipe.
