In bread Digest Thursday, 4 Apr 1991 Volume 2 : Issue 6
re: Welbilt Recipe Club Recipes.. Rick Turley <rickt@hpfccg.sde.hp.com>
posted a recipe for:
FINNISH EASTER BREAD
- - --------------------
A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream
Cheese Topping over slices of warm or cold bread.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 2 T 4 tsp
salt 1 tsp 1 tsp
water (80 deg) 1 cup 2/3 cup
oil (80 deg) 1/4 cup 1/4 cup
egg yolk (room temp) 2 1
SETTING Sweet Bread MEDIUM
12 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add:
raisins 1/2 cup 1/3 cup
almonds 1/2 cup 1/3 cup
grated orange rind 1 tsp 1 tsp
grated lemon rind 1 tsp 1 tsp
stiffly beaten egg whites 2 1
^^^^^^^^^^^^^^^^^^^^^^^^^
[see question below, please]
Cream Cheese Topping:
1 pkg (8 oz.) cream cheese, softened 1/8 tsp salt
2 T milk 2 cups powdered sugar
1/2 tsp vanilla
Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk,
vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until
fluffy.
QUESTION: I have tried another recipe for French Bread - I believe
I got that recipe from the DAK catalog - it required
the addition of 2 stiffly beaten egg whites - the
resulting loaf rose too high and we had to cut the
top off the bread - I was so disappointed.
Has anyone come across a solution for breads that
rise too high in the bread maker?
Thank you!
best,
patt
"Corn can't get no justice in a court full of chickens."
-- African Proverb