Hi everyone!
While visiting Sam's yesterday I found a new bread book entitled
"Farm Journal's Homemade Breads". It has some outstanding looking bread
recipes in
it and I thought I might post a couple. Here ya go - Enjoy! Dot
Polenta Bread
1/2 cup yellow cornmeal
2 cup boiling water
1 cup warm milk (120-130 deg F)
2 T shortening
2 pkg active dry yeast
1/4 cup brown sugar
2 tsp salt
6 1/2 - 7 1/2 cup sifted flour
shortening
Gradually stir corn meal into water, let stand 5 minutes, stirring
occasionally. Stir in warm milk and 2 T shortening, cool until very warm
(120 - 130 Deg F).
In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.
Using mixer at low speed, gradually beat corn meal mixture into yeast
mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour,
beat 2 minutes.
Stir in enough additional flour to make a soft dough. On lightly floured
surface, knead until smooth and elastic -- about 8 minutes. Dough will be
slightly sticky.
Place in greased bowl - turning once. Cover with towel, let rise until
doubled, about 50 minutes.
Punch down, knead on floured surface until no longer sticky, about 30
seconds. Divide dough in half and let rest, covered, 10 minutes.
Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and
let rise until double - about 35 minutes.
Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans, brush tops with
shortening, cool on racks.
Kaffee Kuchen Ring
1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (105-115F)
3/4 cup warm milk (105-115F)
3 1/2 cup sifted flour
Blanched whole almonds
1/2 cup butter
1 cup sugar
4 eggs
1 tsp grated lemon rind
3/4 tsp salt
1/4 tsp ground nutmeg
Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in
warm milk and 1 cup flour until smooth. Cover with wax paper and let rise
in a warm place until bubbly - about 15 minutes.
Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.
Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar
until fluffy and light. Add eggs one at a time, beating well after each
addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and
yeast mixture: beat until mixture is well blended and forms a thick batter.
Pour batter into pan. Cober and let rise until doubled about 1 hour and 15
minutes.
Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in
pan) 10 minutes. Remove from pan and finish cooling on rack.
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