Guest guest Posted January 28, 2001 Report Share Posted January 28, 2001 By the way, if anyone's got a favorite (and hopefully easy - it's my first bread machine) bread machine recipe - please share it! Thanks, Marie * Exported from MasterCook * Saffron Buns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Buns-- 1/4 cup hot water 1/4 teaspoon crushed saffron threads 1/2 cup whole milk 1/3 cup sugar 2 tablespoons butter 1 1/2 teaspoons salt 1 egg 1 tablespoon + 2 Teaspoons Instant Yeast (we Recommend Fermipan Brown or Saf Gold) 3 cups King Arthur Unbleached All-Purpose Flour -- (3 to 3 1/4) --Topping-- 1 Egg White Beaten Lightly With a Teaspoon of Water pearl sugar or other coarse sugar Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron. In a mixing bowl, beat together the saffron water, milk, sugar, butter, salt, egg, yeast, and 2 cups of the flour. Add enough of the remaining flour to make a soft dough. Knead the dough (for about 15 minutes by hand, 12 minutes in an electric mixer, 90 seconds in a food processor, or in your bread machine using the dough cycle), then set it aside to rise till puffy (but not necessarily doubled in bulk), about 2 hours. Punch the dough down, and let it rest, covered, for 10 minutes. Divide the dough into 16 pieces, and shape each piece into a ball. Place the balls fairly close together (but not touching) in a 12-inch deep-dish pizza pan or 9 x 13-inch pan, cover them, and let them rise for 1 1/2 hours, or until they're puffy. Glaze the buns with the beaten egg white, and sprinkle them heavily with pearl sugar. Bake them in a preheated 375°F oven for 20 minutes, or until they're golden brown. (Watch them closely at the end; because of their high sugar content, they tend to brown quickly.) Serve with butter or Devon cream. Description: " Tender and lightly sweetened, luminous as gold, these saffron buns are a wonderful breakfast treat, spread with sweet butter. " Yield: " 16 buns " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 602 Calories; 31g Fat (46.2% calories from fat); 10g Protein; 73g Carbohydrate; 0g Dietary Fiber; 266mg Cholesterol; 3549mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Really Sticky Buns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --dough-- 3 1/2 cups King Arthur Unbleached All-Purpose Flour 3 tablespoons Baker's Special Dry Milk 3 tablespoons Lora Brody Dough Relaxer -- (optional but good) 1/4 cup sugar 3 tablespoons dried whole eggs 2 teaspoons Sweet Dough Flavor 1 1/4 teaspoon salt 2 1/4 teaspoons instant yeast 1 cup water 8 tablespoons butter --cinnamon Filling-- 1 cup Baker's Cinnamon Filling Mixed With 1/4 Cup Water --glaze-- 1/2 cup golden syrup or light corn syrup 1 tablespoon rum (optional) 3 tablespoons butter -- melted 1/2 cup Sticky Bun Sugar 1 cup diced pecans Dough: Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour, or until it's puffy (though not necessarily doubled in bulk). While the dough is rising, prepare the pans; use two 9-inch round cake pans, a 12 x 12-inch sticky bun pan, or 14-inch round pan (at left). Spray with non-stick pan spray, or lightly grease with vegetable shortening or butter. Glaze: In a small bowl, whisk together the golden syrup, rum (if you're using it) and melted butter. Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar and pecans atop the glaze. Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 14 x 20-inch rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1-inch wide along one long end of the dough. Roll the dough into a log the long way, and slice it into 1-inch wide rounds. Place the rounds in the prepared pan(s), leaving about 1/2-inch between them. Cover the pan(s), and let the buns rise for 1 hour, or until they're puffy looking. Bake the sticky buns in a preheated 375°F oven for 25 to 30 minutes, until they're golden brown. Loosen the edges of the buns with a knife, then turn them out onto a rack to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm. Yield: about 20 sticky buns. Source: " Source: King Arthur Flour Company Website " Yield: " 20 Buns " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1406 Calories; 133g Fat (83.4% calories from fat); 9g Protein; 51g Carbohydrate; 0g Dietary Fiber; 647mg Cholesterol; 4043mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 26 Fat; 3 1/2 Other Carbohydrates. NOTES : Sticky Bun Sugar makes these buns ultra-sticky! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Buns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Dough-- 1/2 cup lukewarm water 3/4 cup lukewarm milk 1/2 cup unsalted butter -- (1 stick) melted 1 egg 1/4 teaspoon lemon oil or 1 tablespoon grated lemon zest 2 teaspoons salt 1 tablespoon sugar 4 1/3 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast --Glaze-- 3 tablespoons unsalted butter -- melted 1/8 teaspoon lemon oil or 1 1/2 teaspoons grated lemon zest Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow. Keep your eye on it. Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9-inch round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside. Brush the buns lightly with half of the glaze. Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Transfer them to a wire rack to cool. Serve with jam and whipped cream cheese, or with jam alone; they're also delicious at dinner with fish, or a pasta salad. Yield: " 20 Buns " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1344 Calories; 137g Fat (89.9% calories from fat); 13g Protein; 22g Carbohydrate; 0g Dietary Fiber; 553mg Cholesterol; 4426mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 27 Fat; 1 Other Carbohydrates. NOTES : These buns are the quintessential hot yeast bun -- but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet: a new and interesting concept in baked goods. These are just simply awesome with raspberry jam! Nutrition information per serving (1 bun, 54g): 156 cal, 6.7g fat, 3g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 33mg cholesterol, 223mg sodium, 56mg potassium, 74RE vitamin A, 1mg vitamin C, 1mg iron, 59mg calcium, 41mg phosphorus. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * King Arthur Flour Italian Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --overnight Starter-- 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 cup lukewarm water 1/8 teaspoon instant yeast --dough-- 2 teaspoons instant yeast 2/3 cup water 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1 1/4 teaspoons salt --topping-- 1 egg white beaten with 1 tablespoon water sesame seeds The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight. Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes. Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes. Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes. Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover, and let rise about 90 minutes, till puffy. Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven). Source: " King Arthur Flour Company " Yield: " 1 Loaf " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2669mg Sodium. Exchanges: . NOTES : You know that Italian bread you get at the supermarket, the bread pictured on the cover of this catalogue? The recipe below will create that loaf. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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