James Beard's Cheese Bread
Ingredients & Directions 1 pk Active dry yeast 1 tb Granulated sugar 1 3/4 c Warm (100-115 deg) water 5 To 6 cups all purpose flour 1 tb Salt, or to taste 1/4 c Butter, softened 1 ts Tabasco 1/4 c Parmesan cheese, freshly -grated 3/4 c Gruyere or Emmenthaler -cheese, shredded Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated. Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it. Place the dough in a buttered or oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more. Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thouroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or 3 minutes more. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 X 7-1/2 inches. Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size. Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom. Bake directly on the oven rack, without the tins, for a few minutes to firm the crust. Cool the bread on racks before slicing. VARIATIONS: * Instead of the butter, use 1/3 cup peanut oil or olive oil. Also use oil on the baking tins. * Use fresh Parmesan orRomano only – a little over a cup – or use a mixture of the two. * Use sharp shredded Chedder instead of the Gruyere cheese. * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a thicker , more concentrated loaf and will take slightly longer to bake. SOURCE: Beard on Bread by James A. Beard Alfred A. Knopf, Inc. New York ISBN 0-394-47345-0 From Yields 2 Servings
Sprout Bread
Ingredients & Directions 3/4 c Water 2 tb Margarine/butter 1 tb Sugar 1 1/2 ts Salt 1/2 c Sprouted wheat berries 2 1/2 c Bread flour (I use one cup -whole wheat plus 1 1/2 cups -bread flour) 3 tb Nonfat dry milk 1 1/2 ts Yeast Scott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until “tails” appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. Yields 1 Servings
Bread Crumb And Butter Sauce
Ingredients & Directions 6 tb Butter or margarine 2 tb Parsley, fresh; chopped 1 c Bread crumbs; fine white 1 Egg, hard-cooked; shelled 2 ts Lemon juice; fresh & chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Melt butter in a skillet. Add bread crumbs and cook until golden. Add lemon juice, parsley and chopped egg. Serve with vegetables such as asparagus, cauliflower or brussels sprouts. Makes about 1 cup. NOTES : This sauce is internationally known as Sauce Polonaise. from my kitchen toyours….. Dan Klepach Yields 1 servings
Panettone Bread And Butter Pudding
Ingredients & Directions 2/3 c Pitted prunes; chopped 4 tb Grappa 1/2 lb Panettone; brioche, or ; challah, cut ; lengthwise into ; 1/3-inch-thick ; slices 3 tb Unsalted butter; softened , -about 3 c Milk 1 Vanilla bean; split -lengthwise 3/4 c Granulated sugar 3 Whole large eggs 3 lg Egg yolks Garnish: confectioners’ -sugar In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish. Preheat broiler. Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered. Preheat oven to 400F. In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking. Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set. Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners’ sugar. Serves 6. Yields 1 servings
Apple Cake In A Jar
Ingredients & Directions 1 x GWEN HUBBARD CMGD13A 1 ts CINNAMON 2/3 c SHORTNING 3 c APPLES;grated 1 1/2 ts SALT 2 ts BAKING SODA 2 2/3 c SUGAR 2/3 c RAISINS 3 c FLOUR 1/2 ts BAKING POWDER 4 ea EGGS 2/3 c CHOPPED NUTS 2/3 c WATER MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT– DO NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE. Yields 1 servings
Junior's Most Famous Cheesecake
Ingredients & Directions 7/8 c Sugar 3 tb Cornstarch 1 7/8 lb Cream cheese 1 Extra large egg 1/2 c Heavy cream 3/4 ts Vanilla Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix. Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out. Yield: 8 to 10 servings Yields 1 servings
Pineapple Bread Pudding
Ingredients & Directions 1/2 c Margarine or butter; softene 1 c Sugar 1/2 ts Ground cinnamon 4 Eggs 1 cn (13 1/4 ozs) crushed; pineap 2 c 1/2 inch bread cubes (about 1/4 c Chopped pecans Pineapple Bread Pudding Heat oven to 325 degrees. Beat margarine, sugar and sinnamon in large mixer bowl on medium speed, scraping bowl constantly, 1 minute. Add eggs; beat on high speed, scraping bowl occasionally, until mixture is light and fluffy, about 2 minutes. Fold in pineapple, bread cubes, and pecans. Pour into buttered 1 1/2 quart casserole. Bake until knife inserted in center comes out clean, 40 to 45 minutes. Serve with Carmal Fluff if desired. 4 to 6 servings. Carmel Fluff Beat 2 cups chilled whipping cream, 3/4 cup packed brown sugar and 1 tsp vanilla in chilled bowl until stiff. Regrigerate at least 1 hour before serving; refrigerate any leftover fluff. From Yields 6 Servings
