Bread Machines For Dummies (28 page)
Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
The distinction of a Greek Easter Bread is anise. The Basic Danish Dough is so tender that it can become an ethnic bread simply with the addition of aniseed (also called anise).
Greek Easter Bread was made with red colored raw eggs implanted in the top of the dough and baked with the bread. However, we are aware now that this is not a good idea because of food safety. The eggs need to be refrigerated as soon as the bread is cooled, and the refrigerator is not a good place for keeping the bread fresh.
Therefore, for health safety, we suggest that when you present the bread at the table, you place hard-boiled eggs (that you've dyed red) in the center of the braid circle.
Preparation time:
30 minutes
Approximate rising time:
2 hours
Baking time:
25 to 30 minutes
Yield:
1 loaf
Use 1 recipe Basic Danish Dough
Add 1 teaspoon aniseed
1 egg, extra large
1 teaspoon water
1 On a lightly floured board, divide the dough into three equal sections.
2 Roll each section into an 18-inch rope.
3 Lay the three ropes side by side.
4 Braid ropes from center to ends.
5 Form the braid into a circle, weaving the ends together.
6 With your hands in the center of the circle, gently pull the braid outward so that you create a space in the middle of the braided circle. Place a small, greased, oven-proof bowl in center to maintain shape.
7 Cover and allow to rise until an indentation remains after lightly touching the side of the braid, approximately two hours.
8 Whisk together the glaze ingredients with a fork and brush the glaze on the braid.
9 Bake in a preheated oven at 375° for 25 to 30 minutes.
10 Remove the bread from the oven, and cool on a rack.
Per serving:
Calories 180; Protein 7g; Carbohydrates 27g; Dietary fiber less than 1g; Total fat 6g; Saturated fat 3g; Cholesterol 75mg; Sodium 320mg.
When Glenna made these for her teenage sons and their friends, she could never make enough. Boys absolutely love these donuts. Come to think of it, they sometimes had their girlfriends along, who ate their fair share as well. Glenna used to make donuts and fry them, but with fat being on the “watch it” list, she tried this method and it works fine.
Preparation time:
30 minutes
Approximate rising time:
2 hours
Baking time:
12 to 15 minutes
Yield:
12 donuts, 12 holes, and some dough scraps (bake them too for the kitchen crew)
Use 1 Basic Danish Dough
Substitute 2 eggs with 1/2 cup unsweetened applesauce
Add 2 teaspoons ground cinnamon
3 tablespoon melted butter for brushing on warm donuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 Pat the dough into a circle, about 1/2-inch thick.
2 Using a donut cutter, cut out donuts and holes, rerolling the dough as necessary.
3 Place on two well-greased baking pans.
4 Let rise until an indentation remains after lightly touching the side of a donut, approximately two hours.
5 Bake in a preheated oven at 400° for 12 to 15 minutes.
6 Cool on a rack.
7 Brush all sides of warm donuts with melted butter.
8 Combine the sugar and cinnamon for the topping, and sprinkle on the warm buttered donuts.
If you do not have a donut cutter, you can use two different sizes of biscuit cutters. You can also cut the dough into strips and twist the strips for an interesting effect.
Per serving:
Calories 230; Protein 6g; Carbohydrates 37g; Dietary fiber 1g; Total fat 8g; Saturated fat 4.5g; Cholesterol 60mg; Sodium 310mg.
Entertaining friends and family in June with graduation open houses, bridal showers, wedding receptions, and/or membership appreciation events can be time-consuming. You can make these sandwich tea rolls in steps and yet have them fresh for your special occasion. They are quite attractive and will dress up any tea sandwich you plan to have.
Preparation time:
20 minutes
Approximate rising time:
2 hours
Baking time:
10 to 12 minutes
Yield:
Approximately 24 tea rolls
Use 1 recipe Basic Danish Dough
Add 1 1/2 teaspoons grated lemon peel
1 Make the dough and refrigerate or freeze it.
2 When you know that you'll have a block of time, plan to have the dough thawed and at room temperature.
3 To make rolls with an equal amount of dough in each roll, use a small kitchen scale to make the rolls into 1-ounce pieces. If you do not have a scale, divide the dough in half, and then half again and again. You should have eight equal pieces. Divide each of these pieces into thirds, and you will have 24 rolls.
4 Shape the dough into rolls (see the directions for Hot Cross Buns in this chapter).
5 Place the rolls 2 inches apart on greased cookie sheets.
6 Cover and let rise until an indentation remains after lightly touching side of one roll, approximately two hours.
7 Bake in a preheated oven at 375° for 10 to 12 minutes, or until lightly golden.
8 Remove the rolls from the oven, and cool on wire racks.
The baked rolls may be frozen until the day you serve them.
Thaw the rolls and place them in a brown paper grocery bag. Run the bag under the water faucet to wet, not soak, the entire bag.
Place the bag in the oven at 300° for approximately ten minutes until the bag is dry. The rolls will be as warm and fresh as if they were coming out of the oven for the first time.
Per serving:
Calories 170; Protein 6g; Carbohydrates 27g; Dietary fiber less than 1g; Total fat 5g; Saturated fat 3g; Cholesterol 50mg; Sodium 310mg.
Whether you're patriotic enough to make these for the morning of the Fourth of July or just decide to make them for the morning of the fourth of December, your family and friends will appreciate a wonderful treat with little effort on your part. These danish rolls are quick and easy to form, fill, and frost.
Preparation time:
20 minutes
Approximate rising time:
2 hours
Baking time:
12 to 15 minutes
Yield:
12 rolls
Use 1 recipe Basic Danish Dough
Strawberry and blueberry pie filling
1 1/2 cups confectioners sugar, sifted
3 tablespoons water
1/2 teaspoon vanilla extract
1 On a lightly floured work surface, divide the dough into four sections, and then divide each section into three pieces.
2 Roll each piece into a 16-inch-long rope.
3 Loosely coil each rope, tucking the end under the coil.
4 Place on lightly greased baking pans 2 inches apart.
5 Cover and let rise until an indentation remains after lightly touching the side of one roll, approximately two hours.
6 Form a 2-inch-wide well in the center of each danish by gently pressing down with your fingertips.
7 Barely fill the well with the desired filling. (If you overfill, the filling will run out onto the pan during baking.)
8 Bake in a preheated oven at 400° for 12 to 15 minutes, or until golden brown.
9 Remove the danish from the baking sheet and cool on wire racks.
10 Combine ingredients for icing and lightly frost the danish while they are slightly warm.
Per serving:
Calories 240; Protein 6g; Carbohydrates 44g; Dietary fiber 1g; Total fat 5g; Saturated fat 3g; Cholesterol 50mg; Sodium 320mg.
If you are fortunate enough to live in a state like Michigan, Ohio, or Georgia where home- grown peaches are sold at roadside fruit stands, you will love this recipe. The rest of us will have to trust our luck at finding trucked-in peaches with good flavor or use canned peaches to enjoy Peach Pizza.
Preparation time:
20 minutes
Approximate rising time:
1 to 2 hours
Baking time:
25 to 30 minutes
Yield:
2 12-inch pizzas
Use 1 recipe Basic Danish Dough
8 large ripe peaches, peeled and sliced into eighths
8 ounces of cream cheese, softened to room temperature
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 On a lightly floured board, divide the dough into two sections.
2 Roll or pat each section into a 12-inch circle on an ungreased pizza pan.
3 Spread each circle with 4 ounces of softened cream cheese.
4 Place peaches in a concentric circle on top of dough, overlapping slightly.
5 Combine sugar, ground cinnamon, and grated nutmeg, and sprinkle over the peaches.
6 Lightly cover and let rise until an indentation remains when lightly touched, approximately 1 to 2 hours.
7 Bake in a preheated oven at 375° for 25 to 30 minutes.
Per serving:
Calories 300; Protein 8g; Carbohydrates 43g; Dietary fiber 2g; Total fat 12g; Saturated fat 7g; Cholesterol 75mg; Sodium 370mg.
