Breakfast Bread's

Subject: Breakfast Bread's Fri Nov 07, 2008 10:13 pm

Bismarks

Using the recipe below, cut the dough with a cookie cutter, and place a spoonful of raspberry jam between 2 pieces.
Moisten the edge with water to insure the dough's sticking
Fry as below

Raised Doughnuts

1 cup scalded milk
1 cup boiling water
1 tbsp lard
1 tbsp butter
2 tbsp sugar
2-1/2 tsp salt
2 yeast cakes dissolved in
1/4 cup Luke warm water
6 cups sifted flour or
1 cup white flour and enough entire wheat flour to knead
Scald milk in upper part of double boiler, add boiling water, lard, sugar and salt and let stand until Luke warm
Add dissolved yeast cakes and 5 cups of sifted flour, and then stir until thoroughly mixed, using a knife or mixing spoon
Add remaining flour, mix and turn on a floured board, leaving a clean dish
Knead to mix ingredients until mixture is smooth, elastic to touch, and bubbles may be seen under the surface
Return to top of double boiler which has been oiled, and place over warm water 80 to 90 F
Cover with a cloth, then with the lid, and let rise until double in bulk
Turn onto floured board or cloth
Pat and roll to 1/2 inch in thickness
Cut in strips 8 inches long and 3/4 inch wide
Let rise until doubled in size
Twist several times, pinch ends together, drop into hot fat 370F and fry until delicately browned
Drain on brown paper, and roll in granulated sugar

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:14 pm

Bagels

1 pkg dry yeast combined with
1/4 cup warm water stirred and let stand until dissolved
1 cup lukewarm water (or milk)
1 whole egg (or 2 yolks)
1/4 cup granulated sugar (or a little less)
3 tsp salt
1/4 cup melted butter or other shortening
About 4-1/2 cups sifted all purpose flour, or enough to form medium dough that does not stick to hands during kneading process (this makes a nice tender bagel. For a less tender bagel, add more flour, forming very stiff dough.)
In a large 9- or 10 inch bowl combine all ingredients except flour. Stir, add flour about 1 cup at a time, and beat well
When dough becomes too heavy to mix with a spoon, turn it out onto a floured pastry cloth and knead well several minutes, adding more flour if dough sticks to hands
Place smooth kneaded dough in a 7 inch greased bowl, brush top with melted fat, cover, and let rise until double in bulk
When dough has doubled in size, scrape off flour from pastry cloth, turn dough out onto cloth, and knead it about 1 minute
Now let it rise again about 20 minutes
After second rising, cut dough into 12 uniform pieces, and roll each piece on unfloured pastry cloth into pencil-like strips about 10 inches long
Having ends very slightly tapered
Dip finger in water and wet 1 inch of one end, and form rings, overlapping ends 1 inch
Press ends together very well to prevent opening
Now place bagels on a dry unfloured dish towel, and let rise in room temperature 10 minutes during warm weather, 15 minutes during cold weather
Meanwhile bring water to boiling point in a large 10 to 12 inch skillet
After bagels have risen
Pick each up carefully with fingers of both hands and lower gently into boiling water
Let simmer (not boil) 1 minutes
Then with a fork carefully turn them over, and simmer second side 1 minutes
With a flat perforated pancake turner or flat ladle lift bagels out of water
Let drain well, and turn over (having wetter side up) onto a double thickness of dish towel to absorb surplus moisture
This will prevent them from sticking to pan during baking process
A large skillet will hold 6 bagels at one time
They can remain on towels until all are cooked in water, but must be baked as soon as possible
Preheat oven immediately after bagels are shaped
To bake
Pick bagels up carefully with fingers of both hands, and place them on a 12 x 18 baking sheet that has been well greased with 1 tbsp unsalted shortening.
Bake at 375F about 30 minutes, or until brown and crisp
For very crusty bagels, allow them to remain in oven, with heat shut off and oven door partially open, about 20 more minutes.
To impart a soft gloss to surface of bagels, brush them several times after the first 15 minutes with hot water
Recipe makes 12 very large bagels

Poppy seed or Caraway Bagels
Brush Bagels with egg yolk diluted with 1 tbsp water and sprinkle with seed before placing them in oven
To reheat Bagels
If more than 2 days old, dip them into warm water, place on cake rack with baking sheet underneath, and reheat at 350F about 10 minutes, or 15 minutes for a crispier crust
Toasted Bagels
Split bagels into halves
Place in toaster until brown and crisp
Spread with butter

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:14 pm

Cinnamon Rolls Got from Debbie Malison

1 cup flour sifted
2 tablespoons Baking Powder
½ tsp salt
3 tablespoons instant dry Milk
¼ cup shortening
¼ cup and 2 tblsp Water
Sift flour and measure
Sift together dry ingredients,
Stir in dry milk
Cut in shortening with pastry blender
Put in a Baggie over Night
1 tsp cinnamon
¼ cup sugar
2 tblsp margarine
Roll dough out on lightly floured counter and roll till ¼”
Thick.
Melt margarine and brush on dough with a pastry brush
Mix cinnamon and sugar and spread over dough
Roll up dough and cut ½ to ¾” thick using a string
Put on cookie sheet and bake 450 for 10 min.

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:14 pm

Quick Coffee Cake

1 cup sugar
1/2 cup shortening
1 egg
1 cup milk
2-1/2 cup flour
2-1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup raisins
cream shortening and sugar, add well beaten egg and part of dry ingredients sifted together, and part of milk and raisins
Then add balance of dry ingredients, milk and vanilla
Pour into shallow greased pan and sprinkle over with top mixture of
4 tbsp sugar,
2 tbsp flour,
1/4 tsp cinnamon,
1 teaspoon butter
Well blended together
Bake in moderately hot over 375 for 20 to 25 minutes

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:15 pm

Scotch Shortbread

8 cups flour

1 cup sugar
1/2 tsp soda
1/2 lb currants
3/4 cup lard
1-1/4 cups butter or margarine
1 tbsp water
6 oz candied orange peel
Mix all the dry ingredients
Soften the lard and butter together in a saucepan with the water
When it has cooled to the consistency of a batter, mix it with the other ingredients to rather a stiff dough
Divide into 8 equal pieces and work out each piece with the hand into a flat, round cake not more than 1/2 inch thick, and all about the same size
Pinch around the edges with the finger and thumb, cut a small round out of the center and the rest of the cake into 6 or 8 pieces.
Or cut in smaller rings and divide in 1/2
Sprinkle with candied orange peel if desired
Bake on flat tins, covered with paper, from 3/4 of an hour to an hour
The pieces will need parting again with a knife where they join in the baking
When perfectly cold, pile on 2 plates with powdered sugar sifted between the layers

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:15 pm

Whipped Cream Biscuits

2 cups pastry flour
4 tsp baking powder
1 tsp salt
1 cup whipping cream
Mix and sift dry ingredients twice
Measure
Whip cream until stiff
Mix cream lightly with the flour
Roll or pat to about 1/2 inch in thickness and cut in circles or diamonds
Bake in a hot oven 400F about 12 to 15 minutes, or until golden brown.

Subject: Re: Breakfast Bread's Fri Nov 07, 2008 10:16 pm

Cinnamon Twists my Mothers Recipe (Betty Burt)

¼ cup sugar
1 pk refrigerated biscuits (10 biscuits)
2 tblsp oleo melted
1 tblsp chopped walnuts
Combine sugar and cinnamon
Roll 6 biscuits each to a 9 in rope
Bring ends together and seal
Dip in melted oleo, then in cinnamon sugar mixture
Twist and place on greased baking sheet
Sprinkle with nuts
Bake in 450 oven for about 10 minutes