Showing posts with label Dough. Show all posts
Showing posts with label Dough. Show all posts

Tuesday, September 10, 2013

Yeast Bread - Recipe of The Day

Bread
Bread (Photo credit: ulterior epicure)
With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water, half a table- spoonful each of lard, sugar, and salt. Sift the flour into a bread- pan, and, after taking out a cupful for use in kneading, add the salt, sugar, yeast, and the water, which must be about blood warm (or, say one hundred degrees, if in cold weather, and about eighty in the hot season). Beat well with a strong spoon. When well mixed, sprinkle a little flour on the board, turn out the dough on this, and knead from twenty to thirty minutes. Put back in the pan. Hold the lard in the hand long enough to have it very soft. Rub it over the dough. Cover closely, that neither dust nor air can get in, and set in a warm place. It will rise in eight or nine hours. In the morning shape into loaves or rolls. If into loaves, let these rise an hour where the temperature is between ninety and one hundred degrees; if into rolls, let these rise an hour and a half. Bake in an oven that will brown a teaspoonful of flour in five minutes. (The flour used for this test should be put on a bit of crockery, as it will have a more even heat.) The loaves will need from forty-five to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan; and if French rolls are made, they will bake in fifteen minutes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool. It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place.




Make something extraordinary.
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Tuesday, July 30, 2013

Chicken Tamales - Recipe of the day



Soak some trimmed corn husk (bought in Mexican stores) for several hours in cold water, then boil until soft, remove; dry on cloth, and rub with lard. Cut up a fat chicken, cook until very tender in just enough water to leave about four cups. Chop up cooked chicken, add corn meal or masa to boiling hot chicken broth until a thick dough; add salt to taste, one tablespoon chile powder, or chile sauce No. 1; add tablespoon of lard and knead all together until light and smooth. Now to all the chicken add enough chile sauce No. 1 to mix thickly together; add about one-fourth cup of sliced olives and a few whole ones and one-fourth cup seedless raisins, and a few whole ones, salt to taste and cook together for five minutes; spread corn dough evenly over shuck or husk about one-eighth inch thick. In center of one larger husk place a large kitchen spoonful of chicken; spread over this one tablespoonful of dough; place another husk spread with dough; continue placing husk around on all sides until about ten are used. Tie ends together with a strip of husk and place on end in a colander over boiling water for two or three hours, or place some corn husk in bottom of vessel, pile tamales on top, pour in about a quart of water, bring to a boil and steam slowly for three or four hours.

Authentic Mexican Recipes;  Make something extraordinary tonight.
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Thursday, July 25, 2013

Parker House Rolls - Recipe of the day



Place in a bowl
Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.

Make something extraordinary tonight.


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Saturday, July 13, 2013

STICKY CINNAMON BUNS - Recipe of the day

Brown sugar examples: Muscovado (top), dark br...
Brown sugar examples: Muscovado (top), dark brown (left), golden brown (right) (Photo credit: Wikipedia)


Scald one cup of milk and then place


Four tablespoonfuls of shortening,

One-half cupful of sugar,

One teaspoonful of salt



in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.

To prepare the pan for the cinnamon buns:

Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.

Now for the trick. When the buns are baked, brush the pastry board with shortening, then place


Two tablespoonfuls of brown sugar,

One tablespoonful of water

in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.

Make something extraordinary tonight.
Uncooked cinnamon roll buns in pan.
Uncooked cinnamon roll buns in pan. (Photo credit: Wikipedia)
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Monday, July 8, 2013

Chicken Tamales - Recipe Of The Day

#3238 chicken lunch
#3238 chicken lunch (Photo credit: Nemo's great uncle)
Soak some trimmed corn husk (bought in Mexican stores) for several hours
in cold water, then boil until soft, remove; dry on cloth, and rub with
lard. Cut up a fat chicken, cook until very tender in just enough water
to leave about four cups. Chop up cooked chicken, add corn meal or masa
to boiling hot chicken broth until a thick dough; add salt to taste, one
tablespoon chile powder, or chile sauce No. 1; add tablespoon of lard
and knead all together until light and smooth. Now to all the chicken
add enough chile sauce No. 1 to mix thickly together; add about
one-fourth cup of sliced olives and a few whole ones and one-fourth cup
seedless raisins, and a few whole ones, salt to taste and cook together
for five minutes; spread corn dough evenly over shuck or husk about
one-eighth inch thick. In center of one larger husk place a large
kitchen spoonful of chicken; spread over this one tablespoonful of
dough; place another husk spread with dough; continue placing husk
around on all sides until about ten are used. Tie ends together with a
strip of husk and place on end in a colander over boiling water for two
or three hours, or place some corn husk in bottom of vessel, pile
tamales on top, pour in about a quart of water, bring to a boil and
steam slowly for three or four hours.

Make something extraordinary tonight.
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Monday, July 1, 2013

CHERRY DUMPLINGS - Recipe of the day

The Bing cherry owes its development to the Ch...
The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)
Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.

Make something extraordinary tonight.
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Saturday, June 22, 2013

Recipe Of The Day - French Rolls

Ramona's Table Grilled Beef on French Roll 10-...
Ramona's Table Grilled Beef on French Roll 10-16-09 (Photo credit: stevendepolo)
To one quart of sweet milk, boiled and cooled, half a pound of butter,
half a tea cup of yeast, a little salt, and flour enough to make a soft
dough, beat up the milk, butter and yeast in the middle of the flour,
let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into
long rolls; let them stand on the board or table, to lighten, an hour or
two, then grease your pans and bake in a oven or stove.
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