Master Sweet Dough This is good for lots of recipes
4 cups all-purpose flour 1/3 cup sugar 2 packages (8 grams each) FLEISCHMANN'S Traditional Active Dry or Quick-Rise Instant Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup butter or margarine, cut into pieces 2 eggs In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (105� to 115�F/40� to 45�C). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation. LEMON NUT TWISTS (use 1/2 of dough): In small bowl, combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel; reserve. Roll dough to 21- x 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush centre third of dough (covering 7- x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F/190�C for 15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists. Lemon Icing: In small bowl, combine 1 cup sifted icing sugar and 3 to 4 teaspoons fresh lemon juice. Stir until smooth. PEANUT BUTTER AND JAM TURNOVERS (use 1/2 of dough): In small bowl, combine 1/3 cup creamy peanut butter and 1/3 cup jam; stir to blend. Set aside. Roll dough to 15- x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in centre of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Place on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal seams with tines of fork. Bake at 375�F/190�C for 15 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets; let cool on wire racks. Drizzle with Vanilla Icing (recipe follows). Makes 20 turnovers. Vanilla Icing: In small bowl, combine 1 cup sifted icing sugar, 3 to 4 teaspoons milk, and 1/2 teaspoon Pure Vanilla Extract. Stir until smooth. CREAM CHEESE AND JAM FOLDOVERS (use 1/2 of dough): In small bowl, blend together125 grams cream cheese, softened, and 2 tablespoons sugar. Set aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in centre of each square. Overlap two opposite corners of each square over centre of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F/190�C for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing (see recipe above). Makes 16 foldovers. FRESH FRUIT KUCHEN (use 1/2 of dough): Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet. Thinly slice fresh fruit (such as apples, pears, plums, peaches, or nectarines) to measure 3 cups. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm place until doubled in size, 20 to 40 minutes. Bake at 375�F/190�C for 20 minutes or until done. Remove from pan; let cool on wire rack. Brush fruit with melted jelly or sieved apricot jam and/or drizzle with Almond Icing (recipe follows). Makes 1 coffeecake. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon, and 1/4 teaspoon Ground Nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. Almond Icing: In small bowl, combine 1 cup sifted icing sugar, 3 to 4 teaspoons milk, and 1/4 teaspoon BLUE RIBBON Imitation Almond Extract. Stir until smooth. BOUQUET COFFEECAKE (use all of dough): Roll dough to 14- x 7-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in centre of greased baking sheet. Arrange remaining coils around centre coil in circle with sides lightly touching. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centres of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375�F/190�C for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1 coffeecake. Nutrition information per serving (1 batch): calories 3087; total fat 86 g; saturated fat 45 g; cholesterol 610 mg; sodium 3155 mg; total carbohydrate 479 g; dietary fibre 16 g; protein 92 g. Nutrition information per serving for LEMON NUT TWISTS (1 twist): calories 352; total fat 13 g; saturated fat 5 g; cholesterol 46 mg; sodium 230 mg; total carbohydrate 54 g; dietary fibre 2 g; protein 7 g. Nutrition information per serving for PEANUT BUTTER AND JAM TURNOVERS (1 turnover): calories 139; total fat 4 g; saturated fat 2 g; cholesterol 15 mg; sodium 100 mg; total carbohydrate 22 g; dietary fibre 1 g; protein 3 g. Nutrition information per serving for CREAM CHEESE AND JAM FOLDOVERS (1 foldover): calories 176; total fat 6 g; saturated fat 3 g; cholesterol 28 mg; sodium 123 mg; total carbohydrate 28 g; dietary fibre 1 g; protein 4 g. Nutrition information per serving for FRESH FRUIT KUCHEN (1/16 of recipe): calories 197; total fat 5 g; saturated fat 3 g; cholesterol 25 mg; sodium 122 mg; total carbohydrate 35 g; dietary fibre 1 g; protein 4 g. Nutrition information per serving for BOUQUET COFFEECAKE (1/14 of recipe): calories 246; total fat 7 g; saturated fat 3 g; cholesterol 59 mg; sodium 231 mg; total carbohydrate 39 g; dietary fibre 1 g; protein 7 g. ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.300 / Virus Database: 265.7.2 - Release Date: 1/21/2005 [Non-text portions of this message have been removed] ------------------------ Yahoo! Groups Sponsor --------------------~--> DonorsChoose. A simple way to provide underprivileged children resources often lacking in public schools. Fund a student project in NYC/NC today! http://us.click.yahoo.com/5F6XtA/.WnJAA/E2hLAA/mvhylB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! 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