Today is Recipe Rally day at CHBM's! Shoshana has picked Breads for the Chow-of-the-week and I am REALLY glad. Got some GREAT bread recipes!
**In case you can't tell from the next two recipes, I think Taste of Home Magazine and Quick Cooking Magazine are the greatest things since sliced bread, ya'll! I'd spend my last $20 on a subscription**
**In case you can't tell from the next two recipes, I think Taste of Home Magazine and Quick Cooking Magazine are the greatest things since sliced bread, ya'll! I'd spend my last $20 on a subscription**
(for those who hate to knead)
Banana Split Bread
Cinnamon rolls from scratch
"Janean’s Blue Ribbon Cinnamon Rolls"
I actually won Blue two years and Best of Show one year. Serious!
Mix together 2 cups flour and 1 pkg of active dry yeast in a large bowl. Set aside.
In a small saucepan, heat 1 cup milk, 1/3 cup sugar, 1/3 cup butter or margarine and 1 tsp salt JUST UNTIL warm (approximately 100 degrees), stirring constantly. Add to the flour mixture. Stir well.
Add 2 eggs, one at a time, beating well after each addition.
Stir in as much of 2 ½ cups of flour as you can with a spoon, then knead in the remainder (less than 5 minutes) to make a moderately stiff dough. Shape into a ball; place into a large GREASED bowl and turn once. Cover loosely with a tea towel and let rise in a warm place till double (about one hour).
Prepare pans by liberally buttering them and sprinkling heavily with brown sugar.
Punch dough down and divide in half. Cover and let set for 10 minutes.
For each half, you will need:
3 TBSP melted butter
¼ cup brown sugar MIXED with 1 tsp cinnamon
Raisins and nuts to taste (optional).
Roll each half into a rectangle (approximately 8 X 12). Spread with melted butter, sprinkle with cinnamon/sugar, raisins and nuts. Roll lengthwise and slice into one inch slices. Lay each on their side about ½ inch apart in prepared pans.
Cover with tea towel and let rise in a warm place till double (approximately 30 minutes to an hour). Preheat oven to 375 degrees. Add ¼ cup water to the bottom of each pan, distributing evenly between the rolls (do not pour the water OVER them).
Bake at 375 degrees for 20 – 25 minutes or until nicely browned. Remove from the oven and brush tops with melted butter. Allow to cool and drizzle with icing (see recipe below). Makes approximately one dozen.
Icing for Cinnamon rolls
1 cup sifted powdered sugar
¼ tsp vanilla
Milk to drizzling consistency (approximately 3 TBSP)
In a small saucepan, heat 1 cup milk, 1/3 cup sugar, 1/3 cup butter or margarine and 1 tsp salt JUST UNTIL warm (approximately 100 degrees), stirring constantly. Add to the flour mixture. Stir well.
Add 2 eggs, one at a time, beating well after each addition.
Stir in as much of 2 ½ cups of flour as you can with a spoon, then knead in the remainder (less than 5 minutes) to make a moderately stiff dough. Shape into a ball; place into a large GREASED bowl and turn once. Cover loosely with a tea towel and let rise in a warm place till double (about one hour).
Prepare pans by liberally buttering them and sprinkling heavily with brown sugar.
Punch dough down and divide in half. Cover and let set for 10 minutes.
For each half, you will need:
3 TBSP melted butter
¼ cup brown sugar MIXED with 1 tsp cinnamon
Raisins and nuts to taste (optional).
Roll each half into a rectangle (approximately 8 X 12). Spread with melted butter, sprinkle with cinnamon/sugar, raisins and nuts. Roll lengthwise and slice into one inch slices. Lay each on their side about ½ inch apart in prepared pans.
Cover with tea towel and let rise in a warm place till double (approximately 30 minutes to an hour). Preheat oven to 375 degrees. Add ¼ cup water to the bottom of each pan, distributing evenly between the rolls (do not pour the water OVER them).
Bake at 375 degrees for 20 – 25 minutes or until nicely browned. Remove from the oven and brush tops with melted butter. Allow to cool and drizzle with icing (see recipe below). Makes approximately one dozen.
Icing for Cinnamon rolls
1 cup sifted powdered sugar
¼ tsp vanilla
Milk to drizzling consistency (approximately 3 TBSP)
1 comment:
Stop it! Its 6:22am, Im at work, and now my yogurt just isn't gonna cut it for breakfast. *sigh*
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