This is what I call pretty bread. It just looks plain pretty to me. Sitting there in all it's glory, lookin' all delicious and such. It could be the foodie centerpiece of a Christmas dinner. I almost hated to dig in...Almost... :) This bread definitely was delicious. It was my first attempt at this so my twirlin' of the bread got a little crazy and skiwhompish (is that a word?). So I had to cook mine for a little longer than the recipe calls for. This definitely made my taste buds giddy.
Easy Refrigerator Dough
1 package or 1/2 tablespoon yeast
1 1/2 cups very warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
1 1/2 teaspoons salt
2 eggs
6-7 cups bread flour or all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, salt, eggs and 3 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough before using.
Savory Onion Twist
1/2 of the Easy Refrigerator Dough from above
1 cup shredded mozzarella cheese
1/4 cup finely chopped red pepper
2 tablespoons finely chopped onion
2 tablespoons mayonnaise or miracle whip
1 tablespoon chopped fresh or 1 teaspoon dried cilantro
1/2 teaspoon ground cumin
Directions:
1. Prepare Easy Refrigerator Dough. Divide dough in half; cover and refrigerate half of cough for another use.
2. Grease large cookie sheet. Roll remaining half of dough on lightly floured surface into rectangle, 15x10 inches. Mix 1/2 cup of the cheese and the remaining ingredients. Spread cheese mixture over dough to within 1/2 inch of edges. Roll up dough, beginning at 15-inch side; pinch edge of dough into roll to seal.
3. Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosesly. Pinch edges to fasten. Cover and let rise in warm place about 25 minutes or until double.
4. Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown. Immediately sprinkle with 1/2 cup remaining cheese. Serve warm.
Easy Refrigerator Dough
1 package or 1/2 tablespoon yeast
1 1/2 cups very warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
1 1/2 teaspoons salt
2 eggs
6-7 cups bread flour or all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, salt, eggs and 3 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough before using.
Savory Onion Twist
1/2 of the Easy Refrigerator Dough from above
1 cup shredded mozzarella cheese
1/4 cup finely chopped red pepper
2 tablespoons finely chopped onion
2 tablespoons mayonnaise or miracle whip
1 tablespoon chopped fresh or 1 teaspoon dried cilantro
1/2 teaspoon ground cumin
Directions:
1. Prepare Easy Refrigerator Dough. Divide dough in half; cover and refrigerate half of cough for another use.
2. Grease large cookie sheet. Roll remaining half of dough on lightly floured surface into rectangle, 15x10 inches. Mix 1/2 cup of the cheese and the remaining ingredients. Spread cheese mixture over dough to within 1/2 inch of edges. Roll up dough, beginning at 15-inch side; pinch edge of dough into roll to seal.
3. Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosesly. Pinch edges to fasten. Cover and let rise in warm place about 25 minutes or until double.
4. Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown. Immediately sprinkle with 1/2 cup remaining cheese. Serve warm.
No comments:
Post a Comment