Yeast Bread Recipes

DANISH BRAID Ingredient:
  • 1/4 cup water, 110 degrees
  • 2 1/2 teaspoons dry yeast
  • 1/2 cup milk, room temperature
  • 1 large egg, room temperature
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 1/2 cups unbleached flour
  • 8 ounces unsalted butter, cold, cut into 1/4 inch thick slices
  • 1 cup blanched almond
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon almond extract
  • 1 large egg white, lightly beaten
  • 2 cups fresh berries, crushed
  • 1 cup sugar
  • 1 tablespoon lemon juice (up to 2 tbl depending on sweetness)
  • 1 large egg white
  • raw sugar or crushed sugar cube
  • sliced almonds, garnish
  • 4 -6 tablespoons strong coffee
  • 1 cup powdered sugar

Danish Braid

Yeast Breads

Author: Spatchcock

This Recipe Is Very Special To Me. I Made This Several Years Ago As One Of My First Pastry-making Attempts. If You Follow The Directions This Recipe Is Foolproof. Patience Is A Must. From Baking With Julia.

Time: P2DT20m

Yield: 2 danish braids

Number Of Ingredients: 21

Steps:
  • Danish Dough: Pour water into a large bowl, sprinkle over.
  • yeast and let soften for a minute.
  • Add milk, egg, sugar and salt.
  • Whisk to mix. Set aside.
  • Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
  • Empty contents of food processor into the bowl with the yeast mixture.
  • Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
  • Butter must remain in discrete pieces.
  • Cover bowl and refrigerate overnight (or up to 4 days).
  • Lightly flour work surface, turn the dough out and lightly flour the dough.
  • Pat into a rough square.
  • Note: If at anytime the dough becomes too soft, cover with plastic and chill.
  • Roll out to 16" x 16".
  • Fold in thirds like a business letter and turn so that the closed fold is on your left.
  • Roll again to 10" x 24".
  • Fold in thirds again, turn so the closed fold is on your left.
  • Roll into a 20" x 20" square.
  • Fold the square in thirds and turn so that the closed fold is on your left.
  • Roll into a 10" x 20' rectangle, fold in thirds again.
  • Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
  • Dough can be frozen for 1 month.
  • Thaw in refrigerator overnight.
  • Danish-almond filling: Put almonds, sugar and butter into food processor.
  • Process until almonds are finely ground, scraping bowl as necessary.
  • Add almond extract and 2 Tbsp of the beaten egg white.
  • Process until mixed.
  • Store in airtight container in the refrigerator until needed (up to 1 week).
  • Bring to room temperature before using.
  • Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
  • Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
  • (Can be done in microwave) Stir in lemon juice.
  • Scrape filling into a small container and cool to room temperature.
  • Seal container and chill.
  • Will keep refrigerated for 1 week.
  • Danish Braid assembly: Divide Danish dough in half.
  • Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
  • Lift on to a parchment lined half sheet pan.
  • Spread some of the fruit filling down the middle third of the dough.
  • Top with some of the cream or almond filling.
  • Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
  • Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
  • Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
  • Brush with egg white, sprinkle with sugar and almonds.
  • Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
  • About 30 minutes.
  • Preheat oven to 400°F.
  • Bake in center of oven for 15-20 minutes until golden.
  • Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
  • Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
  • Squeeze squiggles of glaze over pastry and allow to set.
  • Serve.
  • Notes: you can use other Danish fillings as well.
  • Such as:.
  • Danish- Cream Cheese Filling (recipe #54153).
  • Danish-Prune Filling (recipe #54152).
  • Danish-Confectioners Cream filling (recipe #54151).
  • Danish-Apricot Filling (recipe #54150).
Nutrition Facts:


FOUGASSE Ingredient:
  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon active dry yeast
  • 4 cups all-purpose flour
  • ½ tablespoon dried basil
  • ½ tablespoon ground savory
  • ½ tablespoon dried thyme
  • ½ tablespoon dried rosemary
  • 2 tablespoons sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons cornmeal

Fougasse

Bread , Yeast Bread Recipes

Author: Connie

This Recipe For Fougasse, The French Version Of The Italian Focaccia Bread, Is Topped With Mixed Herbs. The Flat Bread Can Be Slashed To Form Shapes (a Leaf, Tree, Or Wheat Stalk), Or The Slits Can Be Cut To Form A Lattice, Making The Bread Easy To Pull Apart.

Yield: 20

Number Of Ingredients: 10

Steps:
  • Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
  • Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
  • Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
  • Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
Nutrition Facts:

Calories 119.8 calories, Carbohydrate 20.1 g, Fat 3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 528.9 mg, Sugar 0.1 g


EASY APPLE STRUDEL Ingredient:
  • 1/3 cup raisins
  • 2 tablespoons water
  • 1/4 teaspoon almond extract
  • 3 cups coarsely chopped peeled apples
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 8 sheets phyllo dough (14x9-inch size)
  • Confectioners' sugar, optional

Easy Apple Strudel

Desserts , Bread , Yeast Bread Recipes

Author: Taste Of Home

My Family Always Loves It When I Make This Wonderful Dessert. Old-fashioned Strudel Was Too Fattening And Time-consuming, But This Revised Classic Is Just As Good. It's Best Served Warm From The Oven. -joanie Fuson, Indianapolis, Indiana

Time: 1h5m

Yield: 6 servings.

Number Of Ingredients: 11

Steps:
  • Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.
Nutrition Facts:

Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.


SOFT PRETZEL STICKS WITH HONEY MUSTARD DIPPING SAUCE Ingredient:
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon yellow mustard
  • 1 (.25 ounce) package active dry yeast
  • 2 teaspoons brown sugar
  • 1 cup warm water (100 to 110 degrees F)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 5 quarts water
  • ¼ cup baking soda
  • 2 tablespoons unsalted butter, melted
  • coarse sea salt to taste

Soft Pretzel Sticks With Honey Mustard Dipping Sauce

Bread , Yeast Bread Recipes , Pretzel Recipes

Author: Lutzflcat

Forget About That Pretzel Stand At The Mall, And Start Making Your Own At Home. These Will Be Such A Hit With Your Family; Next Time You'll Be Making A Double Batch. Coarse Salt Is Traditional, But Try Sprinkling On Some Of The Everything Seasoning That's So Popular Now For Another Tasty Option.

Time: 1h50m

Yield: 12

Number Of Ingredients: 14

Steps:
  • Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
  • Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
  • Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
  • Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
  • Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
  • Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
  • Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.
Nutrition Facts:

Calories 216.4 calories, Carbohydrate 31.9 g, Cholesterol 6.8 mg, Fat 8.3 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 1652.3 mg, Sugar 6.7 g


SUN-DRIED TOMATO AND HERB FOCACCIA Ingredient:
  • 1 lb pizza dough, ready to use
  • 1/4 cup sun-dried tomato packed in oil, drained and chopped
  • 2 teaspoons oil, from sun-dried tomatoes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried rosemary

Sun-dried Tomato And Herb Focaccia

Yeast Breads

Author: Elly In Canada

Prepare A 'home-baked' Bread In Minutes Using Prepared Pizza Dough. I Use Rosemary, Thyme, Basil, Oregano, For Variety.

Time: 40m

Yield: 8 pieces, 4-8 serving(s)

Number Of Ingredients: 5

Steps:
  • Pat dough evenly into greased 9-inch square metal cake pan.
  • Cover and let rise for 30 minutes.
  • With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
  • Press tomatoes into dough.
  • Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
  • Remove from pan; let cool slightly on rack.
  • To serve: cut into 4 strips; cut each in half.
  • (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
  • Prep time does not include 30 minutes it takes to rise.
Nutrition Facts:

Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3


PIZZA DOUGH Ingredient:
  • 1 3/4 cups water, divided 1/2 cup warm, remaining at tap temperature
  • 2 1/4 teaspoons dry active yeast (1 envelope)
  • 2 tablespoons olive oil, plus extra for brushing dough
  • 4 cups bread flour
  • 1 1/2 teaspoons table salt
  • vegetable oil, for oiling bowl (or cooking spray)
  • semolina, for dusting peel

Pizza Dough

Yeast Breads

Author: Eknecht

From America's Test Kitchen. Our Absolute Favorite Pizza Dough. "this Dough Can Be Used For Any Size Pizza With Thick Or Thin Crust; Simply Adjust The Cooking Time To Fit The Pizza. Make Sure You Heat The Oven To 500 Degrees For Thirty Minutes Before You Start Cooking. Your Tiles Or Stone Need At Least That Long To Heat Up; If They're Not Properly Heated, Your Pizza Crust Will Be Thin, Blond, And Limp. Once The Dough For The Crust Has Been Topped, Use A Quick Jerking Action To Slide It Off The Peel And Onto The Hot Tiles Or Stone; Make Sure That The Pizza Lands Far Enough Back So That Its Front Edge Does Not Hang Off. For A Cornmeal-flavored Dough, Substitute Three-quarters Cup Of Cornmeal For Three-quarters Cup Of The Bread Flour."

Time: 2h30m

Yield: 2 14 inch pizzas

Number Of Ingredients: 7

Steps:
  • Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
  • Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
  • Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
  • Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
  • Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
  • Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
  • Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
  • Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
  • Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
  • THIN CRUST.
  • 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
  • 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
  • 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
  • MEDIUM-THICK CRUST.
  • 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
  • 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
  • 6-inch pizzas (Master Recipe makes 8) - 4 minutes.
Nutrition Facts:

Calories 1044, Fat 16.3, SaturatedFat 2.3, Sodium 1757.9, Carbohydrate 192.6, Fiber 8, Sugar 0.7, Protein 27.6


SOFT HOMEMADE PRETZELS Ingredient:
  • 2 (.25 ounce) packages active dry yeast
  • 1 cup warm water (110 degrees F (43 degrees C))
  • 3 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon shortening, melted
  • 1 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water
  • coarse salt, or to taste

Soft Homemade Pretzels

Bread , Yeast Bread Recipes , Pretzel Recipes

Author: Pam English

Fun To Make.

Time: 1h40m

Yield: 12

Number Of Ingredients: 9

Steps:
  • Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  • Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  • Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
Nutrition Facts:

Calories 158 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 1.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 676.4 mg, Sugar 2.2 g


THE BEST PHILADELPHIA SOFT PRETZELS EVER Ingredient:
  • 1 cup warm water
  • 4 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 egg
  • coarse salt, to sprinkle on top (kosher salt)
  • warm mustard
  • melted cheese

The Best Philadelphia Soft Pretzels Ever

Yeast Breads

Author: Annisette

I Read Somewhere That Philadelphians Eat Nearly Half Of All The Pretzels Made In America. Well, These Pretzels Are To Die For, And Are Just Like The Ones You Pay Several Dollars For At The Concession Stand. I've Made These Many Times With My Kids, And We Absolutely Love Them, Especially Dipped In Warm Mustard Or Melted Cheese. Prep Time Is Approximate, And Includes Letting The Dough Rise For 30 Minutes.

Time: 1h12m

Yield: 12-15 pretzels

Number Of Ingredients: 9

Steps:
  • In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
  • Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
  • Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
  • Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
  • While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
  • Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
  • When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
  • Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
  • Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
  • In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
  • Bake for about 12-15 minutes, or until golden brown.
  • Serve with warmed mustard or melted cheese. YUM!
Nutrition Facts:

Calories 132.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 217.4, Carbohydrate 26.6, Fiber 1.2, Sugar 2.2, Protein 4.3


KOUIGN-AMANN Ingredient:
  • 1 cup warm water
  • 1 tablespoon white sugar
  • 1 teaspoon active dry yeast
  • 2 ½ cups bread flour
  • 1 tablespoon melted butter, or more as needed
  • 1 teaspoon kosher salt
  • ⅔ cup white sugar
  • 2 teaspoons sea salt
  • 1 tablespoon butter, melted
  • 2 sticks ice-cold unsalted butter, divided

Kouign-amann

Food & Cooking , Dessert & Treats Recipes , Bread , Yeast Bread Recipes , Cake Recipes

Author: Chef John

Pronounced 'queen-a-mahn,' Kouign-amann Wouldn't Be One Of The World's Greatest Pastries If It Also Weren't A Legendary Labor Of Love. The Irresistible Combination Of Sweet, Salty, Sticky, Buttery, Crispy, Flaky, And Tender Is Something You Must Experience To Believe. Made With Bread Flour, The Dough Is A Little Different From Croissants Or Puff Pastry. Salt Is Also Key Here; The Authentic Ones Are About As Savory As They Are Sweet.

Time: 4h35m

Yield: 12

Number Of Ingredients: 10

Steps:
  • Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
  • Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
  • Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  • Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
  • Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
  • Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
  • Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
  • Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
  • Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.
Nutrition Facts:

Calories 290.7 calories, Carbohydrate 30.4 g, Cholesterol 45.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 470.3 mg, Sugar 12.2 g


KUGA -- GERMAN BREAKFAST BREAD Ingredient:
  • 2 (1/4 ounce) packages yeast
  • 1/2 cup granulated sugar, plus
  • 1 tablespoon granulated sugar, for yeast mixture
  • 1 cup water, about 110F
  • 1 cup milk, warmed
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1 teaspoon salt
  • 6 1/2 cups flour
  • 3 eggs, beaten
  • fruit (of your choice-sliced apples, apricots, peaches, berries, or seedless grapes are all good)
  • 1 egg, beaten
  • 2 tablespoons granulated sugar
  • 1 cup sour cream, thickened with a little flour (a tablespoon or two should do it)
  • 1/2 cup butter, melted
  • 3/4 cup granulated sugar
  • 2 cups flour

Kuga -- German Breakfast Bread

Yeast Breads

Author: Molly53

A Russian-german Treat Courtesy Of Mary Eisner. An Alternative To Using Fruit Is To Sprinkle With Cinnamon Sugar. Baking Time Approximate.

Time: 3h20m

Yield: 36 serving(s)

Number Of Ingredients: 16

Steps:
  • Dissolve yeast and 1 tablespoon sugar in lukewarm water.
  • In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
  • Add yeast mixture and eggs; beat well.
  • Add remaining flour or enough to make a soft dough.
  • Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
  • Punch down and let rise again until doubled in volume.
  • This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
  • Divide into desired portions, roll out evenly and spread into greased pans.
  • Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
  • Mix rivels ingredients together.
  • Sprinkle 1/3 of the crumbs on each cake.
  • Let it rise again in the pan.
  • While rising, preheat oven to 375°F
  • Bake until golden brown; serve either warm or cool.
Nutrition Facts:


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