By Judith M. Fertig
One hundred fifty excellent Recipes from America's Breadbasket for every type of Breads, Biscuits, Scones, and Pastries
Read Online or Download Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket PDF
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Additional info for Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket
Position the crammed strips seam facet down on one of many ready baking sheets. shape the strips into S-shapes (or a letter of your choice). Repeat with the rest dough and filling. BRUSH each one LETTER with a bit milk and sprinkle with sugar. Bake for 20 to twenty-five mins, or until eventually the pastries are puffed and browned. allow cool at the pans. Hungarian Strudel Dough japanese ecu immigrants to the Midwest introduced a house and village baking culture of skinny layers of yeast-risen dough used to surround skinny wallet of filling, as within the Serbo-Croatian povitica (see Croatian Walnut Bread, [>]) or this Hungarian strudel. domestic bakers of Hungarian ancestry in groups surrounding Cleveland, Ohio, and Detroit, Michigan, are nonetheless justifiably pleased with their strudels, that have a extra luxurious caliber than these made of papery-thin packaged phyllo dough. MAKES adequate for two STRUDELS ⅔ cup sugar 2½ teaspoons lively dry yeast ¼ cup hot (110 levels) water ½ cup milk 1 huge egg 2 huge egg yolks 2 tablespoons bitter cream 1 tablespoon clean lemon juice 1 teaspoon vanilla extract five cups all-purpose flour ½ teaspoon salt ¼ teaspoon baking powder ½ pound (2 sticks) unsalted butter, minimize into items, softened IN A MEDIUM BOWL, sprinkle ½ teaspoon of the sugar and the yeast over the nice and cozy water; put aside to facts till foamy, approximately five mins. in the meantime, in a saucepan, warmth the milk till hot (110 degrees); eliminate from the warmth. WITH A wood SPOON, stir the milk, the remainder sugar, the egg, egg yolks, bitter cream, lemon juice, and vanilla into the yeast mix. mix four CUPS of the flour, the salt, and baking powder within the bowl of a nutrition processor and pulse to mixture. Scatter the butter items on best of the flour and pulse till the aggregate resembles coarse meal. With the laptop operating, drizzle within the yeast combination throughout the tube and approach until eventually you've a thick, batter-like dough. flip THE DOUGH OUT onto a floured floor and knead for four to five mins, steadily including the rest 1 cup flour, until eventually tender and elastic. form the dough right into a ball, position in a wide oiled bowl, and switch to coat. hide with plastic wrap and permit upward thrust in a hot position until eventually doubled in bulk, approximately 1½ hours. Savory candy Potato Strudel Midwesterners love their strudel. Dinkel's in Chicago has been making poppy seed and walnut strudels in view that 1922, and extra lately further pecan praline and almond apricot models to its repertoire. Lucy's candy hand over, on Buckeye highway in Cleveland, Ohio, has additionally provided attractive fruit strudels made from apple and cherry considering 1953, in addition to savory types with spinach or potato fillings. So why now not a candy potato strudel? Serve this as a part of a Thanksgiving meal or buffet, as an strange hors d'oeuvre, or as an accompaniment to a home made soup. The strudel is additionally sturdy made with a filling of two cups ready pumpkin butter. This recipe makes , however the strudel freezes good, so that you can retailer one for later. After the strudel is baked and cooled, position in a wide zippered plastic bag and freeze.