Aunt Bert's Cinnamon Roll's
Scald 1 Cup milk, add:
5 Tbsp. Sugar
1 TBsp. Salt
Mix - then set aside to cool.
Dissolve 2 ½ tsp. dry yeast and 1/8 tsp. ground ginger in 1 cup luke-warm to medium warm water. Yeast should start to bubble a little in about 15 minutes.
Cheese Snails
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HI,
This is my first post, and I really hope somebody can help me out. My mom's recipe for holiday buttery egg bread is lost. Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk. Makes a batter-like dough, which rises in the fridge, punched down and left overnight. Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter. Forms a crunchy crust. I need proportions and timings, etc.
Sound familiar to anybody? Thanks in advance.
Pretty, pretty loaf.
Grandmother's Apple Cake
5 tablespoons plus 1/4 cup sugar
1 cup AP flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, at room temperature
2 medium baking apples
1/2 teaspoon ground cinnamon
[/center] Lately, I have been having a devil of a time judging whether the dough has risen enough. And I have been allowing it to over-rise. The over-risen dough produces flat as pancake loaves that taste good but don't look all that great. But finally, after weeks of trying, there was oven spring and the loaves are round rather than flat. Yay!Just wanted to jump for joy and shout it out loud. I made the Rustic Loaf recipe from this post http://www.thefreshloaf.com/recipes/rusticbread and it turned out pretty good. I have only made dinner rolls and cinnamon rolls before so I am very pleased. I haven't cut the loaf yet so not sure how it looks on the inside (or how it's supposed to look actually) but I am still proud. Can't wait to taste it. I used a Sushi knife to cut the slashes, it's the only sharp knife in the house.
