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Jumbo Bake-At-Home Croissants
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Butter Crescents
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 egg
3 1/2 cups all-purpose flour
1 egg, beaten
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1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Makes 12 servings
Brown Sugar Buns
These buns have a buttery-yeast dough in which crushed brown sugar nuggets are baked. The sugar forms delightful pockets of maple-ish flavor during baking.
Ingredients
1 cup warm water
5 teaspoons active dry yeast
1/2 cup warm milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
4 to 6 cups unbleached bread flour
1 1/2 cups brown sugar cubes, coarsely crushed
Melted butter and sugar for garnish
1. In a large mixing bowl, dissolve the yeast in the warm water. Stir in milk, butter, eggs, sugar, salt, vanilla, and enough flour (start with 4 cups) to make a manageable dough. Mix dough, then knead on a lightly floured work surface to make a soft dough (or use a dough hook). Cover and let rise 30 minutes. Deflate dough - gently.
2. On a lightly floured work surface, roll dough into a 10 x 12-inch rectangle. Sprinkle with the crushed brown sugar cubes evenly over the dough. Roll dough, jelly roll fashion, and then flatten slightly with your hands. Cut the roll into 8 to 10 sections. Place buns, uncut-side up, on a parchment-lined or lightly greased baking sheet. Make slits atop each bun. Insert the baking sheet into a large plastic bag and allow buns to rise for about 30 minutes or until almost doubled in size.
3. Preheat oven to 350*F (175*C).
4. Brush buns with melted butter and generously sprinkle with sugar.
5. Bake for about 25 minutes or until golden brown.
Makes 8 to 10 buns.
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Buy Brown Bread at
Vermont Country Store
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Boston Brown Bread
1 c. whole wheat flour
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
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Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Makes 2 or 3 small loaves.
Candy Rainbow Bread
This colorful, festive bread will perk up your holiday table. A favorite with the kids.
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
3 cups all-purpose or bread flour
1/4 cup powdered milk
3 tablespoons granulated sugar
1 tablespoon butter flavoring
1 teaspoon salt
2 large eggs
2 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup colored sugar sprinkles
1. In a small bowl, soften yeast in warm water (105° to 115°F) for 5 minutes.
2. In a large bowl combine yeast mixture, flour, powdered milk, sugar, butter flavoring, salt, eggs, melted butter and vanilla. Mix well and knead until smooth and satiny, about 10 minutes. Knead in sugar sprinkles. Cover and allow to rise in a warm place for 2 hours.
3. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Preheat oven to 350°F.
5. Bake bread for 20 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack.
Makes 1 loaf.
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Oatmeal-Molasses Bread
3/4 cup boiling water
1/2 cup regular oats
3 tablespoons vegetable shortening
1/4 cup light molasses
1 1/2 teaspoons salt
1 package active dry yeast
1/4 cup warm water (110* to 115*F) (45*C)
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1 egg at room temperature
2 3/4 cups all-purpose flour
1 egg white, slightly beaten
2 tablespoons regular oats
1. Combine 3/4 cup boiling water, 1/2 cup oats, shortening, molasses and salt in large mixer bowl; set aside and cool to lukewarm.
2. Dissolve yeast in 1/4 cup warm water. Stir yeast mixture, egg and 1 1/2 cups of the flour into the oat mixture. Beat on medium speed, scraping bowl frequently for 2 minutes. Add remaining flour on low speed, beating until smooth.
3. Place batter into a greased 9 x 5 x 3-inch loaf pan, smoothing into shape with floured hands. Brush top with egg white; sprinkle with 2 tablespoons oats. Let rise in warm place until double, about 1 1/2 hours.
4. Preheat oven to 375*F (190*C).
5. Bake for 50 to 55 minutes or until loaf is golden brown and sounds hollow when tapped. 6. Remove immediately from baking pan; cool on wire rack.
Makes 1 loaf.
French-Onion Cheese Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup water
3 cups all-purpose or bread flour
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 cup shredded cheddar cheese
1 large egg
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed onion soup
1. Soften yeast in water; set aside.
2. In a bowl combine the yeast, flour, ginger, sugar, whole wheat flour, wheat germ, salt, dried onion flakes, shredded cheddar cheese, egg, oil, and onion soup (undiluted). Mix well; knead until smooth and satiny, about 10 minutes. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
Potato Bread with Cream Cheese
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup warm water
3 cups all-purpose or bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon onion salt
1/8 teaspoon baking soda
1/3 cup instant potato flakes
1/4 cup powdered milk
2 tablespoons green onions, chopped
1 large egg
1/2 cup cream cheese softened
1 tablespoon butter or margarine, melted
1. Soften yeast in warm water; set aside.
2. In a bowl combine flour, sugar, salt, onion salt, baking soda, instant potato flakes, powdered milk, chopped green onion, egg, cream cheese, and melted butter. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F. for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
Peaches 'N Cream Bread
Ingredients
1 can (8 ounces) peaches in syrup
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 1/2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1 tablespoon wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon baking soda
1/3 cup chopped, dried peaches
1/3 cup sour cream
1 tablespoon butter or margarine, softened to room temperature
1 teaspoon vanilla extract
1. Drain peaches in syrup, reserving 1/3 cup of the syrup; chop peaches and set aside. Dissolve yeast in the reserved peach syrup.
2. In a large mixing bowl, combine flour, whole wheat flour, wheat germ, brown sugar, salt, cinnamon, nutmeg, baking soda; stir in chopped dried peaches, the drained peaches, sour cream, vanilla, and butter. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1-1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350°F. for 20 to 25 minutes, or until the top is browned and bread sounds hollow when removed from pan and tapped on the bottom with fingers.
Makes 1 loaf.
Raspberry Marshmallow Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2/3 cup water
2 3/4 cups all-purpose or bread flour
2 tablespoons wheat germ
1 teaspoon salt
1/8 teaspoon baking soda
1 large egg
2 tablespoons vegetable oil
1 (10-ounce) package frozen raspberries
1/2 cup miniature marshmallows
1. Soften yeast in water; set aside.
2. In a bowl combine flour, wheat germ, salt, baking soda, egg, oil, and the juice from frozen raspberries. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in the thawed raspberries and miniature marshmallows. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
4. Bake at 350*F. for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
Rum Raisin Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
3 1/2 cups all-purpose or bread flour
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons butter or margarine, softened
1 1/4 teaspoons rum flavoring
1 cup golden raisins
1. Dissolve yeast in warm water.
2. In a bowl, combine flour, powdered sugar, cinnamon, eggs, softened butter, and rum flavoring. Stir in the yeast mixture and knead to form a soft dough. Add golden raisins. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
Toffee Nut Wheat Bread
Ingredients
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 1/4 cups warm water
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup powdered milk
1 teaspoon salt
2 tablespoons butter, softened
1 teaspoon instant coffee powder
1 large egg
1 teaspoon vanilla extract
3/4 cup pecans, chopped
1. Dissolve yeast in warm water.
2. In a bowl combine flour, whole wheat flour, brown sugar, powdered milk, salt, softened butter, instant coffee powder, egg, and vanilla. Stir in the yeast mixture; knead to form a soft dough. Add chopped pecans. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1-1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
Caramelized Onion and Brie Focaccia
Onions turn brown and sweet when they're cooked slowly and allowed to caramelize. A bit of melted Brie cheese makes this savory appetizer creamy and wonderful!
Ingredients
2 1/4 cups biscuit baking mix
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup hot water
2 tablespoons butter, softened
1 large egg
1/4 cup butter
3 onions, peeled and thinly sliced
1 tablespoon red wine vinegar
8 ounces Brie cheese, thinly sliced
1. In a large bowl combine biscuit baking mix and yeast. Stir in hot water, softened butter and egg to form a soft dough.
2. Turn dough out onto a floured surface and knead briefly, about 5 minutes. Press onto a lightly greased baking sheet to 1-inch thickness. Cover and let rise for 30 minutes.
3. Meanwhile, in a large skillet melt butter and cook onions over low heat until soft, about 30 minutes. Add vinegar and cook 10 minutes more.
4. Preheat oven to 400°F.
5. Poke holes in the dough at 1-inch intervals. Spoon onion mixture on top. Arrange Brie cheese over onions.
6. Bake until golden brown and cheese is melted, 15 to 25 minutes. Cut into squares or wedges to serve.
Makes 1 loaf.
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