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The Bread Baker Bible

The Bread Baker Bible

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Categories:Types, Recipes/Menus
Published by: lokikg on Sep 20, 2009
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11/06/2012

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Dough
2/3 cup milk
2 tablespoons shortening
2 tablespoons butter
2 eggs, beaten
1/3 cup milk
1 package dry yeast
1/2 teaspoon granulated sugar
4 1/2 cups flour
1/2 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 tablespoon salt

Combine the 2/3 cup milk, shortening and butter in a saucepan. Heat just enough to melt the
shortening and butter, then allow the mixture to cool to room temperature. At this point stir in the
beaten eggs. Heat the 1/3 cup milk until it is just room temperature and stir in the yeast and 1/2
teaspoon sugar. Allow the mixture to sit until bubbles form on the surface, about 10 minutes, then stir
it into the milk and egg mixture.

Meanwhile, mix together the flour, 1/2 cup sugar, 2 tablespoons brown sugar, cinnamon and salt. Next,
stir in the yeast and milk and egg mixture to make a medium dough, one that is not too damp or too
dry, adding flour or water as needed. Knead the dough for 5 to 10 minutes or process it in a food
processor for 40 seconds. Lightly grease the dough, place it in a dish, cover it with a damp towel, and
allow it to rise until doubled in size, about 1 to 1 1/2 hours.

While the dough is rising cream together the topping ingredients.

After the dough has risen, divide it into 16 balls, then roll balls into circles about 3 inches in diameter
and place them on baking sheets. Brush each dough circle with a mixture of 1 egg white and 2
tablespoons water, then cover them with a thin layer of the topping. At this point you may leave the
topping as is or cut designs such as parallel lines into it with a thin knife. Next, drape a damp towel
over the rolls and allow them to rise until doubled in size, 30 to 40 minutes. Bake about 20 minutes in
an oven preheated to 375 degrees F.

Topping
3/4 cup flour
3 tablespoons brown sugar
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter
2 egg yolks
3/4 teaspoon vanilla extract

Pan Dulce

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