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The Bread Baker Bible

The Bread Baker Bible

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Publicado porlokikg

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Categories:Types, Recipes/Menus
Published by: lokikg on Sep 20, 2009
Copyright:Attribution Non-commercial


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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.

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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