yeast recipes - Breadworld by Fleischmann`s

Call toll free with questions or for additional information.
(866) 373-2300
www.becomeabetterbaker.com
www.breadworld.com
©2012 ACH Food Companies Inc. All Rights Reserved.
ye ast recipes
From The Fleischmann’s® Test Kitchen
www.becomeabetterbaker.com
www.breadworld.com
master
bread dough
Prep: 20 min. | PROOF: 90 min. | BAKE: 30 min. | MAKES: 2 loaves
S
YT
O M AK
E
EA
51/2 to 61/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise™ OR
Active Dry Yeast
2 teaspoons salt
11/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
IF USING FLEISCHMANN’S® RAPIDRISE™ YEAST:
Combine 21/2 cups flour, sugar, undissolved yeast and salt in large
mixer bowl. Heat water, milk and butter until very warm (120˚ to 130˚F).
Gradually add mixture to dry ingredients: beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon,
stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 8 to 10 minutes. Cover
and let dough rest 10 minutes. Divide dough in half.
ROLL each half into a 12x7-inch rectangle. Beginning at short end, roll
up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side
down in greased 81/2x41/2-inch loaf pan. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
Bake in preheated 400˚F oven for 30 minutes or until thermometer
registers 190˚ to 200˚F in center of bread. If a thermometer is not
available, bread is done when well browned and sounds hollow when
top of loaf is tapped lightly with finger tip. Remove from pans to cool.
IF USING FLEISCHMANN’S® ACTIVE DRY YEAST:
Combine water, milk and butter; heat until warm (100˚ to 110˚F).
Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes.
Add 21/2 cups flour and salt; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes
at high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 8 to 10 minutes. Place dough in
greased bowl, turning to grease top. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
PUNCH dough down. Transfer dough to a lightly floured surface.
Divide dough in half.
ROLL each half into a 12x7-inch rectangle. Beginning at short end, roll
up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side
down in greased 81/2x41/2-inch loaf pan. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
Bake in preheated 400˚F oven for 30 minutes or until thermometer
registers 190˚ to 200˚F in center of bread. If a thermometer is not
available, bread is done when well browned and sounds hollow when
top of loaf is tapped lightly with finger tip. Remove from pans to cool.
variations:
WHOLE WHEAT BREAD – Replace 1 to 3 cups all-purpose flour with
whole wheat flour.
SOFT HERB BREADSTICKS (use 1/2 of dough) – Divide dough into 12
equal pieces; roll each to 15-inch rope. Twist each rope several times.
Place on 2 greased baking sheets. Cover; let rise in warm, draft-free
place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg
white; brush over breadsticks. Sprinkle with herbs or herb blends
such as oregano, dill weed, Italian herb seasoning or fines herbs. Bake
in preheated 400˚F oven for 15 minutes or until done. Remove from
sheets, let cool on wire racks. Makes 1 dozen breadsticks.
FOCACCIA – (use 1/2 of dough) – Grease 15x10-inch pan. Roll dough
to rectangle and press evenly into pan. Cover; let rise in warm, draftfree place until slightly risen, about 20 to 40 minutes. With handle of
wooden spoon, make indentations in dough at 11/2-inch intervals. Brush
dough with 11/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle
with 2 teaspoons Spice Islands® Rosemary and 2 tablespoons shredded
Parmesan cheese. Bake in preheated 400˚F oven for 15 minutes or until
done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.
HEARTH BRAID (use 1/2 of dough) – Divide dough into 3 equal pieces.
Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes
together; pinch ends to seal. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon
water; brush over braid. Sprinkle with Spice Islands® Sesame Seed OR
Poppy Seed. Bake in preheated 400˚F oven for 25 minutes or until done.
Remove from pan; let cool on wire rack. Makes 1 braid.
OVAL LOAF (use 1/2 of dough) – Form dough into 8x4-inch oval loaf. Place
on greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 1 to 11/2 hours. If desired, slash top of bread with sharp
knife before baking. Bake in preheated 400˚F oven for 30 minutes or until
thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is
not available, bread is done when well browned and sounds hollow when
top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.
freezing tips:
To Freeze – After kneading, divide dough in half. Flatten each to a 6-inch
disc; wrap airtight in 1 gallon plastic freezer bags. Freeze for up to one month.
To Defrost – Keep dough sealed in plastic bag. Defrost and allow
dough to rise slightly before shaping. Defrosting times will vary; use
times below as guidelines only.
Refrigerator: 8 to 16 hours or overnight
Room Temperature: 1 to 9 hours
Microwave Oven: Microwave on LOW (10%) for 10 minutes.
Turn over; rotate 1/4 turn. Let rest 10 minutes.
Repeat 1 to 2 times or until dough is defrosted.
To Use – Shape dough; let rise and bake as directed. Rising time may
need to be extended.
master
bread dough
Prep: 20 min. | PROOF: 90 min. | BAKE: 30 min. | MAKES: 2 loaves
S
YT
O M AK
E
EA
51/2 to 61/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise™ OR
Active Dry Yeast
2 teaspoons salt
11/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
IF USING FLEISCHMANN’S® RAPIDRISE™ YEAST:
Combine 21/2 cups flour, sugar, undissolved yeast and salt in large
mixer bowl. Heat water, milk and butter until very warm (120˚ to 130˚F).
Gradually add mixture to dry ingredients: beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon,
stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 8 to 10 minutes. Cover
and let dough rest 10 minutes. Divide dough in half.
ROLL each half into a 12x7-inch rectangle. Beginning at short end, roll
up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side
down in greased 81/2x41/2-inch loaf pan. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
Bake in preheated 400˚F oven for 30 minutes or until thermometer
registers 190˚ to 200˚F in center of bread. If a thermometer is not
available, bread is done when well browned and sounds hollow when
top of loaf is tapped lightly with finger tip. Remove from pans to cool.
IF USING FLEISCHMANN’S® ACTIVE DRY YEAST:
Combine water, milk and butter; heat until warm (100˚ to 110˚F).
Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes.
Add 21/2 cups flour and salt; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes
at high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 8 to 10 minutes. Place dough in
greased bowl, turning to grease top. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
PUNCH dough down. Transfer dough to a lightly floured surface.
Divide dough in half.
ROLL each half into a 12x7-inch rectangle. Beginning at short end, roll
up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side
down in greased 81/2x41/2-inch loaf pan. Cover.
Let rise in warm, draft-free place until doubled in size, about 1 to 11/2
hours.
Bake in preheated 400˚F oven for 30 minutes or until thermometer
registers 190˚ to 200˚F in center of bread. If a thermometer is not
available, bread is done when well browned and sounds hollow when
top of loaf is tapped lightly with finger tip. Remove from pans to cool.
variations:
WHOLE WHEAT BREAD – Replace 1 to 3 cups all-purpose flour with
whole wheat flour.
SOFT HERB BREADSTICKS (use 1/2 of dough) – Divide dough into 12
equal pieces; roll each to 15-inch rope. Twist each rope several times.
Place on 2 greased baking sheets. Cover; let rise in warm, draft-free
place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg
white; brush over breadsticks. Sprinkle with herbs or herb blends
such as oregano, dill weed, Italian herb seasoning or fines herbs. Bake
in preheated 400˚F oven for 15 minutes or until done. Remove from
sheets, let cool on wire racks. Makes 1 dozen breadsticks.
FOCACCIA – (use 1/2 of dough) – Grease 15x10-inch pan. Roll dough
to rectangle and press evenly into pan. Cover; let rise in warm, draftfree place until slightly risen, about 20 to 40 minutes. With handle of
wooden spoon, make indentations in dough at 11/2-inch intervals. Brush
dough with 11/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle
with 2 teaspoons Spice Islands® Rosemary and 2 tablespoons shredded
Parmesan cheese. Bake in preheated 400˚F oven for 15 minutes or until
done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.
HEARTH BRAID (use 1/2 of dough) – Divide dough into 3 equal pieces.
Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes
together; pinch ends to seal. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon
water; brush over braid. Sprinkle with Spice Islands® Sesame Seed OR
Poppy Seed. Bake in preheated 400˚F oven for 25 minutes or until done.
Remove from pan; let cool on wire rack. Makes 1 braid.
OVAL LOAF (use 1/2 of dough) – Form dough into 8x4-inch oval loaf. Place
on greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 1 to 11/2 hours. If desired, slash top of bread with sharp
knife before baking. Bake in preheated 400˚F oven for 30 minutes or until
thermometer registers 190˚ to 200˚F in center of bread. If a thermometer is
not available, bread is done when well browned and sounds hollow when
top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.
freezing tips:
To Freeze – After kneading, divide dough in half. Flatten each to a 6-inch
disc; wrap airtight in 1 gallon plastic freezer bags. Freeze for up to one month.
To Defrost – Keep dough sealed in plastic bag. Defrost and allow
dough to rise slightly before shaping. Defrosting times will vary; use
times below as guidelines only.
Refrigerator: 8 to 16 hours or overnight
Room Temperature: 1 to 9 hours
Microwave Oven: Microwave on LOW (10%) for 10 minutes.
Turn over; rotate 1/4 turn. Let rest 10 minutes.
Repeat 1 to 2 times or until dough is defrosted.
To Use – Shape dough; let rise and bake as directed. Rising time may
need to be extended.
MASTER
PIZZA DOUGH
Prep: 20 min. | PROOF: 20 to 40 min. | BAKE: 20 to 30 min.
MAKES: 1 thick-crust (14-inch) or 2 thin-crust (12-inch) pizzas
S
YT
O M AK
E
EA
21/2 to 3 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast OR
RapidRise™ Yeast
3/4 teaspoon salt
1 cup very warm water (120˚ to 130˚F)
2 tablespoons olive oil
Cornmeal
combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir
very warm water and oil into flour mixture. Stir in enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10
minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
LIGHTLY OIL 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle
with cornmeal.
Shape dough into smooth ball. Divide and roll dough to fit desired
pan(s). Top pizza as desired.
FOR A THICK-CRUST PIZZA:
Let the dough rise for 20 to 40 minutes, depending on your preference
for crust thickness. Once the crust has risen to your liking, bake in a
preheated 400˚F oven for 10 minutes. Remove from oven and add
desired toppings. Return pizza to oven to finish baking for another
10 to 20 minutes, or until done. Baking time depends on size and
thickness of crust and selected toppings.
FOR A THIN-CRUST PIZZA:
Top unrisen dough with desired toppings; OR, for a crispier crust,
partially bake the unrisen dough in a preheated 400˚F oven for 10
minutes. Remove from oven and add desired toppings. Return pizza
to oven to finish baking for another 10 to 20 minutes, or until done. If
you choose not to parbake, simply bake the completed pizza at 400˚F
for 20 to 30 minutes or until done. Baking time depends on size and
thickness of crust and selected toppings.
100% whole wheat
bread
Prep: 30 min. | PROOF: 30 to 60 min. | BAKE: 35 to 45 min. | MAKES: 2 loaves
S
YT
O M AK
E
EA
This recipe has earned the goodfibes™ seal
indicating it is a good source of fiber.
With a carbohydrate/fiber ratio of 6 to 1,
this recipe is also designated goodfibes+.
8 to 81/2 cups whole wheat flour
2 envelopes Fleischmann’s® RapidRise™ Yeast
21/2 teaspoons salt
22/3 cups water
2/3 cup milk
1/4 cup honey
1/4 cup Mazola® Vegetable Plus! Oil
1/2 cup wheat bran
combine 31/2 cups flour, undissolved yeast and salt in a large mixing
bowl. Heat water, milk, honey and oil until very warm (120˚ to 130˚F).
Add to flour mixture; beat 2 minutes at medium speed with electric
mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran;
beat 2 minutes at high speed, scraping bowl occasionally. Stir in
enough remaining flour to make soft dough.
KNEAD on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover dough and let rest 10 minutes.
DIVIDE dough in half. Roll each half to 12x7-inch rectangle. Beginning
at short end of each rectangle, roll up tightly as for jelly roll. Pinch
seams and ends to seal. Place, seam sides down, in 2 greased 81/2x41/2inch loaf pans. Cover.
Let rise in warm, draft-free place until doubled in size, about 30 to 60
minutes.
BAKE in preheated 375˚F oven for 35 to 45 minutes or until done.
Remove from pans; let cool on wire racks. (Note: to test for doneness,
internal temperature of bread should register 190˚F in center of loaf.)
MASTER
PIZZA DOUGH
Prep: 20 min. | PROOF: 20 to 40 min. | BAKE: 20 to 30 min.
MAKES: 1 thick-crust (14-inch) or 2 thin-crust (12-inch) pizzas
S
YT
O M AK
E
EA
21/2 to 3 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast OR
RapidRise™ Yeast
3/4 teaspoon salt
1 cup very warm water (120˚ to 130˚F)
2 tablespoons olive oil
Cornmeal
combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir
very warm water and oil into flour mixture. Stir in enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10
minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
LIGHTLY OIL 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle
with cornmeal.
Shape dough into smooth ball. Divide and roll dough to fit desired
pan(s). Top pizza as desired.
FOR A THICK-CRUST PIZZA:
Let the dough rise for 20 to 40 minutes, depending on your preference
for crust thickness. Once the crust has risen to your liking, bake in a
preheated 400˚F oven for 10 minutes. Remove from oven and add
desired toppings. Return pizza to oven to finish baking for another
10 to 20 minutes, or until done. Baking time depends on size and
thickness of crust and selected toppings.
FOR A THIN-CRUST PIZZA:
Top unrisen dough with desired toppings; OR, for a crispier crust,
partially bake the unrisen dough in a preheated 400˚F oven for 10
minutes. Remove from oven and add desired toppings. Return pizza
to oven to finish baking for another 10 to 20 minutes, or until done. If
you choose not to parbake, simply bake the completed pizza at 400˚F
for 20 to 30 minutes or until done. Baking time depends on size and
thickness of crust and selected toppings.
100% whole wheat
bread
Prep: 30 min. | PROOF: 30 to 60 min. | BAKE: 35 to 45 min. | MAKES: 2 loaves
S
YT
O M AK
E
EA
This recipe has earned the goodfibes™ seal
indicating it is a good source of fiber.
With a carbohydrate/fiber ratio of 6 to 1,
this recipe is also designated goodfibes+.
8 to 81/2 cups whole wheat flour
2 envelopes Fleischmann’s® RapidRise™ Yeast
21/2 teaspoons salt
22/3 cups water
2/3 cup milk
1/4 cup honey
1/4 cup Mazola® Vegetable Plus! Oil
1/2 cup wheat bran
combine 31/2 cups flour, undissolved yeast and salt in a large mixing
bowl. Heat water, milk, honey and oil until very warm (120˚ to 130˚F).
Add to flour mixture; beat 2 minutes at medium speed with electric
mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran;
beat 2 minutes at high speed, scraping bowl occasionally. Stir in
enough remaining flour to make soft dough.
KNEAD on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover dough and let rest 10 minutes.
DIVIDE dough in half. Roll each half to 12x7-inch rectangle. Beginning
at short end of each rectangle, roll up tightly as for jelly roll. Pinch
seams and ends to seal. Place, seam sides down, in 2 greased 81/2x41/2inch loaf pans. Cover.
Let rise in warm, draft-free place until doubled in size, about 30 to 60
minutes.
BAKE in preheated 375˚F oven for 35 to 45 minutes or until done.
Remove from pans; let cool on wire racks. (Note: to test for doneness,
internal temperature of bread should register 190˚F in center of loaf.)
overnight waffles
Prep: 10 minutes | PROOF: overnight OR 45 min. | Cook: 3 to 5 min. per waffle
MAKES: 4 round waffles or 16 squares
S
YT
O M AK
E
EA
21/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast
3 tablespoons sugar
3/4 teaspoon salt
2 cups very warm milk (120˚ to 130˚F)
3 eggs
1/3 cup butter OR margarine, melted
2 teaspoons Spice Islands® Pure Vanilla Extract
COMBINE flour, undissolved yeast, sugar and salt in a large bowl. Add
milk, eggs, butter and vanilla, stirring just until blended.
Cover and refrigerate overnight.
REMOVE batter from refrigerator and stir down batter.
Preheat waffle iron and cook waffles according to manufacturer’s
directions. Serve immediately with your favorite toppings.
recipe tip:
Instead of letting the waffle batter rise overnight, cover and let rise 45
minutes until doubled in size.
classic
dinner rolls
Prep: 40 min. | PROOF: 30 min. | BAKE: 20 min. | MAKES: 12 rolls
S
YT
O M AK
E
EA
2 to 21/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large
bowl. Heat milk, water and butter until very warm (120˚ to 130˚F). Add
to flour mixture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high
speed. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to
10 minutes. Cover; let rest 10 minutes.
DiVIDe dough into 12 equal pieces; shape into balls. Place in greased
8-inch round pan. Cover.
Let rise in warm, draft-free area until doubled in size, about 30
minutes.
Bake in preheated 375˚F oven for 20 minutes or until done. Remove
from pan; brush with additional melted butter, if desired. Serve warm.
overnight waffles
Prep: 10 minutes | PROOF: overnight OR 45 min. | Cook: 3 to 5 min. per waffle
MAKES: 4 round waffles or 16 squares
S
YT
O M AK
E
EA
21/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast
3 tablespoons sugar
3/4 teaspoon salt
2 cups very warm milk (120˚ to 130˚F)
3 eggs
1/3 cup butter OR margarine, melted
2 teaspoons Spice Islands® Pure Vanilla Extract
COMBINE flour, undissolved yeast, sugar and salt in a large bowl. Add
milk, eggs, butter and vanilla, stirring just until blended.
Cover and refrigerate overnight.
REMOVE batter from refrigerator and stir down batter.
Preheat waffle iron and cook waffles according to manufacturer’s
directions. Serve immediately with your favorite toppings.
recipe tip:
Instead of letting the waffle batter rise overnight, cover and let rise 45
minutes until doubled in size.
classic
dinner rolls
Prep: 40 min. | PROOF: 30 min. | BAKE: 20 min. | MAKES: 12 rolls
S
YT
O M AK
E
EA
2 to 21/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large
bowl. Heat milk, water and butter until very warm (120˚ to 130˚F). Add
to flour mixture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high
speed. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to
10 minutes. Cover; let rest 10 minutes.
DiVIDe dough into 12 equal pieces; shape into balls. Place in greased
8-inch round pan. Cover.
Let rise in warm, draft-free area until doubled in size, about 30
minutes.
Bake in preheated 375˚F oven for 20 minutes or until done. Remove
from pan; brush with additional melted butter, if desired. Serve warm.
dill
batter bread
Prep: 10 min. | PROOF: 45 min. | BAKE: 35 to 40 min. | MAKES: 16 servings
S
YT
O M AK
E
EA
1 envelope Fleischmann’s® RapidRise™ Yeast
1/4 cup all-purpose flour
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
11/2 tablespoons Spice Islands® Dill Weed OR
3 to 4 tablespoons fresh dill weed
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Garlic Powder
2 tablespoons butter OR margarine
1/4 cup very warm water (120˚ to 130˚F)
1 cup cottage cheese
1 egg, lightly beaten
2 cups all-purpose flour
MIX undissolved yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed,
onion and garlic powders in a large mixer bowl.
COMBINE butter or margarine and very warm water in a separate small
bowl; stir to soften butter. Add to the dry mixture. Beat 2 minutes at
medium speed, scraping bowl occasionally. Add the cottage cheese,
egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add
remaining flour to make a stiff batter.
COver and let rest 10 minutes. Transfer to a well greased 11/2 quart
casserole. Cover; let rise in a warm, draft-free place about 45 minutes or
until doubled in size.
BAKE in a preheated oven at 350˚F for 35 to 40 minutes or until
golden. Immediately remove bread from casserole. Serve warm, or
place on wire rack to cool. If desired, after baking, brush with melted
butter and a sprinkling of salt.
WHOLE WHEAT
SANDWICH THINS
O M AK
E
S
YT
IN T E R ME
EA
This recipe has earned the goodfibes™ seal
indicating it is a good source of fiber.
With a carbohydrate/fiber ratio of 6 to 1,
this recipe is also designated goodfibes+.
DI
EL
Prep: 30 min. | PROOF: 30 min. | BAKE: 13 to 15 min. | MAKES: 16 thins
ATE LE V
3 to 31/4 cups whole wheat flour
1/2 cup wheat bran
1 envelope Fleischmann’s® RapidRise™ Yeast
2 tablespoons vital wheat gluten
1 teaspoon salt
11/4 cups water
1/4 cup honey
1 tablespoon Mazola® Vegetable Plus! Oil
1 egg
COMBINE 11/2 cups flour, wheat bran, undissolved yeast, vital wheat
gluten and salt in large mixer bowl. Heat water, honey and oil until
very warm (120° to 130°F). Add to flour mixture with egg and beat
until well mixed; let rest 5 minutes. Beat in 1 cup flour until well mixed.
Stir in remaining flour until soft dough forms. Knead on lightly floured
surface for 5 to 6 minutes. Cover and let rest 10 minutes.
CUT into 16 equal portions; shape into balls. Roll or pat each dough
ball into a 31/2 inch circle on a lightly floured surface. Place on greased
baking sheets, leaving several inches between each. Prick each
sandwich thin multiple times with a fork (to ensure an even rise).
Lightly brush with water. Cover.
Let rise in a warm draft-free place for 30 minutes, until puffy.
BAKE in preheated 350°F oven for 13 to 15 minutes until bottoms of
sandwich thins are lightly browned. Cool completely. Carefully slice in
half and fill with favorite sandwich fixings!
dill
batter bread
Prep: 10 min. | PROOF: 45 min. | BAKE: 35 to 40 min. | MAKES: 16 servings
S
YT
O M AK
E
EA
1 envelope Fleischmann’s® RapidRise™ Yeast
1/4 cup all-purpose flour
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
11/2 tablespoons Spice Islands® Dill Weed OR
3 to 4 tablespoons fresh dill weed
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Garlic Powder
2 tablespoons butter OR margarine
1/4 cup very warm water (120˚ to 130˚F)
1 cup cottage cheese
1 egg, lightly beaten
2 cups all-purpose flour
MIX undissolved yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed,
onion and garlic powders in a large mixer bowl.
COMBINE butter or margarine and very warm water in a separate small
bowl; stir to soften butter. Add to the dry mixture. Beat 2 minutes at
medium speed, scraping bowl occasionally. Add the cottage cheese,
egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add
remaining flour to make a stiff batter.
COver and let rest 10 minutes. Transfer to a well greased 11/2 quart
casserole. Cover; let rise in a warm, draft-free place about 45 minutes or
until doubled in size.
BAKE in a preheated oven at 350˚F for 35 to 40 minutes or until
golden. Immediately remove bread from casserole. Serve warm, or
place on wire rack to cool. If desired, after baking, brush with melted
butter and a sprinkling of salt.
WHOLE WHEAT
SANDWICH THINS
O M AK
E
S
YT
IN T E R ME
EA
This recipe has earned the goodfibes™ seal
indicating it is a good source of fiber.
With a carbohydrate/fiber ratio of 6 to 1,
this recipe is also designated goodfibes+.
DI
EL
Prep: 30 min. | PROOF: 30 min. | BAKE: 13 to 15 min. | MAKES: 16 thins
ATE LE V
3 to 31/4 cups whole wheat flour
1/2 cup wheat bran
1 envelope Fleischmann’s® RapidRise™ Yeast
2 tablespoons vital wheat gluten
1 teaspoon salt
11/4 cups water
1/4 cup honey
1 tablespoon Mazola® Vegetable Plus! Oil
1 egg
COMBINE 11/2 cups flour, wheat bran, undissolved yeast, vital wheat
gluten and salt in large mixer bowl. Heat water, honey and oil until
very warm (120° to 130°F). Add to flour mixture with egg and beat
until well mixed; let rest 5 minutes. Beat in 1 cup flour until well mixed.
Stir in remaining flour until soft dough forms. Knead on lightly floured
surface for 5 to 6 minutes. Cover and let rest 10 minutes.
CUT into 16 equal portions; shape into balls. Roll or pat each dough
ball into a 31/2 inch circle on a lightly floured surface. Place on greased
baking sheets, leaving several inches between each. Prick each
sandwich thin multiple times with a fork (to ensure an even rise).
Lightly brush with water. Cover.
Let rise in a warm draft-free place for 30 minutes, until puffy.
BAKE in preheated 350°F oven for 13 to 15 minutes until bottoms of
sandwich thins are lightly browned. Cool completely. Carefully slice in
half and fill with favorite sandwich fixings!
SOURDOUGH STARTER
E
S
IN T E R ME
EA
2 cups all-purpose flour
21/4 teaspoons OR 1 envelope Fleischmann’s®
YT
Active Dry Yeast
O M AK
2 cups warm water (100˚ to 110˚F)
DI
EL
MAKES: 31/4 cups of Sourdough Starter
ATE LE V
COMBINE flour and yeast in a 2-quart or larger container. Gradually
add water to dry ingredients and beat until smooth. Cover loosely; let
stand in a warm place until bubbly and sour smelling and clear liquid
has formed on top, about 2 to 4 days. Starter may darken, but if it
changes to another color, discard and start over. Transfer to a 2-quart
or larger plastic container with tight-fitting lid.
Refrigerate until ready to use.
TO KEEP STARTER ALIVE:
Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon
lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and
let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until
ready to use.
TO REPLENISH STARTER:
For each 3/4 cup (11/4 cups) of starter used, add 2/3 cup (1 cup) all-purpose
flour and 2/3 cup (1 cup) lukewarm water (100˚ to 110˚F). Beat until
smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use
or cover tightly and refrigerate until ready to use.
SOURDOUGH ROLLS
E
S
IN T E R ME
EA
1/4 cup warm water (100˚ to 110˚F)
1 envelope Fleischmann’s® Active Dry Yeast
YT
1/4 cup sugar
O M AK
21/4 teaspoons salt
3/4 cup milk (at room temperature)
1/4 cup butter OR margarine, softened
11/2 cups sourdough starter (see recipe above)
41/2 to 5 cups all-purpose flour*
DI
EL
Prep: 20 min. | PROOF: 2 hours | BAKE: 25 min. | MAKES: 24 rolls
ATE LE V
Measure warm water into large warm bowl. Sprinkle in yeast, stir
until dissolved. Stir in sugar, salt, milk, butter, starter and 3 cups flour.
Beat until smooth. Stir in enough additional flour to make a soft
dough. Turn out onto a lightly floured board. Knead until smooth
and elastic, about 8 to 10 minutes. Place in a greased bowl, turning
to grease top. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour.
PUNCH dough down; divide in half. Divide each half into 12 equal
pieces. Shape into round balls and place in greased muffin pans. Cover;
let rise in a warm, draft-free place until doubled in size, about 1 hour.
BAKE in preheated 375˚F oven for 25 minutes, or until done. Serve
warm.
*The amount of flour needed varies according to the consistency of the starter.
SOURDOUGH BREAD
E
S
IN T E R ME
EA
11/2 cups sourdough starter (see recipe above)
41/4 to 51/4 cups bread flour OR all-purpose flour*
1 envelope Fleischmann’s® Active Dry OR Y TO MAK
RapidRise™ Yeast
1 teaspoon salt
1 cup very warm water (120˚ to 130˚F)
Cornmeal
DI
EL
Prep: 20 min. | PROOF: 1 to 2 hours | BAKE: 35 to 40 min. | MAKES: 2 loaves
ATE LE V
STIR sourdough starter before measuring. Measure out 11/2 cups
sourdough starter and bring to room temperature.
combine 2 cups flour, undissolved yeast and salt in a large mixer
bowl. Gradually add water and starter to flour mixture; beat 2 minutes
at medium speed of mixer, scraping bowl occasionally. Beat 2 minutes
at high speed. With spoon, stir in enough remaining flour to make soft
dough. Knead on floured surface until smooth, about 8 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm place
until doubled in size, 30 to 60 minutes. Punch dough down. (With
RapidRise™ Yeast, cover kneaded dough and let rest on floured surface
10 minutes.)
Place dough on lightly floured surface; divide in half. Roll each half to
12x9-inch rectangle. Beginning at long end of each, roll up tightly as
for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling
back and forth. Place, seam sides down, on large greased baking sheet
sprinkled with cornmeal. Cover.
Let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes. With sharp knife make 4 or 5 diagonal slashes (1/4-inch deep)
across top of each loaf.
Bake in preheated 400˚F oven for 35 to 40 minutes or until done.
For crispy crust, spray loaves with water just before baking and every
5 minutes during the first 10 minutes of baking time. Remove from
baking sheet; let cool on wire rack.
FOR AN EVEN TANGIER TASTE:
Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer.
*The amount of flour needed varies according to the consistency of the starter.
SOURDOUGH STARTER
E
S
IN T E R ME
EA
2 cups all-purpose flour
21/4 teaspoons OR 1 envelope Fleischmann’s®
YT
Active Dry Yeast
O M AK
2 cups warm water (100˚ to 110˚F)
DI
EL
MAKES: 31/4 cups of Sourdough Starter
ATE LE V
COMBINE flour and yeast in a 2-quart or larger container. Gradually
add water to dry ingredients and beat until smooth. Cover loosely; let
stand in a warm place until bubbly and sour smelling and clear liquid
has formed on top, about 2 to 4 days. Starter may darken, but if it
changes to another color, discard and start over. Transfer to a 2-quart
or larger plastic container with tight-fitting lid.
Refrigerate until ready to use.
TO KEEP STARTER ALIVE:
Once a week stir in 1 tablespoon all-purpose flour and 1 tablespoon
lukewarm water (100˚ to 110˚F). Beat until smooth. Cover loosely and
let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until
ready to use.
TO REPLENISH STARTER:
For each 3/4 cup (11/4 cups) of starter used, add 2/3 cup (1 cup) all-purpose
flour and 2/3 cup (1 cup) lukewarm water (100˚ to 110˚F). Beat until
smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use
or cover tightly and refrigerate until ready to use.
SOURDOUGH ROLLS
E
S
IN T E R ME
EA
1/4 cup warm water (100˚ to 110˚F)
1 envelope Fleischmann’s® Active Dry Yeast
YT
1/4 cup sugar
O M AK
21/4 teaspoons salt
3/4 cup milk (at room temperature)
1/4 cup butter OR margarine, softened
11/2 cups sourdough starter (see recipe above)
41/2 to 5 cups all-purpose flour*
DI
EL
Prep: 20 min. | PROOF: 2 hours | BAKE: 25 min. | MAKES: 24 rolls
ATE LE V
Measure warm water into large warm bowl. Sprinkle in yeast, stir
until dissolved. Stir in sugar, salt, milk, butter, starter and 3 cups flour.
Beat until smooth. Stir in enough additional flour to make a soft
dough. Turn out onto a lightly floured board. Knead until smooth
and elastic, about 8 to 10 minutes. Place in a greased bowl, turning
to grease top. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour.
PUNCH dough down; divide in half. Divide each half into 12 equal
pieces. Shape into round balls and place in greased muffin pans. Cover;
let rise in a warm, draft-free place until doubled in size, about 1 hour.
BAKE in preheated 375˚F oven for 25 minutes, or until done. Serve
warm.
*The amount of flour needed varies according to the consistency of the starter.
SOURDOUGH BREAD
E
S
IN T E R ME
EA
11/2 cups sourdough starter (see recipe above)
41/4 to 51/4 cups bread flour OR all-purpose flour*
1 envelope Fleischmann’s® Active Dry OR Y TO MAK
RapidRise™ Yeast
1 teaspoon salt
1 cup very warm water (120˚ to 130˚F)
Cornmeal
DI
EL
Prep: 20 min. | PROOF: 1 to 2 hours | BAKE: 35 to 40 min. | MAKES: 2 loaves
ATE LE V
STIR sourdough starter before measuring. Measure out 11/2 cups
sourdough starter and bring to room temperature.
combine 2 cups flour, undissolved yeast and salt in a large mixer
bowl. Gradually add water and starter to flour mixture; beat 2 minutes
at medium speed of mixer, scraping bowl occasionally. Beat 2 minutes
at high speed. With spoon, stir in enough remaining flour to make soft
dough. Knead on floured surface until smooth, about 8 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm place
until doubled in size, 30 to 60 minutes. Punch dough down. (With
RapidRise™ Yeast, cover kneaded dough and let rest on floured surface
10 minutes.)
Place dough on lightly floured surface; divide in half. Roll each half to
12x9-inch rectangle. Beginning at long end of each, roll up tightly as
for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling
back and forth. Place, seam sides down, on large greased baking sheet
sprinkled with cornmeal. Cover.
Let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes. With sharp knife make 4 or 5 diagonal slashes (1/4-inch deep)
across top of each loaf.
Bake in preheated 400˚F oven for 35 to 40 minutes or until done.
For crispy crust, spray loaves with water just before baking and every
5 minutes during the first 10 minutes of baking time. Remove from
baking sheet; let cool on wire rack.
FOR AN EVEN TANGIER TASTE:
Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer.
*The amount of flour needed varies according to the consistency of the starter.
gorgonzola
and pear focaccia
E
S
IN T E R ME
EA
BREAD:
13/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast Y TO MAK
1 tablespoon sugar
3/4 teaspoon kosher salt, divided
1 teaspoon Spice Islands® Sweet Basil
1/2 teaspoon Spice Islands® Italian Herb Seasoning
1/2 teaspoon Spice Islands® Garlic Powder
1/2 teaspoon Spice Islands® Lemon Peel
1/4 teaspoon Spice Islands® Onion Powder
1 tablespoon olive oil
3/4 cup very warm water (120° to 130°F)
DI
EL
Prep: 20 min. | PROOF: 30 min. | BAKE: 35 min. | MAKES: 8 servings
ATE LE V
TOPPING:
1 tablespoon olive oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 Bosc pear
1/2 cup chopped walnuts
Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a
large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed.
Cover; let rise in a warm, draft-free place for 30 minutes (will not double
in size).
PAT dough into a circle with oiled fingers on a greased pizza pan.
Dough should be about 1/2-inch thick. Poke holes into the dough about
2 inches apart, using fingers or the handle of a wooden spoon.
FOR TOPPING drizzle bread with 1 tablespoon olive oil. Sprinkle
evenly with cheeses and olives. Slice pear into fourths; core. Cut each
fourth into thin slices. Place pears evenly on the dough and top with
walnuts and remaining 1/4 teaspoon kosher salt.
BAKE in preheated 375˚F oven for 35 minutes or until golden. Serve warm.
3-SEEDED
HONEY WHEAT BRAID
DI
EL
E
O M AK
DOUGH:
1 cup water
1 cup milk
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup honey
1/4 cup olive oil
1 tablespoon salt
1 tablespoon vital wheat gluten
3 cups whole wheat flour
2 tablespoons ground flax seed
21/4 to 23/4 cups bread flour
ATE LE V
A
A DV
S
YT
IN T E R ME
EA
These braids have earned the goodfibes™ seal
indicating they are a good source of fiber.
NC
EL
Prep: 20 min. | PROOF: 2 hours | BAKE: 35 to 40 min. | MAKES: 2 braids
E D LE V
TOPPINGS:
1 egg beaten with 1 tablespoon water
1/2 cup sunflower seeds
1/4 cup Spice Islands® Sesame Seed
2 tablespoons Spice Islands® Poppy Seed
HEAT water and milk until warm (100˚ to 110˚F) and pour into large
mixer bowl. Add yeast and let rest 5 minutes. Add honey, oil, salt,
gluten and whole wheat flour; beat for 2 minutes with mixer. Add flax
seed and bread flour, 1 cup at a time until soft dough forms. Knead
on lightly floured surface for 5 to 8 minutes. Place in a greased bowl,
turning to coat. Cover; let rise in a warm, draft-free place about 11/4
hours, until doubled in size.
PUNCH dough down; divide in half. Divide one dough portion into 3
equal pieces, rolling each into a 16-inch rope. Place each rope onto a
separate sheet of aluminum foil or waxed paper. Brush each rope with
the egg mixture; sprinkle or roll one rope with half of the sunflower seeds,
another with half of the sesame seeds and the third with half of the poppy
seeds. Place ropes on a greased baking sheet. Pinch ends together at one
end to seal. Braid ropes; pinch ends to seal. Repeat with second half of the
dough. Cover; let rise 45 minutes or until almost doubled in size.
BAKE in preheated 350˚F oven for 35 to 40 minutes. Cool on a wire rack.
gorgonzola
and pear focaccia
E
S
IN T E R ME
EA
BREAD:
13/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise™ Yeast Y TO MAK
1 tablespoon sugar
3/4 teaspoon kosher salt, divided
1 teaspoon Spice Islands® Sweet Basil
1/2 teaspoon Spice Islands® Italian Herb Seasoning
1/2 teaspoon Spice Islands® Garlic Powder
1/2 teaspoon Spice Islands® Lemon Peel
1/4 teaspoon Spice Islands® Onion Powder
1 tablespoon olive oil
3/4 cup very warm water (120° to 130°F)
DI
EL
Prep: 20 min. | PROOF: 30 min. | BAKE: 35 min. | MAKES: 8 servings
ATE LE V
TOPPING:
1 tablespoon olive oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 Bosc pear
1/2 cup chopped walnuts
Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a
large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed.
Cover; let rise in a warm, draft-free place for 30 minutes (will not double
in size).
PAT dough into a circle with oiled fingers on a greased pizza pan.
Dough should be about 1/2-inch thick. Poke holes into the dough about
2 inches apart, using fingers or the handle of a wooden spoon.
FOR TOPPING drizzle bread with 1 tablespoon olive oil. Sprinkle
evenly with cheeses and olives. Slice pear into fourths; core. Cut each
fourth into thin slices. Place pears evenly on the dough and top with
walnuts and remaining 1/4 teaspoon kosher salt.
BAKE in preheated 375˚F oven for 35 minutes or until golden. Serve warm.
3-SEEDED
HONEY WHEAT BRAID
DI
EL
E
O M AK
DOUGH:
1 cup water
1 cup milk
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup honey
1/4 cup olive oil
1 tablespoon salt
1 tablespoon vital wheat gluten
3 cups whole wheat flour
2 tablespoons ground flax seed
21/4 to 23/4 cups bread flour
ATE LE V
A
A DV
S
YT
IN T E R ME
EA
These braids have earned the goodfibes™ seal
indicating they are a good source of fiber.
NC
EL
Prep: 20 min. | PROOF: 2 hours | BAKE: 35 to 40 min. | MAKES: 2 braids
E D LE V
TOPPINGS:
1 egg beaten with 1 tablespoon water
1/2 cup sunflower seeds
1/4 cup Spice Islands® Sesame Seed
2 tablespoons Spice Islands® Poppy Seed
HEAT water and milk until warm (100˚ to 110˚F) and pour into large
mixer bowl. Add yeast and let rest 5 minutes. Add honey, oil, salt,
gluten and whole wheat flour; beat for 2 minutes with mixer. Add flax
seed and bread flour, 1 cup at a time until soft dough forms. Knead
on lightly floured surface for 5 to 8 minutes. Place in a greased bowl,
turning to coat. Cover; let rise in a warm, draft-free place about 11/4
hours, until doubled in size.
PUNCH dough down; divide in half. Divide one dough portion into 3
equal pieces, rolling each into a 16-inch rope. Place each rope onto a
separate sheet of aluminum foil or waxed paper. Brush each rope with
the egg mixture; sprinkle or roll one rope with half of the sunflower seeds,
another with half of the sesame seeds and the third with half of the poppy
seeds. Place ropes on a greased baking sheet. Pinch ends together at one
end to seal. Braid ropes; pinch ends to seal. Repeat with second half of the
dough. Cover; let rise 45 minutes or until almost doubled in size.
BAKE in preheated 350˚F oven for 35 to 40 minutes. Cool on a wire rack.
apple cider
glazed doughnuts
EL
E
A
A DV
S
IN T E R ME
EA
DOUGHNUTS:
31/4 to 4 cups all-purpose flour
2 envelopes Fleischmann’s®
YeastDIATE LEV
Y T RapidRise™
O M AK
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup plus 2 tablespoons milk
1/4 cup butter OR margarine
3 egg yolks
Mazola® Corn Oil for deep frying*
NC
EL
Prep: 35 min. | PROOF: 45 to 60 min. | BAKE: 15 min. | MAKES: about 15 doughnuts
E D LE V
Apple Cider Glaze:
1 cup apple cider
2 cups powdered sugar
1 tablespoon Karo® Light Corn Syrup
to make doughnuts:
combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in
a large mixer bowl. Heat milk and butter to very warm (120˚ to 130˚F).
Add to flour mixture with egg yolks; beat for 2 minutes at low speed.
Continue adding flour, until soft dough forms.
KNEAD on a lightly floured surface until smooth and elastic (about 4
to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a
lightly floured surface into a 12-inch circle, about 1/2-inch thick. Using
a 3-inch cookie or biscuit cutter, cut out as many rounds as possible.
Cut out center with a 1-inch cookie cutter or poke hole through the
center with finger. Place doughnuts about 2 to 3 inches apart on lightly
greased or parchment lined baking sheet. Re-roll and cut remaining
dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
HEAt at least 2 inches of oil in a deep fryer or deep pan to 350˚F. Fry
2 to 3 doughnuts at a time, turning occasionally until well browned,
about 2 to 3 minutes. Remove from oil and drain on paper towels.
Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider
Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.
to make GLAZE:
BOIL cider in a small saucepan until reduced in half, about 7 to 10
minutes. Place powdered sugar in medium bowl. Whisk in hot cider
and corn syrup until smooth.
*These can also be baked. Preheat oven to 375˚F and bake risen doughnuts for 8 to 10 minutes.
classic
cinnamon rolls
EL
E
A
A DV
S
IN T E R ME
EA
ROLLS
1 cup mashed potatoes (about 2 medium potatoes)
DI
1 cup reserved potato waterY TO MAK
ATE LE V
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
81/2 to 91/2 cups all-purpose flour
NC
EL
Prep: 30 minutes | PROOF: about 90 min. | bake: 25 to 30 min. | MAKES: 24 rolls
E D LE V
FILLING
1/2 cup butter OR margarine, softened
1 cup sugar
11/2 tablespoons Spice Islands® Ground Saigon Cinnamon
ICING
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® Pure Vanilla Extract
5 to 6 tablespoons milk
COMBINE potatoes, potato water, butter, sugar, salt and hot water in
large mixer bowl. Stir until butter melts; set aside and let cool. Combine
yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add
eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well
mixed. Continue adding flour, 1 cup at a time until soft dough forms.
KNEAD on a lightly floured surface until smooth and elastic (about 4 to
6 minutes). Place in a greased bowl, turning to coat. Cover; let rise in a
warm, draft-free area about 1 hour, until doubled in size. Punch dough
down; divide in half.
ROLL one portion of dough on a lightly floured surface to a 12x18-inch
rectangle. Spread with half the butter. Combine sugar and cinnamon;
sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing
edges. Cut into 12 slices. Place in greased 13x9-inch pan. Repeat with
remaining dough. Cover; let rise 30 to 45 minutes until nearly doubled in size.
BAKE in preheated 350˚F oven for 25 to 30 minutes. Cool for 15
minutes. Combine icing ingredients and drizzle over rolls.
apple cider
glazed doughnuts
EL
E
A
A DV
S
IN T E R ME
EA
DOUGHNUTS:
31/4 to 4 cups all-purpose flour
2 envelopes Fleischmann’s®
YeastDIATE LEV
Y T RapidRise™
O M AK
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup plus 2 tablespoons milk
1/4 cup butter OR margarine
3 egg yolks
Mazola® Corn Oil for deep frying*
NC
EL
Prep: 35 min. | PROOF: 45 to 60 min. | BAKE: 15 min. | MAKES: about 15 doughnuts
E D LE V
Apple Cider Glaze:
1 cup apple cider
2 cups powdered sugar
1 tablespoon Karo® Light Corn Syrup
to make doughnuts:
combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in
a large mixer bowl. Heat milk and butter to very warm (120˚ to 130˚F).
Add to flour mixture with egg yolks; beat for 2 minutes at low speed.
Continue adding flour, until soft dough forms.
KNEAD on a lightly floured surface until smooth and elastic (about 4
to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a
lightly floured surface into a 12-inch circle, about 1/2-inch thick. Using
a 3-inch cookie or biscuit cutter, cut out as many rounds as possible.
Cut out center with a 1-inch cookie cutter or poke hole through the
center with finger. Place doughnuts about 2 to 3 inches apart on lightly
greased or parchment lined baking sheet. Re-roll and cut remaining
dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
HEAt at least 2 inches of oil in a deep fryer or deep pan to 350˚F. Fry
2 to 3 doughnuts at a time, turning occasionally until well browned,
about 2 to 3 minutes. Remove from oil and drain on paper towels.
Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider
Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.
to make GLAZE:
BOIL cider in a small saucepan until reduced in half, about 7 to 10
minutes. Place powdered sugar in medium bowl. Whisk in hot cider
and corn syrup until smooth.
*These can also be baked. Preheat oven to 375˚F and bake risen doughnuts for 8 to 10 minutes.
classic
cinnamon rolls
EL
E
A
A DV
S
IN T E R ME
EA
ROLLS
1 cup mashed potatoes (about 2 medium potatoes)
DI
1 cup reserved potato waterY TO MAK
ATE LE V
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
81/2 to 91/2 cups all-purpose flour
NC
EL
Prep: 30 minutes | PROOF: about 90 min. | bake: 25 to 30 min. | MAKES: 24 rolls
E D LE V
FILLING
1/2 cup butter OR margarine, softened
1 cup sugar
11/2 tablespoons Spice Islands® Ground Saigon Cinnamon
ICING
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® Pure Vanilla Extract
5 to 6 tablespoons milk
COMBINE potatoes, potato water, butter, sugar, salt and hot water in
large mixer bowl. Stir until butter melts; set aside and let cool. Combine
yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add
eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well
mixed. Continue adding flour, 1 cup at a time until soft dough forms.
KNEAD on a lightly floured surface until smooth and elastic (about 4 to
6 minutes). Place in a greased bowl, turning to coat. Cover; let rise in a
warm, draft-free area about 1 hour, until doubled in size. Punch dough
down; divide in half.
ROLL one portion of dough on a lightly floured surface to a 12x18-inch
rectangle. Spread with half the butter. Combine sugar and cinnamon;
sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing
edges. Cut into 12 slices. Place in greased 13x9-inch pan. Repeat with
remaining dough. Cover; let rise 30 to 45 minutes until nearly doubled in size.
BAKE in preheated 350˚F oven for 25 to 30 minutes. Cool for 15
minutes. Combine icing ingredients and drizzle over rolls.
Call toll free with questions or for additional information.
(866) 373-2300
www.becomeabetterbaker.com
www.breadworld.com
©2012 ACH Food Companies Inc. All Rights Reserved.
ye ast recipes
From The Fleischmann’s® Test Kitchen
www.becomeabetterbaker.com
www.breadworld.com