Barb's Special Sweet Breads
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Barb's Special Sweet Breads
  Sweet    Bread  
Last updated 6/12/2012 1:06:56 AM. Recipe ID 32683. Report a problem with this recipe.
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      Title: Barb's special sweet breads
 Categories: Bread
      Yield: 24 Servings
 
      3 pk Yeast
      1 c  Water; lukewarm
      1    Egg; slightly beaten
      4 c  Flour; sifted
      3 tb Sugar
  1 1/2 c  Butter
      1 ts Salt
           Vanilla cream
           Almond butter
           Plumped currants or raisins
           Egg wash
           Icing
 
  Date: Wed, 3 Apr 1996 00:31:19 -0500
  
  From: BobbieB1@aol.com For the dough: Put the water in a mixing bowl
  and sprinkle the yeast over it. Stir until the yeast has dissolved.
  Beat the egg into the yeast mixture, and set aside.
  
  Sift together the flour, sugar, and salt. Add the yeast mixture.
  Knead until the mix forms a ball- if too moist add a bit more flour.
  Knead 10 minutes more.
  
  Roll out to an 11" square. Spread 1/2 cup butter over the surface of
  the dough. Fold the dough into thirds and wrap in a damp cloth.
  Refrigerate 20 minutes. Repeat this process beginning from rolling
  out the dough, two more times.
  
  While the dough is in the refrigerator the last time, you should
  prepare the fillings, icings or other recipes you will need for the
  finished pastries.
  
  The following parts will give you the variety of pastries made with
  this dough, and the methods. They will be followed by additional
  recipes needed to prepare the pastries. Source: Vera Stevens (my
  mother)
  
  INSTRUCTIONS FOR WEINERBROD: Place the dough on a lightly floured
  board and cut it in half. Roll each piece into 24" X 6" strip. Spread
  the surface with Almond butter. Fold the edges lengthwise toward the
  center, allowing 1" space in the center. Sprinkle the plumped
  currants and spoon the Vanilla Cream into the 1" space between the
  edges. Repeat with second strip. Place both lengths of dough on a
  baking sheet and shape strips together like a giant pretzel, tucking
  in the ends. Brush with the egg wash and sprinkle with almonds. Allow
  the dough to rise 1 hour in a cool room. When light, bake 35 minutes
  in a 375 degree F. oven. (or, if making small pastries, 10-12
  minutes) Cool and ice. Cut in 3" pieces. This makes 1 large pastry or
  24 small ones. See later parts for necessary fillings and icings.
  
  INSTRUCTIONS FOR SPANDAUER: Requires Your favorite jelly.  Place the
  dough on a floured board and cut it in half. Roll each half 1/4"
  thick Cut into 4" squares. Spread Almond butter on each square.
  Sprinkle plumped currants or raisins on top. Fold corners to center.
  Put a bit of your favorite jelly in the center. Spoon Vanilla Cream
  in center. Place 2" apart on baking sheet. Brush with egg wash. Let
  rise till puffy. Brush again with the egg wash. Bake at 375 degrees
  F. for 10-12 minutes.
  
  INSTRUCTIONS FOR SNAILS: Place dough on a lightly floured board and
  roll into a large rectangle 1/4" thick. Spread with almond butter and
  plumped currants or raisins. Roll jelly roll style. Cut into 1"
  slices and place slices 2" apart on baking sheet, cut side down.
  Spoon Vanilla cream in the center of each. Let rise until light. Bake
  10-12 minutes at 375 degrees F. Ice and sprinkle with almonds.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #94
  




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Recipe ID 32683 (Apr 03, 2005)

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