Results 1 to 5 of 5

Thread: Annual baking frenzy!

  1. #1
    Cindy Fuller Guest

    Default Annual baking frenzy!

    It's that time of year again. This year's lucky auction recipient will
    get the following:

    The ever-popular eggnog bread, made this year with dried cranberries,
    apricots, and raisins
    "Guatemalan hot chocolate bread", studded with chocolate chunks and
    chopped almonds
    Fig and almond bread
    French pear bread

    More baking to come!

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

  2. #2
    Ranée at Arabian Knits Guest

    Default Re: Annual baking frenzy!

    In article
    <cjfullerSPAMORAMA-B4A20B.15430719122009@70-3-168-2[email protected]>
    ,
    Cindy Fuller <[email protected]> wrote:

    > "Guatemalan hot chocolate bread", studded with chocolate chunks and
    > chopped almonds


    > French pear bread


    Would you be willing to share the recipes for these two?

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  3. #3
    ffu Guest

    Default Re: Annual baking frenzy!

    On Sat, 19 Dec 2009 18:11:50 -0800, Ranée at Arabian Knits
    <[email protected]> wrote:

    -->Guatemalan hot chocolate bread
    Post recipes


    OK, here are the two I have in the database...hope this is what you want

    Guatemalan Hot Chocolate Bread

    Makes 1 round loaf

    4 TBSP unsalted butter, chilled
    ½ cup whole milk
    2 tsp dried yeast
    ¼ cup granulated sugar
    1 tsp vanilla extract
    1 tsp coffee extract
    2 eggs
    ¼ cup dark cocoa powder, sifted
    2 ¼ cups unbleached all-purpose flour
    1 tsp salt

    Cut butter into dime-sized pieces and set aside to reach room temperature.
    Warm milk slightly in a small saucepan an d pour into bowl of your stand mixer.
    Add yeast, 1 TBSP of the sugar, and vanilla extract. Mix with a whisk to
    dissolve yeast, then let bowl sit for 5 minutes while yeast blooms.
    Add remaining sugar, coffee extract, eggs, cocoa powder, flour, and salt. Using
    the hook attachment, mix on low speed for about 2 minutes to bring ingredients
    together. Switch to a medium speed and start dropping pieces of butter into the
    dough. Continue mixing for 12-14 minutes. Dough will look satiny and stingy.
    Let dough rest of 5 minutes.
    Pull dough from the bowl onto a floured work surface and form into a ball.
    Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in a
    warm room, 70 to 75F, for 2 hours. Dough will almost double in size.
    Remove cover and place dough back on floured work surface. Flatten dough with
    your hands to release excess air bubbles. Pull edges of dough onto the top,
    repeating this action until you have formed a tight ball. Line a rimmed baking
    sheet with parchment paper and place ball in the center. Cover with plastic
    wrap and let proof in a warm room for 1 hour. Loaf will almost double in size.
    While loaf is proofing, preheat oven to 350F.
    Remove plastic wrap and place baking sheet on center rack of oven and bake for
    1 hours. The finished loaf will be deep brown and sound hollow when tapped on
    the bottom. Let cool on a wire rack for 30 minutes.



    Pear Bread

    Ingredients

    1 c Sugar
    1/2 c Oil
    2 Eggs
    1/4 c Sour cream
    1 ts Vanilla
    2 c Flour
    1/2 ts Salt
    1 ts Baking soda
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/2 c Chopped dates
    1 c Fresh pears (peeled)


    Preparation

    Blend sugar and oil; add eggs one at a time, blending well. Stir in sour cream;
    add vanilla. Mix well. Sift flour, soda, salt and spices. Add to the creamed
    mixture; add chopped nuts and pears.
    Bake in greased loaf pan at 350 for 1 hour.
    Let rest 10 minutes before removing from pan.
    Makes 1 large loaf.


  4. #4
    Ranée at Arabian Knits Guest

    Default Re: Annual baking frenzy!

    In article <[email protected]>,
    ffu <[email protected]> wrote:

    > OK, here are the two I have in the database...hope this is what you want


    Thank you so much!

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  5. #5
    Cindy Fuller Guest

    Default Re: Annual baking frenzy!

    In article <[email protected]>,
    ffu <[email protected]> wrote:

    > On Sat, 19 Dec 2009 18:11:50 -0800, Ranée at Arabian Knits
    > <[email protected]> wrote:
    >
    > -->Guatemalan hot chocolate bread
    > Post recipes
    >
    >
    > OK, here are the two I have in the database...hope this is what you want
    >
    > Guatemalan Hot Chocolate Bread
    >
    > Makes 1 round loaf
    >
    > 4 TBSP unsalted butter, chilled
    > ½ cup whole milk
    > 2 tsp dried yeast
    > ¼ cup granulated sugar
    > 1 tsp vanilla extract
    > 1 tsp coffee extract
    > 2 eggs
    > ¼ cup dark cocoa powder, sifted
    > 2 ¼ cups unbleached all-purpose flour
    > 1 tsp salt
    >
    > Cut butter into dime-sized pieces and set aside to reach room temperature.
    > Warm milk slightly in a small saucepan an d pour into bowl of your stand
    > mixer.
    > Add yeast, 1 TBSP of the sugar, and vanilla extract. Mix with a whisk to
    > dissolve yeast, then let bowl sit for 5 minutes while yeast blooms.
    > Add remaining sugar, coffee extract, eggs, cocoa powder, flour, and salt.
    > Using
    > the hook attachment, mix on low speed for about 2 minutes to bring
    > ingredients
    > together. Switch to a medium speed and start dropping pieces of butter into
    > the
    > dough. Continue mixing for 12-14 minutes. Dough will look satiny and stingy.
    > Let dough rest of 5 minutes.
    > Pull dough from the bowl onto a floured work surface and form into a ball.
    > Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in
    > a
    > warm room, 70 to 75F, for 2 hours. Dough will almost double in size.
    > Remove cover and place dough back on floured work surface. Flatten dough with
    > your hands to release excess air bubbles. Pull edges of dough onto the top,
    > repeating this action until you have formed a tight ball. Line a rimmed
    > baking
    > sheet with parchment paper and place ball in the center. Cover with plastic
    > wrap and let proof in a warm room for 1 hour. Loaf will almost double in
    > size.
    > While loaf is proofing, preheat oven to 350F.
    > Remove plastic wrap and place baking sheet on center rack of oven and bake
    > for
    > 1 hours. The finished loaf will be deep brown and sound hollow when tapped on
    > the bottom. Let cool on a wire rack for 30 minutes.
    >
    >
    >
    > Pear Bread
    >
    > Ingredients
    >
    > 1 c Sugar
    > 1/2 c Oil
    > 2 Eggs
    > 1/4 c Sour cream
    > 1 ts Vanilla
    > 2 c Flour
    > 1/2 ts Salt
    > 1 ts Baking soda
    > 1/4 ts Cinnamon
    > 1/4 ts Nutmeg
    > 1/2 c Chopped dates
    > 1 c Fresh pears (peeled)
    >
    >
    > Preparation
    >
    > Blend sugar and oil; add eggs one at a time, blending well. Stir in sour
    > cream;
    > add vanilla. Mix well. Sift flour, soda, salt and spices. Add to the creamed
    > mixture; add chopped nuts and pears.
    > Bake in greased loaf pan at 350 for 1 hour.
    > Let rest 10 minutes before removing from pan.
    > Makes 1 large loaf.


    The hot chocolate bread is close, but the recipe I used (from the
    Macrina Bakery Cookbook) called for chopped almonds and chopped
    bittersweet chocolate to be incorporated into the dough. The pear bread
    (also from Macrina Bakery Cookbook) is actually a yeast bread that
    incorporates pureed and chopped pear into the dough.

    Cindy

    --
    C.J. Fuller

    Delete the obvious to email me

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32