ENGLISH COBBLESTONE BREAD
A fine-textured white bread made in your bread machine. It is most excellent toasted or in sandwiches. Makes perfect BLT's. Makes a 1 1/2 pound loaf. Tip: I use Fleischmann's Instant Yeast. It comes in 1 pound bags. Very reasonably priced and has never failed for me. Keep it in the freezer or fridge.
Provided by Marjie501
Categories Breads
Time 27m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Follow directions for your bread machine.
- I take my bread out of the machine before the final rise, put it in a greased bread pan let it rise, and bake it at 350 degrees for 22 to 26 minutes or until browned.
Nutrition Facts : Calories 216.5, Fat 6.6, SaturatedFat 4, Cholesterol 17, Sodium 280.7, Carbohydrate 34.5, Fiber 1.1, Sugar 5.1, Protein 4.6
ENGLISH COBBLESTONE BREAD
Steps:
- SOURCE: Quick & Delicious Bread Machine Recipes bu Norman A. Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple, fine-textured white bread makes excellent sandwiches and toast. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2-pound loaf. Follow manufacturers directions for loading and baking bread. NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf - total calories - 2231, toal protein - 55 gm, total carbohydrates - 353 gm, total fat - 65 gm, total saturated fat - 37 gm, total cholesterol - 160 mg, total sodium ~ 2206 mg, total fibre - 7 gm, % calories from fat - 26%. 1 Lb. loaf - total calories - 1500, total protein - 37 gm, total carbohydrates = 234 gm, total fat - 46 gm, total saturated fat - 26 gm, total cholesterol - 112 mg, total sodium - 1121 mg, total fibre - 4 gm, % calories from fat - 27%.
Nutrition Facts : Calories 10269 calories, Fat 148.84681912725 g, Carbohydrate 1905.73782658236 g, Cholesterol 291.78141943 mg, Fiber 70.5150021231175 g, Protein 305.99186080646 g, SaturatedFat 73.945503317445 g, ServingSize 1 1 Serving (3079g), Sodium 910.652562335385 mg, Sugar 1835.22282445924 g, TransFat 21.313809216954 g
UKRAINIAN COUNTRY BABKA
A successful babka--rich, tender, fine textured, spongy, and very light--is a great triumph of a Ukrainian homemaker.
Provided by Olha7397
Categories European
Time 1h15m
Yield 2 babka's
Number Of Ingredients 12
Steps:
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
- FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
- Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
- Beat the eggs with the salt, add the sugar gradually, and continue beating.
- Beat in the butter and lemon rind.
- Combine this mixture with the sponge.
- Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
- This dough should be slightly thicker than for the usual babka mixture.
- Knead in the raisins.
- Cover and let rise in a warm place until double in bulk.
- Punch down, knead a few times, and let it rise again.
- Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
- I like to use greased parchment paper on the bottom and sides of pan.
- For this recipe you will need about 2 or 3 large coffee cans.
- If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
- Adjust baking time for the smaller cans.
- Cover and let rise in a warm place until the dough reaches the brim of the pan.
- Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
- Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
- ,and continue baking for 40 minutes longer, or until done.
- Avoid browning the top too deeply.
- If necessary, cover with aluminum foil.
- Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
- Tip each loaf very gently from the pan onto a cloth-covered pillow.
- Do not cool the loaves on a hard surface.
- This is extremely important.
- Careless handling of the baked babka may cause it to fall or settle.
- As the loaves are cooling, change their position very gently a few times to prevent settling.
- If desired, the cooled loaves may be iced or glazed and decorated with bakers' confetti.
- This is the custom in the old country.
- Babka is always sliced in rounds across the loaf.
- The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
- BABKA WITH PUMPKIN: This is a very old recipe, but it is worth preserving.
- Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
- A fewer number of eggs is required when pumpkin is used.
- Follow the preceding recipe for Country Babka.
- Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
- Add enough flour to give a soft dough.
COBBLE BREAD
To make this tender coffee cake, Bernice Knutson of Soldier, Iowa dips balls of dough into cinnamon and sugar, then places them in a fluted tube pan. "I pour chopped walnuts in the pan first. They add a nice crunch," she notes.
Provided by Taste of Home
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup butter, 1 cup sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Melt remaining butter; pour into a greased 10-in. fluted tube pan. Sprinkle walnuts over bottom of pan. Combine cinnamon and remaining sugar; sprinkle 1/4 cup over nuts., Punch dough down. Divide into six portions; divide each portion into eight pieces. Roll each piece into a ball; dip in remaining cinnamon-sugar. Place in prepared pan. Sprinkle remaining cinnamon-sugar over top. Cover and let rise until almost doubled, about 45 minutes., Bake at 350° for 40-45 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over bread.
Nutrition Facts :
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