Fabulous Muenster Bread Food

MUENSTER BREAD

Steps:

• In a large bowl, dissolve yeast in milk. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a large bowl, beat egg and yolk; stir in cheese. Punch down dough; roll into a 16-in. circle. , Place in a greased 10-in. cast-iron skillet or 9-in. round baking pan, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1-1/2-in. pleats. Gently squeeze pleats together at top and twist to make a topknot. Let rise 10-15 minutes. , Brush loaf with egg white. Bake at 375° for 40-45 minutes. Cool on a wire rack for 20 minutes. Serve warm.

FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

VIENNA BREAD

Steps:

• dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
• cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
• add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
• work in as much of the remaining dough as is needed to make a stiff dough.
• turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
• form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
• cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
• punch down dough and form into 2 oblong loaves or large braids.
• put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
• beat together egg yolk and milk and brush the loaves with the glaze.
• put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
• bake loaves for 20-35 minutes more, till golden brown.

MUENSTER CHEESE BREAD

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 16-inch circle.
• Cover with plastic wrap and let rest.
• Mix the cheese with 1 egg and 1 egg yolk.
• Save the egg white and set aside.
• Remove wrap from dough and carefully lift the dough into a sprayed 9-inch round cake pan.
• Center the dough in the pan draping the excess over the edges.
• Spread the cheese mixture evenly over the dough in the pan.
• Gather the dough up and over the cheese mixture, gently pleating it in about 1 1/2-inch pleats.
• Bring the pleats together at the top and twist to make a ball of dough on top of the bread.
• Cover with sprayed plastic wrap and let rise 15-30 minutes.
• Remove wrap and brush the loaf with beaten egg white.
• Bake at 375°F 20 minutes.
• Cover with foil to prevent over browning and bake an additional 20 minutes.
• Carefully remove from pan and cool before slicing.

FABULOUS MUENSTER BREAD

Steps:

• In a large bowl, dissolve yeast in milk.
• Add butter, sugar, salt& 2 c.
• flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease the top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• In a large bowl, beat egg and yolk; stir in cheese.
• Punch down dough; roll into a 14-16" circle.
• Place in a greased 9" round cake pan, letting dough drape over the edges of the pan.
• Spoon the cheese mixture into the center of the dough.
• Gather dough up over filling in 1 1/2" pleats.
• Gently squeeze pleats together at the top and twist to make a top knot.
• Allow to rise 10-15 minutes.
• Brush loaf with egg white.
• Bake at 375 for 45-50 minutes, until golden brown.
• Cool on a wire rack for 20 minutes.
• Serve warm.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Melt over hot water the chocolate.
• Sift the flour, baking powder and salt together and set aside.
• Combine the shortening and vanilla and beat till creamy.
• Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
• Add the flour mixture, melted chocolate and nuts, if using, and mix well.
• Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
• Preheat oven to 375°F
• Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
• Bake at 375 F for 6-8 minutes.

MINI BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.
• Place cream cheese in a small bowl and stir until completely smooth.
• Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.
• Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.
• Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).
• Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.
• Bake for 15 minutes until golden brown. Remove from oven and serve warm.

PEPERONATA

Steps:

• Peter's Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes.
• Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat, maintaining a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released.
• Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling.
• Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill.
• When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand. Remove core and seeds. Don't be concerned when some fall into the liquid. Cut peppers in ½ inch strips lengthwise.
• Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent. Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.

FLAVORFUL HERB BREAD

Steps:

• In a large mixing bowl, dissolve yeast in water. Stir in the sugar, butter, parsley, basil, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.