Fleischmanns Active Dry Yeast Food

FLEISCHMANN'S KIFLE

Steps:

• Mix sour cream and water; heat until warm (105 to 115F).
• Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
• In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
• Stir in egg yolks and enough remaining flour to make soft dough.
• Divide dough into 3 equal pieces.
• Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
• Lightly dust work surface with sugar.
• Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
• Spread each wedge with about 1 tablespoon filling.
• Roll up from wide ends to make crescents.
• Place, with points down, on greased baking sheets.
• Bake at 375F for 20 minutes or until golden brown.
• Remove from baking sheets; cool on wire racks.
• Makes 24 to 30 cookies.
• Filling----------.
• In medium bowl, beat egg whites until soft peaks form.
• Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
• Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.

FLEISCHMANN'S ANADAMA BREAD

Steps:

• In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
• Heat water, butter and molasses to 120F degrees to 130F degrees.
• Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• With spoon, stir in enough additional flour to make soft dough.
• Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Cover; let rest on board 20 minutes.
• Roll dough to 14 x 9-inches.
• Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
• Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
• Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
• Sprinkle top of loaf with 1 teaspoon flour.
• With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
• Bake at 375F for 45 minutes or until done.
• Remove from pan and cool on wire rack.
• To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
• Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.