FLEISCHMANN'S ANADAMA BREAD
Make and share this Fleischmann's Anadama Bread recipe from Food.com.
Provided by Lennie
Categories Yeast Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 8
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.
FLEISCHMANN'S KIFLE
Posted for a Recipezaar friend; haven't tried these myself. The Fleischmann's Yeast Company published this recipe, claiming the recipe is of German origin.
Provided by Lennie
Categories Dessert
Time 3h20m
Yield 24 cookies
Number Of Ingredients 12
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 1-DISH TACO BAKE
I love looking at old magazines and tearing out recipes. I found this one a couple of years ago. We love to make it for late breakfast on weekends....brunches. The kids love it too so that makes it even better. It is both easy and yummy!
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 50m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and drain.
- Add taco seasoning and mix well.
- Mix batter ingredients together in a pre.sprayed 9 1/2 inch deep dish pie plate.
- Top batter with meat and taco seasoning mixture.
- Pour salsa evenly over meat.
- Sprinkle with cheese and crushed corn chips.
- Bake by placing in a COLD oven.
- Set temperature to 350 and bake 30 minutes or until done.
Nutrition Facts : Calories 495.1, Fat 27.9, SaturatedFat 13, Cholesterol 130.6, Sodium 933.2, Carbohydrate 31.1, Fiber 3.8, Sugar 5.2, Protein 30.9
FLEISCHMANN'S CASSEROLE CHEESE BREAD
My grandmother was famous for this bread, and my mom took up the tradition after Grandma passed away. When I asked Mom for the recipe this past Christmas, she handed me from her recipe box the actual package of yeast that had the recipe on the back. The expiration date was July 15, 1963. UNBELIEVABLE! How cool is that?! Anyway, this has been a family fave during the holidays for generations. I hope you all enjoy it as much as we have.
Provided by Heather3271
Categories Yeast Breads
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
- Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
- Pour WARM water into large bowl and add yeast; stir until dissolved.
- Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
- Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
- Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
- Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
- NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".
Nutrition Facts : Calories 307.7, Fat 17.8, SaturatedFat 4.1, Cholesterol 6.7, Sodium 690, Carbohydrate 31, Fiber 1.1, Sugar 2.5, Protein 6
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