In bowl, combine
yeast, sugar, salt, and 1 cup flour.
In
saucepan over medium heat, heat margarine and water until very
warm (125 degrees).
With
mixer at low speed, beat liquid into dry ingredients. At medium
speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg
yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn
dough onto floured surface and knead until smooth and elastic,
about 5 minutes, working in about 1/4 cup flour while kneading.
Shape dough into ball; cover and let rest 15 minutes.
Preheat
oven to 375 degrees. Grease 2 cookie sheets.
Cut
dough into eighths.
For
1 bunny; cut 1 piece dough in half; shape half into ball, with a
kiss in center, for body. Place on cookie sheet.
Cut
other half in half; shape half into ball; brush with egg white;
place next to large ball,
tucking slightly under it for head.
From
remaining half, pinch off 3/4-inch piece for tail and shape 2
ears. Brush tail and ears with egg white; tuck slightly under
bunny. Brush body with egg white.
Make
3 more bunnies.
Bake
15 minutes or until browned. Cool on rack. Repeat to make 4 more.
Mix
confectioners' sugar with about 1/4 teaspoon water and a hint of
red food coloring (for pink); use to draw face on bunnies.
1/2
cup sweet butter
1/2 cup granulated sugar
2 eggs -- beaten
1 tablespoon grated orange rind butter -- melted
1/4 cup slivered almonds
1 cup milk
1 package active dry yeast
1 teaspoon salt
5 tablespoons orange juice
5 1/2 cups sifted flour red-dyed -- hard-boiled eggs
2 tablespoons granulated sugar
In a small saucepan, combine the milk and butter over medium
heat and scald. Stir until the butter melts, then pour into a
mixing bowl. When lukewarm, sprinkle in the yeast, and with
fingers or a heavy spoon gradually stir in the 1/2 cup sugar until
it dissolves. Then add the salt, eggs 3 tablespoons of the orange
juice, and the orange rind, stirring continuously, and gradually
add half the flour until the mixture begins to bubble. Continue
adding flour gradually by hand; the dough will be sticky, but
should not be stiff. Flour your fingers lightly and knead for 15
minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until
doubled in bulk (approximately 2 to 3 hours). Punch the dough down
and divide into 2 parts. Divide each half into 3 parts and roll
each into a long rope about 10" x 2". Braid the three
ropes together; pinch to seal the ends if leaving long, or join
together to form a long round loaf (see note below). Repeat with
the other half of the dough to make a second tsoureki. Place in
large baking pans or on a cookie sheet, cover, and let rise until
doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the
glaze by mixing the remaining orange juice, remaining sugar, and
the almonds in a small bowl. Bake the tsourekia in a 375 degree
oven for 20 minutes. Remove from the oven and with a pastry brush
glaze the tops and sides of loaves. Return to the oven and bake
for another 15 to 20 minutes until the color is a rich and shiny
chestnut. Note: If using the Easter eggs, tuck them into the
center when you shape the loaves, leave until loaves have doubled
and bake them with the loaf. After baking, though lovely, the eggs
will be inedible. Also in some provinces, the tsoureki is formed
with a large braid and a smaller one over it, making a much larger
loaf requiring a longer baking time.
2
cups flour
1/2 cup sugar
1 package yeast
1/2 cup milk
1/2 cup margarine
3 whole eggs -- room temp
1 can raisins -- seedless ******
1/2 cup brown sugar
-- boiled 1/3 cup water
-- boiled 1/4 cup rum
-- boiled mix 3/4 cup flour and yeast. combine milk and
margarine in a sauce pan till WARM only. and pour into bowl. add
remaining DRY ingredients. and Beat for 2 minutes in electric
mixer.. add eggs 1 @ a time and up to a 1/2 cup flour to make a
thick batter and then beat for an additional 2 minutes. Cover and
let rise till doubled. stir in raisins and turn out into a 2 quart
greased tube pan. let rise uncovered for 30 minutes. Bake @ 350
for 40 minutes. before removing form pan and while still hot from
oven : prick to witha fork and pour rum syrup over cake.
Preheat
oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch
loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla.
For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt,
cinnamon, all spice, cardamom, and cloves. Alternately blend the
flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and
ginger to the mixture and blend well. Pour into two greased 9x5
loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until
inserted toothpick emerges dry and clean.
5
cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons salt
3/4 cup butter
1 cup dired mixed fruit bits or 2 tablespoons butter
-- melted 2 packages fast-rising yeast grated peel of 1
lemon
1 cup water
5 egg yolks -- lightly beaten
3/4 cup dried cranberries
-- apricots tart cherries
Grease both halves of 3-D Pan. Reserve one cup flour. Mix 4 cups
flour, yeast, sugar, grated peel and slat in large mixer bowl.
Heat water and butter until hot to touch (125* - 130*F). Stir hot
liquid into flour mixture. Mix in egg yolks. Add only enough
reserved flour to make soft dough. On floured surface, knead 5
minutes or until dough is smooth and no longer sticky. Cover dough
and let rest 10 minutes. Knead in mixed fruit and cranberries.
Divide dough in half. Shape in egg pan, placing seam side up. Let
rise until doubled in size. Preheat oven to 400*F. Brush top of
loaves with melted butter and bake 10 minutes, reduce heat to
350*F and bak an additional 40-45 minutes, or until browned. Cool
5 minutes, remove from pans. Brush again with melted butter. Serve
warm or cool. Serve with molded egg butters.
