Friday, November 25, 2016

Baking Bread, a lost art!

Hamburger buns, Caramel Rolls, Cinnamon Rolls, Swedish Tea Ring, and Cinnamon Leaf Ring
One of our favorite traditions is to eat left over Thanksgiving turkey with fresh homemade buns.  It had been several years since I'd made bread from scratch, but when my husband hinted this morning that he used to love it when we had fresh rolls, I decided to pamper him a little.  I triple the bread recipe, so that I can make breakfast rolls as well as hamburger buns.  And YES, I do spend all day doing this....Letting the yeast rise and waiting for the dough to double, and kneading it till it is the perfect elasticity.  Below is my Cinnamon Leaf Ring recipe.  It's delicious. Melts in your mouth!
Cinnamon Leaf Ring
Cinnamon Leaf Ring
From Karen Knutson (who got this recipe from the Farm Journal’s Country Cookbook)
350 degree oven

2 pkgs. active dry yeast
2 cups milk, scalded and cooled to warm
¾ cup shortening
¼ cup butter
½ cup sugar
2 t. salt
2 eggs, beaten
6 cups sifted flour
1 cup melted butter
2 Tablespoons cinnamon
2 cups sugar

Cream shortening and ¼ cup butter.  Add ½ cup sugar and salt. Cream until light and fluffy.  Add eggs, yeast, and enough flour to make a soft dough that leaves the side of the bowl.  Knead on floured surface until smooth and elastic.  Place in a greased bowl.  Cover and let rise until doubled (about 1 ½ hours).  Turn dough onto board.  Roll about ¼” thick.  Cut into rounds with a 2” biscuit cutter.  Dip in melted butter and dip in cinnamon and sugar mixture.  Place breads in a fan fashion in a buttered round pan.  Cover and let rise about 30 minutes.  Bake in a 350 degree oven for about 25 minutes.  Makes 2 rings.  

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