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Hometown
Recipes
Yeast
(r I v
If you’ve never baked
bread with yeast, it's time to try the
leavening agent first used by ancient
Egyptians some 5,0(X) years ago.
As yeast ferments and flours starchy
nutrients are converted into alcohol and
carbon dioxide, gas bubbles are trapped
in the flours gluten, causing the dough
to rise. Maybe that’s too much science
to think about. Instead, think about
warm, yeasty breads coming from the
oven to the delight of your family and
guests.
This week American Profile offers two
recipes using that magical substance:
yeast.
| RECIPE:
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Wanda Taylor
Gould, Okla.
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Loyd Patton
Spokane, Wash.
Garlic Parmesan Rolls
Monkey Bread
I cup 2% reduced-fat milk
IZi cups, plus 'A cup, sugar
Vi cup, plus 'A cup, butter
4 teaspoon salt
I (14-ounce) package active
dry yeast
14 cup warm water (105 to 115 F)
1. Heat milk in a small saucepan. Add 14 cup sugar, 14 cup butter and salt.
Heat until butter melts and sugar dissolves. Remove from heat and cool to
lukewarm.
2. Dissolve yeast in warm water and a sprinkling of sugar in a large bowl;
let stand 5 minutes until yeast bubbles. Stir in eggs and milk mixture. Stir in
2 cups flour; beat until smooth. Add 2 cups flour; mix well. If dough seems
too wet, add another 4 cup flour. Cover and let rise until doubled in size,
about 114 hours. Punch down and let rise again until doubled in size. About
114 hours.
3. Combine remaining 114 cups sugar and cinnamon in a small bowl. Melt
remaining 14 cup butter. Roll dough into walnut-size balls. (If dough is too
wet to handle easily, scoop up portion of dough with a soup spoon.) Dip
into melted butter, then in sugar mixture, then in pecans. Pile loosely in an
ungreased Bundt pan. Let rise 40 minutes.
4. Preheat oven to 400 F. Bake 10 minutes; reduce heat to 325 F. Bake 25
minutes. Remove from oven and invert immediately onto a large serving
plate. Serve hot. Do not cut; let diners “pluck” a serving. Makes 32 rolls.
Nutrition facts per serving (l-roll): 180 calories, lOg fat, 3g protein, 20g carbohydrates, Ig fiber, 90mg sodium.
Garlic Parmesan Rolls
I (14-ounce) package
active dry yeast
114 cups warm water
(105-II5F), divided
14 cup sugar
I egg, beaten
I teaspoon salt
1. Dissolve yeast in 14 cup warm water and a sprinkling of sugar in
a large bowl; let stand 5 minutes until yeast bubbles. Add remaining
water, sugar, egg, salt, 14 cup butter and 24 cups flour. Add
remaining flour, I cup at a time, to form a soft dough. Turn out
onto a lightly floured work surface and knead until elastic. Place in
greased bowl, turning to coat both sides, cover with plastic wrap,
and allow to rise I hour or until doubled in size.
2. Preheat oven to 375 F. Combine remaining butter with garlic.
3. Punch dough down and turn out onto a floured work surface.
Divide into 2 equal sections. Roll each into a circle about 12 inches in
diameter. Baste with butter mixture and sprinkle with 2 tablespoons
Parmesan cheese. Using a pizza cutter or sharp knife, cut each
circle into 8 wedges and roll from big end to small end. Repeat with
remaining sections.
4. Place on baking sheets, close but not touching, seam side down.
Baste tops with butter mixture and sprinkle with remaining Parme
san cheese. Bake 15 minutes or until golden brown. Store leftover
rolls in airtight containers in refrigerator. Makes 16 rolls. Nutrition facts
per serving (I -roll): 110 calories, 7g fat, 5g protein, 32g carbohydrates., Ig fiber, 230 mg sodium.
4 cup melted butter,
divided
5 cups all-purpose
flour, divided
3 garlic cloves, minced
4 cup grated
Parmesan cheese
3 eggs, well beaten
4 to 44 cups
all-purpose flour
2 to 3 tablespoons
ground cinnamon
IZa cups pecans, ground