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Resumen del manual
Mix l/2 cup brown sugar, 2 tsp. cinnamon and l/3 cup softened butter or margarine together. Place 1/3 mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread remaining mixture on the dough. Sprinkle 1/2 cup raisins or walnuts on top. Roll up along the short side jelly-roll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place* until almost doubled in size about 40 -50 minutes. Bake at 375°F (190°C) for 30 -35 minutes. Turn out upside down onto serving dish while warm. VARIATION: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry. SWEDISH TEA RING Use SWEET D OUGH from small or l/2 large batch or use whole wheat dough variation for Spiced Granola Buns, Page 79. Roll dough into 8 x 16-inch (20 x 40-cm) rectangle. Spread with 1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts, raisins and fruit together. Sprinkle over dough. Roll up dough from long side jelly roll style; pinch edges together to seal. On a large, greased baking sheet, shape the roll into a circle, overlapping and joining the ends. Cut 2/3 of the way into ring at 1 inch (2.5 cm) intervals. Turn each slice on its side, cut side up. Cover and let rise in a warm place* until doubled in size, about 45 minutes. Bake at 375°F (190°C) for 25 -35 minutes. Cool on wire rack. Drizzle with sugar glaze. (Page 80) *See Page 70 for Rising Tips E GG GLAZE Beat 1 egg,white or 1 egg yolk or 1 whole egg with 1 Tbsp. water. Brush on unbaked bread or roils to give a shine. (A darker co/our results if yolk is used). MILK OR BUTTER GLAZE Brush just baked bread with milk or melted butter for.a softer crust. SUGAR GLAZE Mix 1 cup icing sugar, 1 Tbsp. milk, l/4 tsp. vanilla or almond extract together until smooth. Drizzle on Swedish Tea Ring or Chelsea Buns. VARIATION: Lemon -Substitute lemon juice for milk and lemon rind for extract. HONEY GLAZE Mix 2 Tbsp. honey, 2 Tbsp. softened butter or margarine together until smooth. Brush on sweet rolls. CHEVRE SPREAD Mix 3 oz. (90 Q) chevre, 4 oz. (125 g) cream cheese, 1 Tbsp. olive oi l , 1 Tbsp. chopped, sundried tomatoes* and 1/4tsp. pepper until smooth in food processor or by hand until smooth. VARIATION: Cottage Cheese -Substitute milk for oil and add 1 tsp. dried basil and-114 tsp. dried tarragon. Delicious on French Bread. *Use sundried tomatoes in oil or dried ones soaked in hot water and drained. GLAZES AND SPREADS BLUE CHEESE SPREAD Mix 2 oz. (60 g) blue cheese, 4 oz. (125 g) cream cheese and 1 Tbsp. brandy or milk in food processor or by hand until smooth. Delicious on Whole Wheat or Multi Grain Bread. AVACADO SPREAD Mix 1 ripe, large peeled and cubed avocado, 1/2 cup ricotta cheese, 2 Tbsp. lime or lemon juice, 2 Tbsp. minced cilantro, 1/2 tsp. salt and hot pepper sauce (to taste) in food processor or by hand until smooth, Delicious on Cracked Wheat or French Bread. SALMON SPREAD Mix 7.75 oz. (220 g) can drained red salmon, 1/2 cup cream or ricotta cheese, 1/2 tsp. Worcestershire sauce, and 1 tsp. lemon juice food processor or by hand until smooth. Delicious on Herb or Pumpernickel Bread. GREEK SPREAD Mix 3 oz. (90 g) feta cheese, 4 oz. (125 g) cream cheese, 3 Tbsp. plain yogurt and 1 clove minced garlic in food processor or by hand until smooth. Stir in 4 minced pitted black olives and 1 Tbsp. minced parsley. Delicious on Herb or Sesame Yogurt Bread. LOW-CALORIE GARDEN SPREAD Puree 1/2 cup cottage cheese, 1/2 cup light cream cheese and 1 minced clove of garlic in food processor or by hand until smooth. Stir in 1/2 cup grated carrot, 1/3 cup grated zucchini, 2 minced green onions and 1/4 tsp. salt. Delicious on Bran and Sunflower Bread or Pumpernickel Bread. MEXICAN CHEESE SPREAD Mix 1/4 cup cottage cheese and 4 oz. .. (125 g) light cream cheese, 1 minced clove garlic, 1/4 tsp. each chili powder, salt and cumin in food processor or by hand until smooth. Stir in 2 minced green onions. Delicious on French or White Bread. GLAZES AND SPREADS TAPENADE SPREAD Process 1/2 cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil 1/4 tsp. each salt, pepper, dried thyme and rosemary with 1-1/2 tsp. dried basil and 1/8 tsp. red chili pepper flakes in food processor. Delicious on fresh Baguette or Focaccia. CHEDDAR CHEESE SPREAD Mix 1-1/2 cups shredded old Cheddar Cheese, 2-1/2 Tbsp. sweet German or Russian mustard, 2 Tbsp. milk and 1/4 cup ricotta or cream cheese until smooth. Delicious on Herb Bread. SMOKED SALMON DIP Mix 1 cup each yogurt and light mayonnaise, 1/2 cup cup chopped smoked salmon and 1/2 pkg. (87 g) creamy vegetable soup mix. Cut a cap off a small Pumpernickel, Whole Wheat or Deli Rye Bread. Cut the cap into bite-size pieces and hollow out bottom of loaf leaving a 1/2-inch (1 cm) shell. Serve dip in bread shell with bread pieces around it to use for dippin...