Tooele Transcript Bulletin – News in Tooele, Utah
image Hungarian bread has a hard-crusted loaf with anise seeds on top to give it a sweet flavor. This bread is just one of many types of bread that complement an Easter dinner.

April 3, 2012
Use frozen dough to create tasty Easter breads

This is the week for bunnies, eggs, chicks and feasting. Dinner on Sunday may include ham, chicken, potatoes, deviled eggs and more. Breads are also a part of a delicious feast. Easter breads can be a fun and tasty part of the upcoming holiday.

Making fresh bread can be gratifying but it takes time and effort. If you don’t feel like going to the effort to knead and form loaves of bread you might like making batter bread. It will not taste the same as a kneaded loaf, but it can still have a great flavor.

Fancy breads don’t have to be about making your own dough. Take a break and use frozen dough to make the shapes you want to enjoy for Easter.

Basic Batter Bread

1 package yeast

1 tablespoon sugar

1/4 cup lukewarm water

1 cup milk

1/4 cup sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

1 cup whole wheat flour

1 1/4 to 1 3/4 cups flour

Dissolve yeast in water with 1 tablespoon sugar. Scald milk. Add sugar, salt and shortening. Cool. Add whole wheat flour. Beat well. Add yeast mixture and eggs. Beat. Add flour. Let rise until doubled in bulk (about one hour). Spoon into muffin tins or 9-inch cake pans. Brush top with milk. Let rise to double. Bake at 375 degrees for 20 to 30 minutes.

Hungarian Bread

(makes two loaves)

2 packages dry yeast

1/4 cup sugar, divided

2 cups hot water, 105 to 115 degrees

6 cups bread flour, divided

1/3 cup vegetable oil

1 teaspoon salt

1/2 teaspoon anise seed

1/2 teaspoon fennel seed

vegetable cooking spray

Dissolve yeast and 1 tablespoon sugar in hot water in a large bowl. Let stand five minutes. Add in the remaining 3 tablespoons sugar, 2 cups bread flour, oil and salt. Stir with a wire whisk until smooth. Add in 3 1/2 cups bread flour, stirring to create a soft dough. Turn the dough out onto a lightly floured surface, and knead for about 10 minutes, until smooth and elastic. Add in the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85 degrees) free from drafts for 45 minutes or until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Divide dough in half, and roll each portion into a 14 x 18-inch rectangle. Roll up the rectangles, starting with a short edge, pressing firmly to eliminate air pockets. Pinch ends to seal. Place each roll seam side down in a 9 x 5-inch loaf pan coated with cooking spray. Brush with water and sprinkle seeds over the top. Slash surface with a sharp knife. Cover, and let dough rise for 45 minutes or until doubled in bulk. Uncover dough and bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans. Let cool on wire racks.

Portuguese Breakfast Bread

2 loaves frozen bread dough, thawed

8 hard-cooked eggs

Divide dough into eight equal pieces. Take about a fourth of each piece and set aside. Shape larger pieces into round balls. On greased baking sheets, press large pieces of dough down into circles, about 1/2-inch thick. Place a hard-cooked egg in the center of each. Divide each of the remaining eight pieces of dough in half. Shape each into a 6-inch rope. Using two ropes, cross an “X” over each egg and seal ends underneath dough. Cover. Let rise in a warm place free from draft for about an hour or until doubled in bulk. Bake at 350 degrees for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.

Soup Bowls

1 loaf frozen bread dough

1 egg, beaten

Cut loaf into thirds. Form each third into a ball. Place on baking sheet sprayed with nonstick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls, cut the loaf in half. Recipe courtesy of Rhodes Bake ‘n Serve dough.

Bagels

1 loaf frozen bread dough, thawed but still cold

1 egg beaten

Coarse salt, seeds or spices Cut loaf into eight round slices. Put both pointer fingers through the center of each slice and form a large hole. Place bagels on baking sheet sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 30 to 45 minutes. In a large saucepan, bring 6 inches of water to a boil. Slip bagels a few at a time into gently boiling water. Boil for 30 seconds on each side. Remove with slotted spoon. Drain briefly on cooling rack. Brush with beaten egg. If desired, sprinkle with coarse salt, seeds or spices. Return to sprayed baking sheet, placing about 2 inches apart. Bake immediately at 375 degrees for 15 to 20 minutes or until golden brown. Recipe courtesy of Rhodes Bake ‘n Serve dough.

Bread Bunny

2 loaves frozen bread dough, thawed but still cold

2 sliced almonds

2 large raisins

1 egg, beaten

Cut one loaf of bread into 1/4 and 3/4 portions. Shape the 3/4 portion into an egg shape for the body and place on a baking sheet sprayed with non-stick cooking spray. Shape the 1/4 portion into a pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place folded edge near the top of the head and pinch tips of ends together. With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into two large thumper feet and place under edge of body. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip to form fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on the face for cheeks and one small ball for a nose. Place two raisins on the face for eyes and two almonds for teeth. Brush everything with beaten egg, even teeth. Cover with sprayed plastic wrap. Let rise 15 to 30 minutes. Remove wrap and bake at 350 degrees for 30 minutes or until browned. Let cool. Hollow out tummy and fill with dip, or break off pieces and eat. Recipe courtesy of Rhodes Bake ‘n Serve dough.

Spinach and Cheese Dip

1 package (10 ounce) frozen chopped spinach, thawed and drained

1 pint sour cream

1 cup mayonnaise

1 package vegetable soup, dip and recipe mix

1 can (8 ounce) water chestnuts drained and chopped (optional)

3 green onions, chopped

2 cups shredded Swiss cheese

In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, Swiss cheese and green onions until well mixed. Cover, chill two hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut up vegetables or chips or bread chunks.

Dad’s Gooey Caramel Rolls

1 dozen frozen cinnamon rolls

3/4 cup brown sugar

1/2 cup whipping cream

1/4 cup chopped pecans

In a saucepan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9 x 13-inch baking pan sprayed with non-stick cooking spray. Sprinkle pecans over top. Place cinnamon rolls on pecans and cover with sprayed plastic wrap. Let rolls rise until double in size. Remove wrap and bake at 350 degrees for 15 to 20 minutes. Remove from oven and immediately invert onto a serving platter. Recipe courtesy of Rhodes Bake ‘n Serve dough.

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