Post by cuteascountry_Shortcake on Oct 8, 2003 13:57:26 GMT -6
WHEAT CASSEROLE MONKEY BREAD
1 package active dry yeast
2 Tablespoons sugar
1/4 cup very warm water
1 cup milk
2 Tablespoons butter, softened
1 1/2 teaspoons salt
2 eggs
1 1/2 cups whole-wheat flour
2 1/2 to 3 cups unsifted all-purpose flour
1 cup wheat germ
1/2 cup (1 stick, or 1/4 pound) butter, melted
Dissolve yeast and sugar in very warm water in large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Let stand until bubbly, 4 to 5 minutes.
Meanwhile, heat milk in small saucepan until bubbles appear around edges. Cool slightly until very warm.
Stir heated milk, the 2 Tablespoons butter, salt, eggs and whole-wheat flour into yeast mixture; beat well. Gradually add all-purpose flour, beating to keep mixture smooth. Add enough flour to make a stiff dough. Let rest 15 minutes.
Turn dough out onto lightly floured board. Knead 10 minutes or until smooth and shiney; add all-purpose flour as necessary to prevent sticking. Place dough in lightly greased bowl. Cover; let rise in warm place away from drafts until doubled in bulk, about 1 hour.
Turn dough out onto lightly oiled surface. Divide into quarters; divide each quarter into guarters; divide each piece in half to make a total of 32 pieces.
Generously grease a deep, 2-quart souffle' dish or casserole. Sprinkle a little wheat germ over the bottom. Dip each piece of dough into melted butter; roll in wheat germ to evenly coat. Place in prepared casserole, pi
ling evenly. Cover dish with plastic wrap. Let rise in warm place away from drafts until doubled in bulk or balls of dough rise to top of casserole, 45 minutes to 1 hour.
Bake in preheated moderate oven (375*F) for 35 to 45 minutes or until cake tester tests clean. Cool bread in casserole 5 minutes. Turn out bread and cool. Pull pieces apart to serve.
Note: To form a firmer loaf with tighter fitting dough balls, reduce amount of wheat germ to 3 Tablespoons. Sprinkle 1 Tablespoon wheat germ over bottom of prepared casserole, 1 Tablespoon over the center of the loaf when piling the dough balls, and 1 Tablespoon over the top. Reduce melted butter to 1/4 cup (1/2 stick).
Per serving: 471 cal., 25 g. protein, 30 g. fat, 945 mg. sodium, 260 mg. cholesterol
1 package active dry yeast
2 Tablespoons sugar
1/4 cup very warm water
1 cup milk
2 Tablespoons butter, softened
1 1/2 teaspoons salt
2 eggs
1 1/2 cups whole-wheat flour
2 1/2 to 3 cups unsifted all-purpose flour
1 cup wheat germ
1/2 cup (1 stick, or 1/4 pound) butter, melted
Dissolve yeast and sugar in very warm water in large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Let stand until bubbly, 4 to 5 minutes.
Meanwhile, heat milk in small saucepan until bubbles appear around edges. Cool slightly until very warm.
Stir heated milk, the 2 Tablespoons butter, salt, eggs and whole-wheat flour into yeast mixture; beat well. Gradually add all-purpose flour, beating to keep mixture smooth. Add enough flour to make a stiff dough. Let rest 15 minutes.
Turn dough out onto lightly floured board. Knead 10 minutes or until smooth and shiney; add all-purpose flour as necessary to prevent sticking. Place dough in lightly greased bowl. Cover; let rise in warm place away from drafts until doubled in bulk, about 1 hour.
Turn dough out onto lightly oiled surface. Divide into quarters; divide each quarter into guarters; divide each piece in half to make a total of 32 pieces.
Generously grease a deep, 2-quart souffle' dish or casserole. Sprinkle a little wheat germ over the bottom. Dip each piece of dough into melted butter; roll in wheat germ to evenly coat. Place in prepared casserole, pi
ling evenly. Cover dish with plastic wrap. Let rise in warm place away from drafts until doubled in bulk or balls of dough rise to top of casserole, 45 minutes to 1 hour.
Bake in preheated moderate oven (375*F) for 35 to 45 minutes or until cake tester tests clean. Cool bread in casserole 5 minutes. Turn out bread and cool. Pull pieces apart to serve.
Note: To form a firmer loaf with tighter fitting dough balls, reduce amount of wheat germ to 3 Tablespoons. Sprinkle 1 Tablespoon wheat germ over bottom of prepared casserole, 1 Tablespoon over the center of the loaf when piling the dough balls, and 1 Tablespoon over the top. Reduce melted butter to 1/4 cup (1/2 stick).
Per serving: 471 cal., 25 g. protein, 30 g. fat, 945 mg. sodium, 260 mg. cholesterol