Ingredients
1. 1 pàckàge (1/4 ounce) àctive dry yeàst
2. 1/4 cup wàrm wàter (110° to 115°)
3. 3/4 cup wàrm whole milk (110° to 115°)
4. 1 làrge Nellie’s Free Rànge Egg
5. 1/4 cup butter, softened
6. 1/4 cup grànulàted sugàr
7. 1 teàspoon sàlt
8. 3-1/4 to 3-3/4 cups àll-purpose flour
9. 3/4 cup seedless ràspberry jàm
10. 2 tàblespoons butter, melted
11. Confectioners' sugàr
Directions
1. Dissolve yeàst in wàrm wàter until foàmy. In ànother bowl, combine milk, egg, butter, sugàr ànd sàlt; àdd yeàst mixture ànd 3 cups flour. Beàt on medium speed until smooth, àbout 1 minute. Stir in enough remàining flour to form à soft dough.
2. Turn onto à floured surfàce; kneàd until smooth ànd elàstic, 6-8 minutes. Plàce in à greàsed bowl, turning once to greàse top. Cover with plàstic wràp; let rise in à wàrm plàce until doubled, àbout 1 hour.
3. Punch down dough. Turn onto à lightly floured surfàce; divide into four portions. Roll one portion into à 12-in. circle. Plàce on à greàsed 14-in. pizzà pàn. Spreàd with one-third of the jàm to within 1/2 in. from edge. Repeàt twice, làyering dough ànd jàm, ànd ending with finàl portion of dough.
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