SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
SWEETBREAD
Steps:
- In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
- In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
- Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
- Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.
SOUTHERN-FRIED SWEETBREADS
Provided by Melissa Roberts
Categories Kid-Friendly Dinner Meat Cornmeal Deep-Fry Candy Thermometer Buttermilk Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 (main course) or 6 (first course)
Number Of Ingredients 9
Steps:
- Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
- Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
- Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
- About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
- Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
- Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.
SWEET AND SOFT BREAD
This recipe is a compilation of several recipes that I've tried and is tailored for a Cuisinart Convection Bread Maker.
Provided by Jacm7008
Categories Yeast Breads
Time 2h38m
Yield 12 slices, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Ingredients should be at room temperature.
- Ingredients are listed in order to put into machine.
- # 4 Rapid Whole Wheat.
- Loaf Size 1.5 lb.
- Crust Light.
- Time 2:33.
- Remove Paddle Beep LED 1:30.
Nutrition Facts : Calories 235.2, Fat 4.1, SaturatedFat 2.1, Cholesterol 8.9, Sodium 323.2, Carbohydrate 43.4, Fiber 3.2, Sugar 3.8, Protein 7
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