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
SWEET RYE BREAD
This was from a friend at Hope Lodge. Yes, we sat around talking about recipes guys. It was a lot of fun, a lot of laughing, a lot of remembering. I haven't tried it yet.
Provided by Dienia B.
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine hot milk, molasses, brown sugar and salt. and butter.
- Cool mixture to lukewarm; . Add yeast to cooled milk.
- Add flours to make a stiff dough.
- Let double; punch down.
- Put cornmeal under.
- Brush with egg white and 1 tablespoon water.
- Sprinkle with caraway seed.
- Slash the dough before baking.
Nutrition Facts : Calories 2443.2, Fat 58.9, SaturatedFat 35.3, Cholesterol 156.3, Sodium 7661.4, Carbohydrate 442.2, Fiber 10.8, Sugar 201.2, Protein 43.3
SWEET RYE BREAD
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Provided by Taste of Home
Time 1h
Yield 4 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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.
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
SWEDISH RYE BREAD
This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.
Provided by Taste of Home
Time 55m
Yield 4 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET BREAD
This bread is dense and has a great colour, good with stews, meat dishes or with tea or coffee. I got this recipe from a portuguese cookbook. and love making it. Enjoy.
Provided by Anna P.
Categories Yeast Breads
Time 3h55m
Yield 4 Breads
Number Of Ingredients 10
Steps:
- In measuring cup, dissolve 1 tsp. sugar in lukewarm water
- sprinkle in yeast and let stand for 10 minutes, or until frothy.
- In large bowl, beat eggs, salt and remaining 3/4 cup sugar for 2 minutes, or until foamy.
- Stir yeast mixture vigorously with fork and stir into egg mixture.
- Stir in milk and gradually beat in flour.
- Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- Return dough to bowl and gradually add butter.
- Continue kneading until all butter is blended into dough.
- Place in lightly greased bowl, turning to grease all over.
- Cover and let rise in draft-free place for 1 hour.
- Punch down dough; turn out, divide into four portions and form each portion into a ball.
- Knead each ball for 10 minutes, or until smooth and elastic.
- Cover dough and set aside on well-floured board or counter top for 1 1/2 to 2 hours, or until dough looks slightly puffy and surface is crusty.
- Place dough on well greased baking sheet or 9" round pans and bake in 325F oven for 25 minutes, or until golden on top.
- Turn off heat and leave bread in oven for 10 minutes, or until browned all over.
- Transfer to wire rack to cool.
- Place 1 tsp. butter on each loaf and brush to coat top. Blot off excess with paper towels.
- Makes four 9-inch breads.
Nutrition Facts : Calories 1450.7, Fat 39, SaturatedFat 21.1, Cholesterol 396.9, Sodium 913.2, Carbohydrate 233.4, Fiber 7.1, Sugar 39.8, Protein 38.2
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