Breads and Rolls

  Cottage cheese, onion and dill seed are the flavor partners in a homemade bread loaf. Ingredients 3 to 3 1/2 cups Gold Medal™ all-purpose flour 1 tablespoon sugar 1 tablespoon dill seed 1 tablespoon dried minced onion 1 teaspoon salt 1 package regular active or fast-acting dry yeast 1 cup water 1/2 cup small-curd cottage cheese 2 tablespoons butter or margarine, softened 1 teaspoon dried minced onion 1 teaspoon dill seed Steps 1  In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle. 2  Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning...

  "Did this bread come from the bakery?" No, but just like the baker does, we've captured the same unusual spices for great bread color and flavor. Ingredients 1 cup plus 2 tablespoons water 1 1/2 teaspoons salt 1/3 cup molasses 2 tablespoons vegetable oil 1 cup plus 1 tablespoon rye flour 1 cup plus 2 tablespoons Gold Medal™ whole wheat flour 1 1/2 cups Gold Medal™ Better for Bread™ flour 3 tablespoons baking cocoa 1 1/2 teaspoons instant coffee (dry) 1 tablespoon caraway seed 1 teaspoon bread machine or quick active dry yeast Steps 1  Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2  Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.

  Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread. Ingredients Stollen 1 package regular or quick active dry yeast 3/4 cup warm water (105°F to 115°F) 1/2 cup granulated sugar 1/2 teaspoon salt 3 eggs 1 egg, separated 1/2 cup butter or margarine, softened 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ flour 1/2 cup blanched almonds 1/4 cup chopped candied citron 1/4 cup chopped candied cherries, if desired 1/4 cup raisins 1 tablespoon grated lemon peel 1 tablespoon butter or margarine, softened 1 tablespoon water Glaze 1 1/3 cups powdered sugar 2 tablespoons milk Steps 1  In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and le...

  The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.   Ingredients 2 large eggs, beaten 1/4 cup milk or water 1 cup all-purpose flour* 1/4 teaspoon salt Dash pepper 1 tablespoon butter or margarine Steps 1  Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick). 2  Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.