These are the recipes that Father Dominic will be demonstrating at Schnucks on October 7, 2000:
(Yield: 1 recipe of dough)
3-1/2 to 4 cups of Hodgson Mill Naturally White Flour, divided
1 pkg. Fleischmann's RapidRise Yeast
1 tsp. salt
1 cup half-and-half or light cream
1/4 cup (1/2 stick) butter
1/3 cup granulated sugar
1 egg, beaten
1/2 tsp. vanilla extract
Sift 2 cups of flour, yeast and salt into a large mixing bowl; stir until well blended.
Place half-and-half, butter and sugar in a saucepan; heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup flour; stir until thoroughly incorporated. Gradually add enough of the remaining ½ to 1 cup flour to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or until the dough is a consistent texture. Cover with a slightly damp towel and let rest 10 minutes.
Use Basic Sweet Dough as directed in one of the following recipes, or in other recipes.
# # # #
(Yield: 1 loaf, about 12 slices)
1 recipe Basic Sweet Dough
1 cup confectioners' sugar
2 tablespoons milk or light cream
1/2 cup preserves or jam (not jelly)
1/4 teaspoon vanilla extract
dash of salt
Roll out Basic Sweet Dough on lightly floured surface to make 16x12-inch rectangle. Spread preserves (your favorite flavor) lengthwise down the center third of the dough. Using a sharp knife, cut each outer third of the dough - plain dough not covered with preserves - into 16 (1-inch wide) diagonal strips, cutting from edge of dough to edge of the preserves. Fold the dough strips over the preserves, alternating left and right, to make a "braid." Tuck in the ends of the last strips to seal.
Carefully transfer loaf to a lightly greased baking sheet. Cover and let rise in a warm, draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake loaf 20 to 25 minutes, or until lightly browned. Use large spatulas to remove loaf from pan and place it on a wire rack to cool.
While loaf is cooling, prepare icing. Combine confectioners' sugar, milk, vanilla and salt in a small bowl; stir until smooth. While loaf is still warm, drizzle icing over top. Serve warm.
# # # #
(Yield: 1 tea ring; about 20 servings)
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup chopped pitted dates
1/2 cup raisins
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 recipe Basic Sweet Dough
3 tablespoons butter, softened
Icing (optional; see Lattice Braid)
For date filling, combine granulated sugar, brown sugar, dates, raisins, walnuts, cinnamon and nutmeg in a bowl; toss or stir to mix.
Roll out dough on a lightly floured surface to make a 20x15-inch rectangle. Brush dough with butter, leaving a ½-inch border all around the edge. Evenly spread the date filling on buttered dough. Starting at the long edge, tightly roll up dough as for a jelly roll. Pinch seam to seal. Shape roll into a ring. Place ring seam-side down on a lightly greased baking sheet. Using a pair of sharp scissors, cut about three-fourths of the way through the ring at 1-inch intervals. Pull out each segment and slightly twist to expose the swirl of filling. Cover and let rise in a warm, draft-free place for 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake ring 25 to 30 minutes, or until lightly browned (ring will not brown much near the center). Remove from pan and let cool on a wire rack. If desired, brush the still-warm ring with icing (see Lattice Braid for icing recipe).
# # # #
(Recipes reproduced courtesy of Father Dominic Garramone and KETC, St. Louis from the all-new second season of the public television cooking series, Breaking Bread with Father Dominic, and the companion cookbook, Breaking Bread with Father Dominic 2. Cookbooks and videos from the series can be ordered by calling 1-800-293-5949 or order on-line at www.breaking-bread.com. The season 1 cookbook is available now. The cookbook from the second season will be available in late October 2000.)