Ingredients:
5 cups bread flour (separate 1 + 1 + 3)
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast (1 envelope is 0.25 oz = 2-1/4 tsp)
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening
1 cup mashed potato
2 eggs
3 egg yolks
2-oz grated sharp cheddar cheese, added to the 3-cup flour above
melted butter (approximately 1 stick)
softened butter (approximately 1 stick to 1-1/2)(for rolled method)
Directions
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Detach dough hook and cover dough plus hook loosely with plastic wrap; refrigerate 2 hours. Remove from fridge and add the 3 egg yolks, stir setting on the mixer. Remove hook from the dough this time and cover loosely again with plastic then refrigerate for another 1-22 hours.
The next stage will make use of a method depending on how hardworking you are or how time pressed you are.
Coiled: If you got lots of time, do the old-fashioned way of coiling like katol by pinching off pieces from the chilled dough about the size of a small pandesal. Get only a few at a time and chill the rest of the dough again because it becomes harder to handle when warmer; it becomes too sticky. Sprinkling flour on work surface helps lessen the stickiness. Shape the dough into a long rope about a foot long and coil as previously illustrated in older posts. Place on greased baking pan and brush with melted butter. See this post for step-by-step slideshow on how to shape into coils.
Rolled (para sa tinatamad): Get a chunk of dough about the same as one that you have for 2-lb recipes of bread (or about the size of a grapefruit or suha). Flatten to disk, fold over the four edges like that of an envelope, and roll to make a rectangle about 8 x 10 inches. Place a generous layer of softened butter except near the edges. Roll tightly from the long end. Cut in 1 to 1-1/2 inch intervals. Dip one end of cut side in melted butter then place on baking pan. Brush the rest of the surfaces with melted butter.
5 cups bread flour (separate 1 + 1 + 3)
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast (1 envelope is 0.25 oz = 2-1/4 tsp)
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening
1 cup mashed potato
2 eggs
3 egg yolks
2-oz grated sharp cheddar cheese, added to the 3-cup flour above
melted butter (approximately 1 stick)
softened butter (approximately 1 stick to 1-1/2)(for rolled method)
Directions
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Detach dough hook and cover dough plus hook loosely with plastic wrap; refrigerate 2 hours. Remove from fridge and add the 3 egg yolks, stir setting on the mixer. Remove hook from the dough this time and cover loosely again with plastic then refrigerate for another 1-22 hours.
The next stage will make use of a method depending on how hardworking you are or how time pressed you are.
Coiled: If you got lots of time, do the old-fashioned way of coiling like katol by pinching off pieces from the chilled dough about the size of a small pandesal. Get only a few at a time and chill the rest of the dough again because it becomes harder to handle when warmer; it becomes too sticky. Sprinkling flour on work surface helps lessen the stickiness. Shape the dough into a long rope about a foot long and coil as previously illustrated in older posts. Place on greased baking pan and brush with melted butter. See this post for step-by-step slideshow on how to shape into coils.
Rolled (para sa tinatamad): Get a chunk of dough about the same as one that you have for 2-lb recipes of bread (or about the size of a grapefruit or suha). Flatten to disk, fold over the four edges like that of an envelope, and roll to make a rectangle about 8 x 10 inches. Place a generous layer of softened butter except near the edges. Roll tightly from the long end. Cut in 1 to 1-1/2 inch intervals. Dip one end of cut side in melted butter then place on baking pan. Brush the rest of the surfaces with melted butter.
Let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350ºF for 12-15 minutes or until done. Remove from pans; cool on wire rack for about 30 minutes or until completely cool.
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