I know it's not the typical Fresh Loaf fare, but I wanted to share a recipe I just posted here: http://jeremyskitchen.wordpress.com/2008/05/21/chai-creme-brulee/ for chai Creme Brulee. I figure someone else out there might have a sweet tooth.

The recipe for Pain Au Lait, states 3/4 c water. Is this 3/4 c total( 1/2 c to dissolve yeast and 1/4 c more water) ??  Just wanted to know. Thanks for clearing this up for me.   Thanks so much!!!!!   :) :) :)

I’m interested in a recipe called Meltaways. It is neither the cookie or candy. I went on the net and found bakeries that make these. I emailed a bakery in Rhode Island, they use a Danish dough, roll it out like making cinnamon rolls, spread with a cream cheese smear, roll and cut. They are baked in muffin pans, and when they come out of the oven, while still in the muffin pan, they use a wooden paddle to flatten them a bit, dump them on trays, and when cool frost them with a sugar icing and nuts. Another bakery said they use a Sweet Yeast Dough to make their Meltaways. 

Another person emailed this to me:
The meltaways I used to make in the bakeries was made using Danish dough. Rolled out like for a cinnamon roll, smeared with either Cream Cheese filling or plain buttercream, then folded from the outside edge to the center from both sides. It was then folded on itself so it looked a little like a horse hoof. Rolls were cut about 1/2 to 3/4 of inch thick, placed onto pans, proofed and baked. I never did glaze them after the oven because they always seemed to break apart. You could spray them with simple syrup if you like. Once cooled they could iced using the string method (so they don't break) and serve.

Have you ever heard of them? If you can add anything else please let me know!!! I can make cinnamon rolls but would like to learn all I can about Meltaways.  :) :) :)

Hello,

 I have a great recipe for cinnamon rolls.  I roll out the pastry to 24x14.  after rolling I have a 24 inch log, that I cut into 2 inch rolls.

This makes 12 rolls.  However after baking each roll grows to 2 inches high by a radius of 4 inches on average.  I would like to make smaller rolls that could be classifed as bite sized or two-bite sized roll for an event we are hosting.

 Anyone have any ideas how to accomplish this?

 Thanks,

Tanya

hi guys, hope you're all well. i'd be really happy if someone would share a proved oatmeal cut out cookie recipe with me! thanks, ssanni

I went to pick up icing for a cake I have to make next week. Anyone here have any experience with Decorator's Icing? I made a small batch tonight but mine wasn't as smooth as what I buy in buckets. I am curious as to whether I whipped it enough or over whipped.

Any help would be greatly appreciated.

Eli

I am looking for the recipe for "Sailor Jack" muffins.  Help!!

All these cookie recipes are from Rita Davenport's Sourdough Cookery

 Sourdough Pumpkin Spice Cookies

Canned yams or sweet potatoes are delicious pumpkin substitutes

1/4 cup shortening (I'd use butter.)

1/2 cup sugar

1 egg, beaten

1/2 cup sourdough starter

1/2 cup canned pumpkin

1 cup all-purpose flour

2 tsps. baking powder

1/2 tsp. salt

1-1/2 tsps. cinnamon

1/4 tsp. nutmeg

1/8 tsp. ginger

1/2 cup raisins

1/2 cup chopped nuts

Cream together shortening and sugar until light and fluffy.  Add egg, sourdough starter and pumpkin.  Mix well.  Combine flour with remaining dry ingredients.  Mix well.  Add raisins and nuts along with dry ingredients to starter mixture.  Mix until blended.  Drop by teaspoonfuls onto greased cookie sheet.  Bake at 350 deg.F. for 15 minutes or until done.  Makes 1-1/2 doz.

Sourdough Ambrosia Drops

1/2 cup butter

1/2 cup sugar

1 egg, beaten

1/2 cup sourdough starter

1-1/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. grated orange peel

1 cup chopped pecans

1 cup coconut

Pecan halves

Cream together butter and sugar until light and fluffy.  Add egg and sourdough starter, beat well.  Mix together dry ingredients.  Add to sourdough mixture along with orange peel, chopped nuts and coconut.  Drop by teaspoonfuls onto greased cookie sheet and press a pecan half into the centre of each cookie.  Bake at 375 deg.F. for 12 to 14 minutes or until lightly browned.  Makes 2 to 3 doz. cookies.

I'll post a recipe for brownies tomorrow.

Hi. My name is Mike and I was just watching an anime called Yakitate Japan. Even before watching that anime I wanted to get into the culinary business, but now I'd like to focus on making different types of bread. While watching an episode on this anime they made Melon Bread (I've seen it's called by many names, I'm just sticking to this one). Anyway, being inspired by this I went to google and searched for recipes to make the sweet Melon Bread. Being a fan of asian culture I'm very determnied to get it right. However, when I found the recipes on this site (as directed by google), no recipe said anything about how to add melon flavoring, and if one did, the person reported the dough did not rise properly or the flavor left. In the anime however the main character used two ovens to bake the top and the bottom on this bread, and added a melon paste in between to give it the melon flavoring. Is this possible and if not, are there any recipes out there that can help me make it?

Please note I've had no previous culinary experience or anything close to baking bread from scratch before, I've just recently become inspired by this anime. So if it wouldn't be too much trouble being able to explain it in a way a total newbie like myself could understand?

i have been kind of bussy the last few weeks but i finaly have some time

someone asked me about russian coffee cake so since i am making some right now iand had some time here it is

before i start again i am sorry for the amounts but a ka 5 or 6 quart should handle 1/2 the mix without a problem

Water 2 lb
yeast 8 oz cake or 4 oz dry
bread flour 2 lb

mix this very well using the flat beater.  it will be stiff at first but will get slacker and smoth as it mixes dont rush the mixing but speed 2or 4 should be used (on a ka)

let rise well till it falls back it should only take about 30 minutes

ADD

sugar 1LB 8oz
salt 1 1/4 oz
Skim milk powder 4 oz
Vanilla 1oz

Cardamom 1/4oz
orange and lemon flavor or rind or if you have oil 1/2 oz each
Butter Flavor (optional to enhance what comes soon) 1/2 oz
eggs whole 12 oz
egg yolks 12 oz
bread flour 3 Lb

Mix this at speed 2 till just mixed to a rough dough  THEN

Pour in a slow steady streem

Melted (not Hot) Butter 2 LB

when all the butter is added turn the mixer up to speed 4 or 6

beat all this using the flat beater untill the dough comes mostly clean from the bowl and clings to the beater. it will do this don't rush

let the finished dough (very soft)rise well

your pan size will determin the next step

take a piece of the risen dough and roll it thin and line the bottom of youe pan with it

wash with more mellted butter and sprinkel with cinnamon sugar and rasines

roll out the rest of the dough thin and wash it with more melted butter sprinkel on more cinnamon sugar and cake crumbs (if you have some) and rasines.

roll the dough up as for cinnamon buns but only make them about 1 inch thick.

place the 1 inch thick strips into the pan lind with the dough about 1 \2 inch apart when all the strips are in the pan flaten them out so they almost touch each other (if they touch thats ok)

some people at this point place some cherry and pinapple pie type filling inbetween the strips.

cut accross the strips with a scraper at 1 inch spaces at a depth of about half way down forming a kind of graff paper look.

allow to rise to about 3\4 proof and wash again with melted butter (this is not for you that are watching your fats)  or egg wash sprinkel the top with crumb(struessel) topping or nuts and cinamon suger and allow to rise a little more (10-15 minutes)

bake at 340-350F

Struessel toping

one part by wieight sugar white brown or mixed

one part by wieght of shortening or butter or mixed

honey a few ounces to taste

two parts of flour

cinnimon to taste

cream the suger honey and the fats till soft and light

mix in the flour by hand untill you get the size crumbs you want.

enjoy i am off to check my dough!

[just thought i would add some notes]

this dough will work best with fresh cake yeast if you can get it

you can also use the dough for babka using 12-14 oz of the dough for a 1 pound loaf pan and you can fill it with chocolet, cheese prune butter (lekvar) or just about any filling you like.

if you use the nuts and do not want to use the cinamon suger on the top after baking you can wash the top with a simple syurp made by boiling 1 cup of sugar with 3/4 cup water for a minute or two

you can flavor this with slices of orange, lemon or a spoon of aproct jam boiled with the syrup it will keep in the fridg for 6 months so safe the unused pard of the syrup for other sweets.