Snack
Art Print
Soulayrol,...
Buy at AllPosters.com
 

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

 
Stonewall Kitchen.com - Creators of Award Winning Jams, Mustards, and other Specialty Foods

"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Daily Dose
Art Print
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Catching Up
Giclee Print
Lommers, Jennifer
Buy at AllPosters.com
 

La Belle Cuisine

3 1/4 to 3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 package dry yeast
1/4 cup butter
1 cup milk
1 egg
1/4 cup plus 2 tablespoons butter
1/2 cup plus 2 tablespoons
packed brown sugar
2 tablespoons milk
1 cup pecan halves
3 tablespoons butter, melted
1/4 cup plus 1 tablespoon packed
brown sugar
Ground cinnamon

Combine 1 1/4 cups flour, 1/4 cup sugar, salt and yeast in a large bowl;
mix well.
Melt 1/4 cup butter in a small saucepan; add 1 cup milk and heat until
warm (120 degrees F.) Add butter mixture and egg to yeast mixture.
Blend on low speed of mixer until moistened. Beat 3 minutes at high
speed. Stir in 1 1/2 cups flour until mixture leaves the sides of the bowl.
Turn dough out onto floured surface; knead in 1/2 to 3/4 cup flour. Continue kneading until dough is smooth and elastic (about 7 minutes). Place dough in a greased bowl, turning to grease top. Cover with a
damp cloth; let rise in warm, draft-free place 1 hour or until doubled
in bulk.
Melt 1/4 cup plus 2 tablespoons butter in a small saucepan; add 1/2 cup
plus 2 tablespoons brown sugar and bring to boil, stirring constantly.
Remove from heat. Add 2 tablespoons milk, stirring until smooth. Pour
sugar mixture into a greased 13-by-9-by-2-inch baking pan; place pecans right side down, evenly over sugar mixture; set aside.
Punch dough down and divide in half. Roll each half into a 16-by-7-inch rectangle. Brush with 3 tablespoons melted butter. Sprinkle 2 1/2 table- spoons brown sugar and cinnamon on each rectangle. Starting at the
wide end, roll up each rectangle jelly roll fashion; pinch edges together
to seal. Cut each roll into 1-inch slices. Place slices over pecans in pre-
pared pans. Cover and let rise in warm draft-free place, for 1 hour or
until doubled in bulk. Bake 15 minutes at 400 degrees F or until golden brown. Remove from oven; invert on platter. Makes about 2 1/2 dozen.

Featured Archive Recipes:
Coffee and Spice Bread, Michele's
Cranberry Bread, Chef Keegan's Favorite
Cranberry Gingerbread with Brown
Sugar Whipped Cream
Fresh-Ginger Pain d’Epice (Martha Stewart)
Glazed Cinnamon Rolls, Gigi's
Pecan Coffee Ring, Favorite
Pecan Harvest Loaf
Pumpkin Walnut Bread