Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This International bread features Milk 1 1/2 c To 2 C unsifted all-purpose, Active dry yeast -flour, Sugar 1/2 teaspoon Salt, Butter, melted 1 lg Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Whole-Wheat Bread Cones – Country Living
Description
This International bread features Milk 1 1/2 c To 2 C unsifted all-purpose, Active dry yeast -flour, Sugar 1/2 teaspoon Salt, Butter, melted 1 lg Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
In small saucepan, heat milk until bubbles form around side of pan.
-
Pour milk into large bowl; set aside to cool to 110' to 115'F, then stir in yeast and 1 T sugar.
-
Let mixture stand until foamy-5 minutes.
-
Add remaining 2 T sugar, the butter, wholewheat flour, 1 C all-purpose flour, and salt to milk mixture.
-
With wooden spoon,
-
stir mixture until a soft dough forms, adding more all-purpose flour, if necessary, to
-
make dough manageable.
-
Turn dough out onto lightly floured surface.
-
Knead dough, adding more flour if necessary, until smooth and elastic-8 minutes.
-
Wash, dry, and lightly oil mixing bowl.
-
Place dough in oiled bowl, turning to bring oiled side up.
-
Cover with clean cloth;
-
let dough rise in warm
-
place , away from drafts, until double in size-about 1 hour.
-
With floured rolling pin, roll dough to an 18by 12-inch rectangle.
-
Cut dough into eight 11/2by 18-inch strips.
-
Grease 2 baking sheets and the outside of 8 metal cream roll cone molds.
-
Starting, at the pointed end of one mold, begin wrapping a strip of dough around mold in a spiral fashion, overlapping each turn 1/4 inch.
-
Pinch dough together at the pointed end to seal.
-
Stop the spiral 1/4 inch from top of mold to allow bread to expand.
-
Place dough-wrapped mold on baking sheet.
-
Repeat with remaining strips of dough, placing 4 molds on each baking sheet.
-
Cover with clean cloth and let rise 30 minutes.
-
Heat oven to 350'F.
-
In small bowl, beat egg with water to make egg wash.
-
Carefully brush sides and tops of dough cones with egg wash.
-
Bake 18 to 20 minutes or until golden brown.
-
Remove from baking sheet; cool on wire rack 5 minutes.
-
With clean cloth to protect hands, gently pull metal mold from bread cones.
-
Cool cones completely on wire rack.
-
roll cones, that are used to
-
shape puff pastry
-
cream rolls.
-
They may be purchased in cookware shops or by mail from Maid of Scandinavia Co., 3244 Raleigh Ave., Minneapolis, Minn.
-
, or by calling (800) 328-6722.
-
Country Living/May/91 Scanned & edited by Di Pahl &
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 433.1kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 6.5g33%
- Cholesterol 25.4mg9%
- Sodium 232.4mg10%
- Total Carbohydrate 73.6g25%
- Dietary Fiber 7.5g30%
- Sugars 14.7g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
active, allpurpose, baking, bread, butter, cones, country, dry, egg, flour, international, living, melted, milk, salt, sugar, tablespoon, teaspoon, title, unsifted
