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29
Coffee Cake
This makes an excellent breakfast, or adds a sweet
fl avor to lunch or supper.
Dough
1 package dry yeast
2 tablespoons sugar, divided
¼ cup warm water
1
⁄3 cup sour cream
¼ cup cold milk
1 large egg
1 teaspoon pure vanilla extract
3 cups fl our
¼ cup butter
½ teaspoon salt
2 tablespoons melted butter
Filling
½ cup light brown sugar
½ cup raisins or dates, cut in
1-inch pieces
½ cup pecans
1 teaspoon cinnamon
To make the dough, dissolve the yeast and half
the sugar in warm water in a 2-cup liquid measure.
Let stand until foamy, about 5–10 minutes. Whisk
together the sour cream, milk, egg and vanilla
extract and add to the yeast mixture.
Use metal blade to process our, butter, salt and
remaining sugar for 10 seconds. With machine
running, add liquid ingredients through feed tube
in steady stream as fast as our absorbs them.
After dough cleans inside of work bowl, continue
processing 40 seconds more to knead it.
Shape dough into ball and place it in lightly oured
plastic food storage bag. Squeeze out air and
close top with wire twist. Let rise in warm place
until doubled in size, about 1 hour.
Roll dough on lightly oured surface to rectangle
about 20 inches long and 12 inches wide. Brush
with melted butter. With remaining butter, brush
inside of 9 x 13-inch pan.
To make lling, use metal blade to process sugar,
dates or raisins, pecans, and cinnamon until
coarsely chopped, about 45 seconds. Spread
lling over dough. Roll dough up, jelly-roll fashion,
from long side. Use sharp knife to cut rolled dough
into
3
⁄4-inch slices. Place slices in pan, cut sides
up, and let rise until doubled.
Preheat oven to 375°F and bake coffee cake until
golden and bubbly, about 20–25 minutes.
White Bread
It’s best to make this bread with bread fl our, or
unbleached fl our, or a combination of both. Bread
made with bread fl our will rise higher in the oven.
Two 1-pound loaves
1 package dry yeast
1
⁄3 cup warm water
2 teaspoons sugar
4 cups unbleached bread fl our
3 tablespoons unsalted butter,
in tablespoon-size pieces
1 teaspoon salt
1 cup ice water
nonstick cooking spray
Stir yeast and sugar into warm water in a 2-cup
measure and let stand until foamy, 5 to 10 min-
utes. Use dough blade to process our, butter
and salt for 20 seconds. Add ice water to yeast
mixture. With machine running, pour liquid through
feed tube in steady stream, only as fast as our
absorbs it. Continue processing until dough
cleans inside of work bowl and forms a ball. Then
let machine run for 60 seconds to knead dough.
Shape dough into ball and place in lightly oured
plastic storage bag. Squeeze out air and close end
with wire twist, allowing space for dough to rise.
Let rise in warm place until dough has doubled in
bulk, about 1 to 1½ hours.
Punch dough down and shape into 2 loaves. Place
each in a sprayed 4-cup loaf pan. Cover with oiled
plastic wrap and let rise in warm place until dough
rises just above top of pan, about 45 minutes.
Bake in middle rack of preheated 375°F oven until
top is brown, about 35 minutes. Remove from pan
and cool on wire rack.
Whole Wheat Variation: Replace ½ of bread our
with an equal amount of whole wheat our.
Basic Pizza Dough
With this dough, you can make large pizza crusts
to serve several, or small ones to serve a few.
One 14-inch pizza crust OR two 9-inch
pizza crusts
1 package dry yeast
1 teaspoon sugar
2
⁄3 cup warm water
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