Breads & Rolls
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Monkey Bread by Lars Meland (Silke's son)
3 or 4 tubes biscuits1 stick butter
1/2 c sugar
1 c brown sugar
2 T milk
Cut tubes of biscuits into quarters. Drop into bag with 1/2 cup sugar and 1 teaspoon cinnamon. Shake. Drop pieces into a greased bundt pan. Combine stick of butter, brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk. Bring to a boil. Pour over pieces. Bake at 350° for 30 minutes. Turn out on a plate. Serve warm.
Caraway Rye Bread by Millie Feather
2 .25 ounce packages active dry yeast2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup packed brown sugar
1 tablespoon caraway seed
1 tablespoon vegetable oil
2 teaspoons salt
2 1/2 cups rye flour
2 3/4 cups all-purpose flour, divided
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round cake pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.
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