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Recipe Name Category Total Views
1 Red Wine Sauce - Great Chefs Basics 1805
2 Cajun Spice - Ornish Basics 223
3 Nantua Sauce - Great Chefs Basics 193
4 Veal Glaze - Master Chefs Basics 189
5 Veal Stock - Master Chefs Basics 187
6 Pastry Cream - Great Chefs Basics 183
7 Salmon Mousse - Great Chefs Basics 181
8 Lamb Stock - Master Chefs Basics 178
9 White Chocolate Mousse - Great Chefs Basics 178
10 Roast Beef Puree - Master Chefs Basics 176
11 Puff Pastry - Master Chefs Basics 164
12 Chocolate Mousse - Master Chefs Basics 124
13 Bordelaise Sauce - Master Chefs Basics 122
14 Chili-Corn Sauce - Master Chefs Basics 119
15 Chocolate Rum Cream - Master Chefs Basics 118
16 Court Bouillon - Master Chefs Basics 113
17 Duck Stock - Master Chefs Basics 112
18 Apricot Glaze - Great Chefs Basics 109
19 Curry Butter - Great Chefs Basics 106
20 Cream Of Shallots Sauce - Great Chefs Basics 106
21 Beef Stock - Master Chefs Basics 104
22 Chicken Stock - Master Chefs Basics 103
23 Almond Meringue - Master Chefs Basics 101
24 Brown Chicken Stock Basics 100
25 Asparagus Sauce - Great Chefs Basics 94
26 Fish Fume - Great Chefs Basics 66
27 Hazelnut Praline Buttercream - Master Chefs Basics 59
28 Chocolate Cake - Master Chefs Basics 57
29 Chocolate Leaves - Master Chefs Basics 52

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Related Recipe:
Ha'Penny Friendship Bread-Pg. 2

SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if

desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough

into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly

tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar