Stir in the fruit/nuts of your choice. Sep 16, 2012. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Pumpkin Cake Bars with Cream Cheese Frosting, Gluten-Free Carrot Cake made with baking mix. Adapted from King Arthur Flour. The cookies will spread, so leave 2" or so between them.If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. Set the mixture aside to cool to lukewarm, about 1 hour. The crust for these tarts is easily made with the help of a food processor. Roll the balls in coarse white sugar. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once. Fold the other half of the dough over the currants, and roll again, until you have a piece of dough about 6" x 15". This soft sourdough loaf is studded with sweet raisins and tangy apple pieces. We can add raisins, for example, or sprinkle the top with sesame seeds, or have it sweeter. Spoon about 4 generous teaspoons filling into the larger tarts; a slightly heaped tablespoon cookie scoop works well. For slightly larger tarts, use a standard muffin pan. Mix. Uncover the bread. Aug 31, 2013 - Tender, bright-gold challah, studded with golden raisins and baked in a pretty spiral. Repeat with the refrigerated dough. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations. Melt the margarine in the warm water, add the honey, mix together, test the mixture to make sure it is less than luke warm, then add it to the flour and yeast mixture. To make the bars: Preheat the oven to 375°F. As soon as you see this, pull the pan from the oven. If it's been chilling for longer than 30 minutes, let it warm for 15 minutes or so, till it's "rollable." They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place). This rustic-style loaf features a gentle balance of tanginess from the sourdough, plus sweetness from the raisins. Roll it into a rectangle that's about 10" x 14", about 1/8" thick. Simply substitute it for the all-purpose flour, no other changes needed. Remove the cover of the baker and bake for about 5 minutes longer, until the bread is golden brown and its internal temperature measures 190°F on a digital thermometer. Shaping braids. A heaped muffin scoop (about 1/3 cup) makes about the right portion. An old custom involved placing bread-and-butter sandwiches on the doorstep, to show that all within were well-fed — a talisman against famine in the coming year. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. But the real star is a more subtle flavor: allspice. In a medium-sized bowl, stir together the brown sugar, flour, baking powder, and salt. For a four-strand braid, see "tips," below. We eschew the beef in our Americanized version, and substitute a sugar-topped pastry star for the more classic meringue. Cut rounds of dough to fit whichever pan you choose. Discover (and save!) If it's a deep golden brown, tent it loosely with aluminum foil. Omit the cinnamon topping, if desired; it's not critical, but adds a nice hint of spice. Wrap the completely cool loaf in plastic, and set it aside for several hours, or overnight, before slicing. Reverse the pans (top to bottom, bottom to top) midway through baking. Place the baking sheet atop another baking sheet; this will insulate the bread's bottom crust, and keep it from browning too much. Mix in the fruit and any liquid not absorbed. While the babka is baking, prepare the rum syrup. This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. To make the crust: Combine the flour and salt in a bowl. Spoon the batter into the prepared pan. Put the challah in the lower third of the oven, and bake it for 20 minutes. *Make sure you use our Gluten-Free All-Purpose Baking Mix — not our Gluten-Free All-Purpose Flour. Shape each half into a thick, 4" to 5" disc. Starting with the short end that's covered with filling, roll the dough into a log. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it's baking. The center of the loaf should register at least 200°F on an instant-read thermometer; when the tip of the thermometer is inserted just under the crust, it should read at least 175°F. Cool the bars completely, right in the pan, before glazing. Egg-rich, non-dairy six-strand challah with a golden interior and fine, tender crumb. They'll be ready to bake (just a couple at a time in a toaster oven, if desired) whenever you get a hankering for a warm cookie. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes. Starting with the tapered end, coil the rope loosely into a lightly greased 9" round cake pan, starting at the center and working outwards. For a fancier presentation, make a six-strand braid; watch our video, How to braid a six-strand loaf, to see how it's done. Remove them from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka's surface. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Pour the batter into the prepared pan. Let's hear it for cinnapineapanana! In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. Beat in the molasses and the egg. Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. Towards the end of the rising time, preheat the oven to 350°F. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F. Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage. Place in the freezer. To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. More evocation than clone, these cookies are sweeter and more crisp than the original, but a tasty reminder of a classic cookie of years gone by. Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer. Remove the challah to a wire rack and let cool until warm or room temperature. To make the glaze: Whisk together the milk, sugar, and vanilla until you have a glaze with thin, spreadable consistency. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. With the motor going, drizzle in the ice water, stopping when the dough comes together. Want to use fresh pumpkin purée rather than canned? The entire batch of mince will make about 2 1/2 pounds. Sprinkle with the coarse sugar. King Arthur Baking Company, Inc. All rights reserved. Spoon about 2 teaspoons fruit mince atop each of the mini tart crusts; a level teaspoon cookie scoop works well. Whisk together the flour, sugar, baking powder, and salt. It's great as a go-to snack, but can also serve as a special-occasion dessert. The cookies won't look as nice, but will taste fine.). Mix the cinnamon, sugar, and water, and brush it over the loaf. 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