Molly’s French Bread

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1 Tbl yeast
1 Tbl sugar
1/2 cup lukewarm water
1 1/2 pound of flour
2 teaspoons salt
enough water for a nice soft dough, about 2 cups


Combine the yeast, sugar and lukewarm water.
Let sit for about ten minutes or so, until quite bubbled up.

Mix the flour and salt, and lightly stir in the remaining water.
Let sit. The flour will absorb the water.

Add the yeast mixture and beat slowly in a Kitchenaid Mixer.
Sometimes beat fast, other times slow it down.
If you have too much water, add a little flour.
If you have not enough water, add some at bit at a time. It will mix in.
The goal is a nice soft dough that does not stick to the sides of the bowl.
When the right consistency mix on low to medium for 5 minutes or so.
Turn out onto a floured board and knead for a minute.
Form into a tidy ball, place back into the bowl, and cover with a damp cloth and place in a warm place. I put mine into the warming cupboard at 80 degrees.

When double in size, punch down and form into a tidy ball again.
Let rise again. It should go faster the second time.

Prepare the bread pan by lightly greasing it with something greasy.

When the dough has risen the second time, turn out onto the board and cut in half.
Roll each half to be almost as long at the bread pan and place in pan.
Cover with damp towel, place in warm place and let double in size.

Pre-heat oven to 400 degrees.
Just before baking lightly slash the bread diagonally several times.
I use a serrated knife and run it very lightly over the bread dough.
Bake bread for 17 minutes.
When bread is out of the oven turn the loaves 90 degrees in the pan to prevent them from getting damp while cooling off.

This bread keeps well for about 24 hours. If you use milk as part of the liquid the bread will stay soft longer, but it will have a different taste. You can let it rise only twice instead of three times, but it loses some of its specialness, but is still good.

Hamburger Buns

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1 pound flour
1 + teaspoon salt
1 cup lukewarm water
1 Tbl sugar
1 Tbl yeast
1/2 cup lukewarm water
2 Tbl soft butter

Combine the flour salt and 1 cup water. Give a bit of a stir and let sit. In a small bowl combine the sugar, yeast, and 1/2 cup water and leave to bubble up. When proofed add to the flour, add the butter and process in the mixer until the dough is soft and does not stick to the sides. If it is too dry, add a little water. If it is too wet, add a little flour. Tweak it intil it’s just right. Cover bowl with a damp cloth and set in a warm place to rise to double in size, about 1 to 1 1/2 hours.

When the dough is doubled, punch down and turn out onto a floured board. Knead a bit and then divide into 16 lumps of dough. Then make the dough balls into nice smooth balls and place on a grease surface. Cover with damp towel to let rise for about 45 minutes. Bake in a 400 degree oven for about 10 - 12 minutes. When cooled a bit, remove to a rack so they don’t get soggy bottoms. Cut in half. The hamburgers for this size bun should be about 3 ounces each.

Almond Tea Ring

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This is a very freeform sort of recipe really. You can put anything you like into the middle, and you can shape it any way you like. I first got the idea for this from the very old Betty Crocker Cookbook, but I don't follow that recipe. It most certainly is a Swedish pastry.

1/2 batch of sweet dough
soft butter, about 1/2 stick
1 can of almond filling (maybe called Solo or something)

or

homemade almond filling:
2/3 cup ground almonds
3/4 cup sugar
1 egg
Mix the almonds and sugar in the food processor, then mix in the egg.


Roll out the dough to a big rectangle, maybe 24 by 18
Spread on the butter and then the almond filling.
Roll up along the long edge.
Get a baking sheet and put a piece of baking parchment on it.
Place the roll of dough on the paper in a circle.
Cover lightly with a piece of plastic wrap and then a tea towel.
Leave overnight to rise. Or if for some reason you want it soon, let rise for at least 2 hours.
You can brush on an egg wash (1 egg beaten with 1 tbl water), and you can sprinkle on coarse sugar.
Make some cuts in the right just before baking, I think Betty Crocker used scissors. I just slice gashes.
Bake at 375 degrees for about 30 minutes.
Check on it because everyones oven is different.

Note: if you make your own almond spread it can be fabulous.  I use the canned filling because my children like it.  I personally have no big attachment to it.  I once made my own filling and I thought it was awesome.

Second note: use the other half of the sweet dough and make bolotchki or cinnamon rolls.  I only make the tea ring for special occasions, and for that the more the merrier.