English Cobblestone Bread Recipes

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ENGLISH COBBLESTONE BREAD



English Cobblestone Bread image

A fine-textured white bread made in your bread machine. It is most excellent toasted or in sandwiches. Makes perfect BLT's. Makes a 1 1/2 pound loaf. Tip: I use Fleischmann's Instant Yeast. It comes in 1 pound bags. Very reasonably priced and has never failed for me. Keep it in the freezer or fridge.

Provided by Marjie501

Categories     Breads

Time 27m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 7

1/2 cup warm milk
1/2 cup warm water
3 cups bread flour (can substitute part wheat flour)
4 tablespoons sugar
1 teaspoon salt
5 tablespoons butter
1 1/2 teaspoons active dry yeast

Steps:

  • Follow directions for your bread machine.
  • I take my bread out of the machine before the final rise, put it in a greased bread pan let it rise, and bake it at 350 degrees for 22 to 26 minutes or until browned.

Nutrition Facts : Calories 216.5, Fat 6.6, SaturatedFat 4, Cholesterol 17, Sodium 280.7, Carbohydrate 34.5, Fiber 1.1, Sugar 5.1, Protein 4.6

ENGLISH COBBLESTONE BREAD



English Cobblestone Bread image

not set

Provided by BigOven Cooks

Categories     Bread

Time 1h

Yield 1

Number Of Ingredients 15

1 ts Active dry yeast
1/2 c Warm water
1/2 c Warm milk
5 tb Butter
2 oz Warm water
2 1/2 tb Sugar
1 ts Salt
4 tb Sugar
3 1/2 tb Butter
3 oz Warm milk
3 c Bread flour
2 c Bread flour
1/2 ts Salt
SEE 2 Notes in directions
1 1/2 ts Active dry yeast

Steps:

  • SOURCE: Quick & Delicious Bread Machine Recipes bu Norman A. Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple, fine-textured white bread makes excellent sandwiches and toast. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2-pound loaf. Follow manufacturers directions for loading and baking bread. NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf - total calories - 2231, toal protein - 55 gm, total carbohydrates - 353 gm, total fat - 65 gm, total saturated fat - 37 gm, total cholesterol - 160 mg, total sodium ~ 2206 mg, total fibre - 7 gm, % calories from fat - 26%. 1 Lb. loaf - total calories - 1500, total protein - 37 gm, total carbohydrates = 234 gm, total fat - 46 gm, total saturated fat - 26 gm, total cholesterol - 112 mg, total sodium - 1121 mg, total fibre - 4 gm, % calories from fat - 27%.

Nutrition Facts : Calories 10269 calories, Fat 148.84681912725 g, Carbohydrate 1905.73782658236 g, Cholesterol 291.78141943 mg, Fiber 70.5150021231175 g, Protein 305.99186080646 g, SaturatedFat 73.945503317445 g, ServingSize 1 1 Serving (3079g), Sodium 910.652562335385 mg, Sugar 1835.22282445924 g, TransFat 21.313809216954 g

COBBLE BREAD



Cobble Bread image

To make this tender coffee cake, Bernice Knutson of Soldier, Iowa dips balls of dough into cinnamon and sugar, then places them in a fluted tube pan. "I pour chopped walnuts in the pan first. They add a nice crunch," she notes.

Provided by Taste of Home

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened, divided
1-2/3 cups sugar, divided
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
GLAZE:
1 cup confectioners' sugar
3 to 5 tablespoons milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup butter, 1 cup sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a firm 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 almost doubled, about 1-1/2 hours., Melt remaining butter; pour into a greased 10-in. fluted tube pan. Sprinkle walnuts over bottom of pan. Combine cinnamon and remaining sugar; sprinkle 1/4 cup over nuts., Punch dough down. Divide into six portions; divide each portion into eight pieces. Roll each piece into a ball; dip in remaining cinnamon-sugar. Place in prepared pan. Sprinkle remaining cinnamon-sugar over top. Cover and let rise until almost doubled, about 45 minutes., Bake at 350° for 40-45 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over bread.

Nutrition Facts :

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