4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry Yeast, or Rapid Rise
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
Servings: 24 / Yield: 2 loaves
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter.
2. Place in well-greased bowl; grease top. Cover airtight and refrigerate for 2 hours or up to 3 days.
3. Punch dough down; turn out onto lightly floured surface. Divide into 2 pieces or leave whole, depending on selected variation. (variations below)
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CINNAMON CHRISTMAS TREE
Use 1/2 dough. Makes 1 tree.
Make Cinnamon-Date Filling: In small bowl, combine 3/4 cup chopped dates, 1/2 cup chopped, toasted pecans or walnuts, 1/4 cup sugar and 3/4 teaspoon ground cinnamon; reserve.
Shape, bake and decorate: Roll dough to 16- × 10-inch rectangle. Melt 2 tablespoons butter; brush on dough. Sprinkle evenly with Cinnamon-Date Filling. Roll up from long side as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 16 equal pieces.
On lower third of large, greased baking sheet, arrange 5 rolls in a row, with edges touching. Build tree with additional rows of rolls— 4 rolls in second row, 3 rolls in third row, 2 rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400ºF for 15 minutes or until done. Invert onto wire rack to cool.
Decorate as desired with Vanilla Icing (recipe follows) and candied fruits or small colored candies.
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LEMON SNOWPEOPLE
Use all of dough. Makes 12 snowpeople.
If desired, flavor Make-Ahead Refrigerator Dough with lemon: Prepare dough as directed, adding 1 tablespoon grated lemon peel along with flour to dry ingredients.
Shape, bake and decorate: Divide dough into 12 equal pieces. Divide one piece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. On greased baking sheet, arrange balls in a row, with edges touching, to make a snowperson. Flatten slightly with palm of hand. Repeat with remaining dough to make 12 snowpeople. Allow 2-inches between snowpeople on baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
Bake at 375ºF for 15 minutes or until done. Remove to wire racks to cool.
Brush with Lemon Icing (recipe follows). Before icing dries, decorate with mini chocolate chips or currants to make face and buttons. Tie colored ribbons on necks for scarves. Cut out hats from colored paper; secure on heads with toothpicks.
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CANDY CANE COFFEE CAKE
Use 1/2 dough. Makes 1 candy cane.
Make Raspberry-Almond Filling: In small bowl, combine 1/2 cup raspberry jam with 1/3 cup toasted slivered almonds; stir to blend. Reserve.
Shape, bake and decorate: Roll dough to 16- × 8-inch rectangle. Spread Raspberry-Almond Filling over center third of dough length. With sharp knife, make cuts from filling to dough edge at 1-inch intervals along both sides of filling. Alternating sides, fold strips, at an angle, across filling. Stretch dough to 20-inch length. Curve one end to form cane handle. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375ºF for 20 minutes or until done. Remove from baking sheet and cool on wire rack. Decorate with Almond Icing (recipe follows).
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POINSETTIA CAKE
Use 1/2 dough. Makes 1 cake.
If desired, flavor Make-Ahead Refrigerator Dough with orange: Prepare dough as directed adding 1 tablespoon grated orange peel along with flour to dry ingredients.
Make Cranberry Filling*:
In saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar and 1 1/2 teaspoons grated orange peel. Bring to boil over medium heat; stir and cook 5 minutes. Cool.
Shape, bake and decorate: Remove 6 marble-size pieces of dough. Shape into balls; reserve. Roll remaining dough to 10- × 15-inch rectangle. Spread filling over 2/3 of rectangle (covering a 10- × 10-inch portion). Fold into thirds, like a letter, starting with the unfilled end of dough. With sharp knife, cut into 8 crosswise slices. On greased baking sheet, arrange slices, spoke-fashion, with cut sides up. Join ends at center and pinch to seal. Pinch tip of each petal to make points. Arrange reserved balls on dough in center of flower. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
Bake at 375ºF for 25 minutes or until done. Carefully remove from baking sheet to wire rack to cool. Decorate with Orange Icing (recipe follows).
*Or use 1/2 cup Ocean Spray CranFruit (Cranberry-Raspberry, -Orange, -Apple or -Strawberry sauce). Available in plastic tubs in dry goods section of the grocery store.
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Icing Recipes
Vanilla Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth.
Almond Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/4 teaspoon almond flavoring. Beat until smooth.
Lemon Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.
Orange Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons orange juice. Beat until smooth.
1/2 cup sugar
2 packages Fleischmann's® Active Dry Yeast, or Rapid Rise
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
Servings: 24 / Yield: 2 loaves
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter.
2. Place in well-greased bowl; grease top. Cover airtight and refrigerate for 2 hours or up to 3 days.
3. Punch dough down; turn out onto lightly floured surface. Divide into 2 pieces or leave whole, depending on selected variation. (variations below)
____________________
CINNAMON CHRISTMAS TREE
Use 1/2 dough. Makes 1 tree.
Make Cinnamon-Date Filling: In small bowl, combine 3/4 cup chopped dates, 1/2 cup chopped, toasted pecans or walnuts, 1/4 cup sugar and 3/4 teaspoon ground cinnamon; reserve.
Shape, bake and decorate: Roll dough to 16- × 10-inch rectangle. Melt 2 tablespoons butter; brush on dough. Sprinkle evenly with Cinnamon-Date Filling. Roll up from long side as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 16 equal pieces.
On lower third of large, greased baking sheet, arrange 5 rolls in a row, with edges touching. Build tree with additional rows of rolls— 4 rolls in second row, 3 rolls in third row, 2 rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400ºF for 15 minutes or until done. Invert onto wire rack to cool.
Decorate as desired with Vanilla Icing (recipe follows) and candied fruits or small colored candies.
____________________
LEMON SNOWPEOPLE
Use all of dough. Makes 12 snowpeople.
If desired, flavor Make-Ahead Refrigerator Dough with lemon: Prepare dough as directed, adding 1 tablespoon grated lemon peel along with flour to dry ingredients.
Shape, bake and decorate: Divide dough into 12 equal pieces. Divide one piece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. On greased baking sheet, arrange balls in a row, with edges touching, to make a snowperson. Flatten slightly with palm of hand. Repeat with remaining dough to make 12 snowpeople. Allow 2-inches between snowpeople on baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
Bake at 375ºF for 15 minutes or until done. Remove to wire racks to cool.
Brush with Lemon Icing (recipe follows). Before icing dries, decorate with mini chocolate chips or currants to make face and buttons. Tie colored ribbons on necks for scarves. Cut out hats from colored paper; secure on heads with toothpicks.
_____________________
CANDY CANE COFFEE CAKE
Use 1/2 dough. Makes 1 candy cane.
Make Raspberry-Almond Filling: In small bowl, combine 1/2 cup raspberry jam with 1/3 cup toasted slivered almonds; stir to blend. Reserve.
Shape, bake and decorate: Roll dough to 16- × 8-inch rectangle. Spread Raspberry-Almond Filling over center third of dough length. With sharp knife, make cuts from filling to dough edge at 1-inch intervals along both sides of filling. Alternating sides, fold strips, at an angle, across filling. Stretch dough to 20-inch length. Curve one end to form cane handle. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375ºF for 20 minutes or until done. Remove from baking sheet and cool on wire rack. Decorate with Almond Icing (recipe follows).
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POINSETTIA CAKE
Use 1/2 dough. Makes 1 cake.
If desired, flavor Make-Ahead Refrigerator Dough with orange: Prepare dough as directed adding 1 tablespoon grated orange peel along with flour to dry ingredients.
Make Cranberry Filling*:
In saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar and 1 1/2 teaspoons grated orange peel. Bring to boil over medium heat; stir and cook 5 minutes. Cool.
Shape, bake and decorate: Remove 6 marble-size pieces of dough. Shape into balls; reserve. Roll remaining dough to 10- × 15-inch rectangle. Spread filling over 2/3 of rectangle (covering a 10- × 10-inch portion). Fold into thirds, like a letter, starting with the unfilled end of dough. With sharp knife, cut into 8 crosswise slices. On greased baking sheet, arrange slices, spoke-fashion, with cut sides up. Join ends at center and pinch to seal. Pinch tip of each petal to make points. Arrange reserved balls on dough in center of flower. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
Bake at 375ºF for 25 minutes or until done. Carefully remove from baking sheet to wire rack to cool. Decorate with Orange Icing (recipe follows).
*Or use 1/2 cup Ocean Spray CranFruit (Cranberry-Raspberry, -Orange, -Apple or -Strawberry sauce). Available in plastic tubs in dry goods section of the grocery store.
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Icing Recipes
Vanilla Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth.
Almond Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/4 teaspoon almond flavoring. Beat until smooth.
Lemon Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.
Orange Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons orange juice. Beat until smooth.
