Recipe Marketing

Casual Turkey Dinner

CASUAL TURKEY DINNER

Boneless Breast Meat Turkey Roast
Brand by Butterball

Turkey Dinner was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQmlsZXd3eHRCLWc/view?usp=sharing

Friday, November 20, 2015

Bagels

BAGELS

Bagels

Ingredients

4 cups all-purpose flour

4 tablespoons sugar
1 teaspoon salt
1 envelope Fleischmann's® RapidRise Yeast

¼ cup warm water
1½ cups warm water (120 to 130º F)

Optional
1 egg white
1 tablespoon water

Optional:

1/4 cup Durkee® Poppy Seed
OR Durkee® Sesame Seed

Method

1. Combine flour, sugar and salt together in a large bowl.

2. Dissolve yeast in ¼ cup warm water with a sprinkle of sugar (1/8 teaspoon)

3. Add yeast mixture to flour mixture and then gradually add water until form a soft dough.

4. Knead for approximately 10 minutes or until smooth and elastic, adding additional flour as necessary.

5. Place in a greased bowl.

6. Cover and let rise in a warm place for approximately 30 to 60 minutes or until double in bulk.

7. Punch down dough and divide into 12 small balls. Push a finger through the middle of each ball creating a round hole about ½ inch in diameter.

8. Place on a lightly greased baking sheet.

9. Cover and let rise for 30 minutes.

10. Preheat oven to 375°.

11. Boil at least 2-inches of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes turning once. Remove from water and replace the bagels on the greased baking sheet.

12. Mix together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the bagels.

13. Bake for 30 minutes.

Optional Variations:
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.

Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.

Bagels were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Mini Bread Loaves

MINI BREAD LOAVES

Mini Bread Loaves

Ingredients

1½ cups flour

¼ cup whole wheat flour

¼ cup sugar

1 egg

1 yeast

½ teaspoon salt

½ cup milk

3 tablespoons butter or margarine (can be substituted with vegetable oil)

¼ cup water

Method

1. Preheat oven to 350°.

2. Grease desired baking pan.

3. Sift dry ingredients and set aside.

4. Dissolve yeast in water.

5. Beat eggs, place in a bowl for room temperature.

6. Warm milk until bubbles develop around sides.

7. Remove from fire, add butter and sugar to milk.

8. Add yeast and milk mixture to eggs.

9. Add dry ingredients and blend together.

10. Turn onto a floured board and knead.

11. Loaf into desired roll shapes and arrange in baking pan.

12. Bake for approximately 20 – 30 minutes.

13. Brush with butter and serve accordingly.

Mini Bread Loaves were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.

https://drive.google.com/file/d/0B5WnHuJ90rZZTmlLSC13QnJFUnM/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing