Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Alvin Kerr's Zephyr Buns
Zutaten für 18 Portionen Menge anpassen
die Zutaten:
1 Packungdry yeast active
2 EsslöffelWarm water -- 100-115 deg.
2 Esslöffelsugar
1 Teelöffelsalt
2 Tasseflour all purpose, sifted
1/4 Tassebutter melted
1 TeelöffelCool water
die Zubereitung:

Soften the yeast in warm water and stir in the sugar and salt to dissolve. In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the yeast mixture and melted butter. Knead vigorously in the bowl with the hands till the dough leaves the sides of the bowl and is elastic, about 5 minutes. Make into a ball, put in a buttered bowl, and cover with plastic wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk. Punch down and divide into 18 equal pieces. Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. Let rise 30 minutes, or until doubled in size. Brush with the remaining egg beaten with a teaspoon of water. Bake in a preheated oven at 375 degrees for 10 minutes, or until nicely browned. Cool on a rack. From Beard on Bread by James Beard.

Anmerkungen zum Rezept: