Oven Pancake

Dutch Baby or Pannekoeken

6 eggs
1 1/2 cups milk
 1 1/2 cups flour
1/2 cup butter or margarine

Place butter in oven pancake pan and heat in a 425 F. oven. While butter melts mix batter in a large bowl or blender. Mix eggs, milk, and flour until blended. Remove pan from oven and pour in batter. Return pan to oven and bake until oven pancake is puffy and brown (20 to 25 minutes). Makes 3 to 6 servings.

Serve: Top with a dusting of powdered sugar, syrup, or honey. In season, serve topped with fresh fruit and a dusting of powdered sugar. When fresh fruit is not available serve topped with hot or cold pie filling.

Eichenblaetter

Oak Leaf Stencil (#22780)
1/2 lb. almond paste
1/4 c. sifted flour
1 1/4 c. sifted powdered sugar
1 tsp. vanilla
 4 egg whites
2 Tbsp. milk
Dark or milk chocolate

Knead first four ingredients by hand to mix well. Combine egg whites and milk and stir into first mixture. Dough should be of soft, spreadable consistency. If too stiff, add more milk. Refrigerate 2 hours.

Grease cookie sheets thoroughly or cover with parchment paper. Place stencil on sheet, spread dough in spatula opening. Lift stencil carefully. Repeat until all dough is used. Bake 6-8 minutes at 280 F. or until golden brown around the edges. Remove from cookie sheet while still warm and cool on rack. Dip side of cookie into melted dark chocolate. Leaf veins may be added with contrasting chocolate.

Panettone

(One loaf)
3 pkg. active dry yeast
1/4 cup sugar
1/3 cup water, lukewarm
6 egg yolks
1 tsp. vanilla
1/2 tsp lemon peel, grated
2 to 3 cups flour
 8 tbsps. soft butter
1/3 cup candied citron, diced (opt.)
1/4 cup white raisins
1/4 cup candied cherries, diced
2 tbsps. butter, melted
1/2 tsp salt

Sprinkle the 3 packages of yeast and 1 teaspoon of the sugar over 1/3 cup of lukewarm water (110 to 115 F.). Let the yeast mixture stand 2 to 3 minutes, then stir to dissolve completely. Set the cup in a warm, draft-free place until the yeast bubbles up and the mixture almost doubles in volume.

Transfer the yeast mixture to a large mixing bowl. Stir in the 6 egg yolks, vanilla, lemon peel, salt and the rest of the 1/4 cup of sugar. Then add 1 1/2 cups of flour, 1/2 cup at a time, stirring the mixture until the dough is sticky and soft but has body enough to form a rough ball. If sticky, add a little more flour. Divide the butter into three pieces and mix one piece at a time into the dough. The dough should become heavy and stringy.

Add 1/2 to 1 cup more flour, a little at a time. Mix it. When the dough is firm and no longer sticky, knead it on a floured board for about 10 minutes, or until dough is smooth and shiny and its surface is blistered. Then shape it into a ball. Place the ball in a large, clean bowl and sprinkle and top with a little flour. Cover the bowl and set it in a warm draft-free spot. In 30 to 45 minutes the dough should rise to double in bulk.

Preheat in oven to 400 F. Punch dough down with your fists and gently knead in the diced fruits. Shape the dough into a ball again. Place the dough in a greased panettone pan.

When the dough has doubled in bulk, brush the top of the dough with some of the melted butter and bake the panettone on the middle shelf of the oven for 10 minutes. Reduce the oven temperature to 350 F, brush the top of the panettone with more of the melted butter and bake for 30 to 40 minutes. When done, the top should be golden brown. Brush again with butter after baking.

When the panettone is done, cool it on a wire cake rack, removing the pan when the panettone is cool enough to handle.



Valtrompia

Canape Bread
1/3 cup very warm water
1 tsp. sugar
1 pkg. yeast
1 cup milk
 2 Tbsp. butter, melted
1 1/4 tsp. salt
3 to 4 cups flour

In measuring cup, stir warm water, sugar and yeast. Let stand for 5 minutes, stirring occasionally until mixture is foamy. Meanwhile, in large bowl stir together milk, butter, and salt. Next, add yeast mixture and stir all together. Add 2 1/2 cups of flour, blend together, then stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board, knead for 7 minutes... adding as much of remaining flour as necessary to form a smooth ball. Put into greased bowl, turn dough all around until greased all over. Cover with plastic wrap. Put in a warm draft-free place to rise until double in bulk. Punch down. Divide dough in half, roll into a log 2 inches shorter than mold and insert in mold. Cap and bake in 400 F. oven for 60 to 70 minutes. Remove from mold. Recipe makes two loaves. This makes a dense and crusty bread, ideal for hors d'oeuvres, etc. For a taste variation add one teaspoon sage, dill or other herbs to dough.



Valtrompia Style Cinnamon Raisin Bread

1/4 cup very warm water (105-115 F.) 1 tsp. sugar
1 pkg. yeast
1/2 cup sugar
3/4 cup milk
1 egg, beaten
 2 Tbsp. butter, melted
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 cup raisins
3 to 4 cups flour

In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture is foamy (if no foam forms, start again). Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free place to rise until double in bulk. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in mold (greased or ungreased): cap on each end. Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when tapped. Remove from mold to cool.



Valtrompia Style Pepperoni Cheese Bread

3 to 4 cups flour
1/3 c. very warm water (105-115 F.)
1 tsp. sugar
1 pkg. yeast
 1 c. milk
1 tsp. salt
1 c.grated cheddar cheese
1/3 c. finely chopped pepperoni

In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is foamy (if no foam, start again). Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto a floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to rise until double in bulk. Punch down, divide dough in half. Roll each half into a log 2 inches shorter than mold. Place in greased mold and cap each end. Bake in preheated 400 F. oven for one hour or until bread sounds hollow when tapped. Remove from mold to cool.



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