9\" square, or 9\" round cake pan. If you use an
" x 2\" round cake pans. Line them with
he batter.
Set the cake on a baking sheet, for
Lightly grease a 9\" round cake pan.
To make the
r an 8-inch square cake pan.
Sift together the
orks well here). Top each cake with a fresh berry or
anilla.
Whisk together the Cake Enhancer, baking powder, salt, and
Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.
o 34 minutes, until a cake tester inserted into the center
Lightly grease a 9\" round cake pan at least 2\" deep
Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for ...
Lightly grease a 9\" round cake pan at least 2\" deep
ranulated sugar, 1/2 cup King Arthur Unbleached All-Purpose Flour, 1
ups bread flour such as King Arthur's.
Melt 1/4
In a large bowl, combine the flours, wheat germ or bran, dry milk, salt, sugar and baking powder and mix well.
Cut in the shortening until it is evenly distributed.
(It is important to use shortening rather than butter, because it remains stable at room temperature.)
Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the ...
br>2) To make the cake: Mix all of the ingredients
10\" tube pan.
Cake:
Combine 3/4 cups
Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.
Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on ...
of cup for each cake.
Bake for 17-20