BREADS

WHITE BREAD
INGREDIENTS:
 2 (.25 ounce) packages active dry yeast
 3 tablespoons white sugar
 2 ½ cups warm water
 6 ½ cups bread flour
 3 tablespoons lard, softened
 1 tablespoon salt

PROCEDURES:
1) Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and
salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
When the dough comes together, turn it out onto a lightly floured surface and knead
until smooth and elastic, about 8 minutes.
2) Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1
hour.
3) Lightly grease two 9x5-inch loaf pans.
4) Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into
two equal pieces and form into loaves. Place the loaves into the prepared pans, cover
with a damp cloth, and let rise until doubled in volume, about 40 minutes.
5) Preheat the oven to 425 degrees F (220 degrees C).
6) Place bread in the preheated oven and lower the temperature to 375 degrees F (190
degrees C). Bake until the top is golden brown and the bottom of the loaf sounds
hollow when tapped, about 30 minutes.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

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Advance Baking
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RYE BREAD
INGREDIENTS
 2 packages active dry yeast (4 1/2
teaspoons or 16 grams)
 2 1/2 cups warm water (just barely
warm to the touch)
 2/3 cup molasses (regular, NOT
blackstrap)
 2 tablespoons caraway seeds (optional)
 1 tablespoon salt
 1/4 cup vegetable oil
 1/4 cup cocoa powder (unsweetened)
 2 cups rye flour
 5 cups bread flour
PROCEDURES:
1) Dissolve the yeast:
2) Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large
metal bowl
3) Make the dough:
4) Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then
2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden
spoon.
5) Add more bread flour, a cup at a time, until the dough is not so sticky and it is too
hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto
a large, clean, flat surface and put the dough onto the surface.
6) Knead the dough:
7) Knead the dough by pressing down with the heel of your hand, stretching it, turning
the dough a quarter-turn, pulling the dough back toward you and then pressing and
stretching again. Knead additional bread flour into the dough until it reaches the
right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic.
8) Let the dough rise:
9) Spread some vegetable oil around a large bowl and place the dough in it, turning it so
it gets coated in the oil.
10) Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature until
it has doubled in size, 1 to 1 1/2 hours.
11) Divide the dough:
12) Gently press down on the risen dough so some of its air is released. Turn the dough
out onto a lightly floured surface, knead the dough a few turns and then divide it by
cutting it in half with a sharp knife.
13) Shape the loaves:
14) Shape each half into loaf. Place dough loafs into either oiled 8x4-inch bread loaf pans,
or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending
if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic
or a damp cloth.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
Subject
 15) Let the loaves rise:
16) Let the bread rise again, this time not doubling in volume, but rising by about half of
its volume, about 30 to 45 minutes, half as long as the first rising. The dough should
be peeking over the top of the loaf pan if using a loaf pan.
17) Preheat the oven to 350°F:
18) If you are using a baking stone, place the stone in the oven. Preheat it for at least half
an hour before baking.
19) Bake the loaves:
20)If baking on a stone and not in the pan, score the loaves a few times on the top of the
dough right before putting it in the oven.
21) Put loaves in the oven. If you have a mister, mist the dough with a little water the first
10 minutes of baking. Bake for 40 to 50 minutes, or until done. The bread should
sound hollow when tapped.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
Subject
BAGUETTE BREAD
INGREDIENTS:
 2 ½ cups bread flour
 1 cup water
 1 tablespoon white sugar
 1 ½ teaspoons bread machine yeast
 1 teaspoon salt
 cooking spray
 1 egg yolk
 1 tablespoon water

PROCEDURES:
1) Place flour, 1 cup water, sugar, yeast, and salt into a bread machine pan in the
order recommended by manufacturer. Select Dough cycle; press Start.
2) While the cycle is running, grease a bowl and cookie sheet with cooking spray; set
them aside.
3) When the cycle is complete, place dough in the greased bowl, turning to coat all
sides
4) Cover and let rise in a warm place until doubled in size, about 30 minutes. Dough
is ready if indentation remains when touched.
5) Punch down dough and transfer to a lightly floured surface. Roll into a 16-x12-
inch rectangle. Cut dough in half, creating two 8-x12-inch rectangles. Roll up each
half of dough tightly, beginning at a long side, pounding out any air bubbles as
you go. Roll gently back and forth to taper ends.
6) Place 3 inches apart on the greased cookie sheet. Make deep diagonal slashes
across loaves every 2 inches or one lengthwise slash on each loaf. Cover and let
rise in a warm place until doubled in size, 30 to 40 minutes.
7) Preheat the oven to 375 degrees F (190 degrees C).
8) Mix egg yolk with 1 tablespoon water in a small bowl; brush over tops of loaves.
9) Bake in the preheated oven until golden brown, 20 to 25 minutes.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
Subject
 PASTRIES
CHOCOLATE BANANA BUNDLES
INGREDIENTS:
 2 tablespoons butter
 1/4 cup packed brown sugar
 2 medium ripe bananas, halved
lengthwise
 1 sheet frozen puff pastry, thawed
 4 ounces semisweet chocolate, melted
 Vanilla ice cream, optional

PROCEDURES
1) Preheat oven to 400°. In a large cast-
iron or other heavy skillet, melt butter over medium heat. Stir in brown sugar until
blended. Add bananas; stir to coat. Remove from heat; set aside.
2) Unfold puff pastry; cut into 4 rectangles. Place a halved banana in center of each
square. Overlap 2 opposite corners of pastry over banana; pinch tightly to seal. Place
on parchment-lined baking sheets.
3) Bake until golden brown, 20-25 minutes. Drizzle with chocolate. Serve warm, with ice
cream if desired.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

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CARAMEL BUBBLE RING
INGREDIENTS
 3/4 cup sugar
 4 teaspoons ground cinnamon
 1/2 cup caramel ice cream topping
 2 tablespoons maple syrup
 1/3 cup chopped pecans, divided
 2 tubes (11 ounces each) refrigerated
breadsticks
 1/3 cup butter, melted

PROCEDURES:
1) Preheat oven to 350°. Combine sugar
and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle
half the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the
caramel mixture.
2) Open the tubes of breadstick dough (do not unroll). Cut each into 6 slices; dip each
slice in melted butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle
with remaining pecans. Drizzle with half the remaining caramel mixture. Top with
remaining dough. Drizzle with remaining caramel mixture.
3) Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving
platter; serve warm.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
Subject
LEMON POUND CAKE MUFFINS
INGREDIENTS:
 1/2 cup butter, softened
 1 cup sugar
 2 large eggs, room temperature
 1/2 cup sour cream
 1 teaspoon vanilla extract
 1/2 teaspoon lemon extract
 1-3/4 cups all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon baking soda
 glaze:
 2 cups confectioners' sugar
 3 tablespoons lemon juice

PROCEDURES:
1) In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add
eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts.
Combine the flour, salt and baking soda; add to creamed mixture just until
moistened.
2) Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a
toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes
before removing from pan to a wire rack.
3) Combine the glaze ingredients; drizzle over muffins. Serve warm.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

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 DESSERT

VANILLA MARINGUE COOKIES

INGREDIENTS
 3 large egg whites
 1-1/2 teaspoons clear or regular
vanilla extract
 1/4 teaspoon cream of tartar
 Dash salt
 2/3 cup sugar

PROCEDURES
1) Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2) Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on
medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on
high after each addition, until sugar is dissolved. Continue beating until stiff glossy
peaks form, about 7 minutes.
3) Attach a #32 star tip to a pastry bag. Transfer meringue to bag. Pipe 1-1/4-in.-
diameter cookies 2 in. apart onto parchment-lined baking sheets.
4) Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1
hour (leave oven door closed). Remove from oven; cool completely on baking sheets.
Remove meringues from paper; store in an airtight container at room temperature.
Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero
Student Teacher

Advance Baking
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DEVIL’S FOOD COOKIES
INGREDIENTS
 1 package devil's food cake mix (regular
size)
 2 large eggs, room temperature
 2 tablespoons butter, softened
 3 tablespoons water
 1/2 cup miniature semisweet chocolate
chips

PROCEDURES
1) Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water
(batter will be thick). Fold in chocolate chips.
2) Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before
removing to wire racks.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
Subject
ICE CREAM KOLACHKES
INGREDIENTS
 2 cups butter, softened
 1 pint vanilla ice cream, softened
 4 cups all-purpose flour
 2 tablespoons sugar
 2 cans (12 ounces each) apricot and/or
raspberry cake and pastry filling
 1 to 2 tablespoons confectioners' sugar,
optional

PROCEDURES
1) In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended
(mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4
portions; cover and refrigerate until easy to handle, about 2 hours.
2) Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a
12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of
Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero
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Advance Baking
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 each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal.
Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and
filling.
3) Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before
removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

BEVERAGES

STRAWBERRY LEMONADE
INGREDIENTS
 1/2 pound fresh strawberries , stems
removed
 1 1/2 cups granulated sugar
 4 1/2-5 cups water , divided
 1 1/2 cups fresh-squeezed lemon juice

PROCEDURES
Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero
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Advance Baking
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 1) Use a blender or food processor to puree the strawberries. Strain them through a fine
mesh sieve, if desired, to remove seeds.
2) In a small saucepan, over medium heat, stir together sugar and 2 cups water.
3) Bring to a boil, and stir until sugar is dissolved. Remove from heat and allow to cool
to room temperature.
4) Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple
syrup and pureed strawberries and stir to combine. Refrigerate until cold.
5) When ready to serve, add 2 ½ cups of cold water and stir. Taste, and add more water
if it's too sweet.
6) Serve with ice.

HEALTHY BREAKFAST SMOOTHIE

INGREDIENTS
 2 bananas
 15 oz can peaches, undrained , or 2 cups fresh
sliced peaches
 1 1/2 cups fresh or frozen raspberries, blueberries
and blackberries (I use frozen berries for a thicker
smoothie but you can always add ice)
 1/2 cup old-fashioned rolled oats
 1 cup plain Greek yogurt or your favorite flavor
 large handful ice

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
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PROCEDURES
1) Add fresh or frozen fruit to your blender. Add liquid (milk, water, or low-sugar fruit
juice). Add old-fashioned oats, Greek yogurt, and a handful of ice.
2) Blend very well, until smooth. Add more ice (to thicken) or liquid (to thin) until it
reaches your desired consistency.

COLD BREW
INGREDIENTS
 1 cup coarse ground coffee beans
 ▢4 cups water

PROCEDURES

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

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Advance Baking
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 1) In a French press or large jar with a lid, combine the coffee grounds and cold fresh
water. Refrigerate for 12 hours.
2) If using a French press, press the grounds and pour the cold brew coffee concentrate
into a clean jar or pitcher. If using a jar, pour the coffee through a coffee filter into a
clean jar.

Angel Faith Cano BTVTED FSM 2 Jocelyn Pasamanero

Student Teacher

Advance Baking
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