RUM GLAZED COFFEE CAKE & CASSEROLE BATTER BREAD..RECIPES

VERY EASY RECIPES:
BATTER BREADS DON'T NEED ANY KNEADING LIKE REGULAR BREADS, THEY ARE A SOFTER MIX, ALMOST LIKE A CAKE BATTER.
THEY PROVE VERY QUICKLY AND BAKE IN APPROX 40 MINS.
SO THEY ARE HANDY FOR EXTRA NUMBERS IN PARTIES.


RUM GLAZED COFFEE CAKE

makes 1 cake

2 1/4 cups all purpose flour ( or 50:50 with whole wheat)
1/4 cup sugar
1 tsp salt
2 1/4 tsp active dried yeast ( or 1 packet)
3/4 cup milk
1/4 cup butter
1 large egg

 In a large bowl, mix 1 cup flour with the sugar, salt, and yeast.
In a a saucepan heat the milk, and butter until the milk is warm ( do not boil), the butter does not have to be melted.
Add the egg and warm milk to the flour mix and blend until smooth.
Stir in to combine the rest of the flour.
Spread into a greased 9 inch square pan.

Topping:
1/3 cup packed brown sugar
2tbsp softened butter
1 tbsp flour 
1 tbsp sweetened cocoa powder
1/2 cup chopped walnuts
2tbsp rum

Mix well together,to form a crumbly topping and top the bread batter.


Cover the bread dough and let rise in a warm place until doubled in size ( about 1 hour)

Bake in a preheated 375F oven, middle shelf for 30-35 mins. until golden brown.
remove from oven and cool in pan on a wire rack.
When cool enough to handle, remove from pan and cool on wire rack.


Drizzle with rum glaze while still warm:
2tbsp butter
1/2 cup powdered sugar
2tbsp cream
2tbsp rum

heat in a sauce pan then drizzle over bread

CASSEROLE BATTER BREAD (above)
2 1/2 - 3 cups all purpose flour ( or 50:50 with whole wheat)
2tbsp sugar
1/2 cup minced onion
2 tsp dill seed/caraway seed/cumin seed
1 1/4 tsp salt
1/4 tsp baking soda
2 1/4 tsp active dried yeast ( or 1 packet)
1 cup cottage cheese
1/4 cup water
1tbsp butter
1 large egg


for garnish..softened butter and coarse sea salt

In a large Electric mixing bowl combine 1 cup flour, sugar, onion, dill seed, salt, soda and yeast.
In a saucepan slowly heat the water, cottage cheese and butter until luke warm, then add this and the egg to the flour mix and beat for 3 mins on medium speed.
Slowly with a wooden spoon add the rest of the flour to form a stiff dough.
( this dough is more like a traditional bread dough and stiffer than the previous recipe)
cover with a cloth and allow to double in size in a warm place ( approx 1 hour).

Stir down the dough, and place in a well greased 2 quart ( 8 inch round) casserole dish, cover and let rise for 35 mins in a warm place, until the dough is light.

Then bake in a preheated 375F oven for 35-40 mins until golden brown..
Remove from oven and brush with softened butter while still warm and sprinkle with salt.
unmold when cool enough to handle.