Date: Sat, 24 Aug 1996 15:33:51 -0700 -------------- BEGIN bread-bakers.v096.n032 -------------- 001 - Robin Carroll-Mann Subject: Donna's questions & announcing my home page Date: Sun, 18 Aug 1996 15:09:32 -0700 donna@mfslater.demon.co.uk (donna Slater) asked: [snip] >2. Can anyone please tell me what cream of wheat is? In the Bread >Machine Cookbook by Donna German, there is a recipe for chocolate cream >of wheat bread, but I cannot find out what cream of wheat is and it >does not appear to be available here in the UK. Cream of Wheat is a hot breakfast cereal, made mostly of wheat farina enriched with a little wheat germ. If the UK does not have an equivalent brand, perhaps you can find farina in a health food store? >3. Could someone please explain exactly what a zip lock bag is? I've >seen them mentioned a lot on this list but again have never come across >them in the UK. A kind of plastic bag, used for food storage. Some are made from heavier plastic for freezer storage. They have a special seal at the top: there is a single ridge of stiff plastic across one side of the inside of the bag, and a double ridge on the facing side. The single ridge presses tightly between the double ridges, creating an air-tight seal. Zip-lock bags are great for storing leftovers, because they conform to the available space in your fridge. I also like them for marinating meat/poultry -- just pick up the bag now and then, slosh it around, and turn it over. Some people use them for rising dough. Hope this helps. And now, a bit of self-advertising. I have a home page devoted to bread, which you nice folks are invited to visit. Recipes for yeast breads, quick breads, muffins, biscuits, and cornbreads, plus links to bread-related sites around the Web. Sorry, I have no bread machine recipes -- I have no objections to them, but as a "by-hand" baker, I haven't had occasion to collect any. -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams Harper's Bread Basket *** http://www.geocities.com/heartland/3967 --------------- MESSAGE bread-bakers.v096.n032.2 --------------- From: as224@cleveland.Freenet.Edu (Barbara Buckantz) Subject: Triple-Cheese Bread Date: Sun, 18 Aug 1996 17:13:02 -0400 For Patricia Hill....all is not lost. Following is the recipe from the bag of Gold Medal "Better for Bread" flour: TRIPLE-CHEESE BREAD REGULAR LOAF LARGE LOAF INGREDIENT 1/2 cup 3/4 cup Water 2 cups 3 cups Gold Medal "Better for Bread" Flour 1 Tbsp. 2 Tbsp. Sugar 1 tsp. 1 1/2 tsp. Salt 1 Tbsp. 2 Tbsp. Margarine or Butter (softened) 1/4 cup 1/2 cup Shredded Swiss Cheese 1/4 cup 1/2 cup Creamed Cottage Cheese 2 Tbsp. 3 Tbsp. Grated Parmesan Cheese 1 tsp. 2 tsp. Fast-acting active dry yeast or or or 2 tsp. 3 tsp. Regular active dry yeast The "regular" loaf is for 1-lb. bread machines, and the "large" loaf is for 1 1/2-lb. bread machines. Place ingredients in bread machine in the order that your bread machine manufactuer suggests. Make certain the yeast does not come in contact with the watter or cottage cheese. Select regular cycle. This recipe is not good for a delayed time cycle due to the fresh dairy ingredients. -- The first woman was created from the rib of a man. She was not made from his head to top him, nor from his feet to be trampled upon by him, but out of his side to be equal to him, under his arm to be protected, and near his heart to be loved. ............... --------------- MESSAGE bread-bakers.v096.n032.3 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: Thanks for the Digest Date: Sat, 17 Aug 1996 21:35:28 PST I really enjoy the digest and appreciate your work. I was amazed at the number of members! Here is an unusual bread machine recipe. Put ingredients in the pan as directed by your manufacturer. Marcia Fasy Glendale, OR * Exported from MasterCook * RED ONION & PECAN BREAD FOR BREADMACHINE Recipe By : Lorna Serving Size : 1 Preparation Time :0:00 Categories : Breads, Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups flour, white -- bread 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1 cup water -- warm 1 tablespoon water -- warmed 1/4 cup butter 1/2 cup onion -- red chopped 3/4 cup pecans -- chopped - - - - - - - - - - - - - - - - - - NOTES : 2381 cal 104 gm fat per loaf = 23% fat --------------- MESSAGE bread-bakers.v096.n032.4 --------------- From: "Brian D. Ross" Subject: re: Grinding Own Wheat Date: Sun, 18 Aug 1996 11:13:51 -0600 If the bread you are getting is too crumbly for your tasts, I would look at the grain size of the flour you are getting out of the VitaMixer. Take a sample for your flour and store-bought flour and compare them. Rub them between your fingers and see if one feels 'smoother' than the other. I have been using a grain mill for years to grind my own grain. My experiments have shown that a medium fine grain (the finest grain is suitable for cakes...) is the best for bread. As you get into the coarse settings, they are better suited to things like cookies. I have made a recipe for Graham crackers over that last few years, and it works out the best with a REAL coarse grind. Hope this helps. Brian D. Ross rossbd@cadvision.com --------------- MESSAGE bread-bakers.v096.n032.5 --------------- From: "Bill Hatcher" Subject: Re: Cost of ABM Bread Date: Sun, 18 Aug 1996 10:22:27 -0400 > From: Danny Dunn > Subject: Digest Bread-Bakers.v096..n30.4 > Date: Sat, 17 Aug 1996 11:29:18 -0500 > ........ probably lower if you bought in bulk, but here is my list: > Milk $2.17/gal (I used 2%), Bread Flour $1.64/5 lbs, Salt $0.35/26 > oz, Butter $2.33/lb, Sugar $1.86/5 lbs, Yeast $6.97/7 oz. > > The receipe I am using is for Basic White Bread from "Bread Machine > Magic" (1.5 lb loaf) - 1/2 cup water, 5/8 cup milk, 3 cups bread > flour, 1 1/2 tsp salt, 1 1/2 Tbs butter, 3 Tbs sugar, 1 1/2 > yeast. > > (To simplify, I have omitted all the conversion factors used.) > > Butter - 1 lb = 32 Tbs for $2.33, therefore 1 1/2 Tbs = $0.110/loaf. > > Milk - 1 gal = 18 cup for $2.17, therefore 5/8 cup = $0.076/loaf. > > Bread Flour - 5 lb = 10 cup for $1.64, therefore 3 cups = > $0.492/loaf. > > Sugar - 5 lb = 160 Tbs for $1.86, therefore 3 Tbs = $0.0360/loaf. > > Salt - 26 oz = 156 tsp for $0.35, therefore 1 1/2 tsp = $0.003/loaf. > > Yeast - 7 oz = 42 tsp for $6.97, therefore 1 1/2 tsp = $0.249/loaf. > > Water - I could use the cost of bottled water from the store at > $1.00/gal, but I think this is way too high. Looking at my last > water bill, tap water is probably less than $0.01/gal. I am > therefore going to consider the cost of water used in the loaf of > bread to be negotiable (i.e., less than $0.001/loaf). > > The total cost of a loaf of bread (listing most to least expensive > ingredients) - > > Ingredient Cost per Loaf (Cents) > > Bread Flour 49.2 > > Yeast 24.9 > > Butter 11.0 > > Milk 7.6 > > Sugar 3.6 > > Salt 0.3 > > Water 0.0 > --------- > Total $96.6/loaf > > When I was at Wal-Mart I noticed that a 1 1/2 lb load of Wonder > bread cost $0.93. > > Conclusions - It cost about as much to make bread in an ATM as it > does to buy it already made at the store. The most expensive > ingredients in a leaf of bread are flour and yeast. I have no problem with Danny's figures as presented; however, they do NOT represent my cost for a loaf of bread. For one thing, I generally use a different recipe for our "everyday" bread, and as Danny points out, there is a difference in price in buying in bulk. It is actually a very great difference. My cost for bulk ingredients (I realize not everyone bakes enough to justify bulk purchase): Flour - (Sam's Discount) $6.27/25 pounds Yeast - (Sam's Discount on sale) $2.77/2 pounds [yes, pounds, not ounces!) Oil - $4.85/gallon (I use regular cooking oil so don't buy special for baking) Salt - $0.33/1 pound Water - free from my well I used Danny's conversion numbers. The recipe I use is for Italian bread, and I have posted it on the list before, but to illustrate, the ingredients are: 1 1/3 c water..................................free 2 t salt............................................0.003 2 T oil.............................................0.019 3 1/2 c bread flour..........................0.418 2 t yeast.........................................0.028 Cost per 1 1/2LB loaf...................$0.468 I suspect I get more than 3 loaves from 5 pounds of flour but haven't checked. This, of course, only addresses cost and not benefit. I would still make bread if it cost me 3 times as much just for the flavor. :) Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n032.6 --------------- From: Kathi Sandler Subject: Re: Challa Date: Sun, 18 Aug 1996 09:02:02 -0500 This is the Challa recipe we use EVERY Friday night. I have let it bake in the machine and I have taken it out and braided it. Either way, it makes GREAT French Toast! If there are leftovers! To Danny Dunn-who must also be in my area-with flash.net...think about how much lower the cost would be if you used the yeast from Sam's at $3.06 (I saw yesterday here in Houston) for 2 POUNDS!!! Makes that 1 1/2 tsp worth how much??? Kinda like the water! : ) Kathi * Exported from MasterCook * Challa I Recipe By : Best Bread Machine Cookbook Ever Serving Size : 1 Preparation Time :0:00 Categories : Jewish Foods Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 t. active dry yeast 2 3/4 c. + 1 T. Bread flour 1/4 c. + 2T sugar 3/4 t. salt 3 1/2 T vegetable oil 3 egg yolks 1 cup water Add ingredients in order suggested for your machine. At end of dough cycle, remove, form into tree pcs. Put on lightly greased sheet, allow to double. Preheat oven to 350. Roll each pc to rope 18 inches long. Braid, pinching ends together. Glaze with i egg, beaten. Let rise again til doubled. Bake 30 min or til bottom is golden brown and sounds hollow when tapped on the bottom. Makes 1 1/2 pound loaf. >From "The Best Bread Machine Cookbook Ever," by Madge Rosenberg - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n032.7 --------------- From: t4v8f4jv@coastalnet.com Subject: Ode to Anadama Date: Sun, 18 Aug 1996 09:21:30 -0400 Here is the recipe I use, very light. Tastes like a dream. Jean Anadama Bread 3 Cups Water 3/4 tsp yeast ***see note*** 6 - 7 cups flour (I use 2 cups wheat, remaining white, but you can use all wheat or white) 1 1/4 cup cornmeal 2 1/2 tsp sea salt (table salt can be substituted) 3 tbsp corn oil (must use corn for best flavor) 3 tbsp molasses 1> Proof yeast in 1/4 cup of the water with 1 tsp flour. 2> Sift cornmeal with 3 1/2 cups of flour, stir into yeast and remaining water. Stir 100 times, then cover with towel and let sponge. (After 1 hour or so, air pockets will form, looking like a sponge.) 3> Stir in salt, oil & molasses. Gradually stir in enough remaining flour until dough is formed. Knead until smooth, about 10 minutes. Place in greased bowl, turn, cover and let rise until double. (1 1/2 - 2 hours) 4> Punch down, let rise again until double ( 1 - 1 1/2 hours). 5> Punch down, form into two loaves. Place in greased pans sprinkled with cornmeal. Let rise until double, about 1 hour. Slash tops, brush with egg wash and bake at 350 degrees for about 50 minutes or until internal temp is 190 degrees. NOTE: If eliminating sponge step, use 2 tsp yeast. Entire process can be done in a large food processor or Kitchenaid for ease. --------------- MESSAGE bread-bakers.v096.n032.8 --------------- From: "Natalie Frankel" Subject: Kitchen Aid Question Date: Sun, 18 Aug 1996 08:22:19 -0500 (CDT) Reading about using a Kitchen Aid mixer for bread making makes me wonder. Can bread be made in the mixer when one doesn't have a dough hook? My mixer is 32 years old (and still going strong!) and the dough hook attachment does not fit this "older" model. All I have is the big metal mango-shaped beater. What adjustments would I have to make if I mixed my dough by mixer without a dough hook? Thanks in advance! Natalie Frankel --------------- MESSAGE bread-bakers.v096.n032.9 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: gluten Date: Sun, 18 Aug 1996 17:07:23 GMT There is a recipe for gluten in The Joy of Cooking. I have loads of recipes for challah, but if I send a file it usually comes out confused. However, I will try again today or tomorrow.The list continues to be great and informative! Tx --------------- MESSAGE bread-bakers.v096.n032.10 --------------- From: ladyre@juno.com Subject: REQUEST***Hi Bill - Thanks So Much !!!!!! Date: Sun, 18 Aug 1996 19:18:59 PST Hi Bill- 1. Can you "PLEASE" tell me if you have a recipe for a Chocolate Cherry Bread made in ABM..or any other types of Sweet Dessert Types of breads, 2. and if you have a bread file that has ABM recipes that you could post , or send to me seperatly if it is too big for the list..Please Sir, Thank You.. BTW, "ThankYou Thank You ThankYou" for suggesting that I go ahead and take the plunge and invest in the ABM. Well I did !!! This past week I bought one - the Westbend Homestyle.. Folks it's Quite a good investment, at $115.00 from Target; and so easy to use, as long as you avoid that first box of crap o bread mix they include.. It wouldn't even rise, but the very next day I made the most absolutely beautiful loaf of Garlic Chive Wheat Bread. and then on Fridaynight I made 16 Cinnamon Pecan Rolls, that are basically mostly gone now. I also think this week I'll make some rolls and try the croissants which I plan to fill with a myriad of fillings, like Pizza fillings, Turkey Smoked Sausage Creole Style; and Veggies; Turkey and Cheese, and lots of stuff that are grabbers to leave in the fridge for those fast lunches and snacks better than that chips and ice cream crap. For those who are gonna complain about the Praises..I will post the recipe for the Cinnamon PecanRolls and the Garlic Chive Bread Seperatly this week, as well as those ABM Croissants and Fillings...just to keep the Kitchen Table Clean and free of nastie's Again - Thanks A Million, and if you have the recipe could you please post it to the lists and to me as well, since sometime I fail to get all the list mail for some reason.. Thanks So Much, Yor Baking Buddy For Life.. ~RE --------------- MESSAGE bread-bakers.v096.n032.11 --------------- From: jbluedun@sover.net (Jeffrey Hamelman) Subject: benefits of a Kitchen Aid Date: Sun, 18 Aug 1996 21:39:36 -0400 I'd like to respond to JOAN MATHEWS' question about the benefits of using a Kitchen Aid in mixing bread doughs. Here are a few of the benefits: Using an open mixer, as opposed to a closed system, enables you to FEEL the dough at any given point; also you can readily SEE the changes the dough undergoes during the entire mixing process; you can also HEAR the changes in the dough as the gluten develops and the dough gains "strength". All of these senses are crucial in mixing doughs thoroughly and correctly. By the way, so is TASTING, that is the raw bread dough in the mixing stage, which of course is easier in an open machine. There are, of course, many people who just want results, that is, a loaf of bread, and for them a bread machine may be preferable. Other people have physical conditions that make bread machines a better choice for mixing and baking. However, anyone who is interested in maximum involvement in the entire process of bread making (the mixing, developing, shaping, baking, and eating of the bread) should seek a source other than a bread machine. I know that this view is controversial, but it is based on twenty years of deep experience with bread (this is my career), and it is also based on a personal (not universal, simply personal) feeling that the more intimately we are involved with bread from incipient mixing to the holding of the resolved loaf in our hands, the finer that loaf, and our inner condition, will be. --------------- MESSAGE bread-bakers.v096.n032.12 --------------- From: "Bill Hatcher" Subject: Re: Recipe Request - Challah Date: Sun, 18 Aug 1996 22:36:41 -0400 Reggie - I think you were the one who needed the Challah recipe. I haven't tried either of these yet, but they may help you out. * Exported from MasterCook * CHALLAH ABM Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Teaspoons bread machine yeast 5 Cups all-purpose flour 1/4 Cup sugar 1/4 Cup honey 1 Teaspoon salt 1 Cup hot water (120 deg. F) 1/2 Cup oil 2 Whole eggs Put all ingredients into the bread machine in the order above. Go through the kneading and rising processes on your machine. After the bread has risen, take it to a floured board and cut the ball of dough into 8 equal parts. Take three parts and make a braid, take three more and make another braid. Take the remaining two parts and cut each into three equal parts. Braid the two smaller braids and set one on top of each larger braid. Cover with a cloth and allow to rise for one half hour. Brush with diluted egg yolk, sprinkle with sesame or poppy seeds (if desired) and bake in a 350 degree oven for 50 minutes or until golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millies Whole Wheat Challah Recipe By : Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons canola oil 2 Tablespoons honey 1/2 Cup Egg Beatersr 99% egg substitute 3/4 Cup water 2 Cups bread flour 1 Cup whole wheat pastry flour 1 1/4 Teaspoons salt 1 Tablespoon sugar 2 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n032.13 --------------- From: "Wendy Lockman" Subject: Re: Chocolate Cherry bread Date: Sun, 18 Aug 1996 23:46:00 +0000 > Hi Bill- > 1. Can you "PLEASE" tell me if you have a recipe for a Chocolate > Cherry Bread made in ABM..or any other types of Sweet Dessert Types > of breads, >---------- Recipe via Meal-Master (tm) v8.03 Title: CHOCOLATE CHERRY BREAD Categories: Breadmaker Yield: 15 servings -ELECTRIC BREAD CB 1 1/8 c Water 2 1/4 c White bread flour 3/4 c Wheat bread flour 1 1/2 tb Dry Milk 3 tb Molasses 1 1/2 tb Salt 1/2 c Chocolate Chips 1/2 c Cherries; (Dried) 3 tb Triple Sec 3/8 ts Orange Peel 1 1/2 ts Fast Rise Yeast -=or=- 3 tb Active Dry Yeast Make sure to use REAL chocolate chips, Dried cherries are typically available in health and specialty stores. Also see Atari Bread 668 Posted on Genie C03 T17 M086 by GORDON on 11/15/91 MM by Cathy Svitek ----- --------------- MESSAGE bread-bakers.v096.n032.14 --------------- From: ladyre@juno.com Subject: Yeast rolls Date: Sun, 18 Aug 1996 21:02:51 PST Some Great Recipes I picked up on Mastercook List from Kathy, who's URL I've left in the bottom for you, and thought you'd all appreciate it - Enjoy BreadBakers, ~RE Ausetkmt ************************************************** MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Minnie & Aunt Pete's Yeast Rolls Categories: My favorite, Breads Yield: 36 servings 6 c Flour 1/2 c Sugar 3 ts Salt 2 Egg whites 2 pk Yeast 2 1/4 c Warm water, 110 degrees Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and add to flour mixture, then add egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size. Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise until doubled in size and bake in a 375 degree oven 10 to 12 minutes or until brown. NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size. Source: My beloved, albeit eccentric, grandmother and great aunt, who married and then built their houses side-by-side and remained culinary collaborators, to their family's benefit, all their lives. Deb's notes: these are an old family favorite and they're quite flexible. It's pretty hard to mess 'em up. They work as well for breakfast with jam or honey as they do with with dinner. Sometimes I substitute whole wheat flour for up to half the bread flour called for. I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full amount of water at once. Rather, I start out with about 7/8 cup and then dribble enough add'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right". MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Hot Yeast Rolls Categories: Breads Yield: 30 servings 2 pk Active dry yeast 1 tb Granulated sugar 1/4 c Water,very warm 1/4 c Butter,cut into small pieces 2 c Milk,warm 6 c Flour,all-purpose 1 ts Salt 1/4 c Butter,melted 1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes. 2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board. 3. Dip hands in flour and knead dough until smooth and nonsticky, adding additional flour as needed. The dough should be velvety-smooth. 4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour. 5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes. 6. Roll out to a thickness of about 1/2 inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about 1/4 inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes. 7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center. <<<<<---------------------------------------->>>>> For Those Looking for great recipes here's a very nice archive and a great Gal Too.. Kath's Recipe Swap Homepage http://www.cyberspc.mb.ca/~pickell/recipe.html <<<<<------------------------------------------>>>>> --------------- MESSAGE bread-bakers.v096.n032.15 --------------- From: ladyre@juno.com Subject: Kouloures, Fan Tan Rolls and a SweeTreat !!! Date: Sun, 18 Aug 1996 21:22:15 PST More Recipes from MasterCookList for those who like Great Breads..from a Southern Institution - Southern Living Magazine's Recipe Section.. ~RE Ausetkmt =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Posted to the mm-recipes mailing list by Julie Bertholf ---------- Recipe via Meal-Master (tm) v8.03 Title: French fantan rolls Categories: Desserts Yield: 48 servings 1 c Milk, scalded 1/2 c Shortening (butter is best) 1/2 c Sugar (or 1/4 c) 1 ts Salt 2 pk Dry yeast 1/4 c Warm water (105-115) 4 Eggs, beaten 1/2 ts Imitation butter extract -(only if you don't use -butter) 1/2 ts Lemon extract 6 c All purpose flour 1/4 c Melted butter Combine milk, shortening, sugar and salt stir until shortening melts. Cool to 105-115. Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, eggs and flavorings. Gradually stir in flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic about 5 min. Place in a well greased bowl, turning to greast top. Cover and let rise in a warm place free from drafts, 1 hr. or until doubled in bulk. (Watch closely, it usually doubles in no time at all). Punch dough down and divide in half. Turn dough out onto a lightly floured board. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over top of each. Cut each rectangle into 6 1" strips. Stack 6 strips of dough, butter side up on top of one another. Cut each stack into 12 pieces about 1" wide. Place in well buttered muffin cups sideways. (cut side down) Cover and let rise in a warm place free from drafts for 30 min. Bake at 425 for 10-12 minutes. Makes 48 rolls. These were originally posted by BARBARA and are really great. I nominate them for the hall of fame !!! From Southern Living Annual Recipes 1980. ---------- Recipe via Meal-Master (tm) v8.03 Title: Kouloures (easter bread) Categories: Breads, Greek, Holiday Yield: 2 loaves 1 pk Dry yeast 1/2 c Warm water 1/2 c Boiling water 1 ts Cinnamon; ground 3/4 c Sugar 3 Eggs 1/4 c Butter; melted 1/2 c Warm milk 1 ts Baking powder 1/2 ts Salt 5 c Flour (all-purpose) 1 Egg yolk; beaten Sesame seeds 5 Eggs; hard-cooked; unshelled -and dyed red Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman. ---------- Recipe via Meal-Master (tm) v8.03 Title: Nutty apricot bars Categories: Desserts, Fruits Yield: 48 servings 12 oz Apricots - dried 3/4 c Sugar 3/4 c Butter / margarine -softened 1 c Sugar 2 c Flour- all purpose 1/2 t Baking soda 1/4 t Salt 3 oz Coconut - flaked 1/2 c Pecans or walnuts - chopped Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----- I know these are cookies and not bread, but what's the fun of it if you can't enjoy some sweet confection every once an again.. ~RE Forgive me.. --------------- END bread-bakers.v096.n032 --------------- -------------- BEGIN bread-bakers.v096.n033 -------------- 001 - ladyre@juno.com - -=Challa and More=- 002 - Judi Burley and you need to join this great list, if you want info let me know and I'll forward it to you privately poste haste.. since someone, I think Reggie - asked for info on a Recipe, I felt it time to jump in.. these are not my recipes however because someone asked for Challa- : I forwarded them since I believe that the base of Challa is Egg Bread, which is in this nice compilation from Darlene. so remember, AnyQuestions - WRITE DARLENE..notme I'm gonnna be trying the Challa this week myself, with one addition, Garlic and Poppyseeds ontop, maybe a few fresh Leeks too..in my ABM. I'll post the recipe when I get it perfected.. Enjoy, and Thanks Folks for making it Fun to Bake again.. ~RE Ausetkmt Ausetkmt@Cris.Com HoneyChile's Kitchen --------- Begin forwarded message ---------- From: "Darlene R. Lindgard" (by way of kmeade@ids2.idsonline.com (The Meades)) To: mastercook@mastercook.com Subject: Re: mm-recipes Bread Machine Receipes Date: Sat, 17 Aug 1996 21:24:09 -0400 MMMMM----- Meal-Master Recipe via Home Cookin 1.2 Title: Mom's Basic White Bread (Dak) Categories: Home Cookin, Yield: 1 1 pk Yeast 3 c Flour 1 tb Sugar 1 ts Salt 2 tb Nonfat dry milk powder 1-1/4 c Warm water Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread and push "start" and see how difficult it is to wait till this perfect golden brown loaf is ready to eat. BE CREATIVE! Experiment with DAK;s Auto Bakery. Try adding chopped nuts, fresh or dried fruit and more. "A truly universal favorite in our home. Smells just as good as when mom used to make it. It's not onlybetter than store-bought, it's totally preservative-free." MMMMM----- Meal-Master Recipe via Home Cookin 1.2 Title: Colonial Bread Categories: Home Cookin, Yield: 2 1 pk Yeast 3-1/2 c Bread flour 1/3 c Yellow cornmeal 1-1/2 c Boiling water 1/3 c Molasses 1 ts Salt 1 tb Butter Pour cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 minutes. Stir in molasses, salt and butter. In the pan, place the yeast, bread flour, and then cornmeal mixture. Select white bread and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine.After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. MMMMM----- Meal-Master Recipe via Home Cookin 1.2 Title: Cornell Bread Categories: Home Cookin, Yield: 2 1 pk Yeast 3 c Bread flour 3 tb Soy flour 3 tb Nonfat dry milk powder 3 tb Wheat germ 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Plus 2 T warm water Add all ingredients in the order listed, select white bread, and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. MMMMM----- Meal-Master Recipe via Home Cookin 1.2 Title: Golden Egg Bread Categories: Home Cookin, Yield: 2 1 pk Yeast 3 c Bread flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1-1/2 ts Salt 3/4 c Warm water Place all ingredients in the pan in the order listed, select white bread and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature.This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. This one seems to be cut off , so write Darlene for the continuation please...Sounds Delish !!! Think I'm gonna write her..I MMMMM----- Meal-Master Recipe via Home Cookin 1.2 Title: Madeleine's Neighborly Bread Categories: Home Cookin, Yield: 1 1 lb loaf 3/8 c Milk 1/4 c Potato water 1-1/3 c Whole wheat flour 2/3 c Bread flour 1/4 c Plain mashed potato* 1 ts Salt 1 tb Applesauce (butter) 1 tb Honey 2 ts Yeast Crust light. --------- End forwarded message ---------- --------------- MESSAGE bread-bakers.v096.n033.2 --------------- From: Judi Burley Subject: Challah Recipe Date: Sun, 18 Aug 1996 09:52:38 -0700 A brand new book just came out in Canada by one of our most popular recipe authors - Jean Pare. The book is Breads and is number 24 in her series - anyway on page 20 is the following recipe for Machine Challah 2/3 cup water 1 large egg 2 tbsp. cooking oil 2 cups bread flour 2 tbsp. dry milk powder 1 tbsp. granulated sugar 1& 1/2 teasp. bread machine yeast 1 tesp. salt Glaze: large egg - fork beaten 1 tbsp. water Place all ingredients in bread machine in order given. To make the traditional braid, remove dough after first kneading. Divide in 3 parts. Roll each part into 16 inch long ropes. Place on greased baking sheet. Pinch the three ends together and tuck under. Braid the strips- pinch ends together and tuck under. Cover with a tea towel- let stand in oven with light on and door closed for about 45 minutes or until doubled in size. Remove from oven and prheat oven to 375 degrees. Mix beaten egg and water and brush over top of braid. Bake in oven for about 25 minutes. Remove to rack to cool. Makes one loaf. Hope this helps and let us know if we can find anything else for you. Judi jburley@netidea.com --------------- MESSAGE bread-bakers.v096.n033.3 --------------- From: ladyre@juno.com Subject: Chocolate Cherry Bread Date: Mon, 19 Aug 1996 01:00:25 PST BBL- This is the Recipe that I originally asked Mr Bill to give me..and Lo and BEhold !!! Copy Quick Kids, this is not an easy one to locate.. "Enjoy, Thanks to My Friend Mr Bill Hatcher " Three Cheers For Mr Bill - YEAHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!! ~RE Ausetkmt xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx --------- Begin forwarded message ---------- From: "Bill Hatcher" To: ladyre@juno.com Subject: Chocolate Cherry Bread Date: Sun, 18 Aug 1996 22:36:42 -0400 I said in an earlier post that I did not have this recipe, but I just did a search of all the cookbooks I have in Master Cook (another great feature of this program) and lo and behold! There it was, and here it is. Don't know if it is what you were looking for, but it is a start. * Exported from MasterCook * CHOCOLATE CHERRY BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Water 3 tablespoons Molasses 3 tablespoons Triple Sec 1 1/2 tablespoons Salt 2 1/4 cups White bread flour 3/4 cup Wheat flour 1 1/2 tablespoons Dry Milk 1/2 cup Chocolate Chips 1/2 cup Dried cherries 3/8 teaspoon Orange Peel 3 teaspoons Active Dry Yeast Make sure to use REAL chocolate chips, Dried cherries are typically available in health and specialty stores. - - - - - - - - - - - - - - - - - - The recipe doesn't say, but my guess would be to do this one on the fruit/nut setting (thats what it is on my Regal), adding the chocolate chips and cherries at the chime. You may have to try a few times to get it right. Let me know how it turns out. Good luck. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------- End forwarded message ---------- --------------- MESSAGE bread-bakers.v096.n033.4 --------------- From: ladyre@juno.com Subject: ABM Recipes 2 of 2 Date: Mon, 19 Aug 1996 00:45:47 PST BBL- Here's the second Half of Bills Wealth of Great ABM Recipes, there's even Whole Wheat Challah in this batch..Yahooooo !!!! Hey lets get Bill on BreadBakersList since he bakes alot.. Somebody send Him an Invite, since my original file got corrupted.. Please....send it to "Bill Hatcher" Thanks, ~RE xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx --------- Begin forwarded message ---------- From: "Bill Hatcher" To: ladyre@juno.com Subject: ABM Recipes 2 of 2 Date: Sun, 18 Aug 1996 22:36:42 -0400 Message-ID: <199608190238.WAA02046@global.gc.net> Here is the second half. This should keep you busy for a while ::)) * Exported from MasterCook * HONEY OATMEAL BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 tablespoon butter 1/4 cup honey 1 teaspoon salt 1/2 cup oatmeal 2 cups flour 1 teaspoon yeast Use the light, standard or basic setting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ITALIAN BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 3/4 teaspoon salt 2/3 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast French. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ITALIAN HERB BREAD Recipe By : Bread Machine Cookbook V Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 tablespoon canola oil 1 tablespoon sugar 1/3 cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon Italian seasoning 3 cups bread flour 1 1/2 teaspoons yeast White, medium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * LIGHT WHOLE WHEAT BREAD Recipe By : Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Egg Beatersr 99% egg substitute 1/3 cup honey 4 tablespoons buttermilk, dried 1 cup water ****OR**** 1 cup buttermilk 2 teaspoons salt 1 1/2 cups flour, whole-grain wheat 2 cups bread flour 1 tablespoon yeast Basic white bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MILLIES WHOLE WHEAT CHALLAH Recipe By : Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons canola oil 2 tablespoons honey 1/2 cup Egg Beatersr 99% egg substitute 3/4 cup water 2 cups bread flour 1 cup whole wheat pastry flour 1 1/4 teaspoons salt 1 tablespoon sugar 2 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ORANGE CINNAMON BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup orange juice 1 1/4 tablespoons unsalted butter 1 1/4 teaspoons cinnamon 2/3 teaspoon orange peel -- grated 1/2 teaspoon salt 1 1/4 teaspoons sugar 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - * Exported from MasterCook * OREGANO HERB BREAD Recipe By : Bread Machine Cookbook V Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 3 tablespoons canola oil 1/2 teaspoon sugar 3/4 teaspoon salt 1 1/2 teaspoons dried parsley 1 tablespoon dried oregano 3 cups bread flour 1/4 cup dry milk 2 teaspoons yeast White, medium. - - - - - - - - - - - - - - - - - - NOTES : If using fresh herbs, triple the amounts. Leftover make excellent croutons. * Exported from MasterCook * RUSSIAN BLACK BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons canola oil 1 tablespoon dark molasses 1 tablespoon vinegar 1/2 teaspoon sugar 3/4 teaspoon salt 1 1/2 tablespoons unsweetened cocoa powder 1/3 teaspoon dried onions -- minced 3/4 teaspoon instant coffee powder 2 teaspoons caraway seed 1/8 teaspoon fennel 1/2 cup oat bran 1 1/2 cups bread flour 1 cup rye flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SALLY LUNN Recipe By : Bread Machine Cookbook V Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 whole egg 3 tablespoons unsalted butter 1 teaspoon salt 1/3 cup sugar 3 cups bread flour 1 1/2 teaspoons yeast White, light crust. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * TEA LOAF Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brewed tea -- strong 2 1/2 cups bread flour 1/2 cup all-purpose flour 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 3 tablespoons butter 1/4 cup Egg Beatersr 99% egg substitute 1/2 cup tea leaves 1 1/4 teaspoons yeast *****OR**** 1 teaspoon fast rising yeast Sweet Mode - - - - - - - - - - - - - - - - - - * Exported from MasterCook * WHOLE WHEAT 1 Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup unsalted butter 1/4 cup egg beatersr 99% egg substitute 2 tablespoons sugar 1 1/2 teaspoons salt 2 cups bread flour 1 cup flour, whole-grain wheat 1/4 cup nonfat dry milk 1 1/2 teaspoons yeast White, medium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * YORKSHIRE SPICE BREAD Recipe By : Quick and Delicious Bread Machine Recipes Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/2 tablespoon maple syrup 3 tablespoons unsalted butter 2 tablespoons canola oil 1/4 cup Egg Beatersr 99% egg substitute 1/2 cup powdered sugar 1 tablespoon dried orange peel 1/2 teaspoon nutmeg 2 1/2 cups bread flour 2 tablespoons bread flour 1/2 teaspoon cinnamon 1/2 teaspoon dry yeast 1/2 cup raisins - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ZUCCHINI WHEAT BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup zucchini -- shredded 3/4 cup water 3 tablespoons canola oil 3 tablespoons honey 1 teaspoon salt 1 teaspoon orange peel -- grated 1/4 cup wheat germ 1 1/2 cups flour, whole-grain wheat 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------- End forwarded message ---------- --------------- MESSAGE bread-bakers.v096.n033.5 --------------- From: ladyre@juno.com Subject: : ABM Recipes 1 of 2 Date: Mon, 19 Aug 1996 00:34:21 PST Bread Bakers- got these recipes and thought you would like them. and ???? guess what ???? the Challah Recipe is included..these are from My Friend Bill - his address is shown so any questions please send to him.. Good Baking, ~RE Ausetkmt --------- Begin forwarded message ---------- From: "Bill Hatcher" To: ladyre@juno.com Subject: ABM Recipes 1 of 2 Date: Sun, 18 Aug 1996 22:36:41 -0400 Re (Is this how you like to be addressed?) - The following is about half of a Master Cook cookbook of ABM recipes. The other half will follow. I am breaking it up because Juno has a limit of 60 kbyte file size, and while I don't think this would be that big, am not taking chances. I have not made any of these, so can't vouch for them. * Exported from MasterCook * 100% Whole Wheat Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 3 cups whole-wheat flour 1/3 cup gluten 3 tablespoons molasses 1 1/2 teaspoons salt 1 1/2 tablespoons butter 1 3/4 teaspoons yeast ****OR**** 1 1/2 teaspoons fast rising yeast Whole Wheat Mode - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APPLE CHUNK BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 2 1/2 tablespoons canola oil 1 1/4 tablespoons sugar 1/3 teaspoon cinnamon 1 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast 1 whole apple -- peeled and cubed Add apple at the beep (use Raisin Bread Cycle) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APPLE CIDER CINNAMON BREAD Recipe By : Bread Bakers Digest Archive Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons Active Dry Yeast 3 cups Bread Flour 1 teaspoon Cinnamon 2 tablespoons Brown Sugar 1 tablespoon Wonderslim * 1 teaspoon Salt 1 1/4 cups Apple Cider or apple juice *NOTE: The original recipe used 2 T butter. Put in bread baking pan per manufacturer's directions and bake. I used light crust. - - - - - - - - - - - - - - - - - - NOTES : This is FABULOUS! * Exported from MasterCook * BANANA OATMEAL BREAD Recipe By : Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1/4 cup Egg Beatersr 99% egg substitute 2 tablespoons canola oil 1 cup mashed bananas 3 tablespoons brown sugar 1 1/2 teaspoons salt 4 tablespoons buttermilk, dried 1 cup oatmeal, instant 2 1/2 cups bread flour 1/3 cup oats, steel-cut 1 tablespoon yeast Soak oats in 1/3 cup boiling water until the mixture is at room temperature. Place all ingredients in order given in machine and program for white bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHALLAH ABM Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons bread machine yeast 5 cups all-purpose flour 1/4 cup sugar 1/4 cup honey 1 teaspoon salt 1 cup hot water (120 deg. F) 1/2 cup oil 2 whole eggs Put all ingredients into the bread machine in the order above. Go through the kneading and rising processes on your machine. After the bread has risen, take it to a floured board and cut the ball of dough into 8 equal parts. Take three parts and make a braid, take three more and make another braid. Take the remaining two parts and cut each into three equal parts. Braid the two smaller braids and set one on top of each larger braid. Cover with a cloth and allow to rise for one half hour. Brush with diluted egg yolk, sprinkle with sesame or poppy seeds (if desired) and bake in a 350 degree oven for 50 minutes or until golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * COFFEE JAVA Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 3 cups bread flour 1 1/2 tablespoons dry milk 1 1/2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons butter 2 teaspoons instant coffee 1/2 cup pecans -- chopped 1 3/4 teaspoons yeast ***OR**** 1 1/4 teaspoons fast rise yeast Basic Mode - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CRANBERRY, HOLIDAY * Recipe By : More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons butter 3/4 teaspoon orange extract 2 teaspoons fresh lemon juice 3 cups white bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon cloves 1 teaspoon cinnamon 3/4 teaspoon allspice 2 1/4 teaspoons active dry yeast ****OR**** 2 teaspoons fast rise yeast 1 cup dried cranberries This recipe can be made using the regular, rapid and delayed time bake cycles. - - - - - - - - - - - - - - - - - - NOTES : Unsweetened bottled lemon juice may be used in lieu of freshly squeezed juice. * Exported from MasterCook * CRANBERRY-ORANGE BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons Active Dry Yeast 2 1/2 cups Bread Flour 1 teaspoon Salt 1 tablespoon Nonfat Dry Milk Powder 4 teaspoons Applesauce, Unsweetened * 1 cup Fresh Cranberries -- chopped 1 cup Orange Juice Add all the ingredients in order. I select thin crust and start the machine. - - - - - - - - - - - - - - - - - - NOTES : I use applesauce to lower the fat count. The standard recipe calls for 4 tsp butter or margarine. I do not reconstitute the nonfat milk powder before I put it in the pan * Exported from MasterCook * DAVE'S BREAD Recipe By : Southern Living, l992 Serving Size : 16 Preparation Time :3:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1/4 cup Egg Beatersr 99% egg substitute 1 1/2 teaspoons vanilla extract 1 cup water 1/4 cup sugar 1 package Hot Roll Mix 2 tablespoons bread flour ****TOPPING**** 1 cup confectioner's sugar -- sifted 1 1/2 tablespoons lemon juice *****OR***** milk Place in order in machine.....process on "Quick Bake" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FRENCH HONEY BREAD Recipe By : The Bread Machine Cookbook I Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 teaspoons honey 2 teaspoons olive oil 2/3 teaspoon salt teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast French. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * HARD ROLLS Recipe By : Bread Machine Cookbook V Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 whole egg white 1 tablespoon canola oil 1 tablespoon sugar 1 1/2 teaspoons salt 3 1/4 cups bread flour 2 teaspoons rapid yeast Upon completion of dough cycle, remove dough. Form rolls, place on a greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 30-40 minutes. Bake in a preheated 400 oven 12-15 minutes. - - - - - - - - - - - - - - - - - - Second batch to follow. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------- End forwarded message ---------- --------------- END bread-bakers.v096.n033 --------------- -------------- BEGIN bread-bakers.v096.n034 -------------- 001 - LIR119@delphi.com - Recipe for Reggie 002 - LIR119@delphi.com - recipe: tupperware bread 003 - LIR119@delphi.com - few questions answered 004 - jchovan@magnus.acs.ohio-s - Danny's Cost Breakdown 005 - David Barnett Subject: Challah Date: Mon, 19 Aug 1996 23:38:14 +0300 (IDT) This is the challah recipe I use every week, and I have never tasted one I prefer. It usually takes me around three hours from start to finish to make, and is worth every minute of it. Ariella in Haifa davidb@tx.technion.ac.il Challah (one large loaf or two small) 1 cup of water (minus 3 T) (approx 100F) 1 tea. of sugar 1 T. of yeast 1/4 tea. salt (optional) 1.5 T. oil (veggie) 1 egg (or one T of liquid lecithin) 1/4 cup honey 4-6 cups of flour Mix warm water with sugar and yeast. Let sit 5-10 minutes or until foamy. Add salt, oil, egg, and honey, then beat. Add (one cup at a time) flour, when pliable (usually about 3- 3.5 cups of flour added), turn onto a lightly floured surface and knead, while adding more flour (as necessary). Knead no less than 10 minutes. Place in greased bowl, and set in warm place until double in bulk (usually 30-45 minutes). Punch down dough, and return, covered to warm place until double in bulk. Punch down, and divide into three or four pieces (I think its prettier with four), and roll the pieces into long "snakes." Braid the "snakes" and cover and place in warm place until double in bulk (once again 30-45 minutes). Place in pre-warmed oven - 325F / 165C, and bake 25-30 minutes or until bottom sounds "hallow." --------------- MESSAGE bread-bakers.v096.n034.6 --------------- From: Reggie Dwork Subject: Honey Oatmeal Bread Date: Mon, 19 Aug 1996 14:06:26 -0700 Since everyone has been sooooo generous with sharing their Challah recipes here is one hand made that is really quite good. Reggie * Exported from MasterCook * Honey Oatmeal Bread Recipe By : Kitchen Aid Serving Size : 20 Preparation Time :0:00 Categories : Bread Mailing List Breads Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 1/2 C Honey 1/3 C Butter Or Margarine 5 1/2 C All-Purpose Flour -- To 6 1/2 C 1 C Quick-Cooking Oats 2 Tsp Salt 2 Pkg Active Dry Yeast -- (Used 4 1/2 T) 2 Eggs 1 Tbsp Water 1 Egg White Oatmeal -- Topping Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130 deg F). Place 5 cups flour, oats, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hok and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 deg F for 40 minutes. Remove from pans immediately and cool on wire racks. Very good. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n034.7 --------------- From: bd.arist@c-strasbourg.fr (Bernard Delles) Subject: Panetton sourdough Date: Mon, 19 Aug 1996 15:57:22 +0100 To limit staling in a french regional pastry like panetton, I am looking for buy or produce original panetton sourdough. Do you have any recipe to start a panetton sourdough or do you know a supplier of ready-to-use panetton sourdough ? Thank you for your help. Bernard Delles ARIST- Chambre Regionale de Commerce et d'Industrie d'Alsace 42 rue Schweighaeuser F 67000- Strasbourg Tel. 33/ 88 60 74 75 Fax 33/ 88 61 53 54 --------------- MESSAGE bread-bakers.v096.n034.8 --------------- From: Allison Kinkead Subject: Quick & Easy Beer Bread Date: Tue, 20 Aug 1996 09:54:46 -0400 Beer Bread (by Rozanne Gold) ---------------------------- 6 tablespoons sugar 12 oz. beer, at room temperature 3 cups self-rising flour Heat oven to 350F. In medium-size enamel pot over medium heat, cook sugar until caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble. Mix well with wooden spoon until all sugar is dissolved. In large bowl, combine flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix until ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cool on rack. Makes one loaf; 16 slices. Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg sodium, 0mg cholesterol Notes: In order to dissolve the sugar I had to keep the beer & sugar mixture over medium heat while stirring. Let me know if you run into the same problem. This bread was very flavorful. Gold recommends that people experiment with various types of beer, stout and ale. BTW, this recipe by Rozanne Gold was printed in the September 1996 issue of Essence magazine. --------------- MESSAGE bread-bakers.v096.n034.9 --------------- From: CHEFLZ@aol.com Subject: KEEPING BREAD LONGER Date: Tue, 20 Aug 1996 11:13:47 -0400 I presently keep my ABM Baked bread in a "WANDA'S" bread keeper(an acrylic, clear,box with holes on both ends)purchased at King Arthur's,& it lasts about 4 days before it looks "mildewed",is there any other keeper(other then plastic bagging & refrigeating it) that works better? I do use olive oil when baking it. THANKS, Larry Ziegler(cheflz@aol.com) --------------- MESSAGE bread-bakers.v096.n034.10 --------------- From: bzwax@tiac.net (rich) Subject: focaccia making method Date: Tue, 20 Aug 1996 16:17:54 -0400 hello: I have read a recipe for focaccia in a magazine and it had a interesting method of preparation of the dough. I am wondering if this is specific to the texture of focaccia or whether this is but one way to prepare a standard dough. To paraphrase, you take about 1/3 the flour for the recipe and combine with the water, yeast, oil, and salt. You beat it with a mixer on low to medium for 30 seconds to combine. Then you beat on HI for 3 minutes. You stir in as much of the rest of the flour as possible using the mixer. Then you turn it out and incorporate by hand the rest of the flour and then knead til the right bread-y texture. Instead, could I just make the dough in my breadmaker? Or is the beating on high somehow important to the final texture? best-debbie Concord, MA --------------- MESSAGE bread-bakers.v096.n034.11 --------------- From: donna@mfslater.demon.co.uk (donna Slater) Subject: Another recipe Date: Wed, 21 Aug 1996 10:33:17 GMT Hi My husband really likes tomato and olive bread, and asked me to have a go at duplicating the store-bought bread of this type in the bread machine. This is the recipe I made up last night. It tastes very good but is not a particularly high rising bread because of the wholewheat flour. Tomato Bread Makes a 1 lb loaf 5.5 oz Wholewheat flour 5.5 oz Strong white flour 0.5 ts Yeast 0.5 tb Sugar 1 tb Powdered milk 2 tb Olive oil 1 oz Sun dried tomatoes finely chopped 1 oz Olives finely chopped 1 ts Dried basil 0.5 ts Salt 210 ml Water Place all ingredients in bread pan in order specified by manufacturer. Select wholewheat cycle and press start. Hope you enjoy this. With best wishes -- Donna Slater --------------- MESSAGE bread-bakers.v096.n034.12 --------------- From: donna@mfslater.demon.co.uk (donna Slater) Subject: Many thanks and a recipe Date: Tue, 20 Aug 1996 20:25:38 GMT Thanks to everyone who replied to my questions about cream of wheat, gluten and zip lock bags. I really appreciate so many of you having taken the time to write. A special thanks too to one very kind person who has offered to send me the things which I cannot get here in England. This is truly appreciated. Now for the recipe. It's another from the Panasonic recipe book which came with my machine and is really good. Pizza bread Makes a 1 lb loaf. 0.5 ts yeast 7 oz Strong white flour 4 oz Strong brown flour 1 tb powdered milk 0.5 tb sugar 0.5 oz butter 2 oz pepperami finely chopped 2 oz stuffed olives, finely chopped 0.5 ts salt 1 ts dried oregano 210 ml (I think this is about 7 oz) water Place all ingredients in bread pan in order specified by manufacturer. Select the white bread cycle. Hope you enjoy this if you try it. With best wishes -- Donna Slater --------------- MESSAGE bread-bakers.v096.n034.13 --------------- From: mobyrne@microweb.com (Matthew O'Byrne) Subject: moisture content Date: Wed, 21 Aug 1996 06:44:07 -0800 Hi, I am knew to the list- ive been baking bread by hand for just over two years an am looking forward to sharing info and suggestions. One of my most consistent problems is judging the proper moisture content of the dough. I find that i often have to put in extra (which i know depends on the absorbancy of one's flour) but i seem to be putting in quite a bit extra-often over a cu. The breads tend to be very doughy. Obviously the alternative is to use less, but then the dough seems very sticky,(not smooth and firm as many recipies describe)For example in the pain au levain recipe from Bread Alone, the recipe says that when done adding flour and kneading you should be able to lift the ball of dough out of the kitchen aid without it sticking to the side.- no way in my kitchen aid- and that was after a cup and a half extra flour. Any suggestions? Thanks, Matthew mobyrne@microweb.com --------------- MESSAGE bread-bakers.v096.n034.14 --------------- From: pericles@serix.com Subject: Zo Jam Date: Wed, 21 Aug 1996 15:19:36 -0500 Hello there, What a wonderful list this is! Hopefully this isn't terribly off topic. Wondering if anyone has any experience making jam in their Zojorushi. I need advice. Perhaps this might be better served if responses were sent to me personally, as this isn't technically a bread question. Its a bread machine question, but perhaps only of interest to a few Zo owners. I leave it to you. Any experience you can share with me will be greatly appreciated. Regards Donna --------------- MESSAGE bread-bakers.v096.n034.15 --------------- From: donna@mfslater.demon.co.uk (donna Slater) Subject: Another question Date: Wed, 21 Aug 1996 20:01:30 GMT Hi again everyone I'm afraid I have another question for you all. I've just made the Molasses Wheat Bread from one of Donna German's cook books (the only bread machine book I seem to be able to get in England at present). The bread calls for 1.5 tb honey and 1.5 tb molasses in a 1 lb loaf. It rose well, but when I took it out of the machine the crust had separated from the bread, so if I wanted I could easily have peeled off the top and bottom crusts. Does anyone know why this is? Is it because of the high sugar content? The whole recipe follows so that you can have some idea perhaps of what may have gone wrong. Molasses wheat bread Fromm the Donna German Bread Machine Cook Book Ingredients are given for a 11, 1.5 and 2 lb loaf Water, 3/4 cup, 1 cup 1.5 cups Vegetable oil 1/2 tb, 1 tb, 1.5 tb Molasses 1.5 tb, 2 tb, 2.5 tb Honey, 1.5 tb, 2 tb, 2.5 tb egg, 1/2, 1, 1 Salt 3/4 ts, 1 ts, 1 ts wheat germ 3 tb, 1/4 c, 1/3 c Whole bran cereal 3 tb, 1/4 c, 1/3 c Rolled oats, 3 tb, 1/4 c, 1/3 c Whole wheat flour 1 1/8 c, 1 1/2 c, 2 c Bread flour 1 1/8 c, 1 1/2 c, 2 c Dry milk powder 3 tb, 1/4 c, 1/3 c Vital gluten (I did not use this) 1 1/2 tb, 2 tb, 2 tb Rapid or quick yeast 1 1/2 ts, 2 ts 2 ts Cycle white, wheat, sweet, timed. Thanks for any help you may be able to give. Best wishes -- Donna Slater --------------- MESSAGE bread-bakers.v096.n034.16 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: Favorite Bread Cookbooks Date: Wed, 21 Aug 1996 15:34:00 -0500 Regarding favorite books about baking, the one that seems most complete to me is: The Complete Book of Bread by Bernard Clayton Jr. It's great; covers most aspects of bread-baking by hand. It has plenty of recipes. I have a 1973 copy. A new version (or, perhaps, just a revised original version) is available as: Clayton's New Complete Book of Bread You can probably get it from your local bookstore, but Jessica's Biscuit (more later) has it available by mail for $30 hardbound or $20 paperback. Another favorite is: English Bread and Yeast Cookery by Elizabeth David A delight to read if you're interested in breadbaking. It covers the history of breadbaking from an British perspective, and it also has plenty of recipes. It does cover French breads and others. Jessica's Biscuit says $20 regularly with a special of $14.98 right now. A third, not so complete, but with some interesting recipes and assistance is: The Laurel's Kitchen Bread Book by Laurel Robertson. My copy is dated 1984. No new editions, but Jessica's Biscuit has original copies available for $19.98. Finally, for machine bread baking, what would I do without my two favorites: Bread Machine Magic, and Bread Machine Magic Book of Helpful Hints, both by Linda Rehberg and Lois Conway The Helpful Hints book has been a saviour sometimes and does give answers to many of the questions asked in the Digest. Each is $11.95 from Jessica's Biscuit. Finally, if you don't know about Jessica's Biscuit, you should. The call themselves "The Cookbook People," since all they sell is cookbooks by mail. They will send you their latest catalog for free if you call 1-800-878-4264. Or write Jessica's Biscuit, Box 301, Newtonville, MA 02160. Just looking at the catalog makes me drool. I'd like to own all those cookbooks! Bob Stedfeld bob.stedfeld@pcohio.com >>>>> Books for Cooks: >>>>> Quick Cold Meals by Kent Kukennaway >>>>> Cutting Knives and Techniques by Drew Blood _ _ ------------------------------------------------------------- |_|_| PC-OHIO PCBoard Online * pcohio.com * V34+ 33.6: 216-381-3320 |_|_| The Best BBS in America * Cleveland, OH * Go Tribe ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n034.17 --------------- From: Reggie Dwork Subject: error messages Date: Wed, 21 Aug 1996 21:32:12 -0700 If any of you get an error message mailing to bread-bakers or bread-bakers-request or bread-bakers-owner please send it to me with the full headers so we can get it straightened out. Thanks, Reggie --------------- MESSAGE bread-bakers.v096.n034.18 --------------- From: "Andy K. in San Francisco" Subject: Macy's Sale Date: Thu, 22 Aug 1996 01:38:50 -0700 (PDT) Local Macy's in Northern California are selling the baby zoi...junior for $79 reduced from I guess $99. There are two welbuilts...only for $99 and a larger machine for $129. I am so confused, any one want to help? Email directly please...if you don't, fine, I will read it on the digest... Thanks, andy k. in San Francisco scooter@california.com It looks my sister-in-law is ready to buy...she and my brother tend to look at the lower end models...but want a large capacity. --------------- MESSAGE bread-bakers.v096.n034.19 --------------- From: Reggie Dwork Subject: Focaccia Bread W/Sun-Dried Tomatoes Date: Fri, 23 Aug 1996 09:30:07 -0700 I just baked this in the baking pan of my machine and it turned out *very* good!! Reggie * Exported from MasterCook * Focaccia Bread W/Sun-Dried Tomatoes Recipe By : Bread Machine Baking Perfect Every Time, Lora Brody Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Dough Cycle Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 3 Tbsp Olive Oil 2 Tsp Garlic -- Chopped, Or 3 T Garlic Oil 1/3 C Cornmeal 3 C White Flour -- Unbleached 1 Tsp Salt 1 Tbsp Yeast 1/2 C Sun-Dried Tomatoes -- Coarsely Chopped 1/3 C Grated Parmesan Cheese Place all the ingredients except the tomatoes and Parmesan cheese in the machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White, Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes and cheese when the beeper sounds or during the last 5 minutes of the final knead cycle. This is the recipe for the Large Oster, West Bend, Large Pillsbury and Large Zo. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n034.20 --------------- From: philmguy@wwa.com Subject: Kitchen Aid advice kneaded Date: Sat, 24 Aug 1996 01:52:29 -0700 I'm happy to be the owner of a new Kitchen Aid mixer, but I'm wondering about the length of time dough should be kneaded with the dough hook. Kitchen Aid says 2 minutes, which I find hard to believe. Betsy Oppenneer's book recommends using the paddle for mixing, then the dough hook for 5 minutes, and Bernard Clayton recommends the paddle for mixing and then the dough hook using the same amount of time as you'd use hand kneading. I've always hand kneaded about 15 minutes and would think something approaching that would be reasonable with the Kitchen Aid, too. I'd appreciate advice from the Kitchen Aid owners out there. Thanks -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Phil Of all the things I've ever lost Chicago I miss my mind the most ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- END bread-bakers.v096.n034 --------------- -------------- BEGIN bread-bakers.v096.n035 -------------- 001 - Reggie Dwork Subject: Thanks Date: Sat, 24 Aug 1996 05:19:22 -0700 I wanted to thank everyone for all the Challah recipes...I am including them in the bbd. What a great group you are for sharing so many with me. I appreciate it and am sure our cousin does also. Reggie --------------- MESSAGE bread-bakers.v096.n035.2 --------------- From: Mary Flather Peters Subject: Mary Peter's Bread Machine Challah Date: Mon, 19 Aug 1996 14:31:47 EDT Mary Peter's Bread Machine Challah I have a Hibachi 1.5 lb machine and the specified order for ingredients is wet then dry. When I am there, I add the yeast about 30 sec. after it starts mixing. Otherwise just put it on top of the dry ingredients. I use the dough setting and then braid and bake it by hand. 2 large eggs 5/8 cup water (tepid) 1.5 Tbl oil (corn or other bland oil) 1/2 tsp salt 4.5 Tbl sugar 3 cups flour (I use bread flour) 2.25 tsp rapid rise yeast Add to machine in the manufacturers prefered order (Hitachi is wet first, but dry first works fine in other machines). Select dough mode. Remove when first rise is finished and punch down on a floured surface (dough is slightly sticky and very puffy). After resting for a few minutes, divide into thirds, roll into ropes and braid. Let rise until almost doubled in a warm place, about 45 minutes. I braid the loaf and place on a slightly oiled cookie baking sheet to rise. Bake in a pre-heated 350 deg. F oven for 25 minutes (approx). You can give it an egg wash, but I find the loaves get nicely brown without it. Regards, Mary Flather Peters Mary mary.peters@nrl.navy.mil Naval Research Laboratory Code 7420 Washington, DC 20375-5350 --------------- MESSAGE bread-bakers.v096.n035.3 --------------- From: "steven.h.bergstein" Subject: Some Sponge-Based Recipes Date: 19 Aug 96 9:54:06 I sent the following to the MC recipe list when someone requested it. I thought that this list would appreciate the same. * Exported from MasterCook * Basic Bread Sponge Recipe By : Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :9:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon active dry yeast 1 1/2 cups water -- 105-115 degrees 4 cups all-purpose flour -- unbleached Whisk the yeast into the water. Allow to sit for about three minutes. Add the flour, mixing for another three minutes. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot until it rises and gets thick and sticky. This will take about eight hours. Use a spoon to stir the sponge down before measuring for use in a bread. Once risen, refrigerate for up to three days. Allow to come to room temperature before using. If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or three minutes before using. For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration. For the best results, use as little of the kneading flour as possible. To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down. If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet). All of the breads based upon the sponge can be frozen for up to two weeks. Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and warm at 350 degrees for 5 or 10 minutes. Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread Recipe By : Charlene Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsps yeast 2/3 c quick-cooking oats 2 c bread flour 3/4 tsp salt 3 1/2 tbsps maple syrup 2 tsps cooking oil 7/8 c warm water Add ingredients in order recommended for your machine. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Olive Oil Bread Recipe By : Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 1/2 cups water -- 105-115 degrees 2 cups basic bread sponge 3 tablespoons extra virgin olive oil extra virgin olive oil -- for brushing 3 cups unbleached all-purpose flour 1/3 cup unbleached all-purpose flour -- for kneading 1/2 cup whole wheat flour -- preferably organic 1/4 cup fresh rosemary -- finely chopped 2 tablespoons kosher salt cornmeal -- for sprinkling Measure the rosemary *after* chopping. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge and 3 tablespoons oil into the water, breaking the sponge up using your hands or a spoon. Stir in the rosemary and salt. Add 3 cups of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding until the dough gathers into a single mass which will be wet and sticky with strands hanging from your fingers. Turn the dough out onto a lightly floured surface and allow to rest for 3 minutes. knead in as much of the 1/3 cup of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball. Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and refrigerate overnight. Remove from the refrigerator and allow to warm-up in a draft-free spot for two hours. Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise until doubled, in a draft-free location. This should take 2-2 1/2 hours. These loaves will be flat and wide. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - do not tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone. Bake for 20 minutes, reduce the temperature to 350 and then bake for another 30-35 minutes until the loaves are a light golden brown and hollow sounding when tapped on the bottom. When done, brush with additional olive oil and transfer to cool on a rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n035.4 --------------- From: "steven.h.bergstein" Subject: More Sponge-Based Recipes Date: 19 Aug 96 10:00:08 I had sent these all as one message previously, but I think that I exceeded a message length limit, so I'm re-sending them in two messages. Also, I should not have included the Maple Oatmeal Bread in the previous message - it's not based on the sponge. Incidentally, I made two loaves each of the Rosemary Olive Oil and Walnut Maple this weekend. They were excellent. One warning, however: the Walnut Maple came out just a bit overdone, so, watch it carefully once it's been baking for 20 minutes. Also, the sugar in the syrup will tend to make the crust quite dark since the sugar will carmelize. -steve * Exported from MasterCook * Olive and Thyme Bread Recipe By : Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 1/2 cups water -- 105-115 degrees 1 1/4 cups basic bread sponge 3 1/4 cups all-purpose flour -- unbleached 1/3 cup all-purpose flour -- for kneading 4 teaspoons kosher salt 1/2 cup Kalamata olives -- pit & chop roughly 4 teaspoons fresh thyme -- coarsely chopped Can use any fleshy black olive in place of Kalamatas. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon. Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed. This dough will be wet and sticky. Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic. Allow to rise in a draft-free location for two hours. Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan. Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom. Take the loaves out of the pans and cool on a rack. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Bread with Black Sesame Seeds Recipe By : Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 7/8 cups water -- 105-115 degrees 1 1/4 cups basic bread sponge 3 1/2 cups durum wheat flour 1/3 cup durum wheat flour -- for kneading 1/3 cup yellow cornmeal 1/4 cup black sesame seeds 4 teaspoons kosher salt cornmeal -- for sprinkling Black sesame seeds may be available at health food stores or Japanese markets. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon. Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame seeds, and the salt and mix, scraping and folding until the dough gathers into a single mass. Turn the dough out onto a lightly floured surface, and knead the dough until smooth and elastic, gradually adding as much of the 1/3 cup of durum aas needed (but as little as you can get away with). Shape into a ball and place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. After removing the dough from the refrigerator, allow to sit for two hours in a draft-free location. Sprinkle a baking sheet, without sides, generously with cornmeal. Flour a worksurface. Halve the dough and flatten each half gently into a 10x12 inch rectangle. Roll each rectangle tightly along a 10 inch side, making two 12 inch cylinders. Roll from the center towards the edge to make 20 inch ropes. Coil the rope from one end, pulling up the center knot. Place the coils on the baking sheet. Mist the loaves lightly using a plant sprayer. Spoon a tablespoon of the seeds along each of the coils. Cover with plastic wrap and allow to double in a draft-free location. This should take 1 to 2 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 25 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Note: Durum wheat is the hardest variety of wheat and makes a very high-gluten flour. Durum is made from the same wheat as semolina, but is finely ground and is superior for making bread. It can be found in health food stores, specialty food markets, and some Italian markets. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 1357 0 0 * Exported from MasterCook * Walnut Honey or Maple Bread Recipe By : Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups walnuts -- coarsely chopped 1/2 teaspoon active dry yeast 1 cup water -- 105-115 degrees 2 tablespoons water -- 105-115 degrees 3/4 cup basic bread sponge 5 tablespoons honey 1 1/2 tablespoons walnut oil 2 3/4 cups all-purpose flour -- unbleached 1/2 cup all-purpose flour -- for kneading 1 tablespoon kosher salt cornmeal -- for sprinkling Try using maple syrup instead of honey. Can use olive oil instead of walnut. Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours. Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for (20??) 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n035 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved