Date: Sat, 12 Dec 1998 18:10:59 -0800 (PST) -------------- BEGIN bread-bakers.v098.n081 -------------- 001 - carol Subject: Chinese Steamed Buns: A BreadRecipe.com Recipe for You Date: Sun, 06 Dec 1998 04:12:38 "GMT" also check out these 2 sites for steamed buns with meat fillings: HTTP://WWW.BreadRecipe.com/az/ChineseStmdBnsMtFllng.asp HTTP://WWW.BreadRecipe.com/az/ChineseStmdBnsBBQFlg.asp This recipe was handpicked and sent to you by carol. A service of BreadRecipe.com. Enjoy! -------------------------------- Chinese Steamed Buns Submitted by:Carol chi-wa Chung These Chinese dim sum have no filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. Ingredients: 1 tablespoon active dry yeast 1 teaspoon white sugar 1/4 cup all-purpose flour 1/4 cup water 1/2 cup warm water or milk 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons white sugar 1 tablespoon lard or vegetable oil 1/2 teaspoon baking powder 24 - 2 inch squares wax paper Directions: 1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. 2. Mix in 1/2 cup warm water or milk, flour, salt, 2 tablespoons sugar, and lard or vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. 3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes. 4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. 5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked. -------------------------------- Visit http://WWW.breadRecipe.com Copyright 1998 Emergent Media. Inc. --------------- MESSAGE bread-bakers.v098.n081.2 --------------- From: JPellegrino Subject: Re: Mashed Potato Recipes Request Date: Sat, 05 Dec 1998 08:41:20 -0600 There are many recipes using mashed potatoes at this site.. http://www.kitchenlink.com/abm.html (many are new) Type "potato" in the search box and many recipes will appear. Here are a couple. JoAnn Mashed Potato Pizza Dough 1 1/2 teaspoons dry yeast 1 1/2 cups bread or all purpose flour 3/4 cup whole wheat flour 1/2 cup mashed potato 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1/2 teaspoon salt 3/4 cup water Add all ingredients according to machine's manufactuer. Process on the dough cycle. At the end of cycle, remove the dough from machine. Preheat oven to 400F. Divide dough in half. Roll to 10 inch circles on floured board and place on baking pans or sheets. Cover with you choice of toppings. Bake 20 minutes or until browned to your taste. Makes 2 (10 inch). - - - - - - - MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: ITALIAN CHEESE-POTATO BREAD Categories: Breadmaker Yield: 1 Servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 2 1/2 ts Dry yeast 3 c Flour 1 ts Sugar 1 ts (scant)Salt 2/3 c Potatoes; mashed 1 c Monteray Jack Cheese;cubed 2 Eggs 1/3 c Milk; warmed 2 ts Dried Oregano Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda cheese since I didn't have any Monterrey Jack cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MADELEINE'S NEIGHBORLY BREAD Categories: Pam vkbb14a, Breads, Bmm, Breadmaker Yield: 1 Servings 1 pound 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. MMMMM * Exported from MasterCook * KAREN'S HERB OATMEAL-POTATO BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Mashed potato 1 Extra-large egg 4 tb Butter, at room temperature OR use vegetable oil 3/4 c Water 3/4 ts Dried thyme, rosemary, Oregano, or basil OR A combination 2 1/2 c Unbleached white flour 1/2 c Quick-cooking oats 1 t Salt 1 tb Sugar 1 tb Active dry yeast AFTER BEEP 2 tb Sunflower seeds Place all the ingredients except the sunflower seeds in machine in order suggested by manufacturer and program for raisin bread. When beeper sounds, add the sunflower seeds. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n081.3 --------------- From: "Mega-bytes" Subject: Potato Bread Recipes Date: Sun, 6 Dec 1998 07:15:41 -0500 >I am seeking potato bread recipes using leftover mashed potatoes. My >time is limited, so bread machine recipes are preferred, but I'll be >happy to receive any suggestions to use these potatoes up! Thanks in >advance, >Barb Barb, Here's a few for you. Martha * Exported from MasterCook * Sour Cream 'n' Chive Potato Bread Recipe By : Fleischmann's Bread Website Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 1/2 POUND LOAF*** ***POTATO MIXTURE*** 3/4 cup water 1/2 cup chopped peeled potato 1/3 cup dairy sour cream ***OR LOW-FAT YOGURT*** ***OR MILK TO EQUAL 1 1/3 CUP*** ***DOUGH*** 1 tablespoon butter or margarine 1 teaspoon salt 3 1/2 cups bread flour 4 teaspoons spice islands snipped chives 1 tablespoon sugar 1 1/2 teaspoons fleischmann's bread machine yeast To save time, use potato flakes or buds instead of fresh potato to make the potato mixture. Place 1/3 cup for a 1 1/2-pound loaf instant mashed potato flakes or buds into a 2-cup measure. Then add 1/3 cup sour cream and enough water to equal 1 1/3 cups. Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups. Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 176; total fat 3 g; saturated fat 2 g; cholesterol 5 mg; sodium 211 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g. busted by Donna - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cheese-Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***LISA CRAWLEY TSPN00B*** 2 1/2 teaspoons dry yeast 3 cups flour 1 teaspoon sugar 1 teaspoon salt -- (scant) 2/3 cup potatoes -- mashed 1 cup monteray jack cheese -- cubed 2 eggs 1/3 cup milk -- warmed 2 teaspoons dried oregano Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda cheese since I didn't have any Monterrey Jack cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Rolls Recipe By : Bread Machine Magic, Rehberg and Conway Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 3 tablespoons icbinb-light -- * 1 egg 1 teaspoon salt 1/3 cup mashed potatoes -- ** 2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons yeast * I Can't Believe It's Not Butter--Light (the original recipe called for shortening) ** I mixed 1/3 c. instant garlic-flavored potato buds with 1/3 c. water and cooked it in the microwave Add to bread machine according to manufacturer's directions. Select dough cycle. When complete, place dough on heavily floured board or cloth. When I made this dough, it was very soft and sticky. Gently rolling the dough in the flour on the cloth once was very helpful. I divided it into 12 balls and placed them in a cooking-sprayed muffin tin. Let rise for 30-45 mins (until doubled). Bake for 13-14 mins. at 400F. After putting the dough into the tin, I covered the tin in plastic wrap and put it in the refrigerator, to be baked for dinner the next day. I took the dough out of the refrigerator as the oven was preheating and then popped them in the oven. I don't know if this is technically correct, but they turned out just fine! >From: miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n081.4 --------------- From: zoohause@fortwayne.infi.net (D. Melvin) Subject: favorite aromatic bread??? Date: Tue, 8 Dec 1998 14:25:05 -0600 I'm looking for suggestions for an ABM recipe that really sets your mouth to watering while it is still baking. The bread will be served as a part of a buffet, so it can be sweet, savory, white, wheat, whatever. I'll be using the bread as aromatherapy, to get everyone in a "warm fuzzy" sort of mood, as well as to stimulate their appetites. Doris J.R. Melvin zoohause@fortwayne.infi.net --------------- MESSAGE bread-bakers.v098.n081.5 --------------- From: Angie Phillips Subject: California Fruit Bread [X] Date: Wed, 09 Dec 1998 13:15:39 -0600 California Fruit Bread 2 c Whole wheat flour 2 tb Nonfat dry milk powder (or 2 tbsp. soy flour for milk free-diets) 2 tb Lowfat soy flour 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/3 c Applesauce 2 Egg whites or 1/4 cup egg beaters [or egg sub. equiv] 2 sm (7 3/4") very ripe bananas 1 8-ounce can crushed -pineapple, juice packed 1/2 c Chopped, pitted dried -apricots 1/2 c Golden raisins Spray loaf pan with non-stick spray. Open pineapple and drain off juice. Mix dry ingredients together in large bowl. In blender, process together applesauce, egg, bananas and pineapple add to dry mixture, add apricots and raisins, beat just till well mixed. Turn into loaf pan, bake in preheated 350F oven for 60 minutes or until golden and tests done. Remove from pan and rest on a board or rack on its side till completely cooled. Refrigerate wrapped. Freezes well. Now for the variables, You may make this recipe with no apricots but with one fresh apple, chopped ( not peeled). You may make this recipe with or without raisins. Less sweet but good both ways. If you don't have the soy flour or the dry milk, just add the equivalent of flour or oat bran. --------------- MESSAGE bread-bakers.v098.n081.6 --------------- From: doncarl@juno.com (Don R Carlson) Subject: My mom's English Muffin recipe Date: Sun, 06 Dec 1998 11:18:36 EST --------- Begin forwarded message ---------- From: Joy Carlson To: bread-bakers@lists.best.com Subject: My mom's English Muffin recipe Date: Sat, 28 Nov 1998 19:29:35 Message-ID: <19981128.192738.4983.2.DonCarl@juno.com> My mother makes these once in a while, and I find them very tasty, especially with a bit of butter and a dab of jam. They freeze and reheat well. New English Muffins Makes 20-30 muffins recipe halves well 2 c. milk 4 tbs. sugar 2/3 tbs. salt 6 tbs. margarine 2 c. water 2 pkgs. yeast 10 to 11 cups of flour 1. Scald milk and add salt, sugar, margarine. Cool to lukewarm. 2. Dissolve yeast in warm water. Add to lukewarm milk mix. 3. Add flour to make dough that isn't too sticky. 4. Cover and rise 1 hour. 5. Roll out on sprinkled cornmeal to about 1/2 inch thick. Cut out with round cookie cutter. Put on wax paper sprinkled with cornmeal, cover, let rise 30 min. or so, till doubled. 6. Lightly grease cast iron skillet, place on medium to medium high heat. Cook ten minutes per side. Don't let burn. Don't crowd muffins. 7. Cool on rack. --------- End forwarded message ---------- ___________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com/getjuno.html or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n081.7 --------------- From: ptj Subject: Onion Rye Bread Date: Sun, 6 Dec 1998 13:22:21 -0800 (PST) I discovered a spice (?) that is now vital to my rye bread. It's called charnuska, and it's described as black caraway. I don't know if it's actually related to caraway, but I do know that I made this recipe last week for a dinner party and my friend Dan, who is from New Jersey and says he loves his Levy's (I understood that reference, which scares me...) said it was the best onion rye he'd had outside of the neighborhood bakery of his youth. Of course, he always was a polite fellow... but it's pretty good rye bread nonetheless... (I discovered charnuska in the Penzey's catalog. I think they're at http://www.penzeys.com. Dan says he's going to check the Indian speciality store by his house to see if he can get it there in bulk, but Penzey's isn't exactly overpriced…) Gypsy's Onion Rye (I invented this recipe so I get to name it after myself…) ABM 1 pkg active dry years 2 C bread flour 1 C rye flour (I used dark rye from Bob's Red Mill) 3 Tb brown sugar 1 1/2 - 2 Tb charnuska (it's sour, so judge for yourself_ 1 1/2 Tb dehydrated onion (add an additional 2 tsp water if using the higher amount) 1/2 tsp salt 1 Tb olive oil 1 C + 2 Tb warm water === Visit Hearthstone Community Church on the Web at this address is changing...watch this space for new address The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n081.8 --------------- From: thyme@OREGON.UOREGON.EDU Subject: the final oomph Date: Mon, 07 Dec 1998 10:51:27 -0800 i've done alot of ABM baking, but just recently i've been delving into the art of handmade breads. i've been reading alot, and have tried making two loaves now, (1 a week, that's as fast as i've been able to eat them!) but neither one has puffed up in the oven as it is supposed to. the loaves are coming out rather flat and dense, but with great flavor and fine texture. great for breakfast toast!! i know i haven't been using traditional timing on my loaves, and that's probably the problem, but i thought i'd get some feedback. i prefer to work only with whole grains (BTW - any book suggestions that focus specifically on wholegrain breads-absolutely no AP flour? so to make the loaves, i've been letting the sponge rise overnight in the fridge, then mixing in the rest of the flour and kneading the dough the next evening. let rise once more in the fridge over night. punch down and shape in the am. place in breadpan in fridge during the day (by dinnertime the dough was fully risen, but i was afraid it was flabby, so i punched it down and let it rise again in the pan at 80 F. it rose until doubled in size, but not as high as it was when i pulled it out of the fridge. i then baked it, and found that the loaf came out slightly smaller than the size it had risen to. no final bloom at all. i'm thinking the dough was just tired after all that rising. obviously i'm trying to fit the breadmaking into a busy day, but i would guess that the first and second risings should occur at 75 F and in rapid succession. any ideas?? thyme --------------- MESSAGE bread-bakers.v098.n081.9 --------------- From: Angie Phillips Subject: Oatmeal Ginger Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:20:08 -0600 * Exported from MasterCook * Oatmeal Ginger Bread - 1 1/2 Lb. Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 1 1/2 Tbsp Canola Oil 3 Tbsp Molasses -- Or Honey 1 1/2 Tsp Salt 1 Tsp Ground Ginger 2 1/2 C Whole Wheat Flour -- (13.5 Ounces) 1 C Rolled Oats 3 Tbsp Gluten, Wheat 2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Tip: For a less robust flavor, use honey instead of molasses. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 151 Carbohydrates: 27 Protein: 6 Fat: 3 Fiber: 4 --------------- MESSAGE bread-bakers.v098.n081.10 --------------- From: Angie Phillips Subject: Triple Oat Bread - 1 1/2 Lb Loaf [X] Date: Fri, 11 Dec 1998 12:12:20 -0600 * Exported from MasterCook * Triple Oat Bread - 1 1/2 Lb Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water -- Plus 1 Tablespoon 1 Tbsp Canola Oil 1 Tbsp Honey 3 Tbsp Molasses 1 1/4 Tsp Salt 3/4 C Whole Wheat Flour -- (4.1 Ounces) 1/2 C Flour, Unbleached -- (2.6 Ounces) 3 Tbsp Gluten, Wheat 1 C Rolled Oats 1/2 C Oat Flour 1/2 C Oat Bran 3 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour nto the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 136 Carbohydrates: 26 Protein: 4 Fat: 2 Fiber: 4 --------------- MESSAGE bread-bakers.v098.n081.11 --------------- From: Angie Phillips Subject: Apple And Oat Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:25:19 -0600 * Exported from MasterCook * Apple And Oat Bread - 1 1/2 Lb. Loaf Recipe By : The Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Water 1 1/2 Tbsp Canola Oil 2 Tbsp Honey 1 Tbsp Molasses 3/4 C Apple -- Chopped 1 Tbsp Lemon Juice 1/4 C Nonfat Yogurt 1 1/2 Tsp Salt 3/4 C Oats 2 C Whole Wheat Flour -- (10.8 Ounces) 1 C Flour, Unbleached -- (5.2 Ounces) 1 1/2 Tsp Cinnamon 1 Tbsp Whey -- Powdered 2 1/4 Tsp Active Dry Yeast Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 153 Carbohydrates: 29 Protein: 5 Fat: 3 Fiber: 3 --------------- MESSAGE bread-bakers.v098.n081.12 --------------- From: JPellegrino Subject: 3 bread recipes Date: Wed, 09 Dec 1998 10:18:08 -0600 I think these are new recipes. They were posted at http://ksl.com/TV/recipes/master.htm JoAnn HOLIDAY RECIPE RIBBON BREAD - BY HAND By Alisa Bangerter - December 9, 1997 1/4 cup warm water 1 package active dry yeast 3 to 4 cups all purpose flour 1/4 cup granulated sugar 1 teaspoon salt 1/2 cup milk 2 tablespoons butter or margarine, melted 2 eggs 1/2 cup golden raisins 1/4 cup red and green candied cherries, chopped 1/4 cup nuts, chopped (optional) 1 tablespoon butter or margarine 1 20 X 1 1/2 inch brown paper or aluminum foil strip 1 15 X 1 1/2 inch brown paper or aluminum foil strip 1 1/2 inch wide holiday ribbon Place yeast in warm water and set aside. Mix together 1 cup flour, sugar and salt. Add milk,melted butter and eggs and mix well. Stir in yeast mixture. Continue adding flour until a nice soft dough forms. Remove dough from bowl and knead in raisins, candied cherries and nuts. Place in a greased bowl until double in size, approximately one hour. Punch down dough and shape into a 8 X 5 inch rectangle. Grease a baking sheet. Using the 1 tablespoon of butter, grease the brown paper strips well on all sides. Place strips on the cookie sheet, perpendicular to each other, making a cross shape. Center the rectangular shaped dough over the strips. Loosely wrap the strips around the dough and secure with paper clips. Make sure you can fit two fingers under the strips. Let dough rise 1/2 hour. Bake at 350 degrees for 35 to 45 minutes or until golden brown. Let cool and remove paper strips. Wrap with holiday ribbon in the indentions and the bread will resemble a gift package. Bread can also be baked omitting the paper strips and frosted with a drizzle of powdered sugar icing. Makes one loaf. Recipe from http://ksl.com/TV/recipes/master.htm - - - - - - - - - - Irish Freckle Bread- ABM or By Hand Becky Low, Utah State University Extension Presented: 3/16/98 Enjoy the St. Patrick's Day or any day with this fun bread, and may you have the luck-of-the-Irish. Recipe makes a 1 pound bread machine loaf, or 1 regular loaf of bread, or one 9 inch round loaf. If bread machine method is used, do not use delay start method (eggs and milk are perishable and may pose a food safety risk). Start machine immediately after adding ingredients. 1/2 cup luke warm milk 1 egg 1/2 cup mashed potatoes, finely mashed or whipped 2 1/4 cups flour 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon mace 1 1/2 teaspoons yeast (bread machine or rapid rise) 1/2 cup dried currants 3 tablespoons margarine or butter BREAD MACHINE METHOD: Follow bread machine manufacturer's directions for adding of ingredients - or, place ingredients in machine in the order listed. Make a dimple in center of flour and sugar mixture (not down to the milk) and place yeast in dimple. Set bread machine on white or regular mix and light crust, or settings of your choice. For food safety purposes - DO NOT use delayed start setting. Start bread cycle immediately. HAND METHOD: Sprinkle yeast on top of milk. Add egg, potatoes, sugar, salt, mace, currants, butter, and about 1 1/2 cups flour. Beat well by hand. Gradually stir in enough more flour to make a soft dough, but one which may be kneaded by hand. Place dough on flour surface and knead until smooth and elastic. Place in clean, lightly oiled bowl, cover, and allow to rise until double in bulk. Punch down, or knead out air. Shape into rolls or place in greased 9 inch round cake pan. Cover and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until golden brown and it sounds hollow when thumped. Remove from oven and brush surface with butter. Amount Per Serving: Calories 250 Calories from Fat 53 Percent Total Calories From: Fat 21% Protein 9% Carb. 70% Nutrient Amount per Serving: % Daily Value: Total Fat 6 g 9% Saturated Fat 1 g 7% Cholesterol 29 mg 10% Sodium 252 mg 11% Total Carbohydrate 43 g 14% Recipe from http://ksl.com/TV/recipes/master.htm - - - - - - - - - Iced Cinnamon Buns Sharon Kofford Presented: 11/04/98 2 C. flour 1/4 C. sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. soda 1/3 C. shortening 1/2 C. raisins (plumped) 3/4 C. buttermilk Icing: 1/2 C. powder sugar 1 Tbsp. melted butter or margarine 1-3 teaspoons evaporated milk (or plain milk) 1. In mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and soda. Blend all dry ingredients together. 2. Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. 3. Add buttermilk stirring just until moistened. 4. Turn onto lightly floured surface. Knead only 5 or 6 times. 5. Roll to 1/2-inch thickness. Cut with 2" biscuit cutter. Place with sides barely touching on a sprayed baking sheet or 8" pie pans. 6. Bake at 425 degrees for 13 to 18 minutes or until golden brown. Let buns cool somewhat, then frost with icing sugar mixture. To make icing: In large measure combine powdered sugar, melted butter and enough milk to make good spreading consistency. Drizzle over buns. Best when served warm. Recipe from http://ksl.com/TV/recipes/master.htm - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n081.13 --------------- From: Angie Phillips Subject: Maple Oat Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:26:54 -0600 * Exported from MasterCook * Maple Oat Bread - 1 1/2 Lb. Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 C Water 1 1/2 Tbsp Canola Oil 2/3 C Maple Syrup 1 Tsp Salt 3/4 C Rolled Oats 1 1/2 C Whole Wheat Flour -- (8.1 Ounces) 1 C Flour, Unbleached -- (5.2 Ounces) 3 Tbsp Gluten, Wheat 1 1/2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 132 Carbohydrates: 29 Protein: 4 Fat: 2 Fiber: 2 --------------- END bread-bakers.v098.n081 --------------- -------------- BEGIN bread-bakers.v098.n082 -------------- 001 - Angie Phillips Subject: Oatmeal Wheat Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:21:47 -0600 * Exported from MasterCook * Oatmeal Wheat Bread - 1 1/2 Lb. Loaf Recipe By : The Complete Book of Machine Bread Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- plus 2 Tbsp 2 Tsp Salt 1 Tbsp Canola Oil 1 Tbsp Honey 1 C Flour, Unbleached -- (5.2 Ounces) 1 1/4 C Whole Wheat Flour -- (6.8 Ounces) 1 1/2 Tbsp Wheat Germ 1/2 C Oats 1 1/2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Tip: Do not use quick-cooking oats. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 124 Carbohydrates: 23 Protein: 5 Fat: 2 --------------- MESSAGE bread-bakers.v098.n082.2 --------------- From: Angie Phillips Subject: Amaranth Flake Oat Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:30:31 -0600 * Exported from MasterCook * Amaranth Flake Oat Bread - 1 1/2 Lb. Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 1 1/2 Tbsp Canola Oil 1 1/2 Tbsp Fructose 1 Tsp Salt 1 1/4 C Whole Wheat Flour -- (6.8 Ounces) 3/4 C Flour, Unbleached -- (3.9 Ounces) 3 Tbsp Gluten, Wheat 3/4 C Amaranth -- Flakes ** 1/2 C Oat Flour 1/2 C Rolled Oats 1 1/2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast **Tip: Wheat, oat, or corn flakes can be substituted for amaranth flakes. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 127 Carbohydrates: 25 Protein: 5 Fat: 2 Fiber: 2 --------------- MESSAGE bread-bakers.v098.n082.3 --------------- From: Angie Phillips Subject: Branola Bread - 1 1/2 Lb. Loaf [X] Date: Fri, 11 Dec 1998 12:32:00 -0600 * Exported from MasterCook * Branola Bread - 1 1/2 Lb. Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 1 1/2 Tbsp Canola Oil 1 1/2 Tbsp Honey 1 1/2 Tsp Salt 1 C Whole Wheat Flour -- (5.4 Ounces) 1 1/2 C Flour, Unbleached -- (7.8 Ounces) 1/2 C Oat Bran 1/2 C Granola -- Fat Free 2 Tbsp Whey -- Powdered 2 1/2 Tsp Active Dry Yeast Slightly sweet and delightfully chewy, this bread will be a favorite of children of all ages. **Tip: The addition of granola makes this a dense loaf that may not rise as much as lighter loaves. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - NOTES : NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 119 Carbohydrates: 21 Protein: 4 Fat: 2 Fiber: 2 --------------- MESSAGE bread-bakers.v098.n082.4 --------------- From: Priscilla Martel Subject: January Baking Class Date: Wed, 09 Dec 1998 14:58:27 -0500 Seasonıs greetings! The recipes included in recent postings all sound so good. We always like to let you know when there will be another bread making class taught by Charlie van Over. His next series of classes will take place in Providence, Rhode Island at the Rhode Island School of Design. The copy from their Winter course listings is included here along with information about where to call for additional information or to register. Thank you. Priscilla Martel Artisan Breadmaking with Charles van Over In this class, renowned chef and baker Charles van Over will demystify the process of making memorable bread in your own kitchen. Charles van Over is the author The Best Bread Ever:Great Homemade Bread Made Using Your Food Processor, Broadway Books, 1997, winner of the James Beard Award for the Best Baking Book of 1998 and the IACP Julia Child Award for the Best Book by a first-time author. His foolproof method for employing a food processor to prepare the dough simplifies the complexities of bread making while preserving all its pleasure and satisfaction. Class Description Conquering the Baguette - In this session, youıll master the core method of using the food processor, including choosing the right ingredients, the basic techniques for making perfect dough, the correct method of handling the dough, and controlling time and temperature precisely to create a French baguette. Pizza and Focaccia - Learn the professional secrets of pizza making, including choosing the right flour and forming the dough. Pizza Margherita, Pizza Provençal, true Napoli-style pizza, and focaccia with rosemary and garlic will all be made and sampled in this session. Country Hearth Breads - A massive loaf full of the fragrance of wheat and the mysterious flavor of long fermentation: thatıs what a great loaf of country bread should be. Recipes used in this class will include Peasant Wheat Loaf, a simple wheat starter, and multi-grain loaf. Wednesdays, Jan. 13, 7 to 10PM Tuition $75.00 CULIN-2362 For More Information or To Register, contact: Rhode Island School of Design Division of Continuing Education Wintersession 1999 Tel. 401-454-6200/ Fax: 401-454-6218 Monday through Thursday 10AM to 5PM Friday: 10AM to 3PM --------------- END bread-bakers.v098.n082 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved