Date: Sat, 6 Feb 1999 10:44:31 -0800 (PST) -------------- BEGIN bread-bakers.v099.n009 -------------- 001 - "Russell J. Fletcher" Subject: Re: Recipes for kids Date: Sun, 31 Jan 1999 16:51:24 -0800 >From: NLR1968@aol.com >Subject: Recipes for kids >Hi All!! >I need a little help. >I am looking for a bread recipe that my kids will really like. I have >four kids and I make them lunch for school and my teenagers hate my bread. >They like the prepackaged mix I buy from Costco. I know there has to be Which pre-packaged mixes do they like? here are a couple of possibilities they might like: * Exported from MasterCook II * Apple Oatmeal Bread with Raisins 1.5 lb (Bread Machine) Recipe By : Bread Machine Magic 96 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Old rolled oats - 1/3 5/8 cup Water - 1/2 1/2 cup Unsweeten applesauce - 1/3 2 3/4 cups Bread flour - 1 3/4 1 1/2 teaspoons Salt - 1 2 tablespoons Brown sugar - 1 1 1/2 tablespoons Nonfat dry milk powder - 1 T 1 1/2 tablespoons Applesauce* - 1 T 1/3 cup Raisins - 1/4 1 teaspoon Ground cinnamon - 1 t 1 1/2 teaspoons Yeast* Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Not too moist. Hold back some water to begin with. Flavor outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t for large loaf. dandelion@edeneast.com daily-bread@lists.best.com The full flavor of this bread doesn't appear until a day or two after the bread has been baked. Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Certainly Citrus Bread 1.5 lb. (Bread Machine) Recipe By : Electric Bread, p. 46 Serving Size : 1 Preparation Time :0:00 Categories : 30 % Cff Or Less Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup orange marmalade 2 Tablespoons margarine -- (recipe says butter) 1 Tablespoon lemon juice 1 Tablespoon lime juice 3 cups white bread flour 2 Tablespoons dry milk 1 Tablespoon sugar 1 1/2 teaspoons salt 1/8 teaspoon lemon peel 1 Tablespoon active dry yeast -- 1 1/2 tsp rapid rise This recipe can be used with the regular or rapid bake cycles. (Oster machine #2) This bread book has a nice, good size color picture for each bread recipe Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4289 0 * Exported from MasterCook II * Cinnamon-Raisin Bread 1.5 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 41. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 Tablespoons margarine 3 1/4 cups white bread flour 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 1/4 teaspoons active dry yeast -- (2 t. bread machine) <<>> 3/4 cup raisins 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps, about 32 minutes after starting. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Cinnamon-Raisin Bread 2 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 41. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine 4 cups white bread flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast -- (or bread machine) <<>> 3/4 cup raisins 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps, about 32 minutes after starting. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Crunchy Wheat and Honey 1.5 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 32. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 Tablespoons honey 2 Tablespoons margarine, soft 2 cups flour, whole-grain wheat 1 1/2 cups flour, bread 1/2 cup almond slivers -- (toasted) 1 1/2 teaspoons salt 1 1/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: Wheat, large loaf (Oster machine #5). 5) Press start. Bread will be done baking in the number of hours indicated. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Honey Oat Bread (Bread Machine) Recipe By : Sue Bee Honey Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Honey 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1/4 cup honey -- (I like clover here) 2 Tablespoons vegetable oil 3 cups white bread flour 1/2 cup oatmeal -- raw 1 teaspoon salt 2 teaspoons active dry yeast Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour and add one tbsp vital wheat gluten (I haven't done this, but the original recipe suggested this). Makes a moist, sweet loaf. Bread type -White Bread cycle, Large loaf. (Number 2 for Oster machine). Message From NavyDoc to The TNT Recipes List. formatted by Russell Fletcher cccwebauthor@bigfoot.com . (It is interesting how Sue Bee Honey has become politically correct and changed the Sioux Bee to Sue Bee even though the home office is in Sioux City Iowa, 30 miles from where I grew up). Russ - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Peanut Butter Bread #2 (Bread Machine) Recipe By : Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 1/2 cup peanut butter -- (creamy or chunky) 1 1/2 cups whole-wheat flour 3 Tablespoons gluten flour 1 1/2 cups Bread flour 1/4 cup Brown sugar 1/2 teaspoon Salt 2 1/4 teaspoons Active dry yeast Put all ingredients in pan according to manufacturer's instructions. Note: Since I have well water at my house, I always add lemon juice to the water.>From: Penchard@aol.comThis is wonderful toasted! "Gluten is the protein component of grain. Gluten flour has had practically all starch removed and is used widely in diatetic breads." Beard On Bread, p.6. It is available at places like Natures Fresh Northwest Use the whole wheat bread, large loaf cycle (Oster machine #5). Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Potato Bread 1.5 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 Tablespoons margarine, soft 3 1/4 cups flour, bread 1/2 cup mashed potato flakes -- dry 1 Tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. This is the all time favorite bread I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Potato Bread 2 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine, soft 4 cups flour, bread 1/2 cup mashed potato flakes -- dry 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. This is the all time favorite bread I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - ___________________________________________________________________ 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.v099.n009.2 --------------- From: Bonni Lee Brown Subject: Spelt bread recipe wanted Date: Sat, 30 Jan 1999 18:13:17 -0500 I was wondering if anyone has made Spelt bread that would be okay for a vegan (no dairy products) and would share their experience & the recipe. I know there are commercial loaves, consisting of spelt flour, water, salt & yeast, and wonder why they are soft ... although they contain no wheat flour? Too bad Reggie that I just bought Peter Reinhart's new book, "Crust and Crumb"... I've only had a chance to make a few loaves so far. By mistake I made the pre-ferment for the wrong bread, so we wound up eating french boules instead of foccaccia ... next time! The book is a good read and the starter and dough did have a wonderful "feel" to it. I appreciate reading the various recipes posted, although it appears that I am in the minority, baking bread without an ABM. So amazing that endless varieties of bread can be made from a few simple ingredients. I'm with you Ruth, "keep baking". Here's a wonderful Blueberry Corn muffin (can also be baked in a loaf) from Bon Appetit which won me a 1st prize ribbon at our local Blueberry Festival. Enjoy! BLUEBERRY CORN MUFFINS All ingredients should be at room temperature. 1 C Flour (all purpose) 1 C Yellow cornmeal 1 Tbl Baking powder (double-acting) 1 tsp Salt 1 stick Butter, unsalted, melted and cooled 1 large Egg 1/3 C Honey 1/3 C Sugar 3/4 C Milk 2 C Blueberries, cleaned Butter for greasing muffin pan(s) Preheat oven to 425F and place rack in the middle of oven. Butter muffin pan(s). In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the butter, egg, honey, sugar, and milk. Gently stir the butter mixture into the flour mixture, stirring until the batter is just combined. Fold in the blueberries. Divide the batter among the 12 pre-buttered 1/2-cup muffin indentations. Bake the muffins in the middle of a preheated 425F. oven for 15 minutes or until they are golden and a tester comes out clean. If necessary, bake a few minutes more. Remove from pan(s) and cool muffins on a rack. Makes 12 muffins. NOTE: Can be prepared in 45 minutes or less. To prevent blueberries from sinking to the bottom, dust them with flour in a strainer and shake off excess flour, before adding to recipe. Bonni --------------- MESSAGE bread-bakers.v099.n009.3 --------------- From: JPellegrino Subject: Best Bran Muffins - Cooks Illustrated Date: Sat, 30 Jan 1999 10:09:44 -0600 Supposedly, these are bakery-style bran muffins and are not supposed to turn out dry. X-posted to RecipeCafe JoAnn * Exported from MasterCook * The Best Bran Muffins - Cooks Illustrated Recipe By : Lisa Yockelson, author of Layer Cakes & Sheet Cakes Serving Size : 12 Preparation Time :0:00 Categories : Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour -- bleached 1/4 cup whole wheat flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 teaspoons ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon freshly ground nutmeg 7 tablespoons unsalted butter -- softened 1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar 2 large eggs 2 1/2 teaspoons vanilla extract 3 tablespoons unsulphured molasses 1/4 cup sour cream 1 cup buttermilk plus 3 tablespoons buttermilk 1 1/2 cups wheat bran 1 cup raisins Adjust oven rack to lower middle position and heat oven to 375°. Mix flour through nutmeg in medium bowl; set aside. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in the remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring 1 cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm. Note: Wheat bran is available at health food stores or in boxes, labeled Quaker Unprocessed Bran, in supermarkets. Bran muffins tend to overbake in a flash. A tray of muffins are baked through when they retract ever so slightly from the sides of the cups and the tops spring back very gently. Don't look for an active spring. The muffins will be baked through even though a wooden pick withdraws from the centers with a few moist crumbs clinging to it. These are bakery-style bran muffins. Recipe from Cooks Illustrated Feb 1998. Recipe by Lisa Yokelson, author of Layer Cakes and Sheet Cakes (Harper Collins, 1996) Posted to Recipe Cafe and Bread-Bakers 1/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n009.4 --------------- From: Beth and Dale Subject: Hawaiian Sweet Bread Date: Sat, 30 Jan 1999 21:30:11 -0600 I am looking for recipes for Hawaiian Sweet Bread (like the King's Hawaiian at the grocer's). Does anyone have a good recipe for it?? Thanks in advance Beth --------------- MESSAGE bread-bakers.v099.n009.5 --------------- From: Demetrius Karos Subject: Cups to Lbs Date: Sun, 31 Jan 1999 15:49:10 -0600 "A pint a pound the world around." Remember that saying and you will never have another problem in life. FYI 16 ounces equals one pound. A pint equals 16 ounces. --------------- MESSAGE bread-bakers.v099.n009.6 --------------- From: "Susan" Subject: Yeast Question Date: Sun, 31 Jan 1999 11:49:16 -0500 I have been using the recipes found on Fleishman's yeast web site. My bread comes out very heavy and yeasty. Is there a way around that? Love the taste, but the smell gets to me. Susan mkkitty@eznet.net --------------- MESSAGE bread-bakers.v099.n009.7 --------------- From: Alan Jackson Subject: Re: reading recipes into mastercook Date: Sat, 30 Jan 1999 21:14:06 -0600 On Tue, 19 Jan 1999 11:06:59 -0500 Judy Nylen wrote: > > I, for one, would also like to know how to convert recipes from the list to > Master Cook. Seems like if we're in a digital media, we should be able to do > this but I've almost always had to re-enter recipes into Master Cook. > However, when they came from Master Cook originally, they must be able to > return with ease. I have a DOS program that will convert fairly arbitrary formats into Master Cook. See http://members.aol.com/alanj32020/makemstr.htm -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | members.aol.com/alanj32020 | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n009.8 --------------- From: "LuAnn Kessi" Subject: Absolutely Apricot Bread Date: Sun, 31 Jan 1999 14:13:22 +0000 * Exported from MasterCook * Absolutely Apricot Bread (Machine) - Regular Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 3 tablespoons Apricot jam 1/2 cup Dried apricots -- chopped 1 teaspoon Yeast -- fast rise or machine or - 3 teaspoons Yeast -- active dry This is bread with the jam alread inside! It's a coffee bread, a snack bread or the perfect after-school bread. The finely textured sweet bread also happens to be lovely, with the summery orange apricots floting in the golden loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n009.9 --------------- From: Mitch Smith Subject: Cups to pounds.... Date: Sat, 30 Jan 1999 20:21:51 -0600 "Chris Moewes" wrote: >I really hope this isn't a perennial question but I couldn't find any help >anywhere else. >Most of the recipes I run across give ingredients in terms of cups and I >recently took a baking class where I was told that it is better to measure >ingredients in pounds (weight vs. volume) especially flour. So my question >is, how much of a difference does this make, and is there a rule of thumb >for converting cups of flour to pounds of flour? Is there a golden rule that >says the perfectly sifted and properly settled cup of flour should equal a >specific weight. While weight is a very accurate way to measure dry ingredients, there is no precise way to convert, since volume is an inherently inaccurate way to measure dry ingredients. The humidity and compaction levels play havoc with the resulting volume measurements. However, if one has reasonably uncompacted flour at average humidty, one can approximate the conversion as 3 1/2 cups of flour to one pound of weight (0.45 kg.) The best way to meaure dry volume is to use a measuring cup that contains one full cup at the rim. Scoop one cup of flour from a large bin, and then use a flat edge to scrape off the excess while not shaking or further compacting the flour. This should give reasonably decent results for the home cook when making recipes using under 2 or 3 lbs. of flour. --------------- MESSAGE bread-bakers.v099.n009.10 --------------- From: "LuAnn Kessi" Subject: Airy White Bread Date: Sun, 31 Jan 1999 14:14:54 +0000 * Exported from MasterCook * Airy White Bread Abm Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Milk 2 teaspoons Shortening 3 cups Bread flour 1 tablespoon Sugar 3/4 teaspoon Salt 1 teaspoon Yeast Add ingredients to machine according to manufacturer's directions. This is the best loaf of light, airy bread that I have made in my ABM. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n009.11 --------------- From: "LuAnn Kessi" Subject: Bailey's Irish Cream Bread Date: Sun, 31 Jan 1999 14:23:15 +0000 * Exported from MasterCook * Bailey's Irish Cream Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Irish Abm Low Fat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water -- very warm 1 package Yeast 1 cup Oats 3 cups Bread flour 1 teaspoon Salt 1/3 cup Honey 2 tablespoons Bailey's irish cream -- or to t Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n009.12 --------------- From: "LuAnn Kessi" Subject: Apricot Spice Bread Date: Sun, 31 Jan 1999 14:18:10 +0000 * Exported from MasterCook * Apricot Spice Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 LB. LOAF----- 1/2 cup Dried apricots 1/2 cup Water 2 1/4 cups Bread flour 1 tablespoon Dry milk 1 teaspoon Sea salt 1/4 teaspoon Ground cinnamon 1/2 teaspoon Ground anise seed 1/2 teaspoon Ground allspice 3/8 cup To 1/2 cup apricot nectar 1 tablespoon Canola, safflower -- or oil 1 tablespoon Honey 2 teaspoons Active dry yeast -----1 1/2 LB. LOAF----- 2/3 cup Dried apricots 2/3 cup Water 3 cups Bread flour 1 1/2 tablespoons Dry milk 1 1/2 teaspoons Sea salt 1/2 teaspoon Ground cinnamon 3/4 teaspoon Ground anise seed 3/4 teaspoon Ground allspice 1/2 cup To 3/4 cup apricot nectar 2 tablespoons Canola, safflower -- or oil 2 tablespoons Honey 1 package Active dry yeast 1. Place the apricots and water in a small saucepan and bring to a boil. Remove from the heat and allow to steep for 5 minutes. Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature. 2. Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS. Measure the reserved cooking liquid andd add enough apricot nectar to measure 5/8 cup for the 1 lb. loaf and 7/8 cup for the 1 1/2 lb. loaf. 3. Program the breadmaker for the whole wheat mode and press start. 4. At the end of the mixing cycle and just before the kneading cycle begins, finely chop the cooled apricots and add them to the dough. 5. Remove bread at the end of the baking cycle promptly. Allow to cool completely before slicing or wrapping for storage. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n009.13 --------------- From: "LuAnn Kessi" Subject: Babka (With Variations) Date: Sun, 31 Jan 1999 14:21:29 +0000 * Exported from MasterCook * Babka (With Variations) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-Cup Capacity----- 2 1/2 Tsp Active Dry Yeast 3 1/2 C All-Purpose Flour 1/2 Tsp Salt 2 Tbsp Granulated Sugar 2 Tbsp Butter Or Margarine 1 C Milk (Plus 2 Tbs) 2 Lg Eggs 1/2 tsp Vanilla Extract -----Cinnamon Sugar Filling----- 2 tbsp Unsalted Butter -- softened 1/4 C Granulated Sugar 1 tsp Ground Cinnamon -----Crumb Topping----- 1 tbsp Unsalted Butter -- softened 2 tbsp Granulated Sugar 2 tbsp All-Purpose Flour 2 pinches Ground Cinnamon -----Egg Wash----- 1 lg Egg White Beaten With 1 Tsp Water -----Chocolate Babka Filling----- 1/4 C Unsweetened Cocoa Powder 1/2 C Granulated Sugar 1/4 C Unsalted Butter -- melted 1/3 C Pecans -- coarsely chopped -----Cheese Babka Filling----- 8 oz Farmer Cheese 2 tbsp Granulated Sugar 1 tbsp All-Purpose Flour 1 lg Egg Yolk 2 tsp Orange Zest -- grated 1/4 C Dark Raisins -----3-Cup Capacity----- Same As For 2-Cup Capacity Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 secs. Press clear/stop again. Remove dough and let rest 5 mins before hand-shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 mins, checking after the first 30 mins. to make sure dough does not overrise and touch the lid. Press start and let machine run for 60 secs to punch dough down. Press clear/stop. Remove dough and let rest 5 mins before hand-shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely to gether so they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 mins, or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack. CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans. CHEESE BABKA FILLING: Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n009 --------------- -------------- BEGIN bread-bakers.v099.n010 -------------- 001 - "LuAnn Kessi" Subject: Colonial Bread Date: Mon, 01 Feb 1999 11:42:08 +0000 * Exported from MasterCook * Colonial Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter (applesauce) 1 teaspoon Salt 1/3 cup Molasses 1 1/2 cups Boiling water 1/3 cup Yellow corn meal 3 1/2 cups Bread flour 1 package Yeast Place cornmeal into bowl. Crefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 min. Stir in molasses, salt and butter. Place cornmeal mixture in pan, then bread flour then yeast. I use light setting. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.2 --------------- From: "LuAnn Kessi" Subject: California Dip Bread Date: Mon, 01 Feb 1999 09:22:13 +0000 * Exported from MasterCook * California Dip Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Brunch Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 1/3 cups Flour 1/4 teaspoon Baking soda 1 Egg -- room temperature -----MIX TOGETHER, WARM AND ADD----- 3/4 cup Cottage cheese 3/4 cup Sour cream 3 tablespoons Sugar 1 1/2 tablespoons Butter 1/4 cup Water 1 package Lipton's onion soup mix Place the first 4 ingredients into the pan. Slightly warm the next 6 ingredients and pour into pan. Select white bread and push start. NOTE: Vary the amount of soup mix to suit your taste. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.3 --------------- From: "LuAnn Kessi" Subject: Brownie Bread Date: Sun, 31 Jan 1999 14:27:46 +0000 * Exported from MasterCook * Brownie Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 POUND LOAF----- 3/4 cup Water 1/3 cup Unsweetened cocoa powder 1 1/2 teaspoons Active dry yeast 1 3/4 cups + 2 tbls bread flour 1/2 cup Sugar 1 teaspoon Salt 1 1/2 tablespoons Vegetable oil 1 Egg 1/3 cup Walnuts -- chopped -----1-1/2 POUND LOAF----- 1 cup + 2 tbls water 1/2 cup Unsweetened cocoa powder 2 1/2 teaspoons Active dry yeast 3 cups Flour 3/4 cup Sugar 1 1/2 teaspoons Salt 2 tablespoons Vegetable oil 1 Egg 1 Egg yolk 1/2 cup Walnuts -- chopped Bring water to boil. Add cocoa and stir until dissolved. Let cool. Add the cocoa and all ingredients, except nuts, in the order suggested by the bread machine manual and process on the basic bread cycle according to directions. At the beeper (or end of first kneading in Panasonic or National), add walnuts. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.4 --------------- From: "LuAnn Kessi" Subject: Beer Bacon Bread Date: Sun, 31 Jan 1999 14:25:38 +0000 * Exported from MasterCook * Beer Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -1 1/2 LB LOAF--------------------------- 3/4 c Flat beer 1/2 c Water 1/4 c Chopped green onions 2 tb Mustard 1 tb Butter or margarine 3 1/4 c Bread flour 1 tb Sugar 3/4 ts Salt 1 3/4 ts Yeast 1/3 c Crumbed cooked bacon MMMMM-------------------------2 LB -- LOAF------------------------------ 3/4 c Flat beer 2/3 c Water 1/4 c Chopped green onions 2 tb Mustard 4 1/4 c Bread flour 1 tb Sugar 1 t Salt 1 1/2 ts Yeast* 1/2 c Crumbed cooked bacon Put all ingredients in the bread maker except bacon. Add bacon at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle and use medium or light crust colour. Do not use delay cycles. Yeast amount though proportionately less than called for in the smaller loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.5 --------------- From: ptj Subject: URL for Homemade bread machine mixes Date: Mon, 1 Feb 1999 18:45:46 -0800 (PST) This site doesn't have a whole lot of bread macine recipes (it claims to have a lot, but then charges money to share them, and I'm too broke to invest right now...) But there are some "free sample" recipes available there, and the one for white bread sounds simple and good. There are also some basic hints about bread machine baking. http://realfood.hypermart.net/bread.html blessings phyllis === Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html 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.v099.n010.6 --------------- From: "LuAnn Kessi" Subject: Famous Onion Bread Date: Fri, 05 Feb 1999 17:37:16 +0000 * Exported from MasterCook * Famous Onion Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Applesauce 2 tablespoons Dill Seed 3 tablespoons Dried minced onion 3/4 cup Sour Cream 3/4 cup Cottage Cheese -- Nonfat 1/4 cup Water 1 Egg 1 1/2 teaspoons Salt 1/4 teaspoon Baking Soda 3 1/3 cups Bread Flour 1 package Yeast ----- Add ingredients according to your machine's directions. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.7 --------------- From: "LuAnn Kessi" Subject: Fall Harvest Bread Date: Fri, 05 Feb 1999 17:35:28 +0000 * Exported from MasterCook * Fall Harvest Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 1/2 tablespoon Maple syrup 1/2 tablespoon Brown sugar 1/4 cup Canned pumpkin 1/2 teaspoon Vanilla extract 1/2 teaspoon Ground ginger 1/4 teaspoon Allspice 1/4 cup Pumpkin seeds 2 teaspoons Yeast (active dry) *** Be sure to use plain canned pumpkin - not pie filling. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.8 --------------- From: ICOMM Recruiting Subject: Recipes for Kids Date: Wed, 03 Feb 1999 11:29:05 -0800 >Hi All!! >I need a little help. >I am looking for a bread recipe that my kids will really like. I have four >kids and I make them lunch for school and my teenagers hate my bread. They >like the prepackaged mix I buy from Costco. I know there has to be one I can >make that they will like. > >Thanks a lot >Nan Hi Nan, My kids didn't really like any of the recipes I was trying, until I started making Challah, an egg bread. I usually make the dough in the machine and then braid it and bake it in the oven, but I've also baked it in the machine, and it's good that way, too. I don't know where I got the recipe -- it may have even been in the Digest. Anyway, here it is: Challah 7/8 c water 1/2 Tbsp salt 1/4 c honey 2 eggs (beaten) 1/4 c butter (I use canola oil and it works fine) 4 c flour (I use regular unbleached) 2 t yeast If you bake it in the oven, you can brush an egg wash on it (1 egg yolk, 2 tsp water) right before putting it in. This makes for a softer crust, so my kids eat it, whereas the machine-baked crust is harder, and they don't eat it! Good luck! Arlyne --------------- MESSAGE bread-bakers.v099.n010.9 --------------- From: "LuAnn Kessi" Subject: Garlic Herb Cheese Bread Date: Fri, 05 Feb 1999 17:39:44 +0000 * Exported from MasterCook * Garlic Herb Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 Lb----- 5/8 C (5 Oz) Milk 2 Eggs 2 1/2 Tbsp Butter Or Margarine 1 C Grated Cheese -- packed lightly 1 Tsp Salt 2 Tsp Sugar 1 1/2 Garlic Clove -- minced 1/8 tsp Cayenne Pepper 1/4 tsp Oregano -- dried 1/2 tsp Basil -- dried 2 tsp Caraway Seed 3 C Bread Flour 1 1/2 tsp Active Dry Yeast -----1 3/4 Lb----- 3/4 C Milk 3 Eggs 3 tbsp Butter Or Margarine 1 C Grated Cheese -- packed lightly 1 tsp Salt 2 1/2 tsp Sugar 1 1/2 Garlic Clove -- minced 1/4 tsp Cayenne Pepper 1/3 tsp Oregano -- dried 1/2 tsp Basil -- dried 2 1/2 tsp Caraway Seed 3 1/2 C Bread Flour 2 tsp Active Dry Yeast CYCLE: white, sweet; no timer SETTING: light to medium - - - - - - - - - - - - - - - - - - NOTES : Recommend using sharp cheddar cheese. Keep an eye on the dough and adjust as necessary because of the cheese. The cheese should be lightly packed in the measuring cup. The garlic and herbs may be adjusted to taste. Scrape the sides of the pan with a rubber spatula if the ingredients are not mixing. --------------- MESSAGE bread-bakers.v099.n010.10 --------------- From: "LuAnn Kessi" Subject: Granola Bread Date: Fri, 05 Feb 1999 17:43:35 +0000 * Exported from MasterCook * Granola Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3/4 cup Whole wheat flour 2 cups Bread flour 1 cup Granola -- grind finely 3/4 teaspoon Salt 1 1/2 teaspoons Sugar 3/4 cup Warm water 1/2 cup Buttermilk 2 tablespoons Sweet butter -- warm 2 tablespoons Honey 1 Egg Add all ingredients, select white bread and push start - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.11 --------------- From: "LuAnn Kessi" Subject: Gingerbread Loaf Date: Fri, 05 Feb 1999 17:42:06 +0000 * Exported from MasterCook * Gingerbread Loaf (breadmaker) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads For Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/4 cup molasses 1 egg 3 tablespoons butter 3 1/3 cups bread flour 1 tablespoon brown sugar 3/4 teaspoon salt 3/4 teaspoon cinnamon 3/4 teaspoon ginger 1 packet active dry yeast Place all ingredients in pan according to machine directions and push start. Optional: Lemon Icing: In smal mixing bowl stir 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, 1 teaspoon lemon juice and enough milk (1-3 teaspoons) to make an icing of drizzling consistency. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.12 --------------- From: "LuAnn Kessi" Subject: Honey Graham Granola Bread Date: Fri, 05 Feb 1999 17:49:20 +0000 * Exported from MasterCook * Honey Graham Granola Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Active dry yeast 1 3/4 cups Bread flour 1/4 cup Whole-wheat flour 1/3 cup Granola cereal 1 teaspoon Salt 2 tablespoons + 2 tsp. nonfat dry milk 2 teaspoons Unsalted butter or margarine 3/4 cup + 2 tbsp. water 3 tablespoons Honey 1 teaspoon Lemon juice -----3-CUP CAPACITY/16 SERVINGS----- 2 1/4 cups Active dry yeast 2 2/3 cups Bread flour 1/3 cup Whole-wheat flour 1/2 cup Granola cereal 1 1/2 teaspoons Salt 4 tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine 1 1/4 cups Water 1/4 cup Honey 1 teaspoon Lemon juice Granola cereal adds an interesting crunch to this bread. For best results, use either homemade granola or a store-bought brand that is low in fat and sugar. Since there are so many different types of granola, the amount of water required in the recipe may vary. Check the dough during the first kneading cycle to make sure it is not too dry. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. If possible, select light baking cycle. If not, use the medium or normal setting. Do NOT use the programmable timer when making this bread since the recipe contains ingredients that can absorb the water prior to the start of the bread making process. HINT: If dough appears too dry after kneading for the first couple of minutes, add additional water, no more than 1 tablespoon at a time, just until dough appears elastic Do NOT add too much water. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.13 --------------- From: "LuAnn Kessi" Subject: Lemon Bread Date: Fri, 05 Feb 1999 17:57:35 +0000 * Exported from MasterCook * Lemon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breadmaker Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 cups Bread flour 1/4 cup Sugar 1/2 teaspoon Salt 1/4 cup Butter -- room temperature 3/4 cup Milk -- scalded 1 Egg + 1 yolk -- room temp. 1/4 teaspoon Lemon extract 2 teaspoons Dried or freshly grated -- lemon peel Place all ingredients into breadmaker pan in the order above, select white bread and push start. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.14 --------------- From: "LuAnn Kessi" Subject: Lazy Onion Bread Date: Fri, 05 Feb 1999 17:52:05 +0000 * Exported from MasterCook * Lazy Onion Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 Lb----- 1 1/4 C Water Or Milk 2 Tbsp Sugar 2 Tsp Onion Soup Mix 3 C Bread Flour 1 Tbsp Dry Milk Powder -- optional 1 1/2 Tsp Active Dry Yeast -----1 3/4 Lb----- 1 1/2 C Water Or Milk 2 1/2 tbsp Sugar 1 tbsp Onion Soup Mix 3 1/2 C Bread Flour 1 1/2 tbsp Dry Milk Powder -- optional 2 tsp Active Dry Yeast CYCLE: white; timer SETTING: medium - - - - - - - - - - - - - - - - - - NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup. --------------- MESSAGE bread-bakers.v099.n010.15 --------------- From: "LuAnn Kessi" Subject: Lemon Poppy Seed Bread Date: Fri, 05 Feb 1999 17:59:13 +0000 * Exported from MasterCook * Lemon Poppy Seed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 tablespoon lemon zest -- grated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 2 tablespoons sugar 4 tablespoons nonfat dry milk powder 1 tablespoon unsalted butter 1 cup water 1 large egg 1 teaspoon lemon juice GLAZE: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more Add all ingredients except those for glaze. Use basic cycle. While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzing glaze on top and sides of loaf. Let dry before slicing. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n010.16 --------------- From: rgcasey@ix.netcom.com Subject: Cups to pounds Date: Fri, 5 Feb 1999 13:28:09 -0600 (CST) I respond to the following posting: >From: "Chris Moewes" >Subject: Cups to Lbs >Date: Sun, 24 Jan 1999 13:34:26 -0600 Bernard Clayton, in an Appendix to his "New Complete Book of Breads" gives the equivalence for flour (unsifted), 3 1/2 cups = 1 pound However, he also, in the same appendix, gives 1 cup = 4 3/4 ounces, which would yield 3 1/2 cups = 1 pound + a bit more than half an ounce. For fun, I weighed the flours in my cupboard without sifting using a good metric balance scale. One cup varied from 144 to 156 grams depending on the flour. This is about half an ounce higher than Clayton's equivalence (1 ounce = 28.5 grams). When I sifted, the weights dropped by about 7% on average. I conclude that these equivalences are not exact, and bread bakers seem to go largely by feel of the dough anyway. You probably should use them as a first try. Maybe a precise standard is not possible given the differences that exist among flours. On the other hand, weighing probably does give more consistent results. By the way, if I am giving more detail than you like, blame breadmaker/author Peter Reinhart. His classes and books stress both precision and feel. For example, he tests bread for doneness by measuring internal temperature with a probe thermometer. What a simple idea, yet how well it works! I for one have never been able to rap on a loaf with my knuckles and decide whether a hollow sound is produced, the usual test for doneness. Richard Casey --------------- MESSAGE bread-bakers.v099.n010.17 --------------- From: Mitch Smith Subject: MESSAGE bread-bakers.v099.n008.7 - "English muffin bread" Date: Sat, 30 Jan 1999 20:08:01 -0600 From: "Mega-bytes" > English Muffin Bread >Recipe By : >Serving Size : 1 Preparation Time : >Categories : Breads/Abm > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1 1/4 cups water > 2 teaspoons sugar > 1 teaspoon salt > 1/4 teaspoon baking soda > 3 cups bread flour > 3 tablespoons nonfat dry milk > 2 teaspoons yeast >Instructions: >Don't be alarmed at the small size of the loaf; the top is supposed to >sink. I hope the list will forgive my modest rant on this subject, but recipes with names like this drive me batty. The above recipe is like serving fried chicken with some cream gravy which has a shot of wine and then calling the dish "coq au vin." "English muffins" are only that because they are a stove-top griddle cooked bread. The recipes for english muffins vary quite a bit, but the one thing they have in common is they are cooked on a griddle or in a frying pan on top of the stove. If you cook the dough in an oven or another closed environment such as a bread machine, the resulting product no longer has any relation to an english muffin. The resulting character of the bread changes completely. Interestingly, the British don't make "english muffins" but they do make "crumpets" which are similar, but are griddle cooked in rings from a yeast batter, rather than cut from a stiffer dough as the American "english muffins" are. I'm sure the recipe posted gives a very tasty bread, but it has nothing to do with english muffins. --------------- END bread-bakers.v099.n010 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved