Date: Sat, 6 Mar 1999 18:05:50 -0800 (PST) -------------- BEGIN bread-bakers.v099.n014 -------------- 001 - "Felicity Fuchs" Subject: Charlescraft Breadbaker Date: Tue, 2 Mar 1999 08:51:00 -0800 I have recently purchased a Charlescraft Automatic Breadbaker - 2 1/2 lb - horizontal loaf. I sometimes find that the dough seems to "congregate" at one end of the loaf pan and so I get this great tasting bread that is decidedly lopsided. Any ideas? Thanx - Felicity --------------- MESSAGE bread-bakers.v099.n014.2 --------------- From: Reggie Dwork Subject: Kurtis' class Date: Sat, 06 Mar 1999 17:32:42 -0600 Jeff and I attended Kurtis Baguley's San Francisco Sourdough vs The French Levain class last nite at Draeger's in Menlo Park, CA. IF you ever get a chance to attend any class by this gifted baker and wonderful instructor **do so**!! He explains everything very clearly and suddenly starter is understandable (to me anyway). The aroma that filled the room while he was talking had everyone salavating and hoping that the loaves would come out of the oven immediately. Once they were out we got to taste them and they were fantastic. He uses natural fermentation (by capturing wild yeast) and gave each of us a white and whole wheat batch of starter. Reggie (heading downstairs to feed the starter) --------------- MESSAGE bread-bakers.v099.n014.3 --------------- From: ptj Subject: Cinnamon-Sugar Bread Date: Sat, 27 Feb 1999 23:36:57 -0800 (PST) I found a recipe in a Land O'Lakes brochure that promised to make a loaf of bread that tastes just like a commercial cinnamon bun. Well, it doesn't, but it is extremely good. Warm with sweet butter, it's darned close to a cinnamon roll in flavor, albeit not in texture. Cinnamon & Sugar Bread (1 1/2 lb recipe) 3 C flour 1/2 C sugar 2 tsp yeast 1/2 tsp salt 1 1/4 tspcinnamon 1 C milk 1/4 C butter 1 egg Use sweet bread setting if available. === 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.n014.4 --------------- From: dr.baker1@pei.sympatico.ca Subject: sesame seeds not sticking Date: Sat, 27 Feb 1999 21:15:25 -0500 I have subscribed to the bread bakers index for two or three years and I have not come across this suggestion so I will offer it here, now. In the "Jesuit Bread Book" I discovered that adding a pan of water to the oven to affect the crust on bread doesn't work. What the author has done for years, and now so have I, is to spray well the pre-baked bread with vinegar (and sprinkle on the sesame seeds or poppy seeds or coarse salt et cetera) and bake it for five minutes, spray well again, bake for five minutes, spray a final time and bake for the remainder of the time suggested. The vinegar is supposed to evaporate and leave no taste but I find this isn't so. A taste remains which I feel, and lots of people who have tasted my bread also feel, adds beautifully to the flavour of the French or Italian or herb or rosemary-buttermilk or bread sticks; any kind of plain or savory bread seems to be enhanced by this. I wouldn't try it with a sweet bread. And it makes the sesame seeds stick, too! I hope this helps. Lorraine --------------- MESSAGE bread-bakers.v099.n014.5 --------------- From: "Mega-bytes" Subject: Strawberry Bread Date: Tue, 2 Mar 1999 09:25:45 -0500 Sounds good for breakfast. Martha * Exported from MasterCook Buster * Strawberry Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 1 1/2 cups sugar 1 teaspoon vanilla 4 eggs 1/4 teaspoon lemon extract 3 cups flour 1 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon soda 1 cup strawberry jam 1/2 cup sour cream 1 cup chopped nuts Cream margarine, sugar and vanilla. Add eggs, one at a time, beating in. Mix dry ingredients together. Mix jam and sour cream alternately with flour mixture to first mixture. Add nuts. Bake in a 350F oven until center is done when tested. Randy Rigg MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.6 --------------- From: "Laura" Subject: Breadsticks Date: Sun, 28 Feb 1999 10:59:21 -0500 After subbing and unsubbing over the past couple of years, I think I am here to stay. I am a hand bread baker and I decided to try my luck on breadsticks. I was suprised how easy they are, and my family wiped them out it no time. Laura * Exported from MasterCook * Best-Ever Breadsticks Recipe By : Country Woman Magazine Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 2 tablespoons sugar 2 teaspoons salt 2 tablespoons butter 2 packages yeast 1/2 cup warm water 6 cups flour butter -- melted In a saucepan, heat milk, sugar, salt, and butter. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Combine milk mixture, yeast, and 1 1/2 cup flour; beat till smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Pinch off dough, and roll into long strips. Place strips on greased baking sheets 1" apart. Brush with melted butter. Cover and let rise 15 minutes. Bake at 400F for 20 minutes, or until golden brown. - - - - - - - - - - - - - - - - - - NOTES : These are very good, texture is tender --------------- MESSAGE bread-bakers.v099.n014.7 --------------- From: "Mega-bytes" Subject: No-Knead Cheddar Rolls Date: Tue, 2 Mar 1999 09:38:37 -0500 Another one with Cheese. Martha * Exported from MasterCook Buster * No-Knead Cheddar Rolls Recipe By : Serving Size : 8 Preparation Time : Categories : Breads/Rolls: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached flour -- unsifted 1 teaspoon active dry yeast -- bulk 1 teaspoon salt 1/2 cup water 1 cup unbleached flour -- unsifted 1/4 cup butter 1 teaspoon milk 1 package active dry yeast -- or 3 teaspoons sugar 3/4 cup milk 3 teaspoons butter 1 cup cheddar -- sharp, grated 1 each egg yolk -- lg Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.8 --------------- From: "Mega-bytes" Subject: Breads with Molasses Date: Tue, 2 Mar 1999 09:48:39 -0500 Two bread recipes with Molasses. Martha Molasses Brown Bread Molasses Refrigerator Muffins * Exported from MasterCook Buster * Molasses Brown Bread Recipe By : Serving Size : 4 Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole-wheat flour 1/3 cup brown sugar 1 cup raisins -- mixed dark & light 1 7/8 cups buttermilk 1 1/2 cups wheat germ 1/2 teaspoon salt 2 teaspoons baking soda 1/3 cup molasses Preheat oven to 325F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This mixture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Molasses Refrigerator Muffins Recipe By : Serving Size : 12 Preparation Time : Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached flour -- sifted 1 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/3 cups vegetable shortening 4 each large eggs -- slightly beaten 1 cup butter/sour milk 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup sugar 1 cup molasses 1 cup raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.9 --------------- From: "Mega-bytes" Subject: Garlic Bread Date: Tue, 2 Mar 1999 09:55:38 -0500 Bring on the Pasta! Martha * Exported from MasterCook Buster * True Garlic Bread Recipe By : Serving Size : 6 Preparation Time : Categories : Breads/Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic puree -- (2 roasted head) 2 tablespoons dry yeast -- (2 pk) 2 1/2 cups warm water 3 1/4 cups whole wheat flour 1 cornmeal 1/4 pound unsalted butter -- softened 1/2 cup warm water -- (115-120 degrees) 2 tablespoons kosher salt 3 1/4 cups unbleached all purpose flour Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole remains. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.10 --------------- From: "Yen, Lulu" Subject: RE: Digest bread-bakers.v099.n013 Date: Mon, 1 Mar 1999 11:08:58 -0800 how much is "1 pn sugar"? >--------------- MESSAGE bread-bakers.v099.n013.2 --------------- >From: "LuAnn Kessi" >Subject: Italian Easter Bread >Date: Wed, 24 Feb 1999 12:16:53 +0000 > > > Italian Anise Easter Bread > >Recipe By : >Serving Size : 3 Preparation Time :0:00 >Categories : Breads > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 1 c Milk > 1 c Sugar > 6 tb Unsalted butter > 2 ts Active dry yeast > 1 pn Sugar > 1/4 c Cup warm water (105 to 115~) > 6 To 6-1/2 c unbleached > -all-purpose flour > 1 1/2 ts Salt > 2 ts Baking powder > 4 Eggs > 2 tb Pure anise extract > 1 Egg -- beaten, glaze > 1 tb Fennel seeds, sprinkling > > *Anise extract, or anise flavoring, can be purchased > at most health-food stores. Or rum can be substituted. > In medium saucepan or microwave-proof bowl, combine > milk, the 1 c sugar and butter. Heat, stirring > occasionally, until butter is melted. Let mixture > stand until warm, 105-115~. In small bowl, sprinkle > yeast and pinch of sugar over warm water. Stir to > dissolve. Let stand until foamy, about 10 minutes. In > large bowl, with whisk, or in work bowl of heavy-duty > electric mixer fitted with paddle attachment, place 3 > cups of the flour, salt and baking powder. Make a well > in center and break the 4 eggs into the well. > Gradually mix a few tablespoons of the flour into the > eggs, add the anise extract and yeast and milk > mixtures, and mix until a soft, smooth, sticky dough > is formed, about 2 minutes. Add remaining flour, 1/2 c > at a time, until a soft dough is formed that just > clears the sides of the bowl, switching to a wooden > spoon as necessary if making by hand. Turn out dough > onto a lightly floured work surface and knead until > smooth and elastic, 2 to 3 minutes, adding only 1 tb > flour at a time as necessary to prevent sticking. It > is important that this dough remain very soft, and > springy. Place in greased deep container, turn once to > coat the top and cover tightly with plastic wrap. Let > rise at cool room temperature until doubled in bulk, > about 12 hours or as long as overnight. Gently deflate > the dough and let rise again at room temperature until > doubled in bulk, 1 to 1-1/2 hours. Gently deflate and > divide the dough into 9 equal portions. On a lightly > floured work surface, roll each portion into a rope > 12" long. Using 3 ropes for each braid, braid ropes > together, tuck under the ends and place each braid > into a greased 9x5 loaf pan. Alternately place loaves > on greased or parchment-lined baking sheet. Cover > loosely with plastic wrap and let rise at room > temperature until doubled in bulk or 1" above the rims > of the pans, 45 minutes to 1 hour. 20 before baking, > preheat oven to 350~. Brush tops with the egg glaze, > taking care not to let it drip down the sides of the > pan. Sprinkle with fennel seeds. Bake in center of the > preheated oven until deep golden brown, 35-40 minutes. > Remove from oven and immediately turn out onto a rack > to cool completely. This bread freezes well. Yields > three 9x5 or free-standing braided loaves each serving > 10). 150 cal; 4 gr fat; 22% fat. > > > > - - - - - - - - - - - - - - - - - - > --------------- MESSAGE bread-bakers.v099.n014.11 --------------- From: "Mega-bytes" Subject: 3 more with Cheese Date: Tue, 2 Mar 1999 09:45:39 -0500 Three more with Cheese! Martha Quick Cheddar Bread Sunrise Popovers Onion-Cheddar Bread Quick Cheddar Bread Recipe By : Serving Size : 4 Preparation Time : Categories : Breads/Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups unbleached flour 1/2 teaspoon salt 2 1/2 cups cheddar -- sharp 2 each eggs -- lg, slightly beaten 5 teaspoons baking powder 1/3 cup butter 1 1/2 cups milk Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375F. hour. Remove from the pan immediately and let cool on a wire rack. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sunrise Popovers Recipe By : Serving Size : 8 Preparation Time : Categories : Breads/Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons vegetable shortening 1/2 teaspoon salt 2/3 cup water 1/2 cup cheddar -- sharp, shredded 1 1/3 cups unbleached flour 2/3 cup milk 4 each eggs -- lg Preheat the oven to 375F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Onion-Cheddar Bread Recipe By : Serving Size : 4 Preparation Time : Categories : Breads/Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached all-purpose flour 1 package active dry yeast 1/2 cup orange juice 2 tablespoons butter or margarine * 1 tablespoon sugar 5 ounces shredded cheddar cheese 1 cup whole wheat flour 1/3 cup warm water -- (110-115 degrees) 1/2 cup water 1 each env. onion soup mix 1 teaspoon salt 1 melted butter or margarine * Butter or margarine should be cut into small pieces. In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.12 --------------- From: "Mega-bytes" Subject: Breads with Cheese Date: Tue, 2 Mar 1999 09:37:00 -0500 Three bread recipes with cheese - Yummmmm. Martha Golden Spoon Bread Hearthside Cheddar Bread Little Cheddar Biscuits * Exported from MasterCook Buster * Golden Spoon Bread Recipe By : Serving Size : 6 Preparation Time : Categories : Breads/Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces cheddar -- sharp, grated 4 each egg yolks -- lg 1/4 cup butter 1/2 teaspoon salt 2 cups milk 1 cup corn meal -- yellow 1 teaspoon sugar 4 each egg whites -- lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hearthside Cheddar Bread Recipe By : Serving Size : 4 Preparation Time : Categories : Breads/Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 2 teaspoons baking powder 1/2 teaspoon cinnamon -- ground 1/4 cup vegetable oil 1 1/2 cups apples -- cooking, * 3/4 cup walnuts or pecans -- chopped 1/2 cup sugar 1 teaspoon salt 3/4 cup milk 2 each eggs -- lg 2 cups cheddar -- sharp, shredded * Apples should be the cooking type (sour not sweet eating apples). Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Little Cheddar Biscuits Recipe By : Serving Size : 8 Preparation Time : Categories : Biscuits/Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached flour 1 teaspoon paprika 1 cup butter -- room temperature 1 teaspoon worcestershire sauce 1 teaspoon mustard -- dry 1/4 teaspoon baking powder 10 ounces cheddar -- sharp, grated Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n014.13 --------------- From: "Mega-bytes" Subject: Angel Biscuits Date: Wed, 3 Mar 1999 15:10:04 -0500 For biscuits in a hurry. Martha * Exported from MasterCook Buster * Angel Biscuits (No Rising Necessary) Recipe By : Serving Size : 1 Preparation Time : Categories : Biscuits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each cake yeast 2 tablespoons lukewarm water 5 cups plain flour 1 teaspoon soda 2 cups buttermilk 3 teaspoons baking powder 4 tablespoons sugar 1 teaspoon salt 1 cup shortening Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400F about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n014 --------------- -------------- BEGIN bread-bakers.v099.n015 -------------- 001 - "Mega-bytes" Subject: Multigrain Bread Date: Wed, 3 Mar 1999 15:14:47 -0500 Posted by Martha. * Exported from MasterCook Buster * Multigrain Bread Recipe By : Serving Size : 2 Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3/4 cup multigrain cereal -- (red river 5 -grain -- 7-grain cereal 1 tablespoon margarine or butter 1/3 cup molasses 2 teaspoons salt 1 teaspoon sugar 1/2 cup lukewarm water 1 package active dry yeast -- ( 1 tb) 4 1/2 cups all-purpose flour In saucepan, combine 2 cups water and cereal; bring to boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and stir in margarine or butter until melted; stir in molasses and solt. Let cool completely. Dissolve sugar in lukewarm water; sprinkle in yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture with cereal mixture. Using wooden spoon, gradually beat in enough of the flour to make stiff dough. Knead for about 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk. Punch down dough, turn out onto lightly floured surface and knead into smooth ball. Cover and let rise for 10 minutes. Divide dough in half, shape each portion into loaf and place in greased loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Bake loaves in 375F oven for 30 to 35 minutes or until golden brown. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n015.2 --------------- From: "Mega-bytes" Subject: Garlic Bread Date: Wed, 3 Mar 1999 15:20:35 -0500 I love garlic bread. Martha Crusty Garlic Bread Hearty Garlic Bread * Exported from MasterCook Buster * Crusty Garlic Bread Recipe By : Breads You Wouldn't Believe, Anne Lerner Serving Size : 1 Preparation Time : Categories : Breads/Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast 1 cup warm water 1 teaspoon salt 2 tablespoons vegetable oil 6 each crushed garlic cloves 4 cups unbleached white flour 3 tablespoons wheat germ Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads You Wouldn't Believe" MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hearty Garlic Bread Recipe By : Breads You Wouldn't Believe, Anne Lerner Serving Size : 1 Preparation Time : Categories : Breads/Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast 1 cup warm water 3 tablespoons vegetable oil 1 teaspoon salt 1/4 teaspoon sugar 3 cups white flour 12 each garlic cloves -- pressed In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads You Wouldn't Believe" MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n015.3 --------------- From: "Mega-bytes" Subject: French Bread Date: Wed, 3 Mar 1999 15:26:27 -0500 Low fat French Bread. Martha * Exported from MasterCook Buster * French Bread Recipe By : Texas Monthly magazine Serving Size : 1 Preparation Time : Categories : Breads/French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast -- dry 1/3 cup -- water, warm 1 tablespoon flour -- rye 1 cup -- water, cold 1/8 teaspoon sugar 3 1/2 cups flour 2 1/4 teaspoons salt Calories per serving: 145 Fat grams per serving: 4 Approx. Cook Time: 4:30 Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt in a large mixing bowl. Add one cup water to yeast water. Add water slowly to flour mixture, stirring until the dough makes a ball. Let the dough rest five minutes. Add more flour to make a smooth ball and knead for seven minutes. Let rest two minutes and knead three minutes more. Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes. Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top of each with a razor blade. Preheat oven to 400F, placing a pan on the bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves every four minutes for the first 15 minutes. Texas Monthly magazine MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n015.4 --------------- From: "Mega-bytes" Subject: Six Grain Bread Date: Wed, 3 Mar 1999 15:40:57 -0500 From: Martha - Mega-bytes@msn.com * Exported from MasterCook Buster * Six Grain Bread Recipe By : Serving Size : 4 Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/3 cups warm water 105-115f 1/3 cup dark brown sugar 3 cups bread flour -- up to /2 -4 1/2 cup butter softened 2 eggs 1 teaspoon salt 1 1/3 cups six grain flour or whole wheat flour In large mixing bowl combine yeast, water, and brown sugar. Let stand 10 minutes. Add 1 1/2 cups of bread flour, butter and 1 egg and salt. Beat with mixer on low speed 30 seconds scraping bowl constantly. Beat on high speed 3 minutes. Using wooden spoon stir in six grain flour and as much remaining bread flour as you can. Turn out onto lightly floured surface. Knead in enough remaining bread flour to make moderately stiff dough that is smooth and elastic 6 to 8 minutes. Shape into ball. Place in lightly greased bowl turn once. Cover and let rise 10 minutes. Lightly grease 2 baking sheets. Divide dough into 8 pieces. Shape each into oval bowl loaf and place on baking sheets 4 inches apart. Cover and let rise until doubled 30 to 45 minutes. Beat remaining egg with fork. Brush loaves. Bake at 350 for 35 minutes or until loaves sound hollow when tapped on bottom. Remove from pan cool. Makes 8 loaves. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n015.5 --------------- From: "H. Milton Peek" Subject: Multigrain Fruit & Nut Bread: Panasonic SD-YD205 Date: Fri, 5 Mar 1999 00:43:51 -0700 (MST) Hi Multigrain Bread lovers! I'm a neophyte at bread making, but I've had such fabulous results with my Panasonic SD-YD205 in the last 6 months that I thought I'd share my favorite recipe with others who can't get along without such nourishing and very tasty bread. As in all Panasonic Bread machine recipes I've seen, the instructions I have followed say to put all dry ingredients other than the yeast in the "pan", add the liquids, install the "pan" in the machine, put the yeast in the dispenser, set the controls, and come back when kneading starts so you can adjust the water/flour balance as needed to ensure the correct dough consistency. Peek's Multigrain WholeWheat Fruit and Nut Bread DRY Ingredients for the largest loaf (usually fills the pan). ---------------- Barley flour 2 TBSP Cornmeal (yellow or blue) 2 TBSP Millet flour 2 TBSP Rye flour 2 TBSP Soy Flour 2 TBSP Wheat bran 2 TBSP Anise seed 2 TBSP Flax seed 2 TBSP Vital Wheat Gluten 5 TBSP Dried fruit (see notes) 1/2 to 3/4 cup Chopped Nuts (see notes) 1/3 cup Salt 1 1/2 tsp Milled Oats 3 TBSP Cracked Wheat cereal 4 TBSP Unbleached Bread flour 1 1/2 cup Whole grain wheat bread flour 2 cup Lecithin granules 1 TBSP dry yeast (in dispenser) 1 3/4 tsp LIQUID Ingredients -------------------- Molasses (unsulfured) 2 TBSP Extra Virgin Olive Oil 1 TBSP Filtered Water 14.5 oz NOTES: 1. For fruit I have used raisins, zante currants, blueberries, cherries, cranberries, figs (diced), and combinations of several of those - all with equal success. 2. For nuts I have used chopped walnuts, slivered almonds, sunflower seeds, pine nuts, and mixtures of all of those - all with yummy results. Be careful of sunflower seeds and walnuts - many stores don't have enough turn-over in their stock and the seeds can develop a rancid taste if they are old. 3. For cracked wheat cereal I have also used 4, 5, 7, 9, and 10 grain cereals. 4. To add some more protein, you can replace any of the 2 TBSP flour ingredients with a like amount of any bean flour or you can just add bean flour if you ensure that you check the water when it starts to knead: I have used both white bean, garbanzo, and black bean flours up to as much as 4 TBSP per loaf. At 4 TBSP per loaf you get a detectable bean flavor, but at 2 TBSP level there's hardly a hint of bean flavor. 5. In attempts to produce a bread with a more pronounced anise flavor (especially good when using figs as fruit) I have also experimented with fennel seed and with adding 2 to 3 oz of some anise flavored liquor such as French Pernod or Greek Ouzo (mix with water to make the specified total amount of liquid). All of them give about the same level of a rather subtle flavor of anise in the baked bread. If you don't like anise flavor at all, just omit the anise seed. 6. I have experimented with malted barley and dry powdered milk: either or both of those ingredients give a loaf that is somewhat soggy (in my naivete I call it cake-like) and doesn't rise as well as when the ingredients are omitted. If anyone has experience using licorice root in bread, I'd sure like to hear about it - including details about the licorice root, supplier, etc. ?~~~~''' _______ |~~~~~~~~~~~~~~~~~~| |~~~~~~~~~~~~~~~~~~| Y_!_!_!__|[]|[]|_ | H. Milton Peek | | mpeek@swcp.com | {|__|__|__|__|__|\_,_|__________________|_,_|__________________|_ ____//oo--o--oo-00=00_______0-0_________0-0________0-0_________0-0______ --------------- END bread-bakers.v099.n015 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved