Date: Sun, 11 Apr 1999 02:35:33 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n020 -------------- 001 - Karin Noggle Subject: Bagel Bread Date: Wed, 7 Apr 1999 14:35:46 -0400 I recently bought a loaf of bagel bread at a local grocery store. I was wondering if anyone had a recipe to make bagel bread in their bread machine. I would love to try to make this as it was very good. Thanks --------------- MESSAGE bread-bakers.v099.n020.2 --------------- From: fred smith Subject: Re: Digest bread-bakers.v099.n019 Date: Tue, 6 Apr 1999 06:17:49 -0400 Replies to two questions: > From: MPCUMMINGS@aol.com > Subject: Rye Bread > Date: Mon, 29 Mar 1999 15:46:12 EST > > It appears that purified water performs better than tap water. The dough > seems to rise higher inthe ABM, so I tried making rye bread again, after > having sworn off further attempts. In the end, the top caved in, but thanks > to the improved rise, I salvaged 12 slices. I've tried dough enhancer, vital > wheat gluten, lemon juice. The recipe was 1 cup rye to 3 cups white. Machine > is West Bend 41042W. Whatever the recipe, my rye bread either caves in, or > winds up 4 inches tall. The machine turns everything else out well. > Any suggestions for improvement? I don't use a machine, but whenever I have seen a loaf that rises and then falls it is because: 1. it rose too long 2. it doesn't have enough gluten content. usually #2. You may wish to try reducing the rye content, or if you prefer not to do that try finding a white with higher gluten content (King Arthur's unbleached white comes to mind). In lieu of that, I've heard you can get additives that raise the gluten content, though I've never needed one myself. ------------------ > Hi to Joan and everybody: > > They will definitely cut the tiles to suit, for a little or nothing. > > Everyone always specifies "unglazed" tiles for baking purpose. Those are > hard to find unless you strike a well-stocked place. So after asking a > couple of tile people about it in the badly-stocked local places, I fell > back on big ordinary-tile glazed ones from the odds and ends box. Only a > quarter apiece, but you have to get the glue off the back yourself. I have > been assured -- by store people who don't necessarily know what they're > doing -- that there is nothing in the glaze to harm anybody. > > Has anyone any authoritative information about why "unglazed" is such a > fabulous key word? My guess is that some kinds of tile have (or have been reputed to have) lead content in the glaze. Of course I have no way of knowing what kinds of things may be in the tiles themeslves either. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v099.n020.3 --------------- From: Alan Jackson Subject: Re: Tile baking stones Date: Tue, 06 Apr 1999 19:44:41 -0500 On Mon, 29 Mar 1999 20:09:57 -0500 "Larry Allis" wrote: > Everyone always specifies "unglazed" tiles for baking purpose. Those are > hard to find unless you strike a well-stocked place. So after asking a > couple of tile people about it in the badly-stocked local places, I fell > back on big ordinary-tile glazed ones from the odds and ends box. Only a > quarter apiece, but you have to get the glue off the back yourself. I have > been assured -- by store people who don't necessarily know what they're > doing -- that there is nothing in the glaze to harm anybody. I'm not a potter, but I recall that glazes *can* contain some nasties. I recall that yellow or orange glaze can be a Uranium compound, is it red that may use Strontium?, and others may be just as bad. I would not listen to the store clerks, call the manufacturer. On the other hand, don't get too worried - the glazing process should stabilize the elements pretty well, after all the nuclear waste is being turned into a ceramic before burial! And crystal wine glasses are made of a lead compound. Seems like I got my stone mail order for $10-$15. -- ----------------------------------------------------------------------- | 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.n020.4 --------------- From: "Donner,Pamela" Subject: glazed vs unglazed Date: Tue, 6 Apr 1999 09:28:22 -0500 Larry, I have always thought that the reason behind using UNglazed tiles in the oven for pizza, bread, etc... was that the unglazed is pourous and therefore will adsorb moisture from the bottom crust and make it crispy- vital in pizza-making. Your glazed tiles have that seal that does not allow this moisture exchange. So baking with the glazed tiles, I would guess, would give a final product somewhere between the unglazed-version and the pan-version. But, hey, since it works for you -stick with it. As far as lead, etc... It might depend on the kind of glaze (?) I know that clay bakers (used not only for breads, but casseroles, roast chickens, etc...) are glazed and need to be greased like a regular pan. But the question is: do tile manufacturers use the same glaze/process as manufacturers who make bakeware? I would call the manufacturer, if I were you, just to be on the safe side! Good luck, Pam D --------------- MESSAGE bread-bakers.v099.n020.5 --------------- From: TheGuamTarheels@webtv.net (Phyllis and Bob) Subject: Whole-Wheat Pizza Dough Date: Tue, 6 Apr 1999 10:46:50 -0400 (EDT) This is for Georgia! Heavier and more flavorful than the standard dough, whole-wheat dough goes well with more robust pizza or calzone ingredients. Because of its increased fiber content, it will not, however, rise as high, producing a denser, chewier crust. If you want both flavor and light- ness, use half whole-wheat flour and half all- purpose unbleached flour. 1 tablespoon active dry yeast 3/4 cup plus 2 tablespoons lukewarm water 2-3/4 cups whole-wheat flour plus 1/2 cup for kneading 1 teaspoon salt 1 tablespoon extra-virgin olive oil I'm not going to go through the motions of mixing, kneading, etc. After kneading, let dough rise for 1 to 2 hours, covered with plastic wrap. Punch it down and work it into the desired shape and thickness (1/4 inch for crusty and 1/2 inch for softer. Flip it from time to time as you stretch it or roll it out. Cover and let rise an additional 20 minutes. Bake as directed in whatever recipe you are using. This makes enough dough for a 12 inch thin-crust pizza or a 9 inch thick-crust pizza. Adapted from Lorenza de' Medici's recipe in the Williams-Sonoma Kitchen Library Pizza book. Mange! Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n020.6 --------------- From: Reggie Dwork Subject: ethnic breads Date: Wed, 07 Apr 1999 16:30:59 -0700 Hungarian Poppy Seed Bread Italian Herbed Oatmeal Focaccia Tortillas De Harina De Trigo Here are some ethnic breads that I have been saving to make but haven't gotten around to yet. I thought that some of you might enjoy making them. * Exported from MasterCook * Hungarian Poppy Seed Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Ethnic Want To Try Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tbsp Active Dry Yeast 1/3 C Light Brown Sugar -- Packed Zest Of 1 Lg Lemon 2 Tsp salt 5 C All-Purpose Flour -- to 5 1/2 C, OR bread flour 1 C milk 1/2 C water 6 Tbsp unsalted butter 3 eggs 1 1/2 C Raisins -- dark 1/3 C Liqueur -- amaretto 24 Oz poppy seed filling -- *Note powdered sugar -- for dusting In a large mixing bowl with a whisk or bowl of a heavy-duty electric mixer fitted with paddle attachment, combine yeast, sugar, lemon zest, salt and 2 cups flour. In a small saucepan, combine milk, water and butter. Heat until just warm. Stir to melt butter. Let cool to 120F. Add milk and eggs to dry mixture and beat hard 1 minute, or until creamy. Add remaining flour 1/2 cup at a time to form a soft dough that just clears sides of bowl, switching to a wooden spoon if necessary if making by hand. Turn dough out onto a lightly floured work surface and knead until smooth, springy and soft, about 3 minutes, adding flour 1 tablespoon at a time as necessary to prevent sticking. Transfer to a deep, greased container, turn once to coat top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place raisins and Amaretto in a small bowl to soak. Drain raisins, reserving liqueur. Turn dough out onto a lightly floured work surface and divide in half. Pat or roll out each section into a 9-by-14-inch rectangle. Leaving a 1-inch border on all sides, spread each section evenly with a can of poppy seed filling. Sprinkle with half the drained raisins. Roll up from short end and pinch seams to seal. Place each roll seam-side down in a greased 9-by-5-inch loaf pan. Brush tops with a bit of reserved liqueur. Loosely cover with plastic wrap and let rise until 1 inch above rim of pans, about 40 minutes. Twenty minutes before baking, preheat oven to 350F. Bake in center of oven 40-45 minutes, until golden brown and hollow sounding when tapped with your finger. Remove from pans to cool completely on racks before slicing. Dust with powdered sugar before serving. Makes 2 loaves. *NOTE: Poppy seed filling is available in baking sections of supermarkets. Beth Hensperger of Mountain View has written four baking books. Her latest is ``Bread for All Seasons'' (Chronicle Books, $18.95). Entered into MasterCook by Reggie Dwork With permission from The Mercury News Newspaper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Herbed Oatmeal Focaccia Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Italian Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons cornmeal 1 1/2 Cups all-purpose flour -- to 2 1/4C, divided 1 Cup Rolled Oats -- Uncooked -- quick or old-fashioned 2 Tablespoons Italian seasoning -- divided 2 1/4 Teaspoons yeast -- (1 1/4 oz pkg) 2 Teaspoons granulated sugar 1 1/2 Teaspoons garlic salt -- divided 1 Cup water 1/4 Cup olive oil -- plus 2 Tablespoons olive oil -- divided 4 Sun-Dried Tomatoes, Oil-Packed -- to 6, drain, chop 1/4 Cup shredded Parmesan cheese Lightly spray a 13-by-9-inch baking pan with non-stick cooking spray; dust with cornmeal. In a large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120-130 degrees); stir into flour mixture. Gradually stir in enough remaining flour to make soft dough. Turn dough out onto lightly floured surface. Knead 8-10 minutes or until smooth and elastic. Cover and allow to rest 10 minutes. Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 degrees. Bake 25-30 minutes or until golden brown. Cut into strips or squares. Serve warm. Makes 12 servings. Per serving: 190 calories, 8g fat, 1.5g saturated fat, no cholesterol, 25g carbohydrate, 190mg sodium, 5g protein. Published 1/24/96 in the San Jose Mercury News. Copied with permission. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortillas De Harina De Trigo Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Ethnic Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups all-purpose flour 2/3 Cup whole-wheat flour 1 Teaspoon salt 1/2 Teaspoon baking powder 1/4 Cup vegetable shortening 2/3 Cup hot water In a large bowl, stir flours, salt and baking powder. With a pastry cutter, two forks or by hand, blend in shortening until mixture resembles coarse meal. Add enough hot water to form a stiff dough. Place dough on plastic wrap or wax paper and form into cylinder, approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. (Dough may be made up to a day in advance.) Cut dough into 12 pieces. Form each piece into a ball. On a floured surface, roll each ball into flat 8-inch disks. Cook on a hot, ungreased skillet or in a large saute pan until lightly browned, about 30 seconds. Flip tortilla over and cook 20 seconds. Makes 12 Published 1/10/96 in the San Jose Mercury News. Copied with permission. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n020.7 --------------- From: Reggie Dwork Subject: 3 vegetarian breads Date: Wed, 07 Apr 1999 16:36:16 -0700 Olive-Rosemary Flatbread Millet-Raisin Wheat Bread Sweet Potato And Pecan Bread Here are 3 vegetarian breads you might enjoy. * Exported from MasterCook * Olive-Rosemary Flatbread Recipe By : Vegetarian Times Magazine, May 1998, page 39 Serving Size : 16 Preparation Time :0:00 Categories : Breads Vegetables Bread Bakers Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Ounce packaged active dry yeast or 1 Tbs. 1 1/2 Cups lukewarm water 7 Tablespoons olive oil 3 Cups bread flour plus extra for kneading 1/2 Cup whole wheat flour 2 Teaspoons coarse salt 2 Large clov garlic -- minced 1/4 Cup finely chopped kalamata olives 1 Teaspoon minced fresh rosemary 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours. Punch down dough and place in a greased 13- by 9-inch baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm. PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet-Raisin Wheat Bread Recipe By : Vegetarian Times, October, 1998 page 58 Serving Size : 20 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Fruits Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups lukewarm water 3/4 Cup millet 1 Tablespoon honey 2 1/2 Teaspoons active dry yeast 1 Cup all-purpose flour 1 3/4 Cups bread flour 1 Cup whole wheat flour 2 1/2 Teaspoons salt 1 Cup raisins 1 Cup hot water 2 LOAVES (20 SLICES) DAIRY-FREE Millet is a pale-yellow, high-protein grain that is cultivated as a staple in North Africa and Asia, where it has been farmed for at least 6,000 years. In Europe and the United States, it is grown mostly for animal feed, but it is available for your baking needs in natural food stores. Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl. Let sit for at least 2 hours or overnight to allow millet to soften. Stir in honey. Sprinkle yeast over mixture, stir and let sit 2 minutes. Add flours and salt. Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated. Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 1 'A hours. Punch dough down, re-cover with plastic wrap and let rise again 30 minutes. Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour. Place dough on lightly floured work surface and cut into 2 equal pieces. Shape dough into oblong loaves. Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet. Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes. Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour. Make 2 or 3 diagonal slashes in tops of loaves with serrated knife. Using a spray bottle, sprirz the oven walls with water. Work quickly so oven does not lose heat. Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire rack and let cool completely. Bread Machine Instructions 1. Combine ingredients in bread pan in order specified by manufacturer's instructions. 2. Process on whole wheat medium setting. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchian. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707. PER SLICE: 140 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.; 0 CHOL.; 293MG SOD.: 2G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1582 * Exported from MasterCook * Sweet Potato And Pecan Bread Recipe By : Vegetarian Times, October, 1998, page 61 Serving Size : 20 Preparation Time :0:00 Categories : Breads Vegetables Bread Bakers Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sweet potatoes 1/2 Cup lukewarm water 1/4 Cup lukewarm milk 2 Tablespoons olive oil 2 Teaspoons active dry yeast 2 Cups bread flour 1 Cup whole wheat flour 2 Teaspoons salt 1 Teaspoon maple syrup 1 Cup toasted pecans 2 LOAVES (20 SLICES) LACTO This bread is a delicious accompaniment to vegetable soups and stews. It can also be made into a larger braided loaf. Preheat oven to 375 F. Bake sweet potatoes 30 minutes. Remove from oven and let cool. Peel sweet potatoes and cut into 1-inch pieces. Place water, milk and olive oil in bowl of heavy-duty electric mixer or large bowl. Sprinkle yeast over mixture, stir in and let sit 2 minutes. Add diced sweet potato, both flours, salt and maple syrup. Mix with dough hook (or knead by hand) 4 to 6 minutes, or until dough is smooth and elastic. Add pecans and mix or knead 2 minutes. Transfer dough to lightly oiled bowl, cover with plastic wrap and let rise in warm. draft-free place until doubled in volume, about 1 hour. Punch down dough and turn dough out onto lightly floured work surface. Cut dough into 2 equal pieces and form into oblong loaves. Place in two oiled 8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm place until doubled in volume, 30 minutes. Preheat oven to 400 F. Uncover loaves and bake 35 to 40 minutes, or until dark brown. Let bread cool in pans 10 minutes, Turn loaves out onto a wire rack and cool completely. Bread Machine Instructions 1. Prepare sweet potatoes as directed in recipe. 2. Combine all ingredients, except sweet potatoes and pecans in bread pan in order specified by manufacturer's instructions. 3. Process on the sweet or raisin bread setting (#8). 4. Add sweet potatoes and pecans at beeps. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707 PER SLICE: 131 CAL.; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 278MG SOD.; 2G FIBER.. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 1089 0 0 0 0 0 0 1582 1582 0 --------------- MESSAGE bread-bakers.v099.n020.8 --------------- From: "hensley@columbus.rr.com" Subject: Bread Recipes Date: Fri, 9 Apr 1999 10:04:47 -0400 (EDT) I love to bake bread, so here are some more of our favorites. * Exported from MasterCook * Rosemary Herb French Bread Recipe By : Cooking Light 10/98 pg 144 Serving Size : 10 Preparation Time :2:15 Categories : Bread Recipes - Herb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Bread Flour 2 1/4 Tsp Dry Yeast -- (1 Pkg) 2 Tsp Sugar 1 Tsp Rosemary -- Dried Or Fresh 1/2 Tsp Basil -- Dried 1/2 Tsp Thyme -- Dried 1/2 Tsp Oregano -- Dried 1/2 Tsp Salt 1 C Water 1 Tsp Olive Oil 3 Tbsp Parmesan cheese -- Shredded 1 Tsp Rosemary -- Dried Or Fresh 1/4 Tsp Garlic Powder In bread machine: Add flour thru water in your bread machine according to the manufacturer's instructions. Select dough cycle and run machine. Remove dough from machine, but do not bake. Preheat to 350, and turn dough out onto a lightly floured surface; rub with oil. Shape into a 12 inch long loaf. Place loaf on a baking sheet. combine cheese, 1 tsp rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350 for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Dinner Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Biscuits/Muffins Breads-Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 1/4 teaspoons yeast 1/4 cup white sugar 3/4 teaspoon salt 1/2 cup milk 1/2 cup water 1 egg In saucepan heat milk, water and butter until very warm ( butter doesn't need to be completely melted). Remove from heat and stir in egg. Add to bread machine. Mix flour, sugar and salt. Add to bread machine. Put yeast in last.Set machine on dough setting. Once dough cycle is complete punch down and on slightly floured surface roll out dough. Shape rolls and place on lightly greased pan. Cover and let rise to almost doubled in size ( about 30 minutes). Cook in preheated 350 degrees oven for 20 to 25 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dinner Rolls Recipe By : Jenny Hensley Serving Size : 16 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Biscuits/Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** ¾ cup sourdough starter ½ cup water 3 cups bread flour 3 ½ Tbsp sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use ¾ cup + 3 Tbsp water. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cheese Bread Recipe By : Penzey's Serving Size : 6 Preparation Time :0:15 Categories : Appetizers Bread Recipes-Misc Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Mozzarella Cheese, Mont Jack, Or Swiss Che -- Grated 1 C Colby Cheese Or Cheddar -- Grated 1 Loaf French bread loaf -- Split In Half 2 Tbsp Butter 1/2 Sm Onion -- Yellow Or Red 1 1/2 Tsp Italian Herb Mix 1 Tsp Garlic Salt 1/2 Tsp Crushed Red Pepper Turn oven to broil, and cover a cookie sheet with foil. Grate cheese into a large bowl, and toss. Butter bread lightly but thoroughly. Place on cookie sheet. Mince onion very finely and sprinkle over bread. Shake on half of the italian herb mix and garlic salt. Mound the cheese onto the bread, being careful to cover evenly. Sprinkle on remainder of spices and dust with crushed red pepper. Blace bread in oven and broil 5-7 min until cheese is bubbly brown and bread is crispy. Watch carefully. Remove from oven and cool briefly. Slice into 2" pieces and serve. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n020.9 --------------- From: SandyKrause Subject: carbohydrate free Date: Fri, 09 Apr 1999 08:15:33 -0700 Hi, Does anyone have a recipe for a carbohydrate free bread? I do not have a bread machine, I use a Kitchen Aid mixer. Thanks, Sandy --------------- END bread-bakers.v099.n020 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved