* Exported from MasterCook * Apple Butter Recipe By :"Edria Roberts" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds apples 1 cup apple cider -- to 2 cups 1 cup sugar -- more or less I make apple butter in my crock pot and it is very easy and very tasty. Usually I use 3 pounds of Jonathan apples which I wash, core and chunk into a 3 quart crock pot. I add about 1 to 2 cups apple cider (sometimes I use just water) and cook on low til mushy. I chop the apples (peel and all) and run through a sieve and return to the crock pot. I add about 1 cup sugar (or more depending on taste preference), cover and cook on high til bubbly. I then remove the lid and cook on high til apples turn dark brown and thicken. Pour into jelly jars and put in refrigerator or freezer - after they cool. Tastes good on everything from biscuits to toast to even ice cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lbs apples 2 cups apple cider 1/2 sugar ,less than recipe 2 1/8 tbsp cinnamon, much more 2 tsp cloves 1 tsp allspice 1 Can use cinnamon sticks Put peeled, cored and sliced apples in heavy saucepan with cider and cook until soft. Force thru food mill. Measure pulp into kettle and for each cup add 1/4 cup sugar. Add remaining ingredients and cook over low heat until less than half the original volume remains and it is thick. Appearance will be dark brown.. Can be frozen for the year. Ingredients can easily be changed - added or subtracted - according to individual taste. From "Sue & Sam" From ???@??? Thu May 25 14:29:43 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Chunk Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups milk 3 tbsps vegetable oil 1 1/2 tbsps sugar 1/4 tsp cinnamon 1 tsp salt 2 cups bread flour 2 tsps yeast 3/4 cups apple -- peeled and chopped Add ingredients in order, adding apple pieces with liquid ingredients. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Biscuits Recipe By :Better Homes and Gardens(c) Complete Book of Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons granulated sugar 1/2 teaspoon ground allspice 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup shortening 1/3 cup buttermilk 1/4 cup applesauce 1. In a medium mixing bowl, stir together flour, baking powder, sugar, allspice, baking soda, salt, and cinnamon. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. In a small mixing bowl, combine buttermilk and applesauce; add to dry mixture all at once. Using a fork, stir just until moistened. 2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. 3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450F oven 10 to 12 minutes or until golden. Remove biscuits from the baking sheet and serve warm. TO MAKE AHEAD: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300F oven 20 to 25 minutes or until warm. mc-formatted and posted by: Dotti004@aol.com Yield: "10 Biscuits" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Assaleeak (Eskimo Fry Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all purpose flour 3/4 tsp. baking powder Enough water oil to fry sugar and cinnamon melted butter to dip in ( optional ) Heat one inch or more of oil in a heavy duty pot or small skillet ( 7 to 9 inches ) to 360F .. Meanwhile mix flour and baking powder and then mix in enough water ( around 1 cup ) until a thick batter forms. Drop the batter by a spoonfuls or ladle into the hot oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot.This will give you a large disc. Or you can make smaller "puffs" just by dropping by heaping tablespoonfuls. Fry until browned on each side ( try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon. Or dip in melted butter then in sugar.Serve immediately.Yield: puffy bread; amounts depend on the size of the dough being fried. Large discs result in 2 or 3 breads in my 7 1/2 inch pot , many more when fried as puffs. You can double the recipe if desired.You might want to add a dash of salt to the recipe if desired. From "Joan Ross" - - - - - - - - - - - - - - - - - - - NOTES : The following recipe for this fry bread is as simple as one can get. We enjoy it with heavy sprinkles of sugar and cinnamon. It was given to me years ago and I don't know the details of the origin. I enjoy unusual bread and baking recipes and will try to post them from time to time. * Exported from MasterCook * Augusta Co. School Dinner Rolls Recipe By : Serving Size : 380 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons water -- warm 5 gallons flour 1 1/2 quarts dry milk 1 1/2 quarts sugar 1 cup salt 6 2/3 cups shortening 2 cups dry yeast Mix first 6 ingredients on low speed with dough hook. Slowly add dry yeast. Continue mixing for 1 to 2 mins. or until well blended. Mix on 2nd speed for mixer for 10 mins. Let dough rise. Pinch off pieces of dough and form into roll. (Rolls will form easier if your hands are greased.) Place rolls on greased baking pan and let dough rise a second time. Note: If dough is heavy after mixing add warm water (a little at a time) If dough is too sticky add a little flour (keep dough soft and as close to sticky as possible) Continue mixing until dough is light and easy to handle. Bake 334-350 F. for 10 - 12 min. Brush with melted butter. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Thank you for your e-mail to the Augusta County School System. Since I am the Food Service Director for the school system, your request for the bread recipe got passed on to me. You didn't say in what year you graduated from the county schools. You see, over the past several years the county has been using a menu cycle designed by Va. Tech to cut down on fat and calories in the school lunches. I bet this comes as no surprise. Anyway, what I am saying is that our current roll recipe may not provide the "rich" memories of when you were in school.What I am sending to you is the "old" school roll recipe. Hope this is helpful. * Exported from MasterCook * Augusta Co. School Dinner Rolls #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/16 cups water -- warm 2 1/2 cups flour 1/4 cup dry milk 1/4 cup sugar 1 1/2 teaspoons salt 1/4 cup shortening 1 1/16 tablespoons dry yeast Mix first 6 ingredients on low speed with dough hook. Slowly add dry yeast. Continue mixing for 1 to 2 mins. or until well blended. Mix on 2nd speed for mixer for 10 mins. Let dough rise. Pinch off pieces of dough and form into roll. (Rolls will form easier if your hands are greased.) Place rolls on greased baking pan and let dough rise a second time. Note: If dough is heavy after mixing add warm water (a little at a time) If dough is too sticky add a little flour (keep dough soft and as close to sticky as possible) Continue mixing until dough is light and easy to handle. Bake 334-350 F. for 10 - 12 min. Brush with melted butter. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Thank you for your e-mail to the Augusta County School System. Since I am the Food Service Director for the school system, your request for the bread recipe got passed on to me. You didn't say in what year you graduated from the county schools. You see, over the past several years the county has been using a menu cycle designed by Va. Tech to cut down on fat and calories in the school lunches. I bet this comes as no surprise. Anyway, what I am saying is that our current roll recipe may not provide the "rich" memories of when you were in school.What I am sending to you is the "old" school roll recipe. Hope this is helpful. * Exported from MasterCook * Augusta Co. School's Turnovers Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups flour 6 tsps salt 3 Tbsps active dry yeast -- added to: 1/2 cups water 3 3/4 cups water -- in addition to the above 6 tbsps sugar 3 eggs 9 tbsps vegetable shortening In mixer, mix water, salt, sugar, eggs. Crisco, and 4-5 cups of the flour. Add yeast and remaining flour. Let dough rise. To make turnovers, roll dough (part of it at a time) out on a floured surface. Cut with a biscuit cutter. To make turnover, put circular piece of dough in your hand and brush with melted butter. Then pull top half of circle over top of the bottom half and place on greased baking pan. Let rolls rise. Bake at 350 for 25-30 minutes. Brush with melted butter. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Jennifer, this second roll recipe makes about 60 turnovers. It comes from my mother who was a school cafeteria manager for 18 years. - Mother uses that Better for Bread flour made by Gold Medal - Also she uses 9-10 cups of flour so she will have a softer dough. Mother always says, "The dough has to feel right." Jennifer, if you remember the school cinnamon rolls, you will be glad to hear that this dough recipe is also used to make the cinnamon rolls. * Exported from MasterCook * Augusta Co. School's Turnovers #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/8 cups flour 1 1/4 teaspoons salt 5/8 tablespoon active dry yeast -- added to: 1/8 cup water 3/4 cup water -- in addition to the above 1 1/4 tablespoons sugar 5/8 eggs 5 3/8 teaspoons vegetable shortening In mixer, mix water, salt, sugar, eggs. Crisco, and 4-5 cups of the flour. Add yeast and remaining flour. Let dough rise. To make turnovers, roll dough (part of it at a time) out on a floured surface. Cut with a biscuit cutter. To make turnover, put circular piece of dough in your hand and brush with melted butter. Then pull top half of circle over top of the bottom half and place on greased baking pan. Let rolls rise. Bake at 350 for 25-30 minutes. Brush with melted butter. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Jennifer, this second roll recipe makes about 60 turnovers. It comes from my mother who was a school cafeteria manager for 18 years. - Mother uses that Better for Bread flour made by Gold Medal - Also she uses 9-10 cups of flour so she will have a softer dough. Mother always says, "The dough has to feel right." Jennifer, if you remember the school cinnamon rolls, you will be glad to hear that this dough recipe is also used to make the cinnamon rolls. * Exported from MasterCook * Bagels #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unbleached White Flour 2 Tsp Salt 1 Tbsp Malt Syrup -- Or Powder (Get From HFS) 4 Tsp Vital Wheat Gluten 1 1/2 Tsp Dry Yeast 1 1/4 cups Warm Water (80 - 90F) These are the kind of bagels my New York City wife says she remembers eating as a child. Mix flour, salt malt, vital wheat gluten, yeast & water in bowl of mixer with regular beater at the lowest speed for about 4 minutes. Then switch to the dough hook & increase the speed to 2. Continue mixing until dough is cohesive & stiff, 8-10 minutes. Turn dough on to work surface; divide into 8 portions, about 4 ounces each. Roll pieces into smooth balls & cover with a towel or plastic wrap to rest for 10 minutes. Roll dough balls into a rope approx 11-inches long. Overlap the ends of the rope about 1-inch & wet the ends & then pinch the overlapped area together. Place the bagels on a teflon coated sheet or cornmeal dusted parchment covered baking sheet. Cover tightly with foil. Refrigerate overnight. (12-18 hours). The next morning take the bagels out of the refrigerator & let stand for approx 20 minutes. Drop the bagels into a kettle of boiling water & let sit there for approx 45 seconds & then turn over with a chinese skimmer or a slotted spoon letting them sit for another 45 seconds. Preheat oven to 450F. Set rack to center position. Apply toppings to the bagels and place the bagels on the baking sheet. Bake for approx 20 minutes. You can use your bread-making machine to make these also--just use the dough only setting & take the dough out before any rising cycle starts. TOPPINGS: 2 tb of sesame seeds poppy seeds, sunflower seeds 1 tb each of caraway seeds,sea or kosher salt dehydrated onion dehydrated garlic flakes >From: Keva Levin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #7 Recipe By :Better Homes and Gardens(c) Complete Book of Baking Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- (4 to 4 1/2) 1 package active dry yeast 1 1/2 cups warm water (120 - 130F) 2 tablespoons granulated sugar 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 egg -- beaten 1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. 2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside. 3. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch hole in center of each, keeping a uniform shape. Place bagels 2 inches apart on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover; let rise 20 minutes (start timing after first bagel is shaped). 4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or 4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning once. Drain on paper towels. Let stand on towels only a few seconds. (If left too long, they will stick.) 5. Place drained bagels 2 inches apart on prepared baking sheets. Brush bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until tops are golden. Remove from baking sheets; cool on wire racks. Place in an airtight container and store at room temperature for up to 2 days. EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4 cups. Add 2 egg yolks to the flour mixture along with the warm water. ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook 1/2 cup finely chopped onion in 3 tablespoons butter or margarine until tender but not brown. Brush bagels with onion mixture after the first 15 minutes of baking. POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed. LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1 teaspoon caraway seed with the rye flour. WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour. * TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in a freezer container or bag and freeze up to 3 months. Before serving, thaw bagels at room temperature for several hours. mc-formatted and posted by: Dotti004@aol.com Yield: "12 Bagels" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 1/2 tsp salt 2 cups bread flour 1/2 can egg substitute 1/4 cup water 1 egg white 1 tbsp water Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Tips Recipe By :Robin Hood Flour Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Baking Tips: 1.Consistent Crust 2.Crust Colour TIP #1 Consistent Crust Always allow sufficient time for the dough to rise, but do not let it over rise. Carefully measure your ingredients. Too much flour, or too little sugar or fat, can toughen your crust. Doughs made with water generally yield a crispier crust than those made with milk. To soften a crust, brush crust with melted butter as soon as it comes out of the oven. Cool bread completely, and then place in a plastic bag. TIP #2 Crust Colour Aluminum pans reflect rather than transmit heat and can result in a more pale loaf. Try using a baking pan made from something other than aluminum. For a darker, richer colour, brush finished loaves lightly with butter or margarine and return to the oven for 5 to 10 minutes. Position pans in the oven so that they are evenly exposed to the oven temperature, allowing air to circulate between the loaves. Bake on a lower oven rack, unless otherwise directed. If crust is becoming too brown, cover loosely with aluminum foil during the last 10 minutes. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread #9 (Recipe Of Threes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups unbleached flour 3 cups water 3 tbsp molasses 3 tsp dry active yeast 3 tsp salt 3 tbsp oil I call it the recipe of threes. I often substitute 3 of the cups of whole wheat flour for the unbleached. You can also use up to 1 cup of any combination of non-wheat flours. My favorite is 1/4 cup of each oatmeal, rice, and soy flours. Measure half of the flour (whole wheat goes in here) into a large bowl. Form a well in the center. Stir the molasses into all of the water and pour the mixture into the well. Sprinkle on the yeast and wait until yeast softens. Beat until batter is smooth, pausing to scrape down the sides of the bowl. Cover and let sit overnight. In the morning, mix in the rest of the flour, the salt and the oil. Stir until you can't stir any more (this is the hardest part). By now the dough should be clearing the sides of the bowl. Turn out dough and knead until smooth. Put in bowl, cover and let rise until double in bulk. If you poke the dough and it doesn't poke back, it's ready! Turn dough out and divide into two (large) loaves or three smaller ones. Form into loaves and place in greased loaf pans. Cover and let rise until double in bulk. Preheat oven to 350 degrees. Place risen dough in hot oven. Bake for 40-45 minutes or until loaves have pulled away from the sides of the pans. Let cool a bit and enjoy! My latest project has been working with sourdough bread. More on that later. From "mwr12345" - - - - - - - - - - - - - - - - - - - NOTES : I learned how to bake bread from my first wife. She learned from her mom who learned from her mom. She didn't use measurements but worked by feel. I have been baking with yeast for years following a basic recipe: * Exported from MasterCook * Bauernbrot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 800 grams Rye flour 200 grams coarse whole wheat flour 21 grams fresh yeast 600 milliliters lukewarm water 1 tablespoon Salt 50 grams melted but cooled margarine some meal 50 g coarse chopped sunflower seeds milk sunflower seeds Mix the flours in a large bowl. Dissolve the yeast in a well in the center of the flour with 3 TBS water. Sprinkle salt on dry flour. Add margarine and rest of water and stir with a spoon until smooth. Turn onto work surface and knead 10 to 15 minutes. Form into a ball. Place into an oiled bowl and cover with plastic wrap and a towel. Allow to rise in a warm spot for 50 to 60 minutes. Knead a second time and work in the sunflower seeds. Oil a baking sheet, form a log from the dough and brush with milk. Allow to rise about 15 minutes in a warm area. Preheat oven to 400F or so. Place a water filled container in the oven for steam. Bake bread for 45 -50 minutes. 10 minutes before the end of baking, brush with milk again and sprinkle remaining seeds. Spritz loaf with water as soon as it comes out of the oven to develop crust. The weights aren't all that critical. If you uses your normal amount of yeast, it will be OK. I don't know how much is in a package but you can adjust the rising time to match the amount of yeast used. Don't add to much flour as a rye bread stays sticky longer than wheat does. From john - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bialy #3 Recipe By :Lora Brody Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Dough: 2 Tsp Yeast 3 cups All-Purpose Flour (I Use King Arthur All Purpose) 2 Tsp Sugar 2 Tsp Kosher Salt 1 Tbsp Lora Brody's Bread Dough Enhancer -- Rounded 2 Tbsp Lora Brody's Dough Relaxer -- Rounded 10 Oz Water -- (To 12 Oz) To Make A Soft,Supple Dough After 5-6 Minutes Of Kneading Filling: 2 Tbsp Vegetable Oil 1 Lg Onion -- Coarsely Chopped (To Make About 1 1/2 C) 2 Tbsp Poppy Seeds -- Rounded 1 1/2 Tsp Kosher Salt Pizza, Focaccia, Filled and Flatbreads From Your Bread Machine Perfect Every Time, Lora Brody Here's a recipe that I developed for my book (Pizza, Focaccia, etc, etc, From Your Bread Machine Perfect Every Time). I have to caution you that you'll probably never be able to match exactly the taste and texture of a real NY bialy, but these get exponentially better as the distance between you and NY City increases. You can get a free sample of my Bread Dough Enhancer and Relaxer by emailing me at blanche007@aol.com: Lora Brody Prepare the dough in either a bread machine, stand mixer or food processor, kneading until a soft, supple ball forms. Rest 15 minutes, then knead for another 3-4 minutes. Rise in a warm place until double. Meanwhile prepare the filling: Heat the oil in a skillet and saute the onions until they are limp and translucent. Off the heat stir in the poppy seeds and salt. Cool to room temperature. Transfer the dough to a well-floured board. One key to success is not to skimp on the flour. Cut the dough into 3 equal pieces and roll each into a 6" rope. Cut each rope into 3 equal parts and roll each into a ball. Sprinkle the balls with flour, cover them with a clean dish towel and let them rest for 10 minutes. Sprinkle two heavy duty baking sheets liberally with cornmeal. Flatten each ball into a 4-5 inch circle. Place the circles on the prepared sheets about, leaving about an inch of space between each. Sprinkle with flour, cover with the dish towel and let them rise 15 minutes. Preheat the oven to 450F with the rack in the center position. Use your fingers to firmly push in the center of each circle to form a 1/2" deep well about 2" across. Fill the well with the onion filling. Cover and rise 10 minutes. Just before placing the sheets in the oven use your fingers to push the indented onion-filled area down one more time. Bake the bialys 17-20 minutes of until they are puffed up and just get slightly browned. Eat hot or warm or toasted after they have been cooled. >From: Blanche007@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bialys #3 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Warm Water 1 Pkg Yeast 1 Tsp Sugar 2 1/2 Tsp Kosher Salt -- Or (Other Coarse Salt, Such As Sea Salt) 4 1/2 cups High Protein Bread Flour -- (To 5 C) (The Higher The Protein, The Chewier They'll Be) Topping: 1 Tbsp Oil 1 1/2 Tsp Poppy Seeds 1/3 cups Minced Onion 1/2 Tsp Salt In large mixing bowl, combine 1/2 cup warm water, yeast, & sugar and let stand until foamy, about 10 minutes. Mix remaining warm water, salt, and flour into yeast mixture. Knead until smooth (the dough will be soft). Place dough ball in a greased bowl, turn it around and place with greased side up. Let rise, cover with plastic until tripled in bulk, about 1 1/2 hours. Punch dough down, turn it over, cover and let rise until doubled. Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest. Prepare topping by mixing all topping ingredients. Set aside. Preheat oven to 425F. Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise until increased by about half in bulk (half proofed), about 30 minutes. When risen, press bottom of small shot glass in center of each bialy, to make deep flat half dollar size indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE). Put bialys on ungreased baking sheets. Fill each indentation with about 1 to 2 tablespoons of the topping, but do not spread over the rest of the roll. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back) until bialys are evenly browned, about 5 to 6 minutes more. If the indentation disappears while baking because the dough springs up too high, pull out of oven, mash down the center carefully with a spoon and return any onion mixture that's spilled out. Return to oven to finish baking. Bialys should be lightly browned. Cool completely on racks. When reheated in the oven just before serving, hey should be crisp, crunchy and delicious, and the onion should be thoroughly translucent and somewhat caramelized. If you don't eat them all up (unlikely), wrap them in a tightly closed plastic bag and freeze. Reheat directly in oven. >From: John Levin - - - - - - - - - - - - - - - - - - - NOTES : There is a recipe that I've been having an unusual amount of difficulty finding. They are called BIALYS (pronounced bee-ah-lee). I may be off on the spelling. I think they are Jewish. They are in most NYC bagel stores that do their own baking. They are the size of a bagel except there is no hole. The center is pressed flat and some onion and/or garlic and other spices are sprinkled in the center. The dough seems more like pizza crust than like a bagel. This recipe ought to work. When I was a kid, we always bought these at a bakery about a 5 minute walk from home in Massachusetts, and I assumed that they were available everywhere until I got a little older and found out that not everyone is Jewish. They've got to be eaten fresh and hot, or at least reheated within a day or two of baking. Stick them in the oven and crisp them up good, slather a little butter on them and eat 'em up. * Exported from MasterCook * Bialys #4 (Polish) Recipe By :More Bread Machine Magic, Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 cups Water -- (1 3/8 C) 1 1/2 Tbsp Oil -- (2 Tbsp) 1 Tbsp Sugar -- (4 Tsp) 1 1/2 Tsp Salt -- (2 Tsp) 3 cups Bread Flour -- (4 C) 2 Tsp Dry Yeast -- (2 1/2 Tsp) Small Loaf Dough: 3/4 C water 1 Tbsp oil 2 tsp sugar 1 tsp salt 2 C bread flour 1 1/2 tsp dry yeast 1-Place dough ingredient. in bread pan, select Dough setting, press start. 2-When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 10" (15") (20") rope. With a sharp knife, divide dough into (10) (15) (20) pieces; roll each into a ball. FILLING: 3 T. (4-1/2 T) (6 T.) Minced Onion 2 tsp. (1 T) (4 tsp) Poppy Seeds 1 tsp. (1-1/2 tsp) (2 tsp) Oil 1 pinch (1/8 tsp) (1/4 tsp) Salt 3-Cover balls w/towel and let rest 10 min. Meanwhile, comb. the topping ingredient. Set Aside. 4-With rolling pin, roll each ball into 3-1/2" circles. Place on ungreased baking sheets. Cover with a towel and let rise in a warm oven until almost doubled in size, about 30-45 min. (Hint: To warm oven slightly, turn over on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating). 5-With thumbs or the bottom of a shot glass, gently depress the center of each roll. Fill with about 1 tsp. of the onion mixture. cover and let rise for 15 min more while preheating the oven to 450F. 6-Bake for 20-25 minutes until golden-brown. Remove from oven and cool on a rack. Small recipe yields 10 rolls Medium recipe yields 15 rolls Large recipe yields 20 rolls Bake Cycle: dough Linda and Lois's book, More Bread Machine Magic, is published by St Martin's Griffin, ISBN 0-312-16935-3 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bialys #5 Recipe By :"Secrets of a Jewish Baker", George Greenstein Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Warm Water 3 Pkg Active Dry Yeast 4 Tsp Sugar 3 Tsp Salt 6 cups Bread Flour -- (6-6 1/2 C) Flour For Dusting (Preferably Rye Flour - For Added Flavor) Oil -- For Greasing Bowl Topping: 3 Tbsp Minced Onion 2 Tsp Poppy Seeds -- Optional 1 Tsp Vegetable Oil 1 Pinch Salt I have made many versions of bialys (usually disappointed by most) but the recipe in George Greenstein's book, "Secrets of a Jewish Baker" is the closest yet. I would definitely recommend buying the book if you want to try and reproduce some of the New York style breads. The flavor and moistness achieved by using altus (soaked pieces of rye bread, then squeezed out) in his NY Rye made the loaf very close to what I grew up eating. If anyone can suggest how to make a loaf of rye or pumpernickle have a more domed, rather than flat, shape I'd appreciate it. Combine topping ingredients and set aside. In a large bowl sprinkle yeast over the warm water to soften; stir to dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly until dough forms up and comes away from the sides of the bowl. Turn out the dough onto a floured work surface and knead, adding small amounts of flour as needed, for 10 to 12 minutes. Shape the dough into a ball; place in a large oiled bowl and turn to coat. Cover and allow to rise 30 minutes. Press out all of the air with your fingers and allow to rise until doubled in size (20-30 minutes). Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 6 equal pieces. Roll into balls. Cover and allow the dough to rest for 10 minutes. Roll out each ball into a 3 1/2 inch circle. If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece. Evenly space the circles on 2 floured or cornmeal dusted baking pans. Cover with flour rubbed cloths and allow to rise until puffy. Make an indentation from the center outward, leaving a 1-inch rim. A shot glass with a 1" bottom also works well. Press with a circular motion. Dribble bit of the reserved topping into the hole. Dust lightly with reserved flour. Cover with cloths and allow to proof until puffed up. Bake without steam in a preheated 450F oven for 15-20 minutes. Make 18 bialys. ------------- You may have to play with the recipe a bit, for example, I form them into 15 bialys...guess the bakers in my neighborhood were a bit more generous! >From: Tower Family - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blarney Stone Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups old-fashioned rolled oats 1 1/4 cups milk 1 egg 1 1/2 tbsp butter 3 tbsp honey 3 cups bread flour 1 1/2 tsp salt 1 1/2 tsp active dry yeast. "A husband pleaser, and a loaf to make any Irishman proud, this oat bread gives off a lovely aroma just cutting into it. It has a creamy white interior and a chewy texture." from Bread Machine Magic. It truly is a husband pleaser. From Ruth Warren - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Scones Recipe By :Martha Stewart Living Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 Tbsp sugar -- plus more for -- sprinkling tops 1 Tbsp baking powder 3/4 Tsp salt 6 Tbsp (3/4 Stick) Cold Unsalted Butter -- Cut In Pieces 1 1/2 cups fresh blueberries -- picked -- over and rinsed 1 Tbsp grated lemon zest 1/3 cups heavy cream -- plus more for -- brushing tops 2 Lg eggs -- lightly beaten 1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside. 2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. 3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. 4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. SOURCE: Martha Stewart Living JULY 30, 1999 MM-format by Petra Posted with permission from Petra Hildebrandt From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Baking Temperatures Recipe By :The Baker's Manual, Joseph Amendola Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Pan Breads: 400F-425F Pan Rolls: 400F Hearth Bread and Rolls: 400F-425F Danish Pastry: 375F-400F Various Sweet Doughs: 375F-400F Coffee Cake: 375F-400F Sheet Layer Cakes: 375F Angel & Sponge Cakes: 350F-375F Heavy Fruit Cake: 325F-350F Fruit and Soft Pies: 375F, 400F, 425F Various Cookies: 350F-375F Puffs and Eclairs: 375F-400F Various Muffins: 400F-425F Puff Pastes: 350F-375F Baked Puddings: 350F-375F From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Will probably be very useful to those who use the dough cycle in their bread machine. * Exported from MasterCook * Bread Flour Vs. All-Purpose Flour Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** What flour should you use? Easy bread flour, bread flour contains more of the protein called gluten. It is this gluten protein that allows the dough to capture and trap more of the gases given off by the yeast. Gluten when activated with moisture becomes rubbery and elastic. It is this rubbery structure that allows it to stretch and keep trapped the yeast gases. Without an ample supply of gluten in your bread dough your bread will not rise as high, be as light or as tender. All-Purpose flour has between 3 to 4 grams less gluten protein in it than bread flour. Bread flour is made from hard winter wheat and it is this type of wheat that gives bread flour its ability to make good bread. All-Purpose Flour is usually made up of hard winter wheat and soft spring wheat. That is why it works so well for so many different types of baked goods. It has just enough gluten to work for a number of baked good, but not really enough for good bread. If you wish to use all-purpose flour you may do so. However, you should add a tablespoon of Vital Wheat Gluten (not Gluten Flour) to your dough for every cup of all-purpose used. You can get the Vital Wheat Gluten at most large grocery stores and health food stores. The best and the cheapest way to go is to by bread flour. If you live in Canada your flour is even higher in Gluten and you should have no problems using all-purpose type flours. Robin Hood flour is excellent quality and works very well. In the US, I like the bread flour I get at my local Costco wholesale club, 25 pounds for $4.50. Any US sold bread flour will do. There are times when you will want to use a combination of bread flour and all-purpose flour. Pizza crust, dinner or sandwich rolls are very good candidates for a 50/50 mix. The all-purpose prevents the dough from becoming too rubbery so it makes a more tender flexible dough. This can be very important when making pizza crust. With a 50/50 mix the crust will be much easier to roll out. For the ultimate pizza crust use 50% bread flour and 50% pastry or cake flour, this will give you an easy to shape, light tender crust. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Regarding "Bread Bowls". I thought you might be interested in this Bread Formula. Professionally, I've made literally 100's of these and they are just GREAT! The same formula is also excellent as Dark, "American Style" Rye; just bake them at a hotter temperature (450 1/4 F +/-) for 40-or more minutes. When making the SOUPIERS, be sure to place a dough button (the size of a nickel-approx.) on the top of the rounded loaf and "glue" it (them) in place with a dab of egg-wash to hold the "buttons" in place while proofing. Bake SOUPIERS at 450 1/4 F. (or less for a longer time to harden the SOUPIERS). To serve, cut the tops off - about the size of a grapefruit - and then hollow-out the softer insides. One can now fill the SOUPIERS with your choice of SOUP. * Exported from MasterCook * Bunny Breads Recipe By :Farm Journal bread cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday and Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs -- colored * --- 1/2 cup milk 1/2 cup sugar 1 tsp. salt 1/2 cup butter -- (one stick) 1/2 tsp. lemon oil (NOT EXTRACT) -- or 1 Tbsp lemon peel -- grated 2 packages active dry yeast -- (or 2 Tbsp) 1/2 cup warm water 2 eggs -- room temperature 4 1/2 cups flour -- sifted, plus more to knead --- 1 egg -- beaten, for wash Multi-colored decors * EGG NOTE: First you have to decide about the eggs. Traditionally, you dye raw eggs and they cook in the oven right in the middle of the bread. This is fabulous (and amazing!) if you're going to serve the bread right away as breakfast or brunch. However, I usually found that the yolks were still a little "fudgy" -- fine when hot and probably being slathered with butter, salt & pepper, but not so fine if served room temperature later on. As I have been making these for grade-schoolers for some years now, I have taken the chance of over-cooked yolks and hard-boiled the eggs first. I don't get many eggs back, so it must be OK! (N.B.: I find that simple, all-one-color eggs are all this presentation needs; fancier ones wouldn't hurt, but it's up to you if it's worth the egg-stra effort...) Next, decide on your presentation: rainbow rings (6 eggs in a round "braid"), baskets (eggs in a bread ring, with or without "handle" across the middle), or bunnies. Now you'll know what to do at the end! Decor note: You can use the tiny multi-colored hard sugar balls that decorate cakes and cookies so well, jimmies, sparkly sugar, or the flat sugar shapes (King Arthur has had a "barnyard mix" which is great -- pink pigs, yellow chicks, green ducks, white rabbits and, so help me, shiny brown cows!) which you otherwise might sprinkle on cupcake tops. Whatever isn't too big to stick onto the egg glaze. Now, for the bread: Scald the milk; add sugar, salt, butter & lemon oil or peel. Cook to lukewarm (it's good to toss it into your big mixing bowl if that bowl needs to be warmed up!). Sprinkle yeast on top of the warm water, stir to dissolve. Add to milk mixture along with the 2 eggs and 2 1/2 cups of flour. Beat until smooth (120 strokes is traditional and effective). Stir in enough of the remaining flour, a little at a time, to form a dough that is easy to handle. turn onto lightly floured board and knead until smooth and elastic, 5-8 minutes. Place in lightly greased bowl; turn dough over to grease top. cover and let rise in a warm place free from drafts until doubled, about 1 hour. Punch down, turn, cover & let rise again until almost doubled, about 30 minutes. Meanwhile, prepare baking sheets (full-sized cookie sheets hold six individual breads -- bunnies or baskets -- or one braid) by coating with cooking spray or covering the baking sheet with parchment paper. for individual breads: Divide into 12 even portions. Roll out a portion between your hands into an 8-10" rope. Cut off about a quarter of the rope if making bunnies, about an eighth if making baskets with handles. Pinch remaining dough into a circle, securing dough well. Put an egg onto the prepared baking sheet, and stretch the dough around it. If you've reserved some dough, roll it into a long enough rope to make the basket handle or two bunny ears (make it long, cut in half, fold it double; pinch into bottom of bread ring above one long end of egg). For rainbow rings: Roll bread out into two ropes as long as possible. Leaving "tails" about long enough to go around the last egg, cross the two ropes and put one end of an egg against the joint, running lengthwise. Make the ropes cross over/under at the end of the egg and place the next egg at the joint of the ropes. Keep on truckin' until you get to the sixth egg. If you're truly compulsive (as I am) you will have, of course, arranged the eggs in rainbow order so there's no beginning or end to the color wheel. As you tuck the last egg into the last of the ropes, pinch the ends together securely. Brush assembled breads with beaten egg. Let rise until doubled. Meanwhile, preheat oven to 375F. Brush breads with egg wash again, sprinkle on decorations as desired (pink sugar down the crease of the bunny ears is very charming). Bake individual breads 20-25 minutes; rainbow rings 30-40 minutes. Baskets can be removed from pans promptly. WAIT 10-15 minutes on bunnies and rings, so the bread can set up a little. Then, remove to a cooling rack (or serving dish!) but be careful to support the shaped bread as much as you can. Now, your eggs may come out a little spattered even though you were very careful not to splash the egg wash. Beats me, too! But the breads are so lovely anyway, no one notices. Finishing notes on the bunnies: take your freezer marker (the one you label your leftover packages with) and draw eyes and two back-to-back fishhooks for a bunny nose/mouth. Here comes the obsession part: cut 1/4" or so wide strips of paper about 3" long (a 3 x 5" card works fine for this). Then cut the strips ALMOST all the way lengthwise into three very narrow strips. You've left an approximately square "tab" at one end, and especially if you used the cards, you've got curly whiskers. Take a glue stick and stick one set of whiskers beside each side of the "nose" and you've got BUNNIES! (Yeah, I know glue stick and permanent marker aren't edible, but they're on the egg SHELL for pete's sake. No one has sued me yet...) Whether you take the elegant or the obsessive route, these lovelies will brighten your springtime celebrations! From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Well, it's time to send a recipe instead of just free advice. I am making a couple dozen of these tonight as our public schools level the playing field by allowing NO celebrations of ANY "organized" religion ... so I am slipping in a little Wicca (?) and celebrating the solstice instead. Anyway, this is slightly adapted from a traditional Italian Easter bread, which I found in a mid-70's Farm Journal bread cookbook. If you have no traditional Italian family to argue with you, you may enjoy the Bunny option. This is basically turbo-charged Challah wrapped around a dyed egg... makes a very lovely presentation in any of the assembly options. * Exported from MasterCook * Buttermilk Bakery Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 1/4 cups Water -- Plus 2 Tbsp Water -- (80F) 3 Tbsp Oil 3 Tbsp Buttermilk -- Saco Blend: 3 Tbsp Sugar 1 1/2 Tsp Salt 3 Tbsp Bread Flour 1 Tbsp Dry Yeast -- Red Star Brand 1 lb loaf: 1 1/8 C + 1 Tbsp water, 80F 2 Tbsp oil 2 Tbsp buttermilk, Saco Blend: 2 Tbsp sugar 1 tsp salt 2 Tbsp bread flour 2 1/4 ts dry yeast, Red Star Active Add ingredients in the order suggested by your bread machine manual. UseBasic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Crescent Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- (3 to 3 1/2) 2 tbsp sugar 1 tsp salt 1/4 tsp baking soda 1 tbsp yeast --- Mix 1 cup flour with remaining dry ingredients in a bowl. Set aside. --- 3/4 cups. buttermilk 1/4 cups. water 4 tbsp butter --- Combine and heat until butter melts. Cool. Stir in --- 1 egg -- beaten Beat mixture into dry ingredients. Add remaining flour, knead until smooth. Let rise until doubled. Roll dough into a circle, cut into 12 triangles. Roll each triangle up starting with the wide end. Let rise, brush with melted butter, bake at 375F for about 20 minutes. (For smaller rolls, make two circles with 12 triangles each, bake 10 - 15 minutes.) From gables@capecod.net (Dave & Sue Gable) - - - - - - - - - - - - - - - - - - - NOTES : Here's the recipe for one of my family's favorites * Exported from MasterCook * California Sunny Wheat Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb loaf: -- (1 1/2 Lb Loaf): 3/4 cups Water -- (1 C) 2 Tbsp Oil -- (3 Tbsp.) 2 Tbsp Honey -- (3 Tbsp.) 6 Dried Fig Halves -- (8) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp.) 2/3 cups Whole Wheat Flour -- (1 C) 1 1/3 cups Bread Flour -- (2 1/4 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Buns In The Bread Machine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 tsp yeast 4 cups AP flour 1/4 cup sugar 1/4 cup milk powder 1 tsp salt --- 300 ml scant of warm water -- (somewhat less than 1 1/4 cups) 1 egg 3/4 tsp vanilla 1/4 cup oil 1 teaspoon lecithin 1 teaspoon lemon juice --- Caramel: 1/2 cup oleo (1 stick) -- (1/4 lb) 1 cup packed brown sugar 1/4 cup corn syrup 1 oz water --- Filling: 3 tbsp butter or spreadable oleo -- (1 1/2 oz) (Preferably unsalted). Cinnamon 3/4 cup packed brown or dark brown sugar 1/2 cup chopped pecans Raisins Notes: I'm using Canadian AP (Robin Hood, Bakery Standard) so check your dough and adjust accordingly. The dough should be soft and slightly sticky. I used olive oil, regular light, the kind with practically no taste. Canola should do fine. Lecithin and Lemon Juice, not in the original recipe, are there because I add them to all my baking. I get a lighter product, higher rise, and better keeping qualities, and my finished product freezes well. I have seen people when following this type recipe, add the egg to the liquid and beat, then add the slurry to the container. I have done this as well and can tell you that for whatever reason, the end product does not measure up. Add your liquids, break the egg into the container, and let the ABM do the blending, you will get a lighter better result. Where I call for 'oleo', butter can of course be substituted. Also while this recipe is 'halved' from the original, I found it made more caramel then I needed. I was going to cut it still further, but enjoyed the leftovers on my ice cream so much (and still have some left in a jar) that I left it as is. Another thing, I used a flat (1/2 inch or so rims) pan for this recipe and because I tipped it slightly when placing it into the oven, I have a well caramelised oven floor. I'd advise pans with an inch, inch and a half rim instead, and so I will do, next time. Also, the original recipe called for the caramel to be made 'stovetop' and so you can make it. I use the microwave because it cuts the constant stirring, danger of burning, It's just faster and easier. As to the filling, I confess I never measure when making them. Just do as you do or refer to the original if you need guidance. The original called for Currents by the way, I prefer the succulence of raisins, currents I save for scones. Now what you've been waiting for ... These buns are delicious ... positively great! In spite of all the stuff I've written (just trying to be clear), they are fast and simple to make. They are what we up here would call a 'Chelsea Bun' although to some a CB would contain candied fruit, which you could certainly add by the way. --- Dough: Place in container in the order best for your ABM Run on Dough setting. Allow to rise until well doubled (about 3/4 hr) . Caramel: Place in container and microwave med high (70%) until oleo is melted, stirring occasionally. Spray (Pam) baking pans and pour in caramel, tipping to spread evenly over surface. Filling: Roll dough out on lightly floured surface making a rectangle approx 15" wide by 11" tall. Spread oleo or brush with melted butter, leaving a 1 inch border at top. Sprinkle with cinnamon, brown sugar, raisins, and pecans. Roll up from the bottom, pinching the dough to seal well. Cut into 12 pieces a little over an inch wide and place in the pan fairly close together. Cover loosely and allow to rise in a warm oven for about 45 minutes to one hour. Bake at 350* or until they are golden brown, about 30 minutes. Let cool five minutes, then invert onto another pan or sheet. Let cool for 20 minutes, then pull apart. Serve warm. From "Barrie J. Lax" - - - - - - - - - - - - - - - - - - - NOTES : I was also impressed with thie Caramel Buns, and decided to adapt it to my ABM and simplify it where possible. The results were impressive so I am sending it on for you and others who want to try. My only problem was guarding them against thieves, they disappeared fast ... I now have a back up bag in the freezer so can have my big warm bun with tea when the mood strikes. * Exported from MasterCook * Caramel Rolls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 1/2 cups Warm Water -- (105 - 115 Deg F) 2 Tbsp Active Dry Yeast -- (2 Pkgs) 1/2 cups Granulated Sugar 1 Egg 1 1/2 Tsp Pure Vanilla Extract 1/3 cups Vegetable Oil 1/2 cups Nonfat Dry Milk -- Or Buttermilk Powder 1 Tbsp Salt 7 1/2 cups All-Purpose Flour -- To 8 cups All-Purpose Flour Caramel: 1 cups Butter -- (2 Sticks) 2 cups Packed Brown Sugar 1/2 cups Light Corn Syrup 1/4 cups Water Cinnamon Filling: 6 Tbsp Butter -- Melted (3/4 Stick) 1 1/2 cups Packed Light Brown Sugar -- Or Dark Brown Sugar 1/4 cups Ground Cinnamon 1 cups Chopped Pecans 1 cups Dried Currants Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes. In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic. Let rise in a draft free place until doubled. Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside. Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan. Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm. The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours. Jerri Lynn Oklahoma From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Sticky Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe STEPHANIE RAMSEY'S CINNABON ROLLS -- see recipe 1 cup butter 1 cup brown sugar 9 tbsp light corn syrup 1 cup pecans or walnuts -- coarsely chopped nuts In a saucepan or in your microwave oven combine butter, brown sugar and corn syrup. Heat and stir until blended. Pour topping into the bottom of the pans you are using for the rolls, place unbaked cinnamon rolls on top on the caramel sauce. Allow to rise in a warm place until double in size (about 1 hour). Preheat oven to 350F. Bake for 15 to 20 minutes or until lightly brown. After removing pans from oven, cover with foil; invert onto cooling racks, cool 1 minute, and remove pan. Cool before serving. You could cut Stephanie's dough in half and also cut the caramel sauce in half, and make half Caramel rolls and half of the frosted rolls, or just make a big batch of the Cinnabon sticky rolls. From Marie Lim - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Rye Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- THE MILK SOUR 1 1/2 cups goats milk or high fat buttermilk -- * 1 cup rye flour --- THE RYE SPONGE 2 1/2 teaspoons active dry yeast 1 1/3 cups warm spring water -- (110-115 F) All of the milk sour 2 cups unbleached bread flour -- not all purpose flour --- THE DOUGH All the rye sponge 1 tablespoon salt 2 teaspoons molasses or honey 3/4 cup warm spring water 6 tablespoons caraway seeds -- ( 2T ground & 4T whole) balance unbleached bread flour --- THE GLAZE 1 egg -- whisked with 2 tablespoons milk * I use raw goats milk because I leave the rye sour out on the counter overnight to develop a slight sour taste. Pasteurized milk will spoil but not truly sour as raw will do. If you want a very sour taste then leave the rye sour out on the counter for a couple of days. To make the rye sour combine the milk with the rye flour and mix very well. Cover and leave out on the counter as long as you desire. See explanation above. I have skipped a waiting period here and combined the milk sour with the rye sponge ingredients at the same time with satisfactory results. To make the rye sponge proof the yeast in the warm water. When it is thoroughly dissolved pour it and the milk sour into a large bowl. Mix in the flour and stir well. Let the sponge sit, covered with a damp cloth, at room temp. for 3 1/2 to 4 hours- until it has risen well and dropped. To make the dough- dissolve the molasses or honey in the warm water in a separate container. Stir down the rye sponge and sprinkle the salt over it. Add the sweetener and caraway and mix until well combined. Now start adding the flour until the dough cleans the sides of the bowl and is no longer sticky. Transfer the dough to the work table and knead for about ten minutes, adding flour as needed to keep the dough from sticking to the work surface. Cover the dough with a damp cloth to prevent drying and let it rise for 50-60 minutes. Punch the dough down and divide into two loaves or, if you want a very large loaf, leave it in one piece. Let dough sit on the worktable, covered, for ten minutes. This step will relax the dough and make it more pliable for forming. To form the loaves flatten the dough with a rolling pin then fold it over itself away from you. Square the edges by pushing the ends an inch or so toward the middle. Then roll into a tight log, sealing at each turn with the heel of your hand. Square the ends off and place each loaf, seam side down, on rimless baking sheet which has been lightly oiled and sprinkled with polenta (coarse cornmeal). Pre-heat oven to 415F. Let loaves proof for 30-40 minutes. When the dough fails to spring back quickly when touched lightly with the fingertip it is ready. To attain a nice oven spring it is better to bake it a few minutes early than late. When loaves are ready brush the glaze on the tops and sides of each loaf and then slash 6-7 times across with a razor blade, starting from half way up one side and ending half way down the other. Sprinkle the top lightly with polenta. Prior to placing the loaves in the oven spray water into the oven with a spray bottle, avoiding the oven light which may shatter. Bake the loaves for about 35 minutes, spraying the oven again after the first 5 minutes and again after ten minutes. This will give the loaves a crisp crust. Unless your oven has evenly distributed heat you may want to turn the baking sheet around half way through the baking to assure even browning. The loaves are done when they sound hollow when thumped on the bottom or when they have an internal temperature of 190F or above. - - - - - - - - - - - - - - - - - - - NOTES : This is a slight modification of a Gold Metal Flour recipe from the 1940s and, more recently, from the cookbook "The Village Baker" by Joe Ortiz. * Exported from MasterCook * Caring For A Sourdough Starter Recipe By :Bill Proctor Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Bear in mind, my method of taking care of sourdough comes from 30 or so years experience and not from a technical standpoint. I ruined my long standing culture a few years ago and bought a Yukon culture from "Sourdoughs International". I've been very happy with the culture. However, neither the information that comes with the culture or Ed Wood's book gives any information on how to take care of it. Here are my recommendations; 1) Store the culture in a glass, ceramic or pottery container (make sure the pottery container has no lead in it) 2) The culture should be stored in a refrigerator with a slightly loose top to allow the fermentation process to continue as it will slowly, even in a refrigerator 3) Never allow metal spoons or containers to come in contact with the starter. It may take on a distinctive metallic taste. 4) Every 2-3 weeks (of non-usage), take the starter out of the refrigerator. Stir it well to allow the brown liquid on the surface to be mixed in well. Allow it to come to room temperature, throw out half of it and add flour and water at a ratio of 1cup water to 1 1/2 cups of flour. Don't try to stir out any lumps as they will be dissolved as the starter works. Allow the mixture to sit for a day or so until it is good and bubbly. If the container is too full, throw out some again. Add about half of the flour and water that you did at first and stir it in good. Return to the refrigerator for another storage period. 5) Never add any other ingredients to the starter. They only serve to contaminate it and may ruin the native starter. 6) When you want to use the starter, take it out of the refrigerator and allow it to come to room temperature. Stir it well and add some flour and water in the ratio I explained above. Be sure it comes to a nice bubbly texture before you remove some to start your project. 7) Before returning to the refrigerator, add flour and water as I explained before to give it some food during the next stay in the refrigerator. Sourdough starter is living organism and needs food periodically. As it works, the are a lot of dead cells and throwing out half the starter and adding new flour gets the organisms going again. As I mentioned last week, if your starter has been idle for several weeks, it may take several feedings to really rejuvenate it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Bread For Bread Machine Recipe By :Lisa-Fabfood Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 regular loaf 1/2 cup water 1 1/3 cups white bread flour 2/3 cup wheat bread flour 2 teaspoons dry milk 1 teaspoon salt 2/3 cup carrots -- grated 1 tablespoon honey 2 tablespoons yogurt -- plain 1 tablespoon molasses 2 tablespoons walnuts -- chopped 1 teaspoon fast rise yeast **or** 2 teaspoons active dry yeast 1 large loaf 3/4 cup water 2 1/4 cups white bread flour 1 cup wheat bread flour 1 tablespoon dry milk 1 1/2 teaspoons salt 1 cup carrots -- grated 2 tablespoons honey 1/4 cup yogurt -- plain 2 tablespoons molasses 1/4 cup walnuts -- chopped 1 1/2 teaspoons fast rise yeast **or** 2 1/2 teaspoons active dry yeast Use loading instructions per your owner's manual HINTS: Use freshly grated carrots. This recipe can be used with the regular and rapid bake cycles. By MeLizaJane on 98-06-01 18:19:12 EDT, converted by MC_Buster. From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah In A Cuisinart Recipe By : "G. Martin" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water 1 pkg yeast -- or 1 Tablespoon dry yeast 1 teaspoon sugar --- 4 1/2 cups bread flour ( -- or 20 ounces) 3 Tablespoons sugar 2 teaspoons salt 1/3 cup oil 2 eggs -- plus -- water to make 1 cup total --- GLAZE: 1 egg 1 pinch salt 1 teaspoon water sesame seeds Stir together the sugar, yeast and water. Let stand for 5 to 10 minutes to proof. Fit dough blade into processor workbowl. Add flour, salt and remaining sugar. Pulse to combine. Break eggs into 2-cup measure, then add cold water to the 1 cup line. Add the oil. Stir to break up the eggs. Turn machine on and pour the yeast mixture in first, then continue running the machine as you pour in the water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft--almost clinging to the sides of the bowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead dough. Remove dough to an oiled bowl or a 1-gallon zip type bag. Close the dough in. Let rise in warm place until doubled. (Time varies from 45 minutes to 1 1/2 hours.) Spray an area of your counter top. Empty dough out gently and form into a long narrow shape about 15-18 inches long. (Don't purposely try to deflate the dough--it will be more compliant if you just work with it. It will naturally deflate as you do.) Place the dough on an oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and go to the one end, being careful not to stretch the dough, then go back to middle and braid to the other end. Pinch the 3 ends together at both ends of the loaf and tuck under any stray pieces. Cover loaf loosely with oiled plastic wrap and set aside to rise until doubled. Preheat oven to 375F before dough has fully doubled. Whisk glaze together and brush on loaf. Sprinkle with seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350F and bake for 10-15 minutes longer, until loaf is golden. Cool on rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah, My Recipe By :"Sue & Sam" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Big a: 1/2 cup water (preferably bottled) 1/8 tsp yeast -- and enough ap flour to make a thick paste --- 2 cups biga -- (This will make three nice loaves) 2 1/2 cups water -- bottled water seems to be the best 4 tsp yeast 5 eggs 2 tbsp honey 2 tsp diastatic malt -- (just trying it - seems to do nicely) 4 tbsp applesauce 1 cup rye flour 4 cups bread flour 1 tbsp salt enough white flour to thicken the dough -- and knead it for 10 minutes Biga: Let sit covered - in or out of the refrigerator. I think that leaving it out gives it a bit of a flavor). Next day, add some more water and flour, and do this once again the following day. You have a yeast that is raring to go at that point. Put kneaded dough in oiled bowl. I cover that with a damp towel and saran wrap. Let it rise until it is doubled (a 1/2 inch finger imprint in the dough remains at this point). When it is doubled, knead it for another minute or two and divide into three portions. I have gotten lazy when it comes to braiding challah, so I have simply put it in bread pans - or take my dough, cut it in thirds and then place those three pieces into the bread pan. Cover, and let rise until doubled - again with the finger imprint test. When it is risen, paint the top with an egg wash ( 1 egg + 2 tbsp water - mixed) and then you can sprinkle the top with poppy or sesame seeds - or simply leave as it is. Have a preheated oven 400 degrees. Put the bread in on a rack and after 10 minutes turn the heat down to 375. I let this go for another 20 minutes, remove from the pan, and remove the loaf from the pan, giving another coat of the egg wash - and put this loaf on my stone which has been in the oven the whole time and is well heated. Don't put the pans directly on the stone initially or they will prevent the stone from getting as hot as it should. After the loaves are recoated and placed on the stone, give them another 10-12 minutes. They are done when the loaf sounds hollow as you tap the bottom of it. If you don't have a stone, just leave the loaf in the pan. I use PAM or my own type PAM (lecithin liquid 1/2 cup and olive oil 1 cup in a jar) on the inside of the pan before putting the dough in. Then the loaf pops out very nicely. Let cool on a rack. For fancier challah you can add some vanilla, more honey or sugar, raisins that have been plumped. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Bread #3 Recipe By :Fannie Farmer Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups milk 1/2 cups hot water 1 tbsp butter or bacon fat or any shortening 1 tbsp sugar 3 cups flour 1 1/4 tsp salt 3/4 cups grated cheese -- (3/4 to 1 1/2) 1 1/2 tsp yeast * (pre-grated supermarket cheddar works great, but if you want something celestial, try a hard smoked cheese, such as provolone or cheddar) Put all ingredients in a bread machine, and put through the regular cycle (light crust if you have the option). When I make it outside the machine, I double it to make two loaves. Make it like any standard dough through the first rising; punch down, shape and place in two greased loaf pans. Let rise again. Bake at 425F for 15 mins; then at 375 for about 30 mins more until done. Cool out of pans on a wire rack. (adapted from Fannie Farmer Cookbook, 12th Ed., Alfred A. Knopf) From "Schmitt, Barbara E." - - - - - - - - - - - - - - - - - - - NOTES : I have been meaning to post this recipe for a while, as it is one of my all time favorite bread recipes. Nothing fancy, but great bread and virtually foolproof. Our kids go wild over it; they especially love it toasted. I have made it by hand, in a KitchenAid, and in my ZO ABM; it works great in all of them. What follows is the ABM version, together with minimal directions for making it outside the machine. If anyone wants more explicit non-machine directions, email me. * Exported from MasterCook * Cheese Filled Crowns Recipe By :Family Circle 2/1/00 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Filled Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cups warm water -- 105 to 115 2 tsps maple syrup -- plus 1/4 cup 2 env active dry yeast 6 tbsps butter -- melted 1 egg 1/4 cups sweetened dried cranberries -- chopped 3 cups bread flour -- up to 3 1/4 cups 1 1/2 tsps salt Filling: 4 ozs berry flavored cream cheese -- 1/2 cup 1 tbsp berry preserves 3 tbsps all-purpose flour 1 egg yolk 1 tsp vanilla 1 pn ground nutmeg 1/4 cups chopped pecans Topping: 1 tsp sugar 1/4 tsp ground cinnamon Dough: Mix together warm water and 2 tsps syrup in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes. Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in large bowl. Add yeast mixture. Beat on medium speed 3 minutes or until well combined. Stir in enough of remaining flour to make dough. Turn dough out. Knead until smooth and elastic, 5 to 8 minutes, adding more flour as needed to prevent sticking. Place in greased bowl, turning to coat. Cover with clean kitchen towel. Let rise until doubled in volume, about 1 1/4 hours. Punch dough down. Let rest for 5 minutes. Filling: Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg in small bowl until smooth. Roll dough out to 16 x 11-inch rectangle. Spread filling over dough, leaving 1-inch border. Sprinkle with nuts. Starting with long side, roll up. Chill 15 minutes to firm slightly. Cut roll into 16 equal slices. Place slices, cut sides up, in greased muffin cups. Snip through each slice, cutting into quarters, using scissors. Spread dough pieces open. Cover. Let rise until doubled, 25 to 30 minutes. Heat oven to 350F. Topping: Mix sugar and cinnamon. Sprinkle over crowns. Bake in 350F oven 15 to 20 minutes, until golden brown. Remove to rack to cool slightly. Serve warm. Description: "16 crowns for $5.51" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Fondue Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 g emmental cheese -- grated 200 g gruyere cheese -- grated -- (the real swiss stuff!) 400 ml white wine 1 clove garlic 1 tea p corn starch 4 tbsp cherry eau de vie salt white pepper nutmeg paprika Cut the garlic in half and wipe the inside of your fondue pot with the cut sides. Mix the cornstarch with the eau de vie. Add the white wine to the pan and heat. Just before it begins to boil add the cheese slowly, constantly stirring in a figure of eight pattern - don't stop stirring. Once the cheese is melting add the eau de vie and keep on the heat for another three minutes, stirring, and add your seasonings to taste. Serve immediately (on a spirit lamp) with crusty french bread cut into cubes and white wine or more eau de vie. enjoy... From "Andreas Wagner" - - - - - - - - - - - - - - - - - - - NOTES : Here's a cheese fondue recipe which was given to me by a Swiss friend. * Exported from MasterCook * Cheese Scones #2 Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Hand Made Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 3/4 cup Milk 1 cup grated cheese Cheese Scones -- Add 1 generous cup of grated cheese to the basic dough before rolling it out. Cheddar is a particularly good choice, as is parmesan. The author likes to serve them with vegetable soup. Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chelsea Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Sweet Dough (small size) -- see recipe 1 cup brown sugar -- (250 mL) 2 tsp cinnamon -- (10 mL) 1/3 cup soft butter or margarine -- (75 mL) 1 tbsp corn syrup -- (15 mL} 1/3 cup pecan halves -- optional ,(75 mL) 1/2 cup raisins or chopped pecans -- optional (125 mL) For Best Results PREPARE sweet dough as directed to Dough stage. Remove dough from pan. Cover and let rest 5 minutes. COMBINE brown sugar, cinnamon and butter. Place 1/3 of mixture in greased 9" (23 cm) square cake pan. Stir in 1 tbsp (15 mL) corn syrup. Spread evenly in pan. Sprinkle pecan halves, rounded side down, on top. ROLL out dough on lightly floured surface to 12" x 9" (30 x 23 cm) rectangle. Spread remaining brown sugar mixture evenly over dough. Sprinkle raisins or chopped nuts evenly on top. Roll up tightly from long side. Pinch edges together to seal. CUT roll into 9 slices. Place evenly spaced in pan. Cover; let rise in warm place until doubled in size (40-50 minutes). BAKE AT 375F(190C) for 18 to 25 minutes, or until golden. Let stand 5 minutes then turn upside down onto serving dish. Enjoy warm. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Peanut Butter Bread Recipe By :Family Circle 2/1/00 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups warm water -- 105 to 115F 2 tsps sugar -- plus 1/3 cup 2 env active dry yeast 2 tbsps butter -- at room temperature 1/4 cups smooth peanut butter 1 egg 3 cups bread flour -- up to 3 1/4 cups 1 tsp salt Filling: 18 mini chocolate-peanut butter cups Glaze: 8 mini chocolate-peanut butter cups 1 tbsp milk Dough: Mix together warm water and the 2 tsps sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes. Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup of the flour or more as needed for dough to come together. Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume about 1 3/4 hours. Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9 inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side). Filling: Unwrap and cut chocolate-peanut butter cups in half. Taking 1 piece of dough, wrap around a peanut butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth side down, in bottom of greased 6 cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full. Place pan in COLD oven. Turn oven to 375F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool. Glaze: Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - -