* Exported from MasterCook * Oatmeal Bread With Cooked Oatmeal Recipe By :Beard on Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coarse rolled oats 1 cup boiling water 2 packages active dry yeast 1 tsp granulated sugar 1/2 cup warm water -- (100 -115 approximately) 1 cup warm milk 1 Tbsp salt 1/4 cup dark brown sugar 4 cups [unbleached ]all-purpose flour -- (4 to 5) Method: Electric Mixer Mixing: Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm [about 20 minutes, jtr]. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time. 1st Knead & 1st Rise: Turn out on a floured board. Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes.) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours. 2nd Knead & 2nd Rise: Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or almost doubled in bulk. Baking: Preheat the oven to 375F , place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, [or until internal temperature reaches 190F on an instant read thermometer. Jtr]. Remove the loaves to a rack and cool. Note: If you should want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven. YIELD: 2 small loaves SOURCE: "Whole-Meal Breads," Page 107 - - - - - - - - - - - - - - - - - - - NOTES : "....It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious with sweet butter, and it keeps well." James Beard * Exported from MasterCook * Oatmeal Bread With Cooked Oatmeal #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp yeast 1 3/4 cups white flour -- (bread) 1/2 cup whole wheat flour 3 Tbsp cornmeal 3/4 tsp salt 1 Tbsp margarine 1 Tbsp honey 2 Tbsp oats -- cooked in 1/3 c water -- or 1/3 to 1/2 cup of leftover cooked cereal 1 egg -- in measuring cup with enough -- water to equal 1/2 cup 1 tsp lemon juice Put into bread machine according to your machine's directions. I bake on the white bread cycle and remove when the baking is done. I think the taste of the bread is far superior if it is NOT allowed to cool in the machine. Depending on how much leftover cereal is used 2 to 3 tsp. extra water may be required. Someone else was also looking for Hawaiian Bread recipes. I have never had this type of bread but I did see some recipes recently when I was looking for cinnamon roll recipes. The archives are a veritable gold mine. From SPINLIN@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Someone on the list recently requested an oatmeal bread made from leftover cooked oatmeal. I have been making an oatmeal bread in the bread machine which does call for cooked oatmeal. The recipe itself gives measurements for cooking the oatmeal as you need it for the bread but I have just been using approximately 1/3 to 1/2 cup of leftover cooked oatmeal (often I will have cooked up a mixture ... oatmeal, kasha, corn meal, etc.). My machine is one of the old Wellbilt models which is still going strong. * Exported from MasterCook * Oatmeal Raisin Bread #2 Recipe By :Cooking Light Jan/Feb 2000 Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups bread flour -- divided 1/2 cups oat flour 1 cups warm water -- 100 to 110 F 1 pkg dry yeast 1/2 cups regular oats 3/4 cups boiling water 1 cups raisins 3 tbsps honey 1/2 tsp ground cinnamon 2 tbsps barley flour 2 tsps salt 1 tsp cider vinegar cooking spray Lightly spoon bread and oat flours into dry measuring cups; level with a knife. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside. Add 2 1/2 cups bread flour, oat flour, barley flour, salt and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tbsp at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch deep across tops of loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375 F. Uncover dough. Bake at 375 for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack. Description: "Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast." Source: "Cooking Light, Jan/Feb 2000" Yield: "2 loaves" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Lemon Cream Scones Recipe By :"The Art of Quick Breads" by Beth Hensperger Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached All-Purpose Flour -- Unsifted 2 Tbsp sugar 1 Tbsp baking powder 2 lemons -- grated zest 1/4 Tsp salt 4 Tbsp unsalted butter -- Cut Into Pieces 2 eggs 1/2 cups heavy cream 1/2 Tsp Ground Cinnamon -- Mixed With 2 Tbsp Sugar -- For Sprinkling 1. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, baking powder, lemon zest and salt. Cut in the butter with a fork or heavy duty electric mixer until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and cream. Add to the dry mixture and stir until a sticky dough is formed. 2. Turn out the shaggy dough onto a lightly floured surface and knead gently until the dough holds together, about 6 times. Divide into three equal portions and pat each into a 1" thick round and about 6" in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3" biscuit cutter to make 10-12 smaller scones. 3. Place the scones about 1" apart on a greased or parchment lined baking sheet. Sprinkle the tops with the cinnamon sugar, if desired. Bake in the preheated oven until crusty and golden brown, 15-20 minutes. Serve immediately with homemade jam and butter. Variations: Currant Lemon Cream Scones Add 2/3 cup dried currants to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dried blueberries, cranberries or cherries can also be used. Fresh Rosemary Lemon Cream Scones Add 1 tablespoon fresh chopped rosemary to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Cornmeal Lemon Cream Scones Substitute 3/4 cup fine-grind yellow, white or blue cornmeal for an equal amount of flour in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Dark and White Chocolate Lemon Scones Add 1/4 cup each bittersweet and white chocolate chips to the dry ingredients in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Honey Lemon Cream Scones Substitute an equal amount of honey for the sugar and reduce the cream by 1 tablespoon in Step #1 of the Old Fashioned Lemon Cream Scones. Mix, shape, and bake as directed. Brush the hot scones with additional warmed honey before serving. from "The Art of Quick Breads" by Beth Henspreger posted by Elizabeth Pruyn rec.food.cooking, August 1996 Posted with permission from Petra Hildebrandt From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Baguette Recipe By :Family Circle 2/1/00 Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 cups all-purpose flour 1 env active dry yeast 2 tsps sugar 1/4 tsp onion powder 2 tsps salt 1 cups very warm water -- (120 to 130F) 2 tbsps olive oil cornmeal -- for baking sheet Topping: 1 sm yellow onion -- sliced into rings 1/4 tsp salt 1 egg yolk 1 tbsp milk Combine bread and all-purpose flours, yeast, sugar, onion powder and salt in large bowl. Stir in very warm water and oil. Transfer flour mixture to work surface. Knead until well blended and dough is stiff, about 10 minutes, adding more flour as needed to prevent sticking. Transfer to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until almost tripled in volume, about 1 1/2 hours. Dust baking sheet with cornmeal and set aside. Topping: Meanwhile, as the dough rises, bring small saucepan of water to boiling. Add sliced onion; cook until softened, about 8 minutes. Drain. Sprinkle with salt. Once dough has risen, punch down. Let rest, covered, 10 minutes. Divide dough in half and shape into two 12 x 2 inch loaves. Transfer to baking sheet. With a razor or very sharp knife, make 4 diagonal slashes in each loaf. Whisk together egg yolk and milk in small bowl. Brush over loaves. Top with onion rings. Place bread in COLD oven. Turn oven on to 400F. Bake for 35 to 40 minutes or until loaves are puffed, golden and sound hollow when tapped on bottom. Transfer to wire rack to cool slightly. Description: "Makes 2 loaves (16 slices each) at $0.63 each loaf" Yield: "2 loaves" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Lover's Twist Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Filled Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 4 cups Bread Flour (Original Called For Ap Flour) 1/4 cups Sugar 1/2 Tsp Salt 1 Pkg Active Dry Yeast 1/2 cups Water 1/2 cups Milk 1/4 cups Margarine Or Butter 1 Egg Filling: 1/4 cups Margarine Or Butter 1 cups Finely Chopped Onions 1 Tbsp Parmesan Cheese 1 Tbsp Sesame Seeds -- Or Poppy Seeds 1 Tsp Garlic Salt 1 Tsp Paprika This is my favorite ABM bread recipe. I have modified it a bit from the original (Which was not for an ABM) which was a 1970 Pillsbury Bake off winning recipe. This is what I make every time I have company. It tastes absolutely fantastic and its even better toasted the next day. (If there is any left) I put the milk, water, and butter in the microwave and warm it up a bit, Then add the egg to the bowl and mix well, (make sure its not to hot or it will kill the yeast, just luke warm) Add all the bread ingredients to the ABM. Set for dough and press start. Keep an eye on it as this is 4 cups of flour. I have to help the mixture get started in my Hitachi. Stir it a bit with a small rubber spatula. You should watch it during the beginning of the dough cycle and make sure you have the right amount of flour as the size of the egg varies and it makes a big difference. The dough should be soft but not sticky. Just add a bit of water or flour to get the texture right. It should form a nice ball in the middle of the pan. Lightly Grease a large cookie sheet: Melt the 1/4 cup margarine in small saucepan, or microwave; stir in remaining filling ingredients. Set aside. When dough is ready. Punch down dough to remove all air bubbles. Roll dough into 18x12-inch rectangle. Cut dough lengthwise into three 18x4 strips. Starting with the long side roll up into a 18 inch long tube. Place all three tubes on the cookie sheet oblong from corner to corner. Braid and pinch the ends together. Now take the filling and using a teaspoon put the filling under (between?)the braids. You should have just enough filling to put into every crack on the loaf. Spray with a non stick spray and cover with a piece of Plastic wrap. Let rise for about 45 minutes, remove plastic and then put into a preheated oven at 350F. Bake 25 to 35 minutes or until golden brown and the loaf sounds hollow when lightly tapped. I have found that I prefer this bread a wee bit on the light side rather then a deep golden brown. To me it tastes better (more moist) if not well done. The bread will rise more in the oven and makes one very big beautiful loaf. Its really not hard to do and it looks fantastic. Makes great toast, garlic bread, etc. >From: "Gonzo" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rye #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Make Pre-Ferment: 300 G Rye Starter -- Note 1 300 G Water 500 G High Protein Bread Flour -- Note 2 Make Soaker: 500 G Coarse Rye Meal -- Note 3 500 G Water Make Dough: 1250 G High Protein Bread Flour 250 G Light Rye Flour 20 G Instant Dry Yeast -- (To 25 G) 50 G Salt 150 G Brown Sugar Preferment: 500 G Water -- (To 600 G) 200 G Roasted Chopped Onion -- Note 4 100 G Caraway Seed 50 G Charnushka Seeds -- Note 5 I am happy to share my rye recipe. It is adapted from a formula used by the American team in the Coup du Monde bread baking competition in Paris a few years back. It is a bit elaborate, and also requires some less than common ingredients. I am including notes and commentary for your edification. The formula is for about a 10.5# batch. It can easily be cut back to a smaller batch, although ideally you should end up with total dough weight divisible by 18 oz. (which is a fun math challenge since the formula is expressed in metric measures). I recommend a good scale to any baker who doesn't have one. Soaker and Pre-ferment should be made approximately 8 hours ahead of dough preparation. Each should be covered after preparation to avoid surface drying. Preferment should be well risen, and just starting to recede, when ready to use. (I have cheated and made the dough only after about 4-6 hours. I have also been distracted and not made the dough for 12 or 16 hours. These variations are not recommended, although the end product was still pretty good.) Combine initial dry ingredients first. Whisk with your hand or wire whisk to disperse yeast, salt and sugar. Add preferment, soaker and about 2/3 of water and mix at low speed to incorporate all, about 2-3 minutes. Add onion, mix at low speed for another minute or so until incorporated. At this point, dough should be fairly firm, maybe even a bit overly dry with some excess flour still remaining unincorporated. Goal with a rye dough is to have a heavy, well-developed but still slightly sticky end product. Rye is sticky stuff. If dough is too dry, add most/all of remaining water, a little at a time, until dough is the right consistency or just a slight bit too soft. Mix 2-3 more minutes at medium speed to develop gluten. Add seeds; mix at low speed to incorporate, about a minute or two. Turn out on to lightly floured work surface. Knead by hand for a minute or two, mostly to feel that the dough is right (add a bit more flour, if needed) and to form a loose ball. Usual rising and proofing rules: Initial rise in lightly oiled bowl, covered, until doubled (you can actually do this two or even three times). Punch down. Divide into one and one-half pound pieces (approx.). You then want to form log-shaped loaves about 8 or so inches long. (Shaping is the hardest thing for me to do, let alone explain, so just make your loaves about half the height and width and 2/3 the length you hope to end up with, by folded letter or rolled out ball methods or whatever works for you, doing your best to end up with a well sealed seam and nicely rounded ends. Many bread baking books have helpful pictures that try to show you what to do. There is no substitute for repeated experience, however). Lay out each loaf, seam side down, on parchment paper-covered baking sheets, lightly sprinkled with polenta or coarse-ground corn meal. Preheat oven at this point to 375F. Allow loaves to rise, covered, for an hour or so, until nearly doubled. Brush loaves with egg wash mixture (1 large egg + 2T water). Slash tops of loaves near each end and in the middle, perpendicular to length of loaf, with lame or extremely sharp knife, and immediately put trays in oven. (For crisper, chewier crust, increase initial oven temp to 425F; spray oven with water right before trays go in, when they go in, after two minutes, after four minutes and after another minute, reducing temp to 375F after initial five minutes or when loaves first start to show color). Bake for 15-17 minutes, turn trays to avoid uneven baking, then bake for another 15-17 minutes until loaves are deeply browned. They are ready, as so many baker/authors explain, when a tap on the bottom yields a hollow sound and a thermometer inserted into the middle of the loaf shows an internal temp of 190F or better. Cool on racks for at least 45 minutes before trying to slice. Notes #1: Starter is a challenge all by itself. You can start from scratch by combining a few ounces of water and an equal weight of light rye flour and let it sit out uncovered for a few days in the hope that enough wild yeast will populate the mixture to begin the fermentation process. If it takes, you add more flour and water (again in equal proportions) to build the starter, and continue to do so over several days (always doubling the amounts or dumping half or more of the earlier quantity), until you end up with a starter that rises and bubbles up well within 4-6 hours after a feeding. There is no need to use anything but flour and water. Some purists rail against any added ingredients. Others suggest a start with a pinch of domesticated yeast to get the ball rolling. I figure the saccharomyces will eventually give way to the wild stuff after a while anyway. Then there is the Nancy Silverton ("Breads From The La Brea Bakery") method, with the grapes. Very elaborate and ritualized. Hey, whatever works to ferment your flour. As an alternative to starting from scratch, you can take an established white starter and convert it to rye, i.e. start feeding with rye instead of white flour over a period of several days, until the rye is predominant. If you feed and dump, eventually all the white stuff will disappear, leaving a pure rye culture. If your starter is very active, use the lesser amount of yeast mentioned in the recipe (or even a little less); the more active the starter, the greater the leavening power it has in the preferment. #2: You want to use a high protein bread flour (plain bread flour, with an ounce or so per pound of wheat gluten added, will do nicely) because an enzyme in the onions tends to break down the gluten too much otherwise. Also, the rye flour in the recipe has very little or no gluten forming capacity. What happens to your beautifully formed loaves when the gluten decays excessively during the proof stage is not very attractive. Trust me. I know my friend George Greenstein ("Secrets Of A Jewish Baker") says to use "first clear flour." George even sent me some, and it is good stuff (if you can find it). It is not, however, high in protein. So use it in other rye bread recipes, but not if you are going to use onions. #3: Available from Bob's Red Mill. Use meal if possible because it gives the bread a nice texture. If you must, you can go with a course rye flour as an alternative. #4: Two to three medium yellow onions, chopped into about an 1/8" to 1/4" dice, mixed well with 2-3T olive oil, should be spread on a baking tray and placed into a 400F oven. After 20 minutes, you want to pull the tray, move the onion together into a pile, turn and re-spread them. Roast for another 15 minutes at 350F. Go through the same process again, and turn oven down to 250F for another 20-30 minutes. The goal here is to get your onions well carmelized and cooked-down to 1/4 or less of their original volume. I suppose you could use dehydrated onions and save the work, but I never have. The total amount of onion you use in this recipe is a matter of taste. Roasted onions should be totally cooled before adding to other ingredients. #5: Spelling of the word varies. Available from Penzey's or locally (in Portland) from Oregon Spice Co. Good luck trying to find it at any grocery store. Also known as black caraway, nigella or nigella sativa seeds. Not to be confused with black onion seeds which are a totally different creature. Chernushka seeds are small and roundish with a distinctive smoky flavor. A good rye should not omit them. Other Comments: Don't waste your time or money on rye bread or pumpernickel mixes or other overpriced crap. If you want a dark rye, add a few grams of cocoa powder, molasses, instant coffee powder or black shoe polish--or a little of each (just kidding about the shoe polish). If you can find it, liquid or crystal caramel coloring ought to do the trick as an alternative. In my opinion, there is no real difference between light and dark rye--the latter has just been colored. Although I don't have the facts on this, my theory is that dark rye was created by some old Russian for the sole purpose of hiding the arguably unattractive grayish color of natural rye. A word on "sour" taste. A good bread which uses sour dough starter should be slightly tangy, not intensely sour. This rye recipe will have that tangy characteristic (which the caraway tends to emphasize). Any mature starter used in a slowly fermented dough will add this quality. Personally, the thought of adding souring agents to any bread is abhorrent (and will throw off the pH balance of the dough). Those who think that real sourdough must be really sour (think factory made San Francisco "Sour") have fallen prey to such additives. If you think I am making this up, check the ingredients; you will invariably find fumaric or tartaric acid or some such thing on the list. Yuck. E-mail me if you have any questions. --mcz >From: "Michael C. Zusman" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Scones Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Vegetable & Herb Breads 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 cups Milk 1 small chopped sweet onion olive or canola oil -- or bacon fat Onion Scones -- Wilt 1 chopped smallish onion (Vidalia, for sweet flavor) in a pan with a little olive oil or canola oil (healthy version) or bacon fat (traditional version) until transparent but not brown. Cool. Add most of it to the dough for Sweet Milk Scones before rolling it out, but for extra flavor reserve a bit of cooked onion to put on top of each scone (after brushing scone with a beaten egg) before baking. 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 * Orange And Raisin Biscuits Recipe By :Better Homes and Gardens(r) Complete Book of Baking Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup raisins or currants 4 teaspoons granulated sugar 2 teaspoons baking powder 1 teaspoon finely shredded orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup shortening 2/3 cup buttermilk 1. In a medium mixing bowl, combine flour, raisins, sugar, baking powder, orange peel, cinnamon, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add buttermilk all at once to dry mixture. Using a fork, stir just until moistened. 2. Turn the dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter. 3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or until golden brown. 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; bake in a 300 degree oven and heat 20 to 25 minutes or until warm. mc-formatted and posted by: Dotti004@aol.com Yield: "10 Biscuits" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Glazed Tropical Fruit Scones Recipe By :Pillsbury Bake-Off, Fran Neavoll of Salem, Ore Serving Size : 8 Preparation Time :0:00 Categories : Daily Bread Mailing List Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 cups All-Purpose Flour 2 Tbsp Sugar 1 1/2 Tsp Grated Orange Peel 1/4 cups Butter Or Margarine 1/3 cups Milk 2 Eggs -- Beaten 1 cups Tropical Dried Fruit Bits 1/2 cups Vanilla Milk Chips Glaze: 1 cups Powdered Sugar 2 Tbsp Orange Juice -- To 3 Tbsp Spread: 1/3 cups Apricot Preserves -- Or Apricot-Pineapple Preserves Heat oven to 400F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and orange peel; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and vanilla milk chips until well mixed. On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6-inch circle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet. Bake at 400F for 12-16 minutes or until golden brown. Cool 1 minute. Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; blend until smooth. Drizzle mixture over top and sides of each scone. Cool 5 minutes. If desired, split each scone and spread with 2 teaspoons preserves, or serve preserves n the side. Serve warm. Makes 8 scones. Per scone: 430 calories, 14g fat, 70mg cholesterol, 550mg sodium, 70g carbohydrates. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Bread Bowls Recipe By :Betty Crocker Soup, Chili & Bread Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 1/4 cup warm water 2 tablespoons sugar 1/4 cup shortening 3 cups flour -- all-purpose 3 teaspoons baking powder 3/4 teaspoon salt 1/3 cup Parmesan cheese 1 cup buttermilk Dissolve yeast in warm water. Stir in sugar; set aside. Cut shortening into flour, baking powder, salt and cheese in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes. Heat oven to 375F. Grease outside of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow dough to curl under edges of cups.) Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups-custard cups and bread will be hot. Cool bread bowls upright on wire rack. From MissAnneR@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Wanted to share another bread bowl recipe that I got from one of those small cookbooks you pickup at the checkout counter in the grocery store. These are very light and take no time to mix up. I make them ahead of time and them stack them between sheets of wax paper and put them in a zip-lock bag and freeze. Can take them out as you need them. Great with chili or beef stew. * Exported from MasterCook * Percentage Of Ingredients Recipe By :Maggie Glezer Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Many trained bakers use an entirely different system to talk about their ingredients called baker's percentage. Bakers, of course, weigh all ingredients, so this system can really only be used with ingredients expressed by weight. With it, you can convert any recipe easily into any desired yield, and compare recipes quickly on an apples-to-apples basis. It is also the best tool to formulate bread recipes. It works by expressing all ingredients as a ratio of the total flour weight. Thus, if a recipe uses 1000 g flour, 700 g water, 20 g yeast and 20 g salt, the baker's percentages would be 100% flour, 70% water, 2% yeast, and 2% salt. If several different flours are used, their total should add up to 100%. Thus, if a recipe used 1.6 oz whole-rye flour, 6.4 oz whole-wheat flour and 8 oz white flour, the baker's percentage would read 10% whole-rye flour, 40% whole-wheat flour, and 50% white flour. For example, if the total flour weighs 16 ounces: 1.6 / 16 = 0.1 = 10%; 6.4 / 16 = 0.4 = 40%; 8 / 16 = 0.5 = 50%. [Editor's Note: Maggie's new book should be coming out next fall, and is currently titled Artisan Baking Across America. Artisan Publishing is the publisher. This book, by the way, is not at all technical, but much more of a cook book and coffee-table travelogue ... Reggie] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Bread #4 Recipe By :Black & Decker, All in one deluxe ABM Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 pounds loaves 1 1/4 cups water 3 tablespoons olive oil 1/3 cup finely chopped fresh parsley 1/3 cup grated Parmesan cheese 1 tablespoon dried basil leaves -- crushed 1 tablespoon sugar 2 clove garlic -- minced 1 1/4 teaspoons salt 1/2 cup sun-dried tomatoes 4 cups White flour -- * 1 1/4 teaspoons yeast * (I used 3C whole wheat bread flour 1 cup unbleached bread flour) was wonderful That's it for the pesto recipes but before I add the flour I add 1/2 cup of sun dried tomatoes ....it's just yummmmmy! Measure ingredients in the order listed into baking pan or according to your machine. I selected whole wheat bread you cans select basic bread I did it for lunch and there's not much left From JWest10206@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipes I made today I add the sun-dried tomato (right from my garden (well last summer garden)) * Exported from MasterCook * Pesto Picnic Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 cups Water -- (1 C) 1/4 cups Basil Pesto -- (6 Tbsp) 1/2 Tsp Black Pepper -- (3/4 Tsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 3 Sun-Dried Tomato Halves -- Note 1 Sun-Dried Tomato Halves -- (5) 2 cups Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Note 1: rehydrate in 1/4C. water for 24 hours.drain thoroughly. Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Petit Pain Au Lait Recipe By :Adapted to ABM from The Complete Bread Book-Gail Duff Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Dried Active Yeast 8 Oz Scalded Milk 1 Lb Bread Flour 1 Tsp Salt 1 1/2 Oz Sugar 1 Egg 2 Oz Butter Glaze(Optional) 1 Oz Sugar 2 Tbsp milk Use the dough cycle. Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25 minutes. Use thermometer to check doneness. If desired glaze the warm buns with sugar and milk. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Since Santa bought me a precision kitchen scale, I am free to use the recipes in my european cookbooks. The following rolls turned out excellent yesterday. To make Pain au chocolate, break a 14 oz. piece of chocolate into 16 pieces and place in the middle of the rolls. * Exported from MasterCook * Pita Bread In The Food Processor Recipe By :Bernard Clayton's "New Complete Book of Breads" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour -- approximately * 2 tsp salt 1 tbsp sugar 1 pkg dry yeast -- (2 tsp instant) 2 tbsp oil -- olive oil preferred 1 cups hot water -- 120-130 degrees Eight 7" squares of aluminum foil -- (I used baking sheets) Makes eight 6" pitas; 3.5 grams of fat each * (used 1/2 KA Special for Machines and 1/2 KA white whole wheat) Attach the steel blade. Place 1 cup flour and the other dry ingredients in the work bowl. Pulse once or twice to blend the ingredients. Mix the oil with the hot water and pour through the feed tube. Process for 15 seconds. Remove the cover and add flour, 1/2 cup at a time, until the dough forms a ball and rides the blade. With the processor on, knead for 45 seconds. The dough should be soft and perhaps slightly sticky. Use sprinkles of flour to control stickiness. Turn from the bowl and knead by hand for a moment or two to be certain the dough is of the right consistency. Preheat the oven to 500 degrees. Divide the dough into 8 pieces. Roll into balls, cover with a towel or wax paper, and let rest for 20 minutes. (Dough got dry under a towel; when the pitas puffed in the oven, the dry side was thinner than the moist side) With the palm of your hand flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. (Can have them 6" in diameter OR 3/16" thick; mine were much thinner) Their thinness is more important than making them perfectly round. Irregularity adds charm. Place each round on a prepared piece of foil. Placing the rounds on the foil rather than on a baking sheet or stone allows a softer heat to surround the dough. A direct thrust of heat from a baking sheet would form a crust difficult to puff. (Used baking sheets) Carefully place 2 or 3 of the breads directly on the oven shelf. Bake for about 8 minutes (only 5 minutes), or until they are puffed. Repeat with the remaining disks. Place the pitas under the broiler for 2 minutes if browner crusts are desired. (The pitas were very brown on the top when baked in the middle of the oven) Remove breads from the oven and wrap in a large piece of foil. (Towel) The tops will fall and there will be a pocket in the center. Serve warm or let cool and freeze. Thaw before using. To reheat, stack several in a pile, wrap with foil, and place in a 375-degree oven for 10-15 minutes. From "Chris Dalrymple" - - - - - - - - - - - - - - - - - - - NOTES : I had been looking for a good pita recipe, and think I can stop looking now...Mr. Clayton's version is fast, easy and delicious. * Exported from MasterCook * Pizza Dough #11 Recipe By :Yankee Magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Bread Flour 1 Pkg Active Dry Yeast 1 Tsp Sugar 1 Tsp Salt 1 1/4 cups Warm Water 2 Tsp Olive Oil 1 1/2 cups Semolina Flour This is our favorite pizza dough - it comes crisp on the bottom, but chewy inside. I found this recipe in a Yankee Magazine some time back: Add to bread machine and process for dough. If making by hand, dissolve yeast and sugar in water, add 1 c flour, salt and oil, then add semolina. Knead in remaining flour till smooth and elastic. Place in greased bowl, cover with plastic wrap and let rise till double. Barbara >From: "Bruce J. Edwards" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough, Better Than Pepe's Recipe By :In Nonna's Kitchen, Carol Field Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza and Calzones Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 1/2 teaspoons instant yeast 3/4 cup warm water 3/4 cup unbleached all-purpose flour Dough: 3/4 cup milk -- room temperature 2 tablespoons extra-virgin olive oil All of the sponge 3 cups unbleached all-purpose flour -- plus 1 tablespoon unbleached all-purpose flour 1 1/2 teaspoons sea salt To make the sponge: In a large bowl, mix the yeast and the flour. Pour in the water and stir with a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes. To make the dough: Beat the milk and olive oil into the sponge with a wooden spoon. Stir in the flour and salt, mixing to make a dough. Knead on a lightly floured work surface for 8 to 10 minutes until the dough is velvety and sticky. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes. Preheat the oven to 425F with a baking stone inside. Second rise: Generously oil an 11 X 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes. Topping: Use the toppings of your choice, distributing them evenly over the surface Baking: Set the baking pan directly on the stone and bake until the crust is crispy and crunchy, about 22 to 30 minutes. Note: This recipe is adapted from Carol Field's book "In Nonna's Kitchen." There it is called sfincione or Sicilian focaccia. The Tarheel Baker From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - NOTES : Dan Aldrich was looking for a chewy pizza crust that called for a sponge. Try this one, Dan. I'll bet it's better than Pepe's! * Exported from MasterCook * Portuguese Sweet Bread #13 Recipe By :Bernard Clayton's "Complete Book of Breads" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dissolve: 2 Pkg Dry Yeast -- In 1/4 cups Warm Water In Bowl Combine: 1 cups Sugar 4 cups All-Purpose Flour -- Or Unbleached Flour 1 Tsp Salt Pour In Yeast Mixture And Add: 1 cups Milk -- Room Temp 3 Eggs -- Room Temp Stir With Wooden Spoon Till Combined. Beat In: 1 Stick Butter -- Softened Then add in more flour, 1/4 C at a time, until dough can be made into a soft ball. Knead 10 min, working in more flour as needed. (Will take about 5-6 C total) (opt: can knead in dried fruit) Return to bowl and let rise until double. Punch down, divide in half and let rest for 10 min. Make into 2 flattened rounds (in greased 9" pie pans). Let rise 30-40 min. Brush tops with beaten egg and bake in preheated, 350F oven. Bake about an hour or until golden brown. Remove from pans and cool on wire rack. >From: susanth@pacinfo.com ( Susan Thomas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #14 Recipe By :Bernard Clayton's Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Active Dry Yeast (Used Saf Gourmet Yeast) 1/4 cups Warm Water (Used Spring Water) 1 cups Granulated Sugar (Used Granulated Sugar That I Keep Split Vanilla Beans In) 6 cups Unbleached All-Purpose Flour (Used Sapphire) 1 Tsp Salt (Used Sea Salt) 1 cups Lowfat 2% Milk 3 Lg Eggs 4 Oz Butter 1/4 cups Dried Potato Flakes 2 Tsp Pure Vanilla Extract I also added 1/4 cup dried potato flakes, as the commercial bread listed potato flour in their ingredient list. I also added 2 teaspoons of pure vanilla extract (Nielsen-Massey Madagascar Bourbon Vanilla). Baked the two round loaves in 9-inch cake pans at 350F for almost an hour. Will tent with foil next time, as it got a wee bit too brown in my convection oven, and will bake for a whisker less time next time. This produced a very tasty loaf that I would make again, but it still seems to have "something" missing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #15 Recipe By :Bernard Clayton's Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- used SAF gourmet yeast 1/4 cup warm water -- used spring water 1 cup granulated sugar -- used granulated sugar that I keep split vanilla beans in about 6 cups unbleached all-purpose flour -- used Sapphire unbleached all-purpose flour 1 teaspoon salt -- used sea salt 1 cup milk -- used 2% 3 large eggs -- used fresh local eggs 4 ounces butter 1/4 cup dried potato flakes 2 tsp vanilla extract I also added 1/4 cup dried potato flakes, as the commercial bread listed potato flour in their ingredient list. I also added 2 teaspoons of pure vanilla extract (Nielsen-Massey Madagascar Bourbon Vanilla). Baked the two round loaves in 9-inch cake pans at 350 for almost an hour. Will tent with foil next time, as it got a wee bit too brown in my convection oven, and will bake for a whisker less time next time. This produced a very tasty loaf that I would make again, but it still seems to have "something" missing. If there are any suggestions that you could make, to make this more authentic and perhaps find the elusive "something" - - - - please advise. Is this pretty authentic as far as Portuguese Sweet Bread recipes go? Could you please check this out for me? (I only got two replies on the digest in response to my query, perhaps due to the timing, around Christmas.) From Frank.Yuhasz@pentairpump.com - - - - - - - - - - - - - - - - - - - NOTES : I've been tweaking a recipe that was posted for me in the bread bakers digest for the Portuguese Sweet Bread, in order to try to duplicate the taste of King's Hawaiian Bread. I picked up a loaf at the grocery store to look at the ingredient list for clues, and was quickly reminded of why I have this quest to replicate it at home, and returned it to the shelf. Lots of multisyllabic chemicals and additives. I'm not interested in a mix, for similar reasons, as well as freshness and quality. If you're not familiar with this product, you might look up their website at www.kingshawaiian.com though, of course, they probably don't list the ingredients there. * Exported from MasterCook * Portuguese Sweet Bread #16 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups Sugar 1 Tsp Salt 2 Pkg Yeast 6 Eggs 3/4 cups Margarine 2/3 cups Milk 5 1/2 cups Flour To 5 3/4 C Flour Combine sugar, salt, yeast and 1 cup flour Heat margarine and milk to 120F Gradually beat liquid into dry mixture Beat in 6 eggs and 1-1/2 cups flour Stir in about 2-1/2 cups flour to make soft dough Knead 10 minutes, using about 1/2 to 3/4 cup flour Let rise 1 hour Punch down; divide dough into 3 parts Shape rounds and put in greased pie pans Let rise 1 hour Cut 3 slashes in top Brush with milk Bake 350F for 35 minutes Makes 3 loaves >From: TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #15 Recipe By : Bernard Clayton, Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain mashed potatoes -- (instant flakes and water are fine) 2 eggs -- beaten 1/2 cup sugar 1 teaspoon salt 1 package yeast -- (2 1/4 teaspoons) 1/2 cup hot water 4 cups bread or all-purpose flour -- approximately (4 to -- 5) 1/2 cup butter -- (1 stick) room temperature --- baking pans -- 2 medium (8" x 4") pans -- greased or telflon in large mixing or mixer bowl, combine the potatoes, eggs, 1/4 cup sugar, salt, yeast, warm water & 2 cups of flour. Stir into a rough batter.Kneading will come later cover the bowl tightly with plastic wrap & set aside until the batter doubles in volume, 1 1/2 hours meanwhile, cream the butter with the remaining 1/4 cup sugar. set aside. remove the plastic wrap & beat down the batter, stir in the creamed butter & sugar, Add the balance of the flour, 1/2 cup at a time, using a wooden spoon or a mixer flat beater, When the batter gets heavy, replace the beater with a dough hook. the dough will be a rough shaggy mass that will clean the sides of the bowl. if the dough continues to be moist & sticky, sprinkle with small amounts of dough If by hand (kneading) turn the dough onto a lightly floured work surface & knead with a rhythmic motion of push-turn-fold. If using a mixer, knead with the dough hook (and add flour if necessary) until the dough cleans the sides of bowl. the dough will form a soft ball around the hook as it turns. Knead for 10 minutes. the dough will be smooth &elastic when stretched between hands. Place the dough in a mixing bowl & pat with buttered or greased fingers. cover the bowl with plastic wrap & leave until dough has risen to about twice its original volume, about 1 1/2 hours. You can test if it has risen by poking a finger into it; the dent will remain if it is ready. Punch down dough, turn it onto the worksurface again & knead for 30 seconds to press out the bubbles. with a sharp knife, divide the dough in half. shape into balls. Let rest under a towel for 3 to 4 minutes Form the loaves by pressing each ball into a flat oval, roughly the length of the bread pan. fold the oval in half, pinch the seam tightly to seal, tuck under the ends and place in pan, seam side down. Place the loaves in a warm place, cover with wax or parchment paper & let rise to double in volume, above the edge of the pan, 40 minutes preheat the oven to 375 degrees 20 minutes before baking Bake the loaves until they are a golden brown, about 40 minutes. turn one loaf out of its pan & tap bottom crust with a forefinger. a hard hollow sound means the bread is baked. If not return to the oven for an additional 10 minutes. If tops of the loaves appear to be browing too quickly, cover with a piece of foil or brown sack paper. Midway during baking& again near the end of it, shift the pans so the loaves are exposed equally to temperature variations in the oven. If using a convection oven, reduce heat 50 degrees. Remove the bread from the oven. turn from pans & place on a metal rack to cool before slicing. this loaf will keep well for several days at room temperature. It will keep for 4 to 5 months at 0 (zero) degrees in the freezer. It makes fine toast. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : But since it' s Saint Patrick's Day this week, I thought I'd post my favorite potato bread recipe. I will tell you know that I load it in the Zo to mix (using cold water & 4 1/2 cups of flour) & it rises higher & better than the rise I get from the Kitchen Aid & kneading it & despite the instructions in the recipe that follows, I do put it all in the Zo at the same time but take it out & finish in the oven - it also makes wonderful rolls.... this is from Bernard Clayton's "Complete Book of Breads", copyright 1987, page 399 "Sister Jennie's Potato Bread" Mr Clayton's info about each bread is fascinating, but I'm just going to do the recipe... * Exported from MasterCook * Potato Sour Dough Bread, My Father's #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Prepare sourdough: 8 cups all purpose white bread flour 5 tbsp dry yeast 1 tsp brown sugar 4 cups warm water Make dough 20 cups white bread flour 5 tbsp active dry yeast 1 tsp. Brown sugar 1/3 cup milk -- warm 1/2 cup salt 1 1/2 cups mashed potatoes -- room temperature 2 cups warm water -- (saved from boiling the mashed potatoes if possible) 1 tsp. Garlic powder -- (or 2 tsp. crushed fresh garlic) 1/2 cup starter from last time -- if available 1 egg white for glaze Prepare sourdough: Mix flour with warm water in a LARGE (note ingredient quantities will at least double) bowl. Dissolve yeast and sugar in 3 Tbsp additional warm water in a small warm bowl for 10 minutes; combine and work with the sponge in the large bowl until it becomes very smooth and soft-textured. (This is much akin to the traditional 120 strokes; if beating it with a wooden spoon is too much, use wet hands to lift and stretch the sour in the bowl to develop the gluten). Cover the bowl with heavy cloth (or plastic wrap!) and place in a warm place for 8-10 hours (overnight is fine). It will smell sour and should have dropped - the sponge will rise first to its fullest, and fall back. Don't let a dry crust form on top. If a hard crust forms, soak it with a little warm milk and scrap it from the sides of the bowl. Make dough Again, dissolve yeast and sugar in three Tbsp of warm water in small warm bowl for 10 minutes. Mix the mashed potatoes with the starter from last time (Frank recommends drying the starter and this will reconstitute; I confess I keep mine wet in the refrigerator.) Add milk and combine will in a mid-sized bowl. Add to first sponge in the large bowl until it is soft and smooth and has a consistency similar to the first sponge. Add all flour and garlic (or sub 1 tsp. powdered caraway seeds) to the dough. Dissolve the salt into the warm water and mix it with the rest of the ingredients in the large bowl. Work it over really well, till dough is firm and free from dry flour patches. Add more warm water if it's needed for mixing, but dough should not be wet-looking. (It is, however, quite slack!) Sprinkle flour on the dough and cover bowl with damp cloth and place it back to a warm place to rise, about 1 hour. Uncover the bowl and punch dough down. Work dough over with a wet hand for a few minutes, then sprinkle it with flour again. Cover bowl and place it back in a warm place for 1 hour longer to rise again. Portion & knead Take the dough from the large bowl, place it on the counter-top sprinkled lightly with flour. Save 1/2 cup and store in a small bowl (I use a tightly-covered container, refrigerated) for the next batch; divide remaining into six portions. (Now Frank sez this makes 6 18x10x7 cm pans; I translate that to our standard 6x3x2" and it's at least 12 loaves of that size in my experience. Remember how much flour you put into this already!!) Knead each piece and then roll it out with the rolling pin to about 1/2 inch thick. Roll up dough, press ends & bottom seam to seal. (Keep the dough as slack as you can and still handle it; the wonderful texture comes from a pretty "wet" dough.) Place dough in greased pan; repeat until all dough is kneaded and shaped. Cover pans with damp cloth and let rise. (This is lovely as rolls or in baguette shapes as well, and no doubt would bake up nicely in a free-form loaf if you like that approach.) Bake Preheat oven to 375*. Beat egg white with 4 Tbsp water in a small bowl. Slash tops of loaves about 1/2" deep, or poke holes with a skewer or ice pick all the way to the bottom lengthwise down the center. Brush thinly with the egg white mixture and place into preheated oven. Place on the bottom of the oven a pie pan filled with 1 cup boiling water (or drop a dozen ice cubes into a hot pan previously placed on the oven floor - be careful of steam either way.) Bake 35 minutes; brush with egg white and remove steam source. Reduce heat to 325*; bake for 45-50minutes longer, until light brown in color. Test for doneness by rapping bottom of loaves; if not yet done, re-place in oven upside down in the pan to assist bottom in baking. (Sometimes this bread takes much longer to bake fully ... the slacker the dough to begin with, the longer to bake and brown. The egg white helps the browning and produces a beautiful glaze, but you can leave it out and still get fine bread.) Remove from pans and place on a rack; brush again with egg white mixture while still very hot. Cool before slicing. Frank: "Now you can enjoy a real European bread." Carolyn: and enjoy and enjoy! Fabulous toasted and for sandwiches. Be careful, it's even better with butter. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Says Frank: I am making this bread in the old fashion way for years. My father was a master baker in Hungary. He give me his secret, how to make this potato, sour, crusty bread, that stays fresh for many days! My family and friends just loves it. It was a little hard to find the right flour. Now it is available. Says Carolyn: I have translated into US measurements from metric, and added some clarity where I found the original instructions a little sparse. It's grand bread, makes a ton, have extra pans handy! NB: the yeast and salt measurements are NOT typos! Frank wisely suggests that you check how many pans will fit into your oven BEFORE you start the recipe. * Exported from MasterCook * Provincial Buttermilk Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb Loaf: -- (1 1/2 Lb Loaf): 1 1/8 cups Water -- Plus 1 Tbsp Water -- (1 1/4 C+ 2 Tbsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 3 cups Bread Flour -- (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 * Pumpernickel Bread #8 (High Altitude Version) Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Food Processor Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant active dry yeast 2 tablespoons Lora Brody's Sour Dough Bread Enhancer 3 tablespoons Hershey's Cocoa -- (not Dutch process) 2 cup all purpose unbleached white flour 1 cup dark rye flour 2 teaspoons salt 1/2 cup altus 1 cup warm water -- * --- 4 tablespoons corn meal 1/3 cup vegetable oil 2 tablespoons black strap molasses 1 egg white mixed with 2 tablespoons water black caraway seeds * or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth , supple ball. At the end of the final cycle, punch down the dough, dust it lightly with flour and place it in a large freezer strength zip lock bag. refrigerate for at least 6 hours, or overnight. In the food processor: Place the dry ingredients and the altus in the work bowl, process for 10 seconds to combine the ingredients, then with the machine running, slowly pour in the liquid. Process until a sticky ball forms, then process for an additional 45 seconds, adding additional liquid if necessary. Allow the dough to rest in the work bowl for 15 minutes, then process for another 45 seconds. In the stand mixer fitted with the dough hook: dissolve the yeast in the water and molasses. Add the dry ingredients and altus to the mixing bowl and mix on low speed to combine. Add the liquid and knead on low speed for 2 minutes, then on medium speed for 5-7 minutes, adding more liquid if necessary to make a sticky ball of dough. Rise in a oiled, covered bowl set in a warm place, then proceed as below. Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 350 with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or the bread has an internal temperature of 190 - 200. Cool completely before slicing. - - - - - - - - - - - - - - - - - - - NOTES : Like all hearty dark grain loaves, pumpernickel bread is best not overrisen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking. Don't be tempted to rush the process or you'll end up with a brick. Pumpernickel flour is a medium grind rye flour which contains almost no gluten and will not rise unless combined with other flour (such as white). The traditionally added black caraway is available in specialty food stores and by mail order from King Arthur. Altus is a mash made by soaking small pieces of stale rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. * Exported from MasterCook * Quick Sour Pumpernickel Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 1/3 cups Milk 2 cups Rye Flour 2 Tbsp Gluten 2 Tsp Yeast Remaining Ingredients: 2 Tbsp Vegetable Oil 1/4 cups Molasses 1/4 cups Sugar 2 Tbsp Unsweetened Cocoa 1/2 Tsp Salt 2 Tsp Caraway Seed -- Or Fennel Seeds 1 cups Whole Wheat Flour 2 Tbsp Ka Pumpernickel Plus Base 2 Tbsp Gluten -- Optional 1 1/3 cups Bread Flour 3/4 cups Raisins -- Optional Whenever I visited NY I always went to this one restaurant and ate there Pumpernickel rolls. I loved them, only place I have ever seen them. I spent years trying to duplicate them. This is pretty close. You can leave it in the machine and make a loaf of bread out of it. But I like the rolls much better. This is one of my favorite recipes. You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter. Add the starter ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I added them at the 1:18 mark, on the Breadman at the 1:05 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover. Let rise until doubled (1 hour) then cook 20 minutes at 350F. Makes about 15 rolls. >From: "Gonzo" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- plus 3 tablespoon warm water 2 tablespoons sugar 1 tablespoon oil 1 1/2 tablespoon lecithin 2 tablespoons honey 1 teaspoon cinnamon 1 1/4 teaspoons salt 2 cups whole wheat bread flour -- (preferably white wheat) 1 cup unbleached bread flour 1 tablespoon vital wheat gluten 250 milligrams vitamin C 1 1/2 tablespoon nonfat dry milk powder 1 1/2 teaspoons yeast Add 1 cup raisins and 1 tablespoon water at the add-in beep near end of kneading. From "Greg and Heather Reseck" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratio Of Flour To Fluids In Bread Recipe By :King Arthur 200 Year Anniversary cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 parts flour 1 part liquid 1 tablespoon yeast -- scant I double checked with my King Arthur 200 Year Anniversary cookbook, and found the following (this is a direct quote for you): "The key to being an intuitive baker lies in knowing what the key ingredients are in whatever you're baking, and the ratio they have to each other. In yeast baking, there are just the three alluded to above: the flour, the liquid, and the yeast. In most breads you'll use three parts of flour to one of liquid, by volume, not weight. Our recipe for hearth bread, which will make two loaves, callls for two cups of water and three times that, or six cups, of flour. For this much flour and water, we'll use 1 packet, or a scant tablespoon of yeast." From SloSherri@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I double checked with my King Arthur 200 Year Anniversary cookbook, and found the following (this is a direct quote for you): "The key to being an intuitive baker lies in knowing what the key ingredients are in whatever you're baking, and the ratio they have to each other. In yeast baking, there are just the three alluded to above: the flour, the liquid, and the yeast. In most breads you'll use three parts of flour to one of liquid, by volume, not weight. Our recipe for hearth bread, which will make two loaves, calls for two cups of water and three times that, or six cups, of flour. For this much flour and water, we'll use 1 packet, or a scant tablespoon of yeast." From SloSherri@aol.com * Exported from MasterCook * Rich Cinnamon Raisin Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice 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) 1/3 cups Raisins -- (1/2 C) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1 1/2 Tsp Cinnamon -- (2 Tsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 3/4 Tsp Salt -- (1 Tsp) 2 cups Bread Flour -- (3 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 * Rich Shortcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups. all purpose flour 4 tsp. baking powder 1/2 cups. sugar 1 tsp. salt 1 stick butter -- (use the real thing, preferably unsalted) 1 egg -- beaten with -- enough milk to make 1 cup More sugar Mix the dry ingredients. Cut in the butter. Add the liquid to make a soft dough. Form into 6 (humongous) or 8 (somewhat more reasonable sized) shortcakes. Sprinkle tops heavily with sugar. Bake on a greased cookie sheet in 400 - 425 oven for 15-17 minutes, until tops are light golden. Now, this makes GREAT strawberry shortcake, especially the old-fashioned style where you pour the unwhipped cream over the berries and the shortcake. But be sure to make enough for leftovers, because what you REALLY want to do is split them horizontally the next morning, toast them lightly, and spread them with strawberry jam. I know, they are kind of crumbly, and they make a mess in the toaster (opt for the toaster oven if you can), but believe me, it's worth it. And when strawberries go out of season, there are always peaches.... From "Schmitt, Barbara E." - - - - - - - - - - - - - - - - - - - NOTES : Ok, I know, it's not REALLY bread, but anything that tastes this celestial toasted and spread with strawberry jam deserves to be posted here. * Exported from MasterCook * Rising Bread In A Microwave Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** In response to Barbara Moore who wanted to know about using a microwave for bread rising--I tried this method many years ago when I first got my microwave and it works very well. Here is the method from my cookbook (mine is a 750 watt oven so you may need to make adjustments based on the size of yours). Put 1 cup of water in a 2-cup glass measure and place it in the oven. Bring the water to a boil on HI, about 3-3 1/2 minutes. Place the dough in the oven next to the water (dough must be in a glass or plastic bowl, of course). Set the oven at the lowest possible setting and the timer for 10 min. When the timer beeps leave the dough in the oven for another 20 min. or until double. You can then form it into loaves, again using only non-metal pans, and repeat the above directions for rising in the pans. I used this method quite a bit when I first discovered it but stopped because I thought I might wear out my microwave before its time (I bake a lot of bread and figured I was subjecting the oven to a lot of "run" time). I didn't encounter any problems with the final product after using this method and it's a handy thing to know if you need bread in a hurry occasionally. From "Dave Wester" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roquefort Cheese Bread (High Altitude Version) Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Dough Cycle Food Processor Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons instant active dry yeast 3 cups all purpose unbleached white flour 1 tablespoon Lora Brody's Bread Dough Enhancer 3 tablespoons nonfat dry milk 1/3 cup corn meal 1 teaspoon salt 1 tablespoon butter -- softened 1 egg 1/3 cup Roquefort cheese -- crumbled 1 cup water -- * 1 cup toasted walnuts * plus additional water if necessary to make a smooth, supple ball of dough after the first five minutes of kneading Bread Machine: Place all the ingredients in the bread machine and program for DOUGH. Check the dough after the first five minutes of the first knead cycle, adding more liquid if necessary to form a smooth, supple ball. Add the walnuts at the very end of the final knead cycle, or knead them in by hand. At the end of the final cycle punch down the dough and place it in a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight. Food Processor: Place all the dry ingredients including the yeast in the food processor fitted with the plastic blade. Process just to combine. Add the butter, egg and cheese. Process 10 seconds just to combine. With the machine running, add the water through the feed tube and process until a ball forms. Process for an additional 40 seconds. Allow the dough to rise in the food processor until double in bulk. Remove the dough to a lightly floured work surface. Knead in the walnuts, then place the dough in a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight. Stand Mixer: Place the dry ingredients in a bowl of a stand mixer fitted with the kneading blade. Mix on low to combine, then with the mixer off add the butter, egg and cheese. Mix to combine. With the mixer on low speed dribble in the water until a soft, sticky ball forms. Knead on medium speed for 10 minutes. Cover and allow to rise at room temperature until double in bulk. Punch down the dough, knead 5 more minutes adding the walnuts at the very end. Remove the dough to a large heavy duty plastic bag and refrigerate for at least 4 hours or overnight. To form the bread: Generously butter an 8 cup loaf pan or 2 baguette pans or a 12 hole muffin tin. On a lightly floured work surface gently form the dough to fit the selected pan (s). Cover and allow the dough to rise in a warm place until it is barely doubled in bulk. Bake in the center rack of a pre-heated 375 oven. About 40 minutes for the large loaf, 20 minutes for the baguettes and 15- 17 minutes for the rolls. The internal temperature of the breads should be 190 - 200 on an instant read thermometer. - - - - - - - - - - - - - - - - - - - NOTES : Dense and rich and wonderfully aromatic, this bread keeps especially well because of high fat content. The Roquefort flavor is subtle enough that it is difficult to identify. People who claim to dislike blue cheeses love this and don't know what they are savoring. Any good quality blue cheese can be substituted for the Roquefort. The following recipe can be made into one large loaf, 2 baguettes or 12 dinner rolls. * Exported from MasterCook * Rubber Jar Opener Mat Hints Recipe By :Frank.Yuhasz@pentairpump.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Besides the intended use of opening recalcitrant jars, a rubber jar opener mat can be used for several other helpful tasks: When mixing by hand, place a rubber jar opener mat under a mixing bowl to keep the bowl from moving. Place one under a cutting board to stabilize it when chopping ingredients. Use two mats, spaced evenly apart, under larger cutting boards, such as when rolling out dough or pastry. Roll the mat up to form a tube around garlic cloves. Roll gently back and forth over the countertop to easily remove the skin. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn #5 Recipe By :Batter Breads, Page 152, Beard on Bread, 1987 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packages active dry yeast 1/3 cup sugar 1/2 cup warm water -- (100-115F -- approximately) 1/2 cup lukewarm milk 1 stick butter -- melted in the milk 1 tsp salt 3 eggs 3 1/2 cups unbleached all-purpose flour -- (3 1/2 to 4) MIXING: Combine the yeast, sugar, and warm water in a mixing bowl, and allow to proof. Add the milk, butter, and salt, and stir well to combine. Add the eggs and incorporate them well with a wooden spoon. Then add the flour in small amounts, and beat well with a wooden spoon after each addition. Make a stiff but workable batter, using up to four cups of flour if necessary. FIRST RISE: Cover the bowl, and let the batter rise slowly in a rather cool spot until doubled in bulk. Beat it down with a wooden spoon for about 1 minutes. Scrape into a well-buttered 9 or 10 inch tube pan. SECOND RISE: Let the batter rise-this time to the very top of the pan. BAKING: Bake in a preheated 375F oven 45 to 50 minutes or until the bread is dark and golden on top [and internal temperature reaches 190F on and instant-read thermometer, jtr]. Turn out on a rack to cool, or serve warm, if you prefer, with sweet butter. YIELD: 1 ring loaf SOURCE: From: "Batter Breads," Page 152, Beard on Bread, 1987 From Joni Repasch - - - - - - - - - - - - - - - - - - - NOTES : "This is an old, old recipe for Sally Lunn. I like to bake it in a large tube pan and invert it. It makes a beautiful standing loaf that, when fresh, should be torn apart with forks rather than cutting, to retain its lightness. Or, after cooling, it can be sliced and toasted. If you have some left, I recommend that you freeze it and use it sliced and toasted." (James Beard) * Exported from MasterCook * Sally Lunn #6 Recipe By :Mrs Charles Lambeth, from: Old North State Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt flour -- (5 cups in humid weather) 3 large or 4 small eggs -- separated 1/2 cup shortening -- and 1/2 cup butter -- (mixed and melted but NOT BUBBLY ) 1 cup tepid milk 3 Tbsp sugar 2 tsp salt 1 package yeast -- dissolved in -- (or scant 1 Tbsp) 1/2 cup lukewarm water METHOD: Preheat oven to 325F during SECOND RISE Beat eggs separately. Place egg yolks into large mixing bowl or Electric Mixer. Beat egg whites in a small bowl until stiff but not dry. In another mixing bowl add sugar and salt to flour. Set aside. MIXING, BEATING AND FIRST RISE: Melt shortening and butter together, cool slightly, and pour into egg yolks. Add warm milk, yeast, flour mixture and stiffly beaten egg whites. Beat thoroughly, brush with melted butter, cover with wax paper and towel; set aside in warm place until it rises to double in size. About 3 hours. SECOND BEATING AND SECOND RISE: Beat by hand about 5 minutes. (Don't cheat). (If using Electric Mixer, use paddle and beat about 3 minutes on speed TWO). Pour into greased funnel cake pan and, cover with greased wax paper and a clean towel; let rise again (1 1/2 to 2 hours). Bake in moderate oven about 45 minutes.. Start oven at 325F. When half done (22 minutes) INCREASE to 375F. Serve with lots of butter. NOTES: This dough is really a batter, too thin to knead. Nonetheless, it should be much thicker than cake batter. If more than 4 cups flour is required, add another cup slowly after all other ingredients have been incorporated. Blend well. I have found, after years of preparing this bread by hand, that my KitchenAid works just fine, just shorten the SECOND BEATING time to about 3 minutes. (Joni Repasch) SOURCE: Mrs Charles Lambeth, from: Old North State Cook Book, Charlotte, NC, and contributed to The Southern Cook Book, 1951, by Marion Brown. Inspired by Mary Jones Thompson of Christiansburg, VA From Joni Repasch - - - - - - - - - - - - - - - - - - - NOTES : This recipe is the one I have used for years and is so very much like the one my grandmother (Mary Thompson) used to prepare. Like your mother-in-law, Mrs. Thompson was not noted for her cooking talents, but when it came to Sally Lunn and Fried Red Tomatoes, nothing could touch her recipes and methods. As stated in my notes at bottom of this second recipe, my KitchenAid does a great job of mixing and beating the dough. * Exported from MasterCook * Sally Lunn #7 Recipe By :Williams-Sonoma Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- medium loaf: 2 1/2 tablespoons milk 1/3 cup water 4 1/2 tablespoons butter or margarine 2 eggs 1 teaspoon salt 2 1/2 tablespoons sugar 2 cups bread flour 3/4 teaspoon yeast Ingredients Small Medium Large milk 2 Tbs 2-1/2 Tbs 1/4 cup water 1/4 cup 1/3 cup 1/2 cup margarine 3-1/2 Tbs 4-1/2 Tbs 7 Tbs (or butter) eggs 1-1/2 2 3 salt 3/4 tsp 1 tsp 1-1/2 tsp sugar 2 Tbs 2-1/2 Tbs 1/4 cup bread flour 1-1/2 cups 2 cups 3 cups yeast 1/2 tsp 3/4 tsp 2 tsp (or 1 pkg) From Joni Repasch - - - - - - - - - - - - - - - - - - - NOTES : A very rich, European tasting bread. The eggs give it lots of terrific taste and color. Tradition says that a young Englishwoman, Sally Lunn, sold this bread on the streets of Bath. Most bread cookbooks contain a version of this, which attests to its wonderful flavor. This is one of those breads which will never last to see leftovers. Note that this is a very high rising loaf. Use less yeast than normal and do not decrease salt amount. * Exported from MasterCook * Sally Lunn #8 Recipe By :The Grand Union Cook Book (Grand Union Tea Company) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here is a recipe from The Grand Union Cook Book (Grand Union Tea Company) Compiled by Margaret Compton. Published 1902. I have typed it exactly as it appears in the book. Many of the recipes in this book fail to mention how much time to bake or cook a recipe. This delicious tea cake may be made either with yeast or with baking powder. It must be mixed as carefully as any delicate cake. When yeast is used, only a very little is required; for a quart of flour not more than one-quarter of a small cake (of yeast) would be needed. The dough is also made short, two ounces of butter being rubbed into a quart of flour. Three large or four small eggs must be well beaten, whites and yolks separately and added to the sponge, which must stand for an hour, and then molded quickly and baked in a very hot oven. Sally Lunns are always spritzen and butter lavishly before being sent to the table. When made with baking powder three teaspoonfuls are required for a quart and the other proportions remain the same. A tablespoonful of sugar may be added if a sweet cake is preferred. From Andie Paysinger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn #9 Recipe By :Great Bread Machine Recipes Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Bread Machine Yeast 4 Tablespoons Sugar 3 Cups Bread Flour 1 Teaspoon Salt 5 Ounces Warm Milk 2 Eggs 5 1/2 Tablespoons Butter 1/2 Cup Warm Water Makes 1 1/2 pound loaf: Add ingredients as your bread machine instructs. This is a rich variation on the white-bread theme with egg and extra sugar. It makes a rich sandwich bread and is excellent for toast. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Sally Lunn #10 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 grams butter 90 milliliters milk 1 teaspoon caster sugar 15 grams fresh yeast flour 2 eggs Warm 50g of butter in a pan and 90ml of milk. Into another 90ml of milk dissolve 1 teaspoon of caster sugar and then cream in 15 g of fresh yeast. Pour both of these liquids into the flour and add 2 eggs. Mix to a smooth dough and kneed (really!) well or mix thoroughly in a food processor. Leave in a warm place to rise until it doubles in size. Turn onto a floured board and kneed (again!) lightly. Divide into 5 or 6 pieces and let rise again on a baking tray in a warm place. Bake on the baking tray for 8-9 minutes at 420F to a golden colour. Cut in generous slices and serve toasted with soft butter, strawberry jam and clotted cream. My note: I can't personally see the difference if you dissolve 1 teaspoon regular white granulated sugar in place of the caster sugar, but I have given you the exact recipe. Caster sugar is like berry sugar or super-fine sugar, but not icing (confectioners') sugar. If you can't locate it, whir some sugar in a blender for a few seconds. From Bob&Sally Miller - - - - - - - - - - - - - - - - - - - NOTES : ...is a closely guarded secret, but here is the one that Sally Lunn's House in Bath, England, hands out as an "alternative traditional" recipe. This elegant tea-room is in Bath's oldest surviving house. Sally Lunn established a bakery there in the 1680s. When we visited Bath (also the home of Bath buns, but that's another story), I treated my husband to a Sally Lunn tea at the tea-room (the only way I could entice him to enter this charming spot which he felt wasn't a guy kind of place. But that's another story, too). The price was *shocking* but then, that's what holidays are for. The recipe doesn't state how to form the buns, but the ones we had were round and about 6 inches across with a smooth, dark top. I would say they had been baked in baking tins with about a 2" lip, not free form on a tray despite the recipe they hand out. The recipe is in metric. This is exactly as it is written: * Exported from MasterCook * Salt In Bread Dough Recipe By :"Maggie Glezer" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** (Originally published in the Bread Bakers Guild of America Newsletter) Salt is such a minor ingredient in bread that few bakers stop to think about its exact role in bread-making. However, sometimes focusing a light on a seemingly unimportant aspect of bread-making can illuminate the whole bread-making process. Such is the case with salt. Salt exerts an influence on almost every stage of bread-making, and every aspect of bread. Why is salt one of bread's cornerstones? What importance does it have beyond being a flavoring element? This article will attempt to explain and clarify some of the chemistry governing salt's interactions with bread dough. Salt's primary purpose in bread is to evoke and enhance the bread's flavor. To most Americans, saltless bread is insipid and virtually inedible, but adding only approximately 2% of the flour weight in salt to the average bread formula manifestly changes the perception of bread's flavor, eliciting the full spectrum of complex flavor notes, including a sweetness that would be otherwise absent. It is interesting that the addition of salt to bread is a relatively new preference. Medieval bread was almost never salted because salt was very expensive and difficult to procure; thus, salt-less bread was preferred. According to Professor Raymond Calvel, professor emeritus of l'Ecole Francaise de Meunerie, French bread formulas started to include salt only at the end of the eighteenth century. Besides flavoring the bread, bakers have long noted salt's alteration of certain dough characteristics. Unsalted dough mixes faster, has little resistance to extension and feels sticky. Bakers who delay the salt addition during mixing find that once salt is added, the dough tightens, becoming more difficult to stretch, but also becomes stronger, and is thus capable of stretching farther without ripping. (Testing by cereal scientists confirms this seemingly contradictory observation: salted doughs are both more resistant to extension and more extensible once deformed.) During fermentation, salted doughs rise more slowly, an occurrence usually solely attributed to salt's dehydrating effect on yeast. To understand how salt affects these changes, and to see if our assumptions hold true, we will need to take a look at the interactions within the dough on a molecular level. Table salt is a type of crystal made up of chlorine and sodium ions, or charged atoms. In its crystalline state, salt's ions are positioned in a stable, geometric lattice. However, when mixed with an appropriate solvent such as water, salt dissolves, meaning that the ion lattice is forced apart by the solvent and the individual ions become enveloped by the solvent. This is exactly what occurs in a dough: crystalline salt is quickly dissolved by the dough's liquid into sodium and chloride ions. The presence of any type of dissolved material, including ions, in the dough's liquid phase affects the function of the yeast and lactobacilli living in the dough (all doughs, not just sourdoughs, contain acidifying bacteria which contribute to the bread's flavor). In an unsalted dough, water will move freely into the yeast or bacteria cell. However, if salt is added to the dough, osmotic pressure, determined by the amount of material dissolved in the dough's liquid, will increase, drawing out some of the cell's water and thus partially dehydrating it. Higher osmotic pressure also limits the amount of fermentable sugars able to pass into the cell. These two effects--a loss of cell pressure and a decrease in sugars--combine to slow the overall rate of fermentation of both organisms. If the percentage of salt added to a dough becomes too high, excessive dehydration will eventually kill the yeast and bacteria. Most scientists believe that at 2% of the flour weight or less, salt alone does not significantly alter either the yeast's gassing power or the bacteria's acid production. A study measuring the gas production in a fermenting dough has shown that gas production is retarded by only about 9% in a dough containing 1.5% salt (based on the flour weight). Although salt's osmotic effect on fermentation reduction may be minor, it must be taken into consideration when attempting to maximize the build up of fermentation byproducts in pre-ferments. Thus, salt is always omitted in sponges, poolish, biga, and most other pre-ferments to ensure the greatest possible production of byproducts. If the osmotic pressure exerted by the salt does not significantly change the fermentation rate of the dough, why does the dough rise so much more slowly when salt is added? This phenomenon can be attributed to salt's direct effect on the gluten protein network. Salt strengthens, tightens and compacts the gluten protein network, making it more resistant to pressure exerted by the build up of gaseous carbon dioxide. In salted doughs, gas production may be approximately equal to unsalted doughs, but, since the gluten protein network itself is less extensible, the dough is more resistant to the stress created by the internal gas buildup. How does salt strengthen the gluten protein network? This is where the cereal science becomes murky. Although cereal chemists have been studying doughs for many years, there is still no real understanding of bread dough on a molecular level. Dr. O.K. Chung of the U.S.D.A. in Manhattan, Kansas, one of the leading experts on cereal lipids, has called the biochemistry of doughs "a huge puzzle," where every possible biochemical reaction is occurring at once, each one influencing the whole. In addition, every chemist has his or her own pet theories, none of which are strictly proven. So the layman must tread only where the path is well trampled. The gluten in wheat is unique among the cereal proteins, because, when hydrated, it is capable of bonding with itself to form a viscoelastic web-like structure. "Viscoelastic" means that the web is both viscous and elastic: When a wheat dough is stretched out and released, it will either flow into a new configuration or retract back into its original shape. The gluten web can also trap and secure air bubbles, preventing them from migrating to the surface of the dough and releasing their gas. It is this last characteristic that allows a dough to be leavened by the carbon dioxide produced by the yeast. The most widely-accepted current theory holds that the lower the dough's pH, the more positively-charged the gluten structure will be. A typical dough has a pH low enough (approximately 5) for the gluten protein to carry some positive charge. Because like charges repulse, the protein filaments in a typical dough repulse one another, resulting in a more loosely organized and less interconnected web. When salt is added to a dough, some of the negatively-charged chlorine ions will bond with the positively-charged sites on the gluten protein, neutralizing the overall charge. With the repulsive forces eliminated, the web will tighten, compact, and bond with itself more strongly. A more bonded, compact gluten web can better withstand the force exerted by the swelling air bubbles in an actively fermenting dough, and thus will expand more slowly. Thus, while salt does slow the dough's expansion during fermentation, the long held belief that salt retards the yeast's gas production has been shown to be of only minor consequence to the fermentation rate. Instead, the primarily cause of the slow down has been shown to be a tightening of the dough's gluten structure, induced by salt's neutralization of the structure's charge. It still remains to be seen how this alteration of the dough's backbone affects its formation during mixing, or how a modification of the gluten impacts other dough constituents, especially the dough's lipids (fats) and enzymes. Although the explanations in this article have been greatly simplified, hopefully the reader has come away with some insight into the chemistry of bread dough, and now has a heightened appreciation of the complexity surrounding even the most prosaic ingredients. [Editor's Note: Maggie Glezer has a new book coming out in the fall 2000. It is currently titled Artisan Baking Across America published by Artisan Publishing ... Reggie] - - - - - - - - - - - - - - - - - - -