* Exported from MasterCook * Whole Wheat Bread With Dates And Nuts Recipe By :Breadman Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 1/2 tablespoons canola oil 1 1/2 tablespoons honey 1/2 tsp liquid lecithin 2 tablespoons all-fruit preserves 3 cups whole wheat flour 2 tablespoons gluten flour 3 tablespoons powdered whey 1 1/2 teaspoons salt 1 package powdered yeast 1/2 cut dates 1/2 pecans Put ingredients into pan in order listed. Select "fruit and nut" setting on machine. Add dates and nuts when the machine beeps. This recipe is from the Breadman cookbook. It is worth getting all of the ingredients as you will probably be making this bread a lot. It is perfect for afternoon tea or coffee. From "Rita R." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Crackers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Whole Wheat Flour 1 1/2 cups White Flour 1/4 cups Sugar 1 Tsp Salt 1/2 Tsp Baking Soda 1/2 cups Margarine 3/4 cups Buttermilk 1/4 cups Wheat Germ 20-25 minutes at 350F Sift first 5 ingredients together. Add margarine, then buttermilk; process until it forms a ball. Set aside for 10 minutes. Cut into 4 parts. Grease cookie sheets and sprinkle with wheat germ. Roll each piece out on a cookie sheet; sprinkle with salt. Cut into diamond shapes with a comb. Bake. >From: sound.doctrine@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Raisin Scones Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Scones Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons sugar -- Divided 2 egg 1 Cup flour 1 Cup Whole Wheat Flour 2 Teaspoons baking powder 1 1/2 Teaspoons Ground Cinnamon 1 Teaspoon baking soda 1/2 Teaspoon nutmeg 1/2 Teaspoon salt 1/3 Cup margarine 1/2 Cup milk 1/2 Cup raisins Combine 2 T. sugar with remaining dry ingredients. Cut in margarine until crumbly. Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins into crumb mixture. Knead dough 5 times. Divide in half and pat into 5-inch circle. Cut each into 8 wedges and place on greased cookie sheet. Brush reserved egg over wedges and sprinkle with reserved sugar. Bake at 425F for 17 minutes or until browned. Serve warm. Makes 16 scones, 130 calories each. Date Entered: November 23, 1989 By: Donna Kummer Source: GOURMET7.ZIP From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Thin Bread Recipe By :1/75 issue Sunset magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkgs active dry yeast 2 cups. warm water -- (about 110F) 2 tbsp. sugar 1 tbsp. salt 1/2 cups. butter or margarine -- (1/4 lb.) melted & cooled 2 1/2 cups. whole wheat flour 1/2 cups. wheat germ About 3 c. all-purpose flour -- (unsifted) 1 egg 1/4 cups. cold water 3/4 cups. sesame seeds -- About In the large bowl of a mixer, soften yeast in the warm water for about 5 minutes. Stir in sugar, salt & butter. Add whole wheat flour, wheat germ & 1 c. of the all-purpose flour; stir until evenly moistened, then beat at medium speed for 5 minutes, pushing dough down as needed. (Without a mixer, beat vigorously with a wooden spoon until the mixture is stretchy & begins to pull away from the bowl as you beat.) Then by hand, stir in another 1 1/2 c. all-purpose flour to make the dough stiff enough to knead. (If you have a heavy mixer with a dough hook, add the whole wheat, wheat germ & 1 c. all-purpose flour & beat for 5 minutes at medium speed; then add 1 1/2 c. all-purpose flour & beat 5 minutes or until dough pulls away from bowl.) Turn dough out onto a board coated with part of the remaining 1/2 c. all-purpose flour & knead until smooth & satiny; this takes 8 to 10 minutes (about 5 minutes with a dough hook). Place dough in an oiled bowl; turn over to oil top. Cover tightly & let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours. Punch down dough, knead lightly to release air bubbles, then divide into 12 equal-size pieces. Shape each piece into a smooth ball & place about 1 inch apart on a lightly floured tray or baking sheet. Cover with clear plastic film & allow to rest at room temperature for at least 45 minutes. Meanwhile, prepare egg glaze by lightly beating egg & cold water together. Rolling & Baking: Arrange oven racks so that one is on the bottom level & the other at the top level of your oven. Roll out one ball of dough at a time on a lightly floured board to about a 12-inch circle or a 10 X 12-inch oval--it will be almost paper-thin. Carefully roll it onto your rolling pin & unroll onto an ungreased baking sheet. Brush lightly with egg glaze & sprinkle with about 1 T. sesame seed. Prick surface 3 or 4 time with a fork, & place on the lowest rack of oven. Bake bread in a 400F oven for about 8 minutes total, or until golden brown & puffy. After baking about 4 minutes or when you have the next sheet rolled, move the first bread to top of oven & place second one on the bottom rack. Continue in this way until all are baked. Cool briefly on racks, then stack. Store the cooled breads tightly wrapped in plastic bags. If they lose crispness, place in a 300F oven for about 5 minutes or until crisp again. Makes 12 large rounds. WHITE FLOUR THIN BREAD Instead of the mixture of flours used in the above recipe, use about 6 c. all-purpose flour, adding 4 c. in the first addition & remaining flour as directed. From TPCSSC@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wisconsin Cheddar Beer Bread Recipe By :Family Circle 2/1/00 Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour -- up to 4 1/2 cups 1 env fast-acting yeast 1 sweet Italian sausage -- (about 4 oz) casing removed 12 ozs beer -- amber or regular 2 tbsps sugar 2 tsps salt 4 ozs shredded cheddar cheese -- about 1 cup 4 scallions -- chopped (about 1/2 cup) Topping: 2 tbsps butter -- melted Mix together 2 cups flour and yeast in large bowl. Cook sausage in small skillet, breaking apart with a wooden spoon, until cooked through, about 5 minutes. Heat beer, sugar and salt in saucepan until 120 to 130F on instant read thermometer. Pour into flour-yeast mixture in bowl. Beat with wooden spoon for about 100 strokes. Add remaining 2 cups flour, 1/2 cup at a time. Add sausage, 1/2 cup cheese, scallions; knead with hands. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. Punch dough down. Divide in half. Let rest 5 minutes. Shape each half into oblong loaf, about 10 x 3 inches. Transfer to greased baking sheet. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, 30 minutes. Heat oven to 350F. Using razor blade or sharp knife, make long slash down center of each loaf. Sprinkle with 1/4 cup cheese down center of each loaf. Bake in 350Fe oven for 15 minutes. Brush each loaf with 1 tablespoon melted butter. Bake another 15 to 20 minutes or until golden and loaves sound hollow when tapped on the bottom. Remove to wire rack to cool. Serve slightly warm. Description: "2 loaves (16 slices each) at $1.86 each" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Sandwich Bread, Char's Recipe By :CLRob99@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water -- * 1 cup plain yogurt -- nonfat or regular, doesn't matter 1 egg -- don't bother to beat it first 1 teaspoon salt 1 Tablespoon sugar 2 Tablespoons oil -- or softened butter 1/4 teaspoon baking soda 3 cups bread flour 2 Tablespoons toasted wheat germ -- (optional) 2 1/2 teaspoons yeast -- (I use Red Star) 1/4 teaspoon crushed Vitamin C tablet * (cooking water saved from boiling potatoes is preferred but plain ol water will do) Place in machine according to your manufacturer's directions. This is the order I use in mine. This makes a 1-1/2 pound loaf which works fine on a basic white bread setting. Or use your dough cycle. When finished, remove the dough to an oiled board and let sit a few minutes. Then pat out, shape into a roll and plop into an oiled bread pan. Let rise 30 minutes. Preheat oven to 425F. When dough has risen place in oven and immediately turn heat down to 375F. It should be done in 30 minutes. This loaf rises so high in the oven you will need to make sure you don't place the loaf too close to the shelf above it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Scones Recipe By :Still Life With Menu, Mollie Katzen, pg 23 Serving Size : 18 Preparation Time :0:00 Categories : Daily Bread Mailing List Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups White Flour -- Unbleached 1 1/2 cups Whole-Wheat Flour 2 Tsp Baking Powder 2 Tsp Baking Soda 1/2 Tsp Salt 6 Tbsp Cold Butter 2 Tbsp Packed Brown Sugar 1 1/4 cups Nonfat Yogurt -- *Note 1/2 cups Egg Beaters(r) 99% Egg Substitute -- **Note 1/2 cups Packed Raisins -- Or Sultanas, Currant These scones are unusually light and fluffy. Unlike most recipes for scone, this one doesn't require any rolling or cutting of the dough. In fact, the "dough" is more of a batter, and can be dropped - like cookies - directly onto the baking sheet. Because of this great shortcut, the recipe can be completely assembled in just 15 minutes. So pull this one out if you have guests coming for tea on short notice. *NOTE: Original recipe used firm yogurt **NOTE: Original recipe used 2 regular eggs Preheat oven to 400F. Lightly grease a baking sheet with nonstick spray or an alternative. Sift together the first 5 ingredients. Then cut together with butter and brown sugar, using a food processor (steel blade attachment), pastry cutter or electric mixer - until uniformly blended. It should resemble coarse meal. If using a feel processor, transfer everything to a bowl. Beat the yogurt together with 1 egg. Make a well in the center of the dry ingredients, and add the yogurt mixture along with the dried fruit. Mix as minimally as possible, with swift, decisive strokes, until well blended. Drop by rounded quarter-cup measures onto the lightly greased sheet. Beat the remaining egg. Brush the tops with beaten egg (the softness of the batter might require you to pat, rather than brush, it on). Bake 12 - 15 minutes. Serve hot or warm. Prep Time: 30 minutes Yield: 1 - 1 1/2 doz From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 134.9 Fat 4.1g Carb 21.5g Fib 1.7g Pro 3.9g Sod 301mg CFF 26.8% * Exported from MasterCook * Zalebes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 1/2 tsp. baking soda 1 dash salt Enough white flour -- ( see below ) oil to fry rosewater or orange water syrup Heat oil to 375F in heavy duty kettle or fryolator. Beat yogurt until smooth and thinned. Stir in baking soda and enough flour so mixture can be dropped from a spoon. Use two ( wet spoons with water ) spoons to scoop up dough and to scrape off from one into the oil ) Fry golden on each side ( it will take several minutes.) Drain on absorbent paper and then toss or coat with syrup. Use any recipe for a simple syrup ( such as boil 1/2 cup water and 1 cup sugar until syrupy. Remove from heat and add to taste 1/2 to 1 tsp of rosewater or orange water syrup.) This flavoring is available in many gourmet foods stores. As with any fried foods; serve immediately. Yield: variable, depending on size of dough dropped from spoon. From "Joan Ross" - - - - - - - - - - - - - - - - - - - NOTES : Here is another deep fried recipe called Zalebes also known as Zingzoola and by other names. It is Middle Eastern in origin; the fritters often in coiled ( snail ) shapes, sticks or puffs. Some recipes do not use yogurt and others are just a mixture of flour and water. All are tossed in a honey or sweet syrup before serving.